– Stainless steel bowl filled with everything to bake a special batch of
cookies – include mix, rolling pin, cookie cutters, spices etc…tie up
with tea towel and ribbon. Instead of bowl could use cookie sheet as
holder.

– Colonder filled with pasta, sauce, fork or sieve spoon, grated cheese –
tie up with plaid cloth and ribbon

– Basket full of teas, herbs, coffees, mugs, spoons sugars etc.

– Tin of homemade Christmas cookies and the recipes too!

– Bread board with Gingerbread recipe, mix, spices, rolling pin,
Gingerbread man cutters etc. Tie up with cellophane and Christmas bow.

– Square basket filled with everything to make an ethnic dish – ie. Mexican
– taco shells, fixings, coupon for ground beef, cheeses, salsa etc.

Use your imagination and make any combination into a great gift basket –
but instead of a basket use a cooking utensil, bowl or pot to put the items
in.

Title: CHICKEN CHOW MEIN #1
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Dried or fresh egg noodles
1/4 lb Boneless chicken breasts,
– skinned
2 ts Light soy sauce
2 ts Rice wine or dry sherry
1 tb Oil, preferably peanut, plus
1 ts Oil, preferably peanut
1 ts Finely chopped garlic
2 oz Snow peas, trimmed
1 oz Smithfield ham or prosciutto
-finely shredded
1 ts Light soy sauce
1/2 ts Granulated sugar
1 tb Finely chopped scallions
2 ts Sesame oil

IF YOU’RE USING DRIED NOODLES, cook according to
package instructions, then cool them in cold water
until you’re ready to use them. If you’re using fresh
Chinese noodles, boil them for 3-to-5 minutes, then
immerse in cold water. Using a cleaver or sharp knife,
slice the chicken into shreds 2 inches long. Mix
chicken with the 2 teaspoons of light soy sauce and
rice wine or sherry in a small bowl. Mix well. Let the
chicken marinate at room temperature about 10 minutes.
Heat a wok or large skillet. Add the 2 teaspoons of
oil, then the chicken shreds. Stir-fry about 2
minutes, then transfer to a plate. Clean the wok.
Drain the noodles, shaking off as much water as
possible. Reheat the pan, add the 1 tablespoon of oil
and garlic. Stir-fry for 10 seconds, then add the snow
peas and ham. Stir-fry about 1 minute, then add the
noodles, sugar, 1 teaspoon of soy sauce and scallions.
Continue to stir-fry about 2 minutes, then return the
chicken to the noodle mixture. Continue to stir-fry
about 3 to 4 minutes or until chicken is cooked. Add
the sesame oil and give the mixture a few final stirs.
Turn onto a warm platter and serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

—–

Title: APPLE-MOLASSES BREAD
Categories: Quick bread, Usenet
Yield: 1 loaf

1/2 c Butter
1 c Sugar
3 Eggs
2 c Flour, all-purpose
1 t Baking powder
1/2 t Salt
1/2 t Cinnamon, ground
1/4 t Nutmeg, ground
1 c Applesauce
1/4 c Dark molasses (treacle)
1 c Raisins
1/2 c Nuts, chopped

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each
addition.

Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine
applesauce and molasses.

Add dry ingredients alternately with applesauce mixture to egg mixture.
Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch
loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted
into the center comes out clean. Cool 10 minutes, remove from pan and
continue cooling on a wire rack.

NOTES:

* A simple, fragrant, apple-nut raisin bread — I found this recipe on the
back of a label for a baking loaf pan. It is easy to make and because of
the molasses it is very fragrant while baking. Yield: 1 large loaf.

: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.
: Precision: measure the ingredients.

: Lou Ann Puetz
: Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA
: {hplabs,amdcad,decwrl}!cae780!louann

: Copyright (C) 1986 USENET Community Trust

—–

Title: SAVORY STUFFED PEPPERS
Categories: Fat free
Yield: 4 servings

4 md Green peppers 1 tb Olive oil
2/3 c Split peas 1 tb Balsamic vinegar
2 1/4 c Water 1/2 ts Ground cumin
1 pk Vegetable broth 1/2 ts Dried oregano
1/2 md Onion, chopped 1/2 c Couscous
1 c Sliced mushrooms 2 md Tomatoes, seeded and
2 To 3 cloves garlic, minced Chopped

Remove tops and seeds from green peppers. Stand pepper cups upright in an
8″ microwave-safe baking dish.

Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the
water and the vegetable broth. Bring to a boil. Reduce heat, cover and
simmer for 30 minutes.

Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive
oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas
along with seasonings. Set aside.

In a small saucepan, bring the remaining 1 cup water to a boil, add
couscous and remove from heat. Cover; let stand for 5 minutes. Stir into
pea- vegetable mixture along with half of the tomatoes. Stuff peppers with
mixture. Cover and microwave on high for 5 minutes. Top with remaining
tomatoes.

Makes 4 servings.

From: USA Dry Pea and Lentil Council, printed in the Kokomo Tribune, March
13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80

—–

GARLIC SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3 Fresh garlic bulbs — peel
1/2 c Pearl barley
1/4 c Long grain wild rice
4 lg Onions — chopped
4 Russet potatoes — peeled/chun
4 lg Carrots — peeled sliced
3 Celery — sliced
1/4 c Tamari soy sauce
1 t Thyme
1/4 ts Ground rosemary
1 tb Spike
2 ts Vegit
2 tb Vegtable broth powder
1 c Sliced fresh mushrooms
2 ts Simply organic seasoning
1 tb Dried parsley flakes
2 ts Dried dill weed
1 t Salt
1 t Salt
4 Russet potatoes — in small ch

This recipe is called garlic soup because it has so
much garlic in it but it is actually a very hearty
soup with a very sweet garlic flavor. It is well worth
the time it takes to peel the garlic but you must use
fresh garlic do not replace with dried minced. Place 2
cups of the water in a large stock pot. Add the whole
garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly
before processing. Blend in a food processor. Add the
remaining 2 1/2 qts water the barley and the wild
rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn
down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance
to give the flavors a chance to blend. Nutrition (per
serving): 274 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: Fried Shrimp Won Ton Soup With Smoked Ham C
Categories: Chinese, Soups
Yield: 6 servings

: Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 TB Light soy sauce — or to
: taste
2 TB Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3 —
: c water
1 ts Asian sesame oil
2 Egg whites
2 Green onions — trimmed and
: minced
3 TB Minced fresh cilantro
2 TB Minced Smithfield ham or —
: prosciutto
: Peanut or corn oil for —
: deep-frying

Heung Tao Yee Foo Won Ton is rarely seen on the
English side of the Chinese menu. the dumplings are
deep-fried then covered with broth garnished with lacy
shreds of egg white. Thefinished soup gets a
sprinkling of chopped cilantro, green onions and
Smithfield ham.

To deep-fry won ton:

Preheat a wok or deep saucepan over medium-high heat
until hot. Add at least 2 inches oil; heat to 365.

Deep-fry the won ton in batches, without crowding and
turning occasionally, for 2 to 3 minutes or until
golden brown.

Remove with a skimmer, drain on paper towels. Put won
tons in a shallow 3-quart soup tureen.

Bring chicken stock, soy sauce, sherry and white
pepper to a boil in a large stockpot. Stir in
cornstarch mixture and cook until soup thickens, about
15 seconds. Fold in sesame oil. Remove stockpot from
heat.

Lightly beat the egg whites just to break them up a
bit. Stir soup in a circular motion while slowly and
in a steady stream pouring in the egg whites. The
whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions,
cilantro and Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

Recipe By :

—–

Title: SPICY BULGUR SALAD
Categories: Salads, Oriental, Side dish, Vegetarian
Yield: 6 servings

1 c Fine grade bulgur
3 md Tomatoes, chopped
1/2 c Fennel, julienned
1 c Parsley, chopped
2 tb Cilantro, chopped
1/2 c White radishes, thinly slice
1 sm Head romaine lettuce, torn
4 ea Scallions, chopped
1/2 c Olive oil
1/3 c Lemon juice
1 ea Garlic clove, crushed
1 ts Cumin
1/2 ts Cinnamon
1 ds Cayenne
Salt pepper
Pita halves

Rinse bulgur place it in a medium bowl. Cover with
cold water let soak until it is tender to the bite,
20 to 30 minutes. Drain thoroughly squeeze
out any excess water. Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes,
lettuce scallions. Add bulgur toss.
Whisk together the oil, lemon juice, garlic, cumin,
cinnamon, cayenne, salt
pepper. Pour over the salad toss. Chill, covered,
in the refrigerator. Serve surrounded by warm pita
halves.

—–

Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour — Sifted
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup sharp Cheddar cheese — Grated
1/4 cup Butter
2/3 cup Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness
and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

– – – – – – – – – – – – – – – – – –

Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white sauce — average or heavy
2 cups mushroom soup concentrate
2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a
separate saucepan, simmer concentrate and broth 30 minutes, stirring
occasionally. When both are hot combine and stir and serve.

– – – – – – – – – – – – – – – – – –