otes.
Tips:
- King George Whiting is a prized fish
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
nd Easy Thai Food by Jean-Pierre Gabriel. Get the book
After chicken is cooked and cut up, add remaining ingredients along with small amount of stock from chicken.
Cook until vegetables are just done.
Let cool.
Make 1 1/2 recipes Bisquick biscuits, roll in large rectangle and put in chicken mixture.
Roll up and put on large cookie sheet.
Bake 25 to 30 minutes at 375\u00b0. Serve with chicken gravy.
Heat up George Foreman grill.
Slice onions
Drain clams. Reserve nectar. Saute' bacon in butter until golden brown and crisp. Add onion and celery. Cook until golden. Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. Mince clams and add with balance of nectar to other ingredients. Heat. Scald milk and add to the chowder. Season to taste.
ompletely on the rack.
Jean punches holes in the cake
Wash lentils, rinse and drain in cold water.
In saucepan, saute celery, carrots, parsley, onion and garlic in oil over low heat for 15 minutes (in saucepan).
Add tomato sauce and bay leaf. Boil water and add lentils, vegetables, George Washington seasoning, oregano, bay leaf, vinegar, Tabasco sauce, salt and pepper.
Simmer for 1 hour.
Yields 10 servings. (Freezes well.)
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Dip choplets in soy milk mixture, then in bread crumbs.
Place in skillet with small amount of olive oil.
Fry until brown; turn choplets over.
Place sliced onion on top of choplets.
To the broth, add the George Washington seasoning and enough water to make 1/2 can.
Pour over choplets.
Reduce heat, cover and simmer until onion is tender.
(Green pepper can be added with the onion.) Delicious.
In large frying pan, heat butter and oil.
Saut garlic, stirring for about 5 minutes or until it begins to turn light brown.
Add asparagus and saut for about 5 minutes.
The asparagus should still be tender-crisp.
Add the wine and simmer for 2 to 3 minutes, then serve.
You can also saut fresh mushrooms or onions before adding the asparagus.
Allow each to cook to desired doneness; however, the asparagus must be crisp.
If not, George won't eat it!
Any leftovers make excellent cream of asparagus soup.
Saute the onion in the margarine.
Then add George Washington powder, eggs and all other ingredients.
Mix well.
Bake for 1 hour at 350\u00b0 in large, greased casserole.
Sprinkle George Washington's, oil and vinegar over hot potatoes.
Set aside to cool.
Combine remaining ingredients; add to potatoes and mix until potatoes are well coated.
Cover and chill.
Saute garlic in small amount of oil.
Add chiles, cheese soup, mushroom soup and George Washington broth.
Set on low and simmer. Grate chicken slices and cheese together.
Mix well.
Roll small amounts inside tortillas that are tender after heating in hot oil. Place in long Pyrex dish.
Cover with sauce.
Top with two strips of sour cream and sprinkle with olives.
Bake for 25 minutes at 350\u00b0.
Put crackers in blender and crumble.
Saute onion, butter and crackers.
In a medium bowl, mix oatmeal, cottage cheese, George Washington broth, eggs, water and breading meal.
Add cracker mixture.
Bring all vegetables to boil.
Cook until done on lower heat. Sprinkle salt to taste.
Add a little Accent, George Washington seasoning or McKay's chicken seasoning.
ater and 2 packages of George Washington Broth.
Simmer until
1. Mix together all of the marinade ingredients in a bowl.
2. Cover chicken with the marinade, and store in the refrigerator for 1-8 hours.
3. Grill chicken and serve. (I use the George Foreman grill).