2 lg Cucumbers, sliced 2 Spanish onions 1 c Chili sauce 1 ts Salt 1/4 ts Pepper 1 tb Flour Margarine Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter. Bake at 350 degrees until tender, about 30 minutes. Randy Rigg |
I finally know what distinguishes man from other beasts financial worries. - Journals — Jules Renard
-JUDI M. PHELPS (GPHELPS1) 1/2 Block tofu 1 lb Napa (chinese cabbage) 1/2 c Water 2 tb Cornstarch — divided 4 tb Kikkoman soyce sauce — divided 1/4 lb Boneless lean pork 2 ts Fresh ginger — minced 1 Clove garlic — minced 1/2 ts Sugar 2 tb Vegetable oil — divided 1 md Onion — chunked 2 md Tomatoes — chunked Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through. Source: Best Recipes, Kikkoman ~— Uploaded by Judi Phelps |
Man is a social animal. Without society he is nothing but animal. Yet many consider themselves self made. — B. J. Gupta
1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. |
Its practically impossible to look at a penguin and feel angry. — Joe Moore
Source: Wisconsin Potato Growers Association
8 Baby Bakers miniature russet potatoes
Salt for rubbing potato
1/4 cup (1/2 stick) butter or margarine, divided
4 slices bacon, cooked and crumbled
1 cup coarsely chopped fresh mushrooms
Salt and pepper, to taste
Fresh chives, dill or parsley, for garnish
Preheat oven to 400 degrees F.
Wash potatoes. With skins on, prick whole potatoes with fork and rub with salt. Wrap each potato in foil and bake 45 to 55 minutes.
Remove from oven, unwrap foil and cool. (Potatoes also may be cooked in microwave oven, per the ovens directions; do not wrap in foil.) Cutting lengthwise, slice off top 1/2 inch of each potato; carefully scoop out potato pulp and reserve.
Prepare filling. Melt 2 tablespoons of the butter; mix with crumbled bacon and potato pulp until well blended. Melt remaining 2 tablespoons butter in skillet; add mushrooms and saut? for 3 minutes.
Stir mushrooms into potato, butter and bacon mixture. Season with salt and pepper. Fill potato cradles with mixture until plump. Return to oven for about 10 minutes or until thoroughly heated. Garnish with fresh chives, dill or parsley.
Makes 8 servings.
If one has not given everything, one has given nothing. — Georges Guynemer
3 tb Peanut oil 1 ts Salt 4 Garlic cloves - lightly crushed & peeled 1 1/2 lb Bok choy - cut into 1-in pieces HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and bok choy. A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn. Use enough oil to coat the vegetables thinly but thoroughly. This may be prepared in advance and served cold. |
Everyday happiness means getting up in the morning, and you can wait to finish your breakfast. You can wait to do your exercises. You can wait to put on your clothes. You can wait to get out — and you can wait to come home, because the soup is hot. — George Burns
1 1/2 c Cooked broccoli stems, tough Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice 1/4 ts Ground cumin 1/8 ts Garlic powder 1/2 Tomato, diced 1 Scallion, sliced 1 Canned green chili, chopped In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT |
You must work— we must all work To make the world worthy of its children. — Pablo Casals
2 ts Extra-virgin olive oil 2 ts Lemon juice 6 lg Radicchio leaves,rinsed -and dried 3 oz Teleme or Jack cheese,cut -into 1/4″ thick slices Freshly ground pepper Mix oil and lemon juice; brush mixture all over radicchio leaves. Set leaves, cut side up, in a 9×13″ baking dish. Place an equal portion of the cheese in each radicchio cup. Sprinkle with pepper. Bake in a 350F. oven just until the cheese melts, 4-6 minutes. Serve hot or warm. |
Set your expectations high find men and women whose integrity and values you respect get their agreement on a course of action and give them your ultimate trust. — John Fellows Akers
8 ounces cream cheese, cubed
1/4 cup butter or margarine
2 (11 ounce) cans Mexi-Corn, drained
2 to 4 medium jalape?o peppers, seeded, minced
In a saucepan over low heat, cook and stir the cream cheese and butter until smooth. Stir in corn and jalape?os. Pour into an ungreased 8-inch square baking dish. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until bubbly.
Yields 6 to 8 servings.
There are some things which men confess with ease, and others with difficulty. — Epictetus
From the kitchen of Christine C. - Childersburg, Alabama
This is a favorite of mine which came from Southern Living.
5 (16 ounce) cans whole green beans (don?t drain)
1/2 pound bacon
1 large sweet onion, chopped
1/3 cup vinegar
3/4 cup sugar
Fry bacon in a large skillet and remove to paper towels to drain.
Saut? onion in bacon grease until transparent. Dissolve vinegar and sugar together and pour into onions and bring to a boil. Add green beans and liquid. Cook down until beans are tender. Add a little water if needed.
This world we live in is but thickened light. — Ralph Waldo Emerson
2 T Sesame oil (or -a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers 1 lg Eggplant, cubed 2 Garlic cloves, -crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant — My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * Ive heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust |
Failure is only postponed success as long as courage coaches ambition. The habit of persistence is the habit of victory. — Herbert Kaufman
