Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

Preparation: Cut tops of green onions into 2″ long
pieces. Combine sauce ingredients in small bowl stir
thoroughly. Cut steak across the grain into thin
slices, about 1/2″ deep by 2″ long. In bowl big enough
to hold meat, combine egg whites, salt water
chestnut flour. Beat with chopstick until frothy. Add
steak, use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1
slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or
paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions
ginger for about 20 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all at once,
toss with sauce until beef is hot coated. Push beef
out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.

Serves 4

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Title: ANTIPASTO
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
1 ea Medium onion
2 ea Stalks of celery
3 ea Carrots
1 ea Garlic clove
1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower
2 tb Oil
1 cn Tuna fish drained
1 ea Juice of one lemon
1 ts Granulated sugar
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic,
mushrooms and cauliflower; cook in hot oil for 5
minutes, mix well. Cook 5 minutes. Pour into
sterilzed jars, cool and refrigerate. When serving,
place antipasto in a pretty dish, surround with
crackers. Note: Recipe is incomplete as it doesn’t say
what to do with several
ingredients.

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Title: Pita Crisps
Categories: Low-cholest, Breads, Appetizers, Low-fat, Low-sodium
Yield: 4 servings

2 Small whole-wheat pita
Pocket breads
1 1/3 T Margarine, melted
1/2 t Dried oregano
1/8 t Dried thyme
1/8 t Garlic powder
1 t Poppy seeds

Preheat oven to 400 degrees F. Split each pita bread in half. Cut
each half into 8 triangles.

In small bowl, combine margarine, oregano, thyme, and garlic powder;
brush evenly over each pita triangle. Place onto baking sheet and
sprinkle with poppy seeds. Bake about 10 to 15 minutes, or until
crisp.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

170 calories, 6 g protein, 5 g fat, 28 grams carbohydrate, 0 mg
cholesterol, 125 mg sodium, 175 mg potassium

FOOD GROUP UNITS:

1 Grain; 1 Fat: Polyunsaturated

From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987

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Exotic Fruit Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons confectioner’s sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5-spice powder
1/2 pint raspberries
2 ripe mangoes, papayas or pineapple, —
peeled and cut in thin rounds
6 kiwis, — peeled and cut into thin rounds
2 bananas, — peeled and cut into thin rounds
Confectioners sugar
Mint leaves

Whisk sugar, lemon juice, vanilla and Chinese 5-spice powder; adjust to
taste, adding more or less ingredients. Add mangoes and raspberries and
toss together.

Right before serving arrange kiwis in a circle on outside edge of each of 4
dessert plates, arrange an inside circle of banana slices overlapping
kiwis, leaving a space in center of dessert plate. Spoon macerated
raspberries and mangoes in the middle; dust with confectioners sugar and
garnish with mint leaves.

Yield: 4 servings

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FONDUE VAUDOISE (CHEESE FONDUE ‘A LA VAUDOISE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g ‘Vacherin de Fribourg’-
– cheese (5 oz)
2 tb Corn starch
3 tb Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3
1 x Glove garlic
3 dl Dry white wine
– days old

Grate or shred the cheese.

Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron
fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot
stove (not too hot !), add the cheese and stir
CONTINUOUSLY until it has melted.

Blend the corn starch with the kirsch. Stir into
cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
!! Season with pepper and nutmeg.

Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip
into the cheese.

Serve a dry white wine or black tea with a fondue. Top
the meal with a ‘small’ glass of kirsch !

(Kirsch ÿCherry schnaps’)

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Title: Beaumont Inn Bourbon Sauce
Categories: Sauce, Bourbon, Alcohol
Yield: 3 /4 cup

1 c Granulated sugar
6 tb Butter; melted
1/2 c Buttermilk
1 tb (or more!) bourbon
1/2 ts Baking soda
1 tb White corn syrup
1 ts Vanilla

Recipe by: Beaumont Inn

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve
warm.

Entered for you by: Bill Webster

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PUFFY BAKED FONDUE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Eggs, separated
1 tb Dry White Wine
1 1/2 c Cubed French bread
1 c Skim Milk
1/4 ts Salt
2 oz Sliced Swiss cheese

In a small mixer bowl, beat egg whites till stiff
peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and
salt till smooth. Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick
spray coating. Divide bread betweem casseroles. Top
with cheese; pour egg mixture over bread and cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes
or till golden. Try sourdough French bread for a
little different flavor.
*******************************************************
***** Per serving: 333 calories, 21 f protein, 27 g
carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg
sodium, 336 mg potassium.

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Title: Banana Boat
Categories: Desserts, Camping
Yield: 1 Serving

1.00 Banana
Mini marshmallows
Chocolate chips
Raisins (optional)

Partially peel banana. Cut wedge-shaped section in banana. Remove
wedge. Place in hollow: marshmallows, chocolate, and raisins. Cover
mixture with banana peel and wrap in foil. Place in coals for about 5
minutes, until chocolate and marshmallows are melted.

Girl Scouts of America

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Pam’s Shrimp Etouffee

Recipe By : Pamela Creeden
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh or frozen shrimp — peeled deveined
2 cups onion — chopped
1 cup celery — finely chopped
1/2 cup green pepper — finely chopped
3 cloves garlic — minced
3 tablespoons cooking oil
2 tablespoons butter or margarine
4 teaspoons cornstarch
1/2 cup tomato sauce
1 cup water
1/2 teaspoon salt
1 teaspoon Cajun seasoning — or to taste
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 dashes tabasco sauce — or to taste
1/2 teaspoon dried basil — crushed
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried thyme — crushed
1 bay leaf
1/8 lemon
2 cups hot cooked rice

Thaw shrimp, if frozen. In a large saucepan cook onion, celery, green
pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.
Add butter; stir till melted. Stir in cornstarch. Add tomato sauce, water,
salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and
tabasco sauce. Squeeze lemon wedge into pot and then toss the piece of lemon
into pot as well. Cook and stir till bubbly.

Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4-5
minutes or till shrimp turns pink. Adjust seasonings to taste. Serve over
fluffy white rice.

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NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping me
spice up this recipe.

Title: Cheddar Pear Cobbler
Categories: Cheese, Desserts, Fruits
Yield: 8 servings

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground

MMMMM————————–TOPPING——————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the
syrup and lemon juice. Heat until the syrup thickens then boil for 1
minute. Remove the pan from the heat and add the pears. Spoon the
pears and the syrup into a 9-inch square baking pan. Combine the
flour, sugar, baking powder, salt and cheddar, mixing well. Add the
butter and milk, mixing until well blended. Spoon the dough over the
pears, then bake for 25 to 30 minutes in the preheated oven. Serve
hot with Vanilla Ice Cream or Whipped Cream.

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