Recipes published in ‘W Watchers’

Chinese Chili with Peppers

Recipe

30 May

Title: Chinese Chili with Peppers
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 servings

3/4 lb Ground lamb
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 sm Yellow on1on
2 tb Cornstarch
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced

MMMMM—————————SAUCE——————————–
1/2 c Chicken stock
2 tb Dry sherry
2 tb Hoisin sauce
2 tb Oyster sauce
1 tb Bean sauce
1 tb Oriental sesame oil
1 tb Distilled white vinegar
1 1/2 ts Chinese chili sauce

Stir-fried ground meat and diced vegetables in a spicy sauce produce
an Oriental “chili” that can be mounded on steamed rice or buttered
noodles to make a quick and satisfying dinner.

ADVANCE PREPARATION:

In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin
sauce. Set aside until ready to cook.

Seed and stem peppers, then cut into 1/2 inch cubes. Peel and
coarsely chop onion. Set peppers and onion aside.

In a small bowl, combine sauce ingredients; set aside.

LAST-MINUTE COOKING:

Stir cornstarch with an equal amount of cold water, then set aside.
Place wok over highest heat. When wok becomes very hot, add 1
tablespoon peanut oil to center, then roll oil around sides of wok.
When oil just begins to smoke, add lamb and stir-fry, pressing meat
against the sides of the wok, until it loses its raw color and
separates into small pieces, about 3 minutes. Transfer to a work
platter.

Immediately return wok to highest heat and add remaining tablespoon
peanut oil to center. Add ginger and garlic and saute for a few
seconds. Add vegetables and stir-fry until peppers brighten and onion
becomes transparent, about 2 minutes.

Return lamb to wok and pour in sauce. Bring sauce to a low boil,
then stir in a little cornstarch mixture to lightly thicken. Reduce
heat to low and simmer for 2 minutes. Turn out onto a heated platter
or individual plates. Serve at once with steamed rice, noodles, or
bread.

Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

MENU IDEAS: Easy dinner for 4 – Chinese Chili with Peppers (double
recipe); Onion Bread (double recipe; cook before guests arrive, and
reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and
coffee.

Notes: This dish is excellent made with ground pork, beef, or lamb,
but not with ground veal, chicken, or turkey.

To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork,
beef, or lamb) for the cubed or sliced meat or seafood. This
shortens the preparation time but results in an equally good dish.

From “Pacific Flavors, Oriental Recipes for a Contemporary Kitchen”,
Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN
1-55670-333-3.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Filed under: W Watchers

Minestrone (Womans Day)

Recipe

2 Nov

MINESTRONE (WOMANS DAY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 t Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz),
Quartered lengthwise, then
Sliced 1/4-inch thick
9 oz Frozen cut Italian Green
Beans
1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans,
Rinsed and drained

Bring broth, water, onion, carrots and garlic to a
boil in a 3 to 4-quart pot. Reduce heat, cover and
simmer 3 minutes or until carrots are crisp- tender.

Add crushed tomatoes, zucchini, green beans and
pepper. Return to a boil, add pasta, cover and simmer
10 minutes, stirring occasionally, until pasta is
tender. Stir in beans.

Makes 10 cups, 5 servings.

Per serving: 251 calories, 13g protein, 46g
carbohydrates, 2g fat, 0mg
: cholesterol, 965mg sodium.

Source: Woman’s Day magazine, March 14th, 1994, page
154

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Filed under: Soups, W Watchers

Byrons Famous Killer Cheese Dip

Recipe

4 Apr

Byron’s Famous Killer Cheese Dip

Recipe By : Byron Howes University of North Carolina – Chapel Hill
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
320 g cheese soup (one can of condensed canned c
120 g chopped green chilies (I use Old El Paso c
1 medium yellow onion — chopped
15 ml crushed red pepper
30 ml chili powder
15 ml cumin
1 garlic clove — crushed.
1 ml hot sauce (Tabasco sauce or hot pepper sau
250 ml sour cream

1. Mix together all ingredients except the sour cream; heat to
boiling at low h eat.

2. When blended, correct seasoning (usually needs more cumin and garlic.)

3. Add sour cream and heat until it bubbles slightly. Serve with
Tostitos or an y natural Mexican-style corn chip.

Author’s Notes:
Here it is, folks! By popular demand, the cheese dip known to
make women fa int, strong men cry, and small children run for their
mommies. This started out as an attempt to replicate a Chili con Queso
dip, but took off in its own direct ion.

This recipe may be doubled, quadruped or even sextupled without
problem. Go easy on the red pepper if your guests don’t like hot food.
The effect, if done correctly, should be an initial impression of
cheese, cumin, sour cream and garl ic followed a second later by a
sinus-cleaning heat. As one partaker has put it “You have to keep
eating because if you don’t, you’ll die.” Guaranteed to inc rease
beer consumption at parties. Good Luck!

Difficulty : very easy.
Precision : Measure the spices, just so you’ll know how much you have put
in
.

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Filed under: Desserts, W Watchers

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