Title: Breadmaker Dog Biscuits
Categories: Misc, Abm, Pets
Yield: 1 Recipe

———————INFORMATION ONLY———————

SOURCE: Linda Rehberg on *P – ID #GNJX21A. Note on
Foods BB – Breads by Machine – dated 12/20/93 to
Ursula R. Taylor.
You should be able to convert dog biscuit recipes to
your bread machine. If you have a 1 1/2 lb. machine,
use about 1 cup liquid (eggs count as a scant 1/4 cup
liquid) and a total of 3 cups of dry ingredients
(flour and grains). If the mixture is too stiff for
your machine to mix easily, add 1 to 2 tbsp. more
liquid. Hope this helps.
This note was formated by Ursula R. Taylor…Note
from Ursula – using this method – use only dough
cycle, then remove and roll or pat dough out and bake
in the oven….

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Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Vietnamese, Poultry
Yield: 4 servings

3 lb Chicken
1 lg Onion
1 ea Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Minched lemon grass
4 tb Fish sauce (nuoc mam)
1 tb Caramel sauce

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned. Add fish sauce, sugar and
caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and store
in a jar in the refrigerator.

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Title: Broccoli Slaw
Categories: Salads, Vegetables
Yield: 6 servings

1/2 c Nonfat sour cream
1/2 c Buttermilk
2 tb Dijon mustard
2 tb Cider vingar
1 Garlic clove; pressed
1/2 ts Salt
1/8 ts Ground black pepper
16 oz Broccoli slaw mix
1 lg Apple; coarsley grated
2 tb Pine nuts; toasted chopped

Broccoli slaw mix, which consists of shredded broccoli stems, carrots, and
red cabbage, is available packaged in many supermarkets. If you can’t
find it, make your own or simply substitute shredded cabbage for a more
traditional slaw.

In a large bowl, whisk together sour cream, buttermilk, mustard, vinegar,
garlic, salt and pepper.

Add broccoli slaw mix and apple. Toss until coated. Sprinkle with pine
nuts.

Approximate nutritional analysis: 80 calories per serving; 5 g protein; 13
g carbohydrate; 2 g fat (22% of calories); 3 g fiber; 1 mg cholesterol;
380 mg sodium; more than 100% of the Daily Value for vitamin C.

Source: American Health (July/August 1994)
Typed for you by Karen Mintzias

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T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T-bone steak at least 3-inches thick — 3 to 3-1/2
pound
1 tablespoon fresh rosemary leaves — chopped
1 tablespoon fresh sage leaves — chopped
1 tablespoon fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons pure olive oil
1/4 cup virgin olive oil
6 cloves garlic — thinly sliced
4 pounds spinach, washed, spun dry — stems removed
Juice of 1 lemon
Salt and pepper to taste
6 ounces Da Vero extra virgin olive oil

Preheat barbecue to medium high heat.

Pat steak dry.

In a small bowl, mix rosemary, sage, thyme, pepper and salt until well
blended. Coat entire steak with spice mix. Brush with pure olive oil. Place
on grill and char well. Cook about 12 minutes on first side, flip, and cook
about 9 minutes on second side. This is traditionally served very rare.

Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until
smoking. Add garlic and cook until light brown. Add spinach and stir
quickly, cooking until just wilted. Remove from heat, add lemon juice and
salt and pepper and set aside. When steak is done, remove and let stand 5
minutes. Carve off fillet and strip steaks and slice. Divide steak among 4
plates, divide spinach and drizzle each plate with Da Vero oil. Serve
immediately.

Yield: 4 servings

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Title: NOODLES IN CUCUMBER-MEAT SAUCE – ZA JIANG MEI
Categories: Oriental, Pasta
Yield: 6 servings

2 tb Peanut or corn oil
1 1/2 lb Chopped pork butt
2 tb Chinese rice wine
-=OR=- Dry sherry
1 tb Grated ginger
1 tb Minced garlic
6 Green onions; chopped
1/2 c Hoisin sauce
1/4 c Hot bean paste
2 tb Sugar
1 1/2 tb Soy sauce
1 c Chicken stock
2 tb Sesame oil
1 lb Chinese wheat-flour noodles
– FRESH, (w/ or without egg)
1 lg Cucumber
– cut into 1/3″ cubes
Toasted black sesame seeds
– (for garnish)
Fresh coriander leaves
– (for garnish)

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add
oil. When hot, lightly brown the pork; break up
clumps. Add rice wine; stir together for 1 minute or
until the pork is dry. Push meat up the sides of the
wok. Add ginger, garlic and half the green onions to
the center of the wok; saute until fragrant, about 30
seconds. Add the hoisin sauce, hot bean paste, sugar
and soy sauce to the center; stir-fry until fragrant,
about 30 seconds. Mix the sauce with the pork, add
chicken stock and bring the sauce to a boil. Reduce to
simmer and continue cooking, stirring occasionally
until sauce has thickened into the consistency of
spaghetti sauce, about 10 minutes. Swirl in half of
the sesame oil. Keep warm. Bring 3 quarts of water to
a boil. Separate strands by gently pulling the ball of
noodles apart. Add noodles to boiling water; stir with
a pair of chopsticks. When water reaches the second
boil, add 1 cup cold water and let it come to a boil
again. Pour into a colander. Rinse with cold water.
Drain thoroughly and set aside. Toss with remaining
tablespoon sesame oil and remaining green onions.
Divide noodles among 6 flat soup plates or bowls.
Spoon meat sauce on top. Garnish with cucumber, black
sesame seeds and fresh coriander leaves.

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BERMUDA FISH CHOWDER 2 (THE REEFS, SOUTHAMTON, BERMUDA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Grouper, Wahoo, or other
-firm fish
Celery, onion, carrot,
-and leek, cut rough to
-make stock
Bay leaf, peppercorns, thyme
1 ea Carrot, large
1 ea Green pepper, large
2 ea Potatoes, large
2 ea Tomatoes, large
1 ea Onion, large
2 ea Stalks celery
4 oz Butter
4 oz Flour
3 oz Tomato paste
2 oz Black rum
1 x Salt and pepper to taste
2 oz Sherry peppers (liquid), or
-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and
herbs for stock. Bring to a boil, skimming off any scum from surface.
Let simmer for 20 to 25 minutes. While it is cooking, dice the rest
of the vegetables to 1/2". Strain and set aside both the stock and
the fish. When fish are cool, remove skin and discard, then remove
and set aside all meat from fish carcasses. In the cleaned stockpot
melt the butter and add the diced vegetables. Saute over medium heat
for about 5 minutes. Add flour and stir for about 2 minutes on low
heat. Slowly add fish stock, whisking to blend vegetable mixture to a
smooth consistency. Bring to a boil and add tomato paste. Reduce heat
and let simmer for 45 to 50 minutes. Just before it has cooked for 45
minutes, add fish, sherry peppers, and rum. Season to taste.

Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton,
Bermuda

– – – – – – – – – – – – – – – – – –

Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

MMMMM

Title: Coconut Macaroons
Categories: Cookies, Desserts
Yield: 12

2 egg whites
1/8 ts salt
1/8 ts cream of tartar
1 ts vanilla
3/4 c sugar
1 1/2 c coconut, sweetened

Place wax paper on cookie sheets. Beat the first 3 ingredients with
electric mixer until soft peaks form. Beat in the vanilla and sugar until
stiff. Fold in the coconut. Bake at 350 degrees for 20-25 minutes. Let
cool before removing from cookie sheets.
(These are good at Christmas–I sprinkle some colored sugar on before I
bake) Walt

Julie
Michigan, USA
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Title: Crispy Wontons
Categories: Appetizers, Meats, Chinese
Yield: 10 servings

3/4 lb Ground Pork
8 Chopped Water Chestnuts
1/4 c Chopped Green Onions Tops
1 tb Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated Fresh Ginger Root
1 lb Wonton Skins
Vegetable Oil For Frying
Catsup
Hot Mustard
Sweet Sour Sauce

Combine pork, water chestnuts, green onions, soy
sauce, salt, cornstarch and ginger iin medium bowl;
mix well. Place 1/2 teaspoon pork mixture in center of
each wonton skin. Fold wonton skin over filling to
form a triangle. Turn top of triangle down to meet
fold. Turn over; moisten one corner with water.
Overlap opposite corner over moistened corner; press
firmly. Heat oil in wok or large saucepan over
medium-high heat to 375oF. Deep fry wontons, a few at
a time, 2 to 3 minutes, or until golden brown and
crispy. Drain on paper towels. Serve warm with catsup
and hot mustard or sweet sour sauce, as desired.
Typed by Syd Bigger.

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Title: SPICY BULGUR SALAD
Categories: Salads, Oriental, Side dish, Vegetarian
Yield: 6 servings

1 c Fine grade bulgur
3 md Tomatoes, chopped
1/2 c Fennel, julienned
1 c Parsley, chopped
2 tb Cilantro, chopped
1/2 c White radishes, thinly slice
1 sm Head romaine lettuce, torn
4 ea Scallions, chopped
1/2 c Olive oil
1/3 c Lemon juice
1 ea Garlic clove, crushed
1 ts Cumin
1/2 ts Cinnamon
1 ds Cayenne
Salt pepper
Pita halves

Rinse bulgur place it in a medium bowl. Cover with
cold water let soak until it is tender to the bite,
20 to 30 minutes. Drain thoroughly squeeze
out any excess water. Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes,
lettuce scallions. Add bulgur toss.
Whisk together the oil, lemon juice, garlic, cumin,
cinnamon, cayenne, salt
pepper. Pour over the salad toss. Chill, covered,
in the refrigerator. Serve surrounded by warm pita
halves.

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