MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Basil Chicken (Pad Krapow Gai)
Categories: Poultry, Citrus, Chilies, Herbs, Vegetables
Yield: 4 servings

MMMMM------------------------PRIK NAM PLA-----------------------------
3 tb Lime juice
2 tb Fish or soy sauce
1 Thai chile; fine sliced
1 ts (packed) brown sugar
1 cl Garlic; minced

MMMMM----------------------THAI BASIL SAUCE---------------------------
2 tb Oyster sauce
2 tb Fish or soy sauce
2 tb Soy sauce
1 tb Packed brown sugar
1 ts Mushroom-soy sauce

MMMMM--------------------------CHICKEN-------------------------------
3 tb Oil
2 c Cut fresh green beans
1 Shallot; chopped
2 Boned, skinned chicken
- thighs; in 1" pieces
4 cl Garlic; minced
2 Thai chilies; fine sliced
1/2 c Chicken broth
1/4 c Fresh Thai basil leaves
Hot cooked Jasmine rice

TO MAKE PRIK NAM PLA, in a small bowl, stir together
lime juice, fish sauce, Thai chile, brown sugar and
garlic; set aside.

TO MAKE THAI BASIL SAUCE, in another small bowl, stir
together oyster sauce, fish sauce, soy sauce, mushroom
soy sauce and sugar; set aside.

Heat oil in a large skillet or wok to medium-high heat.
Add green beans and shallots; cook 3-4 minutes or until
shallots are soft. Add chicken, garlic and Thai chiles;
cook 4-5 minutes or until chicken is browned on each
side. Pour in Thai basil sauce and broth; simmer 3-4
minutes or until chicken and green beans have absorbed
some of the liquid. Stir in Thai basil.

Serve over hot cooked Jasmine rice; spoon Prik Nam Pla
on top.

Malina Syvoravong, Los Angeles, California

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Acorn Squash Soup
Categories: Vegetables, Squash, Dairy, Herbs, Pork
Yield: 9 servings

1 sm Onion
1/4 c Chopped celery
2 tb Butter
2 tb A-P flour
1 ts Chicken bouillon granules
1/2 ts Dill weed
1/4 ts Curry powder
ds Cayenne pepper
2 c Chicken broth
12 oz Can evaporated milk
3 c Mashed, cooked, acorn
- squash
Salt & pepper
5 sl Bacon; crisp cooked,
- crumbled

In a large saucepan, saute onion and celery in butter.
Stir in flour, bouillon, dill, curry and cayenne until
blended. Gradually add broth and milk. Bring to a boil;
cook and stir for 2 minutes. Add the squash, salt and
pepper; heat through.

In a blender, process the soup in batches until smooth.
Pour into bowls; sprinkle with bacon.

Dorrene Butterfield, Lincoln, Nebraska.

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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