Title: SPECIAL EGG FOO YUNG
Categories: Chinese, Eggs
Yield: 1 servings

4 lg Eggs
1 c Bean Sprouts
2 tb Pork, BBQ’s, optionl
1 c Ham, cooked, chopped
1 c Shrimp, shelled
2 Green onion stalks, sliced
2 tb Peas and carrots
1/2 ts Sugar
ds White pepper
1 tb Flour
Salt, to taste

Combine omelet ingredients in a large bowl. Mix well.

Heat 7 inch skillet with 2 ts. oil at medium to high
heat. Pour 1/2 of mixture in pan, spreading to even
thickness. Cook for 1 1/2 minutes, until lightly
browned. Turn and cook for another 1 1/2 minutes.
Remove, and cook the second half of the mixture.

The meat/vegetables can vary, though the bean sprouts
are a “must”.

Do not expect the mixture to wait long. It will turn
watery, and should be used as soon as possible.

Serve with Foo Yung sauce and rice, but each is
optional.

From: _The Joy of Wokking_ , Martin Yan (can cook)
IBSN 0-385-18342-9

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MOM’S BREAD ROLLS FOR THE BM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.

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Ranger Cookies

Recipe By : Karen Breding
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening — butter flavor
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup oatmeal
2 cups corn flakes
1 cup coconut
1 cup pecans
1 cup milk chocolate chips

1. Cream shortening, sugars, vanilla.

2. Mix flour, baking soda, baking powder and salt by hand.

3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.

4. Bake for 10 – 12 minutes at 375 degrees.

Barb’s Note: Karen made these as large cookies and they were so
good. Another name she used was “cow chips” because of the size.

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L.J’S CHILI CON CARNE Y JUDIA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Main dish
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 t Corriander seed
1 t Paprika, Hungarian
1 t Oregano
1 t Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)

* If plantains are available, don’t use the potato or banana…slice the
plantain into 1/4 inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis, diced peppers and onions over night. Remove the meat and brown in a
skillet. Takes a while but worth it. In large pot place put all the
ingredients except the beans including the above marinade and slow cook for
three hours. Next stir in your beans and cook slowly for one more hour. Do
not cook with the lid on the pot as the chili will not “thicken”. If chili
is not thick enough you can add flour (corn) mixed with water. With the
thick “soupy” ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don’t ruin the chili by making it hotter with hot sauces,
this has a tendency to make the chili into “superficial” body heat not a
deep solid heat.

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PESCE SPADA IN SALMORIGLIO (SWORDFISH IN OLIVE OIL SAUCE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Swordfish steaks
Extra virgin olive oil
1 Lemon
2 cl Garlic, large, fine chop
Parsley, fresh, fine chop
pn Oregano
Salt
Fresh ground black pepper
2 Celery sticks, fine chop

Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the
lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB boiling
water. Beat thoroughly and set aside at room temperature.
Prepare the fish steaks. Pour plenty of oil into a bowl and season lightly
with salt and pepper. Immerse each steak in the mixture for 1 minute, then
grill for a few minutes on each side. Be sure not to overcook the fish
(timing depends upon the size of the steaks). Place the cooked swordfish on
a serving platter, add the salmoriglio sauce and serve immediately.

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NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
Categories: German, Soups/stews
Yield: 4 servings

1 ea Cucumber; Medium 1 c Cream; Heavy
4 ea Potatoes;Med, Peel And Dice 1/2 c Milk
1 ts Salt 1 ea Green Onion; Grated
2 c Water; Cold 1 ts Dillweed; Dried OR
1/4 ts Pepper; White 1 tb Fresh Dill; Chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn
and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil
potatoes in salted water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill set over a large bowl. Force
potatoes through. Return to the saucepan. Stir in pepper, cream, milk,
grated onion and the cucumber. Simmer gently about 5 minutes or until the
cucumber is tender. Add dill and season to taste. Serve hot.

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Title: Hot Spiced Blueberry Sauce
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

An American recipe of World War II vintage, this simple sauce is
excellent on pancakes or served over top-quality ice cream.

Combine a cup of blueberries, 1/4 cup sugar. 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg in a saucepan and bring to the boil. Boil
for 5 minutes, stirring occasionally. Serve hot.

Makes 1 1/4 cups.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

MMMMM

Title: SHERBAT (LEMON DRINK COOLER)
Categories: Indian, Vegan, Vegetarian, Beverages
Servings: 4

1 c Sugar 2 ea Lemons
1 c Ice, crushed 2 tb Rose water
4 c Water

Squeeze juice from the 2 lemons and reserve juice.

In a saucepan, combine sugar, crushed ice, 4 cups water, lemon In a
saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and
rose water.

When sugar is completely dissolved, strain and serve the Sherbat in frosty
glasses.

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Casablanca Couscous

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Beans
Main Dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Couscous
1 1/2 Pounds Tofu — cubed
1 Onion — chopped
1 Cup Carrots — sliced
1 Cup Celery — sliced
1 Cup Mushrooms — sliced
1/2 Cup Walnuts — chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add
remaining ingredients, bring to boil, cover and simmer for 40 minutes.
Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous,
stir, cover, reduce heat and simmer for 5 min. Serve vegetables over
steaming couscous.

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