Title: Bul Go Gi
Categories: Meat
Yield: 4 servings

1 lb beef
4 tb sugar
2 tb sesame oil
6 tb soy sauce
few grains black pepper
1 green onion; chopped w/tops
1 Clove garlic; chopped
4 tb prepared sesame seed
1 tb flour

Cut beef into thin, 3-inch squares. Add sugar oil mix well. Combine soy
sauce, pepper, chopped onion, garlic, sesame seed flour. Add to meat, mix
well marinate overnight in refrigerator. Broil meat over charcoal fire or
cook under broiler or fry in small amount of oil until tender. If frying,
cover tightly after all pieces are well-browned. Add small amount of water
steam until tender. To prepare sesame seed: Put seed in heavy skillet brown
slowly, stirring constantly. When seeds are brown rounded, remove at once
from heat skillet. Add salt mash the seeds in small bowl until pulverized.
May crush between 2 sheets of waxed paper with rolling pin.

Source: MRS STEVEN (PATRICIA) KIM, in “The Bliss of Cooking Returns”, Ft.
Bliss Officer’s Wives Club.

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Popularity: 3% [?]

Title: CRUNCHY OATMEAL COOKIES
Categories: Biscuits, Cookies
Yield: 1 servings

3 c Uncooked Quick Oats
1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 c Packed brown sugar
1/2 c White granulated sugar
3/4 c Shortening
1 Egg
1 ts Vanilla extract
1/4 c Molasses

raisins, nuts, chocolate chips, birdseed, etc.

Preheat oven to 350 F

Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses.
Mix in dry ingredients until mixed. Add “extras” — raisins, nuts, chips,
etc. (I like pecans and chocolate chips). Roll tablespoons of the batter
into little balls (the molasses will make a mess out of your hands — I
have to wash them a few times) about 3/4″ or 1″ in diameter; place on a
greased cookie sheet. Press them down with your fingers to flatten them,
and put them in the oven for 11-13 minutes. If you bake them at a bit lower
than 350 you can do it longer and they get more crispy. Remove from oven
and let sit for a minute or two so they don’t fall apart when you cool them
on a wire rack.

Enjoy!

Gary L Hewitt glhewitt@phoenix.princeton.edu

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Popularity: 4% [?]

POTATO-BARLEY SOUP

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Soups Grains
Low-Fat Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Onion — diced
2 Celery stalks — diced
4 Garlic cloves — minced
3 quarts chicken stock — or beef
1/2 cup barley — rinsed
2 Carrots — diced
2 large Idaho potatoes — peeled and diced
1/4 teaspoon Pepper
Salt to taste

SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables
become translucent. Add the stock, barley and carrots.
Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the
soup has cooked 1 hour. If the soup gets too thick, a
dd more stock or water. Taste for seasoning and add salt and pepper as needed.

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Popularity: 5% [?]

Anne’s Favorite Kugel

Recipe By : Anne Goldschneider/ Cherry Hill NJ
Serving Size : 36 Preparation Time :0:00
Categories : Calling All Kugels… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 matzos — whole sheets
9 large eggs — separate out yolks
1/4 cup oil
8 apples — peeled and sliced
1 cup sugar
1 teaspoon cinnamon
12 ounce jar apricot preserves
1 cup white raisins

OVEN: 350
Greased 3- quart Pyrex pan

Soak matzos in water and drain well. Mix drained matzos with all other
ingredients except apricot preserves and egg whites. Fold in egg whites.

Pour half of mixture in pan. Layer apricot preserves in center. Pour in
remaining mixture.

Bake 1 hour or until brown.

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Popularity: 3% [?]

Title: Cold Noodles
Categories: Chinese, Pasta
Yield: 2 servings

2 Bean curd; shredded
1/4 lb Bean sprouts
1 Carrot; shredded
1 Cucumber; shredded
3 Pieces of celery; shredded
1 lb Fresh noodles
1 tb Oil

—————————SAUCE—————————
3 tb Sesame paste
6 tb Soy sauce
1 tb Vinegar
1 pn Ginger root
1 ts Chili sauce
1 tb Sesame oil
2 tb Water
1 tb Crushed peanuts
1 pn Parsley

Put noodles into boiling water and cook until water
boils again. (Oriental Noodles for eating cold might
be subst. for fresh noodles) Then add 1/2 cup cold
water and cook until noodles are tender. Remove
noodles and flush with cold running water for 1
minute, then drain. Add 1 tablespoon oil into noodle.

Boil bean sprouts, shredded carrots, and shredded
celery briefly and then chill. Combine with noodles.

Mix Sauce ingredients thoroughly and pour over the top
of the noodles, sprinkle with crushed peanuts and
parsley.

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Popularity: 4% [?]

Plaintain Empanadas

Recipe By : Too Hot Tameles/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Poblano peppers — peeled and seeded
1/4 teaspoon pepper — ground black
1 cup cold refried black beans — canned
3 plantain ripe — unpeeled
1 banana ripe — peeled
1 teaspoon salt
2 scallion — sliced thin
1/4 cup peanut oil
1 cup crema recipe follows
1/4 cup Anejo, Romano or Feta Cheese — grated
1/4 cup Manchego or Feta cheese — grated
Creme Fraiche or sour cream — garnish

Preheat the oven to 350F

Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through the slit, 40 to 50
minutes, set aside to cool.

Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with
beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
The stuffing can be made up to a day in advance and reserved in the
refrigerator.

Make the dough in a food processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the plantains. Combine the
plantains, banana and salt and pulse until a smooth puree is formed, or mix
until just blended. Be careful not to overwork the dough, or it will become
too starchy. Wrap in plastic and chill about 2 hours.

To assemble the empanadas, roll 2 tablespoons of the dough lightly between
your palms to form a ball. Line the bottom of a tortilla press with a small
plastic bag and place the ball of dough in the center. Place another small bag
over the dough and press to form a 3 1/2 inch circle. (If you do not have a
tortilla press, the dough can be flattened with the palm of your hand on a
counter, with a sheet of plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the dough circle and fold
over to enclose, pressing the edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas
can also be frozen.)

To cook the empanadas, heat the peanut oil in a medium skillet over
medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly,
about 1 minute per side or until dark brown all over. If they darken too
quickly, as they may if very ripe plantains were used,. lower the flame
slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

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Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium

Popularity: 11% [?]

CHESTNUT SOUP WITH AMARETTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt — to taste
Pepper, black — to taste
Cayenne pepper
Nutmeg

Make a slash in the rounded side of each chestnut and
roast in a pre- heated 400 F. oven for 5 minutes.
Peel off the shell and inner skin. Peel the carrots,
parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt
the butter in a large saucepan over medium heat. Add
the vegetables and cook for five minutes, or until
soft but not brown. Add the chestnuts, stock, and
bouquet garni. Gently simmer the soup for 40 minutes,
or until the chestnuts are very soft.

Remove the bouquet garni and puree the soup in a
blender or food pro- cessor. Return the soup to the
saucepan, adding the amaretto, two- thirds of the
cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a
sweeter flavor is desired, add a spoonful of brown
sugar.

To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl
and marble it into the soup, stirring with a skewer.
Chestnut soup is extremely rich, so keep the rest of
the meal simple.

— Washington
Post

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Popularity: 3% [?]

Beat and Eat Frosting

Recipe By : My files
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg white
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup boiling water

Mix egg white, sugar, cream of tartar and vanilla in a small, deep bowl. Add
boiling water. Beat to stiff peaks. Spread on cake.

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Popularity: 5% [?]

Title: HOT AND SOUR SOUP 2
Categories: Soups, Chinese
Yield: 8 servings

4 Chicken breasts,
-skinned,boned
4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 Eggs
1 Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken
slices with 1 tablespoon soy sauce in a bowl. Cook
chicken in oil in 5 qt. dutch oven until tender -
about 3 min. Remove the chicken, add the remaining
soy sauce to pan with next seven ingredients, and heat
to boiling, stirring frequently. Reduce heat to low
and simmer for 10 min. or until veg. are tender. Add
chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until
smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the
eggs in a small bowl and slowly pour into soup,
stirring gently until set. Sprinkle green onion over
the soup. Cal. 230 serving, 1g fat.

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Popularity: 5% [?]

Authentic New England Fish Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Slices fat salt pork (about 1 x 3-inch — (1/4-inch)
1 Piece )
1 Large onion — sliced
2 C. potatoes — diced
1 Lb. frozen haddock (or cod fillets) not
breaded
2 C. water
1 Qt. milk
salt and pepper to taste
2 Tbsp. butter

Cut salt pork into inch pieces, place in kettle simmer
slowly until fat is extracted, add slice onion. Saute until
wilted, add potatoes and water. Place frozen fish on top of
mixture in kettle. Cook slowly breaking up fish with fork as
it thaws. Add more water if necessary as it cooks, but keep to
a minimum. Cook until potatoes are soft, slightly mushy. Add
milk and seasoning, bring almost to a boil, add butter and
serve. (Fresh haddock or cod can not be found in the west).
Clam Chowder: Same as fish chowder, substituting liquid
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams. Serves 4.

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Popularity: 4% [?]