recipelink.com Chat Room Recipe Swap - 01-24-2000
7 Assorted Recipes

kris/B.C. (08:19:22) : his one is great!!! I use it all the time!!!

6 cups cooked rice (Kokomo Rose) is the brand I use.
2 large eggs beaten with dash of salt & pepper
1/2 tsp salt
2 tbsp soya sauce (Kikkoman)
2 tsp white wine.
2 stalks finely chopped green onions
1 cup thawed green peas (Green Giant will do)
5 tbsp Peanut oil.
1/2 lb thinly sliced and then cut across to bite size pieces pork steak.

Into a hot wok or frying pan add 2 tbsp peanut oil, When hot, pour
egg and cook over medium heat for 2 min then turn being careful
not to break, another 2 min and remove to cutting surface, shred
into slivers.

Use med heat, add 3 tbsp peanut oil until smoke rises from pan, put
in pork and stir fry until all pink disappears. put in rice, salt, wine
,soya sauce.

Keep stirring until hot, Add peas, egg slivers, and green onions, stir
another minute or so and serve hot.

I hope you enjoy this, let me know if It’s not the best you've ever
tasted.

KellyWA (07:58:19) : ITALIAN SALAD DRESSING

One of the best things about mixing your For standard dressing, mix 1 Tblsp.
with 2/3 cup oil and 1/3 cup vinegar; for a sharper dressing, use half vinegar and half oil.

At the other end of the spectrum, this mix makes a great creamy Italian dressing by mixing 2 Tblsp. with 1/2 cup sour cream or yogurt and 1/2 cup
mayonnaise, thinning with a bit of vinegar until it reaches your personal preference for consistency. Hand mixed from: coarse flake salt, sugar, minced garlic, Greek oregano, onion powder, minced red bell peppers, basil, marjoram, rosemary and thyme. KellyWA (07:48:56) : Low Fat Creamy Italian Dressing
It's important to use top-quality ingredients in this recipe to make up for the missing oil. It's better to splurge on ingredients than on calories and fat!

1 shallot
1 clove garlic
1 Tbsp Dijon mustard
Salt and Freshly ground pepper
2 tsp Italian seasoning
1 large green onion, green and white parts cut into pieces
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
4 Tbsp Sauvignon blanch wine or other white wine
3 Tbsp chicken broth
1/2 cup fat-free sour cream

Directions:

Combine all ingredients except sour cream in a blender. Purée until smooth. Pour into a bowl.
Beat in sour cream with a fork until smooth. Pour into a lidded jar. Chill for at least two hours, for
flavors to develop.

Note: These dressings will keep for about two weeks in the refrigerator.

Makes 1.25 cups

Kris/B.C. (02:18:54) : Dreamy chocolate cream pie

1 cup all purpose flour
1/8 tsp salt
8 tbsp sugar
2 tbsp unsweetened cocoa powder
1/3 cup + 1 tbsp butter
3 eggs
1 tbsp cornstarch
1 cup whipping cream
1 cup semi-sweet chocolate morsels
1 tbsp vanilla extract (pure)
2 tbsp chopped almonds (optional)

Pastry is: mix flour, salt, cocoa, 2 tbsp sugar. cut in butter. Mix
in 1 egg yolk. save the white for next step.

roll dough to a 1 - inch round. Then press with fingers into 9 - inch
pie plate, covering edges. Chill 15 min. Bake in slow oven (325)F.
25-30 minutes.

TO MAKE FILLING:

Put the 2 egg yolks, cornstarch and whipping cream in double
boiler; beat until blended. Add chocolate and cook over boiling
water until thick. stirring all the time. Remove from heat add
vanilla. Pour into shell, beat all egg whites until foamy; gradually
add remaining 6 tbsp sugar and beat until stiff peaks form. Pile
lightly on pie and sprinkle with crumbled almonds. Bake in oven
(350)F. 10 minutes, Cool; Chill.

Serve with mocha flavored whipping cream.

Just whip some cream until peaks form add 1-2 tsp General
Foods Instant Mocha Flavored Coffee. or plain, whichever you
prefer.

I'm sure you'll love this pie it's Yummmmmmy.......

Makes 6 servings.

Kris/B.C. (02:15:55) : FAKI SOUPA (LENTIL SOUP

2 qts beef or chicken bouillon.
1 cup lentils
salt & pepper to taste
1 large onion, finely chopped
1 large carrot finely diced
2 celery stalks, finely chopped
1 garlic clove minced
1/4 olive oil
1/2 cup tomato sauce
6 tsp apple cider vinegar (optional)

Simmer lentils in bouillon with salt & pepper to taste for 1 hr, add
remaining ingredients. Continue to cook for 30 min, or until
vegetables are tender. if desired you may add 1 tsp of vinegar to
each bowl of soup as it's served
Makes 6 servings.
Can be doubled or tripled.

The dessert is as Follows:

Kris/B.C. (02:15:55) : BAKLAVA (FILLED PASTRY)

30 sheets phyllo 8x8 inch each
1 cup butter, melted
1 cup finely chopped walnuts
1/2 cup blanched ground almonds
2 tbsp sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Butter bottom of 8-inch baking pan. Lay 10 sheets of phyllo in
pan and brush with melted butter. Mix nuts with sugar and spices
and sprinkle half of mixture over phyllo. add next 10 phyllo on top
brushing each layer with melted butter. Repeat with another layer
of nut mixture and remaining phyllo. Cut into diamond shape
being careful to not cut through to bottom layer. Bake in
preheated oven 350 F for 1 hour, finish cutting and allow Baklava
to cool pour lemon-honey syrup over top. makes 20 diamonds.

Lemon honey is:

Boil 1 cup sugar, 1 cup water and 1/2 of a lemon for 15 min.
remove lemon and add 2 tbsp honey. stir.

This Dessert is wonderful, classy and very showy.

I hope these help you.

Carol,.NC (11:33:02) : Butter Mints

1 box Confections Sugar, sifted
2 tablespoons Crisco
2 tablespoons Margarine
2 tablespoons Hot water (Maybe more)

10 drops oil of peppermint flavoring
or 1 teaspoon regular white vanilla flavoring
or 1 teaspoon lemon flavoring
or 1 teaspoon coconut flavoring
paste coloring of choice.

Combine all ingredients and knead until very smooth. Finger press into
rubber molds. Turn out onto wax paper
let sit until air dry (usually overnight) Can be placed in tupperware type of container. (I usually refrigerate if I need to hold for more than a week.)

You can flavor to go with any type of meal. Different colors too.
One box usually makes around 8o-88 mints.