Title: CHINESE ROAST PORK BUNS (BAU BUNS)
Categories: None
Yield: 1 servings

————————ROAST PORK————————
1/4 c Firmly packed brown sugar
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 Garlic clove, minced
1 1/2 lb Pork steaks (1/2-inch thick)

—————————SAUCE—————————
1 tb Cornstarch
1 tb Dry sherry
1 tb Peanut oil
1/2 c Chopped onion
1/2 c Chopped water chestnuts
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
1 17.3 oz can Pillsbury
-Grands Refrigerated
-Buttermilk Biscuits

—————————GLAZE—————————
1 ts Sugar
1 ts Water
1 Egg white

Heat the oven to 375 degrees. Line a broiler pan with
foil. In blender container or food processor, combine
all roast pork ingredients except pork. Blend until
smooth. Generously brush both sides of the the pork
steaks, reserving the remaining sauce. Place the pork
steaks on the foil-line pan; bake 30 minutes. Brush
both sides of pork with remaining sauce and bake 10 to
20 minutes more until tender. Let cool. Finely chop
the meat.

In a small bowl, combine cornstarch and sherry. Blend
well. Heat the oil in a wok and stir-fry onion and
water chestnuts until the onion begins to brown. Add
soy and hoisin; stir to coat. Add the chicken broth
and stir in the cornstarch mixture. Cook and stir
until thickened. Remove from heat; stir in pork.

Separate the dough into 8 biscuits. Press or roll
each into a 5-inch circle on a lightly floured
surfance. Place about 1/3 cup of the pork mixture in
the center and gather up the edges, pinch and twist to
seal. Place seam side down on an ungreased cookie
sheet. In a small bowl, beat the glaze ingredients
until blended; brush over buns. Bake at 375 until
golden brown. 8 sandwiches.

Leah Smith leah@smith.chi.il.us

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Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar
1 large egg — raw

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a
whisk over gently boiling water until it begins to thicken and egg is
completely
cooked.

Chill several hours or overnight before using. If the dressing is too
thick, add more Italian dressing as needed.

Mix together equal amounts of fresh spinach, iceberg and romaine lettuce.
Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc.

Source: Gloria Pitzer

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Chocolate-Shell Peanuts

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup peanut butter
1/2 cup confectioners’ sugar — sifted
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup cocoa
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 egg — unbeaten
1 teaspoon French’s Vanilla

BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies
Combine peanut butter and confectioners’ sugar. Chill. Prepare dough.
Sift together the flour, cocoa, and salt. Cream butter and gradually add the
sugar, creaming well. Add egg and vanilla. Beat well.
Blend in the dry ingredients; mix thoroughly. Shape into balls, using a half
teaspoonful for each. Flatten each ball and place 1/4 teaspoonful of peanut
butter mixture in center. Shape dough around filling, pressing to seal.
Pinch ends and centers of cookies to form “peanuts”. Place on ungreased
baking sheets. Bake in slow oven (325 degrees) 13 to 15 minutes. If desired,
roll warm cookies in confectioners’ or granulated sugar.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.

– – – – – – – – – – – – – – – – – –

NOTES : “Senior Winner in Pillsbury’s 10th Grand National Recipe and Baking
Contest by Mrs. R.W. Fantz, Seattle, Washington. Adapted by Ann Pillsbury.”

Title: CHERRIED SWEET POTATO SCALLOP
Categories: Fruits
Yield: 6 servings

3 1/2 lb Sweet Potatoes (Plain Canned
-Or Fresh)
1 lb Tart Cherries, Drained (1
-Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows

Try this the next time you make Sweet Potatoes instead of Potatoes.

Yield: 8 to 10 servings.

If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
thick. Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.

Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the
sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes
and cherries. Bake in a 350 degree F. oven for 30 minutes or until the
syrup is thick. Just before serving top with the marshmallows and return
to the oven to brown.

From The National Red Cherry Institute

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Cafe Au Mint Chocolate Pie (A Girl Scout Cookie Recipe)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (c

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press
into pie pan. Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours (or 1 hour room
temperature). Fill baked cool pie shell with ice cream and cover
with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread
over pie. Refreeze.
From: “Girl Scouts”

– – – – – – – – – – – – – – – – – –

Date: Fri, 10 Mar 95 09:25:46 CST
From: cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
them way too sweet, I made my own reduced-fat cookies last night. If you
put in dried fruit instead of choc chips (bad me) they might almost be
‘fatfree’.

They are still sugar bombs, but I guess the essence of cookies is that the
sugar browns and makes them crispy, so I was afraid to reduce the amount too
much. This is adapted from my mom’s chocolate chip cookie recipe.

cookie dough

1 c. White Wave soy yogurt
1 c. applesauce (unsweetened)
2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more)
2 t. vanilla
1 c. rolled oats (whole)
2 c. rolled oats (process in food processor to coarse flour)

mix well

sift together
1 c. unbleached flour
1.5 T. baking powder
1.5 T. baking soda
1 t salt
2 T. ener-g egg replacer

and add to the first mixture. The baking soda should react somewhat, making
the mass fluffy and easy to stir. Add more flour until a cookie dough texture
is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don’t melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

PEACHES IN PRIMITIVO SYRUP

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove
2 cups sugar
2 cups Primitivo di Gioia, a dry red wine — from Puglia
4 peaches

In a medium saucepan, combine clove, sugar and red wine and heat until sugar
is dissolved, about 10 minutes. Cool and keep covered. Peel and slice
peaches and divide among 4 wine glasses. Pour 1/4 cup syrup over each peach
and serve immediately with biscotti.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: WACKY CUPCAKES
Categories: Diabetic, Cakes, Desserts
Yield: 12 cupcakes

1 1/2 c Cake flour
1/4 c Sugar
1 ts Baking soda
1/2 ts Salt
1 c Water @ room temperature
Liquid sugar substiture
Equal to 1/2 cup sugar
1 tb Vinegar
2 ts Vanilla
1/2 c Vegetable oil

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low
speed to blend.
Beat together remaining ingredients with a fork to blend. Add all at
once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill
muffin tins about 1/2 full and bake at 350 degrees for about 30
minutes, or until a cake tester comes out clean from the center of
the cupcake. Server 1 cupcake per serving.
Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL:
158; CHO: 17gm; PRO: 2gm; FAT: 10gm

Source: From The New Diabetic Cookbook by Mabel Cavaiani

MMMMM

Title: Sabayone
Categories: Fruits, Desserts
Yield: 8 servings

6 lg Egg Yolks -Napoleon Liqueur
1/3 c Sugar 1/2 pt Whipping Cream, Whipped
1/3 c Dry White Wine 2 1/2 c Tart Red Cherries, Fresh Or
2 tb Grand Marnier Or Mandrin -Frozen

Try this one for a fancy dinner. Guests will never know that it is so easy
to make.

Yield 8 Servings

In the top of a double boilier, combine the egg yolks and sugar, beating
well. Add the wine to the egg mixture. Have the water inthe double
boilier, simmering and place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard, about 5
minutes. Remove the egg mixture from the heat and beat until cool. Fold
the stiffly beaten whipped cream into the cooled egg mixture and add the
liqueur. Spoon the mixture over the cherries and serve.

From The National Red Cherry Institute

—–

Title: Gratin of Strawberries
Categories: Desserts, Fruits, Masterchefs, Frisco, E
Yield: 10 servings

Creme Anglaise ** 8 md Egg whites
Genoise ** 10 oz Cream, pastry ***
1 c Strawberries, fresh, large 1/3 oz Gelatin
4 oz Sugar Puree, strawberry
5 oz Water

** See recipe for Creme Anglaise, and Genoise.

*** Pastry cream is made by combining 5 ounces of regular cream plus 5
ounces of cream mixed with 2 ounces of fresh squeezed lemon juice.

Remove the stems from the strawberries and slice them in half. Slice
the genoise into very thin pieces to fit in the bottom of 10 molds, 3-4
inches in diameter. (For molds, use plastic pipe cut into 2-inch strips.)

Line the molds with sliced strawberries, cut side facing outward.

In a saucepan, heat the sugar and water to a 250-degree softball.
Meanwhile, place the egg whites in the bowl of a mixer and whip them to
medium peaks.

In a metal bowl, whip together the pastry creams over boiling water.
When the cream is quite hot, take it off the hat, slowly dissolve the
powdered gelatin in the cream.

When the softball of sugar is formed, add to the egg whites while
still whipping on mixer. Continue whipping until firm. (As the sugar
cools, a meringue will form.)

Add this cream to the pastry creams then spoon the mixture into the
center of the molds. Chill at least one hour.

To serve, unmold and sprinkle tops of molds with a tiny bit of sugar.
Glaze under broiler and unmold on serving plates.

Serve with creme anglaise and strawberry puree.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

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