Greatest Recipes

———————————–SAUCE———————————– 2 ts Cornstarch

1/2 c Stock

1 ts Chili paste with garlic

2 tb Soy sauce

1 tb Vegetable oil

Salt to taste 1/2 ts Sugar

———————————BEAN CURD——————————— 2 tb Oil

3 Garlic cloves

1 ts Fresh ginger

3 Scallions

1 lb Bean curd

- cut into 1-inch cubes Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & then. Serve over rice.

6 Ears Of Fresh Corn/Husks

———————————-BUTTERS———————————- —————————–CHILE LIME SPREAD—————————– 1/2 c Margarine Or Butter;Softened

1/2 ts Grated Lime Peel

3 tb Lime Juice

Red Chiles; Ground, To Taste ——————————–PESTO BUTTER——————————– 1/2 c Margarine Or Butter;Softened

1 c Fresh Basil Leaves;LoosePack

1 tb Scallion; Chopped

1 ts Lemon Juice

1/4 ts Salt

—————————–HORSERADISH BUTTER—————————– 1/2 c Margarine Or Butter;Softened

Prepared Red Horseradish; * 1/4 ts Salt

* Use 2 to 3 tablespoonfuls of the red horseradish or to taste. ~————————————————————————- Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner husks back over the corn and butter and secure with fine wire so that the husks are tight against the ear. Grill the corn 3 inches from medium coals, turning frequently, until done, about 20 to 30

minutes. Serve with the remaining butter of your choice. FLAVORED BUTTERS: Combine all ingredients for each butter in a work bowl of a food processor or blender and process until very smooth. Scrape into a small dish and serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F. Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inch. Turn frequently until done, about 30 to 35 minutes.

1 1/2 c Brown sugar, packed

1/2 c Butter

1/2 c Shortening

6 ts Milk

1 ts Baking soda

1 ts Cinnamon

1 ts Cloves

1 ts Ginger

1 ts Allspice

1 c Raisins

3 c Oats

2 c Flour, all-purpose

2 Eggs; beaten

1 c Nuts

Cream shortening and sugar, add eggs. Sift dry ingredients together and add alternately with milk. Add oats raisins and nuts. Drop by spoonfuls on greased cookie sheets. Bake 12-15 min. at 350. —–

1 1/4 c Unsweetened Pineapple

Juice 1/4 c Golden Raisins

1/2 ts Crushed Red Pepper

2 cl Garlic Sliced

4 (4 Oz.) Boned, Skinned

Chicken Breasts 1/4 c Low-Sugar Strawberry

Spread 1/4 ts Cornstarch

Green Onion Strips Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)

2 Whole chicken

-breasts,split,boned,skinned Salt as desired 2 tb Vegetable oil

1 md Red pepper,cut into 1/4 by

-2″ strips (1 1/2 cups) 1 md Green pepper,cut into 1/4 x

-2″ strips (1 1/2 cups) 1 8 oz can juice pack

-pineapple chunks,undrained 1/2 c Picante sauce

2 tb Chopped fresh cilantro or

-parsley 2 Or 3 tsp shredded fresh

-ginger or 3/4 to 1 tsp. -ground ginger Lightly salt chicken.Cook in oil over medium heat until lightly browned and cook through,about 5 minutes.Remove and reserve.Add remaining ingredients to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are tender and sauce thickens.Return chicken to skillet;heat through. Makes 4 servings.

4 Oriental eggplants *

Oil 1 tb Chile oil

1 tb Mashed garlic

1 c Ground pork **

Soy sauce 3/4 c Chicken broth

2 tb Bottled hoisin sauce

1 tb Chinese vinegar

2 t Cornstarch

1 t Water

1 tb Minced green onion ***

*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1

inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once.