CHINESE SWEET SOUR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MARY WILSON BWVB02B
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings. :
Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95
1612 PDT

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Tuna and Rice Salad Provencale

Recipe By : Bon Appetit Magazine/ October 1979 p. 33
Serving Size : 6 Preparation Time :0:00
Categories : Salads- Rice/ Grain Salads- Fish/Seafood
Salads- Ethnic Ethnic- Mediterranean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked rice
2 cups white beans, canned — rinsed and drained
2 7- 1/2 oz cans tuna — drained
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped green olives
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp salt
Freshly ground pepper — to taste
Lettuce leaves
Tomato wedges — garnish
Quartered hard-cooked eggs — garnish

Combine all ingredients except lettuce and garnish in large mixing bowl and
toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with lettuce and
mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.

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SHELLFISH STEW ALLA TARANTINA

Recipe By :MOLTO MARIO SHOW #MB5666
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds mussels, — scrubbed and debearded
1 pound large shrimp, U-15 size, — peeled and deveined
1 pound calamari, cleaned of skin, — ink sac and beak
1 pound small clams or cockles, — scrubbed and drained
12 oysters, shucked, — with liquid reserved
6 tablespoons virgin olive oil
1 medium red onion, chopped into — 1/4-inch dice
1 red bell pepper, seeded and cored, — chopped into=
1/4-i
1 yellow bell pepper, seeded and cored, — chopped=
into 1/
2 tablespoons freshly chopped thyme leaves

Cut calamari into 1/2-inch rings and check oysters for sand and bits of
shell.

In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and
thyme leaves and cook until softened but not brown, about 10 minutes. Add
wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels
and cover.

Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2
minutes until opaque. Season with salt and pepper, add oysters and oyster
liquid and simmer 2 to 3 minutes until oysters have tightened around outer
edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and
serve.

Yield: 4 servings

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Title: Corn and Cabbage Slaw
Categories: Coleslaw
Yield: 6 servings

2 c Shredded cabbage
1 1/2 c Corn
1/4 c Vegetable oil
3 tb Lemon juice
1 t Salt
2 t Dried mustard
1/2 t Sugar
1 tb Chopped chives
1/4 c Minced Italian parsley

In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)

In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.

MMMMM

Title: Sugar-Free Apple Pie
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice 5 To 7 apples
-unsweetened concentrate 1 tb Butter or margarine
2 tb Rounded all purpose flour; Nutmeg (optional)
1 ts Cinnamon 1 9″ double-crust pie shell
1/4 ts Salt -unbaked

In a small saucepan, combine the frozen apple juice, flour, cinnamon
and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them
into the apple juice mixture. Pour the mixture into the unbaked pie
shell and dot with butter. Position the top crust over the filling,
cutting slits for the steam to escape. Trim and seal the edges. Brush
the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the Heartland

From The Cookie Lady’s Files

MMMMM

Title: Chinese Roast Pork
Categories: Meats Main dish L.a. times
Servings: 4

1/4 t Salt 1/4 c Sugar
1 1/2 T Light soy sauce 1 1/2 t Oyster sauce
1/4 t Sesame oil 1/2 t MSG (optional)
1 T White or rose wine 1 ea 1″ pc gingerroot, minced
1 1/2 t Hoisin sauce 1 T Bottled Chinese bean
paste
1 ea Clove garlic, minced 2 ea Shallots, diced
1 1/4 lb Pork tenderloin 2 T Honey
2 dr Red food color

Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine,
gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl.
Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on
rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7
minutes longer. Remove pork and brush with honey mixed with food color.
Return to oven 10 minutes, or until done. Cut meat crosswise into thin
slices and serve hot or cold.

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Title: ICEBOX COOKIES
Categories: Cookies, Snacks
Yield: 12 Servings

1.00 c Butter, softened
1.00 c Brown sugar
1.00 c Sugar
2.00 Eggs
1.00 ts Almond extract
3.50 c Flour
1.00 ts Soda
2.00 ts Cinnamon
0.50 ts Salt
1.00 c Chopped pecans

In mixing bowl, cream butter and sugars until well blended. Add
eggs and almond extract and beat until light and fluffy.

Sift together the flour, soda, cinnamon and salt. Add to the
creamed
mixture and mix well. Stir in chopped pecans.

Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap
each roll individually in waxed paper and chill for several hours.
The rolls may be left refrigerated for several weeks or frozen for
several months.

When ready to bake, cut the cookies about 1/4 inch thick and bake
on a greased cookie sheet for 8 to 10 minutes in a 400 F oven.

Yields 6 to 8 dozen.

Enjoy! – Jeff Duke

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Chocolate Almond Flourless Torte

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces good imported bittersweet chocolate —
broken into pieces
1/2 cup (1 stick) unsalted butter or margarine —
at room temperature
1/2 cup granulated sugar plus more for sprinkling
5 large eggs — separated
1/3 cup finely ground almonds (done in a food
— processor)
2 tablespoons kosher for passover cognac or dark rum
whipped cream
fresh raspberries — optional

Preheat oven to 300 degrees and grease well a 9-inch springform pan and line
bottom with parchment paper.

Melt the chocolate in a double boiler over hot, not boiling water. When the
chocolate is melted, turn off the heat and leave it over the hot water to cool
slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the
mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add
the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while gradually
adding the remaining 1/4 cup sugar. Continue beating the whites until they are
stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula
until well combined. Fold in 1/4 of this chocolate mixture into the egg
whites; then gradually fold the egg whites back into the rest of the chocolate
mixture, taking care not to deflate the batter. Pour the mixture into the
prepared pan and bake for 25 to 30 minutes, or until a tester comes out
covered with a thick, moist, not wet, and crumby coating. Allow cake to cool
for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate.
Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature
or chilled with whipped cream and raspberries on the side.

Yield: 10 to 12 servings

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Title: BASIC STOCK FOR SOUPS
Categories: Chinese, Soups, Chicken
Yield: 7 servings

3 lb Stewing chicken
11 c Water
5 ea Gingerroot slices
3 ea Green onions

It comes from Simple and Delicious Chinese Cooking
Cookbook.

Place all ingredients in a large saucepan. Bring to a
boil skimming off any foam from top. Reduce heat.
Cover. Simmer for 2 to 2 1/2 hours.

Strain stock when slightly cooled; refrigerate.
Discard chicken; no flavor remains in it. Discard
gingerroot and onions.

Lift fat from top of cold stock before using. Stock
will keep in refrigerator for 3 or 4 days. Freeze if
storing for a longer period.

Makes 7 to 8 cups.

Posted by Claire Carter. Courtesy of Fred Peters.

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Karen’s Sweet Potato Pudding

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup margarine
4 eggs
2 cups sweet potatoes — grated
2 cups milk
1 cup corn syrup
1 teaspoon vanilla

1. Grate potatoes in food processor or with hand grater.
2. Blend sugar and margarine in bowl. Add well-beaten eggs; mix
thoroughly. Add potatoes, milk, corn syrup and vanilla; blend.
3. Pour into casserole. Bake in preheated 300-degree oven for 1 hour,
or until knife inserted in center comes out clean. Serve warm or cold with
whipped cream or ice cream if desired.

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Per serving: 459 Calories; 21g Fat (40% calories from fat); 5g Protein; 65g
Carbohydrate; 99mg Cholesterol; 309mg Sodium

NOTES : This recipe is from Karen Jones of Mississippi.