Date: Fri, 25 Feb 94 19:54:57 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

Finally located my book, the name is: “Quick and Easy SUSHI COOKBOOK” by
Heihachiro Tohyama and Yukiko Moriyama. The author’s sales agency is:
A.K. Harono Company, P.O. Box 1022, Edmonds, WA 98020 Phone (206) 774-5490.

Here’s one of my adaptations.
This is sort of like a Sushi Salad, and one of our favorites.

CHIRASHI-ZUSHI (Chirashi means “scattered” in Japanese.)
The recipe calls for tofu cakes soaked in dashi, sugar, mirin, and soy
sauce. It’s probably delicious, but I’ve never added it, simply because I
was avoiding the fat.

3 1/2 Cups Cooked Sushi Rice (I always use Brown Rice.)
2 dried shitaki mushrooms
1 carrot
Stock for cooking carrot and mushroom:

1/4 cup dashi stock (recipe for dashi will follow)
1/4 cup shitaki soaking water
2 TBS. mirin (a heavily sweetened sake, used for cooking)
1 1/2 TBS. soy sauce
1 TBS. sake

1/4 oz. seasoned, canned bamboo shoots
1/4 cup shredded Bok Choy
1/4 cup sliced radishes
1/2 cup cooked snow peas
1/4 cup raisins
2 hard boiled egg whites

1. Soak the shitake mushrooms in lukewarm water until soft (30 min.) Put
Liquid aside. Trim off stems of mushrooms and slice thinly.
2. Peel Carrot, make 2 inch matchsticks.
3. Mix ingredients for stock to cook mushrooms and carrots. Cook carrot
in it. Add shitake mushrooms and continue to cook until done.
4. Dice bamboo shoot into 1/2 inch cubes.
5. Mix carrot, shitake mushrooms, bamboo shoots, radish, Bok Choy, and
Sushi rice.
6. Slice cooked snow peas.
7. Add raisins, snow peas, and hard boiled egg for decoration.

DASHI STOCK is Japanese clear soup stock. There are four types made from
kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the
secret of Japanese cooking. To keep this strictly vegetarian, I omit the
dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
It seems to work out fine. (I found this recipe for Dashi in the
March/April ’94 edition of the EATING WELL magazine, which also has some
great recipes for using Japanese noodles) It’s exactly how I make mine,
except I substitute one cup of bean sprouts or several Shitake mushrooms
for 1 cup of Bonito Flakes.

1 oz. dried Kombu (10 inches) (Dried Kelp)
1 cup soy bean sprouts

Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water. Slowly bring to a
simmer over low heat and cook for 5 minutes. Remove the kombu and discard
it. Add 1 cup cold water and the sprouts to the broth. Return to simmer
for 5 minutes. Increase heat to high. Once the stock boils, remove from
the heat. Strain the stock through a cheesecloth-lined sieve, discarding
the sprouts. Stock may be stored in refrigerator for up to 3 days or
frozen for up to 6 months. Makes 5 cups.

Title: BERRY CREPES WITH ORANGE SAUCE
Categories: Breakfast
Yield: 4 servings

1 c Fresh blueberries
1 c Sliced strawberries
1 tb Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")

1. Combine blueberries, strawberries and sugar in small bowl; set
aside.

2. To prepare sauce, beat cream cheese and honey until light; slowly
beat in orange juice.

3. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon
about 1 tablespoon sauce over berries. Roll up; place on serving
plate. Repeat with remaining crepes.

4. Pour remaining sauce over crepes.

MMMMM

ORANGE MANGO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Navel orange
3 lg Very ripe mangoes
1 1/2 c Buttermilk
1 1/2 c Fresh orange juice
3 ts Honey — or to taste
Fresh lemon juice
– if necessary
8 sm Fresh mint leaves

REMOVE THE ZEST from the orange with a zester or grater and set it aside.
Cut a flat bottom on the orange, then remove all the peel and white pith
from the orange with a small, sharp knife. Cut the orange into 1/4-inch
slices and refrigerate until serving time. Peel the mangoes and remove the
pits. Puree the flesh with the orange zest in a food processor with the
metal blade or in a blender until smooth. Strain through a fine mesh
strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk,
orange juice and honey to taste. The soup should be the consistency of
whipping cream. If it is too thick, add more buttermilk. Chill thoroughly
up to 2 days before serving. Just before serving, add lemon juice and more
honey, if necessary. Pour into chilled dishes. Float an orange slice on top
and garnish with a mint leaf. Makes 4 Cups

– – – – – – – – – – – – – – – – – –

Title: POISSON A LA PROVENCALE
Categories: French
Yield: 8 servings

2 lb Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 tb Olive oil
2 lb Fresh tomatoes
-OR
1 cn Peeled tomatoes with most
-of juice poured off (28 oz)
1 Fennel sprig
1 Bay leaf
Salt
Pepper
Tabasco sauce
1 Butter stick
1/4 c Cognac (opt)

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions
in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly.

Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10
minutes.

Remove from heat and pass through a sieve or food mill (not a food
processor). Add a dash of Tabasco. (Sauce can be made ahead and
refrigerated.)

Slice remaining mushrooms and saute for 3-5 minutes in approximately 2
tablespoons butter.

In a large saute pan, brown fish in butter. Pour warm cognac over fish and
flambe. Place fish in baking dish, pour sauce over and garnish with sauteed
mushrooms. Bake 15 minutes in a 400’F. oven.

Serve with rice.

Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams
cholesterol; 170 milligrams sodium; 50% of calories from fat.

—–

FIVE-BEAN SOUP

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pk Beans,dried, lima, great
-northern, kidney, pinto and
-split pea (16oz each)
-enough for four batches
3 Beef bouillon cubes
3 tb Chives, dried
1 t Savory, dried
1 t Salt — optional
1/2 ts Cumin, ground
1 Bay leaf
2 1/2 qt -water
1 cn Stewed tomatoes (14.5oz)

Combine beans; divide into four equal batches, about
3-3/4 cups each.
To Make One Batch of Soup: Wash one batch of beans.
Place in a large kettle with enough water to cover.
Bring to a boil; cook for 3-4 minutes. Remove from
heat, cover and let stand for 1 hour. Tie spices in a
cheesecloth bag. Drain and rinse beans. Return to
kettle; add spices and water. Bring to boil.
Reduce heat, cover and simmer 1-1/2 hours or until
beans are tender, stirring occasionally. Remove
spices. Add tomatoes and heat through.
Yield: one batch makes 14 servings (3-1/2 qts).

– – – – – – – – – – – – – – – – – –

Asparagus with Basil and Ricotta

Recipe By : Pasta e Verdura
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
1 1/3 cups ricotta cheese, light
2/3 cup grated Parmesan cheese
1/2 cup fresh basil leaves — minced
1 teaspoon salt
1/2 teaspoon black pepper — freshly ground
8 ounces pasta — penne

1. Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta.

2. Snap off the tough ends from the asparagus spears. Cut the spears in
half lengthwise (thicker spears should be quartered), then slice them on
the bias into 1-inch pieces. Steam the asparagus until crisp-tender,
about 2 minutes. Set the cooked asparagus aside.

3. Combine the two cheeses with the basil, salt, and pepper in a medium
bowl. Set the mxiture aside.

4. While preparing the sauce, cook the pasta. Just before it is done,
carefully remove 1/3 cup of the cooking liquid and stir it into the cheese
mixture. The cheese sauce should be smooth and creamy.

5. Drain the pasta, making sure that some water still clings to the
noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix
well to coat the pasta with the sauce. Transfer portions to warm pasta
bowls and serve immediately.

– – – – – – – – – – – – – – – – – –

Intuitive Eater
Trigger–Biological hunger
Makes food choices without facing any guilt or any ethical
dilemmas. Honors hunger and respects fullness.

Emotional Unconscious Eater
Trigger–Uncomfortable emotions
Stress or uncomfortable feelings trigger eating–especially when alone

Unconscious Eater
Trigger–Eating while doing something else
Often unaware that he or she is eating, or how much is being eaten.
Many subtypes

Chaotic Unconscious Eater
Trigger–Overscheduled life
Eating style is haphazard. Person eats whenever food is available.

Refuse-Not Unconscious Eater
Trigger–Presence of food
Especially vulnerable to candy jars and food served at meetings

Waste-Not Unconscious Eater
Trigger–Free food
Susceptible to all-you-can-eat buffets and free food

Careful Eater
Trigger–Fitness and health
Appears to be the perfect eater, yet agonizes over each morsel

Professional Dieter
Trigger–Feeling fat
Perpetually dieting; often tries the latest commercial diet
or diet book
I have some (hopefully) helpful info to pass on to all of you…it is
from another list that I am on. The original poster is Judi (she said
I could post this on eat-lf) and the info is from the Purdue “health
letter” named HOPE.

Title: MOCHA PUDDING CAKE
Categories: Cakes
Yield: 4 Servings

1 c Flour
1 tb Unsweetened cocoa powder
2 ts Baking powder
1 ts Instant coffee powder
1/2 ts Salt
3/4 c Lt brown sugar; firmly pack
2 tb Corn oil
1 ts Vanilla extract
1/2 c Brewed coffee

MMMMM————————–TOPPING——————————-
1/4 c Lt brown sugar; firmly pack
1 c Brewed coffee
Vanilla or coffee ice cream
-or whipped cream

1. Preheat the oven to 350 degrees F, with a rack in the middle.
Lightly grease four 1-cup souffle dishes or ramekins.

2. Sift the flour, cocoa powder, baking powder, instant coffee and
salt into a medium bowl.

3. Add 3/4 cup of the brown sugar, oil, vanilla and 1/2 cup of the
brewed coffee and mix thoroughly. Pour into the souffle dishes.

4. Sprinkle 1 tablespoon brown sugar over the batte in each dish.
Pour 1/4 cup hot coffee over the sugar and batter in each dish. The
mixture will look strange and lumpy, but it will transform into a
wonderful dessert as it bakes.

5. Bake for 30 minutes, or until the cake layer begins to pull away
from the sides of the pan. Serve warm, topped with ice cream or
whipped cream. This cake is best served the day it is made,
preferably soon after it is baked.

VARIATION: Bake the cake in an 8-inch square pan. Sprinkle on 1/4 cup
brown sugar, then pour on 1 cup hot coffee. Bake for 45 minutes, or
until the cake pulls away from the sides.

Source: Corby Kummer’s “Joy of Coffee”

MMMMM

Title: HOT SOUR SOUP B1
Categories: Chinese, Meats, Soups
Yield: 4 servings

7 Cloud ear mushrooms
7 Tiger lily buds
1 qt Chicken stock
1 ts Salt
1 tb Soy sauce
1/2 c Bamboo shoots, drained,
-rinsed, shredded
1/4 lb Boneless pork, trimmed
-of fat, sliced 1-1/2 x 2 in
2 Sq. fresh Chinese bean curd
-(3 x 3 x 1-1/2 in.)
-drained, rinsed, shredded
1/4 ts Ground white pepper
2 tb White vinegar
1 Egg; lightly beaten

Soak the cloud ear mushrooms tiger lily buds in 1/2
cup warm water for 10 mins. Drain and shred the
mushrooms. Cut the tiger lily buds in 1/2-in. lengths.
Have remaining ingredients measured placed nearby
for cooking. Place the stock, salt, soy sauce, bamboo
shoots, pork, mushrooms tiger lily buds in a 3-qt.
saucepan Bring to a boil over high heat. Immediately
reduce heat to low, cover the pan simmer 3 minute.
Add the bean curd, pepper vinegar. Return to a boil.
Stir the cornstarch mixture to recombine it and pour
into the saucepan. Stir until soup thickens. Slowly
pour in the beaten egg, stirring gently. Remove from
heat and pour into a serving bowl. Stir in the sesame
seed oil and sprinkle the choppped scallion on top of
the soup. Serve immediately.

Pour the beaten eggs slowly into the soup, stirring
constantly with a fork until the egg forms cooked
shreds. Stir in the green onions, red pepper sauce,
and sesame oil. Serve hot in individual bowls.

For a Chinese meal, it is a good idea to have several
dishes that can be started or completed ahead of time.
This hot and sour soup is just such a do-ahead dish,
if you wish, and goes well with most Chinese menus.

Temperature (s): HOT Effort: DIFFICULT Time: 00:30
Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

—–

24-Hour Vegetable Salad

Recipe By : Better Homes And Gardens New Cook Book
Serving Size : 8 Preparation Time :24:00
Categories : One-Dish Meals Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups iceberg lettuce
1 cup mushrooms — sliced 1/8″ thick
1 cup snow peas
1 cup carrots — sliced 1/4″ thick
3 hard-boiled eggs — sliced
1/2 cup Cheddar cheese — grated
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup Cheddar cheese — grated

Place lettuce in bottom of an 8″ diameter serving bowl. Layer mushrooms on
top. Then layer peas and carrots . Arrange egg slices and bacon over
vegetables. Top with 1/2 cup cheddar cheese; set aside.

In a small mixing bowl, combine mayonnaise and lemon juice. Spread mixture
over top of salad, “sealing” to edge of bowl. Sprinkle with remaining cheese.
Cover and chill for 24 hours. Before serving, toss to coat the vegetables.

– – – – – – – – – – – – – – – – – –