Title: EGGPLANT SZECHUAN STYLE
Categories: Chinese, Vegetables
Yield: 4 servings

6 Chinese eggplants (about 1
-1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled
-grated
1 tb Garlic; minced
1/4 ts Dried red chile flakes
1/4 c Water chestnut; peeled
-chopped (preferably fresh)
3 Scallion; trimmed chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for
-garnish

Everyone loves this dish, even those who don’t
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first
course for Western menus.

Cut eggplant into 1/2-inch wide by 2-inch long strips.

Mix together soy sauce, sugar and chicken stock. Set
aside.

Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.

Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.

—–

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

—–

Title: Walnut Spice Cake with Lemon Curd
Categories: Cakes
Yield: 8 servings

2 c All-purpose flour
1 1/4 ts Baking soda
1 ts Ground ginger
1 ts Ground “cinnamon”
1/2 ts Pepper
1/2 ts Salt
1 Egg
1/2 c Sugar
1/2 c Butter, melted and cooled
1 tb Grated lemon peel
3/4 c Hot water
1/3 c Unsulfured molasses
1/3 c Honey
1 c Chopped walnuts
Purchased Lemon curd

Servings: 8

Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6
ingredients together. Whisk egg and sugar in large bowl to blend.
Whisk in butter and lemon peel. Combine hot water, molasses and
honey in large cup.

Add to butter mixture alternately with dry ingredients,beginning and
ending with dry ingredients. Mix in walnuts. Transfer to prepared
dish. Bake until springy to touch, about 50 minutes. Cool cake
slightly on rack.

Cut cake into squares. Serve warm or at room temperature, spooning
lemon curd over each piece.

Source: Bon Appetit, Too Busy To Cook posted by Linda Davis

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WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Almond-Coconut Twinkles

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups Pillsbury’s Best All-Purpose Flour* — sifted
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup butter
2/3 cup sugar
2 egg whites — unbeaten
1/2 teaspoon French’s Vanilla
1/4 teaspoon French’s Almond Extract
1 1/2 cups coconut

BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt.
Cream butter and gradually add sugar, creaming well.
Blend in egg whites, vanilla and almond extract; beat well.
Add coconut and the dry ingredients. Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees
for 10 to 12 minutes until delicate golden brown.
*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and
salt.

– – – – – – – – – – – – – – – – – –

NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking
Contest by Mrs. John E. Matthews, Charlotte, North Carolina. Adapted by Ann
Pillsbury.”

Title: Margarita Marinade – Chi-Chi’s
Categories: Marinade, Chi chi’s
Yield: 1 batch

10 oz Can Chi Chi diced tomatoes
And green chilies, drained
1/4 c Orange juice
1/4 c Tequila
1/4 c Vegetable oil
2 tb Fresh lime juice
1 tb Honey
1 ts Minced fresh garlic
1 ts Grated lime peel

MMMMM—————-TO BE USED WITH YOUR CHOICE———————
2 lb Pork tenderloin, or
Chicken breasts, or
Beef tenderloin, or
Flank steak

In large recloseable plastic food bag, combine all ingredients except
meat. Mix well.

Add meat, seal the bag and turn over several times to coat meat
thoroughly. Place bag in refrigerator, turning bag occasionally 8
hours or overnight.

Preheat broiler.

Remove meat from marinade; reserve marinade. Place meat on broiler
pan. Broil 7 to 8 inches from heat source until desired doneness. In
small saucepan, bring marinade to a boil, boil one minute. Serve
marinade with the meat.

Marinade and 2 lbs of meat should serve 6 – 8 people.

Chi Chi Booklet
== Courtesy of Dale Gail Shipp, Columbia Md. ==

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Title: STIR FRIED CHINESE CHICKEN WITH CASHEWS
Categories: Stir-fry, Meat/poul, Chinese, Ethnic
Yield: 6 servings

1 Egg white
2/3 c Unsalted cashews
1 tb Soy sauce
1 Inch square ginger; peeled
-and quartered
1 tb Cornstarch
1 1/2 lb Chicken breasts; boned, cut
Into 1″ cubes
2 Scallions; peeled and sliced
8 oz Canned water chestnuts;
-drained and sliced
1/4 c Soy sauce
1 ts Cornstarch
1 md Green bell pepper; cored,
-seeded and sliced
1 tb Dry sherry
2 tb Cider vinegar
1 ts Sugar
1/4 c Peanut oil
Cooked white rice

Lightly beat egg white in a small bowl. Add 1 tbs soy
sauce and 1 tbs cornstarch and mix well. Add the
chicken and toss throughly. Let stand for 15 minutes.
Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider
vinegar, and sugar in a second small bowl. Mix very
well and set aside. Heat oil in wok and add cashews.
Stir-fry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add
ginger, sliced scallions and water chestnuts to wok.
Stir-fry for 1 minute. Add the chicken cubes, green
peppers and sauce. Cook, stirring constantly, until
thickened. Discard ginger and return cashews to wok.
Serve over hot cooked white rice.

formatted by Lisa Crawford, Easter 1996

—–

Title: Chicken And Orange Salad
Categories: Salads Chicken Mexican Main dish Vegetables
Servings: 6

2 T Scallions Or Green Onions; *
2 T Lime Juice
1/4 t Salt
2 c Cooked Chicken; Cut Up
1 c Green Peas; Cooked
1 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro;FinelySnipped
3 T Orange Juice
1/2 t Salt
1/2 t Cinnamon; Ground
1/4 t Pepper; Freshly Ground
1 x Lettuce Leaves
3 ea Oranges; **
2 ea Avocados; ***

* Finely chop the scallions or green onions including a few green tops.
** Oranges should be pared and sectioned, or can be unpared, cut into
wedges.
*** Avocados should be pared and cut into wedges.
————————————————————————–

Sprinkle the scallions with the lime juice and 1/4 t salt; cover and
refrigerate. Mix the remaining ingredients except the lettuce, oranges
and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto
lettuce. Garnish with oranges and avocados; sprinkle with scallions.

—————————————————————————–

Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –

Title: Corn Dance Carrot Salad
Categories: Newspaper, Vegetables, Salads
Yield: 4 Servings

1 lb Carrots
2 Ears corn-on-the-cob OR
. 2 cups corn kernels
1 bn Sage or basil leaves
1 Red or green bell pepper;
. halved, seeded sliced
1/2 ts Red chili flakes
1/3 c Vegetable oil
1/4 c Red wine vinegar
1 1/2 ts Sugar
1/4 ts Thyme; crushed
1/4 ts Rosemary; crushed
1/4 ts Black pepper
1 cn Black, red, kidney or pinto
. beans; 15oz, drained
Salad greens or sage leaves
Paprika

Trim the carrots and cut into narrow, short sticks. Remove the husks
from the corn and with a large knife, cut the raw kernels from the
cob. Hold the sage leaves together in a clump and finely slice
crosswise to get a measure of 1/4 cup, packed. Combine the carrots,
corn, sage, bell pepper and chili flakes in a bowl.

For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing.
Toss the remaining dressing with the carrot salad. Spoon the carrot
salad into the center of the dinner plates with the bean salad
alongside. Trim each plate with a few green or sage leaves.

Nutritional Information per serving: 360 calories, 15g fat, 164mg
sodium, 52g carbohydrates, no cholesterol

** Fort Worth Star Telegram – Food section – 9 August 1995 **
Posted by The WEE Scot — Paul MacGregor

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