Title: FOUR HAPPINESS MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings

Meatball Mixture:
1 1/2 Inch cube ginger, minced
1 lb Ground pork
2 Chopped scallions
8 Chopped water chestnuts
3/4 ts Salt (or to taste)
1 tb Corn starch mixed with 3
-Tb water
4 ts Soy sauce
1 tb Dry sherry
1 Egg
Casserole Base:
1 1/2 lb Bok choy
3 tb Cooking oil
1 tb Soy sauce or to taste
1 ts Sugar
1 tb Dry sherry

Mix together ingredients for the meatballs. Shape the
mixture into 4 large meatballs.

Wash and remove all the sandy particles from bok choy.
Cut crosswise into 2 inch sections.

Heat 3 Tb oil in a wok. Fry 2 meatballs at a time
until both sides are brown (about 3 minutes.) Remove,
and fry the other 2 meatballs. (Use more oil if frying
in a saucepan.)

Remove all but 2 Tb oil from the wok, stir-frying
vegetables for 1-2 minutes over medium heat. Remove
wok from the heat.

Line the stems of the vegetable in the bottom of a
casserole. Place the meatballs on top, then cover
with the leaves of the vegetable.

Add soy sauce, sugar, and sherry; bring to a boil,
then simmer on low heat with cover on for 30 minutes.
Serve hot.

Source: The Record, “Great Tastes of Chinese Cooking
~ Contemporary Methods and Means,” Jean Yueh.

—–

Butterscotch Squares

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound margarine or butter
2 pounds 8 oz. brown sugar
10 eggs — (1 lb.)
1 tablespoon vanilla
1 pound 8 oz. flour — all-purpose
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts — chopped (optional

Cream margarine and sugar on medium speed for 5 minutes. Add eggs, one at a ti
me, and vanilla. Mix on low speed until blended. Combine dry ingredients. Add
to creamed mixture. Mix on low speed until blended. Add nuts, mix to blend.

Spread mixture evenly in 2 greased 12 x 18 x 2 inch baking pans. Bake at 325
degrees for 25 minutes. Cut 5 x 6. Yield: 60 portions. NOTE: May be baked in
1 (18 x 26 x 2 inch) pan. Cut 6 x 10.

VARIATION: Butterscotch Chocolate Chip Brownies: Add 1 pound chocolate chips.

busted by sooz

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Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
Categories: Chinese, Chicken, Appetizers
Yield: 45 servings

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6“x6″
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying

————————-MARINADE————————-
2 ts Catsup
1 tb Oyster sauce
1 1/2 ts Hoisin sauce
1 ts Thin soy sauce
1 tb Rice wine
Dash of pepper
1 ts Salt
1 ts Sugar
2 ts Cornstarch

—————WRAPPING PAPER WRAPPED CHICK—————

1. Skin and bone chicken; then cut into pieces 1 1/2″
x2″ long.

2. Sprinkle chicken with each of the ingredients
listed under ”marinade,“ mix well and then add the
green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put
each package into the oil. Deep-fry 4 minutes on each
side. Put packages in a strainer to drain off excess
oil before serving.

NOTE: Paper Wrapped Chicken may be deep-fried several
hours in advance and reheated in the oven (325
degrees) for 10 minutes just before serving. 1. Brush
center of the paper with oil, and with one corner of
the paper toward you, place 1 piece of chicken and 1
sliver of green onion about 2″ from that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more…about 1 1/4,” and tuck second edge
under meat (This forms a triangle.)

4. Make an envelope by folding the left and right
corners toward the middle.

5. Tuck in the flap to close the envelope.

—–

Cream of Artichoke Soup

Recipe By : Bill Camarota
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soup
Sinful

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Artichokes
2 c Water
2 c Chicken stock
1/2 c Dry vermouth
1 md Potato, diced
1 sm Carrot, diced
1 sm Onion, diced
1 sm Celery stalk, diced
2 cl Garlic, minced
2 ea Bay leaf
1/2 ts Dried marjoram
1 c Heavy cream
4 tb Locatelli cheese,
-fresh grated
Salt and pepper to taste
Croutons for garnish

Steam the artichokes in the 2 cups of water until tender (about 45
minutes) and reserve the liquid afterwards. Allow the artichokes to
cool. Scrape the flesh from the bottom third of each leaf and place
in medium soup pot along with the artichoke liquid. Remove fuzzy
choke from each artichoke bottom and discard. Coarsely dice the
artichoke bottoms and place in the soup pot. Next add the remaining
ingredients except the cream, cheese and croutons. Simmer until the
vegetables are very tender and the liquid is reduced by 1/3, about
45 minutes. Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don’t boil. Serve
with croutons on top.

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Title: PEACH CUSTARD ICE CREAM
Categories: Ice cream, Fruits, Peaches
Yield: 1 servings

-Ellie Collin-CMKD93F
3 Eggs, large
2 tb Flour
1 1/2 c Sugar
2 c Milk
2 c Peaches,peel+coarsely chop
1 tb Lemon juice
1 1/2 c Whipping cream
1 ts Vanilla

In a large bowl, beat the eggs to blend.
In a 3-4 quart saucepan, whisk flour, 1 cup of the
sugar and milk until smooth. stir often over
medium-high heat until boiling, about 8
minutes.Whisking rapidly, pour hot sauce into
eggs (This will destroy any salmonella bacteria.)
In a blender, smoothly puree peaches will lemon juice
and remaining 1/2 cup sugar. stir into cooked mixture
and chill, covered, until cold,2 hours or up to a day.
Stir in cream and vanilla. Freeze peach mixture in a
regular or self refrigerated ice cream maker according
to manufacturers directions. Serve when softly frozen
or package airtight and store in freezer up to 2
weeks, let soften at room temperature about 10 minutes
before scooping. Makes 1-1/2 quarts.

MMMMM

SOOK’S BUTTERMILK BISQUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Of plain flour
3/4 ts Of baking soda
1/2 ts Of salt
4 tb Of pure lard
2/3 c Of fresh buttermilk

Preheat the oven to 450 degrees. Mix the flour, soda,
and salt together. Cut in the lard with 2 forks until
the mixture has the appearance of small white gravel.

Pour all the buttermilk in at one time.

Gently mix, and put the dough on a floured board.

Knead 6-7 times

Roll to a half inch thickness

Cut to desired size (we use floured water glasses) and
put on a greased baking sheet

cook ’til golden brown.

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Title: Ritz Pecan Pie
Categories: Pies, Desserts, Candies
Yield: 8 servings

20 ea Ritz crackers; crushed *
3 ea Egg whites; large
1 t Vanilla extract
3 oz Milk chocolate; fine shred
1 t Baking powder
1 c Sugar
1/2 c Pecans; halves

* Crush Ritz Crackers to crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking
powder. Beat egg whites stiff, then very gradually add sugar,
continiuing to beat. Add vanilla. Fold egg whites and crackers
together. Put in a buttered 9-inch pie plate. Arrange pecans across
top. Bake 30 minutes. Remove from oven, Sprinkle with shredded
chocolate, then put under the broiler for a few seconds, watching
closely so that the chocolate melts but does not scorch. Serve with
ice cream or whipped cream.

MMMMM

1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas

Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Sauté the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.

Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.

Fake kentucky fried chicken gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Copycat
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/4 c Cornstarch
10 oz Chicken broth
2 ea Chicken bouillon cubes
20 oz Beef gravy
1 pinch Sage

Cracklin Good Gravy
Blend till smooth 1 c water 1/4 cup cornstarch (in blender). In sauce pan
over medium heat combine this with 10-oz can Banquet Chicken Broth or home
made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef
Gravy. Stir until thick clear.

Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to
this does wonders for flavor. Bouillon powder may be substituted for the cubes
if you wish."
Chipped from the bottom of Sharon’s Igloo

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WHOLE PEA SOUP WITH FRESH TARRAGON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole peas, soaked
4 c Stock
1 lg Carrot, halved
2 tb Tarragon
Salt pepper

Drain the soaked whole peas. Cover with stock in a
large pot add the carrot. Bring to a boil boil
hard for 10 minutes. Reduce heat, cover simmer for
1 hour or until the peas are tender. Add the tarroagn
simmer for 5 minutes. Stir in the salt pepper.
Remove from the heat let cool for a few minutes.
Puree until smooth. Return to the pot to heat through.
Check the seasonings serve.

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