Title: YEONG JO FRIED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 4 servings

1/4 c Raw prawns or shrimp,
-diced
1/4 c Barbecued pork, diced
-OR- cooked ham, diced
1/4 c Green onions,
-cut 1/8″ thick
1/4 c Green peas
1 c Lettuce, shredded
3 c Cold cooked rice
2 tb Vegetable oil
1/2 ts Salt
2 tb Soy sauce

Place oil in preheated wok or skillet. Bring oil to
sizzling point, add prawns or shrimp salt. Toss
turn 2-3 minutes or until cooked. Add pork or ham,
green onions, peas, lettuce, rice and soy sauce. Press
rice gently into pan and fry for a few seconds,
repeating the process until all rice is hot completely
through. Turn mix rapidly 5-7 minutes. Add a few
drops of oil if necessary to prevent burning.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE

—–

Title: Creamy Chile Dip
Categories: Dips
Yield: 2 cups

1 pt Sour cream
1 cn Diced green chilies (4 oz)
1 pk Hidden Valley Ranch Party
-Dip Mix (1.1 oz)

Combine sour cream, diced green chilies and Hidden Valley Ranch Party
Dip Mix. Stir to blend. Chill for at least 1 hour. Makes 2 1/3 cups.

MMMMM

Title: Midia (Mussels) Appetizer
Categories: Armenian, Appetizers
Yield: 1 servings

3 lb Fresh mussels,scrubbed,
-beard removed and steamed
-for 10 minutes
4 c Chopped onions
3/4 c Olive oil
1 c Long grain rice,washed and
-drained
1 1/2 t Salt
Pepper to taste
1 t Cinnamon
1 t Allspice
1 t Dried basil
3/4 c Currants
1/4 c Pine nuts
2 c Water

Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a boil and cook for 10
minutes at medium heat. Add cleaned mussels, removed from their
shells, mix thoroughly and cook about 10 minutes. Serve at room
temperatur, mounded in a dish surrounded by fresh lemon slices. This
may be used as an appetizer or as a side dish.

MMMMM

Title: MICROWAVE CHINESE CHICKEN
Categories: Poultry, Microwave, Chinese
Yield: 1 servings

3 lb Cut-up broiler-fryer
-chicken, skinned
2 tb Soy sauce
2 tb Honey
1 tb Vegetable oil
1 tb Chili sauce
1/2 ts Ground ginger
1/8 ts Ground red pepper
1 cn (16 ounces) apricot halves

Place chicken in rectangular microwavable dish, 11 x 7
x 1 1/2 inches. Mix remaining ingredients except
apricots. Brush chicken with soy sauce mixture,
turning pieces to coat.

Arrange chicken, meaty sides up and thickest parts to
outside edges, in dish. Cover tightly and microwave on
high 10 minutes. Brush with soy sauce mixture; rotate
dish l/2 turn. Cover and microwave 6 to 10 minutes
longer or until thickest pieces of chicken are done.
Arrange apricots around chicken. Brush chicken and
apricots with soy sauce mixture. Microwave uncovered
about I minute or until apricots are hot.

6 servings. Oven Directions: Heat oven to 375!. Place
chicken in rectangular pan, 13 x 9 x 2 inches. Prepare
soy sauce mixture as directed Brush chicken with soy
sauce mixture, tuming pieces to coat. Bake chicken
uncovered, meaty sides up, 50 to 60 minutes, brushing
with soy sauce mixture occasionally until thickest
pieces of chicken are done. About 5 minutes before
chicken is done, arrange apricots around chicken.
Brush chicken and apricots with soy sauce mixture.
Bake about 5 minutes or until apricots are hot.

Nutrition Information Per serving

1 serving Percent of U.S. RDA

Calories 260 Protein 44% Protein g 29
Vitamin A 16% Carbohydrate, 9 12 Vitamin C
2% Fat 9 10 Thiamin 4% Cholesterol, mg 60
Riboflavin 10% Sodium, mg 460 Niacin 46%
Potassium. mg 350 Calcium O%

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Shrimp Sauce with Linguine

Recipe By : Pasta and Co.
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra virgin olive oil
2 Bay leaves
2 Tbsp Fresh squeezed lemon juice
1/2 lb Rock shrimp or small prawns — shelled
1/2 tsp Dried rosemary
1/2 tsp Dried oregano
3/4 lb Fresh linguine
1 tsp Paprika – sweet or hot
1/2 tsp Salt
1/4 tsp Cayenne pepper
2 c fresh spinach leaves — cut into chiffonade
8 medium garlic cloves — minced
2 Roma tomatoes — cut into 1/4″ pieces
1/2 lb Butter
Freshly grated Parmesan Cheese for garnish

1. In a food processor bowl equipped with steel blade, puree to a paste
the olive oil, lemon juice, rosemary, oregano, paprika, salt,cayenne, and
garlic. Stop the motor a couple of times, and scrape down the sides of
the work bowl with a spatula to make sure garlic is getting finely minced
.
2. In a large saute pan, melt butter. Add olive oil mixture and bay leav
es. Saute breifly over medium heat. Do not burn garlic. Add shrimp to
the pan. Roll shrimp around in pan so each shrimp is coated with the hot
sauce and cooks quickly. As soon as shrimp are barely cooked (be carefu
l not to overcook – it may take only 1 to 2 minutes), remove pan from hea
t while you cook the pasta. When pasta is cooked and well-drained, retur
n saute pan to low heat, add pasta, and toss with the shrimp sauce to coa
t. fold in spinach and tomatoes. Serve immediately, topped with Parmesan
.

– – – – – – – – – – – – – – – – – –

Per serving: 2195 Calories; 240g Fat (95% calories from fat); 6g Protein; 21g
Carbohydrate; 503mg Cholesterol; 2968mg Sodium

Title: HELEN’S HOLIDAY FLOAT
Categories: Eggs, Holiday, Alcohol
Yield: 15 servings

2 qt Whole milk
5 x Eggs
1 1/4 c Sugar
3/4 c Flour, plain
1 ts Vanilla extract
2 tb Whiskey or Extract
2 tb Brandy or Extract
1 tb Nutmeg

Scald all but 1/2 cup milk in top of a large double boiler. Separate eggs.
In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted
together and 1/2 cup cold milk. Add hot milk slowly to mixture, stirring
well. Put back into double boiler and cook until thickened, stirring
constantly. Remove from heat, add wiskey, brandy and vanilla. Place nutmeg
on bottom of a large baking bowl. Beat egg whites while slowly adding 10
tablespoons sugar until foam peaks. Place on top of custard mix. Bake at
350F about 10 minutes or top turns golden brown. Chill before serving.

—–

KATHI’S TOMATO, BARLEY, AND CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken Stock
28 oz Tomatoes, chopped
2 c Carrots, diced
1/2 Onion, chopped
2 tb Garlic, minced
1 tb Oregano, crumbled
1 tb Basil, crumbled
1 t Chinese Hot Mustard
8 Chicken Legs
1/2 c Barley
1 c Dry White Wine

In a large kettle combine all ingredients. Add salt
and pepper to taste. Brin the mixture to a boil, and
simmer, covered, stirring occasionally, for 45
minutes. Uncover and simmer for 30 minutes more, or
until the soup is thickened. Transfer the chicken with
tongs to a work surface, and let it cool until it can
be handled. Remove the meat from the bones, add to
kettle, and reheat the soup. Source: Gourmet Magazine,
October 1993

– – – – – – – – – – – – – – – – – –

CINNAMON RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Unbleached All-Purpose Flour
1/2 c Farina (Cream Of Wheat)
-Any Style
1/2 c Sugar
1 tb Baking Powder
2 ts Ground Cinnamon
1 c Milk
1 lg Egg — Lightly Beaten
2 tb Margarine — Melted
1 t Vanilla Extract
1 c Raisins
2 tb Fruit Juice — Any Flavor

Combine the flour, cereal, 1/4 cup of sugar, baking
powder and cinnamon in a medium sized bowl and set
aside. In a small bowl, combine the milk, egg,
margarine, and vanilla, blending well, then stir into
the dry ingredients, just until all are moistened.
Stir in the raisins. Spoon the mixture into 12 greased
2 1/2-inch muffin pan cups. Bake at 400 degrees F for
18 to 20 minutes or until a toothpick inserted in the
center comes out clean. Remove from the oven, cool 10
minutes in the pan, then remove from the pan and brush
the tops of the muffins with the fruit juice and roll
them in the remaining sugar.

– – – – – – – – – – – – – – – – – –

ITALIAN LENTIL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils soaked 8 hours
1 c Frozen corn
16 oz Cans tomato sauce
1 sm White onion
8 Kalamata (Greek) olives,
-halved and pitted,optional
2 tb Olive oil
1 qt Water
1 c Sliced mushrooms
6 oz Cheese tortellini
2 Garlic cloves

Cook tortellini and drain. Heat 2 tbs. olive oil in
skillet or wok (med. sized). dump in onion, mushroom
and garlic all at once and stir fry until mushroom and
onion are tender. Put beans in large saucepan with
water and tomato sauce. Bring to boil and add corn,
olives, and mushroom mixture. Simmer 1 hour or until
thickened and lentils are done, stirring often. Add
tortellini, simmer 5 minutes, and then serve.

– – – – – – – – – – – – – – – – – –

Date: Thu, 14 Apr 94 21:11:48 EDT
From: remainnlgt@aol.com

Pasta with Spicy Broccoli Rabe and Raisins

(adapted from a NYT article by Molly O’Neill)

Ingredients:

2 bunches broccoli rabe (1 lbs each) ends tripped off and cut
across into 1 inch peices
1 pound penne or whole wheat pasta
4 teaspoons veggie stock
6 tablespoons raisins
8 cloves garlic (peeled and minced)
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for 1 minute. Drain and pat dry. Bring another large pot of slated
water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
over med. heat. Add the raisins and cooks, tossing frequently, until lightly
“toasted”. Add the garlic and cook, stirring constantly for 30 seconds. Add
the broccoli, the water and the red pepper and cook until tender (about 5
min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
juice, salt and peeper to taste. Toss combine. Divide about 4 plates and
serve

(adapted from the NYT Magazine, March 20 1994)