Title: CHICKEN PEA PODS
Categories: Poultry, Chinese
Yield: 4 servings

1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

—————————SAUCE—————————
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts Sugar

Mix Chicken, Cornstarch, Soy Sauce Sherry. in
Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic
Ginger. Add Chicken Stir Fry Until No Longer
Pink. Remove. in Remaining Oil, Stir Fry Carrots
Celery 1 Min. Add Green Onions Stir Fry 30 Seconds.
Add Water Chestnuts Pea Pods. Stir Sauce Add To
Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan Heat Through.
Sauce: Mix ingredients over medium heat in small
saucepan. Pour over chicken.

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Popularity: 6% [?]

Turkey Pasta Salad

Recipe By : Original From McCormick Company, Inc.
Serving Size : 4 Preparation Time :0:10
Categories : Leftover Turkey Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c turkey light meat, skinless — cooked and cubed
1 c elbow macaroni — cooked
1/2 c celery — sliced
1/2 c bell peppers — chopped
1/2 c onions — chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper

Preheat oven to 350. Place turkey, macaroni, celery, bell peppers, and
onions in a 2-quart casserole dish. Stir gently to combine. In a mixing
bowl, combine mayonnaise, salt, basil, black pepper, and crushed red
pepper. Stir into turkey mixture and toss to coat. Bake for 15 minutes or
until heated through.

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Per serving: 219 Calories; 2g Fat (7% calories from fat); 23g Protein; 26g
Carbohydrate; 48mg Cholesterol; 788mg Sodium

Popularity: 5% [?]

Title: FOUR HAPPINESS MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings

Meatball Mixture:
1 1/2 Inch cube ginger, minced
1 lb Ground pork
2 Chopped scallions
8 Chopped water chestnuts
3/4 ts Salt (or to taste)
1 tb Corn starch mixed with 3
-Tb water
4 ts Soy sauce
1 tb Dry sherry
1 Egg
Casserole Base:
1 1/2 lb Bok choy
3 tb Cooking oil
1 tb Soy sauce or to taste
1 ts Sugar
1 tb Dry sherry

Mix together ingredients for the meatballs. Shape the
mixture into 4 large meatballs.

Wash and remove all the sandy particles from bok choy.
Cut crosswise into 2 inch sections.

Heat 3 Tb oil in a wok. Fry 2 meatballs at a time
until both sides are brown (about 3 minutes.) Remove,
and fry the other 2 meatballs. (Use more oil if frying
in a saucepan.)

Remove all but 2 Tb oil from the wok, stir-frying
vegetables for 1-2 minutes over medium heat. Remove
wok from the heat.

Line the stems of the vegetable in the bottom of a
casserole. Place the meatballs on top, then cover
with the leaves of the vegetable.

Add soy sauce, sugar, and sherry; bring to a boil,
then simmer on low heat with cover on for 30 minutes.
Serve hot.

Source: The Record, “Great Tastes of Chinese Cooking
~ Contemporary Methods and Means,” Jean Yueh.

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Popularity: 4% [?]

Cheese and Rice Casserole

Recipe By : BH G Low-Cost Cooking pg 71
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Cheese
Rice *Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped celery
2 cups cooked rice
1/4 cup chopped onion
1 cup milk
1/2 cup shredded American cheese
3 eggs — beaten
1/3 cup snipped parsley
1/8 tsp pepper
1/2 tsp salt
paprika
2 tbsp butter or margarine

Cook celery and onion in butter until tender but not brown. Combine with rice,
cheese, and parsley. In another bowl, thoroughly stir together beaten eggs,
milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking
dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the
larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or
until a knife inserted near the center comes out clean. Sprinkle with paprika.
ECB Input: 11/8/91

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NOTES : This baked rice dish has a rich custardlike texture
Nutr. Assoc. : 0 0 0 0 20 0 1036 0 0 0 0

Popularity: 4% [?]

Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

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NOTES : Serves 6-8

Popularity: 6% [?]

CHINESE SWEET SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MARY WILSON BWVB02B
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings. :
Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95
1612 PDT

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Popularity: 8% [?]

EIGHT JEWEL CHICKEN *** ctch95c

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken ; breasts — butter
Marinade:
3 teaspoon Soy sauce
3 teaspoon Rice wine — or dry sherry
4 teaspoon Corn starch
Marinate for a half an hour.
2 Med Green peppers — cut into
2 Med Yellow onions — diced
1/2 cup Straw mushrooms
2 Bok choy — diced
1/3 cup Water chestnuts — sliced
1/3 cup Raw peanuts
Sauce
2 tablespoon Ketchup
1 tablespoon Oyster sauce — (or light soy
2 tablespoon Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil — (appx 3-4 tbls)
2 cup Garlic — fresh crushed
1 tablespoon Ginger — fresh shredded

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some
oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels
(onions first, bok choy leaves last) Add sauce, let it begin to bubble,
thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)

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Popularity: 6% [?]

Title: Frog-Eye Salad
Categories: Salads, Fruits, Pasta
Yield: 24 servings

1 pk Acini de pepe pasta
1 tb Oil
2 ts Salt
3 qt Water

MMMMM————————–DRESSING——————————-
1 c Sugar
2 tb Flour
2 ts Salt
2 Eggs; beaten
1 tb Lemon juice
1 3/4 c Pineapple juice; see below

MMMMM—————————SOLIDS——————————–
2 cn Crushed pineapple; 20oz each
2 cn Pineapple chunks; 20 oz each
– drain pineapples; reserve
– juice and use in recipe
3 cn Mandarin oranges; 11 oz each
1 lg Cool whip

Cook macaroni in water, oil and salt. Drain, rinse and cool. Combine
sugar, flour, and salt. Gradually stir in pineapple juice and eggs.
Cook over moderate heat until thickened. Cool. Combine sauce and
macaroni. Cover and refrigerate overnight. Add to the macaroni
mixture the pineapple, oranges, and cool whip. Refrigerate. Makes
about 6 qts, but EASY TO CUT IN SIZE.

MMMMM

Popularity: 7% [?]

OAT BREAD VARIATION

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bread flour
1 1/2 c Oat flour
1 pk Active dry yeast
1 t Sugar — brown, white or
— honey
1 tb Butter
1/2 ts Salt
1 1/4 c Warm water
1/2 c Mashed potato flakes — insta

Recipe by: m2xenix!uunet!telesoft!kami (Kami Olsson-Tapp @day)
1/2c instant mashed potatoes added to white or oat bread make it
moister and make the little bit that is left better the next day.
I put the flakes in below the flour if I am using the timer.

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Popularity: 4% [?]

Title: PICKLED GARLIC
Categories: Condiments, Wine
Yield: 6 jars

2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 c Coarse salt
7 Dried red chilies
2 c White wine vinegar
1 c Dry white wine
2 1/2 tb Mustard seed

Combine garlic in large saucepan with enough water to
cover. Place over medium high heat and bring to a
boil. Let boil for 2 minutes. Drain thoroughly. When
cool enough to handle, peel each clove without
crushing. Transfer to a non-metallic bowl. Add ginger
and salt with enough water to cover. Refrigerate
mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold
water. Drain again. Pack ginger and garlic evenly
into 7 clean hot half-pint jars to 1/2 inch from the
top. Add 1 chili to each jar. Combine vinegar, wine
and mustard seed in medium saucepan and bring to rapid
boil over high heat. Ladle enough hot brine to cover
garlic mixture.

Run a plastic knife or spatula between mixture and jar
to release any air bubbles. Clean rim and threads of
jar with damp cloth. Seal with new, scalded, very hot
lid. Repeat with remaining jars. Transfer jars to
gently simmering water bath (180-190 degrees) and
process for 10 minutes. Let cool on rack. Check for
seal. Store in cool dry place. Makes about 6 jars.
Source: Cookbook USA.

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Popularity: 8% [?]