Bamboo Potato salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups potato — cooked and diced
1 1/2 teaspoons salt
1/2 cup french dressing
1 cup celery — finely chopped
1 cup bamboo — parboiled ,finely cu
2 teaspoons onion — chopeed, fresh
1 cup salad dressing
1/2 cup cucumber — diced

Add the salt and french dressing to the potatoes and chill. Add the celery,
bamboo, onion, and cooked salad dressing. Mix together carefully to avoid
breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may
also replace celery, wholly or in part, if desired.

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Title: YANG CHOW FRIED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 4 servings

2 tb Vegetable oil
1/4 c Green onions, chopped
2 Eggs, slightly beaten
1/4 c Green peas, uncooked
1/4 c Cooked shrimp, diced
3 c Cold cooked rice
1/4 c Barbecued pork or ham,
-diced
1/2 ts Light soy sauce
1 tb Dark soy sauce

Swirl vegetable oil around bottom and sides of a
heated wok. Add onions eggs, quick-fry, then add
peas and shrimp and blend together. Immediately add
rice press gently to sides bottom to separate
kernels. Add pork or ham, salt, soy sauces. Mix
together quickly serve.

Temperature (s): HOT Effort: AVERAGE Source: MADAME
WU’S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES
Comments: WINE: WHITE DRY

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4 large potatoes (I used large bakers, all I had in the house)
2 large leeks, white and tender green parts only
3/4 pound mushrooms (I used plain white button mushrooms)
3/4 pound fresh spinach
salt
butter buds (optional)
skim milk (optional)
Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and
separate under running water to remove all sand and dirt, then coarsely
chop. Clean and quarter mushrooms. Place all in large pot and just
cover with water. Add salt, about 2 teaspoons, and bring to boil.
Simmer until potatoes are tender, about 20 minutes. Ladle 1/2 of cooked
potato mixture into food processor and add half of the spinach. Process
until smooth and thick. Repeat with rest of potatoes and spinach. Add
about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.
Serve hot. Makes about 6-8 servings (although 2 of us ate at least half
of it at one sitting, with just fresh crusty french bread along side!)

Notes on variations from Mollie’s original version: I thought I used too
much water at first and removed some before I processed the soup. It was
then thicker than I wanted, so I thinned it with the milk. The milk and
butter buds were not in Mollie’s original version. She used watercress,
but suggested that spinach, or any other green, would also be good.

Cincinnati Chili Ii

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
1/2 cup Onions — chopped
2 pounds Ground beef
1/4 cup Chili powder
1 teaspoon Cinnamon
1 teaspoon Cumin
1/4 teaspoon Allspice
1/4 teaspoon Cloves ground
1 Bay leaf
1/2 ounce Chocolate unsweetened
2 cans Beef broth
1 can Tomato sauce
2 tablespoons Cider vinegar
1/4 teaspoon Ground red pepper
Spaghetti — cooked
Chedder cheese — grated

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring
frequently, until tender, about 6 minutes. Add beef, in batches if necessary,
and cook, breaking up with a wooden spoon, until browned. Add remaining
ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil.
Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best
if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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Chocolate Pools

Recipe By : http://www.2way.com/food/foodday/ from Kraft Foods
Serving Size : 1 Preparation Time :0:00
Categories : Candy MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package semisweet chocolate — 8 squares or
2 packages sweet chocolate bars — 4 oz. each

Microwave chocolate in medium bowl on high 2 to 3 minutes or until
almost melted, stirring halfway through heating time. Stir until chocolate
is completely melted.
Spoon a scant tablespoon of chocolate onto a waxed paper-lined cookie sheet
or tray. Spread each pool with a spatula to form a 2-inch circle.
Immediately sprinkle with garnishes. Refrigerate 30 minutes or until
chocolate is firm. Store leftover Chocolate Pools in refrigerator.
Makes 15
Nutty Pools: Prepare Chocolate Pools as directed. Sprinkle with 1/2 cup
nuts, such as toasted silvered almonds, peanuts or toasted chopped pecans or
walnuts.
Father’s Day Pools: Prepare Chocolate Pools as directed. Sprinkle with 1 cup
broken salted pretzel rods. Drizzle with 2 squares melted white baking
chocolate, if desired.
Rocky Road Pools: Prepare Chocolate Pool as directed. Sprinkle with 1/2 cup
miniature marshmallows and 1/3 cup peanuts.
Drizzling Tip: Place 1 square of chocolate in a heavy-duty zipper-style
plastic bag. Close tightly. Microwave on high for 30 seconds. (Add 30
seconds for each additional chocolate square.) Squeeze bag gently to
completely melt. Roll up bag to push chocolate into corner. Cut off tiny
piece of corner (1/8 inch). Gently squeeze bag to drizzle chocolate.

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Crunchy Seafood Salad

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ounce can cannedtuna fish
6 ounce can crabmeat
5 ounce can shrimp
1 large head of lettuce
1 cup celery — diced
1/2 cup green onions
1/2 avocado — ripe and diced
1/2 cup walnuts — chopped
1/2 cup roasted soybeans, unsalted — roasted
1/2 cup sunflower seeds
2 eggs, hard-boiled — diced
1 tomato — cut in wedges

Drain canned seafood, discarding bones from crab and deveining shrimp. Place
in bowl and chill.
In a large bowl, combine remaining ingredients except tomato. Toss well. Add
seafood and toss again. Add dressing of your choice, (mayo, sour cream, etc.),
toss again. Garnish with tomato wedges.

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Per serving: 139 Calories; 6g Fat (38% calories from fat); 19g Protein; 3g
Carbohydrate; 109mg Cholesterol; 270mg Sodium

NOTES : Total Grams- 77; Grams/serving 7.7

Title: Fresh Fruit Platter
Categories: Fruits, Desserts
Yield: 6 servings

8 oz Plain yogurt
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
2 tb Lemon juice
1/4 ts Cinnamon
2 md Bananas; sliced
2 c Halved strawberries
2 c Pineapple chunks
2 Kiwifruit or small oranges
— sliced

For dressing, combine yogurt, syrup, 1 teaspoon lemon juice and cinnamon;
mix well. Chill until ready to use.

Dip banana slices in remaining lemon juice. Arrange with remaining fruit
on platter. Garnish with mint leaves, if desired. Serve with dressing.

NUTRITIONAL ANALYSIS per serving:
* calories 197
* carbohydrates 44 g
* protein 3 g
* fat 1 g
* calcium 90 mg
* sodium 50 mg
* cholesterol 2 mg
* dietary fiber 4 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Date: Mon, 02 Jan 95 16:48:57 EST
From: tkreider@census.gov (Tom Kreider)

Made this for supper tonight. Great very filling! It’s from 500 fatfree.

Recipe: Chick-Peas, Vegs, Couscous
Servings: 8
Serv. Size: 2 Cup (s)
Prep. Time: 1:00

Portion Ingredient
******* **********
1/2 Cup (s) Vegetable Stock
1 Medium Onion red
3 Medium Pepper green
3 Medium Potato raw ,sliced
3/4 Cup (s) Chickpeas
1/4 Cup (s) Raisins
2 Cup (s) Zucchini sliced
3 Tbs Tomato paste canned, low salt
1 teaspoon (s) Coriander, ground
1 teaspoon (s) Cumin seed, ground
1/4 teaspoon (s) Cayenne pepper
1 Medium Garlic clove crushed, 1 medium
1/2 teaspoon (s) Paprika
1/4 Cup (s) Wine table, white
10 Ounce (s) Couscous, uncooked

Saute onions and peppers in broth. Add remaining
ingredients (except couscous) and simmer for 35 minutes.
Meanwhile, prepare couscous according to box instructions.
Let vegs stand for 10 minutes. Serve over couscous.

Nutritional Analysis

Calories ( 230 cal) Vitamin D ( 0 IU )
Protein ( 8.6 g ) Thiamine (0.31 mg )
Carbohydrate ( 49 g ) Riboflavin (0.13 mg )
Total Fat (1.17 g ) Niacin ( 3.2 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.44 mg )
Mono-Unsaturated (0.15 g ) Folate ( 57 mcg)
Poly-Unsaturated (0.46 g ) Sodium ( 82 mg )
Cholesterol ( 0 mg ) Calcium (44.5 mg )
Dietary Fiber ( 6.5 g ) Magnesium ( 88 mg )
Caffeine ( 0 mg ) Potassium ( 600 mg )
Vitamin A ( 71 RE ) Iron ( 3 mg )
Vitamin C ( 54 mg ) Zinc (1.47 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 4 %

2 1/2 squares of chocolate or 3 tbsp. cocoa
2 cups sugar
1 tbsp. Karo syrup or other syrup
1 small can evaporated milk
Mix well, and cook with candy thermometer to 232 degrees. Add in:

1/2 stick margarine or butter
1 tsp vanilla

DO NOT STIR!! Let it cool to 130 degrees, then beat well.

This is the recipe used by the lady who made all the birthday cakes and
special occasion cakes in our community in eastern North Carolina for
years. It’s worth the effort.

MEXICAN DUMP CORNBREAD BY CLEM KOHL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 c Cornmeal — (yellow)
3 tb Honey – may need 4 T
3 tb Baking soda
3/4 ts Salt
1/4 c Mozarella cheese — grated
1/4 c Colby cheese — grated
1/4 c Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk – see directions
3 tb Vanilla

In order: Dump all ingredients into a large mixing
bowl. Add just enough milk (while stirring with a
fork) to produce a cake-like-batter consistency.
Continue mixing with a fork until well blended. Pour
into a well greased COOKIE sheet (about 14 1/2″ x 10″
x 1/2"). Bake in a preheated 375-400 degree oven
until done. Approximately 20 minutes. Serve it hot
with chunks of real butter on top.

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