Title: SMALL SHANGHAI-STYLE SWEET SOUR RIBS
Categories: Chinese, Meats
Yield: 6 servings

Stephen Ceideburg
3 lb Pork Spareribs *
Peanut Oil
1/2 c Sugar
1/3 c Chinese Rice Vinegar
1 ts Salt
1 tb Dark Soy Sauce

* Cut spareribs across bone into 1-1/2 inch lengths.
~——————————————————
~————- ~– Rinse and dry ribs; then cut apart.
Heat about 3 cups oil in a wok. When very hot, add
ribs in small batches and fry until brown and crispy,
about 5 minutes. Remove and drain.

Combine sugar, vinegar, salt and soy sauce. Remove oil
from wok; return wok to stove and turn heat to high.
When hot, add vinegar mixture. Cook, stirring, over
high heat until syrupy. Add ribs; toss in the mixture
until well coated. Serve warm or at room temperature.

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SEAFOOD STUFFED FLOUNDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 t Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/2 ts Sweet basil
1/2 ts Gumbo file (optional)
—–MAIN INGREDIENTS—–
3 Slices bacon, diced
1 1/2 c Onions, chopped very fine
1 c Green bell peppers, chopped
1/4 lb + 1 Tbsp unsalted butter
3/4 ts White pepper
3/4 ts Ground cayenne pepper
1/2 lb Small shrimp
1 1/2 c Basic seafood stock
6 Shucked oysters (med. size)
3/4 c All-purpose flour
1/2 c Green onions, chopped fine
1/4 c Grated Parmesan cheese
—–FLOUNDER SEASONING MIX—–
2 ts Salt
1 t Sweet paprika
1/2 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Dry mustard
1/4 ts Ground cayenne pepper
1/4 ts Dried thyme leaves
1/4 ts Dried sweet basil leaves
6 Flounders (see note)
1 1/2 c Grated cheddar cheese
Vegetable oil for frying

NOTE: Flounder should be 1 to 1-1/4 pounds each,
boned, heads removed and brown side split down the
center. Combine the first seasoning mix ingredients in
a small bowl; mix well and set aside. In a large
skillet fry the bacon over high heat until crisp. Add
onions, celery and bell peppers. Stir well and saute
until vegetables start to get tender, about 5 minutes,
stirring occasionally. Add 3 tablespoons of the butter
and the white and red peppers; stir until butter is
melted. Stir in the shrimp and the first seasoning
mix. Continue cooking for about 3 to 5 minutes,
stirring occasionally and scraping pan bottom well.
Stir in the stock and the oysters; cook and stir about
6 to 8 minutes. Remove from heat. Use a slotted spoon
to spoon the seafood vegetable mixture into a food
processor or blender, leaving the liquid in the
skillet; process mixture until smooth, about 15 to 30
seconds. Return mixture to skillet, stirring to blend
with liquid; turn heat to high, and cook until mixture
starts sticking excessively, about 5 minutes, stirring
occasionally and scraping pan bottom well. Remove from
heat. Meanwhile, in a 1-quart saucepan melt the
remaining 6 tablespoons butter over high heat; when
almost melted, remove from heat, then add 1/4 cup of
the flour and stir until mixture is smooth. Return to
high heat for 1 minute, stirring constantly. Turn heat
to high under the stuffing mixture; gradually add the
butter-flour mixture, stirring constantly until well
blended. If mixture starts “weeping” oil at this
point, stir in about 2 tablespoons more stock or
water.) Continue cooking until very thick, about 1 to
2 minutes, stirring constantly. Add the green onions
and cook 1 minute more, stirring constantly. Remove
from heat and stir in the Parmesan. Cool slightly,
then refrigerate until chilled, about 30 minutes. In a
small bowl thoroughly combine the flounder seasoning
mix ingredients. Open the flounders for stuffing.
Sprinkle 1/4 teaspoon ofthe seasoning mix on the
inside of each flouner. Mound 1/4 cup of the cheddar
cheese in the center of each, then spoon a scant 1/2
cup chilled stuffing on top of the cheese. Close the
fish so the stuffing doesn’t show. Cover and
refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of
the seasoning mix on each side of each chilled
flounder, patting it in with your hands. In a pan
(cake and pie pans work well) combine the remaining
seasoning mix with the remaining 1/2 cup flour. In a
large, heavy skillet heat 1/4 inch oil over high heat
to about 350F. Meanwhile, place each flounder (split
side up) in the seasoned flour to coat only the bottom
surface. Carefully slide each flounder into the hot
oil and fry the bottom until it’s crispy, crunchy and
brown-brown!– about 3 to 4 minutes. Without draining,
place the flounder, still split side up, on an
ungreased cooke sheet. Bake at 550F until the fish are
cooked and well browned on top, about 10 minutes
(after about 4 minutes, drape a piece of aluminum foil
over the tails so they won’t burn). Serve immediately
as is, or topped with Hollandaise Sauce, Shrimp and
Crab Buttercream Sauce, or Bearnaise Sauce
From Paul Prudhomme’s Louisiana Kitchen

– – – – – – – – – – – – – – – – – –

“Smoky” Pumpkin Soup

Recipe By : Peaceful Gatherings Cookbook, Federated Church, Bolton, MA
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon — diced, cooked crisp
4 tablespoons unsalted butter
6 cups pumpkin — peeled, cut up
6 cups beef stock
1/2 cup Marsala
1 teaspoon dried thyme
salt and pepper — to taste
toasted pumpkin seeds — for garnish

Heat the bacon fat and butter in a stockpot over medium-high heat. Add the
pumpkin and saute for 15 minutes, stirring occasionally. Pour in the stock
and simmer, covered, until the pumpkin is very tender, about 30 minutes.
Remove from heat. Add the Marsala, thyme, salt, and pepper to taste.
Process the soup in batches in a blender until smooth. Return to the stock
pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnished with
pumpkin seeds.

– – – – – – – – – – – – – – – – – –

NOTES : Contributed by Jan Barrett-Chow; posted by Perry Lowell, Fidonet
COOKING Echo, Jan. 1992

CILANTRO OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Packed cilantro leaves
1 c Lighttasting olive oil

Bring a large saucepan of water to a boil. Add the
cilantro, making sure to push all the leaves under the
boiling water. Blanch the cilantro for 5 seconds.
Drain and immediately plunge into a bowl of ice water.
Drain well and squeeze out all liquid . In a blender,
puree the cilantro with the olive oil. Strain the
puree through 6 layers of cheesecloth or a paper
coffee filter and put in a sterilized glass bottle,
tightly capped. Store in the refrigerator for up to 2
weeks. Yield: about 3/4 cup Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/14/96 show

Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW
#TH6289

From: Pat Asher Date: Wed, 30
Oct 1996 20:11:54 -0600 (

– – – – – – – – – – – – – – – – – –

Title: Pheasant casserole
Categories: Main dish, Poultry, Casseroles
Yield: 4 servings

1 Pheasant, cooked and boned
2 Onions, chopped
4 c Pheasant or chicken broth
1/4 c Soy Sauce
Pepper
1 tb Parsley flakes (opt.)
2 c Celery, chopped
2 c Raw brown rice
1 cn Soup, Cream of Mushroom
1 cn Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

—–

Spaghetti w/ Eggplant Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1 sm Eggplant
1/3 cup Olive Oil
2 teaspoon Salt
2 teaspoon Fresh Basil — chopped OR
28 ounce Italian Plum Tomatoes
3/4 ts dried basil — crumbled
7 Italian/Greek-style Black
1/8 teaspoon Hot Red Pepper Sauce
Olives
1/4 cup Fresh Parsley — chopped
6 Flat Anchovy Filets
1 pound Spaghetti — uncooked
2 teaspoon Capers — drained
Boiling salted water
1 lg Green Bell Pepper
Grated Parmesan or Romano
1 md Onion
if desired
2 md Cloves Garlic

Pare eggplant; cut into 3/4″ cubes. Place eggplant cubes in colander;
sprinkle with the salt and toss. Let stnad and drain in sink or over bowl,
tossing occasionally, 1 hr.

Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.

Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers
together; reserve. Rinse eggplant and drain well; squeeze dry in clean
kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.

Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr.
pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved
tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling;
reduce heat. Simmer covered 20 min. Uncover and cook, stirring occasionally,
until sauce is thickened to coating consistency, about 10 min. longer. Stir in
reserved olive mixture and the parsley. Simmer covered 5 min. longer. Just
before serving, cook spaghetti in lg . pot of boiling salted water just until
al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving
bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings.

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Date: Fri, 06 Jan 95 08:13:00 EST
From: “Von Balson, Kathleen”

This is the recipe I’ve created after eating Applebee’s pizza appetizer. I
mixed the ingredients ahead of time while cooking other items, then all I
had to was split the bread open, put the toppings on and bake!

Spinach Pizza

Ingredients:

Pita Bread (2 or 3 whole)
1 – 10oz pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbsp flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to
425. Using a very sharp bread knife, split each pita bread so that you have
two round flat pieces instead of one thick one. Place each piece of bread
on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with
tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don’t burn. Makes a nice
crunchy crust. This made enough for 5 individual pizzas. Sorry, I don’t
have nutritional info.

Title: CHINESE BEEF WITH CASHEWS
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef rump steak
4 tb Vegetable oil
8 Green onions
2 Cloves garlic
1 Piece fresh ginger root
2/3 c Unsalted roasted cashews
1/2 c Water
4 ts Cornstarch
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chinese chili sauce

1. Remove and discard fat from meat. Cut meat across
the grain into thin slices about 2 inches long. Heat
2 tablespoons of the vegetable oil in wok over high
heat. Stir-fry half of the meat in oil until brown, 3
to 5 minutes. Remove from wok. Cook remaining meat
and remove from wok.

2. Cut green onions into 1/inch pieces. Crush garlic.
Pare ginger and chop finely.

3. Heat remaining 2 tablespoons vegetable oil in wok
over high heat. Add onions, garlic, ginger and
cashews. Stir-fry 1 minute.

4. Mix meat into cashew-vegetable mixture. Combine
all remaining ingredients and pour over meat mixture.
Cook and stir until liquid boils and thickens.

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