REALLY DELICIOUS LIMA BEANS

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6718
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — finely chopped
1/4 cup olive oil
2 onions, — thinly sliced
2 garlic cloves, — minced
4 vine-ripened tomatoes, — seeded and chopped
1/2 cup canned tomato puree
3 cups thawed frozen lima beans
Small red chili
Salt and freshly ground black pepper

In a skillet, heat the bacon over moderate heat. When partially rendered,
add the olive oil. When the oil is hot add the onions, cover and cook for
15 minutes or until really tender. Add the garlic, tomato, tomato puree,
and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima
beans, cover and simmer for 15 minutes or until they have had a chance to
absorb the flavors. Season to taste with salt and pepper and serve with
grilled Italian sausages or breakfast sausages.

Yield: 4 servings

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Title: Quick Sticky Buns
Categories: Breads Yeast
Servings: 24

————————————BUNS————————————
1 1/4 c Milk
1/4 c Butter
3 1/4 c Flour
1/4 c Sugar
1 t Salt
2 pk Yeast
1 ea Egg
———————————-TOPPING———————————-
1 c Brown sugar
1 1/2 t Cinnamon
3/4 c Butter
2 T Corn syrup
1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes.
Stir in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping
ingredients on low until ingredients are melted and combined. Divide
topping between muffin cups. Stir down batter. Drop into muffin cups.
Cover and rise until double (20 to 30 minutes). Preheat oven to 375
degrees. Place tins on cookie sheet and bake 12 to 15 minutes until
golden brown. Cool three minutes then invert on waxed paper.

—————————————————————————–

Title: BUCKWHEAT CREPES WITH ONIONS, APPLES, AND CHEESE
Categories: Vegetarian
Yield: 8 Servings

18 Buckwheat crepes; up to 20
6 lb Yellow onions
2 tb Olive oil
2 tb Butter
1 ts Salt; more to taste
Black pepper
1 1/2 lb Tart green apples; about 4,
-use pippins or Granny Smith
3 tb Calvados
8 oz Sharp cheddar cheese; grated

Prepare the Buckwheat Crepes and set aside.

Peel the onions, cut them in half lengthwise, and then slice them
thickly. Heat a tablespoon of olive oil and a tablespoon of butter in
each of two large non-stick pans, and divide the onions between them.
Sprinkle about 1/2 teaspoon of salt over each batch and cook the
onions on medium heat, stirring occasionally, until they are golden
brown. This will take about 45 minutes. Add black pepper to taste.

Meanwhile, peel the apples, cut into wedges, and slice the wedges
crosswise. When the onions are lightly browned and much reduced in
volume, consolidate them into one pan. Add the Calvados to the onions
and stir quickly to deglaze the pan. Add the sliced apples, and a
touch more salt if needed. Continue cooking, stirring often, until
the liquid is entirely gone, the onions are a deep caramel color, and
the apples are tender.

Spoon 2 to 3 rounded tablespoons of the onion mixture across the
center of a crepe, then sprinkle about 1/2 ounce of grated cheese
over it. Roll the crepe loosely over the folling and place it seam
side down on a buttered baking sheet. Continue filling and rolling
crepes until all the onions and cheese are used up. You should have
at least 16-18 filled crepes. Reserve any leftover crepes for another
use.

Cover the crepes loosely with a piece of aluminum foil, and bake them
in a 350 degree oven for 10-15 minutes, or until they are hot through
and the cheese is completely melted. If you have filled the crepes
earlier and kept them in the refrigerator for a while, adjust the
oven time upward by at least 5 minutes.

Serve the crepes at once, with a green salad, and Cranberry-Jalapeno
Sauce.

Source: “The New Vegetarian Epicure” by Anna Thomas

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CHEESE BONE DOG COOKIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone
cookie cutter.
3. Combine flour, cheese, garlic and vegetable oil in container of food
processor. Cover, whirl until mixture is consistency of coarse meal. With
machine running, slowly add water until mixture forms a ball.
4. Divide dough into 12 equal pieces. Roll out each piece to 1/2″
thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not
reroll scraps.
5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of
cookies are lightly browned. Carefully transfer bones to wire rack to cool
completely.
Refrigerate in airtight container.

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Split Pea Soup

Recipe By : Healthy Homestyle Cooking
Serving Size : 4 Preparation Time :2:10
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth — defatted
1 cup dried split peas — sorted and rinsed
1/2 cup carrots — chopped
1/2 cup onion — chopped
1/2 cup celery — chopped
2 oz turkey ham — finely chopped
1/4 teaspoon dried marjoram
1/8 teaspoon liquid smoke flavoring
1 bay leaf

In a large saucepan, combine the broth and peas. Bring to a boil,
then redu ce the heat. Cover and simmer for 1 hour, stirring
occasionally.

Add the carrots, onions, celery, turkey ham, marjoram, liquid
smoke and bay leaf. Return to a boil, then reduce the heat. Cover
and simmer for 30 minutes to blend the flavors. Remove and discard
the bay leaf before serving.

Makes 4 main-disk servings

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NOTES : Nutritrion Info per serving:

228 calories
2 g. fat
6% Calories from fat
4 mg. Cholesterol

MUFFINS THAT TASTE LIKE DONUTS (JVN) ++

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1/4 ts Cinnamon
1/3 c Oil
3/4 c Sugar
1 Egg
3/4 c Milk
Jam (opt)
—–TOPPING—–
1/2 c Melted butter
3/4 c Sugar
1 t Cinnamon

Comment: Better to make as 12 smaller muffins – giant
ones cannot be effectively coated.

In a bowl, combine flour, baking powder, salt, nutmeg
and cinnamon. In another bowl combine thoroughly oil,
sugar, egg and milk

Add liquid ingredients to dry and stir only to combine.

Bake 350 for 20-25 min.

Shake muffins out immediately and while hot, dip in
melted butter, then sugar and cinnamon.

For a delicious variation, fill tins 1/2 full of
batter, put 1 t jam on top, and top with the rest of
the batter.

:source: Muffin Mania by C. Prange and J. Pauli
:exported: June 1996

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Title: Fondant (Cream Filling for Eggs)
Categories: Fillings, Easter
Yield: 1 servings

2 c Sugar
1 1/2 c Water
2 T Light corn syrup
-OR
1/8 t Cream of tartar

(From the “Better Homes and Gardens New Cook Book.”)

Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine
sugar, the water and corn syrup or cream of tartar. Cook and stir over
medium-high heat till sugar dissolves and mixture comes to boiling.
Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low
heat until it reaches 240’F., about 35 minutes, without stirring
(mixture should boil gently over entire surface).

Immediately pour mixture onto a platter. Do not scrape pan. Cool for
45-50 minutes or until candy feels only slightly warm to the touch.
Do not stir candy.

Using a spatula or wooden spoon, scrape candy from edge of platter
toward the center, then beat vigorously about 10 minutes or till
fondant is white and firm. Knead fondant with fingers about 5 minutes
or until smooth and free of lumps. Form into a ball. Let ripen for 24
hours at room temperature. (Ripening is necessary for smooth and
creamy fondant.)

Makes about 3/4 pound.

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Title: Pon Pon Shredded Chicken
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM——————PON PON SHREDDED CHICKEN———————–
3 c Stock (or water)
3 Or 4 chicken breasts *
2 Bean paste sheets (or wide
-carrot or cucumber strips)

MMMMM————————-SEASONING——————————
2 tb Peanut butter
1 ts Sesame oil
1/2 ts Light soy sauce
1/2 ts Red pepper oil

MMMMM—————————SAUCE——————————–
1/2 ts Sugar
1/2 ts Sesame oil
1/4 ts Salt

* (to produce approximately 1 1/2 cups of shredded chicken)

1. Mix well, separately, seasoning and sauce ingredients.

2. Bring stock (or salted water) to the boil, immerse chicken
breasts and turn off flame. Soak until cooled, then shred into
strips. (Alternatively, for authentic and finer texture, cover
breasts with a clean cloth and shred by hitting them with a
mallet++hence the sound of ponpon.)

3. Lay bean paste sheets in a suitable flat container, and blanch in
hot water for 1 to 2 minutes. Remove and rinse under cold running
water. Drain and cut into finger-sized strips and mix with sauce
mixture.

4. Spoon into serving dish, pile shredded chicken on top and pour
seasoning mixture over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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KWAN’S SWEET SOUR SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 c Sugar
2 ts Salt
3/4 c Vinegar

This is an all-purpose sauce that is used as a base
for other sauces. It will keep for about 6 months in a
covered jar in the refrigerator. From “Thai Cooking
From the Siam Cuisine Restaurant” (North Atlantic
Books, 1989).

Combine sugar, salt and vinegar small saucepan. Heat
over medium heat until sugar and salt are dissolved,
stirring occa- sionally.

Makes 1 1/2 cups.

PER TABLESPOON: 35 calories protein, 9 g carbohydrate,
0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.

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Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

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