Title: NORTH-SOUTH ONION PANCAKES
Categories: Oriental, Breads
Yield: 8 servings

3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water
-or more if dough
-feels too dry
3 tb Shortening
Vegetable oil for pan frying

————————–FILLING————————–
3 oz Boneless breast of chicken
– skinned, diced
1/2 ts Cornstarch
1/4 ts Cooking sherry
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
3 oz Chinese barbecued pork
– diced
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt

MEASURE FLOUR into a large mixing bowl; add boiling
water, stirring quickly with chopsticks or fork, then
add cold water and mix well. Work dough until smooth
and supple. Roll dough into shape of a ball. Cover
well with plastic wrap or damp cloth; set aside to
rest for 1 hour at room temperature. Place the chicken
in a small bowl; add cornstarch, cooking sherry and
pinch of salt. Set aside and refrigerate and let
marinate until ready to use. Stir-fry Chinese sausage
and dried shrimp in hot vegetable oil in a small
frying pan over high heat for 1 minute. Add chicken
with its marinade and stir-fry for another 2 minutes.
Quickly stir in barbecued pork and 3/4 cup of the
minced onions. (Set aside remaining onions for pancake
wrappers.) Immediately season with the oyster sauce,
soy sauce, sugar and salt, and mix well. Turn off
heat; divide into 16 portions and set aside. Knead
dough until smooth and divide equally into 16 pieces;
cover with plastic wrap. Work 1 piece of dough at a
time, keeping the rest covered in plastic wrap. Take a
piece of dough and rub both sides with a bit of
shortening, then roll out with a rolling pin to 6
inches in diameter. Again rub shortening (about 1
teaspoon) onto 1 side of the dough; sprinkle evenly
with about 1 teaspoon minced scallions and a pinch of
salt. Curl up the dough from 1 end into a long, narrow
cylinder; then curl up again lengthwise into a
snail-like cylinder. Place the dough on its broad side
and roll out again with a rolling pin into a piece
about 4 inches in diameter. Place one portion of
filling in center of dough and seal well on top by
pinching the dough like a dumpling. Flatten into a
2-inch-diameter onion pancake. Set aside. Repeat until
all the dough is prepared. Pan fry the onion pancakes
in a thin layer of hot vegetable oil over medium heat,
about 2 minutes on each side or until golden brown.
Pat the onion pancakes gently with a paper towel to
remove excess oil before serving. Makes 16 Pancakes,
or 8 Servings

—–

Title: Hard-Boiled Eggs
Categories: Eggs, How to, Info, Pickell
Yield: 1 recipe

************** LET’S COOK IT RIGHT IN THE SHELL ******************
*********** COLD WATER METHOD – PERFECT EVERY TIME ***********

1. Place eggs in saucepan and cover to depth of about 1 inch with
cold water. Use small pan for 1 to 4 eggs.
2. Bring to boiling point, cover pan and set off heat or reduce
temperature to keep water below simmering point.
3. Start to time eggs immediately. For Grade A large eggs, allow 3,4
or 5 minutes for a soft, medium thick or firm yolk; For Extra large
1/2 minute longer; for a Medium egg 1/2 minute less.
4. If eggs cannot be served immediately DIP in cold water to stop
cooking, otherwise they continue to cook when removed from hot water.
5. To hard cook eggs allow 25 minutes for large adding
approximiately 3 minutes more for Extra large or deducting 3 minutes
for Medium size. Allow less cooking time for small eggs. Chill in
cold water.

**************TO TEST HARD-COOKED EGGS******************

A trick to use when hard-cooking eggs, if you forget to time them, is
to insert a toothpick or small skewer through egg shell to centre of
yolk. If pick comes out clean, egg is hard-cooked, otherwise sprinkle
hole liberally with salt and continue cooking until done.

Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca

MMMMM

Artichoke Dip 2

Recipe By : cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
Serving Size : 2 Preparation Time :0:00
Categories : Fatfree Sauces
Side Dish Snack Food
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Block Lowfat Tofu
Tbsp Lemon Juice — few T
1 Clove Garlic
Black Pepper — to taste

My grocery store had artichokes on sale last night, so I bought some and
made
a dip for them out of about 1/3 of a block of Mori-Nu tofu, a few Tbsp. of

lemon juice, a garlic clove, and some pepper. In the blender of course.
It
was yummy.

Cynthia Gibas
cgibas@wraightc3.life.uiuc.edu

– – – – – – – – – – – – – – – – – –

NOTES : Cal 8.1
Fat 0.2g
Carbs 0.7g
Dietary Fiber 0g
Protein 0.9g
Sodium 12mg
CFF 20.2%

Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

– – – – – – – – – – – – – – – – – –

NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400’F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

MMMMM

South of the Border Wraps

Recipe By : Quick Cooking Magazine, March/April ’98 p. 10
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Main Dishes
Quick Cooking Magazine Sandwiches/Wraps
Tomatoes Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup black beans — rinsed/drained
2 tablespoons chunky salsa
1 tablespoon chopped green onions
1 tablespoon fresh cilantro or parsley — minced
4 flour tortillas — (7 inches)
1 medium tomato — chopped
1 cup shredded Monterey jack cheese
2 to 4 Tbsp. butter or margarine

In a bowl, mash beans lightly. Add salsa, onions and cilantro. Spread over
tortillas. Sprinkle with tomato and cheese. Roll up tightly. Melt buttern a
large skillet. Add tortillas, seam side down; cook until golden on all
sides, adding additional butter if necessary. Serve immediately.
Yield: 4 servings.
Quick Cooking Magazine, March/April ’98 p. 11
Recipe by American Dairy Association and Quick Cooking kitchen staff.
MC formatting by bobbi744@acd.net ICQ#2099532

– – – – – – – – – – – – – – – – – –

Spicy Sausage Sandwiches

Recipe By : , June/July, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Pork Ham
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 jalapeno peppers
1 large fresh banana pepper
1/2 cup sweet red bell pepper — diced
1/2 cup Vidalia or sweet onion — diced
1/2 cup frozen corn — thawed
1 tablespoon fresh cilantro or parsley — chopped
Sandwich:
1 pound bulk pork sausage
6 English muffins — split and toasted
6 slices Colby/Jack cheese

Remove seeds and membranes from jalapeno and banana peppers if desired (for a
less spicy salsa). Dice peppers and place in a bowl; add remaining salsa
ingredients and mix well. Cover and refrigerate until ready to serve. Form
the sausage into six patties; cook in a skillet over medium heat until meat
is no longer pink. Place each on an English muffin half; top with 1
tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve
remaining salsa on the side. Yield: 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “These hearty sandwiches are packed with down-home flavor. They’re
terrific for breakfast, lunch or a light supper. The pretty corn and pepper
salsa is a garden-fresh topper for the browned sausage patties.” Submitted
by Eileen Sullivan, Lady Lake, Florida.

Title: Blueberry Dessert Pizza
Categories: Box cakes, Fruits, Cakes
Yield: 12 servings

1 pk White Cake Mix 1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats 1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened 1/2 ts Cinnamon
1 Egg 21 oz Blueberry Fruit Filling

Heat oven to 350~. Grease 12″ pizza pan or 13×9″ pan. In large bowl,
combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until
crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in
egg. Press in prepared pan. Bake at 350~ for 12 minutes. In same large
bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and
cinnamon, to reserve crumbs; mix well. Remove base from oven and spread pie
filling evenly over top. Sprinkle with reserved crumb mixture. Return to
oven and bake 15-20 minutes or until crumbs are light golden brown. Cool
completely. Cut in wedges or squares. Makes 12 servings.

—–

Baked Stuff Pattypan Squash

Recipe By : First Magazine (1992)
Serving Size : 4 Preparation Time :1:25
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 summer squash — pattypan
1 onion
3/4 pound chopped parsley
1 1/2 cups fresh bread crumbs
1/2 teaspoon pepper
1 tablespoon olive oil

Set oven temp to 350F. Cut squash in half, horizonally and scoop out the
seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from
the pan with a slotted spoon and set aside. Add onion to fat in pan and cook
till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2
tablespoons water. Divide mixture among squash halves. Brush tops of the
stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put
squash in pan, cover and bake 30 minutes. Uncover and bake until squash are
tender and stufing is browned, about 15 mins.

Work: 30min, total 1hr, 25min
CAL 577per serving, 39g fat
– – – – – – – – – – – – – – – – – –

NOTES : The round, flat shape make pattypan perfect for stuffing. Other names
for the disk-like summer squash are: sca;;p[ pr cu,;omg/

OLLIE FEARING’S MEAT LOAF

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef or veal
1/2 pound bulk pork sausage
1 small onion, — diced
1 carrot — diced
2 stalks celery, — diced
1/2 cup chopped green pepper
1 clove garlic, — chopped
2 tablespoons chopped parsley
3/4 cup bread crumbs
Salt and pepper
1 egg, — beaten
1 1/2 cups diced tomatoes
1 teaspoon Tabasco
1 tablespoon Worcestershire sauce
2 bacon slices

Preheat oven to 375 degrees. In a bowl combine beef, pork, onion, carrot,
celery, green pepper,
garlic, parsley and half of the bread crumbs. Season with salt and pepper. Fold
in egg, tomatoes,
Tabasco and Worcestershire. Shape meat mixture into a loaf shape in a large
cast-iron skillet. Top
with bacon strips and remaining bread crumbs. Bake for 1 1/2 hours, until
cooked through.

Yield: 6 serving

– – – – – – – – – – – – – – – – – –