Standard Jet DBnb` Ugr@?~1y0̝cßFNxk7Ԝ8(&`{6 ߱dC1?3y[l%|*|!!f_Љ$g'DeFx -bT4.0dv Y S  Y   Y Y  Y Y  Y  DY  Y   Y  Y  Y  Y  Y 2Y  Y   Y  Y ConnectDatabaseDateCreateDateUpdate FlagsForeignNameIdLvLvExtraLvModule LvPropName OwnerParentIdRmtInfoLongRmtInfoShortTypeYYIdParentIdName        OYS Y Y Y  Y 2ACMFInheritableObjectIdSID  AtYObjectId YSY  Y Y Y  Y  Y Y  Y AttributeExpressionFlagLvExtra Name1 Name2ObjectId Order Y"ObjectIdAttribute -YSY Y Y  Y  Y  Y  Y  Y ccolumn grbiticolumnszColumnszObject$szReferencedColumn$szReferencedObjectszRelationship   YYYszObject$szReferencedObjectszRelationshipYv1b N  : k & W  C t/ @@\  @OJmJLJkQkiQ^JmYdbkWYfkmJL^Qk`kvkJMQk`kvkdL[QMmk`kvkhoQiYQk`kvkiQ^JmYdbkWYfkiQMYfQk`kvkOL  @~  @ @           d k f SQ.@Q.@Recipes*&@<<<0000000. @nP.@nP.@MSysRelationships+DDDDDDDDDDB nP.@nP.@MSysQueries+88888888886 nP.@nP.@MSysACEs+22222222220 nP.@nP.@MSysObjects+88888888886 nP.@nP.@MSysDb*.........., nP.@nP.@Relationships+<<<<<<<<<<: nP.@nP.@Databases+44444444442 nP.@nP.@Tables+.........., x{hUB/  W  C t/ nP.@nP.@MSysRelationships+DDDDDDDDDDB nP.@nP.@MSysQueries+88888888886 nP.@nP.@MSysACEs+22222222220 nP.@nP.@MSysObjects+8888+ * + + + + + + * * * + * + * * * * Y`5 1N Y  - Y  Y YrName AuthorIngredientsInstructionsHv1b P] @HD$  LVAL N Y NameQ.@Q.@Recipes*0000000000. nP.@nP.@MSysRelationships+DDDDDDDDDDMR2RAllowZeroLengthRequiredDefaultValue&Name  @ Author   Unknown4Ingredients  6Instructions MR2RAllowZeroLengthRequiredDefaultValue&Name  @ Author   Unknown4Ingredients  6Instructions  NLVALH Z Zv pf "L\x 1 T Margarine Or Butter 1 each Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 t Worcestershire Sauce 1/8 t Pepper 3 T Shortening 1 cup Sugar 1 1/2 cup Flour 1 t Baking soda 1/4 cup Milk, sour 1/2 cup Sugar 3 cup Pineapple Juice 1/2 cup Lime Juice 1 quart Sparkling Water; Chilled 1 cup Butter, softened 1 cup Powdered sugar 2 cup Sifted flour 1 cup Ground nuts 1 t Vanilla 16 each Dried red chili pods 1 each Hot Water 2 each Cloves garlic 1 each Salt to taste 4 lb Chicken wings 4 tbl Butter 1 tbl White vinegar 2 tbl Frank's Red Hot Sauce 3/4 cup Miracle Whip Salad Dressing 1 cup corn flake crumbs 1/2 cup Kraft Grated Parmesan Cheese 1 x salt and pepper 3 lb chicken; cut up & skinned/ 2 1/2 cup all purpose flour 1 T baking powder 1/2 t salt 3/4 cup shortening 1 cup milk or buttermilk 10 each Slices stale bread 3 each Eggs, beaten 2 cup Sugar 1/2 cup Oleo 1 cup Raisins 1 cup Pecan pieces 1 cup Fruit cocktail; w/juice 1 cup Pet milk (12 oz) 1 cup Water 2 T Vanilla butternut flavouring 1 each Round steak, tenderized 1 each Egg 1 x Crackers, saltine crushed 1 x Oil 1/4 cup Milk 1 cup Mayonnaise 3 each Tabasco sauce (drops) 1 T Worcestershire sauce 1/4 t Garlic salt 1 each Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained 1 cup Crab 1/2 cup Tomato Sauce 1/4 cup Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 each English Muffins 8 oz Cream cheese 1/2 t Salt 1/2 T Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 cup Clam broth 1 1/2 t Worcestershire 2 t Lemon juice X LVAL v D t tShell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, stickinadd apples to sauce . serve colderMix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. 6Combine all ingredients and heat until sugar is dissolved and bubbly. 1Place all ingredients in blender and blend until smooth. Served chilled. Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies D  G 2 X d  ;kC/SCA1Brisket of Beef with Sauerkraut and Dumplingspenndutch:beef:R@"@!z\Gingered Chinese Noodle Soupsoup:main dish:oriental:@"H@!vj:Chinese Barbeque Sauceoriental:sauce:bar-b-q:,@@th\.Chile Relleno Casserolecasserole:main dish:mexican:chile:@@!t0Pinapple Limeadebeverage:mexican:@ j@\PD"Citrus Barbecue Saucesauce:vegetable:fruit:mexican:bar-b-q:R@@x,Mexican Wedding Cookiesmexican:cookie:@ D@fZN0Red Chili Saucemexican:sauce:@ @ TH< Tropical chickenlow-cal:chicken:main dish:Z@@nbV"Sweet & sour chickenchicken:crockpot:main dish: @@6@Cxl`*Snow Peas With Mushroomsside dish:chinese:vegetable: @`@vj2Sauteed scallops on red pepper saucemain dish:party:seafood:@@zJPumpkin Marble Cheesecakecake:dessert:cheesecake:,@D@|pd4Pie Crustpie:dessert:american:x@@VJ>Orange sangriabeverage:party:fruit:&@@`THMushroom Pasta 1pasta:vegetable:@@ZNB"Mashed potato casserolevegetable:side dish:~@@pdX0Buffalo Wingsbeef:chicken:appetizer:@@bVJKaesekuchen cheesecakecake:dessert:german:@@nbV.Beer batter TurkeyPoultry:@L@NB6&main dish:beef:jewish:holiday:Sadie's Brisket of Beef4@.@xl>Lemon layer cakecake:frosting:@@VJ>"Texas Tuna Burgersseafood:@@NB6&Pepper Steak W/Onionschinese:beef:main dish:@@rfZ,crisp chicken bakechicken:Z@@NB6&Basic Biscuitsbread:party: @@NB6Bread Puddingethnic:dessert:@@RF:Chicken Fried Steak No. 3main dish:beef:american:@^@|pd4Paella (Spanish Chicken, Seafood Casserole)casserole:fish:seafood:main dish:chicken:@ @ XShrimp Dipdip:appetizer:@@J>2BBQ Crab Sandwichcheese:main dish:sandwiche:seafood:vegetable:2@@~$Clam Dipappetizer:dip:shellfish:@@ZNBLVAL j. Preheat oven to 350 2. Brush chicken with salad dressing: coat with combined crumbs and cheese. Sprinke with salt and pepper 3. Place in 13 x 9 baking dish 4. Bake 1 hour or until tender. Makes 3 to 4 servings Nathalie Dupree's Matter of Taste Cookbook and they are really good and easy too! Preheat oven to 450 to 500 degrees. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the milk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into extra flour. Then roll or pat into a biscuit shape. Place the biscuits, slightly touching, on a lightly greased baking sheet. Bake until golden brown 8 to 10 min. Makes 12-18 biscuits. 8Put everything in a large bowl and mix it up. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. 6 Cut steak into serving size pieces. -Beat an egg and dip pieces into egg. -Crush saltine crackers to a fine mixture and dip egg covered meat into it. -Pan fry in a small amount of oil at medium. heat until golden brown. -Then turn on other side and do the same. ~After second side is done browning, reduce heat to low and cover for about 20 min. -Before removing from pan increase heat and remove lid (To help reduce moisture) for a few minutes. -All done, then pepper to taste. No salt needed it's already in the crackers. Enjoy! $LVAL < JTD1/4 cup Salad Oil 2 T Soy Sauce 1/4 cup Bourbon, Sherry, Or Wine 1 t Garlic Powder 1 x Freshly Ground Pepper 1 each Crisco 3 each Flour 1 each Warm water 1 pkg Cream cheese (3 oz) 1 t Garlic salt 1/4 t Pepper 1/2 cup Sour cream 3 lb Potatoes; bakers 2 T Butter or margarine 1 x Paprika 1 x Parsley 8 7/8 oz Margarine 7 oz Sugar 4 x Eggs 2 each Vanillapudding 1 pinch Backingpwd. 35 1/4 oz Quark or creamcheese(1000 g 5 drop Lemonextract 1 1/2 cup Flour; all purpose 2 t Baking powder 1/2 t Salt 1 dash Pepper 3/4 cup Beer; can be flat 2 1/2 cup Turkey; cooked/cut large pcs 1 cup Oil for frying 1 each Sm Apple; peeld/cored /slice 1 x Ingred. for sauce 1/4 cup Cranberry sauce; jellied 1 T Honey 3 each large onions* 8 each whole allspice 1 x salt and pepper 1 x garlic powder 1 x Hungarian paprika 6 lb brisket; 1st cut 2 1/2 cup Cake flour; sifted 2 t Baking Powder 1/4 t salt 1 tbl lemon rind; grated 2/3 cup butter; or shortening 1 1/2 cup sugar 3 each eggs; unbeaten 6 tbl lemon juice 3 tbl water 11 oz Tuna; drained & flaked 2/3 cup Dry milk powder (non-fat) 12 each Saltines; crushed 1/2 cup Onion; chopped 1/2 cup Green chili peppers; chpd. 1 each Egg; beaten 1 1/2 t Oil; vegetable 2 cup Tomatoes; crushed 1 t Chili powder 2 oz Monterrey Jack cheese; shrd 1 x cornstarch 3 T soy sauce 1 x Sugar 1 x Pepper 1 lb sirloin tip; sliced 1/8 in. 1 x Oil (Peanut) 1 each onion; sliced 2 each green peppers; sliced 2 each stalks celery; sliced 1/4 cup cold water 1/2 t MSG 4 each tomatoes; cut into wedges 4 each green onions; 2" strips LVALz v G Sift flour once, measure, add baking powder and salt and sift. together three times. Add lemon rind to butter. and cream thoroughly; add sugar gradually and cream together until light and flfy. Add eggs, one at a time beating thoroughly after each. Add flour, alternately with combined lemon juice and water, a small amount at a time beating after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 20 minutes, or until done. Spread Luscious Lemon Frosting (see recipe) between layers and on top and sides of cake. In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium heat; add tuna burgers and cook, turning once, until lightly bowned, 2-4 minutes on each side. In measuring cup or small bowlcombine tomatoes and chili powder and pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof platter and sprinkle with cheese. Broil or until cheese is melted and lightly browned, 1-2 minutes. 1 serving=391 calories. 4 Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot oil over high heat until meat loses red color. Push to outer edge of pan. Add small amount of oil; cook onion, green peppers and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and green onions, remove from heat. Serve. 4 LVAL G Use a 10" Springform,grease with margarine and flour.Mix all ingredients and put into Springform.Bake for 1 Hour at 375' then turn off oven and cool cake in the Oven. About the vanillapudding.I always get the german packages which each package is enough for 1 Q of Milk.Which ever size pkg. of vanillapudding that would be in american. In small bowl mix well the flour, baking powder, salt and pepper. Stir in beer until smooth. In large skillet heat oil. Dip turkey and apples in batter to coat evenly. Separate pieces, then fry a few at a time in hot oil until golden brown. Drain on paper towels. Serve hot with Cranberry Honey Dipping Sauce. Per serving without sauce: 372 cal, 29 g pro, 23 g car, 16 g fat, 16 mg chol, 537 mg sod Cranberry-Honey Dipping Sauce: In small bowl beat until smooth, jellied cranberry sauce and honey. Makes about 1/3 cup serving. 6*Sliced paper thin (3 is not a typo) >>> The following is my favorite brisket recipe and it really does come from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours. Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice. NOTE: Best when made one day in advance. Aunt Sadie almost always served this with savory noodle kugel. I also serve it with roasted, boiled or mashed potatoes. Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. Spray pan and inside of lid with Pam. tLVALD * G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elastic. Roll out the portions of kneaded dough to 1/16-in. thickness. Cut into 1/4 in. strips. Bring a large pot of salted water to boil. Meanwhile, melt the butter in a heavy saucepan. Add the shallot and sliced mushrooms and saute until golden. Add the port and stir to deglaze pan. Add Chicken Stock and cream and reduce until thickened. 6 In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired. 6Fry wings in oil until crisp and brown. Drain. Melt the butter in a saucepan and add 1 to 5 tablespoons of the hot sauce and the tablespoon of white vinegar. Put wings in large bowl and spoon sauce over and stir well. Spread out on cookie sheet and bake at 375 degrees for 10 minutes. Adjust the hotness of the wings by the amount of hot sauce. If Frank's Hot Sauce is not available, any red hot sauce will do. Serve with Blue Cheese dressing and celery. 6LVAL&  1 each Carrot; cut in pieces 1 each Green pepper; cut in pieces 1 each Med Onion; quartered 2 T Tapioca; quick-cooking 4 each Chicken breasts; boned, cut 8 oz Pineapple chunks; canned un 1/3 cup Dark brown sugar; firmly pa 1/3 cup Red wine vinegar 1 T Soy sauce 1 t Chicken bouillon; instant g 1/2 t Garlic powder 2 T Ginger-root; fresh, minced 1 t Dried cilantro or 10 leaves 1 x Fresh cilantro (i prefer fre 1 x Rice; hot cooked 1 lb Snow peas 1 cup Mushrooms-sliced 2 T Sesame oil 1 x ****seasonings**** 2 T Sherry 1 t Sugar 1 t Soy sauce 1 x Red pepper sauce: 1 each Sm Garlic; clove peeled and 1 each Lg Red bell pepper; peeled, 1 T Yogurt ; non-fat plain yogu 1 cup Yogurt; non-fat plain yogur 1/4 cup Coriander; torn (cilantro) 1 x Black pepper; to taste 1 T Olive oil ; fruity 1 x Scallops 1 x Pam 1 t Olive oil 1 lb Sea scallops ; patted dry 2 T Dry vermouth 2 T Lemon juice 1 x Coriander leaves, for garnish 1 1/2 cup Gingersnap crumbs 1/2 cup Finely chopped pecans 1/3 cup Margarine, melted 16 oz Cream cheese, softened 3/4 cup Sugar 1 t Vanilla 3 each Eggs 1 cup Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg 1 each Med Orange 1/4 cup Sugar 2 cup Orange juice; freshly squee 1 each Dry red wine 1/2 cup Cointreau; (or other orange 3 1/2 cup Flour 1 each Pinch of salt 4 each Eggs 2 T Oil 1 T Butter; unsalted 1 each Shallot, minced 1/4 lb Mushrooms, fresh shiitake sl 1/4 lb Mushrooms, fresh oyster slic 2 T Wine, port 1/2 cup Whipping cream 1 x Salt & freshly ground black 1/2 cup Chicken stock (part 2) PLVALt d G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elasticCombine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. A 1 crust pie takes 1/3 c crisco, 1 c flour and 1/3 c warm water a 2 crust pie takes 1/2 c crisco, 1 1/2 c flour and 1/2 c warm water. 2 pies take 1 c crisco, 3 c flour and 1 c warm water. roll out on a floured surface. Cut the orange in half. Cut 1-2 thin slices from one half, cut them into quarters, and save for garnish. With a veggie peeler, thinly cut off the thin outer peel of the other half of the orange. In a bowl, using a spoon, bruise the peel with the sugar to release the flavorful oils; then stir in the orange juice, wine, and orange-flavored liqueur. Cover and chill; after the first 15 min, remove the orange peel. Serve the Sangria in a bowl or from a pitcher, garnished with the quartered orange slices. Add ice cubes to each individual serving, if you like. LVALH  G 2 X d Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this. Heat the wok and add the oil. When it begins to smoke, add snow peas and mushrooms. Stir fry 2 minutes, then add seasonings. Stir fry 1 minute and serve immediately. 4MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. For the scallops, spray a medium-sized skillet with the non-stick coating. Add the olive oil, and heat until hot but not smoking. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. Pour in the vermouth and let it almost evaporate, then add the lemon juice. cooking a few seconds longer so the scallops are glazed. Spoon them onto the plates with the sauce. Sprinkle a few coriander leaves on top and serve at once. LVALp  N 8 quart Tomato, green 2 each Lemon 4 lb Brown sugar 2 lb Raisins 1 T Salt 2 t Cloves 1 t Allspice 1 T Cinnamon 1 t Ginger 1/2 t Mace 1 cup Vinegar 3/4 cup Catsup 1/2 cup Brown sugar 3 T Soy sauce 1 T Ground ginger 1 T Liquid smoke 2 x Cloves garlic, minced CHILE RELLENOS 20 oz Whole green chiles 1 lb Lean ground beef 1 each Lg onion 2 each Cloves garlic, minced 1 T Cumin 3 T Chile powder 1 each Salt to taste 8 oz Monterey jack, grated 8 oz Sharp cheddar, grated 4 each Eggs, beaten 13 oz Can evap. milk 1 T All purpose flour 13 oz Can tomato sauce TOPPINGS 1 cup Sour cream 1 cup Raisins (optional) 1 cup Chopped pecans (optional) 1 each Onion; Large, Finely Chopped 1 T Ground Red Chiles 1/4 t Ground Red Pepper 1 each Ancho Chile; * 1 T Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 T Sugar 2 T Lemon Juice 1 T Fresh Cilantro; Snipped 1 t Salt 2 1/2 lb Chicken; quartered parts 8 oz Pineapple; crushed packed 1/2 cup Estee granulated fructose 2 T Lemon juice 1 t Dry mustard powder 4 lb Chicken-serving size pieces 1 T Szechuan chili sauce 1/4 cup Sake plus 2T 1 lb Shrimp whole, raw 2 T Soy sauce 1/2 t Saffron threads crushed 5 3/4 cup Chicken stock 1 1/2 lb Mussels in shell 16 each Clams little neck in shell 1/4 cup Oil, olive plus 2T 1 T Gingerroot, minced, fresh 1 1/2 T Garlic minced 1 cup Onions, green, chopped 1/4 lb Sausage, Chinese pork 3 cup Rice short grain uncooked 1 cup Snow peas julienned 1/4 cup Cilantro leaves chopped zLVALG 2 X d  ;kC/Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. 8* Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. 5Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm 36The recipe, as POSTED (a rose by any other name....) was published by Hidden Valley about 10 years ago, and I'm not sure that the low fat version was available at the time. Since it is being used, in this case, primarily as a seasoning, I see no reason why the low fat would not work. As to the eggs, their main purpose is to hold the seasoning to the chicken. Again, I think that the whites alone would do the job. I also came across another chicken recipe that may be of interest to you. Mix pineapple with its juice, fructose, lemon juice and mustard in small bowl. Place chicken on rack in shallow baking pan. Spread pineapple mixture over each piece of chicken (approx 2 tablespoons each). Bake for 20 minutes, then remove from oven to baste again. Bake 20 minutes and baste again. Return to oven for final 20 minutes of baking. Pour pineapple sa