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

1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.

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Title: BAKED S’MORES
Categories: Cookies
Servings: 9

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 T Water
3 Milk chocolate bars (1.55
-oz ea)
1 cn Marshmallow creme (7 oz)

1. Preheat oven to 350’F. Grease an 8″ square pan.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
water in large bowl. Stir until thoroughly blended. Divide cookie dough in
half. Press half the dough evenly into bottom of pan.

3. Cut each milk chocolate bar into 12 sections by following division
marks on bars. Arrange chocolate sections into 4 rows, with 9 sections in
each row.

4. Place spoonfuls of marshmallow creme on top of chocolate. Spread to
cover chocolate and cookie dough. Drop remaining cookie dough by
teaspoonfuls on top of marshmallow creme. Spread lightly with back of
spoon. Bake at 350’F. for 25-30 minutes or until light golden brown. Cool
completely. Cut into squares.

Makes 9 squares.

MMMMM

SEASONED SPINACH (KOREAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Korean Vegetables
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz fresh small flat-leaf
-spinach
2 tb Soy sauce
1 t Sugar
1 1/2 ts Crushed sesame seeds
1 tb Sesame oil
1 tb Minced scallion
1 t Vinegar (optional)
Salt
Red pepper threads
-(optional)

Both hot and cold vegetables are important in the Korean diet. Here
are several recipes adapted from “Traditional Korean Cooking” by Han
Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well.

Serve at once, topped with few red pepper threads, if desired.

Serves 2.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

– – – – – – – – – – – – – – – – – –

RALPH’S RETCH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Hlween Gross

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Box strawberry jello
40 Ice cubes
2 cn (12 oz) strawberry soda
—–TOOLS—–
Mixing bowl
Shallow 9×12 pan
Butter knife
Blender
Spoon
Tall glasses
Iced tea spoons

Prepare jello according to package directions. Pour
into shallow pan and chill until firm, about 3 hours.

Using a dull knife, make as many cuts as possible
across the length and width, forming tiny cubes.

With an adult’s help, grind ice cubes in a blender.

Spoon alternating layers of crushed ice and gelatin
pieces into tall glasses, filling them about 2″ away
from tops. Slowly pour soda into each glass unti
lfull, then stir gently. Serve retch with ice tea
spoons, so your guests can get at every chilly glob

Sicko serving suggestion: Almost any cooked food can
look like puke if you grind it for a few seconds in a
blender. And it makes for a tasty sandwich spread!)

From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0

– – – – – – – – – – – – – – – – – –

1 9-inch pie crust
1 6-oz jar marinated artichoke hearts,
drained and coarsely chopped
4 oz bacon, chopped into bits (optional)
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin
strips
1/4 cup chopped fresh parsley
3 TB chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 TB dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teas nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute
bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook
until vegetables are softened, for about 10 minutes. Add artichoke
hearts. Cook another 3 minutes. Remove from heat and add parsley,
basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan
cheese over crust. Top with artichoke mixture. Whisk together eggs,
mustard, heavy and light creams. Season with nutmeg. Pour evenly
over artichoke minute in crust. Bake until puffed and set, about 45
minutes. Serve warm or at room temperature.

Salt Free Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. paprika
2 tsp. oregano
1 1/4 tsp. cumin
1 1/4 tsp. garlic powder
3/4 tsp. red pepper
3/4 tsp. onion powder

Mix all ingredients together. Store in airtight con tainer. Use as desired.
Makes 4 tablespoons.
NOTES : (Ideal For Seasoning Chili Beans Or Anything Spicy)

– – – – – – – – – – – – – – – – – –

Sardinian Pasta With Tomato Basil

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 quarts water — (up to 8)
2 tablespoons — plus 1 teaspoon
— salt
1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 8)
1 tablespoon butter

Bring water to a boil and add salt. Add pasta to the water and cook at a boil
for 30 minutes.

While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.

Drain the pasta in a colander and pour into a serving bowl. Stir butter into
the tomato sauce and immediately add to cooked pasta. Stir well to fully coat
the pasta. Serve the chicken over a bed of pasta.

Yield: 4 to 6 servings

– – – – – – – – – – – – – – – – – –

Title: White Chip Chocolate Cookies
Categories: Cookies
Yield: 1 servings

1 c Margerine; softened (2
Sticks)
2 c White sugar
2 Eggs
2 ts Vanilla extract
2 c Flour
3/4 c Powdered cocoa
1 ts Baking soda
1/2 ts Salt
1 White; (10 oz)
Vanilla-flavored baking
-chips
; (i used nestlees)

Preheat oven to 350 degrees. In large mixer bowl, cream butter
and sugar until fluffy. Add eggs and vanilla extract. Beat
until light and fluffy.

Stir together flour, cocoa, baking soda, and salt. Beat into
sugar mixture, mixing until well blended. Stir in white chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake
8-9 minutes. Cool slightly on pan before removing to a wire
rack. Cool completely. Makes about 5 dozen cookies.

Personal Note: Do NOT overbake. Nine minutes is the tops. The
cookies will be soft. They puff up while baking, but will
flatten upon cooling. Do not be tempted to bake them “just a
minute” longer. If you do, the bottoms will burn. (I found out
the hard way…)

I compared this recipe with the one on the back of the
Nestlee’s White Chip bag….they were similar, but not
identical. For instance, this one doesn’t use brown sugar like
the Nestlee’s one did. I have absolutely no idea where my
mother-in-law clipped this recipe, but it is definitely worth
your time to make it.

Wonderful with a glass of cold milk….

Hugs to all,
Sharon Frye

—–

LEMON MERINGUE ANGEL FOOD CAKE

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 1/2 cups large egg whites — (11 to 12)
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
filling:
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice — (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter — (6 tablespoons)
chilled and cut into 6 pieces
Meringue Frosting:
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites — (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

Place fresh, cold egg whites and cold water in the bowl of a heavyduty
mixer. Set aside until they
are 60 degrees, or slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve.
Sift onto a sheet of
waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to
325 degrees. Set
nearby a dry, ungreased 10inch tube pan. Such a pan allows the batter to
cling to the sides and
rise to its full height. Place a longnecked bottle or large metal funnel
nearby for inverting the
baked cake.
Whip egg whites, preferably with a whisk attachment until frothy. Add cream
of tartar and whip
on medium speed until soft peaks form. Continue whipping and gradually add
the 1 cup
granulated sugar until whites have thickened and form soft droopy white
peaks. Add the vanilla
and lemon zest in the final moments of whipping.
Sprinkle onequarter of the flour mixture over the whites, and with a rubber
spatula, fold into the
whites. Repeat this process with the remaining flour mixture, folding in
only onequarter of the
flour mixture at a time. Gently pour the batter into an ungreased tube pan.
Bake for 45 to 50
minutes, or until the top is light golden, the cake feels spongy and springs
back when touched,
and a wooden toothpick inserted in the middle comes out free of cake. Invert
cake onto the neck
of a bottle or funnel. Cool completely before removing from pan.
To remove cake from the pan, slip just the tip of a small metal spatula
between the cake and
pan. Slowly trace the perimeter to release any cake sticking to the pan.
Tilt the cake pan on its
side, and gently tap the bottom against the counter to loosen the cake.
Rotate the cake pan,
tapping as you turn it a few more times, until it appears free. Cover the
cake with a rack or
cardboard round, and atthe same time that you invert the cake onto the work
surface, tap it
firmly onto the surface. Lift the pan from the cake. Yield: one 10inch
round cake
For the filling: In a 1 1/2 quart heavybottomed saucepan, whisk briefly to
combine the eggs, egg
yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and
place the saucepan over
medium heat, stirring constantly over the entire bottom. Cook the mixture
without boiling until it
begins to developbody and thicken. Remove from heat and pour through a
stainless steel sieve
into a bowl. Cover the surface with plastic wrap, poke a few small slits in
the plastic with the tip
of a paring blade allowing steam to escape while cooling. Refrigerate (curd
will thicken).
For the frosting: In a 3cup saucepan, combine the water and 2/3 cup sugar.
Place over low heat
to dissolve the sugar, then increase the heat to medium high and boil,
without stirring, until a
candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging
to the sides of
the pan with a brush dipped in cold water.) Near the end of the boiling
time, whip the egg whites
with the cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar,
and continue to whip
until the whites are stiff butnot dry. With the mixer running, pour the
syrup onto the whipped
whites. Continue to whip onmedium speed, about 3 minutes more. Mixture will
thicken, cool and
form glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8
to 10 minutes, then
frost cake right away.
Assembling the dessert: Cut cake into three layers. Spread the lemon filling
equally between the
two layers; top with remaining layer. Frost top and sides of cake with
Italian Meringue Frosting.

– – – – – – – – – – – – – – – – – –

NOTES : TOM ROACHS ANGEL FOOD CAKE

Title: Turkey Stew Island Style
Categories: Poultry, Soups/stews
Yield: 4 servings

1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme

Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.

—–