Title: DIPPING SAUCES FOR CHINESE DUMPLINGS
Categories: Chinese, Condiments
Yield: 14 servings

3 tb Soy sauce
1 1/2 ts Minced garlic
2 1/2 tb Water

SOY DIPPING SAUCE: Combine the ingredients in a small
serving bowl. Makes about 1/4 cup
VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar
(or Worcestershire sauce) 1 tsp finely shredded fresh
ginger 2 Tablespoons water Combine the ingredients in
a small serving bowl. Makes about 1/4 cup.

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Popularity: 4% [?]

Title: Cereal Mix Snack
Categories: Snacks
Servings: 20

1/3 c Vegetable oil
1/4 c “table grind” Mrs. Dash
-or other no-salt seasoning
1/4 c Sodium-reduced soy sauce
18 c Mixed cereals pretzels
-(toasted oats,
– mini Shredded Wheat,
– Chex–any variety)
1 1/2 c Dry roasted peanuts

PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash
and soy sauce and heat just until hot. Combine the cereals and nuts in a
large bowl. Pour the hot oil over the mixture, turning with a wooden spoon
or spatula to cover evenly. Divide the mixture between 2 large deep
roasting pans and bake for 1 hour, stirring 3 or 4 times during baking.
Remove the pans from the oven, let cool and store in air-tight containers.
It will last several weeks.

Makes 20 Cups

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 4% [?]

Title: Cream of Broccoli Soup
Categories: Soup Main dish Vegetarian
Servings: 12

1 ea bunch broccoli 1 ea vegetable bouillon cube
1/2 c butter 1/8 c soy sauce
3/4 lb swiss cheese, grated 16 oz sour cream
1 lb cheddar cheese, grated 6 c water
1 c cashews, ground

Saute broccoli in butter for 10 minutes. Using blender combine all of
the ingredients together. As blender fills, transfer liquid to soup pot
and simmer for 20 to 30 minutes. Good with muffins or corn bread.

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Popularity: 5% [?]

Title: WOK CAKE
Categories: Cakes
Yield: 1 servings

1 Pkg cake mix
1 9″ cake pan

Preheat wok over medium heat. Divide package cake mix
in half and mix according to recipe. Lightly grease
and flour one 9″ cake pan. Pour cake mixture into pan.
Set the pan in the wok. Cook for the time suggested in
the recipe. DO NOT LIFT LID WHILE COOKING. Cook one
layer at a time.

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Popularity: 7% [?]

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Popularity: 6% [?]

GREEK LEMON SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Condensed chicken rice soup
(2 cans @ 10.5 oz each)
2 Soup cans water
1 Egg, well beaten
2 md Lemons

1. In a medium-sized, heat-resistant, non-metallic
bowl, combine the chicken rice soup and water. Heat,
covered, in Microwave Oven 6 to 8 minutes or until
soup is very hot. 2. Gradually, a little at a time,
add some of the hot soup mixture to the well-beaten
egg; stir until completely combined. Return the
egg-soup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until
soup thickens slightly. While the soup is heating,
slice one of the two lemons into thin circles. Squeeze
the juice from the other lemon.
4. Just before serving, add the lemon slices and juice
to the soup. Heat, uncovered, in Microwave Oven 2
minutes.

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Popularity: 4% [?]

Title: SESAME NOODLES #3
Categories: Chinese, Pasta
Yield: 8 servings

1/2 lb Chinese noodles; or
1/2 lb Linguine
2 ts Sesame oil
1/2 c Sesame paste
1/2 c Chicken broth
2 tb Sugar
1/2 ts Salt
1/2 ts Freshly ground pepper
1 ts Freshly grated ginger
1/2 ts Freshly minced garlic
2 ts Rich wine vinegar
1/2 c Fresh bean sprouts
1/4 c Finely minced cucumber
1 tb Chopped chives

Cook noodles until al dente. Rinse in cold water,
drain well, and toss with sesame oil. In another bowl,
mix sesame paste, chicken broth, sugar, salt, pepper,
ginger, garlic, and vinegar using a wire whisk. Add
noodles (once cool) and bean sprouts to above mixture
and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from
refrigerator, divide onto small plates, top with
cucumber and chives. Makes four small servings. Enjoy!
Let me know how you enjoyed it. FROM: ED BAMBERGER
(VGDK58A)

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Popularity: 4% [?]

OYSTER STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters and liquor
2 c Milk, scalded
1 T Butter
1 x Salt pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 7% [?]

New Chicken and Shrimp Gumbo,****

Recipe By : Paul Prudhomme’s Fork in the Road
Serving Size : 4 Preparation Time :0:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SEASONING MIX
2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne

2/3 pound chicken breast halves without skin — diced into
1/2″ cube
2/3 pound shrimp — peeled deveined
1/2 quart mustard greens — chopped
1/2 quart onions — chopped
1 1/3 cups green bell pepper — chopped
1 1/3 cups celery — chopped
1/2 quart okra — sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour — browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens — chopped
1 quart cooked rice

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,
stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3
minutes. Add the collard greens, the remaining mustard greens, onions, and
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

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NOTES : Verry good even though I couldn’t find okra. I also substituted
chicken sausage for the chicken.

Popularity: 6% [?]