OLD-FASHIONED EGG FU YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Eggs — slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots — trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves — finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts — tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork — diced
1 tb Chopped Coriander leaves
-ÿÿGreen onions
—–EGG FU YUNG SAUCE—–
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 t Cornstarch — mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.

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Title: FINNISH SUMMER SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 c Water
6 x Small thin skinned potatoes*
1 ts Salt
1/8 ts White pepper
2 tb Butter or margarine
6 x Small boiling onions **
12 x Young fresh baby carrots ***
1/2 lb Young fresh green beens ****
2 c Fresh sshelled tiny peas
2 c Half and half (light cream)
3 tb All purpose flour

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch
lengths *** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5
minutes. Add salt, pepper, butter, onions, carrots,
and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are
crisp-tender. In a small bowl, stir together half and
half and flour until smooth; stir into simmering
vegetables. Cook, stirring until soup slightly
thickened (about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates,
49 milligrams cholesterol, 292 calories
May be served with open faced sandwiches of cream
cheese on rye, decorated with sliced vegetables.

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Title: Orange Biscuits #2
Categories: Cookies
Yield: 1 servings

4 oz Butter
Grated rind of 1/2 orange
2 oz Caster sugar
1 oz Bird’s custard powder
3 oz Plain flour

Cream together the butter, sugar and orange rind until light and fluffy.
Gradually blend in the custard powder and flour. Form into 24 small balls
and place, well apart, on greased baking sheets. Flatten with a fork and
bake at 350 degrees F Leave to cool on a wire rack.

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Chicken Pasta Primavera

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Pasta
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb boneless skinless chicken breast halves — cut in
1″ strips
1 c broccoli florets
1/2 c carrots — cut in 1/4″ strips
1 garlic clove — finely chopped
1 1/2 c fettucine — cooked
2 tbsps grated Parmesan cheese
2 tbsps ranch salad dressing
2 tbsps half and half
1/8 tsp dried basil

Place chicken, broccoli, carrot and garlic in 1-quart microwaveable casse
role. Cover tightly and microwave on high for 5-6 minutes, stirring afte
r 3 minutes, until vegetables are tender and chicken is no longer pink in
center.

Add remaining ingredients; toss. Microwave on high 1-1/2 minutes or unti
l hot.

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Per serving: 284 Calories; 13g Fat (42% calories from fat); 32g Protein;
9g Carbohydrate; 78mg Cholesterol; 366mg Sodium

LEEK POTATO SOUP W/STILITON, PORT, SAGE L

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
2 Leek,white part,chop
1 Onion,chop
1 Garlic clove,mince
3 c Chicken stock
1 1/2 lb Potato,boiling,peel,dice
1 1/2 c Heavy cream
1 t Sage,dried
1/2 ts Salt
White pepper
1/4 c Tawny port
2 tb Sage,mince
1/4 lb Stilton

Melt butter over low heat, add leek, onion garlic
cook, covered w/buttered wax paper lid, stir
occasionally 15-20min, til onion softens. Add stock
potato, simmer, covered 15min, til potato is tender,
puree in blender/processor. Return puree to pan, stir
in cream, dried sage, salt white pepper to taste
reheat over low heat. put in bowls top w/port, fresh
sage Stilton. Source: Gourmet, Feb’87,pp108

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Title: Armenian Eggplant Dip
Categories: Armenian, Dips, Vegetables, Vegetarian
Yield: 1 batch

1 md Egg plant
1/4 c Chopped red onion
1/2 c Milk
1 tb Olive oil
2 tb Lemon juice
1 tb Butter
1 tb Flour
Salt and pepper to taste
Freshly grated nutmeg
— to taste
3 oz Parmesan cheese

Preheat oven to 400 F.

Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop out the pulp and place in a small saucepan. Add lemon juice and
cook over medium heat until the water has evaporated – about 5
minutes.

Saute the onion in butter. Blend enough of the flour in to make a
thick roux, then add milk slowly to form a thick sauce. Beat lightly
into the eggplant. Season with salt, pepper and nutmeg. Add the
Parmesan cheese and a few drops of warm milk if dip is too thick.

Store overnight in the refrigerator but bring to room temperature
before serving with crackers, bagel chips, or strips of crisped pita.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: MUESLI HONEY COOKIES
Categories: Cookies
Yield: 16 servings

2 T Honey
1/4 c Unsalted butter
4 oz Semisweet chocolate; chopped
8 oz Muesli

Grease a shallow 11″ x 7″ baking pan with butter; line bottom with
parchment or waxed paper. Place honey, butter and chocolate together in a
large bowl placed over a pan of gently simmering water. Stir until butter
melts; remove from heat. Stir all but 1/4 cup of muesli into honey
mixture. Spread in prepared pan, smoothing top with the back of a spoon.
Sprinkle remaining muesli evenly on top, pressing gently into surface of
mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli
mixture from pan; remove paper. Cut into 8 squares. Cut each square in
half to make 2 triangles. Arrange neatly on a serving dish or store in an
airtight container in a cool place for 2 to 3 days. Source: “The Book of
Cookies” by Pat Alburey, HP Books.

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Title: Brown Bread #2
Categories: Bread Osg1966
Servings: 1

1 c Brown sugar
2 c Whole wheat flour
2 tb Lard; or butter
1 ts Baking soda
1 ts Baking powder
2 ea Eggs
1 pt Sour milk

Mix all together and bake in moderate over.

Note: Moderate oven is 350 – 400 F. No time is given, assume 45 – 60
minutes.

Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
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Title: CHINESE CHICKEN NOODLE SALAD
Categories: Salads, Chicken
Yield: 8 servings

1 lb Spaghetti, broken into 2 to
-3 inch pieces
2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes
1 bn Green onions with tops,
-sliced
1 md Cucumber, unpeeled, cut into
-thin strips
4 oz Sliced water chestnuts (1/2
-of an 8-ounce can)
1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips
DRESSING:
2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt

Cook the spaghetti in a large pot of boiling water
according to the package directions. Pour into a
colander, drain and rinse under cold running water,
separating the strands while rinsing. Drain well,
place in a large bowl and toss with 2 tablespoons of
sesame oil. Stir in the remaining ingredients.

To make the dressing, whisk all of the dressing
ingredients in a small bowl. Pour over the pasta
salad and toss well. Cover and refrigerate for
several hours to blend the flavors. Bring to room
temperature before serving.

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ENCHILADAS VERDES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breast
2 c Tomato, canned — mashed
1/2 c Onion — chopped
1 t Salt
1 t Garlic powder
Salsa verde
Tortillas, corn
Oil
Sour cream
—–SALSA VERDE—–
4 lb Tomatillos, peeled
1/2 c Onion — finely chopped
1/4 c Oil
1 t Salt
1 t Garlic — chopped

Calories per serving: 184 Fat grams per serving: 5
Approx. Cook Time: 0:45 In large pot, boil chicken in
water to cover until tender; reserve 2 cups broth.
Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth; boil 10
minutes or until reduced enough for enchilada filling.
Strain. Heat a bit of oil in a small skillet; press
each tortillas into the hot oil a few seconds to
soften them and make them more pliable to roll. Stuff
with chicken filling. Roll filled tortillas and place
in baking dish. Cover with salsa verde. Bake at 375
degrees until thoroughly heated, about 25 minutes.
Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water
until tender; blend in food processor. In skillet,
saute onions in oil. Add pureed tomatillos, salt and
garlic.

— El Jarro de Arturo
per Clarence Fontish

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