Title: STIR FRIED EGGS AND VEGETABLES
Categories: Chinese, Vegetarian
Yield: 2 servings

1 ts Vegetable oil
1/2 Garlic clove
1/2 Onion
1/2 Green pepper
2 1/4 oz Button mushrooms
1/2 c Mung bean sprouts
1/4 c Grated carrot
4 lg Eggs
1/2 tb Soy sauce

—————————SAUCE—————————
1/2 ts Corn flour
1/2 tb Soy sauce
1/4 c Vegetable stock
1 ts Sesame oil

1. Heat the oil in a large shallow pan.
Add the onion, garlic and pepper.
Cook over a gentle heat until the onion and pepper
are soft.
Add the mushrooms, mung beans and carrot.
Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely
combined.
Pour the egg mixture into the pan.
Cook, folding the mixture continuously the eggs are
just set.

3. To prepare the sauce blend the corn flour, soy
sauce, vegetable stock
and sesame oil in a small pan.
Cook over a medium heat, stirring constantly, until
the sauce boils
and thickens.

4. Serve a portion of egg mixture, accompanied by
sauce and steamed
rice.

—–

Title: CAESAR SALAD (WARNER)
Categories: Salads, Ceideburg
Yield: 6 servings

2 To 3 medium garlic cloves
6 To 8 anchovy fillets,
-drained
1 tb Dijon-style mustard
Salt, freshly ground black
-pepper
1/2 c Best-quality olive oil
4 To 5 tablespoons fresh
-lemon juice
1 sm Egg
1 lg Head romaine lettuce
1/2 To 2/3 cup freshly grated
-Parmesan cheese
Croutons (instructions
-follow)

Make the croutons ahead for this traditional recipe from Joie Warner’s
“Salads” (Hearst Books, 1988).

With the motor running, drop garlic cloves into the bowl of a food
processor fitted with the steel blade. Mince, then add anchovies and
process to combine.

With the motor running, add oil in a thin stream until thickened. Add
lemon juice and egg; process a few seconds to combine.

Tear lettuce leaves into manageable pieces and place in a large salad
bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss
again, and top with croutons.

Serve at once, passing the pepper mill for each person to add to
taste.

Makes 6 servings.

CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
teaspoon oregano; and 1/2 teaspoon thyme.

Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
fry until lightly browned. Remove to a paper-towel-lined plate to
drain.

Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Catfish Orleans with Creole Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

24 Catfish fillets

1/4 c Liquid smoke

1 c Butter or margarine,melted

1 ts Garlic powder

1 1/3 c Soy sauce

2 ts Salt

12 c Rice,hot,cooked

– – – – – – – – – – – – – – – – – –

Title: LEMON CHICKEN (CHIN)
Categories: Chinese, Poultry, Main dish
Yield: 6 servings

2 Whole chicken breasts
– (1 lb each)
Oil
1 Egg
3 tb Cornstarch; plus
2 ts Cornstarch
1 3/4 ts Salt
1 ts Soy sauce
White pepper
1/4 c Flour
1/4 ts Baking soda
1/2 c Canned chicken broth
1/4 c Honey
3 tb Lemon juice
2 tb Light corn syrup
2 tb Vinegar
1 tb Catsup
1 Garlic clove; minced
1/2 Peel of a lemon
1/2 Lemon; thinly sliced

Remove bones skin from chicken breasts dis- card.
Cut each breast into fourths. Place in a shallow glass
or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp.
cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4
tsp. white pepper; pour over the chicken. Turn chicken
to coat both sides. Cover refrigerate 30 mins.
Remove chicken from marinade reserve marinade. Pour
oil into wok to a depth of 1-1/2 in. heat to 350 F.
Mix the reserved marinade, flour, 1/4 cup water, 2
tbs. of the cornstarch, 2 tbs. oil, the baking soda,
1/4 tsp. of the salt. Dip chicken pieces one at a time
into this batter. Fry 2 pieces at a time for 3 mins.
or until light brown. Drain on paper towel. Increase
oil temp. to 375. Return chicken to wok fry together
approx. 2 mins, until golden brown, turning once.
Drain on paper towel. Cut each piece crosswise into
5-6 pieces. Place in single layer on a heated platter
keep warm. To make sauce, heat the chicken broth,
honey, lemon juice, corn syrup, vinegar, 1 tbs. oil,
catsup, garlic, the remaining 1/2 tsp. salt, dash of
white pepper, the lemon peel to boiling. Mix the
remaining 1 tbs. cornstarch with 1 tbs. cold water
stir into sauce. Cook stir until thickened, approx.
10 sec. Remove lemon peel. Pour the sauce over the
chicken garnish with the lemon slices. Serve at once.

Temperature (s): HOT Effort: DIFFICULT Time: 00:45
Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

—–

Winter Carrot Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Safflower oil
Carrots, grated
Med Onion, chopped (1/2 cup)
4 Cups Vegetable stock
6 Ounces Can Tomato Paste (2/3 cup)
1 Tablespoon Soy sauce
1/2 Teaspoon Thyme
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Black Pepper

GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or
4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about
5 minutes. Add remaining ingredients, increase heat, and cover. When mixture
reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with
garnish if desired.
VARIATIONS: – add 1/2 cup raisins-cook soup until they are plump tender.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 260 999 1567 1504 0 1492 491 0

Title: JENNIE GROSSINGER’S KNISHES
Categories: Desserts, Vegetables, Jewish
Yield: 24 servings

2 1/2 c Sifted flour
1 ts Baking powder
1/2 ts Salt
2 Eggs
2/3 c Salad oil
2 tb Water
Sift the flour, baking
-powder and salt into a
-bowl. Make a
Well in the center and drop
-the eggs, oil and water
-into
It. Work into the flour
-mixture with the hand and
-knead
Until smooth.
There are two ways to fill
-the knishes. In either
-case,
Divide the dough in two and
-roll as thin as possible.
Brush with oil. Now you can
-spread the filling on one
-side
Of the dough and roll it up,
-like a jelly roll. Cut
-into
5 1/2 Inch slices.

Here’s the basics, fillings follow in the next messages.

DOUGH:

Place in an oiled baking sheet cut side down. Press down lightly to
flatten. Or you can cut the rolled dough in 3- inch circles. Place a
tablespoon of the filling on each; draw the edges together and pinch
firmly. Place on an oiled baking sheet, pinched edges up

In either case, bake in a 375 degree oven 35 minutes or until browned.
Makes about 24.

FILLINGS FOR KNISHES

POTATO: 1 cup chopped onions 6 tablespoons chicken fat or butter 2
cups mashed potatoes 1 egg 1 teaspoon salt 1/4 teaspoon pepper

Brown the onions in the fat or butter. Beat in the potatoes, egg,
salt and pepper until fluffy.

CHEESE 1 1/2 cups diced scallions or onions 4 tablespoons butter 2
cups pot cheese 1 egg 1 1/2 teaspoons salt 1/8 teaspoon pepper 2
tablespoons sour cream

Scallions are better than onions for this, so try to get them. Brown
the scallions in the butter and beat in the cheese, egg, salt, pepper
and sour cream until smooth.

MEAT: 1/2 cup minced onions 2 tablespoons chicken fat 1 1/2 cups
ground cooked meat 1/2 cup cooked rice 1 egg 1 teaspoon salt 1/4
teaspoon pepper

Lightly brown the onions in the fat. Add the meat, rice, egg, salt and
pepper, mixing until smooth.

CHICKEN 1 1/2 cups ground cooked chicken 3/4 cup mashed potatoes 1
egg, 1 teaspoon salt 1/4 teaspoon pepper

Mix all the ingredients until smooth.

And finally, the classic:

POTATO-DOUGH KNISHES

1/4 cup minced onions 6 tablespoons chicken fat or butter 4 cups
mashed potatoes 1/2 cup potato flour 3 eggs 1 teaspoon salt 1/4
teaspoon pepper

Brown the onions in 4 tablespoons chicken fat or butter. Cool.

Knead together the remaining fat or butter, the pota- toes, potato
flour, eggs, salt and pepper. Break off pieces (about 2 inches long)
and flatten slightly. Place a tea- spoon of browned onions on each
and cover by pinching the edges together. Place on a greased baking
sheet. Bake in a 375 degree oven 25 minutes. Makes about 20.

MMMMM

Title: TURTLE COOKIES
Categories: Cookies
Yield: 30 servings

1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves

—————————–CHOCOLATE FROSTING—————————–
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar

Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well. Stir in
vanilla. Add dry ingredients and mix well. Arrange pecan halves in groups
of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls. Dip bottom of each into
remaining unbeaten egg white and press lightly onto nuts so tips of nuts
show. Bake at 350F 10 to 13 minutes. Cool.

Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring until
smooth. Remove from heat and beat in powdered sugar until smooth and
glossy, adding more sugar if needed. Frost top of cookies.

—–

Title: Creamy Grits
Categories: New, Text, Import
Yield: 4 servings

2 c milk
2 TB butter
1 ts minced garlic
: Salt and pepper
1/2 c quick grits
3 oz grated white cheddar cheese

In a sauce pan, combine the milk, butter, and garlic
together. Season the liquid with salt and cayenne
pepper. Bring the liquid up to a boil. Whisk in the
grits and cook for about 8 minutes, or until the grits
are tender. Stir in the cheese. Mound the grits in the
center of the plate. Lay the chop against the grits.
Spoon the sauce over the chop and garnish with a pile
of parsnips, green onions and peppers.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2350

—–

Date: Fri, 26 Aug 94 15:22:03 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Fatfree ‘potstickers’

I made some fatfree ‘potstickers’ the other day. My new Korean housemate
said that they were good but they needed more salt, and that she personally
prefers them steamed to fry/steamed as it is done in restaurants here.

This is a time and labor intensive recipe, but when it’s done, you’ll be
very happy as you suck down dozens of these things which usually go for
6/$3 in restaurants!

Buy:

2 packages of prepared potsticker or gyoza skins (find ones without egg).
They are about 3″ in diameter, round.

Prepare filling:

in a large pot, ‘saute’:

6 large carrots, grated
1/4-1/2 small head of cabbage, sliced thinly
1/4 c. unsweetened rice wine
1/2 t. (or less) black sesame oil, enough to flavor the filling to your taste.

When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:

1 can (small, 10 oz?) bamboo shoots
1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)

mix blended stuff with unblended cabbage and carrots and add:

1 cup TVP, hydrated with some mushroom-soaking water, then drained
2 T. white or yellow miso, mixed until smooth with about 1/4 c. water
soy sauce to taste
white pepper to taste
chopped scallions (optional)
2 T. cornstarch, mixed until smooth with about 1/4 c. water

The filling should be moist and cohesive, but not drippy, so adjust water
amounts.

Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round ‘hat’;
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it’s harder to explain).

Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:

1 part soy sauce
1 part rice vinegar
some grated fresh ginger or chopped scallions

You will need a few friends to help you eat these.

CURRANT CAKES (OLD-FASHIONED CHRISTMAS DROP CAKES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sugar
1 lb Butter
6 ea Egg
3/4 lb Flour
1/4 t Salt
1/2 lb Currants
1 ea Lemon, juice of
1 ea Lemon, rind of

Mix the currants with some of the flour. Work butter and sugar
together to a smooth cream, then slowly work in whole eggs one at a
time. Add a little of the flour, rind and juice of the lemon and salt.
Work in slowly the rest of the flour and the currants. Drop by
spoonfuls on large buttered pans, pressing flat with a knife as the
cakes are better when very thin. A good plan is to heat the pan a bit
and allow the cakes to melt as much as possible before putting them in
the oven to bake. Be sure to butter the pans thoroughly; otherwise,
the thin cakes will be difficult to remove.
(recipe didn’t include baking time or temp).
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

– – – – – – – – – – – – – – – – – –