Custom Search



Sugar Coated Peanuts

----- Original Message ----- 
  From: Uncle Bob
  To: phaed
  Sent: Saturday, November 03, 2001 8:58 PM
  Subject: sugarcoated peanuts

 I need a recipe for sugarcoated peanuts

Hi Bob,

No problem. I found dozens listed, but they were all the same recipe below. If this isn't what you were looking for, let me know.


  Sugar  Coated  Peanuts

   Ingredients : 
   1 c. sugar
   1/2 c. water
   2 c. raw shelled peanuts

   Preparation : 
      Dissolve sugar in water in saucepan over medium heat.  Add
   peanuts and continue to cook over medium heat, stirring frequently. 
   Cook until nuts are completely sugared (peanuts coated, no syrup,
   really dry).  Pour and spread on ungreased cookie sheet.  Bake at
   300 degrees for approximately 30 minutes, stirring every 10 minutes.
    Delicious.  Good for snack and for gift giving.  Yield: 2 cups.

Italian Rum Cake

----- Original Message ----- 
  From: Pat  
  To: phaedrus
  Sent: Sunday, November 04, 2001 2:23 PM
  Subject: Italian Rum Cake

  I am looking for a recipe for Italian Rum Cake. I used to
  buy it in an Italian Cafe in Utica, NY. As I remember,
  it was a sponge cake painted with rum, a vanilla and chocolate 
  filling with fresh strawberries, at least 3 layers,
  and a frosting that could be whipped cream but it has
  been so long that it is hard to remember. I hope you can
  Thank you,

Hi Pat,

Below is the closest recipe that I could find. There are apparently several different cakes that are called "Italian Rum Cake." This one says "garnish with strawberries," but I saw mention of similar bakery versions of the cake that may have had strawberries between each layer as well.


  Italian Rum Cake
   Serving Size  : 1   
   Categories    : Cakes
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
                           Sponge Cake
      6                    eggs separated
      1 1/2  cups          flour
      1 1/2  teaspoons     baking powder
      1 1/2  cups          sugar
        1/3  cup           cold water
      1      teaspoon      vanilla
                           Rum Syrup
      2      cups          water
      1      cup           sugar
      4      ounces        white rum (4-5 ounces)
                           Cream Filling
      1 1/2  cups          sugar
        1/2  cup           flour
      4      tablespoons   cornstarch
      2                    eggs
      1      quart         milk
      2      tablespoons   butter
      4      tablespoons   vanilla
      1      ounce         unsweetened chocolate
   The Cake
   Beat egg yolks, add water and 3/4 cup sugar. Beat until thick. 
   Add vanilla, flour and baking powder, mix well. Clean blades 
   and beat egg whites until frothy. Add rest of sugar, beat until 
   stiff but not dry. Fold into yolk mixture. Bake in spring form 
   pan 50-60 minutes at 325 degrees . Boil water with sugar 3-4 
   minutes. Cool and add rum. When cake is cool split into 3 layers.
   Make the filling
   Cream sugar, cornstarch, salt and eggs to make a smooth thick paste. 
   Set aside. Scald milk and butter. Add paste to milk while still over 
   heat. Cook, stir with wire whisk until thick and smooth. Cover with 
   wax paper right on filling until cool. When cool, add flavoring. 
   Divide Filling in half and add chocolate to half.
   Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla 
   filling. Put on second layer, sprinkle with 1/3 more of the syrup 
   and add chocolate filling. Invert top layer and put on rest of syrup. 
   Frost with whipped cream. Garnish with strawberries.

Pad Thai

  ----- Original Message ----- 
  From: Rosy
  To: phaedrus
  Sent: Sunday, November 04, 2001 10:48 PM
  Subject: QUESTIONS

  How to make Pad Thai (Thai Noodles)? Thanks--Rosy.

Hi Rosy,

No problem. Below are two pad thai recipes.


  Pad Thai

  Serves 4 as a noodle course or 2 as a main course

  8 oz Thai rice noodles 
  1/4 cup tamarind paste 
  1/4 cup warm water
  4 oz skinless, boneless chicken breast 
  4 oz fried tofu 
  6 tbsp roasted unsalted peanuts 
  3 tbsp fish sauce 
  2 tbsp sugar
  2 tbsp lime juice 
  1/2 cup vegetable oil 
  1 tsp chopped garlic 
  8 large shrimps, shelled and deveined (50 oz)
  2 eggs
  1 cup bean sprouts
  2 stems green onion, cut into 1-inch pieces
  1/2 tsp roasted chilies

  Strips of red pepper
  Fresh coriander leaves
  Wedges of lime

  1. Soak noodles in plenty of cold water for at least 1 hour.
  2. Combine tamarind paste with a 1/4 cup warm water in a small 
  bowl and let soak for at least 15 minutes.
  3. Slice the chicken into 1/4-inch strips. If you find it 
  difficult to cut thinly through fresh meat, leave it in the 
  freezer for 15-20 minutes to harden slightly and then slice. 
  4. Slice the fried tofu into 3/4-inch cubes. Reserve.
  5. Blend or process peanuts into coarse meal. Reserve.
  6. Return to your reserved tamarind paste in its water. 
  Mash it and transfer the mud-like mixture to a strainer 
  set into a bowl. Mash and push with a spoon, forcing liquid 
  to strain into the bowl. Scrape off the juice that clings to 
  the underside of the strainer. You will have about 5 tbsp of 
  tamarind juice. Add to it the fish sauce, sugar and lime juice. 
  Beat to thoroughly mix and reserve. Discard the solids left in 
  the strainer.
  7. Heat oil in a wok (or large frying pan) until it is just about 
  to smoke. Add garlic and stir, letting it cook for about 30 seconds. 
  Add chicken and stir-fry for 1 minute. Add tofu and shrimps and 
  stir-fry for 1 more minute. Break eggs into wok and let them fry 
  without breaking them up for 1-2 minutes.
  8. While eggs cook, quickly drain the noodles and then add to wok, 
  giving them a quick fold, stir-frying for 1 minute from the bottom 
  up. Add reserved tamarind juice, etc. (from step #6) and continue 
  stir-frying, mixing everything together for 1-2 minutes. Your 
  noodles will have subsided to half their original volume and 
  softened  up to al dente.
  9. Add about 2/3 of the reserved ground peanuts and stir. Add 
  about 2/3 of the bean sprouts and all the green onion pieces. 
  Stir-fry for 30 seconds and take off heat.
  l0. Transfer noodles to a serving dish and sprinkle with roasted 
  chilies. Top with the rest of the ground peanuts, the rest of the 
  sprouts, some strips of red pepper and fresh coriander leaves. 
  Stick a couple of lime wedges on the side and serve immediately.
  Pad Thai 
  1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese) 
  3 Tbs. fish sauce, to taste 
  3 or more Tbs. tamarind juice the thickness of fruit concentrate, 
    to taste 
  2 Tbs. palm or coconut sugar, to taste 
  4 Tbs. peanut oil 
  1/3 lb. fresh shrimp, shelled, deveined and butterflied 
  3/4 cup firm pressed tofu, cut into thin strips about an inch long, 
  half an inch wide and a quarter inch thick 
  4-5 cloves garlic, finely chopped 
  3 shallots, thinly sliced (or substitute with half a medium onion) 
  1/4 cup small dried shrimp 
  1/4 cup chopped sweetened salted radish 
  2-3 tsp. ground dried red chillies, to desired hotness 
  3 eggs 
  3 cups fresh bean sprouts 
  1 cup garlic chives, cut into 1 1/2-inch-long segments (optional) 
  2/3 cup chopped unsalted roasted peanuts 
  1 lime, cut into small wedges 
  A few short cilantro sprigs 
  4 green onions - trim off root tip and half of green leaves and 
  place in a glass with white end in cold water to crisp (optional) 
  Soak the dried rice noodles in cool or lukewarm tap water for 40 
  minutes to one hour, or until the noodles are limp but still firm 
  to the touch. While the noodles are soaking, mix the fish sauce 
  with the tamarind juice and palm sugar; stir well to melt the sugar. 
  Taste and adjust flavors to the desired combination of salty, sour 
  and sweet. Prepare the remaining ingredients as instructed. 

  When the noodles have softened, drain and set aside. Heat a wok 
  over high heat until it is smoking hot. (Note: If your wok is small, 
  do thestir-frying in two batches. The recipe may also be halved to 
  serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp 
  until they turn pink and are almost cooked through. Salt lightly 
  with a sprinkling of fish sauce and remove them from the wok. 

  Swirl in the remaining oil, save for 1 teaspoon, to coat the wok 
  surface and wait 20 to 30 seconds for it to heat. Add the tofu, 
  frying 1 to 2 minutes, or until the pieces turn golden. Add garlic 
  and stir-fry with the tofu for 15 to 20 seconds. Follow with the 
  sliced shallots and cook another 15 seconds. Then add the dried 
  shrimp, sweetened salted radish and ground dried chillies. Stir 
  and heat through a few seconds. 

  Add the noodles and toss well with the ingredients in the wok. 
  Stir-fry 1 to 2 minutes and when most of the noodles has changed 
  texture and softened, push the mass up along one side of the wok. 
  Add the teaspoon of oil to the cleared area, crack the eggs onto 
  it and scramble lightly. When the eggs have set, cut into small 
  chunks with the spatula and toss them in with the noodles. 

  Add the sweet-and-sour seasoning mixture. Stir well to evenly coat 
  noodles. If the noodles are still too firm to your liking, sprinkle 
  1 to 2 tablespoons of water over them to help cook. Taste and adjust 
  flavors as needed to your liking by adding more fish sauce or tamarind 
  juice; if the noodles are not sweet enough, sprinkle in a small amount 
  of granulated sugar. 

  When the noodles are cooked to your liking, toss in 2 of the 3 cups 
  of bean sprouts and the garlic chives (if using). Sprinkle with half 
  the chopped peanuts and return the shrimp to the wok. Stir and when 
  the vegetables are partially wilted, transfer to a serving platter, 
  or dish onto individual serving-size plates, and garnish with the 
  remaining bean sprouts and chopped peanuts, the lime wedges, cilantro 
  and green onions. 

  Serves 4 as a one-dish lunch. Squeeze lime juice over each portion
   before eating. 

Fortune Cookies

  ----- Original Message ----- 
  From: Rosy
  To: phaedrus
  Sent: Sunday, November 04, 2001 10:48 PM
  Subject: QUESTIONS

  How to make Fortune Cookies? Thanks--Rosy.

Hi Rosy,

No problem. Below are three fortune cookie recipes.


  Chinese Fortune Cookies

  1 cup sifted all-purpose flour 
  1/4 teaspoon salt 
  2 tablespoons cornstarch 
  6 tablespoons white sugar 
  7 tablespoons salad oil 
  1/3 cup egg whites 
  3 tablespoons water

  Preheat oven to 300 degrees. Stir together sifted flour, salt, 
  cornstarch and sugar. Add salad oil and egg whites and stir until 
  blended. Line a cookie sheet with foil. Drop level tablespoon of 
  batter for 6 cookies. Use back of spoon to spread batter evenly 
  into 4-inch circles. Bake for about 20 minutes. Remove one cookie 
  at a time from the oven with a wide spatula; working quickly follow 
  these four steps: 
  1. Flip cookie onto cotton gloved hand. 
  2. Hold fortune in center of pliable cookie while folding cookie 
  in half. 
  3. Grasp ends of cookie and draw gently down over edge of muffin 
  pan to crease at center of cookie. 
  4. Fit cookie in muffin pan (points down) to hold shape as it cools. 
  If cookie hardens too quickly, put it back in the oven for about 1 
  minute. Store in airtight container. 
  Fortune Cookies
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Chinese                          Cookies
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/4  Cup           Flour
      2      Tablespoons   Brown Sugar
      1      Tablespoon    Cornstarch
      2      Tablespoons   Cooking Oil
      1                    Egg White -- beaten stiff
        1/4  Teaspoon      Vanilla
      3      Tablespoons   Water
   Combine flour, sugar, cornstarch, and oil.  Fold in egg white.
   Add vanilla and water. In a small skillet (non-stick or lightly
   oiled), over medium heat, pour 1 tablespoon of batter, spreading
   it out into a 3" circle.  Cook 4 minutes until lightly browned.
   Turn with spatula and cook 1 more minute.  Remove from the pan,
   (Careful - it will be hot!) and place paper fortune strip in 
   center of circle.  Fold in half over the edge of a glass, then 
   bend to form fortune-cookie shape.  Hold until cool, or place in 
   an egg carton to hold the shape until the cookies firm up.
  Fortune Cookies -1
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Chinese                          Cookies
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3      Tablespoons   Butter -- softened
      3      Tablespoons   Sugar
      1                    Egg White
        1/2  Teaspoon      Vanilla
        1/3  Cup           Flour
   In a small bowl, mix butter, sugar, egg white and vanilla.
   Incorporate flour.
   Drop by spoonfull (5 ml) on greased cookie sheet.
   Flatten the cookies (to 3 inches diameter approx) with back of spoon.
   Cook in pre-heated oven at 400 F (or 200 C) for 3-4 minutes or until
   sides = golden color. Remove from oven.
   With a spatula, remove cookies from sheet.
   Turn them over.
   Put a fortune message in the center of the cookie.
   Fold the cookie in two. Press the sides for a few seconds to make it 
   Lift cookie by the two ends, and press its middle against the rim of 
   a glass (will give it its "regular" shape).
   Put each cookie in a muffin mold to make it keep its shape until cold.
   Gives 18 cookies.
   I tried cooking the cookies in two batches. 
   Problem: they "harden" so fast, you can hardly get to fold the
   the third one after you put the message in it.
   By that time they are so hard you can not fold the rest.
   It is imperative to cook them...2 at a time!
   Unless you have helpers!!!
   Next time, I might try keeping them "soft" using steam.

Not Green Bean Casserole

----- Original Message ----- 
  From: dgalla 
  To: phaedrus
  Sent: Monday, November 05, 2001 9:10 AM
  Subject: greenbeans

  besides a casserole what kind of dish can be made using greenbeans as 
  the main ingredient?


Gosh, there are numerous green bean dishes. Below is just a sampling.


  Marinated  Green  Beans

   Ingredients : 
   2 cans cut green beans, drained
   1 med. onion, cut lengthwise
   2 cans button mushrooms
   Marinade Mixture:
   1/4 c. soy sauce
   1/4 c. salad oil
   1/4 c. vinegar
   1/4 tsp. garlic powder

   Preparation : 
     Pour marinade over vegetables and chill overnight.  
   Marinated  Green  Bean  Salad

   Ingredients : 
   1 lb. fresh green beans
   1 (2 oz.) jar sliced pimento, drained
   1 med. tomato, chopped
   1/2 c. chopped green pepper
   1/2 c. reduced calorie Italian salad dressing
   1/4 c. chopped fresh parsley
   1/4 tsp. freshly ground pepper

   Preparation : 
     Remove strings from green beans; wash thoroughly.  Cut each bean
   lengthwise into 4 strips.  Place in a steaming rack over boiling
   water.  Cover and steam 5 minutes or until crisp-tender.  Cool
   completely.  Combine beans, pimento, tomato and green pepper in a
   shallow container.  Combine salad dressing, parsley and pepper; stir
   well.  Pour over bean mixture.  Cover and refrigerate overnight. 
   Yield:  6 servings (43 calories per serving).  
   Cream  Of  Green  Bean

   Ingredients : 
   4 onions, peeled & chopped
   2 med. potatoes, peeled & chopped
   4 c. chicken broth
   2 garlic cloves
   1 pkg. (10 oz.) frozen green beans
   3 tbsp. butter
   1 c. heavy cream
   1 1/2 c. milk
   Salt & pepper to taste

   Preparation : 
      Follow directions for Vichyssoise for cooking garlic, onions,
   potatoes and chicken broth.  Then add green beans and cook for 5 to
   10 minutes.  Then do same as Vichyssoise for milk, cream and
   seasonings.  Puree.  Serve hot.  (Broccoli, cauliflower, asparagus,
   spinach, watercress, cucumber or anything you can think of, may be
   used in place of the green beans.)  
   Swiss  Style  Green  Beans

   Ingredients : 
   3 tbsp. butter
   2 tbsp. flour
   1 tsp. salt
   1/4 tsp. pepper
   1 tsp. sugar
   1 med. chopped onion
   1 c. sour cream
   4 c. canned whole green beans
   1/2 lb. Swiss cheese
   2 c. cornflakes
   1 tbsp. melted butter

   Preparation : 
      Melt 3 tablespoons of butter.  Stir in flour, salt, pepper, sugar
   and onion.  Add sour cream gradually.  Cook until thickened.  Fold
   in green beans; heat thoroughly.  Pour into greased casserole a
   layer of bran mixture, then a layer of grated Swiss cheese and
   another layer of green bean.  Finish with grated cheese  on top. 
   Mix cornflakes in 2 tablespoons melted butter and sprinkle on top. 
   Bake at 400 degrees for 20 minutes.
   Green  Beans  Almondine

   Ingredients : 
   3 c. fresh green beans, chopped
   10 mushrooms
   1 med. red onion
   1 clove garlic
   2 tbsp. wine (white)
   1 packet Butter Buds
   1/2 c. hot water

   Preparation : 
      Dissolve Butter Buds in water and heat in skillet along with
   wine. Saute onions and garlic until soft.  Add green beans and
   mushrooms; simmer until soft. 
   Louisiana  Green  Beans

   Ingredients : 
   1 lb. fresh green beans
   2 c. tomatoes, diced
   1/2 c. chopped celery
   1/4 c. chopped green bell pepper
   1/2 tsp. onion powder

   Preparation : 
      Cook beans until tender, then add remaining ingredients and cook
   over medium heat until cooked through, about 15 minutes.  Serves 8. 
   Scandinavian  Green  Beans

   Ingredients : 
   1 lb. fresh tender green beans
   1 tbsp. low sodium Dijon or champagne mustard
   3 tbsp. rice milk
   2 tbsp. fresh dill weed, minced
   1 tbsp. red wine vinegar or apple cider vinegar
   1 tbsp. low sodium vegetable seasoning

   Preparation : 
      Prepare green beans; snap off stems and cut if needed.  Steam in
   vegetable steamer until tender.  Toss with seasonings and serve. 
   Spanish  Green  Beans

   Ingredients : 
   4 c. cooked green beans
   1 onion, chopped
   1/2 c. tomato puree
   Pepper to taste

   Preparation : 
      Brown onion in water until golden.  Add rest of ingredients.  Mix
   and heat through.  Serves 6 to 8. 
   Green  Bean - Walnut  Toss

   Ingredients : 
   1 lb. fresh green beans, cut in bite sized pieces, cooked
   1/2 c. vegetable (olive) oil
   1/4 c. chopped walnuts
   2 tbsp. red wine vinegar
   3 tbsp. fresh dill or 1 tsp. dried dill weed
   3 tbsp. fresh parsley, minced
   1/2 c. sliced green onions
   Salt and pepper

   Preparation : Toss
   Green  Beans  Indian  Style

   Ingredients : 
   1 lb. fresh green beans
   2 tbsp. butter
   2 tbsp. oil
   1 tbsp. mustard seed
   1 chopped onion
   3 sm. carrots, sliced thin
   1 tsp. salt
   1 tsp. grated coriander
   1/2 tsp. ground ginger

   Preparation : 
      Break beans in 1" pieces.  Heat oil and butter, add mustard seed
   and saute 30 seconds, or until they pop.  Add onion, carrots, and
   beans, cook 5 minutes. Stir in salt, coriander and ginger.  Lower
   heat, cover and cook, stirring after 8 or 10 minutes or until crispy
   tender.  Stir in lemon juice. 
   Swiss  String  Beans

   Ingredients : 
   2 (10 oz.) frozen green beans
   2 tbsp. butter
   2 tbsp. flour
   1 tsp. salt
   1/2 tbsp. grated onion
   1/2 lb. grated Swiss cheese
   1/4 tsp. pepper
   1 c. sour cream
   2 c. corn flakes

   Preparation : 
      Melt butter.  Stir in flour, salt, pepper and onion.  Add sour
   cream gradually, fold in green beans.  When beans are hot, stir in
   cheese.  Pour in greased casserole dish and top with corn flakes. 
   Bake at 400 degrees for 20 minutes.
   Chinese  Green  Beans

   Ingredients : 
   2 (5 oz.) cans sliced water chestnuts, do not drain
   1 tsp. salt
   1 tsp. butter
   4 cans cut green beans
   1 beef bouillon cube

   Preparation : 
      Add all ingredients to saucepan.  Cook for 10 minutes or longer,
   according to taste.  Serves:  8-10.
   Swiss  Chicken  And  Green  Bean  Amandine

   Ingredients : 
   1 1/2 c. uncooked instant rice
   1/2 c. canned French fried onions
   1/2 c. sliced almonds
   3/4 c. milk
   2 oz. (1/2 c.) shredded Swiss cheese
   14.5 oz. can French style green beans, undrained
   1 can creamy chicken mushroom soup
   2 whole chicken breasts, skinned, halved and boned (1 to 2 lb.)
   4 oz. (1 c.) shredded Swiss cheese
   1/4 to 1/2 c. margarine, melted
   1/2 c. sliced almonds
   1/2 c. grated Parmesan cheese
   1/2 c. canned French fried onions
   1/2 c. crushed corn flakes

   Preparation : 
     Heat oven to 350 degrees.  Grease 8x12 inch or 8 inch square
   baking dish.  In large bowl, combine all base ingredients; blend
   well.  Pour into greased baking dish.  Place 1 chicken breast half
   between 2 pieces of plastic wrap.  Working from center, lightly
   pound chicken with flat side of meat mallet or rolling pin until
   about 1/4 inch thick; remove wrap.  Repeat with remaining chicken
   breast halves  Place 1/4 cup of the Swiss cheese on each chicken
   breast half.  Roll up jelly roll fashion; place over rice mixture in
   baking dish.  Brush each chicken roll with margarine; drizzle
   remaining margarine over chicken rolls and rice mixture.  Sprinkle
   remaining topping ingredients over chicken rolls and rice mixture. 
   Bake for 55 to 60 minutes or until chicken is tender and no longer
   pink.  4 servings.  
   Salmon  Green  Bean  Bake

   Ingredients : 
   1 qt. canned fish
   4 c. cooked noodles
   1/4 c. Miracle Whip
   1 qt. green beans, canned
   2 tbsp. margarine
   2 tbsp. flour
   1/2 tsp. pepper
   1 sm. onion
   1 c. sour cream
   1/2 tsp. salt

   Preparation : 
     Preheat oven to 350 degrees.  Cook noodles in boiling salt water
   until tender.  Drain and combine noodles with Miracle Whip.  Place
   in baking dish.  Flake salmon and place over noodles mixture.  Melt
   butter in saucepan and gradually stir in dry ingredients, add grated
   onion.  Add sour cream and stir until blended.  Drain beans and add
   to sauce.  Pour over salmon noodle mixture.  Bake 25 minutes.  
   One  Dish  Green  Bean  Dinner

   Ingredients : 
   1 lb. ground chuck
   2 c. fresh green beans, cooked
   1 c. chopped onions
   1 can cream of mushroom soup
   1 c. milk
   6 med. size potatoes, cooked and mashed

   Preparation : 
     In a skillet brown ground chuck with 1/2 cup onions, set aside. 
   Wash and snip fresh green beans; boil in 1 quart water along with
   1/2 cup onions.  Set aside.  Boil potatoes until done; mash.  
   In a 2 quart casserole layer meat and beans.  Stir together cream 
   of mushroom soup and milk.  Pour over beans.  Layer mashed potatoes
   over beans, soup, and meat.  Add shredded cheese over potatoes if
   desired.  Bake in 350 degree oven for 1/2 hour.  
   Lebanese  Green  Bean  Stew

   Ingredients : 
   1 can whole tomatoes
   1 can French cut green beans

   Fried Rice:

   Preparation : 
      Brown in vegetable oil (2 tablespoons): 1 lg. onion   1/2 tsp.
   pepper 2 tbsp. cinnamon 1 1/2 tsp. cloves 2 tsp. nutmeg 1 tbsp.
   sugar   Add condiments along with 1 can whole tomatoes (cut up) to
   beef and onions; simmer for one hour.  Add 1 can French cut green
   beans, heat and serve over fried rice or vermicilli. Brown rice in
   butter on high heat in saucepan, stirring frequently. Pour water
   over browned rice (rice will swell and become whitish and rather
   opaque) and steam for 30 minutes.  Pour meat mixture over rice and
   serve (or serve rice separately).  4 generation favorite! 

   Ingredients : 
   1/2 lb. bite-sized cubed pork, rolled in flour
   1 lg. onion, chopped
   1 tsp. salt
   1/2 tsp. pepper
   2 c. water
   1/4 c. soy sauce
   1/4 c. vinegar
   1 lb. French cut green beans
   2 carrots, cut into thin strips
   1/2 cabbage, cut up

   Preparation : 
      Brown together in oil:  Add:  Cook until meat is tender, then
   add:  Cook until vegetables are done, adding water if necessary. 
   Add 2 packages dry Canton pancit noodles (available in international
   food section of supermarket or any Philippine food store).  Stir
   noodles in until wet and softened and heat through.  
   Wienerbohnen  (Viennese  Green  Beans)

   Ingredients : 
   1 1/2 lbs. sliced green beans
   4 tbsp. butter or margarine
   2 tbsp. flour
   1 clove garlic, crushed
   3 tbsp. finely chopped fresh parsley
   1 tbsp. finely chopped fresh dill
   Chicken bouillon to taste

   Preparation : 
      Over medium high heat, melt butter.  Add flour and stir for 1
   minute. Add garlic, parsley, and dill.  Stir for 1 minute more.  Add
   beans, 1 1/2 cups water, and bouillon to taste.  Bring to a boil and
   cook until beans are just tender. 
    Insalata  Nizzarda

   Ingredients : 
   1 lb. green beans
   2 tomatoes
   1/2 c. black olives
   1/4 c. olive oil

   Preparation : 
      Cook green beans in salt water until desired tenderness.  Drain
   and cool in salad bowl.  Slice tomatoes into bowl.  Add olives, oil,
   salt and pepper; mix and serve.  Yield: 4 servings. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus