Title: BEAN CURD WITH GINGER
Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

3 ea Pads tofu
8 ea Tree ears
2 tb Peanut oil
1 tb Finely chopped ginger
1 1/2 tb Finely chopped garlic
3/4 c Chopped scallions
1 ts Hot chilies, chopped
1/2 c Cooked fresh peas
1 ts Sugar
1 tb Red wine vinegar
1 ts Sesame oil

Cut tofu into 1/2 inch cubes. Soak tree ears in warm
water till soft. Drain chop coarsely. Heat oil in a
wok when very hot add ginger, garlic scallions.
Add tofu, stirring quickly. Add tree ears, chilies
peas. Stir. Add sugar vinegar toss. Spoon
mixture into a serving dish sprinkle with sesame
oil. Serve over rice.

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BASIC MISSOURI MIX BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Missouri mix
1/4 c Water or more as needed

Stir mix before measuring. gradually add water until a
soft dough forms. turn out onto a floured board. Knead
ten times. Roll or pat to a thickness of about 1/2
inch. Cut out with a floured biscuit cutter. Bake on a
baking sheet in a 450 deg f oven for 8 to 10 minutes
or until lightly browned.

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Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Title: Crustacean Dip
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1/4 c Chopped ginger
1/4 c Vinegar
3 tb Light soy sauce
1 1/2 tb Sugar

This is a classic Chinese dip for things like shrimp balls. Real
simple, basic and good.

Mix an serve.

Posted by Stephen Ceideberg; March 5 1992.

MMMMM

Title: Cheese Broccoli Potato Topper
Categories: Vegetables
Yield: 4 servings

1 cn campbell’s new cheddar
-cheese soup
2 tb sour cream or yogurt
1/2 ts dijon-style mustard
1 c cooked broccoli flowerets
4 hot baked potatoes, split

Prep time: 10 minutes. Cook time: 10 minutes

1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.

2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400’F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.

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Almond Logs Dipped in Chocolate

Recipe By : Land O Lakes Holiday Memories
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
7 ounces almond paste
1 cup powdered sugar
2 egg yolks
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Topping:
1 cup semisweet chocolate chips
1 tablespoon shortening
1 cup almonds — finely chopped

Preheat oven to 350 degrees; line cookie sheets with
parchment paper. In a large mixer bowl, combine the butter
and almond paste. Beat on low speed, scraping the bowl
often, for 1 to 2 minutes until well mixed. Add the
powdered sugar, egg yolks, almond extract and vanilla
extract. Beat on medium speed, scraping the bowl often, for
1 to 2 minutes until well mixed. Reduce the speed to low.
Continue beating, gradually adding the flour and scraping
the bowl often, for 1 to 2 minutes until well mixed. Place
the dough in a pastry bag with a 1/2-inch opening. Pipe
onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake
for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper. In a 1-quart
saucepan, melt the chocolate chips and shortening over low
heat, stirring often, for 5 to 8 minutes until smooth.
Remove the cooled cookies from the parchment paper and dip
the ends or the tops in the chocolate and then in the
almonds. Place on waxed paper until set. Penny Halsey
(ATBN65B).

Nutrition Analysis: 110 calories, 2g protein, 10g
carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.

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WENATCHEE APPLESAUCE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all purpose flour
1/2 c Light brown sugar
1 tb Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 c (1/2 stick) butter or
-margarine
1 c Thick applesauce
1/4 c Milk
1 lg Egg
1/2 c Dark seedless raisins.

FROM: Pat Stockett

Wenatchee Applesauce Muffins

Heat oven to 425. Grease 12 muffin cups. In a bowl,
combine dry ingredients and blend. Melt butter in a
saucepan. Remove from heat; stir in applesauce and
milk. Beat in egg.

Stir in applesauce mixture into dry ingredients and,
when well blended, stir in raisins.

Bake 15 to 20 minutes. Let stand 5 minutes before
removing muffins from tin.

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BAGELS FOR THE BREAD MACHINE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
3 c Bread flour
2 ts Sugar
1 1/4 ts Salt
2 ts Butter
3/4 ts Dry yeast

Recipe by: EAT-L, Pillsbury Bread Dough Maker Recipe
Book Place ingredients into the bread case. Place the
bread case into the bread machine. Select the Dough
mode and press the start button.

When the buzzer sounds, press the STOP button and
remove the bread case fro the bread machine. Remove
the dough from the bread case and divide it into ~ 10
equal portions. Shape the dough into circles.

Arrange the circles on a greased cookie sheet and
cover with a clean towel. Place the dough in a warm
place and allow to rise for 40 to 50 minutes.

In a large saucepan bring 2 quarts of water to a
medium boil. Carefully ad dough one at a time. Boil
each bagel for about 2 minutes.

Remove bagels from boiling water and place on a
greased cookie sheet. Bake 400 F until golden brown
(about 20 minutes.)

Makes 8 to 10 bagels. Original poster of this recipe
was not me!

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Title: MA PO
Categories: Main dish, Chinese, Vegetarian
Yield: 6 servings

1/2 c Vegetable broth
1/3 c Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2″ cubes
2 c Mung bean sprouts
1 tb Cornstarch mixed with 2
— tablespoons water
2 ea Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice
wine or sherry, ketchup hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable
oil. Add garlic stir for 5 seconds. Add tofu
stir fry for 2 minutes. Stir in reserved sauce cook
1 minute. Add bean sprouts cook another minute.
Add dissolved cornstarch stir till sauce thickens.
Serve over noodles tossed in sesame oil or over
steamed rice.. Garnish with onions.

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Title: GORTON’S NEW ENGLAND CLAM CHOWDER
Categories: Soups, American
Yield: 4 servings

2 cn Gorton’s clams
1 c Pared diced potatoes
2 tb Butter
1/4 c Chopped onion
2 c Milk
-Salt and pepper to taste
-Cooking Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and
clam juice and cook until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback

From The Cookie Lady’s Files

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