Title: SCALLION PANCAKES #2
Categories: Chinese, Pancakes
Yield: 6 servings

2 c All-purpose flour
1 ts Salt
1 c Boiling water
Peanut Oil
1/2 c Chopped whole scallions

Place flour and salt in a large mixing bowl.
Gradually pour in boiling water, stirring with a
wooden spoon to mix. When cool enough to handle,
knead with your hands about 10 minutes until the dough
is elastic. Place dough in a bowl and cover with a
damp dish towel for 30 minutes.

Roll the dough out to a rectangular shape
approximately 1/4 x 10 x 15 inches. Brush the top
lightly with peanut oil. Sprinkle scallions over the
entire surface of the dough. Starting from one end,
roll up the dough as you would a carpet. Cut the roll
into 6 thick slices. Flatten each slice slightly with
your hand. Roll out each piece, turning it to keep it
circular, until it is 1/4 inch thick and about 6
inches in diameter. Keep the finished pancakes covered
with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch
deep. When oil is hot, turn heat to medium low. Cook
pancakes one at a time, about 30 seconds on each side,
until they are golden in color. Cut into wedges and
serve warm.

Pancakes may be reheated in the oven before serving.

From: The Chinese Menu Cookbook Shared By: Pat Stockett

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Popularity: 5% [?]

Judy’s Rugala Fillings

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RASPBERRY FILLING:
2/3 C Raspberry preserves
2/3 C Almonds — chopped
APRICOT/ALMOND FILLING:
2/3 C Finely chopped almonds
2/3 C Apricot preserves
2 C Dried Apricots
CHOCOLATE FILLING:
1 Pk German’s Sweet Chocolate
1 C Chopped pecans
HONEY NUT FILLING:
1 C Pecans — chopped
1/2 C Honey
1 Teaspoon Cinnamon

NOTE: No directions. My friend Judy Garnett of Raleigh, NC sent
these favorite flavors for Rugala to me many years ago. I thought
they might help you see what you could do. Use your imagination!!
SOURCE: A Jewish Mother’s Cookbook; Author, Elaine Radis; published on
disk by ONE COMMAND SOFTWARE, 1995.

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Popularity: 6% [?]

Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound pink beans — uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth — or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don’t let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.

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Popularity: 4% [?]