"Kung Pao"

---

1/2 lb Chicken breasts, boneless

4 tb Oil

----------------------------------MARINADE---------------------------------- 2 ts Cornstarch

2 ts Soy sauce

1 ts Sherry

1 Egg whites

1/2 ts Salt

2 ts Ginger, chopped

2 Onions, green

1/4 c Nuts

---------------------------------SEASONING--------------------------------- 2 ts Cornstarch

2 ts Sherry

1/2 tb Soy sauce

1 ts Vinegar

1/2 ts Salt

1/2 ts Sugar

2 ts Sesame oil

4 tb Peanut oil

Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Meat and Rice Stuffing

Recipe websites for: Meat and Rice Stuffing "Meat and Rice Stuffing" 3 lg Onions; coarsely grated 1 lb Minced meat 1 c Parsely; finely chopped 1 c Dill; finely chopped 1 Tomato, grated or - diluted in 2 tb Butter 1/4 c Rice (short grain) Salt and pepper to taste 1 c Fresh mint; finely chopped 1/2 c -water 1 tb Tomato paste 1/4 c -cold water Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook Related Terms Stolichnyi Salat - Table Salad Or Russian Salad Creole Liver and Rice Gujar Ka Pullao (Carrot Rice) Pork and Shrimp (Chow Gee Yok Har) Danish Pastry - Dansk Wienerbrod

"Chow Mein Casserole"

"Chow Mein Casserole" from Gorikee, Woodland Hills, CA

1 lb Hamburger

3/4 c Celery; chopped

3/4 c Onion; chopped

1 1/4 c Boiling water

1/2 c Uncooked rice

1/2 t Salt

1 ea Can chicken and rice soup

4 oz Mushrooms

1 T Brown sugar

2 t Soy sauce

1 t Butter or margarine

1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired.

"Cucumber Vegetable Salad (Korean Ol Namul)"

"Cucumber Vegetable Salad (Korean Ol Namul)"

---

3 ea Cucumbers

1 tb Salt

1 ea Clove garlic

1/4 ts Salt

1 ts Sesame seeds

1 ts Sesame oil

1/4 ts Cayenne pepper

1 ts Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,

mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame

seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright