French-Fried Shrimp Recipe

INGREDIENTS:
2 lb Medium or large fresh shrimp
1 cup of All-purpose flour
1/2 teaspoon of Sugar
1/2 teaspoon of Salt
1 Egg; slightly beaten
1 cup of Cold water
2 tb Vegetable oil
Hot vegetable oil
DIRECTIONS:
Peel shrimp, leaving the last section of shell and tail intact. Butterfly
shrimp by cutting along outside curve almost through; remove vein. flatten
shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2
tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep
hot oil until golden. Yield: 4 to 6 servings
NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia
Recipe by: Southern Living 1979 Annual Recipes
DIRECTIONS:
Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

Bar-B-Q Wing Dings Recipe

INGREDIENTS:
3 lb Chicken wings
3 tb Brown sugar
2 Drops ofworcestershire
Sauce
4 cup of Ketchup
1 Onion
DIRECTIONS:
Cut off the small piece of the chicken wing and the 2 bone part so
you have only the meaty part. Mix the ketchup, onion cut up and brown
sugar and sauce together. Dip your wing ding in the sauce. Put on
cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have
extra sauce, cook in saucepan until thick.

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Mr. Food's Shortcut A La King Recipe

INGREDIENTS:
1 cup of Regular or low-fat
- sour cream
1/4 teaspoon of Salt
1/4 teaspoon of Black pepper
16 oz Frozen mixed vegetables
1/2 lb Deli chicken or turkey
- breast, cubed
10 1/2 oz Condensed cream of
- chicken soup
3 English muffins, split
- in half
DIRECTIONS:

In a small bowl, combine the sour cream, salt,
and pepper; set aside. In a large saucepan, combine the mixed
vegetables, chicken, and soup over medium-high heat. Cook for 4 to 5
minutes, stirring occasionally, until the vegetables are
crisp-tender. Reduce

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Chili Lima Beans With Fresh Dill Recipe

INGREDIENTS:
Stephen Ceideburg
1/4 cup of Large dried lima beans
1/2 tb Light vegetable oil
1/4 teaspoon of Cumin seeds
1/2 cup of Chopped onion
2 Garlic cloves, peeled,
-crushed
1 Half-inch piece fresh
-ginger, peeled
1/2 cup of Peeled, chopped tomato
2 tb Flaked coconut
2 tb Chopped fresh cilantro
2 1/2 cup of Water
1/4 teaspoon of Cayenne pepper
1/2 teaspoon of Paprika
1/2 teaspoon of Salt, or to taste
1 tb Chopped fresh dill
DIRECTIONS:
Dalnas are the ingenious creations of cooks from Orissa, in eastern
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
DIRECTIONS:
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Lebanese Baba Ghanoush Recipe

INGREDIENTS:
1 lg Eggplant, unpeeled, about 1
-lb.
1 lg Clove garlic, opeeled and
-crushed
2 tb Tahini (sesame paste)
1/2 Lemon, juice of, or to taste
Salt to taste
DIRECTIONS:
-GARNISHES-
3 tb Olive oil
Pita bread, cut into wedges
Chopped parsley
DIRECTIONS:
Using a fork, poke the eggplant at least a dozen times. Place on a baking
sheet and broil on all sides, about 4 - 5 inches from the source of heat.
Turn often until the eggplant is browned nicely all over. Total time will
be about 45 minutes
Remove the eggplant from the broiler and allow to cool for a few minutes.
Cut the eggplant in half lengthwise and scoop out soft insides, discarding
the brown ed peel. In a bowl, mash the eggplant and the remaining
ingredients, except the garnishes, with a fork. Do not use food processor
or blender, as you do not wanbt too smoth a paste.Serve on a plate with the
olive oil and parsley sprinkled over the top. Guests dip the bread wedges
into the Baba Ghanoush and go directly to heaven without passing go
serves 4 - 6 as an appetizer
Posted to JEWISH-FOOD digest V96 #116
DIRECTIONS:
From: alotzkar@direct.ca (Al)
DIRECTIONS:
Date: Tue, 31 Dec 1996 11:18:27 -0800

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Cold Mixed Noodles Recipe

INGREDIENTS:
1 lb Noodles
1 teaspoon of Peanut oil
1/2 lb Roast pork
1/2 lb Bean sprouts
1 Or
2 Cucumbers
12 -(up to)
15 Radishes
DIRECTIONS:
1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
Refrigerate to chill (2 hours or more)
2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes
3. Place the chilled noodles in individual bowls and the other ingredients
in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at
a time, of the meat and vegetables over his noodles and mixes them all
together. (If he wishes, he may toss the vegetables first in a dip dish of
vinegar.)
DIRECTIONS:
NOTE: This dish is eaten in summer. VARIATIONS:
DIRECTIONS:
1. For the peanut oil, substitute sesame oil
2. For the pork, substitute either spiced beef, shredded; or 1/2 pound
crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then
sprinkled with 1 tablespoon sherry
3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,
minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy
sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash
of pepper
4. Serve the following sauce in a separate bowl to accompany the noodles:
Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and
cook, stirring, over medium heat until the mixture thickens and is smooth.
(The diner spoons some of the sauce over his noodles, then tops them with
about 1 tablespoon of each vegetable, tossed first in vinegar.)
DIRECTIONS:
5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked
pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled and
shredded; and egg threads, made with 2 eggs. In a second bowl, serve the
following sauce which has first been heated: 2 cups stock, 2 tablespoons
soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon
salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner
transfers some of the noodles and their topping to his own bowl and then
spoons some of the sauce over.)
DIRECTIONS:
From , ISBN 0-517-65870-4. Downloaded
from Glen's Recipe Archive, http://www.erols.com/hosey.

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Rolled-Oat Macaroons Recipe

INGREDIENTS:
2 1/2 tb Melted butter
2 Eggs, separated
2 teaspoon of Baking powder
1/8 teaspoon of Salt
1 cup of Brown sugar, packed
2 1/2 cup of Rolled oats
1 teaspoon of Vanilla
DIRECTIONS:
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and fold
them and the salt into the other ingredients. Drop by teaspoonfuls, 3
inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal:
53, Fat: 1/5g
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

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Lucia's Broccoli And Macaroni Recipe

INGREDIENTS:
2 lg Broccoli heads
6 oz Elbow macaroni
Garlic cloves (several),
-sliced
12 sl Bacon
1 md Onion, chopped
1 tb Butter
1 tb Parmesan cheese, fresh
-(or more; and/or Romano)
DIRECTIONS:
Chop broccoli into small pieces and cook in large pot of salted water till
done. (NOT crisp tender!) Reserve broccoli and cook macaroni in same
water
Saute garlic slices in equal parts vegetable and olive oil (as needed)
until garlic is golden; discard garlic. Cut bacon into 1" pieces; saute in
oil in 2 batches and reserve. Cook onion in drippings, add to bacon
Combine all ingredients and serve warm. (Broccoli will fall apart a little
bit...)
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

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California Bbq Sauce Recipe

INGREDIENTS:
1/4 cup of Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 cup of Brown sugar, packed
1 Juice of orange
1/2 cup of Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke.
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect
In a large, well seasoned, cast-iron dutch oven with a cover, heat
1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours,
stirring occassi Salt meat if desired. Do not marinate it in the
sauce. Instead, cook it slo

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Brigitte Sealing's Sausage Pasta Supper Recipe

INGREDIENTS:
3 tb Margarine
1/4 cup of Chopped onions
1/2 lb Sliced mushrooms
1 lb Turkey sausage, cut in bite
.size pieces
1/4 cup of Parmesan cheese
1/4 cup of Chopped peppers
2 cup of Vegetables, canned or frozen
1 teaspoon of Oregano
DIRECTIONS:
Heat margarine in a baking dish. Saute onions and peppers and
mushrooms. Add vegetables and sausage. Heat well and season with
seasonings. Stir in cheese. Serve over noodles with additional
parmesan cheese.

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Persillade Recipe

INGREDIENTS:
3 tb Shallots; finely chopped
1 lg Garlic clove
peeled and finely chopped
1 1/2 cup of Fresh breadcrumbs
1/2 cup of Fresh parsley; fine chopped
Salt and pepper; to taste
DIRECTIONS:
This mixture makes a nice crispy coating for chicken, roast lamb, or
baked fish
Combine all ingredients, tossing well. Pat onto chicken (whole or
pieces), lamb or fish during last 20 to 30 minutes of cooking time to
crisp crumbs. Do not baste, or crumbs will become soft
Persillade freezes well
From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 90. ISBN
0-88862-788-2. Posted by Cathy Harned.

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Baked Graham-Cracker Crumb Crust (8") Recipe

INGREDIENTS:
1 1/4 cup of Graham-cracker crusts
4 tb Butter or margarine,melted
3 tb Sugar
DIRECTIONS:
1. Preheat oven to 375'F. If you would like to make your own
graham-cracker crumbs, pulverize crackers in blender or in food
processor with knife blade attached as manufacturer directs; or place
them in sturdy plastic bag and roll into fine crumbs with rolling
pin.
2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tablespoons mixture for topping. With hand, press
mixture onto bottom and up side of pie plate.
3. Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or
with chilled pie filling; top with reserved crumb mixture or garnish
as recipe directs.

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Brigitte's Shrimp Or Tuna Mousse Recipe

INGREDIENTS:
2 tb Mayonnaisse
1/2 cup of Water
1 cn Tomato soup
1 pk 8 oz cream cheese
1 teaspoon of Paprika
1 lb Shrimp or 2 sm cns tuna
1/4 cup of Peppers, finely chopped
1/2 cup of Celery, finely chopped
1 tb Onion, grated
1 teaspoon of Worchestershire Sauce
1/4 teaspoon of Salt
1 pk Unflavored gelatin in
Water as directed
DIRECTIONS:
Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
until dissolved. Mash cream cheese; add to soup and continue to heat
until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
and vegetables and seasonings. Mix well and put into a well-oiled
mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

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Leche Quemada - Burnt Milk Candy Recipe

INGREDIENTS:
1 qt Milk;
-(I use FF powdered milk,
- doubling the amount of
- powder per quantity of
- water)
2 cup of Sugar
1 teaspoon of Vanilla
DIRECTIONS:
Put everything to boil, and when boiling simmer. Mix often. Leave like this
many hours, the color will change, first yellow, than light brown and at
the caramel color (the one that interests us). Remove from stove, add
vanilla, mix so as not to get a skin. Takes a little more than 2 hours
Posted to -Recipes Digest V4 #046 by Kurt Faria on Feb
14, 1997.

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Double Cabbage Coleslaw Recipe

INGREDIENTS:
1/3 cup of Cider vinegar
1/4 cup of Honey-mustard
2 tb Golden brown sugar
2 teaspoon of Celery seeds
1 1/2 teaspoon of Pepper
1 teaspoon of Salt
1/2 cup of Mayonnaise
1/2 cup of Sour cream or plain yogurt
1 md Head green cabbage, shredded
1 md Head red cabbage, shredded
1 bn Green onions, chopped
1/2 cup of Dried currants
DIRECTIONS:
Whisk first 6 ingredients together. Add may and sour cream and whisk until
smooth. Add both cabbages, green onions and currants and toss to coat (I'd
use a large bowl here). Cover and refrigerate at least 4 hours
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Polish Butter Cookies Recipe

INGREDIENTS:
1 cup of Unsalted Butter At Room
Temperature
1/2 cup of (Scant)
2 lg Hard-Cooked Egg Yolks
Pressed Thru' Sieve
1 lg Egg Yolk Lightly Beaten
1 teaspoon of Almond Extract
1 teaspoon of Vanilla Extract
2 cup of All-Purpose Flour
Unbleached
Sugar
DIRECTIONS:
1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolks and both extracts. Using a wooden spoon, gradually incorporate
the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours. 2. Preheat the oven to 350 F.
3. Roll out the dough 2/3 inch thick on a lightly floured surface.
(The cookies are supposed to be plump.) Cut into shapes with small 1
to 1 1/2-inch cookie cutters - hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart
on ungreased baking sheets. 4. Bake cookies until they just begin to
take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6
dozen small cookies
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

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Raised Dough Recipe

INGREDIENTS:
4 Squares yeast cake; crumbled
1/2 cup of Warm water
1 tb Sugar
1 1/2 cup of Milk
2 1/2 Sticks butter
1 1/2 cup of Sugar
2 teaspoon of Salt
8 cup of Flour
1 cup of Sour cream
4 Egg; beaten
DIRECTIONS:
Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and
allow to become foamy(Proof the yeast)
Heat 1 1/2 cup milk with butter til butter melts. Add sugar and salt. Cool
and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs.
Mix well. Add approximately 4 more cups of flour til you have fairly stiff
batter. Knead until smooth and elastic, adding more flour if necessary
Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over
night
Use for coffee cakes, hamantaschen, etc. Best made with butter
Recipe by: DOROTHY SHERMAN - REVISED BY JUDY SHERMAN
DIRECTIONS:
Posted to JEWISH-FOOD digest Volume 98 #037 by "Judy Sherman"
on Jan 20, 1998

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Peanut Butter Noodles Recipe

INGREDIENTS:
8 oz Pasta; linguine (1 package)
3 teaspoon of Peanut butter
1/2 teaspoon of Salt
2 teaspoon of Soy sauce
1 teaspoon of Sesame oil (can substitute o
1 teaspoon of Sugar
1/2 teaspoon of Vinegar; white wine
2 Garlic cloves; minced
1 teaspoon of Onion; grated or minced
DIRECTIONS:
Cook linguine according to package instructions in boiling water;
drain. In large bowl, mix all the remaining ingredients together. Add
linguine to sauce and toss to coat well. Refrigerate. good to pack
for kid's lunches

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Meat 'N Cheddar Loaf Recipe

INGREDIENTS:
1 1/2 lb Ground beef
3/4 cup of Quaker Oats, uncooked
(quick or old-fashioned)
1/2 cup of Grated sharp Cheddar cheese
1/4 cup of Chopped onion
1 teaspoon of Salt
1/2 teaspoon of Dry mustard
1 Egg; beaten
3/4 cup of Milk
DIRECTIONS:
Combine all ingredients throughly. Pack firmly into an 8-1/2" x
4-1/2" x 2-1/2" loaf pan. Bake in preheated moderate oven (350 F.)
about 1 hour and 15 minutes. Let stand 5 minutes before slicing
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias

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Cole Slaw Recipe

INGREDIENTS:
1 Cabbage
1 tablespoon of Lemon juice
1 cup of Mayonnaise
1/2 teaspoon of Black pepper
1/2 cup of Onion, diced very fine
DIRECTIONS:
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor.ix the pepper and lemon juice and onion in with the cabbage. Add the
mayonnaise, mix well and refrigerate
Vary the amount of mayonnaise according to how much you are worried about
calories. Vary the amount of onion if you do or don't like raw onion
When I make coleslaw for my mother or sister, I leave out the onion and the
black pepper, and put in about 1 tablespoon of of sugar.

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Apple Spiced Iced Tea Recipe

INGREDIENTS:
COOLERS FROM CHEF FREDDY'S
2 md Sweettart apples
3/4 tb Cinnamon
1 1/2 tb Sugar
6 Teabags of orange peako tea
Water
Ice
DIRECTIONS:
This recipe is written for the "Mr. Coffee" "Ice Tea Pot" and it works
well. For those of you that don't have one, you may have to adapt this
recipe for use with other machines... or your own proceedures for
making iced tea... CF
DIRECTIONS:
1) Slice the apples into thin slices and remove the cores and
seeds... place � of the slices in the steeping pot... 2) Mix the
cinnamon and the sugar until it is uniform in color... then sprinkle
it over the apple slices in the steeping pot... 3) Follow the
directions to make Iced tea that came with the machine... add the
teabags to the steeping pot on top of the apples... Add the remaining
apple slices to the pitcher on top of the ice... assemble the machine
and the pitcher and turn it on... 4) add the apple slices from the
steeping pot to the pitcher when the tea is done along with more ice
to fill the pitcher... stir vigorously and serve..
From Fred Goslin on Cyberealm Bbs and KookNet in Watertown NY Phn.
(315) 786-1120

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Pollo Loco Marinade Ii Recipe

INGREDIENTS:
1 cup of White vinegar
1 cup of Olive oil
1/2 cup of White wine or vermouth
Garlic to taste
1 teaspoon of Salt
1 teaspoon of Oregano
1/2 teaspoon of Thyme
1/4 teaspoon of Tabasco
1 tb Parsley Or Cilantro chop
2 Chickens halved
DIRECTIONS:
Combine ingredients, marinate chicken at least one hour
Recipe By :

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