Recipes Included On This Page  Chicken Stir-fry by Art Chow Chow Cream Cheese Fudge Creamed Seafood Creamy Tomato Chicken Cucumber Pickle Curried Nuts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Stir-fry by Art Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stir-fry Sauce: 2 teaspoons chili oil -- (or sesame oil) 2 garlic cloves -- minced 1 tablespoon finely minced fresh ginger 3 tablespoons finely minced sweet onions 1/4 cup soy sauce 3/4 cup chicken broth 1 lemon -- juice and zest 1 tablespoon cornstarch -- mixed with 2 tablespoons water -- (reserve) 1 1/2 pounds chicken breast -- and/or boned thighs -- cut into 1-inch pieces 1/2 pound mushrooms -- (the kind you prefer) stems removed, cut in large pieces 3/4 cup unsalted cashews 1 cup carrots -- sliced into 2-inch strips 1 cup chopped sweet onion 1 cup chopped fresh broccoli 1 cup chopped fresh cauliflower 1 cup celery -- sliced 1/8-inch thick [cut diagonally] 2 garlic cloves -- minced 1 can whole water chestnuts -- drained 1/4 cup toasted sesame seeds 4 cups white rice [cook per directions on package] Prepare all vegetables before beginning. Combine all sauce ingredients in a bowl and set aside. In a dry wok over medium heat, add cashews (you can rinse salted cashews through a strainer if you can't find unsalted). Toast for about one minute, stirring continually until toasted slightly (do not burn). Remove cashews. Heat 2 tablespoons peanut oil in a wok. Add chicken; stir-fry until lightly browned (no pink - about 5 - 6 minutes). Remove chicken and put on plate. Stir-fry the vegetables and water chestnuts for about 3 minutes. Add cooked chicken, cashews, sesame seeds and stir-fry sauce. Stir well. Cover wok and let sit for about 3 minutes. Add corn starch and water mixture. Stir a bit. Remove from heat. Serve with white rice. Contributed to the FareShare Gazette by Art; 28 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 689 Calories; 12g Fat (16.2% calories from fat); 32g Protein; 111g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 875mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Chow Chow Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced peeled cucumbers 2 cups green beans -- cut into 1-inch lengths 2 cups shelled lima beans 2 cups corn 1 cup sliced celery 1 cup chopped green peppers 1 cup chopped red peppers 1/2 cup tiny whole onions 1 1/2 teaspoons powdered mustard 1 cup sugar 2 cups cider vinegar Cook vegetables separately and then combine after draining. Add mustard and sugar to vinegar. Bring mixture to boil. Add vegetables and bring to boil again. Spoon into sterilized jars, seal and cool. Makes 6 pints. Source : Woman's Day Encyclopedia Typed by: Dale/Gail Shipp ... from a file of Carl Berger Contributed to the FareShare Gazette by Jim; 14 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 1g Fat (2.8% calories from fat); 3g Protein; 53g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Cream Cheese Fudge Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 2 ounces unsweetened chocolate -- (2 squares) 1/2 cup sugar substitute -- (Splenda) 1 teaspoon vanilla extract 1/2 cup chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Makes 16 servings. Contributed to the FareShare Gazette by Dancer^; 1 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 14g Fat (80.1% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creamed Seafood Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces mushrooms -- drained (1 can) OR 1/3 pound fresh mushrooms 1 can cream of shrimp soup -- thawed if frozen 1/2 cup half and half or evaporated milk 3 cups diced cooked shrimp -- crab or mixture 1/4 cup grated medium cheese 3 tablespoons white wine Hot cooked rice -- crisp noodles or toast points Saute mushrooms in butter. Add shrimp soup and half and half and heat. Add seafood, grated cheese and white wine. Heat well. Serve hot over rice, noodles or toast points. Source : "Source Unknown" S(Mastercook formatting by): "bobbi744@attbi.com" NOTES : Bobbie's Notes: This is a real winner. I last made it with almost a pound of shrimp and a can of crab meat and served it over chow mein noodles. Contributed to the FareShare Gazette by Bobbie; 13 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 1g Fat (40.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 246mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Creamy Tomato Chicken Recipe By :Charlene Kalb, Catonsville MD Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless chicken breast halves 2 tablespoons vegetable oil 14 1/2 ounces Italian diced tomatoes -- (1 can) undrained 10 3/4 ounces condensed cream of chicken soup -- (1 can) 1/8 teaspoon ground cinnamon 6 slices mozzarella cheese Hot cooked noodles In a large skillet, cook chicken in oil over medium heat until juices run clear. Remove and keep warm. Combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return chicken to the skillet; top with cheese. Cover and heat until the cheese is melted. Serve over noodles. Source : "Quick Cooking, Nov/Dec 2001, page 16" S(Mastercook formatting by): "Ann (crzymatter@hotmail.com), augmented by bobbi744@attbi.com" Start to Finish Time: "0:30" NOTES : This main dish was presented with Cinnamon Carrots and Hot Fudge Sundaes as a complete dinner in 30 minutes or less. (See picture) Charlene found a sure-fire success with this dish. Served over noodles, the effortless entree is great for weeknight meals yet tastes special enough for weekend company. "I knew it was a keeper the first time I served it, she confirms. "It's so simple to whip up that I fix it several times a month." Bobbie's Note: I served this for company with a tossed salad and 3-cheese Texas toast. It was a real hit. I used the low-fat condensed cream of chicken soup, and rinsed the cans with about 1/4 cup of evaporated milk. I used fettuccini for the noodles. Contributed to the FareShare Gazette by Bobbie; 22 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 35g Fat (71.1% calories from fat); 26g Protein; 7g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 870mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 Fat. * Exported from MasterCook * Cucumber Pickle Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cucumbers 1 quart onion 1 cup salt 1/2 pint olive oil 3 tablespoons pepper 1/4 pound dry mustard 3 pints cider vinegar Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. -----PENNSYLVANIA DUTCH COOK BOOK----- From MMRECS01.ZIP, GEnie Food & Wine RT From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderater of GT Cookbook and FringeNet Lowfat & Luscious echoes Contributed to the FareShare Gazette by Jim; 14 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3854 Calories; 259g Fat (55.6% calories from fat); 92g Protein; 375g Carbohydrate; 78g Dietary Fiber; 0mg Cholesterol; 102513mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 53 Vegetable; 47 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Curried Nuts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter 2 tablespoons curry powder 1 tablespoon powdered ginger 2 tablespoons brown sugar 1 pound pecans 2 tablespoons chutney -- (2 to 3) Heat oven to 300 degrees F. Melt 8 tablespoons butter in a large saucepan. Add 2 tablespoons curry powder, 1 tablespoon powdered ginger and 2 tablespoons brown sugar. Remove pan from heat. Add 1 pound pecans and toss. Add 2 to 3 tablespoons chutney and mix. Cover a jelly-roll pan with plain white paper towels. Place nut mixture on towels. Place pan in oven and turn off heat. Leave in oven to dry, 10 to 15 minutes. Cool. Store in an airtight jar. Makes 1 lb. Contributed to the FareShare Gazette by Dancer^; 7 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 671 Calories; 67g Fat (84.5% calories from fat); 6g Protein; 21g Carbohydrate; 7g Dietary Fiber; 41mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 13 Fat; 0 Other Carbohydrates.

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