STIR-FRIED CHICKEN WITH CASHEW NUTS

* 300 g chicken thigh meat (cut into pieces).

* A soy sauce 1 1/2 tbsp.

* 2 tablespoons oyster sauce and stock.

* Cashews 1/3 cup.

* 2 The cook onion (cut into approximately 1 ").

* 3 cloves garlic (chopped fine).

* Onion 1/4 head (cut into small pieces).

* 4 grain of pepper (cut into small pieces).

* 1 tablespoon sugar.

* Chinese wine (or wine for cooking) 1 tbsp.

* 2 tablespoons vegetable oil.

How to do step by step.

1. Heat oil in a saucepan and bring to medium heat and add garlic, onion and pepper and stir until fragrant smell.

2. Then add chicken and stir. Season with soy sauce and stock, stock, oyster sauce and sugar.

3. Stir all ingredients together in a saucepan. And stir-fry until chicken is cooked. Then enter the Chinese wine, onion and cashew stir-fry for another 1-2 minutes, then turn off the lights.

Four. Plate or served with steamed rice.
credit picture ezythaicooking.com

THAI FRIED RICE WITH PRAWNS

* 3 cups cooked rice was measured.

* 12 medium shrimp (peeled and washed).

* 3 cloves garlic, sliced ​​profile.

* Hot pepper, cut into 1/2 tablets (like the taste).

* 2 tablespoons fish sauce.

* 3 tablespoons vegetable oil.

* 2 eggs.

* Onion 3 initial credit check.

* Coriander leaves 1/2 cup.

I * 1 cucumber (cut into pieces).

Lemon juice * 1/2 a (cut into quarter).

* 1 baby tomatoes (cut into pieces).
How to do step by step.

1. Heat oil in a saucepan and bring to medium heat. Add garlic and pepper and stir until fragrant (about 1 minute).

2. Add shrimp to pan and stir fry until cooked.

3. The ingredients in a saucepan, Turner moved to the side. Then put the egg into the pan. Turner is doing to break the yolk. Wait until the eggs start to cook, put the rice. In a saucepan, and stir everything together.

Four. Season with fish sauce. Add tomatoes and stir for another 1-2 minutes before turning off the power or sprinkle fried rice served with onion and coriander. Road to the plate with cucumber and lemon slices, a fraction of them. The chili served with fish sauce.

BEEF PANAENG

* 400 grams of beef (cut into pieces).

* Panang curry paste 2 tbsp.

* 2 tablespoons vegetable oil.

* 150 grams of coconut milk.

* 2 tablespoons sugar.

* 2 tablespoons fish sauce.

* 10 basil leaves.

* 2 grains cayenne pepper (sliced ​​horizontally).

* 3 kaffir lime leaves (SOI Laii details).
How to do step by step.

1. Do with oil, spices, stir for 1 minute and then be integrated to a boil and continue to boil.

2. The beef, then season with fish sauce and sugar.

3. When meat is cooked well. Then add the basil, pepper and kaffir lime leaves. People to stay for a while. The dip bowl and served with steamed rice.

COCONUT MILK SOUP WITH CHICKEN

   

* 3 pieces of chicken breast (cut into pieces).

* 2 cups coconut milk.

* 1 cup chicken broth.

* 2-3 medium slices galangal (peeled and sliced​​).

* 1 tablespoon paprika, the alley.

* 1 tablespoon fish sauce.

* 1 teaspoon sugar.

* Coriander leaves 1/2 cup.
How to do step by step.

1. Add coconut milk and chicken broth into the pot and bring to a boil over medium heat.

2. Boil and stir occasionally, about 8 minutes.

3. Add chicken and peppers into the pot. Continue to boil for about 6 minutes until the chicken is cooked well.

Four. Season with fish sauce and sugar. Then add the coriander, then it's served with steamed rice.

(For 2).

THAI FISH CAKES

* 500 grams of minced meat or minced fish.

* Egg 1.

* Beans 1/2 cup (cut into thin slices).

Kaffir lime leaves * 3 tablespoons of the profile.

* 1 teaspoon sugar.

* 1 teaspoon salt.

* 1 tablespoon red curry paste.

* 3 cups oil for deep frying.



Ingredients fry sauce ingredients.

* 1 cup cucumber, cut into small pieces.

* To be crushed, roasted peanuts 1/2 cup.

Sugar * 1/2 cup.

* Vinegar 1/2 cup.
How to do step by step.

1. To fry all ingredients in large bowl. Massage by hand until all ingredients mixed together.

2. To scoop out 2 tablespoons of the mixture and mold into a round disk. (Diameter about 3 inches) in the gas mixture out. Then, then fry in oil at medium heat until cooked.

3. Served with sauce or cucumber.



How to make fry sauce:.

1. The sugar and vinegar into the pot a lot like yours. And put it on slowly.

2. When sugar is dissolved. The heat and leave to cool.

3. Spoon sauce in a bowl. Add cucumber and crushed peanuts.

THAI PAPAYA SALAD

* 2 cups shredded green papaya.

* Carrot, shredded 1/2 cup.

* Beans 1/2 cup (cut into approximately 1 ").

* 2 tablespoons fish sauce.

* Palm sugar 1 1/2 tbsp.

(If you use brown sugar instead).

* 3 tablespoons lemon juice.

* Tomatoes 1/2 cup (sliced ​​in half).

* Dried shrimp 1/3 cup.

* Peanuts 1/4 cup.

10 tablets * paprika (increase / decrease. On demand).

* 5 cloves fresh garlic.
How to do step by step.

1. Add garlic and pepper in a mortar. Rough low enough to be crushed. Then add shrimp and low for another few minutes.

2. The sugar. Low until the sugar dissolves. Then add shredded papaya, shredded carrots, green beans, tomatoes, peanuts, flavored with fish sauce and lime juice. Then low and mix all ingredients together.

3. Season to taste with sugar, fish sauce or lemon juice added. The original flavor is sweet, spicy and sour as well.

Four. Plate and sprinkle with peanuts. Grove Research and vegetables (cabbage, beans, morning glory, Thai, etc.) and hot rice.

Vegetable Pick-Ups

2 avocados, seeded, peeled and mashed
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 teaspoons lemon juice
4 to 6 drops hot pepper sauce
2 stalks celery, cut into 3-inch pieces
1/4 pound fresh mushrooms, stems removed
1 each green and red bell pepper, seeded and cut into thick strips
garnishes: fresh chives, parsley sprigs, radish slices, olive slices,
pecan or walnut halves
Blend avocados, cream cheese, butter, lemon juice and hot pepper
sauce in blender or food processor until smooth. Spoon filling into
celery pieces, mushroom caps and pepper strips or use pastry tube
to pipe filling onto vegetables. Garnish each as desired and serve.

STIR-FRIED RICE NOODLE WITH PRAWNS

Pad Thai Shrimp.

* Fresh shrimp, 12 (cleaning, peeling).

* Chan-line (or lines) in 90 g.

* 50 grams of bean sprouts.

* The Beijing Yeah 2 tbsp (cut to a length of about 1 inch).

* 6 tablespoons fish sauce.

* 6 tablespoons oyster sauce.

* 3 tablespoons tamarind juice (or vinegar).

* 2 tablespoons sugar.

* 2 tablespoons of the radish.

* 2 tablespoons crushed peanuts.

* 2 eggs, eggs.

* 1 tablespoon chili powder (I like spicy).

Lemon juice * 1/2 balls.
How to do step by step.

1. The dry line. The water line to it. (Room temperature) for about 30 minutes.

2. The pan on medium heat. Add shrimp and stir until cooked. Break eggs into the pan. Turner is doing to break the yolk. I put the eggs begin to ripen, sugar, peanut and radish and stir until the ingredients begin to softer and blend all together.

3. Season with fish sauce, oyster sauce and tamarind juice (or vinegar) Add bean sprouts, radish and chili powder. (If you like spicy) Stir all ingredients together quickly over the plate and decorate with fresh bean sprouts, pepper, cayenne, and lemon, the dish should be served hot or while.

RED CURRY WITH ROASTED DUCK

Thailand: roast duck curry.

* Roast 1 (a chip off the bone, cut into pieces).

* 5 pieces of pineapple (cut into small bite).

* 4 kaffir lime leaves (roughly SOI).

* 1 teaspoon sugar.

* The integrated 2 1/2 cup.

* Tomato and 8-ball.

Salt 1/2 tsp.

* 2 tablespoons fish sauce.

* Water 1/2 cup (or chicken broth).

* Vegetable oil 1 1/2 tbsp.

* 3 tablespoons red curry paste.
How to do step by step.

1. The oil on a frying pan until hot. Add curry paste and stir. Then be integrated into 3/4 cup and stir well. (The water activity in the remaining warehousing is the next step) Stir until the spices are well integrated throughout.

2. Put the sliced ​​duck already. And take over. Pour all ingredients, then move to a bigger pot. Bring a large pot and heat to be integrated with the rest, water (or chicken broth), tomatoes, pineapple, kaffir lime leaves, sugar, salt and fish sauce.

3. The ingredients in the pot together. And wait until boiling then turn off the lights. The dip bowl and served with steamed rice.

GREEN CURRY WITH CHICKEN

* Green Curry Paste 1/4 cup.

* 350 grams chicken (cut into small bite).

* Coconut milk 1 1/4 cup.

* Basil leaves 1/4 cup.

* Eggplant 2 tomatoes (cut into small pieces).

* Ngmu chicken broth 1/2 cup.

* Coconut 2 tablespoons sugar (or simple sugar).

* 3 tablespoons fish sauce.

* Red chillies 2 tablets (cut around).

* 4 kaffir lime leaves.
How to do step by step.

1. The coconut milk 1/2 cup (The rest are not integrated in the next step) on the pan until hot. (Medium heat) until The water activity of about 3 to 5 minutes, then add green curry paste and stir until the water is to be integrated into the new bull. Pour all ingredients into a large pot.

2. A large pot set over medium heat. Add chicken and stir for 2 minutes then add fish sauce, sugar and a further 1 minute, add the sliced ​​eggplant before. The activity of the remaining water and add the chicken broth. Boil the chicken until it begins to mature. Eggplant and soft.

3. Add kaffir lime leaves and basil until boiling, then turn off the lights. The dip bowl served with steamed rice. And chili sauce.

Note: Soup can be eaten with rice in it. Top with noodles to eat as well ..

FRIED CHICKEN WITH BASIL LEAVES

* 450 grams chicken (cut into pieces small enough for Dim).

* 5 cloves garlic (chopped fine).

* Onion 1/2 cup (cut into thin slices).

* 2 tablespoons vegetable oil.

* In black soy sauce 2 tsp.

* 2 tablespoons fish sauce.

* 1 cup basil leaves.

* Pepper 7 tablets (crushed and smashed it roughly chopped).

* Cayenne pepper.

Note: You can add other vegetables and stir with a carrot, pea pods, baby corn, etc.
How to do step by step.

1. The oil in a wok until hot. Add garlic and cook 5-10 minutes, then add onion and fry for another few minutes until fragrant smell. Add chicken and stir-fry until chicken is cooked through.

2. The black pepper and soy sauce in the pan to cook for another 15-20 seconds.

3. Season with fish sauce. And the basil leaves into the pan. Turn off the light, then stir the mixture with chicken and basil over the plate it's served topped with pepper. Served with rice or hot. Sometimes the egg omelet is served with the software.

(For 2).

Tom Yum Goong (SPICY SOUP WITH PRAWN AND LEMON GRASS)

* 12 medium shrimp (peeled, cleaned).

* 10 a mushroom.

* A bunch grass.

(Smashed to pieces and cut into pieces approximately 2 ").

* 3 kaffir lime leaves.

* 1 teaspoon salt.

* 2 tablespoons fish sauce.

* 3 tablespoons lemon juice.

* Paprika, 6 seed (the thickness of the rods).

* 4 cups water.

* Coriander 1/2 cup (chopped coarse).
How to do step by step.

A. Peeled shrimp tails are left out (so beautiful when cooked), then cut the shrimp to remove the black vein out. Then the mushrooms, cut into 4 parts to wash and to dry.

Two. Bring water to a boil in a pot. Then add lemon grass, kaffir lime leaves and shrimp on the shrimp begin to turn pink (the cook), add the sliced ​​mushrooms and salt.

Three. The boiling water and turn off the lights. And the pot from the stove. Season with fish sauce, lime juice and paprika. When the season's dip served in a cup. Garnish with coriander and served as Florida. With steamed rice.

Party Dip

1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chiles, drained
1 envelope (1 1/2 ounces) taco seasoning mix
2 avocados, seeded and peeled
1 tablespoon lemon jice
taco sauce to taste
1 cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Cheddar cheese
tortilla chips
In a small bowl, mix together refried beans, chiles and taco seasoning
mix; spread over serving platter. Coarsley mash together avocados,
lemon juice, and taco sauce; spread over bean mixture. Top with sour
cream and sprinkle lettuce, tomato, olives and cheese over all. Serve
with tortilla chips.

Avocado 'N Everything Pizza

2 cups buttermilk baking mix
1/2 cup hot water
1 can (8 ounces) tomato sauce
1/4 cup chopped green onion
1/2 cup shredded mozzarella cheese
1/2 cup sliced muchrooms
1/3 cup sliced ripe olives
1 small tomato, sliced
2 tablespoons olive oil
1 avocado, seeded, peeled and sliced
Fresh basil leaves, optional
Heat oven to 425F. Stir together buttermilk mix and water with fork
in small bowl. Pat or roll into 12-inch circle on ungreased baking
sheet or pizza pan. Mix together tomato sauce and green onion; spread
over pizza dough. Top with cheese, mushrooms, olives and tomato
slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until
edge of crust is golden brown. Remove pizza from oven and arrange
avocado slices over top. Garnish with basil leaves and serve.

Prosciutto/Salmon Wraps

2 avocados, seeded and peeled
8 slices each prosciutto and smoked salmon
Fresh lemon or lime
Cut each avocado into 8 slices. Diagonally wrap each with a
prosciutto or salmon slice. Arrange wraps on serving platter,
garnish with lemon or lime and serve.

Strawberry Avocado Parfait

2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavoured yogurt
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
Shredded coconut, optional
Place strawberries in a bowl; lightly mash with fork. Add avocado
cubes and gently mix together. Spoon strawberr/avocado mixture
into four long-stemmed wine glasses. Combine yogurt, orange juice
concentrate and brown sugar in a small bowl. Drizzle yogurt mixture
over strawberries and avocado and sprinkle with coconut.

Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.

SHRIMP-STUFFED ARTICHOKES

Ingredients:
------------
6 medium artichokes
1 1/2 lb raw small chrimp
8 tblsp lemon juice
4 3/4 tsp salt
1/2 tsp tarragon
1/4 tsp ground black pepper
1 cup mayonnaise
Instructions:
-------------
To prepare the artichokes, remove the stems, cut one-half inch off the
tops and snip off the sharp tips of each leaf. Then cook, tightly
covered, in plenty of boiling water to which you have added two
tablespoons of the lemon juice and two teaspoons of salt, until the base
can be pierced wtih a fork, 30 to 40 minutes. Drain well.
To cook shrimp, bring one quart water to a boil, add one tablespoon
lemon juice and two teaspoons salt. Add shrimp and bring the water to a
boil again. Reduce heat and simmer, covered, three to five minutes or
until shrimp have turned pink. Reserve one-half cup of the water the
shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve
18 shrimp for garnish. Place remaining shrimp in a blender with the
reserved liquid, the remaining five tablespoons of lemon juice,
seasonings, including the remaining three-quarter teaspoon of salt, and
one cup of mayonnaise. Blend until the shrimp are broken up. Chill the
mixture in the refrigerator, where it will become considerably thicker,
until ready to fill artichokes.
Note:
-----
To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully. After you have
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the fuzzy
choke with a spoon. If it doesn't come easily, cut around it with a
grapefruit knife. Don't overcook the artichoke lest it fall apart when
you handle it.

TORTELLINI AND ARTICHOKE PASTA SALAD

Ingredients:
------------
1 10oz pkg cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 tblsp roasted red pepper or pimento, diced
4 tblsp reduced calorie mayonnaise
1 tblsp dijon mustard
1 tblsp parmesean cheese, grated
2 tblsp basil, chopped
2 tblsp parsley, chopped
salt and pepper
Instructions:
-------------
Cook tortellini, rinse and drain well. Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together. More may be
added for flavoring of desired. Drain artichokes Cut into chunks.
Combine remaining ingredients and toss gently in a large bowl to
combine. Refigerate if not served immediately.
Note:
-----
Canned non-marinated artichokes can also be used - in that case, use
some olive oil to keep the pasta from sticking together and a little bit
of vinegar may be needed to give the salad a kick.

PUFF PASTRY CALZONE WITH CHEVRE & ARTICHOKE HEARTS

Ingredients:
------------
1 pkg frozen pastry shells (6), defrosted
8 oz. Chevre cheese, crumbled or feta cheese
1/4 cup cut up onion slices
8 ounces marinated artichoke hearts, drained & chopped
2 Tablespoons sliced black olives
grated paremasan cheese
Instructions:
-------------
Stack 3 pastry shells together & roll them out to measure 8" (this makes
a big one you can do it like this & have people cut off a slice or make
little ones).
Place pastry on a lightly greased cookie sheet.
When you defrost shells don't let them get too soft - just so they are
still chilled.
Combine the next 4 ingredients & place in center of pastry leaving a 1"
border along the edge. (you can also add some garlic to the mixture)
Roll out the remaining shells in the same fashion & place over the
filling. Press & sel the edges with the tines of a fork. Scallop them
in a decorative fashion. Pierce top with fork & brush tip with a little
water & sprinkle with a little grated parmesan cheese.
You can either bake it now or put it in the fridge until the next day if
need be.
Bake in a 400 oven for about 25 minutes or until top is a deep golden
brown. place in a platter & cut into wedges to serve. Serves about 6.
If you assemble this in advance that's fine but don't bake it until just
before serving.

NUKED ARTICHOKES

Instructions:
-------------
Take an untrimmed artichoke and wash it out by running water through it
and shaking it out a few times. Cut the stem back to about 1 cm below
the base -- you don't want to trim as much as you would if you were
steaming. Leave the outer leaves and tops on.
Put one choke in a container, base down. I just use the plastic bag I
brought it in. Nuke on high for 4 minutes [your milage may vary], maybe
turning it if your microslave is uneven. Maybe let it sit a while to
steam a bit more. Now throw away about one or two layers of leaves and
eat the rest. For guests, you could trim the top now, and if you
suspect that any bitter bits are left in the stem, trim that as well.

ARTICHOKE PILAF

Ingredients:
------------
1 1/2 cup basmati rice
4 large cloves garlic
wee bit olive oil
pinch each of dried thyme, marjoram and basil
3 cups water.
8 canned (not marinated) artichoke hearts
Instructions:
-------------
Rinse rice several times, until rinse water runs clear. Saute garlic
and herbs in olive oil until fragrant, about two minutes, being ultra
careful not to scorch the garlic. Add rice and saute andother two or
three minutes. Add artichoke hearts and saute another minute. Add
water and bring to a boil. Cover, reduce heat and cook about fifteen
minutes. Turn off burner and let sit five more minutes. Fluff with
forks.
Note:
-----
I got the idea for this while flipping through a book called _Trucs_of_
the_Trade_ @a bookstore one day. I don't remember what all the guy
called for, but this seemed like the logical accopaniment to the above.

EGGPLANT FANS

Ingredients:
------------
3 medium sized eggplants, ends trimmed
2 large, firm tomatores, halved lengthwise, cored and thinly sliced
1/3-1/2 cup olive oil (75 to 125 ml)
1 large onion, finely chopped
4 garlic cloves, thinly sliced
4 tender artichokes
1/2 cup small pitted black olives, rinsed (125 ml)
2 bay leaves, crumbled
1 tsp mixed dried thyme, oregano and savory (5 ml)
Salt and pepper
Instructions:
-------------
Split the eggplants lengthwise. Place the halves, split side down, on a
chopping board, and cut each half lengthwise into 1/2 inch (1 cm)
thicknesses, leaving the slices attached at the stem end to form fans.
Slip tomato slices into the slits of the eggplant halves. Oil a large
gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter
half the onion and garlic over the bottom. Arrange the eggplant halves,
gently forced together, side by side in the dish.
Pour the remaining olive oil into a bowl. Pare the artichokes to the
hearts and quarter them, removing the chokes; place the hearts
immediately into the oil, turning them around to coat them completely
and protect them from contact with air. Force the quartered artichoke
hearts and the olives into the crevices around the eggplant fans. Fit
in the bay leaf fragments here and there, scatter the remaining onion
and garlic over the surface, and sprinkle with the herbs, salt and
pepper. Press everything into place to form as regular a surface as
possible. Dribble the oil left over from the artichokes over the entire
surface, adding a bit more if necessary. Place a sheet of aluminum foil
loosely over the surface and bake for about 1 1/2 hours, starting with a
very hot oven, preheated to 450F (230C), and turning the heat down to
about 350F (180C) after 10 minutes or so.
When done, the stem ends of the eggplants should be soft to the touch.
Sierve as an hors d'oeuvre, at room temperature.

ARTICHOKE DIP

Ingredients:
------------
8 oz cream cheese
12 oz shredded mozzarella
1 cup mayonaise
1 cup grated parmesan
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars (approx 13oz) marinated artichoke hearts (drain well)
- tear artichokes apart with your fingers
2 bags of pita bread
Instructions:
-------------
Cut up pita bread into chip size triangles, seperate and bake on a
cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a kitchenaid mixer works great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serve hot out of the oven and scoop up dip with pita bread. If you
intend to take this to a party or are having friends over be prepared to
recite this recipe a number of times. My wife and I bring xerox copies
with us!

ARTICHOKE HEART DIP

Ingredients:
------------
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
sprinkle garlic powder
sprinkle paprika
Instructions:
-------------
Cut artichoke hearts into small pieces. Mix all ingredients together
except paprika. Put into baking dish and sprinkle paprika on top for
color. Bake at 350 degrees f for 20 minutes or until bubbly. Serve
with crackers or baguette thins. People usually rave about this one!

ARTICHOKE APPETIZER

Ingredients:
------------
2 Small Jars of marinated artichoke hearts
1/4 cup mayo
1/2 cup parm. cheese
paparika (to taste - I put about 1 table spoon)
cayenne pepper (to taste - I put about 1/4 teaspoon)
Instructions:
-------------
Chop up artichoke hearts (I put them in the food processor) and mix with
all of the other stuff. Put in an oven safe bowl and bake @ 350 for 20
minutes or pop in the microwave for 4 minutes.
Dip what ever you like - I prefer wheatable crakers.

ZUCCHINI WITH GARLIC SAUCE

Ingredients:
------------
800 g Zucchini
salt
freshly ground pepper
flour
olive oil to fry
4 mashed potatoes
8 tblsp olive oil
salt
4 cloves peeled and crushed garlic
4 tblsp herb vinegar
Instructions:
-------------
Cut zucchini in slices, add some salt and pepper, turn in flour and bake
in the olive oil.
For the Sauce:
--------------
Boil potatoes with skin, then peel them. Put them together with olive
oil, salt, garlic and vinegar and knead them together. If it's to dry
add some more oil and vinegar. Season with salt to taste.
Suggestion:
-----------
It is better to prepare the garlic sauce in advance because it is served
cold together with the hot zucchini.
Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine.

Brickquick

Brickquick
Yield: 1 Servings
6 c flour
3 T baking powder
3 T sugar
1 t salt
1 t crisco
In a roomy mixing bowl combine the dry ingredients thoroughly.
Sift mixture together about 6 or 8 times and then work in the Crisco.

ZUCCHINI PARMIGIAN

Ingredients:
------------
3 or 4 large zucchinis sliced about 1/4 inch thick
Lots of olive oil
Italian seasoned bread crumbs
6-7 eggs scrambled
1 cup flour
2-3 cups shredded mozzerella
1/2 cup parmesean cheese
Instructions:
-------------
Take zucchini slices and dredge through flour, egg and bread crumbs.
When fully coated fry them in a heavy pan with olive oil (about a 1/4
inch deep) Until browned and very tender. You may have to change oil
after about 10 slices otherwise it starts smoking and you end up with
nasty burnt tasting zucchini.
After all has been fried, coat a lasagne pan with a small amt of sauce
then layer it such: zucchini, sauce, mozzerella. Repeat. Last layer
should be both cheeses. Cover with plastic wrap and let sit in fridge for
about 3 to 4 hours to let flavors marry.
Then take wrap off and cover with foil and bake for 35 to 40 min at
350 f.

Breakfast Castle Casserole

Breakfast Castle Casserole
Yield: 6 Servings
10 white castle cheeseburgers
3 eggs,beaten
2 c milk
1/2 c onion,Chopped
1/2 c green peppers,Chopped
1 t dry mustard
3/4 t garlic salt
1/4 t pepper
1 taco cheese,Grated
1 paprika
Cut White Castle cheeseburgers in half and place in 13" x 9" baking
dish or pan. Mix all above ingredients in a bowl (except the cheese)
until frothy. Pour over White Castles. Sprinkle with taco cheese and
paprika. Cover with plastic wrap and refrigerate overnight or until
thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or
until custard is set. Serve hot or cold.