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

Vegetable Soup

Recipe By : “Kids, Food, Diabetes” Author is Gloria Loring
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 cups chicken broth — homemade *1
2 cups tomatoes — canned
1/2 cup onions — chopped
1/2 cup carrots — thinly sliced
1/2 cup celery — diagonally sliced
1/2 cup red pepper — coarsely chopped *2
1/2 teaspoon salt *3
2 tablespoons lemon juice — fresh
5 peppercorns — whole
1/2 teaspoon hot pepper sauce
1/2 cup pasta — alphabet *4

*1 homemade beef, vegetable or turkey stock can be substituted if you
substitute canned broth omit salt
*2 green pepper can be substituted
*3 omit salt if using canned broth
*4 any other small pasta can also be used

Combine all ingredients except pasta in a 3 to 4 quart pot. Bring to a
boil. Cover and simmer gently for 1 hour. Stir occasionally to break
up tomatoes into bite size pieces.

Add pasta and cook for 5-7 minutes, until done.

– – – – – – – – – – – – – – – – – –

NOTES : Yield 7 Cups (5-1/2 servings) Each serving 1-1/3 cups equals

Diabetic choices as 1 Starch 2 Fruit/Vegetables.

I found this recipe in “Kids, Food, Diabetes” Author is Gloria
Loring ISBN 0-8092-4956-1

I am not sure if this book is still in print, but for anyone that is a
diabetic whether it be a child or adult, Ms Loring has us given some
very very good recipes. Althought I am not a soup opera fan, she and
her ex-husband Alan Thicke (Canadian) are parents of a diabetic child.

CALZONE

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SUE FERGUSON (WVTD97B)
1 1/3 cup water
2 tablespoon Olive oil
2/3 teaspoon Salt
1/2 teaspoon Oregano
4 cup Bread flour
2 1/2 teaspoon Yeast
—–SPINACH FILLING—–
10 1/2 ounce Frozen chopped spinach
Garlic powder
2 tablespoon Olive oil
1 cup Provolone cheese — grated +-
1 cup Mozzarella cheese — grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following……

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German’s book II.

TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
RIL ’93

– – – – – – – – – – – – – – – – – – =

Cream Of Green Bean

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions — peeled chopped
2 medium potatoes — peeled chopped
4 cups chicken broth
2 garlic cloves
1 package (10 oz.) frozen green beans
3 tablespoons butter
1 cup heavy cream
1 1/2 cups milk
Salt pepper — to taste

Follow directions for Vichyssoise for cooking garlic, onions, potatoes and chic
ken broth. Then add green beans and cook for 5 to 10 minutes. Then do same as
Vichyssoise for milk, cream and seasonings. Puree. Serve hot. (Broccoli, cau
liflower, asparagus, spinach, watercress, cucumber or anything you can think of
, may be used in place of the green beans.)

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings

Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water

Recipe by: Land O’Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).

Shape dough into 1″ balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.

In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.

—–

BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

– – – – – – – – – – – – – – – – – –

Title: HAM HOMINY CHOWDER
Categories: Soups/stews, Meats
Yield: 4 servings

1 tb Vegetable oil
1 lb Red potatoes; cubed
1 md Onion; chopped
1 md Red or green bell pepper;
. chopped
1 1/4 c Cooked ham; cubed
1/2 c Celery; chopped
1 cn White or yellow hominy; 14oz
1 cn Green chilies; chopped, 4oz
1 tb Flour; all-purpose
1 1/4 ts Dried thyme leaves
1 1/2 ts Salt (optional)
1/4 ts Black pepper
1 1/2 c Milk

In a 3-quart saucepan, combine the oil, potatoes,
onion, bell peppers, ham and celery. Cook over low
heat 10 minutes stirring occasionally. Add the
hominy, chilies, flour, thyme, salt and pepper.
Gradually stir in the milk, and bring to a boil.
Reduce the heat, simmer, covered, for 30 to 40 minutes
or until soup is thickened and potatoes are tender.

—–

RIDICULOUSLY EASY LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

– – – – – – – – – – – – – – – – – –

Title: DAVID’S COWBOY COOKIES
Categories: Cookies
Yield: 64 cookies

1 1/2 c Unsalted butter, softened
1 c Granulated sugar
1 c Firmly packed dark brown
Sugar
3 lg Eggs
2 ts Vanilla
2 3/4 c All-purpose flour
3/4 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
3 c Old-fashioned rolled oats
2 c Semisweet chocolate chips

Preheat oven to 375 F.
In a bowl with an electric mixer cream butter and
sugars until light and fluffy. Add eggs, 1 at a time,
beating well after each addition, and beat in vanilla.
Into the bowl sift together flour, baking soda,
baking powder, and salt and beat until batter is
combined well. Stir in rolled oats and chocolate chips.
Drop batter by rounded tablespoons onto lightly
buttered baking sheets and bake in middle of oven
until golden, about 10 minutes.
Origin: Lois V. Brown / Honeoye Falls, New York

Source: Gourmet Magazine Jan/94

From the collection of Karen Deck

—–

Kartoffelsuppe (Potato Soup)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — Medium
1 Bay Leaf — Small
1 Onion — Medium Size
1/2 teaspoon Salt
4 Celery Leaves — Stalks
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 cup Milk — Up to 3 Cups Maybe U
Boiling Water
—–GARNISH—–
Parsley — Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in
hot vegetable oil. In a large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle
with chopped parsley.

– – – – – – – – – – – – – – – – – –