Fresh Tortoni

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ice Cream Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Vanilla ice cream (2.5 cups)
1 1/2 c Frozen whipped topping,
.thawed (3.5 oz)
1 1/2 ts Almond extract
1/2 c + 2T chopped almonds divided
6 -7 maraschino cherries, cut
.in half

Line 12 to 13 muffin cups with paper baking cups. In a large bowl,
soften the ice cream. Fold in the whipped topping and mix well. Add
the almond extract and the 1/2 cup almonds; mix well again. Place
about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle
with the remaining almonds. Cover the muffin cups and place in the
freezer for 2-3 hours. Just before serving, top each with a half a
maraschino cherry.
Yieldñ2-14 servings.

NOTE: To soften the ice cream, break it up in a mixing bowl by
stirring with a wooden spoon. Do not let the ice cream reach the
melting point. you know, you can change the “rules” and substitute
chocolate or other ice cream flavors for the vanilla. It might not be
the traditional way, but it’ll still be good.. and different.

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Title: CROCKPOT MEATBALL STEW
Categories: Beef
Yield: 6 servings

1 lb LEAN GROUND BEEF
1 ea EGG
1/2 t SALT
2 T MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 t ITALIAN SEASONING
3 ea POTATOES, PEELED AND DICED
2 T CORNSTARCH
1 ea ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 T BEEF GRANULES
1/2 t SEASONED SALT
4 ea CARROTS, PARED AND SLICED
1 ea ONION, SLICED
1/4 c COLD WATER

COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM
OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING,
REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE
CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON
HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND
SERVE

MMMMM

Bean Curd Casserole

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Seafood Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 shiitake mushrooms — dried
1 package 10-oz. bean curd or tofu
4 ounces shrimp — shelled deveined
1 teaspoon sherry
1 teaspoon cornstarch (optional, save 1 gr. carb)
5 cups chicken stock
1/2 cup cooked chicken breast — sliced
salt

Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and
cut into quarters. Cut tofu into 1/2 inch squares.

Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl with
sherry and cornstarch. Set aside.

Pour stock into casserole dish (large pot). Add mushrooms, tofu, and bamboo
shoots. Bring to boil. *Simmer* 30 minutes

Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season
with salt to taste.

– – – – – – – – – – – – – – – – – –

Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium

Suggested Wine: Fume blac or rice wine.

NOTES : May be prepared in advance. May be frozen [note- alters tofu
texture]. Reheat before serving when made in advance.

Title: BO-PE – CHINA
Categories: Chinese, Appetizers
Yield: 6 servings

1 1/2 c Warm water
4 c Flour
1 ts Salt
2 tb Melted shortening
2 tb Sugar
Dough:
1 Package yeast

Sift the flour, sugar and salt together in a large
bowl and hollow out the center. Pour the yeast which
has been dissolved in the warm water into the hollow.
Add the melted shortening and mix well together.

Knead lightly on a floured board until the dough is
smooth and elastic. Then place in a greased bowl,
cover with a sheet of waxed paper and set to rise at
room temperature about 3 hours.

Oil your hands and the board with salad oil and divide
the dough into 24 small workable portions. Press out
with the hands and then roll with rolling pin until
each piece is about 4 inches in diameter.

Drop good full tablespoons of filling (recipe follows)
onto each piece of dough, then draw up the edges
around the filling and make into a ball. Press the
edges together and turn so the seams are underneath.
Let rise double.

These can be baked or fried or steamed on a rack.
However you choose to cook them, they are very
delicious.

Bake at 400 degrees 20 minutes – Fry in deep fat at
375 degrees – Steam over boiling water 30 minutes

SWEET FILLING: 1 package pitted dates 1/3 cup pecans
or almonds 1/3 cup orange marmalade Rind of 1 lemon
grated

MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb
chopped mushroom stems (Stuff caps later) 2 large ribs
celery minced salt and pepper to taste

MAKE YOUR OWN: Try making your own fillings using
these approximate proportions, with bits of meat and
vegetables you have on hand. Prunes, apricots and
raisins for the sweet ones.

From: “A World Of Good Eating”

—–

Title: Root Beer
Categories: Beverages
Yield: 1 batch

1 oz Sassafras
1 oz Allspice
1 oz Yellowdock
1 oz Wintergreen
1/2 oz Wild cherry bark
1/2 oz Coriander seeds
1 oz Hops
3 qt Molasses
1/2 pt Yeast
4 ga Cold water

Mix together the sassafras, allspice, yellow dock, wintergreen, wild
cherry bark, coriander seeds, hops and molasses. Cover them with boiling
water, allow to stand for 24 hours, then filter, add the yeast and cold
water.

The beer will be ready in twenty-four hours. Bottle and seal.
“This is a recipe from a very old (1914) canning, preserving and
pickling book I have.” Posted by: Gidget Lowther

—–

Title: Sherried Turkey Casserole
Categories: Main dish, Poultry, Casseroles
Yield: 6 servings

1 cn Cream of celery soup*
— (condensed), 10-3/4 oz.
1 c Milk
1/4 c Grated Parmesan cheese
3 tb Dry sherry
3 c Hot cooked rice
1 c Diced cooked turkey
1/2 c Chopped green pepper
2 oz Diced pimientos; drained
Paprika

Combine soup, milk, cheese, and sherry in large skillet. Cook over medium
heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue
to cook until thoroughly heated. Sprinkle with paprika before serving.

*Substitute homemade white sauce or cream of chicken soup.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: TWICE-FRIED SHREDDED BEEF
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef sirloin or flank steak

————————-MARINADE————————-
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion

—————————SAUCE—————————
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch

Preparation: Trim and discard fat from beef. Cut beef
across the grain into 1 1/2-inch matchstick pieces.
Combine marinade ingredients in a medium-size bowl.
Add beef; stir to coat. Set aside for 30 minutes.

Cut carrot, bell pepper, and celery into 1 1/2-inch
matchstick pieces. Thinly slice onion. Set vegetables
aside separately.

Combine sauce ingredients in a small bowl and set
aside.

Cooking: Set wok in a ring stand and add oil to a
depth of 1 1/2 to 2 inches. Place over high heat until
oil reaches about 375 degrees F. Add beef, half at a
time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set
aside. Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil
over high heat until hot. Add carrot and onion; cook,
stirring constantly, for 1 minute. Add bell pepper and
celery; stir-fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.

Tips: There should be just enough sauce to coat
ingredients. It is easier to slice beef thinly if it
is partially frozen.

From: Martin Yan The Chinese Chef, Copyright 1985,
ISBN 0-385-23412-0

—–

Title: EXOTIC TREATS
Categories: Cookies
Yield: 32 servings

2 c Tropical fruit nut mix
4 oz Semisweet chocolate pieces
1/4 c Unsalted butter
2 Lg Oranges’ Zest

Grease a shallow 11″ x 7″ baking pan with butter; line bottom with
parchment or waxed paper. Coarsely grind fruit and nut mix in a food
processor or blender. Melt chocolate and butter together in a small bowl
placed over a pan of gently simmering water, stirring frequently. Mix in
the processed nut mix and 1/2 of the orange zest. Spread mixture smoothly
in prepared pan. Sprinkle remaining zest over top, pressing it in
lightly. Refrigerate 1 to 2 hours or until firmly set. Loosen set
mixture from pan by carefully running the tip of a knife around the inside
edges of the pan. Carefully turn out onto a board; remove paper. Turn
mixture over and cut in 32 pieces. Store in an airtight container in a
cool place for 2 to 3 days. Source: “The Book of Cookies” by Pat Alburey,
HP Books.

—–

Title: Bacon and Potato Pie
Categories: Potato cass, Eggs, Quiche, Meal pies
Yield: 6 servings

MMMMM——————-BON APPETIT TBTC 1990————————
1 lb Bacon
1 Onion, chpd
8 Eggs, beaten
1 lb Russet potatoes, peeled,
-grated
2 3/4 c Sharp cheddar, grated
1 ds Pepper

Preheat oven 350 F. Grease 9×13″ glass baking dish. Microwave bacon,
remove. Add onion to bacon fat, microwave; remove. Combine eggs,
potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture.
Add onions. Pour into prepared baking dish. Bake until center is set,
45 mins. Cut into squares.

MMMMM

CARROT PINEAPPLE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/4 oz Pineapple — Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar — Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots — Grated
1/3 c Vegetable Oil
1 ea Egg — Lg, Beaten
1/2 ts Vanilla

Drain the Pineapple, reserving the juice. Add enough
skim milk to the juice to make 3/4 cup of liquid, then
set aside. Combine the next 7 ingredients in a large
bowl, stirring until the carrots are well coated. Make
a well in the center of the mixture. Combine the milk
mixture, oil, egg and vanilla; then add to the dry
ingredients. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been
coated with a non-stick spray, filling each cup 2/3rds
full. Bake at 375 degrees F. for 20 to 25 minutes or
until done. Serve warm.

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