Homemade Oriental Stir Fry Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons cornstarch
3/4 teaspoon garlic powder
2 1/4 teaspoons instant beef bouillon granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar
6 tablespoons water
1 1/2 teaspoons fresh ginger root — grated
3/4 cup soy sauce — or tamari
3/4 cup dark corn syrup
2 2/3 cups water

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use
a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarc
h is dissolved. Stir in soy sauce, cornstarch and remaining 2 2/3 cups wat
er.

Pour into a 5-cup container with a tight fitting lid. Label with dates and
contents. Store in refrigerator. Use within 4 weeks. Stir well before u
sing.

Makes about 5 cups Homemade Oriental Stir Fry Mix.

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NOTES : Use to make Teriyaki Beef Vegetables, Shrimp Vegetable Stir Fry
, or Stir Fry Cashew Chicken.

Title: Old Fashioned Vegetable Soup
Categories: Soups/stews, Vegetables, Beef
Yield: 1 servings

1 c Onion, chopped 1/4 ts Basil, crushed
1 c Potato, raw, diced 1/4 ts Thyme, crushed
1 c Carrots, sliced 1 Bay leaf
1 c Celery, sliced 1/4 ts Pepper
32 oz Tomatoes, whole, coarsely 2 tb Beef bouillon, instant
-chopped 7 oz Corn, can, undrained
5 c Water 8 1/2 oz Green beans, can, undrained
1 tb Salt 8 1/2 oz Peas, small, can, undrained

Brown beef onion. Drain. Add everything except canned vegs., Simmer 30
min. Add canned vegs., heat.

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Title: Spinach Pasta
Categories: Pasta
Yield: 1 recipe

2 3/4 c All purpose flour
1/2 ts Salt
2 Beaten eggs
1/4 c Very finely chopped cooked
-spinach, well drained
1 ts Olive oil, or cooking oil

In a mixing bowl stir together 2-1/4 cups of the flour and salt.
Make a well in the center. Combine eggs, spinach, water, and olive
oil; add to flour. Mix well. Sprinkle the kneading surface with the
remaining 1/2 cup flour. Turn the dough out onto the floured
surface. Knead till the dough is smooth and elastic. (8 to 10
minutes).

Divide the dough into thirds or fourths. On a lightly floured
surface roll each third of dough into a 16 x 12 inch rectangle or
each fourth of dough into a 12 inch square. If using a pasta
machine, pass dough through machine till 1/16 inch thick. Dust with
additional flour, as necessary to prevent sticking. Makes 1-1/4
pound.

From: Better Homes and Gardens Pasta

MMMMM

4 cups diced apples
2 cups sugar
2 eggs
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
1 cup oil
1 cup chopped walnuts

Mix together 4 cups diced peeled apples and 2 cups sugar and let
sit for 1 hour.

Beat 2 eggs and add 1 cup oil and 1 tsp vanilla.

Add to apple mix.

Sift 3 cups flour with 1 tsp salt, 1 tsp each nutmeg and cinnamon,
and 2 tsp baking soda.

Mix apple mix with dry ingredients and 1 cup chopped walnuts.

Put in an oiled Bundt ™ pan

Bake at 350 deg F for 1 hour and 15 minutes.

Test for doneness with a toothpick or other sharp implement.

Let sit 15 minutes before removing from pan.

NOTE: When I first made this, I didn’t have a Bundt pan and it
didn’t turn out very well……..I think the Bundt pan is probably
*crucial*

As you can see, this is quite high in fat……if anyone has a
suggestion for oil substitution, I’d love to hear it.

1/2 c. butter
Grated peel of 1 lemon
1/2 c. fresh lemon juice
1 1/2 c. sugar
5 egg yolks
1 whole egg

Preparation :
TIPS: Because of its high acidic content, lemon curd will keep
well when refrigerated. Be sure to thoroughly cook the curd or it
will break down and thin out upon standing.

1. Place butter into a metal bowl and set over simmering water in a wide
saucepan or skillet. When melted, add the lemon peel, lemon juice
and sugar.

2. Using an electric beater or whisk, beat in the egg yolks and the
whole egg while the mixture continues to cook. Whisk until thick and
smooth, about 20 minutes. Mixture should be as thick as any cooked
pudding.

3. Cool. Turn into jars and cover. Refrigerate until ready to use.

Yield: 3 cups.

Good served as a filling for white cakes, meringue layers, or sweet
yeast rolls and Danish pastry, or mixed with whipped cream to fill tiny
dessert cream puffs.

GRAIN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
1 tb Sugar
2 c Whole wheat flour
3/4 c Rye flour
3/4 c Wheat germ
3/4 c Unprocessed bran
1/2 c Nonfat dry milk powder
1/2 c Sunflower seeds
1 t Salt
1 Whole egg

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Gyoza (Pot Stickers)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound pork,turkey,beef or chicken or 3/4 lbs. — lean ,ground
med. shrimp finely chopped — shelled,deveined
1 cup shredded green cabbage
2 green onions tops — chopped
1 clove garlic — minced
2 Tablespoons soy sauce
1 Tablespoon cornstarch
1/2 teaspoon ginger — minced

Mix well.

Place 1 rounded tsp. mixture onto center of 1 of about 3 dozen Dynasty
Gyoza Wrappers. Moisten edge with water. Fold wrapper in half over
filling, pleating edge in decortive-fashion as desired;press edges to
seal.Repeat with remaining wrappers filling. Heat ! Tbs. oil in each of
2
large non-stick pans. Add filled gyoza side-by-side. Cook over medium-high
heat1 to 2 min. or until lightly browned on the bottom. Add
1/3 cup water to each pan, cover cook over medium heat 3 to 4 min. or
until water is gone. Serve browned side up with soy sauce.

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NOTES : You can use Pam instead of the oil in skillet, I did and it worked
just fine.

Tulsa Fire Department Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 medium Onion — chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Salt
2 Garlic cloves — crushed
2 cans (10 1/2 oz) Beef broth
2 cups Canned pinto beans
1 can (8 oz) Tomato sauce
1 tablespoon Flour or more
1/4 cup Water

Brown the meat and onion and pour off grease. Add chili powder, cumin, salt,
crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add
pinto beans and simmer 15 minutes more. Thicken with a small amount of flour
paste (dissolving 1 tablespoon flour in 1/4 cup water). Serve over cooked
spaghetti or plain with crackers.

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ENGLISH MUFFINS IN A LOAF

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 3/4 c Flour
2 pk Yeast
1 tb Sugar
2 1/3 ts Salt
1/4 ts Baking soda
2 c Milk
1/2 c — Water
Cornmeal

Calories per serving: 343 Fat grams per serving: 2
Approx. Cook Time: 2:00 Measure flour by spooning
lightly into a cup. Combine three cups flour, yeast,
sugar, salt, and soda. Heat milk and water to 120-130
degrees F. Add to dry mixture; beat well. Stir in
enough more flour to make a very stiff batter. Spoon
into two loaf pans that are greased and sprinkled with
cornmeal. Let rise for 45 minutes. Bake for 25
minutes at 400 degrees. Remove from pans immediately
and let cool. Submitted By SAM WARING
On MON, 20
NOV 1995 150014 GMT

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RED CHILE PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Red New Mexico chiles OR
9 California chiles
Chiles should be dried

Place chiles in bowl with 3 1/2 cups warm water. Let
stand until softened. Discard all but 1 1/4 cups
liquid. In a blender or food processor, pruee chiles
with liquid until smooth; scrape down sides of
container once or twice.

Use wherever Red Chile Puree is called for.

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