1 lb Chicken breast,

-boneless 1 t Ginger, chopped

1 Egg white

1/2 t Salt

2 t Cornstarch

1/2 c Vegetable oil

-(peanut oil is best, -but sunflower is -good, too) 1 Green (bell) pepper

6 Carrots

12 oz Pineapple chunks, canned

-(drained, but reserve -about 1/2 cup of -the juice) SAUCE 2 t Sherry

2 t Light soy sauce

1 T Vinegar

1 t Sugar

1 T Cornstarch

1 t Salt

Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chicken chunks and stir until the chicken is well-coated. Wash green pepper. Discard seeds and stem. Cut into strips about 1 x 1/4 inches. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt. Stir well and set aside. Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened. Serve with rice. I serve this recipe to company all the time and am amazed at how many people don realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. NOTES: * A nice Chinese dinner you can make at home — Don forget to start cooking the rice so it will be done at the same time as the chicken. : Difficulty: easy. : Time: 45 minutes. : Precision: measure the sauce ingredients. : Andy Tanenbaum : Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast : Copyright (C) 1986 USENET Community Trust

——————————CHICKEN FILLING—————————— 1 lg Plump chicken breast

1/2 c Celery (tops and tender,

-inside stalks) 1/2 md White onion

2 Or 3 peppercorns

2 tb Olive oil

1 Red pepper

1 Yellow pepper

1 1/2 lg Red onions

1/2 c Chopped cilantro leaves

Salt to taste Pepper to taste ——————————–BEAN FILLING——————————– 1 lb Bag of pinto beans (red or

-pink) 8 c Water

Salt to taste 1/4 Onion

1/4 c Olive oil

Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute for about 10 minutes. Watch closely so that peppers don go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve. Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit. TORTILLAS: Warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds. SALSA: Two large, peeled and chopped tomatoes. Serves 4. Posted by Stephen Ceideburg July 27 1990.

1 pound lean ground beef

1 tablespoon butter or margarine

1 medium onion — finely chopped

1 medium green or red pepper* — finely chopped

16 ounces kidney beans — canned, drained

16 ounces canned tomatoes**

8 ounces tomato sauce — canned

1 clove garlic — minced

1 small bay leaf

1/2 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cumin

1/4 teaspoon dried basil

1/4 teaspoon crushed oregano leaves

1 tablespoon chili powder

**drained, cut into bite size pieces

In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until mea t is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minut es, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaini ng ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at lea st 45 minutes. Remove bay leaf. Serve immediately.

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

1 pk CREAMETTES Elbow Macaroni

-(7 oz) 2 cn Chili with beans (15 oz)

1 cn Whole tomatoes, undrained,

-chopped (16 oz) 1 cn Diced green chilies or

-jalapeno peppers, drained -(4 oz) 1 c Shredded Cheddar cheese

-(4 oz) Sour cream Corn chips

Prepare CREAMETTES Elbow Macaroni according to package directions; drain. In large skillet, combine chili, tomatoes with juice and green chilies; mix well. Simmer 10 minutes. Stir in cooked macaroni; sprinkle cheese over top. Cover; simmer until cheese melts, about 5 minutes. Serve with sour cream and corn chips. Refrigerate leftovers. Makes 6-8 servings.

1 ea Green beans

1 ea Pork & beans

1 ea Kidney beans; (all drained

1 ea Chili; with & without bean

1 x Green onions; sliced to tas

1 ea Bell pepper; diced

1 c Chili sauce

2/3 c Brown sugar

4 oz Bacon; cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes. Then simmer for at least 2 hrs.,Stirring occasionally, so mixture doesn catch & burn. I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, youd like. Its always real nice to hear such nice compliments from others much more experienced than I. I think this is a real nice alternative to the usual bean fare. Makes 1 1/2 quarts on single recipe. —–

2 tablespoons vegetable oil

1 medium onion — chopped

1 1/2 teaspoons chili powder — (or more ,

– according to taste) 2 packets TVP Chunks* or — (4 1/2 ounce)

4 vegetable burgers — crumbled

1 1/2 cups vegetable stock or water

– (3/4 when using vegetable burgers) 1 can tomatoes — (16 ounce) chopped,

liquid reserved 1 can red kidney beans

– (16 ounce) do not drain 2 Mexican green chilis in brine

drained — chopped (optional) Salt and freshly ground pepper — to taste

The best chili youll get this side of Tijuana! This is one of our favorite vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6 Servings Heat oil in large saucepan. Add onion, saute until golden brown. A dd chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes, kidne y beans, green chilis and reserved liquid from tomatoes. Cover, simmer 20 minu tes *TVP can be purchased at specialty health food stores. Recipe courtesy of A Musical Feast Recipes from over 100 of the worlds most famous musical ar tists

busted by Christopher E. Eaves <cea260@airmail.net> by Nancy Berry <nlberry@pro digy.net> on Apr 22, 1998.

1 ts Worcestershire sauce

1/4 c Brown sugar

2 tb Bbq sauce

1 tb Teriyaki sauce

8 Beef knockwursts

2 c Black turtle beans 1 c Diced onion

1 ea Diced carrot 2 ea Diced celery stalks

3 ea Strips of bacon 2 c Chicken stock

1 ea Salt and pepper 4 ea Bay leaves

1 tb Honey

Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. —–