Title: CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken parts
1 Stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c Water
1/2 tb Catsup
1 tb Rice vinegar
1 1/4 tb Sugar
Dash of salt
1 ts Cornstarch for thickening
2 ts Cold water for thickening
2 c Oil for deep frying

————————-MARINADE————————-
1/2 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

————————–BATTER————————–
1 lg Egg
1 tb Water
2 1/2 tb Flour
3 tb Cornstarch

1. Skin and bone chicken. Cut intl 1 1/2″ cubes.

2. Sprinkle chicken with each of the ingredients
listed under “marinade,” mix well and marinate for 1/2
hour.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.

8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.

10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

—–

Popularity: 16% [?]

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

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Popularity: 4% [?]

Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450′F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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Popularity: 15% [?]

Date: Wed, 20 Jul 94 22:06:16 PDT
From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

Popularity: 3% [?]

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature=7F

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature. Food exchanges per serving: 1
STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

MMMMM

Popularity: 25% [?]

TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn Condensed tomato soup
10.5 oz each
3 Soup cans water
Grated Parmesan cheese

1. In a heat-resistant, non-metallic soup tureen or a
deep, 3- quart, heat-resistant, non-metallic
casserole, combine condensed soup and water. 2. Heat,
covered, in Microwave Oven 8 to 10 minutes or until
heated through.
3. Soup can also be prepared in individual mugs.
Divide condensed soup and water evenly among mugs.
4. Heat, covered with clear plastic wrap, in Microwave
Oven according to the
following chart:
Quantity Total Cooking Time
2 to 3 mugs 3 to 4 minutes
4 to 6 mugs 6 to 8 minutes
5. Garnish soup with a sprinkling of grated Parmesan
cheese. Tip: By heating soup in mugs You can heat only
the amount of soup needed at one time.

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Popularity: 5% [?]

SAGE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bh g Spicy
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
1 1/2 c Water (Milk) 1
1 tb Applesauce (Shortng) 1 1/2t
2 c Whole wheat flour 1 1/2
1 c Bread flour 2/3
1/3 c Cornmeal 1/4
1 tb Brown sugar 2 t
2 ts Fresh sage 1 1/2 OR
1/2 ts Crushed dried sage 1/2
3/4 ts Salt 1/2
1 t Yeast 1 t

Page 39

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Popularity: 7% [?]

Title: TURNIP AND APPLE WHIP
Categories: Vegetables, Fruits/nuts
Yield: 3 servings

1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

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Popularity: 18% [?]

Title: ORIENTAL NOODLES WITH CHILI AND CASHEWS
Categories: Chinese, Vegetarian
Yield: 2 servings

13/16 c Plain flour
1 pn Salt
1 1/3 Eggs
1/3 Egg

—————————SAUCE—————————
1/3 ts Vegetable oil
1/3 sm Red chili
1/3 Spring onion
83 1/3 g Snow peas
3/16 ts Sesame oil
1/16 c Light soy sauce
3/16 c Malt vinegar
1/16 c Cashew paste
1/3 tb Lime juice
1/3 ts Lime rind
1/3 Red Chili
3/16 c Roasted Cashews

Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)

Finely chop one of the chiles, and the spring onion.
Thinly slice the snow peas. Finely shred the lime rind
and the second red chili.

As an alternative to making your own noodles, chinese
thread noodles are a suitable (but not as nice!)
substitute, as is tagliatelle.

1. To make the noodles sift the flour and salt into a
bowl.
Make a well in the centre and add the 4 beaten
eggs, gradually
importing into the flour with a fork. Turn onto a
lightly
floured surface and knead until smooth and elastic
(about 5
minutes). Cover and stand for 30 minutes.

2. Divide the dough into 4 portions. Cover with a tea
towel. Roll one
portion of the dough to 3mm thickness using a
rolling pin or sharp
knife. Roll up the sheet of pasta completely and
cut into 5mm wide
strips. Carefully unroll the strands.

Repeat the process with the remaining portions of
dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set
aside.

3. Prepare the sauce whilst the pasta is standing.
Heat the oil in a pan
and add the chilli, spring onion and snow peas.
Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce,
vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook,
stirring, over a gentle
heat for 3-4 minutes.

4. Cook the pasta in a large pan of boiling water
until just tender.
Drain, spoon over the sauce and toss to combine.
Sprinkle over
shredded chili, cashews and serve.

—–

Popularity: 5% [?]

BRAN OR RAISIN BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

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Popularity: 14% [?]