Title: ORANGE BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boneless top sirloin steak,
-partially frozen
3 T Soy sauce, divided
1/3 c Sugar; divided
1 Egg white
2 T Cornstarch
2 T Oil
2 T Finely chopped fresh orange
-or tangerine peel
2 T Frozen orange juice
-concentrate
1 T Ketchup
1/3 c ;Water, divided
Few drops orange extract
-(Optional)
Minced fresh parsley for
-garnish
Orange slices for garnish.

Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and
toss to coat. Mix in the egg white, then add 1 tablespoon of the
cornstarch, mixing with fingers to distribute evenly.

In a wok or 10-inch skillet, heat the oil over high heat until hot.
Add the beef and stri-fry until the meat just loses its redness,
about 3 minutes. Remove with a slotted spoon to a dish.

In the oil remaining in the wok, stir-fry the orange peel over medium
heat for 2 to 3 minutes to soften. Mix in the orange juice concentrate,
the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the
ketchup, 1/4 cup water, and the orange extract. Heat to boiling.
Dissolve the remaining 1 tablespoon cornstarch in the remain- ing 1
tablespoon water and add to the wok. Cook, stirring constantly, until
the sauce boils and thickens, 1 to 2 minutes.

Return the beef to the wok and heat through, 1 to 2 minutes. Serve
over hot cooked rice, garnished with parsley and orange slices, if
desired.

[ “365 Easy One-Dish Meals”; Natalie Haughton, 1990 ]

MMMMM

Title: Fruit-Flavor Popcorn Balls
Categories: Snacks, Holidays, Jello, Popcorn
Yield: 48 servings

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

MMMMM

Title: Sloppy BBQ Joes
Categories: Hamburger
Yield: 4 servings

1 lb Ground beef
1 sm Green pepper, diced
1/2 c Ketchup
Salt and pepper to taste
1 md Onion, chopped
1/2 c Bottled BBQ sauce
2 tb Sweet chunky relish
4 x Hamburger buns,
Split and toasted

Cook beef in skillet until well browned. Add onion and green pepper, cook
until vegetables are tender. Drain off fat. Stir in BBQ sauce, ketchup,
relish, salt and pepper into meat mixture. Simmer a few minutes, stirring
often. Serve meat mixture spooned over toasted buns. SERVES 4.

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Title: Prune Bread
Categories: Bread Osg1966
Servings: 1

2 tb Shortening
2 tb Citron
10 ea Prunes; large – covered w/w
-ater/soaked over night
2 1/2 c Flour; white
3/4 c Brown sugar
1 ts Salt
2 1/2 ts Baking powder

Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350
F.

Note: I assume prunes are chopped and remaining ingredients combined.
Source: Mrs. Clint Taylor, Massie Grange, Warren County, OH
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Title: CRAB AVOCADO MELT
Categories: Breads, Seafood
Yield: 1 servings

1 cn Crabmeat, rinsed
4 tb Mayonaise
1 tb Onion-green-chopped
1 tb Parsley-chopped
2 Sl Pumpernickle bread
2 Sl Avocado
2 Sl Colby or american cheese

In a small bowl mix crab, mayonaise, onion and parsley. Spread half the
mixture evenly on each slice of pumpernickel bread, top with a slice of
avocado and then cheese. Place one sandwich on. In a microwaveable dish
muicrowave at 50% power, 1 1/2 to 3 mins, or until heated through and the
cheese melts. Repeat for 2nd sandwich

—–

Title: Almond Sugar Cookies
Categories: Diabetic, Cooky/bars, Snacks
Yield: 32 cookies

5 tb Margarine (75 g)
1 1/2 tb Fructose** (22.5 ml)
1 tb Egg white (15 ml)
1/4 ts Almond, vanilla, or lemon
-extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
-saccharin or 8 pkts.
-aspartame or 4 packets
-acesulfame-K for the
-fructose. It will not
-change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,
fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol ~ 0
mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch
and 1 fat.

—–

Title: HOT FUDGE SAUCE I
Categories: Sauces, Desserts
Yield: 1 servings

1 1/2 c Sugar
2 tb Flour
3/4 c Cold water *
– *for a richer sauce,
– use evaporated milk
3 oz Unsweetened chocolate
3 tb Butter or margarine
1 ts Vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
stirring constantly, over moderate heat until boiling and thickened. Reduce
the heat to low, add the chocolate and cook and stir until the chocolate
melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm. And here’s something else you might try. Simply begin your
favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
it off the heat, cool maybe 10 minutes, then drop in the butter, add the
vanilla and heat until satiny. You couldn’t get a more authentic hot fudge
sauce than this! Makes 1 1/4 Cups

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Date: Sun, 14 Aug 94 11:28:20 PDT
From: williams@lanl.gov (Louise Williams)
Subject: Spring Roll Recipe

This is an original recipe that I have been working on for several months.
I was originally trying to duplicate the vegetarian spring rolls served by
the Saigon Springs Restaurant in Colorado Springs. My family and friends
love them. I hope you enjoy them too.

SPRING ROLLS (makes 12)

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg’s liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)

You can get the spring roll wrappers at an oriental grocery store,
and they will keep on your shelf indefinitely. They are fragile; keep them
flat and handle them gently. Be sure they are made of rice. You CANNOT
substitute egg roll wrappers in this recipe. The round ones, about 8 1/2
inches in diameter, are the easiest to work with. I like the Flying Goose
brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels.
Press it for an hour or so if you have time. Put the tofu slices on a
nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as
much as possible. Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don’t have
time to bake the tofu, cut it into strips and fry it with the soy sauce on
a nonstick skillet for a few minutes, carefully turning each strip, trying
to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces,
removing stems and crisp veins. Your lettuce needs to be on the limp side.
Any crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems! Set aside. (If you can’t
get fresh mint, you can substitute fresh cilantro, but the spring rolls
will taste completely different, and my family would rather I not make them
if I don’t have mint.)
Shred or grate the carrots. Again, they need to be small enough
pieces that they are not crisp. You may prefer your spring rolls without
the carrots.
Throw the rice vermicelli into boiling water and cook until just
done, about 2 or 3 minutes. Pour into a colander, and rinse with cool
water. The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they
are flexible (about 2 or 3 minutes). Remove the whole stack at once, and
place them on a clean wet kitchen towel, covering them with another damp
towel.
Now you are ready to assemble them. Carefully remove one wrapper
and put it on another surface (I use a bamboo sushi mat, but you could
easily use another damp towel. If you use a plate, dump off the excess
water between each spring roll.) Working quickly, put onto the wrapper 3
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles,
one strip of tofu, and a few tablespoons of carrots if desired. Quickly
fold the bottom of the wrapper over the pile, fold in the sides, and
continue to roll up. After I’ve done four or five, I wrap each in plastic
wrap to keep them from drying out too much. If one of them is falling
apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap
cut and ready in case one is falling apart. (If you are serving them to
company, start over with a new wrapper on the ones that are falling apart.)
If a lot of them are falling apart, then something may not be drained well
enough, or you may be trying to fill them too full, or some of your
wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE:
you do not EVER cook these spring rolls. When you finish rolling them up,
they are done! They will keep in the refrigerator for a day or two. They
travel well for lunches and outings. For an appetizer, serve one or two
per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn’t be
fatfree. They are also good with a plum sauce. If anyone has a good plum
sauce recipe, please send it to me. I serve them with the sweet sauce
below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by
Huy Fong Foods, Inc.)

SWEET SAUCE FOR SPRING ROLLS
(makes enough for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.

Quaker’s Vanishing Oatmeal Raisin Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
1 ts vanilla
1 1/2 c all-purpose flour
1 ts baking soda
1 ts ground cinnamon
1/2 ts malt (optional)
3 c QUAKER Oats uncooked (quick or old fashion
1 c raisins

Heat oven to 350 F. Beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix
well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l minute on cookie sheet; remove to wire rack.
Cool completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups
and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
fluid.

Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g

– – – – – – – – – – – – – – – – – –

Title: FUN GWAU (STEAMED TRANSLUCENT DUMPLINGS)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

6 Dried Chinese black
Mushrooms
6 oz Shrimp, shelled deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
Chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
Sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
Coriander leaves
1 Oil
Wheat Starch Wrappers
(see recipe)
Light soy sauce, for
Dipping
Chinese mustard, for
Dipping

can be prepared entirely in advance and reheated a few
minutes before serving. The wheat starch wrappers
have an interesting chewy texture, a unique
translucent appearance and are absorbent of flavors.
Roll out the wrappers as thin as possible; otherwise
they come out rubbery.

Cover mushrooms in warm water for 20 minutes or
until soft and pliable. Remove and squeeze out excess
water from the mushrooms. Cut off the stems at the
base and discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the
peanut oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the
mixture to a shallow plate and mix in the remaining
green onion and coriander. Allow the filling to cool,
then refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch
off 1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes.
Serve hot, dipped in light soy sauce and Chinese
mustard. Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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