Title: HOT CASHEW CHICKEN SALAD
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 c Chopped romaine lettuce
1/2 lb Chopped spinach
11 oz Mandarin oranges, drained
3 tb Soy sauce
1 tb Honey
1/4 ts Ground ginger
3 tb Vegetable oil
1 1/4 lb Boneless chicken breasts,
-diced
3 tb Chopped scallions
1 Garlic clove, minced
1/4 c Cashews

1. In a large salad bowl, combine lettuce, spinach
oranges.

2. In a small bowl, combine soy sauce, honey, ginger
3 tbsp. water. Set sauce aside.

3. In a wok or large frying pan, heat oil over medium
high heat. Add chicken stir fry until barely opaque
throughout, about 5 minutes. Add scallions garlic
cook 1 more minute. Add sauce cook, tossing, for 30
seconds.

4. Pour chicken sauce over greens oranges toss.
Sprinkle cashews on top.

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COCONUT JELLY BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

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Title: BILL SCHOONOVER’S 24 HOUR SALAD
Categories: Cyberealm, Kooknet, Salads
Yield: 1 large bowl

1 Head of lettuce, broken up
1/2 c Spring onions, chopped
1/2 c Chopped celery
1 cn Sliced water chestnuts
1 pk Frozen peas
2 c Mayonnaise
1/2 c Parmesan cheese
1/2 ts Garlic powder
1/2 ts Salt
1 lb Bacon, crisp and broken up
5 Hard boiled eggs, mashed
2 Tomatoes, cut in wedges

Break lettuce in the bottom of a large bowl. Add the
next 3 ingredients. Spread frozen peas over the top of
all. Seal with mayonnaise. Sprinkle parmesan cheese,
garlic powder, and salt over the top. Cover and
refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato
wedges.

Bill’s note: “I honestly don’t know who to credit for
this recipe. I typed this from an old, wrinkled and
browned bit of paper.. must have been around for ages!”

Posted by Bill Schoonover, Destinations BBS and
Kook-Net Node Typed in MM format by Linda Fields,
Cyberealm BBS and home of Kook-Net, Watertown, NY
315-786-1120

—–

Title: Sugared Asparagus
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 – 6 folks

3 tb Butter 2 lb Fresh asparagus,
-=OR=- -cut into 2″ pieces
3 tb Margarine – (about 4 cups)
2 tb Brown sugar 1 c Chicken broth

* By using the brown sugar substitute with this would make a nice side
dish for the “sweet ones”

In a skillet over medium-high, heat butter and brown sugar is
dissolved. Add asparagus; saute for 2 minutes. Stir in chicken
broth; bring to a boil. Reduce heat; cover and simmer for 8-10
minutes or until asparagus is crisp-tender. Remove asparagus to a
serving dish and keep warm. Cook sauce, uncovered, until reduced by
half. Pour over asparagus and serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(MAKE IT WORK!!!)

Serves: 4-6; From: ; Posted by: Debbie
Carlson

MMMMM

Title: Pumpkin Stew
Categories: Stews
Yield: 1 servings

1 1/2 lb beef round — boneless,
: cubed
1 TB butter — not margarine
1 md onion — coursely chopped
2 stalks celery — coursely
: chopped
5 c water
1/2 ts salt
1/2 ts dried thyme
1/4 ts black pepper
5 lb pumpkin
1/4 c all-purpose flour —
: sifted
1 c frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add
onion celery; saute until browned. Stir in 4 cups
water, the salt, thyme, pepper. Heat to boiling.
Cook covered 1 hour. Cut 2 inches off the top of the
pumpkin. Trim the rim of pumpkin bottom to form
points; scoop out seeds. Peel top trimmings; cut
into 1″ cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake
pumpkin shell 20 mins. Stir flour into 1 cup water;
add stew with peas. Cook, stirring until thickend;
spoon into shell serve. Note: Do not place pumpkin
on direct heat.

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)

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CHUTNEY PEANUT BUTTER CANAPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

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Title: Grilled Emu Fillet with Riberry Sauce
Categories: Emu, Australian, Main dish
Yield: 4 servings

MMMMM—————-SOURCE: AUSTRALIAN GOURMET T———————
600 ea Emu fillets
2 ts Cardamom pods
1 tb Ground coriander
1/2 ts Five-berry mixture or mixed
-pink and green peppercorns,
Ground
3 ea Cloves of garlic
80 ea (1/3 cup) raspberry vinegar
750 ea (3 cups) good beef stock
1/2 ts Mustard seed oil
150 ea Riberries (available frozen
-from specialty food stores
-stocking Bush
Tucker products)

Trim any sinew or “silver” skin from fillets. Using a mortar and
pestle, pound cardamom pods to release seeds; discard pods. Add
coriander, berry mixture, garlic and vinegar and pound to a paste.
Spread over fillets, cover and stand at room temperature for 1-2
hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep
warm. Brush a cast-iron grill pan (with removable or ovenproof
handle) with mustard seed oil and heat on top of the stove until very
hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C
oven and bake for 5 minutes – no longer. Remove pan from oven,
transfer fillets to a warm plate and stand for 5 minutes, Add the
thawed riberries to reduced stock and bring to the boil. Serve meat
sliced thinly on the diagonal, with sauce spooned over. Note 1:
Five-berry mixture is black, white, pink, Jamaica and green
peppercorns, with coriander seeds, and is sold as such. Note 2: A
range of products is available by mail order from Bush Tucker Supply
Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax
(02) 817 3587.

Submitted By SHERREE JOHANSSON On 09-01-94

MMMMM

MEXICAN ORANGE DROPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Evaporated milk
3 c Sugar
1/4 c Boiling orange juice
1/4 ts Salt
Grated rind of 2 oranges
1 c Chopped nuts

Heat milk in double boiler. Melt 1 cup of the sugar in
heavy saucepan. When the sugar is brown, add the hot
orange juice, and then the hot milk. Stir in the rest
of the sugar and the salt. Bring to a boil and cook
covered for 3 minutes, then uncover and cook over low
heat, without stirring, to the softball stage (238)
Remove from heat and add the orange zest. Cool. Beat
until creamy, and stir in the nuts. Roll into balls
and let harden on foil.

~sofia soar@banneker.Stanford.EDU

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Pork Chili with Artichoke

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Pork,stew meat — trimmed of
Fat and gristle
Flour for dredging
Salt to taste
Fresh ground pepper to taste
1 tablespoon Olive oil
1 large Onion — chopped
30 milliliters Garlic — minced
1 Chili pepper — fresh or canned
Minced
2 tablespoons Chili powder
1 tablespoon Cumin — ground
1 Bay leaf
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Dried oregano leaves
2 tablespoons Flour
1/2 cup White wine
3 cups Chicken broth — defatted
5 Plum tomatoes — peeled and
Chopped
1 can Artichoke hearts (19 ozs )
Drained and quartered
1 can Cannellini or small white
Beans — drained
1 tablespoon Lemon juice
1/4 cup Fresh cilantro — minced

Dredge the pork in flour seasoned with salt and pepper and brown over high heat
on all sides in the olive oil.Set aside.
Turn meat down to medium and add the onions.Cook until softened,about 1
minute.Add 2 cloves of the garlic and the minced chili pepper and cook another
10 seconds.Add the chili powder,cumin,bay leaf,basil,thyme,orefano,and
flour,cooking another minute,stirring constantly.Add the reserved meat and toss
together..
Add the wine and heat to a boil,scraping any brown bits clinging to the bottom
of the pan into the liquid with a wooden spoon.Add the chicken broth and
tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is
tender.Add the artichoke hearts,and white beans and simmer 10 minutes more..
Remove from the heat and stir in the lemon juice,cilantro and remaing clove of
garlic.Makes 6 servings…..

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STIR-FRIED LONGBEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-ÿÿGreen beans
1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 t Sugar
1/2 c Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
several times in cold running water to remove any sand. Drain thoroughly
and set aside. If you are using the Chinese longbeans, trim the ends and
cut them into 3-inch segments. If you are using green beans, trim the ends
and cut them in half. Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
large saute pan until hot and add the oil. Put in the shallots, garlic,
ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
Cook over high heat, uncovered, until the vegetables are tender, about 5
minutes. Serve at once.

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