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<font size="12">Pork Dumplings</font s>
from www.epicurious.com/recipes/recipe_views/views/230453

INGREDIENTS
1 3/4 cups all-purpose flour plus additional for dusting
1 (2-inch) piece peeled fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork (from shoulder; not lean)
Special equipment: a 3 1/4-inch round cookie cutter

PREPARATION:
Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.
While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).

Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.

Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes.

While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps.

Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes.

While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps.

Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce.

Cooks' note:
Dumplings can be formed 1 day ahead. Chill in 1 layer, not touching, on lined baking sheet, loosely but completely covered with plastic wrap.

Makes 4 main-course servings (makes 32).

Yumm! So when will they be ready? Lunch maybe? I'll be right over.

Pot stickers aren't my favorite but they are a nice treat. And this is an easy recipe, too. I think I'll try it with ground chicken, though.

A well-fed man is a happy man!

<font size="12">GREEN TOMATO SOUP</font s>
from http://www.epicurious.com/recipes/recipe_views/views/230446

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

INGREDIENTS:
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)

PREPARATION:
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Makes 4 to 6 servings.

A Cook from Fairfax, VA on 09/09/04
A really good dish! The green tomatoes add a nice tartness to the soup. We modified in the follwing ways: used 2C chicken stop, 1C water, added a splash of madeira, substituted onion for scallions (it's what we had on hand) and added 1 fresh cayenne pepper to the mix. We just used ham we had on hand- deli sandwhich meat. And we cooked that in bacon fat instead of oil. We had the soup like this the first night, and then the second night we augmented with macaroni for more substance. Green tomato soup is a great idea!

<font size="12">Tomato Crabmeat Salad</font s>
from http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=8*402&u3=**18*18&wf=9&recipe_id=54424

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

INGREDIENTS:
1 can (6 oz.) crabmeat, drained, flaked
1 cup chopped celery
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. each salt and pepper
4 medium tomatoes
12 lettuce leaves

PREPARATION:
MIX crabmeat, celery, dressing, salt and pepper.
CUT each tomato into 6 wedges, almost to stem end.
FILL with crabmeat mixture. Serve on lettuce-covered plates.

Safe Food Handling
Canned crabmeat can contain tiny pieces of shell, so use your fingers to pick over the crabmeat before adding to a recipe.

Nutrition (per serving)
Calories 110
Total fat 4.5g
Saturated fat 1g
Cholesterol 35mg
Sodium 360mg
Carbohydrate 9g
Dietary fiber 3g
Sugars 6g
Protein 10g
Vitamin A 60%DV
Vitamin C 40%DV
Calcium 8%DV
Iron 6%DV

RATINGS AND COMMENTS
usairish0 on 8/24/2004
I love it !!! easy look's good

A cook on 5/11/2004
Hint: I sometimes substitute plain yogurt for mayo. If you don't like the taste, then use half yogurt, half light mayo to cut calories.

<font size="12">Sweet Cherry Pie</font s>
from http://www.seasonedwithlove.com/cherry_pie.htm

Apple cider vinegar is the secret to a flaky crust. This tart pie is very good with vanilla ice cream. Use canned cherries for the best results and make a lattice top.

INGREDIENTS:
Cherry Filling ~
3 (14 1/2-ounce) cans OregoN® red tart cherries in water
2 1/2 tablespoons minute tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter, melted

Pie Crust ~
All-purpose flour
3/4 teaspoon salt
1/4 cup ice cold water
3/4 tablespoon apple cider vinegar
3/4 cup Crisco® solid vegetable shortening

PREPARATION:
1. Preheat oven to 400 degrees.
2. Filling: Drain cherries. In a large bowl, mix cherries, tapioca, sugar, salt and melted butter.
3. Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty into bowl. Stir in salt. Take out 1/3 cup of the mixed flour and place in a small bowl. To the 1/3 cup flour, use a fork to add the water and vinegar. Place the paste in the refrigerator.
4. Cut shortening into remaining flour using mixer on low speed. Stir in flour paste with fork. Divide dough in half. Roll half to fit a 9-inch pie plate. Roll remaining dough into rectangle; cut into ten 1/2-inch strips for a lattice top or roll into a round and use a lattice cutter.
5. Pour filling into unbaked pie crust. Weave strips across pie, securing with water at each edge. Trim edges with a knife.
6. Bake in preheated oven, 45 minutes to an hour or until pie is bubbling in center. Let sit for 30 minutes before serving.

Makes 8 slices.

<font size="12">Baked Spinach Casserole</font s>
from http://vegetarian.allrecipes.com/az/BakedSpinach.asp

Submitted by: Joanna Wallbillich
"This spinach casserole is a very good dinner party recipe, and also makes a good family meal." Original recipe yield: 8 servings.

INGREDIENTS:
1 1/4 pounds spinach
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Prep Time:15 Minutes
Cook Time:1 Hour
Ready In:1 Hour 15 Minutes

Nutrition Info
Servings Per Recipe: 8

Amount Per Serving
Calories: 194
Total Fat: 12.4g
Cholesterol: 109mg
Sodium: 423mg
Total Carbs: 12.3g
Dietary Fiber: 2.2g
Protein: 9.4g

<font size="12">Steak Pie</font s>
from http://www.recipezaar.com/recipe/getrecipe.zsp?id=63727

INGREDIENTS:
1-2 lb diced stewing steak or round steak, and
cut it up yourself
1/2-1 lb beef sausages (the &#8220;linked&#8221; kind)
1 large onion
beef bouillon (Oxo or similar)
1-2 package puff pastry

PREPARATION:
1. Put some oil or Lea& Perrins in a big pot &#8211; I prefer Lea and Perrins as it adds flavor and isn't as fattening as oil.
2. Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
3. This is where I add as much Oxo (made according to the packet) to keep the meat covered.
4. You could use beef stock instead &#8211; you can end up using a lot of Oxo!
5. Bring to the boil, and then simmer over a low heat for as long as you can.
6. The last time I made it was simmering for 4-5 hours.
7. Just keep topping up with your stock.
8. I like to add pepper and worcester sauce or hp sauce just to give it a bite.
9. Add your onion about 1 hour before you plan to stop cooking it &#8211; any less and it's a little too crunchy &#8211; any more and it's just boiled onion.
10. When just about done simmering &#8211; add cornstarch or other thickening agent &#8211; you're aiming for really thick brown gravy.
11. Place in a pie dish and leave to cool.
12. Roll out your puff pastry in a floured surface &#8211; big enough to cover your pie with overlap on the edges &#8211; If you're making a big pie two packs is best.
13. Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy.

Nutrition Facts
Calculated for 1 serving
Recipe makes 4-6 servings

Nutrition Facts for the following ingredients or sizes are unknown:
1/2 lb beef sausages
1 package puff pastry
They are not included in the data below. Send us nutrition facts for unknown ingredients

Calories 297
Calories from Fat 195
Amount Per Serving %RDA
Total Fat 21.7g 33%
Saturated Fat 8.6g 42%
Polyunsat. Fat 0.8g
Monounsat. Fat 9.9g
Cholesterol 77mg 25%
Sodium 61mg 2%
Potassium 345mg 9%
Total Carbohydrate 3.2g 1%
Dietary Fiber 0.7g 2%
Protein 21.0g 42%
Vitamin A 0mcg 0%
Vitamin B6 0.5mg 23%
Vitamin B12 3.1mcg 51%
Vitamin C 2mg 4%
Vitamin E 0mcg 0%
Calcium 14mg 1%
Magnesium 25mg 6%
Iron 2mg 12%