Title: ORANGE GINGER BEEF
Categories: Chinese, Beef
Yield: 6 servings

2 tb Soy sauce
1 tb Shao Hsing wine
2 ts Cornstarch
2 ts Vegetable oil
3/4 lb Beef steak, thinly sliced
Orange Sauce:
1/4 c Thawed undiluted frozen
Orange juice concentrate
1 tb Sugar
1 tb Soy sauce
2 tb Vegetable oil
5 Thin slices fresh ginger
1 ts Cornstarch mixed with water
Marinade:
Orange slices for garnish

Place a wok or wide frying pan over high heat until
hot. Add oil, swirling to coat sides. Add ginger
slices and cook, stirring, until fragrant, about 5
seconds. Add beef and stir-fry for 2 minutes or until
barely pink. Add sauce and stir-fry for 30 seconds.
Add cornstarch solution and cook, stirring, until
sauce boils and thickens. Garnish with orange slices.

[Personal note: this would probably be quite pretty
with thin orange peel curls, rather than, or in
addition to, orange slices.]

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CROCKPOT BEEF AND POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean ground beef
1 cn Condensed tomato soup
1 t Salt
6 Medium potatoes
1/2 ts Pepper
1 c Light cream
1/4 c Finely chopped onions

In large skillet or crock-pot with browning unit, brown beef; break up
large chunks with fork. Pour off excess fat. In a small bowl, mix
together salt, pepper, onion, and undiluted soup. Peel and slice
potatoes. In crock pot arrange alternate layers of potatoes and meat,
with potatoes on bottom. Pour soup mixture over. Cover and cook on
low for 4 to 6 hours. Turn control to high. Pour cream over all;
cover and cook on high for 15 to 20 min. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Title: TWO PEAS WITH TURMERIC AND MINT
Categories: Vegetarian
Yield: 4 servings

1/2 lb Snap peas
2 t Margarine
1 ea Cl Garlic, peeled and minced
1 T Lemon juice
1/8 t Salt
1/3 lb Snow peas
1 t Olive oil
1/4 t Tumeric
1 T Mint, fresh, finely chopped
1 x Black pepper to taste

Bring a medium pan of water to the boil. Snap the ends off the
snap and snow peas. Add the snap peas to the boiling water and time
30 seconds; add the snow peas and time 1 minute. Drain and rinse with
cold water to stop the cooking completely. Pat dry with paper towels.
In a medium skillet heat the margarine and olive oil over medium
heat. Add the garlic and saute 1 minute. Add the tumeric and lemon
juice; swirl to incorporate.
Add the peas, mint, salt and pepper. Stir for about 2 minutes to
heat the peas through. Serve immedietely.

MMMMM

Easy Nacho Dip

Recipe By : Magazine ad
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 jar salsa — 15 ounces
1 pound cheese — shredded
1 cup sour cream

In a saucepan, heat the following just until melted without boiling. Serve
hot with tortilla chips.

– – – – – – – – – – – – – – – – – –

NOTES : Use either cheddar or monterey jack; also garlic or pepper jack
are good too.

C H BROWN SUGAR CORNBREAD MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cornmeal
1/2 c All-purpose flour
1/4 c C and H Dark Brown sugar,
Packed
4 ts Baking powder
1/2 ts Salt
1 c Milk
Egg, beaten
1/4 c (1/2 stick) melted butter
Or margarine

Mix together cornmeal, flour, sugar, baking powder and
salt. Combine milk, egg, and melted butter.
Add to cornmeal mixture. Stir to mix just until
moist. Fill 12 greased muffin pans 2/3 full. Bake in
425 oven 20 minutes until muffins are golden brown.
Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

Title: Strawberry Angel Fluff
Categories: Cakes, Londontowne
Yield: 12 servings

1 ea Angel food cake 1 pk Frozen whipped topping, lg
1 pk Strawberry Jello, lg 1 pk Frozen strawberries

Tear the cake into walnut-size pieces and scatter over bottom of 10″ X 13″
sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups
cold water. Allow to jell a little. Fold in the frozen strawberries and
whipped topping which has thawed a little. Pour over cake and refrigerate
until set. Decorate with whipped cream or additional whipped topping and
fresh strawberries.
Mrs. Harold T. Cook

—–

SULFURIC ACID SWIG

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lemonade, frozen concentrate
–partially thawed
1/2 c Lemon juice
1 c Grapefruit juice — cold
2 qt Lemon sherbet
1 qt Club soda — cold

Recipe by: Creepy Cuisine, Lucy Munroe
In a large pitcher, mix together the lemonade
concentrate, lemon juice and grapefruit. Add to this
the amount of water required on the lemonade can. Pour
the liquid into tall glasses, filling them halfway,
and add a scoop of lemon sherbet to each. Fill the
glasses with club soda and serve immediately. Just
before serving, sprinkle the top of each glass with a
pinch of lemon or lime-flavored powdered drink mix.
Makes for a totally toxic-looking treat!

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

YAM APPLE SOUP

Recipe By : Winnie Laster, in “Chesapeake Bay Cooking with John Shields
Serving Size : 5 Preparation Time :
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — (4 tablespoons)
1 medium onion — chopped
2 cups yams — peeled and chopped
1 cup apples — cored, peeled and
— chopped
3 cups chicken stock
1/2 teaspoon dried whole thyme
1/4 cup maple syrup
salt — to taste
black pepper — to taste
whipping cream — lightly whipped
maple syrup — to taste
nutmeg — freshly grated
— (garnish)

In a pot, melt the butter. Saut‚ the onion 3 to 4 minutes. Add the yams,
apples, stock, thyme, and maple syrup. Bring to a boil. Reduce the heat and
simmer, uncovered, until the yams and apples are tender, 30 to 40 minutes.

In a blender or a food processor, pur‚e the mixture. Return to the pot and
reheat. Season with salt and pepper.

Serve in soup bowls. Garnish with whipped cream dusted with a bit of nutmeg.

”Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
– – – – – – – – – – – – – – – – – –

Mint Julep

Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:05
Categories : Beverages Mixed Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ounces bourbon
7 sprigs mint
1/2 ounce simple syrup

Place six of the mint sprigs in a Collins glass. Add simple syrup and
muddle the sprigs and syrup well. Add 1-1/2 ounce of the Bourbon and
stir.
Fill glass with ice cubes and add the rest of the Bourbon. Stir well and
garnish with an orange slice, a lemon slice, and the final sprig of mint.

SIMPLE SYRUP:

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1619 0 0

On Friday, 26 Apr 1996, Charles Lehr wrote:

> Hi!
> Does anyone have a good recipe for Mint Juleps?
>
> Charles R. Lehr
> cplehr@mail.ameritel.net
>
>
>

Title: Pizza Dippers
Categories: Kids, Appetizers
Yield: 16 Servings

1 10 oz. can refrigerated
-pizza crust
2 tb Margarine or butter, melted
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
4 oz (1cup) shredded mozzarella
-cheese
1 8 oz. can prepared pizza
-sauce, heated

Heat oven to 350F. Grease 1 large or 2 small cookie
sheets. Unroll dough; cut rectangle in half crosswise
forming two 6 1/2 x 8 inch pieces. Cut each piece
into eight 1 inch strips. Place strips 1 inch apart
on greased cookie sheet. Brush each with margarine;
sprinkle evenly with basil and oregano leaves.

Bake at 350F for 11 to 17 minutes or until golden
brown. Remove from oven; sprinkle strips with cheese.
Bake an additional 1 to 2 minutes or until cheese is
melted. Serve immediately with heated pizza sauce.
Yield: 16 servings. Typed by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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