Title: Classic Baked Pasta Casserole
Categories: Casseroles, Pasta
Yield: 15 servings

1 pk Creamette Mostaccioli, Ziti,
-or Rotini uncooked (1 lb)
1 lb Bulk Italian sausage or lean
-ground beef, cooked and
-drained
2 cn Classico Di Sicilia (Ripe
-Olives Mushrooms) or Di
-Napoli (Tomato Basil)
-Pasta Sauce (26 oz)
4 c Shredded mozzarella cheese
Chopped parsley

Preheat oven to 350’F. Prepare pasta as package directs. In large
bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix
well. Turn into greased 13×9″ baking dish; cover. Bake 45 minutes or
until hot and bubbly. Uncover; top with remaining 2 cups cheese and
parsley. Bake 10 minutes longer or until cheese melts. Refrigerate
leftovers.

MMMMM

Cheesecake Fruit Pie

Recipe By : Homemade Is Better
Serving Size : 8 Preparation Time :0:09
Categories : Pie, Crust, Topping Cheesecake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
2 c miniature marshmallows — melted
2 tbsps skim milk
1 c fat-free sour cream
4 ozs fat-free cream cheese — softened
2 tsps pure vanilla extract
17 ozs fruit cocktail in syrup — drained

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. In a saucepan,
heat marshmallows and milk over low heat until marshmallows are melted.
Cool 10 minutes. In a mixing bowl, combine sour cream, cream cheese, and
vanilla extract. Mix until all is smooth. Stir in marshmallow mixture and
fruit cocktail. Turn into prebaked crust. Chill until set.

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Per serving: 161 Calories; 2g Fat (10% calories from fat); 4g Protein; 31g
Carbohydrate; 7mg Cholesterol; 173mg Sodium

Title: MANDARIN EGG ROLL B1
Categories: Chinese, Meats, Appetizers
Yield: 4 servings

1 1/2 c Dried black mushrooms
5 1/4 c Vegetable oil
1/2 ts Crushed fresh garlic
1/2 ts Crushed ginger root
1/2 c Cooked ground pork
1 tb Cooking wine
1/2 c Cooked shrimp
1 c Shredded bamboo shoots
1 c Bean sprouts
1 c Shredded celery
1 Scallion, shredded
1 ts Sesame seed oil
Salt and white pepper
8 Riceflour egg roll wrappers
1 Egg white; lightly beaten

Soak the mushrooms in hot water 15 minutes. Drain, cut
off tough stems and shred to make 1/2 cup. Place 1/4
cup oil in a wok over high heat until hot. Add the
garlic, ginger and pork. Stir-fry 2 minutes. Add the
cooking wine and shrimp and stir-fry 2 minutes. Add
the mushrooms and remaining vegetables and stir-fry 2
minutes. Add the sesame seed oil and salt to taste.
Mix. Drain off excess liquid and set the vegetable
mixture aside. In a clean wok, heat 5 cups vegetable
oil to the boiling point, about 400 F. Working with
one at a time, lay the egg roll wrappers on the
counter and place 1/8 of the reserved vegetable
mixture on one end of each. Moisten the edges of the
wrapper with the egg white and roll the wrapper,
tucking in the ends at both sides of wrapper as you
roll. Deep-fry the egg roll about 5 to 10 minute.
Remove from oil and drain on paper towels.

Temperature (s): HOT Effort: DIFFICULT Time: 00:40
Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

—–

Tomato Hornworm Wipeouts^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cucumber
1 Extra large ripe tomato
1 package (4oz) string cheese
8 ounces Container whipped cream
Cheese
1 tablespoon To 2 salad dressing
—–TOOLS—–
Carrot peeler
Paring knife
Cutting board
Bowl
Spoon
Butter knife
Plate

With an adult’s help, use a carrot peeler to remove the cucumber skin. Discard
the skin and continue peeling long thin strips the entire length of the
cucumber
until you reach theseedy core. Set these strips aside. Dice the seedy core into
tiny pieces abo
You now need to remove the top of the tomato, much as you would the top of a
pumpkin to make a jack-o-lantern. Ask an adult to do the following: Take a
paring knife and carefully poke it into the tomato, about 1 inch from the stem,
pointing the knife at a
Using a spoon, scoop out the tomato’s center, leaving a large, bowl shaped
space inside the tomato. Chop these tomato insides into tiny pieces, drain off
excess juice and add themto the cucumber.

Pull apart the pieces of string cheese into strips that are about the width of
a pencil. Cut each strip into thirds and set aside.

To make hornworms, use a butter knife to spread thin layers of cream cheese
onto each side of a cucumber strip. Then, using the cream cheese as a “glue”,
wrap the cucumber in a coiling fashion around a piece of string cheese, from
one
end of the cheese to
Blend the remaining cream cheese with one or two tablespoons of your favorite
salad dressing and stir into the cucumber and tomato. Spoon this into your
hollowed out tomato and refrigerate any extra.

Place the tomato on the center of a plate. Ask an adult to use a paring knife
to carve out three or four holes the same diameter as the worms in various
places on the tomato. Carefully insert the worms into the holes and arrange
others on the plate. Serve
Sicko serving suggestion: Cover the plate with torn lettuce leaves and arrange
worms crawling through gnawed out holes. Use cream cheese to seal one worm
inside a folded leaf as if it had made a cocoon.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: BROCCOLI IN OYSTER SAUCE
Categories: Vegetables, Chinese
Yield: 4 servings

3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light

1. Wash broccoli and drain in a sieve. Cut the tops
into flowerets. Make stalks into match sticks about 3
inches in length.

2. In a heated wok, add peanut oil until smoke starts
to rise, put in broccoli, salt. Stir and mix well.

3. Put in 2 tablespoons of water, cover with a lid.
Cook on high heat for 3-4 minutes until steam escapes
from the edge of lid. Remove and drain with a sieve
before putting on plate.

4. Use a saucepan to boil up solution of oyster
sauce, tapiocas starch, water, sesame seed oil and
light soy sauce. When done, apply over broccoli.

Serve Hot.

Source: Vegetables the Chinese Way by Stephen Yan

Typos by Vern

—–

LA FOGATA’S GREEN CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated

From: Mike Fulcher from `creative mexican cooking’ by
anne lindsay greer1and

Boil tomatillos in water with garlic,chiles,salt and
pepper until soft,about 15-20 minutes. puree cooked
sause in blender to liquefy.while blending,add washed
cilantro leaves.set aside. the sauce yield is about
2and1/2 cups.it will thicken upon standing and you may
need to thin with chicken stock. simmer chicken in
lightly salted water until tender about 10-15
minutes.cool chicken will be slightly
undercooked.shred cooked chicken and then,just prior
to serving,heat in 1 cup chicken stock.this will heat
chicken without overcooking. in medium skillet,heat
oil to 300 degrees.pass tortillas into hot oil for a
few seconds to soften and seal.remove carefully and
set aside between paper towels.do this just prior to
assembly fill softened tortillas with shredded
chicken and 1-2 tablespoons sauce.roll up and place
seam-side-down in casserole.pour green sauce over top
and garnish with sour cream and cheese. place in
375-degree oven 5-8 minutes or just long enough to
melt cheese. note:sauce may be made a day in
advance,but the dish is best when chicken is freshly
prepared.

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Red Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Rinse chiles with cold water, dry. Place chiles on baking sheet. Bake at 350
degrees for about 2 minutes, until stiffened, turn frequently. Cool. Remove
and discard stems, seeds, inner veins and any dark spots. Place chiles in
electric blender, process at high speed until ground. Sieve powder to remove
large flakes, if desired. Store in a cool, dark place or freeze.

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BEST JELL-O

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Beverages
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Jell-o — Any Flavor, (1 Pk)
1 c — Boiling Water
8 oz Cola — Cold
8 oz Cream Cheese — 1/2 Cubes
1 c Dark Cherries — Pitted Drained
1/2 c Nuts — If Desired

Dissolve Jell-O in boiling water. When cooled to room
temperature, add cola, cream cheese, cherries, and
nuts, if desired. Pour into 6-cup mold. Chill until
set. Unmold to serve.

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Title: New England Sponge Cake
Categories: Cakes, 1941
Yield: 6 servings

3 Eggs
1 1/2 c Sugar
1 ts Orange or lemon juice
1 1/2 c Cake flour
1 tb Grated orange or lemon rind
1/2 c Boiling water
1/4 ts Salt
1 1/2 ts Baking powder

Beat egg yolks until thick, add sugar gradually, fruit juice, and
rind. Add hot water, stirring constantly. Sift flour, measure, and
sift with baking powder and salt. Fold into egg mixture. Fold in
stiffly whipped egg whites. Pour into well-oiled loaf pan and bake
in slow oven (350 F) about 40 minutes. Florence Taft Eaton, Concord,
MA.

MMMMM

GINGERED SHRIMP NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 d Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned
8 oz Frozen sugar snap peas,
-partially thawed, or
1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)

In large saucepan, combine noodle soup mix, water,
vinegar, ginger and red pepper flakes. Cover and bring
to a boil, then simmer uncovered, stirring
occasionally, 1 minute. Stir in shrimp, sugar snap
peas and radishes. Simmer, stirring occasionally, 4
minutes or until shrimp are pink and vegetables are
tender-crisp.

Microwave directions: In 3-quart microwave-safe
casserole, combine water, vinegar, ginger and dried
red pepper flakes. Microwave covered on high for 10
minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave
covered 4 minutes or until shrimp turn pink. Stir,
then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut
into %- inch pieces. Increase 4-minute cooking time to
10 minutes.

Per 1 3/4-cup serving: 149 calories (61 percent from
protein, 27 percent from carbohydrate, 12 percent from
fat), 23 grams protein, 10 grams carbohydrate, 2 grams
fat, 176 milligrams cholesterol, 1,105 milligrams
sodium.

Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.

From the Oregonian’s FOODday, 1/5/93.

Posted by Stephen Ceideburg

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