Title: Impossible Ham Salad Pie
Categories: Easy, Eggs
Servings: 6

1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1 1/2". Rinse peas under
cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or
1 minute with hand beater. Pour in pie plate. Bake till golden brown and
knife inserted halfway bewteen centre and edge comes out clean 30 to 35
minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

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Title: CHINESE SQUID BALLS
Categories: Chinese, Seafood, Appetizers
Yield: 6 servings

2 lb Squid cut into rings
1/2 lb Cooked shrimp
4 Cloves garlic chopped
1 Egg yolk
1/2 c Water chestnuts, chopped
1 c Chicken stock
1 tb Ginger grated
6 tb Peanut oil

Poach squid rings and tentacles in boiling water for
30 seconds. Drain and set aside to cool. Saute garlic
in frying pan over low heat in 1 Tb of oil until
lightly browned. Combine squid, garlic, the egg yolk
and the rest of the dry ingredients in a food
processor. add 1 or 2 Tbs of oil as you go. Stop when
the mixture forms a large ball. Remove and form into a
dozen or so balls. Heat 3 Tbs of oil in a heavy frying
pan. When hot, add squid balls and brown lightly on
all sides. Turn down heat, add stock and cover. Simmer
for five minutes. Serve on toothpicks with soy sauce,
or use as fishballs in soup.

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Title: HOT SOUR MANDARIN SOUP
Categories: Chinese, Soups/stews
Yield: 6 servings

8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional)
1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard
ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and
green onion. Reduce heat and simmer 2 minutes. Add cornstarch
solution and cook until thickened and clear. 3. Remove from heat and
slowly stir in beaten eggs. Garnish with green onion. Serve
immediately.

MMMMM

Title: POLLO LOCO MARINADE. *** NGVP22A
Categories: Marinades, Chicken, Main dish
Yield: 4 servings

1 ea Lemon ; juiced
1 ea Orange; juiced
2 tb White vinegar
2 ea Worchestershire sauce
1/2 c Chili sauce
2 ts Sugar
2 ts Garlic powder
1 x Tabasco ; to taste (i use a
2 tb Oil

Just marinate chx. in this mixture for 4 to 24 hrs.,
grill 20 min. on each side. Serve with flour
tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)

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Title: Salsa Verde Chicken Kabobs – Chi-Chi’s
Categories: Mexican, Chicken, Chi-chi
Yield: 4 servings

16 oz Chi-Chi Salsa Verde*
1/4 c Olive oil
2 tb Lime juice
3 Cloves garlic
1 Boneless skinless chicken
Breasts cut into 1 1/2 inch
Strips
2 c Finely shredded cabbage
1 1/2 c Finely juilienned jicama
1 c Shredded carrot
1/3 c Coarsely chopped fresh
Cilantro
ds Salt to taste
ds Pepper to taste
2 lg Ripe bananas

In blender container or food processor combine salsa verde, oil, lime
and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning bag
occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved
2/3 cup salsa verde mixture. Add salt and pepper to taste – set
aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
the skewers in water 30 mins. before using) Cook over medium hot
coals, grill kabobs five minutes on each side or until no longer pink
in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

*Their brand of Salsa Verde: Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery
stores.

Chi-Chi’s booklet

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

Title: NEW WAVE CHOCOLATE SPRITZ COOKIES
Categories: Cookies
Servings: 90

1 pk NESTLE Toll House semi-sweet
-chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 Eggs
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter, sugar and vanilla extract until creamy.
Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover
dough; refrigerate 30-45 minutes.

Preheat oven to 400’F. Place dough in cookie press fitted with star plate.
Press dough into 2″ circles on ungreased cookie sheets; decorate with
cinnamon candies.

Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Makes about 7 1/2 dozen cookies.

MMMMM

Title: Wild Rice Pilau
Categories: Side dish, Wt-watchers
Yield: 4 servings

2 ts Margarine
5 oz Chicken livers
— coarsely chopped
1 c Diced onion
2 c Low-sodium chicken broth
4 oz Long-grain brown rice
2 oz Wild rice
1/2 c Diced celery
1 tb Minced parsley
1 ts Dried thyme
1/2 ts Dried leaf sage
1/2 ts Pepper

“Hearty, but delicate in flavor, this is an upscale version of Cajun
‘Dirty Rice’.”

Heat a skillet over medium heat for 1 minute. Add margarine; heat until
foam dies down, then add chicken livers. Cook, turning occasionally,
until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth,
brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover
and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let
stand 10 minutes, and serve.

Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.

Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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ROASTED VEGETABLE SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, thinly sliced
-into rounds
1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
-seeded and thinly sliced
2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
1/4 c Sour cream, non-fat, -Or-
-non-fat plain yogurt
2 tb Mayonnaise, reduced-fat
1 tb Basil, fresh chopped
1 t Lemon juice, fresh
1 French bread baguette,
-16 inch-long, split length-
-wise, cut into 4 sections
1 bn Watercress, washed, large
-stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.

– – – – – – – – – – – – – – – – – –

Date: Tue, 18 Oct 94 22:15:43 EDT
From: Libby

dawn mentioned a quick dish she’s been eating, comprised of pasta
with chunky salsa. it reminded me of a dish that I make all the
time in the summer…I can’t remember if I’ve ever posted it
before, but it’s very good and very easy. it goes over real well
at potlucks, etc. it is also a mexican ethnic dish that is
authentically lowfat and vegan (unusual for that cuisine). this
recipe is pretty approximate, ymmv on individual ingredients.

fideo (mexican pasta)

6 nests fideo (angel hair pasta)
12 oz jar picante sauce (mild or medium)
1 cup julienned nopalitos (cactus) OR 12 oz jar pickled cactus
drained and rinsed OR (in a pinch) 2 julienned and
blanched bell peppers
1 can pinto, poquito, anasazi, pink or other beans of your choice
1 small can (4 oz?) diced green chiles

cook the pasta according to package directions. blanch cactus, if
using fresh. drain beans and green chiles. toss all ingredients
together.

this dish is best at room temperature, although it is good hot or
cold also. I have given just the basic recipe; you can add all
kinds of things, like corn, fresh tomatoes, cilantro, scallions,
blanched chayote squash, etc.

Title: Selecting The Correct Processing Time (part 2 of 2)
Categories: Canning, Information
Yield: 3 tables

USING TABLE FOR DETERMINING PROPER PROCESSING TIME

Table 1.
Recommended process time for Peaches in a boiling water canner

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min
1,001 – 3,000 ft: 25 min
3,001 – 6,000 ft: 30 min
Above 6000 ft: 35 min

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min
1,001 – 3,000 ft: 35 min
3,001 – 6,000 ft: 40 min
Above 6000 ft: 45 min

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb
2,001 – 4,000 ft: 7 lb
4,001 – 6,000 ft: 8 lb
6,001 – 8,000 ft: 9 lb

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb
Above 1,000 ft: 10 lb

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

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