Recipe By : Mary Ann Pilotte, San Bernardino, CA (via MC-Recipe list)
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucmbers — sliced 1/4″ thick
3/4 cup Miracle Whip® or Miracle Whip light
2 tablespoons milk (more if needed)
2 tablespoons white wine vinegar
sugar — to taste
1 1/2 tablespoons fresh dill — snipped

Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all
ingredients; chill.

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NOTES : Use herbal (dill!) vinegar if possible.

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in match
sized pieces
2 ounces Raw chicken — in small
of any shape
2 ounces Raw shelled shrimp — (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms — sliced
or reconstituted — Chinese
2 cups Chinese cabbage — shredded
2 Scallions — cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG — (or chicken bouillon
1/4 pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cor nstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you’ve added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and MSG. Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded sliced
1 Garlic clove, minced fine
3 tb Oil
Salt
1 tb Vinegar
1 tb Sugar

1. Prepare and assemble all ingredients.

2. Place oil in wok and heat to smoking point. Stir fry garlic in it,
1 minute. Add cucumber and pepper, stir fry 1 minute. Add tomatoes,
lettuce, stir fry another minute. Then add salt, winegar, and sugar.
Stir fry all ingredients for another 3 minutes, until lettuce leaves
are wilted.

NOTE: The outer leaves of a lettuce can be used for this dish,
instead of being discarded. This dish can be served in lieu of a
tossed salad.

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. white chocolate
1 oz. Kirsche’s cherry brandy
8 oz. heavy whipping cream

Preparation :
Combine chocolate and cream in a double boiler. Stir until the
chocolate melts completely. The mixture should be creamy; do not
overcook. Mix thoroughly. Put mixture in a fondue pot and keep a
low flame on to keep it warm. Serve with any type of fruit or firm
cake. Strawberries, apples, and bananas are especially good with it.

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3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

MMMMM

10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)

MMMMM———————–SALSA MEXICANA—————————-
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
— (cilantro)
1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-1/2 cups salsa.

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

3 Envelopes Unflavored Gelatin
3/4 c Cold Water
1 c Boiling Water
1/3 c Granulated Sugar
2 c (12 Ounces) Semi-Sweet
-Chocolate Mini Chips

Yield: About 6 Dozen Squares

If you kids like the fruit gelatin snacks, they’ll love these chocolate
snacks.

In a blender, sprinkle the gelatin over the cold water and let stand for 5
minutes. Add the boiling water and sugar, cover and blend on low speed
until the gelatin is completely dissolved, about 2 minutes. Continue to
blend, gradually adding small amounts of the chocolate chips until the
chips are melted and the mixture is smooth. Pour into an 8- or 9-inch
square pan. Refrigerate until firm and cut into 1-inch squares or shapes
with cookie cutters.

MMMMM

1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry,
egg and 1 tablespoon cornstarch in bowl and mix well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

Moisten 1 bean curd sheet under running water. Place
on work surface and spread with 1/4 of meat mixture.
Roll as for jelly roll; brush long edge with dissolved
cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end
in additional cornstarch to seal filling. (Can be done
3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small
skillet and cook until browned. Crush in mortar with
pestle.

Heat oil in wok or deep fryer to 375 deg. Add slices a
few at a time and fry until crisp. Drain on paper
towels. Serve hot with peppercorn salt, if desired.

—–

3 lg Green peppers
— cut in half lengthwise
1 lb Lean ground beef
2 c Cooked rice
1 ts Onion powder
1 ts Ground thyme
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Ground black pepper
1 Egg; lightly beaten
15 oz Tomato sauce; divided
2 ts Beef bouillon granules

——————————OPTIONAL GARNISH——————————
Grated Parmesan cheese

Place pepper halves in shallow 3-quart microproof baking dish. Cover and
cook on HIGH (maximum power) 4 minutes. Combine beef, rice, seasonings,
egg, and 1/2 cup tomato sauce in large mixing bowl. Mound beef mixture in
pepper halves. Cover and cook on HIGH 10 minutes, rotating once. Combine
remaining tomato sauce and bouillon granules. Pour over stuffed peppers.
Cook uncovered on HIGH 5 minutes. Let stand 5 minutes. Garnish with
Parmesan cheese, if desired.

Each serving provides:
* 325 calories
* 22.0 g. protein
* 16.7 g. fat
* 21.2 g. carbohydrate
* 994 mg. sodium
* 117 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c OLIVE OIL
1 ea STRIP LEMON PEEL
2 ea CLOVES GARLIC, SLICED
2 ts ROSEMARY FRESH CHOPPED
1/2 ts RED PEPPER FLAKES

COMBINE ALL INGREDIENTS AND MICROWAVE FOR 1 MINUTE 15
SECOND ON HIGH, COOL. REFRIGERATE OVER NIGHT. BRING TO
ROOM TEMPURATURE BEFORE SERVING.

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