1 lb Chicken Breast,
– boneless, skinned
1/4 ts Seasoned Pepper, to taste
1 cn Pineapple, sliced,drained
-Pineapple juice, reserved
Lettuce leaves
Red onion, sliced
Red Bell Pepper

———————-SALAD DRESSING———————-
3 tb Oil, vegetable
2 tb Hot Soy Sauce, CHUN KING
2 tb Pineapple juice, from reserv
1 tb Whoite vinegar
1 tb Honey
1/4 ts Ginger, ground

Lightly sprinkle both sides of boneless, skinned,
chicken breasts with seasoned pepper. Grill; slice
into strips. Reserve 2 tablespoons juice from can of
pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and
pineapple over lettuce and vegetables. Top with Salad
Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot
soy sauce, 2 tb pineapple juice, white vinegar, honey
and ground ginger. Shake well.

—–

Recipe By : adpt from Swedish “Limpa”,Germans Bread Mach. Ckbk II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— Medium size loaf:
1 cup water — or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel — grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast

>From: bj29@mirage.skypoint.com (bjjan)

– - – - – - – - – - – - – - – - – -

Per serving: 1715 Calories; 38g Fat (20% calories from fat); 43g Protein;
305g Carbohydrate; 0mg Cholesterol; 1795mg Sodium

NOTES : This is the very first bread I ever tasted made in a
bread machine and was the reason I bought my first one.
Now I have 6! It doesn’t say “Limpa”, but it’s mighty good!

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans — rinsed and drained
3 medium carrots — thinly sliced
2 medium potatoes — peeled and diced
2 small sweet red peppers — chopped
2 small onions — chopped
2 ribs celery — thinly sliced
1/4 cup butter or margarine
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half and half cream
3 strips bacon — cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a
boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or
until vegetables are tender. Add cream; heat through but do not boil.
Sprinkle with bacon just before serving. Yield 10-12 servings. (3 quarts).

– - – - – - – - – - – - – - – - – -

Recipe By : Elizabeth Powell
Serving Size : 81 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 medium apples — unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often. Cool slightly and force through food mill. Measure pulp and
return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook,
stirring constantly, until temperature of apple mixture reaches 220 on a candy
thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to
jar manufacturer’s instructions. Makes about 6 pints, or 81 servings of two
tablespoons each.

– - – - – - – - – - – - – - – - – -

NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add
2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon
grated lemon peel, omit ginger and cloves.

2 egg whites
1/8 ts salt
1/8 ts cream of tartar
1 ts vanilla
3/4 c sugar
1 1/2 c coconut, sweetened

Place wax paper on cookie sheets. Beat the first 3 ingredients with
electric mixer until soft peaks form. Beat in the vanilla and sugar until
stiff. Fold in the coconut. Bake at 350 degrees for 20-25 minutes. Let
cool before removing from cookie sheets.
(These are good at Christmas–I sprinkle some colored sugar on before I
bake) Walt

Julie
Michigan, USA
—–

—————————SALAD—————————
2 pk Top Ramen soup mix, chicken
– 3 ounce packages
1 Small head cabbage
– chopped OR shredded
– about 8 cups
4 Green onions, chopped
– about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

————————-DRESSING————————-
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with
cabbage, green onions, almonds and chicken. To make
dressing, combine oil, vinegar, sugar, soy sauce and
flavor packets from soup; mix well. Toss dressing and
sesame seeds with salad. TESTER’S NOTE: Add 1 to 2
tablespoons sesame oil and an additional 1 to 2
tablespoons rice vinegar to dressing for more flavor.

—–

3 lb Pork spareribs, cut across
-bones into 1 1/2 inch
-length
Peanut oil
1/2 c Sugar
1/3 c Chinese rice vinegar
1 ts Salt
1 tb Dark soy sauce
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black

This one isn’t for the barby, but I thought I’d pass it on anyway.
Don’t be deceived by the simplicity of this recipe. It’s one of the
very best sweet and sour rib recipes I’ve run across as well as being
one of the easiest. The taste of the ribs shines through rather than
being overwhelmed as it often is with more complex sweet and sour
recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and
bring to a boil over moderate heat, stirring until the sugar
dissolves. Increase the heat to high and cook briskly, uncovered, for
5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal,
cilantro, and pepper, and simmer for 3 minutes. Remove from the
heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will
keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 5 1992.

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 lg Cucumbers, peeled, halved
-lengthwise and sliced
-thinly
1 sm Red onion, peeled, halved
-and sliced thinly
1/2 ts Dried red chili flakes (or
-more)
4 tb Granulated sugar
1/2 c Water
5 tb White vinegar
1/2 ts Salt

Here’s an excellent side dish to go with Satay,
grilled fowl or meats, fish–just about anything you
can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.

From “The Original Thai Cookbook” by Jennifer Brennan
GD/Perigee, published by Putnam. 1981.

This a is quick ‘n’ easy dish that’s refreshing–good
for a barbecue on a hot summer day. Some of the
sucessful variations that I’ve tried have been: Rice
vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

– - – - – - – - – - – - – - – - – -

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.