Chinese Style Country Ribs (Crockpot)

Recipe By : Crockery Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Pork
Grapes Quick And Easy
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic — crushed
3 to 4 lbs. country style spareribs

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs.
Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for
8-10 hours.

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Title: PATE A LA RAPURE (GRATED PIE)
Categories: Poultry, Pies, Main dish
Yield: 1 servings

1 Chicken 5-6 lb (stewing)
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
-1 bay leaf
Salt pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time
in a piece of cotton till quite dry. Place in a saucepan. When
potatoes are all squeezed dry add as much boiling broth from the
chicken as needed to almost cover ptoatoes. Stir till thoroughly
mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease
generously a 8″ square baking dish. Spread half potatoes in the
bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very
finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very
small dice. Bake 1/2 hour in 350F oven or till top is golden brown
and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane
Benoit. To quote the author, “R^ape in French means grated, so in
either case, r^apure or rappie” indicated that fact. A great deal of
French and English is mixed together in the Acadian language") (I had
to leave out the French accents.)

MMMMM

Date: Fri, 10 Sep 93 10:12:51 CDT
From: zoe@palm.cray.com (Zoe Jobson)

My husband enjoyed this – which is quite something since when I met him I had
difficulty making him eat anything that didn’t have some meat in it. It was
going to be zuchini rissoto but I coulnt’ find any in the supermarket – so I
made a 1st forry into squash (I’m English – they cost a lot over there so I’d
never tried one).

SQUASH RISOTTO

Ingredients for 2

1 small squash – I think mine was a butternut – not sure they were all mixed
in together and I don’t know which is which
1 3/4 cups 10 minute brown rice
2 cups mixed frozen veg
1 veggy stock cube (Or whatever your favorite rice flavouring is).
Liquid (about 2 cups)
seasoning – pepper and chinese 5 spice

Peel the squash and cut into lumps about 1nch cubes. Put them under the
broiler to toast.
Boil the rice with liquid and flavoring
Heat up a large fry pan and scold the mixed veg on it with no liquid.
When the squash is browned to your taste put it in the microwave with a couple
of spoons of water and zap until tender – mine took about 4.5 mins.
While the squash is zapping mix the now cooked rice in with the mixed veg.
Stir in whatever seasoning you feel like using.
it should now be on a low heat – just to keep everything warm.
When the squash is done toss it in and mix it up – and serve.
Salt or soy sauce or whatever to taste.
it took about 15-20 mins to do – I did spend some time figuring out exactly
what I should do with the squash – like did I eat the rind or what! I there
an easy way opr peeling one ?

It got a YUM from my husband (I get silence, nice or yum)

1 egg
2 tbsp Parmesan Cheese
2 garlic cloves
4 tbsp Mozzerella Cheese, shredded
1/8 cup Red Wine Vinegar
2/3 cup Olive Oil
Blend all ingredients with 1/3 cup olive oil in a blender. Blend one more
time adding 1/3 cup more olive oil. Refrigerate 2 hours.

This is the thickest dressing ever, and you will need a wooden spoon to scoop
it out of the blender. Absolutely the best recipe!!!

BACON AND BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Back bacon
3 Stalks celery, chopped
2 md Carrots, chopped
1 md Onion, chopped
1 c Chopped turnip
3 c Beef broth
1 Bay leaf
1/2 ts Thyme
1 cn (19oz) kidney OR pinto
-beans, drained and rinsed

Prep time: 25 minutes.

When the vegetables are finely chopped it takes only a
short simmering time to develop and blend the flavors
of the bacon and assorted winter vegetables. The beans
add character and a heartiness that is satisfying. And
an added plus – the soup is better a day or two after
it is made. Store it in a covered container in the
refrigerator.

Cut bacon into thin slivers. In a 12 cup saucepan,
combine bacon,celery, carrots, onion, turnip, beef
broth, bay leaf and thyme. Bring to a boil; reduce
heat, cover and simmer for 15 minutes or until
vegetables are tender. Add beans and continue to
simmer 5-10 minutes or until hot, and flavors are
blended. Remove the bay leaf and ladle into warm soup
tureen or soup bowls. Makes 8 servings.

Origin: Light Easy Choices Shared by: Sharon Stevens.

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Title: Lemon Squares
Categories: Desserts, Cookies
Yield: 16 squares

1 c Flour
1/2 c Butter
1/4 c Powdered sugar
2 ea Eggs
2 tb Fresh lemon juice
1 c Granulated sugar
2 tb Flour
1/2 ts Baking powder
Grated rind from 1 lemon
Sifted powdered sugar

Blend flour, butter and powdered sugar. Pat into 8 inch square pan.
Place in refrigerator for 20 minutes before baking at 350 degrees
for 15 minutes. Blend other ingredients and spread on top of first
mixture. Bake at 350 for 25 minutes more. As soon as you remove it
from the oven, sprinkle with powdered sugar, shaken through a small
strainer. Cool, then cut into squares.

Recipe from The Three Rivers Cookbook (Vol.1)
From Sandy Gamble

—–

Title: Hollandaise Sauce/Low-Fat
Categories: Sauces, Low-fat, Butter buds, Egg beaters
Yield: 6 servings

MMMMM———————LIZ JONES VXRF36B————————–
2 tb Liquid Butter Buds
1 c Boiling water
12 ts Lite salt; opt
1 tb Flour
2 ea Egg Beaters; beaten
1 x Juice of 1/2 lemon

Combine Butter Buds and flour in a sauce pan. Add
boiling water, stirring constantly. Cook over low
heat. Beat Egg Beaters, salt and lemon juice together.
Add some of the first mixture to this before slowly
adding to the Butter Buds, flour, and water. Cook
until the spoon is well coated. This is delicious,
easy to make, and will keep well. It is just as good
warmed over as it is fresh off the stove.
Yields: 1 1/2 cups = 6- 1/2 cup servings.
Per serving: Fat: 0g; Calories: 12; Protien: 1.2g;
Cholesterol: 0mg; Carbohydrate: 1.47g; Sodium: 16mg
Source: “Butter Busters” by Pam Mycoskie – 1992

MMMMM

Title: Citrus Salad with Raspberry Vinaigrette
Categories: Salads, Chinese, Fruit
Yield: 2 salads

———————————–SALAD———————————–
1 lg Asian pear Water chestnut, slices
1 lg Orange, navel Onion, purple, sliced
1 lg Grapefruit, pink Ginger, candied
Mixed greens Walnuts, roasted

———————————-DRESSING———————————-
2 tb Oil, sesame 1 ts Honey OR
2 tb Oil, walnut 1 ts Sugar, brown
4 tb Veinegar, raspberry

The orange, grapefruit, and asian pear should be peeled, sectioned and
all of the membrane should be removed.

Any mixed greens that you would like to eat “raw” can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients together in a blender, or
whisk them together vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little brown sugar and mix
in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

—–

Cinnamon Flop

Recipe By : Mom D
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 egg
1 cup milk
1/4 cup butter — melted
cinnamon sugar

Preheat oven to 350 degrees. Sift the sugar, flour and baking powder. In a
separate bowl, beat the egg with the milk and salt. Combine the flour and egg
mixtures and place in an 8-inch round, 2-inch deep, baking dish. Sprinkle
with the cinnamon sugar and drizzle the melted butter over the top. Bake for
1/2 hour or unitl done.

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Per serving: 288 Calories; 8g Fat (23% calories from fat); 5g Protein; 51g
Carbohydrate; 42mg Cholesterol; 171mg Sodium

Artichoke Frittata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium Artichokes
2 tablespoons Olive oil
3 Garlic cloves, peeled — minced
3 small Red potatoes (about 1/2 — pound), grated
8 Eggs — well beaten
1/2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Chopped fresh oregano
1 tablespoon Minced fresh chives
1 teaspoon Minced fresh rosemary

This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through.

Prepare artichokes (see recipe for Young Artichokes and Fava Beans
Stewed in Olive Oil) and cut them into 1/2-inch cubes.

Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium
heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce
heat slightly and add the artichoke cubes; saute until tender, about 10
minutes, stirring often. Add the grated potatoes and cook for another 5
minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the uncooked
egg run underneath. Repeat until the egg is set.

Serve hot or cold, cut into wedges.

Serves 4.

PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4
g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.

From the San Francisco Chronicle, 4/23/93.

Posted by Stephen Ceideberg; May 11 1993.

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