Title: Peach Sorbet
Categories: Fruit, Desserts, Frozen
Yield: 7 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/sliced
– sliced = 2 lb
2 1/4 c Sugar
2/3 c Orange juice
1/3 c Bottled lemon juice

In food processor, puree peaches. In large pan,
combine sugar, orange juice and lemon juice. Over
medium heat, cook and stir until sugar dissolves;
remove from heat. Stir in puree. Pour into 13 X 9″
baking pan; freeze until firm. In food processor,
blend half of the frozen peach mixture until fluffy, 1
minute. Repeat with remaining peach mixture. Spoon
mixture into half-pint decorated jelly jars, leaving
1/2″ headspace at top. Wipe jar top and threads claen.
Place lids on jars; screw bands on firmly. Freeze
until firm. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: Squid with Sichuan Pepper Corn Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM—————-SQUID WITH SICHUAN PEPPER CO———————
450 g Squid (approx. 3 pieces)
2 c Stock (or water)

MMMMM———————-PEPPERCORN SAUCE—————————
1 ts Red pepper powder
1 ts Brown pepper powder
1 ts Sesame oil
1/2 ts Dark soy sauce
1/2 ts Light soy sauce
1/2 ts Red pepper oil
1/2 ts Sugar
To prepare and cook

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and
flatten out. Make diagonal criss-cross incisions, then cut into 12
bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve
quickly, drain, mix with sauce mixture and spoon into serving dish.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: Bul Kogi (Korean barbecue)
Categories: Meats Main dish L.a. times
Servings: 4

5 lb Beef short ribs 2 ea Cloves garlic, crushed
1/4 c Sesame seed, toastd/crushd 1 c Grn onions, finely
chopped
1 t Pepper 1 t Sesame oil
2 c Soy sauce 1 c Sugar
1/4 c Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or
run under broiler, turning and basting often with marinade until meat is
tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

—————————————————————————–

Hearty Tomato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 clove garlic
1 onion — diced
1 stalk celery
1 carrot — diced
2 tablespoons whole wheat flour
1 1/2 cups cooked rice
28 ounces tomatoes
1 teaspoon oregano
1 teaspoon basil
3 cups milk — hot
1 tablespoon butter
salt — to taste
pepper — to taste

Saute garlic, onion, celery and carrot in the oil until tinder. Add the
flour and saute for 2 to 3 minutes. Add the tomatoes, rice and spices and
cook for 15 minutes. Add the milk and butter and serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 11g Fat (40% calories from fat); 7g Protein; 30g
Carbohydrate; 22mg Cholesterol; 192mg Sodium

Sour Cream Drops

Recipe By : Bradshaw BDGM08B
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine — softened
1 1/2 cups Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2 3/4 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
—–FROSTING—–
3 cups Confectioners’ sugar
1/3 cup Millk
1 teaspoon Vanilla
1/8 teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Mix margarine, sugar eggs. Stir in sour cream vanilla. soft dry
ingredients together stir in cream mixture. Cover. Chill at least 1
hour. Dropp by teaspoon 2″ apart on ungreased pan. Bake until delicately
brown. Touch lightly; no fingerprint when done. cookies are soft. Remove,
cool frost.
FROSTING: mix sugar milk. Stir in vanilla salt. Melt margarine
chocolate together. Add to sugar mixture stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells’ “The
Happy Cooker”

– – – – – – – – – – – – – – – – – –

Title: Stewed Cauliflower in Cream Sauce
Categories: Chinese, Seafood
Yield: 4 servings

2 c Cauliflower florets
1/2 c Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 ts Tientsin cabbage
Shrimp or crab meat (opt)
1 ts Salt
1 ts Sugar
2 tb Peanut oil
1/2 ts Peanut oil
Cornstarch paste

—————————SAUCE—————————
2/3 c Stock
1 ts Dry sherry
1/4 c Milk

Preparation: Wash cauliflower, and cut florets about
twice the size of straw mushrooms. Dice green onions
into 1/4″ pieces. Mix stock sherry.

Cooking: Heat first oil to medium hot. Add garlic
stir for about 30 seconds. Remove garlic before it
begins to brown. Turn heat high; add cauliflower.
Stir-fry for about 1 minute. Add onion, salt sugar;
stir- fry 30 seconds. Stir in Tientsin cabbage. If
desired, add shrimp or crab meat.

Immediately add stock sherry; bring sauce to boil,
mixing with cauliflower. Cover simmer 4 minutes.
Remove lid; thicken with cornstarch. Sauce should be
very heavy, so that when milk is added, it will thin
slightly, but still have body. Bring sauce back to
boil; slowly add milk while stirring. Add remaining
peanut oil for a final glaze. Serve.

—–

Title: Cheese-Topped Hash with Tomatoes
Categories: Easy, Meat
Yield: 4 Servings

Brown 1 can ( about 1 pound ) beef or corned-beef hash
in skillet. Sprinkle with 1 envelope ( 4 ounces )
shredded sharp cheddar cheese. Arrange 1 can ( 1 pound
) sliced baby tomatoes well drained, around edge.
Season with dried marjoram. Cover; put over low heat
until cheese melts. Makes 3 to 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Woman’s Day.

—–

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

—–

SM MUFFINS/BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Recipes for Sandwich Maker
-VIVIAN THIELE (NRHF19C)
-BASIC BISCUIT BAKING MIX
9 c Flour — sifted
1/3 c Baking Powder — double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted
flour. Sift all dry ingredients together until well
mixed. Cut or mix fat into flour mixture utnil all
particles are thouroughly coated and mixture esembels
coarse cornmeal. Sotre mix in a jar or can with a
tight lid. It can be measured into 2 cup amounts and
put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6
weeks. Vary the liquids: dry milk solids are already
in the mix so more milk is not need. You can use fruit
juice, water or meat broth for the liquid called for
in a recipe.

The recipes in this Pick-A-pocket book were writted
for commercial packaged baking mix which has no milk
so it is the liquid called for in recipes. This mix is
a perfect substitte. Just use water where it calls for
milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water
to mix and stir 20-25 times. Turn out onto a lightly
floured surface and knead 10-15 times. Roll to 1/2″
thickness and cut with a knife to pockets shapes or
use biscuit cutter to make circles. Place in preheated
sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking
mix (milk), 8 links sausages cooked.

Prepare biscuits according to package directions for
rolled biscuits. Knead dough, roll out on floured
surface and cut 8 circles with a biscuit cutter. Lay
one sausage in center of each and wrap dough around,
pinching to seal. Sausages will stick out the ends.
Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of
your hand. Place 1/2 teaspoon jelly or preserves in
center. Fold over and pinch edges together to seal.
Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking
mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup
milk; 2 tablespoon drained dice pimento (optional) Mix
all ingredients together until soft dough forms. Spoon
into pockets. Bake 10 minutes or until golden.

– – – – – – – – – – – – – – – – – –

Title: Spinach-Radiccho Salad
Categories: Salads
Yield: 4 servings

1/4 lb Radicchio, Washed
1/2 lb Fresh Spinach Washed
Torn
1/2 c Thinly Sliced Mushrooms
1 Sweet Red Pepper Thinly
Sliced
8 Pitted Black Olives, Sliced
1/4 c Red Wine Vinegar
2 tb Lemon Juice
1 tb + 1 1/2 t. Olive Oil
1/4 ts Freshly Ground Pepper
1 tb + 1 t. Grated Parmesan
Cheese

Combine Radicchio, Spinach, Mushrooms, Red Pepper Olives in
Individual Salad Bowls. Cover Chill Until Serving Time. Combine
Vinegar, Lemon Juice, Olive Oil Pepper in A Glass Jar; Cover
Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each
Salad With 1 t. Parmesan Cheese Before Serving.
Fat 7.6. Chol. 1.

MMMMM