Title: Sherry’s Not Beef Stew
Categories: Misc., Dec.
Yield: 1 servings

2 md Onions, peeled and cut
3 lg Carrots-sliced
2 Stalks celery,sliced
5 md Potatoes- peeled- random
Cut
1/2 lb TVP® beef style chunks
1 10 oz. pkg.frozen peas
5 tb Your favorite beef style
Broth or miso broth
Seasoning
1/2 ts Black pepper
1 tb Gravy Master
1 tb Garlic Powder or 2 cloves
Chopped

Combine all except peas in large pot or dutch oven.
Add water enough to cover 1 inch below ingredients
(about 4 cups).

Cover cook over very low heat for approx 1 hr,
stirring occasionally. Add peas and cook an additional
15 min. (Times may vary – many times I forget to turn
off and the flavor seems to improve as it sits and
barely steams.

Food Wine RT [*] Category 9, Topic 9 Message 103
Fri Dec 23, 1994 T.WEINER [Doris] at 20:49 EST

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 5% [?]

Title: Chicken Fried Rice
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely
-diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soya sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soya sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above
chicken.

MMMMM

Popularity: 4% [?]

I just char them under the broiler, turn them until they are black all
over, then put them into a plastic bag for ten munutes or so. The
skin slips off easily and they taste great — no oil. You can use them
right away or freeze them.

Popularity: 4% [?]

Southwestern Spice Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp. cumin seeds
1 tsp. coriander seeds
8 dried chilies — stemmed and seeded
1 Tbsp. brown sugar
1 tsp. ground cinnamon
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper

Cook cumin and coriander seeds in a small skillet over low heat, stirring
constantly, for 3 minutes. Combine seeds, chilies, and remaining
ingredients in a blender; process until mixture resembles coarse powder.
Store in airtight container. Yield: 2/3 cup. Directions for gift card:
Sprinkle Southwestern spice rub on chicken, beef and pork before
grilling, broiling or baking

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Popularity: 4% [?]

Title: Turkey Noodle Soup
Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
Yield: 6 servings

MMMMM—————————STOCK——————————–
1 All bones from roast turkey 1 Stalk celery; chopped
7 c Water 1 Onion; quartered
1 Bay leaf;

MMMMM—————————-SOUP———————————
1/4 c Broken noodles; 1/2″ pieces 1 ts Dried basil;
1 Celery; Stack leaves, chop 1 ts Dried thyme;
1 Carrot; chopped 1 ds Hot pepper sauce;
3 Green onions; sliced Salt to taste
1/3 c Zucchini; grated Freshly ground pepper

My note: Remove bones from turkey or chicken before serving and
refrigerate or freeze until you have time to prepare the soup. I like
to do it the next day, if possible, and make a batch of crackers
while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
celery and onion. (Skin and drippings may be included, if desired.)
Simmer, covered about 4 hours. Strain, reserving stock. Let bones
cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4 1/2 cups.

3/4 cup serving – 91 calories, 1 1/2 protein, 1/2 fruit vegetable
choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
sodium, 32 mg cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
you start without bones For a main course, add 19 oz can chickpeas or
kidney beans, drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

MMMMM

Popularity: 6% [?]

CHEESELESS CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs — separated
1 teaspoon Lemon peel
1 1/2 cup Sweetened condensed milk
1/3 cup Lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoon Butter — melted

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla
and nutmeg. Blend well.

Fold in stiffly beaten egg whites. Set aside. Combine melted butter and
zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with
half the crumbs. Pour in reserved filling mixture and sprinkle with remaining
crumbs. Bake at 325 F ofr 30 minutes.

Turn off heat;let cool for one hour in oven with door closed. Makes 8
servings.

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Popularity: 3% [?]

CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste)
1 Garlic clove, peeled and
-roughly chopped
1/4 c Loosely packed, roughly
-chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into
-squares abut 1 1/2 inches

Remove the husks from the tomate verde and rinse will.
Put into a saucepan with the fresh chilies, cover with
water, and bring to a simmer. Continue simmering until
soft but not falling apart, about 10 minutes. Drain
the tomate verde and transfer with the chilies and 1/4
cup of the cooking water to a blender. Add the garlic
and cilantro and blend until smooth.

Heat the lard in a frying pan, add the onion, and fry
gently, without browning, for 1 minute. Add the
blended sauce and fry over high heat, stirring from
time to time, until reduced and thickened – about 7
minutes. Add salt to taste and the pieces of
chicharron and continue cooking over medium heat until
the chicharron is just soft – about 5 minutes,
depending on thickness and quality.

Serve with corn tortillas and a dollop of frijoles
refritos.

The Art of Mexican Cooking From the collection of Jim
Vorheis

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Popularity: 4% [?]

Title: CHICKEN AND MUSHROOM SOUP
Categories: Soups
Yield: 2 servings

1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the
chicken and mushrooms.
When the soup starts to boil again and all of the
ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the
parsley on top. Serves 2.
From The Gazette, 91/02/13.

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Popularity: 4% [?]