Title: Teddy Bear Sundaes
Categories: Desserts, Kids
Yield: 1 Servings

Any flavor ice cream
M M’s or small candies
Small round chocolate or
-vanilla wafers
Chocolate sprinkles or
-toasted coconut

Place a scoop of ice cream on a plate for the head.
Use candies for eyes and mouth. For the ears, push
cookies into the ice cream. Sprinkle a little coconut
or chocolate sprinkles on top for hair. *Kids will
love to make this themselves. Typed in MMFormat by
cjhartlin@msn.com

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1 large frying chicken, 3.5-4lbs
8 large dried bamboo leaves, soaked in warm water until soft**
1 tbsp each soy sauce and Shaoxing wine** or dry sherry
3/4 cup glutinous rice, soaked in cold water for one hour (I used calrose)
2oz Chinese sausage, cut into 1/4-inch diagonal slices**
1/4 cup dried lotus seed, blanched** or whole blanched almonds
2 tbsp dried shrimp, soaked and drained**
4 dried black mushroom caps, soaked, drained and diced**
2 tbsp clouds ears, soaked and drained**
1/4 cup water chestnuts, diced
1/2 cup sliced green onions
2 tbsp hoisin sauce

1) Rinse and dry chicken and set it on a large cutting board. With a cleaver,
cut off wings. Cut off neck, if present. Remove fat from cavity and neck
areas.

2) Place chicken breast side down on board. With a sharp boning or paring
knife, cut through skin along backbone. Peel skin back a little on one side,
cutting away meat from bones. When hip and shoulder joints are exposed, twist
or cut them away from carcass, being careful not to tear skin. Leave the leg
alone for now and concentrate on cutting the breast free from breastbone. Be
especially careful not to puncture skin lying across breastbone. Repeat on
other side, then lift carcass away from skin, carefully cutting skin free from
ridge of breastbone.

3) Remove leg bones by first, cutting skin length of thigh and then cutting
and scraping meat away from bone. Repeat process for drumstick. Follow along
for other side thigh and drumstick. You should now have left a whole skin and
most of the meat. Trim any large pieces of meat remaining on carcass and add
to skin.

4) Drain bamboo leaves and cut off thick stems. Cut two 4-foot lengths of
kitchen twine, and lay them crosswise across bottom of a shallow steaming
bowl. Lay two leaves crosswise over string in bowl. Arrange remaining leaves
at intermediate angles to cover bottom of bowl completely. Combine soy sauce
and wine; rub mixture over both sides of chicken. Place chicken skin side down
in bowl on top of leaves. Rearrange any loose pieces of meat on skin to form a
roughly equal layer. Drain rice and combine with sausage, lotus seed, shrimp,
mushrooms, cloud ears, water chestnuts, green onions and hoisin sauce. Spread
mixture over middle of chicken, then wrap skin around stuffing, overlapping
slightly. Fold leaves tightly around chicken and secure with strings. Tie
bundle in several directions to maintain shape. (This is where it helps to
have an extra set of hands.)

5) Steam in bowl, skin side up (the side with the wider parts of leaves
showing) for 2 hours. To serve: Remove strings and set package in serving
dish, skin side up. Cut skin open with four crossing cuts, cutting down
through skin into stuffing, and fold back leaves like an 8-pedaled flower.
Discard loose pieces of leaves. Spoon a little of stock from steaming bowl
onto stuffing before serving.

Source: Chinese Cooking at the Academy pg. 82

Notes:
This recipe is made with a whole chicken, deboned. Boning the chicken is not
difficult, but it takes time, especially the first time. Don’t worry if you
cut or tear the skin in a few places; the leaf wrapping will hold it together.
The other tricky step is tying up the bundle of chicken, stuffing, and leaves;
another pair of hands is helpful. Use a plate to turn the package while tying
the strings. Bamboo leaves are available in Asian markets.

Title: EASTER NESTS
Categories: Candies
Yield: 1 servings

1 lb Coconut;shredded
1 lb White chocolate;OR
1 lb Green coating
1 lb Small Jelly Beans

Melt your coating mix. If you have white chocolate just add a drop or two
of green coloring (do not use the liquid kind) so that it is a light green.
I Melt mine in a stainless steel bowl in a pan of water, I use my old large
electric fry pan if I am melting a lot of different colors. You can also
melt them in wide mouth jars, and keep what you don’t use. In bowl of
melted coating mis in the coconut. Spoon out on was paper, put a
indentation in middle to look like a nest, and add the small jelly beans. I
also put in the freezer for a few minutes to set real good. Enjoy Joni in
S.Jersey
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RUGELACH –II

Recipe By :
Serving Size : 34 Preparation Time :0:00
Categories : Cookies Desserts
* Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Margarine
1/2 lb Cream cheese — (I use
Philadelphia light or no-fat
2 Egg yolks — (I use egg beater
8 tb Sugar — or
2 ts Sweet n low)
2 ts Vanilla
1/4 ts Salt — (may omit)
2 c Flour

Recipe by: Sandra Capps WXHA93A Cream first 6 ingredients – add flour.
Form into ball. Refrigerate 1 hour Divide into 4 parts. Cut into wedges.
Fill shape. Bake at 350 degrees for 25 -30 min. DO NOT GREASE SHEET.
Filling: Polaner sugarless jam – chopped nuts, cinnamon.
You can also roll dough on chopped nuts bake without jam.

– – – – – – – – – – – – – – – – – –

Title: Diet Blueberry Bread Pudding
Categories: Diabetic, Desserts, Breads/bm
Yield: 1 servings

2 tb Sugar 4 Slices Stale diet bread,
1 tb Cornstarch -(w)
10 pk Diet sweetener (1gr each) 1 tb Diet margarine, softened
1/2 ts Grated orange peel 1/2 c Evaporated skim milk
1 Pint -Blueberries, washed, stem,
– -sort
1 Juice of 1/2 lemon

Combine the sugar, cornstarch, sweetener and orange rind, pressing
out all the lumps. Dump the blueberries into a 6-cup shallow
casserole that has been lightly sprayed with non-stick vegetable
cooking spray. Dump the sugar mixture, add the lemon juice and toss
well to mix. With a potato masher, lightly mash the blueberries, set
aside. Butter the bread slices lightly on one side, stack the slices
and cut into 1/2″ cubes. Dump into the casserole and toss well to
mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add
the evaporated milk and stir well to mix. Return to the 350 F oven,
and bake for 15 minutes more, uncovered. Served warm, topped, if you
desire, with a little whole milk.

MMMMM

Title: Western Wheat Pilaf
Categories: Side dish, Grains
Yield: 4 servings

1/2 c Finely chopped onion
2 tb Margarine
1 c Bulgur wheat
2 Bouillon cubes
— (chicken-flavored)
2 c Water
1 Orange; juiced (about 1/4 c)
Sherry
1/2 c California Dried Figs
— (finely chopped)
3 tb Sesame seeds or pine nuts
1 ts Finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with margarine.
Add low fat chicken bouillon cubes and water. Measure orange juice and
add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over
low heat for 35 minutes. Five minutes before serving, stir in figs,
sesame seeds or pine nuts and orange peel. Cover to complete cooking.
Makes 4 to 6 servings.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG,
Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Sayur Lodeh (Curried Vegetables)
Categories: Vegetables, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
1 md Onion, finely sliced
1 Clove garlic, sliced finely
1 ts Coriander
1 ts Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 sm Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 sm Eggplant, cubed
1 1/2 ts Salt
3 c Coconut milk
1 Salam leaf

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost
continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C.
Gold Coast, ‘Oz

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Title: RED LENTIL SOUP WITH RICE (TURKISH)
Categories: Soups
Yield: 1 servings

1 c Red lentils
2 md Size onions
1 md Size potato
2 tb Rice
1 l Meat stock or water
2 tb Butter
Salt, paprika

1- Wash lentils and the rice. Add the peeled and
chopped onions and tomatoes , peeled potato cut into
very small cubes and the meat stock. Cover and cook on
low heat for 45 minutes. Pass them through a sieve.
2- Melt the butter in another saucepan. Add paprika
and pour over the soup.

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Title: Old-Fashioned Peach Pie
Categories: Pies
Yield: 6 Servings

0.75 c Sugar
3.00 tb Enrichcd flour
0.25 ts Nutmeg or cinnamon
5.00 c Sliced peachcs
. . .
1.00 Recipe Plain Pastry
. . .
2.00 tb Butter or

margarine

Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread
in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with
extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp
cdges. Bake in hot oven (400=F8) 40 to 45 minutcs or till done. Serve
warm with whipped cream or ice cream; or pass pitcher of cream.

Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry
wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch
intervals. Fold back alternate strips to help you weave crosswise
strips over and under, placing them on the diagonal. Trim bottom
crust and lattice strips even with outer rim; seal edges. Dampen edge
lightly with water and place extra strip over it, covering ends of
lattice. Seal, crimp edge.

Tasting-Test Kitchen note: For drained canned or frozen peaches, use
only
1/3 cup sugar.

MMMMM

Title: Disneyland’s Oatmeal Raisin Cookies
Categories: Cookies
Yield: 48 servings

3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins

Recipe by: Disneyland via Los Angeles Times Blend flour, baking powder,
cinnamon, salt and baking soda in mixing bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy. Beat
in eggs and vanilla until smooth. Mix in reserved flour mixture until
well blended, about 2 minutes. Add oats and raisins. Mix until blended,
about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough
into 4 dozen large balls. Place about 6 balls on each lightly greased
baking sheet, pressing down until about 1/4-inch thick and 3 inches in
diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool
slightly, then remove cookies from sheets and cool on racks. Per serving
(excluding unknown items): 185 Calories; 10g Fat (47% calories from fat);
2g Protein; 23g Carbohydrate; 11mg Cholesterol; 99mg Sodium

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