Title: STEAMED PUNGENT COD WITH CABBAGE
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
1/2 tb Fresh ginger root, minced
1 ts Sesame oil
1 1/2 c Water
1 tb Crushed rock sugar
1/2 c Sweet Mixed Pickles, diced
1/4 c Pickle juice
1/2 tb Thin soy sauce
1 tb White vinegar
Cornstarch paste
2 Green onions, sliced in
Thin strips

Sauce: In saucepan, heat water crushed rock sugar until sugar melts.
Add
pickle juice, soy sauce, vinegar diced pickles. Bring to boil, stirring
constantly. Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter. Remove from heat.
Reserve in saucepan.

Preparation: Slice cod filet across the grain about 1/2″ thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot). Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish. Hold together and slice
fish cabbage in half. Using broad side of cleaver, lift fish
cabbage,
as is, onto 10″ oval serving dish. Sprinkle ginger and sesame oil on fish.

Steaming: About 15 minutes before serving time, bring water in steamer to
boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off
any water. Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions. Serve.

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Title: PEACH CRUMBLE PIE
Categories: Pies, Fruits, Malgieri
Yield: 10 servings

1 No-Roll Pie Shell
-(See RECIPE)

MMMMM———————–CRUMB TOPPING—————————-
1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

MMMMM———————–PEACH FILLING—————————-
2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

ZUCCHINI BREAD 1

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Quickbreads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1/4 cup walnuts — finely chopped, opt
1 large egg
8 ounces crushed pineapple

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan
with oil or lecithin or light spray. Finely grate succhini, let drain while
you combine dry ingredients. Preheat oven to 350 F. In a large bowl, mix
together flours, dry milk, baking soda, salt, and nuts if you will. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent,
and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out
zucchini and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean

Remove bread from pan, cool to room tempeerature.

Wrap and chill

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Chicken and Biscuit Casserole

Recipe By : Bruce Jill’s Favourite Family Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Casserole:
2 cups cooked — cubed chicken
10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1 dash curry
8 oz refrigerated biscuits
Topping:
1/4 cup sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt

Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.
Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinkle
casserole with cheese. Cut biscuits into halves and arrange in casserole.
Mix sour cream, egg, celery seed and salt to make topping; sprinkle over
casserole. Return to oven and continue baking 25-30 minutes or until golden
brown.
(from the kitchen of Carol Linkkila) From Bruce Jill’s Favourite Family
Recipes Serves 4-6.

– – – – – – – – – – – – – – – – – –

Title: Fig ‘N’ Kisses Pudding
Categories: Desserts
Yield: 6 servings

16 Fig cookies; crumbled
3 c Sweetened apple sauce
2 Eggs; separated
4 c Milk
3 tb Quick-cooking tapioca
1/4 ts Salt
1/2 c Sugar
1 ts Vanilla
2 Egg whites
4 tb Sugar
1 ts Vanilla

Place apple sauce in pudding dish. Beat egg yolks lightly and combine in
saucepan with milk, crumbled fig cookies, tapioca, salt and first measure
of sugar. Place over medium heat and stir until milk comes to a boil.
Remove from fire at once. Add first measure of vanilla and pour gently
over apple sauce. Whip egg whites until stiff. Slowly add sugar and
vanilla. Place the meringue on top of pudding as fluffy kisses. Bake in
moderate oven (350 F.) until just lightly brown. Remove from stove and
place away from draft to keep meringue from “weeping”. Top with bits of
figs and red jelly. Serves 6-8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: SZECHUAN NOODLE SALAD IN PEANUT SAUCE #1
Categories: Chinese, Salads
Yield: 6 servings

1 1/2 tb Minced gingerroot
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock
NOODLES:
1 lb Fettuccine
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccine until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

—–

Homemade Chili Powder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL GRILLED STEAKS
Categories: Chinese, Beef
Yield: 4 servings

4 Top round steaks, 1-inch
-thick (3 Lbs)
1/2 c Soy sauce
1/2 c Dry sherry
2 tb Sugar
1/2 ts Ground ginger
1/4 ts Dry mustard
1/2 ts Garlic powder

Place steaks in a plastic bag. Mix remaining
ingredients in small bowl. Pour marinade over steaks;
turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room
temperature for 1 hour before cooking. Prepare grill
for cooking. Remove steak from bag and reserve
marinade. Grill steak 4 inches from medium coals, 5
minutes per side for rare, 7 minutes for medium, and
10 minutes for well done. Brush with reserved marinade
before turning over.

Family Circle GREAT IDEAS Vol 12 No 4

Posted by Fred Peters.

—–

Title: VITELLO TONNATO
Categories: Italian, Meats, Fish, Main dish
Yield: 8 servings

2 lb Boneless lean veal,
Preferably eye of round
2 Carrots, coarsely chopped
1 Stalk celery, coarsely
Chopped
1 Onion, coarsely chopped
5 Sprigs Italian parsely,
Coarsely chopped
1 cn (3 1/2oz) oil-packed tuna,
Well drained
3 tb Capers, drained
2 Small sweet pickles, drained
And coarsely chopped
3 Anchovy fillets, coarsely
Chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to
Taste
1/4 c Each olive oil and corn oil
Italian parsely
Lemon slices
Capers

Put veal, carrots, celery, onion and parsely in a
large saucepan and cover veal with cold water. Bring
to a boil, then reduce heat and simmer, covered, for 1
1/2 hours. Cool veal completely. Meanwhile, puree
tuna, capers, pickles and anchovies together in a food
processor or blender. Add mayonnaise, lemon juice and
oils; mix until well blended. Add pepper, taste, and
add salt if necessary. Slice veal into very thin
slices. Arrange on a platter and spoon tuna sauce
over. Veal should be completely smothered in sauce.
Serve any leftover sauce on the side. Garnish with
Italian parsely, lemon slices and capers.

—–

Title: Hot Pepper And Tomato Jam
Categories: relishes/preserves
Yield: 1 serving

2 1/4 ripe tomatoes
1 1/2 ts grated lemon rind
1/4 c lemon juice
2 chopped hot peppers; OR
2 ts tabasco sauce
6 c sugar
1 fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cu
ps
into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high
heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove fro
m
heat and at once stir in pectin. Skim with metal spoon. To prevent
floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal.
9
glasses. (If you like, more peppers may be added.)

– – – – – – – – – – – – – – – – – –

NOTES : Among other uses, this is yummy poured over room temp non fat PHI
LLY type cheese, the whole works spread on non fat crackers.

#12-

Contributor: DDMmom
Preparation Time: 0:00
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