Title: Creamy Pasta Salad
Categories: Salads, Vegetarian, Vegan
Yield: 4 servings

1/4 c Eggless Mayonnaise
2 tb Lemon juice
2 c Cooked noodles
— (elbow, rotini, or
— small shells)
4 Green onions; chopped
6 oz Jar artichoke hearts
— drained and sliced
1 1/2 tb Fresh or dried basil
1/2 ts Salt

Stir the eggless mayonnaise and lemon juice into the noodles. Add the
green onions, artichoke hearts, basil, and salt and mix well. If the
salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

Popularity: 4% [?]

1-2 oz. can anchovies
2 cloves garlic
1 t. dry mustard
few dashes Tabasco
juice of 1 lemon
1/3 c. olive oil
1/2 c. Parmesan
In a wooden bowl with a wooden spoon, rub the drained anchovies into
the sides of the bowl until pasty. Add the garlic and rub it into the
anchovies. Add the Tabasco, lemon juice and mustard. Blend into the
sides. Add the olive oil and blend well. Add the Parmesan and mix
well. Now add 1 head of torn up Romaine lettuce. Toss. Add croutons
and toss again. Serve immediately.

Popularity: 3% [?]

Title: BEEF WITH CHINESE STEAK SAUCE
Categories: Beef, Main dish, Oriental
Yield: 4 servings

1 lb Beef sirloin or flank steak

————————-MARINADE————————-
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch

—————————SAUCE—————————
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce

————————–NOODLES————————–
2 oz Bean thread noodles, broken
-in half

————————–GARNISH————————–
1 Green onion (including top)
-finely chopped

PREPARATION: Trim and discard fat from beef. Cut beef
across the grain into 3- by 2- by 1/4-inch slices.
Combine marinade ingredients in a bowl and add beef;
stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set
aside. COOKING: Set wok in a ring stand and add oil to
a depth of 1 1/2 to 2 inches. Place over high heat
until oil reaches about 375 degrees F. Add half the
bean thread noodles and deep-fry for about 5 seconds
or until they puff and expand. Turn over and cook
other side. Lift out and drain on paper towels. Cook
remaining noodles. Place noodlen on a serving
platter, pressing down on noodles to flatten slightly;
set aside.
Remove all but 2 Tablespoons oil from wok. Add beef,
6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking. As
beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef. Return all beef to wok and
place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes. Spoon beef
over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For
a spicier flavor, substitute sweet bean sause for
hoisin sauce.

—–

Popularity: 11% [?]

Corn Pudding

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large ear of corn — fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

1. Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole
kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to
submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce
the heat and cook until the cream is slightly thickened, about five minutes.
Drain the corn, reserving the cream and set both aside.

2. Using a four sided hand grater, scrape the kernels off the remaining ears
of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and
whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved
cream.

3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
Cut the two tablespoons of butter into small bits and dot the top of the
pudding with it. Place the pan on the center rack of the oven and bake 30
minutes, or until just set. Transfer to a rack to cool slightly before
serving.

– - – - – - – - – - – - – - – - – -

Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
Carbohydrate; 157mg Cholesterol; 86mg Sodium

Popularity: 3% [?]

Eggplant Fritters

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Eggplant
1/2 C Parsley — chopped
3 Ea Eggs
2 C Flour
1 Tbsp Baking Powder
1 1/2 C Water — or maybe 2 cups
Dash Salt
Dash Pepper
Vegetable Oil — for frying

Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the
rounds in half and slice into thin, julienne strips. Put incolander, salt,
and let drain while preparing batter.

In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix
well. Stir in eggplant. If batter is very thick, add more water. Batter
should be thick enough to spoon.

Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading
out to a flat circle. Cook over medium heat until browned on one side then
flip over and continue cooking.

You may need to add more oil at some time during frying.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Put on serving plate and sprinkle with parsley.

NOTES : Fritters may be prepared a day in advance. Cool completely, cover
well, and refrigerate. Bring to room temp, put on baking sheet and heat in
425 oven.

Popularity: 3% [?]

POTATO LEEK SOUP

Recipe By :FROM MY GARDEN Show #5529
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces butter
4 leeks, — chopped
2 stalks celery, — diced
2 onion, — chopped
3 potatoes, — chopped
1 1/2 quarts water
1 1/2 cups cream
Salt
Pepper

In large pot combine butter, leeks, celery and onion. Saute for about 8
minutes. Add potatoes and water. Bring to a boil. Lower heat and simmer for
about 30 minutes. During the last 5 minutes of cooking add cream and
seasoning. Serve hot.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

OAT WHEAT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-(RTMX04A)
1 1/2 ts Yeast
1 1/2 c Wheat flour
1 1/2 c White bread flour
1 1/2 ts Salt
2 tb Sugar
2 tb Butter or margarine
1 1/4 c Warm water
1 tb Dry skim milk or Buttermilk

3/4 C rolled oats. Put dry ingred. in first; then liquid. Start
machine. YUMMYPReformatted by Elaine Radis

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Popularity: 4% [?]

Title: YUNNAN STEAMED POT CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

3 1/2 lb Chicken
1 ts Salt
8 sl Peeled fresh Ginger
3 c Chicken stock
1/2 c White Wine
1 bn Green onions

Place the chicken in a pot (or wok) full of boiling
water for 3 minutes. Rinse in cold water. Set a
steaming rack in your wok and fill wok with water to
just below the rack. Place the chicken in a
casserole. Place the breasts in the center and cover
with the slower cooking dark meat parts. Arrange the
ginger slices all over the chicken and. Trim the
green onions and cut into 2 inch pieces and cover the
chicken with it. Pour in the wine and broth and.
sprinkle the salt over everything.

Place the casserole in the rack in the wok and cover
the wok with the dome lid.

Steam for about an hour. Check every 20 minutes to
make sure the wok does not boil dry.

—–

Popularity: 5% [?]

GHOSTS ON BROOMSTICKS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks

Recipe by: Creepy Cuisine, Lucy Munroe
Heat 2 inches of water to simmering, not boiling,
in the bottom of a double boiler. Place the white
chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring
constantly until the chocolate is fully melted. Remove
from the heat. Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a
sheet. Spoon ghost-shaped blobs of chocolate onto the
paper, partially covering each stick. Press 2 candies
into each ghost for eyes. Freeze ghosts for 15
minutes, or until hard.
Penny Halsey (ATBN65B).

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Quick Macaroons
Categories: Cookies
Yield: 2 servings

Dwigans fwds07a-
1 pk Shredded coconut; 8-oz pkg
— 3 cups
2/3 c Sweetened condensed milk;
-1/2 of 14-oz can
1 ts Vanilla; or lemon flavoring

Grease cookie sheets lightly. Combine and mix well. Drop from teaspoon
about 1
inch apart. Bake 8-10 minutes 350~ for 8-10 minutes until delicately
brown.

Note. For less waste, double coconut and flavoring and use complete can
of
condensed milk.
For variety, color coconut with food coloring before combine with milk.

—–

Popularity: 4% [?]