Title: SESAME VINEGARY
Categories: Chinese, S.dressing
Yield: 4 servings

3 tb Sesame seeds; roasted
3 tb Rice vinegar
1 pn Sugar
1 ea Sesame oil
1 pn Ginger; fresh

Here’s my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinegarette: FROM:
CHRISTOPHER NEILL (CTCH95C)

MMMMM

1 7.5 oz. package of dates, finely chopped
1/4 lb. butter
1 egg, beaten lightly with a fork
1 bag fine-flake coconut
1 tsp. vanilla
1 c. sugar
2 c. Rice Krispies ( or similar cereal)

In a large pot, combine dates, butter, sugar, and egg. Bring
to a boil, stirring constantly over medium heat. Cook for 10
minutes, continuing to stir. Add vanilla and rice krispies,
mixing well. Allow to cool until you can handle it. Roll into
small balls, then roll in cocunut (or powdered sugar if
desired).

Title: Salmon Corn Chowder
Categories: Soups/stews, Main dish, Seafood
Yield: 6 Servings

2 cn Potato Soup
2 cn Cream style corn
1/2 c Half and half
1/2 c 2% milk
6 sl Bacon, lean
1/2 md Green bell pepper diced fine
1/2 md Red bell pepper diced fine
1 md Yellow onion finely diced
3 Stalks young celery diced
1/2 ts Old Bay Seasoning
1/8 ts Dill seed
1/2 ts Salt
1/8 ts Lemon pepper
1/4 ts Paprika (sweet)
1 cn Salmon drained, bone and
Skin removed. Grilled left
Over salmon, works well in
This recipe.

In saute pan cook bacon, till crisp. Remove from drippings, drain on
paper towels. Reserve 2 T. of drippings, and saute onion, pepper,
celery, on med low heat, do not brown. Add all seasonings mix through
to coat vegetables. Transfer this mixture to 4 quart sauce pan. Add
cream corn potato soup, 1/2 and 1/2, and milk rinse. Mix in
boned,skinned, drained canned or grilled salmon. Cook 30 -40 minutes
on medium heat. Serve with warm bread.

MMMMM

Title: TACO QUICHE
Categories: Beef, Mexican, Spices
Yield: 8 servings

2 lb Lean Ground Beef
1 md Purple Spanish Onion *
1 ts Chili Powder
1/4 ts Ground Cumin
1/4 ts Salt
6 lg Eggs
1/2 pt Dairy Sour Cream
1 lg Avocado, Sliced

———————————GARNISHES———————————
Whole Ripe Olives
Chili Salsa, If Desired

* Purple Spanish Onion should be chopped.
~————————————————————————-
Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown
ground beef and onion, pour off drippings. Add garlic, chili powder,
oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in
pan (s). Top with cheese. Beat eggs and milk together and pour into
pan (s). Bake in moderate oven (350øF) 1 hour or until set. Spread top
with sour cream; top with tomatoes avocado and lettuce. Garnish with
olives. Cut into serving size peieces; serve with salsa.

—–

Title: CALICO SQUASH CASSEROLE
Categories: Side dish, Vegetable, Squash, Casserole, Sthrn/livng
Yield: 6 servings

1 lb Yellow squash; sliced
1/2 lb Zucchini; sliced
1 c ;water
1/2 c Onion; chopped
1/4 c Green pepper; chopped
3 tb Green onion; chopped
1/4 c Butter or margarine; melted
-and divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of
-chicken soup; undiluted
1 ea 8 ounce can water chestnuts;
-drained and chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento; chopped
1 lg Carrot; grated
1/2 ts Salt
1/4 ts Pepper

: Combine first 3 ingredients in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 8
minutes or until squash is just tender. Drain and set
aside. : Saute onion, green pepper, and green
onions in 1 tablespoon butter until tender; set aside.
: Combine stuffing mix and remaining 3 tablespoons
butter in a large bowl; reserve 1/3 cup mixture.
: Combine squash mixture, onion mixture, soup, and
remaining ingredients; spoon mixture into a lightly
greased 12″ x 8″ x 2″ baking dish. Sprinkle with
reserved stuffing mixture. Bake at 350F for 30
minutes or until casserole is thoroughly heated.
Yield: 6 to 8 servings.

From Betty J. Casey of Alabama; December, 1990
“Southern Living”.

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Title: Chocolate Zucchini Cake
Categories: Cakes, Mimi
Yield: 12 servings

EVA ESTES BXGT29B
1 1/3 c Sugar
1/2 c Butter; room temperature
1/2 c Vegetable oil
1/2 c Milk
1 ts Fresh lemon juice
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
6 tb Unsweetened cocoa powder
1 ts Soda
1/2 ts Cinnamon
1/2 ts Baking powder
pn Salt
2 c Zucchini; grated
Powdered sugar

Preheat oven to 325d F. Grease and flour 9×13-inch baking pan.
Mix sugar, butter and oil in large bowl. Combine milk and lemon juice
in small bowl and add to sugar mixture. Add eggs and vanilla and
blend well. Sift to gether flour and cocoa. Add soda, cinnamon,
baking powder and salt to dry ingredients and blend well. Stir into
sugar mixture. Mix in zucchini. Pour into prepared pan. Bake until
tester inserted in center comes out clean, about 40 minutes. Cool to
room temperature. Sprinkle top of cake with powdered sugar before
serving.

MMMMM

Title: Szechuan Pork Stir-Fry
Categories: Meats, Main dish, Stir-fry
Yield: 4 servings

1/2 lb Boneless pork
— cut into thin strips
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red peppers
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked
12 Radishes; thinly sliced
2 md Zucchini
— cut into julienne strips
Salt

Combine pork, 1 Tbsp. teriyaki sauce and red peppers; set aside. Combine
cornstarch, remaining teriyaki sauce and vinegar with 1 cup water; set
aside. Heat 1 Tbsp. oil in wok or large skillet over high heat. Add pork
mixture; stir-fry 2 minutes. Remove from wok; heat remaining oil in same
wok. Add onion; stir-fry 2 minutes. Add radishes and zucchini; sprinkle
lightly with salt and stir fry 1 minute longer, or until vegetables are
tender-crisp. Stir in pork and cornstarch mixture. Cook and stir until
mixture thickens and boils. Remove from heat; serve immediately.

Source: DISCOVER COOKING with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

PAD THAI (2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 lb Flat rice stick noodles
– (banh pho), 1/4 " wide
1/4 c Peanut oil
1/4 lb Pork
– cut into matchstick strips
6 Shrimps, peeled and deveined
1 t Crushed garlic
1 Egg
2 tb Water
2 tb Rice vinegar
1 tb Fish sauce
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 ts Ground dry shrimp
Freshly ground white pepper
1/4 ts Asian chili powder
– (to taste)
1 c Bean sprouts
– washed drained
1/4 c Scallions, cut 3/4″ long
Fresh coriander
Wedges of fresh lime

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need to
work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and pork
are done.

Beat the egg and add it to the mixture. Cook, stirring, for about half a
minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on
one side (Don’t stir; keep checking the underside as if it were a big
pancake). Flip it over as best you can and repeat until nearly cooked,
about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

SHRIMP AND PENNE PASTA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Penne pasta
3/4 c Olive oil
1 1/2 lb Shrimp, grilled, peeled and
-deveined
1 lb Ripe plum tomatoes, peeled,
-seeded, and diced
1/2 lb Mozarella cheese, diced
1/2 c Chopped fresh Italian
-parsley
1/4 c Chopped fresh basil
Salt to taste
Pepper to taste

Cook penne in rapidly boiling, salted water as directed on package
until al dente. When cooked, remove from heat and drain well. Place
penne in a bowl and stir in oil. Coat well. Stir in remaining
ingredients. Allow to sit for 15 minutes and then serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Servings: 8

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995
Run cold water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a large
saucepan, mix the wild rice, broth and pepper. Bring to a
boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in butter until
tender, but not brown. Add the mushroom mixture, chicken
and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny
Halsey (ATBN65B).

—–