2 lg Onions 1 t Sugar
1/2 c Cooking oil 2 Whole cloves
1 lg Green pepper Pepper to taste
1 Bay leaf 3 T Flour
1 2 1/2 can tomatoes 6 T Water
2 t Salt

Saute chopped onions and green pepper in oil until tender. Add tomatoes
and seasonings. Chop with cooking spoon while cooking for 30 minutes.
Dissolve flour with water, stir into mixture. Cook until thickened. This
may be used on omelet, hamburgers, etc. Sliced mushrooms are a fine
addition.

—–

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Box lime jello
1/4 Head cabbage
3 Carrots — washed and peeled
1 can (8oz) crushed pineapple
Drained
1 can (11oz) mandarin orange
Segments — drained
—–TOOLS—–
Grater
Knife
Mixing bowl
Fork
Plastic wrap

With an adult’s help, prepare jello according to directions on box. Refrigerate
2 1/2 hours or until partially set.

Grate about half a cup cabbage and half a cup carrots into a bowl. Add the
drained pineapple and orange segments to the vegetables and mash with a fork
until mixture looks well chewed.

Remove the jello and dump the vegetables in. Stir gently with a fork. Cover
with plastic wrap and chill 2-4 hours until it has the consistency of a grassy
pile of gelatinous puke.Serves 8-10 chunk chompers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– - – - – - – - – - – - – - – - – -

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

—–

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– - – - – - – - – - – - – - – - – -

FIVE-SPICE CHICKEN BUNS
(Nn Heung Gai Bow)

MMMMM————————–FILLING——————————-
1 1/2 To 2 cups diced chicken
-breast.

MMMMM———————–MEAT MARINADE—————————-
1 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1/2 ts 5 spice powder
1/2 ts Bean sauce
1/4 c Almond slivers
1/4 c Chopped celery
1/4 c Chopped onion
1/2 c Bamboo shoots
1 Stalks green onions, chopped

MMMMM———————–SAUCE MIXTURE—————————-
2/3 c Chicken broth
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sesame oil
1 ts Sugar
1/2 ts Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: 1/2 recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
have 24 3-inch sausages. [These are very good, sweet sausages. I
can't think of anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2-inch rounds.

Place sausage in middle and fold dough over, leaving ends open.
Place seam side down on square piece of was paper. Let rise in warm
place for 1 hour or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done.

From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
with lemon twists. Store in refrigerator.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

– - – - – - – - – - – - – - – - – -

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

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Spinach leaves
1/4 cup Chinese chili paste
2 Tomatoes
1 pound Dry or fresh penne
16 lg Shrimp
(or fettucine
2 tablespoon Olive oil
or other pasta — cooked
2 Garlic cloves
1/2 cup Butter — cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a
few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until
tender. Stir in remaining butter, bit by bit, until all butter in pan is
melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.

– - – - – - – - – - – - – - – - – -

Recipe By : Sacramento Natural Foods Co-op
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 acorn squash — baked
8 cups vegetable broth
1 teaspoon salt
2 teaspoons thyme
1 1/2 teaspoons dill
3/4 teaspoon white pepper
1 onion — chopped
1 1/2 pounds carrots — grated
2 cloves garlic — minced
1/2 cup rolled oats
1 tablespoon olive oil
1 7/8 quarts water

Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and
pepper. Add remaining ingredients and cook till carrots are tender. Puree in
blender or food processor.

– - – - – - – - – - – - – - – - – -

NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.