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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Quick-fried Hot Diced Chicken, Sichuan Style 
2. Quickie Salmon-potato Casserole
3. Quickie Scampi
4. Quilter's Rice Pudding
5. Quince Marmalade
1. Quick-fried Hot Diced Chicken, Sichuan Style

Ethnicity: Chinese

Base: Poultry

7 Ounce(s) Chicken breasts and thighs
2 Tablespoon(s) Cornstarch 
Corn flour dissolved in 2 Tablespoon(s) Water
1/8 Teaspoon(s) Salt, or to taste
2 Teaspoon(s) Rice wine
1 1/2 Teaspoon(s) Soy sauce
1 Cup(s) High stock
1 Teaspoon(s) Sesame oil
5 Water water chestnuts
1 Hot red chili, chilli Pepper
1/2 Cup(s) Vegetable oil
1 Teaspoon(s) Ginger slices
2 Teaspoon(s) Scallions, chopped
1 Teaspoon(s) Garlic slices
1/8 Teaspoon(s) Rice vinegar
1/8 Teaspoon(s) MSG


Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. Heat the oil in a wok over high heat to 225, or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve. 

Posted by James and Susan Kirkland on Nov 09, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 1018 
Calories From Fat: 1004 
Total Fat: 113.6g 
Cholesterol: 0mg 
Sodium: 558.9mg 
Potassium: 132.2mg 
Carbohydrates: 7.3g 
Fiber: <1g 
Sugar: <1g 
Protein: <1g 


2. Quickie Salmon-potato Casserole

Base: Seafood

Number of Servings: 4

1 Red salmon, 16oz
1 Potato soup, condensed10.5oz
1/2 Cup(s) Milk, evaporated
1/4 Teaspoon(s) Celery salt
1/8 Teaspoon(s) Black pepper
1 1/2 Shredded wheat biscuits
1 Tablespoon(s) Butter

Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces. Heat potato soup with milk, celery, salt and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under broiler a few minutes to brown.

Nutrition (calculated from recipe ingredients) 
Calories: 68 
Calories From Fat: 46 
Total Fat: 5.3g 
Cholesterol: 16.8mg 
Sodium: 132.8mg 
Potassium: 97.2mg 
Carbohydrates: 3.6g 
Fiber: <1g 
Sugar: 3.2g 
Protein: 2.2g 


3. Quickie Scampi

Base: Seafood

Number of Servings: 4

1 Pound(s) Frozen Shelled Shrimp
1/2 Pound(s) Butter
6 Cloves garlic, minced
1 Dash(s) Worcestershire sauce
1 Dash(s) Tabasco sauce
1 Tablespoon(s) Finely chopped parsley
1 Pinch(s) Dillweed
Grated parmesan cheese

Thaw shrimp and squeeze out excess liquid with paper towels. Melt the butter in a skillet; saute garlic lightly. Add shrimp, Worcestershire sauce and Tabasco sauce to taste. Cook over medium low heat until shrimp turn pink. Remove from heat and stir in parsley and dill. Preheat oven to 400F. Turn shrimp mixture into a baking dish, top with lots of grated Parmesan cheese. Bake until heated through, about 10 minutes. Serve with lots of French bread.
From: Syd's Cookbook.

Nutrition (calculated from recipe ingredients) 
Calories: 671 
Calories From Fat: 522 
Total Fat: 59.3g 
Cholesterol: 302.2mg 
Sodium: 1300.9mg 
Potassium: 202.4mg 
Carbohydrates: 2.9g 
Fiber: <1g 
Sugar: <1g 
Protein: 32.3g 1


4. Quilter's Rice Pudding

2 1/2 Cup(s) Cooked rice
1 1/2 Cup(s) Scalded milk
2/3 Cup(s) White or brown sugar
3 Eggs, beaten
1 Teaspoon(s) Salt
2 Tablespoon(s) Vanilla
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Nutmeg
1/2 Cup(s) Raisins
3 Tablespoon(s) Soft butter

Combine all ingredients. Pour into a lightly greased crockpot. Cook on high for 1 -2 hours. Stir during first 30 minutes. Recipe can be doubled. 

Posted by "Mimi's Box" on Oct 25, 1997

Nutrition (calculated from recipe ingredients) 
Calories: 1373 
Calories From Fat: 452 
Total Fat: 51.2g 
Cholesterol: 649.6mg 
Sodium: 2559.1mg 
Potassium: 1031.3mg 
Carbohydrates: 184.2g 
Fiber: 6.5g 
Sugar: 53.6g 
Protein: 32.6g 


5. Quince Marmalade

Number of Servings: 6

3 1/3 Pound(s) Quinces
1 Orange
4 1/2 Pound(s) Sugar
1 Cup(s) Orange juice
2 Cup(s) Water

Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, and orange juice. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight.

Nutrition (calculated from recipe ingredients) 
Calories: 1484 
Calories From Fat: 3 
Total Fat: <1g 
Cholesterol: 0mg 
Sodium: 16.4mg 
Potassium: 615.4mg 
Carbohydrates: 384g 
Fiber: 4.9g 
Sugar: 343.7g 
Protein: 1.4g 

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