Stewed Celery in Cream

Recipe By : Yankee, 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups celery, cut in 1″ pcs.
1/2 cup stock
4 teaspoons flour
2 tablespoons butter
1/2 cup light cream
3 -4 gratings of fresh nutmeg, + to taste

Simmer celery in stock until just tender, about 12-15 min. Remove from
heat, drain, reserve stock (about 2/3 cup.) In a heavy saucepan,
melt the butter and stir in flour, using a whisk to blend well. Cook
until it bubbles. Combine the cream stock, pour into butter flour
mixture. Simmer until thickened, about 3 min. Add nutmeg. Put
celery back into the sauce warm it thru before serving.

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Popularity: 3% [?]

Chow Mein with Shrimp and Pork ***nnbb89a

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Noodles — chinese fresh wat
9 tablespoon Oil
4 ounce Shrimp; shelled, deveined
1 1/4 teaspoon Salt
1/2 teaspoon Cornstarch
1/2 pound Lean pork — shredded
1 tablespoon Sherry
2 tablespoon Soy sauce — light
1/2 teaspoon Sugar
1/2 pound Bok choy
1/4 pound Mushrooms — sliced
2 tablespoon Chicken stock
1 teaspoon Cornstarch — dissolved in
2 teaspoon Water

Drop noodles into boiling water and boil for five minutes. Rinse under cold
water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and
cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn
pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy
sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry
bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add
stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and
bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry
noodles until outside is golden brown but inside is soft. (They will form a
cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on
top of noodles. MIKE CROUCH (NNBB09A)

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Popularity: 4% [?]

Title: STEAMED PUNGENT COD WITH CABBAGE
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
1/2 tb Fresh ginger root, minced
1 ts Sesame oil
1 1/2 c Water
1 tb Crushed rock sugar
1/2 c Sweet Mixed Pickles, diced
1/4 c Pickle juice
1/2 tb Thin soy sauce
1 tb White vinegar
Cornstarch paste
2 Green onions, sliced in
Thin strips

Sauce: In saucepan, heat water crushed rock sugar until sugar melts.
Add
pickle juice, soy sauce, vinegar diced pickles. Bring to boil, stirring
constantly. Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter. Remove from heat.
Reserve in saucepan.

Preparation: Slice cod filet across the grain about 1/2″ thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot). Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish. Hold together and slice
fish cabbage in half. Using broad side of cleaver, lift fish
cabbage,
as is, onto 10″ oval serving dish. Sprinkle ginger and sesame oil on fish.

Steaming: About 15 minutes before serving time, bring water in steamer to
boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off
any water. Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions. Serve.

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Popularity: 3% [?]

Title: Bleu Cheese Spread with Figs
Categories: Appetizers
Yield: 1 recipe

6 oz Bleu cheese, crumbled
6 oz Cream cheese
1/4 c Dry white wine
1/2 ts Worcestershire sauce
1/2 ts Paprika
1/4 ts Garlic powder
3 dr Hot pepper sauce
Paprika
Parsley
California dried figs
— sliced in rounds
Crackers

In food processor or mixing bowl, blend cheeses. Blend in wine,
worcestershire sauce, paprika, garlic powder and hot pepper sauce. If
made ahead of time, refrigerate and bring to room temperature when ready
to serve. Sprinkle with paprika and garnish with parsley. Serve with fig
slices and crackers.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Title: LUSCIOUS CHICKEN SALAD
Categories: Poultry, Finalist
Yield: 6 servings

————————–CHICKEN————————–
4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
2 tb Butter
1 sm Cabbage, red, sliced into
— thin strips
3 md Carrots, julienned
2 1/2 c Apples, Granny Smith,
— unpeeled, cubed
2 c Celery, diced
1 1/2 c Walnuts, chopped
Orange, slices, peeled
Kiwi, slices, peeled

———————LUSCIOUS DRESSING———————
1/3 c Vinegar, balsamic
1/3 c Honey
1/4 c Oil, olive
2 tb Mustard, Dijon

Chicken:
========

In a saute pan, melt the butter over medium heat.

Add the chicken and cook, turning, around 10
minutes or until chicken is fork tender.

Remove the chicken; cool and cut into thin strips.

In a large bowl, mix together the chicken,
cabbage, carrots, apples, celery and walnuts.

Luscious Dressing:
==================

Place all of the ingredients in a jar with a
tight fitting lid;

Assembly:
=========

Add dressing and toss lightly.

Cover and chill for about 1 hour.

Arrange on serving plates; garnish with orange
and kiwi slices.

Cook: Anna M. Sinsigalli, Forest Hill, Maryland

Source: “Chicken Cookery” – 1994 Delmarva
Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Popularity: 3% [?]

PORK CORN STUFFING BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Campbell’s Golden Corn Soup
-(10 3/4 oz)
1 1/2 c Pepperidge Farm Corn Bread
-Stuffing
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/2 ts Paprika
4 Boneless pork chops, 3/4″
-thick
1 tb Packed brown sugar
1 t Spicy brown mustard

Prep Time: 10 minutes. Cook Time: 30 minutes

1. Combine soup, stuffing, celery, onion and paprika.
In a 9″ greased pie plate, spoon stuffing. Arrange
chops on stuffing, pressing lightly into stuffing.

2. Combine sugar and mustard. Spread mixture evenly
over chops.

3. Bake at 400′F. 30 minutes or until chops are no
longer pink. Garnish with celery leaves if desired.
Serves 4

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Popularity: 3% [?]

Beef And Vegetable Soup

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Meats Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef stew meat — cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
1/4 head cabbage
3 tablespoons margarine
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1. Melt margarine in a large heavy pot with lid. Trim meat of all fat
and cut into 1-inch cubes. Brown beef on all sides.
2. Add vegetables (except cabbage) which have all been sliced into
pieces of approximately the same size. Add 5 cups water. Cover and simmer
for 1-1/2 hours, adding more water if needed.
3. Slice cabbage and add to pot along with salt and pepper. Simmer for
20-25 minutes longer.

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Serving Ideas : Serve with a a salad and bread for a hearty meal.

Popularity: 4% [?]

700-800 grams moosemeat (leg)
3 Tbs. fresh thyme
2 Tsp. butter
salt
pepper

Sauce:
2 shallots
30 grams dried or 200 grams fresh forest mushrooms
4 Tbs. olive oil
0.4 litre red wine
0.8 litre stock
1 Tbs. parsley
1 Tbs. chives
40 grams butter

Part the meat into steaks – 180-200 grams each. Chop thyme, and
put on steaks with salt and pepper. Fry the steaks on both sides in
butter for 2-3 minutes. They should by now have a pink centre.
Let the steaks rest before serving.Sauce: Chop onions and fry in
olive oil with (coarsely chopped) mushrooms. Pour red wine over,
and let reduce until about 25% is left. Add stock and reduce until
about half is left. Whip in butter, and add salt and pepper to taste.
Chop parsley and chives, and add right before serving. Serve with
butter-steamed root vegetables. The rich red wine and mushroom
sauce should go perfectly with the moosemeat.

Popularity: 3% [?]

Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Popularity: 6% [?]