Betsy (07:47:26 am) : I'm sorry we missed you! Tonight's (6/16) Talk TKL 'On
Food' chat will begin at 9:00 pm EST. We hope you can join us!
In the meantime, for your viewing pleasure:
Title: Penne with Sun-dried Tomatoes and Chicken
Categories: Main dish, Italian, Chicken, Pasta
Yield: 4 servings
1/4 c Sun-dried tomatoes, not packed in oil
6 oz Boneless, skinless chicken breast
1/4 c Dry white wine
1 tb Italian seasoning
3 tb Chopped shallot (one large shallot)
1 1/4 c Chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 c Fresh peas or thawed frozen peas
8 oz Dried penne
Light vegetable-oil cooking spray
5 Garlic cloves, peeled and minced
1 tb Flour
12 oz Evaporated skim milk
1/8 ts Ground nutmeg
1/8 ts Crushed red pepper flakes
1/2 c Chopped fresh basil
1/4 ts Salt, optional
5 md Black olives, thinly sliced, for garnish
Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and
set the bowl aside for the tomatoes to reconstitute. Fill a large pot
with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle
the italian seasoning on top. Bake for 15-20 mins, until the meat is
no longer pink and the juices run clear.
Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saut=82 pan.
Add the shallot, mushrooms, peas, and tomatoes. Saut=82 over low heat
for a few minutes, until the liquid has been absorbed and the
vegetables are wilted. Remove the pan from the heat and cover it to
keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high
heat to desired doneness, 8-12 mins.
While the pasta is cooking, make the sauce. Preheat a small heavy
saucepan for about 1 minute over medium heat, then spray it twice
with the vegetable oil. Toss in the garlic and flour, then whisk in
the evaporated milk. Add the nutmeg and red pepper flakes. Whisking
constantly, bring the mixture to a boil and continue cooking for
about 5 mins, until thickened. Reduce heat to the lowest setting and
stir in basil.
Drain the cooked pasta and transfer to a warm serving bowl. Add the
chicken, vegetables, and sauce. Season with salt, if desired, and
toss. Garnish with olive slices.
Appeared during May 1994 sometime in the New York Times, National Edition.
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Betsy (9:06:32 pm) : Well, I'm glad you could make it. Here's a recipe for
you:
Strawberry Pretzel Salad
4 cups petite salted pretzels -- crushed
3/4 cup butter (1 1/2 sticks) -- melted
3 tablespoons sugar
1 8 oz pkg cream cheese -- softened
1 cup sugar
3 cups Cool Whip (whipped cream topping) -- thawed
2 cups water -- boiling
6 oz Strawberry Jello -- unprepared
1 10 oz box frozen strawberries
Preheat the oven to 350 degrees F. Combine the melted butter, 3 T sugar and
crushed pretzels. Press mixture into a 13x9x2" baking pan and bake for about
8 minutes. Cool crust. In a large bowl, beat cream cheese and the remaining
1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust. Dissolve
the jello in 2 cups of boiling water. Add frozen strawberries and stir until
fruit has separated; place jello in the refrigerator for about 12-15 minutes
until it starts to set. Pour jello mixture over cream cheese layer. Return
to the refrigerator to set and chill for several hours before serving.
Dayle, B.C. (9:11:59 pm) : Where are you Bubbles? here try these, my
favorites
* Exported from MasterCook *
CIN-FUL CINNAMON BUNS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads-Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
5 1/2 c. all purp or bread flour
1/2 c. white sugar
2 tsp. salt
2 Tbsp. instant yeast
1 c. water
1/2 c milk
1 1/3 c. margarine or butter
2 eggs lightly beaten
2 2/3 c. brown sugar
4 tsp. cinnamon
1 1/3 c. raisins
combine 4 1/2 c. flour, white sugar, yeast and salt. Heat water and milk & 4
Tbsp. of margarine until warm (125 F - 50 C) (micro) Stir into dry mixture.
Add eggs, mix in enough of the reserved flour to make a soft dough. Knead
until smooth and elastic. Lightly oil inside of a large bowl. Place dough in
bowl, turn to coat. Cover with oiled plastic wrap. Let rise in warm place 45
min. Punch down. Let rest 10 min. Meanwhile, combine brown sugar, cinnamon
and remaining marg. Grease 2 9X9 pans place 1/3 c. of
sugar mixture into each pan. Blend in 2 Tbsp. of water into each pan. Set
aside. On lightly oiled surface (counter top) roll out dough
into a large rectangle 28 x 18. Spread on remaining sugar mixture,sprinkle
with raisins Roll up jelly roll style, slice into 18 buns place cut side
down in prepared pans. Cover with oiled plastic wrap and let rise in warm
place out 50 min until good sized buns. Bake in preheated oven 350 for about
30 min Invert on cookie sheets to cool. Leave upsidedown. Sooo Good!
- - - - - - - - - - - - - - - - - -
NOTES : If you love cinnamon buns, you'll love these, they're gooey and
delish!
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Betsy (9:13:52 pm) : Hi Dayle and Velma! Here's another one Bubbles:
STEPHANIE RAMSEY'S CINNAMON ROLLS
(Makes 20 very large rolls)
---------------------------------
1/2 cup WARM WATER (105- to 110-degrees)
2 pkgs ACTIVE DRY YEAST
2 TBS GRANULATED SUGAR
1 (3-1/2-oz.) pkg INSTANT VANILLA PUDDING
1/2 cup BUTTER, melted
2 EGGS, beaten
1 tsp SALT
8 cups ALL-PURPOSE FLOUR
1 cup BUTTER, melted
------------------------------------------------------------
In small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside.
In large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the
yeast mixture; blend. Gradually add flour and knead until
smooth.
Place in very large greased bowl. Cover and let rise until
double in bulk (about 1 hour).
Punch down and let rise again (about 45 minutes).
On a lightly floured surface, roll out to a 34" x 21"
rectangle. Spread 1 cup of melted butter over surface.
------------------------------------------------------------
TOPPING
-------
2 cups BROWN SUGAR, firmly packed
4 tsp CINNAMON
------------------------------------------------------------
In small bowl, mix brown sugar and cinnamon together.
Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or
thread, place under roll by notch and criss-cross over to
cut roll (makes a nice clean cut).
Place on greased baking pan, 2-inches apart. Lightly press
rolls down with your hands (just a LITTLE, it helps to hold
them together better).
Cover and let rise until double again.
Bake at 350-degrees for 15 to 20 minutes. Take them out when
they JUST start to turn golden. DON'T OVER BAKE! Frost warm
rolls with Cream Cheese Frosting.
------------------------------------------------------------
CREAM CHEESE FROSTING
---------------------
1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
1 TBS MILK, just enough to fluff (approx)
------------------------------------------------------------
Combine all ingredients and mix until smooth. Spread on very
warm rolls. Rolls are best when served warm.
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Velma (9:18:35 pm) : I don't have a recipe for plum pie, but a different and
good blueberry pie.
BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans
Beat sour cream, 2 T. flour, 3/4 C sugar,egg,vanilla, and salt together
until smooth--about 5 mins. Fold in
blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes
(May need to adjust temp. and time for
frozen berries). Remove from oven and sprinkle on topping, and bake 10
minutes more. Chill before serving.
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Dayle, B.C. (9:18:37 pm) : Ali, here is the easiest thing to do with plums
* Exported from MasterCook *
EASY PRUNE PLUM CRUNCH
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 prune plums -- pitted and halved
1/4 c. br. sugar
3 Tbsp. flour
1 tsp. cinnamon
TOPPING
1 c. sugar
1 tsp. baking powder
1 c. flour
1/4 tsp. salt
1 egg -- well beaten
1/2 c. margarine -- melted
Toss the plumbs wih the next 3 ingredients, place in a greased casserole
dish, or large glass pie plate. Combine the first 4 topping ingredients,
then stir in the egg. Mixture will be crumbly. Spread evenly over the
plumbs. Pour the margarine over the batter. Bake in a preheated oven for 45
min., until topping is golden brown and crisp.
During plum season, freeze halved pitted plums in plastic bags. Just thaw
and drain and use as for fresh. Plums are great to eat semi-thawed. This is
so easy to make!
- - - - - - - - - - - - - - - - - -
NOTES : The hardest part of this, is cutting the plums in half!
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Betsy (9:18:47 pm) : Here's an easy one Ali:
Plum Pie
1 c. sugar
1/3-1/2 c. flour
1/4 tsp. ginger
1/4 tsp. cinnamon
6 c. thinly sliced plums, not peeled
2 pie crusts
Combine sugar, flour and spices in large bowl. Add plums and toss. Heat oven
to 425 degrees. Put filling in crust and put top crust on with vents. Bake
on cookie sheet, 15 minutes at 425 degrees and then 1 hour at 375 degrees.
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Dayle, B.C. (9:18:50 pm) : Ali, here is the easiest thing to do with plums
* Exported from MasterCook *
EASY PRUNE PLUM CRUNCH
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 prune plums -- pitted and halved
1/4 c. br. sugar
3 Tbsp. flour
1 tsp. cinnamon
TOPPING
1 c. sugar
1 tsp. baking powder
1 c. flour
1/4 tsp. salt
1 egg -- well beaten
1/2 c. margarine -- melted
Toss the plumbs wih the next 3 ingredients, place in a greased casserole
dish, or large glass pie plate. Combine the first 4 topping ingredients,
then stir in the egg. Mixture will be crumbly. Spread evenly over the
plumbs. Pour the margarine over the batter. Bake in a preheated oven for 45
min., until topping is golden brown and crisp.
During plum season, freeze halved pitted plums in plastic bags. Just thaw
and drain and use as for fresh. Plums are great to eat semi-thawed. This is
so easy to make!
- - - - - - - - - - - - - - - - - -
NOTES : The hardest part of this, is cutting the plums in half!
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Betsy (9:22:17 pm) : Here's another:
Crumb-Top Plum Pie
2 lb. fresh red plums, pitted and quartered (about 4 c.)
1/4 c. water
1 to 1 1/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 unbaked 9 inch pastry shell
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. butter or margarine
Combine plums and water; bring to boiling. Cover and cook over medium heat
3-4 minutes. Stir together the 1 cup sugar, the cornstarch, and salt. (Use 1
1/4 cups sugar if plums are extra-tart.) Stir into plum mixture. Cook over
low heat, stirring constantly, until thick and clear, about 5 minutes.
Remove from heat; cool. Fill pie shell with plum mixture. Combine flour, the
1/3 cup sugar, the cinnamon, and nutmeg. Cut in butter or margarine until
crumbly; sprinkle over plum filling. Bake at 400 degrees for 30-35 minutes.
Serve warm or cool, topped with softened vanilla ice cream.
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Betsy (9:25:09 pm) : Hi Debbie! Here's one Ali - I've made it, you don't
have to boil the noodles!
Overnight Lasagne
8 ozs lasagne noodles, uncooked
2 t Italian herb seasoning
1 carton (16 ozs) low fat cottage cheese
1 package (8 ozs) shredded mozzarella cheese
1 jar (26-30 ozs) prepared spaghetti sauce
Break noodles in half; set aside. Stir Italian seasoning into cottage
cheese. Reserve 1/2 cup of mozzarella cheese. Spread enough of the
spaghetti sauce on bottom of 8" square dish to cover entire surface.
Cover with 1/3 of noodles. Spread half of cottage cheese mixture over
noodles; sprinkle with half reserved mozzarella and 1/3 remaining sauce.
Repeat layers, starting with noodles and ending with sauce. Top with
remaining noodles and sauce. Cover and refrigerate at least 2 hours or
overnight. Uncover and bake in 350 F oven for 1 hour. Top with reserved
mozzarella and bake an additional 10-15 mins. Let stand 10 mins. before
serving. 6-9 servings.
This recipe come from Dierberg's Cooking School in St. Louis, MO. You will
note it is meatless. I have also browned 1/2 lb hamburger or ground turkey
and added to this dish. It is very flexible to your family's taste. Hope you
enjoy!
Sheri T.
skthom@ccmail.monsanto.com
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Dayle, B.C. (9:25:24 pm) : here is an easy Lasagne, that isn't too rich. I
personally don't care for the ones full of cheese, too fattening, you can
add more veggies to this too.
* Exported from MasterCook *
LASAGNA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lasagna noodles
1 c. grated parmesan
1 c. grated mozzarella
MEAT SAUCE
1 med. onion -- chopped
3 garlic cloves -- finely chopped
1 stalk celery -- finely chopped
1/2 med. carrot -- finely chopped
1 can tomato paste
1 tsp. sugar
1 large can tomatoes
1 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1/2 bay leaf
1 1/2 lb. gr. beef
CREAM SAUCE
1/2 c. margarine (1 square)
1/2 c. flour
3 3/4 c. milk
1 pinch s & p -- nutmeg, sugar
Cook lasagna noodles if necessary, otherwise us fresh, or ones that don't
need precooking. Brown gr. beef and drain. Add finely chopped veggies and
cook unitl onion is transparent, add spices. In a large pot, put in tomatoes
(chopped) and paste, mix well. Add gr. beef mixture and simmer 2 hrs.
To make cream sauce, melt butter in a saucepan, stir in flour, add milk,
stirring until smooth and thickened. Add spices etc. Use a whisk over low
heat
. Lightly oil a 9 x 13 pan. Layer noodles, meat sauce, cream sauce, parmesan
and mozza. Repeat twice. Save a little tomato sauce for the top to keep it
moist. Bake at 350 deg. for 1 hr. Let sit for 15 min. before serving. This
recipe can be made the day before, covered and put in frige and baked the
next day.
- - - - - - - - - - - - - - - - - -
NOTES : This lasagna uses white sauce instead of cottage cheese, and can be
made one day ahead. Use a large jar of spaghetti sauce to make it quicker!
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Dayle, B.C. (9:27:14 pm) : If you ever get some prune plums, they are best
tree ripened of coarse, but you just have to cut them in half, remove the
pit, cook with them that way, or freeze them like that too.
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Betsy (9:32:32 pm) : Here's a great link for Jerky recipes:
The Ultimate Jerky List
http://www.library.pitt.edu/~annp/jerky/jerky.htm
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Buddy (9:32:45 pm) : Speaking of peaches:
Curry-Peach Chicken
4 broiler-fryer chicken breast
halves, skinned and boned 1/4 teaspoon salt
2 tablespoons olive oil 1 cup chicken broth
1 tablespoon butter 2 tablespoons peach preserves
2 green onions, chopped 1/2 cup chopped peaches
4 teaspoons cornstarch 1/3 cup chopped pecans
2 teaspoons curry powder parsley sprigs
1/2 teaspoon ground ginger sliced peaches
In large frypan, place oil and butter over medium heat. Add chicken and
onions and sautÈ, turning (being careful not to burn onions), about 8
minutes or until chicken is brown. In medium bowl, mix together cornstarch,
curry powder, ginger, salt, chicken broth, preserves, peaches and pecans.
Pour peach mixture over chicken, stirring gently. Cover, reduce heat to low
temperature and simmer about 10 minutes or until sauce thickens and fork
can be inserted in chicken with ease. Remove chicken and sauce to serving
dish; garnish with parsley sprigs and sliced peaches.
Makes 4 servings.
Martha Davis, Inman, SC
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Betsy (9:37:17 pm) :
From the original Moosewood Cookbook.
Zucchini-Crusted Pizza (seves 4-6)
^^^^^^^^^^^^^^^^^^^^^^
3 1/2 c shredded zucchini
3 eggs, beaten
1/3 c flour
1/2 c grated Mozzarella cheese
1/2 c grated Parmesan cheese
1 tbsp minced fresh basil or 1/2 tsp dried
Olive oil
Pizza sauce and desired toppings
Preheat oven to 350. Salt the zucchini lightly and let it sit in a sieve
or colander for 15 minutes. Gently squeeze out all the excess moisture.
Combine zucchini with remaining crust ingredients, adding salt & pepper to
taste, and spread into an oiled 13 x 9 baking pan. Bake 20-25 minutes, until
the surface is dry and firm. Brush the top with oil and broil under moderate
heat for 5 minutes. Now add your sauce and other desired toppings and heat
the pizza in a 350 oven for about 25 minutes. Serve hot. (I cannot make
claims for this recipe as a cold breakfast dish.)
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Betsy (9:41:57 pm) : Here's another peach recipe...brb with Tex-Mex
Title: PEACH DESSERT "SALSA"
Categories: Sauces, Desserts, Alcohol, Fruits
Yield: 1 servings
2 ea Peaches; ripe
1/3 c Coconut; grated
1/3 c Golden raisins -OR-
1/3 c -Dried cherries
2 tb Orange juice concentrate-OR-
2 tb Grand marnier liqueur
1 tb Mint, fresh; chopped
"...perfect served over ice cream, sherbet, toasted
pound cake or yogurt cheese."
Cut peaches in half and remove pits. Dice. Combine all
ingredients. Let stand 1.2 hour before serving. MAKES:
about 2 CUPS
SOURCE: Bonnie Stern's Quick Cuisine Column in Toronto
Star. Posted by Anne MacLellan
Shared on rec.food.cooking by Judi M. Phelps.
Internet: Judiphelps@cup.portal.com or
Judi.Phelps@sjc.com
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Betsy (9:44:45 pm) : Prinkled? Dayle hehhe :)
Title: Tex-Mex Rice
Categories: Mexican, Rice, Untested
Yield: 6 servings
3/4 c Onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper
Mince garlic. Remove seeds and dice bell pepper. In dutch oven,
cook
onion, garlic and raw rice in oil until onion is tender and rice is
lightly
browned. Add chicken broth and bring to a boil. Stir in cumin and black
pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in
bell pepper. Let stand covered until all liquid is absorbed, about 5
minutes.
Posted by Sandee Eveland in Intercook
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Betsy (9:48:53 pm) : heheheh Hi Janet! Bee - Dayle meant sprinkled but lost
the s
Title: Mexicali Squares
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings
----------------------------------TOPPING----------------------------------
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder
-----------------------------------CRUST-----------------------------------
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or
spray with a nonstick cooking spray.
To prepare topping: Heat oil in a large nonstick skillet over medium heat.
Add garlic, onions, and green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir in remaining topping
ingredients. Set aside.
To prepare crust: In a small bowl, combine cornmeal and baking powder,
mixing well. In another bowl, combine egg whites or egg replacer
(+appropriate water), milk (or soy milk), and oil. Beat with a fork or
wire
whisk until blended. Stir into cornmeal, mixing just until all ingredients
are moistened. Stir in corn.
Spread crust mixture evenly in prepared pan. (Mixture will be loose.)
Spoon
topping evenly over crust.
Bake, uncovered, 35 minutes.
Let stand 5 minutes, then cut into squares to serve.
(From _Lean, Luscious and Meatless_)
-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."
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Risa G. (9:49:52 pm) : How about Mexican Rice Casserole since we're talking
Mexican style.
1 2/3 c. uncooked rice
1 tsp. oil
1 c. chopped onion
1 garlic clove, mined
1/2 c. celery, chopped
1/2 c. green pepper, chopped
3/4 lb. lean ground beef (or turkey)
1 4 oz. can chopped chilis or 2 chilis, chopped fresh
1 tsp. basil
3/4 tsp. salt
1/2 tsp. black pepper
1 15 oz. can red beans, rinsed and drained
1 15 oz. can tomato sauce, diluted with 1/2 c. broth
Preheat oven to 350.
Cook rice according to package directions. Grease a baking dish or spray
with baking spray.
Heat oil in nonstick pan and saute onions until soft. Add garlic, celery,
green pepper and cook a few minutes longer. Add beef or turkey and green
chilis, and cook until meat changes color. Add basil, salt, pepper, beans
and half of the tomato sauce mixture. Cook until blended well.
Spread half of the rice in a baking dish. Cover with meat mixture. Cover
meat mixture with balance of rice and pour remaining sauce over all. Bake in
350 degree oven for 30 to 45 minutes.
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Betsy (9:55:19 pm) : Here's a hot one for you Risa...
WATERMELON FIRE AND ICE SALSA
3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tblspn lime juice
1 tblspn each chopped cilantro and green onion
1 tblspn(2 to 3 medium) Jalapeno peppers
1/2 tspn garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1
hour. Make 3 cups.
SERVING TIPS: Serve on sliced oranges or cheese-filled manicotti or with
corn or potato chips. Or, top 1 cup dairy sour cream with 1 cup salsa
and serve with chips.
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Betsy (10:00:46 pm) :
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Chinese Fried Rice
Date: Fri, 12 Aug 1994 11:19:38 GMT
This recipe is similar to the homestyle fried rice in Joyce
Chen's cookbook, but was actually taught to me by the Chinese
mother of my best friend in high school.
This is not exactly like restaurant fried rice, but I like it
much better. The key is not making it until the rice has been
sitting around for at least 24 hours after cooking.
2 cups cooked rice
1 egg
1/4 cup rice wine or dry pale sherry
1/4 cup diced onion (I use a combination of red onion and green onion)
1/2 cup diced cooked meat (chinese bbq pork if you have it, otherwise
cooked chicken or ham work well)
1/4 cup fresh hulled peas (or frozen peas if it's the wrong season for
fresh; if you use frozen, do not thaw or cook them)
salt and pepper to taste
oil (the amount will depend on your pan; try 2 Tbsp the first time)
In a bowl, combine all ingredients except salt and peas. Stir them
around until the rice and vegetables and meat are completely coated
with egg and wine.
Heat the oil to smoking (use refined peanut oil for this; if you use
ordinary vegetable oil, heat until it runs around on the bottom of
the pan or wok). Dump in the rice. Stir around with a wooden spoon
or a wooden spatula until the egg is completely cooked. This take less
than five minutes over high heat. Toss in the peas (they will cook
enough from the heat of the rice).
Taste this stuff and add salt until you are happy with it.
This has *no* soy sauce in it, and if you add it, it will make
the rice soggy (there are ways to make brown fried rice, but this
isn't one of them :-). The rice will be white with flecks of yellow
egg, green onion and peas, pink onion, and whatever the meat is.
Bery pretty stuff and quite tasty.
I tried this once with egg beaters, and it worked pretty well.
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sara (10:12:28 pm) :
King Ranch Chicken
from Texas
1 package corn tortillas
2 fryers (boiled and boned - i do this in the crockpot the day before)
1 large onion, chopped (cook in stock with bell pepper for 10 minutes)
1 large bell pepper, chopped
1/2 lb grated cheddar cheese (or a mixture of different cheeses)
1 tsp chili powder
1/2 tsp garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 10 oz. can Rotel tomatoes with chilies
Grease 11 x 14 inch baking dish.
Layer in dish: tortillas, chicken, onion, bell pepper, grated cheese,
seasonings, 2 cans soup
undiluted, Rotel tomatoes on top.
Bake 30 minutes at 375 degrees.
Can be frozen cooked or uncooked.
Serves 10.
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Betsy (10:13:48 pm) : Crackers for Polly:
Date: Fri, 14 Jan 1994 10:13:09 PST
From: HS.roch811sd@XEROX.COM
"These crackers are easy and very quick to prepare. They can make a light
lunch of soup and salad more festive, especially if unexpected company
arrives and you shy away from setting out the old standard saltines."
Recipes from Maine, with Love cookbook by Peter Hodgkin.
Homemade Soda Crackers
4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup sour milk
1 cup butter
In a large mixing bowl, sift in the dry ingredients and stir together well.
Add the milk and butter and mix well into a stuff dough. Roll and turn over
repeatedly until the dough becomes very stuff. Roll very thin, cut into
squares, prick with a fork, and bake in a preheated 4000 oven until edges
become lightly browned.
Makes 4 dozen crackers
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Betsy (10:19:47 pm) : Let's try this one instead:
From: BETH WOODELL woodell@UMUC.UMD.EDU
Subject: WED: Weight Watchers won ton chips
Here's a light munchie which also gives you the opportunity to
use up any leftover won ton skins you may have from a previous
project. I find myself in this predicament quite often, being
single.
Won Ton Chips (4 servings, each 1B)
~~~~~~~~~~~~~
20 won ton wrappers
Non-stick cooking spray
Seasoning (see below)
Cut each won ton skin in 4 with a pizza cutter or just scissors. (I
like to use pinking shears) Spray a cookie sheet with non-stick cooking
spray and place the won ton skin pieces on it. Spray the won ton skin
pieces with more non-stick cooking spray. Sprinkle on any of the follow-
ing, or create your own spice blend:
garlic powder or garlic salt, and dried oregano
chile powder and ground cumin
cinnamon and Equal or Sweet-n-Low
five-spice powder
pumpkin pie spice blend
Bake at 450 for only about 5-7 minutes. Watch them to make sure they
don't burn, which they will do quite quickly if you're not careful.
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Risa G. (10:22:35 pm) : Boy do those wonton chips sound good. I've been in
that predicament before. I usually just freeze the leftovers for future use.
Also, I do a similar thing with pita bread. When it looks like it is about
to go bad, I cut it into triangles and i butter them and then put on
parmesan cheese or some kind of herbal sprinkle. They have gotten me through
many parties since college days.
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sara (10:27:17 pm) : this looks good...
MARINATED VEGETABLE SALAD
4 c. sliced zucchini
2 c. sliced yellow squash
2 c. broccoli florets
1 1/2 c. cauliflower florets
1 c. sliced carrots
1 c. sliced purple onion
1 c. halved cherry tomatoes
8 oz. mushrooms, sliced
MARINADE:--2 c. vegetable oil
1 c. white vinegar
1/2 c. red wine vinegar
1/2 c. lemon juice
Salt to taste
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
2 cloves garlic, pressed
Mix vegetables in a bowl. Combine marinade ingredients and pour over
vegetables. Refrigerate for several hours or overnight. Serves 15 to 20.
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sara (10:28:19 pm) : that recipe has a lot of oil in it, but i think you could cut it down significantly without altering the flavor.
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