1 pk Lemon Jello
1 pt Water
1/4 c Nuts
3/4 c Pineapple, crushed
1/4 c Sugar
1 c Rice, cooked
3/4 c Small marshmallows
2 c Cool Whip
Dissolve Jello in boiling water. Cool until it starts to thicken. Add remaining ingredients, folding in Cool Whip last. Randy Rigg
1 tb Olive oil
6 Pork chops 1/2" thick
1 cn Campbell's Cream of Celery
Soup 1/4 c Water
1>. In skillet, in hot oil, brown half the chops 10 minutes, or until
browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice.
-----------------------------FRESH CURRY POWDER----------------------------- 1/4 ts Fennel seeds
1/4 ts Coriander seeds
3 Cardamom pods, seeds of
Ground ginger to taste Cinnamon to taste Cumin seed to taste 1/4 ts Dried red chiles (to 1/2 ts)
-crushed 1/4 ts Turmeric
---------------------------------MAIN DISH--------------------------------- 2 Rock Cornish game hens
-(1 lb. each) 1/4 c Corn syrup
1 tb Prepared mustard
-(Dijon or spicy) 1 sm Garlic clove
-peeled and finely chopped Salt to taste Freshly ground black pepper -to taste Juice of 1/2 lemon -(reserve other half) To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder. If the hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry. In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice. Preheat oven to 375 F. Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens, to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting. Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy.) Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching. Serve with rice and stir-fried vegetables. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 34. ISBN 0-88862-788-2.
1 pk Garden Sausage (Wholesome &
Hearty Foods, INc.> Fresh hot-tasting powdered Ginger x Kikkoman lite soy sauce 1 pk Won ton wrappers
x A few Chinese style pea Pods Warm 4 patties at a time in the microwave for about 30 seconds, which is hopefully time enough to thaw them but not make them too hot to handle. Lay out several won ton wrappers, then put a little wad of the Garden Sausage (I got about 6 dumplings per patty) in the center of each wrapper. Sprinkle with ginger and soy sauce. I put a little slice of pea pod in about 1/2 of the dumplings just to make it more interesting. Pinch the won ton wrappers closed at the top. Put as many as will fit side by side into a steamer basket in a sauce pan (at least that's how I did it because the rice steamer was occupado) with a little boiling water in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I used came covered in a little flour and I figured that when the wrappers looked moist rather than floury they were done. Serve with little dishes of hot Asian-style mustard and /or light soy sauce. Posted by sally charette
Stephen Ceideburg 1 Envelope noodle soup mix
-with real chicken broth 4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 d Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned 8 oz Frozen sugar snap peas,
-partially thawed, or 1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)
In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes. Cover and bring to a boil, then simmer uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar snap peas and radishes. Simmer, stirring occasionally, 4 minutes or until shrimp are pink and vegetables are tender-crisp. Microwave directions: In 3-quart microwave-safe casserole, combine water, vinegar, ginger and dried red pepper flakes. Microwave covered on high for 10 minutes or until boiling. Stir in noodle soup mix, shrimp, sugar snap peas and radishes. Microwave covered 4 minutes or until shrimp turn pink. Stir, then let stand covered 2 minutes. Variation: Use 1 pound boneless chicken breasts, cut into %- inch pieces. Increase 4-minute cooking time to 10 minutes.
Per 1 3/4-cup serving: 149 calories (61 percent from protein, 27 percent from carbohydrate, 12 percent from fat), 23 grams protein, 10 grams carbohydrate, 2 grams fat, 176 milligrams cholesterol, 1,105 milligrams sodium. Exchanges: 1/2 vegetable, 1/2 bread, 2 meat. From the Oregonian's FOODday, 1/5/93. Posted by Stephen Ceideburg