FIDDLEHEADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen Fiddleheads
1 c Water
1 t Lemon juice
1 tb Butter

Cook fiddleheads in the water about 5 to 8 min. Drain.
Add salt, pepper, lemon juice and butter, mix well.

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Title: NOODLES WITH SPICY PORK
Categories: Chinese, Pork
Yield: 6 servings

1 lb Fresh angel hair pasta or
-other very fresh noodles
2 ts Chinese sesame oil
1 1/2 lb Very lean ground pork
4 tb Ginger grated coarse
2 lg Cloves minced garlic
2 ts To 4 ts hot chili sauce
-with garlic
4 ts Reduced sodium soy sauce
4 tb Dry sherry
3 tb Hoisin sauce
1 1/2 c Chicken stock
4 Chopped scallions

Cook noodles according to package directions. Heat
sesame oil in wok or skillet and brown pork. Stir in
ginger and garlic; saute 30 seconds, stirring. Reduce
heat and add chili sauce, soy sauce, sherry and hoisin
sauce; mix thoroughly. Add chicken stock; raise heat
and cook quickly to reduce liquid. Remove from heat,
stir in scallions and mix thoroughly with noodles. Let
stand, covered, 30 minutes to blend flavors. Stir
occasionally.

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Title: Garlic Soup I
Categories: Polkadot, Lisa, Garlic, Soups/stews
Yield: 1 Servings

1 Head garlic, peeled and
-smashed
1 qt Chicken broth
2 md Onions, peeled and sliced
Whole cardomom pods
Some other herbs, if
-desired
4 Eggs separated
Olive oil
Butter
Juice of one lime

Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1
tablespoon of olive oil. Add the garlic and onion and saute until
limp but not browned. Add herbs.

Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon — for those of you who can remember back that
far, this was the recipe that spawned the “Bouillon is Evil” thread).
Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use a
little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour. Remove onions and garlic and press through
a strainer (I zapped them in the food processor) and return to broth.

Whisk a tablespoon of olive oil into the yolks and whisk into the soup
(you’ll probably want to add a bit of the hot broth to the yolks
first). Add the juice of the lime. Whisk a little bit of water into
the egg whites. Just before serving, swirl the broth and add the
whites quickly in a thin stream.

Source: The Internet Cookbook

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA

MMMMM

STORING CANNED FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

If lids are tightly vacuum sealed on cooled jars,
remove screw bands, wash the lid and jar to remove
food residue; then rinse and dry jars. Label and date
the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near
hot pipes, a range, a furnace, in an uninsulated
attic, or in direct sunlight. Under these conditions,
food will lose quality in a few weeks or months and
may spoil. Dampness may corrode metal lids, break
seals, and allow recontamination and spoilage.

Accidental freezing of canned foods will not cause
spoilage unless jars become unsealed and
recontaminated. However freezing and thawing may
soften food. If jars must be stored where they may
freeze, wrap them in newspapers, place them in heavy
cartons, and cover with more newspapers and blankets.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Maharagwe (Spiced Beans in Coconut Milk)
Categories: Main dishes, African, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
1 c Black-eyed peas, cooked
3 ea Tomatoes, chopped
1 1/2 ts Turmeric
1 ts Chili powder
1 tb Cilantro, chopped
1 1/2 c Coconut milk
Oil
Salt

Heat the oil in a large, deep pot. Cook the onion gently until it is
golden soft. Partially mash the cooked peas with a fork then add
ot the cooking onion. Add the tomatoes mix well.

Put in the turmeric chili powder, seasoning half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.

Cover the pot leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.

**Use parsley in place of cilantro.

Troth Wells, “The World in Your Kitchen”
MMMMM

Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute 1/2 ts Cinnamon
2 c Pared and cored apples, 2 tb Unsalted margarine,
softened
-finely chopped (2 medium) 1 ts Vanilla
1 1/2 c Cooked white rice 2 Egg whites
1/2 c Pitted dates, snipped 1/4 ts Cinnamon
1/4 c Sugar

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

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Title: Vegetable Soup
Categories: soups, vegetables
Yield: 6 servings

1 large, meaty beef bone
1/2 c uncooked rice
2 potatoes, medium
3 carrots, sliced
1 onion, small
1 c green beans, cut up
1 c celery, cut up
1/2 c cabbage, sliced
1/2 c green peas
1 salt
1 black pepper, freshly ground
1 parsley, cut up

Servings: 6

Boil beef bone in water to cover until the meat falls off the bone. Remove
the bone. You should have at least 8 cups of broth and the meat left. Add
rice and boil for 15 minutes, then add remaining ingredients except the
parsley and continue boiling until the vegetables are tender, but not mushy
~- about 20 minutes. Cut meat into more-or-less bite-size pieces, keeping
it hot in the soup. Add parsley and serve into large, deep soup dishes.

From The Gazette, 91/10/02.

Posted by James Lor. Courtesy of Fred Peters.

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Title: Tea and Cassia Bark Smoked Chicken
Categories: Poultry, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

4 lb Chicken, fresh killed 1/4 c Leaves, tea, black, lichee
2 1/2 tb Salt, kosher 1/3 c Sugar, brown, packed
2 tb Peppercorns, Szechuan, 1/3 c Rice, raw
1/2 ts Ginger, minced 3 ea Star anise, whole
2 ts Zest, orange, minced 1/8 c Bark, cassia
2 md Scallions, 3″ lengths 7 sl Peel, orange **
4 sl Ginger, 1/8″ thick 1 1/2 ts Oil, sesame

———————————-GARNISH———————————-
1/2 lb Onion, red, firm 1/8 ts Peppercorns, Szechuan,
6 1/2 tb Vinegar, rice, unseasoned 3 ea Garlic, cloves, minced
3 1/2 tb Sugar 1 x Ma-La Cucumber Fans ***
1/8 ts Chili, red, flakes, dry

** Remove the peel from fresh oranges, slice into finger lengths, and
allow to dry on a counter until curled.

*** See recipe for Ma-La Cucumber Fans.

Remove the kidneys nestled to either side of the chicken tail
bone, then flush the chicken with cold water inside and out – then pat
dry.

Heat the salt and peppercorns in a dry skillet over a medium-low
heat, stirring constantly, until salt turns off white and peppercorns
are very fragrant, about 3 minutes.

Grind the hot mixture to a powder in a food processor or mortar, then
sieve to remove peppercorn husks. Rub pepper-salt, ginger, and orange
peel over the outside and inside of the chicken. Put the chicken,
breast-side up in a heat-proof pie plate, and cover with plastic film.
Set aside for 24 hours at room temperature or up to 48 hours in the
refrigerator.

Drain the marinating juices. Smash the scallion lengths and ginger
coins to release the juices, then array on top of the chicken and in the
cavity. Steam for 30 minutes over medium-high heat.

Let the chicken rest in the steamer an additional 5 minutes
before removing the lid. Drain the steaming juices. (These can be
strained, chilled, and used to make sauces and season soups and
stir-frys.) Remove the scallion and ginger.

Line an old wok and lid with super heavy-duty tin foil. Combine the
tea, sugar, rice, peppercorns, anise, cassia bark and dried orange peel,
and scatter in the bottom of the lined wok. Place the chicken breast side
up on the oiled smoking rack in the wok set above spices. Turn heat to
high, wait until smoke sends up several thick plumes, then cover wok and
crimp foil shut to contain the smoke.

Smoke the chicken over medium-high heat, for 12 minutes, then
turn off the heat and let the chicken rest in the sealed wok for 7
minutes.

Remove the bird, brush with sesame oil, then chop into pieces
with a thick-bladed cleaver designed to cut through bones. Garnish
the smoked chicken with Hunan Red Onion Pickles. Use Ma-La Cucumber
Fans as a side dish.

Garnish:
========

Remove the tips and the peels of your onions. Cut evenly into rings
3/8-inch thick. Separate the rings, removing any loose inner membranes.

Combine the vinegar, 3 tablespoons of sugar, chili, peppercorns,
and garlic in a heavy, non-aluminum saucepan. Stir over moderate heat
to dissolve sugar, then simmer for three minutes. Taste and adjust if
needed with remaining sugar to balance sweet, tart, and spicy flavors.

Add onion rings, then toss with chopsticks until onion wilts and
liquid regains simmer, three to four minutes. Scrape mixture into a
shallow bowl and refrigerate.

Before serving, remove any loose onion membranes and most of the
peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Peanut Buttered Grain

Recipe By : Nikki David Goldbeck’s American Wholefoods Cuisine
Serving Size : 4 Preparation Time :0:15
Categories : Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 medium onions — chopped
3 cups cooked kasha, brown rice, millet, or
cracked wheat
3 tablespoons soy sauce
3 tablespoons peanut butter — *

* This was very good with cashew butter that needed to be used up.

Heat oil in a large skillet and saute onions for 5 to 7 minutes until lightly
colored.
Add grain, tossing with a fork to break up clumps.

Add soy sauce and peanut butter [whiz this in blender first], and cook,
stirring gently with fork, until hot and evenly blended.

Serves 4 to 6.

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Serving Ideas : Good with Spin Chickpeas with Feta (p178)

Crab and Asparagus Soup (Vietnam)

Recipe By : Taste of Southeast Asia, Barbara Hansen, 1987
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces crab meat
18 spears white asparagus — peeled
2 eggs — beaten
6 sprigs cilantro
6 cups Chicken broth — canned
2 green onions
2 slices fresh ginger root
1 tablespoon chicken bouillon granules
salt

Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
cover, simmer 1 hour. Strain broth. Remove and fat. Note – to make broth
from scratch, use chicken carcass or bones The base broth should be very
clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads. Makes 6
1-cup servings. Garnish with cilantro sprig.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu