Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

3 cucumbers

1 teaspoon salt

3 tablespoon soy sauce

2 quarts rice wine vinegar

1 tablespoon sugar

1 teaspoon sesame oil

2 tablespoon scallions -- finely chopped

1 tablespoon fresh ginger root -- finely chopped

Instructions:

Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over

cucumbers. S

ir carefully. Chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

6 hard-boiled eggs -- shelled

2 tablespoon butter

3 tablespoon soy sauce

2 teaspoons green onions -- chopped

1 teaspoon sesame oil

Instructions:

Melt butter with soy sauce in a skillet. Add eggs and cook gently for

5 minutes,

asting and turning all the time until the eggs become dark brown.

Slice eggs on serving plate. Drizzle with sesame oil and

sprinkle with chopped gr

en onion.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

6 slices bacon slices -- chopped

2 1/2 cups cooked rice -- cold

2 tablespoon soy sauce

2 eggs -- slightly beaten

3 3/4 cup chopped onions

1 1/2 cup green peppers -- chopped

1 1/2 cup celery -- chopped

1 1/2 cup small shrimp -- cooked

Instructions:

In a skillet, cook bacon until brown, but not overly crisp. Remove

bacon, pour of

all but 4 tablespoons of fat. In fat, saute onions, peppers, and

celery until limp. Ad

cooked rice and saute the rice until it browns. Add eggs, soy sauce,

and shrimp, if de

ired. Saute for 5 minutes more. Add more soy sauce to taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :35 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon vegetable oil

1 tablespoon soy sauce

1 clove garlic -- minced

1 1/2" ginger root slice -- chopped

1 teaspoon cornstarch

3 boneless skinless chicken breasts -- cut

2 bell peppers -- sliced

3 celery stalks -- sliced

1 1/3 cup green onions -- chopped

3 3/4 cup water

1 1/2 teaspoon sugar

2 tablespoon soy sauce

2 teaspoons cornstarch

1 teaspoon sesame oil

1 tablespoon rice wine

Instructions:

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic,

ginger root

and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes.

In a wok, heat r

maining 2 tablespoons oil and cook peppers and celery over high heat,

stirring frequent

y until softened. Add green onions and cook 2 minutes more. Remove

vegetables from wok

Drain chicken and pat dry with paper towels. Add chicken to wok and

stir fry until chi

ken is done, about 3 minutes. Mix remaining ingredients together in a

small bowl. Add t

chicken with vegetables; simmer 3 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :240 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound black beans

6 cups water

1 pound ham cubes -- 3/4 inch cubes

1 pound pork loin -- 3/4 inch cubes

3 3/4 pound Italian sausage links -- cut in 1" piece

1 pint cherry tomatoes

1 onion -- chopped

1 teaspoon red pepper flakes

6 garlic cloves -- minced

1 1/8 teaspoon orange zest

Instructions:

1. Cover beans with cold water and soak overnight, or cover them with

boiling wate

and let stand for 2 hours; drain.

2. Preheat oven to 350 degrees. In a large Dutch oven, combine

all ingredients. Br

ng to a boil, skimming if necessary. Cover and transfer to oven.

3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes

longer, stirring occ

sionally. Allow to cool slightly, then cover and refrigerate

overnight.

4. Remove any fat from surface. Reheat the feijoada slowly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups cooked rice

4 green onions -- chopped with tops

2 tablespoon bell peppers

2 tablespoon peanut oil

1 cup sliced mushrooms

2 tablespoon low sodium soy sauce

5 ounces waterchestnuts, canned -- * see note

1 cup pork -- cooked & cubed

3 eggs

Instructions:

* 1 small can, sizes vary

** Add cooked chicken or beef instead of pork if preferred. Use up to

2 cups.

Heat the oil in skillet; add onions, green peppers and mushrooms.

Saute until tend

r. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower

heat and cook 7-

0 minutes, stirring frequently.

Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4

minutes. Add the

cubed pork or other meat; heat for about 1 minute more. Serve while

warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast -- not instant

1 1/4 cup warm water

4 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoon salt

3 3/4 cup sugar

3 3/4 cup margarine

6 egg yolks

1 1/2 cup evaporated milk

2 1/4 cups cheddar cheese, shredded -- sharp

additional margarine or sugar, if needed

Instructions:

1. Dissolve the yeast in the 1/4 cup warm water.

2. Sift flour, baking powder and salt together. Best if sifted

twice. Into the yea

t mixture stir 1/4 cup sugar and 1/2 cup flour mixture. Cover and let

rise in warm plac

for about 20 minutes, until doubled in size.

3. Cream margarine; add remaining sugar gradually until well

mixed. Add egg yolks

ne at a time, beating very well after each one. Beat in the remaining

flour, alternatin

with the evaporated milk. Stir in the yeast mixture and beat until

smooth.

4. Turn the dough onto a lightly floured surface and divide into

12 parts. Roll ea

h part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese

onto each circle. Ro

l circles like a jelly roll and coil into crescent shape.

5. Place on ungreased baking sheets. Cover and let rise in warm

place until double

in size, about 1 to 1-1/2 hours.

6. Preheat the oven to 400 degrees and bake the rolls for 15 to

20 minutes or unti

golden brown.

7. Remove from oven and immediately brush with some melted

margarine, a sprinkling

of sugar and remaining cheese. Serve while warm.

Yields 12 large rolls. If making smaller ones, adjust cooking time

accordingly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound chicken breast halves -- about 4

1 egg white

4 teaspoons cornstarch

1 teaspoon soy sauce, low sodium

1 1/4 teaspoon black pepper -- fresh ground

1 1/2 green pepper

1 1/2 red pepper

1 yellow onion

2 tablespoon water

1 1/2 teaspoon sugar

1 1/2 teaspoon sesame oil

2 tablespoon peanut oil

1 garlic clove -- minced

1 teaspoon fresh ginger root -- minced

2 tablespoon Hoisin sauce

2 teaspoons chili sauce

3 3/4 cup chicken broth

peanuts -- optional

Instructions:

1. Cut skinned and boneless chicken breasts into bite-sized pieces.

Mix slightly b

aten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground

pepper in a plastic b

g. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag

occasionally.

2. Cut both peppers into thin strips. Slice onion very thin and

separate into ring

. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.

3. Heat wok until very hot, pour oil down sides of wok and rotate

to oil all sides

Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is

light brown and

oftened. Add chicken and stir-fry until chicken pieces turn white. Add

Hoisin sauce and

chili paste; stir for about 30-45 seconds. Stir in broth and heat to

boiling. Add the g

een and red pepper strips; stir-fry for about 1 minute more. Add the

cornstarch mixture

and stir until thickened. If desired, sprinkle with roasted peanuts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

What you will need:

1-3 pound broiler-fryer

1T oil

1/4 sherry

3/4 soysauce

1/4 water

1/4 c chopped green onion

3 cloves of garlic, minced

1T sugar

1Tsp ginger

Hot cooked rice

Rinse chicken and pat dry. Brown Chicken in the oil. Remove from

heat. Pour sherry over chicken. Combine next 6 ingredients. Pour

over chicken reduce heat. Simmer 25 min. Turn chicken. Cook

uncovered 10 min. Serve over rice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon coriander

1 1/2 teaspoon ground ginger

1 1/8 teaspoon chili powder -- * pure

black pepper -- to taste

3 tablespoon butter -- or margarine

4 boneless skinless chicken breast halves

2 onions -- chopped fine

2 tomatoes -- chopped

2 green bell peppers -- chopped fine

1 celery stalks -- chopped fine

3 parsley sprigs -- minced

2 garlic cloves -- minced

1 1/3 cup seedless raisins

1 tablespoon dry sherry

1 1/2 teaspoons lemon juice

Instructions:

* Pure chili contains only chili powder. There are no other spices in

it. Strengths var

from mild to fiery hot. If you cannot find pure chili for this

recipe, try regular chi

i.

1. Heat two tablespoons butter or margarine in a large skillet.

Place first six in

redients (all the spices) in skillet and brown for 1 minute over high

heat.

2. Have the chicken breasts boned, skinned and cut into

bite-sized cubes. Place ch

cken in skillet with browned spices; stir to coat well, then brown 1

minute longer or u

til chicken has turned white on the inside (cut a piece to check).

Remove from pan and

et aside.

3. Add remaining butter to pan and saute onions over high heat

until limp. Add rem

ining ingredients, including browned chicken, and cook over medium

heat until celery is

tender but still slightly crisp. Vegetables will give off some

juiciness as they cook.

Serve over brown rice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 plantains -- semi-ripe

1 tablespoon honey

1 tablespoon margarine

1 1/8 teaspoon ground cinnamon

1 1/8 teaspoon ground nutmeg

1 cup sour cream

Instructions:

* Select large plantains that are almost ripe, but not completely;

they should not be m

shy.

In a saucepan, bring 2 cups water to a boil. Add 1/4 teaspoon

salt. Immediately ad

the plantains which have been washed, cut into 4 pieces each,

unpeeled.

Cook until tip of sharp knife will pierce skin easily, about 7-9

minutes. Transfer

to colander to drain and let cool briefly.

Peel plantains and place into blender. Add margarine, honey,

cinnamon and nutmeg.

uree coarsely, not completely smooth.

Divide among 4 serving dishes, top with sour cream and sprinkle

with more fresh gr

und nutmeg if desired.

This recipe can be doubled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

6 ounces waterchestnuts, canned

2 eggs

1 1/4 cup milk

1 pound ground beef

1 1/2 cup chopped onions

2 tablespoon chili sauce

2 tablespoon soy sauce, low sodium -- to taste

1 1/4 teaspoon pepper

3 ounces Chow mein noodles -- crushed

Instructions:

Drain waterchestnuts; chop.

Beat 1 egg and milk in bowl. Add ground beef, onion, sauces,

pepper and waterchest

uts; mix well. Form into balls. Beat remaining egg with 2 tablespoons

water. Dip meatba

ls in egg mixture; roll in crushed noodles. Fry in deep, hot fat until

golden brown.

Recipe can be doubled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Alisa Bangerter - Author of Sweet Surprises for the Holidays

4 cups cooked, diced chicken or turkey

2 cups diced celery

1 cup diced onions

1 cup uncooked regular long-grain rice

1 can (10.75 oz.) cream of chicken soup

1 can (10.75 oz.)cream of mushroom soup

1 can (16 oz.) bean sprouts, drained

1 1/4 cups water

1/3 cup soy sauce

1/2 teaspoon salt (opt.)

1 can (5 oz.) chow mein noodles

Spray a 9 X 13-inch baking dish with cooking spray. Layer the chicken

or turkey

over the bottom of the dish. Over the meat, layer celery, onions,

rice, soups,

and the sprouts. Mix together the water, soy sauce, and salt. Pour

over the

layered ingredients. Bake at 350 degrees for 1 hour. Sprinkle the

can of chow

mein noodles over the top of the bean sprouts and continue baking for

another

30 minutes. . Serve warm. Serves 8. Note: 1-2 pounds of browned and

drained

ground beef can also be used in place of the chicken or turkey.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Sometimes at greek restaraunts they pour some liquor, which I presume

is brandy,

over the cheese and light it before extinguishing the flames with the

lemon

juice. But I really don't think the booze adds any appreciable flavor

to the

dish and would serve its purpose much better being imbibed by itself.

1/2 pound fontina or kasseri cheese.

1/2 cup flour

1 teaspoon thyme

2 cloves garlic

Rub garlic over surface of cheese, until garlic is mushed up. Cover a

refridgerate for 30 minutes. Cut into 1/2 inch thick slices and dredge

in flour.

Heat up small amount of oil in skillet until medium hot. Cook cheese

in oil,

turning frequently, until brown on both sides but not melted all over

everywhere...about 3 minutes. Put on warm serving platter and squeeze

juice of

1/2 fresh lemon over cheese.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound pork tenderloin

--- Marinade: -----

2 tablespoon brown sugar

1 1/2 tablespoon soy sauce, low sodium

2 tablespoon sherry

1 tablespoon Hoisin sauce

--- Dressing: -----

2 tablespoon oil -- *see note

2 tablespoon sugar

2 tablespoon soy sauce

1 teaspoon ginger root -- grated

1 dash Tabasco sauce -- optional

---Salad: -----

6 ounces vermicelli

1 cup carrots -- julienned

1 cup pea pods

4 green onions

1 tablespoon sesame seeds

Instructions:

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying.

Mix brown sugar,

-1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour

over the pork strips

in heavy plastic bag. Tie bag and put mixture into refrigerator to

marinate up to 1 hou

, turning bag occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy

sauce, ginger ro

t and Tabasco or other hot sauce. Blend and put into refrigerator to

chill.

3. Cook vermicelli to desired doneness. Add the pea pods and

carrots during last 2

minutes of cooking. Drain and immediately rinse with cold water. Put

into large bowl. P

ur the dressing over vermicelli mixture, add the green onions (slice

into thin rounds,

ops included). Set aside while preparing pork.

4. Remove the pork from refrigerator and put into a wok or large

heavy skillet. In

lude some of the marinade. Stir pork strips until browned and cooked

through, about 5-7

minutes. Drain and add to the salad mixture. Mix the salad well. Cover

and refrigerate

hour to allow the flavors to blend. If desired, sprinkle with toasted

sesame seeds jus

before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Merrill

Ingredients:

1 tablespoon cornstarch

3 tablespoon dry sherry

1 1/2 cup oyster sauce

1 1/4 cup water

1 1/2 teaspoon red pepper flakes -- crushed

2 tablespoon oil -- * see note

1 tablespoon ginger root -- minced

1 garlic clove -- crushed

1 pound broccoli stalks -- sliced

and flowerettes

2 celery stalks -- diagonally cut

1 1/4 cup waterchestnuts, canned -- chopped

6 green onions -- diagonally cut

1 green bell pepper -- julienned

1 red bell pepper -- julienned

2 cups cooked beef -- cut in 1 x 3" slice

Instructions:

* Use your choice of oils, or use canola or peanut oil with dash of

sesame oil added.

Prepare all vegetables and meat before beginning to cook this

recipe. In small bow

, combine sherry, oyster sauce, water, pepper flakes and the

cornstarch. Mix well.

1. Heat pan over medium heat and add the oil.

2. Stir in ginger and garlic and stir-fry one minute.

3. Add broccoli; stir-fry 3 minutes.

4. Add red and green peppers, celery and green onions; stir-fry 3

minutes.

5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3

minutes.

6. Add the waterchestnuts and stir-fry one minute more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

Instructions:

* Use cooked, cubed chicken and pork.

1. Cube raw chicken and pork; add to peanut oil which has been

heated in a heavy s

illet. Stir over low heat until meat is white (about 10 minutes).

2. Add 1/2 cup chicken broth, celery which has been cut in

julienne strips, soy sa

ce, sugar and salt to taste. Cover and cook on low heat until celery

is tender but stil

crisp.

3. Mix 1 teaspoon cornstarch with 1/2 cup water or broth. Stir

into the meat mixtu

e; bring to a boil, then add water chestnuts and bamboo shoots which

have been julienne

. Cover and simmer for a few minutes. Add salt and pepper if you think

it needs more se

soning.

Serve over Chinese crispy noodles or over hot steamed rice. Add the

almonds at serving

ime if you are using them.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pounds shrimp, cooked -- drained and peeled

2 tablespoon olive oil

1 tablespoon Angostura bitters

1 teaspoon dried chervil

1 1/2 teaspoon marjoram

1 1/2 teaspoon thyme

1 1/2 teaspoon cumin seed

1 1/4 teaspoon saffron

1 1/2 cup grated Parmesan cheese

Instructions:

In an oven-safe skillet, heat olive oil until it smokes. Quickly saute

shrimp. Stir in

itters and herbs. Sprinkle with Parmesan cheese and broil until

lightly browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 egg yolk

2 teaspoons water

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 pound pork -- 1" cubes

2 cups peanut oil

1 garlic clove -- minced

2 green peppers

1 cup pineapple chunks in juice

3 cups glutinous rice

cups glutinous rice

--- Sauce: ---

3 3/4 cup water

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon catsup

4 tablespoon sugar

4 tablespoon wine vinegar

1 dash hot pepper sauce

Instructions:

SAUCE: Blend the water and cornstarch until smooth. Stir in the

catsup, soy sauce, suga

, vinegar and, if desired, a few drops of hot pepper seasoning. Set

aside.

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1

tablespoon cornst

rch until smooth. Add the cubed pork and mix to coat well. Drain off

the excess mixture

from the pork cubes.

Place the wok over heat and add oil to 1-1/2 inch depth. Heat to

340 degrees. Use

thermometer if you can; it is more reliable than a wok with a

temperature gauge.

Add the drained meat and cook until golden brown, about 10-13

minutes. Remove with

a slotted spoon and keep meat warm. Pour off all the oil and wipe wok

with a paper towe

. Return 2 tablespoons of the oil to wok. Place over medium-high heat.

When oil is hot,

add the garlic and green peppers. Stir-fry for about 2 minutes, or

until garlic is ligh

brown.

Add the pineapple, the sauce you prepared ahead of time and the

pork. Stir this mi

ture until it boils and thickens (about 1-1/2 minutes). Serve over

steamy hot rice.

Notes: