Title: SESAME SOY DIP
Categories: Chinese, Condiment
Yield: 14 servings

1/4 c Light soy sauce
2 ts Sesame oil
2 tb Rice vinegar or white
-vinegar

Combine all ingredients in a small bowl; mix well.
Makes about 1/4 c.

—–

Popularity: 2% [?]

Title: Spice Cookies with Candied Ginger
Categories: Cookies
Yield: 1 servings

1 3/4 c Plus 2 teaspoons all-purpo
-se flour
1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter — room temp.
1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about
1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar
Powdered sugar

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center if oven and preheat to 350 degrees. Grease heavy
large cookie sheets. Combine flour, baking soda and salt in medium bowl.
Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another
bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon,
ground ginger, and cloves. Add dry ingredients and beat just until moist
clumps form. Press mixture together to form smooth dough.Form level tbsp.
of dough into 1 inch balls. Roll in sugar and place on
prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.
Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar
before each pressing. Bake until cookies are light brown, about 13
minutes.
Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool
completely. sift powdered sugar over half of each cookie. (Can be prepared
ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

—–

Popularity: 3% [?]

CROSTINI DI POLENTA ALLA PIZZAIOLA (POLENTA TOMATO SAUC

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Snacks Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Olive oil
2 Garlic cloves
6 Ripe tomatoes, seeded,
— finely chopped drained
Salt pepper
1 1/2 tb Parsley
Polenta, prepared as above
Olive oil

Warm the olive oil in a medium sized skillet over low heat saute the
garlic gently, just until it begins to take on colour. Add the
tomatoes, salt pepper cook uncovered for 10 minutes, or until the
tomatoes lose their juices. Stir in the parsley.
Preheat the broiler. Cut the cooked polenta into 2″ squares brush
them with a light wash of oil. Broil until they are firm lightly
crisp with a bit of a crust on the first side. Turn the squares over
spread with the tomato mixture. Broil for 5 to 7 minutes serve
immediately.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Oatmeal and Dried Fruit Cookies
Categories: Cookies
Yield: 24 servings

2 c Whole wheat flour
2 c Rolled oats
1/2 c Brown sugar; lightly packed
1/2 ts Salt
3/4 ts Baking soda
1 c Mixed dried fruit; chopped
2/3 c Corn oil
1/2 c Buttermilk

Recipe by: Five Roses Flour
Preparation Time: 0:40
In large bowl, combine all of the dry ingredients, including the dried
fruit. Add the oil and buttermilk; mix well. Roll out the mixture into
1/8″ thickness. Use a cookie cutter to cut 3 1/2″ circles. Arrange on
oiled cookie sheets with a spatula. Bake in 350F oven for 15-20 minutes.
Allow to cool on wire rack.

—–

Popularity: 2% [?]

Savory Salt Substitute

Recipe By : Reader’s Diget Great Recipes for Good Health
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoons cream of tartar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered orange peel
1 1/2 teaspoons arrowroot
1 1/2 teaspoons sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme — crumbled
1/4 teaspoon plus a pinch of powdered lemon peel
1/4 teaspoon cayenne pepper

Place all the ingredients in a small electric coffee grinder, spice
grinder or blender. Grind for 10 seconds or until the mixture is fine.
Insert a funnel in the top of a a glass salt shaker, pour the mixture
into it and tap the funnel lightly to fill the shaker. Cover the rest of
the mixture tightly and store itin a cool, dark, dry place. makes about 1/2
cup.

Nutrition data per teaspoon: 6 calories, no fat, no cholesterol, 1 g
complex carbohydrates, 1 mg sodium.

– - – - – - – - – - – - – - – - – -

NOTES : Clipped from the Dallas Morning News. Note from clipping: This
recipe… will stay fresh for several months. Look for powdered citrus
peels on the spice shelf of the grocery store. Check fruit preservatives
for powdered citric acid.

Popularity: 3% [?]

Clam Dip

Recipe By : Mrs. Thos. H. Edelblute, Jr.
Serving Size : 20 Preparation Time :0:45
Categories : To Post Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — minced
6 Tbsp Butter
1 Green Pepper — minced
1 Red Pepper — minced
3 Cans Minced Clams — drained
1/4 Lb Sharp Cheddar Cheese* — cut in small pcs.
8 Tbsp Catsup
2 Tbsp Worcestershire Sauce
2 tbsp Sherry
1/2 tsp Pepper

*Use up to 1/2 lb. cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add
peppers and saute until soft. Add remainder of ingredients, except
sherry, and cook gently over low heat until cheese melts. Add sherry
last. This can be made three to four days before serving. Store in
covered containers. To serve, keep warm in a chafing dish surrounded by
Melba rounds.

Serves: 20 to 25

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: STIR-FRIED MINCED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Boned Chicken Breast
1/2 c Diced mushrooms *
1/2 c Diced ham
1 c Diced bamboos shoot
1 c Diced white leeks (optional)
1/2 c Green beans (cooked)
2 Eggs
3 oz Rice noodles
1 c Oil
20 Mandarin Dan Bing **

————————TO MARINATE————————
1/4 ts Salt
1 tb Cornstarch
1 tb Cold water

———————-SEASONING SAUCE———————-
1 ts Salt
1 1/2 tb Soy sauce (light)
2 ts Cornstarch
1 ts Sesame oil
2 tb Soup stock
3/16 ts Black pepper

** *(or soaked black mushrooms) **(or spring roll skin)

1. Heat oil until very hot. Deep fry the rice noodles
until puffed and golden (only 2 or 3 seconds for each
side). Put on a platter. Crush them with a fork or
chopsticks.

2. Cut the chicken into 1/4 inch cubes. Marinate with
salt, cornstarch and water at least 20 minutes. Then
fry with 1 cup of hot oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs, cut into
1/4 inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the
mushrooms, the bamboo shoot, the green beans, and the
ham. After 1 minute add fried chicken, egg cubes, and
seasoning sauce. Stir fry over high heat until
mixture thickens. Then, add the white leeks. Turn off
the heat right away. Put on platter over fried rice
noodles.

5. Serve with Mandarin Dan Bing or spring roll skin
which will be used to wrap around the meat and noodle
mixture.

NOTE: The recipe for “Dan Bing”, a thin Chinese
pancake, can be found on page 231 of Volume I of Pei
Mei’s Chinese Cook Book.

Pei Mei’s Chinese Cook Book Volume II by Fu. Pei Mei
Printed by Chiu-Yu Printing Co, Ltd (1974)

—–

Popularity: 2% [?]

Title: Sweet and Sour Pork (Goo Lo Yuke)
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

1 lb Pork butt cut into 1-inch
-pieces

MMMMM———————–MEAT MARINADE—————————-
1 tb Sherry
2 tb Water
2 tb Kikkoman soy sauce
4 ts Flour
4 ts Cornstarch
1 Green pepper, cut into 1/2
-inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 c Canned lichee
1 c Pineapple chunks

MMMMM———————–SAUCE MIXTURE—————————-
1/2 c Brown sugar
1/2 c Vinegar
1 ts Salt
4 tb Catsup
3/4 c Pineapple juice
4 ts Cornstarch

Had a house guest last week++an old friend who likes my Chinese
cooking, but tends to prefer the tamer stuff++you know, things
without tentacles or feet. So I whipped up a batch of this
excellent, quick and easy sweet and sour pork. It’s a long time
favorite that I haven’t cooked for a some time. Been too busy with
Thai and Vietnamese food to make it. It was just as excellent as I
remember it being and I actually improved on it with a couple of
substitutions.

I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
has a rich, complex and addicting taste while being a little less
cloyingly sweet than regular sugars. It gives a taste that’s
“exotic” without being obvious. Where the recipe calls for 3/4 cup
pineapple juice I used 3/4 cup of the juice from some brandied
peaches I made. I made ‘em months ago and froze the leftover juice
specifically to use in a sweet and sour dish. (This is a good thing
to do with any sweet fruity type juice.)

I left out the maraschino cherries++bleechhhhh!++and substituted a
red bell pepper for the color contrast. The only thing even faintly
exotic in the recipe is the canned lichees (also a good juice to save
for sweet and sour stuff) and that can be omitted if you can’t find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.

Yield: 6 servings

PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in
meat marinade for 1/2 hour.

COOKING: Deep fry pork cubes in a wok for about 3 to 4 minutes until
golden brown. Drain. Pour all the oil back into the bottle. Add
sauce mixture into wok and stir until thickened. Add green pepper
and onions and cook for 2 minutes. Add pork cubes and stir until
heated through. Add fruits and stir until they’re coated with the
sauce.

DO-AHEAD NOTES: Cook through making the sauce. Just before serving,
add pork, vegetables and fruit according to directions.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideberg; March 11 1991.

MMMMM

Popularity: 4% [?]

Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings

1 c Cottage Cheese
1 1/2 t Cumin; Ground
1 tb Hot Sauce
15 oz Chili With Beans; 1 can
3/4 c Cheddar; Sharp, Shredded
1 tb Lemon Juice

Cream the cottage cheese in a blender or food processor or with an
electric mixer. Blend the chili in, mixing well. Add the hot sauce,
lemon juice and cumin. Pour into a bowl and blend in the cheddar
cheese, reserving a little for a garnish. Cover and chill. Makes
about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery,
Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots

MMMMM

Popularity: 3% [?]

SPICED TEA

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Crocker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsweetened lemon-flavored
-instant iced tea (dry)
1/4 c Sugar
1/4 c Orange-flavored instant
-breakfast drink (dry)
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/8 ts Ground ginger
12 c Boiling water

Mix all ingredients except boiling water; store in
tightly covered container at room temperature up to 1
week.

Pour boiling water over tea mixture stir until
dissolved. Garnish with lemon or orange slices if
desired. 16 servings (about 3/4 cup each); 35 calories
per serving.

NOTE: For individual serving, mix 1 tb dry tea mixture
and 1 cup boiling water until mixture is dissolved.

Source: Betty Crocker’s Cookbook, 6th Edition

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]