Title: SESAME NOODLES #3
Categories: Chinese, Pasta
Yield: 8 servings

1/2 lb Chinese noodles; or
1/2 lb Linguine
2 ts Sesame oil
1/2 c Sesame paste
1/2 c Chicken broth
2 tb Sugar
1/2 ts Salt
1/2 ts Freshly ground pepper
1 ts Freshly grated ginger
1/2 ts Freshly minced garlic
2 ts Rich wine vinegar
1/2 c Fresh bean sprouts
1/4 c Finely minced cucumber
1 tb Chopped chives

Cook noodles until al dente. Rinse in cold water,
drain well, and toss with sesame oil. In another bowl,
mix sesame paste, chicken broth, sugar, salt, pepper,
ginger, garlic, and vinegar using a wire whisk. Add
noodles (once cool) and bean sprouts to above mixture
and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from
refrigerator, divide onto small plates, top with
cucumber and chives. Makes four small servings. Enjoy!
Let me know how you enjoyed it. FROM: ED BAMBERGER
(VGDK58A)

—–

THAI CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn -TO
4 cn Coconut milk
–(the unsweetened kind)
3 tb Chopped scallions
1 t -TO
3 ts Lemon grass
Cilantro (pref. fresh) *
Tofu
– cubed into smallish pieces
Chicken
– also cubed to bite size.
Mushrooms
1 Carrot — grated
Juice from (8?) limes
– I can never put in enough
Serrano chillies
-OR- other hot chili pepper,
– preferably fresh,
– but powdered will do)
1 t Galanga powder

* (I sometimes leave this out. Niels says that’s defeating the whole
point, but I think it still comes out great)

Instructions: ÿÿÿÿÿeat the coconut milk in a pot. Add everything
else. As the lemon grass is inedible, put it in a tea ball and immerse the
ball in the soup so you can retrieve it later. Cook until the chicken is
done and the soup is hot (30 minutes?). Taste to see if it needs more limes
(it always does) or more hot peppers (it’s better to start mild and build
up to the desired level of spicyness).

Posted by Tamar More based upon an ingredient list

From: arielle@taronga.com (Stephanie da Silva)

– – – – – – – – – – – – – – – – – –

Title: Peking Chicken
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

4 tb Honey
2 1/2 tb Soy sauce
2 ts Lemon juice
2 sl Fresh ginger, pared and
-finely minced
2 lg Garlic cloves, finely minced
1/4 ts Paprika
1 tb Sesame seeds
4 Skinless, boneless chicken
-breasts
2 pk 6-inch flour tortillas
2 bn Scallions, quartered
-lengthwise and cut Into
-2-inch slivers
1 c Hoisin sauce or Chinese
-plum sauce
4 ts Minced Cilantro or parsley
7 Sheets Bounty Select-a-Size
-white paper towel

Well, it had to come to this. Taking recipes from paper towel ads.
Sigh… See what new toys will do to you? And frankly, if you
overlook the fact that this “Peking” chicken recipe completely
ignores the spirit of Peking Duck which is cooked primarily for the
SKIN, it doesn’t sound half bad.

For speed as well as convenience, there’s nothing like a microwave
oven. And, remember that any paper product can burn if used
improperly in a microwave or conventional oven. In case of fire,
turn microwave off and leave door closed.

1. In 12-inch round or oval microwave-safe baking dish combine
honey, soy sauce, lemon juice, ginger, garlic, paprika and sesame
seeds. Stir well.

2. Coat chicken breasts with marinade, reserving extra sauce; arrange
chicken in ring fashion, with ends touching. Cover and refrigerate
for 1 to 2 hours.

3. Cover with 4 sections of paper towel, tucking ends underneath
dish.

4. Cook on HIGH for 6 to 7 minutes, just until chicken loses its
pinkness in the thickest part.

5. To heat tortillas, use 3 sections of paper towels. Place
tortillas in center and fold over sides. Heat one stack on HIGH for
1 to 2 minutes, just until warm to the touch. Heat remaining stack
as needed.

6. To serve, slice chicken and arrange on a platter. Pass small
dishes of sliced scallions, hoisin sauce, cilantro and warm tortillas.

7. To eat, spread sauce on tortilla; place chicken, scallions and
cilantro inside. Roll up and eat with your fingers.

Makes 4 servings.

From a Bounty Paper Towel ad, Readers Digest, 10/92.

Posted by Stephen Ceideberg; October 20 1992.

MMMMM

Title: Pineapple Boats Ahoy
Categories: Diabetic, Fish, Salads, Fruits
Yield: 3 servings

MMMMM—————————SALAD——————————–
4 1/2 c Water 1 md Grapefruit
1 1/2 lb Shrimp, fresh 1 md Avocado
1 lg Pineapple, fresh 1 Lime; juice of (2 to 3 tb)
1 md Orange

MMMMM————————–DRESSING——————————-
1/2 c Oil, vegetable 1/2 ts Salt
2 tb Wine, dry white 1/2 ts Paprika
2 tb Lime juice 1 ts Honey

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and
simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water.
Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells 1/2
to 1/4 inch thick. Cut pineapple pulp into bite-size pieces,
discarding core. Set aside 1 cup pineapple pieces; reserve remaining
pieces for use in other recipes.

Peel, seed, and seciton orange and grapefruit; combine fruit sections
with 1 cup pineapple pieces and shrimp. Cover; chill until ready to
serve.

Before serving, peel and dice avocado; sprinkle with lime juice to
prevent discoloration. Combine avocado and shrimp mixture; spoon
into reserved pineapple shells. Pour dressing over top before
serving.

Dressing: Combine all ingredients in container of electric blender;
blend well. Serve immediately. Yield: 3/4 cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.

MMMMM

Lazy Wife’s Chili Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can tomato juice
2 cans Zesty tomato soup
1 pound hamburger
1 can chili beans
Chili powder and pepper — to taste

Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker
. Add hamburger and beans. Boil for about 5 or 10 minutes. Then turn down he
at to keep soup hot. Add chili powder and pepper to your family’s taste. This
is a quick, easy, perfectly seasoned soup that tastes like you simmered it all
day.

busted by sooz

– – – – – – – – – – – – – – – – – –

SWEET-POTATO TZIMMES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes
juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Mushrooms Stuffed with Spinach and Ham

Recipe By : from a newspaper cutting
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Cornellier Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms — large, 14-24
2 teaspoons olive oil
salt and pepper — to taste
2 teaspoons lemon juice
1/4 pound spinach — (1/4 bag)
1/2 teaspoon butter
1 teaspoon lemon juice
1/4 cup onion — finely chopped
2 tablespoons whipping cream
1/8 teaspoon nutmeg
1 small egg — beaten
3 tablespoons prosciutto — finely chopped
1 tablespoon parmesan cheese — grated

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the
lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and
bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add
onions, and cook till wilted. Add mushroom stems and 1 teaspoon lemon juice.
Cook briefly, stirring. Add spinach and cook till most of the liquid is
evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook
about 10 seconds. Purie the mixture in a blender or food processor, return
to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake
for ten to fifteen minutes.

– – – – – – – – – – – – – – – – – –

FRIED CABBAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, finely chopped
6 tb Oil
1 lg Tomato, sliced
1/2 ts Salt
1/2 ts Curry powder
1 md Cabbage, shredded
2 ea Carrots, sliced into rounds
1 ea Green bell pepper, chopped

Over moderate heat, fry the onion in oil until lightly browned,
stirring to prevent scorching. Add tomatoes, salt curry powder
continue to stir-fry for 3 minutes.
Add cabbage, carrots pepper mix well. Pour in about 1/2 c water.
Cover the pot, reduce heat simmer until the liquid is abosrbed the
cabbage is still slightly crunchy.

– – – – – – – – – – – – – – – – – –

Title: White Chocolate Butter Cream Frosting
Categories: Frostings, Chocolate
Yield: 1 servings

6 oz White Chocolate — chopped
1/4 c Whipping Cream
1 c Unsalted Butter — cold, cut
Up
1 c Powdered Sugar

Microwave white chocolate and cream in medium bowl on
high for 1 1/2 minutes or until white chocolate is
almost melted, stirring halfway through heating time.
Stir until white chocolate is completely melted. Cool
to room temperature. Beat butter and sugar gradually
into cooled mixture on high speed until light and
fluffy.

Makes enough to frost 2 9-inch cake layers.

Recipe By :

—–

Title: CAMPER’S COOKIES
Categories: Cookies, Tex-mex
Yield: 6 servings

2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Baking powder
1 c Margarine
1 c White sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
2 c Oats
6 oz Semi-sweet chocolate chips
1 c Nuts

Sift together the flour, baking soda, salt, and baking
powder. Cream the margarine and the sugars together.
Add the eggs and beat. Add the flour mixture and mix
well. Add the vanilla, oats, chocolate chips, and
nuts. Grease a 13x9x2 pan, and press mixture in
evenly. Bake in a preheated oven 15 minutes at 350 F.

Judean Scott Fort Worth, TX in the Gustine, TX P-TC
cookbook

—–