Dr. Seuss Recipes And Activities Your Kids Will Love

What child doesn’t grow up with Dr. Seuss books? We have quite a few of them lying around the house. The kids love the silly characters and the rhymes. The Dr. Seuss inspired recipes and activities that I’m about to share with you have been a great hit in our house. Of course the famous green eggs and ham are included, but there are also quite a few other snack and meal ideas. Create a fun Dr. Seuss inspired afternoon with some of these recipes and of course don’t forget to read a few of the books with your kids. (If you don’t own any, enjoy a trip to your local library.)

Green Eggs and Ham
This has to be the most famous Dr. Seuss inspired dish. Scramble a few eggs, add a couple of drops of blue food coloring to the mixture and cook as usual. You can serve a warmed up slice of ham with it, and if you want to go all out, brush the ham with a little green food coloring.

My kids love either biscuits, or mashed potatoes with this dish. Add a little food coloring (either green, or a complimentary color like red) to the biscuit dough or the finished mashed potatoes for even more fun.

Cat in The Hat Snack
Make the Cat’s Hat for a fun snack. All you need is a few Ritz crackers, gummy lifesavers (preferably in white/clear and red) and a little vanilla frosting. Put the Ritz cracker on a plate. Use a little bit of vanilla frosting to glue the first lifesaver on the cracker. “Glue” more lifesavers on top of the first one alternating between red and white.

These snacks are so cute; you may want to take a picture of your child’s creation before it is devoured.

Wiggly Fish
This snack was inspired by  “One Fish, Two Fish, Red Fish, Blue Fish”. Prepare several different colors of Jello according to package directions and pour each flavor into a shallow pan. Use a fish shaped cookie cutter to cut the Jello into fish shapes.  (If you don’t have a fish shaped cookie cutter you could also just cut fish shapes with a knife.) You can also add small pieces of fruit to the Jello mixture before it cools. This is a great way to sneak an extra serving of fruit into your child’s diet.

Pink Ink for The Yink
The Yink in “One Fish, Two Fish” love to drink pink ink. Make your own version by combining a few strawberries (either fresh, or frozen and thawed) and some milk in a blender. Add a few drops of red food coloring if the “ink” isn’t pink enough.

A Fruity Hat For The Cat
How about this for a fun Sunday breakfast? Whip up a batch of silver dollar pancakes and cut up some fresh strawberries. Grab some whipped cream and let the kids assemble the Cat’s hat by stacking pancakes, and strawberries on top of each other using the whipped cream as “glue”.

Enjoy a few of these Dr. Seuss recipes and activities with your family, or invite a few neighbor kids over for a Dr. Seuss party. Either way they are a lot of fun and a great way to bring some of the Seuss stories to life.

Want more family friendly recipes and crafts ideas?  Visit http://www.dinewithoutwhine.com for a sample weekly menu plan your entire family will love and www.kinderinfo.com for tons of craft and activity ideas that are sure to keep your little ones entertained.

Mary Jo Congealed Salad

Ingredients:

2 envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
1 c. boiling water
1 c. diet ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
4 tsp. vinegar
1/2 tsp. salt
2 c. shredded cabbage

Soften gelatin in lemon juice. Add boiling water stirring to dissolve gelatin. Add diet ginger ale, Sweet'N Low, vinegar and salt. Let chill. When it begins to thicken, fold in grapefruit and cabbage.

Imitation Bake Potatoes

Ingredient:

1 ( oz.) pkg. frozen cauliflower
1 packet instant chicken bouillon
1 tsp. fresh chopped parsley
1 tbsp. skim milk
1 c. water

Dissolve bouillon in water, add cauliflower, and cook. Place in blender with other ingredients. Do not over blend.

Pasta e Fagioli

 2 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 14-1/2 oz can no salt added stewed tomatoes, undrained
1 15 oz can low sodium vegetable broth
3 cups water
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 cup green pepper, diced
1/4 cup fresh parsley, chopped
1 tsp basil leaves
1/4 tsp black pepper
1/2 tsp oregano
1 tsp rosemary
4 oz uncooked small shell pasta

Place oil in large pot before heating on medium-high until the oil is hot.  Then, add the onion and the garlic, cooking them until you can partially see through the onion.  Once that is accomplished, make sure that you stir in the tomatoes, broth, beans, parsley, pepper, seasoning, rosemary and basil, making sure that you leave the liquid with the tomatoes when pouring it in.  Cook everything together until the mixture begins to boil and then cover the pot with a lid and simmer for 10 minutes.  After the ten minutes are up, add the pasta and simmer continually until the pasta is soft and ready to serve.

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Hot Open Faced Beef Sandwich

It’s a hot time of beef sandwich

1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread

Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

Make your favorite meal tonight

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Herb Fish Fillets

Here another herb recipe made from fish. Keep enjoy cooking

1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
1 tbsp. water
1/2 tsp. lemon juice

Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.

My "Bread-Talk" Bun

Once upon a time, I joined the crowd queuing up for hours at Bread Talk just to buy a couple of pork floss buns that cost S1.50 each... Well, I have finally found this homemade version that made about 10 buns. There's no bread machine needed. I did this with just a hand mixer.



300g unbleached bread flour
1 tsp salt
1 tsp instant yeast
1/2 tsp baking soda
2 tbsp (50g) castor sugar
2 tbsp (

Snackable Cherry Mix

What You Need:

4 C old fashioned oatmeal
1 C wheat germ
1 C cold milled flax
3/4 C shredded coconut
2/3 C pine nuts, toasted
1/3 C oil
3/4 C honey
2 tsp.  vanilla
1 tsp. nutmeg
1/2 tsp. cinnamon
2/3 C dried cherries 

How to Make It:

Place the oatmeal, wheat germ and flax into a large mixing bowl.
Add the coconut and nuts and stir until combined together.
Pour in the oil, honey and vanilla.
Use a rubber spatula to stir until all the dry ingredients becomes completely coated.
Sprinkle in the nutmeg and cinnamon and toss to coats.
Bring the oven temperature to 350 degrees.
Grease a large cookie sheet with a non stick cooking spray.
Place the mixture on the cookie sheet evenly.
Bake 30 minutes stirring about every 10 minutes.
Remove from the oven and very carefully stir in the cherries.
Allow the mixture to cool to room temperature before serving.

16 Servings

This mix will stay fresh in an airtight container for up to 1 week.  Always be sure to break up any large chunks before storing.  Try this mix as a topping on yogurt for a special treat.

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Herb Season Broccoli

This is broccoli food that have both of delicious and able to herb your health. Just complete the ingredients and follow simple directions.

1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice

Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice. Available for 2 servings.

Fruited Chicken Salad

Ingredient:

3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves

Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves. You can make it for 3 sandwiches.

Fruit and More Snack Bars

What You Need:

1/2 C whole wheat flour
11/2 C rolled oats
1/2 C wheat bran
1 tsp. cinnamon
1 tsp. salt
1/2 C packed brown sugar
1/2 C dried cranberries
1/2 C dried apricots
1 C soft tofu
1/2 C unsweetened apple sauce
1/2 C peanut butter
2 tsp. vanilla extract 

How to Make It:

Place the flour in the large mixing bowl.
Toss in the oats and bran.
Add the cinnamon, salt and brown sugar to the bowl and toss to combine all the ingredients together well.
Add the cranberries and apricots and stir together with a rubber spatula.
In a separate bowl combine the tofu and apple sauce.
Add the peanut butter and mix well with a rubber spatula.
Pour in the vanilla and stir until combined.
Add the apple sauce mixture to the flour mixture.
Use a rubber spatula to mix the ingredients together until completely combined.
Heat the oven temperature to 350 degrees.
Use parchment paper to line a large baking pan.
Press the mixture into the pan evenly.
Bake 15 minutes.
Remove the pan and allow cooling until the pan can be handled.
Cut the mixture into bars and place each bar on an ungreased cookie sheet.
Place the sheet in the oven and continue baking 14 minutes or until a light golden brown.
Remove and allow cooling.

16 Servings

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About Raw Food Diet

The raw food diet means eating unprocessed, uncooked, organic, whole foods, such as fruits, vegetables, nuts, seeds, legumes, dried fruits, seaweeds, etc. It means a diet that is at least 75% uncooked! Cooking takes out flavor and nutrition from vegetables and fruits. A raw food diet means eating more the way our ancient ancestors did. Our healthier, more fit ancestors.

They cooked very little, and certainly didn’t cook or process fruits and vegetables. They ate them RAW. Their water wasn’t from a tap; it was natural, spring water. Maybe they drank some coconut milk on occasion.

Doesn’t it just make sense that this is how our bodies were meant to eat? It’s a way of eating that’s in harmony with the planet and in harmony with our own metabolisms. Our bodies were meant to work, and need to work to be efficient. That means exercise, certainly, but it also means eating natural, raw foods that require more energy to digest them.

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Started Raw Food Diet

Have you started hearing about the Raw Food Diet? It’s gaining popularity and buzz, not just as a diet to lose weight, but a diet for a long and healthy life. We eat so much in the way of processed food that we don’t even stop to think about what we’re putting into our bodies, and how far we’ve come nutritionally from our ancestral, agrarian roots.

A raw food diet means consuming food in its natural, unprocessed form. There are several common-sense rationales for why this is a good idea. Processing and cooking food can take so much of the basic nutritional value away.

Think of some of the conventional wisdom you’ve heard about for years, such as: If you cook pasta just to the al dente (or medium) stage, it will have more calories, yes, but it will have more the nutritional value in it than if you cooked it to a well-done stage. Or you probably remember hearing not to peel carrots or potatoes too deeply, because most of the nutrients and values are just under the surface.

Chicken Creole On 20 Minute

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

Ingredients

• nonstick cooking spray as needed
• 4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
• 1 can (14 oz.) tomatoes, cut up**
• 1 cup low-sodium chili sauce
• 1-1/2 cups green peppers, chopped (1 large)
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves minced garlic
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt

Directions

• Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
• Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
• Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
• Serve over hot cooked rice or whole wheat pasta.

You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.

To cut back on sodium, try low sodium canned tomatoes.

Could be serve for 4 servings with serving size: 1-1/2 cup.


Nutritional Info

Amount Per Serving
Calories: 255.4

Total Fat: 4.5 g
Cholesterol: 77.0 mg
Sodium: 652.4 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.3 g
Protein: 33.3 g

Easy Breakfast Prepare On Road Trip

Are you planning a road trip that will have your family en-route during breakfast time? Try these low sugar, portable breakfast ideas.

There is nothing worse than being trapped inside a car with sugar-hyped children. Try to keep their sugar intake down by giving them low sugar, high fun breakfasts to eat while they ride.

The night before your trip, prepare the foods, pack into individual lunch boxes for ease of serving. Or package in zip-lock bags with each child's name written on their own "on-the-go" breakfasts.

Breakfast Soggy Wraps
Breakfast GORP
Banana Dogs

Those all recipes are simple breakfast you can prepare while on the road trip. Good nutrition is not hard to achieve, even when you are away from home or on a fammily road trip.

Delicious Banana Dogs

Breakfast with this Banana dogs food make your kids still get a good nutrition and low sugar while on road trip.

Ingredients:

1 whole grain hot dog bun
1 tbsp. peanut butter or other nut butter
1 tbsp. sunflower seeds or other small seed
1 tbsp. sugar free fruit spread
1/2 sliced banana

Spread bun with peanut butter, add sugar free strawberry jam, sunflower seeds and then top with banana.

Variation you can use:

• Almond butter, cashew butter or nutella to replace peanut butter
• Substitute sesame seeds, pumpkin seeds or pine nuts for the sunflower seeds
• Dried fruits can be used in place of the sugar free fruit spreads

Serve with 1/2 pints of 2% milk.

Perfect Breakfast In Road Trip

Below is another low sugar breakfast recipes, perfect while you and your family on road trip to vacation. It has unique names of GORP, means Good Old Raisin and Peanut

Ingredients:

1/4 cup nuts
1/4 dried fruits
1 cup whole grain cereal

Pack this or any variation of GORP or into easy-seal plastic tubs or sandwich boxes, use different colors for each child.

Nut options: Almonds, Hazel, Macadamia nuts or Cashews

Fruit options: Cherries, Apricots, Cranberries, Peaches or Blueberries

Cereal options: Cheerios/Multi-Grain Cheerios, Corn, Wheat and Rice Chex, Kix

Serve these bags of goodness with 1/2 pints of 2% milk.

Breakfast Soggy Wraps

This delicious recipes of low sugar breakfast is perfect on your family trips

Ingredients per serving:

1-6 inch whole grain tortilla or whole grain wrap
1 tbsp. peanut butter
1/2 banana, sliced
1/2 carrot, shredded
1/2 Fuji apple, shredded
1/4 cup raisins

Too much juice results in soggy wraps. Place shredded carrot into a colander, press juices out, dry on paper towels. Repeat with apple.

Spread peanut butter on tortilla, add banana, raisins, carrot and apple. Fold tortilla sides in, roll tightly, press gently to shape. Drop into zip-lock bag and seal.

Bananas, apples, raisins and carrots make up the sweet side of this wrap, peanut butter adds a salty touch and lots of protein making these breakfast wraps a hit with kids!

You can use this variation:

Omit peanut butter, use low fat cream cheese, spread on tortilla, add 1 tbsp. honey, stir slightly add banana, carrots and apple.

Serve the wraps with low fat milk and cheese sticks for an added calcium punch.

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Fruit Bread Pudding

Ingredients:

3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)

On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.

Egg Salad

Egg could be delicious salad using this recipes

3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery

Finely chop eggs and Mix all together. Makes lunch for two. It's good on sandwich with tomato. Vary seasoning to suit your taste.

Dippin Peas Salad

Yummy salad recipes

1 med. pear
1/2 c. cottage cheese
1 tsp. orange juice concentrate, thawed
1 to 2 tbsp. skim milk

Cut pear into wedges. Place cottage cheese and orange juice in blender. Blend until smooth, adding milk as needed. Mixture should be very thick and pour into small dish. Use pear wedges to scoop up cottage cheese mixture. Can be Makes for 1 salad.

An American Tradition Pumpkin Pie

What You Need:

1 9 in pie crust
1/2 C brown sugar
1 TBSP all purpose flour
1 1/2 C pumpkin puree
1 1/2 C heavy cream
1/2 tsp. salt
1 tsp. cinnamon
1 tsp ginger
1/4 tsp. nutmeg
1/2 C light corn syrup
3 eggs, slightly beaten
1 tsp. vanilla

How to Make It:

Place the pie crust in a 9 in pie plate; prick the bottom of the curst a few times with a fork and set aside.
Place the brown sugar in a large mixing bowl.
Add the flour and toss to combine.
Add the pumpkin puree and heavy cream.
Use an electric mixer on medium speed and beat until completely combined together.
Sprinkle in the salt, cinnamon, ginger and nutmeg. 
Stir with a rubber spatula until combined well.
Pour in the corn syrup and mix with the mixer on medium speed.
Add the beaten eggs and the vanilla and mix until smooth.
Pour the pumpkin mixture into the pie shell.
Bring the oven temperature to 350 degrees.
Cover the edge of the pie shell with aluminum foil to keep it from over cooking.
Bake 25 minutes.
Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.

8 Servings

The removal of the foil time can be adjusted according to how your oven bakes. If the oven bakes hot then leave the foil on for a longer period of time if it bakes a little cooler you may need to remove the foil sooner.  When testing for doneness if the knife does not come out clean, allow the pie to bake another 2 to 3 minutes before testing again.

Pumpkin Carving Made Easy

Fall is fast approaching and that means pumpkins. As far as the eye can see, fields will be filled with the orange colored delights. Thousands of pumpkins will be carved this year for contests and the front porch. Here are some ideas to make pumpkin carving less of a mess and more fun.

For the novice, it is enough to be able to cut out a design that others can recognize. Most people take any old pumpkin and a kitchen knife that could slice off their nose to practice their pumpkin carving skills. This is a mistake many of us make.

First, deciding on the size and scope of the design for the pumpkin determines the size and shape of the pumpkin used. Elaborate scenes (usually out of the expertise of an amateur) may require a fat squat looking pumpkin. Witches on brooms do well with tall thinner pumpkins.

Draw the design on a piece of tracing paper. Using tracing paper makes it easier to see through to the pumpkin when it comes time to transfer the design. Using an X-acto blade or a sharp knife, score the pumpkin through the design on the paper. Scoring makes carving a lot simpler. And, simple is what we are going for.

The majority of the work is done. Kids also like to come up with their own designs for pumpkin carvings and they can use the same method. With kids and most adults, the better choice for carving would be a pumpkin carving kit.

Pumpkin carving kits take into account the fact that we are clumsy people. No one wants to end up with body parts inside the pumpkin. The tools are great for slicing through the soft flesh of a pumpkin but friendly to our fingers and hands. As always, when using any sort of cutting tool, cut away from the body to avoid accidents.

Electric carving tools are available on the market. This simplifies the process even more. Just turn in on and let it do all the work. Don’t let the tool get away from you or it will shred your pumpkin before you can say, “Boo!”

Pumpkin carving is a time honored tradition for fall. Towns that hold fall festivals award major prizes for the best carving in each of several categories. Just because you are not the Rembrandt of pumpkin carving doesn’t mean the prize for Funniest Looking or Most Original won’t go to you.

Pumpkin carving doesn’t have to be a hard task. The purpose is to have fun and create something new and exciting. Following a few safety precautions means a safer autumn activity for all involved.

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30 outstanding pumpkin recipes (soon to be published)!

Bean Sprouts with Beef Strips

Ingredients:
(1) 1 t. soy sauce1 t. ginger wine1 t. cornstarch1 t. water
(2) 6 sections green onion (3cm)1 T. ginger roots (minced)
(3)1/3 t. salt1/2 t. sugar1/2 t. vinegar
2-2/3 oz. (75g) beef strips1-3/4 oz. (50g) green pepper (strips) 1/3 lb. (150g) bean sprouts2 T. vegetable oil
DIRECTIONS:
Soak beef strips into (1) for 10 minutes.
Heat oil and stir-fry beef until color changes, then take out.
Stir-fry (2) with the remaining oil, add bean sprouts and green pepper when fragrant.
Add (3) and beef, mix well, and serve.

Preserved Szechuan Pickles and Bean Curd Soup

Ingredients:
(1) 1/4 t. salt2 t. soy sauce
1/4 lb. (100g) preserved szchuan pickles1/2 lb. (200g) bean curd 5 c. broth1 T. green onion (minced)
DIRECTIONS:
Slice preserved Szchuan pickles and cut bean curd to cubes (3/4'').
Boil pickles in the broth, add bean curd.
Boil again, add (1) , then sprinkle with green onion. Finally, when it is fragrant, you can serve.

Garlic-flavored Fish

Ingredients:
(1) 1 t. ginger wine1/4 t. salt
(2)10 cubes of garlic (peeled)4 slices of ginger roots3 sections of green onion
(3)1/2 t. cook wine1 T. soy sauce1/2 T. black vinegar1 t. sugar1 c, water
(4) 1 t. cornstarch1 T. water
1/2 lb. (200g) fish2 T. vegetable oil
DIRECTIONS:
Soak fish in (1) for 15 minutes.
Heat oil in a wok, put fish in and fry both sides to yellow, take out.
Put (2) into the remained oil, stir-fry until fragrant, add fish and (3), boil them.
Turn to low heat and simmer for 5 minutes. Place the fish on a plate.
Add (4) to the remained and pour it on the fish. Done.

Rice with Barbecued Pork

Ingredients:
(1) 1 T. soy sauce1 T. oyster sauce1-1/2 T. sugar1 T. wine
(2) 3 sections green onion (3cm)3 cloves of garlic
1/2 c. water7 bowls germinated rice (cooked)1/2 lb. (200g) green vegetable (cooked) 1/4 lb. (100g) carrots (slice into strips)1/2 lb (200g) boneless pork leg (roasted)
DIRECTIONS:
Cut the pork leg into strips, soak it into (1) for one hour.
Heat oil, put (2) in and stir-fry until fragrant, add pork and its sauce, put 1/2 cup of water. Lower the heat, continue to cook until liquid is almost absorbed.
Remove from heat and slice the mixture.
Put rice into a plate and arrange pork, carrots and green vegetable together. Serve.

Bean Curd Balls

Ingredients:
(1) 1/2 t. salt1/2 t. sugar1/2 egg white1 t. ginger root (minced)1 t. green onion (minced)1 T. cornstarch1/2 T. sesame oil
1/3 lb. (150g) bean curd1/4 lb. (100g) ground park1/2 c. bread crumb3 c. vegetable oil
DIRECTIONS:
Dehydrate bean curd and mash it into small bits. Add (1) and ground meat and roll it into balls. Then lightly roll the bean curd over the bread crumbs.
Heat oil and fry the balls for about 3 minutes. When color changes, take out. Serve immediately.

Chinese-style Vegetable Salad

Ingredients:
(1) 1 c. cold water1/2 t. salt.
(2) 2 t. soy sauce1 t. sugar1 T. vinegar2 t. sesame oil2 t. garlic (minced)1 T. caraway (chopped)
1/3 lb. apple1-3/4 oz. (50g) bean thread2-3/4 oz. (80g) green pepper (strips)2 oz (60g) chicken strips (cooked)
DIRECTIONS:
Peal the apple and cut it into strips. Then soak it in (1).
Soften bean threads and cut them into sections (10 cm each), put into boiling water. Remove them after 3 minutes and rinse in cold water. Set aside.
Put all the material together and add (2). Mix well and place on the table to eat!

Stir-fried Spiral Seaweed

Ingredients:
(1) 1/2 t. red pepper1 T. ginger roots (chopped)
(2) 1 T. soy sauce1 t. sugar1 t. vinegar1/2 t. salt1/2 c. water
14 oz. (400g) spiral seaweed1 c. fresh basil leaves2 T. vegetable oil
DIRECTIONS:
Cut spiral seaweed into sections (5 cm each).
Heat oil and stir-fry (1) until fragrant. Put seaweed into the pan and add (2). Boil the soup and lower heat after it boils for one minute.
Simmer for 5 - 10 minutes and add fresh basil leaves.
Stir-fry quickly and remove from heat. Serve.

Meat Slices with Mushrooms

Ingredients:
1)1/2 t. cook wine1/2 t. soy sauce1/2 t. cornstarch
2)1-3/4 oz (50g) bamboo shoots1-3/4 oz (50g) button mushroom2-2/3 oz (75g) straw mushrooms1 oz. (30g) carrots (sliced)
3)1/4 t. salt1/2 t. sugar1/2 t. sesame oil2/3 t. cornstarch3 T. water
2-2/3 oz (75g) pork loin3 sections green onion2 T. vegetable oil
DIRECTIONS:
Slice the pork and soak in (1).
Boil (2) and cut into pieces.
Heat oil and put pork slices in to stir-fry. Add green onion when color changes.
Put (2) and stir-fry while mixing and then add (3).
Serve and enjoy.

Fish Meat and Pineapple

Ingredients:
1)1/2 t. soy sauce1 t. ginger wine1/2 egg yolk
2)1 T. sugar1 t. garlic (minced)1 T. vinegar2 T. ketchup3 T. water1/2 t. cornstarch
2-3/4 oz.(80g) fish meat2 t. cornstarch1/3 lb. (150g) pineapple1-3/4 oz (50g) green pepper3 T. vegetable oil
DIRECTIONS:
Cut fish meat into small pieces and marinate in (1) for 10 minutes, then take out and mix with cornstarch.
Slice pineapple and green pepper, set aside.
Heat oil, fry the fish pieces until they are golden (about 2 minutes), then take out.
Put minced garlic into the remained oil, stir-fry the pineapple and pepper, add (2) and later the fish. Well-mix, serve.

Seaweed and Turnip Soup

Ingredients:
1/2 lb. (200g) Chinese turnip2-1/2 oz.(70g) carrots3-1/2 oz (100g) pork ribs 1-3/4 oz (50g) seaweed leaves
7 cup. water3 pieces. ginger root1 t. salt
DIRECTIONS:
Cut pork ribs into 3 sections, and put in boiling water for 30 seconds.
Slice carrots and turnip.
Bring the water back to a boil and add all the material and the ginger root. After it reaches a boil, lower heat and simmer for 30 minutes.
Season with salt and serve.

Barbecued Meat with Lettuce Salad

Ingredients:
1)1-3/4 oz. (50g) carrots1/4 lb. (100g) lettce3/4 oz. (20g) onions1 oz. (30g) green pepper
2)1 t. soy sauce1 t. sugar1 t. vinegar1 T. sesame paste1 T. sesame1 T. water
2-2/3 oz. (50g) barbecued meat
DIRECTIONS:
Chop (1) and slice barbecued meat into small strips.
Mix (2) well.
Mix (1) and the barbecued meat together, pour (2) over and serve.NOTE: Baked chicken, baked duck, or boiled pork can be used as substitution for barbecued meat. Enjoy your health

Stir-fried Spinach

Ingredients:
1 lb. (500g) spinach2 t. salt1-1/2 t. sugar3 T. vegetable oil
DIRECTIONS:
Trim and wash the spinach.
Heat oil, put spinach in and stir-fry for 1 minute with high heat. Add salt and sugar. Mix well and serve.

Three Fruits in Syrup

Ingredients:
9 oz (250g) haws9 oz (250g) fresh chestnuts9 oz (250g) canned ginkgo nuts2 t. sugar2 t. honey2-1/2 t sesame oil
DIRECTIONS:
Wash the haws and simmer. When cooked, drain, corn and peel.
Wash the chestnuts and put in boiling water for 1 minute. Remove them and drain and shell. Soak in hot water for 30 minutes and remove the inner peels of the nuts (it takes about 30 minutes to get them ready to peel usually, but some nuts may take longer).
Put the chestnuts in a bowl on the oven and cover. Add water and steam for 20 minutes.
Add half of the sesame oil and heat. Then add sugar and cook, stirring constantly until the syrup turns light brown.
Add 250ml water slowly and follow with honey, haws, chestnuts and ginkgo nuts. When it boils, turn the heat lower and simmer until the syrup is thicker. Add the remained sesame oil and serve.

Sichuan Dandan Noodles

Ingredients:
1 lb (500g) flour noodles4 t. sesame paste5 t. sesame oil5 oz (150ml) soy sauce3 t. vegetable oil5 t. green onion, minced2 oz (50g) sichuan preserved cabbage, chopped5 t chili oil
DIRECTIONS:
Combine the seasonings, sesame paste, sesame oil, soy sauce, vegetable oil, minced green onion, preserved cabbage and chili oil in a bowl and then divide it into 5 bowls.
Boil water and cook the noodles well. Drain it in a colander and divide in to the 5 bowls.
Blend the noodles with the seasonings and serve.

Stewed Chinese Beef

Ingredients:
1 lb. (500g) boneless beef5 oz. (150g) soy sauce1/3 oz. (10g) stick cinnamon2 cups oil for frying5 t. sugar1 t. peppercorns1 t. scallions, chopped2 t ginger, sliced1 star anise
DIRECTIONS:
Cut the beef into chunks (2-3cm each).
Heat oil and then deep fry the beef until brown. After brown, drain the beef and set aside.
Put peppercorns and star anises in a small cheesecloth bag and put it in a sucer full of 4 cups of water.
Heat the water, and add soy sauce, sugar, stick cinnamon, scallions and ginger into it. When boiled, put beef inside. When boiled again, turn the heat lower to stew (maybe 30 minutes). Remove from the heat when beef is very tender.
ENJOY! Mmmmmmmm

Stir-fried Chicken with Scallions

Ingredients:
9 oz. (250g) chicken1 egg3 t. vegetable oil1 t. peppercorns1 t. chopped scallions4 t. cornstarch1 t. soy sauce1 t. ginger (sliced)1 t. salt water
DIRECTIONS:
Cut chicken into cubes and then set aside.
Soak peppercorn in rice wine for 30 minutes and then fish out. Mix it with scallions and chop the mixture into fine pieces.
Mix cornstarch, egg, and soy sauce together. Pour this mixture on the chicken cubes. Mix well.
Heat oil and then add chicken cubes. Stir-fry for about 2 minutes. Take off the heat.
Heat the remaining oil and put scallions and peppercorns in. Later add ginger slices, salt water, other ingredients and the chicken cubes. Stir-fry for 1 minute. Serve!

Egg Pancake

Ingredients:
3 eggs1 t. salt1 t. chopped scallions2 t. vegetable oil
DIRECTIONS:
Beat eggs in a bowl and add scallions and salt, mix together.
Heat oil, pour eggs mixture on the pan and swirl it to cover the surface evenly.
Turn the heat lower until the pancakes is golden, turn over to another side and cook to golden again. Served!

Dilly Tuna Salad

Ingredients:

1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed

Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients and Sprinkle with dill seed.

Spicy Beancurd

Ingredients:
7 oz.(200g) fresh beancurd2 oz. (60g) lean beef1/4 t. soy bean paste1-1/4 t. red pepper1 t. garlic (chopped)2 t. soy sauce1 t. cornstarch1/2 t. ground green pepper3 t. vegetable oil
DIRECTIONS:
Cut bean curd into cubes (2cm x 2cm). Drop into boiling water for 1 minute and remove. Mince the beef.
Heat oil and stir-fry the beef until color changes to brown. Add salt to hot soy bean paste and stir-fry for one more minute. Add red pepper and continue stir-fry until fragrant.
Add bean curd and cook for 4 minutes. Then add garlic and soy sauce.
Mix the cornstarch with water and add to the wok, steaming in low heat until the mixture thickens. Sprinkle with green pepper and serve.
Grab a cold glass of milk or water to ease the spice if you can't handle it!

Pork Balls in Clear Broth

Ingredients:
9. oz (250g) pork 1 egg 1 t. green onion (chopped)1/2 t. t ginger root (chopped)2 t. cornstarch4 cups of meat broth2 t. salt2 oz (50g) mushroom2 oz (50g) young Chinese cabbage2 oz (50g) Chinese vermicelli1 t. sesame oil1/4 t. ground peppercorn
DIRECTIONS:
Ground the pork, and mix with the green onions, ginger, egg, 100ml of the broth, and 1/2 t of salt and cornstarch.
Heat the remained broth, and lower the heat when boiled. During the heating time, make some meatballs. (about 2 cm in diameter each)
Add the meatballs to the boiling broth, and simmer until done.
Scoop out the foam and add the mushrooms, cabbage leaves and the Chinese vermicelli. When the broth boils again, add the pepper and the sesame oil. Serve.

Dieter Dressing

Ingredients:

1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

Place all ingredients in a blender in order listed. Cover and run on high speed until vegetables are chopped.

Dip Dieters

Another simple recipes for dieters

Ingredients:

1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste

Blend cottage cheese until smooth and soft. Use blender or electric mixer. Drain and flake tuna. Combine with cottage cheese and seasonings.

Diet Pizza

Delicious pizza for someones on diet program

Ingredients:

• 1 oz. bread
• 2 oz. cheese
• 1/4 c. mushrooms, sliced
• Pinch of garlic powder
• Pinch of oregano
• Tomato sauce or catsup (optional)

Put mushrooms on toast and cover with cheese. Sprinkle with seasonings. Broil in oven until cheese is hot and bubbly.