PAD THAI (2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 lb Flat rice stick noodles
– (banh pho), 1/4 " wide
1/4 c Peanut oil
1/4 lb Pork
– cut into matchstick strips
6 Shrimps, peeled and deveined
1 t Crushed garlic
1 Egg
2 tb Water
2 tb Rice vinegar
1 tb Fish sauce
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 ts Ground dry shrimp
Freshly ground white pepper
1/4 ts Asian chili powder
– (to taste)
1 c Bean sprouts
– washed drained
1/4 c Scallions, cut 3/4″ long
Fresh coriander
Wedges of fresh lime

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need to
work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and pork
are done.

Beat the egg and add it to the mixture. Cook, stirring, for about half a
minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on
one side (Don’t stir; keep checking the underside as if it were a big
pancake). Flip it over as best you can and repeat until nearly cooked,
about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

From: stigle@cs.unca.edu (Sue Stigleman)

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SHRIMP AND PENNE PASTA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Penne pasta
3/4 c Olive oil
1 1/2 lb Shrimp, grilled, peeled and
-deveined
1 lb Ripe plum tomatoes, peeled,
-seeded, and diced
1/2 lb Mozarella cheese, diced
1/2 c Chopped fresh Italian
-parsley
1/4 c Chopped fresh basil
Salt to taste
Pepper to taste

Cook penne in rapidly boiling, salted water as directed on package
until al dente. When cooked, remove from heat and drain well. Place
penne in a bowl and stir in oil. Coat well. Stir in remaining
ingredients. Allow to sit for 15 minutes and then serve immediately.

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Title: Chicken and Wild Rice Soup
Categories: Soups ste
Servings: 8

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995
Run cold water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a large
saucepan, mix the wild rice, broth and pepper. Bring to a
boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in butter until
tender, but not brown. Add the mushroom mixture, chicken
and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny
Halsey (ATBN65B).

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Title: CURRIED SHRIMP AND MACARONI SALAD
Categories: Salads, Seafood, Usenet
Yield: 4 servings

1/4 c Mayonnaise
2 ts Curry powder
-(or to taste)
1 lb Shrimp (small), cleaned,
-deveined and cooked
2 c Honeydew balls
1/2 c Water chestnuts,
-slivered, drained
1 1/3 c Conchiglie piccole pasta,
-cooked (small sea-shell
-macaroni; measure before
-cooking)

Mix the curry powder into the mayonnaise. Put the
remaining ingredients in a large bowl. Dress with the
curried mayonnaise. Chill 1-2 hours.

NOTES:

* A cold pasta dish — This salad is quick and easy.
It’s best if made several hours before serving, to
get the full curry flavor. It’s been a real hit at
potlucks. Yield: serves 4 to 6.

* A honeydew ball is a ball of honeydew melon that is
scooped out of the flesh of the melon with a “balling
spoon” or “melon baller.” About 1 1/3 cups of
conchiglie will make about three cups of cooked
macaroni.

: Difficulty: easy.
: Time: 25 minutes (includes time to cook macaroni
and make melon balls.) : Precision: no need to
measure. :
: Moira Mallison (tektronix!moiram)
: Organization: Tektronix, Inc. Beaverton, Oregon

: Copyright (C) 1986 USENET Community Trust

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Title: PECAN ORANGE SLAW
Categories: Salads
Yield: 8 servings

4 Oranges,small
1 Cabbage head,small
1/2 c Pecans,chopped
3/4 c Mayonnaise
1 tb Lemon juice
1 tb Sugar
1/2 ts Salt

Peel oranges and cut into small pieces. Shred cabbage. Combine
cabbage, orange pieces, and pecans. Mix remaining ingredients
together, pour over slaw, and toss lightly. Cover and refrigerate
20-30 minutes before serving.

MMMMM

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Hare — head, neck, kidney,
-heart, lung and liver
1 ea Parsnips
1 ea Celery knob
1 ea Kohlrabi
1 ea Carrots
1 pn Caraway seeds
Salt
2 tb Lard
1 sm Onions — minced
1 ea Garlic cloves — crushed
6 ea Peppercorns, black — crushed
1 tb Flour, all-purpose
1/4 c Rice — uncooked

Do not wash the hare parts overly, try to leave some
blood. Put all the parts except the liver in a pot
with 3 quarts water, and bring to a boil. Skim well.
Peel vegetables except onion and dice. Add to pot
with caraway seeds and 1 tablespoon salt. Keep heat
very low and let soup simmer.
Melt lard, add minced onion, crushed garlic and the
hare liver, diced. Sprinkle with black pepper. Brown
onion and liver fast, then dust with flour. Stir well
and cook for a few minutes more. Add a ladle of broth
from the soup pot. Stir well and pour into the soup
pot.
Put rice into the soup pot and cook till it is done.
Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip
lemon juice with sour cream at last minute.
MM and upload by DonW1948@aol.com / CH

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Lentil Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked lentils
6 slices bread, torn into small pieces
2 eggs (or substitute)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 package dry Knorr Spring Vegetable soup mix
1/3 cup dry bread crumbs
vegetarian gravy

Put all the ingredients, except dry bread crumbs, into a large bowl and mi
x well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After ba
king, sprinkle top with dry bread crumbs and continue baking another 10 minutes
. Let sit for 10 minutes or so before serving. Top each serving with vegetar
ian gravy.

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Title: Eggplant Lasagne
Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 servings

1 md Eggplant
1/2 Lemon; juiced
Salt
1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

MMMMM——————-RICOTTA-STYLE FILLING————————
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4″ pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8×8″ pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

MMMMM

Title: Traditional Southern Buttermilk Biscuits
Categories: breads, mom’s best
Yield: 12 biscuits

2 c flour
1 tb baking powder
3/4 ts salt
1/2 ts baking soda
5 tb chilled solid vegetable
1 .shortening
1 c buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two knives, cut the
shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two hours ahead, wrapped in plastic wrap, and refrigerated until
ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120

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Swiss Mocha Mix

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup instant coffee
1/2 cup sugar
1 cup nonfat dry milk
2 tbsp cocoa

Stir ingredients together. Process in a blender until powdered. Use 2
Tablespoons for each 4 oz cup of hot water. Makes about 2 cups of mix.

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