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.

– – – – – – – – – – – – – – – – – –

MEDAILLONS DE VEAU EN CROUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Quick Puff Pastry **
1 x Duxelles Stuffing **
—
—
—–VEAL AND SAUCE—–
1 1/2 lb Veal, loin, boneless, lean
Salt (to taste)
Pepper, white (to taste)
2 tb Butter, unsalted
3 tb Shallot, chopped
1/2 c Wine, white, dry
2 c Veal Stock **
1 ea Egg yolk, beaten with 1
— teaspoon of cold water
Watercress, sprigs
— (garnish)

** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.

For Veal and Sauce:
ÿÿÿÿÿÿ
Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.
Flatten the slices slightly with a cleaver or knife blade. Pat the
slices dry and sprinkle with salt and white pepper. Dredge the slices
in all purpose flour, shaking off any excess to leave a very light
coating. In a large skillet, heat 2 tablespoons of butter over high
heat. Add the meat (work in batches if necessary) and saute until
golden, shaking the pan occasionally and turning the slices once,
about 2 minutes. Lower the heat to low, cover the pan and cook for 2
minutes. Transfer the meat to a platter and pour off all but 1
tablespoon of butter from the skillet. Add shallots, raise the heat,
and stir for 1 minute. Add the wine, scraping up any browned bits in
the pan, and boil until reduced by half. Add Veal Stock and any
juices from the veal and boil until reduced by about 1/3. Strain the
sauce and set it aside. Chill meat, covered.

To Assemble:
ÿÿÿÿ

On a lightly floured work surface, roll out about 1/3 of the
puff pastry into a rectangle, 1/16-inch thick. Cut 6 pastry ovals
roughly the shape of veal medallions but somewhat larger, to leave a
generous border. Roll out remaining pastry to large rectangle about
1/8 inch thick. Cut out 6 slightly larger pastry ovals, reserving
trimmings for another use.

Place the thinner set of pastry ovals on a large ungreased baking
sheet. Brush the pastry lightly with egg yolk mixture, then place
chilled veal medallion in the center of each oval. Spread a layer of
cooled duxelles stuffing on each, mounding it slightly and dividing it
evenly. Top each medallion with one of the thicker pastry ovals,
smoothing it gently without stretching. Press edges of the pastry
together firmly to seal. Brush pastry with egg wash. With a large
round cutter or knife, trim off the edges of the pastry, leaving a 1/2
inch border. Use a small knife to trace a leaf pattern in the top of
each pastry; score a few lines along the sides. Place the baking
sheet in the refrigerator for 20 minutes or longer.

Preheat the oven to 425 F. Bake veal en croute on the center rack
until golden brown, about 14 minutes. Meanwhile, reheat sauce,
reducing it further if necessary until it coats a spoon lightly.
Serve veal surrounded with some of the sauce and garnished with
watercress sprigs; serve remaining sauce separately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

– – – – – – – – – – – – – – – – – –

Almond Ice Cream

Recipe By : ohio-state.edu
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 tsp kirsch

Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir
continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream
is
thoroughly firm.

I think you can probably use instant almond paste or almond extract instead
of pounding almond. Be careful that the paste or extract is sweetened or
not.
Also, you can add chopped fruits or nuts into the mixture. Just use your
imagination and creativity.

– – – – – – – – – – – – – – – – – –

Title: Rice with Poblanos
Categories: Rice,
Yield: 8 servings

1/2 kg Rice
9 ea Chiles Poblanos
1 md Onion
2 Garlic cloves
6 c Chicken broth
1/2 kg Oaxaca cheese
(subsitute with any kind
That can be melted)
1/4 c Cilantro leaves
2 Chiles serranos
3 Green tomatoes
1 c Green Peas (chicharos)
1 Butter stick (90 grs.)
1/2 c Vegetable oil
Salt

Peel and deveined 8 poblanos, fill with the cheese and keep. In the
blender put the tomatoes with one garlic clove, 1/2 onion, chiles
serranos, 1 chile poblano and the half part of the cilantro. In a
large saucepan were you can put the 8 poblanos and the rice, put the
vegetable oil and fry the rice with the other 1/2 onion and one
garlic clove. Warm the broth in the stove (need to be added after
very hot). When it is a little gold add the chicharos (green peas).
Fry a little more time and add the green salsa maded before, add the
hot broth and put the chiles over the rice and some cilantro, cover
and cook in middle flame more or less 20 min.
Patricia Wriedt

MMMMM

CHOCOLATE CRUNCH

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Plain or Milk Chocolate
4 oz White Chocolate
4 oz Butter
4 fl Whipping Cream
2 oz Chopped nuts
4 oz Chopped Dates
8 oz Rich Tea Biscuits

Line the base of an 18cm (7in) loose-bottomed deep
flan tin or round cake tin with non-stick baking
parchment.

Break the chocolate into small pieces. Place the plain
or milk in one bowl and the white in another. Add 2
ounces of butter to each.

Stand bowls over pans of hot water. Leave until
chocolate and butter have melted, stirring
occasionally.

Place bowls on work surface and stir half the cream,
nuts, dates and coarsely crushed biscuits into each.

Spoon the darker mixture into the tin and spread level
with the back of a spoon, pushing the mixture down
into the corners. Top wih the white mixture.

Cover with foil or cling film and chill until set.
Remove from tin and serve cut into slices.

Source: Woman’s Realm

– – – – – – – – – – – – – – – – – –

Title: Crockpot Round Steak With Rich Gravy
Categories: Crockpot, Beef
Yield: 6 servings

2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg
1/4 c Water
Onion soup mix

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes…
Makes 5 to 6 servings…….

Recipe By :

From: Date:

MMMMM

Gulaschsuppe (Goulash Soup)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Onion; Chopped
1/4 Cup Shortening
3 Green Bell Peppers; Chopped
3 Tablespoons Tomato Paste
1 Pound Beef Cubes; 1-inch Cubes
1 Dash Red Pepper
1 Teaspoon Paprika
2 Garlic Cloves; Minced
6 Cups Beef Broth; *
1 Tablespoon Lemon Juice
1/4 Teaspoon Caraway Seeds

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Fry
onions in hot fat until transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients.
Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when reheated and served the second
day.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 252 797 117 620 0 1093 132 0 149 1564 999

MOM’S CHEESE BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Mom

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
2/3 c Cheddar, grated
2/3 ts Sugar
1/2 ts Salt
1/3 ts Baking powder
1/2 ts Baking soda
1/2 c Buttermilk
1/8 c Oil (up to 3/4 C, if

-need
d)

Work flour together with cheese until cheese is
well-coated. Add sugar, salt, baking powder and soda.

Make a well in mixture; pour in buttermilk and oil,
mix. Add more flour if too wet and soft, or if too
dry, add more buttermilk. Mix thoroughly, but no more
than you have to. If right consistency, will hold its
shape.

Spoon out onto greased cookie sheet 1 1/2 to 2 inches
apart. Bake between 425 to 450 degrees F. about 25
minutes.

– – – – – – – – – – – – – – – – – –

RED CHILI BISCUITS

Recipe By : From “The Geezer Cookbook”, by Dwayne Pritchett.
Serving Size : 8 Preparation Time :0:00
Categories : Bread Geezer’s Cookbook
Peppers Spicy
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe dry baking mix
1 tablespoon chili powder
1 teaspoon red pepper
1/2 teaspoon dried red pepper
1/2 cup cheddar cheese — shredded
1 1/2 cups sourdough starter

Stir together dry baking mix, chili powder, red pepper, dried chili
peppers, and cheese. Add sourdough starter and mix until moistened.
Place mixture on a floured surface. Knead lightly and pat to 1/2in thick.
Cut with a 2 1/2in cutter. Put biscuits in a greased pan and bake in
cardboard oven for 20 to 25 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : This cookbook can be found at the “Cooking for Scouts and
Scouters” WEB page, URL