insideCornish

CREAMY SZECHUAN NOODLES
1 pound thin mein (Chinese noodles) or substitute,
cooked al dente (you can use linguine in a pinch)

sauce:
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 T. dijon mustard
1/4 cup sesame oil
szechuan chili oil, to taste (I add more after chilled)

add in:
6 scallions, thinly sliced
1 red pepper, coarsely chopped
1 can bamboo shoots, rinsed and drained
1 can baby corn, "     ''
1/2 cup chopped fresh cilantro
1/2 lb fresh snow peas, blanched and chilled
     (don't add these til end or they lose their crunch!) garnished with cilantro and toasted sesame seeds

I tend to save out some of the veggies to decorate the top with,
and I like a lot of chili oil, so I sometimes just pass the bottle at the table!

Don't be too rigid about the means of combining the sauce and the noodles.
I do find that I make them a day ahead for better flavor and that I save back a little of the sauce to add just before serving so as to moisten them (they seem to get dry after they sit overnight).
I also typically leave out thechicken.

Theresa Tetirick
_____________________________

Berry Parfaits
1/3 c.granola
1-6oz vanilla yogurt
1/2 c. rasberries
1/2 c. blackberries
   Place granola in each parfait glasses. Top each with yogurt. Add berries, repeat yogurt & berries in layers. Top with yogurt & granola. May add walnuts, your choice.
           Terri Spaulding

Pour milk into mixing bowl,refrig-for 2 hrs.In medium- size bowl,dissolve gelatin & sugar in hot water stir in lemon juice. Cover refrig-till cool. Beat chilled milk into soft peaks,fold in beaten gelatin,pour into serving dishes,refrig. Garnish with slice lemon,whipping cream, sprig of mint. 10 servings .

		Recipes From Here and Afar							home
		town offices	boards and committees		calendar	map	useful links	community connections
Share Your Favorite Recipes - e-mail Cornish Web Site webmaster to have your recipe(s) posted
	CREAMY SZECHUAN NOODLES 1 pound thin mein (Chinese noodles) or substitute, cooked al dente (you can use linguine in a pinch) sauce: 3/4 cup soy sauce 1/4 cup peanut oil 2 cups mayonnaise 1 T. dijon mustard 1/4 cup sesame oil szechuan chili oil, to taste (I add more after chilled) add in: 6 scallions, thinly sliced 1 red pepper, coarsely chopped 1 can bamboo shoots, rinsed and drained 1 can baby corn, " '' 1/2 cup chopped fresh cilantro 1/2 lb fresh snow peas, blanched and chilled (don't add these til end or they lose their crunch!) garnished with cilantro and toasted sesame seeds I tend to save out some of the veggies to decorate the top with, and I like a lot of chili oil, so I sometimes just pass the bottle at the table! Don't be too rigid about the means of combining the sauce and the noodles. I do find that I make them a day ahead for better flavor and that I save back a little of the sauce to add just before serving so as to moisten them (they seem to get dry after they sit overnight). I also typically leave out thechicken. Theresa Tetirick _____________________________ Berry Parfaits 1/3 c.granola 1-6oz vanilla yogurt 1/2 c. rasberries 1/2 c. blackberries Place granola in each parfait glasses. Top each with yogurt. Add berries, repeat yogurt & berries in layers. Top with yogurt & granola. May add walnuts, your choice. Terri Spaulding Cornish,N.H. ______________________________________ Fluffy Lemon Desert 1 can 12oz. evaported milk 1 3oz.pkg,lemon gelatin 1 c. sugar 1 3/4c.boiling water 1/4c.lemon juice Pour milk into mixing bowl,refrig-for 2 hrs.In medium- size bowl,dissolve gelatin & sugar in hot water stir in lemon juice. Cover refrig-till cool. Beat chilled milk into soft peaks,fold in beaten gelatin,pour into serving dishes,refrig. Garnish with slice lemon,whipping cream, sprig of mint. 10 servings . Terri Spaulding Cornish,N.H. ______________________________________ Banana Crumb Muffins INGREDIENTS 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.			Good (and easy) Chocolate Chip Cookies In food processor, combine and pulse lightly: 1/2 cup sugar 1/4 cup brown sugar Add: 1/2 cup shortening (use Crisco sticks for convenience) 1 egg 1 tsp. vanilla Cream together with sugar in food processor. Sift together: 1 cup flour 3/4 tsp. salt 1/2 tsp. soda Add to creamed mixture and pulse to combine. Add 1 cup semisweet chips and pulse lightly, or combine by hand in separate bowl. Use small cookie scoop for uniform cookies. Bake at 350 degrees for 9-12 minutes on parchment paper-lined cookie sheet. Check at 8 minutes. Cool on rack. Makes 3 dozen. from - Colleen O’Neill Cornish, NH ___________________________________________ Fingerprint Cookies -very festive for holiday gift giving or entertaining Preheat oven to 325 degrees 1/2 chopped nuts (pecans or walnuts) 2 cups flour 3/4 cup confectioner's sugar 1 cup butter or margarine, softened 1 tsp. vanilla Assorted jellies and jams Chop nuts finely in food processor and remove. In food processor, combine flour, 10X sugar and butter. Pulse to mix. Sprinkle with vanilla and mix dough (pulse) until smooth. Add chopped nuts and pulse to mix in. Put dough into a bowl and stir with a spoon if necessary to distribute nuts. Shape dough into 1" balls. Place about 1" apart on parchment-lined cookie sheet. Indent centers with lightly floured finger, then fill each with about 1/4 tsp. jelly or jam. (do not overfill or they will run) Bake in preheated 325 degree oven for 15-18 min, or until just lightly brown on edges. Check at 14 minutes. Remove to rack to cool. Makes about 60 cookies.