Title: SHRIMP WITH SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
1/4 c Peanut oil
1 tb Pale dry sherry
1 ts Fermented black beans
1 ts Chopped garlic
1/4 ts Sugar
1 tb Soy sauce
1/8 ts Black pepper
2 Fine chopped scallions
1 c Chicken broth
2 tb Cornstarch
2 Lightly beaten eggs

Clean and devein shrimp but leave the tail shell
attached. Chop fermented black beans. Set a 12 inch
wok or 10 inch skillet over high heat for 30 seconds.
Pour in 2 tablespoon of the oil, swirl about in the
pan and heat for another 30 seconds, turning down the
heat to moderate if the oil begins to smoke. Drop in
th shrimp and stir-fry for about 1 minute, or until
the shrimp turn pink. Stir in the sherry, then remove
the shrimp mixture to a plate. Add the remaining 2
tablespoon oil to the pan. Add the fermented black
beans and garlic, and stir for a few seconds, making
sure garlic doesn’t burn. Stir in soy sauce, sugar,
pepper, scallions and reserved shrimp, them pour in
the chicken stock. Cover the pan and bring the stock
to a boil. Dissolve 2 tablespoon cornstarch in 3
tablespoon of chicken stock. Add it to the pan. When
sauce has thickened and becomes clear, about 30
seconds, pour in the beaten eggs in a slow stream.
Meanwhile, with a large spoon, lifting the contents of
the pan gently from the sides so that the eggs merge
with all ingredients without further cooking. Transfer
to a heated plate and serve.

—–

Title: Cheese Pasta Roll with Tomato Sauce
Categories: Pastas, Cheeses, Masterchefs, Frisco, Tfr
Yield: 8 servings

——————————–TOMATO SAUCE——————————–
1 lb Tomatoes Bouquet garni **
2 tb Butter Salt (to taste)
2 ea Shallots, peeled, minced Pepper (to taste)

———————————PASTA ROLL———————————
2 tb Butter 1/2 ts Pepper, black
1/2 c Ham, smoked, diced 2 ea Pasta, spinach, sheets
4 ea Scallions, minced — ( 12 x 4 inches ea. )
8 oz Cheese, cream, softened 1/2 lb Prosciutto, sliced
1/4 c Cheese, Parmesan, grated — 1/4-inch thick
1/2 c Cheese, Ricotta 1 ga Stock, chicken
2 lg Eggs Chives, chopped

** Bouquet garni is a cheesecloth bag (or some other porous
material) in which you’ve put some rosemary, thyme, bay leaf, and
crushed peppercorns. There is no rule for how much of each you’d use.

Tomato Sauce:
=============

To prepare the tomatoes, drop them briefly into boiling water,
then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute,
covered, for 5 minutes over low heat. Add tomatoes and bouquet garni.
Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll:
===========

In a saute pan, melt the butter and add the diced ham and
scallions. Cook over medium heat for about 2 minutes until scallions
are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add
eggs, and mix well. Cover and refrigerate at least 2 – 3 hours.

Spread half of the filling on one of the pasta sheets – leaving a
half-inch border around the edges. Brush the border with a little
melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture
then beginning at one of the short ends of the pasta, roll it up. Do
not roll too loosely or the poaching liquid may seep into the
cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end
securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a
boil and add pasta rolls. Reduce the heat to simmer and cook gently,
turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each
roll in half-inch thick slices. Pour some of the tomato sauce into a
pool on the bottom of individual serving plates and arrange the slices
on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

—–

EXTRA CHEESE LASAGNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg pasta recipe (above)
1 lb Ricotta cheese
2 cl Garlic, minced
10 oz Frozen chopped spinach,
Thawed and drained
1 Egg
1 t Salt
4 c Seasoned Italian tomato
Sauce
2 c Grated provolone cheese
2 c Grated mozzarella
1 c Freshly grated Parmesan
Cheese

Prepare the pasta dough according to recipe directions.Cut into strips
about 13″ long and 3″ wide.You will need to gather all the trimmed scraps
and reroll the dough to make enough noodles.This recipe should work out
exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg
and salt.Mix well by hand or in food processor. To assemble the
lasagne,pour a little bit of sauce in the bottom of a 9 x 13″ baking
dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of
provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer
of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of
noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce
and grated cheese. Cover the lasagne lightly (if you are using aluminum
foil,make a tent with the foil so it doesn’t touch the top of the lasagne).
Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional
30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne
will be quite firm and can be served in tidy- looking squares.Serves 6
generously.

– – – – – – – – – – – – – – – – – –

Title: Ben And Jerry’s Fresh Georgia Peach Ice Cream
Categories: Desserts
Yield: 1 servings

MMMMM——————–MARGE NEMATH GNFK05B————————-
2 c Finely chopped ripe peaches
1 1/4 c Sugar
1/2 Juice of lemon
2 Eggs
2 c Whipping cream
1 c Milk

Ben and Jerry prefer small peaches because they have more flavor and
less water than the larger ones. Combine the peaches, 1/2 cup of the
sugar, and the lemon juice in a bowl. Cover and refrigerate for 2
hours, stirring the mixture every 30 minutes. Remove the peaches from
the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mIxing bowl until
light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar,
a little at a time, then continue whisking until completely blended,
about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream
maker and freeze following manufacturer’s instructions. After the ice
cream stiffens (about 2 minutes before it is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 generous
quart. Originally posted by Marge Nemeth GNFK05B

MMMMM

Sausage Bean Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound bulk Italian sausage — or
Kielbasa — cut into pieces
1/2 cup chopped onion
2 cloves garlic — minced
1 teaspoon dried basil leaves
1 16 oz can whole tomatoes — undrained, chopped
1 14.5 oz can beef broth
1 15 oz can black beans — undrained
1 15 oz can butter beans — undrained
grated Parmesan cheese — garnish

In a skillet, brown sausage, onion, and garlic. Drain fat. Transfer to Crock-
Pot. Stir in remaining ingredients except for the Parmesan cheee. Cover and c
ook on Low 6 to 8 hours or on High 3 to 4 hours. Ladle into bowls and top serv
ings with Parmesan cheese if desired.

Serves 6

– – – – – – – – – – – – – – – – – –

Rhubarb Cream Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/4 cup Enriched flour
3/4 teaspoon Nutmeg
3 Eggs — slightly beaten
4 cups Rhubarb in 1″ slices (1 lb)
1 Pastry for 9″ lattice crust
2 tablespoons Butter or margarine

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9″ pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake at
400 degrees 50 to 60 minutes. Cool.

– – – – – – – – – – – – – – – – – –

Source: Better Homes Gardens Dessert Cookbook.

Title: Meatball Bake
Categories: Casseroles, Meats, Vegetables, Main dish
Yield: 4 Servings

MMMMM—————–WALDINE VAN GEFFEN VGHC42A———————-
1/2 lb Ground beef
1/4 lb Pork sausage meat
1/2 ts Onion salt
1 ts Chili powder
2 tb Fine dry bread crumbs
1/4 c Milk
1 Egg
4 tb All-purpose flour
1 tb Oil
16 oz Can stewed tomatoes
10 oz Pk Fordhook lima beans; thaw
4 Carrots; peel, quarter
1 md Onion; dice
Salt and black pepper

Lightly mix beef, sausage, onion, salt, chli powder,
crumbs, milk and egg. Shape into 8 2″ balls. Roll in 2
tb of the flour. In large skillet, brown on all sides
in the oil (meat should remain rare). Transfer
meatballs to a shallow 2-qt baking dish. Stir
remaining flour into drippings in skillet. Add
tomatoes. Bring to a boil. Cook about 10 minutes,
stirring, until thickened. Distribute the lima beans,
carrots and onion n dish with meatballs. Sprinkle
lightly with salt and pepper. Pour tomatoes over top.
Cover lid or foil. Bake at 350~ for 1-1/4 hours or
until veggies are tender. For 8 Servings-Double the
ingredients and use a 3-qt casserole.

MMMMM

HOULIHAN’S BAKED POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Baking potatoes
1/4 lb Butter
2 c Yellow onion — diced
1/3 c Flour
5 c Water
1/4 c Low sodium chicken base
1 c Instant potato flakes
3/4 ts Dried basil
1/2 ts Tabasco sauce
1 c Heavy cream
1 c Milk
Salt — to taste
White pepper — to taste

Preheat oven to 4000. Prick washed potatoes bake
until a fork pierces to the center easily. Remove
potatoes from oven allow to fully cool. Remove skin
cut potatoes into 1/2″ cubes. Set aside. Melt butter
in a large saucepan. Add onions saute over low heat
for 10 minutes or until onions are translucent. Don’t
allow onions to burn. Add flour to onions butter and
cook 4 – 5 minutes, stirring well until flour is
absorbed. In a separate container, combine water,
chicken base, potato flakes seasonings. Stir or
whisk thoroughly to eliminate lumps. Add slowly to
onion mixture, stirring constantly so no lumps form.
Increase to medium heat continue cooking until the
soup begins to gently simmer. Add milk cream,
stirring until smooth lightly thickened. Simmer for
15 minutes. Do not boil. Soup should just simmer
lightly. Add cubed baked potatoes stir to combine.
Remove from heat serve. Top each serving with grated
cheddar cheese, sliced scallions bacon pieces.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton@aol.Com (Athamilton) Date: 10 Jun
1996 10:46:46 -0400

– – – – – – – – – – – – – – – – – –

Title: Chinese Egg Rolls
Categories: Appetizers
Yield: 1 servings

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

MMMMM———————–DIPPING SAUCE—————————-
1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The
chicken takes about an hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces. Set aside. In a wok, or
dee-sided frying pan, warm the oil. Over medium heat, add the celery,
cabbage, onions and mushrooms. Stir fry until celery and onions are
tender. Add chicken and pork. Stir until heated through. Add soy
sauce, salt and pepper to taste. Remove this mixture from heat. Stir
in bean sprouts. When working with egg roll wrappers be sure to cover
them with a damp cloth to prevent them from drying out. To fill each
roll, mound about 2 heaping Tb of filling just below the center of
the egg roll. Fold bottom corner up over filling to cover, then fold
in the two outside corners. Roll closed, sealing shut with a bit of
egg white. Put oil in a wok or large pan to a depth of about 2 inches
~ deep enough to cover the egg rolls. Over medium-high heat, warm
the oil and carefully add the egg rolls, one at a time. Deep fry
about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time. Serve with
dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic
powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after
frying and cooled. Reheat in oven to serve.

MMMMM

Title: OLD WHITE CUT PORK SLICES WITH GARLIC SESAME
Categories: Chinese, Meats
Yield: 8 servings

Stephen Ceideburg
8 c To 10 cups water
1 1/2 lb Boneless leg of pork, pork
-butt or loin
2 Green onions, crushed
3 Quarter-sized slices fresh
-ginger, crushed
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or dry
-sherry
Fresh coriander sprigs for
-garnish
GARLIC SESAME SAUCE:
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about 2
-quarter-sized slices)
1 tb Dark soy sauce
1 tb Light soy sauce
1/2 ts Hot pepper oil, or to taste
1 ts Asian sesame oil
1 1/2 ts Sugar
2 ts Rice vinegar
2 tb Minced fresh coriander or
-green onion

Fresh ham or a fairly fat cut of pork is traditionally
used for this recipe, but boneless lean pork loin
makes a delicious and leaner substitute. For a
nontraditional presentation, serve the pork with
grilled asparagus spears, Asian eggplant and/or
zucchini slices. Or, arrange the slices on a bed of
watercress with strips of roasted pepper and serve as
a first course salad. Or, simply alternate the pork
with thin rounds of chilled cucum- ber.

Bring the water to a boil in a large pot, then add the
pork, green onions, ginger, garlic and wine. Bring to
a boil again. Skim off the scum that rises to surface.
Cover, reduce heat low and simmer for 45 minutes.

When the meat is done, half fill a large pan with cold
water and ice cubes. Remove the meat from the pot and
immediately plunge it into the ice water; let sit for
20 minutes to firm up the meat and juices. Remove
pork, pat dry, cover and refrigerate until thoroughly
chilled, at least 2 to 3 hours, or overnight.

Garlic Sesame Sauce: Mix together all ingredients.

To serve: Cut the meat crosswise into paper-thin
slices (no thicker than 1/8 inch) and arrange in a
circular pattern on a plate. Serve sauce on the side
or drizzle it over the pork. Garnish with fresh
coriander eaves.

PER SERVING: 120 calories, 14 g protein, 1 g
carbohydrate, 6 g fat (2 g saturated), 41 mg
cholesterol, 250 g sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
6/9/93.

—–