Hearty Ham and Three-Bean Soup

Recipe By : Janice Cole
Serving Size : 4 Preparation Time :0:35
Categories : *** Legumes
Pork Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 1/2 ounces navy beans (canned) — drained and rinsed
15 1/2 ounces red kidney beans (canned) — drained and rinsed
15 ounces black beans (canned) — drained and rinsed
14 1/2 ounces stewed tomatoes — undrained
1 1/4 cups chicken broth
1 cup cooked ham — diced
1 medium onion — chopped
1 clove garlic — minced
1 teaspoon chili powder
1/4 teaspoon pepper

In large saucepan, combine all ingredients; mix well. Bring to a boil over med
ium heat.

Cook 15 to 20 minutes or until onion is tender and soup is slightly thickened,
stirring occasionally.

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Title: Congee (Jook)
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

1 c Long grain rice
3 qt Stock
2 tb Minced Chinese preserved
-turnip
1 sl Ginger root, minced
1 Piece tangerine peel,
-soaked to soften and minced
Salt

MMMMM————————–GARNISH——————————-
Chopped green onion
Chopped coriander
Sliced preserved ginger
Sliced tea melon

Combine rice, stock, preserved turnip, ginger and tangerine peel in a
large soup pot and bring to a boil. Lower heat and simmer, uncovered
for approximately 1 to 1 1/2 hours or until the rice is thoroughly
broken up. Stir occasionally to prevent soup from sticking and add
boiling water if necessary. When done, soup should be thick and
creamy. Add salt to taste and garnish with any or all of the
suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or
beef. Or with rice add diced forest mushrooms, soaked to soften or
dried shrimp.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg

MMMMM

MM: Toasted Pecan Scones

Title: Toasted Pecan Scones
Categories: Cookies
Yield: 30 scones

4 c All-purpose flour
4 ts Double-acting baking powder
2 tb Sugar
2 Sticks cold, unsalted
-butter, cut into pieces
4 lg Eggs
4 tb Milk
1 c Finely chopped toasted
-pecans

In a food processor, process the flour, the baking
powder, the sugar, and the butter until the mixture
just resembles coarse meal. In a small bowl whisk
together the eggs and the milk, add the mixture to the
processor, and blend the dough, pulsing the motor,
until it is just combined. Turn the dough out onto a
floured surface and knead in the pecans. Roll or pat
the dough 1/2 inch thick, with a 2″ cutter cut out
rounds, and transfer them to a greased baking sheet.
Bake the rounds in the middle of a preheated 425
degree oven for 14 minutes, or until they are pale
golden. Makes 30 scones.

Pita Breads

Recipe By : GwynneC@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup wrist-temperature water
1 1/2 tsp active dry yeast — (half 1/4 oz packet)
1 Tb sugar or honey
1 tsp salt
3 1/2 cups flour — see note

Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas.
Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and
stir to dissolve. Beat in 1 cu flour for a smooth batter. Add rest of flour
gradually for a fairly soft dough. Knead til smooth. Cover with damp towel; let
rise til double. Punch down and knead a few minutes. Divide in 6 or 12 pieces.
Knead each unit and roll into 1/8 – 1/4 inch thick circleoids (my word :). The
shape and size don’t matter so much as thickness. I found it’s better to err on
the side of too thick, as too thin makes them burn easily and be cracker-like.
Use lots of flour when rolling. Let circleoids rest at least 30 minutes covered
with damp towel. (I rest them on placemats.) Heat oven to 500F and heat baking
sheets. I use just one sheet and bake pitas two at a time. Brush hot sheets
with oil or sprinkle with cornmeal. (I have used sesame seeds sucessfully.)
Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed
like blowfish and perhaps very slightly brown. W!
atch closely; they bake fast. Wrap pitas in damp towel and put in paper or
plastic grocery bag for 15 minutes. This important step keeps them supple.
These are easy to make, very good, and fat-free. They freeze well and thaw
fairly quickly.

– – – – – – – – – – – – – – – – – –

HONEY, IT’S PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Parsnips — peeled and
-diagonally sliced into
-1/2″ pieces
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 t Orange Peel — grated

In a saucepan, cook parsnips in water and salt over
medium heat until fork-tender, about 10 minutes. Drain
and remove from pan. In same pan heat butter, honey,
juice and orange peel together; toss with parsnips and
a little salt, if desired. Serve hot.

Source: Medford Mail Tribune, 10 January 1995 TYped by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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COCONUT-CRANBERRY CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 oz Cream Cheese — softened
1/4 c Whole-berry cranberry sauce
1 t Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut

Combine first 4 ingred. stirring until well blended.
Spoon into a serving dish, and sprinkle with coconut.
Serve spread with gingersnaps. Yield: 1 1/4 c.

– – – – – – – – – – – – – – – – – –

Title: NEVER FAIL TOFFEE
Categories: Candies, Chocolate
Yield: 1 servings

-June James-GNDR31B
2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar
-broken into small pieces

Directions:
Combine sugar, butter and water in a heavy saucepan, cook, stirring
constantly to the soft-crack stage. Add the alomds, cook, stirring to
hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading
as thin as possible. Place chocolate on hot toffee, spread melting
chocolate to cover the toffee.

—–

Title: Acorn Squash Apple Soup
Categories: Soups/stews, Low-cal
Yield: 4 servings

2 Med. acorn squash (1 lb ea)*
3 c Degreased chicken stock **
2 Tart green apples ***
1/2 c Chopped onion
1 c Unsweetened apple juice
2 ts Grated peeled fresh ginger
1/2 ts Salt
1 tb Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded.
** Unsalted canned chicken broth may be used instead of stock.
*** Green apples should be cored, peeled and chopped (about 2
cups) Place squash cut side down on rack set over gently simmering
water in saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bowls. Garnish
with yogurt and chives. Source: Richard Sax and Marie Simmons in “Bon
Appetit”, October 1988.

MMMMM

Title: AROMATIC BEEF (COLD)
Categories: Loo, Chinese, Beef
Yield: 8 servings

2 lb Beef bottom round,
-fat trimmed
Oil
4 oz Soy sauce
6 oz Dry sherry
4 Garlic cloves
2 Ginger slices
3 Scallions, in 1″ lengths
1 Cinnamon stick
1 Star anise star
4 Basil sprigs
1 tb Sugar
Water to cover
2 tb Gelatin
4 oz Cold water
Sesame oil

Wash meat and pat dry. Brown quickly on all sides in a
little oil. Combine next 9 ingredients in a large
kettle. Bring to a boil. Add meat and water to cover.
Lower heat and let simmer at lowest heat for 2 hrs.
Off heat, let steep for 1 hr. Remove beef, chill, and
slice thin.

Strain and defat liquid. Soften gelatin in water; add
to liquid in a fresh pot. Bring to a boil and reduce
to 2 – 2 1/2 c. Let cool. Arrange beef in a serving
bowl or dish or mold that has been oiled with a dash
of sesame oil. Pour cooled liquid over. Chill in
fridge.

To serve: unmold on a bed of greens.

From: Michael Loo

—–

Title: BUNCH O’ BREAD
Categories: Breads
Yield: 1 servings

3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.

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