Recipes

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.

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

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.

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.

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]

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.

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.

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.

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.)

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

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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.

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.

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. ---

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.

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.

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.

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.

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

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.

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

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.

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

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.

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

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

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.

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.

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).

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

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

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.

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)

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.

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

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

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.

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.

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.

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

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.

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

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

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.

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.

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.

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.

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.

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

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.

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

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.~

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.

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

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

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.

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.

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.

Preparation:

1 cn Cream of mushroom soup

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

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.

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

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.

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)

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.

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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

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

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

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.

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

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.

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.

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

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.

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

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.

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.

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.

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.

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+

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.

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.

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

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)

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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).

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

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

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.

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.

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

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.

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.

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.

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.

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.

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]

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.

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.

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.

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.

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.

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.

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.

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.

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.
~--

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.

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

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.

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

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

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

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.)

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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

Preparation:

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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>

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.

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).

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.

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

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.

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.

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

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!!!

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.

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

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......

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

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.

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.

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

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.
~--

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

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.

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.

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

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

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

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

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

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.

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.

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)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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.

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

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.

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

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.

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.

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.

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.

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.

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.

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

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)

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.

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

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.

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.

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.

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)

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.

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.

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

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.

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

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.

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."

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

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

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. ---

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)

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.

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.

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

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.

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.