Recipes published in ‘Sfbg’

Lamb in a hot garlic sauce

Recipe

22 May

Title: Lamb in a hot garlic sauce
Categories: Meats, Lamb, Vietnamese
Yield: 2 servings

1/2 lb Spinach or any green
Vegetable
2 tb Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 Cloves garlic,finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce
1 tb Oyster sauce
Fresh sprigs of mint and/or
Cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish.

Heat the oil in a wok and stir-fry the lamb until nearly cooked. This
should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc
Mam sauce, and oyster sauce and stir-fry until the lamb is completely
cooked and tender.

Pour the lamb and sauce over the greens. Garnish with mint and/or
cilantro.

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Filed under: Desserts, Frisco, Ice Cream, Masterchefs, Sfbg

Hoppinjohn Bread

Recipe

21 Jun

HOPPIN’JOHN BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
1/4 ts Ginger
1/4 ts Sugar
2 1/4 c Better for Bread flour
1/2 c Wheat flour
1/4 c Pure rich bran
2 tb Gluten
1/2 ts White pepper
1/2 c Cholesterol-free
-bacon-flavor chips
1 tb Onion — dried/minced
1 c Blackeyed peas — canned/draine
1 tb Vegetable oil
1 1/2 c Very warm water

*Black-Eyed Peas Bacon Bread Add all ingredients into the pan in the
order listed. Select white bread and push “Start”. You can serve this
delightful cholesterol-free, high-fiber bread on NeYear’s Eve instead
of the traditional bowl of black-eyed peas believed to bring good
fortune for the year ahead. Shared by Barb Day

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Filed under: Desserts, Frisco, Sfbg

Pumpkin Oatmeal Cookies

Recipe

24 Apr

Date: Mon, 22 Nov 93 12:55:45 PST
From: Jane Colman

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Filed under: Cheese, Frisco, Greek, Masterchefs, Sfbg

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Recipes published in ‘Sfbg’

Lamb in a hot garlic sauce

Hoppinjohn Bread

Pumpkin Oatmeal Cookies

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