Title: FRIED BEEF WITH WATERCRESS SALAD (BO LUC LAC)
Categories: Oriental, Meats, Main dish
Yield: 4 servings

1 lb Beef fillet (500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 tb Oil
1 ea Large onion
2 tb Vinegar
2 tb Salad oil
1 ea Watercress (as required)

Cut meat into 3/4″ cubes. Mixwith 2 cloves garlic, 1/2
tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat
stand in marinade for 1 hour. Cut onion lengthwise
into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
Rinse watercress, drain well and arrange on a platter.
Heat 2 tbsp oil over high heat. Add a pinch of sugar
and the remaining garlic. Fry until fragrant. Add meat
and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.

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Popularity: 3% [?]

Title: Kolaches – Cheese Filling
Categories: Desserts
Yield: 36 servings

1 1/2 c Creamed cottage cheese,
Small curd
1 Egg, beaten
1/2 c Sugar
1 ts Vanilla
1/8 ts Salt
3 ts Melted butter

Drain cottage cheese, press in cheese cloth to remove as much
liquid as you can.

In mixing bowl, combine cheese and remaining ingredients until
blended and creamy.

Yield: 1 1/2 to 2 cups

Enjoy! – Jeff Duke

MMMMM

Popularity: 10% [?]

Title: Linzertorte Fingers
Categories: Cookies
Yield: 20 Servings

1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds

Finely grind unblanched almonds in a food processor or
blender; place in a large bowl. Sift flour, salt,
allspice and powdered sugar into bowl. Add lemon
peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together
to form a soft dough. Knead lightly until smooth.
Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface
to fit a 13″ x 9″ baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit
pan; place on top of jam. Lightly beat egg with milk
and sugar; brush pastry with glaze and sprinkle with
sliced almonds. Bake 10 minutes; reduce temperature
to 350 F (175 C). Bake 35 minutes longer or until
golden. Cool in pan. When cold, cut in 30 pieces.

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Popularity: 7% [?]

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.

Popularity: 6% [?]

BAKING POWDER BISCUITS (ROBERTS)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-ÿÿShortening
3/4 c Buttermilk

COMBINE FLOUR, baking powder, salt and butter in a
mixer and mix until crumbly. Add the buttermilk and
mix until the dough holds together. Do not over-mix.
Turn out on a floured surface and roll the dough out
to a 3/4-inch thickness. Cut into rounds or squares.
Place fairly close together on an ungreased cookie
sheet and bake in preheated 450F oven for 12 to 15
minutes.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 19% [?]

Potato-Crusted Cauliflower Quiche

Recipe By : Jessica Grinberg
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Quiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust
2 cups potatoes — shredded
1/2 teaspoon salt
1 egg — beaten
1/4 cup onion — grated
Filling
1 cup cheddar cheese, shredded
1 medium cauliflower — in small florets
1 clove garlic — crushed
1 cup onion — chopped
1 tablespoon butter
dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup skim milk
1/2 teaspoon paprika

Place potato in colander. Sprinkle with salt and let sit 10 min. Squeeze out
excess water. Combine wiht egg and onion. Pat into w
ell-greased 9″ pie pan, building up sides with floured fingers. Bake 40-45
min.
at 400F, till browned. Spray with cooking oil spray
after 1/2 hour.

Saute onions and garlic in butter 5 min. Add herbs and cauliflower and cook 10
min., stirring occasionally. Spread half of cheese i
nto crust, then veggies, then remaining cheese. Combine eggs and milk and pour
over. Sprinkle with paprika. Bake 35-40 min. at 400
F till set.

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Popularity: 3% [?]

Title: Impossible Tuna And Cheddar Pie
Categories: Fish, Easy, Eggs
Servings: 6

2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced

Preheat oven to 400F. Grease pie plate 10×1 1/2". Cook onions and butter in
10″ skillet over low heat, stirring occaisionally, until onions are a light
brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk,
Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1
minute with hand beater. Pour into plate. Bake till knife inserted in
centre comes out clean, 25 to 30 minutes. top with tomato slices and
remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

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Popularity: 5% [?]

FRENCH ONION SOUP – COUNTRY LIVING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lg (about 1/2 lb) onion, very
-thinly sliced
1 tb Brown sugar
1 cn (10 1/2-oz) condensed beef
-broth
1 1/2 c Water
1/2 ts Ground black pepper
4 1-inch-thick slices French
-bread, toasted
1/4 c Coarsely grated reduced-fat
-Jarlsberg cheese
1 tb Chopped fresh parsley leaves

NOTE: For best results, use a sweet onion, such as
Vidalia or Texas Sweet, in this classic soup recipe.
When microwaved, these high-sugar onions cook more
quickly and are less bitter than more pungent
varieties.

1. In 2-quart microwave-safe bowl, microwave butter on
high (100 percent) 20 seconds or until melted. Stir in
onion and brown sugar. Cover with waxed paper and
microwave on medium (50 percent) 5 minutes.

2. Stir in undiluted broth and water; cover with paper
and microwave on medium 10 minutes, stirring after 5
minutes. Stir in pepper. (Soup can be made ahead up to
this point and kept refrigerated; reheat before Step
3.)

3. Place bread slices on microwave-safe plate; divide
cheese among slices. Microwave on high 20 seconds or
until cheese is just melted.

4. To serve, divide soup among 4 small soup bowls;
place one cheese-topped bread slice in each bowl and
top with parsley. Serve immediately.

Country Living/November/1994 Scanned edited by Di
Pahl

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Popularity: 5% [?]

Title: GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW ME
Categories: Chinese, Seafood, Chicken
Yield: 6 servings

15 oz Chow Mein Noodles
– (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp
– 60 to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain. Heat 2 tablespoons oil in wok or
very large frying pan. Stir-fry noodles for 3 to 5
minutes, or until crisp and light brown. Remove from
wok and set aside. Add remaining 2 tablespoons oil and
garlic. Add bean sprouts, bok choy, carrot, green
pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for several
minutes over high heat. Add shrimp, chicken and
barbecued pork. Continue stir-frying several minutes.
Add broth and cover with lid. Cook with lid on for 3
to 4 minutes. Combine Cornstarch with cold water. Stir
in oyster sauce, sugar, MSG, if used, and salt. Add
sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.

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Popularity: 3% [?]

Title: Corky’s Daily Bread
Categories: Corky, Breads, Good
Yield: 1 servings

3 c Unbleached flour
1 c Whole wheat flour
1/2 c Nonfat milk powder
1 1/4 c Warm water (85 deg for
Regular yeast, 100 deg for
Rapid rise)
1 tb Molasses
1 pk Yeast
1 ts Coarse salt or 3/4 tsp table
Salt
1/4 ts Ascorbic acid crystals (such
As Fruit Fresh or
EverFresh)
1 tb Vegetable oil
1 Egg white

Proof yeast in 1/2 c of warm water with molasses. Add
yeast mixture to 2 cups of unbleached flour along with
1/2 c more of the warm water. Mix, either by hand or
with an electric mixer, until the gluten is well
developed, about two min. Mix remaining 1/4 c water
with last four ingredients and add to first mixture
along with the whole wheat flour and dry milk. Mix
until well combined (this can also be done by hand or
with an electric mixer). Turn out on a WELL floured
board and knead, adding additional flour as necessary,
until you have a slightly sticky, satiny dough. Form
dough into a ball and place in an oiled bowl to rise
until doubled in bulk. Punch dough down and form into
a loaf and place in an oiled 5X9 bread pan. Cover
with a towel and allow to rise until doubled in bulk
(the dough will rise well above the top of the pan).
Place loaf into a preheated 425 deg. oven and bake for
10 min. Reduce oven temp to 350 deg and bake an
additional 25 min. Allow to cool before slicing.

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Popularity: 11% [?]