Title: Sichuan Dry-Fried String Beans
Categories: Chinese, Vegetables, Ceideburg 2
Yield: 4 servings

1 tb Dried shrimp
1 tb Preserved Sichuan Preserved
-Vegetable (jar choy)
3 c Peanut oil for deep frying
1 lb String beans, snapped in
-half
1 tb Minced ginger
1 tb Finely chopped garlic
4 oz Ground pork butt
1 Green onion, minced
1 ts Sugar
pn White pepper
2 ts Dark soy sauce
2 tb Chicken stock
A swirl of sesame oil

This green-bean dish is outstanding. The green beans exude aromatic
flavors and have an interesting chewy texture. I do not fry the
beans as long as traditional recipes call for because I want them to
have some texture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop
into the consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off the
brine and salt; chop into the same texture as the shrimp. In a hot
wok add the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or
until they look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wok
over high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,
preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke
and break up the clumps of pork so that it looks crumbled. Add the
green onion, sugar, white pepper and soy sauce; toss together to
blend.

Return the reserved green beans, chicken stock and sesame oil; toss
vigorously over high heat until all liquids are reduced and absorbed,
about 2 to 3 minutes. Serve hot or at room temperature.

Serves 4 to 6.

MMMMM

Popularity: 3% [?]

Laura’s Golden Graham Drops

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces chocolate chips — melted
3/4 cup peanut butter
2 cups Golden Graham Cereal
1 cup mini marshmallows — (or a little more)

DIRECTIONS:
Melt peanut butter and chocolate chips, cool a little and dump in cereal and ma
rshmallows. Plop on waxed paper. Set in refrigerator to set.

– - – - – - – - – - – - – - – - – -

NOTES : NOTES:
++++++++++++++++++++++++++

Popularity: 5% [?]

Title: CHICKEN-APPLE SALAD
Categories: Salads, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c Chicken, cooked and diced
2 c Apples, unpared and diced
1/2 c Celery, chopped
1/4 c Raisins
1 tb Lemon juice
1/2 c Salad dressing or mayonnaise
6 Lettuce cups

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce
cups.

MMMMM

Popularity: 4% [?]

FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

– - – - – - – - – - – - – - – - – -

Popularity: 11% [?]

Pasta with Avocado Pesto

Recipe By : Vegetarian Times (July 94)
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces pasta — per VT: angel hair
avocados – 2 large or 3 small
3 cloves garlic — chopped
3 tablespoons lemon juice
2 1/2 ounces cilantro — about 1c packed
1/3 cup grated Parmesan cheese

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, and
cilantro in food processor.
Process until smooth, about 1 minute.

Drain pasta and transfer to a large serving bowl.
Pour pesto over pasta; toss well.
Sprinkle with Parmesan before serving.

Makes 8 servings.

Cal 152 / Prot 4g / Fat 8g / Carb 16g / Chol .7mg / Sod 3gmg / Fiber 3g

Note: We had this as main course (for 2) over tagliatelle.
Served rest of sauce over fusilli as side dish (for 4).

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: FRUITED RICE MIX
Categories: Condiment, Gifts, Fruits, Grains, Mixes
Yield: 1 servings

-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields
about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited
rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly.
Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30
minutes or until water is absorbed.

Yield: about 3 1/2 c. of cooked rice.

—–

Popularity: 5% [?]

BUTTERMILK BREAD IN A PRESSURE COOKER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 t Baking powder
1 c Buttermilk (I don’t have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.

Combine egg and sugar. Sift flour, soda and baking
powder. Add buttermilk anternately with sifted dry
ingredients. Mix well. Add nuts and stuff. Turn into
buttered bowl and cover with wax paper. Place bowl in
cooker on rack with water. Place cover on cooker.
Steam without pressure weight for 15 minutes, then
cook at cook position for 25 minutes, allow to cool
naturally.

Works, and makes quite tasty bread. I’ve also got a
really good receipe for making brown bread and boston
brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish
off a whole loaf at one sitting, especially if the
butter was still firm.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

A Bevy Of Bagels

Recipe By :=20
Serving Size : 12 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Warm Water
1/2 C Gluten Flour
1 Tsp Sugar
4 1/2 C All-Purpose Flour — or as needed
1 Pkg Dry yeast
1 Tbsp Salt
—–WATER BATH—–
4 Qt Water
2 tbsp Salt
4 tbsp Sugar

In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Sti=
r let stand til foamy, abt. 10 min. In lge. bowl of elec. mixer, combi=
ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. =
warm water. Add yeast mixture and beat for 5 min. on med. low speed. Co=
ver dough and let it rise until it collapses, abt. 2 hrs.

Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou=
r on a working surface and turn dough out onto it. Knead until smooth an=
d shiny.

Place dough in an ungreased bowl and let rise, covered, until doubled in=
bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut int=
o 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.

Removing one pc. at a time from under towell, begin making the bagel sha=
pes. Roll each pc. into a “snake” abt. 8″ long. Moisten and over lap ed=
ges; pinch firmly together. The bagel should be a uniform ring with a ce=
nter hole no smaller that 1 1/2“. As each bagel is finished, place it on=
a dry towel. When all are formed and on the towel, place another dry to=
wel, then a damp one, over them and let rise for abt. 30 min, or until ”h=
alf-proofed", but not doubled.

While bagels are rising, preheat oven to 425 F. Make the water bath by =
combining water, sugar and salt in lge. pot and bring to simmer. When ba=
gels are ready, drop abt. 3 at a time into the simmering water. Keeping =
the water at a bare simmer, cook bagels for 1 min. on each side. Remove =
with slotted spoon.

Place on baking sheet lined (not greased) with bakers’ parchment. All s=
hould fit on pan–expect close fit. Bake in center of oven for 10 min.; =
the bagels should be set but not browned. Turn over and return to ovven =
for 5 min more, or until bagels are browned. Cool on rack. Store in pla=
stic bag in ‘fridge up to 2 days. If longer, freeze.

Guaranteed better than store-bought–Watch out Murray Lender!!

– - – - – - – - – - – - – - – - – -=20

Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 0

Popularity: 2% [?]

Title: Dorothy’s Easy Do Butter Cookies
Categories: Cookies, Holiday
Yield: 4 servings

2 1/3 c All purpose flour
1 c Powdered sugar
1 c Soft butter
1 l Egg
1 1/2 ts Vanilla
1/2 ts Salt

In large mixing bowl, cream together butter and powdered sugar. Add
remaining ingredients, mix at low speed until dough is formed.Cover
bowl and chill for several hours.When ready to make cookies, you may
tint dough with food coloring if desired.
To make cookies: you may shape into 1 in.balls and roll in colored
sugar. You may flatten balls and decorate. You can roll out dough and
cut with cookie cutters. Or as I do, load dough into cookie press and
extrude into various shapes. Decorate cookies as desired. Bake on
ungreased cookie sheet at 375 degrees for 10-12 minutes.Cookies will
be soft and harden as they cool.

—–

Popularity: 4% [?]