1 lg Onion, chopped 4 ea Celery ribs, chopped 2 tb Vegetable oil 1 sm Head broccoli -- cut into florets 1 sm Head cauliflower -- cut into florets 3 lg Potatoes, cubed 2 lg Carrots, finely chopped 1 md Zucchini, diced 1 md Yellow squash, diced 28 oz Can tomatoes & juice, diced 1/2 c Frozen lima beans 1/2 c Frozen green beans 1/2 c Frozen corn 1/2 c Frozen peas 2 qt Water 1/4 c Spike seasoning* 1/2 ts Garlic flakes** 1 ts Basil 1/4 ts Thyme 1 ts Cumin 1 ts Chili powder 1/4 ts Oregano 1 ts Parsley flakes 1 tb Sweetener 3 tb Tamari sauce *A blended seasoning mixture. **My note: Blech! Use the real stuff! In a large kettle, saute onion and celery in oil until onions are translucent. Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well. Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender. Yield: 8 to 10 servings. |
1 pound ground beef 1/2 cup chopped onion 1/2 cup cabbage -- chopped, 1/2 head 1 cup raw rice -- (regular) 15 ounce can tomato sauce 6 ounce can tomato paste -- OR 1 pound can tomato puree 2 cups water 1 1/2 teaspoons salt 1/2 teaspoon thyme 1 bay leaf 2 tablespoons brown sugar -- AND 1/4 cup sweet sour -- If sweet/sour wanted Brown ground beef in electric skillet. Stir to break up. Add onion, green pepper, cabbage and rice. Stir in tomato sauce, tomato paste or puree, water and seasonings. Heat to boiling. Reduce heat. Cover and simmer for 25 minutes until rice is tender, stirring occasionally and adding more water if necessary. For Sweet and Sour Casserole: add brown sugar and vinegar with other ingredients. |
| Ingredients | |||
| 4 | oz | dried shiitake, soaked | |
| 2 | pound | tofu | |
| 2 | each | japanese cucumbers, peeled | |
| 1 | each | green bell pepper | |
| 3 | each | tomatoes, cut into wedges | |
| 1/2 | cup | vegetable oil | |
| 2 | each | garlic cloves, crushed | |
| ---SEASONINGS--- | |||
| 2 | tablespoon | soy sauce | |
| 1 | tablespoon | sugar | |
| 1 | tablespoon | tomato paste | |
| 1 1/2 | tablespoon | cornstarch dissolved in 3/4 c water | |
| 1/2 | teaspoon | pepper | |
| 2 | teaspoon | chili sauce | |
| 1 | teaspoon | lemon juice | |
| ---GARNISH--- | |||
| 2 | each | green onions, chopped | |
Directions: | |||
| Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2 inch lengths. Chop the bell pepper. Heat oil in a wok over medium-high heat. Add the tofu & carefully stir fry until the colour changes. Remove the tofu & add the garlic. Stir fry until the colour changes. Add all the vegetables to the wok & stir fry for 2 minutes. Add all the seasonings & continue to stir fry for 3 to 5 minutes. Serve garnished with green onions. | |||
1 quart Water 2 pounds Ground beef 4 tablespoons Chili powder 2 medium Onions -- grated 2 tablespoons Vinegar 16 ounces Tomato sauce 1 large Bay leaf 5 Whole allspice 5 Whole cloves 1/2 teaspoon Red pepper 2 teaspoons Worcestershire sauce 1 teaspoon Ground cumin seeds 1/2 ounce Bitter chocolate 1 1/2 teaspoons Salt 4 Garlic cloves 1 teaspoon Cinnamon Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers). |
1 c Raisins 1 c Nuts, Chopped (Optional) 1 ts Soda 1 c (Scant) Hot Water 1 c Mayonnaise 1 c Sugar 1 ts Vanilla Extract 1 ts Cloves 1 ts Cinnamon 2 c Unbleached Flour Combine the raisins, nuts, soda and hot water and allow to soak for 10 minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and cinnamon. Fold this mixture alternately with the raisin mixture into the flour. Pour the batter into a greased and floured 9-inch square baking pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes cake. From The Farmers Almanac 1976 ----- |
| Ingredients | |||
| 5 | cup | cider | |
| 1/4 | cup | lemon juice | |
| 1/4 | cup | brown sugar, lightly packed | |
| 4 | whole | cloves | |
| 1 1/2 | inch | cinnamon stick | |
| 1 1/2 | inch | ginger root, dry | |
| 1 | nutmeg, freshly grated | ||
Directions: | |||
| Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings. | |||
1 lb (Approx) of chicken, Cut into small pieces. 3 tb Soy Sauce 2 tb Dry sherry (Or Balsamic Vinegar, Which adds an interesting Tang) 1 ts Shredded ginger 2 ts Shredded orange peel (optional, but suggested) 3 tb Cornstarch 4 tb Sesame seeds (raw). Mix the first four ingredients together in a bowl, and add the chicken. Turn to coat thoroughly with the mixture, and place in the refrigerator to marinate for at least an hour. At the end of this time add the sesame seeds, and in your wo k place 1" of oil. Heat the oil, then add the chicken (if the chicken doesn't s izzle when it hits the oil, it isn't hot enough) a few pieces at a time, so that the temperature doesn't drop. Stir fry in small batches. Add to thai noodles with peanut sauce, or use as a base for a chinese stir-fry. For a vegetable base to place over rice, chop up broccoli and mushrooms, and have anything else appropriate (water chestnuts, which can be replaced by Jicama sl ices) handy. Put 2 tablespoons of fresh oil in the wok, possibly flavoring it w ith either sesame oil, or some other strong nut oil (like walnut) that can take heat. Bring it to temperature, then add the vegetables, 1 TBsp of sugar, and a tsp of salt. stir everything rapidly around the pan until the broccoli darkens slightly, and you begin to smell a slighlty carmelized vegetable smell. Then ad d the water chestnuts and the chiken, swirl around until just warm, and transfer to a serving bowl. Serve with Rice, or possibly cellophane noodles. Notes from the Chef: "If I posted this before, sorry, but it goes with the peanut sauce and noodles of the previous recipe." - Ferd From: Ferd Date: 04-02-96 (18:26) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. |
-Lisa Hlavaty FDGN81A 2 lb Boneless lamb; cut into -2 inch cubes 1 c Cooking oil 2 ts Lemon juice 1 ts Salt 1 ts Pepper 1 Bay leaf 1 ts Dillweed 1 Small clove garlic; minced 4 Celery tops;coarsely chopped 3 Tomatoes; quartered 2 Onions; cut in wedges 2 Green peppers; cut in 1" -squares Hot cooked rice Place lamb in large bowl or shallow dish. In screw top jar combine oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours or overnight, stirring occasionally. On each of 4 long skewers, thread lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on each skewer. Grill shashlik over medium coals 12-16 minutes, turning once. (or, place shashlik on rack in shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired. Serve on a bed of hot cooked rice. If desired, garnish with fresh dill. |
| Ingredients | |||
| 4 | each | chicken breasts, with skin and ribs | |
| 2 | teaspoon | salt | |
| 3/4 | cup | olive oil | |
| 3 | each | lemons, juiced | |
| 2 | lg | potatoes | |
| 2 | each | garlic cloves | |
| 1 | each | white onion, minced | |
| 4 | each | roma tomatoes | |
| 1 | pita bread | ||
Directions: | |||
| Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken breasts, with skins and ribs. Rub each with 1/2 tsp salt. Mix juice of 3 large lemons, 3/4 cup olive oil. Place into a 9x13 baking dish 2 large potatoes, skinned, cut into 1/2 cubes, 2 garlic cloves, minced, 1 large white onion, sliced into half-circles the lemon/olive oil mixture. Stir the ingredients to coat the potatoes. Bake in the oven for 10 minutes. Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish. Generously spoon the hot lemon/oil/garlic mixture over the chicken. Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and does not ooze when poked with a fork. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking. Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato. NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done. | |||
1 c Sugar 1 c Water 1/2 sm Evenly-shaped watermelon 1/4 c Brandy 1 cn (12 oz) lemon-lime soda Ice cubes 1 ts Shelled pine nuts In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] |