Title: Apple Roast Hadrosaur
Categories: critters, crockpot, dinos, extinct, weird
Yield: 4 servings

3 lb hadrosaur meat (Maiasaurus)*
1 tb cooking oil
1 carrot; small chunks
2 celery; chopped
3 tb quick-cooking tapioca
1/4 c white wine
1 ts beef bouillon granules
1/4 ts salt
1/4 ts ground cinnamon
6 oz frzn apple juice
-concentrate; thawed, undiluted

If Maiasaurus meat is not available, lean pork will do.

Trim any fat from hadrosaur meat. Cut in half, if necessary, to fit into
crockpot. Put carrots and celery into bottom of crockpot. Sprinkle in
tapioca and add apple juice concentrate combined with other ingredients.
Cover, cook on Low for 10-12 hours or on high for 5 to 6 hours.

Contributor: Roy Olsen (roy@indy.net) (http;//www.indy.net/~roy/)
—–

Popularity: 4% [?]

Posted to the mm-recipes mailing list
by Simps

Laniev@aol.com wrote:

Cream of Corn Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Corn
2 cups Milk — scalded
3 tablespoons Melted butter or butter — substitute
1 cup Boiling water
3 tablespoons Flour
1/2 tablespoon Minced onion
1 tablespoon Chopped celery leaves
Salt and pepper

Brown onion and celery leaves in butter. Add flour. Mix until smooth.
Add milk slowly, stirring constantly. Add water. Cook over hot water
until thick and smooth. Add corn. Season to taste. Heat thoroughly. If
desired, celery salt to taste may be substituted for chopped celery
leaves. 6 servings.

The Household Searchlight

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Popularity: 3% [?]

Title: Apple strips
Categories: Desserts, Cakes, Fruits
Yield: 30 servings

3/4 c Unsalted Butter or margarine
1/4 c Sugar
1/2 ts Grated Lemon Rind
1 ds Confectioners Sugar (opt)
2 c Flour
3 tb Sour Cream
Egg yolk for wash

MMMMM————————–FILLING——————————-
4 x Med Apples, peeled *
1/2 c Sugar
1 tb Raisins

* 4-5 medium Macintosh apples, peeled and thinly sliced
Work butter into flour with a fork and add sugar, sour cream, and
lemon rind, kneading to form a dough. Form into a roll, wrap in waxed
paper, and let rest for 1/2 hour.
Cut roll in half. Roll out 1 part to fit a 9"x9″ pan. Line with apple
slices and sprinkle with raisins and sugar. Roll out remaining dough
and cut into strips to form a lattice pattern on top of the apples.
Brush with egg yolk, to which a little cold water has been added.
Bake at 325 deg F. for about 20 minutes, until golden brown. Dust
with confectioners’ sugar while still warm, if desired, and cut into
1″ x 2″ strips. Makes about 30. Serve warm or cold.

MMMMM

Popularity: 4% [?]

Title: Marinated String Beans (WW 1970)
Categories: W watchers
Yield: 1 Bowl

16 oz French cut string beans
8 oz Can cut mushrooms
3 tb Dehydrated onion
1 md Cucumber, diced
1 sm Jar pimentos, sliced
1/2 sm Cauliflower in small pieces

MMMMM————————–MARINADE——————————-
1/4 c Champagne Vinegar
1/4 c Water
ts MSG (optional)
pn Pepper to taste
1/4 ts Garlic powder
1/4 ts Seasoned salt
3 dr Liquid artificial sweetener

Place vegetables in non metal container.

Make marinade – pour over vegetables – refrigerate over night.

WW Handout 1970 == Courtesy of Dale Gail Shipp, Columbia Md. ==

From: Linda Magee

MMMMM

Popularity: 4% [?]

HOME STYLE CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 ea Chicken, legs with thigh
— attached ( 1 to 1 1/4
— pounds)
1/4 ts Salt
1/4 ts Pepper, white, ground
1 tb Wine, rice, OR
1 tb Sherry, dry
1 tb Egg, beaten + 1 ts
1 tb Cornstarch
1 tb Oil, peanut OR
1 tb Oil, vegetable
—–SAUCE—–
1/3 c Stock, chicken **
1 t Cornstarch
1 t Wine, rice, OR
1 t Sherry, dry
1 t Soy sauce
1/2 ts Vinegar, Chinese, rice
1/2 ts Sugar
—–FINISHING MIXTURE—–
4 ts Vinegar, Chinese, rice
1 tb Wine, Chinese, rice OR
1 tb Sherry, dry
2 ts Oil, sesame
—–SPINACH—–
2 tb Oil, peanut OR
2 tb Oil, vegetable
3 c Spinach, leaves, large
— stems removed
1/4 c Stock, chicken
1/4 ts Garlic, finely chopped
1/4 ts Salt
2 1/2 c Oil, peanut OR
2 1/2 c Oil, vegetable
2 ea Garlic, cloves, thinly
— sliced
2 tb Scallion, sliced
1/2 ts Ginger, finely chopped

** See recipe for Chicken Stock.

For Chicken:
ÿÿÿÿ

Hold each chicken portion by the end of a leg and use a kitchen
towel to grab the skin at the thigh end. Pull off the skin and
discard. With a sharp boning or paring knife, slit the meat on the
legs and thighs, cutting parallel to the bone. Scrape the meat away
from the bone. Cut through the joint between the leg and the thigh.
Scrape away all of the remaining meat and cut or pull out the bones.
Place each boned piece of chicken, skinned side down, on a work
surface and break up tendons by scoring the meat with a cleaver. Cut
the meat into 1 1/2-inch pieces and transfer them to a small bowl.

Sprinkle the chicken with salt, pepper and rice wine. Stir in
the beaten egg, sprinkle with cornstarch and toss to combine. Drizzle
with oil, toss, cover and refrigerate for at least 1 hour.

For Sauce:
ÿÿÿ
In a small bowl, stir together a little of the stock and the
cornstarch. Add remaining sauce ingredients and set aside.

For Finishing Sauce:
ÿÿÿÿÿÿÿ

Blend together ingredients in a small bowl and set aside.

For Spinach:
ÿÿÿÿ

In a wok, or a large skillet, heat the oil until nearly smoking.
Add spinach, stock, garlic and salt and stir-fry until just wilted, 1
to 1 1/2 minutes. Arrange in a large ring on a warm serving plate.

To Assemble:
ÿÿÿÿ

In a second wok, or skillet, heat oil to 360 F (a piece of garlic
will sizzle steadily when placed in oil). Add chicken pieces,
separating them with skimmer,and fry, turning once or twice, until
lightly golden, 2 to 3 minutes. Remove and drain on paper towels.
Raise heat of oil to 400 F and return the chicken to the wok. Fry
until golden brown, about 1 minute, then remove and drain. Pour off
al but 1 tablespoon of oil. Add garlic, scallions, and ginger an cook
for about 30 seconds. Add sauce, then chicken and toss to coat. Add
finishing mixture, tossing to combine. Arrange chicken on spinach and
serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New York
Co-Owner: Ed Schonfeld
Co-Owner: David Keh

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Popularity: 4% [?]

Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Popularity: 3% [?]

JUICE POACHED PEARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup red grape juice
1/2 cup water
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 firm ripe pears

Bring grape juice, water, sugar, cinnamon, and allspice to a boil in
saucepan and stir until sugar
dissolves. Add pears and cook, covered, turning fruit often, just until
barely tender. Remove with
slotted spoon to dessert dishes. Reduce syrup and pour over pears. Let cool
to room
temperature and serve.

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Popularity: 3% [?]