Title: BEEF KUSHISASHI
Categories: Chinese, Beef, Appetizers
Yield: 6 servings

1/2 c Soy sauce
1/4 c Chopped green onions and
-tops
2 tb Sugar
1 tb Oil
1 1/2 ts Cornstarch
1 Clove garlic, pressed
1 ts Grated fresh ginger root
2 1/2 lb Boneless beef sirloin steak
Bamboo or metal skewers

Blend soy sauce, green onions, sugar, oil, cornstarch,
garlic and ginger in small saucepan. Simmer, stirring
constantly, until thickened, about 1 minute; cool.
Cover and set aside. Slice beef into 1/8″ thick
strips about 4″ long and 1″ wide. Thread onto bamboo
or metal skewers keeping meat as flat as possible;
brush both sides of beef with sauce. Place skewers on
rack of broiler pan; broil to desired degree of
doneness.

Serves: 10 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Brown Rice Treats

Recipe By:
Serving Size: 16
Preparation Time: 0:20
Categories: Cookies Sugarless Desserts

Amount Measure Ingredient Preparation Method
1/2 cup peanut butter
1/2 cup honey
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups puffed rice cereal brown rice type

Mix peanut butter, honey, nuts, vanilla cinnamon together in a bowl. Add
the cereal;
stir very gently until the cereal is well coated.

Place a dish of water near the bowl with the coated cereal mixture. With wet
hands, form the mixture into balls the size of walnuts place on a lightly
greased tray, or on waxed paper. An alternate method is to lightly greased a
7″ x 10″ or an 8″ x 8″ pan and pat the mixture into it; cut into squares.

—–
Notes: Heat the peanut butter honey up briefly in the microwave to thin
them a little.

Tex-Mex Skillet Pasta Pie

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz spaghetti
Homemade salsa:
1 28oz can plum tomatoes — drained and chopped
1 4oz can chopped green chiles
2 tbsp onion — chopped
2 tbsp cilantro — chopped
1 tsp red wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
Pie:
3 tsp olive oil
1 c onion — chopped
6 lg eggs
3 tbsp cilantro — chopped
1/2 tsp EACH salt and pepper

Bring a large pot of lightly salted water to a boil. Add spaghetti and
cook according to package directions. Drain in a colander.

While pasta cooks, mix Salsa ingredients in a medium bowl until bended.
Let stand at room temperature for flavors to develop.

Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick
skillet. Add onion and saute until golden and tender, about 8 minutes.
Scrape into a large bowl, add eggs and beat with a fork or whisk until
blended. Stir in spaghetti, cilantro and salt and pepper.

Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat.
Pour in egg mixture, cover and cook over medium-low heat 8 minutes or
until bottom is light golden and only the top remains uncooked. Place
under broiler 1 1/2-2 1/2 minutes or until top is set.

Loosen edges with a rubber spatula. Slide “pie” onto a serving plate,
cut in wedges and serve with the salsa.

– – – – – – – – – – – – – – – – – –

Green Chili with Pork

Recipe By : Bryan Caremenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Chili Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 tablespoon ground pepper
1 tablespoon garlic salt
2 garlic cloves
1 tablespoon cumin
2 4-oz cans sliced jalapenos or choped green chiles
1/2 cup peanut oil
1 beef bouillon cube
1 chicken bouillon cube
3 cups water

In a medium to large pot with a fitted lid, add the oil and chopped
garlic cloves. Turn heat tohigh, and brown the garlic. Trim the pork of
fat, and cut into 3/4 inch cubes. In a large containerwith a tight
fitting lid, add the flour, garlic salt, ground pepper and cumin; stir
to blend well. Add the cubed pork to the flour, place the cover on the
container, and shake like crazy to coat the pork cubes.

Add just the pork cubes to the hot oil and brown (save the flour). Be
careful here, because the floured pork has a tendency to burn and stick
to the bottom of the pot. Stir constantly until the pork is browned,
scraping the bottom each time.

When the pork has browned, add enough of the water to cover the meat,
bouillion cubes, green chillies, and jalapenos. Stir well to mix and
blend evenly. Take the remaining flour and spice mixture that you used
to coat the pork, add enough hot water to make a medium thick paste, and
add to the meat mixture, stirring until it becomes thick. Cover, and
simmer on the lowest possible heat for three hours – stirring
occasionally. Add more water if necessary so it doesn’t get too thick.

This can be used as a stand alone meal, over a beef or bean burrito with
shredded lettuce and tomato, sour cream and avocado; or simply a filling
for a corn tortilla. In any event, I hope you enjoy it.

– – – – – – – – – – – – – – – – – –

Apricot Pine Nut Pilaf

Recipe By : Pillsbury, Pasta, Rice Beans/Bob b1744
Serving Size : 7 Preparation Time :0:00
Categories : Fruit Rice
Side Dishes Vegetables
Apricots

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or margarine
1/4 cup pine nuts or blanched almonds — slivered
1 cup rice — uncooked
14 1/2 ounce can chicken broth
1/2 cup dried apricot halves — chopped
1/2 cup green onions — thinly sliced

Melt margarine in Medium skillet over Medium-High heat. Add pine nuts. cook
and stir for 2-3 minutes or until lightly browned. Remove nuts from skillet
sith slotted spoon. Set aside. Add rice. Cook and stir 3-5 minutes or unitl
rice is golden brown, stirring frequently. Stir in broth. Bring to a boil.
Reduce heat. Cover and simmer for 20 minutes or until rice is tender and
liquid is absorbed. Add nuts, apricots and onions. Cook, covered over Low
heat for 5 minutes.

– – – – – – – – – – – – – – – – – –

ZIPPY BEEF CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/eggs
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
4 oz Uncooked elbow macaroni
1 cn Cream of mushroom soup, cond
3/4 c Milk
1/3 c Catsup
1/2 c Shredded sharp Cheddar chees
1/4 c Chopped green pepper
2 tb Instant minced onion
1 t Salt
1 c Crushed potato chips

Preheat oven to 350. Cook and stir meat until brown; drain off fat. Cook
macaroni as directed on package;drain. In ungreased 2 qt. casserole, mix
all ingredients, except potato chips. Cover, bake 40 minutes. Uncover;
sprinkle with crushed potato chips and bake 5 minutes longer. 4-6 serv.

– – – – – – – – – – – – – – – – – –

Title: TURKEY-STUFFED PEPPERS
Categories: Turkey, Low-cal, Lo/no-fat
Yield: 6 servings

-JUDI M. PHELPS
6 md Green bell peppers
1 lb Ground turkey
1 c Cooked rice
2 tb Onion; minced
1 tb Worcestershire sauce
1 Clove garlic; minced
1/4 ts Pepper
1 c Low-sodium tomato sauce;
-8 oz.
1/2 c ;water
1 oz Skim mozzarella cheese;
-shredded

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with
rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato
sauce with turkey mixture, then spoon mixture into peppers; cover.

Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
every 5 minutes. Add water and remaining tomato sauce.

Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1
to 2 minutes until cheese melts.

To freeze: Place in microwave-safe container; label and freeze for up to 2
months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook
on high 3 to 5 minutes. Makes 6 servings.

Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol
30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001
Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

—–

JIM’S YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
1/2 ts Thyme
2 tb Flour, opt’l
Salt, pepper, and hot
-sauce to taste

Simmer the peas with the ham bone 2 1/2 hrs. Add the
other ingredients and simmer 1/2 hr more. Remove the
bone and cut off the meat. Return the meat to the pot.
Scoop out a 1/2 cup of the pea mixture, puree and
return to the pot OR make a slurry or water and 2
Tablespoons flour and add; cook until soup thickens.
Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and
chopped bacon. Add chopped cooked sausage at the end
of the cooking process. Add a small amount of turnip.
Add oregano, marjoram or sage. Add a tablespoon of
tomato paste.

– – – – – – – – – – – – – – – – – –

PUMKIN-LEMON CREME PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,slightly beaten
1 cn Pumkin (16 oz)
2/3 c Sugar
1 t Cinnamon
1/2 ts Salt
1/2 ts Ginger
1 1/3 c Half-and Half
1 9 inch Pieshell
SOUR CREAM LAYER
1 c Sour Cream
2 tb Brown Sugar
1 tb Lemon Juice
Grated Peel of 1 Lemon
1/4 c Pecans chopped

Mix first seven ingriedients together. Pour mixture
into pieshell. Bake at 425 dehrees F for 15 minutes.
Reduce heat to 350 degrees F. Continue baking about 45
minutes,or until pick comes out clean. Cool 20
minutes. Blend together sour cream,brown sugar,lemon
juice and lemon peel. Spread this mixture evenly over
the pie. Bake 10 more minutes. Sprinkle top with
chopped pecans. Serve warm or cold

Typed for you by: Brigitte Sealing, Cyberealm BBS,
Watertown NY 315-785-8098 or 786-1120

– – – – – – – – – – – – – – – – – –

Date: Fri, 11 Mar 94 09:53:19 EST
From: “Marita Perez (DSD)”

This Mexican Rice recipe is an adaptation from the PBS show Mexican
Kitchen.

Mexican Rice

1 C. Long grain rice
1/2 Onion
Crushed Garlic
Cilantro
Black Pepper
Canned tomatoes
3 C. Water
1 C. vegtable stock or water

Fry the rice till golden brown (this is important for the flavor). Be
careful once it starts browining, it will burn quick. Traditionally you
would do this in oil, but I do it in a dry non-stick skillet and it works
pretty good. Once the rice is golden add all remaining ingredients and
cook till the liquid is absorbed and rice is done.

The garlic, cilantro, and black pepper can be added to your taste. I just
crush canned tomatoes and don’t add the liquid. You can add the tomatoes
to your taste also. If you want it redder add paprika. That is what my
mother in law adds to all her dishes to get them red.