Recipes Included On This Page Fried Rice #1 Frittata di Morchella (Morel Omelet) Frozen Peanut Crunch Cake  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fried Rice #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten (2 to 3) 1 cup leftover meat -- (1 to 2 cups) pork -- chicken or pork chops 1 large Onion 1 bunch Green onions -- chopped or chives 1 cup Frozen peas 1 cup Bean sprouts or shredded lettuce 4 cups leftover cold cooked rice -- (4 to 6 cups) 2 tablespoons peanut oil -- (2 to 3) 2 tablespoons Mrs. Dash 2 tablespoons Soy sauce -- in 1/2 cup water First beat 2 to 3 eggs and fry until just firm in 1 tablespoon oil and remove from the wok. Use peanut oil for the best results in your wok. Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it into bite size pieces. Usually have 1 to 2 cups of meat pieces. Chop a medium onion into slivers. Heat the wok and add remaining oil. Cook meat and slivered onion for about 1 minute; then add rice that has been brought to room temperature and separated with a kitchen fork. Continue to cook until rice is heated through stirring continuously. Add green onions, peas, bean sprouts and Mrs. Dash. Cook for another 1 to 2 minutes and pour over the water/soy mixture and stir through. Add shredded eggs and serve. Amounts can vary and so can ingredients. Contributed to the FareShare Gazette by Deb; 12 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 6g Fat (55.7% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 391mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Frittata di Morchella (Morel Omelet) Recipe By :Vancouver Mycological Society in The Edmonton Journal Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams morels -- (1/2 pound) 30 milliliters butter -- (2 tablespoons) 90 milliliters chicken stock -- (6 tablespoons) 4 large eggs -- beaten 15 milliliters chopped herbs -- (1 tablespoon) [parsley or sage or chives or thyme etc.] Salt and pepper -- to taste Soak morels in a bowl of salted cold water to clean. Drain the mushrooms and cut into thin rings. Heat a frying pan over medium heat and add the butter and morels. Cook slowly for 30 minutes. Add stock as required to keep the mushrooms moist. Season to taste. Prepare the egg mixture by cracking the eggs into a bowl and adding 30 milliliters (2 tablespoons) of stock. Toss in the herbs, season with salt and pepper and mix well. Pour the egg mixture over the morels and mix. Cook for 3 to 5 minutes or until the egg starts to solidify. Finish by placing under the bro8iler for 2 to 3 minutes or until golden brown. To serve, cut into wedges and serve hot with toasted Italian bread. From The VMS Mushroom Cookbook (LynnWorks, 1996), written by Vancouver chef Bill Jones and printed in The Edmonton Journal, 26 May 1999. The Vancouver Mycological Society, 101 - 1001 West Broadway, Box 181, Vancouver, BC, Canada V6H 4B1 (this address appeared with the recipe). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 11g Fat (69.3% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 203mg Cholesterol; 322mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Frozen Peanut Crunch Cake Recipe By :The Best of Seasons by Judy Schultz; 1989 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Crust** 50 milliliters peanut butter -- (1/4 cup) 50 milliliters melted butter -- (1/4 cup) 375 milliliters chocolate wafer crumbs -- (1 1/2 cups) 125 milliliters finely chopped unsalted peanuts -- (1/2 cup) **Filling** 2 liters vanilla ice cream -- (8 cups) 250 milliliters crushed peanut brittle -- (1 cup) 175 milliliters peanut butter -- (3/4 cup) **Sauce** 50 milliliters semisweet chocolate -- (1/4 cup) 125 milliliters milk -- (1/2 cup) 125 milliliters brown sugar -- (1/2 cup) 2 milliliters vanilla -- (1/2 teaspoon) 75 milliliters peanut butter -- (1/3 cup) **Crust** Preheat oven to 375F (190C). Melt butter and peanut butter over low heat. Mix all ingredients together in a small bowl. Press into bottom of a greased 9-inch (2 L) springform pan. Bake crust 10 minutes. Let cool completely, then chill 15 minutes before filling. **Filling** Soften ice cream for about half an hour. Scoop one third of the ice cream into the prepared crust. Swirl one third of the peanut butter into the ice cream then sprinkle with a third of the brittle. Repeat layers until pie crust is full. Freeze at least 4 hours, covered. Remove from freezer 10 to 15 minutes before serving for easier cutting. Top with warm sauce. **Sauce** Melt the chocolate in a double boiler. Add milk and brown sugar, heating and stirring until sugar is dissolved. Add peanut butter and continue heating until sauce is thick and smooth. Stir in vanilla and remove from heat. Serve warm. Serves 8 to 10. The grand prize winning recipe in one of The Edmonton Journal's Favorite Recipe contests. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 634 Calories; 43g Fat (58.1% calories from fat); 16g Protein; 54g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 8 Fat; 3 Other Carbohydrates.

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