Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

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Dry-Roasted Herbed Mushrooms

Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Low-Cal
Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — sliced
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 teaspoon rosemary

Arrange mushroom slices in a single layer on Pammed baking sheets. Mix
seasonings and sprinkle over. Bake 1 1/2 hours at 200F, till
crisp but not browned,

Store in an airtight container.

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OYSTER-MUSHROOM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oysters Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 c Oyster liquor
3 tb Butter
1 tb Flour
1 c Milk
1/2 c Cream
2 tb Shallots, minced
Salt and pepper
1/2 lb Mushrooms
2 ts Parsley, minced

Heat oysters in liquor over low heat until edges curl.
Drain, saving liquor. Melt 1 tbs butter, blend in
flour, add milk gradually, stirring constantly. Bring
to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining
butter until heated but not brown. Combine mushrooms,
oysters, and oyster liquor to cream sauce. Serve
immediately.

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Tiramisu #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sponge cake — 3 inch tall
3 ounces Coffee — strong
3 ounces Kahlua
8 ounces Cream cheese
1 1/2 cups Powdered sugar
Cocoa powder

Cut the cake across the middle to form 2 halves. Blend the coffee and kahlua
together. Sprinkle the one half of the cake with the coffee and kahlua mix,
enough to strongly flavor the cake, but do not saturate the cake so much that
it collapses. Mix the cream cheese and sugar, beating until light and
spreadable. Spread over this half of the cake in a fairly thick layer. Set the
other half on top of this. Repeat the process. Put the cocoa powder in a wire
strainer and coat the top layer of cream cheese completely with cocoa.
Refrigerate the cake for at least 2 hours before serving. May use favorite
liqueur or rum or brandy instead of kahlua.

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Title: Green Tomato Pie Filling
Categories: Pies, Fruits, Canning
Yield: 7 quarts

4 qt Chopped green tomatoes
3 qt Peeled, chopped tart apples
1 lb Dark seedless raisins
1 lb White raisins
1/4 c Minced citron
-OR lemon or orange peel
2 c Water
2 1/2 c Brown sugar
2 1/2 c White sugar
1/2 c Vinegar (5%)
1 c Bottled lemon juice
2 tb Ground cinnamon
1 ts Ground nutmeg
1 ts Ground cloves

Yield: About 7 quarts

Procedure: Combine all ingredients in a large saucepan. Cook slowly
stirring often, until tender and slightly thickened (about 35 to 40
minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust
lids and process.

Table 1. Recommended process time for Green Tomato Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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MASA BISCUITS WITH HAM AND GREEN CHILE GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Long green chiles (Anaheims)
6 tb Unsalted butter
1 lb Firm, smoky ham, trimmed,
-cut into 1/4″ cubes
1/4 c Unbleached A-P flour
5 c Milk, 2% ok
1/2 ts Salt
8 Freshly baked Masa Biscuits,
-(recipe), split

In the open flame of a gas burner or under a
pre-heated broiler, roast the long green chiles,
turning them, until they are lightly but evenly
charred. Steam the chiles in a paper bag, or in a
bowl, covered with a plate, until cool. Rub away the
burned peel. Stem and seed the chiles and coarsely
chop them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the
butter. Add the ham cubes and cook them, stirring
constantly, until lightly browned, about 10 minutes.
Sprinkle the flour over the ham cubes and cook,
stirring constantly, for 5 minutes. Slowly whisk the
milk into the ham mixture. Stir in the green chiles
and salt. Raise the heat to medium and bring the milk
mixture to a simmer. Cook, stirring occasionally and
scraping the bottom of the pan, until thickened into a
medium gravy, about 7 minutes. Adjust the seasoning.

Arrange the biscuits, split-sides up, on 8 plates.
Spoon the gravy over and around the, using it all.
Serve immediately.

NOTE: I tend to add a bit more “heat” by adding some
fresh jalepeno, cut into very fine julienne as garnish
to each person’s serving. Looks pretty, too. This is
also a good dish to make using smoked turkey (thigh)
instead of ham.

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Potato Sweet Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium sweet potatoes — peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar — packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

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Cafe Royal Carrot Soup

Recipe By : Abdelrahman Aly Spiro Giannopoulos, Cafe Royal, Dallas
Serving Size : 1 Preparation Time :0:00
Categories : *Soups Stews Restaurant Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 medium carrots
chicken broth
3 medium onion — chopped
3 whole bay leaves
2 tablespoons Canola oil
salt and pepper — to taste

Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
to cover. Bring to a boil, lower heat and simmer until the carrots are tender,
about 40 minutes.
Meanwhile, saute onions and bay leaves in oil until onion is translucent.
Reserve.
When carrots are tender, place them in a blender. Discard bay leaves; add
the onions to the blender. Puree until smooth, adding liquid from the soup pot
as needed for consistency. Season with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

NOTES : “The secret is the chicken stock,” says Cafe Royal chef Spiro
Giannopulos, who credits the dish to his assistant, Abdelrahman Aly. “You must
use natural chicken broth. If you try to make it with cubes or canned broth, it
will taste watery.”
For the chicken broth, simmer 2 chickens, a few carrots, onions and celery
ribs in water to cover until the broth is golden. Remove the chicken and save
for other use. Degrease the broth and strain before using.

The following recipes are from courses I’ve taken at the Disney Institute at
Walt Disney World. I have tried all these, and they are all good, with the
exception of the Oriental Dressing. Sesame oil isn’t really to my liking…

Title: GRAHAM CRACKERS
Categories: Breads
Yield: 24 crackers

1 c Flour, all-purpose
3/4 c Flour, whole-wheat
1/2 c Flour, rye; plus additional
-for rolling out the dough
5 T Sugar
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Cinnamon, ground
3 T Butter, unsalted; chilled
-cut into small bits
1/4 c Solid vegetable shortening
2 T Honey
1 T Molasses
1/4 c ;Water, cold
1 ts Vanilla extract

Blend the all-purpose flour, whole-wheat flour, rye flour, sugar, salt,
soda, baking powder, and cinnamon in a bowl. With a pstry blender or
your fingertips, work in the buter and shortening until small, even
particles are formed.

Mix together the honey, molasses, water and vanilla extract in a small
bowl. Sprinkle gradually into the dry ingredients, tossing with a fork
until the liquid is evenly incorporated. Press the dough together into
a ball. It may be crumbly, but do not add water. Wrap in plastic and
chill for several hours or overnight.

Preheat the oven to 350 F (175 C).

Halve the dough. Let soften about 15 minutes.

Sprinkle a sheet of waxed paper sparingly with rye flour, place one
piece of the dough on top and flatten it with a rolling pin. Sprinkle
lightly with rye flour and top with another sheet of waxed paper. Roll
out to form a rectangle roughly 7×15 inches, rolling slowly and with
even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at
1/2″ to 1″ intervals, using a skewer, sharp-tined fork or a puff-pastry
pricker if you have one. Cut into approximately 2-1/2″ squares.
Transfer the squares to a large, ungreased baking sheet with a spatula,
placing them very close together (almost touching).

Repeat the process with the remaining piece of dough. Re-roll and cut
the scraps.

Bake the crackers in the middle level of the oven for about 15 minutes
or until they brown lightly on the edges. Remove to a rack and let cool
completely, then store airtight. Keep for at least 24 hours before
serving.

— Better Than Store-Bought
by Schneider and Colchie

MMMMM

Title: Noodles Czarina Casserole
Categories: Pasta, Low-fat, Good, Corky, Diabetic
Yield: 4 servings

1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit
Your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked

Dissolve milk powder, salt, mustard, pepper and corn
starch in water, set aside. Saute onion in olive oil
until tender. Stir in milk mixture, and bring slowly
to a boil stirring constantly. Stir in cheeses and
lemon juice, mix in cooked noodles.

Put mixture into a greased 1 1/2 quart casserole.
Bake 40-45 minutes in a 350 degree oven until hot and
bubbly.

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