Title: LEMON CHICKEN #2
Categories: Chinese, Chicken
Yield: 1 servings

————————–CHICKEN————————–
4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

————————LEMON SAUCE————————
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts
in half. Remove and discard bones. Pound chicken
breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil
reaches 375 degrees F. Dip chicken breasts, one at a
time, into cornstarch-egg yolk mixture. Fry breasts
two or three at a time, in hot oil until golden, about
5 minutes. Drain breasts on absorbent paper. Keep
warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and
arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir
until blended. Cook over medium heat, stirring
constantly, until sauce boils and thickens, about 5
minutes. Pour over chicken.

—–

SOURDOUGH BUTTERMILK BISCUITS AND SCONES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar)
1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)

The night before, or three to four hours before
you intend to prepare these, combine sourdough start,
buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature. When ready to
use, add egg and oil; stir well. Combine sugar, salt,
baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to
make a dough you can still stir (2 to 3 cups should do
it).
To make Scones, dump batter out on a heavily
floured board; sprinkle flour over top and roll out.
Cut out scones. Allow scones to rise a few minutes
then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately
stiff, so you can knead dough. Knead a few minutes
then roll and cut out biscuits. Drop both sides in oil
or melted butter and place on cookie sheet. Let rise
for an hour then bake at 375 degrees for 25 minutes.

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT BAGEL BREAD FROM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

If you don’t like making bagels but want the texture of bagels with the
low-fat nutritional benefits; try this bread. It tastes like a bagel and is
especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to use 3
tsp yeast for 1 1/2 lb loaf. I believe that this is for the older
Panasonics as I do remember Linda Rehberg saying that the newer models came
out after their book was published and that the yeast amounts in her book
were not for the newer Panasonics. Upon re-reading I found I missed one
thing. I did add a few more tsps of water as the dough ball was not forming
to my liking. Let me know if you make this and how you like it.

– – – – – – – – – – – – – – – – – –

Title: Beef And Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Servings: 6

2 lb Meat; *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, Cut Up
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 T Cilantro; Fresh, Snipped
1 1/2 t Salt
15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium
2 Cloves Garlic;Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
~————————————————————————-
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until bacon
is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce
heat. Cover and simmer until beef is tender, about 1 hour.

—–

ANGEL BISCUITS (M_C-TX)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Warm water
5 c Flour
1 t Soda
3 ts Baking powder
1 t Salt
4 tb Sugar
1 c Shortening
2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients.
Cut in shortening, add buttermilk and yeast mixture.
Knead on floured board about a minute. Roll to 1/4″ –
1/2″ and cut in rounds. Bake at 400 for 10 minutes on
greased pan. Place close together. Dough can be kept
in refrigerator up to a week covered. Best to let rise
slightly.

– – – – – – – – – – – – – – – – – –

2 tbsp. butter or margarine
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 – 10 oz. cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste
Melt butter in large saucepan. Add chopped onion and celery and
sliced sausage. Cook and stir until vegetables are limp and clean
and sausage is beginning to brown. Add chicken stock and cabbage
and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed. Don’t over
cook.

Peaches Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package pudding mix vanilla — vanilla,not instant
1 egg
1/2 cup milk
3 tablespoons butter
2 cans peach slices in juice — large can

CREAM
8 ounces cream cheese
1/2 cup sugar
3 tablespoons juice from peaches

TOPPING
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350. (Bake for 30-35 min)
1.Mix all ingredients above the word CREAM. Beat 2 min. and pour into
a well oiled pie plate.
2.Drain the peaches and arrange on top of batter
3.Cream together all ingredients under CREAM. Spoon on top of fruit to
within 1 inch of edge of pie plate.
4.Mix together the TOPPING items and sprinkle on top.

– – – – – – – – – – – – – – – – – –

NOTES : I use 1 1/2 cans peaches to make it richer, but recipe calls
for only one large can.

CHICKEN SOUP WITH MONGO BEANS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
2 lb Fryer chicken — cut up in 2
– inch pieces
1 ea Thumb size ginger root or
2 ts Powdered ginger
2 lg Tomatoes — quartered
1 sm Garlic cloves — mashed
3/4 lb Mongo beans — boiled and
– peeled
2 ea Tb Patis or fish sauce
1 cn Of anchovy fish
– fillets may be used)
1 t MSG
2 ea Tb Oil
Fry chicken in oil until
-slightly brown, stirring
Constantly. Add ginger and
-garlic and stir until

garlic is browned. Add tomatoes until soft, then add 4
cups of water. Add anchovy and cook if it is used
instead of patis. Bring to boil, then simmer until
chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is
done by placing a bean between your fingers and
rubbing the skin off the beans. When this is done with
ease, remove from stove and drain. Add cold water to
beans and then rub beans between your palms until
almost all of the beans have been peeled. Keep
replacing cold water and peeling will drain with
water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add
water, if necessary, 5 minutes before it is done++add
the patis if anchovies are not available. Variation:
Bitter melons, cut in squares or leafy vegetables such
as spinach may be used. Pork may be used instead of
chicken.

– – – – – – – – – – – – – – – – – –

Date: Fri, 28 Oct 94 17:09:09 PDT
From: reggie@netcom.com (Reggie Dwork)

Basil Buttered Beans

Recipe By : , June/July 1994, pg16
Serving Size : 2 Preparation Time :0:00
Categories : Beans Vegetables
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Green Beans — fresh, cut into 2″
— pieces
2 Tbsp Chopped Onion
2 Tbsp Chopped Celery
1/4 C Water
1 Tsp Butter Buds® — or butter, melted
1 1/2 Tsp Fresh Basil — minced, or 1/2 t dry
1/4 Tsp Salt
1/8 tsp Pepper

REVISED: the original recipe called for 2 T butter or margarine melted

In a saucepan, combine beans, onion, celery and water. Cover and cook for
5 min or until beans are tender. Drain. Add the butter, basil, salt and
pepper; stir to coat. Serve immediately.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 42.6
Fat 0.2 g
Carbs 9.1 g
Dietary Fiber 4.1 g
Protein 2.2 g
Sodium 323 mg
CFF 3.5%

Title: Chilled Spinach Yogurt Soup
Categories: Home Cookin,
Yield: 4

2 tb vegetable oil
1 onion
1 potato
1 ts salt
black pepper
1 ½ to 2 cups vegetable stock
OR water
10 oz spinach
2 c low fat milk
2 to 3 teaspoons fresh dill
(chopped)
OR 1 teaspoon dried dill
nutmeg

PREPARE VEGETABLES: Wash and stem the spinach. Peel and chop
onion – 1½ cups. Peel and chop potato. Chop dill, if it is fresh.
Heat oil. Saute the onions on low heat for about 10 minutes.
Add potatoes, salt, dash of pepper, and stock (or water). Bring
to a boil, reduce heat, cover, and simmer about 10 to 15 minutes,
until potatoes are tender.
Add the spinach. When the spinach is wilted but still bright
green (2 to 3 minutes), remove the pan from the heat. Stir in
the milk and dill. Blend in a food processor or blender, in
batches, until the mixture is very smooth. Whisk in the yogurt.
Chill about four hours. The soup will thicken as it chills. If
it is too thick, whisk in some milk, stock, or water. Taste and
adjust the seasoning, if necessary.
Serve garnished with a grating of nutmeg.

MMMMM