Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup plain yogurt
1/4 cup scallion — chopped
1 tablespoon fresh lime juice
1 teaspoon garlic — minced
1 teaspoon honey
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

In a mixing bowl, combine all the yogurt sauce ingredients and mix well.
Cover and refrigerate.

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1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop into
boiling vegetable broth seasoned-water. Turn down heat and boil gently for
20 minutes. Remove from water with slotted spoon and bake for 10 minutes
at 350 degrees on lightly Pam-sprayed cookie sheet. They can be made ahead
and refrigerated until use. Do not put cold matzo balls into warm soup; warm
them up first by dunking in hot water. Serve with vegetable broth.

or you can prepare them this way:

Follow the same ingredients preparation as above. Roll into 16 balls. Boil
for 1 minute, then place on sprayed baking sheet and bake for 35 mins. at 400
degrees. If made that day, I don’t think these need to be refrigerated.

Nutritional Analysis:

Calories: 20.25, 10 if prepared by the second method
Fat: 0
Protein: <1 gram Carbohydrates: 2 grams

Title: HAU TOEI CHAO FAN B1
Categories: Eggs, Chinese, Side dish, Grains
Yield: 6 servings

1/4 c Peanut or other salad oil
4 Eggs; well-beaten
1 c Chopped onion
10 oz Frozen peas carrots
— thawed
2 ts Salt
4 c Cold cooked rice
3 tb Soy sauce
1/2 c Diced cooked ham
2 Scallions; finely chopped

Heat 2 tbs. oil in wok or large skillet over high heat
until very hot. Add eggs, stir-fry 1/2 munite until
firm (same as scrambled eggs). Remove, cut into small
pieces and set aside set aside. Heat remaining oil
over high heat; lightly brown onion. Add peas and
carrots and salt; stir-fry 1 minute. Add cold rice,
stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

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PEACHES ‘N CREAM BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk Yeast
2 1/2 c Bread flour
1/2 c Wheat flour
1 tb Gluten
1/4 c Brown sugar, packed
1 t Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Baking soda
1/3 c Chopped dried peaches
1 c Sliced,canned peaches in
-Lite syrup (drained)
1/3 c Sour cream
1 t Vanilla
1 tb Margarine
1/3 c Peach juice warmed

Use ingredients at room temperature. Add all ingredients into the pan
in the order listed. Select sweet bread and push Start. NOTE: Be sure
to use peaches canned in light syrup. NOTE: If dough is too dry, add
another TBS of peach juice after 5 minutes of kneading.

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Title: Salsa Di Balsamella – Bechamel Cream Sauce
Categories: Italian, Sauces
Yield: 2 Cups

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml

From Chef Pasquale Carpino’s Gourmet Italian Cooking

MMMMM

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

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PROVOLONE-HAM CELERY STUFFING

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*Ingredients:*
1 c Provolone cheese, grated or
-shredded
2 tb Butter, softened
1/4 c Ham, minced
Worcestershire sauce, dash

*Directions:*

Blend all ingredients and pile lightly in celery.
Makes enough to fill 15 to 20 cut sections of celery.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 7/93

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Title: Impossible Banana Cream
Categories: Desserts
Servings: 8

Ingredients
1 c Milk
1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds.
Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat whipping cream and
powdered sugar until stiff. Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with
whipped cream.)
FOOD AND WINE CLUB
JAN CARGILL (VHPK03A)

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Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pie
Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups graham cracker crumbs — ~18 squares *
1/3 Cup butter or margarine — Melted
16 ounces cream cheese — Softened
1/2 Cup sugar
2 eggs
1 Teaspoon vanilla extract
1 Teaspoon lemon juice, bottled
1 Cup sour cream
2 Tablespoons sugar
1/2 Teaspoon vanilla extract

Combine crumbs and butter. Firmly press into bottom and up the sides of a 9″
pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice.
Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from
oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar
and vanilla. Spread over pie, bake 5 additional minutes. Cool to room
temperature; refrigerate at least 5 hours.

*Or use a 9″ prepared graham cracker pie crust.

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Title: Dip and Sprinkle
Categories: Cookies, Dips
Yield: 60 servings

———————————–COOKIE———————————–
2 1/3 c Sifted flour 1 ea Egg yolk
1/4 ts Salt 1 ts Vanilla
1 c Butter softened 1 c Finely ground almonds
2/3 c Sugar

————————-CHOCOLATE DIPPING MIXTURE————————-
6 oz Semi-sweet chocolate chips 1 tb Hot water
3 tb Butter 1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_

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