SWEET AND SOUR CUCUMBER SALAD

Recipe By : GRILLIN’ CHILLIN ‘ SHOW #GR3618
Serving Size : 1 Preparation Time :0:00
Categories : Salad Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium cucumbers — cut fine julienne
2 red peppers — seeded and cut into
— thin ribbons 2 -3 "
4 Vidalia onions — sliced paper-thin
1/2 cup salt
6 ears corn kernels,lightly grilled
****** Marinade ******
2 cups sugar — (1/2 pint) whipped
3 cups cider vinegar
2 tablespoons mustard seeds
1/4 teaspoon ground cloves
1 teaspoon ancho chile powder

Combine first 4 ingredients and let stand for 3 hours. Drain and press out
juice. Add corn kernels and toss with marinade. Serve with grilled squid.

Marinade:
Combine all ingredients and toss with squid salad.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Texas Tortilla Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick butter
1/2 cup oil
1 large onion — chopped
1 fresh jalapeno — seeded chopped
4 garlic cloves — minced
2 large carrots — diced
6 ribs celery — diced
1 pound raw chicken meat — diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
3 teaspoons bottled liquid hot red pepper sauce
1/2 cup flour
1 can (14 oz.) tomatoes
4 cans (10 1/2 oz.) chicken broth
Tortilla chips
1 juice of lime

Garnish: diced avocado, grated cheddar cheese, chopped cilantro.

Heat butter and oil in large kettle and saute chopped onion, jalapeno, garlic,
carrots, celery and chicken; simmer 5 minutes. Combine with cumin, chili powd
er, salt, lemon pepper, hot pepper sauce and flour. Add tomatoes and chicken s
tock. Simmer 1 hour.

To serve, put a few tortilla chips in bottom of 6 to 8 soup bowls and add a sp
oonful of each garnish. Serves 6 to 8.

busted by sooz

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Title: BANANA COOKIE ICE CREAM
Categories: Fruit, Chocolate, Frozen
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
2.00 Bananas, ripe; peel, mashed
10.00 Chocolate sandwich cookies;
– finely chopped
1.00 qt Vanilla ice cream
0.25 c Chocolate syrup
Additional chocolate syrup
Banana slices
Maraschino cherries

Fold bananas and cookies into ice cream in large bowl. Pour into an 8″
square pan. Drizzle with chocolate syrup. Run knife through mix to make
swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top
with additional chocolate sauce, banana slices and maraschino cherries.

—–

Title: Four-colour Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 50 Snacks

MMMMM————————–FILLING——————————-
6 oz Minced pork
1 ts Light soy sauce
1 ts Dry sherry
1 ts Cornflour
2 ts Sugar
Salt and pepper
2 tb Water
1 tb Oil
6 oz Peeled cooked
-shrimps, diced
1 ts Finely grated fresh
-root ginger
1 ts Chopped spring onion
8 oz Winter melon or
-courgettes, grated
A pinch of monosodium
-glutamate

MMMMM—————————DOUGH——————————–
1 lb Plain flour
6 fl Boiling water
1/4 pt Cold water

MMMMM————————–GARNISH——————————-
2 tb Peas
2 tb Diced carrot
2 tb Minced black fungas
2 tb Sieved hard boiled
-egg yolks

Mannate the pork with the light soy sauce, sherry and cornfiour, the
sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in
the shrimps ginger, chopped spring onion, winter melon or courgettes,
seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift
the fiour and divide it in half. Mix the boiling water into ope
portion and knead well. Mix the cold water into the second portion.
Knead thorouhly. Combine both doughs and knead until smooth. Roll
into a cylinder and cut into 50 equal portions. Roll these into thin
rounds. Fold them in half, pinch the middle together, then open the
dough to form a bow=B7 Pinch opposite ends of the bow together in the
middle to make four neat pockets. Press filling into each pocket; top
with peas, carrot, black fungus and egg yolk. Steam the shiu my over
boiling water for 10 minutes. Serve at once.

MMMMM

Title: CREAMY BLENDER CHOCOLATE FROSTING
Categories: Chocolate, Cakes
Yield: 3 servings

6 Blocks (6 oz.) unsweetened
1 c Evaporated milk
Baking chocolate
1 ts Vanilla
1 1/2 c Sugar
6 tb Margarine

Cut chocolate into small pieces. Put all of the ingredients into a blender.
Cover. At low speed, blend until larger pieces are chopped. Stop motor and
stir. Blend at high speed until frosting becomes thick and creamy. This
frosting is absolutley scrumptious. Makes 3 cups frosting.

Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared
by: Scott Ward I

—–

Title: Sweet Potato Pie
Categories: Diabetic, Vegetables
Yield: 8 servings

3 tb Margarine 1/4 ts Cinnamon
1/4 c Sugar 3 lg Sweet potatoes, cooked,
mash
1/4 ts Salt 1 c Skim milk
1 Egg yolk 3 Egg whites, beaten stiff
3 tb Lemon juice 1 9-inch unbaked pie shell
1 ts Lemon peel

Use about 1 1/2 pounds sweet potatoes.

Heat oven to 350 F. Beat together margarine, sugar, and salt. Add
egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet
potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or
until knife inserted in center comes out clean. To reduce saturated
fat, use a homemade pie shell made with vegetable oil.

1/8 wedge – 263 calories, 2 starch exchanges, 2 fat 6 grams protein,
13 grams fat, 32 grams carbohydrate, 3 grams fiber 296 mg sodium, 524
mg potassium, 34 mg cholesterol

Adapted from The American Diabetes Assoc. Family Cookbook Vol. III
Shared but not tested by Elizabeth Rodier, Jan 94

MMMMM

Title: FAVORITE EGG NOG
Categories: Beverages, Eggs, Alcohol
Yield: 30 servings

24 Eggs, separated
2 c Sugar
1 qt Bourbon
2 c Brandy
1 qt Heavy cream
2 qt Milk
1 qt Vanilla ice cream
Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
thoroughly. (The liquor “cooks” the eggs.) Add cream and milk and continue
whipping. Break up the ice cream and add. Beat egg whites until stiff and
fold in. Refrigerate for at least 30 minutes before serving. Sprinkle
lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth,
so you might wish to
cut back on the Bourbon and Brandy a little. NOTE2: If you can get
it where you are, then the only ice cream to use in
this recipe is on of the following BLUE BELL CREAMERY flavors –
Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3:
Any good bourbon or sour mash will do, but Old Forester seems to add
a special something to the taste. As for the brandy, don’t waste the
VSOP, but don’t use that buck-fifty-a-liter varnish remover that you
picked up on that last trip to Tijuana, either.

—–

Title: Chocolate Fruit Balls
Categories: Candies, Chocolate, Gift
Yield: 25 servings

125 g Dried apricots, chopped
1/3 c Raisins, chopped
1/3 c Sultanas, chopped
2 ts Grated orange rind
60 g Dark chocolate, grated
180 g Dark chocolate, extra
60 g Butter

Combine apricots, raisins, sultanas, rind and grated dark chocolate
in a small bowl. Roll teaspoons of mixture into balls, refrigerate
overnight.

Break extra chocolate into pieces, place in top of a double saucepan
with butter over simmering water. Stir until smooth or microwave on
HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly
coated. Place balls on foil-covered trays; allow to set in a cool
place. Store balls in airtight container in refrigerator.

Makes about 25

MMMMM

Title: COCONUT CREAMY BON BONS
Categories: Candies
Yield: 20 servings

1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate

Mix all but chocolate together and shape into balls about the size
of a hickory nut. Refrigerate several hours or overnight. Melt
dipping chocolate in top of double boiler with hot water in the
bottom pan. This may require more than 6 oz of chocolate. Dip
balls into chocolate and turn out onto wax paper-covered cookie
sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.
Source: Newspaper, Newsletter July’89

MMMMM