Club Food

1 1/2 pound loaf

1/2 c Raisins

3/4 c Milk

1/2 tb Maple syrup

2 tb Applesauce (or butter)

1 Egg

2 1/2 c Bread flour + 2T

1/4 c Powdered sugar

1 tb Orange peel, dried

1/2 ts Nutmeg

1 ts Cinnamon

1 1/2 ts Yeast

You may hold out the rasins and put them in when the machine
beeps if you use the raisin setting on the machine.
Adapted from
Gread Bread Machine by PNewton vkbb14a

4 swordfish fillets

–6 ounces each 3 tablespoons yucatan marinade

2 tablespoons spicy mango salsa

About 1 hour before grilling, brush the fish steaks on both
sides with the Yucatan Marinade, cover, and refrigerate.

Prepare a wood or charcoal fire and let it burn down to
embers.

Grill the steaks for 3 minutes on each side, until medium.
Serve
topped with 2 tablespoons Spicy Mango Salsa.

Busted for you by Gail Shermeyer <4paws@netrax.net>

1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers,
tomatoes, black pepper, red pepper and half the olive oil.
Process
in short bursts until roughly chopped.
Turn blender on full and
drizzle in remaining oil and process until smooth, about 1 minute.
Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente
and drain well.
Toss drained pasta in the serving bowl and toss
like a salad to coat.
Sprinkle with grated Locatelli and serve.

2 lg Onions, chopped

2 md Green peppers, chop

1 c Chopped celery

3 Cl Garlic, minced

2 tb Olive oil

2 Pounds ground beef

1 pk Fresh mushrooms, sliced

3 6-oz cans tomato paste

1 16-oz can whole tomatoes

Undrained & chopped 3 8-oz cans tomato sauce

2 tb Worcestershire sauce

2 ts Chili powder

2 ts Dill weed

2 ts Whole oregano

(continued on sauce2) Brown ground beef with onion, green
pepper, celery and garlic in hot oil in large dutch oven.
Cook
until meat is browned, stirring to crumble; drain well, and stir in
remaining ingredients.
Cover, bring to boil, and reduce heat to
simmer for an additional 2 or 3 hours, stirring occasionally.
Remove bay leaves and serve over pasta of choice.
Sprinkle with
shredded sharp cheddar cheese and grated Parmesan cheese if
desired.
(Please note that this recipe is continued on the next
entry as THICK & SPICY SPAGHETTI SAUCE2)

2 ts Sweet basil

1 ts Paprika

1 ts Mrs.
dash

2 ts Cinnamon

2 ts Vinegar

1/2 ts Curry powder

3 dr Hot sauce

2 Bay leaves

1/2 c Water

1/2 c Burgundy or dry wine

Hot cooked pasta Shredded sharp cheddar and Grated paramesan
cheeses

2 ts Sweet basil

1 ts Paprika

1 ts Mrs.
dash

2 ts Cinnamon

2 ts Vinegar

1/2 ts Curry powder

3 dr Hot sauce

2 Bay leaves

1/2 c Water

1/2 c Burgundy or dry wine

Hot cooked pasta Shredded sharp cheddar and Grated paramesan
cheeses

1/2 c Sweet butter or margarine

1 c Granulated sugar

3 Eggs

2 c Sifted all-purpose flour

2 ts Baking powder

1 ts Salt

1 c Plain yogurt

1 ts Baking soda

1 ts Vanilla extract

3/4 c Raisins

1 ts Ground cinnamon

1/2 ts Grated nutmeg

1/4 ts Ground cloves

1/2 c Chopped walnuts (optional)

Cream the butter and sugar together, then add the eggs, one at a
time, beating well after each addition.
Meanwhile, sift the flour
with the baking powder and salt and add gradually to the batter,
beating on medium speed.
Combine the yogurt with the baking soda
and add to the batter, a few tablespoons at a time, along with the
vanilla.
Mix together the raisins, spices, and if desired, the
walnuts.
Pour half the batter into a buttered 9-inch-square pan and
sprinkle half the raisin mixture evenly over it.
Pour in the rest
of the batter and top with the raisin mixture.
Bake in a moderate
oven (350 degrees F) for 40 to 45 minutes, or until cake springs
back to the touch of your finger.
Remove to a cake rack and cool in
the pan.
Cut into squares or diamond shapes when cool.
Note:
Cupcakes are more popular than cake squares in the larger Greek
cities.
This recipe would make a dozen cupcakes.
* Source: The Food
of Greece, by Vilma Liacouras Chantiles * Typed for you by Karen
Mintzias

1/2 lb Pork butt; in one piece

5 ea Mushrooms; large jyo black

2 ea Small dried red chili pepper

2 ea Large cloves garlic, minced

2 t Ginger root, minced

1 ea Small bell pepper

1/4 c Bamboo shoots

1 ea Large carrot

1 ea Cube bean curd

1/3 c Mushroom liquid

1 T Thin soy sauce

1 pn Sugar

1 t Salt

2 T Peanut oil

1 ea Cornstarch paste; as require

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ In saucepan, cover pork butt with water, bring to a boil
& simmer for 30 minutes.
Add more hot water if level goes below
pork.
Cool pork in its cooking water.
Wash, then soak mushrooms in
warm water for 1 hour.
Squeeze liquid from mushrooms, reserving
liquid.
Discard mushroom stems, and halve mushrooms.
Halve, seed
& core bell pepper; cut into pieces about 1″ by 1 1/2″.
Slice
bamboo to match bell pepper.
Peel carrot; slice on bias into ovals.
Remove pork from cooking water, & parboil carrots in water for
1 minute.
Slice 2/3 of pork butt into rectangles same size as bell
pepper.
Save remaining 1/3 for another dish.
Strain mushroom
liquid; combine specified amount

with soy sauce, sugar & salt.
Drain bean curd, rinse in cold
water, and slice same size as bell pepper.
Stir-fry: Add oil to
very hot wok.
When oil begins to smoke, stir-fry mushrooms, garlic
and ginger for 1 minute.
Add bell pepper, bamboo shoots, carrots
& pork; stir-fry for 1 minute.
Add bean curd & mushroom
liquid; bring to boil.
On medium heat, cover wok & cook for 1-2
minutes, until bell pepper is bright green & crisp.
Push
ingredients up side of wok.
Restir thick cornstarch paste, then
dribble into liquid until it thickens; cook briefly while stirring.
Recombine with ingredients.
Serve.

1/2 lb Pork butt in one piece

5 lg Jyo black mushrooms

2 sm Dried red chili peppers,

Minced 2 lg Cloves garlic, minced

2 ts Fresh ginger root, minced

1 sm Bell pepper

1/4 c Bamboo shoots

1 lg Carrot

1 Cube bean curd

1/3 c Mushroom liquid

1 tb Thin soy sauce

1 pn Sugar

1 ts Salt

2 tb Peanut oil

Cornstarch paste Preparation: In saucepan, cover pork butt with
water, bring to a boil & simmer for 30 minutes.
Add more hot
water if level goes below pork.
Cool pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour.
Squeeze liquid
from mushrooms, reserving liquid.
Discard mushroom stems, and halve
mushrooms.
Halve, seed & core bell pepper; cut into pieces
about 1″ by 1 1/2″.
Slice bamboo to match bell pepper.
Peel carrot;
slice on bias into ovals.
Remove pork from cooking water, &
parboil carrots in water for 1 minute.
Slice 2/3 of pork butt into
rectangles same size as bell pepper.
Save remaining 1/3 for another
dish.
Strain mushroom liquid; combine specified amount with soy
sauce, sugar & salt.
Drain bean curd, rinse in cold water, and
slice same size as bell pepper.
Stir-fry: Add oil to very hot wok.
When oil begins to smoke, stir-fry mushrooms, garlic and ginger for
1 minute.
Add bell pepper, bamboo shoots, carrots & pork;
stir-fry for 1 minute.
Add bean curd & mushroom liquid; bring
to boil.
On medium heat, cover wok & cook for 1-2 minutes,
until bell pepper is bright green & crisp.
Push ingredients up
side of wok.
Restir thick cornstarch paste, then dribble into
liquid until it thickens; cook briefly while stirring.
Recombine
with ingredients.
Serve.

2 1/2 c Buttermilk baking mix (??)

1/2 c Sugar

1 ts Cinnamon

1/2 ts Cloves

1/2 ts Nutmeg

1/2 c Applesauce

1 sm Can undiluted evaporated

-milk 2 tb Oil

1 Egg, beaten

Using baby food eliminates the need to puree Combine baking mix,
sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well.
Beat
together applesauce, evaporated milk, oil, and egg.
Add liquid
mixture to dry mixture.
Stir just until dry ingredients are
moistened.
Fill 12 buttered muffin cups 2/3 full of batter.
Bake in
hot oven (400F) 15-20 minutes.
Cool slightly; remove from pan.
Makes 12 muffins.
TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon.
Dip tops of muffins in 2 tbsp melted butter, then roll tops in
cinnamon sugar mixture.
** You may substitute one fo the following
for the applesauce: 4-1/2 oz jar strained plums, apricots with
tapioca, strained pears, or strained squash.
Origin: Cookbook
Digest, Mar/Apr 93 Shared by: Sharon Stevens.

4 Thick veal or lamb chops,

-fat trimmed 2 tb Flour

2 tb Vegetable oil

1 md Onion, chopped

1 Or 2 large garlic cloves,

-minced 1 ts Ground cumin

1 ts Salt

1/4 ts Saffron threads

1/4 ts Ground coriander

1/4 ts Cayenne pepper

1 c Chicken stock (240 ml)

1 1/2 tb Tomato paste

3 tb Yogurt

1 tb Lemon juice

1 lg Tomato, peeled, seeded &

-diced 1 Cucumber, peeled, seeded &

-diced Salt and pepper Rose Hansen & Associates (Sausalito,
Ca.) donated this recipe which is delicious served with saffron
biryani, pilaf or couscous.
Dredge chops in flour and brown on both
sides in hot oil in a Dutch oven on medium heat.
Remove chops from
pot and keep warm.
Saute onion, garlic and spices in pot over low
heat, stirring when needed, until onion is limp.
Add broth and
chops.
Simmer covered until meat is tender, about 50 minutes.
Remove chops, keep warm.
Drain off excess fat from pot, whisk in
tomato paste and reduce liquid over high heat to 1 1/2 cups.
Meanwhile, mix last 5 ingredients together.
Pour hot sauce over
meat, and serve with yogurt mixture around each chop.
From “Wild
About Saffron++A Contemporary Guide to an Ancient Spice”, by Ellen
Szita.
Published by Saffron Rose, 28 John Glenn Circle, Daly City,
Ca., 94105.
1987.
Posted by Stephen Ceideberg; March 30 1993.

1 lg White onion — peeled

1 Red bell pepper — seeded

1 Yellow bell pepper — seeded

1 lb Cabbage

2 md Carrots — peeled

4 cl Garlic

1/2 lb Fresh green beans

2 tb Soy sauce

2 tb Dark brown sugar

2 1/2 tb Olive oil

1 tb Fresh ginger — minced

1/2 ts Crushed red pepper flakes

2 c Broccoli florets

2 c Cauliflower florets

1 3/4 c Vegetable broth

1/2 c Peanut butter

1 1/2 tb Lemon juice

1 t Sugar

1/4 c Chopped dry-roasted peanuts

1/4 c Scallions — chopped

Cut onion, bell peppers and cabbage into 1-inch squares.
Cut
carrots on diagonal into thin slices.
Chop 3 cloves of garlic and
crush remaining clove through press.
Cut green beans into 1
1/2-inch pieces.
Combine soy sauce and brown sugar.
Heat oil in a
large deep skillet.
Stir-fry onion over high heat for 2 to 3
minutes, until browned around the edges.
Add carrot, bell pepper,
chopped garlic, ginger and pepper flakes and stir-fry 2 minutes.
Add cabbage and stir-fry until slightly wilted, 3-5 minutes.
Add
broccoli, cauliflower, and 1 1/2 cups of the broth.
Bring to a
boil, cover and cook, stirring occasional, 5 to 7 minutes.
Menawhile, in a small bowl combine

peanut butter, remaining broth,soy sauce mixture, lemon juice,
sugar and crushed garlic.
Stir into stew and simmer uncovered, for
5 minutes.
Serve in chopped peanuts and scallions sprinkled on top.
Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat
(49%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford,
4/13/96

5 tb Vegetable oil

2 md Onions; peeled and minced

8 Garlic cloves

– peeled and minced 1 tb Ground coriander seeds

2 ts Ground cumin seeds

1/4 ts Ground cayenne pepper

- or more 1 ts Ground turmeric

6 tb Red-ripe tomatoes

– (finely chopped, skinned) — fresh or canned 40 oz Canned
chickpeas; -OR-

4 1/2 c -Home-cooked chickpeas

2 ts Ground roasted cumin seeds

1 tb Ground amchoor (opt.); OR…

1 sm -Lime (juice & pulp only)

2 ts Kashmiri red pepper

1 ts Garam masala

1/2 ts Salt (or to taste)

1 tb Lemon juice (or more)

1 Fresh hot green chili

– minced 2 ts Fresh ginger

– (very finely grated) This dish, a staple street food of the
bazaars of Old Delhi, is wonderfully tart and hot.
It requires two
similar spice blends, one added to the browned onions and garlic,
the other toward the end of the cooking time.
Amchoor (powdered
green mango) lends a haunting sourness.
If you can’t find this
ingredient, substitute the juice and pulp of a small lime (the dish
is also delicious without either).
You may use Hungarian paprika as
a substitute for Kashmiri red pepper; either will give color but no
heat.
These spicy chickpeas can be made up to two days ahead of
time.
In fact, their flavor improves if they are left,
refrigerated, for at least 24 hours.
DIRECTIONS:
===========
Heat
the oil in a wide pot over a medium flame.
When hot, put in the
minced onions and garlic.
Stir and fry until the mixture is a rich
medium brown shade.
Turn heat to medium low and add the coriander,
cumin, (NOT the roasted cumin), cayenne, and turmeric.
Stir for a
few seconds.
Now put in the finely chopped tomatoes.
Stir for a few
seconds.
Now put in the finely chopped tomatoes.
Stir and fry until
the tomatoes are well amalgamated with the spice mixture and brown
lightly.
Add the drained chickpeas and 1 cup water.
Stir.
Add the
ground roasted cumin, amchoor, red pepper, garam masala, salt, and
lemon juice.
Stir again.
Cover, turn heat to low, and simmer for 10
minutes.
Remove cover and add the minced green chili and grated
ginger.
Stir and cook, uncovered, for another 30 seconds.
* Source:
World-of-the-East Vegetarian Cooking – by Madhur Jaffrey *
Published in: The Herb Companion – February/March 1993 * Typed for
you by Karen Mintzias

-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 21-oz.
can apple pie

-filling; well drained and -chopped, 1/2 cup liquid -reserved 1
c Unsweetened apple juice

2 ts Grated lemon peel

1 Large tart cooking apple,

-such as Granny Smith, -peeled, cored; and chopped, -1-1/2 cups
1/3 c Coarsely chopped pecans

1/4 c Raisins

2 3/4 c Variety baking and pancake

-mix, such as Bisquick 1/4 c Granulated sugar

1/2 ts Pumpkin pie spice or ground

-cinnamon All purpose flour for -dusting 1/2 c Milk

Confectioners’ sugar 1/4 c Regular (not extra-thick)

-fudge sauce from 10-oz, Warmed 1.
Heat oven to 400 degrees.
In
13 x 9 x 2-inch baking pan stir reserved

liquid from apple pie filling, apple juice, and grated lemon
peel to blend well; set aside.
2.
In medium-size bowl combine
pie-filling apples, tart apple, pecans, and

raisins; toss well to mix; set aside.
3.
In large bowl combine
baking mix, granulated sugar, and spice; stir in

milk to make stiff, firm dough.
Turn dough out onto lightly
floured surface; knead two or three times until smooth.
4.
On clean
floured surface using floured rolling pin, roll dough out to

12-inch square.
Spoon apple mixture over dough, leaving 1/2-inch
border on

all sides; roll up jelly- roll style.
Using serrated knife, cut
roll into twelve 1-inch crosswise slices.
5.
Place slices, cut side
down, in liquid in baking pan., spacing evenly

apart.
Bake 40 minutes until rolls are puffed and browned and
syrup is bubbling.
Remove pan to wire rack to cool about 20
minutes.
6.
Sprinkle rolls with confectioners sugar while still
warm; drizzle on

fudge sauce from tip of spoon.
Serve warm.
Nutrition facts per
serving: 248 calories (22% from fat), 6 g fat (1 g saturated), 1 mg
cholesterol, 359 mg sodium.
Source: Redbook Magazine – February,
1994 COMMENT: Apple goodness rolled up with raisins and drizzled
with fudge.
Its easy secret: pancake mix.
Reformatted for Meal
Master by: ElectraWoman, CMINEAH@OLDCOLO.COM
—–

7 ounces turkey — ground

1/2 cup onion — chopped

1 cup italian tomatoes; canned — drained and chopped

1/2 cup tomato sauce

1/2 cup water

2 teaspoons chili powder

1 teaspoon worcestershire sauce

1 teaspoon white wine vinegar

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon red pepper — crushed

1.
Spray 3-quart saucepan with nonstick spray and heat over
medium-high heat; add turkey and onion and, using back of a wooden
spoon to crumble meat, cook, s tirring occasionally, until turkey
is browned, about 5 minutes.

2.
Add remaining ingredients and stir well to combine.
Reduce
heat to low and let simmer, stirring occasionally, until chili is
thick, about 25 to 30 minutes .
Remove bay leaf before serving.
May
be frozen for future use–just thaw and r eheat.

Makes TWO servings, each of which provides: 2 1/2 Protein and 2
1/2 Vegetables .

Busted by Christopher E.
Eaves <cea260@airmail.net>

7 ounces Turkey — ground

1/2 cup Onion — chopped

1 cup Italian tomatoes; canned — drained, seeded & ch

1/2 cup Tomato sauce

1/2 cup -Water

2 teaspoons Chili powder

1 teaspoon Worcestershire sauce

1 teaspoon White wine vinegar

1 Bay leaf

1/4 teaspoon Salt

1/4 teaspoon Garlic powder

1/8 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Red pepper — crushed

1.
Spray 3-quart saucepan with nonstick spray and heat over
medium-high heat; add turkey and onion and, using back of a wooden
spoon to crumble meat, cook, stirring occasionally, until turkey is
browned, about 5 minutes.
2.
Add remaining ingredients and stir
well to combine.
Reduce heat to low and let simmer, stirring
occasionally, until chili is thick, about 25 to 30 minutes.
Remove
bay leaf before serving.
May be frozen for future use–just thaw
and reheat.
Makes TWO servings, each of which provides: 2 1/2
Protein and 2 1/2 Vegetables.

Add onion, yams, carrot, celery, and leek.
Cook for 30 minutes.
Add
remaining ingredients.
Cook an additional 30 minutes.

Serving Suggestions: Pour into individual bowls or over any whole
grain.
Also good as a topping for potatoes or whole-wheat
bread.

Helpful Hint: This dish can easily be made in a slow cooker.
Add
all ingredients at once and cook on the high heat setting for 8-10
hours.
Be sure to soak the beans overnight before you begin.

2/3 c Mustard Seed

1/2 c Mustard, dry

1 c Water, cold

2 c Vinegar, cider

1 Onion, finely chopped

4 Garlic, clvs., minced

1/4 c Sugar, brown

2 ts Salt

1 ts Cinnamon

1/2 ts Allspice

1/2 ts Tarragon

1/4 ts Tumeric

3 ts Honey

Directions: Combine seeds and mustard with COLD water.
Allow to
sit overnight in the refrigerator.
Combine all remaining
ingredients except honey.
Simmer uncovered 10-15 minutes or until
liquid reduced by half.
For a hotter mustard, reduce liquid by more
than half.
Pour this mixture through a strainer, into the mustard
and seed mixture.
Blenderize thoroughly.
Cook in a double boiler
until the consistancy of gravy.
Add the honey.
This will keep
refrigerated several years.
Many different flavors of mustard can
be made by modifying this basic recipe.
Substitute wine for the
cold water, etc.
Many other spices may be added also…..

1 Env.
Onion Soup Mix

20 oz (1 Jar) Apricot Preserves

8 oz (1 C) Salad Dressing *

* Choose one of the following Salad Dressings: Russian or Sweet
‘n’ Spicy French.
~——————————————————
~——————
In small bowl, blend all ingredients.
Use as a
glaze for chicken, spareribs, kabobs, hamburgers or frankfurters.
Brush on during the last half of cooking.
Makes about 2 1/2 C
glaze

6 oranges

1/4 C.
brown sugar

1 Tsp.
cinnamon

Peel and section oranges.
Place 9-inch square, double thickness,
foil.
Mix sugar and cinnamon.
Sprinkle over oranges.
Wrap in foil.
Place on grill 3 inches from coals.
Cook 12 to 15 minutes, turning
once.

Combine cornstarch and water in small bowl, whisking until
cornstarch is dissolved.
Add soy sauce, ketchup, and brown sugar;
mix well.

Pour sauce over stir-fry and toss to coat.
Reduce heat to low and
simmer for 10 minutes.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 243, Fat: 5.3 g, Cholesterol: 26.5 mg,
Sodium: 781 mg, Protein: 16.2 g, Carbohydrate: 33.7 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat

4 boneless beef chuck top blade steaks — 1″ thick

Sauce: 1/2 cup prepared chunky salsa

1/4 cup ketchup

2 tablespoons packed brown sugar

1 tablespoon Dijon mustard

Make sure your steaks are well trimmed from fat.

1.
In small bowl, combine sauce ingredients; mix well.
Reserve
1/2 cup sauce.

2.
Place beef steaks on grid over medium-ash-covered coals.
Grill uncovered 18 to 22 minutes for medium rare to medium
doneness, turning occasionally and brushing both sides with
remaining sauce during last 5 minutes of grilling.

3.
Serve steaks with reserved sauce.

Entered by Gayle Albert gayle@cyberspace.com or
stampmad@aol.com

10 -12 oz fettucine or spaghetti — *

1 lb boneless skinless chicken breast halves — cut

in 1/2″ cubes 3 tbsp taco seasoning

2 tbsp vegetable oil

1 11 oz jar chunky salsa

1/2 c peach preserves

hot cooked rice

Place the chicken in a large resealable plastic bag; add taco
seasoning and toss to coat.
In a skillet, brown chicken in oil.
Combine salsa and preserves; stir into skillet.
Bring to a boil.
Reduce heat; cover and simmer for 2-3 minutes or until meat juices
run clear.
Serve over rice.

1 1/2 lb Chicken breasts

1 Whole green onion, cut in h

1 Quarter-size slice of fresh

-ginger, crushed with a cle 1 T Dry sherry

1/2 t Each salt and sugar

2 c Water

1 c Shredded iceberg lettuce

-fresh cilantro -Peanut sauce – 1 1/2 T Creamy peanut butter

2 1/2 T Salad oil

2 T Each soy sauce and sugar

2 t White vinegar

1/2 t Sesame oil

1/2 t Ground red pepper

1 T Each minced green onion &

Place chicken in a 2-quart pan with the onion, ginger, sherry,
salt, sugar and water.
Bring to a boil, cover and simmer for 20
minutes.
Remove from heat and let stand until chicken is cool
enough to handle.
Strain broth and save for soup.
Remove and
discard skin from chicken.
Pull meat from bones, then pull meat in
long shreds.
If made ahead, cover and chill.
Sauce – Stir together
peanut butter and salad oil until blended.
Stir in soy sauce,
sugar, vinegar, sesame oil, red pepper, green onion and cilantro.
To serve, mound lettuce on a serving platter.
Arrange shredded
chicken over lettuce.
Drizzle peanut sauce over all.

1 1/2 pound loaf

9 oz Water

1 1/2 tb Applesauce (oil)

2 tb Sugar

1 ts Salt

3/4 c Cornmeal

1/4 c Whole wheat flour

3 tb Taco seasoning

2 c Bread flour

1 1/2 ts Yeast

Adapted from Great Bread Machine Recipes by PNewton vkbb14a
Tastes like a taco…great with chili.

2 Egg

2/3 c Salad oil

1 c Sour cream

1 c Corn meal, yellow

3/4 c Cream style corn

1 tb Baking Powder

1 1/2 ts Salt

2 Green Onion Tops chopped fin

4 Jalapeno Peppers sm chpped

1 c Cheddar cheese, grated

Combine all ingredients except cheese…add half the
cheese..pour into a well greased 8/12 pan and rest of cheese bake
425 20-25 min from”Deep in the Heart of Texas” received from YLR in
cookbook swap *the needler* Notes: I used 1 cup of cream style
corn, that is what is in those little cans and I used one with no
salt.
I thought it was a bit oily for my taste, so next time I
would use less oil maybe about a half cup.
I used 3 heaping
tablespoons of Ortego hot chopped Jalopenos…I would use more next
time..it was ok but I like it hotter.
It was fine for those who
dont like it really hot.
frances *the needler*

-Gail Shimizu BWHT68A 2 lb Pork or chicken; sliced

-into strips 1″ X 4″ and -1/4″ thick 3/4 c Thick coconut milk;
for

-basting meat while cooking 40 Bamboo skewers; (soak in

-water before using)
——————————FOR FOR
MARINADE——————————
1 1/2 tb Lemon grass; thinly
sliced

-(use only the base, about -1 to 3″ from the root) 1 tb Galanga
(Kha); minced

2 tb Red onions; minced

1 1/2 tb Garlic; minced

2 tb Ground coriander seeds

1 tb Indian yellow curry powder

1 tb Kaffir lime leaves; finely

-chopped 2 1/2 tb Sugar

1/2 ts Salt

——————————FOR PEANUT
SAUCE——————————
7 Medium seeded dried
chilies;

-soaked in warm water until -soft 1 1/2 ts Galanga (Kha);
minced

2 tb Cilantro roots; minced

1 1/2 tb Lemon grass; finely chopped

2 1/2 tb Garlic; minced

3 1/2 tb Red onions; chopped

1 ts Ground coriander seeds

1 1/2 ts Thai shrimp paste

5 c Medium consistency coconut

-milk 1/3 c Creamy peanut butter (do not

-use Peter Pan) 1/4 c Sugar

3 1/2 ts Salt

In a blender or food processor, grind the listed ingredients,
from lemon grass to salt, finely.
Mix with the meat (wear latex
gloves to do this, it stains) and marinate for 1 hour.
Place meat
strips on BGMB90B
===============
Reply 77 of Note 1
=================
BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE
SUBJECT: R-MM THAI AND VIET R TO: BGMB90B ELAINE RADIS DATE: 07/16
FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM