Title: CHICKEN IN LEMON-PLUM SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve

—–

Popularity: 3% [?]

Cheddar Chicken Pot Pie

Recipe By : Welcome Home For The Holidays
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat baking mix
1/4 c water
—-Filling—-
1 1/2 c chicken broth
2 c potatoes — peeled and cubed
1 c carrots — sliced
1/2 c celery — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/4 c unbleached flour
1 1/2 c skim milk
2 c fat-free cheddar cheese — grated
4 c chicken, skinless light meat — cooked and cubed
1/4 tsp poultry seasoning

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water
until soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Follow directions accordingly for crust. To
prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery,
onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend
flour with milk. Stir into broth mixture. Cook and stir over medium heat
until slightly thickened. Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust
over filling in casserole. Seal edges. Make slits in crust for steam. Bake,
for 40 minutes or until golden brown.

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Per serving: 294 Calories; 3g Fat (8% calories from fat); 31g Protein; 41g
Carbohydrate; 50mg Cholesterol; 947mg Sodium

Popularity: 3% [?]

Title: Western Style Bbq Trgs42a
Categories: Barbecue, Sauces, Ribs, Bbq sauces
Yield: 1 servings

1 c Ketchup,
1/2 c Lemon juice,
1/4 c Onion ; minced
1 ts Hot pepper
1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message! The Southeast has about a jillion
different sauce recipes and they vary from town to town. My favorites
are the mustard based ones. I’ll look some up and post when I can.
Mike Anderson – TRGS42A

MMMMM

Popularity: 21% [?]

Crispix Mix Sweet Minglers

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Chocolate chips
1/4 C Peanut butter
1/2 C Peanuts — dry roasted
1 C Powdered sugar
1 Box Crispix Cereal

In large microwavable bowl, melt chocolate on HIGH for 1 minute. Stir and
heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter
and peanuts. Gently stir Crispix cereal into peanut butter mixture, until
well coated. Place powdered sugar in 2 gallon storage bag. Add coated
cereal to sugar and close bag. Gently toss until well coated. Store in
airtight container in fridge. Source: Crispix box

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Popularity: 4% [?]

CHINESE SWEET AND SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings.

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Popularity: 5% [?]

OPRAH’S MOCK CAESAR SALAD (LACTO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves — minced
1/4 c Lemon juice
1/4 c Low-sodium soy sauce
Fresh cracked black pepper
3 c Romaine lettuce — torn
3 c Endive — torn
1 lg Tomato — chunked
1 tb Parmesan cheese

Mix garlic, lemon juice, soy sauce and pepper for the
dressing. Toss with lettuces and tomatoes.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Popularity: 3% [?]

Rotini And Crab

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Rotini — or corkscrew pasta
20 Oz. Bag Frozen Broccoli — -or-
1 1/2 Pounds Fresh Broccoli
2 Tblsp. Margarine — reduced calorie
1 Tblsp. Olive Oil
1 Tsp. Garlic — minced
2 Medium Zucchini — sliced
1/4 Cup Scallions — sliced
12 Ounces Crab Meat
2 Ounces Grated Parmesan Cheese — divided
1/2 Tsp. Salt
1/2 Tsp. Pepper

Cook pasta; add broccoli 5 minutes before end of cooking time. Cover pot,
return to boil Cook 5 more minutes. Drain and rinse under cold water; set
aside. Heat margarine and oil, add garlic, zucchini, scallions and crab;
cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce
cheese, salt and pepper. Garnish with remaining ounce of cheese before
serving.

Makes 8 servings.

This is good hot (as a main diah) or cold (as a salad). Leftovers are
great for lunches.

Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.

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Popularity: 4% [?]

Date: Fri, 31 Mar 95 16:15:57 PST
From: carol@unify.com (Carol Collins)

Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

Popularity: 3% [?]

Butterscotch Meringue Pie

Recipe By : Dad
Serving Size : 8 Preparation Time :0:00
Categories : Chat Recipes Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Inch Pie Shell
3/4 C Light Brown Sugar — firmly packed
1/4 C Granulated Sugar
1/4 C Cornstarch
1/2 Tsp Salt
2 1/2 C Milk
3 Egg Yolks — slightly beaten
2 Tbsp Butter
1 tsp Vanilla Extract

Meringue
3 Egg Whites
1/4 tsp Cream Of Tartar
6 tbsp Sugar
1/2 tsp Vanilla Extract

Prepare and bake the pie shell; allow to cool. In a medium saucepan, combine
the sugars, cornstarch and salt; mix well. Gradually stir in the milk,
mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture into
the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400. Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.

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Popularity: 4% [?]

Horn Hardart Macaroni and Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Desserts
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Elbow macaroni — cook
1/8 teaspoon Cayenne pepper
1 1/2 cups Milk

x Salt to taste 2 TB Light cream x White Pepper to taste 1 1/2 TB Butter
1/4 c Canned tomatoes; chop fine 1 1/2 TB Flour 1/2 ts Sugar 1 1/2 c
Cheddar cheese; shred Prepare oven to 400~. Combine milk and cream in a
small saucepan and bring to a simmer over moderate heat. While the milk
warms, heat the butter in another saucepan over low heat for 1 minute
until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the
hot milk into the butter–flour mixture and cook, stirring with a wire
whisk or wooden spoon for a few minutes, until thickened. Add the cheese
to the white sauce, about 1/4 cup at a time, stirring, until the cheese
has melted and the sauce is smooth. Add the cayenne, salt and white pepper
to taste. Stir the tomatoes and sugar into the cheese sauce. Combine the
cooked macaroni with the sauce, and pour into a buttered 1 1/2 quart
baking dish. Bake for 25 to 30 minutes, until the top is nicely browned.
Source: Great American Food Almanac, Formatted by: Deidre-Anne Penrod,
FGGT98B (wrv)

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Popularity: 2% [?]