Mushroom Stirfry

From http://www.elise.com/recipes/archives/001852mushroom_stirfry.php
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you
are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth

Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you
are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch

Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point
oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots.
Other long-cooking vegetables that can be used are
broccoli florets, cauliflower florets, asparagus (
diagonally cut into 1 1/2 inch pieces), or green beans
(trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red
bell pepper (stems, seeds removed, cut into 1/2-inch dice)
or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the
stems of the bok choy and the tougher core of the napa cabbage
from the greens)
1 Tbsp toasted sesame seeds (optional)

1 Whisk the glaze ingredients together in a bowl and the
sauce ingredients together in a different bowl. In a third
bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.

2 Heat 3 Tbsp of vegetable oil in a large, stick-free skillet
on medium-high heat. Add mushrooms and cook, without stirring,
until browned on one side, about 2 to 3 minutes. Reduce heat
to medium and use tongs to turn the mushrooms to brown the
other side. When mushrooms are browned and tender, about 5
minutes, increase the heat to medium-high and add the glaze.
Cook, stirring to coat the mushrooms, 1 to 2 minutes more.
Transfer mushrooms to a large bowl. Wipe out skillet with
a paper towel.

3 Heat a teaspoon of vegetable oil in the skillet on medium-
high heat until the pan begins to smoke. Add carrots (or
other longer cooking veggie) and cook, stirring occasionally,
until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth
and cover skillet. Cook until carrots are tender, 2 to 3
minutes. Uncover and cook until liquid evaporates. Transfer
carrots to bowl with mushrooms. Wipe skillet clean with paper
towel.

4 Heat a teaspoon of vegetable oil in the skillet on medium
high heat until it begins to smoke. Add the bell pepper and
bok choy stems or napa cabbage cores and cook, stirring
occasionally, until the vegetables begin to brown and soften,
about 1 to 2 minutes. Add leafy greens and cook for a minute
further. Push the veggies to the side of the pan and add the
garlic-ginger mixture in the clearing. Cook 15 seconds, until
fragrant, and then mix in with the other vegetables.

5 Add all the vegetables back into the pan (mushrooms, carrots,
etc.). Add the sauce to the pan. Mix well and cook, stirring,
until the sauce has thickened and all the vegetables are coated
with the sauce, about 2 to 3 minutes. Transfer to a serving
platter. Sprinkle with toasted sesame seeds if desired.
Serve immediately. Recommended with rice.

Serves 3 to 4.

Peanut butter Fudge

PEANUT BUTTER FUDGE

Peanut butter is a great American favorite, as well as
fudge. This recipe combines two of these favorites into
one major sweet.

2 Cups (4 dl) sugar
3 Tbsp butter
1 Cup (2 dl) evaporated milk *
1 Cup (2 dl) mini marshmallows*
12 oz (360 g) jar crunchy peanut butter
1 tsp vanilla

1. Combine sugar, butter, and milk in electric skillet;
set temperature at 280° F
(140° C).
2. Bring mixture to a boil; cook 5 minutes, stirring
constantly.
3. Turn off skillet.
4. Add remaining ingredients and stir until marshmallows
and peanut butter
are well blended.
5. Pour into a buttered 8x8x2-inch (20x20x 5 cm) dish.
6. Cool and cut into squares.

Russian Tea Cakes

RUSSIAN TEA CAKES

1 Cup Butter, Softened
1/2 Cup 10X (Confectiner's) Sugar
1 Tsp. Vanilla
2 1/4 Cups Flour
1/4 Tsp. Salt
2/4 Cups Finely Chopped Nuts (Pecans or Walnuts)

Mis 1st 3 ingredients.
Work in remaining ingredients until dough holds together.
Shape dough into 1" balls.
Place on ungreased baking sheet.
Bake 10-12 min. @ 350 degrees.
Roll in 10X (Confectioner's) sugar while still warm.

Cool, then roll in 10X (Confectioner's) Sugar again.

Makes 4 dozen

Death by Chocolate

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6) 11-13-99
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies.
Cool and poke holes.
Pour Kaluha over brownies.
Crumble and place half in a large serving bowl.

Prepare the chocolate mousse according to directions
and divide into two portions.

Spread half of the mousse over the crumbled brownies.

Spread half the container of whipped topping over the mousse.

Crush the Heath Bars and the nuts and sprinkle half over the
whipped topping. Repeat layers.

Refrigerate and allow to set for several hours or overnight for
flavors to mingle.

This is absolutely delicious and will serve 12-15 people easily.
(Maybe more because it's very rich.)

Hamentaschen for Purim

Hamentaschen for Purim

2/3 cup butter or margarine
1/2 cup sugar
1 egg
1/4 cup orange juice (the smooth kind, not the pulpy)
1 cup white flour
1 cup wheat flour (DO NOT substitute white flour! The
wheat flour is necessary to achieve the right texture!)
2 tsp. baking powder
Various preserves, fruit butters and/or pie fillings.

Blend butter and sugar thoroughly.
Add the egg and blend thoroughly.
Add OJ and blend thoroughly.
Add flour, 1/2 cup at a time, alternating white and wheat,
blending thoroughly between each.
Add the baking powder with the last half cup of flour.
Refrigerate batter overnight or at least a few hours.
Roll as thin as you can without getting holes in the batter
(roll it between two sheets of wax paper lightly dusted
with flour for best results).
Cut out 3 or 4 inch circles.
Put a dollop of filling in the middle of each circle.
Fold up the sides to make a triangle, overlapping the sides
as much as possible so only a little filling shows through
the middle.

Squeeze the corners firmly, so they don't come undone
while baking. Bake at 350 degrees for about 15-20 minutes,
until golden brown but before the filling boils over!

Traditional fillings are poppy seed and prune, but apricot is
my favorite. Apple butter, pineapple preserves, and cherry
pie filling all work quite well. I usually use Pathmark grocery
store brand fruit preserves, and of course the traditional Simon
Fischer brand prune lekvar.

The number of cookies this recipe makes depends on the size
of your cutting tool and the thickness you roll. I use a 4-1/4
inch cutting tool and roll to a medium thickness, and I get
20-24 cookies out of this recipe.

Mambo Mango Salsa

Mambo Mango Salsa from JustSalsa.com
Ingredients:
1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and minced, or to taste

Instructions:
Peel the mango.
Seed the bell peepers and remove the pit from the mango.
Chop up the mango and the bell pepper into small pieces about ¼ inch.
Place chopped bell peppers and mango in a bowl
Finely chop the basil until you have 1 1/2 tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Add lime juice, basil, sugar, red wine vinegar, and jalapeño to bowl
Mix well.
Let stand at room temperature a half hour before serving.
Can be refridgerated overnight.
Serve salsa with grilled pork, fish, or poultry.

Pachanga Papaya Salsa

Pachanga Papaya Salsa from JustSalsa.com
Ingredients:
1 large papaya diced
2 mangos diced
1 medium red onion, chopped fine
6 tablespoons fresh squeezed lime juice
1 jalapeño chile pepper, seeded & minced
2 tablespoons chopped fresh coriander

Instructions:
Chop the coriander until you have two tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Peel the fruit and the onion.
Remove the seeds from the papaya and the pit from the mango.
Chop up the fruit and the onion into small pieces about ¼ inch.
Place chopped onion and fruit in a bowl
Add lime juice, coriander, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Cover the bowl and chill in the refrigerator for a couple of hours or overnight.
Serve salsa with grilled pork, fish, or poultry.

Black Bean Bogaloo Salsa

Black Bean Bogaloo Salsa from JustSalsa.com
Ingredients:
1 pound dry black beans, cooked
3 pound ripe tomatoes, chopped
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup olive oil
2 tbsp chili powder, or to taste
3/4 cup lime juice, or to taste
2 tablespoons salt, or to taste
4 jalapeno peppers, minced
1 bunch fresh cilantro, chopped

Instructions:
Chop the cilantro
Seed the bell peepers.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Chop vegetables into small pieces about ¼ inch.
Place chopped vegetables in a bowl
Add lime juice, olive oil, coriander, chili powder, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Serve salsa with tortilla chips.

Emeril's Tropical Salsa

Emeril's Tropical Salsa from JustSalsa.com
Ingredients:
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers :
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapen
1 teaspoon minced garlic
Pinch salt

Instructions:
Put the ingredients in a bowl and fold together. Add salt and pepper to taste.
Let sit for half an hour before serving.

Chilean Salsa

Chilean Salsa from JustSalsa.com
Ingredients:
6 cloves garlic, peeled
1 green serrano chilie, seeded and chopped
1 jalapeno chile, seeded and chopped
1 1/2 teaspoons sea salt or kosher salt
6 medium ripe tomatoes, peeled,seeded,and chopped
1 cup finely chopped sweet Spanish onions or vidalia onions
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar
Makes 2 cups

Instructions:
In a mortar, crush the garlic, chile peppers, and salt and make a paste.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.