Various Recipes

6 1″ Boneless beef blade steaks — pierced all over

2 large bell pepper — quartered

2 zest of navel oranges

1 cup orange juice

1/3 cup vegetable oil

2 cloves garlic

1 tablespoon soy sauce

1 teaspoon cider vinegar

1/2 teaspoon salt

1 teaspoon red pepper flakes

In a large shallow pan arrange the blade steaks in one layer and add the= bell peppers . In a blender, blend the orange zest, juice, oil, garlic, soy= sauce, red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight.

Grill the steaks and the peppers, discard the marinade, on an oiled rack 5-6 inches over the coals for 8 min. each side for med-rare. Transfer the steaks to a platter and let the steaks stand for 5 min.

1 c Amish Friendship Starter

3 ea Eggs

2/3 c Vegetable oil

2 c Unbleached flour

1 c Granulated sugar

2 ts Baking soda

1/2 ts Salt

1/3 c Butter; melted

1/2 c Granulated sugar

1/2 c Brown sugar; firmly packed

1/2 c Quick-cooking oatmeal

Uncooked 1 c Nuts; chopped

1 1/2 ts Ground cinnamon

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set aside.

TO PREPARE BATTER In a large bowl, beat together the starter, eggs and oil. Add flour, sugar, baking soda and salt; mix. Set aside.

TO PREPARE TOPPING In a small bowl, combine butter, granulated and brown sugars, oatmeal, nuts and cinnamon.

TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half the topping; cover with remaining batter and sprinkle on the rest of the topping. Bake 35 to 40 minutes.

Compliments of:

Kathleen’s Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe

3/4 lb Boned pork shoulder

1/2 tb Dark soy sauce

1/4 c Cloud ear black fungus

3/4 c Winter bamboo shoots

1/2 c Water chestnuts

6 Thin slices of ginger root

1 tb Szechuan hot sauce (halve

-for non-chili lovers) 1/3 c Stock

2 Green onions

2 tb Peanut oil

Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2″ strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2″ strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep

stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.

8 oz PHILADELPHIA Brand soft

Cream Cheese 1/2 c Salsa

2 tb Milk

1/2 ts Cumin [ground]

1/2 ts Onion powder

1/2 ts Garlic powder

3/8 ts Cayenne pepper

2 pk [10.5 oz] frozen chicken

Nuggets Stir together all of the ingredients except the chicken nuggets in a small bowl, until well blended… then chill… 2) Prepare the chicken nuggets according to the package directions… 3) Serve with the dip…

1/2 c Raw peanuts

3 c Peanut oil

2 Whole chicken breasts at

-room temp. 1 lg Egg white

1 1/2 tb Water chestnut flour

———————————–SAUCE———————————– 4 Green onions

2 lg Cloves garlic

1 tb Minced ginger root

1/2 c Chicken stock

1/2 tb Sesame oil

1/2 tb Chinese red vingear

1/2 tb Dark soy sauce

1 1/2 ts (level) chili paste with

-garlic 1 tb Dry sherry

1 pn Sugar

CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light green and white part into 1″ sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1″ strips, then crosswise to make 1″ chunks. In bowl large enough to hold

chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you’ll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.