Title: CELERY-APPLE SALAD WITH CURRANTS
Categories: Salads, Fruits, Madison
Yield: 6 servings

1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-=OR=- Champagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them
aside to soften while you cut the celery and apples. When they’re
soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they’re large and thinly
slice them crosswise. Finely chop the celery leaves and the parsley
and crack the nuts. Combine the celery, apples, currants, celery
leaves, parsley and walnuts in a bowl. Toss them with just enough
walnut oil to coat everything lightly. Add the lemon juice or vinegar
to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Numero Uno Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild — unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld — minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
uncovered, for 1 hour .

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

– – – – – – – – – – – – – – – – – –

Title: COOK UP AN ORIENTAL HOT POT
Categories: Appetizers, Beef, Chinese
Yield: 4 servings

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/2 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water
-chestnuts,
Drained and thinly sliced
1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed)
14 oz Cans (5 1/4 cups) chicken
-broth
3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

Midnight supper, perhaps for New Year’s Eve or after
the show, can be exotic in a hurry. The foods are
sliced ahead, the sauces made, then all stowed in the
refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese
specialty. Or maybe you’ve seen it on restaurant menus
as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will
do as well.

What’s cooking. Everything on the tray is raw, of
course–chunks of eggplant, crosscut strips of
sirloin, halved mushrooms, thin slices of chicken
breast, squares of Chinese cabbage, shucked shrimp.
Fresh spinach to simmer along with the other foods is
ready in the big red bowl. The broth is chicken
bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same
time as Hot Pot.

The how-to. You pick out a few choice tidbits at a
time and drop them from chopsticks, bamboo tongs, or
fork into the lazily bubbling broth. In a few minutes,
fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger
Soy.

Traditionalists poach eggs in the broth when it has
taken on subtle flavor from the foods that have
simmered in it. At the very last, the hostess may
ladle the broth as a soup. It’s delicious! Dessert?
Skip it, or serve a fruit bowl and candied ginger with
coffee or tea.

Etiquette: Use one set of chopsticks for cooking and
fishing out morsels from Hot Pot, use a second set for
eating. If only one set is provided for each guest,
simply reverse your chopsticks (large ends down) when
you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
cooked rice

Shortly before cooking time arrange the meats and
vegetables on large tray or platter; use a bowl for
spinach. Set out dunking sauces. Provide Bamboo tongs,
chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish
(or use Mongolian cooker– directions follow). Add
bouillon cubes to hot broth and stir to dissolve; add
monosodium glutamate and ginger. Heat to simmering.
For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever,
drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces
on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken
broth into cooker. Cover cooker, then light charcoal.
When broth is hot, continue as above.

—–

Title: Penne With Fresh Tomato Basil Sauce
Categories: Pasta, Tomato, Basil, Main dish
Yield: 6 Servings

4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
— chunks
6 tb Chopped fresh basil
Salt and freshly ground blac
-k pepper
1 ts Sugar
1 lb Penne
Fresh basil for garnish
Freshly grated parmesan
-cheese

Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
skillet over medium heat. Add the garlic and saute until golden; do not
burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
medium-low heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
with Mary Goodbody (Chronicle Books, 1994)

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

—–

Title: MOO GOO GAIPAN #2
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Boneless, skinless chicken
-breast
1 tb Soy sauce
1 tb Fresh grated ginger
1 tb Corn starch
1 Head/bunch fresh bok choy
1/2 lb To 3/4 lb fresh mushrooms
1/2 lb Fresh snow peas, stringed
-halved
2 c Chicken stock/bouillon
2 tb Corn starch
2 tb To 3 tb peanut oil

Remove any fat or tendons from the chicken and slice
into pieces 1/4″ by 1″ or so (this works better if
chicken is partially frozen). Mix chicken with next
three ingredients and allow to marinate while you are
preparing the vegetables.

Wash bok choy thoroughly, trim off the tough ends of
the leaves and part of the base, and chop into
bite-size pieces including the green parts. Slice the
mushrooms. Cut the snow peas in half or slice after
the tips and strings have been removed. Mix the stock
and the corn starch in a shaker

Heat oil in wok until its almost smoking and then stir
fry the chicken until its almost cooked through. Then
add the vegetables and stir fry until the bok choy
leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before
pouring it in. Stir constantly until the sauce
thickens. Serve immediately over cooked rice.

Note: You can add bamboo shoots, sliced water
chestnuts and all sorts of other stuff to this but I
like the plain version best. About the only thing I
change is to throw in some Mrs. Dash, which isn’t very
Chinese, but heh! Enjoy.

Posted by: Mike Hackmann 6/93

—–

Title: CARIBBEAN VEGETARIAN CURRY
Categories: Bananas, Main dish, Vegetables
Yield: 6 servings

3 ea Med Bananas, green tip, peel
1 ea Onion, halved, thinly sliced
1 ea Apple, tart, peeled, cored,
1 1/2 t Lemon peel, grated
1 t Coriander
1/8 t Red pepper, ground
1 cn Kidney beans, undrained, (15
1 c Yogurt, nonfat
3 c Hot cooked rice
3 ea Green onions, thinly sliced
1/4 c Peanuts, chopped
3 t Margarine, divided
2 ea Lg Garlic, cloves, pressed
1 1/2 t Curry powder
1 t Ginger, ground
1/8 t Tumeric
1 cn Black-eyed peas, drained (1
1/3 c Raisins
3 ea Hard-cooked eggs, halved, wa
6 ea Radishes, thinly sliced
1/2 c Cilantro, chopped

Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
Time: Cholesterol per serving: 138
Cut bananas in half crosswise, then lengthwise to make 12 pieces.
Saute in non-stick skillet with 2 tsp margarine until lightly
browned. Remove to plate.
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Add black-eyed peas, undrained kidney beans and raisins. Cover;
simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauteed bananas. Spoon
curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91

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