SESAME BEEF *** (NNBB09A)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef — julienne
1 tablespoon Soy sauce
1 Egg white
1 tablespoon Cornstarch
2 cup Oil — for deep frying
Sauce:
2 tablespoon Sesame seed paste — – or
2 tablespoon Peanut butter — diluted in
2 tablespoon Water
1/2 teaspoon Salt
2 teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Red wine vinegar
2 tablespoon Sesame seed oil
1 teaspoon Pepper oil — -*check recipe

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in
wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to
temperature again and deep fry 1 minute more. Drain and remove to platter mix
ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts
or whatever when I’m feeling creative. FROM: MIKE CROUCH (NNBB09A)

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Popularity: 3% [?]

Title: Butter Crunch Cookies
Categories: Cookies
Yield: 1 servings

1 c All-purpose flour
1/4 ts Baking powder
1/2 ts Baking soda
Cream together in order
Given:
2/3 c Soft butter
1 c Brown sugar
1 Egg
1 ts Vanilla
Fold together the above two
Mixtures then add:
3/4 c Oatmeal
1 c Flaked coconut
1 c Corn flakes

Recipe by: Found on the net
rop in small balls on ungreased cookie sheet. They spread as they bake.
Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book
“Treasured Mennonite Recipes” by the Mennonite Community Relief Sales

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Per serving (excluding unknown items): 2274 Calories; 108g Fat (42%
calories from fat); 31g Protein; 301g Carbohydrate; 447mg Cholesterol;
2738 mg Sodium

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Popularity: 5% [?]

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM

Popularity: 17% [?]

THAI CHICKEN AND NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Chicken
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chicken breast fillets
2 Cloves garlic, crushed
3 ts Ground cumin
1/2 ts Tumeric
6 c Water
2 ts Chicken stock powder
1 tb Sugar
1/2 ts Shrimp paste
3 ts Sambal oelek
1 Piece dried galangal
1 3/4 oz Rice vermicelli
1 c Bean sprouts
3 Lettuce leaves, shredded
2 tb Chopped fresh coriander

* Soup can be prepared a day ahead.

* Storage: Covered, in Fridge.

* Not suitable for freezing.

* Microwave: Suitable.

Method : Cut chicken into 2 cm slices. Combine garlic,
cumin and tumeric in pan, stir over heat for about 1
minute or until fragrant. Add chicken, water, stock
powder, sugar, paste, sambal oelek and galangal to
pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan,
simmer for 10 minutes. Just before serving, stir in
bean sprouts, lettuce and coriander.

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Popularity: 2% [?]

Title: Impossible Buttermilk Pie
Categories: Pies
Servings: 6

1 1/2 c Sugar
1 c Buttermilk
1/2 c Bisquick
1/3 c Melted butter
1 ts Vanilla
3 x Eggs

Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30
seconds in the blender on high, or 1 minute with hand beater. Pour into pie
plate. Bake until knife inserted in center comes out clean, about 30
minutes. Cool 5 minutes. Serve with fresh fruit, if desired. —

Susan Brumer, L-Cuisine

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Popularity: 10% [?]

CANDIAN SOUFFLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
3 tb Parmesan cheese,
-grated
6 Separated eggs
8 oz Room temp cream cheese
1 c Grated cheddar cheese
1/2 c Sour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, cut in
-bite-sized pieces

Butter bottom and sides of individual souffle dishes
and sprinkle with parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat
in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture;
fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is
done when a knife inserted in center comes out clean.

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Popularity: 5% [?]

CREAM CHEESE COFFEE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese, softened
1/3 c Sugar
1 t Almond extract
2 c Bisquick baking mix
1/3 c Milk
1/4 c Sugar
2 ts Butter or margarine, softene
-
1/4 c Fruit preserves (any flavor)
1/4 c Sliced almonds

Grease a round pan, 9 x 1 1/2". Mix cream cheese, 1/3
cup sugar and the almond extract; reserve. Mix the
baking mix, 1/4 cup sugar and the butter or margarine
until dough forms. pat in the bottom and 1″ up the
sides of the pan. Spread cream cheese mixture over the
dough. Carefully, spread preserves over the cream
cheese mixture; sprinkle with almonds. Bake in a
preheated 350 degree oven until golden brown and the
cream cheese is set, 40 to 45 minutes. Cool 20
minutes; carefully, remove from the pan. Refrigerate
any remaining coffee cake.

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Popularity: 9% [?]

1 large eggplant
3 baking potatos (baked)
1 cup tomato sauce
1/2 cup flour (use whole wheat)
1-2 tablespoon lite soysauce
2-3 teaspoon nutmeg (grated or ground)
1 liter (1 container) lite soymilk (vanilla flavoured is best)
1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu)

Cut the eggplant into 1/4″ disks and lay the disks on an absorbent cloth
or paper towel. Sprinkle with salt and allow the eggplant to “perspire”
for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly
in cold water using a colander.

Prepare the casserole by covering the bottom with just 3 – 4 tablespoons
of tomato sauce. Put the soysauce in a cup and brush each disk (both
sides) with soysuace and place in a preheated, non-stick fry pan. Fry
until the eggplant turns transparent and begins browning. As each disk
is done, place it on the bottom of the lasagna dish until the whole bottom
is covered.

Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant
and spoon the tofu burger mixture on top of the eggplant adding the remainder
of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices)
and arrange them in a layer on top.

Pour 1 container of vanilla flavoured soymilk into a large sauce pan and
heat (almost to boiling). Make a paste with some of the soymilk and
flour and mix the paste with the rest of the soymilk.

Add the nutmeg and paste to the soymilk and begin stirring. Eventually,
the soymilk will thicken. Pour this onto the casserole and
bake at 300F for 30 minutes or until the top casserole is browned.

Source:Sally Grande, Programme Director of the Toronto Vegetarian Association.
Makes: 6 to 8 servings

Notes:
Moussaka is a casserole made from eggplant, potato, tofu burger, tomato
sauce and soymilk. The distinctive flavour of this casserole lies in the
nutmeg used to make the soy-based bechamel sauce which goes on the top of
the casserole. This is a hearty dish which freezes well. A transparent
lasanga dish is preferable but any casserole dish can be used.

Popularity: 11% [?]

Title: MRS. FIELD’S SWEETIE PIES
Categories: Chocolate, Cookies, Mrs.fields
Yield: 6 servings

2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate
-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate
-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

From: Mrs. Fields Cookie Cookbook Posted by: Donna
Ransdell

Preheat oven to 375F. Line cookie sheets with waxed
paper.

In a double boiler, melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with a wooden spoon or wire whisk until creamy and
smooth. Pour melted chocolate into a large bowl. Add
butter and beat with electric mixer at medium speed
until thoroughly combined. Add the sugar, eggs and
vanilla. Beat on medium speed until well blended.
Scape down the sides of the bowl. Add the flour and
the three types of chocolate chips. Mix at low speed
just until combined. Chips should be distributed
equally throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a
cool, flat surface like your countertop.

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Popularity: 11% [?]

Honey Dijon-Style Mustard

Recipe By : Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1/3 cup mustard seed
1/3 cup white wine vinegar
1/4 cup dry mustard
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
2 cloves garlic, chopped

In a blender container combine all ingredients. Cover and process about
2 minutes or till seeds are ground. Transfer to a clean jar. Store,
covered, in the refrigerator for 2 weeks to mellow flavors. use within
one year. Makes about 1 cup.

* Try this stirred into vinaigrettes.

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Popularity: 3% [?]