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Recipe websites for: Scalloped Oysters

"Scalloped Oysters"
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1 1/2 c Fine dry bread crumbs

2 c Oysters, drained but liquid

-reserved 1/2 t Salt

1/4 t Pepper

1/4 c Finely chopped celery

2 T Minced parsley

2/3 c Liquid (half oyster liquid,

Half milk or cream) 1 1/2 c Croutons

1. Combine all of the ingredients, except croutons, in a shallow, 2-quart,

heat-resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave
Oven 12 minutes.

3. Sprinkle croutons on top of casserole and heat, uncovered, in Microwave

Oven an additional 1 to 2 minutes or until heated through.

Related Terms
Salmon Salad
Goan Ginger-Scented Tomato & Cabbage Soup
Pita Pizza Bites
Creamed Spinach Iii
Risotto with Cashew Nuts (Marguerite Patten)
Roast Stuffed Turkey
Clear Spinach Soup (Korean Malgun Sigumchi Kuk)

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Fuelled only by used cooking fat, eight teams completed a 2,500-mile car rally from London to Athens on Wednesday in a bid to promote awareness of cheap and environmentally-friendly bio-fuels.

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Recipe websites for: Fondue No. 2

"Fondue No. 2"
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Ingredients
1 each garlic to taste
1/2 pound emmentaler cheese
1/2 pound gruyers cheese
1 cup dry white wine
3 tablespoon kirsch wasser (a liquore)
1 teaspoon corn starch

Directions:

Grate cheeses. Rub fondue Pot with clove of garlic. Add wine to fondue Pot
and heat to near boiling. Stir in grated cheese. If mixture is thin, add
potato/corn starch. (Mix starch in a little water to avoid lumps.) Add
kirsch Wasser just before serving.

Related Terms
Spicy Peanut Yogurt Dip
Glazed Chicken Wings
Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
Another Falafel Recipe
Speedy Crabmeat Imperial
Thai Spicy Noodles
Hot Cheese Dip

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Giant Food Stores and Martin Food Markets have pulled from their shelves the 14.5-ounce Patak’s Dopiaza cooking sauce, labeled with the UPC code of #6927607005.

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Recipe websites for: Cheese Almond Ball

"Cheese Almond Ball"
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8 oz Cream cheese, softened

1 c Sharp cheddar cheese;

-shredded 8 oz Sharp cold pack cheese food

-plain or with wine 1 tb Grated onion

1 c Toasted sliced almonds

2 tb Chopped parsley

Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at
least one hour. Shape into a ball; wrap in waxed paper and chill several
hours or overnight. Chop remaining almonds; add parsley. Roll ball in
almond parsley mixture. Rewrap cheese ball until ready for use. Remove
from fridge about one hour before needed, unwrap and let come to room
temperature. Serve with assorted crackers.

Related Terms
Chili Cheese Roll
Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)
Onion Dip
Shrimp Rolls (Cuon Tom)
Herbed Spinach Balls
Salsa De Linda
Crab Muffins

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I studied Chinese cooking with Lucy Lo in Hong Kong in the early ’80s. Officially, Lo was a cooking teacher and cookbook author, but her banter included more than just culinary advice. She was part healer, part beauty consultant and part marriage counselor.

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