Title: ORANGE GINGER CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts,
-boned, skinned and pounded
-flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2
-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates. Makes 4 servings.

Origin: Appeal, Fall 1992. Shared by: Sharon Stevens

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Butchered Snake Bits With Barbecue Sauce^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
—–TOOLS—–

lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult’s help, cook pasta according to directions on package. Carefully
drain the cooked pasta through a colander over the sink. Rinse the pasta in
cold
water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent
leakage), carefully fill each piece of pasta with cheese spread. Place six to
eight cheese-filled rigatonis end to end on a serving platter, in a
realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black peppercorn
eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin,
make one more peeling for each snake you have formed. At the narrow end of each
peel, carefully cut out a long, thin triangle. These are your snakes forked
tongues. Position tong
Sicko serving suggestion: Assemble two or three snakes lying on their backs,
as
if they died in agony! Belly up snakes have no markings drawn on them, as snake
bellies are generally a solid color. Allow one or two sidewinders to wriggle
over the edge of y
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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PEASANT-STYLE KASHA AND POTATOES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 md Onion — chopped
4 Garlic cloves — minced
1 t Thyme
1 c Buckwheat
2 c — water; boiling
2 md Potatoes — scrubbed, diced
1 Recipe Tahini Miso Sauce OR
-Tofu and Peanut Sauce

Cook the diced potatoes by modified boiling or by
cooking them in a pressure cooker until they are
tender. Keep warm until needed.

While the potatoes are cooking, heat the oil in a
large skillet. Add the onion, garlic, and thyme. Saute
for 2-3 minutes.

Wash and drain the buckwheat; then add it to the
skillet with the onions. Stir constantly for about 3
minutes.

Remove the skillet from the heat and pour the boiling
water over teh buckwheat. Thencover the skillet,
return it to the heat, and simmer over low heat until
the water is absorbed (about 20 minutes).

Add the hot, cooked potatoes and toss lightly.

Place each portion on an individual serving plate and
cover it with sauce. Garnish with chopped parsley, if
desired.

Variations:

Add about 1 pound of tofu, cut into small cubes,
along with the potatoes. This addition goes best with
the Tahini Miso Sauce.

Serve with Ginger Tofu and replace the Tahini Miso
Sauce or the Tofu and Peanut Sauce with the sauce from
the Ginger Tofu recipe.

from the files of DEEANNE

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CROCKPOT CHICKEN AND HERB DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions

Sprinkle chicken with salt and pepper, place in
crockpot. Insert cloves in one onion. Put all onions
into pot. Add garlic, marjoram, thyme, bay leaf and
wine. Cover and cook on low 5 to 6 hours. Remove bay
leaf and cloves. Stir in sour cream. Increase heat to
high and combine biscuit mix with parsley. Stir milk
into biscuit mix until well moistened. Drop dumplings
from teaspoon around edge of pot. Cover and cook on
high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 30, 1991.

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TURTLE PIE (MHRH24B)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
1 can Sweetened condensed milk
1 cup Pecan halves
1 tablespoon Vanilla
1 Pie shell — 9″ baked
1/2 cup Semi-sweet chocolate chips
1/4 cup Whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over
medium heat, stirring constantly, until mixture thickens and begins to pull
away from the sides of the pan, about 10-12 minutes.Spread nut mixture in
bottom of baked pie shell. In a small saucepan, combine chocolate chips and
cream.Cook over medium heat, stirring constantly until chocolate melts and
combines with cream. Pour over pie filling: chill. Remove from refrigerate one
hour before serving. Ultra rich!!!!

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ORIENTAL TREASURE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 t Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

Place chickens in large, heavy pot. Add 2 quarts
water, onions, chopped celery, carrots, parsley, salt
and white pepper and bring to boil. Skim off any scum
that rises to top. Cover, reduce heat and simmer 1 1/2
to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There
should be about 7 cups. Return broth to pot and add
soy sauce, sherry, ginger juice and sesame oil. Strip
chicken from bones and dice. Add to broth and bring
once more to boil. Place in chafing dish over heating
unit and keep it at simmer. Arrange tofu, noodles,
green onions, mushrooms, water chestnuts, julienned
celery, red peppers and cilantro leaves in bowls
around chafing dish. Ladle broth into bowls and let
guests add ingredients of their choice. (Keep broth
very hot, as addition of extra ingredients will cool
it.)

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OLD-FASHIONED FISH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 md Onions — minced
2 lg Baking potatoes — cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable
. stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper — fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over
low heat. Add the onions and saute for 10 minutes, or
until golden but not brown. Add the baking potatoes
(cut into 1/4-inch cubes), the dried thyme and the
turkey stock. Cover and simmer for 10 minutes, or
until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently
for 10 minutes. Add the milk, salt and black pepper to
taste. Cover and simmer 5 minutes, or until the
mixture is thoroughly hot. Gently flake the fish with
a fork into bite-sized pieces, then ladle the chowder
into soup bowls. Sprinkle with paprika and serve
immediately. Makes 6 servings.

* Approximate nutritional analysis: 234 calories per
1/2-cup serving, 20g protein, 22g carbohydrates, 7g
fat (27% of calories), 1g fiber, 39mg cholesterol,
186mg sodium, 35% of the Daily Value for phosphorus.

** American Health — November 1995 **

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Almond Joy Cake

Recipe By : Federal Credit Union Newsletter-Amarillo
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate cake mix with pudding
1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 package coconut (14-oz)
1/2 cup evaporated milk
1/4 cup butter
1 12 oz pack. chocolate chips
1 cup almond slices — toasted

Bake chocolate cake as directed on package. Combine in medium
saucepan 1 c. evaporated milk and 1 c. sugar, bring to a boil and
stir in marshmallow til melted. Add 1 package coconut, pour this over
cake while both are hot. Melt together the remaining milk, butter and
chocolate chips. Stir until melted and add 1 cup toasted almond
slices. Pour on top of warm cake. (Better if made the day before
serving).

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Frozen Nectarine Yogurt

Recipe By : The California Tree Fruit Agreement
Serving Size : 6
Preparation Time: 0:15

Amount Measure Ingredient — Prep
——– ——————– ——————
5 California nectarine — chopped
1 cup water
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup apple juice
1 cup plain lowfat yogurt

Combine nectarines, water and honey in saucepan; cook over medium-high heat
until nectarines are soft. Remove from heat. Puree in blender or food
processor. Stir in lemon juice, vanilla and apple juice. Chill until cool.
Whisk yogurt into nectarine mixture. Pour into an 8 X 8-inch pan and freeze
until crystals form around edges, about 45 minutes. Stir crystals into middle
of pan and return to freezer. When lightly frozen through, whip mixture until
light in color. Spoon into storage container and freeze until firm. Let
soften at room temperature 10 minutes before serving.

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NOTES : A summer time alternative to store bought frozen yogurt.

Title: Coconut Drops
Categories: Cookies
Yield: 60 servings

2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Oats; not instant
3 1/2 oz Dried coconut
3/4 c Vegetable shortening
3/4 c Sugar
1/2 c Packed light brown sugar
1 ts Vanilla extract
1 lg Egg

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. Sift flour, baking powder, baking soda and salt into a large bowl.
Add the oats and coconut; set aside.
2. Cream shortening with both sugars until light and fluffy. Can use
an
electric mixer set at medium speed. Beat in vanilla and egg until well
mixed. Gradually add flour mixture to make a stiff dough.
3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie
sheets. Bake in preheated 375-degree oven for 10 minutes or until golden
brown.
4. Cool on cookie sheet for 5 minutes then remove to wire rack to
cool
completely.

Yield: about 5 dozen.

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