MUSHROOMS WITH ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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Title: NO-COOK PEACH JAM
Categories: Jams, Condiments
Yield: 3 servings

1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice

Stir the mashed peaches and sugar together in a large
bowl, blending well, and let stand 10 minutes,
stirring occasionally. Add the liquid fruit pectin and
lemon juice. Stir, constantly, for 3 minutes. Spoon
into jars prepared for freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 36 Protein: 0 Grams Cholesterol: 0
Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium:
1 Milligram

NOTE:

Again this is one jam that cannot be sealed with the
cookbook directions and must be frozen.

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MEXICAN TORTILLA SALAD

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups plus 3 tablespoons corn oil, — divided
16 corn tortillas, — julienned;
1/2 cup cooked, drained black beans
1/2 cup 1/4-inch diced jicama
1/2 cup 1/4-inch diced red bell pepper
1/2 cup 1/4-inch diced yellow bell pepper
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
2 Serrano chilies, — seeded and finely chopped
Salt

Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan.
When hot, add half of
the tortilla strips. Stirring constantly, fry for 35 seconds or until crisp. Do
not overcook or tortillas
will lose their color and burn. Remove from oil with a slotted spoon and drain
on paper towels.
Repeat with remaining tortillas.

In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil,
lime juice, cilantro and
chilies; season to taste with salt and toss to mix. Gently toss in tortilla
threads, being careful not to
break them but making sure they are well coated with dressing. Serve
immediately.

* Red and blue corn tortillas may be found at Mexican markets or specialty food
stores

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Title: STEAMED FISH WITH BLACK BEANS #2
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Whitefish
Sauce:
1 tb Peanut oil
2 Clove garlic, chopped
1/4 ts Fresh grated ginger
1 tb Fermented black beans
-(dowsee)
2 Green onions, cut chinese
-style
1 pn Sugar
1 tb Dry sherry
2 tb Light soy sauce
1 pn MSG (opt)

Place the fish in a steaming plate. Heat a wok and
add the oil, garlic and ginger. Rinse the black beans
in a bit of water and add to the wok. Chow for just a
moment, then add the rest of the sauce ingredients,
and pour this sauce over the fish. Place in a bamboo
steamer and cook for about 15 minutes, or until the
fish flakes and is done to your taste. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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Potato – Salmon Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

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Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

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MUSTARD, QUICK AND EASY DILL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dijon Mustard
1 tb Fresh chopd. Dill
3 tb Olive oil

Combine one 8 – oz. jar Dijon mustard with 1
tablespoon fresh chopped dill or 1 teaspoon dried dill
weed and 3 tablespoons of olive oil.

Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.

NOTE: Homemade mustards must be stored in the
refrigerator. SOURCE: Gifts from The Kitchen SHARED
BY:Jim Bodle 8/92

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Chocolate Dipped Raisins

Recipe By : Rosemary Matejka
Serving Size : 20 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs raisins
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several raisins at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.

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Per serving: 92 Calories; 5g Fat (32% calories from fat); 2g Protein; 24g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Nutr. Assoc. : 0 0 0 4886

Title: Savory Hamburger Soup
Categories: Soups, Microwave
Yield: 2 servings

1 lg Carrot, thinly sliced
2 tb Chopped onion
1 tb Water
1/2 lb Lean ground beef
1 c Tomato sauce
1/2 c Water
2 tb Dry red wine
1/2 ts Sugar
1/4 ts Salt
Dash garlic powder
Dash pepper
2 tb Shredded cheddar cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, and
1 T
water, covered, on 100% power for 2 minutes. Stir the ground beef into
the
partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3
minutes, stirring once to break up the meat. Drain off the fat. Stir in
tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and
pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
until mixture is heated through and vegetables are tender. Sprinkle
with
shredded cheddar cheese and serve.

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Title: SHIITKE AND PORCINI POSOLE
Categories: Main dish, Chin/japan, Kooknet
Yield: 4 servings

20 Dried Shiitake Mushrooms;
-stemmed, caps broken into
-4-6 pieces
1/2 oz Dried Porcini Mushrooms
1 qt Hot Meat Broth; such as
-pork, beef, chicken, duck
-or a combination
2 c Cooked Hominy
Salsa
Salt
Black Pepper
Slices of Jack Cheese

Combine the mushrooms and hot broth in a saucepan.
Cover and let sit until softened, 15-20 minutes. when
the mushrooms are soft, add the hominy and salsa to
taste. Simmer 15-25 minutes, or until the flavors are
melded. Season to taste with salt and pepper and serve
right away, either as is or ladled over a slab of Jack
cheese.

Per serving: 130 calories, 8 g protein, 26 g
carbohydrate, 4 mg sodium, 4 g fiber, no fat, no
cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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