Title: Chinese Chili with Peppers
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 servings

3/4 lb Ground lamb
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 sm Yellow on1on
2 tb Cornstarch
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced

MMMMM—————————SAUCE——————————–
1/2 c Chicken stock
2 tb Dry sherry
2 tb Hoisin sauce
2 tb Oyster sauce
1 tb Bean sauce
1 tb Oriental sesame oil
1 tb Distilled white vinegar
1 1/2 ts Chinese chili sauce

Stir-fried ground meat and diced vegetables in a spicy sauce produce
an Oriental “chili” that can be mounded on steamed rice or buttered
noodles to make a quick and satisfying dinner.

ADVANCE PREPARATION:

In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin
sauce. Set aside until ready to cook.

Seed and stem peppers, then cut into 1/2 inch cubes. Peel and
coarsely chop onion. Set peppers and onion aside.

In a small bowl, combine sauce ingredients; set aside.

LAST-MINUTE COOKING:

Stir cornstarch with an equal amount of cold water, then set aside.
Place wok over highest heat. When wok becomes very hot, add 1
tablespoon peanut oil to center, then roll oil around sides of wok.
When oil just begins to smoke, add lamb and stir-fry, pressing meat
against the sides of the wok, until it loses its raw color and
separates into small pieces, about 3 minutes. Transfer to a work
platter.

Immediately return wok to highest heat and add remaining tablespoon
peanut oil to center. Add ginger and garlic and saute for a few
seconds. Add vegetables and stir-fry until peppers brighten and onion
becomes transparent, about 2 minutes.

Return lamb to wok and pour in sauce. Bring sauce to a low boil,
then stir in a little cornstarch mixture to lightly thicken. Reduce
heat to low and simmer for 2 minutes. Turn out onto a heated platter
or individual plates. Serve at once with steamed rice, noodles, or
bread.

Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

MENU IDEAS: Easy dinner for 4 – Chinese Chili with Peppers (double
recipe); Onion Bread (double recipe; cook before guests arrive, and
reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and
coffee.

Notes: This dish is excellent made with ground pork, beef, or lamb,
but not with ground veal, chicken, or turkey.

To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork,
beef, or lamb) for the cubed or sliced meat or seafood. This
shortens the preparation time but results in an equally good dish.

From “Pacific Flavors, Oriental Recipes for a Contemporary Kitchen”,
Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN
1-55670-333-3.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Title: Jalapeno Cream Sauce
Categories: Sauces Mexican
Servings: 4

1 ea Jalapeno Peppers; *
1 ea Clove Garlic; Finely Chopped
2 t Vegetable Oil
1/8 t Salt
1 x Pepper; Dash Of
—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
————————————————————————–

Cook chile (s) and garlic in oil over low heat, stirring frequently, until
tender, about 4 minutes. Remove from heat; stir in remaining ingredients
including the creme fraiche.

Makes about 1 1/4 cups of sauce.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

—————————————————————————–

Mushrooms A La Provencale

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter Or Olive Oil
2 Medium Cloves Garlic, — crushed
1/2 Small Onion — finely chopped
1 Lb White Mushrooms — sliced
1/4 Cup Fresh Bread Crumbs
1/4 Cup Parsley — chopped

In large skillet, over medium high heat, melt butter. Add garlic and onion;
saute 3 minutes or until tender. Add mushrooms; saute 1 minute or until just
tender. Add a/2 teaspoon salt, 1/4 teaspoon pepper, the bread crumbs and
parsley. Toss and serve.

Makes 4-6 servings.

– – – – – – – – – – – – – – – – – –

Title: Adriatic Spaghetti (Spaghetti Dell’adriatico)
Categories: Italian, Seafood, Ceideburg 2
Yield: 4 servings

1 sm Octopus (about 3 1/4 pounds)
1/2 c Olive oil
pn Rosemary
1 Bay leaf
pn Oregano
1 ts Cumin seeds
Chopped parsley
1 Green chili pepper chopped
1/2 lb Tomatoes, peeled and cut in
-strips
3 Cloves garlic, (inner buds
-removed), chopped
Salt and pepper
1 lb Spaghetti

The octopus must be very carefully washed and dried, and the mouth
removed. Cover the bottom of a saucepan with oil; add the rosemary,
bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and
chopped garlic. Place the octopus on top of this mixture and season
with salt and pepper. Cover the pot very tightly and simmer for about
45 minutes. Cook the spaghetti in plenty of boiling salted water
until it is ‘al dente’ (firm to the bite). Drain and turn onto a
warm serving dish. Mix the octopus sauce into the spaghetti. Serve
piping hot.

From “Feast of Italy”, translated from the Italian edition published
by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.
Thomas Crowell, New York. ISBN 0-690-00059-6

Serves 4 to 6.

Posted by Stephen Ceideberg; September 7 1992.

MMMMM

ORANGE OR GRAPE BLOCKS

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Diabetic Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Orange juice
OR
1 c Unsweetened grape juice
1 c Water
4 tb Unflavored gelatin (4 pkg)
2 ts Vanilla

Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to
soften. Let stand 5 minutes.

Boil remaining 1 cup orange juice (or water). Stir into gelatin
mixture until it dissolves, about 3 minutes. Stir in vanilla.

Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until
firm. Cut into 1 inch squares to serve.

2 squares ñ2 calories, 2 grams carbohydrate, 1 gram protein, 1++
Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested with white grape juice by Elizabeth Rodier, Feb 94.

– – – – – – – – – – – – – – – – – –

Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

18 lg Shrimp, peeled deveined
Salt pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white,
cornstarch for 30 minutes. Heat wok hot dry. Add
oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving
2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
oil to wok. Add garlic onion, letting them brown
slightly. Add water chestnuts, mushrooms shrimp.
Blend in Hot Sauce flip contents of wok for 1-2
minutes or until everything is hot. Place on serving
platter sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since
the food is not touched in any way.

Temperature (s): HOT Effort: EASY Time: 00:35 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: WINE:
WAN FU

—–

Bacon Cheddar Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz pkt Hidden Valley Ranch Original
– Ranch Party Dip
1 pt sour cream
1/4 c bacon bits
1 c shredded cheddar cheese

Mix together and serve!

– – – – – – – – – – – – – – – – – –

Chinese Dry Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Marinade
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Brown sugar
1 teaspoon Salt
3/4 teaspoon Ground tumeric
1/4 teaspoon Dry mustard
1 1/2 teaspoons Paprika
3/4 teaspoon Monosodium glutamate
1/4 teaspoon Celery seed

Combine ingredients and use for marinade for spare ribs and pork.

– – – – – – – – – – – – – – – – – –

Title: Shrimp Dip
Categories: Dips
Yield: 8 servings

1 pk Cream cheese, softened (3oz)
1 cn Shrimp (small can)
1/2 c Mayonnaise
1/2 pt Sour cream
1/2 c Chopped celery
1/2 c Chopped green onion
Juice from half a lemon

Mix together all ingredients. Serve with chips or crackers.

MMMMM

Swedish Meatballs

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Beef Pork/Ham
Veal Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
1/4 cup water
1/4 cup pork rinds — crushed
1/4 pound beef — ground
1/4 pound pork — ground
1/4 cup veal — ground
1 large onion — chopped fine
3 tablespoons butter
2 teaspoons seasoned salt
1/2 recipe Cream Sauce
nutmeg — for garnish
caraway seeds — for garnish

Mix cream and water together. Add crushed pork rinds and soak. Combine meats.
Saute onion in 1 T. butter until opaque. Mix cream mixture, meats, onion and
seasoned salt together. Roll and shape into 30 small balls. Brown meatballs
in 2 T. melted butter. Place cooked meatballs in warming or chafing dish to
keep warm. Make cream sauce and pour over meatballs. Garnish with nutmeg and
caraway seeds if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 35 Calories; 3g Fat (79% calories from fat); 2g Protein; 0g
Carbohydrate; 11mg Cholesterol; 126mg Sodium

Serving Ideas : Make Cream Sauce recipe to pour over cooked meatballs.

NOTES : Total Grams- 16.3, Grams/meatball- 0.5