Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

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Popularity: 3% [?]

Title: Hawaiian Sauce
Categories: Fruits Sauces
Servings: 4

1/4 c Brown Sugar; Packed
2 tb Cornstarch
8 oz Tomato Sauce; 1 cn
8 1/2 oz Pineapple; Crushed,Undrained
1 tb Lemon Juice
1 tb Ginger; Crystallized, Minced
1/4 ts Onion Salt
1/4 ts Garlic Salt
1/8 ts Pepper

Blend the brown sugar and cornstarch in a 1-quart saucepan. Add the
remaining ingredients, blend thoroughly. Bring to a boil, stirring.
Lower heat and cover. Simmer gently for 15 to 20 minutes. Stir
occasionally. Use as a basting or serving sauce for chicken, ribs, or
meatballs.

Makes 2 cups of sauce.

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Popularity: 2% [?]

CARAMEL BREAKFAST ROLLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Loaves frozen bread dough
– (1 lb. loaves) — thawed
1 c Brown sugar — firmly packed
1 pk Vanilla pudding (regular)
1/2 c Milk (or half-and-half)
1/2 c Nuts — chopped, divided
1/2 c Raisins — divided

Cut 1 loaf of dough into small pieces; place dough
pieces in a greased 13x9x2inch baking dish.

Combine brown sugar, pudding mix, butter, and milk;
mix well. Drizzle half of the brown sugar mixture
over dough pieces; sprinkle with 1/4 cup nuts and 1/4
cup raisins.

Cut remaining loaf of dough into small pieces; place
dough pieces over first layer. Drizzle remaining
brown brown sugar mixture over dough pieces; sprinkle
with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325
degrees for 50 to 60 minutes.

Yield: 10 to 12 servings.

NOTE: chopped maraschino cherries and crushed
pineapple may be substituted for nuts and raisins.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman.

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Popularity: 4% [?]

MOROCCAN VEGETABLE COUSCOUS

Recipe By : The Vegetarian Starter Kit, PCRM
Serving Size : 6 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups couscous — whole-grain
4 cups boiling water
1 large onion — sliced thin
2 cloves garlic — minced
2 tablespoons wine, red — or other wine
1 pound tomatoes, canned — coarsely chopped
3 large carrot
2 large celery stalks
1 medium turnip — cubed 1/2″
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon paprika
2 teaspoons dark corn syrup
1/8 teaspoon cayenne
1/2 pound zucchini — sliced 1/2″
1/2 cup red bell peppers — chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas — rinsed and drained
1/4 cup fresh mint — chopped (or parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather
over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the
heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins,
apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

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Popularity: 5% [?]

Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Clams-Large (About 8 Clams)
2 Potatoes-Diced — large
2 Med Onions-Sliced
2 Bell Peppers — chopped
2 Celery Stalks-Chopped Fine
1 Tbsp Paprika
2 Tbsp Butter
2 Tbsp Flour
1 tbsp Accent
1 qt Clam Stock
2 tbsp Clam Base
1 C Whole Tomatoes — chopped

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, paprika in butter until the vegetables are ten- der,
about 6 min. Add flour and Accent,stirring well so that mixture does not
brown. Add clam stock, clam base, potatoes, clams. Allow to simmer for
15 min. Add tomatoes simmer for 5-10 min., covered. Serve.

This recipe may be kept for a week. The clam base may be purchased at
any fish market.

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Popularity: 8% [?]

APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARTHA WHITE’S SOUTHERN SAMP—–
1 Cup Martha White All-Purpose Flour, sifted
1 Tablespoon Baking powder
1 Cup Martha White Whole Wheat Flour
1 Egg
1 Cup Chopped apple (about 1 med)
1/4 Cup Vegetable oil
1/3 Cup Firmly packed brown sugar
Streusel Topping (below)

Preheat oven to 400. Grease muffin cups. Stir together flours, apple,
sugar, baking powder, and salt in mixing bowl. Beat egg in separate
bowl; stir in milk and oil. Add liquid mixture to dry ingredients,
stirring just until blended. Spoon batter into prepared muffin cups,
filling each 2/3 full. Sprinkle evenly with Streusel Topping. Bake for
15 to 18 minutes or until golden brown.

STREUSEL TOPPING ~~~~~~~~~~~~~~~~ 1/2 cup firmly packed brown sugar 1
tablespoon butter or margarine, softened 1/2 teaspoon cinnamon 1/4 cup
chopped pecans
Combine sugar, butter, and cinnamon in small mixing bowl using fingers
or pastry blender. Add pecans and mix well.
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Popularity: 3% [?]

Waffle Iron Cookies

Recipe By : Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cup sugar
4 eggs
3/4 cup cocoa
2 cups flour
2 tsp. vanilla

Mix together. Put heaping tsp of batter on waffle iron section. Bake
50-60 sec, or until done. (No, why don’t you stop BEFORE it’s done.
Sorry for the stupidity.

Frosting: powdered sugar, milk, vanilla, food coloring.

Simple, eh?

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Popularity: 3% [?]

GARIDES TOURKOLIMANO ( GREEK SHRIMP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Raw large shrimp
1/2 c Lemon juice
1/2 c Butter — whipped
1 Garlic clove — minced
1 c Chopped green onion tops
3 Lg tomatoes — peeled,in wedges
1 t Oregano
Salt pepper
1 lb Feta cheese, crumbled
3/4 c Cream sherry

Peel and devein shrimp. Sprinkle with lemon juice and
set aside. Melt butter in large skillet. Saute
garlic, green onion tops and tomato wedges. Add
shrimp and season with oregano, salt and pepper to
taste. Turn shrimp frequently and saute until pink.
Add feta cheese and cream sherry. Bring to boil and
cook 3 to 4 minutes. Remove shrimp carefully to
casserole. Spoon cheese-sherry mixture over shrimp.

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Popularity: 3% [?]

Lemon Trat (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
3 oz Flour
2 oz Butter
3/4 oz Icing sugar
2 ts Cold water
—–FILLING—–
Juice of a small lemon
2 oz Caster sugar
1 Egg
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease deep patty tins
(makes approximately six tarts). Sift the flour into a
bowl. Rub in the butter and add the icing sugar. Add
suff cient of the water to makea moist dough. Roll out
on a floured surface, cut into rounds and line the
patty tins. Bake blind for 10 minutes. Remove from the
oven and reduce temperature to 350F or Mark 4.
Meanwhile beat together the egg, caster sugar and
lemon juice. Fill the pastry cases with the mixture
and bake until set and the pastry is nicely browned.
Serve hot or cold, but do not chill in the
refrigerator.

From the booklet Scottish Teatime Recipes

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Popularity: 3% [?]

MEE KROB (SWEET THAI NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 c Sugar (white granulated)
1 c Vinegar (white)
1 t Salt
1/4 lb Dried shrimp (Kung Haeng)
8 ea Serrano chilies
1 bn Green onions (whites only)
8 oz Tofu, firm or extra firm
3 ea Eggs
2 c Vegetable oil (approx. amnt)
1/4 lb Rice noodles (very thin)

1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring
the mixture to a gentle boil and cook about ten minutes, until it forms a
thin syrup. Set aside.

2. Put the dried shrimp in a sieve and rinse them thoroughly under running
water. Set them aside in the sieve to drain. Remove the stems, but not
the seeds, from the chilies. Slice the green onions and chilies lengthwise
into thin strips and set them aside together.

3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs
lightly, until they are well mixed but not frothy. Strain through a fine
sieve and set aside.

4. Pour about three inches of oil in a wok and heat it to 400 degrees F.
Dry the tofu with paper towels and deep fry it until the cubes are firm and
light golden, but not dry and hard. Remove them from the oil and set aside
to drain on paper towels.

5. Using the same oil, deep fry the noodles a handful at a time. The
noodles will puff up immediately and begin to turn brown in about ten
seconds. (Note: these are the same type of noodles that are used to make
chinese chicken salad.) Be careful not to let them burn. They should be
light golden and very puffy. If they do not expand immediately upon
touching the oil, the oil is not hot enough. If they turn dark
immediately, the oil is too hot. Scoop the noodles out to drain on paper
towels. Remove about half the oil from the wok and save it for another
use.

6. Dribble the beaten, sieved eggs over the surface of the hot oil in the
wok, to form narrow strands: holding the bowl of eggs in one hand, dip the
other into the eggs, stretch it out about 12 inches over the oil, and let
the egg run in a thin, steady stream from your fingertips while moving your
hand in a circular motion so the surface of the oil is covered wit a thin
net of egg. You will need to repeat this procedure about four times. The
intent is to create a thin net of egg strands that will cook quickly
without massing together. When the strands are set completely and light
golden on the bottom, flip them over carefully and brown the other side.
Remove from the oil and drain on paper towels.

7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep
fry the shrimp until they are just crisp and light golden, about three
minutes. Be prepared for the very strong smell they produce as they fry,
but don’t be concerned, since the shrimp will taste nothing like they
smell. (You may wish to do this well in advance of the time your guests
will arrive and set the shrimp aside to drain on paper towels.) They will
form a great deal of foam while they are frying, and it will be necessary
to use a strainer to lift them up occasionally to see how well they are
cooking. Do not over cook them or let them get dry or hard! Remove them
from the oil and drain on paper towels. Discard the remaining oil.

8. Clean the wok thoroughly and place half the sugar syrup from step 1 in
it. Heat the syrup almost to boiling, but do not let it boil. Add half
the noodles, half the egg nets (see the variation below), half the tofu,
and half the shrimp. Mix gently until the syrup is absorbed, being careful
to break the noodles as little as possible. Remove the mixture from the
wok and place it on a serving platter. Repeat this step with the rest of
the syrup, noodles, eggs, and shrimp.

9. Garnish the Mee Krob with the green onion whites and chilies. Serve
immediately or hold it at room temperature for up to two hours.

VARIATION: If the eggs have formed attractive nets (you should be so
lucky!), you may drape them over the Mee Krob as a garnish rather than
adding them in step 8.

From: Thai Home-Cooking From Kamolmal’s Kitchen, by William Crawford and
Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
(19:40)

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Popularity: 1% [?]