Title: MICROWAVE CHINESE CHICKEN
Categories: Poultry, Microwave, Chinese
Yield: 1 servings

3 lb Cut-up broiler-fryer
-chicken, skinned
2 tb Soy sauce
2 tb Honey
1 tb Vegetable oil
1 tb Chili sauce
1/2 ts Ground ginger
1/8 ts Ground red pepper
1 cn (16 ounces) apricot halves

Place chicken in rectangular microwavable dish, 11 x 7
x 1 1/2 inches. Mix remaining ingredients except
apricots. Brush chicken with soy sauce mixture,
turning pieces to coat.

Arrange chicken, meaty sides up and thickest parts to
outside edges, in dish. Cover tightly and microwave on
high 10 minutes. Brush with soy sauce mixture; rotate
dish l/2 turn. Cover and microwave 6 to 10 minutes
longer or until thickest pieces of chicken are done.
Arrange apricots around chicken. Brush chicken and
apricots with soy sauce mixture. Microwave uncovered
about I minute or until apricots are hot.

6 servings. Oven Directions: Heat oven to 375!. Place
chicken in rectangular pan, 13 x 9 x 2 inches. Prepare
soy sauce mixture as directed Brush chicken with soy
sauce mixture, tuming pieces to coat. Bake chicken
uncovered, meaty sides up, 50 to 60 minutes, brushing
with soy sauce mixture occasionally until thickest
pieces of chicken are done. About 5 minutes before
chicken is done, arrange apricots around chicken.
Brush chicken and apricots with soy sauce mixture.
Bake about 5 minutes or until apricots are hot.

Nutrition Information Per serving

1 serving Percent of U.S. RDA

Calories 260 Protein 44% Protein g 29
Vitamin A 16% Carbohydrate, 9 12 Vitamin C
2% Fat 9 10 Thiamin 4% Cholesterol, mg 60
Riboflavin 10% Sodium, mg 460 Niacin 46%
Potassium. mg 350 Calcium O%

From the files of Al Rice, North Pole Alaska. Feb
1994

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Popularity: 6% [?]

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Popularity: 17% [?]

Title: Soft Sugar Cookies
Categories: Cookies, Desserts
Servings: 6

2 c Unbleached Flour; Sifted
1/2 ts Baking Soda
1/2 ts Salt
1/4 c Shortening
1/4 c Butter Or Margarine
1 c Granulated Sugar
1 lg Egg Yolk
1/2 c Buttermilk Or Sour Milk
1/2 ts Vanilla Extract
1 lg Egg White

Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt
together, and set aside. Work the shortening and butter together, with a
spoon, until fluffy and creamy. Add the sugar slowly, continuing to work
until light. Then add the egg yolk and beat until light and fluffy. Add
the flour mixture alternately with the buttermilk, beating well after each
addition. Stir in the vanilla and then gently fold in the stiffly beaten
egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased
cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the
preheated over for 20 minutes or until done. Makes 18 3-inch cookies.

MMMMM

Popularity: 6% [?]

Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

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Popularity: 8% [?]