Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

MMMMM

Popularity: 7% [?]

CHEESE SAUSAGE BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild bulk pork sausage
1 sm Onion — finely chopped
1 cn Cheddar cheese soup — (11oz)
– undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and
cook over medium heat until sausage is browned. Drain
well on paper towels.

Combine all ingredients, stirring until dry
ingredients are moistened. Drop batter by heaping
tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 degrees for 15 minutes or
until lightly browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

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Popularity: 23% [?]

Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Creole Seasoning Mix

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Combine and store in an airtight jar or container.

Popularity: 6% [?]

Vegetable Soup

Recipe By : “Kids, Food, Diabetes” Author is Gloria Loring
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 cups chicken broth — homemade *1
2 cups tomatoes — canned
1/2 cup onions — chopped
1/2 cup carrots — thinly sliced
1/2 cup celery — diagonally sliced
1/2 cup red pepper — coarsely chopped *2
1/2 teaspoon salt *3
2 tablespoons lemon juice — fresh
5 peppercorns — whole
1/2 teaspoon hot pepper sauce
1/2 cup pasta — alphabet *4

*1 homemade beef, vegetable or turkey stock can be substituted if you
substitute canned broth omit salt
*2 green pepper can be substituted
*3 omit salt if using canned broth
*4 any other small pasta can also be used

Combine all ingredients except pasta in a 3 to 4 quart pot. Bring to a
boil. Cover and simmer gently for 1 hour. Stir occasionally to break
up tomatoes into bite size pieces.

Add pasta and cook for 5-7 minutes, until done.

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NOTES : Yield 7 Cups (5-1/2 servings) Each serving 1-1/3 cups equals

Diabetic choices as 1 Starch 2 Fruit/Vegetables.

I found this recipe in “Kids, Food, Diabetes” Author is Gloria
Loring ISBN 0-8092-4956-1

I am not sure if this book is still in print, but for anyone that is a
diabetic whether it be a child or adult, Ms Loring has us given some
very very good recipes. Althought I am not a soup opera fan, she and
her ex-husband Alan Thicke (Canadian) are parents of a diabetic child.

Popularity: 32% [?]

Title: Salsa Di Balsamella – Bechamel Cream Sauce
Categories: Italian, Sauces
Yield: 2 Cups

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml

From Chef Pasquale Carpino’s Gourmet Italian Cooking

MMMMM

Popularity: 2% [?]

SPICED BEET PUREE WITH WALNUT OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets, with 1″ stem attach
2 lg Garlic cloves, unpeeled
2 ea Bay leaves
4 ea Cloves
4 ea Allspice berries
1 t Walnut oil
2 ts Kosher salt

Preheat the oven to 400F. Place the beets, garlic, bay
leaves, cloves, and allspice on a large double sheet
of aluminum foil. Wrap up into a package. Roast until
the beets are tender, about 2 hours. Discard the bay
leaves, cloves, and allspice berries. Remove the stems
from the beets and slip off the skins. Transfer the
beets to a food processor and process until smooth.
Stir in the walnut oil and the salt. Divide among 4
plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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Popularity: 17% [?]

Title: CREAM OF VEGGIE SOUP
Categories: Soups, Vegetarian
Yield: 1 servings

-G GRANAROLI (XBRG76A)
2 c Leftover veggies; broccoli,
-cauliflower, spinach, kale
-or cabbage*
1 Onion; chopped
2 tb Butter
2 tb Olive oil
4 tb Flour; heaping
2 c Hot milk
2 c Broth
x Salt and pepper
1/4 c Grated cheese; Italian,
-swiss, cheddar, etc.

If you do not have enough veggies, add mashed
potatoes, rice or finely chopped sauteed celery or
onion. In a pot melt the butter in the oil and saute
the onion until golden. Stir in the flour. Lower the
heat and add the milk gradually whisking as you add to
avoid lumps. Cook, stirring until bubbly. Add the
broth and mix well. Combine the leftovers with 2 cups
of the cream sauce and puree in blender, 2 cups at a
time. Retun to pot and cook over med heat for 3-4 min.
Add salt and pepper. Heat to just below boiling and
stir in cheese until melted. Serve hot with crusty
croutons. (wrv)

—–

Popularity: 5% [?]

Title: GINGER APPLE CRISP
Categories: Low-cal, Desserts, Fruits
Yield: 6 servings

1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tb Flour
2 tb Crystallized ginger, chopped
-or 1 tsp ginger
2 tb Margarine/butter melted
6 Rome or McIntosh apples,
-peeled, cored and thinly
-sliced (6 cups)
2 tb Sugar
2 ts Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt
-or vanilla ice milk

Heat oven to 400F. Spray 8 inch square (1 1/2 quart)
baking disk with non stick spray. In a small bowl,
combine the cornflake crumbs, brown sugar, flour and
ginger; mix well. Add in melted margarine or butter
and mix well. Place apples in spray-coated dish. Add
sugar and lemon juice; toss to coat. Sprinkle apples
with crumb mixture; press gently. Bake for 25-30
minutes or until apples are tender and mixture is
bubbly. Cool slightly; serve with frozen vanilla
yogurt or ice milk.

—–

Popularity: 3% [?]

Blend first 7 ingredients in processor or blender. Add Parmesan cheese
and blend just until combined. Season to taste with salt. Can be
prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad. Serves 4.

Popularity: 3% [?]

B/M MOZZARELLA TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LINDA CALDWELL (KKPD13B)
1 c Water
2 tb Sugar
1 t Salt
1 tb Butter
1 c Shredded Mozzarella
1 tb Sundried tomatoes — crumbled
2 tb Dehydrated onion
1 t Minced basil
2 c Bread flour
1 tb Dry milk
2 ts Dry yeast

I’ve been playing around with these ingredients and my husband thinks
I should “go public” with this recipe! It’s for a bread machine, but
you could make it by hand in the conventional way, too. In my
Zojirushi machine the crust is rather dark (but still delicious) so
other machines may need a light crust setting. Enjoy! Place ingred.
in B/M in order given (start at bottom for>>>> Welbilt/Dak) set crust
to light and bake on white bread setting. I’m munching on the “heel”
as I type and am thinking about how good a sandwich will be in a few
hours! Maybe next time I’ll add pepperoni and have all the sandwich
ingredients in each slice. It has a real pizza taste! LINDA IN
BIRMINGHAM 08/15 10:15 am

Re-Formatted by Elaine Radis; 3/92

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Popularity: 9% [?]