Poker Winning Software

9 Facts You Didn't Know About Neocons

2007-11-21T17:35:00.000-08:00

The Reagan, George H.W. Bush and the George W. Bush presidential administrations are all heavily influenced by Neo-conservatism.
Neoconservatives pursue economic growth at the cost of budget deficit.
Neoconservatives believe the war in Iraq spurs economic growth despite deficit spending.
Neoconservatives are made up of ex-democrats.
Fox News, The Weekly Standard, and Commentary are all controlled by Neoconservatives.
Neoconservatives believe that government should intervene and use its power to strengthen the moral values of society.
Neoconservatives believe in large government.
Neoconservatives feel it’s a responsibility of the United States to defend Israel and protect Zionism.
Neoconservatives believe that liberties of the people is a small price to pay for security.

Ron Paul: Best Prez Ever

2007-11-21T16:34:00.000-08:00

Why I think Ron Paul should be president:

Ron Paul vows to bring down the size of the federal government and give power back to the States.
Ron Paul wants to back our currency with gold and give it the value it once had.
Ron Paul wants to end the war in Iraq and end the practice of nation building.
Ron Paul wants to restore our constitutional rights.
Ron Paul is a family man with strong moral values.

RON PAUL 2008!!!!!!!!!!!

Evolution Of Dance: Youtubes Most Viewed Video

2007-11-21T16:32:00.000-08:00

How To Save 3 Percent When You Buy A Home

2007-11-21T15:37:00.000-08:00

1. Start the search for your new home on the internet. Realtor.com is a good site with a large database of listings.

2. Find a few houses that interest you and write down the listing agent’s name and number.

3. When you go out to look at the houses, call the listing agent to set the appointment, do not have a buyers agent represent you. In fact it would be safe to say do not sign any papers until you have found the house you want.

4. When you have narrowed the search down to one house, call the listing agent and ask them to write up the offer and cut out selling office commission so the price of the home is reduced 3%. 99 Times out of 100 THEY WILL SAY YES!

Do the math 3% of $300,000 is $9,000!

Ten Vague Tips From Sun Tzu

2007-11-21T15:06:00.000-08:00

1. The good fighters of old first put themselves beyond the possibility of defeat, and then waited for an opportunity of defeating the enemy.

2. To secure ourselves against defeat lies in our own hands, but the
opportunity of defeating the enemy is provided by the enemy himself.

3. The good fighter is able to secure himself against defeat.

4. One may KNOW how to conquer
without being able to DO it.

5. Security against defeat implies defensive tactics; ability to defeat the enemy
means taking the offensive.

6. Standing on the defensive indicates insufficient strength; attacking with a superabundance of strength is the path to victory.

7. The general who is skilled in defense hides in the most secret recesses of the earth.

8. To see victory only when it is within the ken of the common herd is not the acme of excellence.

9. Neither is it the acme of excellence if you fight and conquer and the whole Empire says, "Well done!"

10. To lift an autumn hair is no sign of great strength; to see the sun and moon is no sign of sharp sight; to hear the noise of thunder is no sign of a quick ear.

Cool Hi Rez digital Akira Wallpaper

2007-11-21T15:03:00.000-08:00

Hi Res Anime Wallpaper Akira on Red Bike

2007-11-21T14:59:00.000-08:00

Vista Wallpaper Fish Tank

2007-11-20T21:28:00.000-08:00

Hi Rez Vista Wallpaper Windows Invasion

2007-11-20T21:16:00.000-08:00

Hi Rez Vista Wallpaper Aurora Sky

2007-11-20T21:12:00.000-08:00

Hi Rez Vista Wallpaper Dark Aurora

2007-11-20T21:09:00.000-08:00

The Reflecting Dust Clouds Of Orion

2007-11-20T21:02:00.000-08:00

Nasa Pic Dark Sky Bright Sun

2007-11-20T20:58:00.000-08:00

OS X Leopard Wallpaper Roses

2007-11-20T20:40:00.000-08:00

OS X Leopard Wallpaper Rock Garden

2007-11-20T20:36:00.000-08:00

OS X Leopard Wallpaper Leaves

2007-11-20T20:23:00.000-08:00

OS X Leopard Wallpaper Ladybug on Leaf

2007-11-20T20:18:00.000-08:00

OS X Leopard Wallpaper Grass Blades

2007-11-20T20:08:00.000-08:00

OS X Leopard Wallpaper Golden Palace

2007-11-20T20:02:00.000-08:00

Hi Res OS X Leopard Wallpaper Leopard Auroracu

2007-11-20T19:30:00.002-08:00

STEAMED POT DUMPLINGS

2007-11-20T19:30:00.001-08:00

Makes: 30 Servings
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling
1. Mix the flour and baking powder with 9 fl oz (250 ml) of water.
2. Knead until smooth and elastic, then cover with a warm wet cloth and let rise.
3. Mix the pork with the soy sauce and ginger.
4. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork
becomes a thick paste.
5. Mix in the scallions and sesame oil.
6. Knead the dough and roll into a long roll.
7. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter.
8. Divide fillings into 30 portions.
9. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats.
10. Place the dumplings in a steamer and steam for 7 minutes.
11. Remove and serve.

JUICY STEAMED DUMPLINGS

2007-11-20T19:29:00.003-08:00

4 ½ (500 g) cups flour, sifted
4 tsp soy sauce
½ tsp fresh ginger, chopped
½ tsp sugar
½ tsp MSG
1 lb (500 g) lean boneless pork, minced
½ tsp salt, or to taste
4 oz (125 ml) sesame oil
1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt and sugar.
2. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.
3. Add 9oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest.
4. Turn out onto a flour board and knead until firm and elastic.
5. Knead the dough again and cut into ½ oz (5 g) balls.
6. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch circle, rotating the
dough counter- clockwise while rolling so the centre is slightly thicker than the edges.
7. Place about 1 to 1 ½ tsps of filling on each circle and pinch the edges together

BOILED DUMPLINGS

2007-11-20T19:29:00.001-08:00

Makes: 100 Servings
4 ½ cups (500 g) flour, sifted
1 tsp salt, or to taste
2 tsp ginger, chopped
½ tsp MSG
10 ½ oz (300 g) lean boneless pork or mutton, minced
6 ½ tbsp (100 g) scallions, chopped
1/8 tsp five-spice powder
1. Mix the flour 3 ½ oz (100 ml) of water to make dough, knead until smooth and let stand for 30
minutes.
2. To prepare the filling, mix the pork or mutton with 7oz (200 ml) of water and the salt.
3. Stir in one direction until it becomes a paste.
4. Add the scallions and blend well, divide filling into 100 portions.
5. Divide the dough into 4 portions and roll into long rolls.
6. Cut each into 25 pieces.
7. Flatten each piece and roll into 2 inches (5 cm) circles.
8. Place 1 portion of filling in the centre of each wrapper and fold the dough over it, making a
bonnet shaped pouch.
9. Pinch the edges together to seal the dumpling.
10. Repeat until all the dough and filling are used.
11. Bring 8 cups (2 litres) of water to a boil over high heat.
12. Add the dumplings. Stir them around gently with a ladle, and let the water return to a boil.
13. Add enough cold water to stop the boiling, then bring back to a boil.
14. When the water boils again, add more cold water and bring to a boil a third time.
15. The dumplings will be done when they float to the surface.
16. Remove, drain well, and serve.

STEAMED PORK DUMPLINGS

2007-11-20T19:28:00.001-08:00

Makes: 30 Servings
1 package round dumpling skins
½ lb prawns
12 Chinese mushrooms, small
½ lb Ground pork
2 Green onions, finely chopped
1 Egg
Seasoning:
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp Thin soy sauce
1 tsp oyster sauce
1 tbsp Cornstarch
1. Shell, de-vein, wash, and drain prawns.
2. Dice into small bits.
3. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop
into very small pieces.
4. Combine the pork, mushrooms, prawns, and onion.
5. Put mixture on chopping board and chop 10 to 15 strokes with cleaver or sharp knife.
6. Add seasoning and egg to pork mixture. Mix together well.
7. To make dumpling, place 1 tbsp filling in the centre of a dumpling skin.
8. Then bring all sides of the skin up to cover the meat as much as possible, without closing.
9. The top of the dumpling is left open.
10. Cook dumpling by steaming 30 minutes
11. Wrap and freeze unused dumplings. They can be cooked after thawing by steaming for 10
minutes.
12. Serve with soy sauce, or your favourite dipping sauce.

WONTONS

2007-11-20T19:27:00.002-08:00

Makes: 50 Servings
2 tbsps peanut oil
1 ½ tbsps grated fresh ginger
2 garlic cloves, pressed
2 tofu cakes, crumbled
½ cup scallions, finely chopped
2 tsps dark sesame oil
2 tbsps Tamari soy sauce
50 wonton wrappers
bowl of lukewarm water
cornstarch for dusting
1. Heat peanut oil in a wok.
2. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes.
3. Add scallions, sesame oil, tamari soy sauce and stir well. Set aside and cool.
4. Set up work area with wonton wrappers, water and cornstarch.
5. Place a wrapper in front of you in a diamond position.
6. Drop a heaping teaspoonful of filling in the centre of the wrapper.
7. Moisten all 4 edges with water and pull the top corner down to the bottom, folding the wrapper
over the filling to make a triangle.
8. Press edges firmly to make a seal.
9. Bring left and right corners together above the filling.
10. Overlap the tips of these corners, moisten with water and press together.
11. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.
12. Heat 2 to 3 cups of oil in a wok. Deep fry wontons 2 to 3 minutes on each side until golden
brown. Drain.
13. Serve with dipping sauce.

JAPANESE PASTA

2007-11-20T19:27:00.001-08:00

Makes: 6 Servings
1 lb Spaghetti or Linguine, uncooked
12-16oz flank steak, cut into thin strips
1/3 cup soy sauce
1 red bell pepper, halved and sliced
2 carrots, sliced into ¼ inch coins
2 bunches scallions, sliced
1. Prepare pasta according to package directions; drain.
2. In a non-stick skillet, saute the flank steak over high heat.
3. If it begins to stick, add a little soy sauce, one tablespoon at a time.
4. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red
bell pepper, carrots and scallions.
5. Increase heat to medium-high and cook 3 minutes.
6. Toss with pasta and serve.

ASIAN CHICKEN AND NOODLES

2007-11-20T19:26:00.001-08:00

Makes: 4 Serves
8oz Medium Egg noodles, uncooked
1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut in julienne strips
2 carrots, peeled and thinly sliced
1 bunch scallions, chopped
½ red bell pepper, thinly sliced
1/4 cup chopped celery
1 4oz can sliced water chestnuts
½ tsp garlic powder
½ tsp white pepper
1 tsp dried cilantro
2 tbsp toasted almonds (optional)
1. Prepare egg noodles according to package directions; drain.
2. In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken
is opaque and white, about 4 minutes, stirring constantly.
3. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro.
4. Mix all ingredients together, cover and simmer for 5 minutes.
5. Stir in cooked egg noodles.
6. Sprinkle with toasted almonds, if desired.

ASIAN CHICKEN PASTA SALAD

2007-11-20T19:19:00.000-08:00

Makes: 4 Servings
8 oz Ozro, Small Shells or other small pasta shape, uncooked
2 cups poached chicken, cut into chunks
4 oz spinach leaves, stems removed and sliced into strips
½ cup bean sprouts
½ red bell pepper, seeded and cut into strips
2 scallions, sliced
3 tbsp red wine vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sesame or vegetable oil
2 tsp Teriyaki sauce
1 ½ tbsp prepared chilli sauce
1 tbsp fresh grated ginger
3 tbsp slivered almonds, toasted
1. Prepare pasta according to package directions; drain.
2. In a large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.
3. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well.
4. Toss dressing with pasta mixture and refrigerate until ready to serve.
5. Sprinkle almonds over top just before serving.

ASIAN PASTA TOSS

2007-11-20T19:09:00.002-08:00

Makes: 6 to 8 Servings
1 lb Rotini, Twist or Spirals, uncooked
½ cup bean sprouts
2 cups diced, cooked chicken or turkey
1 cup thinly sliced carrots
1 cup diagonally sliced celery
1 8oz can water chestnuts, sliced
½ cup green pepper, cut into matchstick strips
1 cup honey mustard salad dressing
1 tbsp Dijon mustard
1/4 tsp pepper
3 tbsp low-sodium soy sauce
1. Prepare pasta according to package directions.
2. Rinse in cold water, drain thoroughly.
3. Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large
bowl.
4. Mix remaining ingredients together.
5. Stir into pasta mixture.
6. Cover and chill several hours.

STEAMED GINGER RICE

2007-11-20T19:09:00.001-08:00

Makes: 6 servings
2 cups long-grain rice
3 cups water, cold
1 tsp ginger, finely grated
1/4 lb snow peas, chopped
1. Wash rice in several of changes of water until the water runs clear.
2. Place rice in a 3 quart saucepan that has a tight fitting lid.
3. Add water and grated ginger.
4. Bring to a boil, uncovered.
5. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes
appear in the surface of the rice.
6. Cover tightly, turn heat very low and cook 20 minutes.
7. Add snow peas and cover.
8. Cook 2 minutes longer then remove from heat and let stand 2 to 5 minutes before serving.
9. Stir gently to combine rice with snow peas.

RICE PAPER WRAPPED CHICKEN

2007-11-20T19:08:00.002-08:00

2lbs chicken breasts or chicken thighs
1 piece ginger, pounded for juice
1 tsp light soy sauce
3 tbsp oyster sauce
2 tbsp Chinese wine or sherry wine
2 tsp sugar
2 stalks scallions, chopped
1 package rice paper
oil for frying
1. Marinate chicken in seasonings for 30 minutes.
2. Place one piece of chicken on one sheet of paper, wrap firmly, deep fry. Continue process with
remaining chicken.
3. Serve.

MICROWAVE RICE PILAF

2007-11-20T19:08:00.001-08:00

Makes: 2 servings
½ cup fresh mushrooms, sliced
2 green onions, sliced
1 tbsp butter or margarine
2/3 cup water
1/3 cup long grain rice
1/4 medium bell peppers cut in 1 -inch julienne strips
1/4 tsp salt
1/4 tsp dried sage, crushed
2 tsp parsley, snipped
1. In a 1 quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on
100% power for 1 ½ to 2 ½ minutes or til vegetables are tender.
2. Stir in water, rice, bell pepper strips, salt and sage.
3. Micro-cook, covered, on 100% power for 2 to 3 minutes or til boiling. Micro-cook, covered, on
50% power for 14 to 16 minutes or til rice is tender and liquid is absorbed, stirring once.
4. Stir in parsley.
5. Let stand, covered, for 5 minutes.

JAPANESE SWEET RICE DUMPLINGS

2007-11-20T19:07:00.002-08:00

Makes: 9 servings
3 cups water
1 ½ cups sweet brown rice, uncooked
1 pinch sea salt
3/4 raisins
3/4 tsp cinnamon
2 ½ cups walnuts, shelled
1. Bring water to boil in 2 quart saucepan.
2. Add rice and salt, cover and reduce heat to medium.
3. Cook for one hour (or until rice is tender).
4. Remove from heat and let cool for 5 minutes.
5. Preheat oven to 350 degrees F.
6. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly
through a grain mill. Or you can place mixture in wooden bowl and pound until paste forms.
7. Repeat with the remaining rice, raisins and cinnamon.
8. Place walnuts on a baking sheet and roast in oven and let cool.
9. Finely chop walnuts.
10. Measure rice into 2½ tbsp portions.
11. Shape dumplings with moistened hands.
12. Roll each dumpling in walnuts to coat. Serve immediately.

FIVE-SPICE MEATBALLS

2007-11-20T19:07:00.001-08:00

Makes: 48 meatballs
1 egg white, slightly beaten
3/4 cup soft breadcrumbs
1/4 tsp five-spice powder
1 lb lean beef, ground
1 ½ cups orange juice
3 tbsp honey
2 tsp cornstarch
4 tsp soy sauce
1/4 tsp ginger, ground
1 medium red pepper or green peppers sliced
1. In a large bowl combine egg white, bread crumbs, five-spice powder, and ½ tsp salt. Add beef;
mix well.
2. Shape into 48 1" meatballs.
3. Place in a 15 ” x 10"x 1" baking pan.
4. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in centre of meatballs.
5. Drain.
6. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and
ginger.
7. Cook and stir until thickened and bubbly.
8. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir
until heated through.
9. Keep warm in a fondue pot or chafing dish.
10. Serve with toothpicks.

FRIED RICE

2007-11-20T19:05:00.002-08:00

Makes: 4 Servings
3 cups rice, cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
½ lb fresh bean sprouts
6 mushrooms, diced
salt
1 dash black pepper
2 tbsp soy sauce
1. Cook bacon til lightly browned. Put aside.
2. Scramble eggs in bacon drippings.
3. Remove and finely chop.
4. Add cooked rice and fry for 5 minutes stirring constantly then add remaining ingredients.
5. Add your favourite precooked diced meat like pork, chicken or beef.
6. Stir constantly and cook for 10 minutes.
7. Serve.

CHINESE FRIED RICE

2007-11-20T19:05:00.001-08:00

2 cups rice
1 tsp ginger-garlic paste
2 tbsp olive oil
1 cup chopped beans, carrots, cabbage, peas, celery, green onions
1 tsp vinegar
1 tsp soya sauce
1 tsp sugar
2 tsp tomato ketchup
2 tsp chili sauce
2 tbsp butter
1 tsp salt
1. Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry.
2. When the vegetables are half cooked add vinegar, mix well and put to one side.
3. In a separate pan heat butter and fry rice for 2 minutes. Add 2 cups of water and salt.
4. Mix soya sauce, sugar, tomato ketchup and chilli sauce in a bowl.
5. Add rice to the cooked vegetables with the soya sauce mixture.
6. Stir well and cook until it is done.

CHOW FRIED RICE

2007-11-20T19:03:00.000-08:00

Makes: 4 servings
2 tbsp vegetable oil
1/4 cup green onions, chopped
2 eggs, slightly beaten
1/4 cup green peas, uncooked
1/4 cup shrimps, cooked, diced
3 cups rice, cold, cooked
1/4 cup barbecued pork or ham, diced
½ tsp light soy sauce
1 tbsp dark soy sauce
1. Swirl vegetable oil around bottom and sides of a heated wok.
2. Add onions and eggs, quick fry, then add peas and shrimp and blend together.
3. Immediately add rice and break up with fork to separate.
4. Add pork or ham, salt, and soy sauces.
5. Stir together and serve.

CHICKEN & MUSHROOM RICE

2007-11-20T19:02:00.000-08:00

4 chicken breasts (skinned)
1 can cream of chicken soup, low-fat
1 can mushrooms
1 tsp Greek seasoning
salt
1 ½ cups quick rice
1 can cream of mushroom soup, low-fat
2 cups water
½ tsp garlic powder
pepper
1. Combine rice, mushrooms, soup and water.
2. Add salt, pepper, garlic powder and Greek seasoning.
3. Place in 9 x 13 baking dish.
4. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional
Greek seasoning and garlic powder.
5. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown)

CHICKEN FRIED RICE

2007-11-20T19:01:00.000-08:00

Makes 4 servings
1 tbsp oil
1 egg, slightly beaten
2 tbsp oil
1 cup chicken, finely diced
½ cup water chestnuts, finely diced
½ cup bamboo shoots, finely diced
½ cup celery, finely diced
1 cup fresh bean sprouts
½ cup frozen peas
½ cup diced mushrooms
4 cups rice, cooked
soya sauce
salt
pepper
1. Cut up and prepare all ingredients.
2. Reserve. Heat wok up with 1 tbsp oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tbsp oil to wok.
3. Heat oil until almost smoking.
4. Stir fry chicken and onion together until cooked.
5. Add bean sprouts, peas, celery.
6. Stir and cook for 2 minutes in covered wok.
7. Uncover wok, add vegetables.
8. Stir fry, then cook covered for 2 minutes.
9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
10. Break up clumps of rice. Stir fry until rice has even colour and heated through.
11. Finely chop egg sheet and stir into rice. Serve.

FRIED RICE SHOYU

2007-11-20T18:56:00.000-08:00

Makes: 5 servings
1 egg, beaten lightly
2 tsp vegetable oil
1 tsp soy sauce
4 cups rice, cooked
1 cup scallions, chopped
½ shrimps or crabmeat, cooked or pork, diced or ham,
½ cup green peas, cooked
1. Heat oil in skillet. Add egg and scramble.
2. Add all remaining ingredients except soy sauce.
3. Cook over medium heat 4 or 5 minutes, stirring gently.
4. Add soy sauce. Stir until evenly coated.
5. Cook 2 minutes.

CHOCOLATE LAYERS

2007-11-20T18:55:00.000-08:00

1−1/4 cups of granulated sugar,
1/2 cup of glucose (pure corn syrup) scant measure,
1/4 a cup of butter,
1/16 a teaspoonful of cream of tartar,
1−1/4 cups of rich milk,
1−1/4 squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract.

PLAIN CHOCOLATE CARAMELS

2007-11-20T18:50:00.000-08:00

2−1/2 cups of sugar,
3/4 cup of glucose, (pure corn syrup),
1/2 a cup of butter,
1/8 a teaspoonful of cream of tartar,
2−1/2 cups of whole milk, (not skimmed),
2−1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over
the fire, stir constantly, and when the mass has boiled a few moments,
gradually stir in the rest of the milk. Do not let the mixture stop boiling
while the milk is being added. Stir every few moments and cook to 248° F.,
or, until when tested in cold water, a hard ball may be formed; add the
chocolate and vanilla and beat them thoroughly through the candy, then
turn it into two bread pans. When nearly cold cut into squares.

CHOCOLATE COCOANUT CAKES

2007-11-20T18:49:00.000-08:00

2/3 a cup of granulated sugar,
1/4 a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
1/2 a pound of dessicated cocoanut,
1/2 a pound or Baker's "Dot" Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and
stir constantly while cooking to the soft ball degree, or, until a little of the
candy dropped on a cold marble may be rolled into a ball. Drop, by small
teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather
uneven rounds. When cold coat with "Dot" Chocolate melted over hot
water and cooled properly. These cakes are very easily coated.

MARBLED FUDGE

2007-11-20T18:48:00.000-08:00

2 cups of granulated sugar,
1/4 a cup of glucose (pure corn syrup),
1−1/2 cups of cream,
1 tablespoonful of butter,
2 squares of Baker's Chocolate, scraped fine or melted, 2 teaspoonfuls of
vanilla.
Stir the sugar, glucose and cream over a slack fire until the sugar is melted;
move the saucepan to a hotter part of the range and continue stirring until
the mixture boils, then let boil, stirring every three or four minutes very
gently, until the thermometer registers 236° F., or, till a soft ball can be
formed in cold water. Remove from the fire and pour one−half of the
mixture over the chocolate. Set both dishes on a cake rack, or on something
that will allow the air to circulate below the dishes. When the mixture cools
a little, get some one to beat one dish of the fudge; add a teaspoonful of
vanilla to each dish, and beat until thick and slightly grainy, then put the
mixture in a pan, lined with waxed paper, first a little of one and then of the
other, to give a marbled effect. When nearly cold turn from the pan, peel
off the paper and cut into cubes.
FUDGE HEARTS OR ROUNDS

DOUBLE FUDGE

2007-11-20T18:47:00.000-08:00

2 cups of granulated sugar,
2 squares of Baker's Chocolate,
1/2 a cup of cream,
1 tablespoonful of butter.
Boil seven minutes; then beat and spread in buttered tin to cool.
2 cups of brown sugar,
1/2 a cup of cream,
1 teaspoonful of vanilla extract,
1 cup of walnut meats, chopped fine,
Butter size of a walnut.
Boil ten minutes; then beat and pour on top of fudge already in pan. When
cool, cut in squares.

VASSAR FUDGE

2007-11-20T18:46:00.002-08:00

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.
Put in the sugar and cream, and when this becomes hot put in the chocolate,
broken up into fine pieces. Stir vigorously and constantly. Put in butter
when it begins to boil. Stir until it creams when beaten on a saucer. Then
remove and beat until quite cool and pour into buttered tins. When cold cut
in diamond−shaped pieces.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE

2007-11-20T18:46:00.001-08:00

3 level tablespoonfuls of granulated gelatine,
1/2 a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.
Let the gelatine stand in the half cup of cold water until it has taken up all
of the water. Stir the sugar and the two−thirds a cup of cold water over the
fire until the sugar is dissolved and the syrup is boiling, then add the
gelatine and let cook twenty minutes; add the cinnamon, the chocolate,
melted over hot water, and beat all together, then add the vanilla and the
fruit; let stand in a cool place for a time, then when it thickens a little turn
into an unbuttered bread pan and set aside until the next day. To unmold
separate the paste from the pan−−at the edge−−with a sharp−pointed knife.
Sift confectioner's sugar over the top, then with the tips of the fingers
gently pull the paste from the pan to a board dredged with confectioner's
sugar; cut into strips, then into small squares. Roll each square in
confectioner's sugar. In cutting keep sugar between the knife and the paste.

Empress Chicken Wings

2007-11-20T18:44:00.003-08:00

1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Fried Won Tons

2007-11-20T18:44:00.001-08:00

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.

Lo Mein

2007-11-20T18:43:00.002-08:00

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry
Mix together MSG, sugar, and soy sauce. Set aside.
Heat wok or pan hot and dry. Add just 3 tablespoons of the
vegetable oil and all the sesame oil. Put in ginger and garlic to
brown first, then all the other vegetables. Stir and cook for one
minute over high heat. Add the sherry. Cover and cook one
minute longer. Turn off heat. Remove vegetables, and drain;
discard these juices. Set drained vegetables aside.
Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

Kung Pao Chicken

2007-11-20T18:43:00.001-08:00

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.

Hoisin Beef & Scallion Rolls

2007-11-20T18:42:00.004-08:00

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

Egg Rolls

2007-11-20T18:42:00.003-08:00

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked

Shrimp with Snow Peas

2007-11-20T18:42:00.001-08:00

2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.
Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.

Foo Yung

2007-11-20T18:41:00.004-08:00

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying
Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.
Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Hot and Sour Soup

2007-11-20T18:41:00.003-08:00

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil
Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Fried Rice

2007-11-20T18:41:00.001-08:00

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs

2007-11-20T18:40:00.004-08:00

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

Hunan Beef

2007-11-20T18:40:00.003-08:00

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch

General Tsao's Chicken

2007-11-20T18:40:00.001-08:00

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan

2007-11-20T18:39:00.001-08:00

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Cashew Chicken

2007-11-20T18:33:00.000-08:00

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Berry Nice Brisket

2007-11-20T18:29:00.005-08:00

The addition of cranberry to this hearty entree makes it perfect for autumn.
Cranberry juice and cranberry sauce make this brisket tender and tasty.
-- Carol Hunihan, Alamosa, Colorado
You Will Need
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) whole-berry cranberry sauce
1 cup cranberry juice
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 large onion, thinly sliced
1 fresh beef brisket (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
What to Do
1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and
rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;
place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting
occasionally.
2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve
with onion and pan juices.
Serves 12
Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket

Berry Nice Brisket

2007-11-20T18:29:00.004-08:00

Down Home Beef Stew

2007-11-20T18:29:00.003-08:00

Pass on the comfort of home with this hearty stew.
You Will Need
1 pound beef stew cubes
2 tablespoons flour
1 tablespoon vegetable oil
1 package oxtail soup mix
4 cups cold water
2 cups fresh or frozen baby whole-style carrots
2 medium potatoes, cut in eighths
4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)
What to Do
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix
and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at
least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen
vegetables, add during the last 15 minutes of cooking time.
Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be
defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.
Serves: 4-6

Garlic Grilled Steaks

2007-11-20T18:29:00.001-08:00

Change it up with these great-tasting grilled garlic steaks.
"For a mouthwatering change of taste at your next barbecue,
take steak to new flavor heights by basting your choice of cuts
with a great garlicky blend that requires just minutes to fix. "
-- Taste of Home Test Kitchen
You Will Need
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)
What to Do
1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and
pepper; mix well.
2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a
meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
3. Brush with garlic mixture during the last few minutes of cooking.
Serves: 4

Flavorful Swedish Meatballs

2007-11-20T18:28:00.002-08:00

A delicious mixture of ground beef and pork make these moist
meatballs the perfect addition to any gravy, stew, or pasta dish
Enjoy them prepared in a creamy gravy or freeze and use them later to accent
pasta, soups, and stews.
Preparation time: 20 minutes
Cooking time: 20 minutes
You Will Need
2 eggs, slightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork
Additional Ingredients (for each batch)
1 envelope brown gravy mix
1/2 cup sour cream
Dash each nutmeg and pepper
Hot cooked noodles
What to Do
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-
in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or
until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy
according to package directions. Add meatballs; cover and cook for 10 minutes or until heated
through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
Serves 7

Make-Ahead Sloppy Joes

2007-11-20T18:28:00.001-08:00

A time-honored favorite for now or later.
Delicious sloppy joes that can be ready to eat in under an hour, or saved for as
long as 3 months in your freezer!
Preparation time: 30 minutes
Cooking time: 35 minutes
You Will Need
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
What to Do
1. In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the centers
from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set
buns aside.
2. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each
bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350°F for 20 minutes or until heated
through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350°F for 35 minutes or until heated through.
Serves 14-16

Marinated Flank Steak

2007-11-20T18:27:00.000-08:00

Marinated Flank Steak
Pineapple juice, soy sauce, and honey are used as a marinade for this
flavorful steak
This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes
for grilled porterhouse, tenderloin, and sirloin variations can be found below.
Prep time: 10 minutes plus marinating time
Cooking time: about 15 minutes plus standing time
You Will Need
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed
What to Do
1. Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag,
add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate
coals or broil 4 inches from the heat until steak is the way you like it -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand
about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as
thin as possible.
Serves: 4
Per serving: Calories 363; total fat 18 g; saturated fat 7 g; protein 42 g; carbohydrate 6 g; fiber 0 g; sodium
170 mg; cholesterol 104 mg
Variations:
Grilled Porterhouse
Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup
tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-
pound 10-ounce) porterhouse steak for flank steak.
Grilled Tenderloin
Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2
tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-
pound) tenderloin steaks.
Rubbed Sirloin
Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt,
1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin
steaks and grill 4 minutes on each side for medium-rare.

Meat Sauce for Pasta

2007-11-20T18:26:00.002-08:00

You can make multiple pasta dinners with this delicious sauce.
Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is
ready for a hearty meal in no time.
Preparation time: 20 minutes
Cooking time: 60 minutes
You Will Need
2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
Hot cooked pasta
What to Do
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add
the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Serve over pasta.
Serves 14

Miniature Meat Pies

2007-11-20T18:26:00.001-08:00

These savory bites make a filling main dish.
These cute little bites of flaky dough are stuffed with a delicious ground beef
mixture.
Preparation time: 30 minutes
Cooking time: 15 minutes
You Will Need
1 pound ground beef
1/2 cup chili sauce
1 envelope onion soup mix
1/4 teaspoon salt
Dough:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1-1/4 teaspoons salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar
What to Do
1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix
and salt; set aside.
2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until
crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough
forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.
3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2
tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with
a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.
Serve immediately; or cool, wrap and freeze for up to 3 months.
To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until
heated through.
Serves 9

Sesame Steaks

2007-11-20T18:23:00.002-08:00

These grilled steaks are bursting with flavor!
"There's enough flavor in these steaks to allow the side dish to be simple. So
consider serving them with baked potatoes, rice pilaf or another plain vegetable
and salad. The meal has always gone over big when I've fixed it for my husband
and friends helping out with his latest home construction project."
-- Elaine Anderson, Aliquippa, Pennsylvania
You Will Need
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)
What to Do
1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients;
mix well.
2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard
marinade.
3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches
desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done,
170°F).

Rissotto

2007-11-20T18:23:00.001-08:00

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato−sauce, and serve hot with fried veal chops.

Polish Stewed Tongue

2007-11-20T18:22:00.002-08:00

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar
and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

Belgian Potato Salad

2007-11-20T18:22:00.001-08:00

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard−boiled eggs with 1 tablespoonful of olive−oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

French Veal Soufflé

2007-11-20T18:21:00.000-08:00

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking−dish and bake twenty minutes. Serve at once.

Jewish Crebchen Soup

2007-11-20T18:20:00.002-08:00

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with
minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

Codfish a la Lyonnaise

2007-11-20T18:20:00.001-08:00

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

India Curried Eggs

2007-11-20T18:19:00.000-08:00

Cut hard−boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry−powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with
croutons; garnish with fried parsley.

Russian Fish Roll

2007-11-20T18:18:00.002-08:00

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie−paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine−sauce.

Vienna Stewed Carrots

2007-11-20T18:18:00.001-08:00

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

Spanish Cake

2007-11-20T18:17:00.000-08:00

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking−powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose−water. Bake in a moderate oven until done.

Russian Boiled Fish

2007-11-20T18:16:00.000-08:00

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon−slices and olives.

Vienna Peach Torte

2007-11-20T18:15:00.002-08:00

Make a rich pie−dough; then line a pie−dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

English Stuffed Goose

2007-11-20T18:15:00.001-08:00

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking−pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

Bavarian Wine Soup

2007-11-20T18:14:00.000-08:00

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well−beaten eggs. Do not boil again. Serve hot with biscuits.

Belgian Rice Dessert

2007-11-20T18:13:00.002-08:00

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread−crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some
red currant jelly on top and serve.

Austrian Potato Dumplings

2007-11-20T18:13:00.001-08:00

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.

Egyptian Meat Balls

2007-11-20T18:12:00.000-08:00

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice
and pour over all a highly seasoned tomato−sauce.

Scotch Scones

2007-11-20T18:10:00.002-08:00

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well−floured baking−board and roll 1inch thick. Cut with a round cake−cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.

Chinese Chicken.

2007-11-20T18:10:00.001-08:00

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.

Turkish Pudding.

2007-11-20T18:08:00.002-08:00

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.

English Gems

2007-11-20T18:08:00.001-08:00

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing.

East India Fish.

2007-11-20T18:06:00.000-08:00

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a
few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

Austrian Goulasch.

2007-11-20T18:04:00.000-08:00

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat wascooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

How To Escape the USA

2007-10-25T23:34:00.000-07:00

The United States of America was founded on the principles of liberty, limited government, and the pursuit of happiness. However, the practical application of these ideals leaves quite a lot to be desired these days. In fact, the US Government is undoubtedly the biggest Big Brother of them all when it comes to poking its nose into its citizen's financial affairs and attempting to regulate personal behavior. Consequently, being a forced contributor to the world's number one economic and military superpower may not seem quite as exciting to you as it once was. Furthermore, you may have decided that your personal freedom and happiness in the "Land of the Free" is not quite up to your enlightened personal standards. Let's say you've visited one or more countries elsewhere on this globe, and now find yourself considering a full-time move from US shores to live the good life in your newfound expatriate paradise. If you're a US citizen or resident alien, leaving your US taxes behind is not quite as simple as leaving your US home behind. The US is almost unique in the world in that it taxes on the basis of citizenship, not residency. This means that you can leave the US, abandon your US residency (thereby negating any need for costly US government support services), and take up legal, permanent residence in a foreign land... and still be liable for US taxes! Regardless of where you're actually living, the IRS still considers you a bona fide, full-liability taxpayer entitled to the fullest possible privileges(?) of supporting your country's legislation-happy bureaucracy in all its glory. Not only that, but also you're subject to the same income tax filing requirements as onshore taxpaying residents. However, you can be granted exemptions under US tax law if you follow the rules. These exemptions can render you tax-free if you're in the right income bracket! But if you don't qualify, then there's another approach you could use. Renouncing your US citizenship could be the ultimate answer for you. We'll cover both approaches in this article.
Sneak Under the $74,000 Wire
If you're not presently a large earner - and if you're not employed by the US government or any of its agencies including the Armed Forces - the foreign-earned income exemption could be an excellent opportunity for you to avoid paying any US income tax once you're no longer living in your home and native land. You could qualify for a complete exclusion from income tax if your foreign-earned income is presently less than $74,000 USD. This means you wouldn't owe the IRS a penny! Even if you earn more, your first $74,000 of earnings would be tax-free and only the remainder of your income will be subject to tax. This could still result in tremendous savings to you. As far as the IRS is concerned, "foreign-earned income" is generally defined as money earned for services performed outside of the US. "Outside of the US" includes not only the 50 states, but also Puerto Rico, the Northern Marina Islands, the Republic of the Marshall Islands, the Federated States of Micronesia, Guam, and American Samoa. Additionally, you may not claim the income exclusion for Cuba, Libya, or Iraq, as government restrictions prohibit US citizens and residents from engaging in transactions relating to travel to, from, or within those countries. An important point to note: once you've excluded your income, you may not claim any credits or deductions related to that excluded income. This would include IRA contributions or any other normal deductions you might make in a normal, onshore tax return. Your money is effectively off the IRS radar screens once it's excluded.
You Could Also Benefit From Housing Costs
Another benefit you could be eligible for is tax exclusion of allowable housing costs in excess of the specified base amount, which is presently $9,865 USD annually or $27.03 USD per day on a pro rata basis (if you lived less than the full year outside the US in the previous tax year). So if your allowable costs are $50 USD per day, for example, you could deduct $22.97 USD for each day you qualify as having a foreign tax home (more on this in a moment). Allowable housing expenses include rent, utilities other than telephone charges, and real and personal property insurance. These items could have been paid or incurred during the tax year by you or another entity on your behalf; for example, you can include the rental value of housing provided by your employer in return for your services. Additionally, you can also include the allowable housing expenses of a second foreign household for your spouse and dependents if they couldn't live with you because of dangerous, unhealthy, or otherwise adverse living conditions at your tax home. Items that don't qualify under the housing exclusion include the cost of home purchase or other capital items, the wages of domestic servants, or deductible interest and taxes.
But Do I Qualify?
Now that you can see the possibilities, you must pass a simple testimposed by the IRS. You must fall under one of the following threecategories to take advantage of the $74,000 exclusion as well as theexcess housing allowance:If a US citizen, you must be a legal (bona-fide) resident of a foreigncountry (or countries) for an uninterrupted period that includes acomplete tax year; orA US resident alien who is a citizen or national of a country with whichthe United States has an income tax treaty in effect, and who is alsoa legal resident of a foreign country (or countries) for anuninterrupted period that includes a complete tax year; orA US citizen or a US resident alien who is physically present in aforeign country or countries for at least 330 full days during anyperiod of 12 consecutive months.Examined closely, you are trying to pass one of two tests: either you're abona-fide resident of one or more foreign countries for an entire year, oryou're just physically present in one or more foreign countries for nearly thesame length of time.What either of the above categories do is establish a new "tax home" foryou that's outside the US. Generally, your tax home is your main place ofbusiness, employment, or post of duty where you are permanently orindefinitely engaged to work. You should not expect to spend a greatdeal of time in the US if you wish to qualify for a new foreign tax home. Ifyou spend too much time stateside, the IRS will still consider you to haveyour abode in the US and refuse you the exemption. However, beingtemporarily present in the US (or even maintaining a dwelling there) doesnot necessarily mean that your tax home remains in the United States.An additional point to consider is that even if you don't fully qualify undertime requirements in any of the three categories (due to a major crisissuch as war, civil unrest, or similar adverse conditions in your foreigncountry), you could still be eligible for the exclusion. However, you must beable to show that you could have met the minimum time requirements ifthe crisis had not prevented you from conducting normal business in yournew jurisdiction.
Paying Foreign Income Tax
Should you be residing in a country where you must pay income taxes, a limited amount of the foreign income tax you pay can either be: Credited against your remaining US tax liability (usually to your advantage, as it reduces your US tax liability and may be carried back or forward to other years); Or deducted in figuring taxable income on your US income tax return (this only reduces your taxable income and may be taken only in the current year); You must treat all foreign income taxes in the same way, therefore you can't deduct some foreign income taxes and take credits for others.
Don't Forget to File
You must always file a tax return for each year that you remain a US citizen. You could find yourself in hot water with the IRS if you fail to do so, even if the net result (had you filed) would have resulted in no tax payable. However, if your tax home is outside the US or Puerto Rico, you're automatically granted an extension (usually to June 15) to file your return and pay any tax due. You don't have to file a special form to receive the extension but must attach a statement to your tax return showing that you are eligible for it.
Some useful forms to be aware of, and which should be filed with your tax return: Form 2555-EZ (Foreign Earned Income - Easy) if you were not selfemployed, if your income was less than the exclusion amount, and if you're not claiming business and moving expenses (or the housing exclusion) then this is the paper you need for your $74,000 exclusion Form 2555 (Foreign Earned Income) use this one if one or more of the restrictions for 2555-EZ are not fulfilled. For example, you could be selfemployed, earning more than $74,000, or claiming various expenses including the housing exclusion Form 1116 (Foreign Tax Credit) if you wish to take advantage of the tax credit and deduction privileges available if you are already paying income tax in your new tax home
Getting Extreme With US Citizenship Maybe the $74,000 exemption isn't enough for you. Or maybe just the idea of filing a bunch of forms every year for Big Brother isn't something you want to do. Maybe you want to be permanently tax free in the paradise of your choice. And maybe you already have an alternate citizenship and accompanying passport, courtesy of your birth, parentage, religion, or other means. For whatever reason, US citizenship isn't vital to you any more. Then you might want to consider going all the way and renouncing that US citizenship. This isn't for everyone, and you should think very carefully about this. Aside from the emotional and psychological consequences of renouncing something you may hold dear, there could be negative financial repercussions and travel restrictions for you to worry about. The key issue of concern with renouncing US citizenship is that the IRS may deem you're doing so primarily for tax avoidance reasons. How do they decide? In typical paranoid bureaucrat fashion, you are automatically presumed to be a tax avoider if your average annual US income tax liability for the previous five tax years is greater than $100,000 USD; or, your net worth is greater than $500,000 USD Nobody said the rules were fair. However, you may be able to exonerate yourself if you can obtain (within one year of renouncing your US citizenship) an IRS ruling certifying that tax avoidance was not one of the principal reasons you relinquished your citizenship status. You might even be able to obtain an IRS ruling in advance (before you leave), although it remains to be seen how much documented proof the tax bureaucrats would require for this. Why is the determination of tax avoidance so important? If the government decides you're a tax avoider, here's what they do: You’re still liable for income tax on all US-source income for 10 years after shedding your US citizenship; and, during that 10-year period, you'll also be subject to US estate and gift taxes that expose you to tax liabilities those "normal" non US-citizens wouldn't pay in similar situations. In other words, you're subject to a pure "expatriate tax" designed to punish you for daring to leave the mighty US of A Unless you are prepared to wait 10 years to unwind certain estates and properties you may hold, this could be a serious problem. And as if that isn't bad enough, former US citizens who are deemed to have renounced their citizenship in order to avoid paying taxes can be barred from entering the US. However, the language of the statute is very broad and therefore the extent of its application remains unknown.
It Isn't Getting Better!
There is new legislation on the way, which promises to make everything even worse. The Rangel-Matsui bill (HR 3099) toughens the rules on taxmotivated expatriation and takes aim at gift and estate tax avoidance. The legislation imposes an exit tax on the unrealized appreciation of an expatriate’s assets - with an exemption on the first $600,000 USD ($1.2 million USD for a married couple) - just as if the expatriate had sold his or her assets for their fair market value on the date of expatriation. An expatriate would be defined as: Any individual who renounces or relinquishes US citizenship; Any 'long-term resident' of the United States who relinquishes his or her Certificate of Lawful Permanent Residence (known as a 'green card'); or Any 'long-term resident' of the United States who commences to be treated as a resident of a foreign country under the provisions of a double tax treaty without waiving the benefits of that treaty. Additionally, the bill would impose a tax on the receipt (by US citizens) of gifts or bequests from expatriates in any case where US gift or estate taxes would normally not apply. (The tax would be reduced by the amount of any foreign gift and estate taxes paid.) This provision is directed at wealthy individuals who might expatriate while their families continue to maintain US citizenship. Other countries including Canada have departure tax laws, but it is only in the US that renunciation of citizenship is necessary to avoid global taxation.
In Conclusion
Given the severity of existing and proposed laws, you will need expert legal and tax advice before considering expatriating from the US. However, it can be done if you're willing to pay the price, and once free, you should be free forever. If you are serious about leaving, start with the $74,000 exclusion while exploring and living in foreign countries, and continue monitoring expatriation legislation for pending changes. HR 3099 isn't law yet, so it's still possible to find freedom even in an un-free world.

Advertise With Caution

2007-02-06T14:26:00.000-08:00

Your advertising dollar may be wholly or partially wasted if: (a) not everyone is paying attention; (b) your game is temporarily short handed; (c) you're not going to stay long; (d) your game may break; (e) the game is very loose and seems crazy enough that your advertising may not add that much extra. In these cases, I don't bother advertise.

Pay Attention and It Will Pay You

2007-02-02T15:35:00.000-08:00

Concentrate on everything when you're playing. Watch and listen ... remember you have to do both, and relate the two. You listen to what your opponent says, but you watch what he's doing independently of what he says because a lot of players talk loose and play tight, and a little later they'll reverse it on you. So you look at a man every time he's involved in a hand. You judge him every time. That's the way you get to know him and his moves.
If you aren't learning what you want to know just by watching and listening, create your own opportunity. Try to bluff at him the first good opportunity, and see if he'll call you or not what kind of hand he'll call with, and what kind he'll throw away. Of course, anybody with a lick of sense is trying to keep you from reading him. But you can still figure him because it is very, very difficult for any man to conceal his character.

A Complete Poker Player

2007-02-02T15:27:00.000-08:00

When you're able to put your opponent on exactly the hand he's playing (because you know him almost as well as he knows himself) you can select the best strategy possible for that particular Poker situation. When you reach that level of skill, you'll be a complete player.

The First Golden Rule of Poker

2007-02-02T15:10:00.000-08:00

Maximize the size of the pots that you win; minimize the amount of your money in the pots that you lose.