SCRAMBLED MEXICAN TOFU

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives or cilantro
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

In a small bowl, beat the egg whites until broken up and just beginning to
foam. Crumble the tofu finely and add to the egg mixture. Add the soy
sauce, turmeric and pepper. Set aside.

In a large nonstick skillet over medium heat, cook the tomato, onions,
garlic, chili and cumin until the onion is translucent and all the liquid
has evaporated.

Add the egg whites and tofu mixture. Stir well with a wooden spoon and
scramble over medium heat until the egg whites are cooked.

Toss in chives or cilantro.

Start by boiling as many potatoes, cut in bite-size pieces, as you want
along with some chopped onion in barely enough water to cover. While
these are cooking make a thick white sauce in another pan. I use butter,
flour, some dried chicken broth powder, salt and pepper and a little
nutmeg. Add hot milk or cream or half and half to get the consistency you
want. Taste and adjust seasonings. Then pour the potato and onions into
the sauce, do not drain first, and adjust thickness to suit. Hope this
helps. Sorry about no amounts but it always changes for me depending on
how many people and/or potatoes I have.

Mary from Oceanside

Halloween: Pumpkin Patch Cake

Recipe By : Washington Post
Serving Size : 16 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
2 18 oz boxes devil’s food cake mix
—-Frosting—-
white frosting — enough for 2 cakes
orange and green food coloring
—-Decorations—-
3 pcs candy corn
1 pc black licorice

Prepare cake mixes according to package directions. Except make the cakes
in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take
enough batter to make one cupcake*. Unmold pans and place them bottom to
bottom. Set the cakes on a large platter and frost them with the white
frosting tinted orange. Then, frost cupcake with white frosting tinted
green. There will be a hole in the middle of the cake. Fill with leftover
frosting and set green cupcake on top (pumpkin stem). Place candy corn
where eyes and nose should be. Then, place licorice where mouth should be.

– – – – – – – – – – – – – – – – – –

NOTES : *Cupcake can be substituted with a ice cream cone covered with
green frosting.

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

—–

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

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