Title: WALNUT APPLE SALAD
Categories: Salads, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
1/4 c Olive or vegetable oil
2 tb Cider vinegar
2 tb Lemon juice
1/2 ts Sugar
1/4 ts Salt
1/2 ts Worcestershire sauce
1/4 c Crumbled bleu cheese
2 c Broken lettuce
1 c Celery, sliced
1/2 c Walnuts, broken
1/4 c Raisins
3 c Eating apples

Combine oil, vinegar, lemon juice, sugar, salt, Worcestershire sauce
and bleu cheese in jar with tight-fitting cover. Shake well to blend;
chill. Place lettuce in large bowl with celery, walnuts and raisins;
cover and place in refrigerator to keep chilled until serving time.
Wash, quarter and core apples; cut into bite-size chunks; add to
salad bowl. Pour bleu cheese dressing over salad; toss lightly to mix.

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Title: Wonton Soup
Categories: Chinese, Appetizers, Soups
Yield: 4 servings

6 oz Pork, not too lean, coarsely
Chopped
2 oz Peeled shrimp, finely
Chopped
1 t Light brown sugar
1 T Chinese rice wine or dry
Sherry
1 T Light soy sauce
1 t Finely chopped scallions
1 t Finely chopped fresh ginger
24 Ready-made wonton skins
3 c (approx.) Basic stock, see
Separate recipe
1 T Light soy sauce
Finely chopped scallions, to
Garnish

In a large bowl, mix the pork and shrimp with the sugar, wine or sherry,
soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30
minutes.

Place about 1t of the filling at the center of each wonton skin.

Wet and join the edges of each wonton, pressing down with your fingers to
seal, then fold each wonton over.

To cook, bring the stock to a rolling boil in wok or saucepan, add the
wontons and cook 4-5 minutes. Season with the soy sauce and garnish with
scallions. Serve.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 81

Savory Salt Substitute

Recipe By : Reader’s Diget Great Recipes for Good Health
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoons cream of tartar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered orange peel
1 1/2 teaspoons arrowroot
1 1/2 teaspoons sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme — crumbled
1/4 teaspoon plus a pinch of powdered lemon peel
1/4 teaspoon cayenne pepper

Place all the ingredients in a small electric coffee grinder, spice
grinder or blender. Grind for 10 seconds or until the mixture is fine.
Insert a funnel in the top of a a glass salt shaker, pour the mixture
into it and tap the funnel lightly to fill the shaker. Cover the rest of
the mixture tightly and store itin a cool, dark, dry place. makes about 1/2
cup.

Nutrition data per teaspoon: 6 calories, no fat, no cholesterol, 1 g
complex carbohydrates, 1 mg sodium.

– – – – – – – – – – – – – – – – – –

NOTES : Clipped from the Dallas Morning News. Note from clipping: This
recipe… will stay fresh for several months. Look for powdered citrus
peels on the spice shelf of the grocery store. Check fruit preservatives
for powdered citric acid.

Title: Poached Eggs In Tomato Sauce
Categories: Pickell
Yield: 4 Servings

2 T Olive Oil
1 sm Onion,chopped
9 md Tomatoes,peeled,seeded
And chopped
Or 1 can 28oz whole tomatoes
1/2 t Dried basil
Salt Pepper to taste
8 Eggs
1/2 c Shredded cheddar or
Mozzarella cheese
8 sl Italian bread, toasted.

Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion
and cook until tender, about 5 minutes. Add tomatoes,basil,salt and
pepper and bring to a boil. (Crush canned tomaties with a potato
masher.) Increase heat to medium-high and cook, stirring frequently,
until most of the liquid has evaporated, 15 to 20 minutes for fresh
tomatoes (about 15 minutes for canned tomatoes).

Press back of large spoon into tomato sauce in places, forming 8
wells. Carefully break 1 egg into each well. Season eggs with salt
and pepper. Cover and simmer over low heat until eggs are poached to
desired doneness, 6 to 8 minutes. Remove from heat.

Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
immediately.

TIP: Make sauce ahead and keep refrigerated. Or substitute thick
ready-made tomato sauce for homemade sauce.

Submitted by Kathleen Pickell

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Almond Mushroom Pate

Recipe By : Diamond Almonds advertizement
Serving Size : 1 Preparation Time :0:30
Categories : Miscellaneous, food* Snacks, savory*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 small onion — quartered
1 small clove garlic
1/2 pound fresh mushrooms — halved
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon tarragon — crushed
dash white pepper
10 ounces blanched whole almonds — toasted
1 tablespoon dry sherry
1 tablespoon heavy cream

In food processor with metal blade, process onion and garlic with
on-off bursts until coarsely chopped; set aside. Process mushrooms
with on-off bursts until coarsely chopped.

Melt butter in medium skillet; add onion, garlic, mushrooms, salt,
tarragon, and pepper. Cook, stirring occasionally, until most liquid
has evaporated.

Reserve 2/3 cup almonds for garnish. Process remaining almonds
until coarsely chopped. Reserve 2 tablespoons. Process remaining
almonds to form a paste. Add mushroom mixture, sherry and
cream; process until smooth. Add reserved 2 tablespoons chopped
almonds; process with on-off bursts. Cover and chill.

Mound pate on serving plate. Garnish with reserved 2/3 cup
almonds. [Press whole almonds onto surface of mound so that they
are in a vertical position. Mound surface should be more or less
entirely covered with upright almonds.]

Makes about 1-1/2 cups.

– – – – – – – – – – – – – – – – – –

Cold Cucumber Soup

Recipe By : Mrs. Stephen Thomas, III
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cucumbers — peeled
1/4 C Green Peppers — chopped
1 Tsp Dry Mustard
2 Tbsp Parsley
1/4 Tsp Worcestershire Sauce
1 C Skim Milk
1/2 C Sour Cream
1 Sm Onion
Lemon Parsley For Garnish

Combine all ingredients a little at a time in blender, and blend to purée
consistency. While still in blender container, store overnight in
refrigerator. Before serving, blend again slightly. Serve chilled with
lemon and parsley to garnish.

Serves 4

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

Title: Potato Chip Cookies 2
Categories: Cookies, Pitzer
Yield: 1 servings

1 c Butter
1/2 c Sugar
1 ts Vanilla
2 c White flour
1/2 c Potato chips crushed
1/2 c Pecans, chopped

Cream together until light and fluffy, Butter, sugar, and vanilla
extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped
Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.
Flatten with a greased and sugared glass bottom. Bake in a preheated
350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen
cookies.

from Gloria Pitzer’s Secret Recipe Books

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Title: GRILLED PORK TACOS PAPAYA SALSA
Categories: Tex-mex, Pork, Mexican
Yield: 5 servings

-MARY WILSON BWVB02B

Papaya Salsa
1 Papaya; peeled, seeded, cut
– in 1/2 inch cubes
1 sm Red chili; seeded and fine
– chopped
1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 T Lime juice

Pork Mixture
1/4 lb Pork boneless center loin
– roast; cut in 2×1/4 inch
– strips
1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7″ in
– diameter); warmed
1 1/2 c Monterey Jack cheese;
– shredded (6 oz)
2 T Margarine or butter; melted

Directions:
Cook pork in 10-inch skillet over medium heat about 10
minutes, stirring occasionally, until no longer pink;
drain. Stir in papaya and pineapple. Heat, stirring
occasionally, until hot. Heat oven to 425~F. Spoon
about 1/4 cup of the pork mixture onto half of each
tortilla; top with about 2 tbsp. of the cheese. Fold
tortillas over filling. Arrange five of the filled
tortillas in ungreased jelly roll pan, 15 1/2×10 1/2×1
inch; brush with melted margarine. Bake uncovered
about 10 minutes or until light golden brown. Repeat
with remaining tacos. Serve with Papaya Salsa. Makes 5
servings.

Salsa: Mix all ingredients. Cover and refrigerate
about 30 minutes or until chilled. Makes 3 cups salsa.

———-

2 cups penne pasta (or 8oz corkscrew or other pasta)
1 Tbsp olive oil
1 large clove garlic, minced
1 can (19 oz) tomatoes (undrained), chopped
1 tsp each dried basil and oregano
1 can (19 oz) chick-peas, drained and rinsed
1/4 c chopped fresh basil (I actually freeze basil in 1/4 c
batches, just for this recipe!)
1/4 c freshly grated parmesan cheese
1. In large pot of boiling water, cook pasta until tender but firm,
7 to 10 minutes; drain and transfer to large bowl.

2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic
for 30 seconds. Add tomatoes, dried basil, oregano and chick-peas;
simmer for 5 minutes.

3. Add fresh basil; simmer for 5 minutes. Pour over hot pasta and
toss to mix. Sprinkle cheese over each serving. Makes 4 servings.

Per serving: 444 calories/19 g protein/8 g total fat (2 g saturated
fat, 5 mg cholesterol)/75 g carbohydrate (7 g dietary fibre)/543 mg
soldium/508 mg potassium.

Title: STIR-FRIED LONGBEANS
Categories: Vegetables, Oriental
Yield: 4 servings

1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-=OR=- Green beans
1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 ts Sugar
1/2 c Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least
15 minutes. Rinse them several times in cold running
water to remove any sand. Drain thoroughly and set
aside. If you are using the Chinese longbeans, trim
the ends and cut them into 3-inch segments. If you are
using green beans, trim the ends and cut them in half.
Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch
pieces. Heat a wok or large saute pan until hot and
add the oil. Put in the shallots, garlic, ginger,
cloud ears and longbeans. Stir-fry for 1 minute, then
add the silk squash, oyster sauce, rice wine, soy
sauce, salt, sugar and chicken stock. Cook over high
heat, uncovered, until the vegetables are tender,
about 5 minutes. Serve at once.

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