CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Popularity: 13% [?]

Title: Caramel Corn
Categories: Candies, Snacks
Yield: 1 batch

4 qt Popped corn
2 c C and H Brown Sugar
1/2 c Water
3 tb Butter
1/4 ts Salt

Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2
cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle.
Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon
soda, and stir until it foams up. Add popcorn; stir until well coated.
Spread on floured baking sheet or kitchen table; pat lightly, and let cool
and harden. Ever so good with milk or with apples.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 5% [?]

Title: HOT SAUCE B1
Categories: Sauces, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red
peppers in a bowl. Pour hot oil over let sit. This
will keep for several weeks. When needed, use the oil
not the peppers.

Garlic, ginger dry sherry are, to Chinese, what salt
pepper are to Americans. Add them, whenever!

Temperature (s): HOT Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN MING SHRIMP

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Popularity: 19% [?]

Mysticandy Dough

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup soft butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 3/4 cups flour
4 nickel candy rolls (life savers, etc.)
food coloring

Mix butter, sugar, egg yolks and flavoring thoroughly. Using hands, mix in flou
r. Place the candy rolls in 4 layers of saran wrap. Crush with a mallet. Add fo
od colorings according to individual recipes.

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Popularity: 4% [?]

RED LOBSTER GARLIC CHEESE ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Very finely shredded
-Cheddar cheese
6 c Water
5 lb Box of Bisquick Mix
-Garlic butter,
-soft or melted

Mix together cheese, water and Bisquick in a large
bowl. Drop onto a non-stick cookie sheet or one that
is covered with aluminum foil. You will need to
experiment with size but they should turn out to be
about the size of a normal biscuit (about 2″ in
diameter??). Bake at 400 degrees until golden (sorry,
don’t have the cooking time. Perhaps the Bisquick box
can help). Right after you remove the rolls from the
oven, spread or brush VERY GENEROUSLY with garlic
butter (soft or melted butter with lots of finely
diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you
may want to cut it down unless you plan on feeding a
herd!

From: Matt, my waiter at Red Lobster Posted by:
Debbie Carlson – Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From:
NANCY GOLDEN Date: 09-21-92 (20:22)

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Popularity: 15% [?]

2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Oil spray
Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce or FF sour cream.

Popularity: 17% [?]

Title: SNOW WHITE CHICKEN
Categories: Chinese, Chicken
Yield: 2 servings

1 ts Salt
1/2 ts Sugar
1/2 tb Wine
1/2 lb Fresh mushrooms
1/2 ts Accent (MSG)
2 ts Cornstarch
1/2 lb Snow peas
1/4 oz Ginger
4 Water chestnuts, sliced
2 oz Bamboo shoots, sliced
1/2 Chicken breast, sliced into
-thin strips

Heat oil in frying pan and pour in chicken and saute
for a few minutes. Remove chicken and drain off oil.
Saute rest of ingredients, except for cornstarch, for
a few minutes. Add cornstarch and cook to thicken for
a few minutes. Add sauteed chicken and allow to heat
thoroughly.

Little Shanghai Cafe I II – Littleton, CO.

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Popularity: 16% [?]

BUTTERMILK BISCUITS WITH TOMATO GRAVY

Recipe By : http://vh1459.infi.net/living/docs/cooks041499.htm
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Gravy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BISCUITS
2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine
GRAVY
3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste

BISCUITS
in a mixing bowl, combine flour, sugar, salt and baking soda; cut in
shortening. Knead in buttermilk. (The dough will be sticky, but don’t add
extra flour; biscuits won’t be as light and fluffy.)

Roll out and cut with a biscuit cutter; place biscuits on a greased baking
sheet with sides just touching. Brush with butter. Bake at 450 for 10-12
minutes or until the tops and bottoms are light brown.

GRAVY
Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the
juice. In a sauce pan, melt butter; add flour and stir until browned.
Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper;
simmer for 15 minutes.

Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.

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Popularity: 4% [?]

Title: CHILLED LEEK AND POTATO SOUP
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein High
fibre High sodium

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Popularity: 22% [?]

Title: Tufeen Hushani
Categories: Cakes, Star trek
Yield: 8 servings

MMMMM—————-VULCAN WEDDING CAKE (CARROT———————
6 oz Ground almonds
1/2 c Flour
1/2 ts Salt
1/8 ts Cloves
1/8 ts Nutmeg
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 oz Grated carrots
1 tb Vulcan bitter nectar*
1 tb Grated lemon rind
1 tb Lemon juice
5 tb Margarine
6 oz Sugar; a bit more than 3/4 c
5 Eggs

*Dark Jamaican rum may be used. To be made as a wedding cake, many
rituals would have to be performed during the making of the cake.
This is a nonritual version. Sift the ground almonds and flour
together to make a very fine mixture. Add the salt, spices and baking
powder and mix well. In a separate bowl put the grated carrots and
the nectar. Add the lemon rind and juice. Cover and let stand. Cream
the margarine and sugar together. Separate the eggs, putting the
yolks in with the margarine and sugar and saving the whites for
later. Beat the egg yolks in and then add the carrot mixture. Stir
well and let sit for a few minutes. Beat the egg whites until soft
peaks form, then set aside. Add the dry ingredients to the carrot
mixture and mix well. You should have a thick batter. Now beat the
egg whites a little more and fold the batter into the egg whites. Mix
gently until it is just barely evenly mixed. Pour into a greased ring
mold. Bake at 325 degrees for about 50 minutes. It is done when a
skewer comes out clean. Take out of the oven and let cool for 5
minutes. Unmold onto a serving plate dusted with confections sugar
(this prevents the cake from sticking as much).

MMMMM

Popularity: 3% [?]