Cherry Turnovers

• 8 frozen phyllo dough sheets, thawed
• 1/4 cup butter or margarine, melted
• 6 Tablespoons no−sugar−added black cherry fruit spread
• 1 1/2 tablespoons cherry liqueur (optional)
• 1 egg
• 1 teaspoon cold water

Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal.
Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack.

Serve warm or at room temperature.

Makes 6 turnovers

Serving size: One turnover

Yield: 6

Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit

Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat

Apple−Cheddar Popovers

• butter−flavored cooking spray
• 1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
• 1/3 cup shredded 2% sharp cheddar cheese
• 2 large eggs
• 1 cup unbleached all−purpose flour
• 1/4 teaspoon salt
• 1 cup low fat (1%) milk
• 1 tablespoon reduced−fat margarine, melted

Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two−thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan. Makes 8 servings.

Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

Almond Biscuits

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp almond essence
• blanched almonds for decoration
• beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

2. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Bean Sprout Salad

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts thoroughly washed and drained
• 3 Garlic cloves, peeled and minced
• 2 md Scallions -- trimmed & minced
• 1 - 1" cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F.

Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.

Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Roast Duck

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger

Glaze:

• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies

• 8 oz. All-purpose flour
• 2 Tbl. Cornstarch
• 4 oz. Sugar
• 1/2 teas. Salt
• 4 oz. Vegetable oil
• 4 oz. Egg whites
• 1 Tbl. Water
• 2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 Tablespoons vegetable oil
• Hot cooked rice

SAUCE

• 1 teaspoon crushed chili paste (sambal oelek) or more to taste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce

• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon MSG (optional)
• 1/4 cup oyster sauce
• 1/2 cup chicken stock
• 2 cups sliced lean pork (about 1 pound)
• 1 bunch (about 2 pounds) fresh brocolli, sliced
• 2 slices ginger, shredded
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/8 teaspoon salt
• 1/4 cup water

1. Mix together first five ingredients and set aside.

2. Heat wok or pan until hot and dry.

3. Add the oil, then the salt.

4. Turn heat to medium.

5. Add the ginger and the garlic and fry until golden brown.

6. Turn heat to high.

7. Add the pork and fry until outside is lightly browned.

8. Add the broccoli and stir−fry for 3 minutes.

9. Add the water, cover, and cook for 4 minutes.

10. Pour in reserved sauce mixture; stir while cooking until gravy thickens.

11. Turn heat down to low, cover, and cook for 2 minutes more.

12. Place in covered serving dish until ready to serve.

Sesame Chicken

• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
• boiled rice, to serve

Marinade:

• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine o dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginge and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Ad the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Mandarin Pancakes

• 2 cups flour
• 3/4 cup boiling water
• 2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.

Cooking:

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Shrimp with Snow Peas

• 2/3 lb. tiger prawns

Marinade for shrimp:

• 1 1/2 tsp. sherry
• 1/2 tsp. salt
• 1/2 tsp. grated ginger
• 1 1/2 tsp. cornstarch
• 1 tsp. water

Seasoning:

• 1 Tb. chicken broth
• 3 Tb. water
• 1/2 tsp. cornstarch
• 3 Tb. oyster sauce (very important)
• 1 Tb. hoisin sauce

also needed:

• 1/2 cup vegetable oil
• 1 clove garlic, pressed or minced
• 1/4 tsp. salt
• 1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.

Egg Rolls

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork or chicken livers
• 10 water chestnuts
• 1/3 cup bamboo shoots
• 1 tsp. salt
• 1 tsp. sugar
• Liberal dash pepper
• 1/2 tsp. light soy sauce
• 1/4 tsp. sesame oil
• 1 beaten egg
• 10 egg roll skins
• 3 cups oil

PREPARATION : Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING : Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Hot and Sour Soup

• 2 1/2 quarts chicken stock
• 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
• 5 shitake mushrooms, cut into thin slices
• 1/2 cup soy sauce
• 1/2 tsp. white pepper
• 1/2 cup white vinegar
• 1 1/2 cups bamboo shoot strips
• 2 tablespoons cornstarch dissolved in 4 tablespoons water
• 3 eggs. beaten
• 1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken.

Fried Rice

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs

• 2 banks of spareribs, uncut, about 2 pounds each
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
• 1/2 cup soy sauce
• 1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Hunan Beef

• 2 cups broccoli florets
• 2 tablespoons cooking oil
• 2 teaspoons minced garlic
• 4 small dried red chilies
• 1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 3/4 pound flank steak, thinly sliced across the grain

Sauce:

• 3 tablespoons Chinese black vinegar or balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons sugar
• 2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

General Tsao's Chicken

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

Meat:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep-frying
• 2 cups sliced green onions
• 16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan

• 4 chicken breast halves, skinned, boned and sliced salt and pepper
• 4 cloves garlic, minced
• 2 cups water
• 1 tb cornstarch
• 5 tb corn oil
• 8 oz. fresh mushrooms, sliced
• 4 lb. bok choy or Chinese white cabbage, chopped
• 2 tb sugar
• 4 tb soy sauce
• 6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Honey Nut Huddle Spread

• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 8−oz. package soft cream cheese
• 1/2 cup raisins
• 1/4 cup chopped honey−roasted nuts

Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill
for at least one hour. Serve with crackers or potato chips.

Garlic Cheese Bread

Spread:

• 1/2 cup butter
• 3/4 cup shredded cheddar cheese
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• dash ground black pepper
• dash paprika

Bread:

• 12 slices Texas toast or 1 large French bread loaf, sliced through the middle
  

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Fruit Salsa And Cinnamon Chips

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples − peeled, cored, and diced
• 1 (8 ounce) package raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
  
  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Crab Stuffed Mushrooms

• 1 pound large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons prepared Dijon−style mustard
• 6 1/2 ounces crabmeat
• 1/4 cup chopped water chestnuts
• 2 tablespoons chopped pimento peppers
• 4 tablespoons grated Parmesan cheese

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.

Cocktail Meatballs

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Shrimp Toast

• 12 fresh uncooked large shrimp
• 1 egg
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• Pinch pepper
• 3 slices sandwich bread
• 1 hard−cooked egg yolk
• 1 slice cooked ham (about 1 ounce)
• 1 green onion
• 2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Chocolate Fondue

• 8 ounces good quality chocolate
• 8 ounces heavy whipping cream.
• 1 shot grand mariner or liqueur of choice.

Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.

Chicken Pate

• 3 chicken breasts, boneless and skinless
• 1/2 cup onions, finely chopped
• 1 (8 oz.) whipped cream cheese
• 1/4 cup mayonaise
• 1/2 teaspoon paprika
• 1/4 cup sherry
• 1/2 teaspoon cayenne pepper
• juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with crackers.

Cheese And Artichoke Fondue

• 1−1/2 cups diced processed American cheese
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all−purpose flour
• 1 teaspoon ground mustard
• 1−1/2 cups shredded Cheddar cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.

Cheese & Olive Bruschetta

• 1/2 cup mayonnaise (or salad dressing)
• 1 cup mozzarella cheese, grated
• 2 medium tomatoes, seeded,finely chopped
• 1/4 cup black olives, chopped
• 1/4 cup parmesan cheese (preferably freshly grated)
• 1 teaspoon oregano
• 1/4 teaspoon basil
• 1 teaspoon black pepper
• 1 baguette, fresh, about 2 1/2" round and 27" long
• 1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Caramel Snack Mix

• 1/2 cup butter
• 3/4 cup white corn syrup
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup almonds
• 1 (12 ounce) package crispy corn and rice cereal

Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump.

BBQ Chicken Pizza

• 3 boneless chicken breast halves, cooked and cubed
• 1 cup hickory flavored barbecue sauce
• 1 tablespoon honey
• 1 teaspoon molasses
• 1/3 cup brown sugar
• 1/2 bunch fresh cilantro, chopped
• 1 (12 inch) pre−baked pizza crust
• 1 cup smoked Gouda cheese, shredded
• 1 cup thinly sliced red onion

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Bacon And Tomato Cups

• 8 slices bacon
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon dried basil
• 1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Fish Sticks

Fish sticks are fun, kid-friendly fare for dinners, lunches or snacks, and homemade varieties are easy to make and healthier than frozen brands. This dairy-free recipe uses panko breadcrumbs, which typically have a much lower salt content than other prepared breadcrumbs which also usually contain dairy. For an egg-free variation, try substituting the eggs and lemon juice with dairy-free soy mayonnaise.

Fish sticks can be frozen in an air-tight container for up to 2 weeks after baking and cooled. Simply reheat them in a 350 F oven or microwave when ready to eat!

Serves 6 kids
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 2 lb. white fish fillets, such as sole, cod or tilapia, finely chopped and lightly salted
* 2 large eggs, separated
* 2 ½ cups panko bread crumbs
* 2 T. dried thyme
* 1 t. salt
* 1 T. olive oil
* 1 cup flour
* 1 T. fresh lemon juice

Preparation:

1. Preheat the oven to 450 F. Lightly oil a large baking sheet and set aside.

2. In a small bowl, combined the chopped fish with 1 of the egg whites, stirring until mixture just holds together. Set aside.

3. In another small bowl, combine the panko breadcrumbs, thyme, salt and oil until well mixed. Place the flour in a small bowl and set aside. Place the remaining egg yolks and white with the lemon juice in another small bowl.

4. Using your hands, form “sticks” out of the fish mixture by rolling small amounts of the mixture between your palms. Roll these in the flour until well coated, then dip them in the egg-and-lemon mixture. Dredge the sticks in the panko mixture until completely coated and place on the prepared sheet. Bake fish sticks for about 20 minutes or until golden brown, flipping the sticks halfway through to ensure even browning. Serve warm.

Cheese & Sauce Pizza Rolls

These little rolls are a lot of fun and are a great hit for kids' birthday parties. This dough is incredibly easy to prepare and can be made 1 night ahead of time to ease the pre-party or work-week stress of meal preparation.

Serves 4 to 6 kids as an entree
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:

* 2 ½ cups white flour
* 1 T. baking powder
* 1 t. and ½ t. salt, divided, plus more for sprinkling
* ¾ cups water
* 2 T. honey
* 2 T. and 1 T. olive oil, divided
* Garlic powder, for sprinkling
* ½ cup nutritional yeast
* ¼ cup soymilk powder
* 1 ½ T. Cornstarch
* ½ cup dairy-free soy mayonnaise
* 1 cup plus 2 T. plain unsweetened soymilk, divided
* Pizza or pasta sauce, store-bought or homemade

Preparation:

1. Preheat the oven to 400 F. Line a large baking sheet with a sheet of parchment.

2. Make the dough. In a medium-sized mixing bowl, combine the flour, baking powder and 1/2 t. salt.

3. In a small mixing bowl, combine the water, honey and 1 T. olive oil until well mixed. Add the wet mixture to the dry until a soft dough forms.

4. On a lightly floured surface, turn out dough and knead for about 5 minutes, or until elastic. Shape into a disk, cover and set aside while making the sauce.

5. Make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.

6. In a medium-sized bowl, combine the oil, soy mayonnaise and 1 cup soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).

7. In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste and remove from heat.

8. On a lightly floured surface, roll out dough until 1/8" thick. With a pizza cutter or sharp knife, divide the dough into squares or rectangles of preferred size. In the center of each square or rectangle, place a small amount of pizza sauce followed by a generous amount of cheese sauce.

9. To make the rolls, pinch together two sides of a square, Then roll the dough starting at the end towards you and rolling away. Pinch together any openings and place seam-side down on the prepared sheet. Lightly brush with the remaining 2 T. soymilk, then lightly sprinkling with salt and garlic powder. Bake for about 15 to 20 minutes, or until golden brown.

Baking Powder Biscuits

When preparing biscuits, it is important to keep your ingredients and the dough as cold as possible. I recommend using latex gloves when shaping the dough to lessen the amount of body heat that comes in contact with the dough.

Makes about 16 biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 8 cups all-purpose flour
* 1 1/2 t. salt
* 3 T. baking powder
* ¼ cup white sugar
* 8 oz. dairy-free cream cheese, such as Toffuti, cold
* 6 T. dairy-free soy margarine, cold
* 1 cup unsweetened plain soymilk
* 1 T. vinegar

Preparation:

1. In a large bowl, combine the flour, salt, baking powder and sugar.

2. Using a pastry cutter, cut the dairy--free cream cheese and soy margarine into the dry ingredients until the mixture resembles pea-sized granules.

3. Cover with plastic wrap and place in the refrigerator for 30 minutes to 1 hour.

4. Combine soymilk and vinegar in a small pitcher or bowl, mixing well. (Mixture will thicken slightly.) Place in refrigerator to rest for 10 minutes.

5. Preheat oven to 375 F. Line a baking sheet with parchment paper. Lightly flour a counter or work surface, as well as a metal bench scraper and round cutter.

6. Just before mixing, put on a pair of disposable plastic or latex gloves, or, alternatively, slip your hands into sandwich baggies. This will help keep the dough as cold as possible during shaping.

7. Gradually add the soymilk mixture to the biscuit mix, until the dough holds together and is just a little sticky but does not stick to your gloves. Place on the floured counter or work surface, and, working quickly, shape into a rectangle about 2”thick, flattening out the surface with your gloved palms.

8. Using the floured bench scraper, create a sharp edge around the rectangle you’ve created, trimming the edges of the dough in quick, even motions. With sharp, singe strokes, cut the dough 16 circles with the floured round cutter, adding more flour as needed. Flouring the edge of the bench scraper as needed, lift the biscuits with the scraper, not your hands, and place them on the lined baking sheet. (The less you touch the dough and the colder it is, the better your biscuits will rise.)

9. Bake for 15-20 minutes, rotating the pan half-way through, until the biscuits are golden brown. Serve warm.

Gingerbread

Makes one 9" x 5" loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:

* 1 ½ cups whole wheat pastry flour
* 1 cup white flour
* ¾ cups sugar
* 2 t. baking soda
* 1 t. cinnamon
* ¼ t. salt
* ¼ cup molasses
* 2 large eggs, lightly beaten
* ½ cup oil
* ½ cup rice milk
* 1 T. apple cider vinegar

Preparation:

1. Preheat the oven to 350 F. Lightly oil a 9 “ x 5” loaf pan.

2. In a large mixing bowl, combine the flours, sugar, baking soda, cinnamon and salt until well combined.

3. In a medium mixing bowl, whisk together the eggs, oil, rice milk and apple cider vinegar until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into the prepared loaf pan and bake for about 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve warm, at room temperature or cold.

By Ashley Skabar

Soft Oatmeal Cookies

INGREDIENTS (Nutrition)

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats

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DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

BY: BITTERSWEET1

Fruit cocktail

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A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

by Pricilla Lweis

Summer cocktail

---------------

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.

by Pricilla Lweis

Grapefruit cocktail

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The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.

by Pricilla Lweis

Basic Crepe

1 1/2 c Flour

1 ts Sugar

1/8 ts Salt

3 Eggs

1 1/2 c Milk

2 tb Butter or oil; melted/cooled

Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. From: You can do anything with crepes.

African Beef And Rice

1 pound round steak -- cubed

2 tablespoons oil

1 cup water

1 bay leaf

1 teaspoon salt

1/4 teaspoon red pepper flakes -- to taste

16 ounces kidney beans, canned -- drained

1 cup rice -- raw

2 medium green pepper -- chopped

1 medium onion -- chopped

1 1/2 teaspoons salt

1 teaspoon curry powder

1/4 teaspoon pepper

Preheat oven to 350 Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes.

Corn Pancakes

1 1/2 c Flour

4 ts Baking powder

2/3 c Corn meal

2/3 ts Salt

3 tb Sugar -- granulated

1 ea Egg -- beaten

1 1/2 c Milk

2 tb Fat -- melted

Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot.

Source: Hartford Grange

Cottage Cheese Pancake

1 c Cottage cheese

6 Egg

6 tb Flour

6 tb Vegetable oil

Whiz all ingredients up in the blender until smooth. Spoon onto hot griddle and turn as you would any other pancake - you know, when the bubbles appear, etc. Usually when I make these, I make them quite small - must be a carry-over when the kids were small and they wanted zillions of tiny pancakes instead of 2-3 "regular" ones.

FROM: JONI MORPHONIOS

Yogurt-Topped Strawberry Pancakes

2 c Buttermilk complete

Pancake mix 2 tb Sugar

1/4 ts Cinnamon

1 1/2 c Water

1 c Thinly sliced strawberries

1 8-oz carton strawberry

Or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.

Scrambled Eggs

1 cup egg, replacers

1 each onion, chopped

12 each mushrooms, chopped

2 tablespoon vinegar, balsamic

1/4 cup water

1/4 teaspoon tarragon, dried

3 oz cheese, fat-free, grated or diced

1 salt, to taste

1 pepper, to taste

Saute onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away. Combine salt, pepper, tarragon with egg replacers. Mix well. Add to onion/mushrooms. Add cheese and stir into eggs. Scramble until set. Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I'd stick with the tarragon because it really does work well.

Corn-Stuffed Peppers

4 large green or red bell peppers I Tablespoon corn oil 1/2 cup

onions, finely chopped 1 clove garlic, crushed- 1/2 cup
cream-style corn 1/2 cup
corn kernels 1/2 cup
dry corn bread or corn tortillas, crumbled 1/4 cup
freshly-minced parsley I Tablespoon
red chili powder Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2 cups
vegetable broth Preheat oven to 375 degrees.

Fill a large kettle to at least half full and bring water to rolling boil. Slice off a top 'lid' from each pepper and scrape insides clean. Plunge shells into water, parboil for 2 minutes, remove from wciter with care, invert on towels, and drain. In a skillet, saut6 onions and garlic until soft. Cool slightly and combine with all other stuffing ingredients and seasonings. Stuff peppers with mixture and set in baking pan. Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.