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.

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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

—–

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:

—–

Title: Grilled Lemon Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

2 md Russet Potatoes Halved 1 1/2 ts Reduced Sodium Lemon-
Lengthwise Pepper Seasoning
1/2 c Low Cal. Margarine, Melted 1/8 ts Garlic Powder
2 tb Lemon Juice

Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover
Skinside With Foil. Combine Remaining Ingredients; Brush Cut Sides
With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches
From Medium Coals 40 Min, Basting With Margarine Mixture Every 10
Min. Turn Potatoes Grill 10 Min. Turn Potatoes Baste With
Remainingmargarine Mixture. Grill 10 Min. (Fat 7.4. Chol. 0.)
Food Exchanges per seving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE?
Source: unknown

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Garlic Saffron Mayonnaise

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small clove garlic
1/2 teaspoon saffron dissolved in rice vinegar
1 tablespoon pimientos
1/2 cup mayonnaise, — to taste
Rice vinegar, to taste
Salt
Crushed red pepper
Water, optional

In a food processor or blender puree clove garlic, saffron dissolved in
some rice vinegar;, and pimientos. Add mayonnaise to taste. Add more rice
vinegar to taste and season with salt and crushed red pepper. Thin with
water if you wish.

– – – – – – – – – – – – – – – – – –

Peach Jam No. 2225 Yields 6 Half Pints

3 Lb Peaches 2 Tbls Lemon Juice
1 1 3/4 oz Pkg Powdered Fruit 5 1/2 Cups Sugar
Pectin

Peel, pit and coarsely grind the peaches.
This should result in 4 cups (for 6 half pints, adjust if making more or less)
of fruit.
Place the peaches, pectin and lemon juice in a large (8-10 quart) kettle.
Bring to a full rolling boil (a boil which cannot be stirred down), stirring
constantly.
Stir in the sugar.
Return to a full rolling boil.
Boil hard, uncovered, for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off the foam with a metal spoon.
Ladle the jam at once into hot, clean, half-pint jars, leaving a 1/4 "
headspace.
Wipe rims.
Adjust lids.
Process in a boiling water bath for 15 minutes (start timing when the water
boils).

CLAM CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 ea Clams
1/2 c Water, boiling
1/2 lb Salt pork, finely chopped
6 ea Potato, diced
4 ea Onion, sliced
8 c Milk
3 tb Flour
2 tb Butter
1 t Salt
1/2 ts Pepper

Scrub clam shells well to remove all sand. Lay in the
bottom of a large kettle and cover with the boiling
water. Cover the kettle and let steam about 15
minutes. Open the clams, saving all the liquor. Chop
clams. Fry the pork about 5 minutes. Add the potatoes,
onions and clam liquor, and cook about 15 minutes.
Then add the clams and boil for 20 minutes. Melt the
butter, add the flour and blend, stir in the milk and
cook about 10 minutes. Add seasonings. Combine both
mixtures and serve at once.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Title: GARLIC CHICKEN LO MEIN
Categories: Chinese, Poultry
Yield: 6 servings

2 lg Chicken breast halves;
-skinned and boned
1 tb Sherry, dry
2 tb Cornstarch
2 lg Garlic cloves; minced
1 c Chicken broth
4 ts Vinegar, white
1/2 ts Pepper, red, flakes
8 oz Vermicelli; uncooked
2 tb Oil, vegetable
1 Carrot; julienned
1 lg Pepper, bell, green;
-julienned
3 tb Soy sauce

Cut chicken into thin strips. Blend sherry, 1
Tablespoon cornstarch and garlic in small bowl; stir
in chicken. Let stand 10 minutes. Combine broth,
vinegar, red pepper and remaining 1 Tablespoon
cornstarch; set aside. Cook vermicelli according to
package directions, omitting salt. Meanwhile, heat 1
Tablespoon oil in hot wok or large skillet over
medium-high heat. Add chicken and stir-fry 3 minutes;
remove.
Heat remaining oil in same pan over high heat. Add
carrots and green bell pepper; stir-fry 2 minutes. Add
chicken and broth mixture. Cook, stirring, until
mixture boils and thickens. Remove from heat; stir in
soy sauce. Drain vermicelli; arrange on serving
platter and top with chicken and vegetable mixture.Posted by DonW1948@aol.com – if you
use this recipe, email me a randomly chosen recipe to
express your thanks! Submitted By DONW1948@AOL.COM On
MON, 19 JUN 1995 001915 GMT

—–

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings

0) Peel potato and dice into cubes. Boil potatoes and add salt.
1) Chop scallions into fine pieces and saute (in olive oil) until browned.
2) Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
3) Mix together, then add mayo (or sour cream).

I got this recipe off of a bunch of fresh dill. To give credit where
credit is due, I think the company name is LittleBear. It is the FRESH
dill that makes this salad…

I also added bacon to this recipe, left out the sugar, and went a little
crazy with the dill. There is no need to measure ingredients for this one!
Hope you like it.

Title: Strawberry Mousse – Menu #1
Categories: Desserts
Yield: 8 servings

2 pt Strawberries; sliced
-(about 2 1/2 cups)
1/2 c + 2 Tbs. sugar; divided
2 tb Orange Liqueur; optional
1 ea Orange; grated zest of
1 ea Env. unflavored gelatin
1 1/4 c Heavy cream; divided

MMMMM————————-GARNISHES——————————
Sweetened Whipped Cream
Additional Strawberries
Mint Leaves

In food processor combine strawberry slices, 1/2 cup of the sugar,
liqueur and zest; puree until smooth. Transfer to a large bowl.

In small pot over very low heat, combine orange juice with gelatin.
Heat, stirring frequently, until all gelatin dissolves, about 2
minutes. Slowly whisk gelatin mixture into strawberry puree.

With mixer at high speed, beat cream until soft peaks form. Fold 1/4
of whipped cream into strawberry mixture until well conbined., Gently
fold in remaining whipped cream. Line 5 cup bowl or mold with plastic
wrap. Pour in mousse. Chill until firm, about 2 hours.

To unmold, invert onto serving platter. Gently pull mold away from
plastic wrap. Peel off wrap. Smooth sides of mousse, if necessary,
with small warm knife or metal spatula. Garnish mousse with whipped
cream, strawberries and mint, if desired.

Ready to serve in 2 hours 20 minutes.

Tips:
To make the cream extra fluffy, chill the cream, mixing bowl and
beaters for at least 3 hours before beating.

Make sure that the orange juice mixture and strawberry puree is at
about the same temperature, so it will combine more easily; (no
lumps). SLOWLY whisk juice mixture into puree.

From Woman’s World Magazine April 30, 1996.

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