Monday, January 30, 2006

Basic Love Spell

A basic Love Spell

Items : 3 cords or strings (Pink, red, green)

Ritual : Take the cords and braid them together. Firmly tie a knot
near one end of the braid, thinking of your need for love. Next, tie
another knot, and another until you have tied 7 knots. Wear or carry
the cord with you until you find your love. After you have found him
(her), keep the cord in a safe place or give it to one of the
elements.

Saturday, January 28, 2006

Asian Beef and Noodles, Chili Lasagna, Turkey Wraps, Boston Market Cornbread

Asian Beef and Noodles

1 1/4 c. ground beef
2 pkg. (3 oz each) Oriental flavor Instant Ramen Noodles
2 cups frozen veg. mixture (whatever veg. combinations you enjoy)
1/4 tsp. ground ginger
2 tablespoons sliced green onion

In a large, nonstick skillet, brown ground beef over medium heat for
10 to 12 minutes or until beef is no longer pink, breaking up to to
small pieces. Remove from skillet with slotted spoon; pour off
drippings. Season beef with one seasoning packet from noodles; set
aside.

In the same skillet, combine 2 cups water, vegetables, noodles
(broken up), ginger and remaining seasoning packet. bring to a boil;
reduce heat. Cover; simmer 3 minutes or until noodles are tender,
stirring occasionally. Return beef to skillet; stir in green
onions.

Makes 4 servings.

-----------

Chili Lasagna

6 to 8 servings

9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with
nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper;
mix well.

Spread 3/4 cup chili over the bottom of the baking dish. Place 3
lasagna noodles over the chili. Place half of the ricotta mixture
evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese
mixture. Place the 3 remaining noodles over the cheese mixture then
top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 minutes, then remove the foil and sprinkle the lasagna
with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.

Remove from the oven, sprinkle with the remaining green onion, and
let sit for 5 minutes before serving.

------------

TURKEY WRAPS



INGREDIENTS:

4 10-inch flour tortillas
8 to 12 trimmed leaves of green leaf lettuce, washed & dried
12 ounces thick sliced deli smoked turkey breast
12 slices bacon, cooked
1 large tomato, cored and thinly sliced
1 ripe avocado, peeled & thinly sliced
2 teaspoons lime juice
1 small red onion, thinly sliced
salt and pepper
3/4 cup Ranch dressing

DIRECTIONS:

Toss avocados with 2 teaspoons lime juice. Wrap tortillas
in barely damp, doubled layers of paper towels and microwave
on high for 45 to 60 seconds. Or, heat the tortillas
individually in an un-greased large skillet over medium
heat. Lay the tortillas on a cutting board and start to layer
the ingredients. Fan the leaf lettuce on the top three-
quarters of each tortilla then lay the turkey slices on top,
followed by the bacon, tomato, avocado and red onion. Season
with salt and pepper to taste some of the dressing.
Fold up the bottom quarter of the tortilla
and then start to roll each sandwich into a cone shape. Secure
the tortilla with a toothpick. Serve immediately.

Yield: 4 Servings

--------------------


Boston Market Cornbread

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

Mix both boxes according to directions and combine the batter. Pour
batter into a 8-inch square baking pan. Bake at 350 degrees F until
done. This takes about 30 minutes.

Thursday, January 26, 2006

Angel Food Dessert, Baked Chicken, Baked Lime Chicken, Salsa Turkey Meatballs

Angel Food Dessert

1 pkg lemon instant pudding mix
1 1/2 cup cold milk
1 cup sour cream
1 can strawberry pie filling



Directions
Tear cake into bite size pieces. Place in 9x13 pan. In bowl, combine
pudding mix, milk and sour cream. Beat until thickened. Spread over
cake. Spoon strawberry filling on top; chill.

-------

Baked Chicken

3/4 cup finely crushed corn flakes
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. paprika
1/8 tsp. crushed oregano (Optional)
4 boneless chicken breast halves
1/4 cup Chicken Broth

Mix corn flakes, garlic powder, black pepper, paprika and crushed
oregano.

Dip chicken into broth. Coat with corn flake mixture. Place chicken on
baking sheet.

Bake at 400 degrees F. for 20 min. or until done.

---------

Baked Lime Chicken

4 - 6 chicken thighs or chicken breasts
1 Tbsp. grated lime peel
One third cup fresh lime juice
2 Tbsp. garlic salt
2 tsp. seasoned pepper

Put lime peel and lime juice in a resealable plastic bag and place chicken in the bag and shake to coat. Remove chicken and place in a baking dish. Combine garlic salt and seasoned pepper and sprinkle over chicken. Bake at 350 degrees for about 45 - 60 minutes or until juices run clear.

The Skinny: Use skinless chicken breasts.

-----------


Salsa Turkey Meatballs

Ground turkey and salsa create a jazzy new meatball!

1 pound ground turkey
1/2 cup Progresso® plain bread crumbs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, chopped (1/4 cup)
1 egg
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
2 medium green onions, thinly sliced


1. Heat oven to 400ºF. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs.
2. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.
3. In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.


Do-Ahead
Bake meatballs (without salsa) in advance, then freeze up to 1 month. Heat salsa to boiling, then stir in frozen meatballs. Simmer uncovered 15 to 20 minutes or until meatballs are heated through.

Chicken Mac Stew, Lentil Soup, Cornflake Chicken

CHICKEN MACARONI STEW FOR 2

Half of a 16-ounce can of tomatoes or about 1 cup

Half of a 10-oz. pkg. of frozen mixed vegetables or
about 1 cup
1/3 cup Elbow macaroni, uncooked
1/4 cup Onion, chopped
1/4 teaspoon Oregano
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
Dash Pepper
1 Bay leaf
1 cup chicken broth
3/4 cup cooked, diced chicken

Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.

Bring to a boil. Reduce heat and boil
gently,uncovered,
until macaroni is tender — about 15 minutes.
Stir several times to prevent macaroni from sticking.

Add chicken. Heat to serving temperature.
Remove bay leaf before serving.

----------------------

Lentil Soup

Lentil Soup II Submitted by Corwynn Darkholme to eDiets.com

To make this easy recipe you need only olive oil, lentils, beef broth,
an onion, tomato sauce, and Italian herbs. Ten mins to put together,
forty-five mins to simmer, and voila! Soup is ready.Serves 6 servings

1 Tbsp olive oil
1 onion, chopped
4 cups beef broth
1 cup dry lentils, rinsed
1/4 cup tomato sauce
1 tsp Italian seasoning
salt and pepper to taste
In a large saucepan over medium heat, combine the oil and onions and
saute for 5 mins, or until onions are tender. Add the broth and bring
mixture to a boil.Add the lentils, sauce and seasoning. Reduce heat to
low, cover and simmer for 45 mins, or until lentils are tender. Salt
and
pepper to taste.

Cals: 154.88 Total Fat: 2.98 g Total Carb: 20.81 g
Protein: 11.19 g Cals from Fat: N/A Sat Fat: N/A Chol: N/A Sod: N/A
Dietary Fiber: N/A
Sugars: N/A Vitamin A: N/A Vitamin C: N/A

------------------

Cornflake Chicken

4 skinless, boneless chicken breasts, flattened 1 cup cornflake crumbs
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 cup skim milk

Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken
in
milk then dredge chicken in crumb mixture. Place on baking sheet which
has been sprayed with nonstick spray. Bake at 400* about 25 mins or
until lightly browned.

Nutrition Info per Serving for this Low Fat Recipe:cals 159 total fat
1.5 sat fat 0.5 protein 27 fiber 0 sod 282 carbs 7 ww points 3

Wednesday, January 25, 2006

BBQ Beef Crescents

Barbecue Beef Crescents

1 pound ground beef
2 (8 ounce) cans crescent dough
1/4 cup chopped onion
3/4 cup barbecue sauce
6 slices American cheese
2 teaspoons toasted sesame seed

Preheat oven to 375 degrees F.

Brown hamburger and onion. Drain. Stir in barbecue sauce. On ungreased
cookie sheet, arrange crescents as 4 long rectangles. Press edges and
perforations together. Spread meat mixture lengthwise in a 4-inch wide
strip down the center of crescent dough. Top meat mixture with cheese.
Cover with crescent. Pinch to close off. Sprinkle with sesame seed.
Bake for 20 to 25 minutes or until golden brown.

Tuesday, January 24, 2006

Chocolate Pudding Cake

Chocolate Pudding Cake

1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 package (4-serving size) milk chocolate instant pudding and pie
filling
2 cups cold milk


1. Heat oven to 350ºF. Grease bottom only of rectangular pan,
13x9x2 inches. Make cake mix as directed on package, using water,
oil and eggs. Pour into pan.
2. Bake 33 to 38 minutes or until toothpick inserted in center
comes out clean. Cool completely, about 1 hour.
3. Poke cake every 1/2 inch with handle of wooden spoon. Beat
pudding mix and milk in medium bowl with wire whisk about 2 minutes.
Pour pudding evenly over cake. Run knife around side of pan to
loosen cake. Refrigerate about 2 hours or until chilled. Store
loosely covered in refrigerator.

Monday, January 23, 2006

Chocolate Pudding Fudge Cake

Chocolate Pudding Fudge Cake

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 12
INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, milk,
oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate
chips.
Pour batter into prepared pan. Bake in the preheated oven for 40 to
50 minutes, or until a toothpick inserted into the center of the cake
comes out clean. Cool 10 minutes in the pan, then turn out onto a wire
rack and cool completely.
To make the glaze: Melt the butter and 1 cup chocolate chips in a
double boiler or microwave oven. Stir until smooth and drizzle over cake.

Friday, January 20, 2006

Chicken And Swiss Casserole, Chocolate Passion Bowl, Dilled Sour Cream Chicken

Chicken And Swiss Casserole

1 (10 ounce) package frozen green beans
2 cups chopped, cooked chicken
1 cup (4 ounces) Swiss cheese, shredded
1 (10 3/4 ounce) can cream of chicken soup
1 cup Bisquick baking mix
1 egg, beaten
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon parsley
Cook green beans according to package directions, with no seasonings.
Drain. Add chicken, cheese, and soup; stir well. Spoon mixture into a
greased 1 1/2-quart casserole dish.
Place biscuit mix in a medium bowl.
Combine egg, butter, and milk; add to biscuit mix, stirring until
just blended. Spoon biscuit mixture around edge of casserole, leaving
center open. Sprinkle parsley in center of casserole. Bake at 350
degrees F for 25 to 30 minutes.
Serves 4.

--------------


Chocolate Passion Bowl

3 C cold milk
2 pkgs (4 serving size) Chocolate flavor Jello Instant
Pudding & Pie Filling
1 8oz tub French Vanilla Cool Whip, thawed and divided
1 baked 9-in brownie square, cooled, cut into 1-in
cubes
1 pint (2 Cups) raspberries
Pour milk into large bowl. Add dry pudding mixes.
Beat with wire whisk for 2 minutes or until well
blended. Gently stir in 1 cup whipped toppping.
Place half the brownie cubes in a 2 qt serving bowl;
top with half the pudding mix, half the raspberries
and half the remaining whipped topping. Repeat
layers.
Refrigerate at least one hour or until ready to serve.
Store leftover (if there is any left) in the
refrigerator.
Makes 16 servings, about 2/3 cups each.

----------------

Dilled Sour Cream Chicken

8 to 10 skinless chicken pieces
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked
Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.
Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.
Makes 4 to 6 servings.

Monday, January 16, 2006

Mediterranean Baked Fish, Shepherd's Pie

Mediterranean Baked Fish

2 tsp olive oil
1 large onion, sliced
1 can (16 oz) whole tomatoes, drained (reserve juice) and coarsely
chopped
1 bay leaf
1 clove garlic, minced
1 cup dry white wine
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 Tbsp fresh grated orange peel
1 tsp fennel seeds, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp dried basil, crushed
Black pepper, to taste
1 lb fish fillets (sole, flounder, or sea perch)

Heat oil in large nonstick skillet. Add onion, and saute over moderate
heat 5 mins or until soft.Add all remaining ingredients except fish.
Stir well and simmer 30 mins, uncovered.
Arrange fish in 10x6-inch baking dish; cover with sauce.Bake,
uncovered,
at 375º F about 15 mins or until fish flakes easily.
4 servings

Serving Size: 4 oz fillet with sauce Each serving provides: Cals: 177
Total fat: 4 g Sat fat: 1 g
Chol: 56 mg Sod: 281 mg

--------------

From Cookbook Publishers, Inc.

SHEPHERD’S PIE

1 lb. hamburger
1 cup cream corn
1 cup French style green beans
2 cups your best whipped potatoes
Seasonings to taste
1 onion, chopped

Brown hamburger and onion. Cook, season and whip
potatoes (leftover potatoes are great for this). Put
hamburger in small casserole dish; pour cream corn and
drained beans. Spoon on potatoes to cover all around.
(More potatoes if you like.) Bake at 400°F for 25
minutes.

Saturday, January 14, 2006

Beef & Mushroom, Chinatown Chops, Mozzarella Chicken

Beef and mushrooms

1 lb beef steak strips
2 cups sliced fresh mushrooms
1 med onion, sliced
2 cloves garlic, minced
1 (12 oz jar) beef gravy
1 Tbsp worcestershire sauce
1/2 cup sour cream
hot cooked noodles

Brown steak in skillet until no longer pink. Remove meat. Add
mushrooms,
onion, and garlic with a splash of olive oil. COver and cook 3
minutes or
until veggies are tender. Meanwhile, heat gravy, worcestershire
sauce, and sour
cream in small saucepan. Stir in beef and veggie mixture. Serve over
noodles. Makes 4 servings.

------------


Chinatown Chops

4 to 5 pork chops
2 tablespoons butter
1 can sliced mushrooms, drained
1 box fried Rice-a-Roni
2 cups hot water
1/4 teaspoon soy sauce

In a large skillet, brown pork chops 15 to 20 minutes and set aside.

Brown fried Rice-a-Roni with 2 tablespoons butter. Stir in 2 cups hot
water, mushrooms and contents of vegetable sauce envelope. Place chops
on top of rice in a skillet. Sprinkle with soy sauce. Cover and bring
to a boil. Reduce heat and simmer 15 minutes or until liquid is
absorbed.


---------------


Mozzarella Chicken

5 boneless chicken breasts
1 can cream of chicken soup mixed with 1/3 cup water
2 cups stuffing
1/2 cup (1 stick) butter, melted
5 slices mozzarella cheese

Place breasts on the bottom of a baking pan. Place a cheese slice on
each breast. Cover with the soup mixture and sprinkle buttered packaged
stuffing (like stove top) over all. Bake for 1 1/2 hours at 325 degrees

Monday, January 09, 2006

Vinaigrette, Spicy Catfish, Easy Banana Muffins

vinaigrette


1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 tsp chopped fresh oregano or
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 1/2 Tbsp extra-virgin olive oil

---------------

Spicy Catfish

You my reduce the amount to your liking of cayenne pepper to 1/2 or 3/4 tsp.

Number of Servings: 4 Serving Size: 1 fillet

2 Tbsp paprika
1 Tbsp cayenne pepper
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper, ground black
4 4oz catfish fillets

In a small bowl combine the first six ingredients and stir well.Rub one
side of each fillet well with spice mixture.Coat a large nonstick
skillet with cooking spray. Over medium high heat, place each fillet
spice-side down and cook for 3 mins on each side or until fish is
done.

--------------------

Easy Banana Muffins


1 cup mashed bananas (2 or 3 medium)
1 cup miracle whip dressing
3/4 cup Splenda Granular
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt

1. In medium large bowl beat bananas.
2. Beat in sugar and salad dressing.
3. Stir in flour, soda and salt just until moistened.
4. Fill muffin cups and bake at 350°F for 20-25 minutes.

Makes 12 regular size or 6 large size muffins. You may substitute peeled, grated zucchini or canned pumpkin in place of the banana using equal amounts.

Sunday, January 08, 2006

Dilled Sour Cream Chicken, Chicken Marsala, Crab Fritters, Baked Tuna Chow Mein Casserole

Dilled Sour Cream Chicken

8 to 10 skinless chicken pieces
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked

Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.

Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.

Serve over egg noodles if desired.

Makes 4 to 6 servings.

-------------

Chicken Marsala Greg Jones

4 boneless. skinless chicken breasts
salt & pepper to taste
1 lb. sliced mushrooms
2 garlic cloves, crushed
4 Tbs. butter
1 tsp. rosemary
4 Tbs. fresh parsley
1 C. chicken stock
1 C. Marsala wine

Salt and pepper both sides of the chicken breasts then place them
in a glass bowl. Add Marsala wine and marinade in refrigerator for 3
hours. After the three hours, heat your grill to high. Then grill the
chicken breasts on both sides until done, being careful not to over
cook. In the meantime, melt the butter in a sauté pan over medium
heat. Add mushrooms and cook until browned. Add the crushed garlic
and cook 3 minutes. Deglaze the pan with the reserved Marsala
marinade. Add the chicken stock and reduce by half. Add the parsley
to the finished sauce.
Plate the grilled chicken and top with Marsala mushroom sauce. A
great side dish is garlic mashed potatoes or pasta al fredo. Serves 4.

----------
Crab Fritters

1/2 C. Aunt Jemima pancake mix
1/4 C. milk
1 egg
1/2 tsp. salt
dash Tabasco
1 medium onion, grated
1 can (7-1/2 oz.) Alaskan King Crab

Beat all ingredients, except crab meat, until smooth. Then add crab
meat and mix thoroughly. Drop teaspoon full of batter into ½ inch of
hot grease (Crisco, bacon or Wesson oil). Brown on each side. Drain
on paper towels. Serve with tomato horseradish sauce or caper sauce.

----------

BAKED TUNA CHOW MEIN CASSEROLE


Serving Size : 4

2 T Butter or margarine
1 c Chopped celery
1/4 c Chopped onion
2 T Chopped green pepper
1 T Butter
7 oz Can tuna
10 1/2 oz Cream of mushroom soup
Condensed
1 c Chow mein noodles
1/8 t Pepper
1/3 c Chow mein noodles

1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt
2
tablespoons butter or margarine in Microwave Oven 30 seconds.
2. Add celery, onion and green pepper to melted butter. Heat,
uncovered, in
Microwave Oven 3 minutes or until vegetables are tender.
3. Combine remaining ingredients except 1/3 cup chow mein noodles with
vegetables. Blend well. Top with 1/3 cup of chow mein noodles. Heat in
Microwave Oven, uncovered, 10 minutes or until sauce bubbles.

Wednesday, January 04, 2006

Parmesan Potato Sticks, Zesty Chicken and Pasta

Parmesan Potato Sticks

1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/8 tsp garlic powder
1/2 tsp salt
1/8 tsp black pepper
6 medium potatoes (about 2 lbs)
1/2 cup (1 stick) melted butter

Preheat oven 400 F.

Coat a 9x13 inch baking dish with nonstick cooking spray.
In a small bowl combine bread crumbs, Parmesan cheese, garlic powder,
salt and pepper; mix well and set aside.

Peel potatoes and cut lengthwise into quarters; cut each quarter
lengthwise into 3 strips. Dip each strip in the melted butter, then
in the Parmesan mixture, coating completely. Place in a single layer
in the baking dish. Pour any remaining melted butter over the
potatoes.

Bake for 30-35 minutes or until the potatoes are tender, turning them
over once or twice during baking.

-----------------


Zesty Chicken and Pasta


1 lb. boneless skinless chicken breasts, chopped
1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing, divided
2 cups broccoli florets
1 small onion, thinly sliced
1 large red pepper, chopped
1 Tbsp. chopped fresh parsley
1 pkg. (8 oz.) pasta, cooked as directed on pkg., drained
1/4 cup KRAFT 100% Grated Parmesan Cheese



COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink.
ADD broccoli, onion, red pepper and parsley; cook until tender, stirring occasionally.
TOSS with pasta and remaining 1/4 cup dressing. Sprinkle with cheese.

KRAFT KITCHENS

Sunday, January 01, 2006

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

This was one of Good Housekeeping best of 1972 recipes.

1 cup thinly sliced celery
2 onions, sliced thinly lengthwise
1 cup shredded Chinese cabbage
2 T vegetable oil
1/4 cup soy sauce
2 t. sugar
1/2 t salt
2 t instant chicken broth
1 cup water
1 can (1 Lb.) bean sprouts, drained
2 cups cooked chicken, cut in thin strips
2 T cornstarch
Fried Noodles

1. Saute celery, onions and cabbage in oil in large skillet (or wok)
about 2
min; add soy sauce sugar, salt instant chicken broth and water; bring
to
boiling, stirring constantly.

2. Mix cornstarch with 2 T water in cup. Add bean sprouts and chicken
to
skillet. Stir in cornstarch, bring to boil, stirring constantly. Cook
1 minute
longer or until mixture is thickened.

Serve over fried noodles.

An astrological guide to scent

An astrological guide to scent

One way to choose a fragrance is trial and error. Another way is to
turn to astrology. Luckyscent.com offers an astrological guide to
scent based on your sign:

Aries: Known for originality and self-assuredness. Responds to soft
notes of thistle, cypress, wild rose and mandarin.

Taurus: Dependable and determined. Likes refreshing notes such as
pine, peppermint, grapefruit and orange.

Gemini: Restless and versatile. Appreciates opposing notes,
including sage and basil, patchouli and snapdragon.

Cancer: Reserved and sensitive. Prefers notes of white rose, water
lily and chamomile.

Leo: Ambitious and confident. Likes notes of marigold, sunflower and
peony.

Virgo: Practical and analytical. Drawn to thyme, sandalwood and
geranium.

Libra: Idealistic and creative. Appreciates juniper and violet.

Scorpio: Intense and self-reliant. Attracted to purple heather,
frankincense and bergamot.

Sagittarius: Optimistic and intuitive. Likes sandalwood, sage and
chrysanthemum.

Capricorn: Self-disciplined and responsible. Responds to lavender,
rose and lime.

Aquarius: Independent and original. Suited to lemon grass, cedarwood
and foxglove.

Pisces: Artistic and independent. Responds to ginger, opium poppy
and orange.

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