Title: Fried Rice #4
Categories: Chinese, Rice
Yield: 6 servings

1/2 c Cooked chicken (or ham,
-pork, turkey, seafood,
-wieners rattlesnake)
2 tb Butter
2 Beaten eggs
2 c Cooked rice
1/4 c Soy sauce
2 Chop fine green onions (opt)
1/2 c Fresh/cooked peas or
-leftover vegetable
-(optional)

Cut meat into very small pieces.

Melt butter in frying pan or wok. Add beaten eggs and
stir to keep cooked egg pieces small. Stir in rice and
meat, mixing thoroughly. Add soy sauce and stir until
color of rice is fairly uniform/ Add vegetables and
continue to cook until heated through.

Meat and vegetables are optional. You may add several
kinds or leave out all together.

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Title: CHICKEN CHOP SUEY #1
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Uncooked chicken breast,
Cut in 1″ cubes
1 tb Oil
3 Cubes vegetable bouillon
1/2 c Unsweetened pineapple juice
2 tb Soy sauce
1/2 ts Ginger
1/2 ts Horseradish
1/2 c Sliced celery
1 Green pepper, sliced
1/2 c Sliced mushrooms
1 Tomato, diced
1/4 c Sliced green onions
1 1/2 c Fresh Chinese pea pods
4 oz Water chestnuts (1 can)
3 c Fresh bean sprouts

Pan fry chicken in oil. Remove from heat and set
aside. In another pan, crush bouillon cubes and
dissolve in pineapple juice. Add soy sauce, ginger,
horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods
and water chestnuts; stir-fry about 2 minutes. Pour
over fresh bean sprouts, top with pineapple sauce;
serve immediately.

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CHOCOLATE RASPBERRY CAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
3/4 cup cake flour
1 cup sugar (divided)
1/2 cup dutch processed cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
8 eggs, separated
1/3 cup melted butter
1 teaspoon vanilla extract
1 cup seedless raspberry jam
Chocolate whipped cream frosting:
3 ounces semisweet chocolate
2 tablespoons unsalted butter
1/3 cup + 1 1/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Whole fresh raspberries for garnish (optio

Cake: preheat oven to 350 degrees F. Grease three 9 inch round
cake pans. Line with waxed paper. Dust with flour. Shake out excess.
Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder.
Beat together egg yolks, 1/2 cup sugar and melted butter in large
bowl until thick and pale yellow. Beat in vanilla. Beat egg whites
in medium bowl until foamy. Add remaining 1/4 cup sugar (1 tablespoon
at a time). Beat until stiff, but not dry, peaks form. Sift 1/3
flour mixture over egg yolk mixture. Add 1/3 of egg whites. Gently
fold together. Repeat until all is mixed together. Divide batter
equally among three pans. Bake 15-18 minutes or until toothpick
inserted in centers comes out clean. Loosen cakes from sides of
pans with thin knife. Immediately invert cakes onto wire racks
to cool completely. Remove waxed paper.
Frosting: melt together chocolate, butter and 1/3 cup heavy cream
in top of double boiler over simmering water. Stir until smooth.
Cool completely. Beat together remaining 1 1/4 cup heavy cream,
powdered sugar and vanilla until soft peaks begin to form. Do
not beat or frosting will become grainy. Fold 1/3 of the whipped
cream into chocolate mixture just until combined. Fold chocolate
mixture into remaining whipped cream just until combined. To assemble,
place one layer on serving plate. Spread top with half the raspberry
jam. Spread about 2/3 cup frosting over jam. Stack second cake
layer on top and spread with remaining jam and 2/3 cup frosting.
Place third layer on top. Frost top and sides with remaining jam
and 2/3 cup frosting. Decorate top of cake with fresh berries
if desired. Refrigerate, covered, until ready to serve

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Title: Chicken Simmered in Smen
Categories: Butters, Harned 1994, Main dish, Moroccan, Poultry
Yield: 4 servings

3 lb Chicken; quartered*
2 Chicken livers
3/4 c Onion; minced
1/4 ts Saffron threads; pulverized
Turmeric; to mix w/saffron
1/2 ts Freshly ground black pepper
1 ts Salt
1/4 c Parsley; roughly chopped
1/4 c ;Water
2 To 3 tb. smen
2 tb Fresh sweet butter
1/2 Preserved lemon
2 tb Fresh lemon juice

*See “Basic Method for Preparing Poultry” recipe.

Place prepared chicken in 5 1/2 qt. casserole with the livers and
minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to
coat evenly.

Puree parsley in blender or food processor with 1/4 c water. Add
half the “parsley water” and all of the smen to the casserole. Pour
in 1 cup water; bring to a boil. Reduce heat and simmer, covered,
for one hour, adding more water if necessary. Remove chicken to a
colander when very tender and keep warm while the sauce simmers one
full hour.

Heat the 2 tb. sweet butter in a skillet; gently brown the drained
chicken quarters. Transfer to a flameproof serving dish, cover, and
keep warm.

Meanwhile, add the remaining “parsley water” to the sauce in the
casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups.
Dump the sauce, livers, and odd bits of skin and bits in the blender.
Whirl until the sauce is smooth. Pour over the chicken and reheat.

Discard the pulp from the preserved lemon and dice the peel. Sprinkle
diced lemon peel over the chicken. Simmer 5 minutes, taste for
seasoning, and add additional salt if necessary. Sprinkle with lemon
juice and serve at once.

This is a classic dish from Fez.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, 1987. Pp. 205-206. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Title: Popeye’s Dirty Rice
Categories: Side dish, Copycat
Yield: 1 recipe

1 lb Spicy bulk breakfast sausage 14 oz Can clear chicken broth 1/2 c
Long-grain rice 1 ts Dry minced onion

Brown sausage in skillet untiil pink color disappears, crumbling with
fork. Stir in broth, rice and minced onion. Simmer gently, covered,
18 to 20 minutes or until rice is tender and most of broth is
absorbed.

Source: Gloria Pitzer’s Make Alike Recipes.

MMMMM

GREENBOW COUNTY OKRA GUMBO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Soups
Bubba gump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh okra, sliced
1/4 c Plus 2 tbs. butter melted
– melted divided
1/4 c All-purpose flour
1 bn Green onions, sliced
1/2 c Chopped celery
2 Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes,
– undrained chopped
1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 lb Unpeeled medium-size fresh
– shrimp
1/2 lb Fresh crabmeat, drained
– flaked
Hot cooked rice
Gumbo File’ (optional)

Cook okra in 2 tbs. butter in a large skillet over
medium-high heat, stirring constantly, until lightly
browned. Set aside.

Combining remaining 1/4 cup butter and flour in a
large Dutch oven; cook over medium heat, stirring
constantly, until roux is chololate colored (20 to 25
minutes). Stir in green onions, celery, and garlic;
cook, stirring constantly, until vegetables are
tender. Add okra, water, and next 6 ingredients. Bring
to a boil; reduce heat, and simmer, uncovered, 2
hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to
okra mixture. Simmer an additional 10 minutes,
stirring occasionally. Remove and discard bay leaf.
Serve gumbo over rice. Add gumbo file’, if desired.

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ITALIAN FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks, cleaned and sliced,
-white part only
2 Cloves of garlic diced fine
1 Yellow onion, peeled and
-chopped
1 c Chopped celery
1 c Fresh mushrooms, sliced
6 c Fish stock, clam nectar or
-water
1 c Italian tomato sauce
1 c Dry white wine (maybe Soave)
Cayenne pepper to taste
1 lb White fish boneless fillet,
-cut into small pieces
(cod, seabass, monkfish)
2 lb Combined, of any or all of
-{the following:
Clams, soaked in fresh water
-1 hour then drained
Crab,
Shrimp,
Mussels, scrubbed with the
-beards removed

Serves 8

(don’t leave these out they are cheap, tasty and
attractive) You can buy a 1/4 or 1/2 lb. of several
items. Even if shrimp is $6 per lb. 1/4 lb. is
affordable and will add flavor and variety.

Chopped parsley for garnish

Saute the leeks, onions, celery, garlic and mushrooms
until the onions are clear. Add the stock, nectar or
water, tomato sauce and white wine. Bring to a heavy
simmer and taste. Add the cayenne pepper and salt to
taste.

Prepare the seafood and add to the pot, remembering to
add first those things which take longest to cook. The
various shellfish go in with the shells on.

Simmer until done. Serve in large bowls over
spaghetti. By adding extra fish such as a lobster per
person this will become a meal instead of a soup.

– – – – – – – – – – – – – – – – – –

LEMON BUNDT CAKE IN JARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon cake mix — * see note
1 sm Pkg instant lemon pudding mi
4 Eggs
(or egg substitute)
1/2 c Oil — * see note
1 c Warm (not hot) orange juice
Orange juice
Frosting: see directions

This is my “signature” cake“..I’ve made it under all
sorts of circumstances including a gas cooker in
London that went down in the middle of baking…also
in high altitude when I neglected to follow those
specific directions…EVen the ”shell“ was devoured
and no one even noticed! This cake is a winner….the
changes to lower the fat are in (). Because I’m
starting with the mix, there is already a certain
amount of fat, but it’s not too bad.) * use any kind
of cake mix without the pudding in it. Use less oil if
you wish–1/8 to 1/4 cup.
Beat together ( use a food processor or a hand
mixer or anything that’s handy)….until batter is
smooth.
Put batter into bundt pan sprayed with PAM ** OR,
fill 4-6 pint size greased Mason jars 1/2 full. Bake
for 45 minutes at 350. Every oven is different, so you
may bake longer or shorter.
I’ve only made the jars once and I baked 2 jars
along with a small bundt pan. It took the normal
time. With the jars only, I would test at 35 minutes.
(I used one of those bamboo thin skewers – it’s like a
long toothpick! I thought I was so clever!) You’ll see
the cake rising and turning brown and it pulls away a
little from the sides of the jar. With the regular
cake I do the following: Turn out of the pan
immediately onto the serving plate. (Don’t, of course,
take the cakes out of the jars!) Poke holes in the
cake with a fork (in the jar) spoon over the following
”icing“:
1 1/2 c. powdered sugar (or any amount you want)
grated lemon rind (in proportion to sugar) Lemon juice
to make ”runny" consistency. It should drip from the
spoon. Spoon it right over the tops of the cakes in
the jar – or over the bundt cake shape. Put the lids
on and screw down the rings. Everything worked fine.
I tasted one of them after a few days…naturally!
The cake was delicious and didn’t lose any of its
flavor with the substitutions. This cake is always a
hit, and SO easy to make. It takes exactly one hour
from start to finish! Ronda Furgatch

– – – – – – – – – – – – – – – – – –

Title: CRAB MEAT LION’S HEAD – SHANGHAI
Categories: Chinese, Pork, Seafood
Yield: 1 servings

3 ts Oil
1 lb Ground pork
6 oz Chopped cooked or canned
– crab meat
2 Eggs
2 ts Sherry
1 ts Salt
1 tb Cornstarch
Black pepper
2 Scallions
4 sl Minced ginger
1 tb Light soy sauce
1 lb Celery or chinese cabbage
1 tb Cornstarch mixed with 3 tb.
– water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch,
pepper, scallion, ginger and soy sauce into 5 large
meatballs. Heat oil then fry meat balls until brown,
approximately 8 minutes. Add broth and cover. Simmer
for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch
mixture to thicken.

—–

Title: COLD SWEET AND SOUR SOUP
Categories: Soups, Appetizers, Vegetarian, Chinese
Yield: 6 servings

3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls

Heat oil saute onions till translucent. Add cabbage
saute 5 minutes more. Add tomatoes, water, lemon
juice, honey simmer for 15 to 20 minutes. Season
with salt pepper remove from heat. Pour soup into
food processor puree to a smooth consistency.
Refrigerate for 6 to 8 hours. Before serving, blend
soup with orange juice. Place tofu balls in a dish
pour soup over the top. Garnish with julienned
cabbage chervil leaves.

“Vegetarian Times Cookbook”

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