1/2 loaf stale french bread, cut in small cubes
1 onion, chopped fine
3-4 sticks celery, chopped
1 package frozen chopped spinach, thawed
1 lb mushrooms, sliced
1/4 cup parsley, chopped
2 egg whites (or replacer)
salt and pepper to taste

Saute onions until browned. Add celery and mushrooms and cook
until soft, about 15 minutes. Mix cooked vegetables with bread and
remaining ingredients. Bake in casserole at 375 degrees for one
hour.

Title: PILAV (STEAMED SAUTED RICE)
Categories: Middle east, Turkish, Rice, Time/life
Yield: 6 servings

2 tb Butter
4 tb Butter; melted
1 c Rice, white; long or medium
;grain, uncooked
2 c Chicken stock; fresh or can
1/2 ts Salt
Black pepper; freshly ground

—————SILVER XPRESS MAIL SYSTEM 5.—————

In a heavy 2 to 3 quart saucepan, melt the 2
tablespoons of butter over moderate heat. when the
foam begins to subside, add the rice and stir for 2 or
3 minutes until all the grains are evenly coated. Do
not let the rice brown. Pour in the stock, add the
salt and a few grindings of pepper, and bring to a
boil, stirring constantly. Cover the pan and reduce
the heat to its lowest point. Simmer for 20 minutes,
or until all the liquid has been absorbed and the rice
is tender but still slightly resistant to the bite.
Pour in the 4 tablespoons of melted butter and toss
the rice with a fork until the grains glisten. Drape
a towel over the rice and let it stand at room
temperature for about 20 minutes before serving.

91 of 116

Source: Time Life Series: Middle Eastern Cooking
"circa 69″

MMed by: earl.cravens@salata.com
Beach, CA * 310-543-0439 28.8k (1:102/125)
Ä Area: International Cooking
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#:
65 Date: 24 Mar 95 23:22:00 From: EARL CRAVENS Read:
Yes Replied: No
To: ALL
Mark: Save
Subj: T/L Mid East 092-116
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ

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Title: Vushka (Little Ear Dumplings)
Categories: Christmas, Russian, Bread
Servings: 10

2 c Unbleached All-Purpose Flour
1 ts Salt
1 lg Egg Yolk
1/2 c Evaporated Milk; OR
1/2 c Whole Milk
1 ts Oil Or Mrlted Butter

Combine the flour and salt, blending well. Add the milk, egg yolk, and
oil, again blending well. Allow to rest for 5 minutes. Knead for about
minutes and form into a ball. (This may be done in a processor.) Cover
and set aside for 15 minutes or so. On a floured surface, roll out a
third of the dough, into a rectangle 1/8th inch thick. Turn the dough and
roll from the center, so that all the dough in the rectangle is even in
thickness. Run a hand under the dough to loosen it. Dust with flour and
flip over and dust with flour. With a sharp knife, cut into 1 1/2-inch
squares. Place a teaspoon of mushroom filling (see the next recipe in
this series) in each square, being careful not to smear the edges. Fold
on the diagonal to make a triangle. Pinch together the two bottom
corners, wrapping it around your thumb with the point up (to resemble
small ears on a cat), making sure that the edges have bonded or the
stuffing will boil out. Place on cookie sheets covered with dish towels
lightly dusted with flour. Repeat with the other pieces of dough, saving
the scraps for last as the dough gets a little tougher when worked. Drop
10 or 12 vushka into 6 to 8 cups of rapidly boiling water and stir once
with a wooden spoon, (The wooden spoon is very important as a metal one
will lower the temperature of the water.) Do NOT cover. When they float
to the top, cook 1 minut, then remove with a slotted spoon to a strainer.
Cool on a lightly oiled plate without crowding. Repeat until all are
cooked. Cover and set aside. These may be frozen and then reheated in
boiling water. (DO NOT overcook when reheating.)

TO SERVE:

Place 4 or 5 vushka in soup plates and pour hot borsch over them.

MMMMM

Title: Hot and Sour Soup (Chinese)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

3 Dried black mushrooms
1 Heaping tablespoon small
-tree ear mushrooms
20 Dried lily buds
2 Pads firm bean curd
1/4 lb Lean pork, cut into
-matchstick shreds
2 ts Dark soy sauce
1 tb Light soy sauce
5 tb White vinegar
2 ts Salt, or to taste
1 tb Peanut oil
1/4 c Bamboo shoots, cut into
-matchstick shreds
5 c Chicken stock
3 tb Cornstarch mixed with 1/4
-cup water
2 Eggs lightly beaten
1 ts White pepper
1 tb Sesame oil
2 tb Chopped scallions
2 tb Chopped fresh coriander
-leaves

Here’s a classic Chinese version.

Put the mushrooms, tree ears and lily buds into a bowl and cover with
boiling water. Let stand for 30 minutes. Meanwhile, slice the bean
curd into strips and set aside.

Combine the pork shreds with the dark soy sauce in a small bowl.

Combine the light soy sauce, vinegar and salt in another bowl.
Remove the black mushrooms from the soaking liquid, cut off the woody
stems and discard, then slice the caps thinly and put into a bowl.
Drain and rinse the tree ears and add them to the mushrooms. Remove
the lily buds, cut off the woody tips, slice them in two, then pull
each apart by hand into 2 or 3 shreds and add them to the mushrooms.

Heat the oil in a wok or large pot. Stir-fry the pork just until it
changes color. Add the tree ear mixture and bamboo shoots; cook,
stirring for 1 minute. Add the stock and bring to a boil (you may
have this simmering in a separate pot), and stir in the vinegar
mixture.

Adjust the seasonings.

Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the soup.
Cook until the soup thickens and clears slightly. Turn off the heat
and slowly swirl in the beaten eggs. Transfer to a soup tureen,
sprinkle with the pepper, drizzle in the sesame oil, garnish with the
scallions and coriander and serve.

San Francisco Chronicle, 12/18/87.

Posted by Stephen Ceideberg; February 10 1992.

MMMMM

Title: ANCHOVY SANDWICH BUTTER
Categories: Spreads
Yield: 1 servings

1/4 lb Sweet Butter
3 Coarsely Chopped Anchovy
Fillets

Combine ingredients and mix until smooth.

—–

Sliced Cucumbers in Yogurt

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Low Cal
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cucumbers
1/2 teaspoon Salt
1/4 cup Low-fat plain yogurt
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1/8 teaspoon Celery seeds
1/8 teaspoon Ground cumin
1/8 teaspoon Pepper

Pare and thinly slice cucumbers. Place in small bowl.

Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt, sugar,
lemon juice, celery seeds, cumin and pepper in small bowl to mix well.
Transfer cucumbers to colander; rinse with cold water. Squeeze with hands to
extract as much liquid as possible.

Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving.
Makes 4 servings. PER SERVING: calories- 27, protein – 1 g., fat – 0,
carbohydrates – 5 g., cholesterol – 1 mg., sodium – 290 mg

– – – – – – – – – – – – – – – – – –

Title: SWEET AND SOUR CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast
– skinless, boneless
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned leches, drained, or:
1 -fresh orange in segments

—————————SAUCE—————————
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
– or: cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into
a bowl together with the rice wine or sherry, 1
tablespoon of light soy sauce and 1/2 teaspoon salt,
and marinate for 20 minutes. Meanwhile, cut the green
and red peppers into 1-inch squares. Peel and cut the
carrots and scallions into 1-inch chunks. (The uniform
size of meat and vegetables adds to the visual appeal
of the dish.) Bring a pot of water to a boil and
blanch the carrots in it for 4 minutes, then drain and
set aside. Mix the egg and cornstarch in a bowl until
they are well blended into a batter. Lift the chicken
cubes out of the marinade, put them into a batter and
coat each piece well. Heat the oil in a deep-fat fryer
or large wok until it is almost smoking. Remove the
chicken pieces from the batter with a slotted spoon
and deep-fry them. Drain the deep-fried chicken cubes
on paper towels.

TO MAKE THE SAUCE: Combine the chicken stock, soy
sauce, salt, vinegar, sugar and tomato paste in a
large saucepan. Bring it to a boil. Add all the
vegetables, but not the leches or oranges, and stir
well. In a small bowl, blend together the cornstarch
and water. Stir this mixture into the sauce, and bring
it back to a boil. Turn the heat down to a simmer. Add
the leches or oranges and chicken cubes. Mix well,
then turn the mixture onto a deep platter. Serve at
once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Date: Thu, 27 Oct 94 14:34:58 PDT
From: Barbara Zimmerman

I attended a McWell potluck last night and the following dish was one of
the biggest hits. You can make it with fresh beans if you enjoy cooking
or canned are fine as well. I used cans.

Tested.

1 can garbanzo beans
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 can lentils
………………
Seasonings

1 package Lipton’s French Onion soup
2 generous tablespoons Kozlowski Farms South of the Border no fat Dressing.
3 tablespoons Hain’s honey barbeque sauce

Heat all the ingredients. Simply wonderful.

Title: Fido’s Ranch Biscuits
Categories: Dog biscuit
Servings: 10

1 pk Dry Yeast
2 c Warm Chicken or Beef Broth
1/4 c Margerine or Hamb. Grease
1 Egg, Beaten
2 c All Purpose Flour
1 c Wheat Germ
4 c Whole Wheat Flour
1/2 c Warm Water
1/2 c Powdered Milk
1/4 c Honey
1/4 tb Salt
1 c Cornmeal
2 c Cracked Wheat

Servings: 10

In small bowl, dissolve yeast in warm water. In large bowl combine broth,
powdered milk, margerine, honey, egg and salt. Add yeast/water and mix
well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or
5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch
thickness and cut into bone shapes. Place on a greased cookie sheet, cover
lightly and let set for 20 minutes. Bake in a 350 degree oven for 45
minutes. Turn off heat and leave in oven several hours or over night. Makes
approximately 3 1/2 pounds.

MMMMM

White Veal Stock

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
20 Lb Veal Bones — sawn
5 Lb Chicken Backs — or feet
1/2 Celery — chopped
1 Leek — chopped
2 Onions — chopped
1/2 Bunch Parsley Stems
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to the
boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for up
to 18 hours, with skimming to remove any scum that rises.

3. Scald clean containers,and strain stock into each, seeing some fat
into each to act as a protective cap. Cover with saran and cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 12:00

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