This is one of my favorite foods to snack on. Long time ago in Szechuan, there would be these small street vendors who sold this type of turnip salad to kids. I used to buy it all the time. For a few pennies, I could buy a handful and munch on them. When I had no money, Id search high and low in my house for pennies. Too bad these vendors arent around anymore I guess you cant really make a living selling food for a few pennies these days. Now Im going to show you how to make this turnip salad. I hope you will enjoy it as much as I do. Ingredients: Salted turnip 400g (1pack) Sugar 4 6 teaspoons Light soy sauce 1 tablespoon (optional) Green onions 3 4 Chili oil 3 5 teaspoons Grinded peppercorn 1 2 teaspoons Sesame oil 4 6 teaspoons 1. Rinse the turnips under water first to wash of any salt. 2. Cut the turnips into 2inch long, thin strips. After you cut it, run it through cold water one more time, and drain it well. 3. Cut the green onion into 1 inch long, thin strips. 4. In a bowl, mix sugar, soy sauce, chili oil, grinded peppercorn, and sesame oil. 5. Mix the green onions with the turnip. 6. Pour on the sauce, and mix well with the turnips, and serve. Note: After youve mixed in the sauce with the turnips, I recommend you store this dish for several hours first before eating. Why? This is because allowing it to sit for a few hours lets the flavors really soak into the turnips. Also, you can refrigerate it. I like eating it colder. Here is a link that might be useful: http://www.recipezworld.com/chinese-recipes/turnip-salad/

Buy a pound of dried peas....wash them and pick out any stones and clods of dirt. Into a heavy 4 qt sauce pan, place a smoked ham hock ( or a bone from a cooked ham...pea soup is a great thing to do with a ham bone) a small onion, chopped, and a crushed colve of garlic. Add 5 cups of water and bring to a boil and boil about 10 to 15 minutes. Turn the heat down and add the washed peas and 1/4 cup finely grated carrot and cook until the peas are falling apart.....about 60 to 90 minutes. Add a generous grinding of fresh pepper and taste for salt. Depending on how salty your ham hock is you may not need any. Remove the ham hock and cut any meat off the bone, return the meat to the soup and discard the ham hock. Alternatly, but not nearly as good.... Wash a pound of split peas, chop a small onion and add peas and onions to your pan, add a can of chicken broth and fill the can twice more with water and add to the pot.... Add 1/4 to 1/2 tsp of liquid smoke and cook until the peas are done....salt and pepper to taste. Or....start like the first recipe, but only add 4 cups of water and omit the carrot and garlic. When the peas are soft, add 2 cups of milk and make a paste of 1 T flour kneaded with 2 tsps butter and add to the simmering soup after you have added the milk. Salt and pepper to taste. Linda C

This isn't the sort of thing I use a recipe for. Just wing it, as they say. Start by poaching a hen in water to cover, along with an onion (skin and all), a head of garlic, a couple of carrots, a stalk or two of celery, salt, and about a dozen black peppercorns. I like rosemary, so add about a tablespoon of it. It may be easier if you cut up the hen first. Poach gently for 40 minutes to an hour. Remove hen, and strain broth to remove solids and as much fat as possible. Cool the broth in the fridge so the fat congeals, and remove it. Cut the chicken into mouth-sized pieces. Put the broth back up to boil. Meanwhile, prep the veggies. Dice some carrots, potatoes, turnips, whatever. Chop a large onion. Slice celery into half-rounds. Cut corn off the cobs, or slice into half-inch rings. Etc. Add the veggies to the broth and simmer until veggies are tender. Adjust seasonings.

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon Appétit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.