Recipes

"LICKING' GOOD" BEEF STEAK

Servings: 6 servings

Ingredients:

2 pound Round steak
3 tablespoon Oil
4 Lemon slices
3 medium Sliced onions
2 cl Minced garlic
½ cub Flour
1 can Beef bouillon
1 can Beer
3 tablespoon Brown sugar
1 tablespoon Parsley flakes
2 teaspoon Thyme
Salt and pepper to taste
8 ounce Cooked broad noodles OR
2 cub Cooked rice

GARNISH:
Green pepper slices
Fresh parsley
Cherry tomatoes

Preparation:

Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and pepper.Pour over steak and bake uncovered in 325 degree oven for 3 hours.Serve over cooked broad noodles or cooked rice.Garnish with green pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.

30-MINUTE BEEF STROGANOFF

Servings: 4 servings

Ingredients:

Nonstick cooking spray;
1 pound Round steak; cut into ¼ instrips
2/3 cub ;water;*
3 ounce Mushrooms, sliced; canned
1 package Dry onion soup mix;**
1 cub Yogurt, plain, lowfat;
2 tablespoon Flour;
6 ounce Noodles, egg; cooked

Preparation:

In a frying pan sprayed with nonstick cooking spray, brown meat. Add water, mushrooms (including liquid), and soup mix. Cover and simmer for 15 minutes. In a small bowl, blend yogurt and flour; add to meat mixture.
Cook and stir on low heat until mixture thickens. Serve over hot noodles.

ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no fat add, substitute no fat beef broth or some wine for part of the water called for in the ingredients.

**If you have a sensitivity to sodium, note that the dry onion soup mix may be high in salt. I have also posted a recipe for onion seasoning mix in CAT 3 TOPic 31 that was posted on the board sometime back that enables you to use your own mix and control the amount of salt in it.

Original Posted by C.FERRELL2 (Carol) Genie 6/12/93 Formatted for MM:dianeE

ALL-AMERICAN HOT DISH

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
8 ounce Whole Kernel Corn, 1 Cn
8 ounce Tomato Sauce; 1 Cn
¼ cub Ripe Olives; Pitted, Halved
4 ounce Noodles; Uncooked, Abt 2 C
2 cub Water
1 teaspoon Oregano Leaves
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar Cheese; Shredded

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.

ALL-IN-ONE TUNA CASSEROLE

Servings: 4 servings

Ingredients:

1 each Env. Golden Onion Soup Mix
1 ½ cub Milk
10 ounce Frozen Peas & Carrots *
8 ounce Medium Egg Noodles **
6 ½ ounce Tuna, Drained & Flaked
2 ounce Shredded Chedar Cheese ***

Preparation:

* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal ½ C
~-------------------------------------------------------------------------- Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

ALMOND POPPY NOODLES!

Servings: 4 servings

Ingredients:

8 ounce Medium egg noodles
4 tablespoon Butter or margarine
½ cub Slivered almonds
1 tablespoon Poppy seeds

Preparation:

Cook noodles according to package directions. In large skillet, melt 1 T butter and lightly brown almonds. Stir in remaining butter, noodles and poppy seeds; heat through. Serve, if desired with pork roast.[1-2]

ALOHA CHICKEN

Servings: 6 servings

Ingredients:

2 ½ pound Chicken pieces; skinned
2 Chicken Bouillon cubes;Borden Low Sodium
1 tablespoon Margarine;
1 cub Green pepper; diced (1 med.pepper)
1 cub Radishes; thinly sliced
1 cub Pineapple chunks; canned,unsweetened
½ cub Juice from pineapple;
1 teaspoon Light soy sauce;
2 tablespoon Flour;
dash Pepper;
4 ½ cub Rice; cooked
Chow mein noodles; optional

Preparation:

Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with ½ cup pineapple juice and 1 tsp. soy sauce. Add to pan.

Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is ¾ cup mixture served over ¾ cup cooked rice.)

Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.

Exchanges: Bread 2 ½, Meat 2.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S.

Formatted for Meal-Master by Joyce Burton.

ANDREA CASSONI'S TING-A-LINGS

Servings: 4 dozen

Ingredients:

1 package 6 oz chocolate chips
1 package 8 oz butterscotch chips
1 can 4 oz chow mein noodles
1 cub Cashews or peanuts

Preparation:

Melt the bits in a double boiler or in a microwave oven. Add the chow mein noodles and nuts. Drop on wax paper by teaspoonfulls and let cool.

APPLE LOKSHEN (NOODLE) KUGEL (SWEET)

Servings: 1 servings

Ingredients:

8 ounce Medium Egg Noodles
¼ cub Melted Margarine or oil
4 Eggs, beaten
3 medium Apples
¼ cub Dark Seedless Raisins
¼ cub Sugar
1 ½ teaspoon Salt
2 teaspoon Cinnamon
½ teaspoon Vanilla

Preparation:

Cook and drain noodles and put in a large bowl. Stir in margarine and eggs.
Peel and chop apples. If using raisins, rinse in hot water and drain.
Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12 servings. Note: for extra softness, add another 2 eggs.

Variation: Pineapple Kugel Replace apples and raisins with one 16 oz can crushed pineapple..Add an additional ½-¾ cup of sugar and 1 tbs cinnamon.

APPLES AND NOODLES

Servings: 4 servings

Ingredients:

2 cub Noodles, cooked and drained
2 Apples, peeled and sliced
1 dash Cinnamon
4 tablespoon Brown Sugar
4 tablespoon Butter

Preparation:

Preheat oven to 350 deg F.
Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes.
Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.)

ARMENIAN RICE

Servings: 2 servings

Ingredients:

4 tablespoon Butter
1 cub Rice, uncooked
2 ounce Egg noodles, small
2 cub Chicken stock
Basil (optional)

Preparation:

Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix.

Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving.

NOTES:

* Rice with noodles in chicken broth. Yield: Serves 2-3.

: Difficulty: very easy.
: Time: 5 minutes preparation, 30 minutes cooking.
: Precision: Approximate measurement OK.

: Andrew L. Duane
: Compugraphic Corp., Wilmington, Mass., USA
: {ima,ism780c,ulowell}!cg-atla!duane

: Copyright (C) 1986 USENET Community Trust

ASIAN VEGETABLE SAUCE

Servings: 4 servings

Ingredients:

1 tablespoon Sesame oil or chili oil
2 Cloves garlic, minced
1 tablespoon Grated fresh ginger root
1 teaspoon Cornstarch
¼ cub Coy sauce
2 tablespoon Orange juice
1 tablespoon Rice or white vinegar
1 tablespoon Sherry, sake or mirin
¼ pound Snow peas, ends trimmed
¼ pound Fresh mushrooms, sliced
2 Carrots, peeled and thinlysliced
1 pound Soba noodles, fettucciniorravioli, cooked accordingto package

Preparation:

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.
Combine oil, garlic, and ginger root in 2 quart microwave safe casserole.
Microwave, uncovered, on high for 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic ginger, along with orange juice, vinegar and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2-3 minutes, stirring after 1 minutes. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots. cover tightly with lid, or plastic wrap turned back slightly on one side. MIcrowave on high until vegetables are tender crisp, 33-4 minutes, stirring once. Serve over ot cooked noodles or ravioli.

AUNT LILLIE'S LAKE SHORE DINNER

Servings: 8 servings

Ingredients:

½ pound Pork, cubed
½ pound Beef, cubed
½ pound Sharp Cheddar, grated
½ pound Noodles, cooked & drained
1 can Cream of mushroom soup
1 can Cream of chicken soup
½ cub Water
½ Green pepper, chopped
½ can Pimento (small can) drained
1 tablespoon Oleo

Preparation:

Brown meat using oleo. Remove meat from skillet and scrape skillet with ½ cup water, add water to other ingredient and mix. Add mixture to a pyrex dish and bake at 400 degrees for 10 minutes.
Reduce heat heat to 325 degrees and bake for an additional 1 hour.
Top with crushed potato chips.

AUNT MILDRED'S NOODLE KUGEL

Servings: 6 servings

Ingredients:

¼ cub Butter
8 ounce Noodles, uncooked
3 Eggs, beaten
4 ounce Cottage cheese
2 cub Milk
1/3 cub Sugar
1 ½ teaspoon Vanilla extract
12 ounce Pineapple, crushed,with juice
Cornflake crumbs, to top

Preparation:

Melt butter in a 9x13 pan. Add noodles.

Combine remaining ingredients, except crumbs, spread evenly over noodles.
Top with crumbs. Bake at 350 degrees F. for about an hour.

NOTES:

* Noodle kugel using uncooked noodles -- This recipe is interesting because you don't cook the noodles first. Yield: Serves 6.

* This recipe is very simple, but it does taste a little pastier than recipes that require the noodles to be cooked first. It also comes out very flat -- most of the kugel recipes I've made in the past use twice as many noodles in the same size pan. I found that some of the things can be increased, i.e., add more noodles, more pineapple, more cottage cheese.

: Difficulty: easy.
: Time: 5 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: susan@sftig.UUCP (S.Eisen)

: Copyright (C) 1986 USENET Community Trust
: AT&T Bell Laboratories, Summit, NJ

AUNT SADIE'S SAVORY KUGEL

Servings: 8 servings

Ingredients:

6 cub Fine noodles;*
1 Cube margarine
3 Extra large eggs; beaten
½ cub Sour cream
Salt and pepper; to taste

Preparation:

*cooked and drained 1 very large onion, finely diced This fine dish was made by my Aunt Sadie Jean Greenfield Gibrich in the "ol days" before we knew what cholesterol was. We used to saute the onion in 1 cup pure rendered chicken fat. Did this taste good!! Look for the fine noodles in the Jewish section of your supermarket. Preheat oven to 375 degrees. Pam Spray 9 x 13 inch pan. (Pam is Barbara's Saute onion in fat until onion is clear> but not brown. Add to cooked nood along with sour cream, eggs, salt and pepper. Transfer to sprayed casserol dish and bake 375 for about 40 minutes until set and lightly browned on top Good served with brisket of beef and sweet & sour red cabbage.

AUSH ( NOODLES WITH PULSES, MEAT AND YOGHURT)

Servings: 6 servings

Ingredients:

AUSH DOUGH:
2 cub Plain flour
1 teaspoon Salt
2/3 cub Cold water
Additional flour

PULSE AND NOODLE MIXTURE:
½ cub Yellow split peas (daul nakhud)
Cold water
1 cub Canned kidney beans w/liquid
Salt
1 tablespoon Oil
2 cub Finely chopped spinach

MEAT SAUCE:
½ cub Oil
1 Medium onion; finely chopped
750 g Ground lamb or beef
Salt
Freshly ground black pepper
½ cub Tomato puree
½ cub Water

CHAKAH (YOGURT SAUCE:
1 ½ cub Drained yogurt
3 teaspoon Dried mint; rubbed
¼ teaspoon Hot chili pepper (or more)
¼ cub Finely chopped coriander
Salt to taste

Preparation:

Serves: 6
Cooking time: 1 to 1-¼ hours
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (¼-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.
Wash split peas well and place in a pan with 1-½ cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm.
In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition.
Return to the boil and cook uncovered for 5 minutes. Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
In a frying pan heat the ½ cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly.
Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well. Mixture should be moist.
Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

BAHMI GORENG (FRIED NOODLES)

Servings: 4 servings

Ingredients:

11 ounce Chinese noodles (mie)
11 ounce Pork; minced
7 ounce Sausages
2 ounce Shrimp; peeled cooked
2 ounce Ham
1 Onion
2 Garlic clove
4 ounce Bean sprouts
4 ounce Snow peas
4 ounce Endive
Celery; bunch
Chives, fresh
Oil
1 teaspoon Ginger, ground
Salt
¾ teaspoon Pepper, white
1 tablespoon Ketjap manis
1 Lemon; (opt)

Preparation:

Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.
--- Jen Kuiper

BAKED BURGUNDY BEEF

Servings: 6 servings
2 pound Cubed chuck roast
1 cub Burgundy
1 can (10 ½ oz.) condensed
Onion soup
¼ cub Fine dry bread crumbs
1 Bay leaf
Buttered noodles
350 degree oven Time to prepare - 3 hours In casserole thoroughly combine
ingredients.Cover and bake 2 ½ to 3 hours,until tender and sauce has
thickened.Serve over noodles.

BAKED CHICKEN GERMAN STYLE

Servings: 6 servings

Ingredients:

½ cub Butter; or margarine
½ cub Flour
2 cub Chicken broth
1 ½ cub Milk
2 teaspoon Lemon juice; fresh
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Nutmeg
8 ounce Egg noodles; cooked & drained
3 cub Chicken; cooked, diced
2/3 cub Parmesan cheese; grated
2 teaspoon Paprika

Preparation:

Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine Parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes. Serve hot.

BAKED LASAGNA

Servings: 6 servings

Ingredients:

1 Onion, minced
1 Clove garlic menced
1 pound Ground beef
2 teaspoon Shortening
1 medium Can whole tomatoes
1 can Tomato sauce
1 teaspoon Oregano
¼ teaspoon Pepper
½ pound Lasagna noodles
2 ½ quart Boiling water
½ pound Sliced Mozzarella cheese
1 cub Cream cottage cheese
½ cub Cheddar cheese

Preparation:

Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain.
Put 1/3 meat mixture in baking dish. Add layer of noodles, add ½ cottage cheese, 1/3 Mozzarella, and ½ Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese.

BAKED LASAGNE

Servings: 6 servings

Ingredients:

1 pound Of lean ground beef, orItalian sausage
3 tablespoon Olive oil
1 large Onion, chopped (to make 1cup)
1 large Red or green bell pepper(finely chopped)
2 large Garlic cloves, minced
28 ounce Italian plum tomatoes
6 ounce Can tomato paste
1/3 cub Water
1 ½ teaspoon Dried basil
1 teaspoon Oregano
1 teaspoon Sugar (optional)
Salt
¼ teaspoon Freshly ground pepper
1 Bay leaf, broken in half
15 ounce Fresh ricotta
4 cub Grated mozzarella cheese
¼ cub Freshly grated Parmesancheese
1 Egg
½ teaspoon Salt
8 Lasagne noodles (about 6oz.)
1 tablespoon Olive oil
¼ cub Freshly grated Parmesancheese
¼ cub Freshly grated mozzarellacheese

Preparation:

Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat.

Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender.

Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, ¾ teaspoon salt, ¼ teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 ½ to 5 cups of sauce).

Combine ricotta, ¼ cup Parmesan, egg, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; set aside.

Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking.

Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce.

Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with ¼ cup Parmesan and ¼ cup mozzarella.

Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes.
Cut in squares and serve on heated plates with garlic bread.

BAKED NOODLES WITH SPINACH & YOGURT

Servings: 2 servings

Ingredients:

4 ounce Noodles
1 ½ teaspoon Salt
1 ½ quart Water; boiling
8 ounce Yogurt
½ cub Cheese, cottage
10 ounce Spinach; frozen, thawed
2 tablespoon Onions, chopped
½ cub Cheese, cheddar, shredded

Preparation:

Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.

BAKED PRAWNS AND MUNGBEAN NOODLES - KUNG OP WUN SEN

Servings: 6 servings

Ingredients:

1 pound Prawns
5 Coriander roots, crushed
1 tablespoon Pepper corns
1 Onion, thinly sliced
3 slice Ginger, crushed
2 tablespoon Cooking oil
1 tablespoon Maggi sauce
¼ teaspoon Salt
1 tablespoon Sugar
1 tablespoon Oyster sauce
2 tablespoon Light soy sauce
1 teaspoon Sesame oil
1 tablespoon Whiskey
2 cub Mungbean noodles, soaked andcut into short lengths

Preparation:

Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again.

Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.

BAKED TUNA CHOW MEIN CASSEROLE

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine
1 cub Chopped celery
¼ cub Chopped onion
2 tablespoon Chopped green pepper
1 tablespoon Butter
7 ounce Can tuna
10 ½ ounce Cream of mushroom soup
Condensed
1 cub Chow mein noodles
⅛ teaspoon Pepper
1/3 cub Chow mein noodles

Preparation:

1. In a deep, 1 ½-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.
2. Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender.
3. Combine remaining ingredients except 1/3 cup chow mein noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until sauce bubbles.

BARB'S POTATO SOUP

Servings: 6 servings

Ingredients:

BARB DAY:
4 slice Bacon; diced
1 large Onion; diced (See note)
2 tablespoon Butter
1 ½ cub Cabbage; chopped
12 ounce Chicken broth
3 large Potatoes; peeled, dicedSalt and pepper to taste
1 cub Egg noodles
2 cub Milk
1 cub Heavy cream
2 tablespoon Butter

Preparation:

Note: I like to prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 minutes.
When the onion is done, the skin can be slipped off easily, and the onion chopped. This is equivalent to sauteeing to the point where the onion is translucent, but for this dish the onion still needs to be sauteed. Using this method cuts out the tears and most of the odor, not to mention, no use of fat!
Cook the bacon in the butter until it is lightly browned, then add the onion and cook for a few minutes, until the onion just begins to brown. Add the cabbage, and cook until it is very limp. Now add the diced potatoes, and chicken stock. Salt and pepper to taste.
Cover and simmer until the potatoes are almost tender. Add the noodles on top of the mixture, and cover again. Cook for about 6 to eight minutes, or until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of butter, and correct seasonings. Stir and cover the pan again. Cook over low heat just until warmed through.
Serving Note: You might like a little crisp fried, crumbled bacon and/or chopped chives or green onion tops as a tasty garnish.

BAY BUGS PAN SEARED ON NOODLES WITH CHILLI OILS

Servings: 1 servings

Ingredients:

1 small Serve of egg noodles
50 g Peas
½ Capsicum diced
1 Shallot cut in strips
½ Purple onion diced
Smoked eel, optional
Speck, optional
Chilli and Tumeric oil:
50 ml High quality oil
½ teaspoon Chilli powder
½ teaspoon Tumeric

Preparation:

Cook noodles. Wok fry onion, speck, capsicum, shallots, smoked eel and peas, add noodles and toss until hot. Pan sear cleaned bug tails, then place noodle mix on a plate. Arrange bugs on top of the noodles. Place oil in a clean wok, add chilli and tumeric. Cook lightly until tumeric and chilli begins to stick. Strain the oil and pour around the plate and on the bugs. Add splashes of sweet soy sauce and garnish with a sprig of coriander.

BEAN LASAGNE

Servings: 1 servings

Ingredients:

1 can Ff vegetarian refried beans
1 12 ounce bottle mild taco
Sauce
2 can Stewed tomatoes, one
Drained, one not
1 cub Ff cottage cheese
1 cub Corn kernels, frozen is ok
10 To 12 lasagne noodles,
Uncooked
¼ cub Black olives, sliced

Preparation:

In a bowl mix beans with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce. You want the beans to be almost but not quite pourable. Mix the rest of the taco sauce and tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9x13" lasagne pan. Cover sauce with a layer of noodles. Layer, in any order you want, the beans, corn, cheese, drained tomatoes, sauce and noodles, being sure to end up with enough beans to cover the top with no noodles showing.
The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the noodles are tender. Check every 5-10 minutes after 45 minutes of cooking to see how the noodles are doing. Remove foil, sprinkle with olives. Bake another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don't use as much tomato juice and cook for only about 30 minutes.

Variation: Other veggies would work well in here too. What do you have in the frig?

Variation: You could top it with a little ff cheese-stuff in the last few minutes. And no doubt you could make it vegan by leaving off all milk products altogether.

From Katherine Albitz, kra@sdd.hp.com. Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

BEAN THREAD NOODLES WITH PORK

Servings: 2 servings

Ingredients:

¼ pound Dried bean thread noodles
½ pound Ground pork
1 tablespoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
2 teaspoon Sesame oil
1 tablespoon Peanut oil
1 tablespoon Finely chopped ginger
2 tablespoon Finely chopped garlic
4 tablespoon Finely chopped scallions
2 tablespoon Dark soy sauce
1 tablespoon Chili bean sauce
½ teaspoon Salt
2 teaspoon Sugar
2 teaspoon Sesame oil
2 cub Chicken stock

GARNISH:
3 tablespoon Finely chopped scallions

Preparation:

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make.

SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the rest of the ingredients. Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated. Ladle into a large serving bowl, garnish with the scallions and serve. Makes 2 to 4 servings

BEAN THREAD SALAD (YUM WOON SEN)

Servings: 4 servings

Ingredients:

Stephen Ceideburg
¼ cub Large dried shrimp
2 ounce Mung bean thread noodles
4 Or 5 medium raw prawns,shelled, deveined
3 tablespoon Fresh lime juice
2 ½ tablespoon Fish sauce
¾ teaspoon Sugar
1 Or 2 medium buttonmushrooms, thinly sliced
1 Celery stalk, thinly slicedat an angle
1 Green onion, sliced into 1½-inch lengths
1 tablespoon Coarsely chopped corianderleaves
Red lettuce, washed anddrained

Preparation:

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989).

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
(They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

BEEF AND NOODLES W/SOUR CREAM & PAPRIKA

Servings: 6 servings
Source: Natl Cooking Echo 22 Jun 90

Ingredients:

2 tablespoon Butter
1 pound Ground beef
1 tablespoon Onion, minced
1 Clove garlic, minced
½ pound Mushrooms, sliced
¼ cub Dry red wine
Juice of 1 lemon
2 Beef bouillon cubes
1 cub Water
2 cub Uncooked wide noodles
Salt and pepper to taste
1 cub Dairy sour cream
Paprika
Chopped parsley

Preparation:

Contributed to the echo by: Janice Norman

Beef and Noodles with Sour Cream and Paprika

Melt butter; add beef, onion, garlic, and mushrooms. Saute' until meat loses red color and onion tender, stirring with fork to break up the meat.
Add wine, lemon juice, bouillon cubes and water. Simmer uncovered for 10 minutes. Add noodles, cover and simmer for 15 minutes or til noodles are tender, adding more water if necessary. Season with salt and pepper. Stir in sour cream and heat gently. Sprinkle with

BEEF CHOW FUN

Servings: 6 servings

Ingredients:

10 each Chow Fun Noodles
1 pound Beef flank steak, slicedthin across the grain

MARINADE:
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil

ADDITIONAL:
7 tablespoon Peanut oil for pan-frying
2 each Cloves garlic, chopped fine
1 each Slice ginger, cut julienne
1 tablespoon Fermented black beans (dowsee), rinsed
1 tablespoon Dry sherry
½ medium Yellow onion, peeled andsliced
½ each Green sweet bell peppercored & cut julienne

SAUCE:
¼ teaspoon MSG (opt)
1 tablespoon Dark soy sauce
¼ teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce

FINAL:
1 cub Fresh bean sprouts
Chinese parsley (garnish)

Preparation:

Slice the chow fun into noodles about ½ inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley.

BEEF CHOW FUN WITH BLACK BEAN SAUCE

Servings: 4 servings

Ingredients:

½ pound Flank steak
1 tablespoon Chinese fermented blk. beans
2 Garlic cloves peeled, chopped
2 slice Fresh peeled ginger; minced (quarter-sized slices)
1 pound Fresh rice noodles
3 tablespoon Peanut oil
1 Onion; cut into 8 wedges
1 Green bell pepper; seeded cut into 1-inch cubes
1 pinch White pepper
1 pinch Sugar
1 tablespoon Soy sauce

BEEF MARINADE:
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
½ teaspoon Sugar
1 teaspoon Cornstarch
1 teaspoon Peanut or sesame oil

Preparation:

CUT THE BEEF into ¼-inch thick by 1 ½-inch long by ½-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds.

Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately.

BEEF CHOW MEIN

Servings: 4 servings

Ingredients:

¾ pound Round/rump steak
1 tablespoon Soy sauce
1 teaspoon Salt
1 tablespoon Sugar
8 Fresh mushrooms
½ pound Bean sprouts
6 ounce Bamboo shoots (can)
3 Green onions (scallions)
1 Egg
2 cub Beef stock
2 tablespoon Cornstarch
1 teaspoon Seseme oil
2 cub Dried egg noodles
Deep frying oil

Preparation:

Slice beef about 1 inch long ½ inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.
In a seperate bowl, mix the cornstarch and beef stock together.¶ Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer.¶ Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet.

BEEF LO MEIN WITH BEAN SPROUTS

Servings: 6 servings

Ingredients:

1 pound Fresh Chinese egg noodles (medium width)
½ pound Beef flank steak
2 tablespoon Oyster sauce
2 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
½ cub Chicken broth
2 teaspoon Asian sesame oil
2 teaspoon Sugar
½ teaspoon White pepper
4 tablespoon Peanut oil
2 slice Fresh peeled ginger; bruised
2 Garlic cloves; bruised
1 teaspoon Salt
½ pound Fresh bean sprouts tails removed, patted dry
1 cub Chinese garlic chives=OR=- Green onions,Cut into 2-in lengths

BEEF MARINADE:
½ tablespoon Soy sauce
2 teaspoon Rice wine or dry sherry
½ teaspoon Sugar
½ tablespoon Cornstarch
1 teaspoon Sesame oil

Preparation:

ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer.
Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain in ¼-inch thick slices. Mix beef marinade. Add beef strips and let stand for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; saute until fragrant. Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside. Heat remaining oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil. Add noodles and toss to coat with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic. ---

BEEF NOODLE BAKE

Servings: 6 servings

Ingredients:

1 pound Ground beef
1 can (8 oz) tomato sauce
1/3 cub Chopped onions
2 tablespoon Chopped green bell pepper
4 cub (8 oz.) noodles, cooked,
Drained
½ pound Velveeta Pasteurized
Process Cheese Spread,cubed

Preparation:

In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 ½ quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings.

BEEF RAGOUT COUNTRY-STYLE

Servings: 6 servings

Ingredients:

2 pound Boneless beef chuck eyeRoast, cut in 1 ¼" cubes
2 tablespoon Olive oil
3 large Onions,each cut in 8 pieces
4 large Cloves garlic,crushed
1 can (28 oz) tomatoes, drainedAnd quartered
5 tablespoon Chopped parsley, divided
1 teaspoon Dried thyme leaves
¼ teaspoon Salt
¼ teaspoon Pepper
1 cub Red Burgundy wine
1 cub Beef broth
½ pound Mushrooms,quartered
1 can (6 oz) pitted ripe olives,Drained
Hot cooked noodles
Parsley

Preparation:

Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour.
Add mushrooms;cover and simmer 1 to 1 ½ hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley.Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings.

BEEF STROGANOFF

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable Oil
1 pound Sirloin Steak *
8 ounce Fresh Mushrooms, Sliced
¼ cub Water
2 tablespoon Unbleached Flour
1 teaspoon Dry Mustard
1 teaspoon Salt
¼ teaspoon Pepper
1 cub Dairy Sour Cream
2 cub Hot Cooked Rice Or Noodles
1 each Medium Onino, Sliced

Preparation:

* Sirloin Steak is to be boneless and sliced into thin strips.
~-------------------------------------------------------------------------- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 ½ to 5 Minutes.
Remove meat from casserole; reserve meat and juices.
Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute.
Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles.

BEEF STROGANOFF

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable Oil
1 pound Sirloin Steak *
8 ounce Fresh Mushrooms, Sliced
¼ cub Water
2 tablespoon Unbleached Flour
1 teaspoon Dry Mustard
1 teaspoon Salt
¼ teaspoon Pepper
1 cub Dairy Sour Cream
2 cub Hot Cooked Rice Or Noodles
1 each Medium Onino, Sliced

Preparation:

* Sirloin Steak is to be boneless and sliced into thin strips.
~-------------------------------------------------------------------------- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 ½ to 5 Minutes.
Remove meat from casserole; reserve meat and juices.
Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes.
Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute.
Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles.

BEEF STROGANOFF FOR 1

Servings: 1 servings

Ingredients:

½ pound Beef chuck steak or roast
1 tablespoon Butter or margarine
½ tablespoon Salad oil
⅛ pound Mushrooms, sliced
2 tablespoon Onion, finely chopped
¼ teaspoon Salt
¼ teaspoon Worcestershire sauce
1 dash Paprika
1 dash Pepper
¼ cub Sour cream
Chopped parsley, sprinkle
Hot cooked noodles or rice

Preparation:

Discard bone and fat from meat and cut into thin, bite-size strips. Heat ½ tb of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside.

Add remaining ½ tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.

Sprinkle with parsley. Serve over noodles or rice.

Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not tested by Elizabeth Rodier

BEEF STROGANOFF...RUSSIAN STYLE

Servings: 4 servings

Ingredients:

l Lb. sirloin steak, cut inthin strips
4 tablespoon All-purpose flour
½ teaspoon Salt
4 tablespoon Butter or margarine
1 each 3 oz. can sliced mushrooms,drained
½ each Chopped onion
1 each Clove of garlic, minced
1 tablespoon Tomato paste
1 each 10 oz. can beef broth
1 cub Sour cream
Hot buttered noodles

Preparation:

Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1 tbsp. butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan.
Add 2 tbsp. butter to pan drippings; blend in 3 tbsp. flour. Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly.
Return meat and mushrooms to skillet. Stir in sour cream; cook slowly until heated through. Do not boil. Serve over hot buttered noodles.
Makes 4-5 servings.

BEEF TIPS+++FGGT98B

Servings: 9 servings

Ingredients:

½ cub Flour
1 teaspoon Salt
⅛ teaspoon Pepper
4 pound Beef or sirloin tips
½ cub Chopped green onions
2 cub Sliced mushrooms (4 oz)* OR
½ pound Mushrooms, sliced
1 can Condensed beef broth**
1 teaspoon Worcestershire sauce
2 teaspoon Tomato paste or ketchup
¼ cub Dry red wine or water
3 tablespoon Flour
1 each Buttered noodles

Preparation:

*sliced mushrooms, drained; **(10-½) oz can Combine ½ cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup.
Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B

BEEF WITH CHINESE STEAK SAUCE

Servings: 4 servings

Ingredients:

1 pound Beef sirloin or flank steak

MARINADE:
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Dry sherry
2 teaspoon Sesame oil
1 teaspoon Cornstarch

SAUCE:
2 tablespoon Hot ketchup
1 tablespoon Hoisin sauce
1 tablespoon Steak sauce
2 teaspoon Worcestershire sauce
2 teaspoon Packed brown sugar
½ teaspoon Tabasco sauce

NOODLES:
2 ounce Bean thread noodles, brokenin half

GARNISH:
1 Green onion (including top)finely chopped

Preparation:

PREPARATION: Trim and discard fat from beef. Cut beef across the grain into 3- by 2- by ¼-inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set aside.
COOKING: Set wok in a ring stand and add oil to a depth of 1 ½ to 2 inches. Place over high heat until oil reaches about 375 degrees F.
Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Cook remaining noodles. Place noodlen on a serving platter, pressing down on noodles to flatten slightly; set aside.
Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 ½ minutes on each side or until done to your liking. As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef.
Return all beef to wok and place over medium heat. Pour sauce over beef and cook, stirring to coat well, for 2 minutes.
Spoon beef over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce.

BEP'S BARMI GORENG

Servings: 4 servings

Ingredients:

1 pound Tomatoes, peeled
½ pound Chinese noodles
1 pound Mince beef
¼ pound Middle bacon
1 tablespoon Tomato paste
1 medium Onion
2 teaspoon Ketjap benteng manis(sweet soy sauce)
¼ teaspoon Sambal oelek(hot pepper condiment)
4 ounce Boemboe nasigoreng (dehydratedvegetables and spices)
¼ teaspoon Sambal oedang kering(pepper condiment)

Preparation:

Soak the boemboe nasi goreng in hot water.

Dice and brown the onion, whilst boiling the noodles in another container.
Add mince and diced bacon to cooked onions and brown.

To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well. More spices can be added to taste.

Drain the noodles. Add tomato paste and Chinese noodles to cooked mince.
Mix together. Bring to even heat and serve.

NOTES:

* A tasty Indonesian dish -- This is a recipe that my mother, Bep, has perfected. I have no idea where the recipe originated from but it is a great dish that she has perfected over the years. The leftovers are great next day, hot or cold. Yield: serves 4.

* Editor's note: this recipe is unique in the history of alt.gourmand in that virtually none of the ingredients is available in an ordinary North American grocery store. However, with a certain amount of difficulty I was able to find all of the ingredients in specialty food stores nearby (though admittedly I live in a wonderland of ethnic grocery stores and specialty markets.) The recipe is so delicious that it's worth including even though most readers will not be able to find the ingredients to make it.

North Americans can read ground beef for mince beef and bacon for middle bacon. You can make an interesting substitute for this dish by using Mexican seasonings instead of Indonesian; the flavor will not be at all authentic but some of the spirit is preserved.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: approximate measurement OK

: Michael Oudshoorn
: Department of Computer Science,
: The University of Adelaide,
: South Australia.
: ACSnet: mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

BETTY CROCKER'S BEEF STROGANOFF

Servings: 6 servings

Ingredients:

2 pound Beef tenderloin or sirloin steak
¼ cub Butter or margarine
1 can Sliced mushrooms, drained (6 ounces)
2 can Condensed beef broth (bouillon)
1/3 cub Instant minced onion
¼ cub Catsup
1 ½ teaspoon Garlic salt
1/3 cub Gold Medal flour
2 cub Dairy sour cream
8 ounce Medium noodles
3 tablespoon Butter or margarine

Preparation:

Cut meat across the grain into ¾-inch slices, then into strips 3x¼ inch. Melt ¼ cup butter in a large skiller. Cook and stir mushrooms in butter about 5 minutes, remove mushrooms.
In same skillet, brown meat. Reserving 2/3 cup of broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream, heat through.
Cook noodles as directed on package; drain. Toss with 3 tbs. butter. Serve with stroganoff.

BLACK BEAN LASAGNA

Servings: 1 recipe

Ingredients:

2 cub Spaghetti sauce of choice
1 ½ cub Cooked AM Black Turtle Beans
4 Whole grain lasagna noodles (cooked)
2 cub Ricotta cheeseOR- low fat cottage cheese
¾ pound Mozzarella cheese, grated
½ cub Grated Parmesan cheese
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Italian Seasoning

Preparation:

Preheat oven to 350 F. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7-½" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 20 minutes.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

BLUEFISH ROLLS

Servings: 1 servings

Ingredients:

2 pound Bluefish fillet 12" long
1 cub Wine, white
¾ teaspoon Salt
½ teaspoon Lemon pepper
1 teaspoon Oregano
½ cub Parsley, chopped
½ cub Almonds, crushed
12 each Cherry tomatoes
3 cub Noodles, cooked
¼ cub Parsley, finely chopped
¼ cub Romano cheeze
1 tablespoon Olive oil
1 Lemon pepper, pinch

Preparation:

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheeze, oil and pepper. Place fish rolls on noodles and serve. Also for: Try white trout, amberjack, spanish mackerel Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/1⅝5

BRIGITTE SEALING'S NOODLES FLORENTINE

Servings: 6 servings

Ingredients:

8 ounce Medium noodles, cooked and
.drained
2 cub Cottage cheese
½ cub Grated parmesan cheese
1 teaspoon Salt
¼ teaspoon Crushed basil
¼ cub Bread crumbs
1 package 10 oz frozen, drained,
.chopped and thawed spinach
½ cub Sour cream
¼ teaspoon Tabasco
1 tablespoon Melted butter
¼ teaspoon Thyme, crushed

Preparation:

In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour cream, salt, tabasco, basil and thyme. Stir in noodles. Turn into a 1 ½ quart casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle over the casserole. Cover and bake at 350F for 45 minutes.

BROCCOLI AND NOODLES PARMESAN

Servings: 8 servings

Ingredients:

1 ½ pound Broccoli
2 tablespoon Butter or Margarine
½ cub Chopped Onion
1 medium Clove Garlic; minced
1 can Campbell's Soup *
½ teaspoon Dried Basil Leaf; crushed
1 cub Monterey Jack Cheese **
½ cub Parmesan Cheese; grated
1 cub Sour Cream
5 cub Cooked Wide Egg Noodles ***

Preparation:

* 10-¾ Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350øF for 30 mins or until bubbly.

BROCCOLI STIR-FRY WITH SOBA

Servings: 4 servings

Ingredients:

Oil
Broccoli
Sliced scallions
Minced ginger
Minced garlic
Soba (buckwheat noodles)

Preparation:

1. Slice broccoli on the diagonal for stir-frying - flowers, stalks and all.

2. Using a small amount of broccoli at a time, stir-fry in a little oil, along with scallions, ginger and garlic.

3. Serve as a topping for Japanese soba (buckwheat noodles).

BRUSSEL SPROUT SOUFFLE WITH CORNED BEEF

Servings: 4 servings

Ingredients:

7 ounce Noodles
18 ounce Brussel sprouts, fresh or
Frozen
8 ounce Corned beef, canned
2 small Onions
1 teaspoon Oil
⅝ cub Milk
Cornstarch
Paprika sweet
1 Velveta chunk
Pepper black
1 ½ cub Water

Preparation:

1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles.
Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks

Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

BUBBIE'S DAIRY NOODLE KUGEL

Servings: 10 servings

Ingredients:

16 ounce Noodle; cooked package/fine
6 Eggs
½ cub Sugar; to taste
1 Margarine; melted
1 cub Sour cream
1 cub Cottage cheese
Salt; to taste
½ cub Raisins ; optional golden

Preparation:

Cook the noodles according to the directions on the package, drain well.
Add the other ingredients and mix until combined. Put into a 9 x 13 baking dish (greased) and bake at 350 degrees for an hour. Never fails.

You can serve with fruit (fresh) or put pie filling over it. Try putting some sour cream on top. Enjoy You can incorperate the egg yolks and beat the whites for a very light texture. I sometimes add a bit of lemon juice.

This is a very forgiving recipe. If you leave the sour cream, sugar and raisins out, you have a wonderful salt kugel to serve with chicken or beef.

Elaine Radis, Prodigy Food & Wine Board

BUDDHA'S DELIGHT

Servings: 6 servings

Ingredients:

1 cub Oil for deep-frying
1 teaspoon MSG (opt)
2 tablespoon Dark soy sauce
2 tablespoon Medium sherry
1 tablespoon Water
1 Sq. fermented bean curd
1 teaspoon Salt
½ teaspoon Sugar
2 tablespoon Sesame oil

DRIED INGREDIENTS:
4 Lily buds, Golden Needles
4 Wood ear black fungus
6 Nami Black mushrooms
2 Bean curd sticks
½ cub Dried bamboo shoots (opt)
2 ounce Bean thread noodles

FRESH & CANNED INGREDIENTS:
2 cub Mung bean sprouts
2 Stalks celery
2 medium Carrots
1 Bell pepper
1 Long white turnip
2 Leaves Napa cabbage
½ cub Canned ginko nuts
½ cub Canned baby corn
2 Cakes pressed bean curd,
6 OR fried gluten balls)

Preparation:

Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias.

Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain.

Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.

Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm.
Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl.

BUDDHIST MONK'S SOUP

Servings: 8 servings

Ingredients:

1 quart Water
1 pound Pumkin or butternut squash peeled & cut into large chunks
1 Sweet potato peeled & chunked
½ cub Raw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped
1/3 cub Dried mung beans soaked 30 min and drained
3 tablespoon Vegetable oil
1 Square of bean curd
1 quart Coconut milk
½ ounce Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections

Preparation:

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into ¼ inch strips and set aside.

After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

BUTTERED GARLIC NOODLES

Servings: 2 servings

Ingredients:

½ teaspoon Garlic Powder
½ teaspoon McCormick Salt'n Spice
½ cub Melted Butter
8 ounce Cooked Noodles
½ cub Monterey Jack Cheese

Preparation:

Combine the garlic powder, Salt'n Spice and melted butter. Toss with the drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mix and serve.

CABBAGE NOODLES

Servings: 1 servings

Ingredients:

8 ounce Fine noodles or angel hair
Pasta cut up into 2 inch
Lengths
4 cub Finely shredded green
Cabbage
½ cub Vegetable broth for
Sauteeing
Salt/pepper/garlic powder to
Taste
½ cub Ff sour cream or plain
Yogurt

Preparation:

Cook noodles according to package directions. Drain.

Meanwhile, saute the cabbage in vegetable broth until tender (about 10 minutes). Add cooked noodles and mix well. Add salt, pepper and garlic powder to taste. Take the pan off the heat and add the ff sour cream or yogurt. Serve.

From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>. Fatfree Digest [Volume 10 Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

CABBAGE SALAD

Servings: 8 servings

Ingredients:

4 cub Chopped cabbage
1 each Medium onion, chopped fine
1 package Chinese noodles, discard fla
1 can Baby shrimp - drained (optio
½ cub Oil
¼ cub Vinegar
1 Dash of soy sauce (optional)
¼ cub HONEY
¼ cub Sun flower seeds

Preparation:

Wisk together oil, vinegar, and honey. Pour over all other ingredients. Mix well. Cover and let stand in refrigerator 24 hours.
From Connecticut Honey by Eastern Connecticut Beekeepers Association with the support of The Connecticut Department of Agriculture No copyright shown

CABBAGE W/NOODLES

Servings: 4 servings

Ingredients:

8 ounce Noodles, uncooked
1 medium Onion
4 cub Cabbage
1 teaspoon Caraway seed
½ cub Sour Cream

Preparation:

Cook and drain the egg noodles. Wash and chop up the cabbage. Dice the onion. Saute' the onion in a large fry pan adding the spices along the way until onion is soft. Add the chopped cabbage and cook stirring occasionally until cabbage wilts. Stir in the noodles and heat through. Add a dab of sour cream just before serving.

CAMPBELL'S PAPRIKA CHICKEN

Servings: 4 servings

Ingredients:

1 tablespoon Butter
4 Skinless, boneless chicken
Breast halves
1 cub Cream of mushroom soup
2 tablespoon Paprika
⅛ teaspoon Ground red pepper
1/3 cub Sour cream
Hot cooked noodles & parsley

Preparation:

1>. In skillet, melt butter and brown chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.

CANTONESE CHICKEN SALAD WITH CASHEWS

Servings: 6 servings

Ingredients:

2 cub Peanut or vegetable oil
2 ounce Rice stick noodles
1 tablespoon Dry spicy mustard
1 ½ tablespoon Water
1 pinch Sugar
1 pinch Salt
1 Roast Chicken Deli (Cantonese-style) left whole
4 tablespoon Roast chicken juices
2 teaspoon Soy sauce
1 tablespoon Vinegar
1 teaspoon Asian sesame oil
4 Green onions mostly white section, cut into 2" long fine shreds
1 bunch Fresh coriander leaves
2 tablespoon Toasted sesame seeds
6 cub Shredded iceberg lettuce=OR=- Romaine lettuce
1 cub Roasted cashews

Preparation:

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4 small batches. Add 1 small handful at a time into the hot oil. They should puff within a few seconds. If they do not, the oil is not hot enough. With chopsticks or tongs, remove noodles and drain on paper towel. Repeat with the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes. Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside. Remove the chicken meat from the bones.
Hand shred by tearing the meat into ¼-by-2-inch-long shreds. Cut skin into 1 ½-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad. Just before serving, add lettuce and cashews; toss together. Arrange over a bed of crumbled rice stick noodles. Serve at room temperature.

CARAMEL CRISPY TREATS

Servings: 1 servings

Ingredients:

3 tablespoon Butter
2 ½ cub Marshmallows;miniature
1 can Chow mein noodles; 4 oz or113 g.
12 Caramels
1 tablespoon -Cold water
2 tablespoon Peanut butter; smooth orcrunchy

Preparation:

Melt butter with marshmallows over low heat or in microwave at Medium for 2 minutes. Stir until smooth. Add noodles; toss until well coated. Drop spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with water over low heat or in microwave at Low for 2 minutes. Stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24 TREATS

CARIBOU STROGANOFF

Servings: 4 servings

Ingredients:

1 ½ pound Caribou steak or bonelessstewing meat (cut in½" strips)
½ cub Flour
½ teaspoon Salt
½ pound Mushrooms, chopped
2 small Onions, chopped
1 cl Garlic; minced
3 tablespoon Lard or bacon fat
1 tablespoon Worcestershire sauce
1 Beef bouillon cube
1 cub Water
1 cub Sour cream
Steamed rice or noodles
Paprika

Preparation:

Pound stew meat to tenderize. Good quality steaks will not need this.
Dredge
meat in ¼ cup flour and salt. Saute garlic, onions and mushrooms in fat for
5 minutes. Remove them; add meat and brown. Remove meat from pan.
Add remaining flour to drippings in pan. Add Worcestershire and the bouillon
dissolved in hot water. Cook until thickened. Add sour cream. Heat until gravy just barely simmers. Add the cooked meat and vegetables and heat.
Serve
over rice or noodles. Sprinkle with paprika to accent.

CAROL POTTER'S NOODLES WITH PEANUT SAUCE

Servings: 4 servings

Ingredients:

FROM TV GUIDE 05/08-14:

CONTAINS SMALL AMOUNT OF OIL:
8 ounce Japanese buckwheat noodles,Thin
¼ cub Smooth peanut butter orTahini
5 tablespoon Black chinese tea, brewed
5 teaspoon Soy sauce
1 teaspoon Chili oil
2 teaspoon Sesame oil
2 teaspoon Rice wine vinegar
2 teaspoon Granulated sugar
2 Garlic cloves, minced
1 Scallion, finely chopped

Preparation:

In a large pot, boil noodles until tender (follow directions on package).
Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish.

M.CLIFT [MARE/RICK] at 23:20 EDT

CAROL'S LASAGNA

Servings: 8 servings

Ingredients:

10 ounce Lasagna noodles(use enough noodlesto cover your bakingdish 6 layers deep)
1 teaspoon Salt for each quartof boiling water
1 pound Mozzarella cheese, grated

SAUCE:
1 pound Hamburger, lean
1 medium Onion, minced
2 Garlic cloves, minced
1 pound Tomatoes, stewed
1 pound Tomato sauce
6 ounce Tomato paste
¼ teaspoon Sugar
1 teaspoon Salt
1 teaspoon Basil
1 teaspoon Parsley

CHEESE MIX:
2 Eggs, beaten
16 ounce Ricotta cheese
8 ounce Cottage cheese,small-curd
½ cub Romano cheese, grated
1 tablespoon Parsley flakes
1 teaspoon Salt
1 teaspoon Oregano
Pepper to taste

Preparation:

Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.

Fill a very large pot with water. Add about 1 t of salt for each quart of water in the pot. Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350 degrees F.

Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for 5-10 minutes before serving.

NOTES:

* A hearty lasagna with lots of meat and cheese -- Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites. Yield: Serves 8-12.

: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling.
: Precision: Approximate measurement OK.

: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL
: UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul : ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet

: Copyright (C) 1986 USENET Community Trust

CAT POOP COOKIES

Servings: 1 servings

Ingredients:

CHOCOLATE INGREDIENTS:
½ cub Honey
2/3 cub Butter, margarine, or lard
1 Egg
1 teaspoon Vanilla extractOR- peppermint extract
2 cub Whole wheat flour
1/3 cub Cocoa powder
Grape-nuts(tm) cereal

GINGERBREAD INGREDIENTS:
¼ cub Honey
¼ cub Molasses
2/3 cub Butter or margarine, or lard
1 Egg
2 1/3 cub Whole wheat flour
Ginger, cinnamon, cloves to taste(maybe ½ tsp each)
Grape-nuts(tm) cereal

MIX-INS:
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles cooked - (roundworms)
Corn
Peanuts
"puffy pastel things"; *find at Chinese restaurants

Preparation:

*NOTE: "puffy pastel things are to look like the cat ate styrofoam packing pellets-i haven't tried this
TO MAKE:
icrowave the honey till it bubbles(about 1 minute). add the butter,(i've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. roll dough logs of random length and the diameter of cat poops. roll logs in grape- nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with my flaky oven you never know).
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. i imagine brown sugar might work as a substitute for the new clumping litters, but i havent tried it.
this recipe worked especially well at the halloween party where the table was already decorated with plastic flies.

CAVATINEY

Servings: 4 servings

Ingredients:

½ package Medium noodles
1 pound Ground beef
1 pound Italian sausage (mild)
1 Jar pizza sauce
½ Jar spaghetti sauce
Butter
¼ pound Thinly sliced pepperoni
½ cub Shredded mozzeralla
¼ cub Grated sharp chedder cheese
Garlic powder

Preparation:

Contributed to the echo by: Jerri Watson

Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with peperonni, mozzeralla cheese, and sharp sheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree's and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone.

CELEBRATION SHRIMP

Servings: 4 servings

Ingredients:

8 large Prawns, shelled and
Deveined, per person
½ cub Sweet butter
2 cl Garlic, minced
4 White mushrooms, cleaned,
Per person
Juice of 1 lemon, per four
People
Fettucine noodles, cooked
And drained
Grated Romano Cheese, to
Taste

Preparation:

Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occasionally.

Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes.
Pour the butter/garlic mixture over the fettucine.

Shake the grated cheese over each serving (we let everyone do his/her own) and serve.

CHA GIO

Servings: 1 servings

Ingredients:

2 Tb tree ear mushrooms
1 cub Soaked, roughly choppedbean thread noodles
1 pound Ground pork
½ pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt & pepper(white)
2 Garlic cloves, chopped
¼ cub Each chopped red onion &chives
8 Rounds Rice paper
Beer
Mint, basil & corianderleaves
Lettuce leaves
Cucumber slices

DIPPING SAUCE:
¼ cub Minced garlic
½ cub Fish sauce
1/3 cub Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil

Preparation:

Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands.

Brush the rice paper on each side with the beer and set aside.

Cover with a cloth as you work. They take a minute or two to soften.

Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce.

This is from the "Art of Asian Cooking" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley.

Posted by Stephen Ceideberg; April 14 1991.

CHAPCHAE

Servings: 4 servings

Ingredients:

2 ounce Cellophane mung-bean noodles
6 each Chinese black mushrooms
1/3 pound Tender spinach leaves
1 each Carrot
1 small Zucchini
3 medium Mushrooms
2 each Chinese cabbage leaves
4 each Scallions
4 tablespoon Vegetable oil
1 tablespoon Sesame oil
3 each Garlic cloves, minced
1 tablespoon Japanese soy sauce
1 teaspoon Sugar
½ teaspoon Salt

Preparation:

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water. Boil rapidly for 2 minutes. Drain. Run under cold water. Squeeze out as much moisture as possible.
Peel the carrot, cut into 3 sections and then into fine julienne strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves. Cut this into julienne strips.
Cut the scallions into 2-½-inch sections. Quarter the section with the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame. When hot, put in the garlic. Stir and fry for 10 seconds. Add all the vegetables in the bowl. Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn the heat to low. Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste for seasonings.

CHAR KWAY TEOW (STIR-FRIED RICE NOODLES)

Servings: 4 servings

Ingredients:

2 Chinese sausages (lopcheong)
¼ pound Medium shrimp (36 to 40 perpound), shelled anddeveined
1 teaspoon Salt
¼ pound Cleaned squid, withtentacles (See TechniqueNote)
¼ pound Chinese barbecued pork
¼ teaspoon White pepper
1 ½ tablespoon Dark soy sauce
1 ½ tablespoon Light soy sauce
1 tablespoon Oyster sauce
2 pound Fresh rice noodles, in⅝-inch-wide strips
4 tablespoon Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (½ cupsliced)
6 Fresh red chiles, seededand chopped
1 cub Bean sprouts, tails removed
1 cub Shredded Chinese cabbage
2 large Eggs
4 Green onions, chopped
Fresh coriander sprigs, forgarnish

Preparation:

Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate.
This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cockles and sliced fish cakes in addition to those suggested in this recipe. Feel free to experiment.
1. Steam the sausages for 10 minutes. Cut them in thin diagonal slices. Toss the shrimp with ½ teaspoon of the salt. Let them stand for 10 minutes, rinse well with cold water, drain, and pat dry.
Cut the squid into ¼ inch rings and tentacles. Cut the barbecued pork into ¼-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside.
2. Just before cooking, put the noodles in a large bowl and pour boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water.
3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining ½ teaspoon salt and the garlic, shallots, and chiles and cook over medium-high heat until the garlic is golden brown.
Increase the heat to high and toss in the shrimp and squid; stirfry until the shrimp turn bright orange and the squid looks opaque white, about 2 minutes. Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir until the vegetables begin to wilt. Remove everything in the wok to a platter and set aside.
4. Add the remaining 2 tablespoons of oil to the wok; when hot, toss in the well-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mixture, then toss the noodles gently to sauce them evenly. Make a well again and break the eggs into the middle. Without mixing them with the noodles, scramble the eggs lightly. When the eggs begin to set, add the green onions and return the seafood mixture. Gently toss together to reheat and mix. Serve hot, with a hot chill sauce for seasoning to taste.
Garnish with coriander sprigs.
NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather than made at home. Look for them in Asian markets or Chinese take-out dim sum shops. This dish can be prepared with dried rice noodles; however, it is worth taking the time to seek out the fresh variety.
Make certain that your wok is well seasoned or the fragile rice noodles will break apart and stick to the pan. Although I hesitate recommending that you cook with a non stick wok or skillet, they will work fine if you are more comfortable with them.
TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the heads, cutting across as close as possible to the eyes. Squeeze out and discard the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike "body" of the squid) in one hand and the head in the other and pull apart; the entrails will pull out attached to the head. Pull the transparent quill out of each mantle. Discard everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a finger and pull out any entrails remaining inside. (Working over a second colander to catch all the debris will make cleanup easier.) You can remove the spotted outer skin or leave it on (I prefer to remove it).
Transfer the cleaned mantles to a cutting board, slice them crosswise to the desired size,and add them to the tentacles in the colander.
Give everything another rinse and drain thoroughly.

Makes 4 to 6 servings

From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.

Posted by Stephen Ceideburg

CHEESE AND VEGETABLE LASAGNE

Servings: 8 servings

Ingredients:

2 cub (1 lb) Ricotta Cheese
¼ cub Chopped fresh parsley
¼ cub Chopped fresh green onion
¼ cub Parmesan cheese
1 Egg
2 tablespoon Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 ½ cub Chopped zucchini
2 cub Sliced mushrooms
1 teaspoon Dried basil
½ teaspoon Dried oregano
Freshly ground pepperto taste
2 (26 oz) tomato sauce,any flavor
1 package (1 lb) lasagne noodles
2 cub (½ lb) shredded Mozzarellacheese
1 cub (¼ lb) shredded cheddar

Preparation:

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 ½ cups tomato sauce on bottom of a greased 9 x 13 inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 ½ cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

CHEESE LASAGNA

Servings: 3 nice folks

Ingredients:

6 ounce Whole wheat Lasagna noodles;>OR<-
6 ounce Enriched lasagna noodles;
½ cub Tomato sauce;
1 cub Onion, pepper, & mushrooms;mixture of 3 vegetables
1 ½ cub Cottage cheese; low-fat
2 Eggs;
1 tablespoon Parmesan cheese;
3 ounce Mozzarella Cheese; grated
2 tablespoon Parmesan cheese;

Preparation:

Cook lasagna noodles in boiling water until tender. Drain and set aside. Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan cheese. Preheat oven to 350 degrees. In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles.
Sprinkle with parmesan cheese. Bake for 25 minutes.

Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal-Master

CHEESE LASAGNE CASSEROLE

Servings: 8 servings

Ingredients:

1 tablespoon Salad oil
1 can Tomatoes(28oz)
1 can Tomato sauce(8oz)
1 package Spaghetti sauce mix
½ teaspoon Garlic powder w/parsley
1 teaspoon Salt,seasoned
½ teaspoon Pepper,seasoned
½ pound Lasagne noodles,broad
Water,salted
¾ pound Mozzarella cheese,sliced
¾ pound Ricotta cheese
½ cub Parmesan cheese,grated

Preparation:

1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~

CHEESY NOODLE OMELET

Servings: 6 servings

Ingredients:

8 Eggs
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Cooked noodles
1 cub Shredded Cheddar cheese
2 tablespoon Finely chopped green pepper
1 tablespoon Finely chopped pimiento

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole, beat the eggs
with salt and pepper.
2. Stir in cooked noodles, Cheddar cheese, green pepper and pimiento.
3. Heat, covered, in Microwave Oven 3 minutes stirring after each 1 minute cooking time.
4. Let stand 2 to 3 minutes at room temperature. Cut into wedges and serve.

CHICKEN ALMONDINE

Servings: 1 servings

Ingredients:

PAM COOMBES RNCM95A:
-300 Calorie One-Dish Meal
10 ounce Chicken breast, ½" pieces
1 Garlic clove; minced
¼ teaspoon Freshly ground pepper
1 ½ cub Skim milk
1 teaspoon Chicken boullion granules
2 tablespoon Flour
⅛ teaspoon -salt
1 tablespoon Fresh parsley; finely chop
3 cub Noodles; cooked; hot; nomargarine or salt added
2 tablespoon Plus 1 t sliced almonds;toasted under broiler

Preparation:

Coat a 10-inch nonstick skillet with cooking spray and place over mediumheat. Add chicken, garlic and black pepper, and saute' until cooked, about 3-4 minutes. Remove chicken from skillet. Add milk and chicken granules to pan drippings. Stir well, scraping sides and bottomwith a flat spatula. Whisk in flour and blend well. Add chicken, salt and parsley. Cook until slightly thickened, stirring with a flat spatula, about 3-4 minutes.
Toss hot cooked noodles and top with almonds. Pam in VA MM Format Norma Wrenn npxr56b

CHICKEN AND CHEDDAR PASTA TOSS

Servings: 6 servings

Ingredients:

6 ounce No boil pasta ribbons or
No boil lasagna noodles,
Broken
1 8-¼-oz. frozen mesquite
Chicken tenders or one 9-oz.
Pkg. frozen chopped cooked
Chicken, slightly thawed
3 ounce Reduced-fat cheddar or
American cheese, cut into
¾-inch cubes
1 medium Green, yellow, or red sweet
Pepper, cut into strips
1 ounce Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing
⅛ teaspoon Cracked black pepper
5 cub Torn curly endive
1 cub Red or yellow cherry
Tomatoes, halved

Preparation:

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise.

RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix.

Makes 6 main-dish servings.

Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

CHICKEN BROCCOLI ORIENTALE

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Chicken breasts or thighs skinless, boneless cut into strips
1 Small onion; diced
1 Green or sweet red pepper medium, cut 1-inch squares
1 can Cream of broccoli soup Campbell's condensed 10-¾ ounce can
3 tablespoon Water
1 tablespoon Soy sauce
2 package Chicken ramen noodle soup Campbell's or Ramen Pride 3 ounce packages

Preparation:

In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove; set aside.
Repeat with remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low.
Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired.

CHICKEN CHOW MEIN

Servings: 4 servings

Ingredients:

½ pound Dried or fresh egg noodles
¼ pound Boneless chicken breasts, skinned
2 teaspoon Light soy sauce
2 teaspoon Rice wine or dry sherry
1 tablespoon Oil, preferably peanut; plus
1 teaspoon Oil, preferably peanut
1 teaspoon Finely chopped garlic
2 ounce Snow peas; trimmed
1 ounce Smithfield ham or prosciuttofinely shredded
1 teaspoon Light soy sauce
½ teaspoon Granulated sugar
1 tablespoon Finely chopped scallions
2 teaspoon Sesame oil

Preparation:

IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you're ready to use them. If you're using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions.
Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once.

CHICKEN LASAGNE

Servings: 6 servings

Ingredients:

½ cub Butter or margarine
½ cub Flour
½ teaspoon Salt
½ teaspoon Basil,dried leaf
3 cub Chicken broth from Simmered+
2 ½ cub Chicken from Simmered Chick+
1 Egg,lightly beaten
2 cub Cottage cheese,creamed
½ pound Lasagne noodles,cooked/drain
1 package Spinach,frozen,thawed/draine
¼ pound Mozzarella cheese,thin slice
¼ cub Parmesan cheese,grated

SIMMERED CHICKEN:
1 Chicken,broiler-fryer
2 ½ cub Water
1 Onion,small,sliced
2 Celery tops
1 Bay leaf
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

1. Melt butter in a large; blend in flour, salt and basil.

2. Stir in chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil.

3. Remove from heat; add chicken.

4. Mix beaten egg into cottage cheese.

5. Lightly grease a 13x9x2-inch baking dish.

6. Place a third of the chicken mixture in the bottom of the dish; top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese.

7. Repeat the layering; end with the last third of the chicken mixture.

8. Top with Parmesan cheese.

9. Bake in preheated 375'F. oven 45 minutes.

10. Remove from oven; let stand 10 minutes before cutting into squares.

*** SIMMERED CHICKEN ***

1. Put chicken in a kettle; add water and remaining ingredients.

2. Bring to a boil.

3. Cover tightly; reduce heat and simmer 1 hour, or until tender.

4. Remove from heat; strain broth.

5. Refrigerate chicken and broth at once.

6. When chicken is cool, remove meat from bones; cut into small cubes.

CHICKEN NOODLE CASSEROLE

Servings: 1 servings

Ingredients:

1 small Chicken, cooked and boned
1 Head of broccoli, cooked
Until tender
1 package Noodles Romanoff, follow the

Preparation:

1 cn Cream of mushroom soup

Add all ingredients. Mix well. Bake at 350 degrees until browned, approximately ½ hour.

CHICKEN NOODLE PARMESAN

Servings: 4 servings

Ingredients:

1 can Campbell's Cream of Chicken& Broccoli Soup (10 ¾ oz)
½ cub Milk
1/3 cub Grated Parmesan cheese
⅛ teaspoon Pepper
3 cub Cooked medium egg noodles(about 3 cups dry)
2 cub Cubed cooked chicken*

Preparation:

Prep Time: 20 minutes. Cook Time: 10 minutes.

In 3-quart saucepan, combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat through, stirring occasionally. Garnish with parsley if desired. Serves 4.

* If desired, substitute 2 cans (5 oz EACH) Swanson Premium Chunk White Chicken, drained.

CHICKEN NOODLE SOUP

Servings: 8 servings

Ingredients:

3 pound Chicken pieces
6 cub Hot water, divided
2 Lg stalks Celery, thin slice
1 cub Med Carrots, thin sliced
½ teaspoon Dried Basil
¼ teaspoon Rosemary
¼ teaspoon Pepper
1 teaspoon Salt, (opt.)
½ cub Thin Egg Noodles

Preparation:

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 ½ low fat meat

CHICKEN PAPRIKASH

Servings: 6 servings

Ingredients:

1 Chicken; cut up, aprox 3 lb.
¼ cub Butter (or marg.); melted
½ cub Onion; chopped
¼ cub Flour, all-purpose
2 teaspoon Salt
2 tablespoon Paprika
¼ teaspoon Pepper
1 can Chicken broth
2 cub Sour cream
½ teaspoon Worcestershire sauce
8 ounce Noodles, med.

Preparation:

Lightly brown chicken in butter in a skillet; remove and set aside.

Saute onion in pan drippings until tender; blend in lfour, salt, paprika, and pepper. Cook over low heat until bubbly. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Remove from heat; stir in sour cream and Worcestershire sauce.

Cook noodles according to package instructions; drain. Combine noodles and half of sour cream sauce; spoon into a shallow 2 quart casserole. Top with chicken; pour remaining sauce over chicken. Bake at 325 degrees for 1 hour.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

CHICKEN PROVINCIAL

Servings: 4 servings

Ingredients:

1 Stewing chicken
3 cub Water
1 Large onion, chopped
4 Whole black peppercorns
Salt
½ cub Celery, chopped
1 tablespoon Parsley, finely chopped
1 tablespoon Olive oil
1 tablespoon Flour
1 package Frozen peas, 10 oz
½ cub Milk
Juice and rind of 1 lemon
Pepper to taste
Hot rice, mashed potatoes or
Noodles

Preparation:

Disjoint chicken and cook in pressure cooker for 15-20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery. If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender.
Remove chicken, drain, and slice off meat, removing all skin. Do not discard stock. Keep chicken warm.
Skim fat from the stock, and reserve 1 cup.
In a heavy skillet, heat oil. Stir in flour, and cook until brown.
Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes.
Uncover, add milk, lemon juice and rind, salt and pepper. Bring to boil, and reduce heat and cook until thickened.
On a large platter, place the mashed potatoes, rice, or noodles. On top of that, arrange the warmed chicken, and top with the peas mixture. Garnish with parsley.
(works well with leftover chicken or turkey)

CHICKEN SALAD ASIAN-STYLE

Servings: 6 servings

Ingredients:

4 Chicken breast halves cooked, skinned, boned broken into small pieces
1 can Water chestnuts (8 oz can) drained, sliced
3 Green onions with tops chopped
¼ cub Sesame seeds, toasted
1/3 cub Sliced almonds, toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce broken into small pieces

Preparation:

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce. Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and ½ teaspoon pepper.
Add ½ cup salad oil; shake to mix well.
NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143 milligrams sodium.

CHICKEN SCARPARIELLA *

Servings: 4 servings

Ingredients:

PATTI - VDRJ67A:
3 ½ pound Broiler-fryer chicken; cut
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
¾ cub Olive oil -OR- cooking oil
1 large Garlic clove; minced
1 tablespoon Fresh parsley; minced
2 teaspoon Dried rosemary
1 cub Dry white wine
1 cub Whipping cream
½ cub Grated parmesan cheese
Spaghetti; cooked, hot OR Noodles

GARNISH:
Lemon wedges
Mint sprigs

Preparation:

Wash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil in large skillet. Brown chicken over high heat. Add garlic. Lower heat and saute for 10 minutes. Drain off fat. Add parsley, rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done. Remove chicken to a platter. Add cream to skillet. Boil until reduced by half and thickened, scraping pan drippings. Return chicken to skillet. Cook 3-4 minutes more or until chicken is reheated. Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles. Garnish with lemon wedge and mint leaves.

CHICKEN SOUP

Servings: 4 servings

Ingredients:

1 Chicken and giblets, cut up
1 tablespoon Salt
4 Carrots, chopped
6 Celery stalks w/leaves, chop
1 Onion, med., chopped
1 Garlic clove, minced
1 cub Rice or noodles

Preparation:

Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender.

CHICKEN SOUP #1

Servings: 6 servings

Ingredients:

1 each Chicken and giblets, cut inpieces
1 tablespoon Salt
4 Chopped carrots
6 Chopped celery stalksw/leaves
1 Chopped onion
1 Minced clove garlic
1 cub Rice or noodles

Preparation:

Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat.
Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup.
Season to taste. Add rice or noodles and cook until tender.

CHICKEN WITH CHERRIES

Servings: 4 servings

Ingredients:

1 Chicken
1 Glas Cherries,drained
White Wine
Paprika, mild
Cinnamon
Fondor
Salt
Pepper
Noodles, spiral kind
Cornstarch if needed.

Preparation:

1. Wash the chicken and rub with the seasons, except the Fondor. 2. Fill the pitted cherries inside of the chicken. 3. Put chicken into bakingdish and add white wine until the chicken
"swims". 4. Bake in 175-200 C oven about 1 hour. 5. Mix the juice with the fondor, season to taste and thicken with
cornstarch if needed. 6. Serve with spiral noodles.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

CHINESE CABBAGE SALAD

Servings: 12 servings

Ingredients:

SALAD GREENS:
1 Head Chinese (Napa) Cabbage
1 Bunch Green Onions

DRESSING - STEP I:
½ cub Seasoned Rice Vinegar
½ cub Sesame Oil
3 tablespoon ÿSugar

DRESSING - STEP II:
3 tablespoon Sesame Oil
3 tablespoon Peanut Oil
2 package Ramen Noodles (uncooked)
ÿbroken into very small
ÿpieces, discard seasoning
½ cub Sliced Almonds
½ cub Raw Sunflower Seeds
1/3 cub Sesame Seeds

Preparation:

Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces.
Boil together the vinegar, ½ cup sesame oil, and sugar.
In a frying pan, add the dressing ingredients listed in Step II and saut‚ until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill.
Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.

CHINESE COLESLAW A LA POGGI

Servings: 8 servings

Ingredients:

1 package Coleslaw 9 8 oz.
1 package Top ramen noodles (oriental)
1 bunch Green onions
½ cub Sunflower seeds
½ cub Slivered almonds
2 teaspoon Butter (split in half)

DRESSING:
½ cub Oil
3 tablespoon Sugar
3 tablespoon Balsamic vinegar
Ramen seasoning

Preparation:

Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside.
Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing.
shake vigorously.
Do not mix ingredients until you are ready to serve.

CHINESE FIRE POT

Servings: 8 servings

Ingredients:

1 pound Boneless beef sirloin=OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
½ pound Fresh forest mushrooms=OR=- Cultivated mushrooms
Lemon juice
2 package Enoki mushrooms(3 ½-oz packages)
¾ pound Chinese pea pods
2 bunch Green onions
2 bunch Spinach
8 ounce Canned water chestnuts drained and sliced
8 ounce Canned bamboo shoots drained and sliced
4 can Chicken broth(13 ¾-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
¼ pound Fine egg noodles; cooked
Cilantro or chives; chopped (optional)

Preparation:

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips ¼-inch thick and about 2 inches long. Cut fish into ¾-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach.
When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

CHINESE NEW YEAR NOODLES

Servings: 6 servings

Ingredients:

2 tablespoon Peanut oil
½ teaspoon Salt
3 each Cloves garlic, chopped fine
¼ teaspoon Freshly grated ginger

VEGETABLES:
6 each Chinese dried mushroomssoaked for 2 hours, cutjulienne
1 cub Napa cabbage
¼ cub Dried lily buds soaked forone hour (opt)
2 ounce Dried bean curd skin, soakedfor one hour (opt)
½ cub Bamboo shoots, cut julienne

SAUCE:
2 tablespoon Foo yee
1 tablespoon Light soy sauce
⅛ teaspoon Sugar
2 teaspoon Sesame oil
½ teaspoon Ground white pepper
1 teaspoon Garlic & red chile paste ormore to taste

ADDITIONAL:
4 ounce Cellophane noodles (saifun) soaked for one hour
2 cub Chicken stock
Green onions, chopped

Preparation:

Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve.

CHINESE NOODLES WITH PEANUT SAUCE

Servings: 6 servings

Ingredients:

8 ounce Vermicelli noodles, cooked to yield 4 cups
1 pound Skinned, boneless chickenbreasts, cut into matchstick pieces
1 tablespoon Soy sauce
2 teaspoon Dry sherry
2 teaspoon Minced fresh ginger
1 teaspoon Minced fresh garlic
½ medium Red onion, thinly sliced
1 medium Carrot, cut into matchstickpieces
½ Cucumber, peeled, seeded andcut into matchstick pieces
½ cub Roasted peanuts, coarselychopped

PEANUT SAUCE:
¼ cub Peanut butter
3 tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Chicken broth or water

Preparation:

Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole. Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap.
Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1 ½ minutes. Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top.
Note: Partially freeze chicken to make cutting easier.
Peanut Sauce: Place all ingredients in a 1 cup glass measure.
Microwave on high for 1 minute. Whisk mixture until well combined; set aside.

CHINESE PASTA SALAD WITH CREAMY GINGER DRESSIN

Servings: 4 servings

Ingredients:

1 pound Precooked Shanghai noodles
1 Dash sesame oil for noodles
½ pound Snow peas
½ pound Shrimp, shelled deveined
2 tablespoon Coriander, chopped
2 tablespoon Scallions, minced
1 tablespoon Oil

SHRIMP MARINADE:
1 teaspoon Salt
¼ teaspoon White Pepper
½ teaspoon Chinese cooking wine

DRESSING:
3 tablespoon Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 teaspoon Egg white
2 teaspoon Lemon juice
2/3 cub Vegetable oil (not olive)
1 ½ teaspoon Soy sauce
2 ½ tablespoon Sesame oil
1 tablespoon Cream

Preparation:

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

CHINESE PASTA SALAD WITH CREAMY GINGER DRESSING

Servings: 4 servings

Ingredients:

1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
½ pound Snow peas
½ pound Shrimp, shelled deveined
2 tablespoon Coriander, chopped
2 tablespoon Scallions, minced
1 tablespoon Oil
1 ------shrimp marinade-------
1 teaspoon Salt
¼ teaspoon White pepper
½ teaspoon Chinese cooking wine
1 ----------dressing----------
3 tablespoon Fresh ginger, grated
1 each Small garlic clove, crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoon Lemon juice
2/3 cub Vegetable oil (not olive)
1 ½ teaspoon Soy sauce
2 ½ tablespoon Sesame oil
1 tablespoon Cream

Preparation:

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

CHINESE SPAGHETTI

Servings: 6 servings

Ingredients:

½ pound Bean sprouts
2 tablespoon Peas (fresh or frozen)per person
1 Cucumber
3 Eggs
½ cub Green onions, chopped
1 cub Chinese noodles (orlinguine) per person
1 pound Lean pork or beef,chopped into small pieces
1 teaspoon Ginger, crushed
1 tablespoon Sesame seed oil
½ cub Chicken broth
5 tablespoon Sweet bean sauce(or hoisin sauce)
3 tablespoon Soy sauce
1 tablespoon Chinese rice wine
1 ½ teaspoon Sugar (omit if hoisinsauce was used)
½ teaspoon MSG
1 tablespoon Green onion, finelychopped

Preparation:

TO PREPARE THE MEAT SAUCE: Heat about 3 T oil in wok, brown the ginger and green onion, then add meat and brown together.

Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly. Then add rice wine, sugar, MSG and sesame oil.
Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny. Put mixture in a serving bowl and set aside.

(GARNISHES)

: o Boil bean sprouts for 1 minute, drain, and put in serving bowl.
: o Warm peas and put in a serving bowl.
: o Cut cucumber into very fine strips, or grate. Place in serving bowl.
: o Scramble eggs, fry into very thin pancakes, and cut into thin strips.

TO SERVE: Cook noodles in boiling water for 3 minutes; drain. If you are preparing this dish ahead, rinse with cold water, drain, and add about 1 T sesame seed oil and mix well.

Serve about 1 cup hot or cold noodles in a bowl, then add the garnishes and meat sauce to taste.

NOTES:

* The original Chinese spaghetti -- This recipe is an interesting variation from the usual restaurant chinese food. When I learned this dish, I realized that this was the origin of the Italian pasta dishes. It still serves as a reminder that there is a huge variety of Northern Chinese dishes that use wheat-based starches instead of rice. Yield: serves 6-8.

* This dish can be prepared a day ahead and served cold. The selection of vegetables in the garnish is pretty arbitrary. All kinds of vegetable combinations are good. The only rule is that they should all be cut into thin strips.

: Difficulty: easy to moderate.
: Time: 1-2 hours (lots of preparation, little cooking).
: Precision: Measure the sauce ingredients.

: Rob Horn
: Infinet, North Andover, Massachusetts, USA
: {decvax, seismo!harvard}!wanginst!infinet!rhorn

: Copyright (C) 1986 USENET Community Trust

CHINESE VEGETABLE SOUP

Servings: 4 servings

Ingredients:

10 cub Water
1 ½ cub Mushroom liquid
¼ cub Tamari soy sauce, low sodium
¼ cub Sherry; optional
3 Garlic cloves; crushed
1 tablespoon Fresh ginger root; grated
2 package Shiitake mushrooms; dried
1 Onion; cut in wedges
1 bunch Green onions; cut in 1" piec
3 Celery; sliced
½ pound Chinese cabbage; sliced
½ pound Soba noodles; or buckwheat s

Preparation:

Recipe by: McDougall Plan Preparation Time: 1:00 Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess water from the mushrooms, reserving the liquid. Add 1 ½ cups of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA

Servings: 6 servings

Ingredients:

1 15-oz. Package chow mein noodles (not canned)
¼ cub Vegetable oil, divided
2 Garlic cloves, minced
1 ½ cub Fresh bean sprouts
¼ cub Slivered bok choy
¼ cub Slivered carrot
¼ cub Slivered green pepper
¼ cub Slivered celery
2 tablespoon Sliced water chestnuts
2 tablespoon Slivered bamboo shoots
2 tablespoon Sliced canned mushrooms
2 tablespoon Slivered onion
¼ pound Peeled small shrimp (60 to to 75 per pound size)
¼ cub Chopped chicken
¼ cub Slivered Chinese BBQ pork
1 cub Chicken broth
1 tablespoon Cornstarch
1 teaspoon Oyster sauce
½ teaspoon Granulated sugar
½ teaspoon MSG (Optional)
⅛ teaspoon Salt

Preparation:

Boil chow mein noodles according to package directions. Drain.

Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat.
Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.

September '91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

CHINESE: NOODLES AND GRAVY (YEE MEIN)

Servings: 6 servings

Ingredients:

20 small Chinese mushrooms (or 1 can sliced mushrooms)
¼ pound Chinese barbecued pork
½ pound Bok choy
1 package Pre-fried noodles (½ lb)
1 quart Chicken stock
3 teaspoon Oil
½ pound Bean sprouts
2 Green onions, slivered
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoon Oyster sauce
1 teaspoon Cornstarch
2 teaspoon Water

Preparation:

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding ½ teaspoon salt and ½ teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve.

SOURCE: Chopsticks, Cleaver and Wok.

CHINESE: ORIENTAL PISTACHIO CHICKEN

Servings: 8 servings

Ingredients:

8 Servings
8 Chicken breasts, halved,boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly groundblack pepper to taste
3 tablespoon Safflower oil
2 cub Beef broth
2 teaspoon Cornstarch
1/3 cub Dry red wine
2 tablespoon Oyster sauce
4 Green onions, includingtops, chopped
¼ cub Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Preparation:

Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and ¼ cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

CHINESE: SPICY COLD NOODLES WITH CHICKEN

Servings: 6 servings

Ingredients:

½ pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions, slivered
3 Egg yolks
2 tablespoon Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
½ teaspoon Ginger juice
1 Clove garlic, minced
1 pinch Sugar
2 tablespoon Oil

Preparation:

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with ½ t oil to prevent sticking. Cover & refrigerate until ready to use.

Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips.

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor.

Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.

CHINESE: SZECHWAN NOODLES WITH GREEN ONIONS

Servings: 8 servings

Ingredients:

1 pound Chinese noodles (not canned)
3 ½ tablespoon Dark brown sesame oil
3 ½ tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Granulated sugar (or to taste)
1 teaspoon Hot chili oil (or to taste)
6 Green onions, sliced finely on the bias, divided
Black sesame seeds, optional
Fresh cilantro, oprional
¼ cub BBQ pork, optional

Preparation:

Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm).
Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.

Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.

Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

CHOCOLATE SPIDERS

Servings: 6 servings

Ingredients:

12 ounce Package semi-sweet chocolatechips
1 cub Peanuts
3 ½ cub Chow mein noodles

Preparation:

Melt chips in double-boiler, remove from heat, stir in peanuts and noodles.

Drop on waxed paper. Keep in the refrigerator...way in the back so the kids won't find them and you can sneak bites after they have gone to bed. hehe

Probably you should hide them behind the broccoli!!

Sheryl

CHOP CHAE

Servings: 6 servings

Ingredients:

2 ounce Clear noodles
1 tablespoon Oil
1 teaspoon Salt
2 Celery stalks sliced diagonally
2 medium Onions; sliced vertically
½ pound Mushrooms, fresh or canned
1 medium Carrot; shredded
¼ pound Fresh snow peas; julienned
½ pound Beef or chicken
2 Eggs
1 Soy sauce
Fresh ground black pepper

Preparation:

Soak noodles in hot water; drain and chop coarsely. Beat eggs, fry and cut into thin strips. Cut meat into thin pieces and marinate as in Bul-ko-kee.
Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time. As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat. Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.

CHOW FUN NOODLES

Servings: 1 servings

Ingredients:

2 tablespoon Oil
½ pound Fresh shrimp; shelled
½ pound Pork; sliced
2 each 12 oz. pkg Chow Fun noodlescut into strips
½ each Stalks celery; sliced
2 each Carrots; sliced & slivered
1 cub Green onion; chopped
1 tablespoon Toasted sedame seeds
1 package Bean sprouts

SEASONINGS:
¼ teaspoon Ajinomoto
1 teaspoon Salt
1 teaspoon Shoyu
1 cub Water
1 teaspoon Cornstarch

Preparation:

Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and stir fry an additional minute. Add noodles and vegetables and cook another 2 minutes. Do not overcook vegeatables. Arrange the noodles on platter if desired, garnish with additional sesame and chinese parsley. Miriam Kala' i Kula '53 From: Kamehameha Alumni Cookbook Formatted by: Dorie Villarreal

CHOW MEIN

Servings: 6 servings

Ingredients:

1 pound Veal steak cut in ½ inchsquares
2 tablespoon Butter/margarine
2 cub Celery in ½ inch cubes
1 cub Sliced onion
1 can Tomato soup
1 tablespoon Worcestershire sauce
1 dash Of tabasco sauce
1 dash Of paprika
1 dash Of pepper and salt
1 teaspoon Celery salt
1 tablespoon Brown sugar or chinese sweetsauce
1 can (16-oz) bean sprouts or chowmein vegetables
Chow mein noodles

Preparation:

Brown veal in butter, put in celery and onions and when golden, add soup, worcestershire sauce, tabasco, paprika, pepper, salt, celery salt, and brown sugar. Place in casserole and bake in 350 degree oven for 1 hour. Mix in bean sprouts and return to oven and heat through. Serve over heated chow mein noodles.

CHOW MEIN (TWO SIDES BROWN NOODLES)

Servings: 1 batch

Ingredients:

10 small Black dried mushrooms
½ pound Fresh Chinese egg noodles(regular mein)
Sesame oil
½ pound Sea scallops
Cornstarch
½ pound Flank steak
2 teaspoon Dark soy sauce
½ cub Bamboo shoots, sliced
1 pound Bok choy, cut in 1 ½-inchlengths
2 Eggs
2 ¼ cub Fresh chicken stock
2 tablespoon Light soy sauce
Salt
½ teaspoon Sugar
Peanut oil
1 tablespoon Or more dry sherry orShaoxing rice wine

Preparation:

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Put the mushrooms in a small bowl and pour boiling water over them.
Let soak for 30 minutes.

Meanwhile, cook the noodles in a large quantity of boiling water for 3 ½ to 5 minutes. Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside.

Cut The scallops in half, toss with a little sesame oil and 1 ½ teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly as possible across the grain. Toss with 1 ½ teaspoons cornstarch, in a little sesame oil and the dark soy sauce; set aside. When the mushrooms have soaked, squeeze them out over the soaking liquid, and reserve ¼ cup of the liquid. Cut off the mushroom stems and discard; cut the caps in two and set aside with the bamboo shoots and bok choy.

Lightly beat the eggs with a few drops of sesame oil. Heat a small frying pan and oil the bottom lightly. Pour in enough of the beaten egg to cover the bottom, pouring any excess back into the uncooked eggs. Cook just until set and remove. Repeat until all the egg is used up. Stack the egg crepes, roll them up and slice across the roll into shreds. Set aside.

Mix the chicken stock with the light soy sauce, 1 ½ teaspoons salt and the sugar; set aside. Heat this mixture in a small pot over low heat.

Meanwhile, heat a wok over medium high heat until hot. Add 1 cup peanut oil and heat until the oil is very hot. Lower the noodles into the oil to form a nest and let them cook until brown on one side. (This may take 8 minutes or so.) Turn the noodles over and brown on the other side. (This will be much faster.) Remove to a large serving platter and keep warm.

Cook the scallops very briefly in the same oil, remove and drain in a colander. Turn the heat off under the oil and add the beef. Stir just until the meat slices are separated and start to change color.
Remove to drain with the scallops.

Pour off all the oil but ¼ cup and heat. Add the vegetables and stir-fry for 2 to 3 minutes. Add the seasoned stock and bring to a boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of cornstarch until dissolved and stir into the chicken stock sauce.
Stir until it thickens and clears slightly. Add the beef and scallops, then the wine and cook just until heated through. Pour over the noodles and serve garnished with the egg shreds.

Posted by Stephen Ceideburg December 18 1990.

CHOW MEIN CANDY CLUSTERS

Servings: 6 servings

Ingredients:

12 ounce Butterscotch Morsels
3 ounce Chow Mein Noodles
2 cub Salted Peanuts

Preparation:

Melt butterscotch bits in top of double boiler.
Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen.
VARIATION:
Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.

CHOW MEIN CASSEROLE

Servings: 4 servings

Ingredients:

1 pound Hamburger
¾ cub Celery; chopped
¾ cub Onion; chopped
1 ¼ cub Boiling water
½ cub Uncooked rice
½ teaspoon Salt
1 each Can chicken and rice soup
4 ounce Mushrooms
1 tablespoon Brown sugar
2 teaspoon Soy sauce
1 teaspoon Butter or margarine
1 ½ cub Chow mein noodles

Preparation:

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately.¶
Note: Water chestnuts or bamboo shoots may be added if desired.

CINNAMON SCENTED APPLE NOODLE KUGEL

Servings: 8 servings

Ingredients:

14 ounce Egg noodles; to 16 ozs.
Medium size.
6 tablespoon Butter or margarine
3 Golden Delicious Apples;1 ½ lbs.,peeled,cored,Sliced
6 tablespoon Sugar
1 teaspoon Ground cinnamon
½ cub Pecans,walnuts,or almonds;Coarsely chopped
1/3 cub Raisins; dark
1 teaspoon Lemon peel; grated
1 dash Salt
4 Eggs; separated
1 teaspoon Vanilla

Preparation:

Cook noodles in large pan of boiling,salted water,until barely tender,about 5 minutes.Drain.Rinse with cold water and drain well.Transfer to large bowl..
Heat 2 tbs.butter in large skillet.Add ½ of apples and saute over medium heat 5 minutes,turning once.Remove with slotted spoon.Add remaining apples to skillet and saute them.Return all apples to skillet.Sprinkle with 2 tbs.sugar and ½ tsp.cinnamon.Saute 1 minute,tossing apples.Transfer to separate bowl..
Melt remaining 4 tbs.butter in skillet over low heat.Add 3 tbs.melted butter to noodles and mix well.Stir in nuts raisins,lemon peel and salt...
Whip egg whites to soft peaks.Beat in remaining 4 tbs.sugar and whip until whites are stiff but not dry.Stir yolks and vanilla into noodles.Stir in ¼ of whites.Fold in remaining whites..
Add ½ of noodle mixture to greased 13"x9"x2" baking dish.Top with sauteed apples in even layer.Top with remaining noodle mixture.Spread gently to cover

apples.Sprinkle with remaining ½ tsp. cinnamon,then with remaining 1 tbs melted butter.Cover and bake 30 minutes at 350 deg.Uncover and bake until set, 20 minutes longer.Serve hot.
06/08 09:04 pm Don Fifield -Marietta, GA

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/08 9:25 PM

TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-COOKIES+

CLASSIC SPINACH LASAGNA

Servings: 8 servings

Ingredients:

SAUCE:
½ ounce Dried porcini mushrooms
2 tablespoon Olive oil
2 ounce Pancetta; chopped (or blanched bacon)
3 tablespoon Chopped onion
½ pound Ground round of beef
Salt
Freshly ground black pepper
2 ounce Chicken livers cleaned and minced
2 tablespoon Tomato paste

FILLING:
1 ½ pound Fresh spinach; -=OR=-
2 package -Frozen Spinach
Salt
1 cub Ricotta
1 Egg
Whole nutmeg
1 pound Freshly made lasagna noodles
1 ½ tablespoon Butter
1 cub Freshly grated parmigiano

Preparation:

TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them. Let them sit for 30 minutes, then drain, reserving the water. Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. Heat the olive oil in a large non-reactive skillet. Add the pancetta and onion and saute over low heat 5 minutes. Raise heat to medium, crumble in the ground beef, and add ¼ teaspoon of salt and several grindings of fresh pepper.
Saute 5 more minutes, stirring to break up the meat. Add the chopped chicken livers and the chopped porcini. In a measuring cup, combine ½ cup of the mushroom-soaking liquid and ½ cup hot water. Dissolve the tomato paste in this liquid and add it to the skillet. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer. TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves. Sprinkle lightly with salt, cover the pot and turn heat to high. As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.) Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine. Put it into a bowl and add the ricotta, the egg, ¼ teaspoon of salt and several gratings of fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large pot of salted water to the boil. Fill a large bowl with ice water. Lay out several clean dish towels on a work surface. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest. ASSEMBLY AND BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with ½ tablespoon butter. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.) Spread ¼ of the spinach-ricotta mixture over the surface. Sprinkle on ¼ of the parmigiano, then ¼ of the meat sauce. Make 3 more layers in the same way, ending with the cheese and meat sauce. Finally, dot the top with the remaining tablespoon of butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from the oven and let sit for 10 minutes before serving.

CLAY POT SHRIMP WITH BEAN THREAD NOODLES - GOONG OPE MAW DIN

Servings: 6 servings

Ingredients:

8 ounce Bean Thread Noodles
2 tablespoon Vegetable Oil
¼ cub Cilantro Pesto (See Recipe)
1 tablespoon Fresh Ginger, Finely Chopped
1 pound Shrimp, Peeled & Deveined
1/3 cub Coarsely Chopped Green Onion
¼ cub Chicken Stock
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Oyster Sauce
1 tablespoon Chinese Rice Wine Or:
Dry Sherry
1 teaspoon Dark Soy Sauce
1 teaspoon Asian Sesame Oil
1 teaspoon Sugar
¼ teaspoon Salt
Handful Of Cilantro Leaves

CILANTRO PESTO:
1 teaspoon Whole White Or Black
Peppercorns
2 tablespoon Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tablespoon Coarsely Chopped Garlic

Preparation:

CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three inngredients innto a fairly smooth paste in the mortor or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup. For an industrial strength batch use 1 tb peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute.
Toss in the green onion, turning the mixture once more. Transfer the shrimp
to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the
soaked noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once.

COCONUT CURRY SOUP EXPLOSION

Servings: 4 servings

Ingredients:

¼ pound Soba noodlesOR- dried thin spaghetti
2 teaspoon Coconut milk
2 cub Chicken broth
1 Lemongrass stalk (no leaves) cut into 1-inch lengths
4 slice Fresh galangal (thin slices)OR ginger
3 tablespoon Fish sauce
1 tablespoon Curry powder (or more)
2 teaspoon Grated lime peel(or finely minced)
2 tablespoon Lime juice
4 Hot red chilies seeded and slivered; -OR-
2 teaspoon -Chinese chili sauce
4 Chicken breast halves(skinless and boneless)
1 tablespoon Oriental sesame oil
8 Button mushrooms
Salt; to taste
Cilantro sprigs, for garnish

Preparation:

ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes.
Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside.

In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside.

Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside.

LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once.

Serves: 4 as an entree, or 6 to 8 as the soup course.

Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

COCONUT RICE NOODLES

Servings: 4 servings

Ingredients:

1/3 pound Dried rice noodles
2 teaspoon Sesame oil
½ pound Firm tofu
1 ¼ cub Vegetable stock
2 2/3 ounce Creamed coconut
2 tablespoon Soy sauce
1 small Onion
2 large Red chillies
3 Garlic cloves
3 ½ ounce Beansprouts
4 Spring onions
2 tablespoon Fresh coriander
Seasoning

Preparation:

Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut.
Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander.

1. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly.

2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.

3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes.

4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve.

445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)

COLD NOODLES IN SPICY PEANUT SAUCE

Servings: 4 servings

Ingredients:

2 tablespoon Garlic, minced (fresh)
3 tablespoon Coriander, minced(fresh)
½ cub Peanut butter
5 ounce Soy sauce, light
5 tablespoon Sugar
Rice wine (between½ t to 1 T)
1 tablespoon Hot bean paste(up to 2 T)
1 tablespoon Sesame oil
1 pound Lo mein noodles (othernoodles will do,such as ramen noodles,or even spaghetti)

Preparation:

Cook the lo mein according to directions. Let cool. Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. Add the sauce to the noodles.

Hot bean sauce also goes by the name Szechuan bean sauce etc. This is the main "spicy" ingredient and should be handled with care. Vary this ingredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot.

NOTES:

* Mildly spicy cold noodles -- I first had this at Brandy Ho's in Chinatown, San Francisco. I forget where I found the recipe.

: Difficulty: easy.
: Time: 10 minutes preparation, 5 minutes cooking.
: Precision: no need to measure.

: Edward Falk
: Sun Microsystems, Mountain View, California, USA : falk@sun.com sun!falk

: Copyright (C) 1986 USENET Community Trust

COLD NOODLES WITH PINEAPPLE

Servings: 6 servings

Ingredients:

10 ounce Somen or hiyamugi noodles
½ each Fresh pineapple, chopped

SAUCE:
4 tablespoon Soy sauce
1 cub Coconut cream, boiled & cooled
Juice of 1 lime
2 tablespoon Sugar
2 tablespoon Garlic oil, see note

GARNISHES:
3 each Green onions, chopped
2 teaspoon Red pepper flakes
2 tablespoon Cilantro leaves, chopped
2 tablespoon Ginger, chopped

Preparation:

Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge into cold water & then drain. Spread noodles on a large platter & sprinkle with the chopped pineapple.
Mix the SAUCE ingredients & pour over the noodles. Sprinkle with the green onion, red pepper flakes, cilantro & ginger. Serve NOTE: Substitute pineapple tidbits for fresh if you want. You wil need a large can.
Garlic oil can be made by frying chopped garlic in oil until golden.
Use, as a guideline, 1 part garlic to 4 parts oil. Do not strain the garlic.

COLD SESAME NOODLES

Servings: 4 servings

Ingredients:

½ pound Noodles, Chinese (thin)cooked
¼ cub Sesame oil
2 teaspoon Sesame Paste
½ cub Peanut butter
1 ½ tablespoon Vinegar
2 teaspoon Hunan Pepper Sauce
1 Med Chili Pepper - fresh
2 tablespoon Sugar
1 cub Chicken broth
½ teaspoon White pepper
2 Med Cucumber, 1 medium
2 Pieces Scallions
¼ cub Cilantro

Preparation:

Boil the noodles in a large pot of well-salted water until tender. Drain, cool thoroughly in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.
Mince the fresh chile pepper, the scallions and the cilantro. Peel and seed the cucumber and cut into fine julienne.
In a large bowl, combine the sesame seed paste, peanut butter, vinegar, Hunan pepper sauce, chile, sugar, chicken broth and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions and cilantro, toss again, and serve.

COLD SICHUAN NOODLES

Servings: 2 servings

Ingredients:

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil

GARNISH:
Fresh corinader leaves

Preparation:

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.
Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

COMPANY CHICKEN CASSEROLE

Servings: 6 servings

Ingredients:

8 ounce Noodles
3 cub Chicken; cooked, diced
½ cub Celery; diced
½ cub Green pepper; diced
½ cub Onion; diced
4 ounce Mushrooms; canned, drained
½ cub Chicken broth
½ cub Parmesan cheese
2 tablespoon Butter; melted
1 cub Sharp cheddar; grated
½ teaspoon Basil
1 ½ cub Small curd cottage cheese
1 can Cream of chicken soup

Preparation:

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.
Serves 6.

COMPANY CHICKEN CASSEROLE CROCKPOT

Servings: 6 servings

Ingredients:

8 ounce Noodles
3 cub Chicken; cooked, diced
½ cub Celery; diced
½ cub Green pepper; diced
½ cub Onion; diced
4 ounce Mushrooms; canned, drained
½ cub Chicken broth
½ cub Parmesan cheese
2 tablespoon Butter; melted
1 cub Sharp cheddar; grated
½ teaspoon Basil
1 ½ cub Small curd cottage cheese
1 can Cream of chicken soup

Preparation:

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.

COTTAGE CHEESE VEGETABLE CASSEROLE

Servings: 2 servings

Ingredients:

1 cub Thinly sliced carrots
½ cub Chopped onion
1 tablespoon Reduced calorie margarine
½ cub Sliced mushrooms
1 (8 ounce) package noodles,cooked and drained
2 cub Low-fat cottage cheese
½ cub Skim milk
½ teaspoon Salt
½ teaspoon Basil
¼ teaspoon Thyme
⅛ teaspoon Pepper
Parsley sprigs (opt.)

Preparation:

Yield 12 servings - ½ C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired.

Posted from the Echo's Library 04/19/94 by Frank Skelly

COUNTRY HEARTH STEW

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Boneless beef, cubed
½ teaspoon Salt
¼ teaspoon Pepper
1 small Onion, chopped
½ teaspoon Thyme leaves
¼ teaspoon Sage leaves
3 can Beef broth (12 oz)
Thick, heavy egg noodles
1 can VEG-ALL Mixed Vegetables,with liquid (16 oz)
8 Soda crackers, crushed

Preparation:

1. Heat oil in heavy soup pot. Salt and pepper beef and saute until golden.

2. Add onion, thyme and sage. Mix and saute another 5 minutes.

3. Add beef stock and simmer for 30 minutes covered.

4. Add noodles to boiling stock and cook 10 minutes.

5. Add vegetables with liquid and simmer for 5 minutes.

6. Divide evenly into casserole dish. Top with cracker crumbs and bake at 350'F. for 20 minutes.

CREAMED BEEF SAUCE WITH NOODLES

Servings: 4 servings

Ingredients:

-Good Housekeeping,10/77
8 ounce Egg noodles;cooked
1 pound Hamburger
½ teaspoon Dill weed
¼ cub Green onions;sliced
1 can Cream of mushroom soup
½ cub Sour cream
¼ cub Water
½ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Prepare noodles as label directs. Meanwhile in 10 inch skillet over medium heat, cook beef, onions and dill until meat is browned, drain. Stir in undiluted soup, sour cream, water, salt/pepper; cook until heated through.
Serve over hot noodles. Makes 4 servings.

CREAMED CHICKEN AND FETTUCCINE

Servings: 4 servings

Ingredients:

1 package Fettuccine noodles(6oz)
2 Large chicken breasts
1 Egg
Flour,all-purpose
Salt
Pepper
Butter or margarine
¼ pound Mushrooms,sliced
1 ½ cub Milk
2 tablespoon Sherry,dry
¼ cub Parmesan cheese,grated
1 tablespoon Parsley,chopped,for garnish

Preparation:

1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm.¶
2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix ¼ cup flour, ½ teaspoon salt, and ⅛ teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly.¶
3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (¼ stick), cook chicken until tender and browned, 10 minutes.
Remove to platter; keep warm.¶
4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce.¶ 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.
Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

CREAMY BEEF-NOODLE COMBO

Servings: 5 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
4 ounce Mushroom Stem/Pieces; 1 cn
10 ¾ ounce Cream Of Mushroom Soup; 1 Cn
1 cub Celery; Sliced, 2 Stalks
½ cub Green Bell Pepper; Chopped
¼ cub Pimento; Sliced
1 cub Milk
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
4 ounce Noodles; Uncooked, Abt 2 C

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary.
Serve hot.

CREAMY CHICKEN & MUSHROOMS

Servings: 4 servings

Ingredients:

2 tablespoon Margarine
4 Chicken breast halvesskinless, boneless
1 ½ cub Sliced mushrooms
1 Small onion, sliced
1 Clove garlic, minced -OR-
⅛ teaspoon Garlic powder
1 can Cream of Mushroom SoupCampbell's (10 ¾ oz can)
½ cub Milk
⅛ teaspoon Pepper
4 cub Hot cooked noodles

Preparation:

1. In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned. Remove.

2. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often.

3. Stir in soup, milk and pepper; heat to boiling.

4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.

5. Serve with noodles.

Serves 4.

From a Campbell's Soup Advertisement, October 1993 Reader's Digest.

CREAMY CHICKEN BROCCOLI NOODLES

Servings: 4 servings

Ingredients:

2 package Ramen noodles (chicken)
1 can Cream of Mushroom Soup
½ Soup can milk
1 ½ cub Cubed cooked chicken
1 ½ cub Cooked broccoli flowerets
½ cub Quartered cherry tomatoes
(optional)

Preparation:

1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional).

CREAMY PASTA SALAD

Servings: 4 servings

Ingredients:

¼ cub Eggless Mayonnaise
2 tablespoon Lemon juice
2 cub Cooked noodles (elbow, rotini, or small shells)
4 Green onions; chopped
6 ounce Jar artichoke hearts drained and sliced
1 ½ tablespoon Fresh or dried basil
½ teaspoon Salt

Preparation:

Stir the eggless mayonnaise and lemon juice into the noodles. Add the green onions, artichoke hearts, basil, and salt and mix well. If the salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

CREATE-A-CASSEROLE

Servings: 4 servings

Ingredients:

SELECT ONE SAUCE:
1 can Pizza sauce (8 oz)
1 can Tomato sauce (8 oz)
1 cub Bottled spaghetti sauce

SELECT ONE ONION:
½ cub Chopped Onion
1 tablespoon Minced Dried Onion
½ teaspoon Onion Powder

SELECT ONE MEAT:
2 cub Cubed Cooked Beef
2 cub Cubed Cooked Pork
2 cub Cubed Fully Cooked Ham
2 cub Cubed Cooked Chicken
2 cub Cubed Cooked Turkey

SELECT ONE PASTA:
2 cub Cooked Elbow Macaroni
2 cub Cooked Fine Noodles
2 cub Cooked Tiny Shell Macaroni
2 cub Cooked Rigatoni
2 cub Cooked Cavatelli

SELECT ONE CHEESE:
½ cub Shredded Mozzarella cheese
½ cub Shredded Cheddar cheese
½ cub Shredded American cheese
½ cub Shredded Monterey Jack cheese

USE ALL OF THESE:
1 tablespoon Butter or margarine
2 tablespoon All-purpose flour
1 can Stewed tomatoes (16 oz), OR cut up Tomatoes
¼ cub Water
1 dash Pepper
.

Preparation:

In a large saucpan, melt butter or margarine. Stir in flour.
Stir in undrained tomatoes, your choice of sauce, onion or onion powder, water, and pepper. (If using tomato sauce or pizza sauce, add ½ teaspoon dried oregano, crushed.)
Cook and stir till mixture is thickened and bubbly.
Stir in your choice of meat and pasta.
Turn into a 2-quart casserole. Bake, uncovered, in a 350F oven for 20 minutes.
Sprinkle your choice of cheese atop. Bake 5 minutes more or till cheese melts.

Source: Better Homes and Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa : ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93

CRISP-FRIED VEGETARIAN NOODLES

Servings: 6 servings

Ingredients:

½ pound Thin egg noodles
Sesame oil
1 ½ cub Chicken broth
2 tablespoon Rice wine
1 ½ teaspoon Sugar
2 tablespoon Cornstarch
3 tablespoon Vegetable oil
1 ½ tablespoon Garlic, minced
1 ½ tablespoon Ginger, minced
10 each Chineese black mushrooms rehydrated
3 cub Leeks, finely julliened
2 cub Carrots, shredded
1 ½ tablespoon Rice wine
4 cub Bean sprouts

Preparation:

Heat 1 gallon water in large pan until boiling. Add noodles and cook until just tender, about 5 minutes. Drain. Toss with 1-2 teaspoons sesame oil. Immediately transfer noodles to round cake pan or pie plate.
Press top to level noodles and let cool. This can be made a day ahead and refridgerated. In the meantime, cut leeks & re-hydrated mushroom caps into fine julienne strips. Discard mushroom stems. Rinse and drain bean sprouts.
When noodles have cooled, combine broth, soy sauce, rice wine, sugar, 1 teaspoon sesame oil and cornstarch in bowl. Blend well. Heat well-seasoned wok or skillet until very hot. Add 1 ½ tablespoons vegetable oil and heat until nearly smoking. Invert noodle cake into pan and cook until deep-golden brown, swirling pan from time to time to keep cake from sticking. Flip noodle cake over and brown other side. Transfer noodles to heat-proof serving platter and keep warm in oven at 200 degrees.
Reheat pan and add remaining 1 ½ tablespoons vegetable oil. Again, heat until very hot. Add garlic and ginger-root and stir-fry until fragrant, about 10 seconds. Add mushrooms, carrots, and leeks. Stir-fry over high heat about 1 minute. Add rice wine and cook one minute more. Then add sauce mixture and bring to boil. Add bean sprouts and cook, stirring constantly to prevent lumps, until sauce is thickened. Spoon vegetables over fried noodle cake and serve immediately.

CROCKPOT FRANKFURTER NOODLES

Servings: 1 servings

Ingredients:

6 Frankfurters, cut 1" slices
10 ¾ ounce Can condensed tomato soup
2 cub Milk or water
1 teaspoon Prepared mustard
½ cub Chopped onion
¼ cub Green peppers
⅛ teaspoon Black pepper
8 ounce Noodles, cooked
1 cub Shredded Cheddar cheese

Preparation:

Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

CROCKPOT HUNGARIAN GOULASH

Servings: 6 servings

Ingredients:

2 pound Round steaks, cut in ½"cubes
1 cub Chopped onion
1 Clove garlic, minced
2 tablespoon Flour
1 teaspoon Salt
½ teaspoon Pepper
1 ½ teaspoon Paprika
¼ teaspoon Dried thyme, crushed
1 can tomatoes
1 cub Sour cream
Noodles

Preparation:

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring

CURE-ALL CHICKEN SOUP

Servings: 6 servings

Ingredients:

4 quart Cold Water
1 large Chicken
1 Turkey Wing
6 Cloves Garlic, peeled and
Mashed
1 large Yellow Onion, peeled and
Sliced
2 medium Carrots, peeled and cut up
1 medium Parsnip, peeled and
Quartered
1 medium Turnip, peeled and quartered
2 Ribs Celery with Leaves,
Cut into pieces
½ cub Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 ounce Fresh or Dried Noodles

Preparation:

Bring water to boil in a large soup pot. Add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf. Simmer about 3 hours, skimming fat from the top from time to time. Taste and adjust seasonings with salt and pepper about 2 hours into the cooking.
Fish out the bay leaf and discard. Lift all vegetables from the broth to a food processor fitted with a steel blade. Puree and reserve.
Remove the chicken, reserving the meat. Discard skin, bones, and the turkey wing. Return the chicken meat to the soup. Raise to a simmer.
Add noodles and cook until al dente. Add vegetable puree back to the soup and stir to mix thoroughly. Adjust the seasonings with salt and pepper. Serve warm.

CURRIED CHICKEN SPRING ROLLS

Servings: 1 servings

Ingredients:

1 tablespoon Soy sauce
1 tablespoon Coconut milk
1 ¾ teaspoon Curry powder
¾ teaspoon Salt
4 teaspoon Vinegar, cider
2 teaspoon Gingerroot, minced
5 Chilies, mild green
3 Garlic clove
1 ½ teaspoon Garlic, minced
1 cub Celery, diced
¾ cub Carrot, grated
16 Spring roll wrappers
¾ cub Pickled ginger juice or:
2 tablespoon Oil, peanut
2 teaspoon Soy sauce
1 teaspoon Vinegar, white
½ pound Chicken, ground
¾ teaspoon Sugar
1 tablespoon Cornstarch

dipping sauce:
2 Chilies, yellow wax
1 Cilantro, bunch, minced
2 Jalapeno chilies, minced
2 cub Napa cabbage, diced
1 cub Cellophane noodles
1 Egg yolk, beaten
¾ cub Unseasoned rice vinegar
Salt to taste

Preparation:

Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and ¾ t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white.
Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browing. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of cilantro in last turn (to show through when fried). Seal with egg yolk. Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies.) Makes one cup.

CURRIED FROGS' LEGS

Servings: 4 servings

Ingredients:

4 Pairs of jumbo frog's legs(about 1 pound), trimmed
1 Stalk fresh lemon grass,or 1 tablespoon driedlemon grass
2 Fresh red chile peppers,seeded and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 ½ teaspoon Sugar
1 teaspoon Curry paste
2 teaspoon Curry powder
¼ teaspoon Salt
2 tablespoon Nuoc mam(Vietnamese fish sauce)
2 ounce Cellophane (bean thread)noodles
2 tablespoon Vegetable oil
1 Small onion, chopped
1 cub Chicken broth or water
½ cub Coconut milk or heavy cream
1 teaspoon Cornstarch
Freshly ground black pepper
Coriander sprigs,for garnish

Preparation:

This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers.

Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate.

If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop.

In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs.
Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm water for 30 minutes.
Drain. Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture to a boil.
Remove from the heat.

Sprinkle with black pepper and garnish with coriander sprigs.

Serve immediately with rice, French bread or over rice noodles.

Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving.

CURRIED FROGS' LEGS - ECH NAU CA-RI

Servings: 4 servings

Ingredients:

Stephen Ceideburg
4 Pairs of jumbo frog's legs
1 Stalk fresh lemon grass, or
1 tablespoon Dried lemon grass
2 Fresh red chilies, seededand sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 ½ teaspoon Sugar
1 teaspoon Curry paste
2 teaspoon Curry powder
¼ teaspoon Salt
2 tablespoon Nuoc mam (fish sauce)
2 ounce Cellophane noodles
2 tablespoon Vegetable oil
1 small Onion, chopped
1 cub Chicken broth or water
½ cub Coconut milk or heavy cream
1 teaspoon Cornstarch
Fresh ground black pepper
Coriander sprigs for garnish

Preparation:

This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers.

Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate.

If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop.

In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain.
Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture to a boil. Remove from the heat.

Sprinkle with black pepper and garnish with coriander sprigs.

Serve immediately with rice, French bread or over rice noodles.

Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving.

Yield: 4 servings.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

CURRY SOUP NOODLES

Servings: 4 servings

Ingredients:

1 pound Thin fresh wheat noodles (Chinese-style)(preferably with egg)
2 tablespoon Vegetable oil
3 Garlic cloves; chopped
1 tablespoon Simple Red Curry Paste
½ cub Thick coconut cream
½ pound Chopped chicken meat preferably dark meat
½ cub Med coconut milk
2 ½ cub Chicken stock
2 teaspoon Indian curry powder
¼ teaspoon Turmeric powder
3 tablespoon Thai fish sauce (nam pla)
1 teaspoon Sugar
1 cub Shredded cabbage
1 ½ teaspoon Lemon juice
2 Green onions coarsely chopped
2 Lemons; cut into wedges

Preparation:

BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain.
Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saute lightly and break up the lumps.
Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice.

DAN DAN MEIN (NOODLES WITH HOT MEAT SAUCE)

Servings: 4 servings

Ingredients:

1 pound Beijing-style udon noodles
1 package (10 oz) bean sprouts
1 tablespoon Salad oil
½ pound Lean ground beef
1 teaspoon Minced garlic
1 teaspoon Minced ginger root
4 ½ teaspoon Horse bean sauce with chili
¾ cub Chicken broth
2 tablespoon Sherry
1 tablespoon Light soy sauce
½ cub Chopped green onions
1 tablespoon Cornstarch
2 tablespoon Water
Chinese parsley

Preparation:

Cook noodles in boiling water for about 6 minutes, rinse and drain. Place on serving platter. Lightly blanch bean sprouts and arrange around noodles; set aside. In a wok, heat oil and brown beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half. Stir in green onions. Combine cornstarch and water, stir into hot mixture. Cook until sauce thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4 servings.

(DECEMBER 94)

Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

DEVILED EGGS AND NOODLES

Servings: 4 servings

Ingredients:

1 each Recipe #19 (Deviled Eggs)
2 tablespoon Chopped Onion
1 tablespoon Margarine Or Butter
2 ½ cub Noodles, Cooked
1 cub ( 8 ozs) Dairy Sour Cream
1/3 cub Grated Parmesan Cheese
1/3 cub Milk
1/3 cub Sliced Ripe Olives
2 teaspoon Poppy Seeds
½ teaspoon Salt

Preparation:

Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 ½-Qt casserole on high (100%) until onion is tender, 1 ½ to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes.
Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes.

DIJON CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breast halves,skinned and boned
2 tablespoon Butter
1 can VEG-ALL Mixed Vegetables(16 oz)
1 can Chicken broth (12 oz)
½ cub Light cream
¼ cub Flour
1 tablespoon Dijon mustard
1 ½ cub Cooked noodles
⅛ teaspoon White pepper

Preparation:

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Remove from pan.

2. Drain VEG-ALL and add liquid to pan juices with chicken broth.

3. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard.

4. Heat vegetables and cooked noodles in a little of the sauce.

5. Heat chicken in remaining sauce and serve over vegetable mixture.

DILLY HAM BALLS

Servings: 6 servings

Ingredients:

1 pound Ground, fully cooked ham
½ cub Dry bread crumbs
¼ cub Finely chopped green onions
3 tablespoon Finely chopped fresh dill, or 3 tsp. dried dill, divided
¼ cub Milk
1 Egg, lightly beaten
1 teaspoon Dijon mustard
½ teaspoon Pepper, divided
2 tablespoon Butter or margarine
2 tablespoon Vegetable oil
2 tablespoon All-purpose flour
1 cub Water
1 cub Sour cream (8-oz.)
Hot cooked noodles

Preparation:

In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp.
spoon dried), milk, egg, mustard and ¼ tsp. pepper; mix well. Shape into 1-inch balls.
In a large skillet, heat 1 tb. butter and 1 tb. oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish; cover and keep warm. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls.
Serve over noodles.

DINER GOULASH

Servings: 8 servings

Ingredients:

2 pound Chuck or round steak, cut
In cubes
¼ cub Shortening
1 cub Onion
1 small Garlic,minced
¾ cub Ketchup
1 tablespoon Brown sugar
2 teaspoon Salt
2 teaspoon Paprika
Pepper to taste
½ teaspoon Dry mustard
2 tablespoon Worcestershire sauce
1 ½ cub Water
2 tablespoon Flour
¼ cub Cold water
1 package (8 oz) noodles

Preparation:

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 ½ cup water to meat mixture.Simmer 2 to 2 ½ hours.When meat is tender,mix flour and ¼ cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.

DINNER IN A PUMPKIN

Servings: 10 servings

Ingredients:

1 medium Pumpkin
1 pound Sausage, hot
1 large Onion; chopped
1 Bell pepper, green; chopped
½ package Chicken noodle soup mix
½ cub Almonds, blanched
½ bunch Celery; chopped
6 ounce Chicken; boned
1 cub Rice; uncooked
4 ½ cub ;Water

Preparation:

Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Preheat the oven to 250 F. Brown the sausage, breaking into small pieces as it cooks. Drain grease and add onion, celery and green pepper. Cook a few minutes. Add soup mix to boiling water and cook a few minutes. Combine all ingredients and pour into the clean pumpkin shell. Replace pumpkin top and place pumpkin on a baking sheet. Bake one hour or until pumpkin is tender. Stir once halfway through. Remove pumpkin lid and serve, scooping out some of the cooked pumpkin into each bowl.

DOUBLE CHEESE HAMBURGER CASSEROLE

Servings: 5 servings

Ingredients:

4 ounce Noodles; Uncooked, Abt 2 C
1 pound Lean Ground Beef
1/3 cub Onion; Chopped
¼ cub Celery Chopped
8 ounce Tomato Sauce; 1 Cn
1 teaspoon Salt
3 ounce Cream Cheese; Softened, 1 Pk
½ cub Cottage Cheese; Creamed
¼ cub Dairy Sour Cream
1 each Tomato; Md., Optional

Preparation:

Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream.
TO COOK IN A SKILLET:
Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed.
TO COOK IN THE OVEN:
Turn the mixture into an ungreased 1 ½-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.

DRIED BEEF AND NOODLE CASSEROLE

Servings: 5 servings

Ingredients:

4 ounce Dried Beef, Snipped
1 cub Water
1 each Small Onion, Chopped
2 cub Uncooked Noodles
1 can Cream Of Mushroom Soup *
½ cub Milk
1 cub Water
1 teaspoon Dried Parsley Flakes
4 ounce (1 C) Shredded CheddarCheese

Preparation:

* Cream Of Mushroom soup should be the
of mushroom soup.
~-------------------------------------------------------------------------- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain.
Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes.
Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving.

DRUNKARD'S NOODLES (GUEYTEOW PAD KI MOW)

Servings: 2 servings

Ingredients:

2 tablespoon Oil
1 Garlic clove; finely chopped
2 small Fresh red or green chilis finely chopped
4 ounce Sen yai noodles
1 small Onion; cut into segments
1 medium Tomato; cut into segments
4 Kaffir lime leaves roughly chopped
6 Sweet basil leaves
1 teaspoon Dark soy sauce
2 tablespoon Light soy sauce
½ teaspoon Sugar
1 small Sweet red or green pepper finely chopped

Preparation:

In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish.

EASTER EGG NESTS

Servings: 1 servings

Ingredients:

DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Preparation:

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into chocolate carefully so not to break them into smaller pieces. When the chocolate is cooled sufficiently to handle, mold this mixture into small bird shaped nests. Before the mixture has time to harden, place the jelly beans or small candy easter eggs in the bowl of the nest. They will stay put when mixture cools. Easy and fun to make.Use your imagination as to items you could place in the nests.
~--

EASY FISH CASSEROLE

Servings: 8 servings

Ingredients:

1 package Halibut,frozen(14.54oz)
1 package Noodles,wide egg(8oz)
1 package Vegetables,mixed,frozen(10oz
½ cub Half-and-half
½ cub Milk
1 can Cream/mushroom soup(10.75oz)
1 cub Dairy sour cream
2 teaspoon Worcestershire sauce
½ teaspoon Onion powder
Salt to taste
Pepper to taste

Preparation:

1. Bake halibut (breaded or batter-dipped) according to package directions; set aside.

2. Cook noodles and vegetables according to directions on each package.

3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole, stirring to combine.

5. Bake in preheated 350'F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through.

EASY TURKEY NOODLE CASSEROLE

Servings: 4 servings

Ingredients:

1 can Condenced cream of celery soup
½ cub Milk
2 cub Cooked medium egg noodles
1 cub Cooked peas
2 tablespoon Chopped sweet red pepper
1 ½ cub Turkey; cooked & cubed
1 tablespoon Butter or margarine
2 tablespoon Dry bread crumbs

Preparation:

In a 1 ½ qt casserole, combine soup and milk. Stir in the noodles, peas, red pepper and turkey. Bake at 400 degrees F. for 25 minutes or until hot; stir. Meanwhile, in a small saucepan over medium heat, stir bread crumbs in hot butter until lightly browned. Top casserole with the crumbs, then bake 5 minutes more.

Serves 4 (microwave 30 minutes or less).

From OFF DUTY/AMERICA magazine. February-March 93.

Shared by Robert Rostrup

EGG DROP SOUP

Servings: 6 servings

Ingredients:

6 cub Hot water
3 ½ ounce Pk chicken noodle soup mix
(2 envelopes)
2 Eggs, well beaten
1 tablespoon Soy sauce (optional)
Chinese fried noodles

Preparation:

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

EGG NOODLE DISH

Servings: 1 servings

Ingredients:

1 package Egg noodles, 8 oz.
1 large Onion, chopped fine
1 can Corned beef
1 can Cream of mushroom soup
1 can Milk
1 pound Velveeta cheese

Preparation:

Cook the noodles; drain. Put in a greased 9x13 inch pan. Break up corned beef in fine pieces. Sprinkle onion on. Cut up the cheese into chunks.
Spread all around. Spoon soup out in several piles. Pour can full of milk over everything. Mix together and bake at 275 degrees for 45 to 60 minutes or until cheese is melted. Randy Rigg

EGG NOODLES WITH SAUSAGE

Servings: 6 servings

Ingredients:

1 pound Hot Italian-sausage links
2 large Carrots
1 medium Onion
1 bunch Broccoli (1 lb)
½ package 16 oz extra wide egg noodles
Salt
2 tablespoon Olive or salad oil
¼ teaspoon Italian herb seasoning

Preparation:

About 1 hour before serving:

In a 12-inch skillet over medium heat, heat sausages and ¼ cup water to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook, turning sausages occasionally, until water evaporates and sausages are browned, about 20 minutes. Remove sausages to paper towels to drain; cut into ½-inch-thick slices. Place sausage slices in a bowl. Reserve drippings in skillet. Meanwhile, slice carrots ¼ inch thick; dice onion.
Cut off root ends and discard tough outer leaves from the broccoli. Rinse and drain well. In drippings in skillet over medium heat, cook carrots and onion until vegetables are tender. Add ¾ cup water, stirring to loosen brown bits from bottom of skillet. Add vegetable mixture to bowl with sausages. Wipe skillet dry. Cook noodles as label directs, using 2 tsp salt in the water. While egg noodles are cooking, in same skillet over high heat, in hot olive or salad oil, cook broccoli, Italian herb seasoning, and ¼ tsp salt until tender crisp, 3 to 5 minutes, stirring often. Return sausage mixture to skillet with broccoli; over medium heat, heat through, stirring occasionally. Add egg noodles; gently toss to mix well.
Source: Good Housekeeping Feb/92
: Pg. 162

From the collection of K. Deck

EGGPLANT AND TOMATOES OVER RICE NOODLES

Servings: 1 servings

Ingredients:

1 Eggplant (cubed to
¼*to*½ inch cubes)
1 can Tomatoes (either use whole
And chop, of buy chopped)
½ package Rice noodles (glass noodles)
Precooked
Salt (optional)

Preparation:

In microwave container, layer eggplant, salt, tomatoes, and rice noodles in that order. Microwave high until eggplant is to taste - it takes me 10 minutes on high. Mix everything and enjoy.

Variation: Use sticky rice instead of the noodles.

Source: original

Posted by vmh@intellicorp.com to the Fatfree Digest [Volume 15 Issue 8] Feb. 8, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

FESTIVE SWEET AND SOUR CHICKEN

Servings: 5 servings

Ingredients:

1 can Dole Pineapple Chunks (20oz)
½ cub Ketchup
3 tablespoon Cider vinegar
2 tablespoon Brown sugar
2 teaspoon Cornstarch
1 ½ tablespoon Chun King Soy Sauce
1 tablespoon Vegetable oil
1 pound Boneless, skinless chicken,chunked
1 medium Bell pepper, chunked
1 small Yellow onion, cut in wedges
1 can Chun King Sliced WaterChestnuts, drained (8 oz)
1 can Chun King Cow Mein Noodles,warmed (5 oz)

Preparation:

Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken.
Add bell pepper and onion; stir fry 3 minutes. Add water chestnuts and juice mixture. Cook, stirring, until boils and thickens. Add chicken and pineapple; heat through. Serve over chow mein noodles.

FETTUCCINE WITH SHRIMP AND CREAM SAUCE

Servings: 4 servings

Ingredients:

1 pound Fettuccine Noodles
½ cub Oil
¼ cub Butter
24 Cloves fresh garlic, chopped
1 pound Fresh jumbo shrimp,
Butterflied
1 cub Chopped fresh parsley
2 cub Chopped fresh mushrooms
1 cub Chopped green onions
1 tablespoon Red pepper
2 tablespoon Flour
½ cub Dry white wine
1 pint Heavy cream
1 small Wedge (5 oz.) Parmesan
Cheese, grated
Salt to taste

Preparation:

Cook noodles according to package directions in boiling water with oil.
While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix thoroughly and add wine.
Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately.

FETTUCCINE WITH SMOKED SALMON, VODKA AND DILL

Servings: 6 servings

Ingredients:

¼ cub Butter
1 ½ cub 35% Real Whipping Cream
2 tablespoon Vodka, optional
8 ounce Smoked salmon, diced
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Fresh dill, chopped
¾ pound Fettuccini noodles
½ cub Parmesan cheese, grated

Preparation:

1. Melt butter gently in a large deep skillet. Add cream. Bring to a boil.
Add vodka. Reduce heat and cook on low 3-4 minutes until slightly thickened.
2. Add smoked salmon, salt, pepper and dill. Remove from heat.
3. cook fettuccine in a large pot of boiling salted water until tender.
4. Drain noodles well. Reheat sauce. Place drained noodles in the pan with the hot sauce. Toss gently over low heat until sauce coats noodles and is thick and creamy.
5. Sprinkle with cheese if desired. Taste and adjust seasoning if necessary

FETTUCCINI

Servings: 1 servings

Ingredients:

1 can Cream of mushroom soup
10 ¾ oz. size
¾ cub Milk
½ cub Parmesan cheese, grated
3 cub Hot cooked noodles
4 tablespoon Butter

Preparation:

In a large saucepan stir soup until smooth. Blend in milk and cheese.
Heat; stir now and then. Just before servings, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese. Randy Rigg

FETTUCINE ALFREDO

Servings: 6 servings

Ingredients:

½ cub Unsalted (sweet) butter,
1 pound Fresh Fettucine noodles
½ cub Light cream (or dilutedCreme Fraiche),
1 cub Freshly grated parmesancheese,
1 Pinch of nutmeg,
1 Pinch of fresh parsley(optional),
1 Little pepper (optional).

Preparation:

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!

Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).

Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately.

The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.

FIERY PORK AND WINTER BAMBOO SHOOTS OVER SNOW

Servings: 4 servings

Ingredients:

1 large End-cut pork chop (OR
½ pound Pork butt)
1 ¼ cub Slivered winter bamboo
Shoots
1 teaspoon Minced ginger root
2 large Garlic cloves
2 tablespoon Peanut oil
½ cub Chicken stock
1 teaspoon Chili paste with garlic
1 pinch Sugar
1 ½ cub Vegetable oil
½ cub Rice stick noodles
2 teaspoon Thin soy sauce
2 teaspoon Cornstarch
Cornstarch paste
1 teaspoon Chinese red vinegar

Preparation:

Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute.
Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve.

FISH IN WINE CASSEROLE

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine
1 medium Onion, thinly sliced
½ cub Dry white wine
2 pound Halibut fillets,
Cut into 2-inch pieces
Milk
3 tablespoon Butter or margarine
3 tablespoon Flour
1 ½ teaspoon Salt
⅛ teaspoon Pepper
8 ½ ounce Can small peas, drained
1 ½ cub Chinese fried noodles

Preparation:

1. In a shallow, 1 ½-quart, heat-resistant, non-metallic casserole melt the 2 tablespoons of butter in Microwave Oven 30 seconds.
2. Add onion and heat, uncovered, in Microwave Oven, 3 minutes or until onion is tender but not browned.
3. Add wine and fish and heat, covered, in Microwave Oven 6 minutes or until fish flakes easily with fork.
4. Drain pan juices into a measuring cup and add enough milk to pan juices to equal 2 cups. Set fish and liquid aside.
5. ln a small, heat-resistant, non-metallic bowl, melt the 3 tablespoons of butter or margarine in Microwave Oven for 30 seconds.
6. Stir in flour, salt and pepper. Gradually stir in reserved fish liquid mixture.
7. Heat, uncovered, in Microwave Oven 6 minutes stirring frequently until thickened and smooth.
8. Add peas to sauce.
9. Add sauce to fish in the casserole and stir gently.
10. Heat, uncovered, in Miicrowave Oven 2 minutes.
11. Sprinkle noodles over fish and heat, uncovered, in Microwave Oven 1 minute.

FONTINA, MUSHROOM AND PANCETTA LASAGNA

Servings: 8 servings

Ingredients:

Filling:
30 ounce Ricotta; 2 15-oz. container
1 package Spinach; chopped, frozen, c
Package directions, drained,
½ cub Parmesan; freshly grated (a
2 Eggs
Mushrooms:
1 tablespoon Olive oil
2 ounce Pancetta; *, or bacon, chop
2 teaspoon Rosemary; fresh, minced or
Crumbled
12 ounce Mushrooms; button, sliced
Assembly:
12 Lasanga noodles; about
Tomato, porcini & pancetta s
1 pound Fontina cheese; grated
¾ cub Parmesan; freshly grated (a
1 Tomato; seeded, chopped
2 teaspoon Rosemary; fresh, minced or
Crumbled

Preparation:

* Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores.
FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and ½ cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.)
always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring,
frequently, about 12 minutes.
ASSEMBLY:
Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and ¼ cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and ¼ cup Parmesan.
Reserve ½ cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and ¼ cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved ½ cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.

FOOLPROOF BEEF AND BROCCOLI

Servings: 4 servings

Ingredients:

¾ pound Boneless beef sirloin steak
1 tablespoon Vegetable oil
1 Clove garlic, minced
1 medium Onion, cut into wedges
10 ¼ ounce Campbell's Cream ofBroccoli Soup
¼ cub Water
1 tablespoon Soy sauce
2 cub Broccoli flowerets
Hot cooked noodles

Preparation:

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook for 5 minutes stirring often.

Stir in soup, water and soy sauce. Heat to boiling. Add broccoli.

Reduce to low. Cover, simmer for 5 minutes or until vegetables are tender. Serve over noodles.

Makes 4 servings.

TIP: To make slicing easier, freeze beef for 1 hour.

Posted by Stephen Ceideberg; October 14 1992.

FRED'S LASAGNE

Servings: 6 servings

Ingredients:

1 pound Ground beef, lean
2 tablespoon Olive oil
3 ½ cub Tomatoes
16 ounce Tomato sauce
1 large Onion, diced
1 Garlic clove, minced
1 ½ teaspoon Oregano
¼ teaspoon Rosemary leaves
1 teaspoon Basil leaves, fresh, crushed(or ¼ tsp dried)
½ teaspoon Msg
2 teaspoon Salt
1 teaspoon Sugar
1 cub Mushrooms, sliced
½ pound Lasagne noodles
1 pound Ricotta cheese
½ pound Mozzarella cheese
½ cub Parmesan cheese, grated

Preparation:

Saute ground beef in hot oil until meat loses its pink color. Add tomatoes, tomato sauce, seasonings and mushrooms. Mix well; cook slowly about 2 hours or until sauce is thickened. Cook noodles following directions on package; drain, rinse in cold water and separate. In a buttered 3-quart baking dish make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order, using about half of each for each layer. Bake in 350 F oven 30 minutes or until bubbly. Serves 6 to 7. NOTE: Pepperoni may be added to meat sauce if desired. You may double the recipe for sauce; use half in making the lasagne, as above, and serve the remainder, cooked down until quite thick, in a sauce boat along with the lasagne.

FREEZER MIX ALL-AMERICAN HOT DISH

Servings: 6 servings

Ingredients:

3 ½ cub Browned/Seasoned Freezer Mix
1 can Corn; (8 oz), whole kernal
1 can Tomato sauce;(8 oz)
¼ cub Ripe olives; halved, pitted
4 ounce Noodles; uncooked
2 cub Water
1 teaspoon Oregano leaves
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar cheese; shreaded

Preparation:

Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. TO COOK IN OVEN:
Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens, about 15 minutes.

FREEZER MIX CHOW MEIN

Servings: 4 servings

Ingredients:

1 package Beef-Mushroom Freezer Mix
¼ cub Water
1 tablespoon Soy sauce
2 teaspoon Cornstarch
2 teaspoon Molasses
¼ teaspoon Ginger
1 can Chinese vegetables,drained
3 cub Chow main noodles
3 cub Hoot cooked rice

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Mix soy sauce, cornstarch, molasses and ginger; stir soy sauce mixture and Chinese vegetables into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles or hot cooked rice and top with additional soy sauce.

FREEZER MIX DINNER

Servings: 5 servings

Ingredients:

1 package Beef noodle dinner mix
1 package Chili tomato dinner mix
3 ½ cub Browned/Seasoned Freezer Mix

Preparation:

Prepare beef noodle or chili tomato dinner mix as directed except - substitute 3 ½ cups lightly packed frozen Browned/Seasoned Freezer Mix for the drained ground beef.

FREEZER MIX GOULASH

Servings: 4 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
¼ cub Water
¼ cub Catsup
1 cub Celery; sliced
1 can Mushroom;stems/pieces(4oz)
1 teaspoon Paprika
1 teaspoon Brown sugar
1 teaspoon Worcestershire sauce
3 ounce Noodles

Preparation:

Dip container of frozen mix into hot water just to loosen. Place frozen mix and remaining ingredients except noodles in 2-quart saucepan; heat to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and celery is tender, about 40 minutes. While meat mixture is simmering, cook noodles as directed on package; drain. Stir noodles into meat mixture and simmer until hot.

FREEZER MIX LASAGNE

Servings: 6 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
½ teaspoon Oregano leaves
1 tablespoon Snipped parsley
¼ cub Water

NOODLES AND CHEESE:
1 package Lasagne noodles
1 package Creamed cottage cheese
2 cub Shredded Mozzarella cheese
2 cub Shredded Swiss cheese
1/3 cub Grated Parmesan cheese

Preparation:

Heat oven to 350'. In ungreased baking pan, 13x9x2 inches, or baking dish, 11 ¾x7 ½x1 ¾ inches, layer half each of the noodles, meat sauce, cottage cheese and mozzarella cheese; repeat. Sprinkle Parmesan cheese over top. Bake uncovered until hot and bubbly, about 40 minutes.

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, oregano leaves, parsley and water to boiling.
Reduce heat; cover and simmer 15 minutes, stirring frequently. Uncover and simmer, stirring occasionally, until mix is thawed.

FREEZER MIX ROMANOFF

Servings: 4 servings

Ingredients:

1 package Beef-Mushroom Freezer Mix
1/3 cub Water
1 package Noodles Romanoff

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Prepare noodles Romanoff as directed on package except ~ omit butter and milk; stir sour cream-cheese sauce mix and cooked noodles into meat mixture and heat to boiling. Reduce heat; cover and simmer 5 minutes.

FREEZER MIX SKILLET GOULASH

Servings: 5 servings

Ingredients:

3 ½ cub Browned/Seasoned Freezer Mix
1 can Tomatoes;(16oz),canned
½ cub Celery; chopped
½ cub Water
1 ¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Basil leaves
⅛ teaspoon Marjoram leaves
3 ounce Noodle; uncooked, fine

Preparation:

Cook freezer mix large skillet until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until noodles are tender, about 20 minutes. (A small amount of water can be added if necessary.)

FREEZER MIX STROGANOFF

Servings: 4 servings

Ingredients:

1 package Beef-Mushroom Freezer Mix
¼ cub Water
¾ cub Dairy sour cream
2 cub Hot cooked noodle or rice

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in sour cream and heat. Serve over noodles or rice.

FRIED SHRIMP ROLLS (CHA GIO TOM)

Servings: 1 servings

Ingredients:

ACCOMPANIMENTS:
Nuoc Cham
1 bunch Of mint
1 bunch Of coriander

FILLING:
1 ounce Cellophane (bean thread)noodles
4 ounce Lean ground beef
4 ounce Ground pork shoulder
4 ounce Fresh or canned crabmeat,picked over and drained
4 Shallots, minced
4 Garlic cloves, minced
½ medium Onion, minced
1 cub Fresh bean sprouts
2 tablespoon Nuoc mam (Vietnamese fishsauce)
¼ teaspoon Freshly ground black pepper
1 Egg

ASSEMBLING AND FRYING:
½ cub Sugar
24 Rounds of rice paper (banhtrang) each 8 ½ inchesin diameter.
24 Raw medium shrimp, peeledwith tail sectionattached, deveined
Peanut oil, for frying

Preparation:

And just when you thought it couldn't get any better, along comes a recipe for Fried Shrimp Rolls!!! These triangular little goodies are great when served alongside Cha Gio. These are *really* good!
Prepare the Nuoc Cham. Wash and dry the mint and coriander leaves.

Set aside.

Prepare the filling: Soak the noodles in warm water for 30 minutes.
Drain. Cut into 1-inch lengths.

Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 2 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse 1 sheet of rice paper into the warm water. Remove and spread flat on a dry towel. Soak a second sheet of rice paper and spread it out without touching the other round. The rice papers will become pliable within seconds.

Fold up the bottom third of each round. Place ½ tablespoon of the filling in the center of the folded-over portion. Place 1 shrimp in the filling, leaving the tail section extended over the fold line.
Top the shrimp with an additional ½ tablespoon of filling and press into a compact triangle, forming a point where the tail extends (it is important that the filling be flat so it can be wrapped entirely and tightly). Fold the sides over to enclose the filling, then fold the remaining sides over to seal the compact triangle. The completed roll resembles a triangle with a handle. Fill the remaining wrappers in the same manner.

Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 ½ inches of oil into each skillet and heat to 325 degrees Fahrenheit.
Add a few rolls to each skillet; don't let them touch or they will stick together. Cook over moderate heat for 10 to 12 minutes, turning often until crisp and golden brown. Drain the rolls on paper towels.
Keep warm in a low oven while frying the remaining rolls.

Serve the shrimp rolls as an appetizer with the Nuoc Cham, mint and coriander leaves.

NOTE: These rolls may be cooked in advance then reheated in a 350F oven for about 20 minutes, or until crisp.

Yield: 24 shrimp rolls.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.

Posted by Stephen Ceideberg; March 27 1991.

FRIED SPRING ROLLS (CHA GIO)

Servings: 8 servings

Ingredients:

8 ounce Thin rice vermicellivermicelli (bun) or
2 bunch Of Japanese alimentarypaste noodles (somen).
Nuoc Cham
Vegetable Platter

FILLING:
6 Dried Chinese mushrooms
1 tablespoon Dried tree ear mushrooms
6 Water chestnuts or ½small jicama, peeled andchopped
4 ounce Fresh or canned lumpcrabmeat, picked over anddrained
8 ounce Raw shrimp, shelled,deveined and minced
12 ounce Ground pork shoulder
1 medium Onion, minced
4 Shallots, minced
4 Garlic cloves, minced
2 tablespoon Nuoc mam (Vietnamese fishsauce)
1 teaspoon Freshly ground black pepper
3 Eggs

ASSEMBLING AND FRYING:
½ cub Sugar
80 small Rounds of rice paper (banhtrang), each 6 ½ inchesin diameter
Peanut oil, for frying

Preparation:

This is another version of the superlative Cha Gio (also called Nems). The filling here is a bit more elaborate than in the first one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter.
Set aside.

Prepare the filling: Soak the two types of mushrooms in hot water until soft, about 30 minutes. Drain. Remove the stems from the mushrooms and squeeze to extract the liquid. Mince the mushrooms.
Combine the mushrooms with the remaining filling ingredients in a large bowl. Mix with your hands to blend. Set aside.

Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and dissolve the sugar in it. The rice paper sheets are brittle and must be handled with care. (The water is used to soften the sheets for handling. Sweetening the water helps the rice paper turn a deep golden color when fried and also produces crisper rolls.) Work with only 4 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. One at a time, immerse a sheet in the warm water. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other. The rice paper will become pliable within seconds.

Fold up the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the mixture is used.

Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 ½ inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls to each skillet, but do not crowd or let them touch, or they will stick together. Fry over moderate heat for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls with tongs and drain on paper towels. Keep warm in a low oven while frying the remaining rolls.

Traditionally, Cha Gio is served with the accompaniments suggested in this recipe.

To eat, each diner wraps a roll in a lettuce leaf along with a few strands of noodles and a variety of other ingredients from the Vegetable Platter before dipping it in the Nuoc Cham. If served as an hors d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a main course.

NOTE: Another popular way of serving this dish is to divide the noodles and elements of the Vegetable Platter evenly among the individual bowls. Top each with cut-up pieces of Cha Gio, ground roasted peanuts and Nuoc Cham.

As a quick and easy appetizer, Cha Gio can be served with just Nuoc Cham.

Yield: about 80 spring rolls.

Posted by Stephen Ceideberg; March 27 1991.

FRIED VEGETARIAN SPRING ROLLS (CHA GIO CHAY)

Servings: 1 servings

Ingredients:

ACCOMPANIMENTS:
Vegetable Platter
8 ounce Thin rice vermicelli (bun)OR:
2 bunch Japanese alimentary pastenoodles (somen).
Peanut sauce or Nuoc Cham

FILLING:
1 ounce Cellophane (bean thread)noodles
1 tablespoon Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 large Carrot, finely shredded
1 large Leek, white part only,chopped
6 Water chestnuts, or
½ small Jicama, peeled and chopped
1 pound Firm bean curd (tofu),crumbled
1 cub Fresh bean sprouts, coarselychopped
6 Garlic cloves, minced
3 tablespoon Nuoc mam (Vietnamese fishsauce)
2 Eggs
½ teaspoon Freshly ground black pepper

ASSEMBLY AND FRYING:
½ cub Sugar
40 small Rounds of rice papers (banhtrang), 6 ½ inches indiameter
Peanut oil for frying

Preparation:

The book notes that true Buddhist vegetarians would not use garlic or fish sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30 minutes; drain. Cut the noodles into ½-inch lengths. Remove and discard the stems from the mushrooms; squeeze to extract most of the soaking liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water. Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all of the mixture is used. (The rolls can be prepared 1 day in advance. Wrap and refrigerate.)

Fry the rolls: If possible use 2 skillets. Pour 1 to 1 ½ inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through.

Yield: 40 rolls.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.

Posted by Stephen Ceideberg; April 14 1991.

GERMAN NOODLE RING WITH CHEESE SAUCE

Servings: 1 servings

Ingredients:

1 cub *noodles
3 cub Water, boiling
1 Salt
3 tablespoon Butter
3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Paprika
1 ½ cub Milk
2 each Egg, well beaten
¼ pound Cheese, american swiss

Preparation:

Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve ½ of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

GINGERED CHINESE NOODLE SOUP

Servings: 3 servings

Ingredients:

3 ounce Cellophane noodles
1 cub Shredded watercress leaves
2 tablespoon Vegetable oil
½ cub Thinly sliced mushrooms
1 Medium onion, sliced
1 cub Snow peas
2 Thin carrots sliced diagonal
1 teaspoon Oriental sesame oil
1 teaspoon Minced fresh ginger
1 teaspoon Rice vinegar
3 cub Chicken stock
2 Green onions thinly sliced
1 ½ cub Water
1 tablespoon Soy sauce
1 cub Ham cut into julienne

Preparation:

Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain
thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions.

GLASS-NOODLE SALAD WITH CHICKEN

Servings: 4 servings

Ingredients:

4 ounce Mung bean noodles
6 ounce Med shrimp shelled and deveined -
1 tablespoon Vegetable oil
1 Whole chicken breast boned, skinned, chopped
Salt
Fresh ground black pepper
1 Red fresh serrano chile chopped
1 Green fresh serrano chile chopped
3 tablespoon Lime juice
2 tablespoon Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots peeled and thinly sliced
¼ cub Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) for garnish

Preparation:

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain.
Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.

GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW MEIN

Servings: 6 servings

Ingredients:

15 ounce Chow Mein Noodles (not canned)
¼ cub Vegetable oil, divided
2 Garlic cloves, minced
1 ½ cub Fresh bean sprouts
¼ cub Slivered bok choy
¼ cub Slivered carrot
¼ cub Slivered green pepper
¼ cub Slivered celery
2 tablespoon Sliced water chestnuts
2 tablespoon Slivered bamboo shoots
2 tablespoon Sliced canned mushrooms
2 tablespoon Slivered onion
¼ pound Peeled small shrimp 60 to 75 per pound size)
¼ cub Chopped chicken
¼ cub Slivered Chinese BBQ pork
1 cub Chicken broth
1 tablespoon Cornstarch
1 teaspoon Oyster sauce
½ teaspoon Granulated sugar
½ teaspoon MSG (Optional)
⅛ teaspoon Salt

Preparation:

Boil chow mein noodles according to package directions. Drain.
Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

GOLDEN NOODLE SOUP

Servings: 1 servings

Ingredients:

2 quart Golden Broth (follows)
1 Big handful whole wheat
Ribbon noodles (or matzoh
Balls)
1 cub Diced celery
1 cub Diced potatoes
1 cub Diced carrots
1 teaspoon Salt
½ cub Finely chopped parsely

Preparation:

Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes, carrots and salt. Reduce heat and simmer gently until the vegetables are tender, about half an hour. Stir in parsley, adjust seasoning and serve.

Makes about 10 cups of soup.

Posted by "Susan J. Starr" <sjstarr@qvarsx.er.usgs.gov> to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995.
:This recipe is originally from Laurel's Kitchen:

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

GRANDMA'S CHICKEN SOUP

Servings: 8 servings

Ingredients:

8 each Thighs, chicken, skinned, broiler/fryer type
2 each Carrots, cut in ⅛-inch slices
2 each Celery, ribs, cut into ¼-inch slices
2 medium Turnips, pared, cubed
1 large Onion, chopped
8 cub Water
1/3 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Seasoning, poultry
⅛ teaspoon Thyme
1 cub Noodles, egg, wide

Preparation:

Put the thighs in a large sauce pan or Dutch oven. Layer the carrots, celery, turnips and onion over the chicken. Add water, salt, pepper, poultry seasoning and thyme. Cook, covered, over medium heat until mixture boils. Reduce heat and simmer for about 45 minutes or until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones; discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered, for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup - simmer for two minutes, and serve.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

GRANOLA GORP *

Servings: 8 servings

Ingredients:

PATTI - VDRJ67A:
3 cub Granola (any flavor)
3 ounce Chow mein noodles
1 cub Salted peanuts
½ cub Dates; cut up
½ cub Dried apricots; cut up
½ cub Raisins
¼ cub Margarine; melted
6 ounce Semisweet chocolate chips OR butterscotch chips

VARIATIONS:
1 ½ cub Oyster crackers
¾ cub Roasted pumpkin kernals
¾ cub Flaked -OR- shredded coconut
¾ cub M & M's
¾ cub Salted cashews
¾ cub Dried banana chips
½ cub Salted sunflower nuts
½ cub Dried apples; cut up

Preparation:

Heat oven to 350~. Mix granola, noodles, peanuts, apricots and raisins. Pour margarine over granola mixture; toss until evenly coated. Spread in 9x13" ungreased pan. Bake, uncovered, stirring occasionally, 15 minutes; cool. Stir in the chips. Store in tightly covered container.
VARIATIONS : Add any combination of the above variations with the granola. If using M & M's, add with the chips.

GREEN NOODLES WITH MUSHROOM SAUCE

Servings: 4 servings

Ingredients:

27 ounce Mushrooms, fresh
8 ounce Onions,sliced
6 ounce Bacon
1 tablespoon Oil
15 ounce Green Noodles
Salt
8 ounce Heavy Cream
1 ½ cub Broth, Instant
Pepper
1 bunch Basil
2 ounce Parmesancheese, grated

Preparation:

1.Wash and slice mushrooms and onions. Cut the bacon into small pieces and sautee in the oil for a couple minutes;add mushrooms and saute untill all the liquid is evaporated. 2.In the meantime prepare noodles as directed.
3.Add the cream and the broth to the mushroom-onion mix and let it simmer 5 minutes; season with salt and pepper to taste. 6.Wash and chop the basil finely;add to the mix shortly before serving. Serve sauce over the noodles,sprinkle the parmesan over all Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120

GROUND BEEF CASSEROLE

Servings: 4 servings

Ingredients:

1 ½ pound Lean ground beef
1 teaspoon Salt
Few grains pepper
¼ teaspoon Garlic salt
8 ounce Can tomato sauce
1 cub Creamed cottage cheese
1 cub Dairy sour cream
6 Green onions, finely chopped
3 cub Cooked egg noodles
¾ cub Grated, sharp cheese

Preparation:

1. Place meat in a medium-sized, heat-resistant, non-metallic mixing bowl.
Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned. Stir occasionally. 2. Drain excess fat. 3. Add salt, pepper, garlic salt and tomato sauce to the meat. Stir to combine. 4. Heat, uncovered, in Microwave Oven 2 minutes. 5. In a medium-sized bowl, combine cottage cheese, sour cream, onion and cooked noodles. 6. In a 3-quart, heat-resistant, non-metallic casserole alternate layers of noodle mixture and meat mixture, starting with the noodles. Heat, uncovered, in Microwave Oven 8 minutes. 7.
Sprinkle grated cheese over top of casserole. Heat, uncovered. in Microwave Oven 2 minutes or until cheese has melted.

HACIENDA HAMBURGER

Servings: 6 servings

Ingredients:

2 pound Ground Beef
2 tablespoon Cooking Oil
1 ½ cub Chopped Celery
½ cub Chopped Onion
6 ounce (1 cn) Tomato Paste
2 ¼ cub (3 cns) Water
2 cub Uncooked Noodles
1 cub Diced American Cheese
1 cub Sliced Ripe Olives
2 teaspoon Salt
½ teaspoon Pepper

Preparation:

Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes.
NOTE:
This is just as good on the second day.

HALLOWEEN MEATLOAF MICE

Servings: 4 servings

Ingredients:

MICE BODIES:
½ cub Catsup
2 Egg whites; beaten
6 ounce Ground turkey
6 ounce Ground beef
1 Onion; chopped fine
2/3 cub Oatmeal; uncooked
Salt and pepper to taste

GARNISH:
Carrots **
Spaghetti noodles; uncooked
Raisins
Spaghetti sauce, canned

Preparation:

** First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse.
Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350F.
Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 minutes in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve.

Stolen from someone on Prodigy.

HAM AND NOODLE CASSEROLE

Servings: 4 servings

Ingredients:

1 cub Unccooked noodles
Vegetable oil(canola)
1 cub Cubed ham
1 can Condensed cream of Chicken
1 can Whole kernel corn; drained(8 oz.)
1 tablespoon Pimento; chopped
½ cub Cheddar cheese; shredded
¼ cub Green pepper; chopped

Preparation:

Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 ½ to 2 quarts.

HAM DIJON W/PASTA

Servings: 6 servings

Ingredients:

1 ½ cub Whipping cream
1/3 cub Dijon style mustard
1 pound Diced Smoked Ham
3 cub Chopped broccoli, cooked
1 can Mushrooms, scliced,4 oz size
¼ teaspoon White pepper
6 cub Hot cooked pasta noodles,ribbons, or vermicelli

Preparation:

In an large skillet, combine cream and mustard. Bring to a boil. Reduce to medium heat and cook for 8 to 10 minutes, until slightly thickened, stirring occasionally. Add remaining ingredients except pasta. Heat throughly. Serve over hot pasta., Serves 4-6.

HAM WITH NOODLES (SCHINKENNUDELN)

Servings: 4 servings

Ingredients:

¾ pound Fresh egg noodles
½ pound Ham, diced
Salt
1 cub Sour cream
3 tablespoon Grated Swiss cheese(Emmentaler)
1 tablespoon To 2 tb butter
2 tablespoon Bread crumbs

Preparation:

This is one of the most popular German casseroles, especially south of the Main Line.

Preheat the oven to 350 degrees F.

Cook the noodles in salted water and drain; they can also be left over from the day before. Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer. The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs.

Bake in the oven for about 30 minutes.

Variations:

This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates.

In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above.

Makes 4 servings.

From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92

HAMBURG CORN BAKE

Servings: 6 servings

Ingredients:

1 ½ pound Hamburg
1 cub Onion chopped
1 Can kernel corn
1 cub Cream of chicken soup
1 cub Cream of mushroom soup
1 cub Dairy sour cream
¼ cub Chopped can pimento
¾ teaspoon Salt
¼ teaspoon Pepper
3 cub Medium noodles

Preparation:

Cook the hamburg and onion in large saucepan until meat is brown and onion cooked. Stir in other ingredients except noodles which you cook separately drain and then add. Turn into casserole dish and cover with bread crumbs that have been mixed with 2 Tblsp. melted butter. Bake in 350 oven 45 min.
or until hot.
If you wish you can put chow mein noodles on top instead of bread crumbs.

HAMBURGER CASSEROLE

Servings: 10 servings

Ingredients:

2 cub Noodles
1 can Tomato soup
1 can Mushroom soup
1 cub Celery
1 cub Water
1 pound Hamburger
1 Onion
1 cub Grated cheese

Preparation:

Boil noodles in water until done. Cook celery in 1 cup water. Brown hamburger and onions together. Pour noodles, celery and liquid in casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and grated cheese. Save enough cheese to sprinkle on top. Bake at 350 degrees for 1 hour. Serve with green salad and hot biscuits.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Ms. Dorothy Strayer of Patterson, Georgia.

HAMBURGER DUMP SOUP

Servings: 1 servings

Ingredients:

1 pound Hamburger
3 Bouillon beef cubes
1 can Tomato sauce
3 quart Water
½ teaspoon Salt
1 teaspoon Pepper
1 Onion, chopped
½ teaspoon Basil
1 teaspoon Parsley flakes
1 can Mushrooms, cut up
3 can Mixed vegetables
½ pound Noodles of any kind
1 can Tomatoes, cut up

Preparation:

Dump the water in a large pot. Bring to a boil; add bouillon cubes, tomato sauce, salt, pepper, parsley, onion and basil. Drop hamburger into pot in small pieces. Simmer for 10 minutes on medium heat. Add the vegetables, mushrooms, tomatoes and the noodles or rice. You can also use up the small bowls of vegetables leftover in your refrigerator. Add more water if necessary. Cook until the noodles are done. Randy Rigg

HAMBURGER HOT DISH

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 cub Celery,diced
½ cub American cheese,diced
¼ cub Ripe olives,cut up
2 cub Uncooked noodles
1 teaspoon Salt
¼ teaspoon Onion salt
3 tablespoon Ketchup OR
1 cub Canned tomatoes

Preparation:

Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.

HAMBURGER STROGANOFF

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 md
1 each Clove Garlic; Minced
3 tablespoon Unbleached Flour
1 teaspoon Beef Bouillon; Instant
¾ teaspoon Salt
¼ teaspoon Pepper
4 ounce Mushroom Stem/Pieces;Drained
1 cub Water
1 cub Dairy Sour Cream
2 cub Noodles Or Rice; Cooked, Hot

Preparation:

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.

HARVEST PARTY MIX

Servings: 18 servings

Ingredients:

½ cub Butter or margarine
1 teaspoon Seasoned salt
3 ½ teaspoon Worcestershire sauce
1 teaspoon Curry
2 2/3 cub Corn Chex cereal
2 2/3 cub Rice Chex cereal
2 2/3 cub Wheat Chex cereal
1 cub Chow mein noodles
1 cub Raisins

Preparation:

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter in oven. Remove. Stir in Worcestershire, seasoned salt and curry; mix well. Gradually add cereal and noodles, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add raisins; mix well. Spread on absorbent paper to cool. Store in air tight container.
Microwave Directions*: In 3 ½ quart bowl or 13 x 9 x 2 inch microwave-safe dish melt butter on HIGH 1 minute. Stir in Worcestershire, seasoned salt and curry; mix well. Gradually add cereal and noodles, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 ½ minutes. Add raisins. Spread on absorbent paper to cool. Store in air tight container.
*A 650 watt microwave was used. For other wattage ovens, time may need to be adjusted.
Makes 7 2/3 cups. Courtesy Ralston-Purina. No copyright shown.

HEARTY ALPHABET BEEF SOUP

Servings: 2 servings

Ingredients:

½ pound Stew beefor round steak
1 Stewed tomatoes 1 pound can
1 can Tomato sauce, 8 oz can
1 cub Water
1 package Onion soup mix
1 package Frozen mixed vegetables;partially thawed
½ cub Alhabet noodles;uncooked

Preparation:

Using the beef stew meat which is already cut up, place the meat, combined with the stewed tomatoes, tomato sauce, water and soup mix into crockpot.
Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that have been partially thawed, and nookles. Cover and cook on HIGH for 30 minutes or until vegetables are done.

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

Servings: 6 servings

Ingredients:

1 pound Medium Ground Beef
1 can 14 oz, Italian Tomato Sauce
8 cub Water
2 Onions, chopped
1 pound Frozen Corn, Peas, Carrots
6 ounce Egg Noodles
1 ½ tablespoon Extra Virgin Olive Oil
1 tablespoon Oregano
1 tablespoon Mexican Chili Powder
1 tablespoon Freshly Ground Pepper
2 teaspoon Red Cayenne Pepper
2 teaspoon Salt

Preparation:

Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning.
Serve with grated Parmesan cheese.

HEARTY TURKEY NOODLE SOUP

Servings: 4 servings

Ingredients:

2 tablespoon Margarine, softened
1 cub Onion, chopped
1 cub Frozen Carrots, diced
½ cub Celery, diced
2 quart Water
3 tablespoon Chicken Soup Base
2 cub Medium Egg Noodles, uncooked
2 cub Cooked Turkey, diced

Preparation:

Saute onion, carrots, and celery in margarine. Stir in water, chicken soup base and noodles. Heat to boiling, stirring frequently. Reduce heat and add turkey. Gently boil until noodles are tender and flavors are blended, 8-12 minutes.

HEARTY VEGETABLE STEW - VEGETABLE MEDLY

Servings: 1 servings

Ingredients:

2 cub Corn noodles
½ cub Pinto, lima, or white

Preparation:

navy beans
1 tsp garlic powder
½ tsp salt
1 C frozen corn
1 C frozen peas
1 C sliced carrots
2 C frozen Broccoli
2 C frozen string beans
1 ea tomato sauce

Soak beans in 2 cups of water for two hours. After two hours, drain water and boil beans, 1 tsp. garlic powder, and salt in at least 3 cups of water.
Cook for 1 hour adding water as needed.

When beans are cooked, set aside.

Bring 4 cups of water to a boil. Add corn noodles and carrots.

When noodles and carrots are cooked, drain and mix with cooked beans, frozen corn, peas, broccoli, string beans, and garlic powder. Add enough tomato sauce to cover and simmer a couple more minutes until the sauce is hot.

Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume 16 Issue 26] Mar. 30, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

HE-MAN'S TUNA NOODLE CASSEROLE

Servings: 6 servings

Ingredients:

6 ounce Egg Noodles; Medium
2 tablespoon Butter
1 can Cream Of Mushroom Soup
1 cub Milk
½ cub Sour Cream
½ teaspoon Salt
½ cub Onion; Finely Chopped
¼ cub Pimiento; Sliced
½ cub Green Bell Pepper;Fine Chop
1 cub Celery; Chopped
6 ½ ounce Tuna; Drained And Flaked *
15 Ritz Crackers; **
Parsley; For Garnish

Preparation:

* An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving.
Makes enough for 6 hungry men.

HERBED MACARONI PARMESAN

Servings: 4 servings

Ingredients:

8 ounce Macaroni noodles
3 tablespoon Margarine
½ cub Grated Parmesan cheese(2 oz)
1 Italian Plum Tomato, chopped
2 tablespoon Minced fresh Basil(2 t dried
2 tablespoon Chopped fresh Parsley
1 dash Freshly ground black pepper

Preparation:

GARNISH: broccoli florets, optional
Bring large pot of water to boil; cook pasta until al dente.
When pasta is done, drain well. Toss hot noodles with margarine to melt.
Add other ingredients. Toss to combine. Garnish with broccoli florets.
VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables.

HOMESTYLE LASAGNA ROLLS

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
1 cub Fresh Mushrooms; chopped
1 medium Onion; finely chopped
1 small Carrot; minced
Clove Garlic; minced
¼ cub Dry Red Wine
⅛ teaspoon Nutmeg
⅛ teaspoon Cayenne Pepper
2 cub (8oz) Mozzarella Cheese *
Egg; lightly beaten
¼ cub Parmesan Cheese
Jar Ragu Spaghetti Sauce **
¾ package Lasagna Noodles ***
Salt and Pepper to taste

Preparation:

* Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained

Preheat oven to 350ø. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins.
In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour ½ jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish.
Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.

HOT AND SOUR TOFU SOUP

Servings: 1 servings

Ingredients:

8 medium Dry shiitake mushrooms(about ¾ oz. total)
1 tablespoon Salad oil
1 Clove garlic, minced orpressed
1 tablespoon Minced fresh ginger
1 ½ quart Regular-strength chickenbroth
1 pound Soft or regular tofu,rinsed, cut into ½-inchcubes, and
Drained well
3 tablespoon Rice vinegar or cidervinegar
1 ½ tablespoon Soy sauce
3 tablespoon Cornstarch
¾ To 1 teaspoon white pepper
½ To 1 teaspoon chili oil(optional)
4 Green onions (endstrimmed), thinly sliced
Crisp noodles (recipefollows)
Crisp-creamy peas (recipefollows)

Preparation:

Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions.
Pour into a tureen. offer noodles and peas to add to taste.

Makes 6 servings.

CRISP NOODLES:

Pour about 1 inch salad oil into a 2 ½- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you'll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.

CRISP-CREAMY PEAS:

Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm.
Makes 1 cup.

Sunset Magazine, 4/89.

Posted by Stephen Ceideberg; February 10 1992.

HOT AND SOUR VERMICELLI SALAD (YAM WUN SEN)

Servings: 3 servings

Ingredients:

THE GARNISH:
5 Crisp lettuce leaves
1 Garlic clove; finely chopped
1 tablespoon Cooking oil
1 Sprig coriander leaves finely chopped

THE YAM:
4 tablespoon Vegetable stock
2 ounce Medium button mushrooms sliced
4 ounce Dry clear vermicelli noodles soaked in water for 20 minutes until soft, then drained
2 tablespoon Lemon juice
3 tablespoon Light soy sauce
½ teaspoon Chili powder
1 teaspoon Sugar
2/3 cub Black fungus mushrooms pre-soaked
2/3 cub Med. fresh button mushrooms
2 Shallots; finely sliced
1 Spring onion/scallion chopped
1 Celery stalk with leaves chopped
1 small Carrot; finely chopped

Preparation:

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

HOT AND SPICY NOODLES WITH VEGETABLES

Servings: 4 servings

Ingredients:

¼ cub Rice wine
2 tablespoon Ginger root, grated fresh
2 Garlic cloves, minced
1 cub Carrots, thinly sliced
1 cub Broccoli stems, sliced thin
1 cub Cabbage, sliced thin
2 Green onions
¼ cub Water
½ teaspoon Sesame oil, dark
½ teaspoon Cayenne pepper
1 tablespoon Honey (omit if vegan)
1 teaspoon Hoisin sauce (optional)
4 cub Rice noodles, cooked
Soy sauce to taste

Preparation:

In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside.
Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste.
Note: The sesame oil gives this dish a great flavor, but leave it out if you can't afford the few grams of fat it contributes.

HOT BEAN THREAD NOODLES

Servings: 4 servings

Ingredients:

¼ pound Bean thread noodles
1 tablespoon Oil
3 tablespoon Finely chopped scallions
2 tablespoon Finely chopped garlic
1 pound Ground beef

SAUCE:
2 cub Chicken stock
1 ½ tablespoon Chili bean sauce
1 Dried red chile; -=OR=-
1 teaspoon -chili powder
2 tablespoon Light soy sauce
1 teaspoon Sesame oil

Preparation:

SOAK THE NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 3-inch lengths using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds. Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes.) Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes. Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once.

HOT SPICY COLD NOODLES

Servings: 4 servings

Ingredients:

1 pound Chinese noodles(fresh)
4 Scallions (or greenonions), chopped
2 teaspoon Chili oil
2 teaspoon Sesame seed oil
2 tablespoon Vinegar
2 tablespoon Sugar
1 ½ teaspoon Salt
½ teaspoon Black pepper(fresh ground)
1 teaspoon MSG (optional)
2 Red peppers (fresh),chopped

Preparation:

Cook the noodles in boiling water for 3 minutes, then drain. Rinse them in cold water until they are cool, then set aside to drain.

Make the sauce by mixing together all of the other ingredients. Heat about 4 T oil in a wok. When it is hot, pour in the sauce mixture, and then the noodles. Stir well to cover the noodles with sauce, then remove and cool.

NOTES:

* Easy, spicy-hot cold noodles for summer -- This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads. Yield: serves 4-6.

* You can serve this dish warm if you want, but it is better when cold. It is a good dish to prepare the previous day and leave in the refrigerator overnight.

: Difficulty: easy.
: Time: 15 minutes to prepare, 2 or more hours chilling.
: Precision: No need to measure.

: Rob Horn
: Infinet, North Andover, Massachusetts, USA
: {decvax,seismo!harvard}!wanginst!infinet!rhorn

: Copyright (C) 1986 USENET Community Trust

HOT THAI SALAD

Servings: 5 servings

Ingredients:

1 package EDEN Bifun Rice NoodlesOR any Udon, Soba or Specialty Noodles
½ medium Red pepper, diced
½ medium Green pepper, diced
1 Green onion; thinly sliced
⅛ cub Fresh parsley, chopped
1 tablespoon Sesame seeds lightly toasted
1 tablespoon EDEN Hot Pepper Sesame Oil
2 tablespoon EDEN Brown Rice Vinegar
2 tablespoon EDEN Mirin
⅛ teaspoon LIMA Sea Salt

Preparation:

Cook pasta as package directs, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled.

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>

HUNGARIAN GOULASH

Servings: 6 servings

Ingredients:

3 pound Lean Beef Chuck
2 tablespoon Butter
2 cub Chopped Onion
1 Minced Garlic Clove
1 tablespoon Paprika
2 ½ teaspoon Salt
½ teaspoon Caraway Seeds
½ cub Coca-Cola
¼ cub Red Wine
4 large Tomatoes, Peeled, Chopped
3 tablespoon Flour
Water
Hot Cooked Noodles

Preparation:

Cut the beef into ½ inch cubes, discarding the bone and fat. In a Dutch oven, melt the butter and add the meat, stiring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stirin the paprika, salt and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine and tomatoes. Cover tightly and simmer for about 1-½ hours or until the meat is fork tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

HUNGARIAN GOULASH - WITH COKE

Servings: 8 servings

Ingredients:

3 pound Lean beef chuck
2 tablespoon Margarine
2 cub Onion, chopped
1 medium Clove garlic, minced
1 tablespoon Paprika
2 ½ teaspoon Salt
½ teaspoon Caraway seeds
½ cub COCA-COLA
¼ cub Red wine
4 medium Tomatoes, ripe peeled and chopped
3 tablespoon Flour
Water
Noodles, cooked and hot

Preparation:

Cut the beef into ½-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds, cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly, simmer about 1-½ hours or until the meat is fork-tender.
In a bowl, blend the flour with a little water to make a smooth paste, stir into goulash. Serve with hot noodles.
Makes 8 servings (about 6 cups).

HUNGARIAN GOULASH COCA-COLA

Servings: 8 servings

Ingredients:

3 pound Beef chuck, lean
2 tablespoon Margarine
2 cub Onion, chopped
1 cl Garlic, minced
1 tablespoon Paprika
2 ½ teaspoon Salt
½ teaspoon Caraway seeds
½ cub COCA-COLA
¼ cub Red wine
4 Ripe tomatoes, peeled
And chopped
3 tablespoon Flour
Water
Noodles, cooked and hot

Preparation:

Cut the beef into ½-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly; simmer about 1-½ hours or until the meat is fork-tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles.

HUNGARIAN NOODLES AND CABBAGE

Servings: 4 servings

Ingredients:

2 cub Cabbage, green; sliced
2 tablespoon Corn oil
1 cub Onions; sliced & halved
2 teaspoon Garlic; minced
¾ teaspoon Sea salt
¾ teaspoon Black pepper
1 ½ tablespoon Paprika; preferablyHungarian
2 cub Noodles; cooked of yourchoice - whole wheat, udon,jerusalem artichoke orother type
Parsley, fresh;chopped

Preparation:

The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteeing the cabbage & onions, separately. This method brings out the flavor of each food.

Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside. In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent .
Stir the onions and cabbage together. Add the cooked noodles and reheat.
Serve hot, garnished with parsley.

SERVES:4-6 SOURCE: _Friendly Food_ by Brother Ron Pickarski

HUNGARIAN PORK & ROASTED VEGETABLES

Servings: 2 servings

Ingredients:

2/3 tablespoon Corn oil
1/3 pound Pork stew meat
1/16 cub Flour
1/3 small Onion, minced
1/3 tablespoon Hungarian paprika
1/16 cub Water
1/16 teaspoon Caraway seed
1/3 teaspoon Garlic, minced
3/16 teaspoon Salt
1/3 can VEG-ALL Mixed Vegetables,drained (16 oz)
1/3 Bell pepper, diced
1/3 large Tomato, diced
1/3 can Beef broth (12 oz)
Wide noodles or rice

Preparation:

1. Dredge meat in flour, then brown pork in hot oil in roasting pan in 400'F. oven for 15 minutes.

2. Add paprika and onion, water, caraway seed, garlic and salt.

3. Cover tightly and bake at 325'F. until meat is tender.

4. Add peppers, tomatoes, and stock. Simmer covered for 15 minutes.

5. Stir in VEG-ALL. Simmer covered for 15 minutes.

6. Serve with wide noodles or rice.

HUNGARIAN SZEGED GOULASH

Servings: 6 servings

Ingredients:

4 ounce Lean bacon cut into ½-inch pieces
2 pound Boneless pork trimmed of fat, and cut into 1-inch cubes
1 large Red onion; chopped coarsely
2 large Garlic cloves; minced
2 tablespoon Flour
2 tablespoon Sweet Hungarian paprika
2 teaspoon Caraway seed
1 tablespoon Chopped fresh sage
2 teaspoon Chopped fresh rosemary
1 tablespoon Chopped fresh sweet marjoramOR- mild oregano
2 teaspoon Chopped fresh thyme
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
2 cub Apple juice or cider*
2 pound Sauerkraut; drained & rinsed
2 Tart apples (or more) cored and sliced
1 cub Sour cream
Red potatoes or spaetzleor- egg noodles

TO GARNISH:
Chopped fresh dill & parsley

Preparation:

*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider In a large, deep roasting pan or Dutch oven, saute bacon until crisp.
Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.
Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated.
When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.

HURRY TUNA, PLEASE

Servings: 4 servings

Ingredients:

INGREDIENTS:
1 Large 12-½-ounce can white
Or light meat tuna, drained
2 tablespoon Vegetable Oil
1 Apple; cored and chopped
1 small Onion; chopped
½ teaspoon Curry
3 tablespoon Flour
½ cub Milk
1 cub Chicken bouillon; (that'sone cube of bouillon in onecup of water)
1 (8-ounce) package egg
Noodles; cooked & drained
Or
1 cub Cooked rice

Preparation:

THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE

Fry the apple and onion in a little oil until lightly cooked. Add flour and slowly stir in milk and bouillon. That will make a lumpy white sauce. (The lumps are from the apple and onions and are not your fault.) Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve over hot noodles which take nine minutes to cook and should have been started back while the apples and onions were cooking. If time is not a problem, serve this over rice. (Now that should have been started BEFORE the apples and onions.)

Deidre Anne Penrod, Prodigy Food & Wine Board

IDEAL LASAGNA

Servings: 10 servings

Ingredients:

1 pound Lasagna noodles
1 pound Ricotta
2 Eggs, well beaten
½ pound Mozzarella cheese sliced
1 teaspoon Salt
½ teaspoon White pepper

Preparation:

Make your own sauce with meat or you can use a large jar of Ragu and add meat to it. Mix ricotta with eggs.
Add salt and pepper. Cook lasagna noodles according to package, 15-20 minutes. Strain. Slighly cover bottom of casserole dish (12x9 pan) with meat sauce. Then alternate layers as follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this, ending witth Lasagna, and top with Mozzarella cheese slices.
Sprinkle with meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier lasagna, put a layer of Mozzarella cheese between each layer and also on top. Good Lasagna!!!

INDONESIAN "FRIED" NOODLES

Servings: 6 servings

Ingredients:

1 pound Uncooked soba noodles
3 tablespoon Low-sodium soy sauce
1 tablespoon Brown sugar
2 teaspoon Crushed red pepper flakes
1 cub Finely chopped onions
1 tablespoon Minced garlic
1 tablespoon Peeled & grated gingerroot
1 cub Snow peas
6 each Scallions, chopped
1 teaspoon Grated lime peel
1 cub Mung bean sprouts
8 ounce Firm tofu cut into ½-inch cubes
1 tablespoon Fresh lime juice
¼ cub Chopped fresh cilantro

Preparation:

Prepare noodles according to package directions, drain and set aside.
In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar.
Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu.
Continue cooking and toss just until bean sprouts are slightly wilted.
Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.

ITALIAN BEAN AND PASTA SALAD

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Anasazi Beans
2 cub Cooked spinach noodlesOR- vegetable rotelli
½ cub Chopped onion
1 medium Chopped tomato
¼ cub Chopped bell pepper
1 tablespoon AM Sesame Seed
⅛ cub AM Unrefined Olive Oil
⅛ cub Lemon juice
1 teaspoon Garlic powder
¼ teaspoon Oregano
¼ teaspoon Basil
¼ teaspoon Thyme
¼ teaspoon Sea salt (optional)

Preparation:

Gently mix all ingredients together in a large mixing bowl. Refrigerate till cold and serve. Allowing the mixture to set for an hour before serving will enhance the flavor.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

ITALIAN CHICKEN WITH NOODLES

Servings: 4 servings

Ingredients:

2 Chicken Breast
½ teaspoon Oregano
⅛ teaspoon Pepper
1 Onion,chopped
4 ounce Mozzarella cheese
1 teaspoon Lemon juice
¼ teaspoon Salt
¼ cub Margarine
1 cub Chicken broth
8 ounce Egg noodles

Preparation:

Debone, skin and split the chicken breast in half.
Cut the meat into 2x¼ inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cook until browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot noodles. ~---- Jim in Detroit - 01/11 07:37 pm 01/12/92 11:40 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/12 12:05 AM TO: ROBBIE SHELTON (XXXJ77A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM:MIX RECIPES And yet another......

ITALIAN POT ROAST

Servings: 10 servings

Ingredients:

1 Rump roast (4-5 lbs.)
1 teaspoon Salt
2 tablespoon Cooking oil
2 cl Garlic, minced
½ teaspoon Dried basil
1 tablespoon Dried parsley flakes
½ teaspoon Pepper
2 Carrots, sliced
1 Whole Onion, studded with
2 whole cloves
1 can Tomato puree (15 oz.)
½ cub Water or red wine
½ teaspoon Beef bouillon granules
Cooked egg noodles

Preparation:

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.

SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

ITALIAN VEGETARIAN LASAGNA

Servings: 10 servings

Ingredients:

12 Uncooked lasagna noodles
½ cub Dry sherry or unsweetened
Apple juice
1 Medium onion, finely chopped
8 ounce Sliced fresh mushrooms
2 Large zucchini, coarsely
Grated (about 4 cups)
2 Medium red or green bell
Peppers, seeded & chopped
2 cub Fresh spinach
1 teaspoon Dried basil leaves
½ teaspoon Dried oregano leaves
15 ounce Light ricotta cheese
1 cub Nonfat cottage cheese
¼ cub Grated Parmesan cheese
1 can tomato sauce
4 ounce (1 cup) shredded low
Moisture part-skim
Mozzarella cheese

Preparation:

Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm.
Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently.
Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well.
In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil.
Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.

JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

Servings: 12 servings

Ingredients:

DRESSING:
2/3 cub Rice wine vinegar
¼ cub Soy sauce
¼ cub Vegetable oil
3 tablespoon Sugar
1 teaspoon Dry mustard
1 pinch Cayenne pepper

SALAD:
1 pound Fresh bean sprouts
14 ounce Dried chuka soba noodles
¼ cub Oriental sesame oil
2 pound Cooked bay shrimp
3 large Cucumbers; peeled halved, thinly sliced
6 Green onions; sliced
Red cabbage leaves

Preparation:

For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead.
Cover
and leave at room temperature).
For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil.
Add
noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain
noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.) Add bean sprouts,
shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently
to combine. Line platter with cabbage leaves and mound salad in center.

JOE PENNY'S LASAGNA

Servings: 6 servings

Ingredients:

2 28 ounce cans tomatoes
2 5 1-2 ounce cans tomato paste
2 cub Water
½ teaspoon Basil
⅛ teaspoon Crushed red pepper
½ teaspoon Salt
1 teaspoon Sugar
1 pound Lean ground beef
1 Clove garlic, minced
1 pound Sausage
1 pound Lasagna noodles
1 pound Ricotta cheese
1 Egg
1 tablespoon Parsley
1 cub Grated Parmesan cheese

Preparation:

Combine the first 7 ingredients in a large pot and simmer 15 minutes.

Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a 12x8" baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving.

Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by:
Debbie Carlson - Cooking Echo

JUDI'S RATATOUILLE LASAGNE

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil, good quality
1 cub Diced zucchini squash
½ cub Yellow summer squash, sliced
1 cub Sliced brown mushrooms
1 cub Diced green pepper
1 cub Diced red bell pepper
1 cub Eggplant with skin, diced
1 cub Diced onion
4 Garlic cloves, minced fine
1 large Can chopped tomatoes,
-drained very well
2 tablespoon Chopped fresh basil
¼ teaspoon Dried oregano, crushed with
-fingers
¼ teaspoon Italian Herb Seasoning
4 tablespoon Italian flat leaf parsley
-minced
¼ teaspoon Black pepper
¼ cub Red wine, good quality
FILLING
1 ½ cub Part skim ricotta cheese
¾ ounce Parmesan cheese, grated
Egg
12 Lasagne noodles cooked and
-drained (use imported
-Italian if you can)
3 cub Marinara sauce, homemade
½ cub Mozzarella cheese, diced
Bechamel Sauce (see recipe)

Preparation:

Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch oven, heat oil. Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings.
Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne size pan with nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top.
Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese.
~--

JULIAN'S CHEESE MANICOTTI

Servings: 7 servings

Ingredients:

SAUCE:
1 large Onion; chopped
1 Garlic clove; pressed
2 tablespoon Olive oil
12 ounce Tomato paste
24 fluid ounce ;Water
2 tablespoon Oregano, fresh; chopped
1 small Bay leaf
1 teaspoon Salt
½ teaspoon Pepper, black

PASTA:
1 teaspoon Olive oil
14 Manicotti noodles

FILLING:
1 ½ cub Ricotta
6 large Egg
¼ pound Fontina; grated
¼ pound Mozzarella; grated
1/3 pound Parmesan; grated
6 tablespoon Butter, sweet; softened
1 teaspoon Salt
¾ teaspoon Pepper, black
2 tablespoon Basil, fresh; finely chopped
Parmesan; for sprinkling

Preparation:

Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.

Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes.
Drain and refresh under cold running water. Set aside.

Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.

---*The Cereal Murders*
Diane Mott Davidson

KASESPATZLE (SPAETZLE CHEESE NOODLES)

Servings: 4 servings

Ingredients:

3 tablespoon Butter Or Margarine
3 each Onions;Sliced In Small Rings
3 ounce Emmenthaler Cheese; Grated
1 teaspoon Dry Mustard
2 cub Spaetzle Noodles
2 tablespoon Chives; Chopped

Preparation:

Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well.
Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving.

KASH VARNISHKES (ROSE LEVY BERANBAUM)

Servings: 4 servings

Ingredients:

½ ounce Dry porcini mushrooms(optional)
1 cub Kasha, preferably coarseground
1 large Egg
¼ cub Plus 1 tbs goose fat orbutter
2 cub Chopped onions
1 teaspoon Sugar
5 cub (1 lb) fresh slicedmushrooms
1 teaspoon Minced garlic
1 teaspoon Salt
2 teaspoon Freshly ground pepper
1 tablespoon Dried oregano
1 ¾ cub Boiling chicken broth
2 cub Bowtie noodles

Preparation:

water may be added to make up the 1 ¾ cup chicken broth) When they're soft, cut mushrooms into small pieces and set aside.

Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally.

Melt ¼ cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates.

Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,

2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.

KASHA VARNISHKES

Servings: 6 servings
1 cub Medium buckwheat groats
1 Egg
2 cub Boiling chicken stock or
1 Knorr bouil. cubes diss 2cup
Boiling water
1 quart Water
1 cub Uncooked varnishkes,bowtie
1 Noodles
3 tablespoon Corn oil
1 Large onion, coarsely choppe
1 ½ teaspoon Salt,less if bouillion used
In a small bowl mix groats with egg until each groat is well coated
with egg.Place in a medium-sized saucepan over moderately high heat,and
sitr constantly with a wooden spoon until groats seperate and the egg
begins to dry.
Remove from heat and pour boiling chicken stock or water over kasha.Add
salt and stir.Cover tightly and cook over low heat at a bare simmer for 10
to 15 minutes,or until all the liquid is absorbed.Remove from heat and
reserve.
Bring the quart of water to a boil and cook the pasta about 15
minutes,until tender.Drain and reserve.
Heat the oil in a skillet and saute the onions until golden brown.Mix
the onions,kasha and cooked bowties together in a large bowl and
serve.Serve with pot roast or just with leftover pot roast gravy.
ADVICE: From MAMA,for a more delicious and authentic version subsitute
¼ cup of schmaltz for the corn oil......

KEN'S HOT-AND-SOUR SOUP

Servings: 4 servings

Ingredients:

3 ounce Lean boneless pork
1 ounce Dried Chinese mushrooms
1 ounce Bean thread noodles
10 ounce Fresh bean curd
2 small Eggs
1 teaspoon Sesame oil
1 quart Chicken stock
2 teaspoon Sugar
3 tablespoon Chinese red vinegar=OR=- Cider Vinegar
½ teaspoon White pepper
2 tablespoon Dark soy sauce
1 tablespoon Cornstarch; blended with
1 tablespoon Water
2 tablespoon Finely chopped scallions
2 tablespoon Finely chopped cilantro
1 teaspoon Sesame oil
1 teaspoon Chili oil (optional)

Preparation:

CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings

KLUSKI Z MAKIEM I

Servings: 4 servings

Ingredients:

6 cub Water, boiling
1 teaspoon Salt
3 cub Egg noodles
2 tablespoon Butter, melted
1 teaspoon Vanilla extract
12 ounce Poppy seed cakeand pastry filling
1 teaspoon Lemon juice
1 ½ teaspoon Lemon peel, grated
1/3 cub Raisins

Preparation:

Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool. Toss noodles with butter in the saucepan.

Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel and raisins. Add to noodles and mix well. Cook just until heated through.

NOTES:

* RODZYNKAMI Noodles with Poppy Seed and Raisins -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own.
Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: Approximate measurement OK.

: Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski

: Copyright (C) 1986 USENET Community Trust

KOREAN BEAN THREAD SESAME NOODLES WITH VEGETABLES

Servings: 4 servings

Ingredients:

1 ounce Chinese dried mushrooms
½ ounce Chinese dried cloud ears
¼ pound Bean thread noodles
2 ounce Carrot
1 Green pepper
1 small Onion
2 tablespoon Peanut oil
½ cub Water

SAUCE:
2 tablespoon Light soy sauce
2 tablespoon Dark soy sauce
3 tablespoon Sesame oil
1 ½ tablespoon Sesame seeds
1 tablespoon Finely chopped garlic
1 tablespoon Sugar
1 teaspoon Freshly ground black pepper

Preparation:

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rince them well in cold water and drain them thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)

Servings: 6 servings

Ingredients:

1 cub Ads iswid (brown lentils)
Water
Salt
1 cub Small macaroni noodles
1 cub Short grain rice
2 tablespoon Olive oil
1 cub Tomato puree

TA'LEYA II:
2 large Onions
¼ cub Olive oil
1 Garlic clove (or more) finely chopped

Preparation:

This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway.

Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside.

Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry.

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Prepare the ta'leya (directions below), add tomato puree and bring to the boil.

Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot.

TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer.

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

KREPLACH WITH SEVERAL FILLINGS

Servings: 5 servings

Ingredients:

NOODLE DOUGH:
½ teaspoon Salt
2 Eggs; slightly beaten
2 cub Flour; unsifted (scant)

CHICKEN FILLING:
2 cub Cooked chicken; minced
1 tablespoon Onion; minced
1 Egg
Salt and pepper; to taste

CHICKEN LIVER FILLING:
2 cub Broiled chicken livers
2 Eggs; hard boiled
1 small minced
Salt and pepper
1 tablespoon Scmaltz; chicken fat

MEAT FILLING:
2 cub MEAT; Cooked and ground*
1 Egg
1 tablespoon Onion; minced
Salt and pepper

CHEESE FILLING:
2 cub Cottage cheese; farmers, dry
3 tablespoon Bread crumbs; fine soft
1 Egg
2 tablespoon Onion; minced
Salt and pepper

Preparation:

NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile.... Add salt to eggs,add eggs to flour. mix with your hands until the dough leaves the sides of the bowl.
It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin...well very thin. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup.
FILLINGS. These days I zap all the ingredients for each type of filling in the FP...leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each

KUGEL

Servings: 10 servings

Ingredients:

6 Egg
Salt; pepper to taste
¼ pound Butter
1 pound Noodles,

Preparation:

Combine butter with hot cooked noodles, Add eggs and stir until blended in.
Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter tyaller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner.

KUNG OP WUN SEN (BAKED PRAWNS AND MUNGBEAN NOODLES)

Servings: 1 servings

Ingredients:

1 pound Prawns
5 Coriander roots, crushed
1 tablespoon Pepper corns
1 Onion, thinly sliced
3 slice Ginger, crushed
2 tablespoon Cooking oil
1 tablespoon Maggi sauce
¼ teaspoon Salt
1 tablespoon Sugar
1 tablespoon Oyster sauce
2 tablespoon Light soy sauce
1 teaspoon Sesame oil
1 tablespoon Whiskey
2 cub Mungbean noodles, soakedand cut into short lengths

Preparation:

Here's a goody that came out of my new Thai cookbook. It's easy and quick to do and quite tasty. It's a baked dish, which is unusual for Thai cooking. I suspect that originally, it would have been steamed.
Next time I'll try it that way or put a tablespoon of water or sherry in each bowl. It seemed a tad dry to me. I cooked it in individual French onion soup bowls with lids.

Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again.

Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460F until the prawns are done (about 10 minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.
Serves four.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.

If you can buy coriander bunches with the roots untrimmed you'll be in good shape. If not, substitute stems. I left it out as the person I was eating with doesn't like coriander at all. It doesn't say to, but I cracked the peppercorns slightly before adding them to the mix. By light soy sauce, they mean like in thin soy, rather than as in "lite" soy sauce.

Maggi Sauce is a condiment sauce++originating in France, I believe++ popular in Asia. It's somewhat like a slightly thick soy sauce. It can be found in the gourmet sections of supermarkets as well as in Asian markets. If I didn't have any, I'd use thick Chinese soy in it's place. If you can find the Maggi Sauce grab it. It lasts virtually forever in the fridge. Get a small bottle, though. I run across very few recipes that call for it. It's used as a table condiment in Asia and is often seen on the tables at Vietnamese restaurants here in the States.

The mungbean noodles are the thin, clear "cellophane" noodles. I'd have no qualms about using the similar thin rice noodles if I couldn't find mungbean ones.

I picked up a neato garnish from the photo with this dish. It shows a green onion "brush" with a slice of red pepper around the middle.
Quite attractive and easy to make. Cut a slice of scallion++the whitish part++about an inch and a half long. Slice a fresh red chili into quarter-inch slices. Take a length of scallion and push the seeds and pulp out of the chili slice. Slip the rind down to the middle of the piece of scallion, then cut the exposed pieces of scallion with a thin, sharp blade all the way through. Make two cuts vertically, then rotate the scallion and make two more cuts. Do both ends, then toss the bundle into a bowl of water with lots of ice cubes and the slit ends will curl up making a nice, tassley looking garnish that's great to eat too. The trick is to get chilies that are about the same diameter as the scallions so it's a snug fit.
Just toss a couple of the chilly, frilly scallions into each bowl before serving. It's a little touch, but it adds a lot to the appearance of the dish.

Posted by Stephen Ceideberg; July 23 1992.

KWITIAOW PAD THAI

Servings: 6 servings

Ingredients:

½ cub Peanut or corn oil
1 ounce Raw prawns, shelled
4 ounce Firm bean curd (tofu); diced
3 tablespoon Preserved sweet white radish chopped
3 tablespoon Sliced shallots
4 Eggs
11 ounce Rice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried
¼ cub Chicken stock
3 tablespoon Dried shrimps, chopped
1/3 cub Unsalted peanuts, chopped
4 Spring onions; sliced
15 ounce Bean sprouts

SAUCE:
1 cub Water
½ cub Tamarind juice
1/3 cub Palm sugar
1 tablespoon White soya sauce

Preparation:

Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sue Stigleman)

KWITIAOW PHAD THAI (THAI-FRIED NOODLES AND SAUCE)

Servings: 6 servings

Ingredients:

½ cub Peanut or corn oil
7 ounce Large raw shrimp, shelled
4 ounce Firm bean curd (tofu), diced
3 tablespoon Prsrvd sweet white radishchopped
3 tablespoon Sliced shallots
4 Eggs
11 ounce Rice or cellophane noodles**
¼ cub Chicken stock
3 tablespoon Dried shrimp, chopped
1/3 cub Unsalted peanuts, chopped
4 Scallions, sliced
15 ounce Bean sprouts

SAUCE:
1 cub Water
½ cub Tamarind juice
1/3 cub Palm sugar
1 tablespoon White soya sauce

Preparation:

**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimp, peanuts, spring onions and bean sprouts.
Add
the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small saucers.

L.J'S WINTER TOMATO SOUP

Servings: 2 servings

Ingredients:

1 can Campbells tomato soup 10oz
10 ounce Milk
5 ounce Water
1 can Mushroom pieces 10oz
1 cub Spaghetti noodles 1"pieces
¼ teaspoon Oregano
¼ teaspoon Garlic powder
¼ teaspoon Pepper (black)
¼ teaspoon Paprika (Hungarian)
10 drop Tobasco sauce
2 ounce Navy rum (Dark)
1 tablespoon Chicken stock
1 teaspoon Soy sauce

Preparation:

Except for the spaghetti, mix all ingredients together. Bring to the boil then turn heat to low. Break the spaghetti into 1 inch long pieces, then in a seperate pot, cook until tender; drain and place spaghetti into soup.
Stir and bring soup to the boil agian then turn heat to low.

LAKSA LEMAK

Servings: 8 servings

Ingredients:

24 Shrimp
2 cub Water
Laksa Gravy
1 ½ pound Fresh think round Chineserice noodles
2 cub Packed bean sprouts, washed
Few leaves rau ram (laksaleaf), cut in hairlikeshreds
½ Cucumber, peeled, cut inmatchsticks

Preparation:

"Rau ram" has a strong, soapy flavor, but without it, this soupy noodle dish from Singapore would lose its unique taste. The recipe is from "Singapore Food" by Wendy Hutton (Ure Smith).

Place shrimp and water in saucepan. Bring to boil, reduce heat, simmer 2 minutes and strain. Reserve liquid for use in Laksa Gravy.
Peel shrimp and devein.

Prepare Laksa Gravy. Cook noodles in boiling water 3 minutes. Place some noodles in each individual serving bowl. Place some bean sprouts on top, then add Laksa Gravy. Garnish with shrimp, rau ram and cucumber.

Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber.

LAMB IN COOK POT

Servings: 4 servings

Ingredients:

1 ½ pound Lean, boneless lamb fromleg or shoulder
2 ounce Cellophane noodles
¼ pound Fresh spinach
¼ pound Celery cabbage
¼ cub Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
½ Tb brown sugar dissolved in1 tb boiling water
1 tablespoon Peanut butter thinned with4 tb boiling water
⅛ teaspoon Pepper
½ Tb mashed red bean curd
4 cub Chicken stock fresh orcanned
1 Finely chopped scallions
½ teaspoon Chopped garlic
½ Tb finely chopped peeledginger root
⅛ cub Finely chopped parsley

Preparation:

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now. The other is a highly polished brass museum piece that I never use for cooking because it's such a hassle to clean up. This one is smaller and, with the exterior parts being made of a matte finish aluminum, much easier to keep clean. This is the kind you'd see in a Chinese or Japanese place and is just the right size for two to four diners. This one also has a neato adjustable grate to control the heat.

I found this recipe stuffed inside the pot. It was hand-typed. The amounts called for in it would be too much for the little pot I found it in, but is sounds quite good and is probably authentic. You generally don't find Nam Yuey (red bean curd cheese) called for in Westernized recipes. The pot is a neat touch, but this can be made just as effectively in a fondue pot or in a sauce pan on a tabletop burner++in anything that gets the broth hot enough to cook the ingredients.

Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the grain into paper thin slices. Then cut slices into 2 x 2 inch pieces. Cover cellophane noodles with 1 cup warm water and soak for 30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves under cold running water and pat dry with paper towel. Arrange on platter along with noodles. Trim greens and root ends of the cabbage.
Separate into stalks and wash thoroughly. Cut each stalk into small pieces and drop into pot of boiling water. Take out in 2 minutes, dry and place with spinach and noodles. Combine soy sauce, sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean curd. Mix thoroughly, then take 1 tablespoon of the sauce and put into each of 4 bowls. Reserve the rest and place in small bowl.

Preheat your broiler to its highest point. Place 8 to 10 charcoal briquettes side by side in baking pan lined with heavy aluminum foil and place under broiler. Heat for 10 to 15 minutes until white ash forms on briquettes. Transfer to funnel of cook pot with tongs. Put fireproof (asbestos) mat on table and place cook pot on it. Bring chicken broth to a boil then pour it into the cook pot. Give each person a plate of lamb and a soup bowl. Drop the scallions, garlic, ginger, and parsley into the boiling stock. Each person cooks own lamb with fondue fork and then dips it into sauce in soup bowl.
Extra sauce is also placed on table.

When the lamb has been used, ladle a little of the remaining stock into each bowl. Add the noodles and vegetables in the remaining stock in the cook pot, for a minute or two then ladle with broth into bowls as another course.

Makes 4 servings.

Source++Hand typed recipe stuffed inside Mongolian fire pot.

Posted by Stephen Ceideberg; March 9 1993.

LAMB SOUP POT

Servings: 4 servings

Ingredients:

4 pound Lamb bones, cracked
1 pound Lamb meat (shoulder or leg)
4 quart Cold water
1 tablespoon Fresh ginger, sliced
1 large Onion, quartered
½ teaspoon Salt
1 teaspoon Sugar
½ cub Light sherry
½ pound Canned salted mustard green
1 pound Bean sprouts
½ cub Unsoaked "cloud ear"
Dried black fungus
4 Scallions
½ pound Dried bean thread noodles
8 Charcoal briquettes

Preparation:

Make stock: Put lamb bones, ginger, onions & water in stock pot. Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock.
Simmer for another 20 minutes.

Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds. Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table.
Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

LASAGNA

Servings: 6 servings

Ingredients:

8 each Sausage, sliced thin
¼ cub Olive oil
2 each Onions, chopped
1 each Garlic clove, minced
16 ounce Tomato sauce
1 teaspoon Salt
1 teaspoon Red pepper
1 pound Ricotta cheese
½ pound Mozzarella cheese
1 cub Parmesan cheese
1 each Lasagna noodle, cooked (box
3 tablespoon Parmesan cheese, grated

Preparation:

Cook noodles according to directions ground beef can substitute for sausage. Heat oil and saute' garlic and onions till tender.Add tomatoes, salt and pepper. Bring to a boil then cover and simmer over low heat 1 hour.
Saute' sausage until brown. Discard fat.Mix ricotta and diced mozzarella cheese together in a bowl. Spread ½ cup sauce on bottom of baking pan.Arrange noodles with layer of cheese mixture, parmasen cheese, tomato sauce,and meat. Repeat proc- ess ending with layer of noodles and sauce. Bake in moderate oven (350 degrees) for 20 minutes, or until hot.

LASAGNA FROM TONY'S AT DISNEY WORLD

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil
1 pound Ground beef
1 cub Finely chopped onion
1 Cove garlic, finely chopped
1 teaspoon Salt
¼ teaspoon Mixed Italian seasoning
½ teaspoon Oregano leaves
¼ teaspoon Thyme
½ teaspoon Spanish paprika
2 cub Tomato puree
½ pound Lasagne noodles
2 quart Water
1 tablespoon Olive oil
Salt to taste
1 ½ cub Ricotta cheese
1 Lg egg
Tabasco sauce to taste
¾ teaspoon Salt

CHEESES FOR FINAL A:
3 ounce Mozzasrella cheese, sliced
3 tablespoon Grated parmesan cheese
1 cub Grated mozzarella cheese (in

Preparation:

~----------Meat Sauce:---------- ~----------Lasagna:----------- ~----------Ricotta Mixture:------------ Heat olive oil in saucepan. Crumble in ground beef and saute until beef is browned. Drain off excess fat. Add remaining ingredients and mix well. Continue cooking for 5 minutes. Set aside. Cook lasagne noodles in the boiling water with olive oil and salt.
About 9 minutes. Drain and let cool. Set aside. Combine all ingredients in blender or electric mixer and mix well at medium speed.
Assembling: In a 13x9x2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then ½ of the rocotta mixtu Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350F for 40-45 minutes.

LASAGNA MARIA

Servings: 6 servings

Ingredients:

1 package (8oz) Lasagna Noodles
1 pound Mild Pork Sausage
1 Jar (32oz) Spaghetti Sauce
1 Egg; slightly beaten
12 ounce Ricotta Cheese
1 tablespoon Dried Parsley Flakes
½ teaspoon Dried Whole Oregano
¼ cub Grated Parmesan Cheese
3 cub Mozzarella Cheese *
4 ½ ounce Sliced Mushrooms, drained
1 package (3 ½oz) Sliced Pepperoni

Preparation:

* Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about ½ cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375ø for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins.

LASAGNA ROLL UPS

Servings: 4 servings

Ingredients:

8 Lasagna noodles
6 cub Spaghetti sauce (commercial,or homemade)
1 ½ cub Shredded mozzarella cheese
¼ cub Freshly grated parmesancheese

Preparation:

Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of greased 11x7 inch baking dish,spread about ¾ cup sauce. Spread about ½ cup sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 F oven for 45 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5-10 minutes or until cheese melts and top is lightly browned. Makes 4-6 servings.

Origin: Canadian Living, January 1988. Shared by: Sharon Stevens.

LASAGNA ROLLS

Servings: 2 servings

Ingredients:

½ pound Bulk Italian Sausage
10 ¾ ounce can of condensed cream
¼ cub Chopped Onion
1 each Large Beaten Egg
½ cub Cream-style Cottage Cheese
2 tablespoon Grated Parmesan Cheese
4 each Lasagna Noodles, Cooked
8 ounce (1 can) Pizza Sauce
1 tablespoon Water or Dry Red Wine
¼ cub Shredded Mozzarella Cheese

Preparation:

Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion.
Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls.
Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

LASAGNA ROLLS WITH TOMATO-FENNEL

Servings: 8 servings

Ingredients:

2 large Garlic Cloves Minced
¾ pound Mushrooms Sliced
½ cub Diced Red Bell Pepper
1 teaspoon Thyme
¼ teaspoon Salt, Pepper
1 (10 ½ Oz.) Pkg.
Firm Tofu Drained &
Crumbled
1 cub Thinly Sliced Green Onions
2 cub Finely Chopped Fennel Bulb
½ teaspoon Fennel Seeds,
¼ teaspoon Pepper
1 (14 ½ Oz.) Can Whole
Tomatoes Undrained &
Choppped
1 tablespoon Tomato Paste
8 Cooked Lasagna Noodles
1 ½ cub (6 Oz.) Shredded
Mozzarella Cheese

Preparation:

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.
Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1 ½ c. Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)

LASAGNA TORTE

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
1 large Onion,finely chopped
1 can Tomatoes in puree (28 oz)
2 Garlic cloves,finely chopped
2 medium Carrots,pared,shredded
¼ cub Chopped fresh basilOR
1 tablespoon Dried basil
2 pound Fresh spinachOR
2 package Frozen leaf spinach,thawedand squeezed dry (10 oz)
12 Lasagna noodles
2 cub Whole-milk ricotta cheese
½ cub Grated Parmesan cheese
¼ teaspoon Pepper
2 cub Shredded fontina cheese(8oz)

Preparation:

Heat oil in large skillet over high heat. Add onion; saute until soft, about 8 minutes. Place in medium-sized bowl.

Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots.
Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and simmer 10 minutes. Stir in basil and salt. Set sauce aside.

Stem and wash fresh spinach. Place in large pot over high heat; cook until wilted, about 3 minutes. Drain and squeeze dry.

Cook lasagna noodles according to package directions. Drain.

Heat oven to moderate (350'F.). Line 9" springform pan with aluminum foil; grease foil.

Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping slightly. Cover with one-third ricotta mixture, spreading evenly. Top with one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two more times, using noodle trimmings as one layer. Top with the last of the noodles, the remaining quarter of sauce and fontina.

Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving.
Remove sides of pan.

LASAGNA, NANCY SCHWARTZ

Servings: 12 servings

Ingredients:

½ pound Lasagna Noodles, cooked

MOIST CHEESE MIXTURE:
8 ounce Sour cream
16 ounce Cottage Cheese
16 ounce Cheese, Ricotta

DRY CHEESE MIXTURE:
18 ounce Cheese, Mozzarella, grated
4 ounce Cheese, Cheddar, grated

SAUCE:
24 ounce Ragu, plain

Preparation:

Put just a coating of the Ragu sauce on the bottom of a 9x13 pan. Mix the two cheese mixtures, keeping distinct from each other. Layer in the pan 3 cooked lasagna noodles, ½ moist cheese mixture, 1/3 dry cheese mixture, 1/3 sauce. Repeat starting with the lasagna noodles. For the third layer, use 3 noodles, last of sauce and last of dry cheese. Cover and bake at 350- for 1 ½ hours. Remove cover for the last 15 minutes if desired. Remove from oven and let sit for about 15 minutes before serving. The "LaRK"

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-21-93 (16:31) Number: 5966 From: MATT ROSEN Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: BRAISED LEEKS *CR Conf: (52) CookingEch

LASAGNE

Servings: 6 servings

Ingredients:

1 ½ pound Hamburger
1 cub Onion
2 Large garlic cloves
2 teaspoon Oregano
2 can Tomato soup
½ cub Water
2 teaspoon Vinegar
½ pound Wide noodles
1 pint Cottage cheese
½ pound Mozerella cheese grated

Preparation:

brown meat and onion and garlic, add soup, water,oregano & vinegar.
Cook noodles and assemble alternately with the sauce and cheeses in pan.
Bake in moderate oven for 30 min. Let stand 15 min. to set before serving.

LASAGNE FRUTTA

Servings: 2 servings

Ingredients:

5 ounce Cottage Cheese,pureed
5 ounce Mascarpone
2 Eggs
3 tablespoon Sugar
1 Lemon
3 ounce Raisins
2 ounce Almonds,chopped
2 ounce Pistachios,chopped
1 Tart Apple
3 Lasagnenoodles

Preparation:

1.Mix the pureed cheese with the eggyolk, sugar and lemonjuice. 2.Grate the lemonpeel and add with raisins and half of the pistachios. 3.Beat eggwhites until stiff and fold under all. 4.Peel apples and core and cut into small strips. 5.Boil noodles about 3 minutes; run quickly under cold water. 6.In a small lasagneform alternate noodles, apples and cheese mix, ending with cheese. 7.Bake dish for 40 minutes at 175 C in preheated oven. 8.Before serving sprinkle the rest of the pistachios over the top. Translated by brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

LASAGNE ROLLS

Servings: 2 servings

Ingredients:

½ cub Part-skim ricotta cheese
1 Egg
1 ounce Shredded Mozzarella Cheese
2 tablespoon Grated Parmeson Cheese,divid
⅛ teaspoon Oregano
⅛ teaspoon Basil leaves
Dash garlic powder
4 Curly edge lasagne noodles
(12X3 in pcs cooked)
½ cub Tomato sauce
Garnish - flat leaf parsley
Leaves

Preparation:

1. Preheat oven to 350 degrees. Spray 2 individual casseroles with nonstick cooking spray; set aside. 2. In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 T of the parmeson cheese, and the seasonings, mixing well. 3. Place cooked lasagne on a damp towel and spoon ¼ of the cheese mixture lengthwise along the center of each noodle, starting from narrow end, carefully roll each noodle to enclose filling. 4. Place 2 rolls in each sprayed casserole and spoon 2 T sauce over each roll; sprinkle each roll with ¾ t parmeson cheese and bake until thoroughly heated, 35-40 minutes. Serve garnished with parsely.

2 pro, 1 bread, 1 veg, 30 cal optional. Per serving, 404 cal, 22 g pro, 15 g fat, 45 g carbs, 556 mg sodium, 219 mg cholesterol.

LAZY LASAGNA

Servings: 6 servings

Ingredients:

1 ½ pound Hamburger
6 ounce Can tomato paste
1 tablespoon Oil
2 each Eggs
1/3 cub Parmesan cheese
2 each 1-lb. cans spaghetti sauce
1 tablespoon Basil
1 each Large carton cottage cheese
1 teaspoon Salt
1 each Box lasagna noodles

Preparation:

MEAT SAUCE: Brown meat, add 2 cans spaghetti sauce, tomato paste, 6oz.
water
and basil. Simmer 15 minutes. Cook lasagna noodles. Drain and toss with 1 tbsp. oil. Line bottom of pan with noodles.
CHEESE MIX: Combine cottage cheese (3 cups), 2 eggs and parmesan cheese.
Spread layers of ½ meat sauce, cover with noodles, top with cheese mix, add
remaining meat sauce , cover with shredded mozzarella cheese. It is now ready
to serve.

LEMON CHICKEN WITH NOODLES

Servings: 4 servings

Ingredients:

8 ounce Noodles; no yolk egg type
2 Chicken breasts; halved, skinless, boneless
1 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Paprika
¼ teaspoon Pepper

Preparation:

Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness. In a small shallow container, mix the oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture to coat both sides. Heat a large no=-stick frying pan over medium-high heat for one minute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook. Serve over the noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg. cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat.

LEMON PASTA SALAD WITH PEPPERCORN-COCONUT GLA

Servings: 6 servings

Ingredients:

2 7 oz. pkg Udon Noodles
2 tablespoon Extra-Virgin Olive Oil
¼ cub Fresh Lemon Juice
2 tablespoon Grated Lemon Zest
1 teaspoon Coarse Black Pepper, Prefer-
Ably Tellicherry
½ cub Vegetable Stock
½ cub Fresh Grated Coconut
2 cub Slivered Snow Peas
1 teaspoon Salt
¼ cub Chopped Cilantro
¼ cub Chopped Fresh Basil

Preparation:

Cook the Udon Noodles in a large amount of boiling salted water acording to package direstions until tender but still firm to the bite. Drain.

Heat 1 tablespoon of oil in a large nonstick skillet or wok. Add lemon juice, zest, pepper, vegetable stock, and coconut and bring to a boil. Cook over moderately high heat for 2 minutes. Add the snow peas and continue to cook for about 1 minute. Remove the pan from heat, add the drained noodles and stir to blend ingredients. Season with salt. When the salad has cooled to room temperature, add the herbs and stir to mix. (can be covered and refrigerated up to 4 hours before serving) Drizzle with the remaining olive oil and served garnished with cilantro sprigs.

LEMON PASTA SALAD WITH PEPPERCORN-COCONUT GLAZE

Servings: 8 servings

Ingredients:

14 ounce Udon noodles
2 tablespoon Extra-virgin olive oil
¼ cub Lemon juice
2 tablespoon Lemon zest
1 teaspoon Coarsely ground black pepper
½ cub Vegetable stock
½ cub Coconut, grated
2 cub Slivered snow peas
1 teaspoon Salt
¼ cub Cilantro, chopped
¼ cub Basil, chopped

Preparation:

Cook udon noodles in salted water according to package instructions, till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest, pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan from heat, add drained noodles & stir to blend. Season with salt. When cooled, add herbs & mix. Drizzle with remaining oil & garnish with cilantro.

LEMON-TARRAGON CHICKEN

Servings: 8 servings

Ingredients:

2 tablespoon Butter
8 Chicken breast halves; boneless, skinless
2 cub Fresh mushrooms; halved
2 Garlic cloves; minced
3 tablespoon Dry sherry
½ tablespoon Dried tarragon; crushed
½ tablespoon Lemon pepper seasoning
1 can Chicken broth
1/3 cub All-purpose flour
¼ cub Sour cream
Egg noodles; cooked, hot
Fresh lemon slices

Preparation:

In a 12" skillet melt butter over medium-high heat.
Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw-top jar combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium-high heat until thickened and bubbly. Remove about ½ cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil). Serve over hot cooked noodles. Garnish with lemon slices, if desired.

LEMONY SOUP

Servings: 6 servings

Ingredients:

2 Onions, chopped
3 Stalks of celery, chopped
1 Sweet red pepper, chopped
6 cub Veggie boullion
1 teaspoon Turmeric
1 teaspoon Ground coriander
½ teaspoon Cinnamon
¼ teaspoon Cayenne
1 Potato, chopped
2 Carrots, chopped
1 can (28-oz.) tomatoes, chopped
1 Zucchini, chopped
1 cub Coiled vermicelli or Chinese
Noodles, crumbled
1 can Chickpeas, undrained, or 2
cub Cooked chickpeas
¼ cub Lemon juice
¼ cub Italian parsley, chopped
2 tablespoon Mint leaves, chopped
Freshly ground black pepper

Preparation:

Bring onion, celery, red pepper, and ½ c. of the boullion to a boil in a large pot. Simmer about 10 minutes to soften the veggies. Add the remaining boullion, spices, potato, carrots, and tomatoes; simmer 20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes. Garnish with parsley, mint and pepper before serving. 6-8 servings.

NOTE: When I made this, I left out the noodles. I've never had "real" harira before so I can't vouch for the authenticity.

The next time I make this, I might leave out the tumeric. It turned the chickpeas and the potatoes an unnatural shade of yellow, IMHO.

Source: It's from _Fat Free, Flavor Full_. Posted by R2176%TAONODE@VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest [Volume 16 Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

LO MEIN

Servings: 4 servings

Ingredients:

4 tablespoon Peanut oil
½ pound Flank steak;or shrimp,chick
2 Celery; shredded
2 Sl Ginger; minced
1 cub Cabbage
1 Green onion; minced
2 teaspoon Cornstarch
½ pound Spaghetti;or chinese/noodles
½ teaspoon Sugar
1 tablespoon Soy sauce;light soy
½ teaspoon Salt; optional

Preparation:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A)

LOKSHEN KUGEL - (NOODLE PUDDING)

Servings: 6 servings

Ingredients:

2 Eggs
1 tablespoon Sugar
¼ teaspoon Ground Nutmeg
2 ½ cub Cooked Broad Noodles
1 tablespoon Vegetable Oil
1 cub Unsweetened Apple Juice
½ cub Raisins, dark or golden
¼ cub Walnuts -or- Pecans, chopped

Preparation:

Keywords: Vegetarian, Ovo

Beat the eggs and sugar until fluffy. Add the remaining ingredients, except the nuts. Pour into a well-oiled 2-quart casserole dish or an 8-inch baking pan. Sprinkle on the nuts.

Bake in a 350-degree oven for 40 to 50 minutes, or until browned.

Serves 6

One Serving = Calories: 225 Carbohydrates: 33 Protein: 6 Fat: 8 Sodium: 27 Potassium: 215 Cholesterol: 88

Exchange Value: 1-½ Bread Exchanges + 1-½ Fruit Exchanges 1 ½ Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

LOSHEN KUGEL (NOODLE PUDDING)

Servings: 6 servings

Ingredients:

2 Eggs
1 tablespoon Sugar
¼ teaspoon Ground nutmeg
2 ½ cub Cooked broad noodles
1 tablespoon Vegetable oil
1 cub Unsweetened apple juice
½ cub Raisins
¼ cub Chopped walnuts or pecans

Preparation:

Beat the eggs and sugar until fluffy. Add the remaining other ingredients, except the nuts. Pour into a well oiled 2 qt casserole dish or an 8 inch baking pan. sprinkle on the nuts. Bake in a 350 F oven for 40 to 50 minutes or until browned. calories per serving: 225 Source: The American Diabetes Association holiday Cookbook

LOW-FAT CORN LASAGNA

Servings: 8 servings

Ingredients:

1 cub Cheese, mozzarella
10 ounce Corn
15 ounce Cheese, ricotta
1 Eggs
1 teaspoon Oregano leaves
1 teaspoon Salt
¼ teaspoon Pepper, black
27 ½ ounce Prego
9 Lasagna noodles
1 cub Water
½ cub Cheese, mozzarella

Preparation:

Use part-skim mozzarella and nonfat ricotta.
Preheat oven to 325. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with ¾ c sauce. Layer half of noodles and top with half of cheese mixture. Repeat and pour remaining sauce over top.
Carefully pour water around edges and sprinkle with mozzarella.
Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10-15 minutes before serving.

LOW-FAT LASAGNA

Servings: 12 servings

Ingredients:

10 ounce Lasagna Noodles, cooked
½ pound Extra lean ground beef ground turkey may be used
8 ounce Mushroom pieces, drained
1 small Onion, chopped
30 ounce Low-fat spagetti sauce
2 medium Carrots, peeled and shredde
16 ounce Fat free or low fat cottage cheese
8 ounce Mozzarella cheese, part ski

Preparation:

Cook lasagna noodles; drain and set aside. In skillet or fry pan, cook meat; drain fat and place meat in colander. Rinse with hot water. Add mushrooms and onion to cooked meat.
In a 9x13x2-inch baking pan, layer one-third of cooked lasagna noodles with half the meat mixture, half cottage cheese, half carrots, half Mozzarella and one third sauce. Repeat layers. Top with remaining noodles and sauce. Cook uncovered for 35 minutes at 350 degrees. Remove from oven; cover with foil. Let stand 20 minutes before serving. 8 grams fat per serving.

LUIGI'S LASAGNA AL FORNO

Servings: 10 servings

Ingredients:

½ Onion, chopped
1 Carrot, peeled and slicedvery thin
1 Stalk celery, sliced verythin
4 Cloves garlic, sliced
¼ cub Olive oil
2 can Plum tomatoes, drained (28ounces each)
Salt, pepper, and sugar(optional), to taste
Red pepper flakes, to taste(optional
½ cub Red wine
FOR THE BECHAMEL
2 cub Milk
4 tablespoon Unsalted butter
4 tablespoon All-purpose flour
½ teaspoon Salt
½ teaspoon White pepper
Nutmeg, to taste
FOR ASSEMBLING
Olive oil and salt forcooking lasagna noodles
¾ pound Lasagna noodles
15 ounce Ricotta cheese (1 container)
¼ To 1/3 pound mozzarellacheese, thinly sliced

Preparation:

FOR THE SAUCE

Grated Parmesan cheese (optional)

To make the sauce, saute the onions, carrot, celery, and garlic in the olive oil until golden. Add the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add salt, pepper, sugar, and red pepper flakes; cook for another ½ hour, covered. In the last 20 minutes of cooking, add the red wine.

To make the bechamel sauce, bring the milk to a simmer in a small saucepan.
Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg.

Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain.

In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with optional Parmesan cheese before serving.

Makes 10 servings.

Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium.

[THE WASHINGTON POST; January 16, 1991]

Posted by Fred Peters.

LYNN'S TOMATO/ARTICHOKE PESTO PASTA SAUCE

Servings: 4 servings

Ingredients:

1 can Chopped artichokes, plusliquid
2 3 large garden-freshtomatoes, chopped
4 5 cloves garlic, crushed
1 large Onion, chopped
2 tablespoon Flour, dissolved in 1 c coldwaterskim milk to tastesplash balsamic vinegarlots of fresh basil,chopped (½ cup,chopped)spinach noodles, cooked anddrained

Preparation:

Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized.

Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture.

Add the chopped tomatoes, and basil and cook for another 10-15 minutes.

Serve over spinach noodles.

jerde@vmdb.vet.purdue.edu (Lynn Warble)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

MAMAMIA'S LASAGNA

Servings: 8 servings

Ingredients:

¾ pound Ground Beef
1 pound Italian Sausage, Hot/Sweet
½ cub Onion, Chopped
2 each Garlic Cloves, Crushed
2 tablespoon Sugar
1 tablespoon Salt
2 teaspoon Ground black pepper
2 teaspoon Basil Leaves, crushed
½ teaspoon Fennel Seed
½ cub Chopped Parsley
4 cub Tomatoes, Undrained
12 ounce Tomato Paste
1 tablespoon Salt
12 each Lasagna Noodles
15 ounce Ricotta or Cottage Cheese
1 each Egg
½ teaspoon Salt
¾ pound Mozzarella Cheese,
Sliced Thin
3 ounce Parmesan Cheese, Grated

Preparation:

1. Remove sausage meat from outer casings and chop up the sausage.
2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
4. Add tomatoes, tomato paste, and ½ cup water; mashing tomatoes with a wooden spoon.
5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 ½ hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
8. Drain and rinse under cold water. Dry lasagna on paper towels.
9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg,
remaining parsley and salt; mix well. 11. Spoon 1 ½ cups sauce into a 9x13x2 inch baking dish. 12. Layer with ½ of the lasagna, lengthwise and overlapping, to
cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 ½ cups sauce over cheese; sprinkle with ¼ cup
Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and
Parmesan. 17. Cover with foil and tuck it around the edges of the baking
dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving.

MARGARET'S LASAGNA

Servings: 8 servings

Ingredients:

1 pound Ground beef
1 tablespoon Parsley flakes
½ teaspoon Salt
1 pound Can diced tomatoes
3 can 6oz tomato paste
1 package 10oz lasagna noodles
3 cub Cottage cheese
2 each Beaten eggs
½ teaspoon Salt
½ teaspoon Pepper
⅛ cub Parsley flakes
½ cub Parmesan cheese
1 ½ pound Grated mozzarella cheese

Preparation:

Brown ground beef. Drain fat and wash with warm water to remove excess fat. Add parsley flakes, salt, tomatoes and tomato paste. Simmer uncovered for 30 minutes. Combine cottage cheese, eggs, seasonings and parmesan cheese. Mix with meat sauce. in a 9x13 pan, pour half the mixture over a layer of cooked noodles. Cover with half the mozzarella cheese. Repeat layers. Bake at 375 degrees for 30-45 minutes. Let stand 10 minutes before serving.

MARINATED CUCUMBER AND RED BELL PEPPER SALAD

Servings: 4 servings

Ingredients:

2 ounce Dry cellophane or bean
Thread noodles
2 cub Peeled, seeded, and sliced
Cucumbers
2 cub Thinly sliced red bell
Peppers (I chopped them into
Chunks )
1 cub No-oil Italian dressing or
Vinaigrette (I used less
Than 1C -- about ¾)
1 tablespoon Freshly minced basil
1 tablespoon Freshly miced cilantro
⅛ teaspoon Red hot chili flakes (I made
My own from dried chilis)
Lettuce

Preparation:

Drop the noodles into boiling water until done (length of time depends on type; read the label). Drain. Toss all ingredients together and marinate for at least 1 hour. Serve on a bed of lettuce.

Other tips:

I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if you don't like spicy, it would be fine to leave it out. You may want to break the noodles a little before cooking (but not too much). I made the mistake of not breaking them and ended up having to cut them a little in order to get my ingredients to combine properly.

This salad is even better the next day. I imagine it travels nicely because it isn't too soupy.

For those who care:

1C: 84 Cal. .5 g total fat trace saturated fat 0 mg cholesterol

From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp <thorp@pobox.upenn.edu>. Fatfree Digest [Volume 8 Issue 58] June 19, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

MARINATED GULF SHRIMP WITH CELLOPHANE NOODLES

Servings: 4 servings

Ingredients:

2 quart Court Bouillon
16 Jumbo gulf shrimp
¼ cub Lime juice, freshly squeezed
2 tablespoon Ginger, fresh, chopped
1 bunch Cilantro; chopped (reserve 4 sprigs for the garnish)
2 Green onions; chopped
1 teaspoon Szechwan peppercorns crushed
1 teaspoon Salt (or to taste)
1 teaspoon Oriental Mixed Chile Powder
¾ cub Salad oil
5 drop Dark sesame oil
½ pound Cellophane noodles; cooked
1 cub Red cabbage; finely shredded
1 Carrot; finely julienned & quickly blanched

Preparation:

In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil. Let the mixture sit for 24 hours.
Strain the marinade into another bowl. Add the shrimp and let them sit for ½ hour. In each of 4 individual serving bowls pour the marinade. Place the noodles on top. Add the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl.

MARVELOUS MANICOTTI

Servings: 2 servings

Ingredients:

6 Manicotti noodles, *cooked,
Rinsed & drained*
½ package Frozen chopped spinach,
*thawed and squeezed
Dry(er)*
½ cub White mushrooms
½ cub Shitake mushrooms
½ cub Onion
½ cub Pepper, *sauteed in red
Wine, open a nice bottle &
Drink the rest*
1 cub Fatfree cottage cheese (or
That dryer kind of cottage
Cheese)
4 Cloves garlic sauteed w/ the
Rest of the stuff
I forgot!
Italian herbs to taste
½ cub Fatfree Parmesan

Preparation:

All measurings except the six noodles (which serves 2) are approximate.
Really, I guess you can put in about anything you like. I left the mushrooms out of Ben's because he's weird that way. Anyway, stuff this mixture into the shells. You may have some left over. So sue me. Put them in a baking dish and pour one jar of Healthy Choice f/f spaghetti sauce over the noodles. Bake at 400 F for about 45 minutes. This is very easy and I hope you like it as well as we do. Mangia!

Posted by Cynthia Barnes <cbarnes@bigcat.missouri.edu> to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

MARZETTI

Servings: 4 servings

Ingredients:

5 cub Water
1 tablespoon Salt
3 cub Uncooked egg noodles
¼ cub Butter or margarine
1 cub Fine dry bread crumbs
1 pound Lean ground beef
½ cub Finely chopped onion
¼ cub Finely chopped green pepper
½ teaspoon Garlic salt
1 teaspoon Salt
⅛ teaspoon Pepper
1 cub Grated Swiss cheese
8 ounce Can tomato sauce
4 ounce Mushroom stems & pieces,drained

Preparation:

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in Microwave Oven 12 minutes or until noodles are tender, Stir occasionally.
2. Drain noodles and set aside.
3. In a large, heat-resistant, non-metallic mixing bowl, me1t ¼ cup butter
or margarine in Microwave Oven 30 seconds.
4. Add bread crumbs and heat, uncovered, in Microwave Oven 1 ½ minutes or until bread crumbs are golden brown.
5. Add meat to bread crumb mixture and mix to combine well. Heat, uncovered,
5 minutes or until meat is browned, stirring occasionally so meat crumbles.
6. Add onions, green pepper, garlic salt, salt and pepper. Blend into meat mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.
7. In a 2-quart, heat-resistant, non-metallic casserole layer cooked noodles
with meat mixture. Top with cheese, tomato sauce and mushrooms (in that order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.

MAZETTI

Servings: 1 servings

Ingredients:

1 pound Ground beef (or leftover cooked meat)
8 ounce Wide egg noodles, uncooked (1 package)
1 large Onion, chopped (1 cup)
4 Celery ribs, chopped (1 ½ cups)
1 large Garlic clove, crushed
12 ounce Corn, undrained (1 can)
10 ounce Condensed tomato soup (1 can)
4 ounce Mushrooms, stems and pieces undrained (1 can)
½ cub Milk
¼ teaspoon Salt
½ teaspoon Pepper
¼ cub Cheddar cheese, shredded

Preparation:

Put meat in skillet; drain well. Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. Cover and cook on low setting 8 hours, or until noodles are tender. Top with cheese, cover and cook until cheese melts.
"This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. It can be jazzed up with other veggies, and red and green pepper add color. For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin.
Although the cheese can be left off, it tastes better with it."

MEAT BALL STROGANOFF

Servings: 2 servings

Ingredients:

1 pound Ground beef
¼ cub Dry bread crumbs, fine
¼ cub Onions, chopped fine
1 Egg, slightly beaten
¼ teaspoon Salt
Dash of pepper
1 can Cream of mushroom soup
½ cub Sour cream
¼ cub Water
Noodles, cooked

Preparation:

Mix thoroughly beef, bread crumbs, onion, egg and seasonings. Shape into 16 meat balls. In a skillet, brown meat balls; pour off fat. Stir in soup, sour cream and water. Cover; cook over low heat for 20 minutes. Stir now and then. Serve with noodles. Randy Rigg

MEAT CASSEROLE

Servings: 8 servings

Ingredients:

½ cub Noodles; uncooked
5 cub Tomato juice;
4 cub Celery; chopped finely
1 cub Green pepper; chopped finely
4 cub Meat,cooked & cubed;
¼ teaspoon Pepper; ground fresh
3 teaspoon Salt; (ugh) ½ would donicely
1 teaspoon Diet margarine;

Preparation:

Heat oven to 350F. Combine all ingredients. Turn into well greased (use a non stick pan spray by today's standard) carrerole; bake 2 hours and 15 minutes. Again I think that this could be done in this day and age the crockpot. This was for 4 servings, but I made for 8.
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 3 MEAT EXCHANGES 1 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought by you and yours via Nancy O'Brion and her Meal-Master

This is a very old cookbook (1972) and it doesn't have the nutritional values, only the calories: 280 per serving

MEE KROB

Servings: 6 servings

Ingredients:

1 2-in piece of tamarind pulp
Peanut or corn oil(for deep-frying)
¼ pound Dried rice stick noodles
6 ounce Med shrimp shelled and deveined
1 Whole boned chicken breast cut into slices
4 Shallots; minced
1 tablespoon Minced garlic
2 small Serrano chiles finely minced
1 Lime (zest only)
3 ½ tablespoon Tomato paste
4 tablespoon Sugar
¼ cub Thai fish sauce (nam pla)
3 tablespoon Fresh lime juice
4 Green onions; trimmed, cut into 1-in lengths blanched
3 tablespoon Fresh coriander leaves
½ pound Bean sprouts; tails removed (for garnish)

CRISPY EGG LACE:
Oil for deep-frying
2 Eggs; lightly beaten
¼ teaspoon Salt

Preparation:

COVER TAMARIND WITH ¾ CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect ½ cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds.
Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat.
Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces. ---

MEE KROB (SWEET THAI NOODLES)

Servings: 6 servings

Ingredients:

¼ cub Water
1 cub Sugar (white granulated)
1 cub Vinegar (white)
1 teaspoon Salt
¼ pound Dried shrimp (Kung Haeng)
8 each Serrano chilies
1 bunch Green onions (whites only)
8 ounce Tofu, firm or extra firm
3 each Eggs
2 cub Vegetable oil (approx. amnt)
¼ pound Rice noodles (very thin)

Preparation:

1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring the mixture to a gentle boil and cook about ten minutes, until it forms a thin syrup. Set aside.

2. Put the dried shrimp in a sieve and rinse them thoroughly under running water. Set them aside in the sieve to drain. Remove the stems, but not the seeds, from the chilies. Slice the green onions and chilies lengthwise into thin strips and set them aside together.

3. Slice the tofu into ¼-inch cubes and set aside. Beat the eggs lightly, until they are well mixed but not frothy. Strain through a fine sieve and set aside.

4. Pour about three inches of oil in a wok and heat it to 400 degrees F.
Dry the tofu with paper towels and deep fry it until the cubes are firm and light golden, but not dry and hard. Remove them from the oil and set aside to drain on paper towels.

5. Using the same oil, deep fry the noodles a handful at a time. The noodles will puff up immediately and begin to turn brown in about ten seconds. (Note: these are the same type of noodles that are used to make chinese chicken salad.) Be careful not to let them burn. They should be light golden and very puffy. If they do not expand immediately upon touching the oil, the oil is not hot enough. If they turn dark immediately, the oil is too hot. Scoop the noodles out to drain on paper towels. Remove about half the oil from the wok and save it for another use.

6. Dribble the beaten, sieved eggs over the surface of the hot oil in the wok, to form narrow strands: holding the bowl of eggs in one hand, dip the other into the eggs, stretch it out about 12 inches over the oil, and let the egg run in a thin, steady stream from your fingertips while moving your hand in a circular motion so the surface of the oil is covered wit a thin net of egg. You will need to repeat this procedure about four times. The intent is to create a thin net of egg strands that will cook quickly without massing together. When the strands are set completely and light golden on the bottom, flip them over carefully and brown the other side.
Remove from the oil and drain on paper towels.

7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep fry the shrimp until they are just crisp and light golden, about three minutes. Be prepared for the very strong smell they produce as they fry, but don't be concerned, since the shrimp will taste nothing like they smell. (You may wish to do this well in advance of the time your guests will arrive and set the shrimp aside to drain on paper towels.) They will form a great deal of foam while they are frying, and it will be necessary to use a strainer to lift them up occasionally to see how well they are cooking. Do not over cook them or let them get dry or hard! Remove them from the oil and drain on paper towels. Discard the remaining oil.

8. Clean the wok thoroughly and place half the sugar syrup from step 1 in it. Heat the syrup almost to boiling, but do not let it boil. Add half the noodles, half the egg nets (see the variation below), half the tofu, and half the shrimp. Mix gently until the syrup is absorbed, being careful to break the noodles as little as possible. Remove the mixture from the wok and place it on a serving platter. Repeat this step with the rest of the syrup, noodles, eggs, and shrimp.

9. Garnish the Mee Krob with the green onion whites and chilies. Serve immediately or hold it at room temperature for up to two hours.

VARIATION: If the eggs have formed attractive nets (you should be so lucky!), you may drape them over the Mee Krob as a garnish rather than adding them in step 8.

From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford and Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93 (19:40)

MEXICAN CHICKEN & NOODLES CASSEROLE

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked chopped up
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix.
Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 minutes.

MEXICAN CHICKEN NOODLE CASSEROLE

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked, chopped
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 mins.

MEXICAN LASAGNA <T>

Servings: 1 servings

Ingredients:

½ Box lasagna noodles
1 can (1 lb) fatfree vegetarian
Refried beans
1 cub Chunky salsa (any degree of
Eat you prefer)
1 cub Fatfree or 1% fat cottage
Cheese
1 cub Shredded fatfree (or low fat
If desired) cheddar cheese

Preparation:

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture). Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer). Spread ½ of the bean/salsa mix on top of noodles then top with ½ the cottage cheese and some of the cheddar. Top with more noodles then the remaining bean/salsa mix and cottage cheese. top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly).

This was really good and alot easier than it sounds. Giving a recipe for how you layer lasagna is really a pain!

From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

MICROWAVE BEEF STROGANOFF

Servings: 4 servings

Ingredients:

1 pound Boneless beef sirloin steak
½ cub Chopped onion
1 can (10 ¾ oz) Campbell's
Condensed Cream of Mushroom
Soup
½ cub Sour cream
½ teaspoon Paprika
Hot cooked noodles

Preparation:

Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices across the grain.In a 2 qt. microwave-safe casserole, combine beef and onion.Cover with lid;microwave on high 5 minutes or until beef is no longer pink,stirring once during cooking. In small bowl,stir soup until smooth;stir in sour cream and paprika.Add to beef,stirring to coat.Cover,microwave @ 50 percent power 3 minutes or until heated through.Serve over noodles.Makes about 3 ½ cups or 4 servings.

MICROWAVE CASSEROLED CHICKEN

Servings: 4 servings

Ingredients:

1 Package (10-oz) frozenmixed vegetables
2 ½ To 4-lb. broiler-fryerchicken
1 teaspoon Bouquet sauce
2 cub (4-oz.) cooked egg noodles
1 can (10 ¾-oz) cream of celerysoup
¼ cub Finely chopped onion
2 tablespoon Milk
1 teaspoon Instant chicken bouillon
¼ teaspoon Dry mustard
¼ teaspoon Salt
dash Pepper

Preparation:

Chicken cooking time: 11 to 13 ½ minutes per pound.

Defrost vegetables in package at High, for 2 ½ to 4 ½ minutes. Set aside. Place chicken in 3-qt casserole breast side down. In custard cup, melt butter at High for 20 to 45 second. Add bouquet sauce.

Brush back of chicken with half of butter mixture. Microwave at High for first 3 minutes. Reduce power to 50% (Medium). Microwave for remainder of first half of cooking time. While chicken is microwaving, combine remaining ingredients in small bowl.

After half of total time, drain fat from casserole. Turn chicken breast side up, brush with butter sauce mixture. Arrange noodle mixture around the chicken. Microwave for remaining time, or until chicken is tender, and legs move freely. Stir noodle mixture before serving.

Serves 4 to 6.

Posted by Stephen Ceideburg; January 28 1991.

MICROWAVE LASAGNA

Servings: 6 servings

Ingredients:

32 ounce Jar Prego Green Labelspaghetti sauce
½ cub Water
1 pound Ricotta
1 Egg
Approx 8 lasagna noodles,uncooked
12 ounce Mozzarella cheese, grated orthin sliced.

Preparation:

Microwave Lasagne (Marge Clark)

Grated Parmesan cheese

Mix Prego with water, (I rinse the jar out with the water.) Blend together the ricotta and egg, adding a generous amount of pepper. Layer ingredients in 9 x 12 pyrex pan as follows, starting from the bottom:

1/3 sauce ½ the noodles ½ the ricotta mixture ½ Mozzarella 1/3 sauce ½ the noodles ½ the ricotta mixture ½ Mozzarella Remaining sauce

Cover tightly with a double layer Saran Wrap. Microwave on HI for 8 minutes, then mdm low for 32, turning the pan occasionally. Loosen cover, sprinkle top with grated Parmesan (store bought will work, but of course fresh is best) Cover loosely and let stand 15 minutes.

MIX'N'MATCH MEATBALLS

Servings: 6 servings

Ingredients:

SELECT ONE MEAT:
1 ½ pound Ground beef
1 ½ pound Ground pork
1 ½ pound Ground lamb
1 ½ pound Ground veal
1 ½ pound Ground turkey

SELECT ONE BROTH:
1 tablespoon Instant beef or chicken bouillon granuales AND 1 1/3 cup Water
.
1 can Condensed Chicken Broth (10 ¾ oz)
1 can Condensed Beef Broth (10 ½ oz)

SELECT ONE SEASONING:
½ teaspoon Dried Thyme, crushed
½ teaspoon Dried Oregano, crushed
½ teaspoon Dried Basil, crushed
½ teaspoon Dried Marjoram, crushed
½ teaspoon Dried Savory, crushed

SELECT ONE DAIRY PRODUCT:
8 ounce Dairy sour cream (or imitation sour cream)
8 ounce Plain yogurt
8 ounce Sour cream dip w/chives
8 ounce Cream cheese, softened

SELECT ONE STARCH:
Hot Cooked Noodles
Hot Cooked Spaghetti
Hot Cooked Elbow Macaroni
Hot Cooked Rice
Hot Cooked Spaetzle

USE ALL OF THESE:
2 Eggs, beaten
¼ cub Milk
1 ½ cub Soft Bread Crumbs (about 2 ½ slices)
¼ teaspoon Salt
½ cub Onions, chopped
1 tablespoon Cooking oil
1 can Mushroom, stems & pieces (4 oz)
2 tablespoon All-purpose flour
Parsley, snipped

Preparation:

In a bowl, combine the eggs and milk. Stir in bread crumbs and salt.
Add your choice of ground meat; mix well. Shape into about 60 (1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven for 25 to 30 minutes or till done. Drain on paper toweling.
In a large skillet, cook onion in hot oil till tender, but not brown.
Add meatballs to skillet along with your choice of broth and seasoning.
Cover; simmer 10 minutes.
Remove meatballs from pan juices; skim fat. Add undrained mushrooms.
Bring to boiling; reduce heat. Stir flour into your choice of dairy product. (If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.)
Add flour mixture to pan juices. Cook and stir till thickened and bubbly. Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle. Top with parsley.

Source: Better Homes & Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa.
: ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93

MOLLIE'S SPAGHETTI

Servings: 4 servings

Ingredients:

1 pound Hamburger meat
1 Minced garlic
1 tablespoon Whole basil
1 pound Can of tomatoes
2 6oz. cans tomatoe paste
1 Small mushrooms
12 ounce Noodle
1 teaspoon Salt
1 cub Water

Preparation:

Brown hamburger meat and drain. Add next 5
ingredients and simmer, covered 14-20 minutes/ Stir often. Cook noodles in salted water. Add italian seasoning, oregano, and onion to taste.

MOM STERN'S NOODLE KUGEL

Servings: 12 servings

Ingredients:

6 Eggs
1 ½ cub Sugar
1 tablespoon Baking powder
1 tablespoon Vanilla
4 ounce Raisins (1 small box)
4 Apples
1 pound Muller's Wide EggNoodles (one box)
4 ounce Butter (1 stick)
Cinnamon (for top)

Preparation:

Peel the apples and and slice them into small wedges.

Beat the eggs until they are foamy, add the sugar gradually and beat well.

Cook the noodles according to package directions. Drain.

Melt the butter in a 9x13 metal baking pan. Swirl it around to coat the pan, and then pour the excess butter into the egg mixture. Add baking powder and vanilla to egg mixture, mix well, and then slowly add drained noodles, apples and raisins. Mix thoroughly until all the noodles have been coated and look gooey.

Pour the egg/noodle mixture into the metal pan, top with cinnamon if you desire, and bake at 425 degrees F. for about 45 minutes to an hour, or until the top looks a little brown and crispy. The kugel should feel springy to the touch and not be "wet." Let cool, cut into squares and serve.

NOTES:

* Egg noodles, raisins, cinnamon and apples. Yield: Serves 12.

* This feeds about 12 very hungry people (knoshers, as we call them) or 16 normal ones. What you don't eat right away you can wrap in aluminum foil and freeze for a month or two. If it's too sweet for your taste, you can use peaches or other fruit instead of the raisins.

* Warning: this stuff sits very heavy in the ol' stomach, so don't try to eat more than 2 pieces in a 24-hour period.

* Don't thank me, thank my mom.

: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour baking, ½ hour cooling.
: Precision: measure the ingredients.

: From stern@tilt.FUN
: --hal stern, princeton university computer science dept.
: { allegra, seismo, ihnp4 }!princeton!flakey!stern

: Copyright (C) 1986 USENET Community Trust

MOM'S GREEN NOODLES

Servings: 4 servings

Ingredients:

Egg noodles
Parsley
½ cub Butter
MSG
Salt, to taste
Pepper, freshly ground
Sour cream
Parmesan cheese, grated
Romano cheese, grated
Garlic cloves, pressed

Preparation:

Cook the noodles; reserve. Melt butter in a large saucepan. In the blender, liquefy "3 to 4 times as much parsley as you'd think you'd need" with "the least amount of water possible." Add to melted butter with salt, MSG and "plenty" of black pepper. Add sour cream until good sauce, about a cup; blend. (Don't heat sour cream too much because it might curdle.) Add grated cheese(s) and pressed garlic, then noodles.

MOM'S TUNA NOODLE CASSEROLE BREAD

Servings: 15 servings

Ingredients:

-Barb Day GWHP32A
1 package Yeast
¼ teaspoon Sugar
2 ¾ cub Better for Bread flour
1 tablespoon Gluten
½ teaspoon Salt
6 ½ ounce White tuna water pack
Well drained
½ cub Celery;chopped
2 tablespoon Minced onion;dried
1 cub Chow Mein noodles
1 Egg
10 ½ ounce Cream of Mushroom soup,heated
1 tablespoon Oil
1 tablespoon Water

Preparation:

Add all the ingredients in the order listed, set darkness control at 12 o'clock. Select white bread and push "Start." This bread should be stored in the refrigerator or freezer. The aroma and taste of this bread is just like our mom's favorite Sunday night supper. The kids make a meal of it. Shared by Barb Day

MONGOLIAN HOT POT

Servings: 6 servings

Ingredients:

3 pound Boneless lean lamb
4 ounce Bean thread noodles
½ pound Spinach
½ pound Chinese cabbage
1 quart Chicken stock
1 teaspoon Finely chopped ginger root
2 tablespoon Finely chopped scallions
1 teaspoon Minced garlic
1 tablespoon Finely chopped cilantro

DIPPING SAUCE:
2 tablespoon Sesame paste=OR=- peanut butter
1 tablespoon Light soy sauce
1 tablespoon Rice wine or dry sherry
2 teaspoon Chili bean sauce
1 tablespoon Sugar
1 tablespoon Hot water

Preparation:

USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock. Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.

MOOSE MEATBALLS

Servings: 4 servings

Ingredients:

1 pound Ground moose meat*
1 Egg; lightly beaten
4 tablespoon Cornstarch; divided
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Onion; chopped
1 tablespoon Cooking oil
3 tablespoon Vinegar
1 8 ounce can pineapple chunks
½ cub Sugar
1 tablespoon Soy sauce
1 medium Green pepper; cut into strip
Hot cooked wide egg noodles

Preparation:

If moose meat isn't available in your area, ground beef can be substituted.
In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and onion. Shape into 1-½-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-½ cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender.
Serve over noodles.

MUSHROOM & SPINACH LASAGNA

Servings: 12 servings

Ingredients:

2 medium Pepper red
½ medium Onion
2 medium Garlic cloves
4 medium Tomato raw
⅛ teaspoon Thyme, ground
½ cub Vegetable Broth (home made)
⅛ teaspoon Hot Pepper Sauce
1 medium Onion
1 teaspoon Balsamic vinegar
3 medium Tomato raw
4 medium Garlic clove
6 ounce Mushrooms
1 cub Ricotta Chs skim milk
2 ounce Swiss Cheese low fat
¼ cub Basil, fresh
1 pound Spinach fresh
1 tablespoon Parsley fresh
6 ounce Lasagna noodles (spinach)
4 ounce Parmesan grated

Preparation:

Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside. Lasagna

Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan.
Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.

MUSHROOM SOUP

Servings: 8 servings

Ingredients:

2 each Carrot
1 each Parsley root
2 each Celery stalks
2 each Onions, sliced
4 cub Salted water
1 pound Mushrooms, sliced
1 cub Water
1 each Salt and pepper
2 tablespoon Instant flour
¼ cub Cold water
½ cub Sour cream
1 tablespoon Dill leaves
1 pound Rhubarb finely chopped
1 each Noodles, fine macaroni

Preparation:

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with ¼ cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.

MUSHROOM STROGANOFF

Servings: 6 servings

Ingredients:

1 quart Hot water
1 pound Fresh mushrooms
½ Onion, minced
4 tablespoon Butter
1 pinch Thyme,salt,pepper
1 cub Sour cream
2 tablespoon Brandy, sherry
1 pound Egg noodles
2 ounce Dried mushrooms

Preparation:

Soak the dried mushrooms in a quart of hot water for several hours. Drain, reserving the liquid. Wash mushrooms under running water, one by one, and trim off the hard stems. Cut in wide strips. Strain the liquid through cheesecloth, there should be about 2 cups. Simmer the liquid until it is reduced by slightly more than half. Thickly slice the fresh mushrooms. Saute the minced onion in butter until they are transparent, then add the sliced fresh mushrooms and toss over high heat until they have released their excess water and it is starting to evaporate. Season with thyme, salt and pepper to taste. Add the soaked mushroom strips and reduce the heat to medium-low. Gradually whisk the mushroom liquid into the sour cream, and add this mixture to the mushrooms. Simmer gently, stirring often, for 15 to 20 min. Stir in the brandy and sherry. Boil the noodles in salted water until they are just tender, but not yet soft. Serve with stroganoff sauce, and a crisp salad.

MY HEARTY SOUP

Servings: 10 servings

Ingredients:

STOCK:
3 quart Water
3 Bay leaves
Poultry seasoning as
Desired
Herbs as desired
2 Garlic cloves, minced OR
1 teaspoon Minced garlic (bottled)
2 large Onions, coarsely chopped
2 Celery stalks, in chunks
3 pound Meat (chicken, turkey, rabbit, whatever
Black peppercorns, a few
SOUP
Noodles or pasta as desired
3 Carrots, diced
2 Celery stalks, diced
1 Spanish onion, diced
1 cub Green beans, frozen
1 cub Potatoes, cubed
1 cub Mushrooms, sliced
Salt & pepper as desired
Tobasco sauce as desired

Preparation:

Put water in large stock pot and add meat. Add remaining ingredients.
Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. <g> Continue cooking for 4 to 8 hours.
Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread.

MY MOTHER'S LETTUCE PACKAGES

Servings: 4 servings

Ingredients:

1 Lettuce head
4 cub Corn oil
1/3 cub Walnut pieces
1 ounce Bean thread noodles
1 tablespoon Garlic, minced
12 ounce Pork, ground
2 Green onions
1 can Smoked clams
1 can Water chestnuts (small)
1 cub Lettuce, coarsely chopped
1 tablespoon Soy sauce
¼ teaspoon Cayenne pepper
2 tablespoon Oyster sauce
1 teaspoon Sherry
¼ teaspoon Sugar
1 teaspoon Sesame oil
2 teaspoon Cornstarch, mixed with
1 tablespoon Water

Preparation:

Cut green onions into pea-sized pieces. Drain and chop coarsely the smoked clams and water chestnuts. Detach lettuce leaves from core, wash and dry them gently. Arrange lettuce leaves around the edge of a large platter.

Heat oil in wok until it is about to smoke. Tear bean thread noodles apart and cut with scissors into small portions. Carefully put a portion of the noodles into the hot oil. (They will expand dramatically!) As soon as they expand, turn them over and cook the other side briefly. Drain them and remove to a bowl lined with several layers of paper towels. Cook the remaining noodles in the same way. Drain them very well with paper towels and then crunch them and put them into the center of the serving platter, surrounded by the lettuce leaves.

Put the walnuts into a strainer and immerse them into the hot oil. They will brown very quickly. Be careful they do not burn. Remove them to a paper towel, drain well and chop into coarse pieces.

Remove all but 2 T of oil from the wok. Saute the minced garlic and chopped green onions until lightly browned. Add the ground pork and saute until it loses its pink color and starts to brown. Use a large spoon to remove as much grease as possible from the pork mixture.

Add the chopped smoked clams, chopped water chestnuts and chopped lettuce to the pork mixture. Mix well.

Combine the soy sauce, cayenne, oyster sauce, sherry, sugar and sesame oil; stir into the cooking mixture and cook for two minutes, stirring constantly. Remix the cornstarch and water and add to the middle of the wok. Stir constantly, blending other ingredients into cornstarch mixture and simmer three more minutes.

Pour the cooked dish on top of the bean thread needles on the serving platter. Sprinkle the walnut pieces on top and serve at once. To eat:
Place a lettuce leaf on your plate. Put a spoonful of the pork mixture and noodles in the middle of the leaf. Fold the leaf up and eat the package like a bared. Serves 12 as part of a family style Chinese dinner, 4 as a main dish.

NAM PRIK CURRY NOODLES (KANOM JIN NAM PRIK)

Servings: 3 servings

Ingredients:

THE NOODLES AND VEGETABLES:
8 ounce White longxu noodles
4 ounce Long beans; finely chopped
4 ounce Morning glory (water spinach) roughly chopped
1 ¼ cub Bean sprouts

NAM PRIK SAUCE:
10 Shallots finely sliced into rings
5 Garlic cloves finely chopped
½ cub Dried split moong beans soaked in water for 6 hrs
2 Coriander roots
1 tablespoon Red curry paste
1 ¼ cub Coconut milk
2 tablespoon Light soy sauce
1 tablespoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Lemon juice
½ teaspoon Chili powder
1 Kaffir lime; cut in half
1 cub -Water

FRIED DRY CHILIS:
2 large Dried red chilis coarsley chopped
Oil; (reserved from above)

Preparation:

Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis.

Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil.
Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish.

FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn into a small serving bowl. Serves three.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

NANCY'S SESAME NOODLES

Servings: 2 servings

Ingredients:

4 tablespoon Peanut Butter
3 teaspoon Water (see directions)
2 teaspoon Sesame oil
1 dash Soy sauce
½ teaspoon Sugar
1 dash Tobasco, to taste
3 cub Cooked Spaghetti noodles

Preparation:

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste.
Pour over spaghetti.
Serve with Nancy's Sesame Chicken.

NANCY'S SESAME NOODLES (COLD)

Servings: 2 servings

Ingredients:

4 tablespoon Peanut Butter
3 teaspoon Water (see directions)
2 teaspoon Sesame oil
1 dash Soy sauce
½ teaspoon Sugar
1 dash Tobasco, to taste
3 cub Cooked Spaghetti noodles

Preparation:

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste.
Pour over spaghetti.
Serve with Nancy's Sesame Chicken.

NEW VEGETABLE LASAGNA

Servings: 6 servings

Ingredients:

1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 teaspoon Olive Oil
¾ cub Minced Onion
1 cub Sliced Mushrooms
2 cl Garlic Minced
2 (14 ½ Oz.) Cans Tomatoes,
Drained & Chopped
¼ cub Fresh Minced Parsley
¼ cub Burgendy OR Dry Red Wine
¼ cub Tomato Paste
2 teaspoon Dried Basil
1 ½ teaspoon Dried Oregano
1 teaspoon Dark Brown Sugar
½ teaspoon Pepper
¼ teaspoon Salt
6 Lasagna Noodles, Uncooked
5 cub Thinly Sliced Zucchini
1 ¼ cub (5 Oz.) Shredded
Part-Skim Milk Mozzarella
2 tablespoon Grated Parmesan

Preparation:

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well.
Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat.
Set Aside.
Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 ¼ C. Spinach Mixture. Layer 2 ½ C. Zucchini Over Spinach. Sprinkle With ½ C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining ¼ C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9.6. Chol. 68.)

NO FAIL LASAGNA

Servings: 8 servings

Ingredients:

500 g Oven Ready Lasagna Noodles
4 tablespoon Butter
1 small Onion diced
3 tablespoon Flour
2 cub Milk
¾ cub Parmesan cheese
¾ teaspoon Salt
2 Egg yolks
1 pound Lean ground beef
6 cub Spagetti sauce
8 ounce Mozzerella cheese
8 ounce Ricotta OR cottage

Preparation:

Prepare covering sauce using butter, flour and milk. Easy microwave method is to first melt butter, add diced onion and microwave on HI for 1 min. Stir in flour and add milk. Microwave at HI until mixture starts to boil and thicken. Stir occasionally to prevent lumping.
Otherwise, use basic white sauce technique and saute onions in fry pan, adding later.
Add parmesan cheese and salt and stir.
In a separate bowl, beat egg yolks slightly and add a small amount of the sauce to the eggs. Stir and then pour into the sauce, stirring constantly. Set aside.
Brown the ground beef until cooked and drain off the fat. Add to sauce (any prepared sauce is fine, slightly spiced works best) and set aside.
NOTE: Any homemade spagetti sauce works here, and if it contains ground beef then omit the above addition of meat.
Slice the mozzarella cheese.
Grease a 9"x13"x2"deep pan.
Add a layer of spagetti sauce on the bottom.
Add a single layer of noodles.
Add a layer of mozzerella, and a layer of ricotta (or cottage cheese).
Repeat layers until all ingredients are used up, retaining enough noodles to top it off.
Pour (white/cheese) sauce over the lasagna and spread it evenly.
Sprinkle some parmesan cheese over the top.
Bake at 325F for 25 minutes. Broil to brown the top. Let stand for 10 minutes before serving.
Serve with French bread and garlic butter.

NO MESS LASAGNA

Servings: 6 servings

Ingredients:

32 ounce Jar spaghetti sauce
9 Lasagna noodles, UNCOOKED
12 ounce Dry curd cottage cheese
1 Egg
8 ounce Cheese, Mozzarella; shredded
¼ Cheese, parmesan, grated
1 pound Beef, ground, or turkey
1 tablespoon -Italian spices to taste -

Preparation:

Preheat oven to 350 degrees
Brown ground beef and drain Mix together ground beef and spaghetti sauce (add spices} In Medium bowl, mix cottage cheese, mozzarella cheese and egg until well blended.
Spread ¼ sauce on bottom of pan (approximately 7 x 11 x 3) Place one noodle layer 3 across bottom of pan Place ½ cottage cheese mixture on top of noodle, then layer 1/3 of sauce then the second layer of noodle. Repeat, ending with top layer of noodle, and then top with sauce. Sprinkle with parmesan cheese.
Cover tightly with foil
Cook 1 hour covered. Uncover and cook 15 min more. Test with point of knife to make sure noodles are soft.
Let cool 10 minutes before cutting into serving pieces.
MICROWAVE VERSION
USE 8 X 8 glass dish. follow above directions. except cover loosely with wax paper. Microwave on high 18 min, turn dish and continue another 18 min. Let stand 5 min before serving. (Test for doneness - zap longer if necessary )

NO-BAKE BUTTERSCOTCH HAYSTACKS

Servings: 24 candies

Ingredients:

1 cub Butterscotch Chips (Hershey's)
½ cub Reese's Peanut Butter Chips
1 tablespoon Shortening(do not use butter, margarine or oil)
1 ½ cub Chow mein noodles coarsely broken

Preparation:

Line tray with wax paper. In medium microwave-safe bowl, place butterscotch chips, peanut butter chips and shortening. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey's Semi-Sweet Chocolate Chips or Hershey's Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias

NOODLE AND MUSHROOM SOUFFLE

Servings: 4 servings

Ingredients:

9 ounce Noodles
18 ounce Ground Beef
1 can Mushrooms
7 Tomatoes
1 Leek
1 package American Cheese Slices
1 package Emmental Cheese Slices
4 Eggs
15 ounce Cream
Chives frozen, to taste
1 Clove Garlic

Preparation:

1.Cut mushrooms,leek and tomatoes into slices. 2. Cook noodles in saltwater as directed. 3.Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt,pepper and garlic. 4.Get a souffle pan and put in as follows ;noodles,tomatoes,cheese, noodles,tomatoes, cheese.
The form should be only ¾ full. Mix eggs,cream, chives,pepper and salt together and pour it over ,evenly. Bake in a 200-220 C oven for 45-50 minutes. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120

NOODLE BAKE

Servings: 1 servings

Ingredients:

2 ounce Cheddar Cheese, cubed
¼ cub Milk
½ cub Green beans, canned,drained
½ cub Noodles, cookedSaltPepperPaprika

Preparation:

Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.

From: Jeffrey Dean Date: 11-18-93

NOODLE CHEESE AND VEGETABLE CASSEROLE

Servings: 4 servings

Ingredients:

8 ounce Noodles,egg,medium(4cups)
1 tablespoon Salt
3 quart Water,boiling
1 can Yogurt,plain(8oz)
1 can Cottage cheese,creamed(8oz)
1 package Green beans,frozen(10oz)
½ cub Onion,minced
1 cub Cheddar cheese,shredded

Preparation:

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~

NOODLE NESTS

Servings: 6 servings

Ingredients:

4 cub Chow mein noodles
3 cub Mini marshmallows
3 tablespoon Butter
Small jelly beans
Pam spray-on cooking oil

Preparation:

1. Grease cookie sheet. 2. Pour noodles in bowl. 3. Melt marshmallows and butter in saucepan over med. heat, stir until smooth. 4. Pour marshamallow mixture over noodles, stir until well coated. 5. Rub butter on hands and form noodle mixture into five round balls. 6.
Place on cookie sheet. 7. With back of spoon, press each ball to make a hollow nest. 8. Let nests firm, then fill each with jelly beans.
Suggested age level:6 thru adult but I don't see why a younger child couldn't help with the non cooking part.

NOODLE NIBBLES

Servings: 2 servings

Ingredients:

3 tablespoon Utter; melted
2 teaspoon Soy sauce
4 dash Tabasco sauce
3 ounce Can chow mein noodles
¼ teaspoon Celery salt
1 dash Onion powder

Preparation:

Going through some old boxes, I came across this recipe from the June, 1963, issue of Better Homes and Gardens. It is credited to a Mrs. T.A.
Hight, Walnut Creek, CA. Even after all these years it still sounds pretty good. Combine melted butter, soy sauce and Tabasco; drizzle over noodles.
Toss lightly till noodles are well-coated. Sprinkle noodles with celery salt and onion powder. Again, toss until well mixed. Place on a baking sheet and toast at 275 for 12-15 minutes or until lightly browned and crispy. Makes about 2 ½ cups.

NOODLE PUDDING

Servings: 6 servings

Ingredients:

½ pound Broad noodles
3 Eggs (beaten)
¾ cub Milk; plus:
2 tablespoon Milk
½ pint Sour cream
½ pound Cottage cheese
2/3 cub Sugar
1 cub Raisins
1 teaspoon Vanilla

Preparation:

Cook and drain noodles. Combine beaten eggs, milk, sour cream, cottage cheese, sugar, raisins, and vanilla. Add to noodles and put in well-greased baking pan. Dot top with margarine or butter and sprinkle with sugar and cinnamon mixture.
REFRIGERATE OVERNIGHT BEFORE BAKING.
Bake at 350 degrees covered for 1 hour, then uncovered until brown....
about ½ to ¾ hour.
Serve warm, either as an accessory to meat instead of potatoes or as a dessert with coffee.

NOODLE PUDDING (KUGEL)

Servings: 8 servings

Ingredients:

16 ounce Cooked egg noodles
¾ cub Sugar
¼ pound Butter
1 teaspoon Vanilla
16 ounce Small curd cottage cheese
8 ounce Cream cheese
4 Eggs
4 tablespoon Lemon juice
1 teaspoon Salt
2 Large cans crushed pineappl
Brown sugar and cinnamon

Preparation:

Beat together the eggs, sugar, lemon juice, salt, vanilla and melted butter. Cream the cottage cheese and cream cheese together. Put one half of the egg mixture into the cooked noodles and the other half into the cheese mixture. Place of a layer of the noodle and egg mixture into a well greased pan. Top with a layer of pineapple. Add the egg and cheese mixture on top by the spoonful. Dot the noodles with butter. Repeat the layering process until all the mixtures have been used. Sprinkle the last top layer with cinnamon and brown sugar. Cover the pan with foil and bake at 400 degrees for 40 minutes. Uncover and bake for 15 minutes more to brown lightly.

NOODLE SALAD WITH CHEESE

Servings: 10 servings

Ingredients:

18 ounce Spiral Noodles
5 Dill Pickles
15 ounce Cooked Ham
15 ounce Cheese, Swiss or Emmentaler
6 tablespoon Majonaise
4 tablespoon Coffe Creme, liquid
5 tablespoon Catsup
2 tablespoon Chives
2 tablespoon Lemonjuice

Preparation:

1.Cook noodles as directed;drain. 2.Cut pickles, ham and cheese into small cubes. 3.Mix together mayonaise, coffee creme, chives(chopped finely) and lemonjuice and stir it under the rest of the sald ingridients. 4.Let cool and taste again; salt more if nessesary. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

NOODLE STROGANOFF

Servings: 6 servings

Ingredients:

¼ cub Butter or margarine
¼ cub Sliced scallions or onions
1 Garlic clove; minced
½ pound Mushrooms; sliced
1 pound Ground beef
3 tablespoon Lemon juice
3 tablespoon Burgundy or other red wine
1 can Beef consomme
1 teaspoon Salt
¼ teaspoon Pepper
4 ounce Medium egg noodles
1 cub Sour cream
Snipped parsley

Preparation:

In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears.
Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or until noodles are tender. Mix in sour cream; heat quickly but do not boil.
Serve at once, sprinkled with parsley.

NOODLE SURPRISE

Servings: 4 servings

Ingredients:

2 cub Noodles; whole wheat
2 Eggs; beaten
1 Onion; chopped
2/3 cub Yogurt; plain
6 Mushrooms; chopped, large
2/3 cub Oil; sunflower
1 teaspoon -Salt
3 teaspoon Oil
½ teaspoon Worcestershire sauce
1 cub Cheese; gratedBread crumbs

Preparation:

Preheat oven to 350F. Cook noodles till tender; drain. Saute onion, mushroom, sunflower seeds in oil till vegs soft & seeds crisp. Combine drained noodles & veggies. Stir in cheese, eggs, yogurt & seasonings.
Turn into an oiled casserole, top with bread crumbs & cheese. Bake at 350F for 30 minutes or till casserole is firm. SERVES:4

NOODLE-CHEESE-VEGETABLE CASSEROLE

Servings: 4 servings

Ingredients:

8 ounce Noodles,egg,medium(4cups)
1 tablespoon Salt
3 quart Water,boiling
1 can Yogurt,plain(8oz)
1 can Cottage cheese,creamed(8oz)
1 package Green beans,frozen(10oz)
½ cub Onion,minced
1 cub Cheddar cheese,shredded

Preparation:

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil. 2. Cook, uncovered, stirring occasionally, until tender; drain in colander. 3. While noodles are cooking, combine yogurt and cottage cheese. 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion. 5. Top with Cheddar cheese. 6. Bake in preheated 400'F.
oven 20 to 25 minutes, or until cheese is melted and browned.

NOODLES ALFREDO

Servings: 5 servings

Ingredients:

8 ounce Egg noodles
1 cub Parmesan cheese
½ cub Butter
½ cub Light cream
1 teaspoon Parsley
¼ teaspoon Salt
1 dash Pepper

Preparation:

Start cooking noodles as package directs. Over a low heat, melt butter and cream in a saucepan. Stir in cheese, parsley, salt and pepper.
Reduce heat to low.
Drain noodles and pour in serving dish. Pour in sauce and stir gently until noodles are coated.

NOODLES AND VEGETABLES WITH PEANUT SAUCE

Servings: 4 servings

Ingredients:

1 pound Spaghetti noodles
½ cub Peanuts
2 Garlic cloves
2 tablespoon Soy sauce or tamari
4 teaspoon Distilled white vinegar
1 tablespoon Sugar
⅛ teaspoon Cayenne pepper
½ cub Water
2 medium Carrots; julienned
½ pound Snowpeas; sliced
¼ cub Roasted sesame oil
2 Green onions; chopped
1 Cucumber; peeled, seeded, and julienned

Preparation:

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside.

Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss. Just before serving, top with the green onions and cucumber.

Serves 3 to 4

Preparation Time: 30 minutes

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

NOODLES CABBAGE AND ONIONS

Servings: 4 servings

Ingredients:

KOSHER GOURMET COOKBOOK:
¾ pound HEAD CABBAGE
CORED,SHREDDED
½ teaspoon SUGAR
FRESHLY GROUND PEPPER
6 tablespoon SCHMALTZ,OR BUTTER,OR OIL
1 ½ cub MEDIUM EGG NOODLES
½ LARGE ONION MINCED

Preparation:

ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5 MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER. MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND SAUTE OVER MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN.
ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW MINUTES MORE TO LIGHTLY BROWN.
COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2 TABLESPOONS BUTTER.TOSS OVER LOW HEAT JUST UNTIL MIXED.TASTE FOR SEASONING SERVE HOT.MAKES FOUR SERVINGS.

NOODLES IN BROTH

Servings: 6 servings

Ingredients:

1 pound Udon (thick noodles)
2 quart Chicken broth
2 cub Cubed cooked ChickenOR- Turkey, Pork or Ham
1 Carrot; grated
2 Green onions sliced in 1-in. pieces
¼ cub Diagonally sliced celery
½ cub Thinly sliced bok choy
Salt, pepper

Preparation:

Cook udon according to package. Drain and rinse under cold water. Heat chicken broth. Add chicken, carrot, green onions, celery and bok choy and season to taste with salt and pepper. Simmer 5 to 10 minutes to barely cook vegetables. Divide noodles among 6 bowls. Ladle in soup.

NOODLES IN CUCUMBER-MEAT SAUCE - ZA JIANG MEIN

Servings: 6 servings

Ingredients:

2 tablespoon Peanut or corn oil
1 ½ pound Chopped pork butt
2 tablespoon Chinese rice wine=OR=- Dry sherry
1 tablespoon Grated ginger
1 tablespoon Minced garlic
6 Green onions; chopped
½ cub Hoisin sauce
¼ cub Hot bean paste
2 tablespoon Sugar
1 ½ tablespoon Soy sauce
1 cub Chicken stock
2 tablespoon Sesame oil
1 pound Chinese wheat-flour noodles FRESH, (w/ or without egg)
1 large Cucumber cut into 1/3" cubes
Toasted black sesame seeds (for garnish)
Fresh coriander leaves (for garnish)

Preparation:

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onions to the center of the wok; saute until fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the sauce with the pork, add chicken stock and bring the sauce to a boil.
Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes.
Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add 1 cup cold water and let it come to a boil again. Pour into a colander. Rinse with cold water. Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves.

NOODLES IN SESAME SAUCE

Servings: 2 servings

Ingredients:

10 ounce Fresh chinese noodles
1 Oil
1 -----spicy sesame sauce-----
1 ½ tablespoon Vegetable oil
3 each Green onions white minced
3 each Cloves of garlic, minced
½ Piece of giner, minced
2 each Small asian chilli peppers
3 ½ teaspoon Rice vinegar
2 tablespoon Soya sauce
2 tablespoon Sugar
1 ½ tablespoon Chinese sesame paste
½ cub Chicken stock or broth
1 teaspoon Sesame oil
1 ----------garnish-----------
1 tablespoon Roasted sesame seeds
1 Fresh coriander leaves chop
½ cub Julienned carrots/cucumbers

Preparation:

Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.

NOODLES KUGEL

Servings: 1 servings

Ingredients:

½ pound Noodles; broad egg
3 Eggs
¾ cub Sugar
1 tablespoon Lemon juice
2 tablespoon Shortening
¾ cub Raisins; chopped seedless
½ cub Walnuts; chopped
½ cub Bread crumbs

Preparation:

Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 400F. Cook noodles in boiling salted water till tender but not soft. Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice. Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish. Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs. Bake 45 minutes at 400F.

NOODLES ROMANOF

Servings: 4 servings

Ingredients:

6 ounce Egg noodles
1 cub Sour cream
½ cub Parmesan cheese
1 each Clove crushed garlic
1 tablespoon Butter
½ teaspoon Snipped chive
½ teaspoon Salt
1 dash Pepper

Preparation:

Start by cooking noodles as package directs.
Stir together sour cream, half the cheese, chives, salt, pepper and garlic in a bowl.
Drain noodles and return to pan. Stir in butter. Fold in sour cream mixture. Place on a serving platter and sprinkle with the remaining cheese.

NOODLES ROMANOFF

Servings: 4 servings

Ingredients:

3 cub Cooked egg noodles
1 cub Cottage cheese
1 cub Commercial sour cream
¼ cub Finely chopped onion
1 Clove garlic, peeled andcrushed
1 ½ teaspoon Worcestershire sauce
2 drop Tabasco sauce (to taste)
½ teaspoon Salt
½ cub Grated sharp Cheddar cheese

Preparation:

1. Combine all of the ingredients except the Cheddar cheese in a greased, 8-inch, heat-resistant, non-metallic square baking dish.
2. Sprinkle the grated cheese over the top and heat, uncovered, in Microwave
Oven 12 to 14 minutes or until cheese melts.

NOODLES W/POPPY SEED AND RAISINS

Servings: 6 servings

Ingredients:

6 cub Water, boiling
1 teaspoon Salt
3 cub Egg noodles
2 tablespoon Butter, melted
12 ounce Poppy seed cake and pastryfilling
1 teaspoon Vanilla extract
1 teaspoon Lemon juice
1 ½ teaspoon Lemon peel, grated
1/3 cub Raisins

Preparation:

1. Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool.
2. Toss noodles with butter in the saucepan.
3. Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel, and raisins. Add to noodles and mix well. Cook just until heated through.

NOODLES WITH BLUE CHEESE

Servings: 4 servings

Ingredients:

10 ounce Noodles or fettucine
½ pound Blue cheese (any type)
¼ cub Whipping cream or ½ & ½
¼ cub Grated parmesan or romano
1 Fresh ground black pepper

Preparation:

While pasta is cooking in boiling salt water, crumble cheese and mix it with the cream and pepper. Drain the pasta, and place in a frying pan. Add the cheese mixture and cook for 2 to 3 minutes. Serve hot with grated cheese. From the Frugal Gourmet, posted by Doreen Richard.

NOODLES WITH HAM AND MUSHROOMS

Servings: 4 servings

Ingredients:

15 ounce Noodles
1 Onion
1 Garlic Clove
2 tablespoon Butter
5 ounce Mushrooms
7 ounce Boiled Ham
1 package Tomato sauce
2 ounce Parmesan cheese
Salt, Pepper, Nutmeg to
Taste

Preparation:

1.Boil noodle in saltwater as directed on package, drain. 2.Chop the onion and the garlic very fine, and saute in the butter till golden; add mushrooms ,sliced finely and simmer for 5 minutes. 3.Cut the ham into small strips and with the mushroom mix mix under the noodles.
Season to taste.Prepare tomato sauce as directed and season with nutmeg if desired.Serve hot

NOODLES WITH SNOW PEA GREENS

Servings: 1 servings

Ingredients:

½ pound Snow pea greens
2 Red chilies
Some rice wine (sake,
Shaohsing, whatever)
½ cub Chopped shallots
12 Fresh shiitake mushrooms
2 tablespoon Soy sauce
2 teaspoon Rice vinegar
4 Chopped scallions
8 To 12 ounces japanese
Noodles (soba, udon,
Whatever -- I used soba)

Preparation:

Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and scallons. Slice shiitake thinly.

Heat large non-stick skillet. Roast chilies for a minute, then add about ¼ cup rice wine. Add shallots and cook till they just start to darken (about 4 minutes). Add more wine if it starts to stick.

(put water on to boil for noodles)

With wine cooked off, add shiitake. They should give up their own water.
Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying out. Add soy sauce, vinegar, and scallions. Cook for a minute and then turn off burner and set aside.

Water for noodles should be boiling, add noodles and cook till done, about 5 minutes usually.

Toss noodles, pea greens and mushrooms. Eat.

Ya know, slivered shiitake reminds me of tripe when it cooks. I bet if you substituted shiitake for the tripe in a good recipe it would make a tasty dish.

Source: original

Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

NOODLES WITH VEGETABLE AND CURRY SAUCE (GUEYT

Servings: 2 servings

Ingredients:

4 ounce Fresh white sen yai noodles
½ cub Beansprouts
1 small Bundle long beans chopped into 1" lengths
1 medium Broccoli stem sliced lengthwise
1 cub Coconut milk
1 tablespoon Red curry paste
1 teaspoon Curry powder
½ teaspoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Roast peanuts, crushed
1 Shallot; finely chopped

TO GARNISH:
Potato rounds extra-finely sliced deep-fried until golden brown and set aside

Preparation:

This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok.

In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside.

In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl.

Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

NOODLES WITH VEGETABLE AND CURRY SAUCE (GUEYTEOW PAK)

Servings: 2 servings

Ingredients:

4 ounce Fresh white sen yai noodles
½ cub Beansprouts
1 small Bundle long beans chopped into 1" lengths
1 medium Broccoli stem sliced lengthwise
1 cub Coconut milk
1 tablespoon Red curry paste
1 teaspoon Curry powder
½ teaspoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Roast peanuts, crushed
1 Shallot; finely chopped

TO GARNISH:
Potato rounds extra-finely sliced deep-fried until golden brown and set aside

Preparation:

In a large pan of boiling water, blanch the noodles and set aside.
Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside.
In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl.
Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

NORTHERN-STYLE LASAGNA

Servings: 8 servings

Ingredients:

4 slice Bacon; diced
1 pound Ground beef
1 cub Onion; chopped
3 cub Spaghetti sauce
1 can Cream of mushroom soup
½ can Milk (soup can)
1 carton Ricotta cheese
½ cub Parmesan cheese; grated & divided
9 Lasagna noodles; cooked & drained

Preparation:

In 10" skillet over medium-high heat, cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat.
Spoon off fat. Stir in spaghetti sauce; set aside.
Meanwhile, in small bowl, combine soup and milk. In another small bowl, combine ricotta and ¼ cup of parmesan. In 13x9" baking dish, spread 1-½ cups of meat sauce. Top with 3 lasagna noodles, spread with ½ of soup mixture, ½ of cheese mixture, and 1/3 of remaining meat sauce. Repeat layers. Top with remaining lasagna noodles and remaining meat sauce. Cover with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining ¼ cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce.
(Source: "Campbell's Simply Delicious Recipes") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)

OLD WORLD LASAGNA

Servings: 6 servings

Ingredients:

1 quart Spaghetti sauce
1 tablespoon Olive oil
½ pound Lasagna noodles, uncooked
16 ounce Mozzarella Cheese, shredded
2 cub Ricotta Cheese, cup
16 ounce Parmesan grated

Preparation:

Use the spaghetti sauce recipe for sauce. Add oil to 3 quart boiling water. Add 12 pieces of Lasagna 2 pieces at a time to the boiling water. Cook uncovered for 15 minutes. Drain and rinse the lasagna in cold water and set aside. Preheat oven to 350 degrees. Grease a 13x9x2 dish. Put in layers starting with spaghetti sauce. Use 1/3 sauce, then 1/3 noodles, then 1/3 ricotta, 1/3 mozzarella, and then 1/3 of the parmesan. Repeat twice more ending up with the parmesan on top. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.

OLD-FASHIONED CHICKEN SOUP

Servings: 6 servings

Ingredients:

3 pound Broiler-fryer, with
Neck and gizzard
1 large Onion
1 Stalk celery, quarteredwith leaves
6 cub Water
1 large Carrot, peeled andcut in half
1 ½ teaspoon Salt
½ teaspoon Pepper
1 Sprig of dill
2 package Instant chicken broth
Cooked noodles

Preparation:

1. Place all ingredients in a deep, 3-quart, heat-resistant, non- metallic casserole. Heat, covered, 15 minutes in Microwave Oven.
2. Skim any foam from top. Cover and heat an additional 10 minutes or until chicken is tender, Remove carrots, chicken, celery and onion, Strain soup through cheese-cloth or strainer, Skim excess fat off surface and add 2 envelopes instant chicken broth, If desired, add cooked noodles before serving.

OMELET AND NOODLE DINNER

Servings: 4 servings

Ingredients:

½ cub Frying oil (or more)
½ cub Bean sprouts
2 Celery stalks; thinly sliced
8 Snow peas; in fine julienne
¼ cub Thinly sliced scallions
½ pound Diced ham
2 tablespoon Soy sauce
1 tablespoon Cornstarch
9 Eggs; beaten
¼ cub Water
½ pound Fresh Chinese noodles
1 tablespoon Dark sesame oil
1 tablespoon Minced garlic
2 teaspoon Minced ginger
¼ teaspoon Red pepper flakes
2 cub Low-sodium chicken broth
1 cub Bottled clam juice
3 tablespoon Soy sauce
2 tablespoon Rice or white vinegar
¼ cub Dry sherry
2 cub Shredded iceberg lettuce
Cilantro

Preparation:

HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan is nearly smoking, add the sprouts, celery and snow peas. Cook, stirring constantly, for 1 minute and immediately pour the veggies into a work bowl.
Add scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add eggs and water, and mix. Set the mixture aside. Cook the noodles for 5 minutes in boiling salted water. Drain and set aside. Combine sesame oil, garlic and ginger in a soup pot and place over low heat. Cook 1 minute. Add pepper flakes, broth, clam juice, soy sauce, vinegar and sherry. Cover, increase heat to medium, and boil 5 minutes. Heat oil (about ⅜-inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture. Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds. Remove omelets and drain on towels. Cover and keep warm while preparing others. When it's time for dinner, divide noodles and broth between 4 soup bowls. Make a bed of shredded lettuce. Arrange omelets on top of lettuce. Toss some cilantro on top and serve.

ONE PAN CHICKEN & NOODLES

Servings: 6 servings

Ingredients:

1 teaspoon Onion; minced
¼ cub Celery; chopped
3 tablespoon Butter
2 cub Chicken; cooked, cubed
6 ounce Noodles; UNCOOKED
1 can Cream of chicken soup
2 ¼ cub Chicken broth
1 teaspoon Lemon juice
¼ teaspoon Lemon juice
¼ teaspoon Pepper
4 ounce Mushrooms with juice

Preparation:

In a dutch oven saute the onion and celery in butter until tender.
Add the chicken and top with the noodles. In a bowl combine the soup, broth, lemon juice, and pepper. Pour over the noodles, moistening all. Scatter the mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.

ORIENTAL CHEWS

Servings: 60 servings

Ingredients:

6 ounce Chow Mein Noodles
1 cub Flaked Coconut
6 ounce Semisweet Chocolate Chips
6 ounce Butterscotch-Flavored Chips
3 ounce Slivered Almonds

Preparation:

Preheat oven to 350 degrees F. Place noodles and coconut on cookie sheet in single layer. Bake 10 minutes or until crisp. Melt chocolate chips and butterscotch chipc in top of double boiler over hot, not boiling water.
Remove from heat; stir in almonds, coconut and noodles. Drop mixture by teaspoonfuls onto waxed paper. Cool until set. Makes 5 dozen. Typed by Syd Bigger.

ORIENTAL CHICKEN SALAD

Servings: 8 servings

Ingredients:

1 (4 ½ Lb. ) Fryer
1 cub Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 ounce Uncooked Rice Noodles
2 tablespoon Vegetable Oil
1 ½ tablespoon Low Sodium Soy Sauce
1 tablespoon Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
½ cub Sliced Radishes
3 Carrots Diagonally Sliced

Preparation:

Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into ½ Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again.
Cook Rice Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently.
Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture & ¼ C. Rice Noodles. (Fat 8.9.
Chol. 57.)

ORIENTAL HAMBURGER CASSEROLE

Servings: 4 servings

Ingredients:

1 pound Lean ground beef
2 medium Onions, finely chopped
1 cub Chopped celery
10 ½ ounce Can mushroom soup
10 ½ ounce Can cream of chicken soup
1 cub Water
½ cub Uncooked rice
1 tablespoon Soy sauce
¼ teaspoon Pepper
1 can Chow mein noodles
½ teaspoon Monosodium glutamate (opt)

Preparation:

1. Crumble meat into a deep, 2-quart, heat-resistant, non-metal- lic casserole and heat, uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir after half of cooking time. 2. Add remaining ingredients to meat mixture. 3. Cover and heat in Microwave Oven 20 minutes or until mixture is hot. Uncover, and heat for an additional 5 minutes.

ORIENTAL NOODLES AND MEATBALLS

Servings: 6 servings

Ingredients:

6 ounce Fresh chinese noodles OR
4 ounce Dry vermicelli
½ cub Condensed beef broth
1/3 cub Water
1 tablespoon Soy sauce
1 teaspoon Cornstarch
2 Green onion, with 2" tops

ORIENTAL MEATBALLS:
12 ounce Extra-lean beef
4 ounce Lean pork(15% fat)
¼ cub Mushrooms, chopped
1 teaspoon Ginger, fresh, shredded
2 tablespoon Green onion, chopped
2 tablespoon Soy sauce
1 teaspoon Sesame oil

Preparation:

To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of about ½ inch diameter. Place on a nonstick 15" x 10" jelly roll pan, or coat pan with non-stick vegetable spray. Bake in preheated oven until lightly browned, 10 - 15 minutes. Drain off any drippings before serving. Makes 30 meatballs.
While meatballs bake, cook noodles in lightly salted boiling water, until just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles 5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a medium bowl; keep warm. In saucepan used to cook noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring constantly. Add drained noodles; stir gently until coated. Cut green onions into brushes or into 2-inch pieces. Cut each piece length wise into thin strips.
For small serving (305 calories) spoon ½ Cup of noodles onto each place.
Top with 5 meatballs.
For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top with 10 meatballs.
For all menus garnish with green onion strips or brushes.
Makes 6 small servings, or 3 large servings

ORIENTAL NOODLES WITH VEGETABLES

Servings: 2 servings

Ingredients:

175 g Chinese egg noodles
1 ½ tablespoon Vegetable oil
½ Garlic clove, sliced/peeled
½ Chopped onion
1 Sliced carrot
½ Green pepper, diced
½ tablespoon Soy sauce
½ tablespoon Sesame oil
1 tablespoon Peanuts

Preparation:

1. Cook the noodles in boiling water for 7 minutes. Drain well.

2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes.

3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and sprinkle with the peanuts.

Serve.

ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING

Servings: 1 recipe

Ingredients:

1 package (8.75 oz) soba noodles
1 small Carrot shredded in long strands
1 small Daikon shredded in long strands
6 Leaves romaine lettuce torn
6 Leaves red leaf lettuce torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
½ package (8 oz size) fried tofu sliced
1 can (8 oz) water chestnuts sliced
1 can Mandarin orange wedges (11 oz), drained
1 can (20 oz) lychees; drained and cut into quarters
¼ cub Toasted sesame seed
½ cub Brown sugar
1 teaspoon Salt
1 teaspoon Pepper
¼ cub Salad oil
½ cub Lime juice
6 tablespoon Mirin
1 cub Rice vinegar
½ cub Tamari (or shoyu)
4 teaspoon Sesame oil

Preparation:

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon.
Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees.
Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

ORIENTAL SHRIMP SALAD

Servings: 4 servings

Ingredients:

4 ½ cub Water
1 ½ pound Unpeeled medium-size fresh shrimp
1 cub Fresh bean sprouts
1 can Sliced water chestnuts, drained (8-oz.)
¼ cub Green onions
¼ cub Chopped celery
¾ cub Mayonnaise or salad dressing
1 tablespoon Lemon juice
1 tablespoon Soy sauce
¼ teaspoon Ground ginger
1 cub Chow mein noodles, divided
Lettuce leaves

Preparation:

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.

Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill.

Just before serving, stir in ¾ cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining ¼ cup noodles.

ORIENTAL STEW

Servings: 6 servings

Ingredients:

5 cub Vegetable Stock
1 Sm Onion, thinly sliced *
2 Cloves Garlic, minced
1 tablespoon Minced Gingeroot
1 ½ tablespoon Soy sauce
3 Stalks Bok Choy **
1 Sweet red Pepper, julienned
1 cub Broccoli florets
1 Carrot, shredded
1 cub Sliced Mushrooms (3 oz)
½ cub Peas
2 ounce Buckwheat Noodles (½ cup)
½ pound Firm Tofu, cut in ½" cubes
¼ cub Watercress leaves

Preparation:

* or 2 scallions, chopped
** diagonally sliced, also shred leaves
GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame
seeds, finely shredded lettuce or watercress leaves, Optional. Place ½ cup
of the vegetable stock in a Dutch oven or 3 ½ - 5 qt saucepan and bring to a
boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining
stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should
remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles ~ substitute or add other vegetables such as chopped green peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
~ to shorten prep time, use only 2 vegetables- onion and peas ~ for a "hotter" soup, subst. ½-1 t dry crushed red pepper ~ stir in 1 t toasted Sesame Oil or ½ t Chinese hot oil just before serving
~ for additional protein and flavor, stir Egg Threads into soup just before serving
EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)

ORIENTAL TREASURE SOUP

Servings: 10 servings

Ingredients:

6 pound Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 teaspoon Salt
¼ teaspoon White pepper
3 tablespoon Soy sauce
1 ½ tablespoon Dry sherry
1 ½ teaspoon Ginger juice
1 ½ teaspoon Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

Preparation:

Place chickens in large, heavy pot. Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil. Skim off any scum that rises to top. Cover, reduce heat and simmer 1 ½ to 2 hours or until chickens are very tender. Remove chickens from pot and set aside.
Strain broth. There should be about 7 cups. Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil. Strip chicken from bones and dice. Add to broth and bring once more to boil. Place in chafing dish over heating unit and keep it at simmer. Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish. Ladle broth into bowls and let guests add ingredients of their choice. (Keep broth very hot, as addition of extra ingredients will cool it.)

OVEN BAKED CHICKEN KIEV

Servings: 6 servings

Ingredients:

½ cub Butter or margarine
1 tablespoon Snipped chives
½ teaspoon Finely shredded lemon peel
1 tablespoon Lemon juice
⅛ teaspoon Freshly ground black pepper
6 Whole large chicken breastsskinned and boned
1 Egg
1 tablespoon Water
All purpose flour
2/3 cub Seasoned bread crumbs
Hot cooked wide noodles

Preparation:

: In mixing bowl cream the butter or margarine till light and fluffy. Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks; freese till firm. Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about ⅛ inch thick. Sprinkle lightly with a little salt.
Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks. Beat egg and water together. Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs.
: Heat the reserved ¼ cup butter mixture in skillet over medium heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7 ½ x 2 inch baking dish. Bake in 400 degree oven for 15 to 17 minutes. Remove wooden picks. Serve at once over noodles. If desired, trim with parsley and kumquats.

OVEN CHICKEN PAPRIKASH

Servings: 8 servings

Ingredients:

6 small Onion, cut in half
6 Whole cloves garlic
1 can Peeled, diced tomatoes
2 Chickens (3-4 lb)
Salt
Pepper
1 tablespoon Sweet Hungarian paprika
1 can Chicken broth (14 ½ oz)
1 can Sour cream (8 oz)
1 pound Wide noodles cook accordingto package directions,drained

Preparation:

Put onions, garlic and tomatoes in bottom of large roasting pan.
Season chicken to taste with salt and pepper. Put chickens in roasting pan, breast side up. Sprinkle paprika over chickens. Pour over chicken broth. Cover with foil tightly and roast at 325'F. 3 ½-4 hours or until meat is falling off bone. Last hour of cooking, remove foil to allow chicken to brown.

When chicken is done, remove large pieces of meat from breast bone and discard all bones. Remove legs with thighs. Stir sour cream in remaining pan juices. Season to taste with salt and pepper. Stir in cooked and drained noodles. Spoon onto serving plate. Slice chicken breasts and arrange atop noodles with chicken legs and thighs.

OVEN GLAZED CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breast (skinned)
1 can Tomato soup
1 tablespoon Packed brown sugar
1 tablespoon Water
1 tablespoon Vinegar
1 tablespoon Worcestershire sauce
Hot cooked rice or noodles

Preparation:

1.In 11"x7" baking dish, arrange chicken. Bake at 375F for 30 minutes.
2.In a small bowl, combine soup, brown sugar, water, vinegar and worcestershire sauce; spoon over chicken.
3.Bake 30 minutes or until chicken is no longer pink and juices run clear.
Stir sauce before serving. Serve with rice or noodles.
Preparation: 5 min. Cooking time: 1 hour

OVEN-BAKED BOURGUIGNONNE

Servings: 8 servings

Ingredients:

2 pound Bonless Beef Chuck *
¼ cub Unbleached All-purpose Flour
1 1/3 cub Sliced Carrots
14 ½ ounce (1 cn) Tomatoes **
1 each Med. Bay Leaf
1 each Env. Soup Mix ***
½ cub Red Wine
8 ounce Mushrooms ****
8 ounce Medium Or Broad Egg Noodles

Preparation:

* Bonless chuck should be cut into 1-inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Coose either Onion or Beefy Onion soup mix.
**** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms.
~-------------------------------------------------------------------------- Preheat Oven to 400 degrees F.
In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.
Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 ½ hours or until beef is tender.
Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.
MICROWAVE DIRECTIONS:
Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 ¼ hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above.
FREEZING/REHEATING DIRECTIONS:
Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes.

PAD THAI - MIDSUMMER THAI DINNER

Servings: 4 servings

Ingredients:

8 ounce Broad rice noodles
2 tablespoon Fish sauce
3 tablespoon Lime juice
2 tablespoon Sugar
1 tablespoon Tomato ketchup
½ teaspoon Red chili flakes
¼ cub Vegetable oil
1 tablespoon Garlic; chopped
8 medium Shrimp; peeled/deveined
8 ounce Boneless chicken breast diced
2 Eggs; beaten
2 cub Bean sprouts
3 Green onions; slivered
2 tablespoon Toasted peanuts

GARNISH:
Coriander sprigs
1 Lime; in 8 wedges
½ cub Bean sprouts
Fresh chilies (optl)

Preparation:

A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to ¼ cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

PAD THAI (1)

Servings: 1 servings

Ingredients:

½ pound Thai flat rice noodles (bahn pho), OR rice sticks
Oil; for deep-frying
½ pound Fresh firm bean curd cut into tiny cubes
¼ cub Peanut oil
½ tablespoon Garlic, chopped
½ cub Chicken breast meat (very thinly sliced)
¼ pound Shrimp, peeled cut in half the long way
2 Eggs; beaten
1 tablespoon Dried shrimp powder
¼ teaspoon Freshly ground black pepper
3 tablespoon Finely chopped peanuts (dry-roasted salted type)
2 tablespoon Lime juice, freshly squeezed
1 tablespoon Sugar
6 tablespoon Thai fish sauce
¼ cub Tamarind sauce
2 teaspoon Red chili paste with garlic
2 cub Fresh bean sprouts
2 Limes; quartered
1/3 cub Fresh coriander leaves
3 Chopped scallions
4 tablespoon Finely chopped peanuts (dry-roasted type)

Preparation:

Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again.

Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part of the dish.

Source: Frugal Gourmet on Our Immigrant Ancestors

From: stigle@cs.unca.edu (Sue Stigleman)

PAD THAI (2)

Servings: 2 servings

Ingredients:

1/3 pound Flat rice stick noodles (banh pho), ¼ " wide
¼ cub Peanut oil
¼ pound Pork cut into matchstick strips
6 Shrimps, peeled and deveined
1 teaspoon Crushed garlic
1 Egg
2 tablespoon Water
2 tablespoon Rice vinegar
1 tablespoon Fish sauce
1 tablespoon Sugar
¼ cub Chopped toasted peanuts
¼ teaspoon Ground dry shrimp
Freshly ground white pepper
¼ teaspoon Asian chili powder (to taste)
1 cub Bean sprouts washed & drained
¼ cub Scallions, cut ¾" long
Fresh coriander
Wedges of fresh lime

Preparation:

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need to work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done.

Beat the egg and add it to the mixture. Cook, stirring, for about half a minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

From: stigle@cs.unca.edu (Sue Stigleman)

PAD THAI (SAUTEED RICE NOODLES)

Servings: 1 servings

Ingredients:

16 ounce Rice noodles
½ cub Vegetable oil
5 Garlic cloves (or more) finely chopped
1 pound Medium shrimp shelled and deveined
2 Firm-style bean curd squares cut into ½ inch cubes
¼ cub Pickled turnips (coarsely chopped)
½ cub White vinegar
3/16 cub Fish sauce
1 tablespoon Paprika
¼ cub Sugar
2 Eggs; beaten
¼ pound Mung bean sprouts
3 Scallions cut into ½ inch pieces
½ cub Ground unsalted peanuts
1 Fresh red chili pepper seeded & coarsely chopped
1 Lemon; cut into wedges
Coriander leaves for garnish
¼ cub Crushed red pepper (opt.)

Preparation:

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)

PAD THAI PSEUDO-VEGETARIAN STYLE

Servings: 1 servings

Ingredients:

¼ cub Thai fish sauce
¼ cub White vinegar; plus:
2 tablespoon White vinegar
4 tablespoon Sugar (less if desired)
1 teaspoon Paprika
8 ounce Thai rice noodles (about ¼" thick)
8 ounce Tofu
2 tablespoon Dried shrimp (optional)
3 tablespoon Oil
2 Garlic cloves (or more)
2 Eggs
¾ pound Bean sprouts
3 Green onions sliced on the diagonal, including white part
¾ cub Ground peanuts
1 tablespoon Roasted red chili peppers *

Preparation:

* [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.]

Instructions: ============= Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain.
Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into ¼ inch cubes. Rinse dried shrimp in water and drain.

Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes.

Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.

From: jkandell@ccit.arizona.edu (Jonathan Kandell)

PAD THAI STIR-FRIED RICE RIBBON NOODLES

Servings: 4 servings

Ingredients:

Stephen Ceideburg
6 ounce Dried flat rice noodles (seenote)
4 tablespoon Vegetable oil
¼ pound Medium shrimp, shelled anddeveined
1 Boneless chicken breasthalf, skinned, thinlysliced
3 Garlic cloves, minced
3 tablespoon Yellow bean sauce
3 tablespoon Tomato paste
2 tablespoon Fish sauce
1 To 2 tablespoons distilledvinegar
2 tablespoon Sugar
3 Eggs
2 tablespoon Chopped preserved radish,soaked in warm water for
10 Minutes, drained (optional)
1 tablespoon Small dried shrimp(optional)
1 Inch cubes fried tofu, cutinto ½-inch slices(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,tailed
2 To 4 tablespoons chickenbroth or water, as needed
4 Green onions, trimmed, cutinto 2-inch lengths
GARNISHES:
2 tablespoon Coarsely chopped roastedpeanuts
Chile flakes
2 tablespoon Coarsely chopped freshcoriander leaves
2 Limes, cut into wedges

Preparation:

Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks."

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

PAD THAI WITH SHRIMP

Servings: 1 servings

Ingredients:

8 ounce Small size rice noodles
3 tablespoon Tomato sauceOR- tamarind paste
2 tablespoon Vegetable oil
1 tablespoon Pickled radish
3 tablespoon Sugar
1/3 cub Water or chicken stock
1 Egg
3 tablespoon Fish sauce
½ pound Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh) chopped once or twice
2 ounce Green onions cut into ½ inch pieces
2 tablespoon Finely chopped peanuts

Preparation:

1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles ~- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.

From: danielh@sequent.com (Daniel Hobbs)

PAD THAI.

Servings: 6 servings

Ingredients:

½ pound Dried Rice Noodles (⅛" w).
½ pound Shrimp, chicken, or pork. *
¼ cub Fish Sauce.
6 tablespoon Sugar.
6 tablespoon White Vinegar.
1 tablespoon Tomato Paste.
4 Scallions.
½ cub Vegetable Oil (Approx.).
2 Cloves Garlic, chopped fine
2 Eggs.
¼ pound Bean Sprouts.
2 tablespoon Ground Roasted Chilies.
¼ cub Ground Roasted Peanuts.
Lime Wedges.

Preparation:

* The meat used may be either fresh shrimps, chicken, pork, or combinations. The traditional uses dried shrimps and hard tofu pieces rather than fresh meat.

Soak the noodles for 20 to 25 minutes in enough warm water to cover. They should be soft, but not so soft that they can be mashed easily with the fingers. Later cooking will soften them more. Drain the noodles thoroughly
in a colander while preparing the other ingredients. Traditionally, they are
left in full length strands, but you may cut them into shorter lengths (about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the chicken/pork across the grain into strips not more than ⅛ inch thick and 1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until the sugar is dissolved. Set the mixture aside. Slice the scallions, both white and green parts, diagonally into pieces 1-½ inches long. Set aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and fry
till they turn pink, or if chicken/pork is used, fry till the pink color disappears completely. Add the noodles and toss lightly to coat them with oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding the
noodle, being careful not to break them. Reduce the heat to medium and boil
the mixture, folding frequently, until the noodles have absorbed the liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one side
of the wok. Pour a little oil along the side of the wok, then break one egg
and slip it into the oil. Break the yolk, and cover the egg with the noodles
immediately. Repeat this on the opposite side of the wok with the remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they are
set and almost dry. Additional oil may be added if the eggs or the noodles begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it
through, and fold the mixture over. Continue the lifting and folding motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and gently, still avoiding breaking the noodles. Cook for about 2 minutes, or until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground chilies
and peanuts over the top, and squeeze lime juice over that. Alternately, these garnishes may be served on the side for each diner to add according to
tastes.
NOTES: 1. Pad Thai is traditionally served accompanied with fresh vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be mixed into the noodles), and if available, a wedge of banana blossom.
2. For the traditional recipe, omit the shrimps, pork/chicken, and all references to them. Substitute ½ pound very firm tofu and ¼ pound dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with another triple layer, put a plate on top of that, and put a two pound weight
(cans of vegetables for an example) on top of the plate. Let stand for 20 to
30 minutes to press out the excess water. Put the dried shrimp in a sieve, rinse them quickly under hot running water, and set aside to drain. After the tofu has been pressed, slice it into strips about ¼ inch thick, ½ inch wide and 1 inch long.
~--

PAHT THAI

Servings: 1 servings

Ingredients:

¼ pound Dried rice stick noodles
2 tablespoon Vegetable oil
1 tablespoon Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg; lightly beaten
1 tablespoon Fish sauce
2 teaspoon Sugar
2 tablespoon Coarsely chopped peanuts (dry-roasted type)
1 cub Bean sprouts
4 Slender green onions sliced in 1 inch lengths
1 Lime; quartered lengthwise

Preparation:

Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results.

Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 ½ cups. Set these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times.

Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

PAN-FRIED NOODLE PILLOW WITH STIR-FRIED CHINESE GREENS

Servings: 4 servings

Ingredients:

½ pound Noodles, egg, 1/16th-inch thin, Chinese
2 teaspoon Oil, sesame
1 teaspoon Salt, kosher
6 tablespoon Oil, corn OR
6 tablespoon Oil, peanut
Seeds, sesame, black (garnish)

STIR-FRIED GREENS:
1 tablespoon Chives, Chinese
⅛ cub Garlic, baby, finely sliced
6 medium Mushrooms, dried, black
1 ½ cub Mushrooms, chanterelle, sliced
1 ½ teaspoon Scallion, finely sliced rings
3 cub Bok choy, baby, sliced, with flower-like bases kept whole
2 cub Cabbage, Chinese, sliced
4 small Chilis, red
4 small Chilis, orange
3 tablespoon Oil, peanut OR
3 tablespoon Oil, corn

Preparation:

Boil noodles in unsalted water until "al dente." Drain, flush with cold water until chilled, then roll loosely in a lint-free towel to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over high heat until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the noodles in a pan then use a spatula to pack them into an even pancake or "pillow." Cover and cook until the bottom is golden, about 5-7 minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist, then cover and cook the second side. If the pan seems dry, dribble in the remaining tablespoon of oil around the side of the skillet before covering it.

Slide the noodle pillow out of the pan, cut it into quarters, then garnish with a sprinkling of black sesame seeds and vegetables.

Stir-Fried Greens:
==================

Soak the dried mushrooms for several hours or overnight in cold water.

Drain, rinse, remove any stems, then cut caps into slivers ⅛-inch wide.

Heat a wok or a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of oil, swirl to glaze the pan, then reduce heat to medium-high.

Add the Chinese chive tops, garlic and black mushrooms, toss until fully fragrant, then add chanterelles, sliced scallions, and cabbage to the pan. Toss just until vegetables turn supple, about 2 minutes.

Add baby bok choy, toss until color deepens and the vegetables are heated through, about 20 seconds. If the pan becomes too dry, dribble in a bit more oil from the side.

Fold in the chilis, then turn contents out onto a serving plate, either alongside or on top of the noodle pillow.

Caution: Chilis are added for color and are not meant to be eaten whole! If a spicier dish is desired, finely sliver a single chili and stir-fry it with the shallots before stir-frying the remaining vegetables.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

PAN-FRIED NOODLES

Servings: 4 servings

Ingredients:

1 pound Fresh thin noodles
Peanut oil
2/3 cub Chicken broth

PORK & VEGETABLE SAUCE:
2 tablespoon Peanut oil
1 pound Bok choy cut into 2-in sections
½ pound Barbecued pork strips
½ cub Chicken broth
1 tablespoon Thin soy sauce
1 tablespoon Chinese rice wine=OR=- dry sherry
1 tablespoon Oyster sauce
1 tablespoon Cornstarch; dissolved in
2 tablespoon Cold chicken broth

Preparation:

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over a low flame until the broth boils away and the bottom becomes brown and crisp. From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes. To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it). Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly. The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side. Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plate and use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.

PASTA DI PINA

Servings: 4 servings

Ingredients:

3 tablespoon Olive Oil
4 each Med. Cloves Garlic *
2 tablespoon Fresh Bread Crumbs
⅛ teaspoon Pepper
1 each Env. Golden Onion Soup Mix
3 ½ cub Water
6 ounce Uncooked Fine Egg Noodles
2 tablespoon Finely Chopped Parsley
1 Grated Parmesan Cheese

Preparation:

* Garlic cloves should be finely chopped.
~-------------------------------------------------------------------------- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside.
In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve.
Makes about 4 appetizer or 2 main-dish servings.

PASTA SALAD

Servings: 2 servings

Ingredients:

2/3 cub Rotini noodles
½ cub Frozen mixed vegetables
¼ cub Grated mozzarella cheese
2 tablespoon Mayonnaise
1 tablespoon Chopped basil or parsley
½ teaspoon Dried oregano

Preparation:

Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.

PASTA WITH CHICKEN & BROCOLI

Servings: 4 servings

Ingredients:

¼ cub Olive Oil
½ pound Boneless Chicken Breasts Cut In ½ in Strips
1 pinch Red Pepper Flakes
½ pound Bow Tie Pasta OR small lasagna noodles (Cooked)
2 Garlic Cloves, Minced
1 ½ cub Broccoli Flowerets
1 teaspoon Dried Basil Leaves
¼ cub White Wine
¾ cub Chicken Broth

OPTIONAL:
Grated Parmesan Cheese

Preparation:

In a large skillet, heat oil over medium heat. Saute garlic for about one minute, stirring constantly. DO NOT BURN. Add the chicken and cook until well done. Add the broccoli and cook until crisp but tender. Add basil; red pepper;salt and pepper to taste; wine and chicken broth.cook for about 5 minutes. Add the cooked and drained pasta to the skillet and toss to combine. Heat for 1 to 2 min. Serve.
Top with grated Parmesan cheese if desired.

PATSY'S TRUE ITALIAN LASAGNA

Servings: 8 servings

Ingredients:

3 tablespoon Olive Oil
1 cub Chopped Onion
1 Clove Garlic
1 pound Ground Beef
2 teaspoon Salt
28 ounce Tomatoes, canned
8 ounce Tomato Sauce
6 ounce Tomato Paste
¾ cub Water
½ teaspoon Basil
½ teaspoon Oregano
1 teaspoon Sugar
1 tablespoon Dried Parsley
1 pound Lasagna Noodles
1 pound Cottage Cheese
2 Eggs
1 pound Mozzarella Cheese
1 cub Grated Parmesan or R
Cheese or a mixture

Preparation:

Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until browned.

Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes.

Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool.

Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add 1/ ¾ cup of water to dish before baking. From: Wayne Woodman ~-- == Courtesy of Dale & Gail Shipp, Columbia Md. ==

PEANUT NOODLES

Servings: 4 servings

Ingredients:

1 pound Chinese-style noodles,fresh
½ tablespoon Garlic chili paste
2 tablespoon Peanut butter, good(without added sugar)
1 tablespoon Nam pla (fermentedfish sauce)
½ cub Water
2 Scallion stalks, chopped

Preparation:

Boil a lot of water for the noodles; this is the most time-consuming step.

Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient.

Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla.

Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions and serve.

NOTES:

* Chinese-style noodles with a spicy peanut sauce -- This recipe is not authentic Chinese; it was created by combining readily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce, but not quite the same thing. It's also similar to a recipe in "The Enchanted Broccoli Forest," by Mollie Katzen.

* The ingredients are readily available at oriental grocery stores.
Substitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders.

* This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles). If you use this as the main dish of a meal, it serves only two. This will keep for at least a week in the refrigerator.

* Serve with a good beer; it's too spicy for most wines.

: Difficulty: easy.
: Time: 5 minutes, plus waiting for the water to boil.
: Precision: No need to measure.

: Jeffrey Mogul
: Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA : mogul@decwrl.dec.com decwrl!mogul

: Copyright (C) 1986 USENET Community Trust

PEKING STYLE NOODLES WITH BEAN SAUCE AND MIXED GARNISH

Servings: 2 servings

Ingredients:

8 ounce Noodles (3-4 cups after cooking)
6 ounce Plain pressed tofu
½ cub Green soybeans (frozen or fresh) -OR-
2 ounce -Baby corn spears
½ cub Bamboo shoot, diced finely
2 ounce Cucumber
1 teaspoon Garlic, minced
3 tablespoon Chinese bean sauce; -OR-
4 tablespoon -Dark miso
3 tablespoon Vegetable oil
1 ½ cub Water
1 ½ tablespoon Soy sauce
½ teaspoon Sugar
2 ½ tablespoon Cornstarch; dissolved in...
3 tablespoon Water
½ teaspoon Sesame oil

Preparation:

If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with ½ tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor).
Crumble the pressed tofu coarsely to yield 1-½ cups.
Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about ½ cup baby corn.
It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield ½ cup.
If you are using miso, dissolve it in ¼ cup warm water.
Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso.
Stir-fry briefly to mix. Add 1-½ cups water, 1 tablepsoon soy sauce, and ½ teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add ½ teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving.

PEPPER'S TUNA CASSEROLE

Servings: 8 servings

Ingredients:

6 ½ ounce Water-packed tuna
½ cub Onion; diced
6 ounce Egg noodles
1 can Light cream of mushroom soup
No Salt; to tastePepper; to taste
2 slice Light sandwich cheese

Preparation:

Cook noodles; drain. Mix in all ingredients and top with the cheese.
Bake at 350 degrees for about 45 minutes to 1 hour.

PERSIAN NOODLE SOUP

Servings: 6 servings

Ingredients:

3 large Onions, peeled and thinlysliced
3 tablespoon Oil
2 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Turmeric
10 cub Water
¼ cub Dried red kidney beans,washed and soaked in coldwater for 2 hours anddrained
¼ cub Dried navy beans
¼ cub Dried chickpeas
½ cub Lentils
½ cub Beef broth, preferablyhomemade
½ cub Coarsely chopped freshchives or scallions
½ cub Chopped fresh dill
½ cub Coarsely chopped freshparsley
6 cub Spinach, washed and choppedOR
3 cub Frozen spinach, chopped
1 Fresh beet, peeled and dicedin ½" pieces
½ pound Persian noodles (reshteh)OR
½ pound Linguine noodles
1 tablespoon All-purpose flour
1 cub Liquid whey (kashk)OR
¼ cub Wine vinegar

Preparation:

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, ¼ teaspoon pepper, and ½ teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.

Add lentils and beef broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.
Continue cooking, stirring from time to time, for 1-½ hours or until the beans are tender. Correct seasoning and add water if the soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

PHAT THAI (PAD THAI)

Servings: 2 servings

Ingredients:

- Darwin Smith WXWG27A MM:MK VMXV03A
¼ pound Dried rice stick noodles
2 tablespoon Vegetable oil
1 tablespoon Coarsley chopped garlic
8 Shrimp, peeled and deveined
(here you can use a ¼ lb
Of pork or beef and more
Shrimp)
1 Egg, lightly beaten
1 tablespoon Fish sauce
2 teaspoon Sugar
2 tablespoon Coarse chpd, dry-roasted
Peanuts
1 cub Bean sprouts
4 Slender green onions,sliced in 1 inch length
1 Lime, quartered lengthwise

Preparation:

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure 2-½ cups. Set by the stove as well. The idea is to keep everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp.
Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often.
Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once. Serves 1 very hungry, or 2 appetizers.

PLAIN KUGEL

Servings: 10 servings

Ingredients:

6 Egg
Salt; pepper to taste
¼ pound Margarine; parve orbutter if dairy is OK
1 pound Noodles,

Preparation:

This is the simplest way to make a kugel and in my mind the best! Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter taller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner.

Elaine Radis, Prodigy Food & Wine Board

POLISH NOODLE CASSEROLE

Servings: 6 servings

Ingredients:

½ pound Cooked and drained noodles,
2/3 cub Sour cream,
2/3 cub Cottage cheese,
2 tablespoon Minced onion,
2 tablespoon Salt,
½ teaspoon Powdered mustard, and
¼ teaspoon White ground pepper.

Preparation:

INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes. (The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, smear it with a bit of butter, and allow it to cook another 5 to 10 minutes.
To be even more fancy, sprinkle some parmesan cheese on top of the butter before putting the casserole back into the oven.

POLISH REUBEN CASSEROLE

Servings: 6 servings

Ingredients:

21 ½ ounce Condensed cream of mushroomsoup
1 1/3 cub Milk
½ cub Chopped onion
1 tablespoon Prepared mustard
32 ounce Sauerkraut, rinsed anddrained
8 ounce Uncooked medium-widthnoodles
1 ½ pound Polish sausage, fullycooked, cut into ½ inchpieces
2 cub Shredded Swiss cheese
¾ cub Whole wheat bread crumbs
2 tablespoon Butter, melted

Preparation:

Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.

POLLO A LA CREME

Servings: 4 servings

Ingredients:

1 Chicken, cut into servingpieces
Salt and pepper to taste
Shortening
1 cub White sauce, made accordingto your favorite recipe
2 Egg yolks, well beaten
1 ounce package noodles
¼ cub Grated mild cheese
1 teaspoon Meat extract
½ pint Sweet cream
Watercress

Preparation:

Just from the ingredients I would never have guessed this to be a Mexican recipe.

We thank Angela de Leon Perez for this delightful chicken in cream sauce. Disjoint the chicken, season with salt and pepper, and saute in shortening until golden brown and almost done. Turn once or twice to brown evenly. When almost done, remove chicken from bones and cut into chunks.

Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks. Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold. Heat in a 350F oven over a pan of hot water for about ½ hour or until mold is firm.

Place chicken pieces in cream and heat, but do not allow the cream to boil. Unmold the noodles and fill with creamed chicken in the center.
Garnish with watercress.

Makes 4 or 5 servings.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

PONCIT

Servings: 5 servings

Ingredients:

¼ cub Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 cub Meat, boiled (pork,chicken, or shrimp)
1 large Carrot, cut intothin strips
1 small Cabbage, shredded
3 tablespoon Soy sauce
3 tablespoon Broth
1 Celery, bunch
8 ounce Rice sticksor wheat noodles
1 teaspoon Salt
1 teaspoon MSG
1 Spring onion, chopped

Preparation:

Saute garlic in cooking oil. Add onions, meat, carrot and cabbage. Season with soy sauce and fry for 2 more minutes. Add broth and simmer, then add celery.

When vegetables are cooked, add rice sticks or noodles and season with salt and MSG. Garnish with spring onions. Serve with lemon.

NOTES:

* Filipino cabbage in garlic and soy sauce -- I got this from Lynne Fitzsimmons who got it from a Filipino friend of her mother's.

* You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. I have successfully used lightly-microwaved bacon as the meat.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: approximate measurement OK.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

POOR MAN'S PEROGIES

Servings: 8 servings

Ingredients:

1 package Lasagna noodles
1 ½ cub Margarine or butter
4 each Onions, diced
11 each Medium potatoes
1 pound Velvetta
1 Parmesan cheese, grated

Preparation:

Saute 1 ½ sticks of margarine and the diced onions until tender. Cook lasagna noodles as directed on the package. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and serve.

Well, hope that these can help out and that all will enjoy these recipes!!!!

Patti Anderson, Prodigy Food & Wine Board

POPCORN HAYSTACKS

Servings: 24 servings

Ingredients:

1 quart Popped popcorn
1 cub Peanuts
3 ounce Chow mein noodles
12 ounce Chocolate chips

Preparation:

Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.

PORK CHOPS WITH PEANUT/GINGER SAUCE

Servings: 2 servings

Ingredients:

-Karen Thackeray
2 tablespoon Cooking oil
2 Pork loin chops
¼ cub Chicken broth
1 tablespoon Peanut butter
1 Green onion; sliced thin
1 teaspoon Lemon juice
¼ teaspoon Garlic powder
¼ teaspoon Ground ginger
Hot cooked rice noodles
2 tablespoon Chopped peanuts

Preparation:

Preheat a large skillet over medium-high heat; add oil. Place chops in skillet and reduce heat to medium. Cook for 7 minutes. Turn chops over.
Cook for 5-8 min or until chops are no longer pink. Remove chops from skillet and cover them to keep warm. Drain off fat in skillet. For sauce, stir into the same skillet chicken broth, peanut butter, onion, lemon juice, garlic powder and ground ginger. Cook over medium heat about 30 seconds or until slightly thickened. Serve pork chops over cooked noodles and spoon sauce over it. Top with peanuts.
Source: Prudential Realty flyer

POT ROAST, ITALIAN STYLE

Servings: 8 servings

Ingredients:

-From the Kitchen ofLawrence & Cindy Kellie
4 pound Beef chuck shoulder potroast, boneless
2 tablespoon Cooking fat
Salt
Pepper
½ cub Onion; chopped
½ cub Carrot
½ cub Celery
6 ounce Tomato paste
8 ounce Tomato sauce
½ cub Dry red wine
2 Beef bouillon cubes
1 ½ cub Hot water; to dissolve above
1 teaspoon Sugar
1 teaspoon Basil
½ teaspoon Oregano
1 pound Spaghetti; or thin noodles
Parmesan cheese; grated

Preparation:

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often. 3. Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well. 4. Return meat to pan. Cover and simmer for 2 ½ to 3 ½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout.
When done, remove meat to a platter and keep warm. Skim excess fat. 6. If sauce is a little too thin, simmer, uncovered, until it is of desired thickness. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. 8. Slice meat and spoon a little sauce over it.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring)))))

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

*** This is a reply to #200. *** See also #202. From: Lawrence Kellie To:
All Msg #202, Jun-24-93 07:44:50 Subject: potroast

PRODUCT EQUIVALENTS

Servings: 60 servings
DRY GOODS:
3 ½ cub Brown sugar; 1 lb
2 ¼ cub Packed brown sugar; 1 lb
2 ¼ cub Sugar; 1 lb
2 cub Sugar; 1 lb
2 ¼ cub Caster/superfine sugar; 1 lb
3 ¾ cub 1 lb icing/powdered sugar
4 cub Powdered sugar; 1 lb.
4 cub Sifted flour; 1 lb.
3 ¾ cub 1 lb flour
3 cub 1 lb flour
2 cub 10 oz flour
3 1/3 cub 1 lb whole wheat flour
3 ½ cub Whole wheat flour; 1 lb.
4 ½ cub Cake flour; 1 lb.
3 ¼ cub 1 lb corn meal
2/3 ounce Bakers yeast; 1 cake
3 teaspoon Dried yeast; 1 cake
1 package Dry yeast; 1 cake
1 tablespoon Cornstarch; 2 tb flourfor thickening
1 teaspoon Baking powder; ¼ ts bakingsoda & ½ ts cream tartar
1 cub Flour; 1-⅛ c cake flour
1 cub Cake flour; ⅞ c flour

DAIRY:
2 cub 1 lb butter; or any fat
4 ½ cub 1 lb cheese; grated
4 cub Shredded cheese; 1 lb
1 cub Egg whites; 8-10
1 cub Egg yolks; 12-14
1 cub Cream; 2 cups whipped
1 cub Sour milk; 1 cup sweet milk& 1 tb vinegar/lemon juice
1 cub Sweet milk; 1 c buttermilk/sour milk + ½ ts bk soda
1 cub Cream, sour, heavy; 1/3 cupbutter + 2/3 cups milk

PRODUCE:
3 cub 1 lb raisins
2 2/3 cub 1 lb dates, pitted
1 ½ cub Pitted cut dates; 1 lb whole
3 ½ cub 1 lb dates, unpitted
1 cub Bananas, mashed; 3 medium
4 cub 1 lb Nuts (chopped)

SEASONING:
1 tablespoon Instant minced onion, rehy-drated; 1 small fresh onion
4 cub 1 lb Onions
⅛ teaspoon Garlic powder; 1 cl garlic
1 teaspoon Dried herbs; 1 tb fresh
1 tablespoon Dijon mustard; 1 ts dry must
2 tablespoon Cocoa = 1 chocolate square
1 ounce Chocolate; 1 square
1 ounce Chocolate; 3-4 tb cocoa +½ tb fat

PASTA:
4 ounce Dry noodles; 2 c cooked
1 cub Uncooked macaroni = 2-2/3c cooked
4 ounce Uncooked macaroni; 2 ¼cups cooked
1 cub Uncooked rice = 4 c cooked
1 pound Rice; 2 c raw, 6 c cooked
1 cub Uncooked spaghetti=2c cooked
7 ounce Spaghetti; 4 cups cooked
1 pound Uncooked meat = 2-2/3 cooked

BAKED GOODS:
2 cub Cracker crumbs; 28 saltines
¾ cub Cracker crumbs; 1 c breadcrumbs
4 slice Bread; 1 cup crumbs
14 Graham crackers; 1 c crumbs
22 Vanilla wafers; 1 cup crumbs

MEAT:
4 ½ cub 3 lb chicken, cooked/diced(1-½ lb)
1 cup whole milk = ½ cup evaporated milk and ½ cup water, or 1
cup reconstituted nonfat dry milk and 1 tbspn butter

QUICK AND EASY LASAGNA

Servings: 4 servings

Ingredients:

1 can Cream of Mushroom SoupCampbell's Condensed10-¾-oz. can
½ cub Milk
¾ pound Ground beef
1 ½ cub Spaghetti sauceCampbell's Traditional
4 Lasagna noodlescooked and drained
1 cub Shredded Cheddar cheese(4 oz.)

Preparation:

1. In small bowl combine soup and milk; set aside.
2. In 3-quart saucepan over medium-high heat cook beef until browned, stirring to separate. Spoon off fat.
3. Stir in spaghetti sauce. Heat through, stirring occasionally.
4. Heat oven to 400-degrees F.
5. In 8-inch square baking dish spoon half the meat mixture and arrange half the noodles over mixture; trim to fit. Spoon half the soup mixture over noodles. Repeat layers. Sprinkle with cheese.
6. Bake 30 minutes or until hot and bubbling.
7. Let stand 10 minutes before serving.

QUICK FIX PASTA SAUCES

Servings: 4 servings

Ingredients:

ALFREDO PASTA:
1 cub Whipping cream
½ cub Butter
1 pound Fettucini; 450g;cooked
1 cub Parmesan cheese; gratedsalt & cayenne pepper

OR FRESH TOMATO PASTA:
6 Tomatoes; seeded & chopped
½ cub Olive oil
2 Garlic cloves
1 teaspoon Basil, dried
1 pinch Oregano, dried
1 pound Spaghetti; cooked
½ cub Parmesan cheese; gratedblack pepper

OR ITALIAN SAUSAGE PASTA:
4 Italian sausages
1 tablespoon Oil
1 can Tomatoes; 28 oz
½ teaspoon Basil, dried
1 pound Pasta; cooked

OR BACON N' TOMATO PASTA:
8 slice Bacon
½ cub Olive oil
8 Tomatoes; chopped
4 Green onions; whole, chopped
2 Garlic cloves; crushed
2 teaspoon Basil, driedsalt and pepper
1 pound Pasta; cooked

OR: SOUR CREAM PASTA:
1 cub Sour cream
1 can Tuna; 7 ½ oz or salmon
4 Green onions; sliced
4 cub Noodles; cooked

Preparation:

* Anne's note: I changed the quantities so that each dish would serve 4; 1 lb pasta
ALFREDO PASTA: Bring whipping cream and butter to a simmer. Pour into a bowl. Toss with fettucini, Parmesan cheese, salt and cayenne pepper.
FRESH TOMATO PASTA: Seed and chop tomatoes. Add olive oil, dried basil and dried oregano. Toss with cooked spaghetti, grated Parmesan and black pepper.
ITALIAN SAUSAGE PASTA: Cut sausages into bite size pieces. Brown in 1 Tbsp oil. Add can of tomatoes and dried basil. Break the tomatoes into pieces.
Coil, uncovered until thick. Toss with cooked pasta.
BACON N' TOMATO SAUCE: Cut bacon slices into 1 inch pieces and cook till crisp. Add olive oil, chopped tomatoes, chopped green onions, garlic cloves, dried basil, salt and pepper. Toss with cooked pasta.
SOUR CREAM PASTA: Over low heat, cook sour cream, tuna (drained) and sliced green onions. Toss with 4 cups cooked noodles.
posted by Anne MacLellan

QUICK MISO SOUP

Servings: 1 servings

Ingredients:

2 cub Water
1 Carrot
1 cub Red cabbage
1 Serving chinese egg noodles
½ cub Cooked kernels of corn
Miso paste to taste

Preparation:

Put the water on to boil. Chop up the carrot and cabbage. Throw in. When the water boils, throw in the noodles. Add miso to taste. Stir. Throw in the corn. Eat.

From: weiler@techwrite.mpr.ca (Anne Weiler). rfvc Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

QUICK STIR-FRY

Servings: 4 servings

Ingredients:

1 package Any EDEN Udon SobaOR Specialty Noodles
1 package EDEN Shiitake Mushrooms(soaked in...
1 cub -water for 20 minutes)
1 tablespoon EDEN Hot Pepper Sesame Oil
1 cub Pea pods, chopped
1 Head broccoli; chopped
1 medium Red pepper; chopped
¼ cub EDEN Mirin
¼ cub EDEN Brown Rice Vinegar
¼ cub EDEN Organic ShoyuOR- Tamari
1 teaspoon EDEN Kuzu; dissolved in...
¼ cub -water
1 bunch Green onions

Preparation:

Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems, slice tops. Cook shiitakes in reserved liquid for 15 minutes. Heat oil, saute' broccoli and pea pods for 2 minutes. Add red pepper, saute 1 minute more. Add shiitakes, reserved liquid, mirin, brown rice vinegar and shoyu, bring to boil. Add dissolved kuzu until mixture thickens and becomes clear. Serve over pasta, garnish with green onions.

Cooking Time: 15-20 minutes
Prep Time: 30 minutes
Yield: 4-5 Servings

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>

RAMEN CABBAGE SALAD

Servings: 8 servings

Ingredients:

1 Head raw cabbage; shredded
1 Box of Sesame seeds (all)
1/3 cub Almonds; sliced
2 Pkg. of Ramen noodles*
Cooking oil
1 tablespoon Sugar
Water
Vinegar; your favorite
6 Green onions; sliced thin

Preparation:

Chop cabbage into small pieces, add sliced green onion to cabbage. Toast sesame seeds and almonds on cookie sheet in oven. Be careful--they burn very quickly!. Crush Ramen noodles* (Original Flavor) in package. Open and remove broth package. Just before serving add crushed (uncooked) noodles, sesame seeds and almonds to cabbage and onions. Dressing: Use a Good Seasons salad dressing bottle--Add water, oil and vinegar as marked on bottle. Add 1 package of Ramen seasoning and 1 T sugar. SHAKE WELL !!! Add to cabbage mixture just before serving. Toss. This is WONDERFUL. I fixed it for a Christmas dinner, and EVERYONE--even those who didn't like cabbage or slaw loved it. Thank you Tom Hammond for supplying this great recipe. JL.

REAMES CHEESY BROCCOLI TUNA BAKE

Servings: 6 servings

Ingredients:

1 package REAMES Home Style FrozenEgg Noodles (12 oz)
1 can Cheddar cheese soup (11 oz)
1 can Evaporated milk (5 oz)
1 teaspoon Instant minced onion
1 can Tuna, drained (12 ½ oz)
1 can Mushroom pieces, drained(opt; 4 oz)
1 package Chopped broccoli, thawed
1 cub Shredded mild cheddar cheese

Preparation:

Preheat oven to 350'F. Cook noodles in boiling water 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms. Drain noodles. Layer 1 ½ cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20 minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup servings.

RECIPE: VEGETABLE STROGANOFF

Servings: 6 servings

Ingredients:

1 teaspoon Olive oil
½ cub Onion sliced
3 cub Mushrooms sliced
1 tablespoon Garlic clove minced
2 medium Carrots
10 ounce Broccoli frozen
2 tablespoon Tomato paste
1 cub Vegetable Broth (home made)
2 teaspoon Cornstarch
¼ cub Yogurt Plain, nonfat
¼ cub Sour Cream lite
4 cub Noodles, cooked

Preparation:

Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.

RED-COOKED BEEF & CARROTS

Servings: 4 servings

Ingredients:

1 pound Boneless beef chuck cut into 1-inch cubes
5 tablespoon Kikkoman Teriyaki Sauce divided
1 large Garlic clove; minced
1 tablespoon Vegetable oil
½ teaspoon Fennel seed, crushed
¼ teaspoon Black pepper
⅛ teaspoon Ground cloves
3 Carrots cut into 1-inch lengths
3 Green onions & tops cut into 1-inch lengths
3 tablespoon Cornstarch
Hot cooked noodles

Preparation:

Stir beef cubes into mixture of 2 Tbsp. teriyaki sauce and garlic in bowl; let stand 10 minutes. Lightly brown beef on all sides in hot oil in Dutch oven or large skillet over high heat. Add 3 cups water, remaining 3 Tbsp.
teriyaki sauce and next 3 ingredients. Cover and simmer 40 minutes. Add carrots and white parts of green onions. Simmer, covered, 20 minutes, or until beef and vegetables are tender. Meanwhile, mix cornstarch and ½ cup water; stir into beef mixture with green onion tops. Cook and stir until mixture boils and thickens slightly. Serve over hot noodles.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

ROAST PORK LO MEIN

Servings: 4 servings

Ingredients:

½ pound Noodles, freshboil til soft;drain & rinse
½ pound Roasted pork; shredded
1 cub Shredded chinese cabbage
1 cub Bean sprouts; wash
½ cub Sliced waterchestnuts,option
½ teaspoon Salt
2 teaspoon Sherry
¼ cub Chicken broth, College Inn
2 tablespoon Oil; for stir frying

SAUCE MIX:
6 tablespoon Oyster sauce can add more as per taste
½ teaspoon Sugar
1 dash Pepper, heavy dash

Preparation:

Note: Dried Noodles .... 5 cups cooked = 1 lb Fresh Noodles .... 2 ½ cups cooked = 1 lb
Preparation: - Heat Wok - Add oil and let heat - Add salt; stir
- Add pork & sherry; stir fry quickly
- Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec.
- Add stock; place noodles on top
- Cover & cook; [1] Min.
- Uncover & stir
- Add "sauce mix"; stir until evenly seasoned - Serve!

ROCK LOBSTER LASAGNA

Servings: 8 servings

Ingredients:

1 package Lasagna noodles
Water,boiling,salted
1/3 cub Olive oil
½ cub Onion,chopped
2 cub Tomato sauce
½ cub Bouillion
½ teaspoon Salt
¼ teaspoon Black pepper
6 Rock lobster tails(3oz ea)
1 pound Mozzarella cheese,sliced
½ cub Parmesan cheese,grated

Preparation:

1. Cook noodles in rapidly boiling salted water as directed on package, adding 1 tablespoon oil to water.

2. Drain Spread noodles out on waxed paper to prevent them from sticking together.

3. Saute onion in remaining oil until tender.

4. Stir in tomato sauce, bouillion, salt and pepper; simmer 10 minutes.

5. Cut away thin underside membrane of lobster tails with scissors; remove meat and cut into very small pieces.

6. Spoon some of the sauce into the bottom of a greased, shallow 3-quart baking-serving dish; layer with noodles.

7. Top noodles with rock lobster pieces; cover with sauce .

8. Layer mozzarella over all; sprinkle with Parmesan cheese.

9. Cover and bake in preheated 350'F. oven 30 minutes, or until bubbling hot.

RUMANIAN FRIED NOODLE PUDDING

Servings: 6 servings

Ingredients:

½ pound Noodles, fine egg
2 tablespoon Margarine
1 large Onion
6 tablespoon Vegetable oil
2 Eggs, beaten
Salt and Pepper

Preparation:

The recipe says, that this would be a good substitute for potato latkes for Hanukkah. 1. Cook the noodles according to directions on the package and drain. Transfer to a large bowl and add margarine, blending well. Set aside. 2. Saute the onion in 2 tbs vegetable oil, until golden. Add the onions to the noodles. Add the eggs and salt and pepper to taste. Mix all ingredients well. 3. Heat remaining 4 tbs oil in a large, heavy frying pan.
Add the noodle mixture and let brown on the bottom and sides, taking care not to burn 4. When browned on one side, place a large plate over the pan.
Turn over onto the plate and then slide back into the pan to brown the other side. Serves: 4-6.

RUSSIAN BEEF STROGANOFF

Servings: 4 servings

Ingredients:

2 pound Boneless Round Steak
3 tablespoon Flour
1 teaspoon Salt
2 tablespoon Oil
½ cub Finely Chopped Onion
1 Minced Garlic Clove
½ cub Coca-Cola
¼ cub Water
2 tablespoon Flour
½ cub Water
1 tablespoon Worcestershire Sauce
2 ounce Canned Mushrooms W/Liquid
1 cub Sour Cream
2 tablespoon Minced Parsley
Cooked Mashed Potatoes Or
Cooked Noodles Or
Cooked Rice

Preparation:

Cut the beef into ½ inch strips; put in a plastic bag with 3 tb of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
Add the onion, garlic, Coca-Cola and ¼ cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the ½ cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

RUSSIAN BEEF STROGANOFF - WITH COKE

Servings: 6 servings

Ingredients:

1 ½ pound Chuck steak, OR boneless round steak
3 tablespoon Flour
1 teaspoon Salt
2 tablespoon Oil, or shortening
½ cub Onion, finely chopped
1 medium Clove garlic, minced
½ cub COCA-COLA
¼ cub Water
2 tablespoon Flour
½ cub Water
1 tablespoon Worcestershire sauce
2 ounce Mushrooms, with liquid, (1-2 oz can)
1 cub Sour cream
2 tablespoon Parsley, minced
Mashed potatoes, noodles, OR rice, cooked and hot

Preparation:

Cut beef into ½-inch strips, put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and ¼ cup of water, mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the ½ cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice.
Makes 6 servings or 3 cups.

RUSSIAN BEEF STROGANOFF COCA-COLA

Servings: 6 servings

Ingredients:

1 ½ pound Chuck steak or round
Steak, boneless
3 tablespoon Flour
1 teaspoon Salt
2 tablespoon Oil or shortening
½ cub Onion, finely chopped
1 cl Garlic, minced
½ cub COCA-COLA
¼ cub Water
2 tablespoon Flour
½ cub Water
1 tablespoon Worcestershire sauce
1 can Mushrooms with liquid
1 cub Sour cream
2 tablespoon Parsley, minced
Mashed potatoes, noodles,
Or rice, cooked and hot

Preparation:

Cut beef into ½-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and ¼ cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.

In a bowl, mix the 2 tablespoons of flour with the ½ cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)

Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

RUSTIC HERBED APRICOT CHICKEN

Servings: 8 servings

Ingredients:

2 Chickens, cut into 8 pieceseach, wing tips trimmed
¼ cub Extra-virgin olive oil
2 tablespoon Extra-virgin olive oil
4 Garlic cloves, coarselychopped
2 tablespoon Balsamic vinegar
2 tablespoon Dried thyme
2 tablespoon Dried tarragon
½ teaspoon Coarsely ground black pepper
1 large Onion, halved and thinlysliced
2 tablespoon All-purpose flour
2 cub Defatted chicken broth
1 cub Medium tawny port
1 tablespoon Red currant jelly
2 cub Dried apricots
Salt to taste
Freshly ground black pepperto taste
Cooked noodles (opt)
1 tablespoon Chopped flat-leaf parsley,for garnish

Preparation:

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port.
Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

1. Rinse chicken pieces and pat dry.

2. In a large bowl, combine ¼ cup olive oil, chopped garlic, vinegar, thyme, tarragon and ½ teaspoon pepper. Add the chicken, toss together well and marinate at room temperature for 2-3 hours or refrigerate overnight.

3. Remove chicken from marinade, scraping off any bits that might remain. Reserve marinade. Heat remaining 2 tablespoons oil in a large, heavy casserole. Brown chicken in small batches over medium heat until golden, turning once or twice. Set finished pieces aside.

4. Add onion slices to casserole, reduce heat and cook, stirring, for 2 minutes or until they begin to brown. Toss onion slices with flour and continue cooking, stirring constantly, for 2 minutes longer.

5. Add broth, port wine and red currant jelly. Cook, stirring, for another 2 minutes. Stir in the apricots, reserved marinade and chicken.

6. Cook over low heat, partially covered, for 20 minutes. Remove cover and cook for 20-30 minutes more or until chicken is cooked through. Season with salt and pepper to taste. If desired, serve with cooked noodles and garnish with chopped parsley.

Per serving (without noodles): 555 calories, 25 grams fat, 124 milligrams cholesterol.

SALMON CASSEROLE

Servings: 4 servings

Ingredients:

4 cub Cooked noodles
16 ounce Can salmon, drained & flaked
4 ounce Can mushroom slices, drained
10 ¼ ounce Cream of celery soup, canned, condensed
½ cub Thinly sliced celery
5 ¼ ounce Sliced water chestnuts, canned, drained
17 ounce Can green peas, drained
1 cub Coarsely broken potato chips

Preparation:

1. In a deep, 2 ½-quart, heat-resistant, non-metallic casserole, combine noodles, salmon, mushroom slices, celery soup, celery, water chestnuts and green peas until well blended.
2. Heat, covered, in Microwave Oven 6 to 8 minutes or until heated through.
Stir occasionally.
3. Just before serving, sprinkle with potato chips.
Variation: A number of substitutions may be made in this casserole.
1. Tuna may be substituted for salmon.
2. Cream of mushroom or cream of asparagus soup may be substituted for cream of celery soup.
3. Green beans or corn may be used in place of peas.
4. Pimientos or green pepper may be added for color and flavor.
5. Chinese noodles, fried onion rings, broken crackers or nuts may be used in
place of potato chips.
Tip: When making substitutions, try to keep the volume about the same so that
the cooking times will be unchanged.

SALMON STEAK WITH CLOUD EARS AND NOODLES

Servings: 2 servings

Ingredients:

2 Salmon steaks, 1 ½" thick
8 Cloud ear black fungus
2 cub Soaked bean thread noodles
1 Sq. pressed beancurd
2 Sprigs Chinese parsley (or
Slivered green onion)
2 tablespoon Peanut oil
2 Slices fresh ginger root
1 Clove garlic, sliced
3 cub Chicken stock
1 tablespoon Sherry
¼ teaspoon Salt
1 pinch White pepper
4 Drops sesame oil
1 teaspoon Red (sweetened) vinegar

Preparation:

Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into ¼" cubes.

Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over.
Lightly saute one steak at a time in aromatic oil until surface is firm.

In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.

SASSY SPINACH SOUP

Servings: 6 servings

Ingredients:

½ cub Onion, chopped
1 cl Garlic, pressed
2 tablespoon Butter or margarine
4 cub Water
5 Chicken bouillion cubes
½ cub Noodle flakes, uncooked -OR-
½ cub Broken thin noodles,uncooked
½ teaspoon Salt
1 package (10 oz) frozen, chopped
Spinach, thawed, drained
3 cub Milk
½ cub Chedder cheese, shredded
½ cub Swiss cheese, shredded
Black pepper to taste

Preparation:

In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted.
Do not boil.

SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

SAUCY PORK N' NOODLE BAKE

Servings: 2 servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Cubed cooked pork
½ cub Uncooked noodles
10 ½ ounce Cream of chicken soup, canned, condensed
8 ¾ ounce Can whole kernel corn,undrained
1 tablespoon Sliced pimiento
½ cub Sharp Cheddar cheeseshredded
¼ cub Finely chopped green pepper

Preparation:

1. Place 1 tablespoon butter in a deep, 1 ½-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 30 seconds.
2. Add pork and heat, uncovered, in Microwave Oven 2 minutes. Drain off excess fat.
3. Add remaining ingredients and mix well.
4. Heat, covered, in Microwave Oven 12 to 15 minutes or until noodles are tender. Stir occasionally.

SAUCY SWEDISH MEATBALLS

Servings: 4 servings

Ingredients:

1 pound Lean ground beef
1 large Egg
1 cub Fresh bread crumbs, from
2 slices bread
¼ cub Club soda
3 tablespoon Chopped fresh dill OR
1 ½ tablespoon Dried dill weed
1 ¼ teaspoon Salt
¾ teaspoon Freshly ground black pepper
3 tablespoon Butter
1 package (8 oz) medium egg noodles
8 ounce Fresh green beans, cut into
1 ½" pieces, about 2 cups
2 cub Sliced fresh mushrooms,
About 8 oz.
1/3 cub Sour cream
Fresh dill sprigs, optional

Preparation:

In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped dill,¾ tsp. salt and ¼ tsp. pepper;using hands or wooden spoon, blend well.Shape mixture into 1 ¼" balls.In 12" skillet,over medium-high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning frequently until browned on all sides.Meanwhile,prepare noodles according to package directions,add green beans to boiling water along with noodles;do not add salt.When meatballs are browned,remove to plate using slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt over medium-high heat.Add mushrooms;cook about 5 minutes, stirring frequently until crisp-tender.Return meatballs to skillet along with ¾ cup water and remaining 1 tbsp. chopped dill,½ tsp. salt and ¼ tsp.
pepper.Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour cream;cook 2 to 3 minutes longer until heated through. To serve:Drain noodles and green beans;arrange on serving platter. Spoon meatball mixture over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4 servings.

SAUSAGE MOZZARELLA SUPPER FOR A CROWD

Servings: 150 servings

Ingredients:

20 pound Link or bulk Italian sausagesliced or crumbled
3 gallon Spaghetti sauce
16 cub Sliced fresh mushrooms
1 ½ quart Tomato juice
3 large Onions, chopped
3 tablespoon Italian seasoning
2 tablespoon Salt
1 tablespoon Pepper
12 pound Corkscrew noodles, cookedand drained
5 pound Mozzarella cheese, sliced
8 pound Mozzarella cheese, shredded

Preparation:

Brown sausage, drain fat. Mix with the Spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper.

Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.

SAUSAGE SPAGHETTI

Servings: 6 servings

Ingredients:

2 Italian sausage
1 Spaghetti noodles
2 Eggs, beaten
3 tablespoon Parmesan cheese
3 Bacon, slices

Preparation:

Chop the bacon, and remove the casings on the sausage. Brown the bacon and sausage in a frying pan. While the bacon and sausage is cooking, cook the spaghetti noodles, drain and rinse. Put the noodles back in the pot, stir in the bacon, sausage, beaten eggs and parmesan cheese. Toss to mix well.
Serve with salad and garlic or cheese bread.
Preparation Time: 30 minutes.
~--

SEAFOOD LASAGNA

Servings: 8 servings

Ingredients:

½ cub Butter
½ cub Flour
½ teaspoon Salt
2 cub Garlic; crushed
2 cub Milk
2 cub Chicken broth
¼ teaspoon Pepper
1 teaspoon Basil
2 cub Mozzarella cheese, shredded
½ cub Green onions, chopped
15 each Lasagna noodles: UNCOOKED
1 cub Cottage cheese; small curd
2/3 cub Cooked shrimp cut bite size
2/3 cub Cooked bay scallops bite siz
2/3 cub Crabmeat cut bite size
1/3 cub Dry white wine

Preparation:

Heat butter in a large saucepan over low heat until melted. Add garlic.
Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 ½ cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 ½ cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 ½ cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with ½ cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!!

Patti Anderson, Prodigy Food & Wine Board

SHORT RIBS AND NOODLES

Servings: 6 servings

Ingredients:

4 pound Beef short ribs
2 tablespoon Flour
1 teaspoon Salt
½ teaspoon Paprika
⅛ teaspoon Pepper
1 large Onion, sliced
1 can Tomato paste, 6 oz.
1 cub Water
1 cub Carrots, sliced
1 cub Celery, sliced
1 package Noodles, cooked 8 oz.

Preparation:

Trim excess fat from ribs, combine flour and seasoning. Rub into ribs using all of it. Place in 2 ½ quart baking dish; bake at 450 degrees for 30 minutes. Spoon off fat. Lower the temperature to 325 degrees, arrange onion slices over the top, pour on tomato paste mixed with water. Cover, bake 1 ½ hours or until ribs are tender. Last 45 minutes add carrots and celery. Skim excess fat. Serve ribs on platter. Stir noodles into vegetable and gravy drippings. Add salt to suit your taste. Serve around ribs. Randy Rigg

SHRIMP AND FETA ALA GRECQUE

Servings: 6 servings

Ingredients:

1 pound Shrimp, medium, cleaned,cook
1 pound Feta cheese,
1 cub Scallions, sliced
1 cub Tomato sauce
½ cub Olive oil
¼ cub Lemon juice, fresh
1 tablespoon Parsley, chopped
1 tablespoon Basil, fresh, chopped
1 tablespoon Dill, fresh, chopped
½ teaspoon Salt
¼ teaspoon Pepper
1 ½ pound Fettuccine, or flat noodle**

Preparation:

Servings: 6

* feta cheese, drained and coarsely crumbled ** noodles, cooked and drained ** Combine shrimp, feta cheese, scallions in a large bowl.
Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold.

I always add about 2 teaspoons of garlic to this.

SHRIMP AND FETA ALLA GRECQUE

Servings: 6 servings

Ingredients:

1 pound Shrimp, medium, cleaned,
Cooked
1 pound Feta cheese, *
1 cub Scallions, sliced
1 tablespoon Tomato sauce
½ cub Olive oil
¼ cub Lemon juice, fresh
1 tablespoon Parsley, chopped
1 tablespoon Basil, fresh, chopped
1 tablespoon Dill, fresh, chopped
½ teaspoon Salt
¼ teaspoon Pepper
1 ½ pound Fettuccine, or flat
Noodle **

Preparation:

Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained

Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well.
Cover and refrigerate 1 hour.

Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold.

Servings: 6

SHRIMP AND NOODLE BAKE

Servings: 6 servings

Ingredients:

6 cub Water
2 pound Unpeeled large fresh shrimp
1 package Medium egg noodles (8-oz)
½ cub Sliced green onions
¼ cub Chopped green pepper
2 tablespoon Butter or margarine, melted
2 can Cream of mushroom soup, undiluted
1 Carton (8-oz) plain yogurt
½ cub Shredded cheddar cheese (2 oz.)
1 ½ teaspoon Chopped fresh dillor-
½ teaspoon Dried dillweed
½ teaspoon Ground white pepper
¼ teaspoon Salt

Preparation:

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2 ½-qt. casserole. Arrange whole shrimp on top of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

SHRIMP AND PORK W/ CELLOPHANE NOODLES

Servings: 4 servings

Ingredients:

½ pound Shrimp, medium, (24-30/lb) wash, shell, devein dice
¼ pound Pork, lean; slice
1 Onions; coarsely chopped
1 tablespoon Sherry
1 tablespoon Dark soy
1 dash Pepper
2 tablespoon Oil; for stir frying
6 Dried black mushrooms soak in hot water 20 Min.drain; save 1 c soak liquidrinse, discard stems, slice
6 ounce Cellophane noodles soak in hot water 10 Min. then in cold water 30 Min.
8 cub Boiling water

Preparation:

Preparation: - To 8 c of boiling water, add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten.
- Heat Wok - Add oil and let heat
- Add onion; stir fry until translucent
- Add pork; stir fry until loses pinkness [2-3] Min.
- Add shrimp; stir until pinkish
- Add sherry; stir quickly until evaporates
- Sprinkle w/ soy & pepper
- Add mushrooms; stir fry [2] Min.
- Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently
- Serve!

SHRIMP AND SEA SCALLOP STIR-FRY

Servings: 4 servings

Ingredients:

6 tablespoon Vegetable oil
8 ounce Shrimp, peeled and deveined
8 ounce Sea scallops
3 Carrots; julienned
4 Celery stalks cut into 1" pieces (at an angle)
2 Red bell pepppers seeded and julienned
2 Yellow bell pepper seeded and julienned
2 Green bell peppers seeded and julienned
12 Mushrooms; sliced
3 teaspoon Garlic, minced
1 bunch Cilantro; chopped
1 bunch Scallions cut into 1" pieces (at an angle)
2 Limes, juiced
1 teaspoon Dried red pepper flakes (or to taste)
¼ cub Sherry
¼ cub Soy sauce
1 pound Soba noodles cooked al dente

Preparation:

In a large, heated wok (or saut‚ pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by ½. Add the soy sauce and mix it in. Add soba noodles and toss them in.

SHRIMP NOODLE BAKE

Servings: 6 servings

Ingredients:

1 pound Peeled and deveined shrimp
1 Fresh or frozen
8 ounce Medium noodles, cooked and d
1 cub Dairy sour cream
1 can Condensed cream of mushroom
¼ cub Sliced green onion
1 With 2" of green tops
1 teaspoon Dill Weed
1 teaspoon Seasoned Salt
1 cub Shredded Cheddar Cheese
1 Olives (recipe did not indic
1 Amount or type, green or rip

Preparation:

Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired.
Combine noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart baking dish. Cover with aluminum foil, crimping it securely to edges of dish. Bake in preheated 350øF oven for 30 minutes. Uncover, then sprinkle with remaining cheese. Return to oven about 15 minutes or until cheese melts. Makes 6 servings.

SHRIMP SCAMPI WITH SPINACH NOODLES

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon Flour
1 teaspoon Salt
1 ½ cub Milk or half and half
White pepper to taste
3 tablespoon Butter
1 tablespoon Shallots, finely chopped
2 Garlic cloves, finelychopped
1 pound Shrimp, peeled, deveined,tails off (28-30)
1/3 cub Dry white wine
⅛ teaspoon Dried oregano
½ teaspoon Chopped chives
6 ounce Spinach noodles

Preparation:

salt to taste ground pepper (fresh) to taste

Cream Sauce

Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. 1 teaspoon salt, 1 ½ cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened.
Makes 1 ½ cups. Cover and set aside.

Shrimp Scampi

Heat 3 tablespoons butter and saute shallots and garlic for a few seconds.
Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat.

Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi.

From "Cooking with Mickey around our world", Lake Buena Vista Club, Lake Buena Vista Communities

SHRIMP WITH FETTUCINE

Servings: 4 servings

Ingredients:

2 ounce Butter
24 medium Shrimp, peeled, deveined
2 each Garlic, cloves
4 teaspoon Parsley, minced
4 medium Onions, white, sliced
4 each Mushrooms, fresh, sliced
4 tablespoon Tomatoes, peeled, seeded, chopped, fresh
4 ounce Scallions, coarsely chopped
2 teaspoon Seafood Seasoning **
2 ounce Stock, shrimp
2 cub Noodles, fettucini, cooked
¼ cub Wine, white
2 ounce Butter

Preparation:

** See recipe for Creole Seafood Seasoning.

Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan. Stir the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy.

Serve immediately.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

SHUPP NOODLES

Servings: 1 servings

Ingredients:

1 *noodles
¼ pound Butter
3 each Egg

Preparation:

Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

SICHUAN PEANUT SAUCE NOODLES

Servings: 6 servings

Ingredients:

1 pound Fresh thin egg noodles

PEANUT SAUCE:
1 cub Unsalted dry roasted peanuts
½ Piece peeled fresh ginger
3 Garlic cloves
½ teaspoon Salt, or to taste
1 tablespoon Sugar
2 tablespoon Asian sesame oil
1 tablespoon Peanut oil
2 tablespoon Dark soy sauce
2 tablespoon Lime juice, or red winevinegar
1 teaspoon Hot chili oil
½ cub Water

GARNISHES:
2 Green onions, thinly sliced
2 cub Shredded poached chicken
½ pound Blanched green beans,julienned
Coriander leaves

Preparation:

Believe it or not, these are excellent for breakfast...

Bring 4 quarts water to a boil in a large pot. Gently pull the noodles apart to separate the strands, and add to the boiling water.
Stir. Bring to a second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly under cold water. Drain. set aside.

Coarsely chop the peanuts in a food processor; remove ¼ cup and set aside. Add the ginger, garlic, salt and sugar to remaining peanuts in the processor and process to a coarse mixture. Add sesame and peanut oils, the soy sauce, lime juice and chili oil; process for 1 minute, or until smooth. Stir in the water; the mixture should have a thin, creamy consistency. Add a little more water, if necessary. To serve, toss the noodles with the sauce. Add the green onions, chicken and green beans.

Place on serving plates, sprinkle with chopped pea nuts and garnish with coriander leaves. Serve at room temperature. Serves 6 as a side dish.

Serves 6 as a side dish.

PER SERVING: 460 calories, 23 g protein, 45 g carbohydrate, 22 g fat (3 g saturated), 70 mg cholesterol, 806 mg sodium, 3 g fiber.

From Joyce Jue, San Francisco Chronicle, 7/22/92.

Posted by Stephen Ceideberg; October 20 1992.

SICILIAN SUPPER

Servings: 4 servings

Ingredients:

2 cub Noodles, uncooked
¾ cub Water
1 ½ teaspoon Salt
1 pound Lean ground beef
½ cub Finely chopped onion
6 ounce Can tomato paste
¾ cub Water
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Garlic salt
¾ cub Milk
8 ounce Cream cheese
½ cub Grated Parmesan cheese
½ cub Chopped green pepper

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole place noodles, the ¾ cup of water and the 1 ½ teaspoons salt. Heat, covered, in Microwave Oven 8 minutes or until noodles are tender. Drain noodles and set aside. 2. Place ground beef into a deep, heat-resistant, non-metallic 2-quart casserole and heat, uncovered, in Microwave Oven 5 minutes or until meat is no longer red. Stir occasionally to break up meat particles. 3. Add onions and heat, uncovered, an additional 3 minutes or until onion is tender. Drain excess fat. 4. Add tomato paste, the ¾ cup water, the ½ teaspoon salt, the pepper and the garlic salt to the beef-onion mixture.
Stir to combine. Heat, covered, 3 ½ minutes or until mixture bubbles. 5.
Add cooked noodles, milk, cream cheese, Parmesan cheese and chopped green pepper. Heat, covered, an additional 5 minutes or until mixture is heated through.

SINGAPORE FRIED NOODLES

Servings: 8 servings

Ingredients:

6 Skeins dried shrimp noodles
½ cub Dried shrimp
1 Egg
1 teaspoon Water
½ pound Barbecued pork
2 Stalks celery
2 cub Bean sprouts, blanched
1 Medium yellow onion
1 Green bell pepper
1 Medium firm tomato
2 Cloves garlic, minced
1 teaspoon Fresh ginger, minced
1 tablespoon Curry powder
4 tablespoon Peanut oil

SAUCE:
½ cub Stock
2 teaspoon Thin soy sauce
1 teaspoon Sugar
1 teaspoon Chili oil

Preparation:

Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. These thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. Can be prepared day before.

Preparation: Wash & soak dried shrimp for 30 minutes; cut into thin pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it). Peel strings off celery stalks, thinly slice. Peel & halve onions, slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish (a good shredder does this job quickly). Mix sauce ingredients in bowl.

Stir-fry: Add ½ of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces by half. Remove to holding bowl.

Rinse wok; return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil. Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil. Avoid burning curry; if it burns, start over. Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces. Toss noodles to coat & heat them.
When hot, add cooked shrimp & vegetables; toss together to mix. Turn off heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the time dish is on the table, tomatoes will be hot, but still firm.

SINGAPORE STIR-FRIED RICE STICK NOODLES

Servings: 4 servings

Ingredients:

Stephen Ceideburg
6 Dried Chinese blackmushrooms
½ pound Rice stick noodles (about1/16-inch thick)
3 tablespoon Peanut or corn oil
2 Quarter-size slices freshginger
½ teaspoon Salt
½ pound Medium shrimp, shelled anddeveined
1 Whole chicken breast,skinned, boned and cut intoshreds
¼ pound Chinese barbecued pork, cutinto match stick strips
1 small Onion, cut lengthwise intothin slices
1 Stalk celery, cut intodiagonal thin slices
¼ pound Fresh snow peas, stemsremoved and julienned
½ Green bell pepper, seededand thinly sliced
2 Green onions, cut into 1½-inch lengths
1 To 2 tablespoons IndianMadras-style curry powder
1 teaspoon Sugar
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce, or more ifneeded
4 tablespoon Chicken stock, or more ifneeded.

Preparation:

In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore.

Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices.

Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool.

Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger.

To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix.

Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning.
Toss to heat through.

PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

SINGAPORE-STYLE RICE NOODLES

Servings: 4 servings

Ingredients:

½ pound Rice noodles or rice sticksor rice vermecelli
¼ pound Leeks
¼ pound Carrots
¼ pound Red peppers
1 ounce Fresh chilies
4 Scallions
2 tablespoon Peanut oil
2 teaspoon Salt
2 Eggs; beaten
2 teaspoon Sesame oil
½ teaspoon Salt

SAUCE:
2 tablespoon Curry paste
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
1 1/3 cub Stock (chicken or vegetable)
1 tablespoon Sugar
2 tablespoon Rice wine or dry sherry
2 tablespoon Light soy sauce

GARNISH:
Fresh coriander leaves

Preparation:

Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a colander or sieve. (If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required.)
Wash and finely shred the white part of the leeks. Finely shred the carrots, peppers, scallions and chili. In a small bowl, combine the eggs with the sesame oil and salt.
Heat a wok or large pan over a high heat and add the oil. When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds. Add the peppers and stir-fry for about 1 minute. Put in the curry sauce ingredients and the drained noodles. Stir-fry the mixture for about 5 minutes until well mixed and heated through.
Then add the egg mixture blending thoroughly. Stir-fry for 1 further minute. Serve at once, garnished with fresh coriander.

SIX CAN CASSEROLE

Servings: 1 servings

Ingredients:

1 can Mushrooms, small
1 can Evaporated milk, small
1 can Chow mein noodles, large
1 can Cream of chicken soup
1 can Cream of celery soup
2 can Boned chicken, small

Preparation:

Mix all together and add a dash of garlic powder. Cover with 1 cup of shredded Cheddar cheese and bake at 350 degrees for 45 minutes.

SKILLET GOULASH

Servings: 4 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
16 ounce Tomatoes; 1 Cn
½ cub Celery; Chopped
½ cub Water
1 ½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Basil Leaves
⅛ teaspoon Marjoram Leaves
1 ½ cub Fine Noodles; Uncooked, 3 Oz

Preparation:

Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot.

SLOW COOKED PEPPER STEAK

Servings: 8 servings

Ingredients:

1 ½ to 2 pounds beef
Round steak
2 tablespoon Cooking oil
¼ cub Soy sauce
1 cub Chopped onion
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground ginger
4 Tomatoes, cut into eighths,
Or
One can (16 oz) tomatoes
With liquid, cut up
2 large Green peppers, cut into
Strips
½ cub Cold water
1 tablespoon Cornstarch
Cooked noodles or rice

Preparation:

Cut beef into 3-in. X 1-in. strips; brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef.
Cover and cook on low for 5/6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

SNACK MIXES

Servings: 7 cups

Ingredients:

SNACK MIX BASE:
5 cub Cereal*
1 ½ cub Chow mein noodles ORpretzels
1/3 cub Butter or margarine;melted
Snack Mix Ingredients

TROPICAL:
1 cub Cashews OR Macadamia nuts
1 cub Coconut chips
1 tablespoon Soy sauce
½ teaspoon Garlic powder
½ teaspoon Ground ginger

BARBECUE:
1 cub Peanuts
1 tablespoon Worcestershire sauce
1 teaspoon Barbecue spice
dash Garlic powder

HOT AND SPICY:
1 cub Peanuts
2 teaspoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Bottled hot pepper sauce

HERBED PECAN:
1 cub Pecans; broken
1 tablespoon Dried parsley flakes
1 teaspoon Dried thyme; crushed
½ teaspoon Celery salt
½ teaspoon Onion powder

CURRY:
1 cub Peanuts
2 teaspoon Curry powder
½ teaspoon Crushed red pepper
¼ teaspoon Onion salt

TRADITIONAL:
1 cub Mixed nuts
1 tablespoon Worcestershire sauce
½ teaspoon Seasoned salt
dash Garlic powder

Preparation:

*Bite-size wheat, rice or corn squares or shredded wheat cereal; round toasted oat cereal (Cheerios); crispy corn and rice cereal bites (Crispix)
Combine desired cereal and chow mein noodles or pretzels in a 13x9x2-inch baking pan. Stir together melted butter or margarine and desired Snack Mix Ingredients. Pour over cereal mixture, tossing gently till well coated. Bake in a 325F oven about 25 minutes, stirring once or twice. Spread in a large shallow pan or on foil to cool. Makes about 7 ½ cups.

SOBA IN CHICKEN BROTH

Servings: 10 cups

Ingredients:

8 ounce Dried soba noodles
8 cub Homemade chicken broth
1 tablespoon Finely grated fresh ginger
¼ pound Fresh shiitake mushrooms,stems removed, slivered(about 1 cup)
2 tablespoon Sake or mirin
2 tablespoon Tamari or reduced-sodiumsoy sauce
1 tablespoon Rice-wine vinegar
2 tablespoon Miso paste
1 cub Packed spinach leaves,washed, dried & coarselychopped
4 Scallions, finely chopped
¼ cub Grated daikon radish

Preparation:

In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add ½ c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil.
Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.

SOUR SOUP WITH RICE NOODLES

Servings: 4 servings

Ingredients:

5 cub Chicken stock, strained
And fairly clear
⅛ pound Boneless pork butt
4 Black mushrooms
1/3 cub Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
½ cub Rice stick noodles, soaked
1 teaspoon Thin soy sauce
1 pinch Sugar
2 teaspoon White vinegar
½ teaspoon Sesame oil

Preparation:

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim green onion, shred on the bias into 1" pieces. Soak rice stick noodle in warm water until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another 10 minutes. A minute before removing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve.

SPAETZLE CHEESE NOODLES

Servings: 4 servings

Ingredients:

3 tablespoon Butter or margarine
3 each Onions;sliced in small rings
3 ounce Emmenthaler cheese; grated
1 teaspoon Dry mustard
2 cub Spaetzle noodles
2 tablespoon Chives; chopped

Preparation:

Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F.
for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving.

SPAGHETTI NAPOLI

Servings: 4 servings

Ingredients:

2 tablespoon Corn Oil (or preferred oil)
1 large Onion, cut into thin wedges
1 each Clove garlic, minced
2 each Medium green pepper, chopped
1 each Meduim red pepper, chopped
2 ½ cub Sliced mushrooms (8 oz)
1 can Diced tomatoes in juice
1 ½ teaspoon Dried basil
¼ teaspoon Pepper
8 ounce Spaghetti or egg noodles
2 tablespoon Grated parmesan cheese

Preparation:

In large skillet heat oil over medium high heat. Add onion and garlic; saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes.
Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4 servings.

SPICY BEAN GOULASH

Servings: 4 servings

Ingredients:

1 cub Red kidney beans, soakedovernight
1 tablespoon Olive oil
1 medium Onion, finely chopped
1 Garlic clove, finely chopped
1 small Red chile, finely chopped
3 large Red peppers, chopped
3 cub Chopped mushrooms
1 medium Potato, diced
3 teaspoon Paprika
1 teaspoon Thyme
2 tablespoon Tomato paste
1 teaspoon Miso (soy paste), dissolvedin a little water
Salt
Black pepper
Brown rice or whole-wheatnoodles

Preparation:

This simple goulash recipe is from "Vegetarian Cooking," an RD Home Handbook Publication.

Drain the beans, cover with plenty of fresh water, bring to a boil, uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for 40 minutes or until soft. Drain, reserving liquid.

Heat the oil in a large saucepan and gently fry the onion in the oil for 4 to 5 minutes or until soft. Add the garlic, chile, peppers and mushrooms and cook for five minutes. Cover and cook the mixture for 15-20 minutes over a very gentle heat.

Add the cooked beans, potato, paprika, thyme, tomato puree and miso to the stew.

Simmer gently for 30 minutes, adding a little bean liquid if necessary.
Season with salt and pepper and serve hot with rice or noodles. Serves four.

Nutritional analysis per serving: 289 calories, 4.6 grams fat, 0 milligrams cholesterol, 111 milligrams sodium; 14 percent of calories from fat.

SPICY COLD NOODLES WITH CHICKEN

Servings: 6 servings

Ingredients:

½ pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions, slivered
3 Egg yolks
2 tablespoon Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
½ teaspoon Ginger juice
1 Clove garlic, minced
1 pinch Sugar
2 tablespoon Oil

Preparation:

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with ½ t oil to prevent sticking. Cover & refrigerate until ready to use.

Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips.

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor.

Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.

SPICY COLD SOBA NOODLES

Servings: 4 servings

Ingredients:

1/3 cub Soy sauce
½ teaspoon Molasses
¼ cub Sesame oil
¼ cub Tahini
¼ cub Brown sugar
1 tablespoon Chili oil
3 tablespoon Balsamic or red wine vinegar
½ bunch Sliced green onions
Salt
½ pound Soba (Japanese -
Buckwheat noodles)

Preparation:

Heat soy sauce until reduced by half. Turn to low and add molasses. Warm briefly and transfer to bowl. Add remaining ingredients except noodles.
Add
salt to taste. Boil noodles about 3 minutes. Drain and plunge in ice water.
Drain and rinse. Combine with sauce and chill. Makes 4 smaller servings at
467 calories each.

SPICY EGG NOODLES (BAMEE HAENG)

Servings: 1 servings

Ingredients:

Stephen Ceideburg
3 ounce Fresh whole egg noodles(bamee)
1 tablespoon Garlic Oil (see recipe)
2 tablespoon Fish sauce (nam pla), or totaste
2 tablespoon Kwan's Sweet and Sour Sauce(see recipe)
Dried hot chile flakes, totaste
1 Handful bean sprouts
¼ cub Shredded barbecued pork,cooked chicken, beef orshrimp
Chopped green onions forgarnish
Fresh coriander leaves
1 teaspoon Ground peanuts

Preparation:

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post.

Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot).

Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts.

Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste.

PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

SPICY ISLAND CHICKEN

Servings: 4 servings

Ingredients:

1 cub Chicken, cooked
2 ¼ cub Water
1 teaspoon Garlic powder
½ teaspoon Curry powder
2 teaspoon Lime juice
1 package Chicken-flavor noodles/sauce
8 ounce Green beans, frozen
1 tablespoon Coconut, flaked

Preparation:

Shred chicken. Stir together water, garlic, curry, and lime juice. Bring to boil, then stir in noodles and green beans. Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender. Stir in chicken and coconut; heat through.

Sylvia's comments: In spite of its name, this was more flavorful than spicy. For a more fiery effect, use more curry powder.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

SPICY SICHUAN NOODLES (DAN DAN MIAN)

Servings: 4 servings

Ingredients:

½ pound Ground pork
1 tablespoon Dark soy sauce
1 teaspoon Salt
1 cub Peanut oil
¾ pound Chinese thin egg noodles(fresh or dry)
3 tablespoon Finely chopped garlic
2 tablespoon Finely chopped ginger
5 tablespoon Finely chopped scallions
2 tablespoon Sesame paste=OR=- peanut butter
2 tablespoon Dark soy sauce
2 tablespoon Chili oil
2 teaspoon Salt
1 cub Chicken stock
1 tablespoon Sichuan peppercorns(roasted and ground)

Preparation:

COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

SPICY THAI MEATBALLS WITH CRISPY NOODLES

Servings: 4 servings

Ingredients:

Vegetable oil
1 pound Ground pork
1 large Egg
½ cub Dry-roasted peanuts,
Finely chopped
¼ cub Chopped fresh cilantro or
Parsley
¾ teaspoon Salt
3 ¾ ounce Pkg. cellophane noodles
(see note)
½ cub Chunk-style peanut butter
1 tablespoon Grated lemon peel
¼ teaspoon Ground red cayenne pepper
1 small Cucumber,sliced
1 small Carrot, peeled and thinly
Sliced or cut into thin
Sticks
Fresh cilantro or parsley
Sprigs, optional

Preparation:

Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings.

Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.

SPICY THAI NOODLES

Servings: 4 servings

Ingredients:

8 ounce Dried rice noodles
¼ cub Vegetalbe oil
3 each Cloves garlic, minced
½ pound Chicken breast diced
½ pound Shrimp deveined, diced
2 each Eggs, beaten
2 cub Bean sprouts
1/3 cub Unsalted peanuts, ground
1 -----------sauce------------
1/3 cub Ketchup
3 tablespoon Chinese fish sauce
2 tablespoon Lemon or lime juice
2 teaspoon Soy sauce
1 teaspoon Chilli sauce or chilli paste
1 teaspoon Granulated sugar
1 ----------garnish-----------
3 each Green onions, thinly sliced

Preparation:

Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 ½ minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
Add to noodles; stir fry until well coated. Garnish with onions.

SPICY TOFU WITH GREEN VEGETABLES & NOODLES

Servings: 4 servings

Ingredients:

MARINADE:
½ teaspoon Chili garlic sauce* -=OR=- red chili flakes
2 teaspoon Soy sauce
1 tablespoon Dry sherry
2 teaspoon Sesame oil

VEGETABLES:
8 ounce Tofu, pressed & cut into ¼" slices
¼ cub Vegetable oil
1 tablespoon Ginger, chopped
1 each Garlic clove, chopped
1 ½ cub Mushrooms, sliced
2 each Green onions, sliced on the diagonal
2 each Celery stalks, sliced on the diagonal
1 small Zucchini, sliced
2 cub Bok choy, chopped

SAUCE:
1 tablespoon Soy sauce
1 tablespoon Sesame oil
½ teaspoon Chili garlic sauce
1 tablespoon Cornstarch dissolved in
2 tablespoon Water

NOODLES:
Oriental noodles, as needed=OR=- rice

Preparation:

MARINADE: In a small mixing bowl, combine all the marinade ingredients. Add the tofu & let it sit about 15 minutes.
VEGETABLES: Meanwhile slice all the vegetables & prepare the sauce by combining all the sauce ingredients in a small mixing bowl.
Heat the oil in a wok & fry the marinated tofu until it is golden on all sides. Remove, place on paper towels & pat dry to remove excess oil. Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above. Be careful not to overcook.
At the last minute, pour the sauce over the cooked vegetables & add the tofu. Mix gently. Serve over Oriental style noodles.
VARIATION: Serve over rice instead of noodles.
*Available at most Asian grocery stores.

SPINACH LASAGNA

Servings: 6 servings

Ingredients:

3 tablespoon Vegetable oil
½ pound Lasagna noodles
2 Garlic cloves, minced
1 medium Onion. chopped
2 Tomatoes, chopped
10 medium Mushrooms, sliced
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Rosemary
2 tablespoon Chopped fresh parsley
1 pound Washed spinach
1 cub Cottage cheese
½ cub Grated parmesan
8 ounce Grated mozzarella

Preparation:

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.

Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms.
When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer.

Reserving ½ c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving.

Frances Moore Lappe, "Diet for a Small Planet" Shared by Mark Satterly

SPINACH LASAGNE

Servings: 4 servings

Ingredients:

½ pound LASAGNE NOODLES
1 pound RICOTTA
1 cub MONTEREY JACK (¼ LB)
PARSLEY, FRESH
½ cub PARMESAN; GRATED
20 ounce SPINACH, FROZEN; THAWED AND DRAINED
SAUCE, YOUR FAVORITE

Preparation:

COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON ½ OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR ½ HOUR BEFORE CUTTING TO SERVE.

SPINACH LASAGNE SPECIAL

Servings: 6 servings

Ingredients:

2 tablespoon To 3 tb oil
½ pound Lasagne noodles (about 12noodles)
2 Cloves garlic, minced
1 medium Onion, chopped
2 Tomatoes, chopped
10 medium Mushrooms, sliced
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Rosemary
2 tablespoon Chopped dresh parsley
1 pound Spinach, washed, drained,and chopped
1 cub Low fat cottage cheese
½ cub Grated Parmesan cheese
8 - 10 ounce grated Mozarella cheese

Preparation:

Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F.

Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer.

Reserving ½ cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for ½ hour. Let sit for 5 to 10 minutes before serving.

Complementary protein: milk products and grain

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
Random House, New York. 1971-82

Posted by: Karin Brewer, Cooking Echo, 7/92

SPINACH LASSAGNA

Servings: 4 servings

Ingredients:

2 cub Lowfat Cottage Cheese
2 10 Oz. pkg. Frozen Spinach
½ cub Egg Substitute
1 teaspoon Italian Seasoning
2 cub Spaghetti Sauce
9 Cooked Lasagna Noodles
1 cub Shredded Mozzarella Cheese
3 tablespoon Grated Parmesan Cheese

Preparation:

Thaw spinach and drain well. Combine spinach, cottage cheese, egg substitute, and Italian seasonings in a large mixing bowl and stir to blend well. Spread ½ cup spaghetti sauce in the bottom of a 13x9x2 in. baking dish. Layer 1/3 each of the noodles, spinach mixture and sauce. Repeat twice. Sprinkle Mozzarella and parmesean over the top.
Cover and bake at 375 deg. for 20 min.; uncover and bake an additional 25 min. Remove from oven and allow to stand 10 minutes before serving.

SPINACH MUSHROOM LASAGNA

Servings: 9 servings

Ingredients:

1 pound Firm tofu
1 teaspoon Salt
4 tablespoon Lemon juice
2 tablespoon Vegetable oil
2 ½ tablespoon Tahini
1 tablespoon Light miso
1 ½ tablespoon Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoon Tarragon
2 teaspoon Dill
8 ounce Mushrooms
8 ounce Spinach
½ cub Fresh parsley
4 tablespoon Breadcrumbs, toasted
½ cub Walnuts
4 cub Tomato sauce
9 each Lasagna noodles, al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Source Unknown

SPINACH MUSHROOM LASAGNA I

Servings: 9 servings

Ingredients:

1 pound Firm tofu
1 teaspoon Salt
4 tablespoon Lemon juice
2 tablespoon Vegetable oil
2 ½ tablespoon Tahini
1 tablespoon Light miso
1 ½ tablespoon Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoon Tarragon
2 teaspoon Dill
8 ounce Mushrooms
8 ounce Spinach
½ cub Fresh parsley
4 tablespoon Breadcrumbs, toasted
½ cub Walnuts
4 cub Tomato sauce
9 each Lasagna noodles, al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Madhur Jaffrey, "The World of the East Cookbook"

SPINACH PASTA WITH RED PEPPERS

Servings: 5 servings

Ingredients:

10 (or more) cloves of garlic,
Pressed
3 tablespoon Capers plus a bit of caper
Liquid (more if you love
Capers)
1 tablespoon Basil
1 teaspoon Rosemary, crushed
1 cub Water
1 each Lemon juice to taste
3 large Red peppers, sliced thinly
1 Box wide spinach noodles (24
Oz)

Preparation:

Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering.

Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed.

Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas).

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

SPINACH ROLL UPS

Servings: 6 servings

Ingredients:

6 ounce Lasagna noodles, uncooked
10 ounce Spinach, frozen
1 cub Cottage cheese low fat 2%
2 tablespoon Parmesan, grated
¾ teaspoon Nutmeg
¼ teaspoon Pepper
½ teaspoon Orange peel
½ tablespoon Garlic clove minced
½ cub Onion chopped
3 tablespoon Extra Virgin olive oil
½ tablespoon Basil, dried
16 ounce Tomato Sauce, canned

Preparation:

While the 8 lasagna noodles cook. Mix ingredients 2 through 7 for the filling. Cool the cooked noodles and lay out flat. Spread two or three tablespoons of the filling on each cooked noodle, and roll up end to end. Stand up in a two quart casserole or greased eight inch square pan. The prepare the sauce from rest of ingredients. Saute' garlic and onion in olive oil until soft. Add basil and tomato sauce. Stir to fully blend. Pour over the lasagna noodles and bake at 350 for 20 minutes.

SPINACH-MUSHROOM LASAGNA (OVO LACTO)

Servings: 6 servings

Ingredients:

3 cub Crushed fresh or low-sodium
Canned tomatoes
½ cub Chopped mushrooms
½ cub Chopped red bell pepper
½ cub Chopped carrot
½ cub Chopped onion
½ cub Red wine or red grape juice
2 tablespoon Honey
½ teaspoon Dried basil leaves
½ teaspoon Dried rosemary leaves
½ teaspoon Dried oregano leaves
½ teaspoon Dried thyme leaves
¼ teaspoon Black pepper
4 Egg whites, lightly beaten
1 ½ cub Nonfat ricotta cheese or
Cottage cheese
8 ounce Lasagna noodles, cooked al
Dente and well drained
1 pound Fresh spinach, well washed,
Drained and chopped
4 ounce Nonfat mozarella cheese,
Grated

Preparation:

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g

Posted by kelly roddy <kroddy@falcon.bgsu.edu> to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995.
:It's from Sarah Schlesinger's 500 Fat-Free Recipes:

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

STAR ANISE BEEF-RICE NOODLE SOUP

Servings: 8 servings

Ingredients:

2 (1-in) chunks fresh ginger
3 Shallots; unpeeled
1 Onion; unpeeled
2 ½ quart Water
1 ½ pound Oxtails chopped into sections
1 pound Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
¼ cub Vietnamese fish sauce(nuoc mam)-
1 teaspoon Salt; or to taste
½ pound Flat rice-stick noodles soaked in water for 20 minutes
6 ounce Sirloin steak trimmed of fat & sliced into paper-thin slices
1 Onion; sliced thin
2 cub Bean sprouts
¼ cub Fresh coriander leaves (coarsely chopped)
2 Green onions cut into 2-in-long thin julienne slices
1 Lime; sliced into 8 wedges
2 Red chiles; thinly sliced

Preparation:

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock.
Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 ¼ cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles.

STIR-FRIED NOODLES

Servings: 6 servings

Ingredients:

16 ounce Flat rice stick noodles
4 tablespoon Vegetable oil
4 Garlic cloves; crushed
1 Yellow onion; chopped
1 ½ pound Pork loin cut into julienne strips
½ cub Dried shrimp; soaked in:
½ cub -Warm water (for 5 minutes)
2 Fresh red chilies cut into julienne strips
1 teaspoon White sugar
⅛ cub Fish sauce
1 teaspoon Salt
2 tablespoon Lime juice
3 tablespoon Ketchup
1 teaspoon Ground black pepper
1 pound Fresh bean sprouts washed, drained
4 tablespoon Green onion, chopped
4 tablespoon Fresh coriander, chopped
4 tablespoon Roasted peanuts, crushed

Preparation:

In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together.
Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.

(Serves 6-8)

From: stigle@cs.unca.edu (Sue Stigleman)

STIR-FRIED RICE NOODLES

Servings: 6 servings

Ingredients:

8 ounce (⅛ inch wide) rice noodles
1 Whole chicken breast boned, skinned
8 medium Shrimp, shelled, deveined
½ cub -Water
¼ cub Fish sauce
3 tablespoon Sugar
1 tablespoon Lime juice
1 teaspoon Paprika
⅛ teaspoon Red (cayenne) pepper
½ pound Bean sprouts
3 Green onions white part only, cut into 1 inch shreds
3 tablespoon Vegetable oil
4 large Garlic cloves finely chopped
1 Egg
4 tablespoon Crushed roasted peanuts (finely crushed)

Preparation:

Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 ½" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve ¼ of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles.
Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok.
Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Source: Cooking with Bon Appetit: Oriental Favorites From:
stigle@cs.unca.edu (Sue Stigleman)

STIR-FRIED RICE-STICK NOODLES

Servings: 4 servings

Ingredients:

½ pound Thin rice-stick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast cut 1/3-in thick
6 ounce Strip Chinese barbecued pork
6 ounce Medium shrimp
3 tablespoon Peanut or corn oil
2 teaspoon Finely chopped ginger
½ teaspoon Salt
1 small Onion; cut lengthwise into thin slices
1 Stalk celery; cut into diagonal thin slices
¼ pound Small snow peas strings and stems removed
½ Green bell pepper; seeded and sliced thin
½ teaspoon Sugar
2 tablespoon Indian Madras curry powder(or to taste)
1 tablespoon Light soy sauce(or more if needed)
1 tablespoon Dark soy sauce
¼ cub Chicken stock
2 Green onions finely shredded

Preparation:

IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable. Drain noodles, shake off excess water; set aside. Drain mushrooms and squeeze dry of excess water. Cut and discard stems at the base. Cut caps into thin slices; set aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into ¼-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add 1 ½ tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds. Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch. Mix in barbecued pork; remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings. Continue stir-frying for another minute until the noodles are moist and begin to cling to each other. Add more chicken stock if noodles seem too dry. Add reserved meat mixture and green onions; toss together. Taste and adjust seasoning. Transfer to a serving platter and serve hot. Serves 4 as a light lunch.

STIR-FRIED VEGETABLES WITH TOFU

Servings: 4 servings

Ingredients:

2 tablespoon Sesame oil
2 medium Green bell peppers, diced
1 large Celery stalk, diagonally sliced
2 each Garlic cloves, minced
1 ½ cub Mung bean sprouts
2 bunch Scallions, chopped
¼ cub Toasted sunflower seeds
¼ cub Dry sherry
2 tablespoon Tamari
½ teaspoon Grated ginger
3 each Cakes of tofu, diced
Chinese noodles

Preparation:

Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp.

Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles.

Nava Atlas, "Vegetariana"

STROGANOFF SUPERB

Servings: 4 servings

Ingredients:

3 tablespoon Margarine or butter
1 pound Round steak, cutinto thin strips
½ cub Chopped onion
4 ounce Sliced mushrooms, drained
¼ teaspoon Dry mustard
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Cream cheese, cubed
2/3 cub Milk
Hot parsleyed noodles

Preparation:

1. Place 3 tablespoons butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole. Melt in Microwave Oven 30 seconds.
2. Add steak strips to butter and heat, uncovered, in Microwave Oven 10 minutes or until meat is browned. 3. Add onion, mushrooms and seasoning to meat. Heat, uncovered, in Microwave Oven 4 minutes. 4. Add cubed cream cheese and milk to meat mixture and heat, uncovered, in Microwave Oven 4 minutes or until cheese melts. Stir occasionally. Serve over hot parsleyed noodles.

SUCCULENT SOUR CREAM POT-ROAST

Servings: 6 servings

Ingredients:

5 pound Bonless Rolled Chuck Roast
2 tablespoon Unbleached Flour
1 tablespoon Cooking Oil
½ teaspoon Salt
¼ teaspoon Pepper
¾ cub Water
1 each Clove Garlic, Pressed
2 each Small Onions, Chopped
½ cub Tomato Sauce
1 each Bay Leaf
⅛ teaspoon Thyme Leaves
½ pound Fresh Mushrooms, Sliced
2 tablespoon Butter
1 cub Dairy Sour Cream
1 Hot Buttered Noodles
1 Paprika

Preparation:

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 ½ hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with ¼ c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

SUN-DRIED TOMATO-NOODLE PUDDING

Servings: 8 servings

Ingredients:

1 cub Sun-dried tomatoes
2 cub Whipping cream
2 cub Milk
4 ounce Egg noodles
2 tablespoon Olive oil, any kind
8 Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ pound Grated Cheddar cheese
½ pound Mozzarella cheese in ½-in pieces

Preparation:

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl. Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.

SUNFLOWER EGGS

Servings: 6 servings

Ingredients:

3 ounce Uncooked Fine Noodles; *
2 tablespoon Vegetable Oil
¾ cub Onion; Chopped
1 each Clove Garlic; Minced
3 cub Tomatoes; 4 Lg., **
4 ounce Green Chile Peppers; ***
4 teaspoon Sugar
4 teaspoon Vinegar
1 teaspoon Salt
¼ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
1 tablespoon Vegetable Oil
6 each Eggs; Large
1 tablespoon Water
1 each Avocado; Large

Preparation:

* 1 ½ cups of the fine noodles should be 3 oz. ** Tomatoes should be peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that have been rinsed, seeded and chopped.

In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4 minutes or until lightly browned, stirring constantly. Remove the noodles from the skillet, reserving the oil. Reserve the noodles. Cook the onion and garlic in the reserved oil until tender. Stir in the tomatoes, chile peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling then reduce the heat. Boil gently, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, cook the browned noodles in a large amount of boiling salted water until tender, about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of oil just until hot. Carefully break the eggs into the skillet, sprinkle with a little salt and pepper. When the whites are set and the edges are cooked, add the 1 tbls of water. Cover and cook the eggs until they are done as you like them. Combine the noodles and half of the tomato sauce, transfer to a heated platter. Arrange the eggs on top the noodles. Spoon the remaining tomato mixture over the eggs. Seed, peel and slice the avocado.
Arrange the slices in a sunburst fashion over the eggs and serve hot.

SUNOMONO OR JAPANESE NOODLE AND CUCUMBER SALAD

Servings: 4 servings

Ingredients:

5 To 6 oz. of dry vermicelli
Noodles
6 tablespoon Rice vinegar
4 teaspoon Sugar
2 teaspoon Soy sauce
1 teaspoon Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber extra sesame seeds for the
Top scallion greens, thinly
Sliced-optional (I used the
Scallions greens)

Preparation:

1) Cook the noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold.

This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present.

Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving.

Note: The dressing contains no oil. ( However the sesame seeds do)

Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings

Bon Appetit!

Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994

SWEDISH CASTLE DELIGHT

Servings: 6 servings

Ingredients:

10 White Castle hamburgers
½ Diced onion
2 Crumbled bacon strips
1 Egg
¼ cub Milk
½ teaspoon Allspice
½ teaspoon Nutmeg
¼ teaspoon Ginger
1 tablespoon Brown sugar
½ teaspoon Black pepper
¼ teaspoon Salt
1 ½ cub Water
1 ½ teaspoon Instant beef bouillion
1 teaspoon Corn starch
3 Drops soy sauce
8 ounce Spinach noodles
1 tablespoon Butter or olive oil
Fresh dill
Corn meal

Preparation:

WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs.
MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, ¾ crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside.
NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm.
SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce.
Mix well and cook 1 minute. Add cornstarch. Cook 2-3 minutes until smooth.
Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill.

SWEET CORN NOODLE SOUP

Servings: 4 servings

Ingredients:

1 quart Vegetable stock
½ cub Ribbon noodles, broken
2 cub Sweet corn kernals
½ cub Celery, chopped
½ teaspoon Tumeric
Salt & pepper to taste

Preparation:

Bring stock to a boil. Add noodles and sweet corn and boil 5 mins. Add celery and tumeric. Stir well, reduce heat, and simmer another 10 mins.

SWEET NOODLES

Servings: 1 servings

Ingredients:

250 g Fettucini, linguini orother noodles
30 g Of Becel margarine

EITHER:
100 g Poppy seed, ground

OR:
100 Walnuts, finely chopped[This must mean 100 g.S.C.]
100 g Caster sugar

Preparation:

Cook the pasta in a large pot of briskly boiling water. Thoroughly mix poppy seeds or walnuts with the caster sugar or do half quantities of both. Drain the pasta and toss with the margarine in a serving dish.

Diners serve themselves with pasta and sweet topping, gently tossing them together on their plates.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

SZECHUAN NOODLE SALAD IN PEANUT SAUCE

Servings: 6 servings

Ingredients:

PEANUT SAUCE:
1 ½ tablespoon Minced gingerroot
1 tablespoon Minced garlic
1 tablespoon Minced green onion
6 tablespoon Creamy peanut butter
2 tablespoon Dark soy sauce
¼ cub Red wine vinegar
1 tablespoon Chinese chili paste
1 teaspoon Sugar
1 tablespoon Sesame oil
2 tablespoon Vegetable oil
1 tablespoon Dry sherry
1 teaspoon Hot, dry mustard (Chinese)
½ teaspoon Salt
½ cub Chicken stock

NOODLES:
1 pound Fettuccine or other thin noodles
2 tablespoon Oil
1 cub Julienned carrots
1 cub Julienned green onions
¼ pound Ham; julienned
1 cub Bean sprouts
1 cub Julienned cucumber
1 cub Julienned red bell pepper

Preparation:

*Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency.
To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate.
To make noodles, cook fettuccine until tender. While noodles are still warm,
toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill.
Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and chill until serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl
or platter. Arrange vegetables and ham attractively in separate mounds around
edge. Blend peanut sauce again and pour over noodles, vegetables and ham.
Toss.

SZECHUAN PASTA CHICKEN SALAD

Servings: 1 servings

Ingredients:

1 pound Thin noodles
¾ cub Soy sauce
¼ cub Peanut oil
2 cub Mayonnaise
1 tablespoon Dijon mustard
¼ cub Oriental-style sesame oil
2 Whole boneless, skinless
Chicken breasts
6 Green onions, thinly sliced
2 Carrots, peeled & coarsely
Chopped
1 Red sweet pepper, chopped
1 can sliced bamboo
Shoots, drained
1 (6-oz.) jar mini corn on the
Cob, drained and thinly
Sliced
½ cub Chopped, fresh cilantro
½ pound Fresh snow peas, trimmed,
Cut into julienne, blanched
Then cooled in cold water,
Drained
Lightly toasted sesame seeds
Szechuan chili oil

Preparation:

Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.

Cook noodles. Drain and toss into a large bowl with ½ cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining ¼ cup soy sauce and chili oil to taste. Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.

Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.

Serves 10 to 12 as a salad.

SOURCE: Cooking with Class, Jeanette Turrin.

SZECHWAN CHICKEN SOUP

Servings: 6 servings

Ingredients:

3 Condensed chicken broth10 ¾ -ounce broth
3 ounce Oriental noodleschicken flavored, broken up
½ teaspoon Pepper, red, ground
3 cub Chicken, cooked, cubed,frozen chicken cubes
2 Apples, medium, coredand coarsely chopped
6 ounce Pea pods, frozen, cut up
4 Green onions, bias-slicedinto 1 ½-inch length

Preparation:

In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 ¾ cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once.

SZECHWAN NOODLES WITH GREEN ONIONS

Servings: 8 servings

Ingredients:

1 pound Chinese noodles (not canned)
3 ½ tablespoon Dark brown sesame oil
3 ½ tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Granulated sugar (or to taste)
1 teaspoon Hot chili oil (or to taste)
6 Green onions, sliced finely on the bias, divided
Black sesame seeds, optional
Fresh cilantro, oprional
¼ cub BBQ pork, optional

Preparation:

Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm).
Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.

Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.

Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

TAN TAN NOODLES

Servings: 2 servings

Ingredients:

1 tablespoon Peanut oil
¼ pound Sichuan preserved vegetables rinsed and finely chopped
1 tablespoon Finely chopped garlic
2 teaspoon Rice wine or dry sherry
1 tablespoon Chili bean sauce
1 tablespoon Chinese sesame pasteOR- peanut butter
1 tablespoon Dark soy sauce
1 tablespoon Sugar
2 cub Stock (chicken or vegetable)
½ pound Chinese flat thin noodles(dried or fresh, wheat or egg)

Preparation:

Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat.
Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander.
Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

TASTY BEAN CURD

Servings: 2 servings

Ingredients:

½ pound Flat noodles
3 tablespoon Oil
1 small Onion, sliced
1 cub Sliced broccoli
1 cub Sliced mushrooms
½ cub Sliced water chestnuts
½ cub Sliced bamboo shoots
1 cub Bean sprouts
2 each Garlic cloves, chopped
1 teaspoon Ginger, chopped
1 teaspoon Salt
1 teaspoon Brown sugar
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 tablespoon Sesame oil
1 ½ pound Bean curd, cubed
2 teaspoon Sesame seeds
2 tablespoon Cashew nuts
2 tablespoon Green onions, chopped
2 tablespoon Green peppers, chopped

Preparation:

Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables.
Keep warm.

Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.

Jack Santa Maria, "Chinese Vegetarian Cookery"

TBLISI BEEF & MUSHROOMS

Servings: 8 servings

Ingredients:

SPICE MIX:
1 teaspoon Black pepper
1 teaspoon White pepper
1 teaspoon Red pepper flakes
4 teaspoon Salt
4 teaspoon Peppercorns
3 teaspoon Dry mustard
1 tablespoon Paprika
1 teaspoon All-spice

MAIN INGREDIENTS:
2 ½ pound Beef steak ¾ " thick
12 cub Flat noodles
1 tablespoon Vegetable oil
8 cub Beef stock
4 cub Onions chopped
32 ounce Sour creamOR-
32 ounce Plain yogurt

Preparation:

Mix the spices in a bowl and set aside. Place the meat on a cutting board and cut into ¾" chunks. Lay these chunks flat and sprinkle with the spice mixture.
Cook the noodles and allow to remian ion the water.
Take a large, heavy pot and place it on High heat for 3-4 minutes.
Add 1 T of vegetable oil and then the onions. Saute' until onions are turning transluscent. Add the meat and the remianing spice mixture.
Stir and cook for approx. 4-6 minutes. Add the stock. Scrape the pot bottom for the crusts and mix them into the meat. Cook for 6 minutes more and reduece the heat to Medium-High and stir in the sifted flour. Stir and cook for 3 minutes. Add the mushrooms and cookf for 3 more minutes. Whisk in the sour cream <yogurt> and cook for 2-3 minutes. Drain the noodles, place a serving of noodles on each plate and sevre the meat mixture over the noodles.

TEJLEVES (MILK SOUP)

Servings: 6 servings

Ingredients:

4 cub Milk, whole
2 cub Water
1 tablespoon Sugar, granulated
½ teaspoon Salt
Soup Noodles (recipe)

Preparation:

Bring milk, water, sugar and salt to a boil. Put the prepared noodles into the soup and boil for 3-4 minutes.
Variation: use little new potatoes instead of noodles.

TEN TASTY VEGETABLES (SHI ZIANG CAI)

Servings: 4 servings

Ingredients:

1 cub Carrots, shredded
1 cub White Chinese turnip,shredded
1 cub White Chinese celery,shredded
8 Pieces soy spiced beancurd(or Loma Linda brandVegetable Hamburger)
3 cub Soybean sprouts (NOT mungbean sprouts)
4 Green onions, shredded
½ cub Nami dried black mushrooms,soaked & shredded
½ cub Cloud Ear dried fungus,soaked
½ cub Dried lily flowers, soakedand hard tips removed
2 ounce Bean thread noodles, soaked
1 teaspoon Salt (to taste)

Preparation:

About 6 to 8 T peanut oil for stir-frying
PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths.
Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying.
STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers.
Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving.
NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable.
Seaweed may be used instead of some of the fungus.

TETRAZZINI

Servings: 1 servings

Ingredients:

¼ cub Butter
1/3 cub Chopped green pepper
1/3 cub Chopped onion
4 oz. can of mushrooms
4 tablespoon Cornstarch
¼ teaspoon Pepper
½ teaspoon Salt
2/3 cub Non fat dry milk
1 ¾ cub Chicken broth
1 cub Grated Cheddar cheesed
2 cub Diced cooked chicken
4 oz. noodles

Preparation:

Prepare noodles according to package directions. Saute peppers, onions and mushrooms in butter. Add cornstarch, salt and pepper; add chicken broth all at once; add dry milk; cook until thick and bubbly. Combine meat and cheese; add to sauce. Turn into 1 ½ quart casserole; bake until cheese metls (about 15 minutes). Serve over noodles. Bake in oven at 350 degrees.

TEX-MEX TUNA CASSEROLE

Servings: 8 servings

Ingredients:

2 cub Drained, flaked, water
Packed tuna
2 cub Low-fat cottage cheese
¾ cub Sour cream
¼ cub Diced red onion
¼ cub Canned, diced green chiles
2 tablespoon Salsa
3 cub Cooked, drained noodles
12 each Saltine crackers
12 each Dry, roasted, unsalted
Cashew nuts, chopped

Preparation:

1. Preheat Oven to 350 degrees F. 2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles. 3. Turn into 2 quart casserole dish coated with non stick spray. 4. Combine crackers and cashews and sprinkle over top. 5. Bake uncovered 30 minutes.

NOTE: The amount of vegetable in this recipe works out to 1 TB per person, therefore not enough to use a vege card. If you want to boost it up to 1 vegie card, serve with 1/3 cup of steamed vegetables per person.

DAM CARDS: 1 Bread
: 1 Meat
: 1 FAt
: 1 DAiry

~-
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=========================================================================== BBS: Ned's Opus Date: 02-28-94 (02:40) Number: 200 From: JOANNE DANZER Refer#: 199 To: ALL Recvd: NO Subj: DAM/WW RECIPES Conf: (7) Dieting

THAI EGG NOODLES AND PORK SOUP (BA MEE NAM)

Servings: 6 servings

Ingredients:

1 cub Bean sprouts
8 ounce Egg noodles, fresh (Ba Mee)
6 medium Garlic cloves
6 cub Chicken stock
4 tablespoon Ground pork
2 tablespoon Dried shrimp
2 tablespoon Fish sauce (Nam Pla)
3 each Lettuce leaves
8 slice Pork, cooked, 1-½" X 3"
2 each Green onions, thinly sliced
1 tablespoon Corriander leaves, chopped
1 teaspoon Granulated sugar
2 tablespoon Peanuts, roasted & crushed
1 tablespoon Dried red chile flakes

Preparation:

Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately.

THAI FRIED NOODLES (1)

Servings: 3 servings

Ingredients:

½ pound Fresh rice noodles cut into ½-inch slices,OR- flat dried rice noodles
1 cub Fresh bean sprouts
1/3 cub Oil
1 tablespoon Minced garlic
4 tablespoon Minced shallots
2 teaspoon Shrimp paste (kapee)
1 tablespoon Chopped dried shrimp (opt.)
10 medium Shrimp, shelled, deveinedOR- substitute pork
3 tablespoon Fish sauce (nam pla)
1 tablespoon Rice vinegar
2 tablespoon Light brown sugar
2 tablespoon Tomato ketchup
½ teaspoon -TO
1 teaspoon Chili powder (optional)
2 Eggs; lightly beaten

GARNISHES:
1/3 cub Coarsely ground peanuts (unsalted)
½ teaspoon Dried red chili flakes (opt)
2 Green onions; finely sliced
2 tablespoon Chopped coriander leaves
2 Limes; cut into wedges
1 small Cucumber; sliced

Preparation:

If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain.

Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter.
Serve with a side dish of fresh bean sprouts and cucumbers.

(Yield: 3-4 serving)

Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu (Sue Stigleman)

THAI FRIED NOODLES (2)

Servings: 4 servings

Ingredients:

Asian rice noodles cut about ⅛ inch wide,OR-
1 pound Flat rice noodles (fresh or dried)
¾ cub Fish sauce; -OR-
6 tablespoon -Soy sauce
4 teaspoon Rice wine vinegarOR- distilled white vinegar
2 tablespoon Sugar
4 teaspoon High-quality paprika; -OR-
¼ cub -Catsup or Tomato paste
½ cub Vegetable oilOR more if needed
8 ounce Boneless porkOR- boned & skinned chicken cut into very small pieces
2 tablespoon Minced or pressed garlic
2 teaspoon Ground dried red hot chili,OR-
1 tablespoon Minced fresh hot chile
4 Eggs; lightly beaten
8 ounce Medium-sized shrimp shelled and deveined, tails left intact
10 ounce Fresh bean sprouts
3 Green onions; thinly sliced
½ cub Chopped dry-roasted peanuts (unsalted)
¼ cub Chopped fresh cilantro

FOR GARNISH:
Finely minced dried shrimp
Fresh cilantro sprigs
Lemon or lime wedges

Preparation:

In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and ¼ cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining ¼ cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

Serves 8 as a pasta course, or 4 as a main course

From: stigle@cs.unca.edu (Sue Stigleman)

THAI GLASS NOODLES (YAM WOON SEN)

Servings: 4 servings

Ingredients:

2 ounce Dried mung bean noodles
1 tablespoon To 2 tb vegetable oil
1 Whole chicken breast,boned, skinned andcoarsely chopped
Salt and pepper to taste
1 Fresh red or green chile,chopped
3 tablespoon Lime juice
2 tablespoon Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots, peeled, thinlysliced
½ cub Fresh coriander leaves
6 ounce Cooked bay shrimp
Shredded lettuce
1 tablespoon To 2 tb crisp-fried shallots(optional)

Preparation:

This recipe comes from the Oriental Hotel in Bangkok, location of the Thai Cooking School. It has been adapted for the American cook. With this recipe it's necessary to use mung bean glass noodles rather than those based on rice flour. Check the ingredients on the package when buying.

Put mung bean noodles in a bowl and pour in lukewarm water to cover.
Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths.

Chill.

Pour oil into a hot wok or skillet. Add chicken; saute until it loses it's pink color. Break into small morsels. Season with salt and pepper to taste. Cool.

Mix together chile, lime juice, nam pla, sugar, shallots and coriander; pour over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles; mix well.

Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots.

Serves 4 to 6.

NOTE: Crisp fried shallots are available in Asian grocery stores.

San Francisco Chronicle, 8/29/90.

As far as the crisp fried shallots go, they're easy to make. Just fry some sliced shallots in a little oil until they're browned and crisp. I wouldn't hesitate to substitute dried onion flakes fried in the same way... I add them to a lot of Thai soups for an extra flavor accent. Good stuff!

Posted by Stephen Ceideberg; September 28 1992.

THAI MINI SPRING ROLLS

Servings: 8 servings

Ingredients:

2 ounce Bean thread noodles (MUNG bean)
¼ cub Dried tree ears; -=OR=-
6 -Dried Chinese blk mushrooms
½ teaspoon Whole black peppercorns
3 Garlic cloves
1 tablespoon Fresh coriander roots (coarsely chopped)
¾ pound Fresh ground pork
¼ pound Shrimpshelled, deveined & chopped=OR=-
¼ pound -Fresh crab meat, flaked
1 tablespoon Thai fish sauce
2 teaspoon Sugar
4 Shallots; finely chopped
1 Carrot; peeled, grated
¼ pound Bean sprouts; tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves (as an accompaniment)
Fresh mint leaves (as an accompaniment)

THAI SPRING ROLL DIP:
¼ cub Sugar
¼ cub Water
½ cub Red wine vinegar
2 tablespoon Fish sauce
¼ teaspoon Red chile flakes
2 tablespoon Chopped coriander leaves(fresh)
2 tablespoon Chopped peanuts

Preparation:

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to ¾ cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce.

THAI RICE NOODLES

Servings: 4 servings

Ingredients:

3 cub Water
7 ounce Thin rice noodles
2 tablespoon Vegetable oil
1 each Garlic clove, minced
1 teaspoon Ginger, minced
2 cub Cabbage, shredded
1 cub Mung bean sprouts
2 each Scallions, finely chopped
2 teaspoon Tamari
1 pinch Black pepper
15 each Sweet basil leaves
¼ cub Roasted peanuts, chopped
1 each Lime, cut into wedges

Preparation:

Bring water to a boil, add noodles & cook until soft, about 4 to 5 minutes. Drain & set aside.
In a wok, heat oil for 1 minute over medium-high heat. Add garlic & ginger & stir fry for 1 minute. Add cabbage & stir fry until tender crisp. Add noodles, bean sprouts, scallions, tamari & pepper. Stir fry until heated through. Mix in basil leaves. Garnish with peanuts & lime wedges & serve hot.

THAI SEAFOOD CASSEROLE WITH BASIL

Servings: 4 servings

Ingredients:

4 ounce Dried bean thread noodles
1 small Dungeness crab(preferably live)
½ pound Large shrimpshelled and deveined
½ pound Large cleaned squidcut crosswise into 1" rings
1 pound Fresh fish fillets cut into 1-inch pieces
½ teaspoon Black peppercorns
1 tablespoon Chopped fresh coriander root
4 Garlic cloves
1 teaspoon Sugar
1 tablespoon Golden Mountain Sauce=OR=- Dark soy sauce
1 tablespoon Light soy sauce=OR=-Thai fish sauce (nam pla)
2 teaspoon Oyster sauce
1 tablespoon Rice wine or dry sherry
1 teaspoon Sesame oil
2 tablespoon Vegetable oil
3 slice Ginger; (quarter-sized) crushed
4 Red chiles chopped into ½-in pieces
4 Green onions cut into 2-in lengths
1 ½ cub Water, or more if needed
½ cub Thai sweet basil leaves
Fresh coriander sprigs
1 Sandy clay pot casserole(2 quart size)=OR=- Dutch oven

Preparation:

Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets.

IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; saute lightly. Increase to high heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables.

TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand.
With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are featherly gills. Pull off and discard these gills. The tail piece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat.)

TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away until separated from the body. With your finger dip into the body to remove the quill, the transparent cartilage and discard. Peel off the dotted skin from the body and discard. Rinse body with cold water. Cut between the eye and the tentacles; discard the head. Squeeze the thick center part of the tentacles to dislodge the hard beak. Rinse with cold water; set aside.

THAI SPICY NOODLES

Servings: 4 servings

Ingredients:

8 ounce Thai rice noodles (banh pho)
4 tablespoon Fish sauce (or soya sauce)
4 tablespoon Lime juice (lemon juice)
4 tablespoon Tomoto puree
4 tablespoon Sugar
1 tablespoon Hot red pepper flakes
½ cub Ground peanuts
½ cub Vegetable oil
4 each Cloves of garlic minced
1 pound Chicken cut in small pieces
1 each Large tofu cut in chunks
8 each Very large tiger shrimp
4 each Eggs lightly beaten
4 cub Bean srouts
4 each Scallions, cut ½ in pieces

Preparation:

Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.

THAI STYLE FRIED NOODLES

Servings: 6 servings

Ingredients:

8 ounce Flat Thai noodles (gwit dio)
4 tablespoon Vegetable oil
2 tablespoon Garlic, chopped

SEASONINGS:
½ cub Peanuts, crushed
2 tablespoon Chopped sweet pickled radish
¼ pound Tofu, diced
2 tablespoon Soy sauce
2 teaspoon Sugar
1 teaspoon Red pepper flakes
Juice of ½ lime
3 each Green onions, chopped

CONDIMENTS:
1 cub Bean sprouts
3 tablespoon Soy sauce
2 tablespoon Red & green chili peppers, slivered
Sugar, optional
Lime wedges

Preparation:

Boil noodles in ample lightly salted water for about 7 minutes, or until *al dente*. Drain.
Heat the oil in a wok over medium heat. Add the garlic & stir-fry until the colour changes. Add the noodles & stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes, being careful not to break the noodles.
Transfer to a serving dish & serve the CONDIMENTS in small dishes on the side. You might want to sprinkle some extra sugar on the noodles.

THAI VEGETARIAN NOODLES

Servings: 8 servings

Ingredients:

10 ounce Pad Thai noodles
¼ cub Olive oil
2 teaspoon Minced garlic
1 cub Broccoli florets
¾ cub Sliced onions
2/3 cub Sliced snow peas
½ cub Diced celery
¼ cub Julienned carrots
¼ cub Diced red bell pepper
¼ cub Diced mushrooms
3 tablespoon Crushed unsalted peanuts
2 tablespoon Thai fish sauce
2 tablespoon Thai sweet black bean sauce
1 tablespoon Rice vinegar
2 teaspoon Soy sauce
1 teaspoon White pepper
2 tablespoon Chopped mint leaves, plus
1 sprig mint
1 cub Fresh bean sprouts
2 tablespoon Thinly sliced leeks

Preparation:

Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint.
Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92.

THAI-STYLE SEAFOOD CASSEROLE WITH BASIL

Servings: 4 servings

Ingredients:

3 ounce Dried mung bean threadnoodles
1 small Dungeness crabs [Or acouple of whatever localcrabs you have.
Dungeness crabs are BIG!S.C.]
½ teaspoon Black peppercorns
1 tablespoon Chopped fresh coriander root
4 Garlic cloves
1 teaspoon Sugar
1 tablespoon Golden Mountain Sauce, ordark soy sauce
1 tablespoon Light soy sauce, or Thaifish sauce (Nam Pla)
2 teaspoon Oyster sauce
1 tablespoon Rice wine, or dry sherry
1 teaspoon Asian sesame oil
2 tablespoon Vegetable oil
3 quart Slices of ginger, crushed
4 Red chilies, chopped into½ inch pieces
6 ounce Medium shrimp (36 to 40per count), shelled,deveined, patted dry
4 Green onions, cut into2-inch lengths
1 To ½ cup water
1 pound Fresh fish filets, cut into1-inch pieces
½ pound Large squid, cleaned, cutcrosswise into 1-inch rings
½ cub Thai sweet basil leaves
Fresh coriander sprigs

Preparation:

Thailand is truly a place for seafood lovers. There is water everywhere in Bangkok++even in the dry season. And everywhere there is water, the Thais use it to grow something to eat! Add to that the fact that the Gulf of Thailand is not far away from the city and it all adds up to good eatin' for seafood lover's! The following recipe is typical of the bewildering variety of cioppino and jambalaya type seafood stews found there++and each one seems better than the last.
The recipe is from Joyce Jue's delightful San Francisco Chronicle column (3/13/91). It calls for the dish to be cooked in a Chinese "sandy" pot. Don't gots one? Not to worry++use whatever you have on hand++wok, Dutch oven, stockpot...

(And yes, Marge++there are tentacles in this!)

Put the mung beans into a bowl and cover with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces.

To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit.
Rinse thoroughly with cold water. Plunge the crab into boiling water for a minute to kill it. Remove. When cool, clean, disjoint and chop the crab into large chunks.

In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste. Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl.

Pour the vegetable oil into a 3 ½-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat. Add the coriander-garlic- pepper paste and saute lightly.

Increase the heat to high. Add ginger, chiles and raw crab pieces; toss and brown for a minute. Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally. If the noodles seem dry, add more water.

Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves. Cover and cook for 3 to 5 minutes longer. Check for doneness. Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables.

Serves 4.

Posted by Stephen Ceideberg; March 14 1991.

THREE CHEESE VEGETABLE LASAGNA

Servings: 8 servings

Ingredients:

9 Lasagna noodles
1 can VEG-ALL Mixed Vegetables(16 oz)
¼ cub Butter
¼ cub Chopped onion
¼ cub Flour
1 cub Chicken broth
2 Eggs
½ pound Ricotta cheese
1 ¾ cub Grated parmesan cheese
⅛ teaspoon Nutmeg
1 package Chopped spinach, cooked(10 oz)
2 cub Shredded Mozzarella

Preparation:

1. Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use.

2. Drain VEG-ALL, reserving ½ cup liquid.

3. Melt butter in saucepan; add onion and cook until soft.

4. Blend in flour. Gradually add reserved liquid and chicken broth. Cook and stir until thickened. Set sauce aside.

5. Make ricotta filling by combining 1 egg, ricotta cheese, parmesan cheese, nutmeg and VEG-ALL.

6. Make spinach filling by adding ½ cup sauce and remaining egg to spinach.

7. Layer in lightly greased 13x9" baking dish. Place a little sauce in bottom of dish and cover with 3 noodles. Spread on spinach filling, ½ cup sauce and ½ cup parmesan cheese.

8. Layer 3 more noodles and spread with VEG-ALL ricotta filling; top with ½ the mozzarella cheese and ½ cup parmesan cheese.

9. Cover with remaining 3 noodles and top with remaining sauce, mozzarella and parmesan cheese.

10. Bake at 400'F. for 30 minutes.

TOFU LASAGNA

Servings: 8 servings

Ingredients:

10 ounce Drained Tofu
¼ cub Grated Parmesan
2 each Garlic cloves
½ pound Mushrooms, Sliced & Sauteed
¼ cub Fresh Parsley
2 ½ cub Sauce
2 cub Grated Mozz, Swiss or M.Jac
12 each Lasagne Noodles

Preparation:

Mix mashed tofu with parmesan and garlic.
Oil pan -- layer noodles with sauce, cheese, mushrooms & tofu mix.
top layer should be noodle with sauce & cheese.
Bake @ 350 for 45 minutes (or 400 for 35 minutes)

TOFU NOODLE SOUP

Servings: 6 servings

Ingredients:

½ pound Firm tofu
2 cub Noodles made without egg
5 cub Vegetable stock or bouillon
1 medium Carrot; chopped
1 Celery rib, with leaves chopped
1 medium Onion; chopped
2 Garlic cloves; minced
½ teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Rubbed sage
1 Bay leaf
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper
1 pound Fresh peas; shelled, -OR-
1 cub -(thawed) frozen peas
½ cub Finely chopped fresh parsley

Preparation:

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into ½-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

TOFU-NOODLE-POPPY SEED CASSEROLE (LACTO)

Servings: 1 servings

Ingredients:

1 (8-ounce) package
Medium-size egg noodles,
Uncooked
½ cub Chopped onion
¼ cub Chopped green pepper
¼ cub Butter or margarine, melted
3 tablespoon All-purpose flour
3 cub Milk
¼ cub Grated Parmesan cheese
1 tablespoon Poppy seeds
1 teaspoon Salt
⅛ teaspoon Red pepper
3 cub Diced cooked tofu
1 (4-ounce) jar diced
Pimiento, drained
2 tablespoon Grated Parmesan cheese

Preparation:

Cook noodles according to package directions. Drain well, and set aside.
Sauti onion and green pepper in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, ¼ cup Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimiento, and stir gently. Spoon mixture into a lightly greased 12- x 8- x 2-inch baking dish. Cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 min. Bake, covered, at 350 for 45 min. Uncover, and sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 min.
or until thoroughly heated.

1. I use one pound of tofu cut into 1 inch squares instead of turkey. (I am a vegitarian.)

2. It does not have to refrigerate, but the tastes do mingle better if it does.

3. I usually sprinkle more than 2 tablespoons of cheese on top.

Southern Living 1990 Annual Recipes, P. 239

From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

TOMATO BEEF BAKE

Servings: 6 servings

Ingredients:

6 ounce Medium-size egg noodles
1 pound Ground beef
1 medium Onion; chunked
2 Garlic cloves; minced
3 medium Tomatoes; chunked
1 medium Green pepper; chunked
¼ cub Kikkoman Soy Sauce

Preparation:

Cook noodles in boiling water according to package directions, omitting salt; drain. Brown beef with onion and garlic; cook until onion is translucent. Add remaining 3 ingredients; stir to combine. Bring to boil and cook only until tomatoes are heated through. Stir in noodles; turn into 2-quart baking dish. Bake, uncovered, in preheated 350 F. oven 20 minutes.

Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

TOP OF THE STOVE

Servings: 8 servings

Ingredients:

16 ounce Frozen egg noodles
1 ½ pound Ground beef
1 cub Chopped onion
1 can Cambell's cream of mushroom
Soup
1 can Campbell's Cheddar cheese
Soup
1 cub Sour cream
1 teaspoon Italian seasoning

Preparation:

Cook noodles in boiling water for 20 minutes or until tender. Drain and keep warm.While noodles cook,brown ground beef and onions.Drain off excess fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in large saucepan.Simmer for 10 minutes,stirring frequently,(do not boil).Serve over warm noodles.Serves 8.

TRADITIONAL LASAGNE

Servings: 4 servings

Ingredients:

2/3 Recipe Egg Pasta or use 2eggs and 1 1/3 cups flour
OR ½ Lb dry lasagnenoodles
BOLOGNESE SAUCE
1 Onion
½ Carrot
½ Rib celery
1 Clove garlic
2 tablespoon Butter
½ pound Lean pork, ground
1/3 cub Dry white wine
1/3 cub Heavy cream
⅛ teaspoon Nutmeg, grated
6 Fresh Italian plum tomatoes(or 1 cup canned)
Salt
Pepper
BECHAMEL SAUCE
3 tablespoon Butter
¼ cub Flour
2 cub Milk
Salt
Pepper
¾ cub Parmesan cheese, grated

Preparation:

PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by ½, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish.
Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle ¼ cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving.

Makes 4 servings.

[COOKS March-April 1988]

TRIPLE CHEESE - POPPYSEED NOODLES

Servings: 5 servings

Ingredients:

8 ounce Wide Egg Noodles
½ cub Ricotta cheese (part skim)
½ cub Plain Yogurt
½ cub Cottage cheese
2 ounce Jar chopped Pimiento
1 Clove garlic, finely minced
1 tablespoon Poppyseed
½ teaspoon Hot Pepper sauce
½ teaspoon Black pepper
½ cub Grated Cheddar cheese (2 oz)
1 dash Paprika

Preparation:

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional.
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika.
When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat.
Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish.
4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables
~ serve over a bed of steamed spinach
~ bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the
crispy edges are delicious!

TUNA ALMANDINE

Servings: 4 servings

Ingredients:

1 package Noodles with almond sauce mx
2 cub Boil water
2 ounce Mushrooms; chopped, drained
1 can Tuna; drained, flaked
2 tablespoon Onion; chopped

Preparation:

Put noodles (just as they come from box) into buttered casserole and sprinkle with sauce mix. Stir in water, mushrooms, tuna, and onion. Comver and bake at 375F for 25 minutes. Sprinkle with almonds that come in the package over top just before serving.

From: The Tuna Cookbook

TUNA CASSEROLE

Servings: 4 servings

Ingredients:

1 can Cream of mushroom soup
¼ cub Water
3 ounce Chow mein noodles in the ca
1 can Tuna
1 cub Bean sprouts
1 cub Salted cashew nuts
¼ cub Chopped onions
1 cub Mandarin oranges.

Preparation:

Mix up the soup and water and add all the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish you've buttered first. Put the garnishing noodles on top and bake without a cover at 375 degrees for 20 or 30 minutes. My husband relaly likes this tuna casserole better than any other. I hope you enjoy it. Cindy

TUNA CASSEROLE - MICROWAVE STYLE

Servings: 4 servings

Ingredients:

2 can Tuna, chunky - 6/ oz each
3 cub Egg noodles, uncooked
½ cub Celery, chopped
1/3 cub Green onions, sliced
½ cub Sour cream
2 teaspoon Dry mustard
½ cub Miracle whip
½ teaspoon Thyme
¼ teaspoon Salt
1 Zucchini, sliced
1 cub Monterey Jack Cheese
1 Tomato, chopped

Preparation:

Drain & Flake the Tuna and set it aside for later. Cook the noodles according to the manufacturers instructions then drain & rinse in hot water. Combine the noodles with the tuna, celery, and green onions. Blend in the sour cream, mustard, miracle whip, thyme and salt. spoon half of the mixture into a buttered 2 quart casserole dish. top with half the zucchini, then add the rest of the mixture, and again,m add remainder of zucchini.
Cover the dish. Microwave at high power for 6-8 minutes. Top the dish with the cheese and tomato. Microwave at high power for 2 more minutes, and let stand for 3 minutes before serving.

Notes: Microwaves range in times required for cooking because of the wattage they use. the one I use is a 1000 watt Sanyo oven. This dish is approx. 400 calories & 24 grams carbohydrates per serving.

TUNA MUSHROOM CASSEROLE

Servings: 4 servings

Ingredients:

½ cub -water
1 teaspoon Chicken bouillon granules
1 package Green beans; 10oz, frozen
1 cub Onion, chopped
1 cub Mushrooms, fresh, sliced
¼ cub Celery, chopped
1 each Garlic clove, minced
½ teaspoon Dill weed
½ teaspoon Salt
⅛ teaspoon Pepper
4 teaspoon Corn starch
1 ½ cub Milk
½ cub Swiss cheese, shredded
¼ cub Mayonnaise
2 ½ cub Noodles, med. cooked,draine
1 can Tuna, (12-¼oz)
1/3 cub Bread crumbs, dry
1 tablespoon Butter

Preparation:

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted.
Fold in noodles and flaked tuna. Pour into a greased 2-½ quart baking dish.
Brown bread crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

TUNA NOODLE CASSEROLE

Servings: 8 servings

Ingredients:

8 ounce Egg noodles
1 package Frozen peas (10 oz)
1 can Cream of mushroom soup (8oz)
1 cub Milk
1 can Tuna,drained (12 ½ oz)
½ cub Plain or seasoned breadcrumbs tossed with
3 tablespoon Melted butteror
½ cub Crushed Ritz crackerstossed with
3 tablespoon Melted butter or margarine

Preparation:

Heat the oven to 375'F. with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if you're not an avid fan of bread crumbs, 2 cups may be too much. Toss ½ to ¾ cups with 1 tablespoon melted butter or margarine for a light sprinkling.

TUNA QUICKIE CASSEROLE

Servings: 4 servings

Ingredients:

4 ounce Noodles, broad; uncooked
3 cub Water; salted, boiling
1 can Cream of mushroom soup
1/3 cub Milk
7 ounce Tuna; drained and flaked
1 cub Peas; cooked
Buttered breadcrumbs

Preparation:

Cook noodles in boiling salted water about 2 minutes. Cover and remove from heat, and let stand about 10 minutes.

Meanwhile, combine mushroom soup, milk, tuna, and peas. Rinse noodles with warm water and drain well. Fold noodles into tuna mixture; pour into a greased 1 quart casserole. Sprinkle with breadcrumbs and bake at 350 degrees about 30 minutes.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

TURKEY - VEGETABLE SOUP

Servings: 1 servings

Ingredients:

1 tablespoon Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 ounce Chicken broth
2 ½ cub Water, or
5 cub Turkey stock
½ teaspoon Poultry seasoning
1 cub Small or medium egg noodles
1 kg Frozen mixed vegetables
2 cub Leftover turkey, bite sized

Preparation:

: Melt butter in a large saucepan set over medium heat. Add onions and garlic. Cook, stirring often, for 5 min. Add chicken broth and water or turkey stock, and poultry seasoning. Bring to a boil over high heat.
Stir in noodles. Return to a boil, then reduce heat to medium. Boil gently, uncovered, stirring often, for 10 min. Add frozen vegetables and turkey. Cover and simmer just until hot, about 2 to 3 min.

TURKEY CRUNCH

Servings: 4 servings

Ingredients:

3 cub Diced cooked turkey
¼ cub Green pepper, chopped
4 ounce Mushrooms
½ teaspoon Poultry seasoning
2 can Cream of mushroom soup
½ cub Celery, chopped
¼ cub Onion, chopped
1 cub Milk
2 ounce Jar sliced pimento, drained
3 ounce Chow mein noodles
Butter

Preparation:

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture.
Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice

TURKEY NOODLE SOUP

Servings: 6 servings

Ingredients:

STOCK
1 All bones from roast turkey
7 cub Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP
¼ cub Broken noodles, ½" pieces
1 Stalk celery & leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 cub Grated zucchini
1 teaspoon Dried basil
1 teaspoon Dried thyme
1 dash Hot pepper sauce
Salt to taste
Freshly ground pepper

Preparation:

My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme.
Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 ½ cups.

¾ cup serving - 91 calories, 1 ½ protein, ½ fruit & vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.

TURKEY PAPRIKASH

Servings: 4 servings

Ingredients:

12 ounce Cooked Turkey Breast *
2 teaspoon Paprika
2/3 cub Plain low-fat Yogurt
1 tablespoon Tomato Paste
3 cub Hot cooked Noodles
1 Med Onion, sliced into rings
1 teaspoon Instant Chicken Bouillon
2 tablespoon Flour
2 tablespoon Snipped fresh Parsley

Preparation:

* sliced ¼ inch thick
Spray a cold large skillet with nonstick spray. Heat over medium heat for 1 minute. Add turkey slices to skillet. Cover and cook about 3 minutes or till heated through. Remove turkey slices from skillet and keep warm.
For sauce, add onion rings to skillet. Cook and stir till rings are tender but not brown. Carefully stir in paprika, bouillon granules, ¾ cup water, and ⅛ t pepper. Combine yogurt, flour, and tomato paste; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Toss parsley with hot cooked noodles. Arrange noodles on a large serving platter. Top with turkey slices. Spoon some sauce over turkey; pass remaining.

TURKEY REVENGE SOUP

Servings: 12 servings

Ingredients:

1 Turkey carcass, wings & all
The scraps left after
Carving*
Any left over gravy
Any left over vegetables
2 large Carrots, sliced
2 Stalks celery (& tops),
Chopped
1 can (12 oz) no salt green
Beans, drained
2 quart Boiling water
Any peels, root ends and
Leafy tops left over from -
Onions, celery, potatoes,
Carrots
Several bruised garlic
Cloves
12 ounce Wide egg noodles
1 can (12 oz) no salt corn,
Drained
1 large White onion, chopped
Salt & pepper to taste

Preparation:

Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy.
Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve.

Makes a bunch!

TURKEY SPAGHETTI SAUCE

Servings: 6 servings

Ingredients:

¼ cub Chopped onion
1 Garlic clove, minced
1 teaspoon Olive oil
28 ounce Can tomatoes, cut up
6 ounce Can tomato paste
1 teaspoon Dried basil
1 teaspoon Dried thyme
3 cub Chopped cooked turkey
Cooked noodles or macaroni

Preparation:

Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni.

1/6 recipe not including noodles - 215 calories, 3 lean meat, 2 vegetable exchanges 9 grams carbohydrate, 22 grams protein, 10 grams fat, 190 mg sodium, 627 mg potassium, 54 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

TURKEY STRIPS WITH ARTICHOKES

Servings: 4 servings

Ingredients:

2 tablespoon Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Paprika
¾ pound Turkey breast, sliced
And pounded
6 ounce Marinated artichoke hearts
1 Onion, sliced
¼ cub Butter
¼ cub Chiken broth
1 tablespoon Lemon juice
2 tablespoon Grated Parmesan cheese
½ cub Sour cream
8 ounce Noodles, cooked

Preparation:

Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour artichoke liquid into a frying pan and cook on medium heat until bubbly.
Add meat slices and brown 3-5 minutes; remove from pan. Add onion and butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese, and sour cream. Add turkey and heat through. Serve over noodles. Garnish with artichoke hearts.

VARENYKY (UKRAINIAN FILLED DUMPLINGS)

Servings: 8 servings

Ingredients:

NOODLE DOUGH:
4 cub Flour
Salt
4 large Egg yolk
2 tablespoon Oil
14 tablespoon ;Water
4 large Egg white; lightly beaten
8 tablespoon Butter, sweet

POTATO FILLING:
6 tablespoon Butter, sweet
1 medium Onion; finely chopped
3 large Potato; peel/boil/mashed
¼ pound Farmer's cheese
2 ounce Colby; grated
Salt & pepper; to taste

SAUERKRAUT FILLING:
3 slice Bacon; diced
1 large Onion; chopped
3 ½ cub Sauerkraut, packaged*
1 ½ tablespoon Tomato paste
2 teaspoon Sugar
1/3 cub Chicken broth

Preparation:

*Rinse kraut and squeeze thoroughly dry.

Dumplings: In a food processor, blend the flour and ½ teaspoon salt. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about two minutes. Cover with a linen or cotton (not terry) kitchen towel and let stand half an hour.

Divide the dough in half and shape into two balls. Keep one ball covered with the towel. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16" thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3" in diameter. Gather the scraps together into a ball and set aside, covered.

Have a bowl with the egg white by you. Place a heaping teaspoon of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1" apart and keep covered with a damp tea towel.
When finished with the first batch, roll out the second ball of dough and make a second batch. Add the leftover scraps of dough to the scraps left from the first batch, knead into a ball, and roll out for a final batch of varenyky.

Meanwhile, in a large pot, bring 6 quarts of salted water to a boil.
Reduce the heat to medium so the water simmers and carefully lower half the varenyky into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, six to seven minutes. With a slotted spoon, carefully remove the varenyky to a colander and drain thoroughly.
Transfer to a deep serving bowl and toss with half the butter.
Repeat for the second half of the varenyky.

Potato filling: Melt the butter in a small skilled over medium heat.
Add the onion and saut#, stirring occasionally, until nicely browned, about 15 minutes. Remvoe from heat and cool slightly. In a large bowl, combine the potatoes and cheese. Add the saut#ed onion along with the melted butter and mix well. Season with salt and pepper and use for filling the varenyky.

Sauerkraut filling: Saut# the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but two tablespoons fat. Add the onion to the skillet and saut#, stirring frequentlly over medium heat until nicely browned, almost 15 minutes. Turn the heat up to medium-high, add the kraut, and saut#, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the varenyky.
Use the reserved bacon as topping.

VEAL BIRDS PAPRIKA

Servings: 6 servings

Ingredients:

1 ½ cub Onion, finely chopped
½ cub Mushrooms, finely chopped
9 tablespoon Unsalted butter
1 cub Dry bread crumbs, fine
1 teaspoon Basil, crumbled
6 Veal cutlets, about ¼-inchhick
½ cub White veal stock
½ cub Tomato puree
2 tablespoon Paprika
Buttered noodles for accompaiment
1 cub Sour cream

Preparation:

Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet, cook ½ cup of the onion and mushrooms in 6 Tbsp butter over moderate heat, stirring occasionally, until the onion is golden. Stir in bread crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet ½-inch. Roll up the cutlets and tie them at each end. In a large heavy skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds, patted dry, and transfer them to a bowl as they are browned. In the skillet, cook the remaining onions in 1 Tbsp butter over moderate heat, stirring, until golden. Stir in stock, tomato puree, and the paprika. Add the veal birds and any accumulation of juices. Simmer the mixture, covered, for 15-20 minutes or until the veal is tender. Arrange the noodles on a platter, remove strings from the veal, and transfer the veal birds to the platter. Whisk the sour cream with salt and pepper to taste into the skillet contents. Cook sauce until it is hot, stirring occasionally. Do not let it boil. Serve alongside the meat and noodles in a boat. a 1959 Gourmet Mag. favorite

VEGETABLE AND BEEF STROGANOFF WITH NOODLES

Servings: 8 servings

Ingredients:

1 tablespoon Extra light olive oil
1 teaspoon Extra light olive oil
2 medium Onions, thinly sliced
1 medium Red bell pepper, sliced/seed
10 ounce Boneless beef tenderloin*
½ teaspoon Ground black pepper
½ cub Low sodium tomato paste
3 tablespoon Chopped parsley
2 tablespoon Worcestshire sauce
3 cub Mushroom caps, ¼" slices
2 cub Snow peas**
2 cub Beef broth
2 tablespoon Cornstarch in ½ cup water
¾ cub Nonfat sour cream
1 tablespoon Chopped dill
1 teaspoon Chopped dill
6 cub Cooked broad noodles

Preparation:

* Pound and slice tenderloin diagonally into 5"x¼" strips. ** Trim and string snow peas cutting them into lengthwise strips.

1. In a large skillet heat oil. Saute onions and bell peppers, stirring until barely softened, about 8 minutes. Remove vegetables with a slotted spoon and set aside.

2. In same skillet, brown beef slices on one side only for one minute.
Sprinkle with pepper and turn slices over. Stir in tomato paste, parsley, worcestshire sauce, sauteed onions and bell peppers, mushrooms, and snow peas. Continue to cook for five minutes. Remove from heat.

3. In medium sauce pan, bring beef broth to a boil. remove from heat and stir in disloved cornstarch. Return to heat and boil, stirring constantly for thirty seconds or until mixture thickens. Remove pan from heat and cool slightly.

4. Gently stir in sour cream until just incorporated. Pour sauce over meat and vegetables and reheat gently (DO NOT BOIL!). Add dill.

5. Place noodles in large serving platter. Spoon meat, vegetables, and sauce over noodles.

Each serving provides: 1 FA, 1 P, 4 V, and 10 optional calories.

Weight Watchers Magazine, December 1993.

VEGETABLE BEAN & NOODLE CASSEROLE

Servings: 8 servings

Ingredients:

1 ½ cub Onion,diced
1 ½ cub Celery,diced
3 tablespoon Salad oil
1/3 cub Flour,whole wheat
3 cub Veggie broth
1 Potato,medium,peeled/grated
½ pound Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Salt,seasoned
¼ teaspoon Pepper,seasoned
¼ teaspoon Mustard,dry
2 cub Soy beans,cooked
3 cub Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 cub Parsley,minced

Preparation:

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

VEGETABLE BEAN AND NOODLE CASSEROLE

Servings: 8 servings

Ingredients:

1 ½ cub Onion,diced
1 ½ cub Celery,diced
3 tablespoon Salad oil
1/3 cub Flour,whole wheat
3 cub Veggie broth
1 Potato,medium,peeled/grated
½ pound Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Salt,seasoned
¼ teaspoon Pepper,seasoned
¼ teaspoon Mustard,dry
2 cub Soy beans,cooked
3 cub Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 cub Parsley,minced

Preparation:

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

VEGETABLE LASAGNA

Servings: 6 servings

Ingredients:

4 tablespoon Olive oil
¼ pound Shallots
10 ounce Spinach, frozen
2 cub Broccoli floweretts
1 cub Carrots sliced
12 ounce Lasagna noodles, uncooked
2 cub Ricotta Cheese
16 ounce Mozzarella Cheese
3 each Tomato raw, medium
8 tablespoon Parsley dried
2 large Eggs
4 tablespoon Butter, unsalted
5 tablespoon All purpose flour
2 cub Milk 1%
1 teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Nutmeg
½ cub Parmesan grated, ½ cup

Preparation:

Make the cheese sauce first. In skillet melt the tablespoons of butter over low heat. Turn heat up to high and add flour blending into a smooth paste. Add salt, nutmeg, white pepper and blend well.
Add milk and parmesan stirring to blend until the cheese melts smoothly. Remove from heat. Cheese filling: In another bowl mix ricotta, beaten eggs, grated mozzarella cheese and dried parsely.
Mix well.
Vegetables: In a skillet at high heat add some olive oil and saute' the chopped shallots for a few minutes. Reduce to medium heat and add the chopped vegetables, except the tomato, stirring occasionally cook uncovered for about 10 minutes. Cook the lasagna noodles per directions, rinse and set aside to cool. Grease a deep casserole dish.
Put a little of the cheese sauce on the bottom then layer in three or four noodles. Next a cheese sauce, then cheese filling then vegetables. Top with a few slices of raw tomato. Repeat three times you can leave off the top layer of tomato if you want browner cheese top. Bake in a 350 degree oven for about 35 minutes.

VEGETABLE LASAGNE

Servings: 8 servings

Ingredients:

9 Lasagne noodles(OR as much as needed)
1 pound Tofu
½ cub Tomato paste (or sauce)
1 -to:
2 cub Tomato sauce(as much as desired)
1 bunch Chard (or spinach)
3 tablespoon Nutritional yeast
½ teaspoon Salt
1 teaspoon Thyme
1 teaspoon Basil
3 tablespoon Canola oil
3 small Onions; -OR-
1 pound Mushrooms
3 Celery stalks
1 ½ cub Cauliflower

Preparation:

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil.
When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well.

Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had....

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

VEGETABLE LO MEIN

Servings: 4 servings

Ingredients:

¾ pound Fresh noodles
6 Chinese mushrooms soaked in warm water and shredded
3 large Celery stalks shredded to about 3-in lengths
2 Bamboo shoots sliced and shredded
1 cub Bean sprouts
2 tablespoon Oil
½ teaspoon Salt
1 cub Broth and mushroom water
½ teaspoon Sugar

Preparation:

BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

VEGETABLE SPRING ROLLS

Servings: 10 servings

Ingredients:

1 ounce Cellophane noodles soaked in warm water for 20 min, drained and chopped fine
2 Squares bean curd finely chopped
3 small Potatoes; peeled and cut paper thin with a peeler and then shredded
1 tablespoon Tree ears; soaked in warm water 20 min, drained and chopped
1 cub Bean sprouts
1 medium Carrot; peeled paper thin, cut into 1 inch sections and shredded
1 White part of leek; chopped
1 dash Black pepper
10 Dried rice papers (banh trang)
2 cub Peanut oil

Preparation:

~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
Serve with Buddhist Nuoc Leo.
~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
(One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included.
~- Side note: About forming a spring roll from quartered rice paper...
Roll down once
V
:
*****
***** *****
*** FILLING ***
: Then turn in -> ** FILLING ** <- Turn in * *
* *
* *
* * | Continue rolling
* * | down
* * V
* *
*

VEGETABLE STEW (TANGARAT KHUDAR)

Servings: 6 servings

Ingredients:

500 g Remnant Meat
100 g Chick Peas
500 g Tomatoes
1 medium Carrot
1 medium Potato
1 medium Pepper, red
1 medium Courgette
1 medium Fennel
1 large Celery, pc. of
¾ l Stock
100 g Noodles
1 Lemon, Juice of
5 tablespoon Olive-Oil
2 tablespoon Tomato-Concentrate
½ teaspoon Coriander
½ teaspoon Cinnamon
¼ teaspoon Chilli-Powder
Pepper, black
Salt

Preparation:

Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables and fry for another 3 min. Add spices and salt, fry shortly. Mix tomato-concentrate with part of the stock, give into the pot and add rest of the stock. Add drawned chick peas and let cook at mild heat for about 40 min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and noodles to te stew and let cook for another 10 min. Add lemon-juice til reaching taste you prefer.

"Arabische Kueche"

VEGETABLES LO MEIN

Servings: 4 servings

Ingredients:

¼ pound Soft, fresh wheat flour
Noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 Large stalks celery
½ cub Sliced bamboo shoots
2 tablespoon Cooking oil
¼ teaspoon Salt
1 cub Chicken broth
½ teaspoon Sugar
Cornstarch paste

Preparation:

Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.

Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery.

Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil.

Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately.

VEGETARIAN LASAGNA

Servings: 8 servings

Ingredients:

8 Lasagna Noodles
14 ½ ounce Can Tomatoes
1 cub Chopped Celery
1 cub Chopped Grn/Sweet Red Pepper
2 Bay leaves
Beaten Egg
¼ cub Grated Parmesan Cheese
10 ounce Pk frozen chopped Broccoli
15 ounce Can Tomato Sauce
1 cub Chopped Onion
1 ½ teaspoon Dried Basil, crushed *
Clove garlic, minnced
2 cub Lo-fat Ricotta or Cottage Ch
1 cub Shredded Mozzarella Cheese

Preparation:

* or substitute ½ t dried Oregano for ½ t of the dried Basil

Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ t pepper. Stir in broccoli.
Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

VEGETARIAN LASAGNE

Servings: 6 servings

Ingredients:

10 ounce Pkg frozen spinach, thawedand drained
½ Box lasagne noodles, cookedand drained
2 Eggs
1 pound (or close to it) pkg Ricottacheese (sometimes they comethat's ok)
½ cub Grated Parmesan cheese
Salt, pepper, onion powder,garlic powder
1 cub Grated Mozzarella cheese
1 Large-ish jar preparedspaghetti sauce OR about 2c of homemade

Preparation:

From: Freddi Michael

This has pleased many meat eaters at my table. It's quite hearty.

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

Beat eggs. Beat in Ricotta cheese until smooth. Stir in the Parmesan and spinach. Season with salt, pepper, onion powder and garlic powder.

In loaf pan, place a thin layer of tomato sauce. Layer ½ each

VENISON LASAGNA

Servings: 6 servings

Ingredients:

1 pound Spicy venison sausage
2 teaspoon Onion salt
2 teaspoon Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 tablespoon Dried parsley flakes
1 teaspoon Sugar
1 teaspoon Basil leaves
2 teaspoon Salt
1 can 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 package 16 oz. pkg ricotta cheese
½ cub Parmesan cheese
1 ½ teaspoon Oregano leaves
2 cub Chredded mozzarella cheese

Preparation:

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, ½ teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve ½ cup of the sauce mixture. Mix ricotta cheese, ¼ cup Parmesan, 1 tablespoon parsley, 1 ½ teaspoons salt and oregano. Layer ½ each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.

VENISON LOAF WITH NOODLES

Servings: 1 servings

Ingredients:

VENISON LOAF:
1 ½ pound VENISON, ground
¾ cub MILK
1 package LIPTON'S ONION SOUP MIX
1 EGG, lightly beaten
1 ½ cub BREAD CRUMBS (soft)
¼ cub CATSUP
1 tablespoon BROWN SUGAR
1 tablespoon PREPARED MUSTARD(Coleman's)
4 slice JACK CHEESE

POPPY SEED NOODLES:
½ pound EGG NOODLES (3 cups),uncooked
2 tablespoon BUTTER
½ cub HALF-AND-HALF
½ cub JACK CHEESE, grated
1 teaspoon POPPY SEEDS

Preparation:

VENISON LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup mix, egg and bread crumbs. Let stand until mixture is mushy. Combine mixture with ground venison. Shape into mold and turn out onto baking pan. (You can do this with any meatloaf:
very pretty and easy to slice).

Combine the catsup, brown sugar and prepared mustard. Brush mixture onto loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with catsup mixture once more during baking.

Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about 5 minutes longer until cheese melts. Slide onto serving plate. Fill center with Poppy Seed Noodles.
POPPY SEED NOODLES: Cook the noodles according to directions on the package, or until tender. Drain well. Toss with butter, half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to mix.

VIETNAMESE CRAB SPRING ROLLS

Servings: 16 servings

Ingredients:

2 ounce Dried bean thread noodles(MUNG bean)
3 tablespoon Sm. dried tree-ear mushrooms
1 pound Ground pork butt
4 Garlic cloves finely minced or pureed
1 tablespoon Fish sauce
½ teaspoon Fresh finely ground pepper
1 cub Flaked crab meat
1 cub Grated carrot
1 cub Bean sprouts; tails removed
4 Shallots; minced -=OR=-
1 small -Onion
2 cub Warm water
¼ cub Sugar
16 12" rice paper wrappers (dried)
Peanut oil for deep-frying
Lettuce leaves
Fresh mint
Fresh coriander leaves

Preparation:

IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package.) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly. Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel. Cut crosswise into 1+½-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce (See RECIPE).

VIETNAMESE IMPERIAL ROLLS

Servings: 16 servings

Ingredients:

2 cub Warm water
¼ cub Sugar
Sixteen 8-inch round driedrice paper wrappers
Peanut oil for deep-frying
Lettuce leaves
Fresh mint leaves
Cilantro leaves

FILLING:
3 tablespoon Small dried tree earmushrooms
2 ounce Bean thread noodles
1 pound Ground pork butt
4 Garlic cloves, finely minced
4 Shallots, minced
1 tablespoon Fish sauce
½ teaspoon Pepper
1 cub Grated carrot
1 cub Bean sprouts, tailed

DIPPING SAUCE:
1 Garlic clove, squeezedthrough a garlic press
½ tablespoon Sugar
4 tablespoon Fresh lime juice
3 tablespoon Fish sauce
1 Fresh or dried red chileseeded, finely minced
3 tablespoon Water
1 tablespoon Finely grated carrot

Preparation:

Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on.

In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.

Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes ½ cup.

To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls.

To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.
Fry for 10 seconds. Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.

Remove rolls to paper towels to drain.

Serving suggestions:

Cut fried rolls crosswise into 1 ½-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal.

NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes.

Makes 16 rolls.

PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.

Joyce Jue, San Francisco Chronicle, 9/2/92.

Posted by Stephen Ceideberg; October 19 1992.

VIETNAMESE SPRING ROLLS (CHA GIO)

Servings: 1 servings

Ingredients:

FILLING:
2 ounce Cellophane noodles,soaked in warm water for20 minutes, then drainedand cut onto 1-inch lengths
1 pound Ground pork
1 large Onion, finely chopped
2 tablespoon Tree ears, soaked in warmwater for 30 minutes, thendrained and finely chopped
3 Cloves garlic, finelychopped
3 Shallots or white part of 3scallions, finely chopped
1 can (7 ounces) crabmeat,cartilage removed and meatflaked with fingers
½ teaspoon Freshly ground black pepper

PREPARATIONS FOR ASSEMBLING:
20 Sheets dried rice papers(banh trang)
4 Eggs, well beaten
2 cub Peanut oil

ACCOMPANIMENTS FOR SERVING:
Basic Vegetable Platter
Carrot Salad
Double recipe of Nuoc Cham

Preparation:

Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls.

Yields 80 spring rolls.

Combine the filling ingredients in a bowl and set aside.

Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll.

After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp).

To serve the spring rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork.

Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.

Posted by Stephen Ceideberg; March 18 1991.

WHATSIT

Servings: 1 servings

Ingredients:

1 ½ pound Ground beef
1 large Onion, grated
1 package Noodles, small package
1 can Mushroom soup
½ pound Hoop cheese, grated
Salt
1 can Tomato soup

Preparation:

Brown meat and onion slowly while noodles are cooking. When both are done, add cheese to meat. Add noodles and stir until cheese melts. Add soup; mix slightly. Pour into baking dish. Cover with cracker crumbs. Dot with butter and brown. Randy Rigg

YU SANG (CHINESE NEW YEAR SALAD)

Servings: 4 servings

Ingredients:

½ pound Fresh sashimi-grade tuna orstriped bass fillet *
2 cub Peeled, finely shreddedChinese white radish(daikon)
2 cub Peeled, finely shreddedcarrot
6 Thin quarter-sized slicesof fresh young ginger,finely shredded
1/3 cub Finely shredded sweetpreserved pickled ginger(see note)
¼ cub Finely shredded pickledscallions (see note)
6 Fresh or frozen kaffir limeleaves, finely shredded(optional)
1 large Red jalapeno chile, seededand finely shredded
½ bunch Green onions, finelyshredded
½ bunch Cilantro, leaves only
¼ cub Chopped peanuts
Toasted sesame seeds, forgarnish
1 Lime or lemon, cut in halfand seeded
Crisp fried shrimp chipsor:
Fried rice stick noodles,for garnish
MARINADE:
½ tablespoon Vegetable oil
½ tablespoon Asian sesame oil
¼ teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Five-spice powder
Juice of 1 lemon

Preparation:

* (about 6 x 2 x ½-inch piece)

The quality and freshness of the fish is crucial for the success of the dish. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves.

PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.

San Francisco Chronicle, 2/3/93.

Posted by Stephen Ceideberg; February 5 1993.

ZA JIANG MEIN

Servings: 1 servings

Ingredients:

½ cub Peanut oil
1 pound Ground pork (fatty)
5 To 6 tablespoons bean sauce
1 ½ teaspoon Sugar
1 pound Fresh Chinese noodles(regular mein)
Sesame oil
½ cub Chopped scallions

Preparation:

Garnish suggestions: blanched bean sprouts, fresh coriander leaves cucumber shreds, and vinegar and chili oil mixed 2:1

Heat the oil in a wok and add the pork. Stir and mash to break the pork into granules. Add the bean sauce and sugar and cook, stirring until the sauce is piping hot.

Turn off the heat and prepare the noodles.

Bring a large quantity of water to boil in a large pot and add the noodles. Cook the noodles until they're the texture you want, 4 minutes or so.

Drain thoroughly and sprinkle with a little sesame oil.

Quickly reheat the sauce and stir in the scallions. Turn off the heat and sprinkle with sesame oil.

Serve the noodles with the pork sauce on the side and any or all of the garnishes.

San Francisco Chronicle. 1/1⅜8.

Posted by Stephen Ceideberg; September 28 1992.