Procedure :

6 1″ Boneless beef blade steaks — pierced all over

2 large bell pepper — quartered

2 zest of navel oranges

1 cup orange juice

1/3 cup vegetable oil

2 cloves garlic

1 tablespoon soy sauce

1 teaspoon cider vinegar

1/2 teaspoon salt

1 teaspoon red pepper flakes

In a large shallow pan arrange the blade steaks in one layer and add the= bell peppers . In a blender, blend the orange zest, juice, oil, garlic, soy= sauce, red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight.

Grill the steaks and the peppers, discard the marinade, on an oiled rack 5-6 inches over the coals for 8 min. each side for med-rare. Transfer the steaks to a platter and let the steaks stand for 5 min.

Procedure :

1 c Amish Friendship Starter

3 ea Eggs

2/3 c Vegetable oil

2 c Unbleached flour

1 c Granulated sugar

2 ts Baking soda

1/2 ts Salt

1/3 c Butter; melted

1/2 c Granulated sugar

1/2 c Brown sugar; firmly packed

1/2 c Quick-cooking oatmeal

Uncooked 1 c Nuts; chopped

1 1/2 ts Ground cinnamon

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set aside.

TO PREPARE BATTER In a large bowl, beat together the starter, eggs and oil. Add flour, sugar, baking soda and salt; mix. Set aside.

TO PREPARE TOPPING In a small bowl, combine butter, granulated and brown sugars, oatmeal, nuts and cinnamon.

TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half the topping; cover with remaining batter and sprinkle on the rest of the topping. Bake 35 to 40 minutes.

Compliments of:

Kathleen’s Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe

Procedure :

3/4 lb Boned pork shoulder

1/2 tb Dark soy sauce

1/4 c Cloud ear black fungus

3/4 c Winter bamboo shoots

1/2 c Water chestnuts

6 Thin slices of ginger root

1 tb Szechuan hot sauce (halve

-for non-chili lovers) 1/3 c Stock

2 Green onions

2 tb Peanut oil

Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2″ strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2″ strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep

stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.

Procedure :

1/2 c Raw peanuts

3 c Peanut oil

2 Whole chicken breasts at

-room temp. 1 lg Egg white

1 1/2 tb Water chestnut flour

———————————–SAUCE———————————– 4 Green onions

2 lg Cloves garlic

1 tb Minced ginger root

1/2 c Chicken stock

1/2 tb Sesame oil

1/2 tb Chinese red vingear

1/2 tb Dark soy sauce

1 1/2 ts (level) chili paste with

-garlic 1 tb Dry sherry

1 pn Sugar

CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light green and white part into 1″ sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1″ strips, then crosswise to make 1″ chunks. In bowl large enough to hold

chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you’ll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

Procedure :

8 oz PHILADELPHIA Brand soft

Cream Cheese 1/2 c Salsa

2 tb Milk

1/2 ts Cumin [ground]

1/2 ts Onion powder

1/2 ts Garlic powder

3/8 ts Cayenne pepper

2 pk [10.5 oz] frozen chicken

Nuggets Stir together all of the ingredients except the chicken nuggets in a small bowl, until well blended… then chill… 2) Prepare the chicken nuggets according to the package directions… 3) Serve with the dip…

Procedure :

Stephen Ceideburg 4 Green New Mexican chilies

-or: 1/2 sm Green bell pepper plus:

2 Jalapenos

2 ts Chopped scallions, including

-green tops 2 ts Vegetable oil

3 tb Green peppercorns in brine,

-drained 2 ts All-purpose white flour

1/2 c Dry white wine

1/4 c Skim milk

1 tb Hot-pepper sauce, preferably

-habanero chili sauce 1 tb Chopped fresh dill

4 Salmon steaks, 6 oz each

Note: In place of the fresh chilies, you can use canned green ones, which do not need to be roasted and peeled. Drain them well. Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds. Chop finely. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened. Add green peppercorns and saute for 2 minutes more. Add flour and cook for 2 minutes, stirring constantly. Stir in wine and milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened. Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque. Remove the skin from the steaks before serving. Place some of the sauce on a plate and place the salmon on top of it. 268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G

CARBO- HYDRATE; 100 MG SODIUM; 56 MG CHOLESTEROL. Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of Little, Brown and Company (Inc). Posted by Stephen Ceideburg

Procedure :

———————————–SAUCE———————————– 2 ts Cornstarch

1/2 c Stock

1 ts Chili paste with garlic

2 tb Soy sauce

1 tb Vegetable oil

Salt to taste 1/2 ts Sugar

———————————BEAN CURD——————————— 2 tb Oil

3 Garlic cloves

1 ts Fresh ginger

3 Scallions

1 lb Bean curd

- cut into 1-inch cubes Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & then. Serve over rice.

Procedure :

6 Ears Of Fresh Corn/Husks

———————————-BUTTERS———————————- —————————–CHILE LIME SPREAD—————————– 1/2 c Margarine Or Butter;Softened

1/2 ts Grated Lime Peel

3 tb Lime Juice

Red Chiles; Ground, To Taste ——————————–PESTO BUTTER——————————– 1/2 c Margarine Or Butter;Softened

1 c Fresh Basil Leaves;LoosePack

1 tb Scallion; Chopped

1 ts Lemon Juice

1/4 ts Salt

—————————–HORSERADISH BUTTER—————————– 1/2 c Margarine Or Butter;Softened

Prepared Red Horseradish; * 1/4 ts Salt

* Use 2 to 3 tablespoonfuls of the red horseradish or to taste. ~————————————————————————- Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner husks back over the corn and butter and secure with fine wire so that the husks are tight against the ear. Grill the corn 3 inches from medium coals, turning frequently, until done, about 20 to 30

minutes. Serve with the remaining butter of your choice. FLAVORED BUTTERS: Combine all ingredients for each butter in a work bowl of a food processor or blender and process until very smooth. Scrape into a small dish and serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F. Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inch. Turn frequently until done, about 30 to 35 minutes.

Procedure :

1 1/2 c Brown sugar, packed

1/2 c Butter

1/2 c Shortening

6 ts Milk

1 ts Baking soda

1 ts Cinnamon

1 ts Cloves

1 ts Ginger

1 ts Allspice

1 c Raisins

3 c Oats

2 c Flour, all-purpose

2 Eggs; beaten

1 c Nuts

Cream shortening and sugar, add eggs. Sift dry ingredients together and add alternately with milk. Add oats raisins and nuts. Drop by spoonfuls on greased cookie sheets. Bake 12-15 min. at 350. —–

Procedure :

1 1/4 c Unsweetened Pineapple

Juice 1/4 c Golden Raisins

1/2 ts Crushed Red Pepper

2 cl Garlic Sliced

4 (4 Oz.) Boned, Skinned

Chicken Breasts 1/4 c Low-Sugar Strawberry

Spread 1/4 ts Cornstarch

Green Onion Strips Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)

Procedure :

2 Whole chicken

-breasts,split,boned,skinned Salt as desired 2 tb Vegetable oil

1 md Red pepper,cut into 1/4 by

-2″ strips (1 1/2 cups) 1 md Green pepper,cut into 1/4 x

-2″ strips (1 1/2 cups) 1 8 oz can juice pack

-pineapple chunks,undrained 1/2 c Picante sauce

2 tb Chopped fresh cilantro or

-parsley 2 Or 3 tsp shredded fresh

-ginger or 3/4 to 1 tsp. -ground ginger Lightly salt chicken.Cook in oil over medium heat until lightly browned and cook through,about 5 minutes.Remove and reserve.Add remaining ingredients to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are tender and sauce thickens.Return chicken to skillet;heat through. Makes 4 servings.

Procedure :

4 Oriental eggplants *

Oil 1 tb Chile oil

1 tb Mashed garlic

1 c Ground pork **

Soy sauce 3/4 c Chicken broth

2 tb Bottled hoisin sauce

1 tb Chinese vinegar

2 t Cornstarch

1 t Water

1 tb Minced green onion ***

*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1

inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once.

Procedure :

1/2 c Cooked chick peas

1/4 c Plain nonfat yogurt

2 Garlic cloves, peeled and

-blanched in boiling water -for 2 minutes 2 tb Water

1 ts Olive oil

1 ts Lemon juice

1/4 ts Ground cumin

1/4 ts Ground red pepper (cayenne)

1/8 ts Salt, or to taste

1 bn Broccoli

(From “Reader’s Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living.” May, 1993. $30). In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems 1/2″ thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken. Preparation time: 10 minutes. Cooking time: 6 minutes.

Procedure :

2 Medium-ripe dark-skinned

-(Haas) avocados 2 1/4 c Vegetable stock

1 1/2 ts To 2 ts curry powder

3/4 ts Salt

1/8 ts To 1/4 ts white pepper

1/2 c Heavy cream

2 tb Fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. Serves 4 to 6. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92

Procedure :

1 tb Olive Oil

2 Onions chopped

4 Crushed garlic cloves or

2 Minced garlic

14 oz Can Tomato sauce

1/2 c Red wine (optional)

1 Sweet green pepper

1 ts Dried leaf basil

1/2 ts Leaf oregano

1/2 ts Rubbed sage

1/4 ts Dried chilies

1 c Cooked beef, or

Cooked pork, or Cooked Chicken Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.