Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

Preparation: Cut tops of green onions into 2″ long
pieces. Combine sauce ingredients in small bowl stir
thoroughly. Cut steak across the grain into thin
slices, about 1/2″ deep by 2″ long. In bowl big enough
to hold meat, combine egg whites, salt water
chestnut flour. Beat with chopstick until frothy. Add
steak, use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1
slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or
paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions
ginger for about 20 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all at once,
toss with sauce until beef is hot coated. Push beef
out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.

Serves 4

—–

Popularity: 6% [?]

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

—–

Popularity: 7% [?]

New Southwestern Corn Pudding

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese — cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese — or Colby
4 eggs
2 egg whites — lightly beaten with
eggs
1 medium red onion — chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix — or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.

Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.

Yield: 6 to 8 servings

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Low-Fat Tamale Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Chicken breast — diced
2 Onions — diced
1 Large Zucchini — diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles — diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.
If you don’t cook it too hot, cover it and add a bit of
water if it starts to stick, you can do it without any oil
at all. Add the zucchini, corn, chiles, canned tomatoes and
seasonings and cook another 5-10 minutes. In a bowl, mix
the dry ingredients well. Add the wet ingredients and the
chiles and corn and mix until just blended.
Pour the filling into a casserole sprayed lightly with
PAM and top with the corn mixture. Sprinkle the cheese on
top and bake, uncovered at 350 for about 20 minutes until
it’s quite bubbly. I’s less than 10 grams of fat per
serving and if you used non-fat cheese it would be
considerably less.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Joe Cooper’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef — ground or cubed
1/4 cup Olive oil
1 quart Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tablespoons Chili powder
3 teaspoons Salt
10 Garlic cloves — chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
1/2 teaspoon Ground black pepper — fresh
1 tablespoon Sugar
3 tablespoons Paprika
1/4 teaspoon Cocoa (optional)
3 tablespoons Flour
6 tablespoons Cornmeal

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high
heat until grey, but not brown. Add water and mix well. Add bay leaves now, but
remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2
hours, stirring occasionally. Add remaining ingredients, except for flour and
cornmeal.
Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim
off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold water
to make a paste. Cook, stirring constantly to prevent sticking, until chili is
the desired comsistency.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

A GRETE PYE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shortcrust pastry
1 Egg white, beaten
Until liquid
1 lb Boned breasts of chicken
Pigeon or wild duck and/or
Saddle of hare or rabbit
(not stewing meat)
Salt and black pepper
1 lb Minced beef
2 tb Shredded suet
3 Hard-boiled egg
Yolks crumbled
1/4 ts Each ground
Cinnamon and mace
And a pinch of ground cloves
1 oz Stoned cooking dates chopped
1 oz Currants
2 oz Stoned prunes soaked
And drained
1/2 c Beef stock
1 tb Rice flour or cornflour

No Christmas feast in medieval times was complete
without a ‘grete pye’. In some recipes, it could
contain many varied meats, but quite often only two or
three different kinds were suggested; change the meats
suggested here if you wish. Use just over half the
pastry to line a 23-cm/9-inch pie plate. Brush the
inside with some of the egg white. Skin the pieces of
breast and other meat if necessary and parboil them
gently in salted water for 10-15 minutes. Drain and
leave to cool. Mix together in a bowl the minced beef,
suet, salt and pepper to taste, the egg yolks and half
the spice mixture. Add the rest of the spices to the
dried fruit in another bowl. Slice the parboiled meat.
Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2
tablespoons of the beef stock to the rice flour or
cornflour in a small saucepan and cream them together;
then add the remaining stock and stir over gentle heat
until slightly thickened. Keep aside. Cover the bottom
of the pastry case with half the mince mixture.
Arrange the sliced meat in a flat layer on top.
Scatter the chopped spiced fruit over it and cover
with the remaining mince. Pour the thickened stock
over the lot. Roll out the remaining pastry into a
round to make a lid for the pie. Brush the rim of the
case with a little more egg white and cover with the
lid. Press the edges to seal, and make escape slits
for steam. Decorate with the pastry trimmings and
glaze with egg white. Bake for 15 minutes, then reduce
the heat to 160C/325F/Gas Mark 3 and bake for 45-50
minutes longer. Serves 6 to 8. Grete pyes. Take faire
yonge beef, And suet of a fatte beste, or of Motton,
and hak all this on a borde small; and caste therto
pouder of peper and salt; and whan it is small hewen,
put hit in a bolle. And medle hem well; then make a
faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and
parboile hem clene; take wodekokkes, teles, grete
briddes, and plom hem in a boiling pot; And then
couche al this fowle in the Coffyn, And put in euerych
of hem a quantite of pouder of peper and salt. Then
take mary, harde yolkes of egges, Dates cutte in ij
peces, reisons of coraunce, prunes, hole clowes, hole
maces, Canell and saffron. But first, whan thoug hast
cowched all thi foule, ley the remenaunt of thyne
other stuffur of beef a-bought hem, as thou thenkest
goode; and then strawe on hem this: dates, mary, and
reysons, c. And then close thi Coffyn with a lydde
of the same paast, And putte hit in the oven, And late
hit bake ynough; but be ware, or thou close hit, that
there come no saffron nygh the brinkes there-of, for
then hit wol neuer close.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: French Lace Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Light corn syrup
1/2 c Shortening
2/3 c Packed brown sugar
1 c All-purpose flour*
1 c Finely chopped pecans
*do not use self-rising
-flour
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup,
shortening and brown sugar to boiling in 2-quart saucepan over medium
heat, stirring constantly; remove from heat. Gradually stir in flour and
pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie
sheet. (Keep batter warm by placing saucepan over hot water; bake only 8
or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5
minutes; remove from cookie sheet. Drizzle with melted chocolate if
desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE.

—–

Popularity: 5% [?]

Linguine with Herbed Shrimp

Recipe By : Nathalie Dupree Cooks for Family and Friends

Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried linguine or spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 pound large shrimp — peeled and deveined
1 garlic clove — chopped
1/3 cup freshly grated imported Parmesan cheese
1/4 cup finely chopped fresh oregano — thyme, basil and/=
or
parsley
salt
freshly ground black pepper

Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil. Add the shrimp and
garlic; cook until shrimp turn opaque or pink. Turn and cook the second
side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.=

Add salt and pepper to taste. Serve hot. May be made ahead and reheated
=2E

– - – - – - – - – - – - – - – - – -

Per serving: 577 Calories; 41g Fat (65% calories from fat); 47g Protein;
3g Carbohydrate; 397mg Cholesterol; 511mg Sodium

Popularity: 4% [?]

Hershey’s 50% Reduced Fat Oatmeal Chip Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Reduced Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c 60% vegetable Oil spread, softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
ts teaspoon ground Cinnamon
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
2 c HERSHEY’S Reduced Fat Semi-Sweet Baking Ch
1 c Raisins

Heat oven to 375F. In large bowl, beat spread, granulated sugar and
brown sugar with electric mixer until well mixed. Add eggs and
vanilla; beat until creamy. Stir together flour, baking soda,
cinnamon and salt; gradually add to sugar mixture, mixing well. Stir
in oats, chocolate chips and raisins. Drop by teaspoons onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. 4 dozen cookies.

Nutrition facts: Serv size: 1 cookie (26g),DV), Dietary Fiber 1g (4%
DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV),
Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on
a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55%
of which is used by the body. Therefore this recipe provides 3g of
available fat per serving vs 6g in the regular Oatmeal Butterscotch
Cookies recipe Hershey’s is a registered trademark of Hershey Foods
Corporation . Recipe may be reprinted courtesy of the Hershey
Kitchens.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]