[witchesofsm] Recipes of the Day

From: Shadoe <shadoe_rose@xxxxxxxxx>
To: witchesofsm@xxxxxxxxxxxxx
Date: Wed, 19 Jun 2002 15:40:09 -0700 (PDT)
Well, it has been awhile since I have posted a recipe of the day, so here are a 
few
for you to peruse and perhaps try..

Ginger Fried Pork   
 Serves 2

 Ingredients:
 8 oz pork, thinly sliced
 4 garlic cloves, finely chopped
 8 brown mushrooms, coarsely chopped
 2" piece fresh ginger, slivered
 1 large red chilli, slivered 
 1 spring onion, cut into 1" pieces
 2 tbs soy source
 1/2 tsp sugar
 2 tsb fish sauce
 3 tbs chicken stock
 3 tbs oil
                                     

 Method: 
 1.Heat the oil in a wok until it is quite hot. 
 2.Add the garlic and stir-fry it until it turns golden brown. 
 3.Add the pork to the wok and cook for two minutes tossing all the time.
 4.Add the mushrooms and ginger and combine thoroughly. 
 5.Add the soy sauce, chicken stock, sugar, fish sauce, chilli and onion and 
stir
together well.
 6.Cook for another minute tossing all the time and transfer the contents of 
the wok
to a serving dish.
 7.Garnish with the spring onion pieces and serve with rice.

Lemon Rice with Peas

1 1/2 cups uncooked long grain rice
1/4 teaspoon dried thyme, crushed
2 tablespoons margarine
1 (14 1/2 ounce) can chicken broth
1/4 cup ReaLemon Lemon Juice from Concentrate
1/4 teaspoon pepper
3/4 cup frozen peas
2 tablespoons sliced almonds, toasted (optional)

Cook and stir rice and thyme in hot margarine in medium sized saucepan 5 
minutes or until rice is lightly golden.  Carefully stir in borthm water, 
ReaLemon, and pepper.

Bring to a boil.  Reduce heat; cover and simmer 15 to 18 minutes or until 
rice is tender and liquid is absorbed.  Remove from heat.  Stir in peas.  
Cover and let stand 5 minutes.  Before serving, sprinkle with almonds.

Makes 6 servings.


TOP ME TWICE CAKE
 source: Pillsbury?s Fireside Favorite Recipes

Ingredients:

Cake:
2 cups flour
1 cup sugar
1 tsp. soda
1 tsp. salt
1 1/2 cups crushed pineapple, undrained
1 tsp. vanilla
2 eggs

Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans

Sauce:
1/2 cup butter or margarine
1/2 cup light cream
1/2 cup sugar
1/2 tsp. vanilla

Heat oven to 350ºF. Grease (not oil) the bottom only of 9 inch square pan.  
(Lightly
spoon flour into measuring cup; level off.) In large bowl, combine all Cake
ingredients; beat 2 minutes at medium speed. Pour into prepared pan. In small 
bowl,
combine Topping ingredients; sprinkle over batter. Bake 40-50 minutes until
toothpick inserted in center comes out clean. In small saucepan, combine all 
Sauce
ingredients. Cook, stirring constantly, just until boiling. Serve warm over 
cake.
Makes 9 inch cake

DOUBLE BLUEBERRY COOKIE PIE 
Source: North American Blueberry Council
                                      
 1 package (18 ounces) refrigerated sugar cookie dough, room temperature 
 1/3 cup all-purpose flour 
 3 cups fresh or frozen blueberries 
 3/4 cup sugar 
 3 tablespoons cornstarch 
 Dash salt 
 1 teaspoon lemon juice 
 1 cup heavy (whipping) cream, whipped 

 Preheat oven to 350ºF.  Spray a 9-inch pie pan and small cookie sheet with 
nonstick
cooking spray.  In a small bowl combine sugar cookie dough and flour until 
mixed. 
Remove about a quarter of the cookie dough; cover with plastic and refrigerate 
for
later use.  With floured hands, press unrefrigerated dough into bottom and 
sides of
prepared pan.  Place in freezer to firm up, about 15 minutes.  On a lightly 
floured
surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch
thick.  With a floured cookie cutter, cut out stars or other shapes; place on
prepared cookie sheet.  Bake cookie dough pie crust until golden, about 11 
minutes
and stars for about 6 minutes.  Cool on wire racks. 

 Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar,
cornstarch and salt.  Stir in 2/3 cup water and the lemon juice.  Over 
medium-high
heat, bring to a boil.  Boil, stirring constantly, until mixture thickens, 
crushing
blueberries.  Stir in remaining 2 cups blueberries; chill.  Spoon blueberry 
mixture
into cooled cookie shell.  Decorate with the star-shaped cookies and whipped 
cream. 
 Yield:  8 portions


Hugz,
Shadoe


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[witchesofsm] Recipes of the Day

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