2 : pk Yeast
2 : c Water
1/2 : c Sugar
2 : ts Salt
6 : 1/2 -(up to)
7 : c Sifted flour
1 : Egg
1/4 : c Soft shortening
2 : c All-purpose flour
1 : pk Active dry yeast
1 : /4 c Milk
1/2 : c Butter
1/4 : c Sugar
1 : ts Salt
1 : Egg
1 : /4 c All purpose whole wheat
-flour : -flour
3 : pk Dry yeast
3 : /4 c Warm water ; (105 - 115^)
10 : c All-purpose flour
6 : Tbl sugar
6 : Tbl stick margarine; melted
1 : Tbl salt
2 : Eggs; lightly beaten
Vegetable : Vegetable Cooking Spray
1 : lb Firm tofu; mashed
1 : c Quick rolled oats
1/2 : c Wheat germ
1 : Onion (optional); finely min
2 : tb Onion powder
2 : tb Soy sauce
1/2 : ts Salt
1/2 : ts Basil
1/2 : ts Oregano
1/2 : ts Garlic powder
1/8 : ts Black pepper
Vegetable : Vegetable oil; for frying
2 : lb Ground beef; lean
1 : /2 oz Onion soup mix
1 : c Cream of mushroom soup
2 : c Of flour
1 : ts Of baking soda
1/2 : ts Of salt
3 : ts Of cinnamon
3 : Eggs beaten
2 : c Of sugar
1/2 : c Of salad oil
1/2 : ts Of vanilla
5 : c Of apples (peeled and sliced
1/2 : c Of chopped walnuts (optional
1 : 6 oz can peeled tomatoes
1/2 : ts Celery seed
2 : tb Juice from peeled tomatoes
2 : tb Dill relish
1 : tb Lea & Perrins
1/4 : ts Garlic powder
Salt, : Salt, to taste
2 : ts Wine vinegar
1/2 : c Chopped onion
4 : Eggs, hard boiled
1 : 6 /2 oz can tuna, mashed
2 : tb Mayonnaise (heaping)
2 : ts Poupon or creole mustard
1 : tb Olive oil
2 : ts Louisiana hot sauce
1 : tb Yeast
1 : ts Sugar
1/4 : c Cornmeal
3 : tb Whole wheat flour
3 : c White bread flour
1 : /4 c Warm water
2 : tb Applesauce
1 : lg Red bell pepper
1 : ct (6 oz) nonfat cottage
-cheese : -cheese
3 : Cloves garlic; minced
1 : tb Lemon juice
1/2 : ts Salt
1/4 : ts Pepper
1/4 : c Minced basil
1 : tb Snipped chives
0: 1
1: Parboil noodles as in "Parboiled Noodles #1/#2"
2: Then refrigerate to chill (2 hours or more)
3: 2
4: Heat oil in a deep 8-inch skillet
5: Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nest-like shape
6: Then cook to heat through, but do not brown
7: 3
8: Carefully transfer the nest to a heated serving platter and keep warm
9: Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and serve at once
10: NOTE: Thin, medium or broad egg noodles can be used for this dish
11: If the noodles are not chilled first, shake them out to separate the strands
12: LOBSTER TOPPING: 1
13: Flake lobster meat
14: Slice mushrooms thin; also bamboo shoots and onion
15: 2
16: Blend comstarch, cold water and sesame oil to a paste
17: 3
18: Heat oil
19: Add salt, then onion, and stir-fry until translucent
20: Add mushrooms and bamboo shoots; stir-fry 1 minute more
21: 4
22: Add lobster, sherry and stock
23: Cook, covered, to heat through (about 1 minute)
24: Then sprinkle with pepper
25: 5
26: Stir in cornstarch paste to thicken; pour mixture into noodle nest and serve
27: VARIATIONS: 1
28: Omit the sesame oil in step 2 and the pepper in step 4
29: Instead add to the cornstarch paste 2 teaspoons soy sauce, 1/2 teaspoon sugar and the pepper
30: 2
31: In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts, blanched
32: From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4
33: Downloaded from Glen's MM Recipe Archive, http://www
34: erols
35: com/hosey
36: