EGG DROP SOUP #5

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
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2 Dried black mushrooms
1/4 lb Lean pork
1 tb Cornstarch
1 tb Sherry
1 Egg white
6 Dr sesame oil
1/4 c Bamboo shoots
1 Scallion stalk
1/2 c Stock
2 ts Cornstarch
6 c Stock
1 tb Soy sauce
3/4 To 1 tsp salt
2 Eggs
1 d Pepper

Soak dried mushrooms. Shred pork. Combine cornstarch,
sherry egg white; add to pork toss to coat.
Sprinkle with sesame oil. Shred bamboo shoots soaked
mushrooms. Mince scallion stalk. Blend cold stock
remaining cornstarch. Put remaining stock in a pan
with mushrooms, bamboo shoots, soy sauce salt. Bring
to a boil. Reduce heat simmer, covered, 2 to 3
minutes. Add cornstarch mixture cook, stirring,
until soup begins to thicken. Add pork cook 1 minute
more. Meanwhile beat eggs. Pour eggs in slowly,
stirring constantly until they separate into shreds,
then turn off heat. Sprinkle with minced scallions
pepper. VARIATION: For the pork, substitute chicken.

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1 lb. ground beef
1 can of tomato soup
1 can of green beans french cut
2 cups of mashed potatos

Brown hamburger and mix with tomato soup and put in shallow baking dish.
Drain water from green beans. Put green beans over hamburger and tomato soup
mix. dollop mashed potatos over top of mixture, and sprinkle with paprika.
Put it in the oven at 375 for 30 mins. or until the potatos just start to turn
brown on the top.

Title: Diabetic Gyros
Categories: Diabetic, Meats, Main dish
Yield: 8 servings

2 lb Ground beef or lamb or both 1/4 ts Parsley
4 Green onion; finely chopped 1 ts Salt
1 c Garlic; minced 1/4 ts Pepper; freshly ground
1 ts Oregano 8 Lg pita
1/4 ts Cumin

Mix all ingredients except pita, mixing well and kneading until
mixture is stiff. On skewer pack meat mixture about 5″ long and not
more than 2″ in diameter. Put as many “fingers” as possible on a
skewer leaving a 1″ space in between. Cook over hot coals 10-15
minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt,
1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely
chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.

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Boston Chicken Marinade/basting Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Spinach
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/4 cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single
layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste
every 8-10 minutes during the baking time. Source: Gloria Pitzer

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STRAWBERRY TROPICAL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 c Strawberries
1 c Frozen cherries
4 c Frozen strawberry juice
Diluted
2 tb Clover honey
1/2 c Fresh lime juice
1/2 c Sweet white wine
1/2 c Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c Sour cream

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.

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HEARTY WHOLEGRAIN COFFEECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose biscuit mix
-(Bisquick)
2/3 c Milk
1/2 c Quaker Oats (Quick or
-Old-Fashioned, uncooked)
1 Egg
2 tb Firmly packed brown sugar
1/2 ts Cinnamon
Topping:
2/3 c Quaker Oats *(quick or old
-fashioned, uncooked)
2/3 c Firmly packed brown sugar
1/2 c Chopped nuts
1/4 c Butter or margarine, melted
1/2 ts Cinnamon

From: Quaker Oats WholeGrain Cookbook

CoffeeCake:

For coffee cake, combine all ingredients; mix just
until dry ingredients are moistened.

For topping, combine all ingredients, mix well, Spread
half of batter into greased 8-inch square baking dish;
sprinkle half of topping over batter. Top with
remaining batter and topping. Bake in preheated
moderate oven (375) 35 to 40 minutes or til wooden
pick comes out clean. Serve warm.

Microwave directions: Cook in microwave oven at HIGH 6
to 7 minutes or til wooden pick comes out clean,
rotating after 3 minutes of cooking.

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Title: Bigos
Categories: Ethnic
Yield: 8 servings

1/2 lb Each of pork, veal, lamb
.beef
1/2 lb Venison (optional)
1 lg Onion, chopped
1/2 lb Mushrooms, cooked
1/4 lb Bacon
1/2 lb Polish sausage cut in small
.pieces
1 qt Sauerkraut
Water or vegetable stock
Salt and pepper to taste

Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion
and meat and fry until meat is slightly brown. Add water or vegetable
stock and cook until meat is tender. Add Polish sausage and
sauerkraut and boil until the flavors blend. Season to taste.

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“A little history:

Every ancient Polish manor has its own cookery book, the growth of
centuries, carefully bound, exquisitely-penned recipes, yellow with
age. Amoung those recipes we should not fail to find one for Bigos, a
most delectable dish served at every hunting party. In Pan Tadeusz,
Mickiewicz said, ”There has been a bearhunt. The bear is killed, a
great fire is made and while the Bigos is warming in a mighty pot,
the hungry hunters drink crystal clear, goldenflecked wodka from
Gdansk."

Source: Treasured Polish Recipes for Americans Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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Title: Ginseng Shreds Stir Rice – for a Special Meal
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

9 c Pre steamed rice
2 Ounces finely chopped
-Ginseng
2 tb Soy sauce
2 tb Vegetable oil
1 ts Salt
3 Onions shredded
3 Sweet peppers shredded
1 lb Celery

Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and
stir rice in a skillet over a big fire for 1 or 2 minutes. Take out
the rice.

Heat the remaining vegetable oil over a big fire until hot. Put in
finely chopped Ginseng, onions, peppers, celery and salt and stir for
2 minutes. Let sit, covered, for 7 minutes. Then it’s ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the
exception of those having citrus fruits as an ingredient. I’ve given
you a start here, but experiment. Dig up a Chinese cookbook and try
out a few recipes.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

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Title: Sandbakelse
Categories: Cookies, Holiday
Yield: 36 servings

1/2 lb Butter, unsalted
1 c Sugar
1 Egg, large
1/2 ts Cardamom
3 c Flour
Currant or rasberry jam
Xxx sugar

Cream butter and sugar until light and fluffy. Add egg. Beat in
cardamom and flour. Wrap dough in plastic and refrigerate for several
hours. heat oven to 375. Lightly butter minimuffin tins. Press dough
into tins, making a well with your finger. Bake for 8-10 minutes or
until just beginning to brown. Let cool on wire racks. Fill with jelly
or jam and sprinkle with confectioners sugar. formatted by jane s herr,
MJPU13B@prodigy.com

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Title: Haupia (Hawaiian Coconut Dessert) Fbfj97a
Categories: Desserts, Hawaii
Yield: 10 servings

1 3 1/2 oz. can coconut
2 1/2 c Milk; hot
1/4 c Cornstarch
1/4 c Sugar

Measure 1/4 cup coconut and set aside. In a bowl
pour hot milk over remaining coconut and let stand 30
minutes. Strain through cheese cloth, squeezing out
excess liquid. Discard coconut. In sauce pan combine
cornstarch and sugar. Stir in flavored milk. Cook,
stirring constantly until bubbly and thick. Pour into
greased baking dish. Sprinkle with reserved coconut.
Chill until firm. Formatted by: Dorie Villarreal

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