Noodle Pancake Chicken Liver Topping
Ingredients & Directions 1 lb Chicken livers 1 sm Onion 1/4 c Celery 2 tb Oil 1/2 c Stock 1 tb Cornstarch 1 tb Soy sauce 2 tb Water 1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery. 2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers; stir-fry until they begin to change color. 3. Add celery; stir-fry 2 minutes more. 4. Add stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes). 5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve. From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Foolproof Rice Bread For The R2 D2
Ingredients & Directions 1/2 tb Yeast 1 tb Oil 2 1/4 c Flour, bread 1 c Rice; cooked 1 tb Sugar 1 c Water 1/2 tb Salt Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, humid weather, use 1/8 c less water. Sylvia’s comment: Very soft, nice all-purpose bread. Great for sandwiches. WARNING: the dough will look a little “wet.” DO NOT ADD EXTRA FLOUR. Yields 16 servings
Five Minute Fudge
Ingredients & Directions 1 c Condensed milk-Eagle 14 oz Salt-dash 2 c Nuts-chopped 1 ts Vanilla 1 pk Chocolate chips 12 oz * * Semi-sweet or milk chocolate 1. Heat the above in a saucepan (except nuts) until the chips are melted. Add nuts; stir. Spread in an 8″ square pan sprayed with Pam. 2. Cool at room temperature for 30 minutes, then refrigerate. Ready to cut in 2 hours. From Yields 24 Servings
Perfect Italian White Bread
Ingredients & Directions -HBWK07A CHUCK OZBURN 1 pk Active dry yeast 1 c Lukewarm water 2 tb Sugar 1 tb Salt 1 c Milk; hot 1/4 c Butter 5 c Enriched flour; up to 6 cups Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1 1/2 cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesn’t stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 1/2 hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie Yields 1 Loaf
My Very Favorite Bread
Ingredients & Directions 7 1/2 oz Water 2 ts Lard or vegetable oil 1 tb Sugar 1/2 ts Salt 1 1/2 tb Toasted sesame seeds 2 tb Toasted sunflower seeds 1 tb Flax seeds 1 tb Vital gluten 1/3 c Old fashioned rolled oats 2 c Bread flour 2 tb Walnut pieces (optional) 1/4 c Raisins Load machine in order given by manufacturer. Process on Multi-Grain cycle if you have one, or let machine go through the first knead and then restart it. Yields 1 Lb loaf
Pumpkin Frangelico Cheesecake
Ingredients & Directions -CRUST- 24 Gingersnaps 1/2 c Butter; melted 3 tb Sugar FILLING 16 oz Cream cheese; softened 16 oz Pumpkin puree 5 Eggs 3/4 c Sugar, brown 1/2 c Frangelico liqueur 3/4 ts Cinnamon, ground 1/2 ts Ginger, ground 1/4 ts Nutmeg, ground 1/8 ts Cloves, ground 1 ts Vanilla extract TOPPING 2 c Sour cream 1/4 c Sugar, granulated 1/4 c Frangelico liqueur 10 Hazelnuts, whole Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour. From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Yields 10 Servings
Candy Bar Pie
Ingredients & Directions 1 Pillsbury; (15 OZ) All Ready -Pie Crust FILLING 5 SNICKERS; (2.07-oz) candy -bars 1/2 c Sugar 4 pk (3-oz) cream cheese; -Softened 2 Eggs 1/3 c Sour cream 1/3 c Creamy peanut butter TOPPING 3 tb Whipping cream 2/3 c Milk chocolate chips Heat oven to 450 F. Prepare pie crust according to package instructions for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7 minutes or until very light golden brown. Remove from oven;cool. Reduce temperature to 325 F. Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, combine sugar & cream cheese;beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream & peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 F. for 30-40 minutes or until center is set. Cool completely. In small saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips. Stir until chips are melted & mixture is smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Store in refrigerator. 10 SERVINGS : EASW09B Dee Lowe Per serving: 192 Calories; 12g Fat (53% calories from fat); 4g Protein; 19g Carbohydrate; 48mg Cholesterol; 67mg Sodium From The Chocolate Archives, Dec 1997, Yields 10 Servings
