Title: CHICKEN PEA PODS
Categories: Poultry, Chinese
Yield: 4 servings

1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

—————————SAUCE—————————
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts Sugar

Mix Chicken, Cornstarch, Soy Sauce Sherry. in
Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic
Ginger. Add Chicken Stir Fry Until No Longer
Pink. Remove. in Remaining Oil, Stir Fry Carrots
Celery 1 Min. Add Green Onions Stir Fry 30 Seconds.
Add Water Chestnuts Pea Pods. Stir Sauce Add To
Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan Heat Through.
Sauce: Mix ingredients over medium heat in small
saucepan. Pour over chicken.

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Popularity: 6% [?]

CREAMY VEGETABLE TAHINI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 t Ground cumin
1 pn Cayenne pepper
4 c Vegetable stock or bouillon
-OR water
2 md Carrots — chopped
2 c Finely chopped broccoli
— florets and stalks
2 md Leeks — sliced
— (thoroughly washed)
2 md Tomatoes — coarsely chopped
1/4 c Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon
juice, cumin, and cayenne in a small bowl, and stir
together.

Put the vegetable stock and carrots in a large pot,
cover, and bring to a boil over medium heat.
Immediately reduce the heat, and simmer for 5 minutes.
Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then
immediately reduce the heat and simmer until the
vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring
just to a simmer, and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Popularity: 4% [?]

Pecan Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Pecans,shelled

1/4 c Butter,unsalted

1/2 Juice of lemon

1 ts Worcestershire sauce

1. Spread pecans on cookie sheet and roast in preheated 350′F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

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Popularity: 3% [?]

Title: Date Pinwheel Cookies (100 Yr-Old Recipe)
Categories: Cookies, Holiday
Yield: 4 servings

1/2 c Butter
1/2 c Margarine
1 c Sugar
1 c Brown sugar
2 Eggs
1 ts Baking soda
3 3/4 c All purpose flour
—filling—
1 lb Dates
1/2 c Sugar
1 c Water
1/2 c Chopped walnuts
`

Mix dough ingredients well and make into three balls. Filling:Combine
ingredients in 2 quart saucepan and boil until dates are very soft. Mix
well and cool. Cookies:Roll each ball of dough between wax paper to about
1/4 inch thickness. Spread with date filling and roll as a jelly roll.
Chill about 1 hour. Slice and bake at 375~ for 10 to 15 minutes. This
recipe is nearly 100 years old. These cookies are great at Christmas time.

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Popularity: 8% [?]

Shrimp and Artichoke Casserole

Recipe By : Holy Chow/Best of the Best in Kentucky
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Main Dishes
Mushrooms Seafood
Shrimp Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup whipping cream
1/2 cup half and half
salt and pepper — to taste
14 ounce can artichoke hearts
1/2 pound fresh mushrooms
1/4 teaspoon flour
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup Parmesan cheese — grated
paprika
1 1/2 to 2 pounds shrimp — cooked/cleaned

Melt 4 1/2 Tbsps. of butter. Stir in 4 1/2 Tbsps. of flour, add cream,
stirring constantly. When thick, add salt and pepper. Set aside. Drain
artichokes and cut in half. Place on bottom of casserole. Place shrimp over
aritichokes. Saute musrhooms in remaining butter. Sprinkle 1/4 tsp. flour
over mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and
Worcestershire sauce to cream sauce. Pour over casserole. Top with chees and
paprika. Bake at 375° for 20 minutes.

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NOTES : You can not get enough of this dish!!!
Formatted for Mastercook by Bob b1744@aol.com

Popularity: 2% [?]

Golden Mushroom Sauce

Recipe By : Unknown Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Sauces Gravies Rubs
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound mushrooms — sliced
2 Tablespoons butter
2 Tablespoons flour
1 cup chicken bouillon
1 teaspoon lemon juice
salt and pepper
slivered almonds — optional

Saute’ the mushrooms in the butter for 2-3 minutes. Sprinkle with flour and
mix well. Add the bouillon and cook, stirring, until thickened. Stir in the
lemon juice and salt and pepper to taste. Add a few almonds if desired.
Makes about 1 1/4 cups.

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NOTES : Perfect for serving over hamburgers or meat loaf.

Popularity: 2% [?]

Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

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Popularity: 5% [?]

Title: Mary Yarborough Pie
Categories: Desserts Pies Londontowne
Servings: 8

1 cn Sour pitted cherries 1 cn Drained crushed
pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9″ graham cracker pie crust

Combine cherries, sm can pineapple, flour sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour
into graham cracker crust. Top with whipped cream and serve.

Mrs. Harold T. Cook

—————————————————————————–

Popularity: 10% [?]

EASY DRIED TOMATO BEER BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
2 oz Dried tomatoes — soft, chop
1/4 c Tomato sauce
1 Egg
12 oz Beer — room temperature
1/4 c Sugar
3 1/2 c Self-rising flour

Preheat the oven to 350~. Mix sugar with flour. Add
beer, egg and tomato sauce and mix all together
quickly. Fold in the tomatoes. Spoon batter into a
greased loaf pan and bake 50 to 60 minutes. This bread
rises beautifully and has a very unusual flavor. It
tastes good with soup or salad and can be toasted with
butter. (wrv)

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Popularity: 2% [?]

EGG BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
1 tb Sugar
1 t Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 sm Egg
3/4 c Milk — or enough to make
-16/16 c with the whole egg
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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Popularity: 11% [?]