Chinese Chicken-Noodle Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces angel hair pasta — uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast — approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced — about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds — toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

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Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Apple Pie

Recipe By : 1980
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. brown sugar
1 t. cinnamon
2 T. flour
1 dash salt
nutmeg
6 C. thinly sliced apples
butter
pastry for 2 crust pie

BAKE: 425°

Make bottom crust. Refrigerate. Combine sugar, cinnamon, flour and salt.
Add to apples, tossing lightly. Turn into pie plan. Dot with butter and
sprinkle with nutmeg. Cover with top crust and cut slits for steam, Bake
45 – 50 mins.

ORIGINATOR: ?
SUBMITTOR Grace Wagner (wgmm@main.citynet.net)
DATE 11/8/96

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Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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SPANAKOPITA 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Spinach
1 md Onion — chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs — lightly beaten
Salt
Freshly ground black pepper
10 Fillo pastry sheets
Butter — melted

*Note: if Kefalotyri cheese is unavailable, Parmesan
may be substituted.

Serves: 8 as a first course, 4 as a light meal Oven
temperature: 180 C (350 F) Cooking time: 1 hour

Wash spinach well and cut off any coarse stems. Chop
coarsely and put into a pan. Cover and place over
heat for 7-8 minutes shaking pan now and then or
turning spinach so that juices can run out freely.
Drain well in colander, pressing occasionally with a
spoon.

Gently fry onion in oil for 10 minutes, add spring
onion and fry for further 5 minutes.

Place drained spinach with onion-oil mixture in a
large mixing bowl. Add herbs, nutmeg, cheeses and
eggs and stir to combine. Check saltiness of mixture,
then add salt and pepper to taste.

Brush a 25 x 30 cm (10 x 12 inch) baking dish with
butter and line with a sheet of fillo pastry. Top
with another 4 sheets, brushing each with butter.
Spread filling in pastry-lined dish and top with
remaining fillo, brushing each sheet again with
butter. Trim edges if necessary and tuck pastry in on
all sides. Brush top lightly with butter and score
top layer of pastry lightly into squares using a sharp
knife or razor blade. Sprinkle a little cold water on
top to prevent pastry curling up.

Bake in a moderate oven for 45 minutes until puffed
and golden brown. Remove from oven and leave for 5
minutes before cutting into portions for serving.

Source: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

MMMMM

Title: Red Centre Meatballs
Categories: Appetizers
Yield: 4 servings

1 Cl Garlic; crushed
1 ts Crushed dried red chiles, su
1 tb Fresh cilantro; chopped
1 ts Fresh ginger root; finely gr
1 tb Sun-dried tomatoes; finely m
Salt to taste
2 tb Fine dry breadcrumbs
1 lb Kangaroo meat or lean ground
Vegetable oil for frying

Recipe by: Sally Hammond Combine the garlic, chiles,
cilantro, ginger, tomatoes, salt and breadcrumb and
mix well. Pinch off egg-sized pieces of meat and
flatten them in the palm of your hand. Place a small
amount of chile mixture in the center and roll up
carefully to close. Continue until all the meat and
filling is use

Heat a large heavy frypan over moderately high heat
and fry the meatballs, turning constantly until
browned and cooked through. Serve with hot steame
rice or cooked noodles, or with a salad.

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Sausage, Peppers Polenta No. 1829 Yields 2 Servings

3 Slices Polenta Roasted, Peeled,
– Parmesan, Grated Seeded, Cored Sliced
2 Italian Sweet Sausage 1/4 Cup Marinara Sauce
2 Cloves Garlic, Minced Provolone, Grated
1 Red Bell Pepper,

Preheat the broiler.
Prepare the polenta as usual, finishing with a generous sprinkle of grated
Parmesan while still hot.
Let the polenta cool.
Cut each slice in half diagonally, forming triangles.
Blanch the sweet Italian sausages and slice thinly.
Combine the sausage, bell pepper slices and minced garlic with the Marinara
sauce.
Heat through.
Spoon the sauce over the polenta.
Top with a very generous grating of Provolone.
Heat the dish under the broiler just until the cheese melts.

White Chocolate Ice Cream

Recipe By : Sheryl Seel
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped

Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer’s instructions.

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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