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INGREDIENTS:
4 C. Orange Juice
3 Cinnamon Sticks
1 TBS Vanilla extract
1 Pt. Vanilla Ice Cream
DIRECTIONS:
In a large saucepan, combine orange juice, cinnamon sticks, and vanilla over medium heat. Bring mixture to a boil and reduce to a low heat. Simmer for 10 minutes and remove cinnamon sticks. Stir in ice cream. Cook over low heat, stirring constantly, until heated through. Do not allow mixture to boil.
Yields 4 to 6 servings.
INSTRUCTIONS:
1 TBS Cornstarch
1 ½ Cloves crushed garlic
2 TSP Fresh ginger, chopped, divided
¼ C. Vegetable oil
1 Small head broccoli, cut into florets
½ C. Snow peas
¾ C. Julienned carrots
½ C. Green beans
2 TBS Soy sauce
2 ½ TBS Water
¼ C. Chopped onions
½ TBS Salt
DIRECTIONS:
In a large bowl, mix cornstarch, garlic, one teaspoon ginger, two tablespoons of vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans.
Heat remaining two tablespoons of oil in a large skillet or frying pan. Cook vegetables in oil for two minutes constantly stirring to prevent burning. Stir in soy sauce and water. Mix in onion, salt and remaining ginger. Cook until vegetables are tender but still crisp. Serve over hot rice.
YEALDS: 6 SERVINGS!
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