Title: LENTIL MACARONI SOUP
Categories: Soups, Pork
Yield: 4 servings

1 lb Lentils, dried
1/4 c Olive oil
1/2 c Celery, diced
1/2 c Onions, chopped
1 c Tomatoes, crushed
2 c Macaroni or other pasta brok
1 x Salt freshly ground pepper

Fat grams per serving: Approx. Cook
Time: 100 Wash the lentils thoroughly. Place them in
a large saucepan with cold water to cover and cook
over medium heat for about 1-1/2 hours, until tender.
In a seperate saucepan, heat the oil. Add the celery
and onions and saute until golden brown. Add the
tomatoes and simmer for 10 minutes. Add to the
lentils. Bring 2 Qts. of salted water to a boil in a
kettle. Add the macaroni and cook for 10 minutes.
Drain. Add the macaroni to the lentils, season with
salt and pepper and simmer slowly until the pasta is
tender. Serve accompanied by a tossed green salad and
a favorite cheese. SOURCE: N.Y. Times Cookbook

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Title: New Zealand Brown Rice Salad
Categories: Salads, Appetizers, Fruits, Vegan
Yield: 6 servings

1 c Brown rice
2 ea Kiwifruit
1 ea Granny Smith apple
1/2 c Celery, thinly sliced
1/2 c Red pepper strips
1/4 c Walnut pieces
1/4 c Green onions, sliced
2 tb Chopped parsley
3 tb Sherry vinegar
1 tb Olive oil

Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4″ thick slices. Cut slices in half to
form semi circles. Core and dice apple into 1/2″ cubes. Toss together
rice, kiwifruit, apple, celery, red pepper strips, walnuts, green
onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2
hours, to allow flavors to blend, before serving. Makes 6 servings.

New Zealand Kiwifruit Marketing Board

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Title: Grilled Tuna Salad with Wasabi Dressing
Categories: Main dish, Fish, Salads
Yield: 4 servings

1 T Soy sauce (+ 2 teaspoons) 1 t Sugar
1 T Olive oil (+ 2 teaspoons) 2 Garlic cloves, minced
1 1/4 lb Fresh tuna steak Salt pepper to taste
4 t Wasabi powder * 7 oz Alfalfa sprouts (2 cups)
2 T Tahini * (sesame paste) 7 oz Trimmed enoki mushrooms *
2 T Rice vinegar 1/2 lb Young spinach, stemmed
1 t Dijon mustard 2 T Slivered pickled ginger *

* Available at Asian Markets, well-stocked grocery stores and some health
food markets.

(Note: In place of wasabi, you could use an equal amount of powdered dry
mustard)

In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the oil.
Add the tuna and coat well. Refrigerate for about 15 minutes, turning
fish twice.

Light grill or preheat broiler. In small bowl, mix wasabi powder with 4 t
of hot water. Cover and set aside for 5 minutes.

In another bowl, stir 2 T of warm water into the tahini. Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t soy
sauce and 4 t oil. Season with salt and pepper.

Season the tuna with salt and pepper; grill or broil until crusty on the
outside and rare within, about 4 minutes per side. Transfer the fish to a
plate to rest for a few minutes, then slice it against the grain 1/3 inch
thick.

In large bowl, toss the alfalfa sprouts with the enoki mushrooms and all
but 2 T of the dressing. Scatter spinach leaves on 4 large plates and
arrange tuna on top. Drizzle on the remaining 2 T dressing. Mound the
sprout salad on the tuna, scatter the pickled ginger on top and serve.

Reprinted from Food and Wine Magazine, July 1996.

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Ken’s East Bay Hotel Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — cut up
3 cups potatoes — peeled cubed
1 cup celery — chopped
1 cup carrots — chopped (fine)
3 cups chicken broth — divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley — chopped
1/2 cup onion — chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac
on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots
, salt and pepper and bring to a boil. Reduce heat and add cream corn and cele
ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch
icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i
n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S
erves 8 to 10.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Doughnuts With Kaluha Custard
Categories: Desserts
Yield: 1 servings

1 tb Sugar
3/4 c Warm water
1 pn Ground ginger
1 Pack dry yeast
1 c Milk
1/3 c Sugar
1 ts Salt
1/2 c Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar ginger in warm water.
Stir in yeast let stand for 10-15 minutes. Scald milk in saucepan
pour into large mixing bowl. Add sugar, salt shortening. Stir in
egg about 1 cup flour. By this time the yeast in mug should have a
good foamy head. Stir it into the the flour egg mixture. Add another
cup of flour beat well by hand until smooth. Gradually beat in the
rest of the flour. Turn out onto floured board knead by hand for 10
minutes. The dough should be very smooth, satiny light. Place the
dough in a clean buttered bowl, brush top with a little butter
cover with warm damp cloth. Place in warm place let stand about 1
hour until it has doubled in size. Punch down dough roll it onto a
floured board to 1/2″ thickness. With knife or pastry cutter. Cut
dough into 2″ squares or 2*3″ rectangles. Cover let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep
fryer or large skillet to 375. Using wide spatula slide doughnuts
into oil fry until golden, turning once. Lift out drain doughnuts
on paper towels. When they are cool enough to handle, take each one
in turn, using large kitchen syringe inject each doughnut with
about 1 oz. custard. Dip doughnuts into sugar glaze let cool on
wire rack. These must be eaten fresh. Doughnuts:

MMMMM

RECIPE:

RICE MILK
4 cups hot/warm water
1 cup cooked rice (I’ve used white or brown)
1 tsp vanilla

Place all ingredients in a blender until smooth. Let the milk set for about 30
minutes, then without shaking pour the milk into another container ( i use an
old honey jar) leaving most of the sediment in the first container.
This makes about 4-4/12 cups.
Notes:
When I have used cold water and the rice was taken out of the refrigerator,
it just doesn’t come out that well. I don’t know why but its best to use warm
water and warm rice (you can nuke it if its leftovers but freshly made is best)
I have even let it set longer than 30 minutes (overnight) without it making a
difference.

Title: LEBKUCHEN COOKIE MIX (FROM GERMANY)
Categories: Cookies, German
Yield: 28 servings

3 c All-purpose flour
1 1/4 ts Nutmeg; ground
1 1/4 ts Cinnamon; ground
1/2 ts Baking soda
1/2 ts Cloves; ground
1/2 ts Allspice; ground
1 Egg
3/4 c Brown sugar; packed
1/2 c Honey
1/2 c Dark molasses
1/2 c Almonds; slivered
1/2 c Candied fruits and peels, fi
-ely chopped
Lemon glaze, optional (recip
– follows)

Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a
large mixer bowl, beat the egg; add brown sugar and beat with an electric
mixer on medium speed until fluffy. Stir in honey and molasses. Add dry
ingredients to molasses mixture; beat until the mixture is well combined.
Stir in almonds and fruits and peels. Cover; chill for several hours. On
floured surface, roll dough into a 14″ square. Cut into 3 1/2 x 2″
rectangles. Place 2″ apart on greased cookie sheet. Bake @ 375 degrees for
12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire
rack. While cookies are warm, brush with the Lemon Glaze, if desired.

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Title: PATE DIANA
Categories: Pate’, Apples, Appetizers
Yield: 10 servings

1 c Butter
1/2 c Onions; chopped
2 tb Shallots; chopped
1/4 c Apples; chopped, peeled
1 lb Chicken livers; halved
1/4 c Apple wine or brandy
3 tb Whipping cream
1 ts Lemon juice
1 ts Salt
1/4 ts Black pepper
1/2 c Butter; clarified
Apple slices (optional)

Soften 10 tablespoons butter and set aside. Melt 3 of remaining
tablespoons butter in skillet. Add onions and shallots. Cook until
tender, stirring, about 5 minutes. Add chopped apples and cook until
tender, about 3 minutes. Place apple mixture in blender. Melt
remaining 3 tablespoons butter in skillet. Add chicken livers and
stir 3 to 4 minutes until livers are browned outside and pink inside.
Add wine and cook and stir 2 minutes longer. Transfer liver mixture
to blender with apple mixture. Add 2 tablespoons cream and blend at
high speed until smooth. Add more cream, if necessary, to make
mixture smooth. Press through medium-fine strainer into mixing bowl.
Cool thoroughly, stirring once or twice. (Pate will become oily if
not completely cooled.) In another bowl, cream 10 tablespoons
softened butter with electric mixer and add liver mixture, a little
at a time, beating well after each addition. Stir in lemon juice,
salt and pepper. Pour pate into crock or ramekins, smoothing top with
spatula. Pour enough clarified butter over top to form seal. Store in
refrigerator up to 1 week or freeze, in appropriate containers, if
desired. Serve chilled and garnished with apple slices, if

desired.

MMMMM

Title: PEKING DUCK
Categories: Chinese, Poultry, Loo
Yield: 1 duck

Someone asked about Peking Duck. I’ve got two recipes
in my collection – one is too simple, the other too
long to post.

So I’ll just describe what to do, very briefly. If you
want a good detailed recipe, check out Ken Hom’s
Chinese Technique (Simon Schuster, 1981).

1. Loosen the skin from the duck by massaging it,
pulling the skin away where possible.

2. Blanch the duck for a couple of minutes.

3. Hang it up to dry for 4 hours, then baste it with
sherry or with honey-water 1/2 and 1/2 mixture. Hang
it up again to dry for 4 hours.

4. Roast duck – one recipe says the other
says
30 min. at 375 15 min at
450
1 hour at 250 55 min at
350
30 min at 400 20 min at
450

The rationale for this I’m not sure of, but all
recipes claim that changing the oven temperature makes
a vast difference.

5. To serve – slice off skin and cut it into 1“x2″
pieces. Cut meat into similar-sized pieces. Provide 2″
scallion lengths (green and white part), hoisin sauce
(canned or bottled), pancakes (below). Each diner
rolls a bit of meat, a bit of skin, and a scallion
length into a pancake that has been spread with about
a teaspoon of hoisin sauce and eats the mess with
fingers.

Pancakes (adapted from Grace Zia Chu, Pleasures of
Chinese Cooking):

2 c flour, 1 c boiling water, 2 T dark sesame oil

Add water to flour in a bowl and work with a wooden
spoon into a dough. Knead 10 min. and let rest for 10
min.

Form into a long roll about 2″ in diameter. Cut into
1/2″ pieces and flatten to 1/4”. Brush a little oil
over a piece of dough and lay another piece over it.
Roll out with rolling pin, slowly and from the center
out, until the piece is 4″ or more in diameter.
Proceed until all dough is rolled out.

Heat ungreased griddle over low flame and add dough
circle. When it bubbles slightly, turn it over and
heat the other side. While it is still warm, pull
apart the two halves and fold at the center with the
greased side inside. Repeat with remaining dough
circles.

Steam for 10 min. before using as above.

From: Michael Loo

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Title: KRUMKAKER (CURLED CAKES)
Categories: Desserts
Yield: 12 servings

1/2 c Dairy sour cream, whipped
1 ea Egg yolk
2 tb Sugar
1 dr Lemon extract
1/2 c All-purpose flour

Combine all ingredients in order given. Put 1
teaspoon of batter in the center of a preheated
krumkake pan. Close the lid and cook for a few
minutes, turning the pan once to brown on both sides.
Roll the cake while still hot around the handle of a
wooden cooking spoon. Makes 12 to 16.
Note: These pans can be bought in specialty hardware
stores. Source: Woman’s Day Encyclopedia of Cookery,
Vol. 8:

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