6 : lg Chinese Pear apples
6 : tb Chinese apple wine (or other
-apple : -apple wine; or apple juice)
1 : lg Lemon; juice of
1/2 : c Vanilla sugar
1 : c Water
1/2 : lb Chinese pea pods
1 : tb Oil
1/2 : c Waterchesnuts, Sliced
1 : c Chicken broth
1 : tb Cornstarch
2 : tb Cold water
-Salt : -Salt
-Soy : -Soy sauce (optional)
2 : pk Frozen peas
1 : sm Can mushrooms
1 : cn Water chestnuts; sliced thin
2 : cn Mushroom soup
1/3 : c Slivered almonds
3 : tb Vegetable oil
1 : tb Soy sauce
1 : Clove garlic -- minced
1 : /2"
Chopped : Chopped
1 : ts Cornstarch
3 : Boneless skinless chicken
Breasts : Breasts -- cut in 1/2"
Strips : Strips
2 : Bell peppers -- sliced
3 : Celery stalks -- sliced
1/3 : c Green onions -- chopped
3/4 : c Water
1/2 : ts Sugar
2 : tb Soy sauce
2 : ts Cornstarch
1 : ts Sesame oil
1 : tb Rice wine
Ginger : Ginger root slice --
1 : /2 lb Top Round Steak
2 : tb Vegetable Oil
1 : Clove Garlic, Minced
1 : ts Salt
1 : c Beef Broth
1 : c Julienned Bell Pepper
1 : c Thinly Sliced Celery
1/4 : c Thinly Sliced Onion
1/2 : c Coca-Cola
2 : md Ripe Tomatoes
2 : 1/ tb Cornstarch
1/4 : c Coca-Cola
1 : tb Soy Sauce
Hot : Hot Cooked Rice
1 : lb Round steak
Onion : Onion
1/4 : c Butter
Garlic : Garlic
1/2 : ts Salt
4 : tb Soy sauce
1/2 : ts Sugar
1 : cn Bean sprouts
1 : c Tomatoes
1 : Inch pieces green pepper
1/2 : tb Cornstarch
Cooked : Cooked rice
1 : lb Round Steak, cut into thin
-strips : -strips
2 : To 3 T Olive Oil
1/2 : c Onions, chopped
3 : Cloves Garlic, chopped
2 : Green peppers, cut into thin
-strips : -strips
1/2 : c Celery, chopped
1/4 : ts Pepper
1/2 : cn Consomme, undiluted
1 : tb Cornstarch
2 : tb Water
2 : ts Soy Sauce
1 : -(up to)
1 : /2 lb Beef
1/2 : c Soy sauce
1 : -(up to)
2 : Onions
1 : -(up to)
2 : Green peppers
1 : -(up to)
2 : Garlic cloves (pressed)
1 : Beef boullion cube
2 : tb Cornstarch
1 : cn Sliced water chestnuts
0: There are particular batter breads that have become very popular over the years and this is one of them
1: Its full of dill, chives, and lowfat cottage cheese, and contains no other fat at all
2: But it's so moist and chewy, you'd never think of eating it with butter
3: Pour the warm water into a large mixing bowl and dissolve in it the sugar and the yeast
4: While they dissolve, heat the cottage cheese in a large saucepan until the chill is off
5: When it has warmed slightly, add the chives, dill, eggs, salt, baking soda, and flour
6: Mix this all up and add it to the yeast mixture, making sure it is all well blended
7: The next part, the rising or proofing, takes time, but it's the yeast that doing all the work
8: You can determine how long it will take by where you put the dough
9: If you want the yeast to work quickly, say in 1-1/2 hours, put your bowl somewhere warm and cozy (75F-85F) If you want the yeast to work slowly, say all day while you're at work, put the dough somewhere cool (55F-65F) or in the refrigerator
10: Make sure your dough is covered so it doesn't dry out, and then go away and do whatever you have to do
11: About an hour before you want to serve your bread, stir it down, and pour it into two small, lightly greased casserole dishes or 4-1/2x8-1/2 bread pans
12: Cover and let them rise again, this time for 3/4 to 1 hour
13: (If the dough is cold, the loaves may take a bit more time to rise
14: ) About 15 minutes before you bake your bread, preheat your oven to 350F
15: Bake the loaves for 30-35 minutes or until they are brown and crusty
16: Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini