Title: SWEET AND SOUR CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast
– skinless, boneless
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned leches, drained, or:
1 -fresh orange in segments

—————————SAUCE—————————
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
– or: cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into
a bowl together with the rice wine or sherry, 1
tablespoon of light soy sauce and 1/2 teaspoon salt,
and marinate for 20 minutes. Meanwhile, cut the green
and red peppers into 1-inch squares. Peel and cut the
carrots and scallions into 1-inch chunks. (The uniform
size of meat and vegetables adds to the visual appeal
of the dish.) Bring a pot of water to a boil and
blanch the carrots in it for 4 minutes, then drain and
set aside. Mix the egg and cornstarch in a bowl until
they are well blended into a batter. Lift the chicken
cubes out of the marinade, put them into a batter and
coat each piece well. Heat the oil in a deep-fat fryer
or large wok until it is almost smoking. Remove the
chicken pieces from the batter with a slotted spoon
and deep-fry them. Drain the deep-fried chicken cubes
on paper towels.

TO MAKE THE SAUCE: Combine the chicken stock, soy
sauce, salt, vinegar, sugar and tomato paste in a
large saucepan. Bring it to a boil. Add all the
vegetables, but not the leches or oranges, and stir
well. In a small bowl, blend together the cornstarch
and water. Stir this mixture into the sauce, and bring
it back to a boil. Turn the heat down to a simmer. Add
the leches or oranges and chicken cubes. Mix well,
then turn the mixture onto a deep platter. Serve at
once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Date: Thu, 27 Oct 94 14:34:58 PDT
From: Barbara Zimmerman

I attended a McWell potluck last night and the following dish was one of
the biggest hits. You can make it with fresh beans if you enjoy cooking
or canned are fine as well. I used cans.

Tested.

1 can garbanzo beans
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 can lentils
………………
Seasonings

1 package Lipton’s French Onion soup
2 generous tablespoons Kozlowski Farms South of the Border no fat Dressing.
3 tablespoons Hain’s honey barbeque sauce

Heat all the ingredients. Simply wonderful.

Title: Fido’s Ranch Biscuits
Categories: Dog biscuit
Servings: 10

1 pk Dry Yeast
2 c Warm Chicken or Beef Broth
1/4 c Margerine or Hamb. Grease
1 Egg, Beaten
2 c All Purpose Flour
1 c Wheat Germ
4 c Whole Wheat Flour
1/2 c Warm Water
1/2 c Powdered Milk
1/4 c Honey
1/4 tb Salt
1 c Cornmeal
2 c Cracked Wheat

Servings: 10

In small bowl, dissolve yeast in warm water. In large bowl combine broth,
powdered milk, margerine, honey, egg and salt. Add yeast/water and mix
well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or
5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch
thickness and cut into bone shapes. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes. Bake in a 350 degree oven for 45
minutes. Turn off heat and leave in oven several hours or over night. Makes
approximately 3 1/2 pounds.

MMMMM

Title: FRESH MINESTRONE SOUP
Categories: Soups, Microwave
Yield: 1 servings

3/4 c Microwave spirals uncooked
1 2/3 c (14-oz) ready to serve
Beef broth
2 c Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 c Hot water
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme
Grated romano cheese opt

In 2 quart microwave safe casserole, combine all
ingredients except cheese. Cover; microwave at high
11-13 minutes, stirring once, or until pasta is
tender. Serve in bowls sprinkled with cheese, if
desired.

—–

White Veal Stock

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
20 Lb Veal Bones — sawn
5 Lb Chicken Backs — or feet
1/2 Celery — chopped
1 Leek — chopped
2 Onions — chopped
1/2 Bunch Parsley Stems
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to the
boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for up
to 18 hours, with skimming to remove any scum that rises.

3. Scald clean containers,and strain stock into each, seeing some fat
into each to act as a protective cap. Cover with saran and cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 12:00

– – – – – – – – – – – – – – – – – –

Title: Pastai Persli (Parsley Pie) Welsh
Categories: Main dish
Servings: 4

4 oz Shortcrust pastry 1 x Desertspoon full
plain flour
1/2 pt Milk 2 ea Eggs
1 T Chopped parsley 2 oz Choped steaky bacon
1 x Seasoning

Cold boiled bacon may be used instead of steaky bacon.

Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.

Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.

Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.

British Egg Information Service Leaflet. Welsh Fare

Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350
Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475

—————————————————————————–

Title: New Easy 7 Grain Bread
Categories: Home Cookin,
Yield: 2

1-1/2 c Boiling water
1 c AM Seven Grain Cereal
6 tb AM Canola Oil
1/2 c Warm water
2 pk Dry yeast
2 Eggs; beaten or egg
replacer
5-1/2 c AM Whole Wheat Flour
1/2 c Honey
2 ts Sea salt (optional)

Pour boiling water over Seven Grain
Cereal in large mixing bowl.
Dissolve yeast in warm water. When
cereal is lukewarm, add yeast and
all remainingingredients except 3
cups flour. Beat vigorously for 2
minutes. Work inremaining flour.
Divide dough in half and spread into
bottom of two oiled loaf pans. Let
rise until double and bake at 375 F.
for 35-45 minutes.

Source: Arrowhead Mills “7 Grain
Cereal Recipes” tri-fold Reprinted
by permission of Arrowhead Mills,
Inc. Electronic format courtesy of:
Karen Mintzias

MMMMM

Title: TARATOUR
Categories: Appetizers, Oriental, Sauces, Snacks
Yield: 2 cups

1 c Tahini
2 ea Garlic cloves, crushed
1/3 c Lemon juice
Salt pepper
1/4 c Water
Fresh parsley, chopped

Combine tahini, garlic, lemon juice, salt pepper in
a blender. Blend till smooth. Gradually add the water
until the sauce reaches the desired consistency: it
should be thicker than a dressing or sauce. Add up to
1/2 c
water. Adjust seasonings. Garnish with parsley.

—–

Title: Very Rich, Very Thin Chocolate Lace Cookies
Categories: Cookies, Holiday, Party
Yield: 36 servings

1/4 lb Butter-1 stick
2 Chocolate-unsweetened
Egg-slightly beaten
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Baking powder
1/2 c Flour
1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets. The finished
cookies will be 3 to 4 inches in diameter so space them accordingly.
Bake in preheated oven of 325~ for about 12 minutes. Watch carefully
to prevent burning. When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely. Source: Woman’s Industrial Union
in Boston

MMMMM

Title: Meltaway Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1/2 c Confectioners sugar
1 ts Vanilla
2 1/4 c Cake flour
1/4 ts Salt

Heat oven to 400. Mix butter, sugar vanilla. Stir in flour salt.
Drop by teaspoonfuls on ungreased sheet. Bake 8 minutes. While warm,
dip in confectioners sugar.

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