Dinner Menu 10

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Cooking receipe to make Dinner Menu 10 under category Everyday Recipes. You may find some video clips related to this receipe below.

Appetizer- Soup

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Creamy Celery-Spinach Soup

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2 c chopped fresh celery

1 c chopped onion

1 (10 oz) pkg frozen spinach

1 (10 1/2 oz) can of chicken broth

1 c of cream style cottage cheese

2 c whole milk

1/2 tsp salt

1/8 tsp pepper

1/2 c of sour cream

In a 3 quart saucepan, combine celery, onion, spinach, and chicken broth.

Bring to a boil. Cover, reduce heat, simmer for 10 mins or until veggies

are tender. In blender, place soup mixture and cottage cheese and blend

until smooth and creamy. Return food to saucepan. Stir in milk, salt, and

pepper. Then laddle the hot soup into crock soup serving bowls. Top the

soup w/ sour cream. OR you can top it w/ Mozzerella cheese or Parmesan Cheese.

Braised Chinese Chicken Wings

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4 tbsp peanut oil

3 1/2 lb chicken wings (made into mini drumsticks)

2 large potatoes, diced

3 carrots, diced

1 tbsp heaping sugar

3/4 c soy sauce

1/4 c water

3 slices of candied ginger, cut up

1 medium onion, chopped

Prepare veggies, then brown wings in the oil–seasoning to taste. Add

onion, and sugar after chicken has been browned on 1 side only. Add soy

sauce, water, ginger. When chicken is almost tender, add carrots and

potaotes. Cover and cook until tender. (Great as a finger food!!)

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Main Course

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Pork Orientale

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2 1/2 lbs lean pork shoulder

1/4 c soy sauce

1/4 c salad oil

4 cubes chicken bouillon

2 c boiling water

1/2 c sugar

1 (1 lb 4 oz) can pineapple chunks–RESERVE JIUCE AFTER DRAINED

1/3 c vinegar

2 tbsp corn starch

2 tbsp cold water

2 green peppers, chopped

1 can Mandarin orange slices, drained (optional)

1/2 c maraschino cherries, drained (optional)

Trim all fat from pork. Then cut into 1/2 inch cubes. Dip in soy sauce.

Brown and then cook all meat in the oil for 20 mins. Dissolve bouillon in

boiling water and add juice from pineapple, sugar and vinegar. Pour mixture

over meat. Cook for another 30 mins. Next, add green peppers. Thicken the

cornstarch w/ cold water. Add to meat–stirring constantly for 3 minutes

while gravy is boiling. Stir in fruit and cook another 5 mins. Great w/

steamed rice and chinese noodles.

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Starch

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Japnaese Style Fried Rice

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6 slices bacon, chopped

3 large onions, chopped

2 green peppers, chopped

2 large eggs, slightly beatened

salt for seasoning to taste

pepper for seasoning for taste

2 c cold cooked rice

1/2 tsp soy sauce

Fry bacon. Remove from skillet when crispy. Drain the fat except for 1

tbsp. (Save the leftover fat for later use for this recipe)Fry onions and

green peppers until golden brown. Add eggs and stir until slightly set.

Remove from pan. Fry rice in another tbsp of bacon fat, at this point add

the soy sauce. Once heated, re-add the bacon, onions, peppers, and eggs.

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Chinese Style Veggies

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4 carrots, sliced juilenne style

1 large green pepper, sliced into 2 inch julienne style

1 large onion, sliced into rings

2 tbsp peanut oil

2 tbsp water

2 stalks of celery, julienne style

1 tbsp soy sauce

1 tbsp ketchup

Heat oil. Add veggies and stir over medium heat for about 3 mins. Mix soy

sauce, water and ketchup–adding to the veggies. Cook for 10 mins.

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Bread–Contributed By Cyn

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Almond Poppy Bread

Recipe By : Electric Bread

Serving Size : 6 Preparation Time :0:00

Categories : Breads:Breadmaker Posted To Marysrecipeswap

Posted To Brandnamerecipes Posted To Mc_Recipes

Posted To Cynscookin Posted To Sunday_Dinner

Amount Measure Ingredient — Preparation Method

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3/4 cup water

3 cups white bread flour

1 1/2 tablespoons dry milk

1 teaspoon salt

1 1/2 tablespoons butter

3/4 cup lemon yogurt

2 tablespoons honey

1/2 cup sliced toasted almonds

1 tablespoon lemon peel

3 tablespoons poppy seeds

2 teaspoons lemon extract

3 teaspoons active dry y

Put all ingredients in breadmaker. Use regular or rapid bake cycle. If

using rapid bake cycle substitute 2 teaspoons fast rise yeast for the 3

teaspoons of active dry.

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Dessert-contributed by Cyn (Recipe from Southern Living)

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Recipe By : Southern Living-4/98

Serving Size : 15 Preparation Time :0:00

Categories : Desserts:Cakes Posted To Brandnamerecipes

Posted To Sunday_Dinner

Amount Measure Ingredient — Preparation Method

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1 1/2 cups self-rising flour

1/2 cup firmly packed light brown sugar

3/4 cup butter or margarine — softened

1 1/2 cups chopped pecans

1 (12oz) carto frozen whipped topping — thawed

1 (8oz) pkg Philly cream cheese — softened

3/4 cup sifted powdered sugar

1 cup sugar

3 tablespoons cornstarch

1 cup water

4 cups fresh blueberries

1. Stir together first 4 ingred. with a fork until crumbly. Press into a

lightly greased 13×9″ pan.

2. Bake at 375 degrees for 15 min. Cool in pan on wire rack.

3. Beat whipped topping, cream cheese and powdered sugar at med. speed

with an electric

mixer until smooth. Spoon over prepared crust. Cover and chill.

4. Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water

until smooth. Stir in

berries, and bring to a boil. Boil, stirring constantly, 2 min. Remove

from heat; cool. Pour

over cream cheese mixture. Cover and chill at least 2 hrs.

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