Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak
saffron in it. In heavy flameproof casserole over medium heat, cook
rice with soaked saffron, remaining milk, water, and spices for 25
minutes, or until rice is tender. Reduce heat to low, add sugar, cook
15 minutes longer or until mixture blends and thickens. Remove pudding
from heat and cool. Add rose water, stir well; then refrigerate ’til
well chilled. Right before serving, melt shortening over medium
skillet and sauté cashews and raisins ’til cashews are golden. Remove
pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir
in cashews and raisins. Spoon into bowls, decorate with a circle of
sliced almonds and a sprinkle of chopped pistachios in the center.

Popularity: 13% [?]

Title: Pasta Fagioli (Italian Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

1 Carrot; chopped
1 Onion; chopped
1 Rib celery; chopped
4 Strips bacon; chopped
1 Clove garlic; chopped
1 tb Olive oil
1 cn Tomatoes; chopped (28 oz.)
1 cn Chicken broth; not condensed
1 1/2 c Water
1 cn White beans; (19 oz.)
2 tb Parsley; chopped
1/2 c Ditalini pasta; cooked

In a large pot, saute carrot, onion, celery, bacon
and garlic lightly in olive oil. Add tomatoes, water
and broth. Simmer for 1/2 hour. Add parsley, beans and
pasta. Heat through.

—–

Popularity: 4% [?]

Title: Chicken Caesar Pasta
Categories: Poultry, Main dish
Yield: 2 Servings

2 Skinned and boned chicken
-breasts, thinly sliced
1 8 oz. bottle Caesar dressing
-divided
2 Green onions, thinly sliced
1 10 oz. pkge. frozen sugar
-snap peas
1 Carrot, thinly sliced
1 c Torn fresh spinach
8 oz Bow tie pasta, cooked

Saute chicken in 3 tbsp. Caesar dressing in a large
skillet 4 to 5 minutes or until almost done. Add
green onions, peas, and carrot; cook, stirring
occasionally, 4 to 5 minutes or until crisp-tender.
Add spinach; cook, stirring occasionally, 1 to 2
minutes or until wilted. Toss with pasta, and serve
with remaining Caesar dressing. Yield 2 to 3
servings. Typed by cjhartlin@msn.com Source: Southern
Living April 97.

—–

Popularity: 4% [?]

Title: TANGY SPINACH SALAD
Categories: Salads, Kooknet
Yield: 8 servings

1 1/2 lb Fresh Spinach
8 oz Fresh Bean Sprouts
8 1/2 oz Can Water Chestnuts, drained
And sliced
5 sl Bacon, fried, drained and
Crumbled
2 Hard-Cooked Eggs, sliced
2 tb Sesame Seeds, toasted

——————TANGY SPINACH DRESSING——————
2/3 c Salad Oil
1/4 c Granulated Sugar
1/3 c Catsup
1/2 c White or Red Wine Vinegar
1/3 c Green Onion, finely chopped
1 tb Worcestershire Sauce

Trim and discard tough spinach stems. Rinse leaves and
pat dry. Tear into bite-sized pieces. Layer the
sprouts, water chestnuts and spinach into your salad
bowl (in that order, so that the spinach leaves won’t
get sorry from being underneath the water chestnuts.)
On top of the spinach leaves, add the crumbled bacon
and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl.
Shake, or blend well with a wire whip.

Just before serving, pour dressing over the salad and
toss well. Sprinkle on toasted sesame seeds and toss
again.

Note: To toast sesame seeds, place in a small, heavy,
ungreased skillet over medium-high heat. Toast until
you hear the seeds begin to pop, shaking the pan to
keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by
Katherine Smith

—–

Popularity: 3% [?]

Title: Easy Margaritas
Categories: Beverages, Usenet
Yield: 3 Servings

6 oz Limeade, frozen
6 oz Vodka
6 oz Water
Ice

Blend equal parts of limeade, vodka and water in a blender. Add ice
and blend to slushiness desired. More ice makes it slushier.

NOTES:

* Vodka margaritas. Yield: Serves 3-4.

* Officially, a margarita calls for tequila instead of the vodka,
with a splash of triple sec. No one notices the absence of the
triple sec and many people prefer the taste of vodka.

: Difficulty: trivial.
: Time: 2 minutes.
: Precision: use equal measures of the ingredients.

: Patricia Boren
: The Rand Corporation, Santa Monica CA
: decvax!randvax!boren

: Copyright (C) 1986 USENET Community Trust

MMMMM

Popularity: 5% [?]

Title: Famous Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1/2 c Sugar
1 c Brown sugar
1 Egg
1/4 c Water
1 ts Vanilla
3 c Oats
1 c Flour
1/2 ts Baking soda
1 ts Salt

Melt butter. Mix liquids, then add dry ingredients.
Bake for 12-15 minutes.

—–

Popularity: 2% [?]

Homemade Homestyle Dressing Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 2 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons instant minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon monosodium glutamate — optional
1 tablespoon dried parsley flakes

Combine all ingredients in a small until evenly distributed. Put mixture i
n a foil packet or small glass jar. Label with date and ingredients. Stor
e in a cool, dry place. Use within 6 months.

Makes 1 packet, or about 2 tablespoons, of Homemeade Homestyle Dressing Mix
=2E

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Lemon Bisque
Categories: Soups, Appetizers
Yield: 6 servings

10 Servings
1 (3-oz.) pkg. lemon-flavored
-gelatin
1 1/4 c Boiling water
1/2 c Lemon juice
Grated peel of 1 lemon
1/4 c Sugar (the TIMES’ studied
-adjustment of Ms. Alden’s
1/3 Cup. Whatever.)
1 (14-oz.) can sweetened
-condensed milk, partially
-frozen
2 ts Melted margarine or butter

About 1/2 cup fine graham cracker crumbs

Dissolve the gelatin in boiling water; add the lemon juice, peel and
sugar. Chill until thickened, but still soft.

Pour the mixture into a large bowl, add the condensed milk and beat
with an electric mixer until smooth and thick.

Brush the melted margarine or butter over a 7-by-11-inch pan and coat
with soem of the graham cracker crumbs. Pour the lemon mixture into
the pan and sprinkle the top with more crumbs. Chill thoroughly
before serving.

MMMMM

Popularity: 4% [?]

Title: Sour Cream-Lemon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream,
-whipped

Sour Cream-Lemon Pie

Lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in
heavy saucepan; cook over medium heat until thick. Sir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator.

MMMMM

Popularity: 3% [?]

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

FIVE-SPICE CHICKEN BUNS
(Nn Heung Gai Bow)

MMMMM————————–FILLING——————————-
1 1/2 To 2 cups diced chicken
-breast.

MMMMM———————–MEAT MARINADE—————————-
1 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1/2 ts 5 spice powder
1/2 ts Bean sauce
1/4 c Almond slivers
1/4 c Chopped celery
1/4 c Chopped onion
1/2 c Bamboo shoots
1 Stalks green onions, chopped

MMMMM———————–SAUCE MIXTURE—————————-
2/3 c Chicken broth
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sesame oil
1 ts Sugar
1/2 ts Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: 1/2 recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
have 24 3-inch sausages. [These are very good, sweet sausages. I
can't think of anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2-inch rounds.

Place sausage in middle and fold dough over, leaving ends open.
Place seam side down on square piece of was paper. Let rise in warm
place for 1 hour or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done.

From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

Popularity: 3% [?]