Fried Rice

Author: 
Virginia Butterworth Eng-Wong
Parent ID: 
Fare Thee Well II

4 T. oil
2 T. soy sauce
2 eggs, individually slightly beaten
1/2 tsp. sugar
Pinch MSG
3/4 c. fresh shrimp, chopped
1 c. cooked ham, chopped
4 c. cold cooked rice
1/2 c. scallions
1 c. fresh or frozen peas

Heat 1 tablespoon of the oil in skillet; scramble 1 egg, remove and reserve. Stir-fry shrimp 3 minutes over high flame. Add remaining oil, then rice. Mix and stir until thoroughly heated. Add seasonings, mix. stir in remaining uncooked egg and mix well. Add cooked ham and peas; mix, then cover and cook 3-5 minutes. Stir in scrambled egg and scallion. Mix until just heated. (Frozen peas may be added without defrosting. Fresh peas should be rinsed in boiling water).

Fried Rice

Sauteed Spinach a la Chinoise

Author: 
Harriet Mills
Parent ID: 
Fare Thee Well II

1 lb. spinach
2 T. vegetable oil
1/2 tsp. salt
1 clove garlic
1/4 tsp. sugar
1/4 tsp. MSG (optional)
Dash pepper

Wash spinach and discard stems and bruised areas of leaves. Drain. Peel and mince garlic very fine. Using a high flame, heat pan and add oil and salt. Add garlic and toss in spinach. Cover for 45 seconds. Uncover and stir 15 seconds. Add sugar, MSG and pepper. Serves 3 or 4. This recipe can be used for any leafy vegetable.

Sauteed Spinach a la Chinoise

Curried Corn

Author: 
Helen Curtis Davis
Parent ID: 
Fare Thee Well II

1 egg
1 1/4 c. small bread cubes
1 can cream style corn
3 T. butter
1/4 tsp. salt
1 1/2 tsp. curry powder

Beat egg till thickened, mix in corn and salt, pour into 8-inch greased baking pan. Top with bread cubes. Melt butter, stir in curry, pour over everything. Bake at 350 degrees for 30 minutes. May be garnished with olives, parsley, pimento.

Curried Corn

Asparagus, Chinese Style

Author: 
Barbara Brown Knauss
Parent ID: 
Fare Thee Well II

2 lbs. fresh asparagus
Dash of pepper
1 T. cornstarch
2 T. salad oil
1 c. chicken broth (or cube)
1/3 c. water chestnuts, thinly sliced
1 T. soy sauce
2 tsp. onion juice
2 T. slivered toasted almonds

Remove ends of asparagus stalks. Wash thoroughly and cut in thin diagonal slices. Combine cornstarch, chicken broth, soy sauce, onion juice and pepper; cook, stirring constantly until thickened. Simmer 2 minutes. Cook asparagus in hot oil in large skillet for 2 minutes medium heat. Add sauce; cook 2 minutes longer. Stir in water chestnuts and almonds. Serve immediately.

The glory of every morning is that it offers us a chance to begin again.

Asparagus, Chinese Style

Spinach-Ricotta Mold

Author: 
Jean Byers Hernandez
Parent ID: 
Fare Thee Well II

1 pkg. frozen chopped spinach
1 c. water 1 envelope unflavored gelatin
1/4 c. lemon juice
1/2 c. water
1/3 c. mayonnaise
1/4 c. sugar
1 c. Ricotta cheese
3/4 tsp. salt
1/2 c. celery, chopped

Cook spinach, drain thoroughly and cool. Heat the gelatin in water until dissolved. Add sugar, salt, remaining water and lemon juice to gelatin mixture. Stir gelatin mixture into mayonnaise. Chill until partially set. Beat the mixture. Add spinach, cheese and celery. Chill in 5 cup mold until firm.

Spinach-Ricotta Mold

Peas 'n' Peanuts

Author: 
Eleanor DeCourcy Wernette
Parent ID: 
Fare Thee Well II

2 pkg. frozen peas
1 tsp. garlic salt
1 pt. dairy sour cream
1 tsp. lemon juice
1 sm. can Spanish peanuts or Cocktail peanuts
1 tsp. Worcestershire sauce

Spread peas on terry towel. Defrost and dry. Mix with rest of ingredients. Refrigerate for several hours.

Peas 'n' Peanuts

Pineapple-Shrimp Mold

Author: 
Betty Osgood Woodburne
Parent ID: 
Fare Thee Well II

8 oz. pkg. lime Jello
1 1/2 c. pineapple chunks
2 c. boiling water
1/2 c. mayonnaise
2 c. cold water
1 T. grated onion
1 T. vinegar
1 or 2 cans shrimp, ringed and drain
1 tsp. salt

Dissolve Jello in boiling water. Add cold water, vinegar and salt. To 1 1/2 c. gelatin mix, add pineapple chunks. Pour into 2 quart salad mold. Let set. To 1 cup gelatin mix, add mayonnaise and onion. stir well. Pour over set mixture of above. Chill. then set, pour over the rest of gelatin mix to which shrimp have been added. Let set. Unmold on lettuce to serve. Serves 8.

Pineapple-Shrimp Mold

Twenty-four Hour Slaw

Author: 
Margaret Lohman Helmreich
Parent ID: 
Fare Thee Well II

1 med. head cabbage, shredded
1 tsp. celery salt
1 sm. onion, grated
1 tsp. prepared mustard
1 c. sugar
1/2 tsp. pepper
1 c. vinegar
1/2 c. salad oil
1 tsp. salt

Boil 3 minutes; vinegar, salt, celery salt, mustard, pepper, oil. Pour over cabbage, onion, sugar. Cover and refrigerate 24 hours.

Twenty-four Hour Slaw

Asheville Salad

Author: 
Jeanne Byers Hernandez
Parent ID: 
Fare Thee Well II

(serves 8)

4 T. unflavored gelatin
1/2 c. cold water
1 (3 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 1/2 c. total of chopped celery, Green peppers, Onions, Green olives, Almonds, Cucumbers
1 cup of Tomato Soup

Dissolve gelatin in cold water. Boil soup. Add cheese and stir until smooth. Add gelatin/water mixture. When cool, add mayonnaise and vegetables. Pour into 6-cup mold and chill until set (at least 4 hours).

Asheville Salad

Applesauce Salad

Author: 
Margaret Lohman Helmreich
Parent ID: 
Fare Thee Well II

1/2 pkg. cinnamon candies
1 c. water
1 pkg. (3 oz.) lemon Jello
2 pkgs. (3 oz.) cream cheese
1/2 c. nuts, chopped
1 1/2 c. unsweetened applesauce

Boil cinnamon candies in water until dissolved. Pour over Jello. Add applesauce. Stir and put in refrigerator until it thickens. Put half of mixture in loaf pan. Add cream to cream cheese until soft enough to spread. Add nuts. When first half of Jello is stiff, spread the cheese mixture on it. Then pour other half of gelatin mixture over the cheese. Chill until firm. Especially good with ham, chicken or turkey.

Applesauce Salad
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