The PEPPERFOOL NewsLetter 	Issue #009	
4/12/2000

 Http://www.PepperFool.com

_________________Contents________________________
 I   NEWS
 II. UPDATED RECIPES
 III.UPDATED RESTURANT REVIEWS
 IV. NEW PRODUCTS
 V.  New Books
 V. THIS MONTHS FEATURED RECIPES.
_________________________________________________



I. NEWS:

Previous issues of the newsletter are now available online!
The links to the issues are just below the Subscribe / Unsubscribe section.


 II.______________________________________________
    _____________Updated Recipes:_________________
 1. Seafood
 2. Pasta
 3. Rice
 4. Sauces
 5. Marinades
 6. Thai
 7. Curry
 8. Appetizers
  

 III._____________________________________________
     _________Restaurant Reviews__________________
  
 1. Texas

  
V.________________________________________________
 ____________NEW BOOKS.___________________________

New Section. Vegetarian Books! 
http://www.peperfool.com/book_home.htm


Since my heart attack I've had to do a lot more non-meat cooking.  One
cookbook I've used for several years is called "Hot & Spicy & Meatless" by
Chile Pepper Magazine.  It was published in 1994. The ISBN number is
1-55958-361-4.  

Another that's not vegetarian but has lots of non-meat recipes is called
"Hot Stuff, a Cookbook in praise of the piquant" by Jessica Harris. ISBN
number 0-689-11483-4. My copy is dated 1985 so you'll only find a copy if
you get lucky in a used book store. But it's well worth the look. It's got
some fantastic recipes. 

I just bought another called "Fast, Fresh & Spicy Vegetarian" by John
Ettinger. ISBN number is 0-7615-1623-9.  To my taste, most of the recipes
weren't that spicy, but they could seasoned to taste and most seem to adapt
well.  








VI.________________________________________________
 ____________THIS MONTHS FEATURED RECIPES._________
Ancho/Chipotle Turkey Soup
Baked Chipotle Chicken with Mushrooms
Pineapple Pork Loin
Tomatillo/Chipotle Chicken
Kung Pao Chicken 


Kung Pao Chicken (Pepper Fool)

Recipe By     : Robert Lusk
Serving Size  : 4    Preparation Time :0:30
Categories    : Chile-Heads	Chicken		Kung-Pao
	
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Sauce:
3/4 c Chicken Broth 
3 tb Soy Sauce 
2 tb Dry Sherry
1 tb Cornstarch 
1 tb Rice Vinegar 
1 ts Sugar 
1/4 ts Sesame Oil 
CHICKEN:
1/2 tsp Cornstarch 
3 tb Soy S