Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
Yield: 1 servings

1/2 lb Ground pork
1/2 sm Head Chinese (napa) cabbage,
Cored and chopped
1 Green onion, coarsely
Chopped
2 Thumb-size slices fresh
-ginger
2 Water chestnuts, chopped
1 ts Salt
1/2 ts Granulated sugar
Pinch white pepper
1 ts Oriental sesame oil
5 tb Vegetable oil, divided
1 c Water

Combine pork, cabbage, green onion, ginger, water
chestnuts, salt, sugar, white pepper and sesame oil,
and refrigerate until read to use.

Fill pot stickers by spooning 1 level tablespoon of
filling into center of each pancake. Fold dough over
to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the
point of a dinner knife.

To pan-fry, heat cast-iron or wok or other
heavy-bottom skillet over moderate heat. Add 3
tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in
skillet and agitate (shake) for 30 seconds. (You may
need to do this in two batches.)

Pour in 1 cup water, cover, and gently boil over
moderate heat for 7 to 8 minutes. When oil and water
start to sizzle, add remaining 2 tablespoons oil, if
needed. Tip skillet to distribute oil evenly; watch
carefully (uncovered) to prevent sticking. When
bottoms are brown, remove from heat and carefully lift
out pot stickers with spatula.

To serve, turn pot stickers over (dark side up) and
arrange on serving platter. Serve with dipping sauce.

TIPS: When cutting into these in recipe testing, we
discovered the pork filling appeared pink in some,
even though the meat was done.

You can freeze uncooked pot stickers for later use but
remember to squeeze out the water from cabbage during
preparation (in a colander or cheesecloth). Freeze
pot stickers separately on cookie sheets until firm,
then put them in plastic bags.

When rolling out the pancakes, leave the centers
slightly thicker that the edges. A thicker center
will hold up better during the browning.

If you prefer, steam pot stickers for about 12 minutes
over boiling water instead of pan-frying.

PER POT STICKER: 57 calories (20% from protein, 60
percent from carbohydrate, 20 percent from fat), 3
grams protein, 6 milligrams cholesterol, 95 grams
sodium. Exchanges 1/2 bread.

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China” – presented in the Oregonian’s FOODday, July
1992.

Shared by Cate vanicek

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Popularity: 5% [?]

PORK AND CABBAGE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Popularity: 5% [?]

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

Popularity: 13% [?]

Key Lime Pie

Recipe By : Mrs. Jack Thompson in “The Gulf Gourmet”
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — prepared and baked
12 ounces sweetened condensed milk
1/2 cup KEY lime juice — (no substitutes!!!)
4 eggs — separated

Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top
with stiffly beaten egg whites for meringue. Brown quickly and lightly.
Refrigerate. Serves 6-8.

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NOTES : Key limes are as different from “regular” limes as peaches are from
pears. The very definition of a “key lime pie” is a pie made with juice
from key limes. A pie made with any other kind of lime juice may be tasty,
but it is NOT a key lime pie!!

Beware: Some unscrupulous vendors are marketing things like “Key West Lime
Juice” (Trader Joe’s here in California is one of the guilty). This means
absolutely nothing; the juice in the bottle is NOT key lime juice; they are
just trying to fool you with the name. Read the ingredients list — if it
doesn’t say key lime juice then it isn’t key lime juice.

Curtis

Popularity: 14% [?]

Title: White Bean Relish
Categories: Relishes, Beans, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 oz Andouille sausage; diced
1/4 c Green onions; chopped
1/4 c Celery; chopped
2 tb Shallots; minced
2 ts Garlic; minced
1 c Cooked white navy beans
2 tb Italian plum tomatoes;
-peeled, seeded and chopped
1 ts Essence
Salt and pepper

In a saute pan, heat the olive oil. When the pan is
smoking hot, render the sausage for 1 minute. Add the
onions, celery, red peppers, shallots and garlic for 1
minute. Season with Essence. Stir in the beans and
tomatoes. Saute 1 minute and season with salt and
pepper. Remove from the heat. Spoon the sauce onto
the platter. Mound the relish in the cneter of the
sauce. Place prawns around the relish. Granish with
fried spinach, cheese and peppers.

Source: Essence of Emeril, #EE2333, TVFN
Formatted by Lisa Crawford, 5/27/96

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Popularity: 11% [?]

Title: BUTTERSCOTCH ALMOND CHEESECAKE
Categories: Desserts, Cheesecakes, Cakes, Nuts
Yield: 12 servings

———————————–CRUST———————————–
1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds; toasted
1/4 ts Salt
7 T Unsalted butter; chilled and
Cut into pieces
1 Egg yolk
1/4 ts Almond extract

———————————-FILLING———————————-
4 8oz packages cream cheese;
At room temperature
1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla extract
4 lg Eggs
2 c Sour cream

—————————-BUTTERSCOTCH TOPPING—————————-
2 c Sugar
2/3 c Plus 1 T scotch whisky
2/3 c Whipping cream
1/4 c Unsalted butter
3/4 c Toasted almonds; very
Coarsely chopped
Sweetened whipped cream

Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan
with 3-inch high sides, with foil. Butter and flour foil. Blend first 4
ingredients in processor until nuts are finely chopped. Add butter, yolk
and extract and blend until mixture begins to gather together. Press onto
bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
Gently turn out crust onto rack, peel off foil and cool. Place crust back
into pan and reattach pan sides. Maintain oven temperature.

Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch
and vanilla in a large bowl until well blended. Add eggs, one at a time,
beating just until combined. Pour into crust-lined pan. Bake cheesecake
until set at edges, but centre 3-inch area still moves slightly when pan is
shaken, about 50 minutes. Place on rack and cool 10 minutes.

Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over
cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around top edge of pan to loosen cake.
Chill overnight. (Can be made 2 days ahead)

Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium
heat until sugar dissolves. Increase heat and boil without stirring until
syrup turns golden, occasionally brushing down sides of pan with pastry
brush dipped in water and swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1
tablespoon Scotch. Let stand until cool, but still pourable, about 2
hours. Mix in 1/2 cup almonds

Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.
Refrigerate up to 1 hour.

Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon
cream into pastry bag fitted with star tip. Pipe cream over top edge of
cake.
Bon Appetit Magazine May 1993

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Popularity: 13% [?]

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Popularity: 14% [?]

ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheese/Eggs Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Monterey Jack Cheese
1/2 pound Sharp cheddar cheese
1/2 pound Hot pork sausage*
1 1/2 cups Bisquick mix
1 Egg
1 package Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using bottled or canned

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Try to keep both halves near each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of
elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.

Posted by Sandra Stone

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Popularity: 6% [?]

All-South Barbecue Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper — freshly
Cracked
1 tablespoon Cayenne pepper
4 tablespoons Paprika

All you do is throw them together and mix them well.

Recipe By : The Thrill of the Grill by Chris Schlesinger From: Ladies
Home Journal- August 1991

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Popularity: 11% [?]

Howard Johnson Spicy Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup French’s prepared mustard
1/4 cup Honey

Makes 3/4 c. Refg. pg. 61

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Popularity: 10% [?]