UNBELIEVABLE OATMEAL COOKIES

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6659
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, — lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal — (not instant)

Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With=
=7F
your fingers press the oatmeal into the butter until the dough just holds
together. Form the dough into tiny balls and with the tines of a fork press
them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

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SOURDOUGH ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potato — (1 med.) diced
1/2 c Water — boiling
2 tb Sugar
1/2 ts Salt
3/4 ts Yeast — dry
2 tb Water — very warm
1/2 c Milk — undiluted evaporated
1/2 c Water
1 tb Sugar
1 tb Salt
2 tb Butter — melted
4 c Flour — all-purpose

Combine potato and 1/2 cup boiling water. Cover
and cook over low heat until potato is tender. Mash
undrained potato. Add 2 tbls. sugar and 1/2 tsp salt;
blend. Cool to lukewarm. Meanwhile, dissolve yeast in
2 tbls. very warm water. Add to potato mixture and
blend. Cover, and let stand in warm place for about 24
hours.
Scald evaporated milk and 1/2 cup water. Add 1
tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter;
stis untilsugar dissolves. Cool to lukewarm. Add
potato-yeast mixture; blend. Gradually add 3 1/4 cups
flour, mixing until smooth. Turn into greased bowl.
Cover and let rise in warm place overnight, or until
double in bulk. Add remaining3/4 cup flour; mix well.
Knead on floured surface untill smooth. Shape into 36
rolls. Place on greased baking sheets and brush with
melted shortening. Cover with damp towel. Let rise
until double in size. Bake at 400 deg. for 15 to 18
minutes.

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Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

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Title: Seasoning Mixture for Brazier-Grilled Lamb
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 servings

1 Clove garlic, crushed
1 Scallion, minced
1 tb Soy sauce
1 tb Soy paste
1 tb Sweet soy jam
1/2 ts Chinese chili sauce
1/2 ts Sesame oil
Raw eggs, beaten and placed
-in individual bowls

This is a variant sauce with a slightly different cooking method.

These amounts are for individual serving bowls. Increase them to
suit the number of diners. In this case, each diner grills the meat
first then dips it in the raw egg to coat, then in the bowl of
seasonings. Also served with steamed buns. If soy paste and sweet
soy jam are unavailable, substitute peanut butter (or tahini, I would
imagine) and black currant jam.

From “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller,
Weathervane Books, ’88.

Posted by Stephen Ceideburg; February 20 1991.

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FOCACCIA-VEGETARIAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Frozen bread OR
1 ea Recipe for Focaccia Dough
1/2 lb Spinach, cooked, drained
1/2 lb Mushrooms, sliced
2 c Low-fat ricotta cheese,
4 oz Low-fat mozzerella cheese
1/4 c Parsley, fresh, chopped
1 ea Egg white or egg substitute

Drain ricotta cheese. Roll dough to 12×9 rectangle. Spread with
spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll
up. Seal edges with egg white or egg substitute. Form into circle
and seal circle ends with egg white or egg substitute. Brush top
with egg. Bake at 350 degrees for about 40 minutes.

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Title: HOT SOUR SOUP
Categories: Soups, Pork
Yield: 6 servings

2 tb Dried chinese fungi (4-5)
4 ea Chinese mushrooms, medium, d
8 ea Dried tiger lily buds
4 c Chicken stock
1/3 c Bamboo shoots, shredded
1/3 c Pork shreds, lean, boneless
1 ts Soy sauce, dark
1/2 ts Sugar
1 ts Salt
1/2 ts White pepper, freshly ground
2 tb Wine vinegar, red
2 tb Cornstarch
3 tb Water
1/2 lb Bean curd (tofu) cut into sm
1 ea Egg, lightly beaten
1 ts Sesame oil
2 tb Scallions, chopped

Fat grams per serving: Approx. Cook
Time: 30 Soak the fungi, mushrooms and tiger lily buds
in warm water for 20 minutes. After trimming off any
tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems. Place
the fungi, mushrooms, tiger lily buds, stock, bamboo
shoots, and pork shreds into a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return
all to the pan, and heat to boiling, stirring. Add
the bean curd and cook 1-2 minutes.
Just before serving, turn off the heat, add the egg,
and stir a few times in a circular motion. Add the
oil. Sprinkle each serving with scallions.
NOTE: The Hot comes from the white pepper, and the
sour comes from the vinegar.
SOURCE: N.Y. Times Cookbook

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MINESTRA DI RISO PER PESACH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-boneless
1 Egg — slightly beaten
1/4 c Matza meal*
2 ts Broth or — water
1/2 ts -salt
1 d Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice — uncooked
8 Eggs, small — hard boiled

Passover Chicken Soup with Rice *matza meal is
available at some supermarkets and Jewish grocery
stores

"I did not learn of the traditional matza ball soup
served during the first two nights of Passover until I
came to this country. Our classic soup was a chicken
soup with rice to which were added balls of chicken
breast and whole immature eggs (which are still at the
stage where the outer shell and white have not yet
formed; they are perfectly round and vary from less
than 1″ to less than 1 mm in diameter.) It was a
beautiful soup to look at, with the white rice, the
golden meat balls, the orange eggs (from chickens
raised on private farms …)…Here in America I could
never find immature eggs, so I replace them with hard
boiled egg yolks.

Grind or finely chop the chicken broth. In a bowl,
combine the beaten egg with matza meal and 2 Tbsp of
water or broth. Mix well; add ground chicken, salt,
spices and mix well again. Set aside to rest in the
refrigerator for at least 15 minutes. Shape the
mixture into tiny balls, no larger than the egg yolks.
Bring the broth to a boil; add rice, chicken balls and
cook, covered for 15-20 minutes. Peel eggs, discard
whites and place one hard boiled egg yolk in each of
the eight bowls. Pour the soup over the egg yolks and
serve immediately.

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Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Title: CURRIED MEATBALLS
Categories: Appetizers
Yield: 1 servings

————————-MEATBALLS————————-
1 1/2 lb Ground beef
1 c Dry bread crumbs
1/2 c Almonds, (chopped fine)
2 Eggs
16 oz Can water chestnuts drained
-and chopped fine
1 tb Soy sauce
2 Cloves garlic minced
Cornstarch

—————————SAUCE—————————
3/4 c Sugar
1/4 c Soy sauce
1/2 c White wine vinegar
2 tb Cornstarch
1/2 ts Ginger
1/2 c Water
14 oz Can pineapple chunks
-drained (reserve liquid)
2 ts Curry powder

Meatballs:

Mix all ingredients, except the cornstarch. Form into
1″ diameter balls. Roll in cornstarch and refrigerate
for several hours. When ready to use fry in oil until
well done.

Sauce:

Dissolve cornstarch in water. Mix all ingredients,
except pineapple, in a sauce pan. Add pineapple juice
to taste. Bring to a boil, stirring constantly, for 2
~ 3 minutes. Add pineapple chunks and pour over
cooked meatballs. Serve hot in a chafing dish with
toothpicks.

Sharon Bailly

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Title: Zucchini Fiesta Salad
Categories: Vegetarian, Salads, Vegetables
Yield: 4 servings

1/2 lb Small zucchini*
1/2 lb Small crookneck squash*
2 tb Lemon juice
1/4 c Salad oil
1/2 ts Salt
1 x Dash of pepper, ground cumin
1 ea Green onion, thinly sliced
1/3 c Diced green chilies
1/3 c Pimento-stuffed olives**
1 pk (3 oz.) cream cheese***
1 ea Small avocado
1 x Lettuce leaves
1 x Fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain
well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes. Add onion,
chilies, olives, and cheese. Peel and pit avocado; cut into small
cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal
portions of salad on each plate. Garnish each salad with a sprig of
coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.

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