3z cream cheese
RECIPES FOR
FEBRUARY 2000
SZECHWAN BEEF
1 pound beef flank steak
2 tablespoons soy sauce
4 teaspoons dark sesame oil, divided
1-1/2 teaspoons granulated sugar
1 teaspoons cornstarch
2 cloves garlic, crushed
1 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes, crushed
1 red bell pepper, cut into 1" pieces
8 ounces baby corn (thawed if frozen)
1/4 pound pea pods, cut into 1" pieces
Cut beef steaks lengthwise into 2 strips;
slice across the grain into 1/8-inch thick strips.
Combine soy sauce, 2 teaspoons sesame oil,
sugar and cornstarch; stir into strips.
Heat remaining 2 teaspoons sesame oil
in a saucepan over medium-high heat.
Add garlic, ginger, and pepper flakes
and stir-fry 30 seconds.
Add bell pepper and corn, stir-fry 30 seconds.
Remove vegetables.
Stir-fry half of the beef strips 2-3 minutes.
Remove beef.
Stir-fry remaining beef strips 2-3 minutes.
Return vegetables and beef to skillet and heat through.
Chinese New Year site:
http://www.web-holidays.com/lunar/chfood.htm
ref:2/5/00
Go To Top
CORNISH HENS WITH CHERRY SAUCE
4 Cornish game hens
6 oz. pkg. Stove Top cornbread stuffing
1 1/2 cups hot water
1/4 cup butter PLUS
2 tablespoons butter
3/4 cup red currant jelly
1/4 cup dried red cherries, chopped coarse
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice
Thaw hens, if frozen.
Place a rack in a slow cooker.
In a medium bowl, combine stuffing mix with
seasoning packet, water and 1/4 cup of the butter.
Stuff hens and place on rack in slow cooker.
In a small saucepan, combine jelly, cherries,
remaining 1 tablespoons butter, lemon juice, salt and allspice.
Cook over low heat, stirring until jelly is melted.
Reserve 2/3 cup sauce.
Brush remaining sauce on hens in cooker.
Cover and cook on low 6 to 7 hours.
Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time.
ref:2/12/00
Go To Top
MARASCHINO PECAN SWEET BREAD
Bread Machine - Regular Loaf
3/4 cup Water, warm
2 cups White Bread Flour
1 tbl. Dry Milk
1 tbl. + 1 tsp. Sugar
3/4 tsp. Salt
2 tsp. Butter, melted
2 ½ tbl. Raisins
2 ½ tbl. Maraschino Cherries(drained)
2 ½ tbl. Sunflower Seeds
2 ½ tbl. Pecans (chopped)
Pinch Ground Cinnamon
Pinch Ground Ginger
1 ½ tsp. Yeast (fast rising)
or
2 tsp. Yeast (active dry)
Assemble ingredients in the order
given in your bread machine;
set on sweet bread setting
and there you are!!
Great as toast!
Kathy's Kitchen
ref:2/19/00
Go To Top
HUMMINGBIRD CAKE
3 cups Flour
2 cups Sugar
1 1/2 tsp. Vanilla
1 1/2 cups Oil
4 Bananas (Mashed)
3 Eggs
1 tsp. Salt
1 tsp. Soda
1 tsp. Cinnamon
1/2 cup Nuts
1 can (8oz.) crushed Pineapple (not drained)
Mix all ingredients by hand.
Bake in a greased/floured bundt pan
at 300°F
for 1 1/2 hours.
Cool in pan for 1 hour.
Cream Cheese Frosting
2 c. confectioners' sugar
1/2 stick butter
l/2 tsp. vanilla
Cheryl Ann's recipe site:
http://www.adam.cybermedics.net/recipes.htm
ref:1/22/00Go To Top
ORANGE PORK CHOPS
6 pork chops, 3/4 inch thick
Salt and freshly ground black pepper
Milk
Flour
3 tbs. vegetable oil
1/2 tsp. allspice, ground
1 tsp. freshly squeezed lemon juice
1 tsp. grated orange peel
3/4 cup freshly squeezed orange juice
2 tbs. honey
2 Sunkist oranges, peeled and sliced into 6 thick cartwheels
2 tbs. green onions, sliced
Wipe chops with damp paper towel. Dip chops in shallow bowl of milk.
In separate shallow bowl, combine flour, salt and pepper.
Coat chops lightly with flour mixture.
Heat oil in large skillet, brown chops on both sides.
Combine allspice and citrus juices and peel.
Pour over meat.
Simmer, covered, for 30 minutes and uncovered for 10 more minutes.
Remove chops from skillet to warm serving dish.
Blend honey into pan juices; add orange slices and glaze briefly
on each side.
Top each pork chop with an orange slice,
pour over remaining sauce and
sprinkle with green onions.
Serve at once. Makes 6 servings.
Thanks Pam's Pea PatchPam
ref:2/26/00
