PORK OYSTER EGG ROLL FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– Jane Harris DXDG05A
1/3 lb Ground pork
3 tb Soy sauce
4 Green onions finely chopped
2 pt Oysters shucked liq resrved
2 tb Lemon juice
1 tb Sherry
1 tb Vegetable oil
1 Onion finely chopped
8 Fresh mushrooms chopped
Black pepper to taste
1 Red pepper diced
1 tb Crushed pineapple
1/2 ts Sesame oil

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls

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Title: Quick Pots de Creme
Categories: Desserts Londontowne
Servings: 5

1 c Milk 6 oz Semi-sweet chocolate bits
1 ea Egg 2 T Sugar
1 t Rum 1 x Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and chill
several hours before serving.

Mrs. Thomas H. Morton

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Title: LEMON ASPARAGUS AND CARROTS
Categories: Low-cal, Vegetables
Yield: 6 servings

1/2 lb Carrots, small
8 oz Asparagus spears, frozen
1 x Lemon pepper (dash)
1/8 c Lemon juice

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
238mg Potassium
.
Wash, trim, and peel samll carrots. Place carrots in a steamer basket
above boiling water. Cover and steam about 15 minutes or till crisp-
tender. Rinse carrots in cold water; drain.
Meanwhile, cook frozen asparagus spears according to package. Rinse
asparagus in cold water; drain.
Cover and chill drained carrots and asparagus. To serve, arrange carrots
and asparagus on a platter. Sprinkle with a little lemon juice and
lemon pepper.
BETTER HOMES AND GARDENS

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Title: Vinegar Based Bbq Sauce
Categories: Bbq sauces
Yield: 1 servings

1 c White Vinegar
1 c Cider Vinegar
1 ts Sugar
1 ts Red Pepper Flakes
1 ts Tabasco

Mix thoroughly. This is the Southern style of vinegar based
bbq sauces. Just mop it on as you are grilling.
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Title: Winter Vegetable Stock
Categories: Stews, Vegetables, Stocks
Yield: 6 servings

2 tb Butter or olive oil
1 Onion
– diced into 1/2-in squares
1 c Leek greens; roughly chopped
2 md Carrots; peeled and diced
4 Outer stalks of celery; plus
Celery leaves; diced
1 c Cubed winter squash
-=OR=- Squash Seeds Skins
1 c Chard stems
– cut into 1-in lengths
1 md Potato; diced, -=OR=-
1 c -Thick Potato Parings
1/2 Celery root; scrubbed, diced
1/4 c Lentils; rinsed
6 Thyme sprigs; -=OR=-
1/4 ts -Dried thyme
2 Bay leaves
2 Handfuls borage leaves
-=OR=- Chard leaves, lettuce
– or nettles
3 Sage leaves
10 Parsley sprigs
– roughly chopped
4 Garlic cloves
– peeled and chopped
1 ts Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils,
herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water,
and stew over medium-low heat for 15 to 20 minutes. Pour in the 8
cups of cold water and bring to a boil; then simmer, partially
covered, for 30 to 40 minutes. Pour the stock through a sieve and
press out as much of the liquid as possible. Use it as is, or reduce
it further for a richer flavor. Taste and season with more salt, if
needed.

Makes 4 to 6 Cups

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

CHICKEN PIE WITH CORNMEAL CRUST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roasted cold Chicken
1/2 lb Small red potatoes
8 oz Mushrooms
3 Carrots
2 Celery stalks
1 Onion
1/4 c Salad oil
1/4 c All-purpose flour
1 1/2 ts -Salt
1 t Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg

About 1 1/4 hours before serving:

Discard bones and skin from chicken; cut meat into bite-sized pieces.
Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion.
In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms,
carrots, celery and onion for 5 minutes, stirring frequently, until
vegetables soften slightly; stir in flour, salt, chicken bouillon, dried
thyme and pepper until vegetables are well coated. Add chicken, potatoes
and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered,
for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg and
remaining 2/3 cups milk. After chicken mixture has baked 10 minutes,
remove casserole from oven and spoon cornmeal mixture over the top of
chicken mixture. Bake 15 minutes longer or until
cornmeal crust is golden and chicken mixture is hot and bubbly.
~–

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HAWAIIAN BANANA MUFFINS OR BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
1 c Sugar
1/2 ts Salt
1 t Baking soda
1/2 c Crisco
2 Fully ripe bananas
2 Eggs

Blend Crisco, bananas and eggs in blender; set aside.
Sift dry ingredients together. Add blended
ingredients to dry ingredients and mix lightly. Pour
into lightly greased andfloured loaf pan. Bake at 350
degrees for 35 to 40 minutes for bread, less time
required for muffins.

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ROYAL TOAST TRIANGLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pillsbury Refrigerated*
1/2 c Spicy French Dressing

*INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury
Refrigerated Quick Crescent Dinner Rolls.

Heat oven to 375 degrees F. Lightly greased cookie
sheet. Separate dough into 8 triangles; cut each in
half lengthwise to form 16 triangles. Place on
prepared cookie sheet. Brush lightly with French
dressing. Bake at 375 egrees for 10-12 mins. until
puffed and golden brown.

Easty to prepare and fit for a king!

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13. Marilyn Sultar

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VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHU

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Indonesian Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lightly packed fresh
-cilantro
1 c Lightly packed fresh mint
-leaves
5 tb Water
1 1/2 tb White wine vinegar
2 ts Sugar
1 t Curry powder
1 lg Garlic clove
1/8 ts Dried crushed red pepper
Chicken
2 tb Dry white wine
1 tb Plus 1 teaspoon low-sodium
-soy sauce
1 tb Cornstarch
2 lg Cloves garlic, pressed
1 lg Egg white
1 lb Boneless skinless chicken
-breasts, cut into 1/2 inch
-strips
16 Wooden skewers
Sesame seeds

Chutney – Process first 8 ingredients in blender until
herbs are chopped. Season to taste with salt and
pepper. (Can be made one day ahead. Cover and chill.)

Chicken – Whisk first 5 ingredients together in medium
bowl. Add chicken and toss to coat. Cover and
refrigerate approximately 2 hours. Preheat oven to 350
degrees. Thread chicken onto skewers. Transfer to
baking sheet. Sprinkle chicken with sesame seeds.
Bake until chicken is just cooked through, 10 to 15
minutes. Arrange on platter and serve with chutney.
40 calories per serving, 0 g fat, 73 mg sodium, 16 mg
cholesterol. From Bon Appetit’s Light Easy Mar ’93.

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Hare, Rabbit, Veal or Chicken Stew with Herbs Barley

Recipe By : The British Museum Cookbook_by Michelle Berriedale-Johnson,1
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews British

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
50 grams butter
1 1/2 kilograms hare or rabbit joints — stewing veal or chic
450 grams leeks — thickly sliced
4 cloves garlic — chopped finely
175 grams pot barley
900 mL water
3 tablespoons wine vinegar
2 bay leaves
salt, pepper
15 fresh sage — roughly chopped
or 1 tblsp dried sage

In 7th century England, herbs were one of the few flavourings available to
cooks and were used heavily…
Melt the butter in a heavy pan and fry the meat with the leeks and garlic
till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to
the boil, cover it and simmer gently for 1 – 1 1/2 hours or till the meat
is really tender and ready to fall from the bone. Add the sage and
continue to cook for several minutes. Adjust the seasoning to taste and
serve in bowls– the barley will serve as a vegetable.

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Nutr. Assoc. : 0 1220 0 0 2151 0 0 0 0 0 0