Title: CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
Categories: Main dish, Nuts, Chinese, Ethnic, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar

cornstarch paste

Preparation: Trim ends off green onions and cut light
green and white part into 1″ sections. Mix all other
sauce ingredients in 2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from
bones. Slice meat into 1″ strips, then crosswise to
make 1″ chunks. In bowl large enough to hold chicken,
add egg white to water chestnut flour. Beat mixture
with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though
the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to
medium heat (you’ll need more oil for deep-fryer). Fry
peanuts until they are a light tan color; if a test
peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately
brown in about 2 minutes. Deep-fry coated chicken
chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove
with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to
simmer. Add green onions peanuts about a minute
before serving. At the last minute, add chicken pieces
to sauce, mix quickly serve.

—–

Title: Divine Hollandaise
Categories: Sauces, Ceideburg 2
Yield: 1 servings

1/2 ts Saffron threads
3 lg Egg yolks
1 c Unsalted buffer, in pieces
-(225g)
2 tb Lemon juice
1 tb Hot water

You can add saffron successfully to any hollandaise recipe.

Steep threads in hot water for 20 minutes. Cook egg yolks and
saffron in double boiler over low heat until thickened, stirring
constantly. When thickened, begin adding butter pieces, incorporating
each piece before adding another. Add lemon juice and keep warm in
pan of water until ready to serve.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

MMMMM

Title: Tuna Fish Curry
Categories: Fish, Kids
Servings: 4

2 ts Oil
2 ts Curry powder
1 Apple, peeled chopped
1 cn Tuna, drained – 8 oz
1 cn Tomato sauce (8 oz) or 1 cup
2 tb Apple juice
2 c Hot cooked rice

Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_
by Ceil Dyer posted by Anne MacLellan

MMMMM

Title: BISKOTINE
Categories: Desserts, Biscuits
Yield: 1 batch

1/2 c Butter
1/2 c Sweet butter
4 c Sifted flour *
4 ts Baking powder
6 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 ts Brandy or whiskey
1 ts Anise flavoring

Cream butter and sugar together thoroughly; add eggs,
one at a time, beating well after each addition. Add
flavorings. Sift and add dry ingredients. Place
dough in freezer for awhile. Then shape into small
loaves, about 1 inch around and place on cookie sheet.
Bake at 375 F for about 25 to 30 minutes.

Remove from oven and cut loaves into desired
thickness. Lay (slices) flat on cookie sheet and
lower temperature to 200 F for 15 to 20 minutes.

*NOTE: I use 2 cups cake flour and 2 cups regular flour

Source: Madeline Yeseta Gavran “Our Favorite Recipes”
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

—–

EGGNOG SNICKERDOODLES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Terri Sawchuk PKHJ43B
-MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 Eggs
1/2 t Brandy extract
1/2 t Rum extract
-SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg

Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until well mixed (2
to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
place 2″ apart onto ungreased cookie sheets. Bake near center of 400
oven for 8 to 10 min. or until edges are lightly browned. Reformatted
by: CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

Pumpkin Log

Recipe By : Hazel Russell
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
Filling:
2 teaspoons margarine
8 ounces cream cheese
3/4 teaspoon vanilla
1 cup powdered sugar

Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, baking soda,
cinnamon, and
flour. Spread onto greased cookie sheet. Bake for 15 minutes. Turn onto
a towel which
has been sprinkled well with powdered sugar. Roll up jelly roll fashion.
Let cool
completely. Meanwhile combine filling ingredients. When cool unroll and
spread on
filling. Reroll and refrigerate.

Note: If desired, sprinkly pecan pieces over spread filling before
rerolling. Yummy!

– – – – – – – – – – – – – – – – – –

Title: Bean And Rice Burritos
Categories: Veg-cook, Sept.
Yield: 2 servings

None

Filling:
1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice,
dash each: chili powder, garlic powder, cumin;
3/4 cup water,

6 tortillas

Toppings:
1 head iceberg lettuce, chopped and dried,
1 bunch scallions, chopped,
1 ripe tomato, chopped,
Mexican salsa

Place the beans in a saucepan and mash with a potato masher. Add the
cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare
the vegetables. Heat the tortillas quickly (just to soften) in a preheated
skillet, toaster oven, or microwave. Place a line of bean mixture down the
middle of each tortilla. Top with lettuce, scallions, tomato, and salsa.
Tuck in the top and bottom edges, roll into a burrito, and serve
immediately, topped with additional salsa if desired.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

MARINADE FOR CHARCOALED ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Inch thick sirloin tip
Roast
1/2 c Oil
1/2 c Red table wine
Juice of one lemon
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Rosemary
1 t MSG
3 tb Green onion flakes
1 t Salt
Lots of black pepper
1 Clove garlic — pressed
1 Bay leaves
2 tb Meat tenderizer

Place in jar and shake well.. Take large fork and
poke holes in roast. Place roast and marinade in large
Ziploc bag, or in flat pan and squeeze or turn to
thoroughly coat meat. Let marinate 2 days in
refrigerator.

I made a medium fire in the bottom of the smoker and
left out the water pan and placed the roast on the
grill for about 20 minutes per side. It is supposed to
be medium, not well done. You’ll have to check for
doneness then and if not done to your taste, cook
longer. It is FANTASTIC!! Dark brown on the outside
and very tender on the inside.

I also used the same marinade, doubled, and marinated
a whole sirloin tip in a huge stainless steel bowl and
smoked it with the water pan and it was great too, but
only for a crowd!

Recipe By : Judy Howle

– – – – – – – – – – – – – – – – – –

Title: Applesauce Cake
Categories: Cakes, Londontowne, Sauces
Yield: 1 servings

1/2 c Butter 1 ts Baking soda
1 c Sugar 1/4 ts Salt
1 ea Egg, beaten lightly 1 ts Cinnamon
1 3/4 c Cake flour 1/2 ts Cloves
1 c Raisins 1 c Applesauce, hot
1 c Nutmeats

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot
applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until
toothpick comes out clean. Keeps moist for days.
Mrs. Louis Radaj

—–

2X the batter for any cake recipe or 2 boxes cake mix, prepared
2X any white frosting recipe or 2 cans white frosting
food coloring
1 Hostess Ho-Ho or similar cake-roll snack item

Prepare two cakes in bundt pans, cool completely

Color most of the frosting a deep orange, reserving about 1/2 cup,
which should be colored black (you may also use dark chocolate fudge
frosting)

Place one bundt cake upside down (rounded side on the bottom) on cake
plate; frost top only. Place second bundt cake flat-side down on top
of first cake. Frost entire cake with orange frosting, making up and
down motions with spatula to simulate pumpkin.

Insert Ho-Ho in the middle of the top of the bundt cake to make the
stem.

Use black frosting to make eyes, nose, mouth, etc. Black rope licorice
may also be used.

I originally saw this in Parents Magazine about two years ago. It has
been a favorite for our family celebrations since then!