Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

MMMMM

Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

MMMMM

Portobello Barley Risotto

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 4 Preparation Time :1:15
Categories : Grains And Beans 2Try
Fab Fiber A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and — cut in 1″ pieces
1 medium onion — coarsely chopped
4 1/2 cups vegetable broth — fat removed
1 cup pearl barley — rinsed
1 tablespoon fresh rosemary leaves — chopped
1/2 teaspoon ground allspice
1/2 cup white wine — sweet
(Reisling, sauterne, dessert white)
1/2 cup golden raisins
salt and pepper
2 tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside.
[2] Reduce heat to medium-low. Add remaining oil and the onion. Cook
about 10 minutes until onion is soft.
[3] While onion is cooking, bring the vegetable broth to a boil in a
medium-sized saucepan. Adjust heat to maintain a gentle simmer.
[4] Add the barley, rosemary and allspice to the onions. Raise the heat to
medium-high and cook, stirring, for 1 minute, making sure the barley is
evenly coated with the oil. Add the wine and cook for 5 minutes, stirring,
or until the wine is nearly evaporated.
[5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook,
stirring frequently, over medium heat until each addition of broth is
absorbed into the barley before adding the next.
[6] When the barley is tender and nearly all the broth has been absorbed
(about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a
few minutes longer, until the risotto reaches desired consistency. Season
with salt and pepper. Serve immediately, sprinkling with chopped parsley.

CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the
mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.

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NOTES : “Barley makes an acceptable risotto with a luscious creamy
consistency. Be sure the broth is simmering when you add it to the barley.”
A variety of mushrooms may be substituted.

Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

—–

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Green Onion Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Egg yolk

1 c Chopped green onions

3 tb White vinegar

1 tb Creole mustard

1/4 ts Chopped garlic clove

1/2 ts Sugar

1/2 ts Salt

1/2 ts White pepper

1 tb Worcestershire sauce

1 c Vegetable oil

Combine all ingredients in screw-top jar; shake well.

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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

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Title: Spicy Meatball Soup
Categories: Soups
Yield: 6 servings

1 lb Extra lean ground beef
1 cn Drained corn, divided (11oz)
1 c Hot or medium-spicy salsa,
-divided
1 Egg
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro,
-divided
1 1/2 t Minced fresh garlic, divided
1/2 t Salt
1 c Chopped green bell pepper
1 cn Whole tomatoes including
-liquid, cut up (28 oz)
1 cn Dark red kidney beans,
-drained (15.5 oz)
1 c Beef broth
1 t Chili powder

In a large bowl, combine ground beef, 1/2 cup corn, 1/3 cup salsa,
egg, green onions, half the cilantro, half the cumin, 1 teaspoon
garlic and the salt. Shape into 36 1″ balls and place half of them on
paper towels in a rectangular baking dish. Rearranging balls midway
through cooking, microwave on high 5-7 minutes, or until no longer
pink. Remove cooked meatballs and microwave remaining half of
meatballs as before; set aside.

Place bell pepper and remaining 1/2 teaspoon garlic in a 3-quart
casserole. Cover with lid or vented plastic wrap and microwave on
high 2 minutes. Add tomatoes including liquid, beans, remaining corn,
broth. Stir in remaining two-thirds cup salsa, 1 tablespoon cilantro,
1 teaspoon cumin and chili powder; re-cover. Stirring midway through
cooking, microwave on high 10 minutes, or until mixture begins to
boil. Add meatballs; re-cover and microwave on high 4 minutes, or
until meat is hot. Makes 6 1 1/2 cup servings.

MMMMM

Title: YULETIDE GINGER COOKIES
Categories: Cookies
Servings: 42

3/4 c Firmly packed brown sugar
1/2 c Light corn syrup
1/2 c Margarine, softened
2 Egg whites, slightly beaten
3 c QUAKER Oat Bran Hot Cereal,
-uncooked
3/4 c All-purpose flour
2 t Ground ginger
1 t Baking soda
1 t Ground cinnamon
1/4 c Red or green sugar crystals

Heat oven to 350’F. Beat brown sugar, corn syrup and margarine in large
bowl until fluffy. Blend in egg whites. Gradually add combined oat bran,
flour, ginger, baking soda and cinnamon; mix well. Shape into 1″ balls;
roll in colored sugar crystals to coat. Place 2″ apart on ungreased cookie
sheet. Gently press balls into 2″ circles. Bake 11-13 minutes or until
light golden brown. Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely. Store tightly covered.

Makes about 3 1/2 dozen cookies.

MMMMM

Easy Queso Dip

Recipe By : Liza Lee Miller liza@lindy.stanford.edu
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can softened cream cheese
1 can chili (your favorite brand)
mexican condiments (ie. chopped onions, ol
cheddar cheese — grated

1. Mix cream cheese, chili and condiments in a saucepan. Heat until bubbling.

2. Cover with grated cheddar cheese and serve with nacho chips!

Difficulty : very easy.
Precision : approximate measurements.

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