Title: KANG BOA CHICKEN
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

3/4 lb Chicken breasts, boneless
1 Eggs
1 ts Cornstarch
2 tb Peanut oil
3 Onions, green
1 tb Peanut oil
1 tb Ginger, chopped
2 ea Garlic cloves, crushed
1 tb Sherry
3 tb Soy sauce
1/2 tb Sugar
1/4 c Stock, chicken
1/2 tb Vinegar, white
1 1/2 tb Water
1 c Peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and
cornstarch; add salt and white pepper to taste. Set
aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When
temperature reaches 350, add chicken and stir fry
until 80% tender. Drain.
Cut green onions into 1/2″ pieces. Dry wok, add
green onions, oil, ginger, and garlic. Stir fry for 1
minute, then add chicken and stir together. Add
sherry, soy sauce, sugar, chicken broth, white
vinegar, and cornstarch dissolved in water. Stir in
fried peanuts and stir fry until chicken is fully
cooked.

Serve immediately with rice.

This recipe was developed by Executive Chef Wei Zhong
Xin. Nine Dragons at Epcot Center
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Border Tart (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
2 oz Butter
2 oz Dark soft brown sugar
1 Egg, beaten
5 oz Mixed dried fruit
1 oz Walnuts, chopped
1 oz Glace cherries, chopped
FOR DECORATION
4 oz Icing sugar
1 tb Water

Set oven to 375F Gas 5. Grease a 7 inch round flan
tin. Gently melt the butter and sugar together in a
pan. Remove from the heat and leave to cool. Meanwhile
roll out the pastry on a floured surface and line the
flan tin

From ray.watson@ukonline.co.uk Thu Aug 22 11:21:35
1996 Posted to the mm-recipes mailing list by
“ray.watson”

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2 heads of celery
2 large onions
2 carrots
bunch of parsley stalks
10 cups water

Clean and prepare the vegetables, chop coarsley and boil in the water for 30
mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in the
frige.
Note: It will keep happily for a couple of weeks, or may be frozen for up
to 3 months. Indicators of V and P, meaning Vegan and Complete Protein.

Source: The New Vegetarian by Colin Spencer–‘

CHEESE FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 c Dry white such as sauterne
1 t Season salt
1 tb Butter

Place in top part of double boiler and place directly
on burner and bring to boil. Put pan in bottom of
double boiler and add 4 cups swiss american cheese.
Add 3 Tbl. cornstarch, softened with water. Stir until
cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

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Senator Joseph Montoya’s New Mexican Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Round steak — cut in 1/4″

2 Cloves garlic — minced
2 tablespoons Oil
1 1/2 teaspoons Flour
3 tablespoons Unspiced chili powder
2 cups Water
1 teaspoon Salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add
garlic when meat is partially browned. Sprinkle with flour and stir 1 min
longer.
Add chili powder, water and salt. Cover and simmer 45 min.

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Title: PEANUT ROCKY ROAD
Categories: Candies, Peanuts
Yield: 36 servings

2 pk Chocolate chips,semisweet
1 1/2 c Peanuts,dry-roasted,chopped
2 c Marshmallows,miniature

Melt chocolate over hot water. Fold in peanuts and marshmallows.
Spoon in mounds on waxed paper and chill until firm.

MMMMM

SOUTHWESTERN GRILLED CACTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

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Title: STEAK MARINADE
Categories: Sauces
Yield: 1 servings

2 tb Lemon juice
3 ts Worcestershire sauce
1/4 c Oil
2 ea Garlic, minced

1. Pierce steak so marinade can penetrate. 2. Place
steak in a non metal dish just large enough to hold it
or in a sealable plastic bag. Refrigerate for 12
to 24 hours.

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Pan-Fried Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ken Hom — Guest Chef
1/2 pound Barbecued pork strips
1/2 cup Chicken broth
1 pound Fresh thin noodles
1 tablespoon Thin soy sauce
Peanut oil
1 tablespoon Chinese rice wine or dry
2/3 cup Chicken broth
sherry
BBQ PORK VEGETABL TOPPING:
1 tablespoon Oyster sauce
2 tablespoon Peanut oil
1 tablespoon Cornstarch in 2 T cold
1 pound Bok choy — in 2-in sections
– chicken broth

This is a basic chow mein. You can add meat or vegetables as you like.

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to
loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a
baking pan. Use a pair of chopsticks and your hands to untangle them as much
as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy
skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook
over a low flame until the broth boils away and the bottom becomes brown and
crisp. From time to time, add a little oil and broth to keep the noodles moist
and allow the crust to develop slowly. This should take about 10-to-12
minutes. To flip, first shake the pan to make sure the cake is not stuck to
the bottom (if it is, dribble some oil around the edge to loosen it). Cover
the pan with a wide lid. Flip the skillet over, holding the lid firmly. The
cake will drop onto the lid. Slide the cake back into the pan to brown it on
the other side. Add more oil around the edge if it seems to be sticking. To
serve, slide it out onto a plate and use it as a base for any dish with sauce.
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork
and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine
or sherry, and oyster sauce. When the sauce is hot, thicken it with the
dissolved cornstarch and serve on the bed of pan-fried noodles.

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Title: Pine Nut Crisps
Categories: Cookies
Yield: 24 servings

1 c Granulated sugar
1/2 c Flour
6 Egg whites
1 t Vanilla
1/8 t Orange extract
2 T Butter, melted
3/4 c Pine nuts
Powdered sugar

Combine granulated sugar, flour and unbeaten egg whites. (Reserve egg
yolks for another use.) Stir to blend. Add vanilla, orange extract and
butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered
baking sheets. Spread batter in 3″ circles. Bake 3 or 4 at a time on
large baking sheet. Bake at 350’F. 8-10 minutes or until browned.
Remove to wire rack to cool. Sprinkle with powdered sugar to taste.

Makes 2 dozen cookies.

Each cookie contains about: 79 calories; 23 milligrams sodium; 3
milligrams cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams
protein; 0.05 grams fiber.

MMMMM