Marinated Garlic and Olives

Recipe By : cindy@solan.unit.no (Cindy Kandolf)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 large cloves garlic
25 large olives
100 milliliters water
100 milliliters olive oil
100 milliliters apple cider vinegar
1 teaspoon salt
2 teaspoons blended herbs
1 bay leaf

Peel garlic and boil in water 4-5 minutes. Mix garlic and olives together
in a jar. Blend the marinade and boil. Pour, warm, over garlic and olives.
Let the jar stand at room temperature for about 1 week, then store in a
cool place.

– – – – – – – – – – – – – – – – – –

Title: FAMILY FAVORITE BURGERS
Categories: Hamburger, Main dish, Meats
Yield: 6 servings

1 1/2 lb Ground Beef
2 ea Bread; Fresh Bread Crumbs
1/3 c Milk
1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small
1 ts Salt
2 ts Horseradish
2 ts Worcestershire Sauce
1 tb Mustard; Prepared

Mix all ingredients together. Shape mixture into 6
patties, each about 3/4-inch thick. Broil or grill
patties, 4-inches from the heat, turning once, until
the desired doneness is reached, about 10 to 15
minutes.

—–

Title: Coconut Cream Pie
Categories: Pies
Yield: 8 servings

1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

—–

Title: Sichuan Beef and Snow Peas Stir-Fry
Categories: Main dish, Stir-fry, Meats
Yield: 4 servings

1/2 lb Tender beef steak
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1 tb Dry sherry
1 Garlic clove; minced
1/4 ts Crushed red pepper
-OR up to double this amount
2 tb Vegetable oil; divided
6 oz Fresh snow peas; trimmed
1 md Onion; chunked
1 md Tomato; chunked

Slice beef across grain into thin strips. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sherry and garlic; stir in beef. Let stand 15
minutes. Meanwhile, blend remaining 1 Tbsp. cornstarch, 2 Tbsp. soy
sauce, red pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot
wok or large skillet over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tbsp. oil in same pan. Add snow peas and onion;
stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook,
stirring, until sauce boils and thickens and tomato is heated through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

CHICKEN IN A CLAY POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole chicken, about 3
-pounds, cut Into serving
-pieces
11 Cloves garlic, crushed
1 tb Coarse salt
1 t Freshly ground popper
2 tb Corn or vegetable oil
20 sm New potatoes, peeled
3/4 c Red wine vinegar
1/2 c Olive oil
2 ts Salt
6 Bay leaves
2 tb Each dried thyme and
-marjoram
2 Chiles serranos (optional)

Hey++just found this one in a Cookbook Digest. It
might work well in the Romertopf. Or the Chinese
sandy pots for that matter.

The traditional way to prepare this chicken dish from
Michoacan, is in a clay casserole dish covered with a
sealing layer of ground corn or masa. Small bits of
the corn mixture break off and add a thickening
texture to the sauce. This modern version is much
simpler to prepare.

Rub the chicken with the garlic, salt, and pepper and
refrigerate for 2 to 4 hours.

In a large skillet, heat the corn oil, saute the
chicken briefly and transfer to a cazuela or large
pot. In the same oil, lightly brown the potatoes,
remove, and set aside. Add the vinegar to the skillet
and bring to a boil, scraping up browned bits from the
bottom of the skillet. Pour the vinegar through a
strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme, and
marjoram to the chicken cazuela. Bring to a boil over
high heat, cover, and lower the heat. Every 10
minutes, uncover and stir. After 35 minutes, uncover,
correct the seasonings, and add the chiles and
potatoes. Cover and cook over low heat until the
potatoes are tender, about 15 minutes.

Makes 6 servings.

From “Mexico the Beautiful” (Collins Publishers, $45.)

Posted by Stephen Ceideberg; October 22 1992.

– – – – – – – – – – – – – – – – – –

Title: Lemon-Tarragon Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings

4 tb Fresh Tarragon; Chopped, OR
4 t Dried Tarragon; Crushed
1 t Lemon Juice
1 c Mayonnaise
2 t Capers

Mix all the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow
Zucchini, Carrots

MMMMM

Title: The Fragrance of Pork (Tungpo Pork)
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

1 1/4 lb Belly pork in one piece
2 Level tablespoons salt
2 tb Soy sauce
1 tb Wine
2 Spring onions (scallions)
2 sl Ginger

The following passage is from “Chinese Gastronomy”, one of the best
books on Chinese cuisine I’ve ever seen. It beautifully expresses
the nearly metaphysical regard that the Chinese have for food and
eating and is delightful reading even if you never cook a single
recipe from it. This dish is incredibly good, considering that its
main ingredients are pork fat and skin. The fat is not something to
be gotten rid of in this case. It’s treasured for what it is. Like I
said, this is something that I don’t cook often but it’s a special
occasion when I do.

This is one of my all time favorites. I serve it with a bowl of
Chinese mustard and a bowl of chopped green onions for dipping.

At one time the butcher shops of Soochow were variously called Genuine
Straw Mat, Original Straw Mat, Old Straw Mat, etc., just because
there is a story about an Immortal in disguise who flung a bit of mat
into a pot of belly pork to give it a special fragrance. The
fragrance is easy enough to produce. What is important is that it
stands out in a clear field. Instead of being heavy, the pork should
appear light; clean instead of messy; smooth instead of lumpy. The
flavour of pork is effusive. While the cooking of chicken and beef
means the careful carving out of its best flavour from the raw
material, the flavours of pork must be restrained. At its best, pork
is tender, sweet, fragrant, tasty, rich without being oily (in other
words, nun, hsien, hsiang, nung, yu-er-pu-ni).

A geometrically precise square of belly pork is stewed and then
steamed in a little sauce, so that it is served with an absolutely
clear layer of melted fat overlying a smooth brown sauce. The
surface is a rich brown colour, the fat smooth and custard-like, the
meat brown and tender. The square of fat was named after Su Tungpo,
the poet, for unknown reasons. Perhaps it is just because he would
have like it. The square of fat is regarded with much passion,
tenderness and expectation.

Second-rate versions of it appear everywhere, differing from the
following version by their failure to clear the field for the
delicacy of the pork fat which, if prepared accordingly, tastes fresh
and clean like fresh (sweet) butter. In order to keep the flavour
clear, the meat is first salted to remove the bloody juices, blanched
to remove the scum, then stewed very slowly, and finally steamed for
hours to tenderize the fat slowly. Inferior versions this are made
by stewing pork for a few hours without steaming it… The result is
lumpy fat. If the salt rub and blanching are omitted the juice
becomes messy and lumpy. The simplicity of appearance, smoothness
and clarity of flavour have to be wrested from the manifold flavours
of pork.

Tungpo Pork is customarily served at the end of a meal with bowls of
rice. People sigh, shout and groan with happiness when they see it.

This is one of the pinnacles of gastronomy, and sums up the
application of fat in Chinese cuisine.

Trim pork into a precise square. Wash it and wipe it dry with a
towel. Rub it with salt and let it stand for about 2 hours. Discard
the blood-tinged liquid.

Bring 5 pints (12 cups) water to a boil and blanch the meat in it.
Rinse it free of scum and repeat the blanching with a fresh portion
of boiling water. Place the pork skin side up in a pot with a
tight-fitting lid, adding soy sauce, wine, spring onions ginger and 2
tablespoons water. Bring to the boil, then reduce the heat to very
low and simmer for 2 hours, adding a little more water if necessary.
Keep the amount of liquid as small as possible, and do not keep
uncovering the pot to see how the pork is progressing. Let it stew
in its own juices.

Discard the spring onions and ginger. Place the square skin side
down on a dish of soup plate dimensions, add the juices and cover it
very closely with foil, cellophane or an overlapping plate. Steam it
for 4 hours, until the fat is tender and can be cut with a spoon.
Invert the square so that the fat is uppermost, and pour the juices
around it carefully.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideberg; April 1 1992.

MMMMM

CREAMY COLESLAW

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 d Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head
-very finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is
well coated.

Created by: The Original Pantry, Los Angeles

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

SATAY SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
O.Evans VPRJ01A
—–A MIXTURE—–
3 large Chili peppers — chopped fine
3 Shallots — chopped fine
20 milliliters Garlic — chopped fine
2 slices Galanga — chopped fine
—–B MIXTURE—–
1 tablespoon Lemon grass — chopped fine
1 tablespoon Coriander seeds
1/4 teaspoon Ground mace
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
—–C MIXTURE—–
2 cups Coconut milk
1 1/2 cups Raw sugar
2 tablespoons Tamarind water
1 1/2 tablespoons Fish soy (nam pla)
1/3 cup White sesame seeds
1 1/2 cups Peanuts — chopped fine
1 tablespoon Coriander leaves — chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat
stirring constantly, just until they begin to change color. Remove from
heat. In a food processor combine the A and B MIXTURES into a smooth paste.
Place 1/2 c of the coconut milk in a frying pan and heat over medium heat.
Add the paste and stir untill the aroma is released, about 1 minutes. Add
the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat,
and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy.
Simmer for 4 more munutes and use these last 3 ingredients to adjust the
flavor to taste. Remove from heat. Toast the white sesame seeds and grind
them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce.
Let the sauce cool. Place in a serving dish and sprinkle with coriander
leaves before serving with satay. Serve at room temperature.

– – – – – – – – – – – – – – – – – –

Spaghetti Meat Balls By Little Joe’s in LA.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 Onion, medium — minced
1 tablespoon Basil, dried — crushed
2 tablespoon Bell pepper — minced
1 teaspoon Oregano, dried — crushed
1 Celery stalk — minced
1 Bay leave
1 Garlic, clove — minced
1/2 cup Red wine — dry
3 tablespoon Vegetable oil
1 cup Water
1 can Whole tomatoes — chopped (1lb
2 teaspoon Salt
12oz cn)
1/2 teaspoon Black pepper
1 can Tomato pureee (1lb 12 oz cn)
—–MEAT BALLS—–
1 pound Ground beef
4 Eggs
1/2 pound Ground pork
1/4 cup Parsley — chopped
1/2 pound Ground veal
Oregano — dried (dash)
1 cup Onions — chopped
1 teaspoon Salt
1 Garlic clove — minced
1/2 teaspoon Pepper — black
Grated parmesan cheese
1/4 cup Oil
1 cup Bread crumbs

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil
until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1
tsp oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well. Make 1″ balls and fry on
medium heat until lightly browned. Place meatballs into simmering sauce.
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –