Recipes Included On This Page South China Stir-Fry Spinach, Corn, and Potato Enchiladas Sweet or Savory Quick Crescents Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * South China Stir-Fry Recipe By : World Food Cafe Global Vegetarian Cooking, Chris & Carolyn Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces asparagus 4 ounces cauliflower florets 1 cup broccoli florets 4 tablespoons sunflower oil 1 3 inch piece fresh ginger -- cut into matchsticks 2 ounces shiitake mushrooms -- stemmed 8 ounces straw mushrooms -- drained 4 ounces sugar snap peas 4 ounces baby corn ears -- cut in half lengthwise 4 fresh Thai or serrano red chiles -- cut into strips 2 teaspoons cornstarch -- mixed to a paste with a little water 2 tablespoons rice wine 2 tablespoons soy sauce 1 teaspoon salt 1 teaspoon sugar finely chopped green onions for garnish Cook the asparagus, cauliflower, and broccoli in salted boiling water for 1 minute, then plunge them into cold water and drain. Heat the oil in a large wok over high heat until smoking, then add the ginger, all the vegetables, and the chiles. Stir-fry for 5 minutes. Stir in all the remaining ingredients, except the garnish. Serve garnished with green onions and accompanied with rice. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach, Corn, and Potato Enchiladas Recipe By : Vegetarian for All Seasons, Williams-Sonoma Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large baking potatoes 1/2 cup corn kernels 1 large red pepper -- seeded & diced 1 yellow onion -- coarsely chopped 10 ounces spinach leaves -- thinly sliced 1 28 oz can enchilada sauce salt & ground pepper to taste 12 corn tortillas 1/4 pound Cheddar cheese -- shredded Preheat oven to 375°F. Place the potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, 40-45 minutes. Let cool completely, then dice and set aside. Reduce oven temperature to 350°F. In a saucepan, combine the potatoes, corn, bell pepper, onion, and spinach. Add 1 cup of the enchilada sauce and mix well. Place over medium heat, cover tightly, and cook until the spinach is wilted, 5-6 minutes. Remove from heat, season with salt & pepper, and set aside. Pour about 1/2 cup of the remaining enchilada sauce into a 9x13" baking dish. It should just cover the bottom. In a wide frying pan over medium heat, warm the remaining enchilada sauce. One at a time, dip each tortilla into the warm sauce, allowing it to warm just enough to become pliable. Then, place it in the prepared baking dish, and spoon one-twelfth of the potato mixture along its center. Roll it up and arrange it in the dish seam side down. Repeat with remaining tortillas and filling. The dish should be tightly packed. Pour any sauce remaining in the pan over the enchiladas. Sprinkle with the cheddar cheese. Bake until heated through and the cheese is melted, 20-25 minutes. Serve directly from the dish. Posted to FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Don't leave the tortillas in the sauce too long though or they'll fall apart. * Exported from MasterCook * Sweet or Savory Quick Crescents Recipe By : Convection Oven Cook Book by Sunset Serving Size : 36 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- (1/2 lb) 1 package active dry yeast 1/4 cup warm water -- 110°F. 2 tablespoons sugar 3 Egg yolks -- lightly beaten 5 ounces evaporated milk 3 1/3 cups all-purpose flour 6 tablespoons apricot jam -- or peach jam 3/4 cup chopped nuts **OR** six tbsps. grated Parmesan cheese and 3 tsps. dry basil or oregano Melt the butter in a small pan over medium heat; set aside to cool to lukewarm. In a large bowl dissolve the yeast in the warm water. Stir in the sugar, lightly beaten egg yolks, milk and butter. Add the flour and mix well. Cover and refrigerate for at least 8 hours or overnight. Divide the dough into three equal portions. Roll out each portion on a lightly floured board to make a 12-inch circle. To make sweet rolls spread each circle with 2 tablespoons of jam and sprinkle with 1/4 cup of nuts. To make savory rolls sprinkle each circle with 2 tablespoons of Parmesan cheese and 1 teaspoon of basil or oregano. Cut each circle into 12 wedges (triangles) and roll each wedge from the wide end toward the point. Place on a greased baking sheet with the point side down. Leave 2 inches between each roll. Curve into crescent shapes. Bake in a preheated 325°F. convection oven for 20 to 25 minutes or until golden. Cool on wire racks. Makes 3 dozen. Hallie's note: For a regular oven you will probably want to increase the temperature to 375°F. and adjust the cooking time. From Convection Oven Cook Book by Sunset; 1980; ISBN 0-376-02311-2 MasterCook formatting by Hallie. Posted to FareShare 12-99 by Hallie <buddy@connect.ab.ca> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -