Recipes????

Hey! Whats up? If you have good homemade recipes please post them! Please no recipes with beef in them. Thank youRecipes????
EGG FOO YOUNG





1 c. coarsely chopped cooked turkey, shrimp or chicken


2 tbsp. butter


1 can bean sprouts, drained


1/2 c. chopped onion


1/2 c. chopped celery


1 tbsp. finely chopped green pepper or parsley


6 slightly beaten eggs


1 tsp. salt


Fat for frying





Brown chicken lightly in butter. Add bean sprouts, onion, celery and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly.


Spoon chicken-vegetable mixture into beaten eggs, straining out liquid into bottom of pan. Add salt. Mix thoroughly.





Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten ';cake'; to 1/2 inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes.








SAUCE FOR EGG FOO YOUNG:





Juice from cooked vegetables above


1 c. juice from canned bean sprouts


1 tbsp. cornstarch


1 tsp. sugar


2 tbsp. soy sauce





Combine juices, setting aside 1/4 cup of liquid. Heat to boiling.


Blend cornstarch, sugar and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly, until thickened. Add soy sauce.Recipes????
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Honey Pork Tenderloin Kabobs





1/2 cup bourbon *


1/2 cup each honey, mustard


1 teaspoon dried tarragon


3 to 4 sweet potatoes cut into 24 one-inch cubes


1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes


4 medium ripe unpeeled peaches, pitted and quartered


4 green peppers, each cut into 8 two-inch pieces


8 yellow onion, each cut into 4 two-inch pieces


Olive oil for grilling


Mix first four ingredients in a bowl; stir well and set aside.


Steam or boil sweet potatoes until crisp-tender.


Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers.


Brush kabobs with honey mixture.


Lightly oil grill.


Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally.


Serves 4.





* Bourbon is optional, you can substitute 2 tablespoons cider vinegar





Peanut Butter Cream Pie





1 (9-inch) baked pie crust


1/3 cup creamy peanut butter


1/2 cup powdered sugar


1 (3.5-ounce) package instant vanilla pudding mix


1 3/4 cups milk


1 (8-ounce) container frozen non-dairy whipped topping, thawed


In a small mixing bowl, combine peanut butter and powdered sugar until crumbly; divide mixture in half.


In a separate bowl, mix pudding mix with milk according to directions on package.


Put half the peanut butter mixture in baked pie shell. Pour pudding over and then top with whipped topping. Sprinkle remaining peanut butter crumb mixture on top.


Refrigerate for several hours before serving.


Makes 8 servings.