Title: Auntie Yuan Duck Salad
Categories: Poultry, Chinese, Masterchefs, New york, Au
Yield: 4 servings

———————————ROAST DUCK———————————
5 lb Duckling, excess fat 1/2 ts Peppercorns, Szechwan,
— removed — coarsely ground
1 tb Soy Sauce 2 tb Honey
1/2 ts Salt 2 tb Vinegar, Chinese, rice

———————————-DRESSING———————————-
1 ts Mustard, dry — fat frying)
Salt 3 1/2 oz Mai fun, (rice sticks)
Pepper, white, ground 2 c Lettuce, iceberg, shredded
2 ts Sugar 6 tb Scallions, slivered
1/2 ts Garlic, finely chopped — (garnish)
1 1/2 tb Soy Sauce Cilantro (coriander)
1/3 c Stock, chicken ** — (garnish)
1/3 c Vinegar, Chinese, rice 1 ts Sesame seeds, lightly
1/3 c Oil, vegetable — toasted
Oil, vegetable (for deep

** See recipes for Chicken Stock.

For Roast Duck: ===============

Preheat the oven to 400 F. Rub some soy sauce, salt and pepper into
the cavity of the duck and place the duck on a rack in the roasting pan.
Stir together the honey and the vinegar and brush some over the duck. Roast
the duck until crisp and golden, about 1 hour, occasionally brushing with
honey-vinegar mixture. Cool.

With a sharp knife, remove the skin from each side of the breast and
cut into thin slivers. Remove the meat from each side of the breast and
cut it into thin slivers. Combine the slivers of skin and the slivers of
duck, reserve 1 cup. The remainder of the duck can be saved for another
use.

For Dressing: =============

In a small bowl, blend together the dressing ingredients and set
aside.

In a wok or wide casserole, heat 2 inches of vegetable oil over high
heat to 450 F. Carefully, add mai fun noodles, in a few seconds they will
puff. Turn carefully with a skimmer and cook the other side. Remove the
noodles and drain on paper towels.

Break up the noodles and arrange them on 4 chilled serving plates.
Scatter shredded lettuce over the noodles and top with the reserved duck.
Garnish with scallions and cilantro. Stir dressing and drizzle a small
amount over each salad. Sprinkle with sesame seeds and serve, passing
remaining dressing separately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed
Schonfeld Co-Owner: David Keh

—–

1 1/2 cups vegetable oil
2 cups sugar
3 eggs, well beaten
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts
3 cups chopped Friendship Fruit, well drained
Mix together oil, sugar and eggs in electric mixer. Add vanilla and
beat well. Stir together flour, soda and salt. Blend into batter,
then mix in nuts and fruit.

Bake at 325 degrees in a greased and floured Bundt, tube, or 9-by-13
inch pan for one hour and 15 minutes or until cake tests done. Let
cool 10 minutes before removing from pan.

Title: James Beard’s Cuban Bread
Categories: Bread, Tried, Favorite, Easy, Posted-mm
Yield: 2 loaves

1 1/2 pk Active dry yeast
1 T Granulated sugar
2 c Warm water (100-115 deg.)
1 T Salt
5 c All-purpose or hard wheat
-flour plus 1 cup if necess.
3 T Yellow cornmeal
1 T Egg white,mixed with 1Tbl.
-cold water

Source: Beard on Bread

Combine the yeast with sugar and warm water in a large bowl and allow
to proof. Mix the salt with the flour and add to the yeast mixture, a
cup at a time, until you have a stiff dough. Remove to a lightly floured
board and knead until no longer sticky, about 10 minutes, adding flour
as necessary. Place in a buttered bowl and turn to coat the surface with
butter.

Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.

Punch down the dough. Turn out on a floured board and shape into two
long, French bread-style loaves. Place on a baking sheet that has been
sprinkled with the cornmeal, but NOT buttered. Slash the tops of the
loaves diagonally in two or three places with a single edge razor blade
or sharp knife, brush the loaves with the egg white wash. Place in a
COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or
until well browned and hollow sounding when the tops are tapped.

From the recipe files of Suzy.Q

—–

Vanilla Nut Kaffe Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Unsalted butter — softened
1 cup Sugar
2 Eggs
1 tablespoon Vanilla nut coffee — double
1 teaspoon Vanilla
1 3/4 cups Flour — sifted
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sour cream
1/3 cup Light brown sugar
1/3 cup Toasted hazelnuts — chopped
1/2 teaspoon Nutmeg
—-coffee glaze—-
1 cup Powdered sugar
3 tablespoons Vanilla nut coffee — double
1/2 teaspoon Half and half
1/4 teaspoon Vanilla

Preheat oven to 350. Grease one large bundt pan. In a large bowl, whisk
the butter and sugar together. Beat in eggs, stir in coffee and vanilla,
then set aside.
Combine flour, baking powder, baking soda and salt.
Blend flour mixture and sour cream into butter mixture. In a small bowl,
mix brown sugar, hazelnuts and nutmeg. Spread 3/4 of batter into pan,
sprinkle in half of hazelnut mixture, pour in remaining batter, then
top with remaining hazelnut mixture. Bake for 50 minutes. Cool for 15
minutes, then remove from pan.
Coffee glaze: Blend ingrediennts, drizzle over warm cake, and let stand
for 15 minutes. Dust with powdered sugar and finely ground Vanilla nut
kaffe before serving.

– – – – – – – – – – – – – – – – – –

Title: Creamy Shrimp Dip
Categories: Dips
Yield: 1 servings

1 pk (8oz) Neufchatel cream
Cheese, softened
3 tb To 4 skim milk
1 ts Salt free lemon herb
Seasoning
1 cn (4 1/2oz) drained tiny
Shrimp
1 tb Sliced green onion
1 tb Chopped green bell pepper

Beat cream cheese, milk and seasoning until smooth. Add remaining
ingredients. Serve with veggies, crackers etc.

Per tablespoon: 25 cal., 2g pro., 1g carb., 0g fiber, 2g fat, 12mg
chol., 55mg sod, 30mg potassium, 1/2 fat exchange.

Fast Healthy Jan/Feb 95. Shared by Carolyn Shaw 1/96

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Cream of Artichoke Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup unsalted butter
2 cups sliced leeks — white part only
16 ounces frozen artichoke hearts — thawed
5 cups chicken broth
1/4 cup grated Parmesan cheese
salt and freshly ground pepper
2 cups cream

Heat butter in a large saucepan, over medium heat. Add the leeks, heat
and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3
minutes. Add the chicken stock and bring to a boil; reduce heat and simmer
for 30-35 minutes. Remove from heat and purée in a food processor or with a
hand blender. Season to taste with salt and pepper. Add cream and heat just
through. Sprinkle with Parmesan cheese and serve hot.

– – – – – – – – – – – – – – – – – –

BEAN BACON SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto beans (dried)
1 t Salt
1/2 ts Pepper
4 Bacon slices, cut in squares
4 Carrots, chopped
4 Celery stalks, chopped
1/2 ts Thyme (dried)
1 Garlic clove, minced
4 oz Can of tomato paste
2 tb Olive oil
1 Onion, chopped
1 tb Wine vinegar

The approximate cooking time is 3 hours.

Cover the washed beans with 6-8 cups of water and
bring to a boil. Reduce heat, cover and boil gently
for 1 hour and then simmer while still covered. Stir
about every 15 minutes for the ENTIRE time the beans
are cooking.

After the beans have been cooking for about 1 hour and
45 minutes chop the onion and celery and carrots.
Slice the four slices of bacon into 1″ squares. Saute
the onion, celery and bacon squares in the olive oil
for about 10 minutes. Add to the beans along with the
thyme, chopped carrots and tomato paste. Simmer
uncovered for another hour until the beans are tender
and slightly mash the beans. Add the salt, pepper and
wine vinegar before serving.
Submitted By JSCHLANK@PACIFICNET.NET On THU, 21 DEC
1995 200833 -0500

– – – – – – – – – – – – – – – – – –

Date: Thu, 20 Oct 94 08:57:04 CDT
From: wallis@oxygen.aps1.anl.gov (David Wallis)

Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

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.

– – – – – – – – – – – – – – – – – –

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

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