Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.

—–

Popularity: 35% [?]

Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Vegetable oil
Large onion — diced
Stalks celery — sliced
Med. green pepper — *
Med. tomatoes — diced
2 cup Red kidney beans — drained **
1 package Frozen baby lima beans — 10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 teaspoon Salt
1 teaspoon Dried basil leaves
1/4 teaspoon Ground black pepper
3 cup Boiling water
2 tablespoon Grated Cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling
water. Cover.
Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightlt blanched mixed vegetables, hot French
bread and butter.

From: My Great Recipes

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Popularity: 13% [?]

Sweet Potato and Pecan Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:35
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds sweet potatoes — boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel — grated
2 teaspoons margarine
1/2 cup pecans — chopped

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
apricot nectar, water and orange peel. Bring to a boil, stirring
constantly, for two minutes. Remove from heat; stir in margarine and
pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
minutes.

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Per serving: 288 Calories; 4g Fat (11% calories from fat); 2g Protein; 63g
Carbohydrate; 0mg Cholesterol; 106mg Sodium

Serving Ideas : Serve this with your winter holiday feasts.

Popularity: 5% [?]

SPICY MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MEATBALLS—–
1 lb Extra-lean ground beef
1 cn Yellow sweet corn, drained,
-divided use (11 oz)
1/3 c Hot salsa
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro
1 t Salt
1 t Cumin
1 t Minced garlic
1 Egg white
—–FOR THE SOUP—–
1 cn Whole tomatoes, undrained,
-cut up (28 oz)
1 cn Dark or light red kidney
-beans, drained (15 1/2 oz)
1 c Beef broth
2/3 c Hot salsa
2 tb Chopped fresh cilantro
1 c Chopped green bell pepper
1 t Cumin
1 t Chili powder
1/2 ts Minced garlic
—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the
corn and remaining meatball ingredients; mix well.
Shape into 1″ balls; place on cookie sheet.
Refrigerate 30 minutes, or until set.

In 5-quart Dutch oven or stockpot, combine remaining
corn and all soup ingredients. Bring to a boil over
high heat. Reduce heat to low; carefully add uncooked
meatballs. Simmer uncovered 45-60 minutes or until
flavors blend and meat is no longer pink. Garnish
individual servings with toppings as desired.

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Popularity: 4% [?]

CARROT PINEAPPLE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/4 oz Pineapple — Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar — Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots — Grated
1/3 c Vegetable Oil
1 ea Egg — Lg, Beaten
1/2 ts Vanilla

Drain the Pineapple, reserving the juice. Add enough
skim milk to the juice to make 3/4 cup of liquid, then
set aside. Combine the next 7 ingredients in a large
bowl, stirring until the carrots are well coated. Make
a well in the center of the mixture. Combine the milk
mixture, oil, egg and vanilla; then add to the dry
ingredients. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been
coated with a non-stick spray, filling each cup 2/3rds
full. Bake at 375 degrees F. for 20 to 25 minutes or
until done. Serve warm.

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Popularity: 7% [?]

NECTARINE-ORANGE MARMALADE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Jam/Jelly
Preserves Fruit
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Of nectarines
3 Medium-size oranges
4 1/2 c Of sugar (2 1/4 pounds)

Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash
the oranges. Remove the peel from 1 1/2 of the oranges and discard
it. Put the nectarines and the peeled and unpeeled oranges through a
meat grinder. There should be about 4 1/2 cups. Place the fruit in a
preserving kettle, add 4 1/2 cups of sugar and bring slowly to a
boil. Boil rapidly, uncovered, for about 30 minutes, stirring
frequently. Skim off foam with a metal spoon. Ladle into hot,
sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
seal completely.

Jams and Jellies – 1975 Charrin’ off the Ol’ Point..from the O

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-20-93 (13:53) Number:
64919 From: FRAN MCGEE Refer#: NONE To: SUZZE
TIERNAN Recvd: NO Subj: crockpot *CR* Conf: (149)
COOKING

Popularity: 5% [?]

Title: Chicken Gumbo
Categories: Gumbos
Yield: 8 servings

2 Chickens, cut into 8 pieces
-each, wing tips trimmed
2 t Dried mustard
2 t Sweet paprika
1/4 t Salt
1/4 t Freshly ground pepper
1/8 t Ground allspice
pn Cayenne pepper
2 tb Olive oil
4 Celery stalks, cut into 1/2″
-dice
2 md Onions, coarsely chopped
2 Red bell peppers, cored and
-cut into 1/2″ dice
1 Green bell pepper, cored and
-cut into 1/2″ dice
1 tb Finely chopped garlic
4 c Sliced okra, fresh or frozen
1 cn Plum tomatoes, drained
-(reserve tomato juices),
-with tomatoes coarsely
-chopped
2 tb Tomato paste
1 t Dried thyme
1 Bay leaf
1/4 c Chopped flat-leaf parsley
Cooked white rice (opt)

Fresh okra is not wide available, but frozen okra is sold in most
supermarkets and makes a perfectly acceptable substitute. When
cooking up this gumbo, I’ce only called for a pinch of cayenne
pepper, but you can add as much heat as you like.

1. Rinse chicken pieces and pat dry. Preheat oven to 400′F.

2. Combine first 6 seasonings in a small bowl and rub into chicken
pieces.

3. Place chicken in a shallow baking pan and bake for 15 minutes. Set
aside.

4. Place oil in a large, heavy pot. Add celery, onions, red and green
peppers and garlic; cook over low heat, stirring, for 10 minutes.
Raise heat to medium, add okra and cook, stirring, an additional 5
minutes.

5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and
any pan juices to the pot. Cover with reserved tomato juices, making
sure that all the chicken pieces are covered in liquid.

6. Simmer over medium-low heat, partially covered, until chicken is
tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook,
uncovered, for 15 minutes longer. If gumbo begins to boil, reduce
heat. Adjust seasonings to taste. Garnish with remaining parsley. If
desired, serve hot over cooked rice.

Per serving (based on 8, without rice): 415 calories, 19 grams fat,
124 milligrams cholesterol.

NOTE: If using frozen okra, defrost it or tinse under cold water, then
proceed.

MMMMM

Popularity: 7% [?]

Roasted Winter Vegetables with Basil Oil

Recipe By : Weight Watcher’s Magazine, ’97
Serving Size : 8 Preparation Time :0:45
Categories : Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup chicken broth
2 tablespoons basil oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds red potatoes — cut in 1″ pieces
1/2 pound turnip — peeled and cubed
1/2 pound parsnip — peeled and cubed
1/2 pound carrots — peeled and cut 1″
3/4 pound boiling onions — peeled

Preheat oven to 400 F.

Combine first 4 ingredients in a large bowl. Add vegetables and toss
well. Spoon mixture into a shallow roasting pan coated with cooking
spray. Bake, uncovered, at 400 F. for 35 minutes or until tender,
stirring occasionally.

Serving = one cup

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Nutr. Assoc. : 0 986 0 0 0 0 0 0 0

Popularity: 6% [?]

4 to 4 1/2 c. all-purpose flour
1/2 c. sugar
1 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
1 c. milk
1/2 c. butter or margarine
1 egg
Vegetable oil
Powdered sugar
Insert dough hook attachment to mixer. Mix 1 1/2 cups of the
flour, sugar, yeast and salt on low speed. Heat milk and butter in
small saucepan until warm, 85 degrees. Add to flour mixture, mixing
at medium speed. Add egg; mix at medium speed 2 minutes. Add 1 cup
of the flour, beating at medium speed until smooth. Add remaining
flour as necessary to make a soft elastic dough; mix at medium speed
until dough climbs hook. Place dough in a greased bowl; cover and
rise in warm place free from draft until doubled in bulk, about 1 to
1 1/2 hours. Punch dough down; roll on floured surface to 1/4 inch
thickness. Cut dough into 2 1/2 inch squares; cover and let rise
until doubled in bulk, about 1 hour. Heat 2 inch oil in large
saucepan to 350 degrees. Fry doughnuts until golden, about 2
minutes on each side. Drain on paper towels. Sprinkle with
powdered sugar.

Popularity: 6% [?]