Title: KUNG PAO CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

1 1/4 lb Chicken thighs, boned
1 Egg
1 1/2 tb + 2 tea. cornstarch
4 tb Soy sauce
4 tb Peanut oil
19 oz Bamboo shoots, drained and
– Cubed
8 Scallions, white only, diced
-3/4 inch
3 To 5 dried chili peppers,
-cut into 1/2 inch pieces
1 1/2 tb Cold water
2 tb Rice wine
2 ts Sesame oil
1 1/2 tb Chinese black vinegar
1 tb + 1 teaspoon sugar
2 ts Minced fresh ginger
1 Clove garlic, minced
1 c Unsalted, roasted peanuts

Cut chicken into cubes. Beat egg in med. bowl; add
chicken. Sprinkle with 1 1/2 TB cornstarch; mix well.
Stir in 1 TB each of soy and peanut oil. Marinate 30
minutes. at room temp.

Mix 2 tea. cornstarch and the water in a small bowl
until smooth. Stir in 3 TB soy, the rice wine,
vinegar, sugar and sesame oil.

Heat wok over high heat 15 seconds; add 3 TB oil and
heat until hot. Reduce heat to low. Add peppers; cook,
stirring and pressing them against the sides of the
wok, until dark red, about 10 sec. Add ginger and
garlic, stir fry 10 sec. Increase heat to high,
Scatter in chicken, about 1/4 at a time; stir fry 1
minutes. after all chicken has been added. Add bamboo
shoots, cook 1 minute. Add scallions, cook 30 sec.

Stir cornstarch mixture; add to wok. Cook and stir
until sauce thickens and coats the chicken evenly. Add
peanuts and turn off heat. Stir to blend.

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Title: Steamed Pearl Balls
Categories: Steamer, Appetizers
Yield: 30 balls

1 1/4 c Glutinous rice
-OR
3/4 c Arborio rice
1 lb Ground turkey
10 Dried Chinese mushrooms,
-soaked 20 minutes, stems
-removed and caps finely
-chopped
1 c Canned water chestnuts,
-coarsely chopped
1 3/8 tb Minced fresh ginger
1 tb Minced scallions
3 tb Soy sauce
1 1/2 tb Rice wine or sake
1 1/2 tb Sesame oil
2 tb Cornstarch
Soy sauce for dipping (opt)

Using your fingers as a rake, rinse the rice under cold running water
until the water runs clear. Drain and transfer to a baking pan.

In a bowl mix the turkey, mushrooms, water chestnuts and seasonings.
Line steamer trays with parchment or wax paper. Scrape teaspoon of
the turkey mixture into balls and roll in the rice until completely
covered. Arrange 1″ apart on the steamer trays.

Cover and steam 25 minutes, or until cooked through. Serve immediately
with soy sauce.

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Title: BUCKWHEAT APPLESAUCE
Categories: Breadmaker, Fruits, Brunch
Yield: 16 servings

-Dee Penrod FGGT98B
1 pk (5/16-oz) yeast
1 c Unbleached flour
3/4 c Bread flour
1/4 c Buckwheat flour
1/2 c Applesauce
1 ts Salt
1 tb Vegetable oil
1/2 c Water

SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the ingredients, in
the order given into the bread pan, select WHITE bread, and push
Start.

NOTE: This hearty bread has a coarse crumb and slightly sweet flavor.
It’s wonderful toasted, for a real stick-to-the ribs breakfast. Serve
with fruit and cheese for a light lunch. Makes 1 loaf, 8 slices. Each
slice: 125 calories; less than 1 gm dietary fiber, less than 1 gm
soluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14%
calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5
mg calcium.

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Title: Old Fashioned Buttermilk Biscuits
Categories: breads
Yield: 8 servings

1 1/2 c all-purpose flour
1/2 c cake flour
1/2 ts salt
2 ts baking powder
1/2 c cold unsalted butter
3/4 c buttermilk or heavy cream
1 (or more)

Preheat the oven to 450F; set rack in middle level. Prepare biscuit
dough.

COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir
well to mix. Rub in the butter by hand or with a pastry blender until
the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork
and continue stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough
onto it. Fold the dough over on itself two or three times. Use the
dough immediately . Pat dough into a 6-by-12- inch rectangle and cut
into eight 3-inch biscuits with a sharp, floured knife. Transfer to a
parchment-lined cookie sheet. Paint tops with buttermilk. Bake for
10 to 15 minutes, until well risen and golden.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Title: SHRIMP IN GARLIC SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
Salt
2 Dried chili peppers
4 tb Garlic oil
4 tb Olive oil
Paprika
Chopped parsley

Shell, devein, and rinse shrimp. Sprinkle with salt
and let sit 10 minutes. Remove seeds from chili
peppers and crumble into small bits. Set aside.
Combine oils and set aside. In 4 shallow ovenproof
baking dishes, divide the shrimp, chili pepper, and
oil. Place in a 425 degree oven and bake for 8-10
minutes until shrimp turn pink, tossing shrimp once or
twice during baking. Remove and sprinkle with paprika
and chopped parsley.

Serve immediately with fresh country bread for soaking
up the oil

Source: Williams-Sonoma, Adapted from “Tapas.”

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Title: Aubergine and Sesame Pate
Categories: Vegetarian, Appetizers, Snacks, Greek
Yield: 2 servings

1/2 md Aubergine
1 Crushed garlic cloves
1 1/2 tb Tahini
1/4 Juice of 1 lemon
1 tb Olive oil
Seasoning

MMMMM————————–GARNISH——————————-
Toasted Sesame seeds
Cayenne Pepper
Flatleaf Parsley

1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
25-30 minutes until tender. Cool slightly , then peel and
puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.

Transfer to a serving dish, garnish and serve cold with pitta bread.

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HAGGIS (SCOTCH-CANADIAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Pork fat or salt pork
1 lb Pork liver — approx 3 lb
1 1/2 c Rolled oats
2 ts Salt
1/2 ts Pepper

This New Brunswick recipe reflects a change in the
traditional haggis – a change which recent Scottish
arrivals consider akin to sacrilege. Directions:
Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes
and fry out the fat from the pork or salt pork fat.
Pour off the grease as it accumulates. When the
pieces are golden brown and crisp they are called
“crackin’s in Ontario, or ”Kips" in the Maritimes.
Drain well. Cool. Wash the pork liver and place in a
large pot. Cover with boiling water and boil for
about 1 hour, or until a fork can easily be inserted.
Remove liver and allow to cool. Reserve liquid. Put
cooled liver and 2 cups of cracklin’s through the food
grinder. Mix together. Stir in the oats, salt and
pepper. Add sufficient cooking liquid to hold mixture
together. Press into prepared loaf pan, cover with
waxed paper and foil. Steam for 1 hour. Cool.
To Serve, slice 1/2 inch thick and pan fry until
golden brown on both sides. Serve piping hot.

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MANGO CHUTNEY ST. KITTS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Hard green unripe mangoes
8 oz Golden raisins (1 cup)
-finely chopped
4 oz Cashew nuts
-coarsely chopped
2 oz Fresh ginger
-finely chopped
2 Fresh hot red peppers
-pref Scotch Bonnet
-finely chopped
2 c Light brown sugar
2 c Malt vinegar
Salt to taste

Peel mangoes and cut into 1 inch cubes. Put into a
heavy saucepan with all the other ingredients; mix
thoroughly and simmer, stirring from time to time,
until the mixture has thickened, about half an hour.
Pour into sterilized jars. Use with curries and cold
meats.

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Title: Baked Eggplant
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 1 servings

1 sl Eggplant; 1 ts Dry bread crumbs;
1 sl Onion; 1/4 ts Thyme;
1 oz Cheddar cheese; shredded 1/4 ts Salt;
2 tb Condensed tomato soup; ds Pepper;

Cook eggplant and onion in small amount of water until, tender. Drain;
reserve liquid. Place eggplant and onion in small baking dish. Top
with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread
crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at
350f for 30 minutes.
Microwave: Uncover. Cook on high for 5 minutes. Turn after 2
minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE
EXCHANGE CAL: 161

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Choco Peanut Butter Dream Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups brown sugar — firmly packed
1 cup peanut butter (creamy or chunky)
3/4 cup butter or margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned) — uncooked
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
4 teaspoons vegetable shortening
1/3 cup chopped peanuts

Heat oven to 350. Beat together brown sugar, peanut butter and butter, until
light and fluffy. Blend in water, egg and vanilla; add combined dry
ingredients; mix well. Shape dough into 1″ balls. Place on ungreased cookie
sheet; flatten to 1/4″ thickenss with bottom of glass dipped in sugar. Bake
8 – 10 minutes or until edges are golden brown. Remove to wire rack, cook
completely.

In a heavy saucepan over low heat, melt chocolate pieces and vegetable
shortening; stir until mixture is melted and smooth. Top each cookie with
1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set.
Store in an airtight container. Makes 6 dozen.

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