Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings

4 Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tb Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water

Cover shiitake mushrooms soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil
for a moment. Add the vegetables the rest of the
ingredients except the mushrooms, tamari water.
Stir-fry for 3 to 4 minutes. Add the remaining 3
ingredients. Bring to a boil, lower heat simmer,
covered for about an hour. Strain cool to room
temperature. Any stock not being used within 2 or 3
days, freeze.

“Sundays at Moosewood Restaurant Cookbook”

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Butterfinger Cookies

Recipe By : AOL Cookbook: N. Sabatino
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups flour
1 te baking soda
2/3 cup shortening
1 1/2 cups sugar
2 large eggs
4 large butterfinger candy bars — chopped

Cream together shortening and sugar; beat in eggs. Sift together flour, soda
and salt, stir in candy pieces. Combine creamed mixture with flour misture.
Shape dough into rolls. Cover and chill several hours or overnight. Cut into
thin slices and place on greased cookie sheet. Bake at 350 degrees till brown
around the edges (8-10 minutes).

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NOTES : Posted to Fabfood 1/99

FAVORITE LENTIL SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Lentils

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 lg Onion, chopped
3 Carrots, grated
3/4 ts Marjoram
3/4 ts Thyme
1 cn Tomatoes with juice (28 oz)
7 c Homemade broth
-OR
3 1/2 c Canned broth
-AND
3 1/2 c Water
1 1/2 c Lentils, rinsed and picked
-over
1/2 ts Salt
Pepper to taste
3/4 c Dry white wine
1/2 c Chopped parsley
4 oz Cheddar cheese, grated

In a large pot, heat the oil. Saute the onions,
carrots, marjoram and thyme about 8 minutes, until the
vegetables are soft. Add the tomatoes, breaking them
up. Add the broth and lentils.

Bring to a boil, reduce the heat and simmer, covered,
for 1 hour. Add the salt, pepper, wine and parsley and
simmer a few minutes more. Ladle into bowls and
sprinle with grated cheese.

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Chilled Cucumber Soup (Weir)

Recipe By : Summer: Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Wms-Sonoma Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups plain yogurt
1 large english cucumber — peeled and halved
seeded and coarsely grated — plus
6 paper-thin cucumber slices
with skin — for garnish
2 cloves garlic — minced
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons chopped fresh mint
2 1/2 tablespoons chopped fresh dill — plus
6 dill sprigs — for garnish
2 cups milk
3 tablespoons white wine vinegar
OR fresh lemon juice
salt and freshly ground pepper

Line a sieve with cheesecloth (muslin) and place over a large bowl. Spoon
the yogurt into the sieve and let drain in the refrigerator for 4 hours.
Discard the captured liquid and place the yogurt in the bowl.

Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour.

Before serving, season to taste with salt and pepper. Ladle the soup into
chilled individual bowls and garnish each serving with a cucumber slice and
a dill sprig. Serve well chilled. Serves 6

NOTES: Cucumbers are native to Asia, where they have been eaten for
thousands of years. They contain a great deal of water, which makes them
particularly refreshing in the hot summer months. When choosing cucumbers,
avoid the waxed variety sold in grocery stores year-round, and instead seek
out the long, thin-skinned English or hothouse variety. It has a superior
flavor, less water and far fewer seeds. Three lemon cucumbers can be
substituted for the single English (hothouse) cucumber, if you like.

Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
al (1997: Time-Life Books)ISBN 0-7835-4607-6

Kitpath@earthlink.net 8/28/98

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Title: Brandied Tomato Gravy
Categories: Appetizers
Yield: 12 servings

1 cn Tomatoes (8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth (14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine.
Stir in flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a
paste, with seasoning added and packed in a jar. It is available in
most supermarkets.

MMMMM

Title: SPECIAL EGG FOO YUNG
Categories: Chinese, Eggs
Yield: 1 servings

4 lg Eggs
1 c Bean Sprouts
2 tb Pork, BBQ’s, optionl
1 c Ham, cooked, chopped
1 c Shrimp, shelled
2 Green onion stalks, sliced
2 tb Peas and carrots
1/2 ts Sugar
ds White pepper
1 tb Flour
Salt, to taste

Combine omelet ingredients in a large bowl. Mix well.

Heat 7 inch skillet with 2 ts. oil at medium to high
heat. Pour 1/2 of mixture in pan, spreading to even
thickness. Cook for 1 1/2 minutes, until lightly
browned. Turn and cook for another 1 1/2 minutes.
Remove, and cook the second half of the mixture.

The meat/vegetables can vary, though the bean sprouts
are a “must”.

Do not expect the mixture to wait long. It will turn
watery, and should be used as soon as possible.

Serve with Foo Yung sauce and rice, but each is
optional.

From: _The Joy of Wokking_ , Martin Yan (can cook)
IBSN 0-385-18342-9

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MOM’S BREAD ROLLS FOR THE BM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.

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