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You are about to be re-directed to the new home of The United Pro Choice Smokers Rights Newsletter at http://www.smokersclubinc.com
Oriental Vegetable and Pasta Salad
From Samantha.
8 oz Linguine
1 Cup Broccoli
1/3 cup Plum Sauce
1/2 tsp. Toasted Sesame Oil
1-2 Tbsp. Soy Sauce
1/4 tsp. Crushed Red Pepper
1 Red or Green Pepper, cut in strips
1 - 11oz can Mandarin Oranges
1 cup Sugar Snap Peas
1/3 cup Sliced Green Onion
1/3 cup Toasted Slivered Almonds (optional)
Cook pasta, drain.
In pan: cook broccoli in small amount of water, 4-6 minutes, drain.
Mix all the ingredients together and toss. (Serve hot or cold)
Makes 8-10 servings, 189 calories.
Chocolate Cashew Clusters
From Cher.
1 can sweetened condensed milk
1 teaspoon vanilla
1 tablespoon Karo light corn syrup
1 package ( 12 oz.) semisweet chocolate chips
2 cups cashews (coarsely cut in halves)
2 cups raisins
Put milk, vanilla, corn syrup, and chocolate chips in double boiler over hot water, stir until melted. Cook for 10 to 15 minutes. Remove from stove and mix in nuts and raisins. (should be very thick) Drop by rounded teaspoonful on cookie sheet lined with waxed paper. Refrigerate to harden for 3 hours.
BUTTERCREAM FROSTING
From Cher.
½ cup shortening
½ cup butter or margarine
1 tsp. Vanilla
4 cups sifted confectioners sugar (1 lb.)
2 tablespoons milk (Add more milk if too dry.)
Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep in refrigerator.
You can refrigerate icing in an airtight container for 2 weeks. Rewhip before using.
(Yields: 3 cups Ideal for icing cakes and making decorations.)
Ragu Bolognese Recipe
From James.
To feed four people, or you can double the ingredients and freeze what you dont eat, which is often what i'll do
1 pound of lean minced - ground - beef
4 rashers of unsmoked bacon, de-rinded and chopped smallish
2 tablespoons of olive oil
1 medium onion, finely chopped
1 fat clove of garlic, crushed - 2 cloves if you all love garlic
2 tins of peeled tomatos about 8-10oz per tin - in my experience the
cheapest brand works just as well as the most expensive
4 heaped tablespoons of tomato puree
small glassful of good red wine equivalent to about 4 tablespoons
1 and a half teaspoons of dried basil or one and a half tablespoons of fresh
chopped basil
salt and freshly milled black pepper
heat the oil in a large thick-based saucepan and gently soften the onion
bacon and garlic in it for about 5-6 mins turn the heat up and add the beef, keeping the ingredients on the move with a wooden spoon
when the beef has browned pour in the contents of the 2 tins of tomatos, plus the tomato puree, wine, basil and some seasoning
put a lid on and simmer gently for 20 mins then take the lid off, adjust the seasoning to taste, and simmer gently for another 20-25 mins to get a nice concentrated sauce.
serve with your favourite pasta especially spaghetti or pour over baked potato
top with freshly grated parmesan cheese and wash down with more wine, or beer, or whatever!
a side salad of sliced tomatoes and sliced red onion drizzled with a bit of olive oil and seasoned with fresh basil leaves and salt and pepper goes well with this
Second Idea:
if you leave out the bacon and the beef, and cook the basic tomato sauce for 15 mins before adding a tin of tuna and a small bottle of capers - then simply cook for another 5-10 mins and serve, without parmesan!, makes another nice sauce.
Fried Rice
From Muthagoose.
I don't have a recipe per say, but will write it how I make it.
2 cups medium or long grain white rice like calrose rice
4 cups water
2 eggs, scrambled
1 bunch green onions, diced
I stick margarine, I prefer margarine over oil
soy sauce
Cook rice according to package, let cool completely,(preferably overnight).
In large skillet melt the butter, on low heat add cooled rice, scrambled eggs, I scramble mine in the microwave for about a minute, stopping the microwave frequently to stir until done. Don't over cook or you will have rubber.
Slowly add a little soy sauce at a time until the color of the fried rice is a slight golden brown color.
Add the diced green onions
If you would like to add meat, you could add any leftover meat diced into small pieces. I don't usually add meat.
Can also add shrimp, use your imagination!
You can also use any of your favorite vegetables. Celery and peas are very good. I use frozen peas, cooked in the microwave, don't over cook.
If you like you can also add a carrot, either shredded or cubed. Can also use frozen carrots. If using fresh carrots and celery, saute in margarine until slightly tender in pan before adding rice.
I usually don't add salt when cooking the rice as the soy sauce is pretty salty, if you feel you need more salt taste add mre soy sauce.
Enjoy!!
STICKY COCONUT CHICKEN (SLIGHTLY SPICY)
From Sheryl.
Marinade the following for at least 1 hour, up to 1 day:
6-8 boned, skinned chicken thighs (1 1/4 - 1 1/2 lb total), rinsed and patted dry: PLACE IN sealable LARGE PLASTIC BAGGIE WITH:
MARINADE
3/4 C canned coconut milk (stir before measuring)
2 T minced fresh ginger
2 t fresh ground pepper
1 t (or less) hot chili flakes (cayenne flakes)
1. Place thighs (saving marinade) flat on lightly oiled BBQ grill over HOT coals or high heat (gas). Close lid on grill, cook, turning thighs as needed to brown on both sides until meat is no longer pink in center of thickest parat (10-12 minutes), BASTING frequently using remaining marinade.
GLAZE
3/4 C rice vinegar
1/2 C sugar
3 T soy sauce
1 t hot chili flakes (or less - it can get spicy)
1. Combine in a saucepan and boil over high heat until reduced to 1/2 C...8-10 min. Can be made ahead, chilled and reheated if needed
PLACE COOKED CHICKEN ON WARM PLATTER, POUR OVER GLAZE AND GARNISH WITH COPPED GREEN ONIONS OR CILANTRO -
SERVES WELL OVER WHITE RICE.
Corned Beef and Cabbage
From Garnet.
http://www.jimsdeli.com/food/corned-beef.htm
I used this last year with my personal variations. It turned out great.
First, I used a slow cooker--just covering the corned beef with water--on high till it came to a boil. Cooking time about 6 hours. I also added a little allspice, a couple of chicken bouillon cubes and a little red wine to the broth at the beginning.
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