Beef Kwangton

Recipe By : American Recipe Collection, The Master Chefs
Institute/Bobb1744@aol.com
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Mushrooms
Pea Pods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons peanut oil
1 slice fresh ginger root — 1/2″ thick
1 pound beef — in thin strips
4 ounces bamboo shoots — sliced
4 ounces button mushrooms — sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch — mixed with
1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and addthe beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken
broth. Cover and cook for 2 minutes. Sitr in oyster sauce, soy sauce, sesame
oil and sugar. Thicken with the cornstarch blend and serve immediately with
rice.

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NOTES : Recipe from Imperial Palace, Grant Stee, San Francisco, California,
Prop: Tommy Toy.

OLD-FASHIONED WHEAT BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BETH LANE—–
—–ONE POUND LOAF—–
3/4 cup Water
1 1/2 tablespoon Canola Oil
1 1/2 tablespoon Maple Syrup
1 2/3 cup Unbleached All-Purpose Flour
1/3 cup Whole Wheat Flour
2 tablespoon Powdered Milk
1 teaspoon Fine Sea Salt
1 1/2 teaspoon Active Dry Yeast

Put all the ingredients in the inner pan in the order listed, or in the r=
everse order if the manual for your machine specifies dry ingredients fir=
st andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quiva=
lent setting for your machine. Push Start.

Recipe from The Breadman’s Healthy Bread Book by George Burnett.

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Oriental Bar-B-Q Pork Tenderloin BBS XFVF35A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 pound Pork Tenderloin (boneless)
1 tablespoon Ground Ginger (fresh)
1 1/3 cup Soy Sauce
1 tablespoon MSG (if desired)
2/3 cup Oriental Toasted Sesame Oil
19 ounce Bottled Bar-B-Q Sauce
4 Minced garlic cloves (large)

Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is
not not clumping. Place pork into marinade and place in refrigerator for 6 to
8 hours (over- night if you prefer). Remove pork from marinade and place on
covered grill. Add wet wood to grill firepan to insure adequate supply of
smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce
and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.

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Title: RICH APPLE BUTTER
Categories: Condiments, Jams
Yield: 10 servings

4 lb Cooking apples
2 c Cider
3 c Granulated sugar
2 ts Ground cinnamon
1 ts Ground cloves
1/8 ts Ground allspice

Servings: 10

Stem and quarter apples; do not peel. Cook apples and
cider, covered, in crockpot on LOW for 10 hours. Add
sugar and spices and continue cooking for 1 hour. Pour
into hot sterilized jars. Store in a cool dry place.
Or, pour into freezer containers and freeze. Makes ten
6 oz jars.

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Title: Shrimp with Chili Sauce
Categories: Seafood, Oriental, Wok
Yield: 3 servings

1/2 lb Shrimp, shelled deveined
1 Onion, sliced thinly
3 tb Chili sauce
Salt
3 tb Oil

1. Prepare shrimp and onion.

2. Heat oil in wok to smoking point. Stir fry shrimp and onions in it
for about 2 minutes. Add salt and chili sauce. Stir everything
together and cook about 2-3 minutes longer.

NOTE: Shrimp do not require a great deal of cooking time, so do not
overcook as they will have a tendency to become “tougher” in texture.

MMMMM

PUS POCKETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Pitas
8 oz Mozzarella cheese — shredded
Ketchup

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 350 degrees. Slit open each
pita along 1/4 of its edge to make a pocket, and spoon
1/2 cup shredded cheese into each one. Place the
stuffed pitas on an ungreased cookie sheet. Bake for
15 minutes, or until the pitas turn golden brown.
Remove from the oven. With a knife, poke a hole in the
top of each pita. Carefully squeeze pitas, they’ll be
hot, until a little melted cheese oozes out of the
hole. Dab ketchup around the hole and arrange on a
platter. Now you can not only pick your pimples, but
you can eat them too!
Penny Halsey (ATBN65B).

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Title: PARSLIED NOODLES
Categories: Pasta, Diabetic
Yield: 9 servings

6 oz Medium egg noodles, uncooked
1/4 c Reduced-calorie margarine,
-melted
2 tb Chopped fresh parsley
Dash of garlic prowder
2 tb Grated Parmesan cheese

Cook noodles according to package directions,
omitting salt and fat; drain well. Pour margarine
over noodles.
Add parsley and garlic powder; toss gently to coat.
Sprinkle with cheese. Yield: 9 servings.

Nutritional information per 1/3 cup serving:
calories – 94, protein – 3 gm., fat – 3 gm.,
carbohydrates – 13 gm., cholesterol – 17 mg., sodium-
164 mg., fiber – 1 gm. Diabetic Food Exchanges:
Starch – 1, Fat – 1/2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Sourdough starter
1 c Milk
2 1/2 c Unsifted flour
3/4 ts Salt
1 tb Sugar
1 ts Double acting baking powder
1/2 ts Soda
1 x Salad oil, butter or bacon g

Mix the starter milk and 1 cup of the flour in a large
bowl. (prepare the night before for breakfast.) Cover
and keep0 at room temp. to let rise.
Turn this out onto 1 cup flour on a bread board.
Combine salt, sugar, b.p. and soda with remaining 1/2
cup of flour and sift over the top. With hand knead
lightly until the proper consistency. Roll to a 1/2
inch thick. Cut out and dip in either warm bacon
grease or a mixture of half salad oil and melted butter
Place close together in a 9 x 9 pan and set in warm
place to rise for about half hour Bake in a 375 f
oven makes about 14 biscuits.

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Title: Fiesta Dressing
Categories: Sauces, Dressings
Yield: 4 servings

1 cn Daisy Sour Cream (16 oz)
1/2 c Mayonnaise
1 tb Salsa
2 t Taco seasoning
1 Garlic clove, minced

Combine all ingredients. Garnish with a dollop of Daisy.

MMMMM

Title: WALNUT TRIANGLES
Categories: Cookies, Bars
Yield: 32 cookies

1 oz Unsweetened chocolate
1/4 c Butter or margarine2
2 Eggs
1 1/2 c C and H Powdered Sugar
— unsifted
1/4 ts Salt
1 ts Vanilla
1/4 c Milk
3/4 c All-purpose flour
1 c Walnuts, finely chopped

—————————–FROSTING (OPTIONAL—————————–
1 c C and H Powdered Sugar
— unsifted
1/4 c Soft butter or margarine
1 ts Vanilla

Melt chocolate and butter over low heat. Set aside. Beat eggs until
light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla
and milk; mix until smooth. Gradually stir in flour. Fold in chocolate
mixture and walnuts. Pour into greased and paper-lined 8-inch square pan.
Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch
squares and each square diagonally into triangles. Makes 32 cookies.

FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or
margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread
over cookies before cutting.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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