Title: Breakfast Casserole
Categories: Cheese/eggs, Casseroles, Breakfast
Yield: 6 servings

3/4 lb Lean Ground Pork
3/4 ts Italian Seasoning
1/4 ts Fennel Seeds Crushed
2 cl Garlic Minced
2 (8 Oz.) Cartons Frozen Egg
Substitute Thawed
1 c Skim Milk
1/4 c (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
3/4 ts Dry Mustard, 1/4 t. Salt
1/4 ts Ground Red Pepper
6 Slices White Bread Cut Into
1/2 in. Cubes. Cherry
Tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until
Hot. Add Pork, Italian Seasoning, Fennel Seeds Garlic; Cook Until
Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat
Dry With Paper Towels Set Aside. Combine Milk, Cheddar, Green
Onions, Dry Mustard, Salt Pepper in A Large Bowl; Stir Well. Add
Pork Mixture Bread, Stirring Until Just Blended. Pour Into An 11 X
7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover Chill 8 To
12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set Lightly
Browned.Garnish With Tomatoes Green Onion Tops If Desired.
Fat 8.3. Chol. 46.

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Title: YU MI GEE YUNG TANG B1
Categories: Chinese, Poultry, Soups
Yield: 6 servings

1 Whole chicken breast
– uncooked
2 Egg whites
3/4 ts Salt
1 ts Sesame seed oil
1 1/2 qt Chicken broth
1 11 oz can cream corn
1 1/2 ts Salt
1/2 ts Sugar
1/4 c Cornstarch; dissolved in…
1/2 c Cold water
1 Scallion; finely chopped

Skin, bone and mince chicken breasts. Combine chicken,
egg whites, salt and oil. Mix well and set aside.

Bring chicken broth to boil in a saucepan. Add cream
corn, salt and sugar; cook for one minute. Stir in
dissolved cornstarch and cook, stirring constantly
until sauce thickens.

Mix chicken mixture into soup and bring to boil again.
Remove from heat. Add chopped scallions and serve
immediately.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

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Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

Title: MANDARIN CHOW MEIN
Categories: Chinese, Pork
Yield: 3 servings

2 pk Quick-cooking Oriental
-noodles (3 Ounces)
(with or without flavor
-packets)
2 tb Soy sauce
4 ts Catsup
1 tb Worcestershire sauce
1 ts Sugar
1/2 ts Oriental sesame oil
Nonstick spray coating
4 Cloves garlic, minced
1/4 ts Crushed red pepper
1/2 lb Lean boneless pork (pork
-loin or sirloin), cut
Into thin strips
3 c Thinly sliced cabbage
8 oz Sliced bamboo shoots (1
-can), drained and rinsed
1/2 c Coarsely shredded carrot
2 Green onions, cut into
-2-inch pieces

Cook noodles in 4 cups boiling water for 3 minutes or
just until tender, omitting flavor packets, if
present. Drain and rinse noodles; set aside. For
Sauce: In a small bowl combine soy sauce, catsup,
Worcestershire sauce, sugar, and sesame oil; set
aside. Spray a wok or large skillet with nonstick
spray coating; heat. Add garlic and red pepper to hot
wok or skillet; cook over medium heat for 10 seconds.
Add pork; stir-fry 1 minute. Add cabbage, bamboo
shoots, carrot, and onions. Stir-fry 2 to 3 minutes
more or until onions are crisp-tender and pork is no
longer pink. Add noodles and sauce; heat through,
about 1 minute, stirring gently to coat.

BETTER HOMES AND GARDENS, March 1990

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Title: Linzer Thumbprint Snowballs
Categories: Cookies, Holiday
Yield: 4 servings

2 1/4 c All-purpose flour
3/4 c Walnuts, finely ground
1 ts Ground cinnamon
2 ts Grated lemon peel
3/4 c Granulated sugar
3/4 c Margarine, softened
1 Egg
1 ts Vanilla
About 1/2 cup raspberry jam
Powdered sugar

Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together
flour, walnuts, cinnamon and lemon peel. Beat granulated sugar and
margarine in large bowl on medium speed until creamy. Beat in egg and
vanilla until fluffy. Gradually stir in flour mixture. Shape dough
into 1 inch balls. Place 2 inches apart on cookie sheet. Press thumb
in center of each to make indentation. Fill each indentation with 1/2
teaspoon jam. Bake 12 to 15 minutes or until golden brown around
edges. Immediately remove from cookie sheet; cool completely.
Sprinkle with powdered sugar.

From: The Austin American Statesman typed by jessann 🙂

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Title: PEACH ICE CREAM
Categories: Frozen
Yield: 4 servings

6 Eggs, beaten
1 cn Eagle Brand milk
1 1/2 c Sugar
8 Fresh peaches, peeled and
Mashed
Vanilla flavoring
Sweet milk

Contributed to the echo by: Pat Knox Peach Ice Cream

Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add
mashed peaches and flavoring. Pour into freezer containerand finish
filling with sweet milk; stir real well. Freeze

MMMMM

Title: BROCCOLI-CAULIFLOWER SOUP
Categories: Soups
Yield: 8 servings

3/4 lb Fresh chopped broccoli
3/4 lb Fresh chopped cauliflower
1/3 c Chopped onion
1 1/2 c Bouillon
1/4 ts Ground mace
3 c Skim milk
1 tb Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/3 c Shredded Swiss cheese

Cook broccoli, cauliflower, and onion in the
bouillon until tender. Pour half the vegetables, along
with half the bouillon, into a blender and blend until
smooth. Remove, and blend the remaining vegetable
mixture, along with the mace. Return all of blended
mixture to pan.

Blend 1/2 c of milk (1/6 total) with cornstarch and
add to vegetables. Add remaining milk, salt, and
pepper, and cook until thick and hot, stirring
occasionally. Blend in cheese and stir until melted.
(71 calories per serv)

Makes 8 servings

—–

Title: Essence of Emeril (Southwest Spice)
Categories: Spice mix
Yield: 1 servings

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

—–

Title: VEGETABLE-STYLE RAREBIT
Categories: Low-cal, Vegetables, Main dish
Yield: 2 servings

1/4 c Cabbage, finely chopped
1/4 c Carrot, finely chopped
2 tb Green pepper, finely chopped
2 tb Celery, finely chopped
2 tb Onion, finely chopped
2 tb Radishes, finely chopped
2 x Bread, whole wheat, toasted
1 c Cheese, cheddar, shredded
1/4 c Alfalfa sprouts
1 x Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast
with 1/2 cup of vegetable mixture. Place slices on
baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till
cheese is melted. Spoon over sandwiches. Broil
4-inches from heat for 5 minutes or till cheese is
bubbly. Transfer to serving plates. Top with sprouts.

—–

Fudgey German Chocolate Sandwich Cookies

Recipe By :
Serving Size : 17 Preparation Time :0:00
Categories : Bars Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup butter or margarine — softened
2/3 cup Hershey’s® cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup pecans — finely chopped
Coconut and Pecan filling — see recipe

COCONUT AND PECAN FILLING
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup Mounds Sweetened Coconut Flakes — toasted
1 cup pecans — finely chopped
1 teaspoon vanilla

Heat oven to 350~
Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
Add eggs, milk and vanilla; beat on medium speed of electric mixer until
blended. Dough will be stiff. Stir in pecans.
Shape dough onto 1 1/4 inch balls. Place on ungreased cookie sheet; flatten
slightly.
Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie
sheet to wire rack. Cool completely. Prepare Coconut and Pecan filling. Put
cookies together in pairs with about 1 heaping tablespoon filling for each
cookie. Serve warm or at room temperature.

Directions for Filling:
Melt butter in medium saucepan over medium heat; add brown sugar and corn
syrup. Stir constantly until thick and bubbly. Remove from heat; stir in
coconut, pecans and vanilla. Use warm. Makes about 2 cups.