In this issue:

Wednesday's O.A.M.C. Recipe: *Stove Top Potato Bread*
Requests & Replies from Subscribers:   Lo Mien Salad

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* Exported from MasterCook *

Stove-Top Potato Bread

Recipe By : Real Food for Real People
Serving Size : 12       Preparation Time :0:00
Categories : O.A.M.C.                             Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Potatoes
4 tablespoons Butter or Margarine -- divided
2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk -- (or substitute below)
1 Egg
1/4 cup Chopped Parsley -- optional

Peel and dice potatoes. Place in a medium saucepan, cover with water and add
salt. Bring to boiling and cook until crisp-tender, about 4 minutes; drain and
cool. Melt 2 teaspoons of butter or margarine in a 10-inch heavy skillet; add
potatoes and set aside. In a medium mixing bowl, mix dry ingredients and parsley,
if desired. Cut in remaining butter or margarine with a pastry blender or fork
until the mixture resembles crumbs. In a cup, whisk together the buttermilk and
egg. Add buttermilk mixture to dry ingredients and stir well to combine. With
floured hands, divide dough into thirds. Mix one third into potatoes, pressing
into pan. On a lightly floured board, shape remaining dough into a patty to fit
in skillet. Press dough patty onto potato mixture. Using a knife, mark top of
dough into six wedges similar to pie slices, being careful not to cut all the way
through the dough. Cover skillet tightly and cook over medium heat about 18
minutes or until dough is firm. In the meantime, preheat broiler. Remove skillet
lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
Serve immediately.

Buttermilk Substitute:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

To freeze bread for later use: Cool. Wrap securely, label, and freeze up to six
weeks. Baked goods freeze best when NOT sliced before freezing.


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

Per Serving (excluding unknown items): 155 Calories; 5g Fat (27.2% calories from
fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 272mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat;
0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Is there an easy way to make scones?

Dallen
  

  
I am moving out for the first time and need easy recipes that don't cost a lot to
make. Anything good will help. Thanks for anything you can send.

Andrea
    

Kaylin,

My garden is starting to produce and this is my first garden. I want to make jam
or jelly with strawberries- there aren't very many of them, but I know you can do
something that is frozen. Can you or your readers send recipes? Thx.

Peg
   

~ Subscriber Responses ~
 

 

I don't have a omelet in a baggie for the microwave but have this one and it is
easy and good.

Zip Lock Omelet

2 eggs-veggies-meat-cheese, almost anything you want to include.

I use the quart size bags put eggs etc in bag make sure air is out of bag zip
shut and put in boiling water, as many as will fit in your pan, boil for 13
minutes, no more or no less doesn't matter if you have one or five bags. My
grandkids love to make these for breakfast or lunch.

Judi                        jlmann@cableone.net
 

Cindy asked for it:

Spicy Chicken or Shrimp Lo Mein

Authentic tasting, quick to prepare and versatile, as you can substitute any
vegetables you desire. Just be sure to cut your vegetables in proportionate sizes
so that they will cook evenly. Note: Most home woks are too small to handle an
entire pound of noodles. If so, fry noodles in batches, adding proportionate
amount of sauce, keeping finished noodles warm until vegetables and meats are
cooked.

1 pound spaghetti or chow mien noodles, cooked al dente

Meat mixture:
2 boneless chicken breasts, sliced into bite-sized pieces or 1 pound peeled and
deveined large shrimp
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon roasted chile paste

Sauce:
¼ cup dry or cream sherry
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 teaspoon sesame oil

Vegetable mixture:
1 tablespoon vegetable or peanut oil
1 cup julienned bamboo shoots
3 carrots, peeled and julienned ( ¼”)
2 cups thinly sliced bok choy
1 small onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon minced ginger
4 scallions, thinly sliced

1 In a small bowl, combine ingredients for meat mixture and set aside.
2 In a small bowl, whisk together sauce ingredients.
3 In a wok or large frying pan, over very high heat, heat vegetable
oil. Add noodles and stir fry, allowing them to get a little bit of brown to them
before turning. When noodles are heated, add half of the sauce, and cook for 1
minute, tossing noodles in sauce. Remove to serving dish and keep warm in low
oven (200º).
4 Add a bit more oil if needed to wok, then add vegetables and stir fry
until crisp- tender, 3 to 5 minutes. Add remaining sauce and cook 1 minute more.
Pour vegetables over noodles, toss together, and continue to keep warm.
5 Add meat mixture to wok and stir fry, approximately 2 minutes for
shrimp and 4 minutes for chicken.
6 Spoon meat mixture over noodles. Top with scallions and serve.

Serves 4 people

Jack Poulter On an Island in the Pacific                      jpoulter@islandnet.com
 

For Katie: Here is the recipe that my family always uses to make won tons.

1 lb ground beef
1 egg
1/4 teaspoon Accent seasoning (optional)
2 green onions, thinly sliced
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages wonton wrappers (skins)
water
salt

Sauce:
1/2 cup brown sugar
4 teaspoons cornstarch
1 teaspoon salt
1/4 cup white vinegar
4 tablespoons ketchup
1 (8 ounce) can crushed pineapple in juice

Mix together ground beef egg, accent, green onions, soy sauce, salt, and pepper.
Place 1 teaspoon ground beef mixture on each won ton wrap. Wet edges of wrap with
water. Fold in half to form triangle. Wet one corner on long side of triangle.
Bring both points on long side together. Repeat for all remaining wraps. Deep fry
8-10 won tons at a time at 350 degrees Fahrenheit approximately 2-3 minutes or
until golden brown. Drain in paper towels. Sprinkle with salt. Serve with sauce.
For sauce: mix all ingredients together in saucepan and bring to a boil. Stir
until thickened (about 2 minutes).

KeriAnne                       kzim@cox.net
 

Low Mein Salad

2 pounds spaghetti, cooked all dente
1/3 cup Szechuan spicy stir fry sauce
1/2 cup sesame oil
2 cups teriyaki sauce
2 bunches scallions, chopped
1 small red pepper, diced small
8oz can water chestnuts, drained

Mix all ingredients and let marinate over night. It can be served hot or cold.
Meat or shellfish may be added. Szechuan sauce maybe adjusted to taste. You can
also add any vegetables that appeal to you. I like snow peas and mushrooms in it.
Recipe may be cut in half. I reduce the amount of Szechuan sauce because it's too
spicy for me otherwise.

This is fantastic warm with cooked shrimp. I hope this helps Cyndi.

Marge Fitz                             shantyswife@yahoo.com
 

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