Date: Tue, 28 Sep 93 14:12:11 PDT
From: Barbara Zimmerman

Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 table. flour
Add enough egg sub. (I use ener-G egg substitute), about 2 table.

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put
the ingredients in, bake until done. Serve with lots of applesauce

If you don’t have a no stick waffle iron, you can make these into
pancakes.

Popularity: 3% [?]

Title: SAUTEED CHICKEN WONTONS
Categories: Chinese, Chicken, Appetizers
Yield: 4 servings

9 Scallions
5 oz Boneless chicken thighs
2 ts Tamari or other soy sauce +
-more for serving
Oriental sesame oil
-(optional)
Salt and pepper
1/2 lb Wonton skins
6 tb Peanut oil
1/2 ts Minced fresh ginger
1 tb Sesame seeds
Salt and pepper

CHICKEN-TAMARI FILLING:

For the filling, cut the scallions into thin slices.
In a meat grinder or food processor, grind the meat to
a coarse texture, being careful not to overprocess.
Stir in 1/4 of the scallions, 2 teaspoons tamari, the
sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Bring a large pot of salted water to a boil. Put
about 1 tablespoon of the filling in the center of a
wonton skin. Brush the edges of the skin with warm
water, top with another skin, and press gently around
the filling to seal the edges. Repeat until all the
filling is used. Slide wontons into boiling water,
stirring gently, and cook for 2 minutes. Drain
carefully and plunge into cold water to stop cooking.
Drain again. Toss with 1 tablespoon of the peanut oil.

Mince the ginger. In a large frying pan, heat 1
tablespoon of the peanut oil over medium heat. Add
the sesame seeds; cook, stirring frequently, until
just golden, about 1 minute. Stir in the ginger. Add
the remaining scallions and cook until soft, about 2
minutes. Season to taste with salt and pepper.

Recipe can be made up to this point several hours
ahead.

Cooking and Serving: Heat 2 more tablespoons of the
peanut oil over medium heat. Brown the wontons in
batches, adding the remaining peanut oil between
additions, or use 2 pans. Cook until both sides are
golden, about 4 minutes total. Top wontons with the
scallion-sesame mixture. Serve additional tamari on
the side for dipping.

[ The Best of COOKS Magazine, 1987 ]

Posted by Fred Peters.

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Popularity: 4% [?]

SWEET SPINACH TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8-inch unbaked pie pastry
-shell
2 1/2 lb Fresh spinach
1/4 c White wine
1/2 c Rose water
1/3 c Sugar (or more)
1/4 ts Cinnamon
pn Salt (generous)
Sliced strawberries and
-confectioners’ sugar for
-topping

A Spinnage Tart–Take good store of Spinage, and boyl it in a Pipkin,
with White-Wine, till it be very soft as pap: then take it and
strain it well into a pewter dish, not leaving any part unstrained:
then put to it Rose-water, great store of Sugar and cinamon, and boyl
it till it be as thick as Marmalad. Then let it coole, and after
fill your Coffin and adorn it….–Gervase Markham, The English
Hous-wife

Spinach “was held in special regard because it had reached the western
world much later than the other greenstuff of medieval cookery,”
comments C. Anne Wilson in Food and Drink in Britain. “It came from
Persia, through the Arabs, and was first recorded in the west by St.
Thomas Aquinas. It arrived too late to acquire any traditional
medicinal merits.”

Here the Elizabethans treat spinach as a fruit, and with great
success. It is fascinating to note how serendipity thrives among
cooks who have no preconceived notions about the “proper” use of a
particular food.

1. Bake pie shell at 425F for 10 minutes. Reduce temperature to
350F and bake for an additional 35 minutes or until done. Let cool.
2. Wash and trim spinach. Put spinach directly into large enameled
or aluminum pot without draining. Add wine. 3. Cover and steam
spinach over medium flame for 1-2 minutes or until spinach is wilted.
4. Drain spinach and mince very fine. 5. In the same pot, combine
rose water, sugar, cinnamon, and salt. Bring to a boil, stirring to
dissolve sugar. 6. Add chopped spinach and stir to coat. 7. Simmer
over very low flame, stirring occasionally, until all liquid
evaporates. Remove from heat and set aside to cool. 8. Fill pie shell
with spinach mixture. Arrange sliced strawberries decoratively on
top. 9. Chill at least 2 hours. 10. Just before serving, sprinkle
lightly with confectioners’ sugar.

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Popularity: 2% [?]

Eating Well Mayonnaise

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, — preferably Colmans
1 teaspoon sugar
1/2 teaspoon salt, — or more to taste
Pinch of ground red pepper — (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil, — extra virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper.
Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg
and the remaining 1/2 cup buttermilk and whisk until smooth.

Set the pan over mediumlow heat and cook, whisking, until the mixture comes to
a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan
from the heat.

Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and
press a piece of plastic wrap directly on the surface to prevent a skin from
forming. Let cool. (The mayonnaise can be stored in the refrigerator for up to
3 days; whisk briefly before using.)

Yield: about 1 cup

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Popularity: 4% [?]

Title: Baked Bananas
Categories: Diabetic, Side dishes, Fruits
Yield: 4 servings

4 Bananas; firm 1/4 c Brown sugar; firmly packed
2 Lemons; grated rind juice 1/4 c Butter (or marg.); melted

Cut bananas in half lengthwise; place cut side down in a buttered
baking dish. Brush bananas with lemon juice; sprinkle wiht grated
lemon juice; sprinkle with grated lemon rind and brown sugar. Drizzle
with butter.

Bake at 350 degrees for 15 to 20 minutes. Serve warm as a side dish
with meat, or as a dessert plain or with ice cream.

If used with brown sugar substitute, could be used as a diabetic
recipe Also use less margarine, way less!! Brush with a pastry brush.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE

SOURCE: Southern Living Magazine, sometime in 1977.

MMMMM

Popularity: 5% [?]

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% [?]

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% [?]

Sugar Cookies

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

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Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Popularity: 4% [?]

Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Popularity: 3% [?]

No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

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Popularity: 4% [?]