Title: TEA AND CASSIA BARK SMOKED CHICKEN
Categories: Poultry, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

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

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

** 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

—–

WATERCRESS LEEK SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Leeks, trimmed, washed
— sliced
2 pk Watercress, washed
1/2 oz Margarine
3 1/2 c Stock
1 t Cornstarch
Salt pepper

Fry leeks watercress in margarine in a large pot
over a low heat for 15 minutes. Keep a lid on the
pot, but stir occasionally, don’t let it brown. Add
stock, bring to a boil simmer for 10 minutes.
Dissolve cornstarch in a little cold water add to
the soup. Blend till smooth, reheat serve.

– – – – – – – – – – – – – – – – – –

Amaretto Cheesecake

Recipe By : Carolyn Uccellini
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Packages Cream cheese — 8oz.
1 Cup Sugar
4 Large Eggs
1/3 Cup Amaretto
1 1/2 Cups Graham cracker crumbs
1 Teaspoon Cinnamon
1/4 Cup Sugar
6 Tablespoons Butter — Melted
8 Ounces Sour Cream
1 Tablespoon Sugar (plus 1 teaspoon)
1 Tablespoon Amaretto

1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in
bottom of a 9 inch spring form pan.

2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar.
Add eggs one at a time beating well after each addition.

3. Pour into and and bake in a pre-heated 375′ oven for 45-50 minutes.

4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the
cheesecake when done and return to voen for 5 minutes at 500′. Let ripen 48
hours in the refrigerator. 5. Top with 1/4 cup sliced toasted almonds, and
chocolate curls before serving.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Top with sliced, toasted almonds and chocolate curls

NOTES : This recipe needs to ripen 48 hours in the refregerator to achieve the
best flavor.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1440 0

Chilled Tomato Soup With Shredded Cabbage (Madison)

Recipe By : Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Soups {Mailing List}

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups tomato juice — chilled
1/2 cup fresh cilantro leaves — minced
1 garlic clove — minced
2 green onions — finely chopped
1 teaspoon minced jalapeno
1/4 teaspoon ground cumin
1/4 cup fresh lime juice
salt to taste
1/2 cup diced avocado
or one small avocado
2/3 cup shredded nappa cabbage

Pour the chilled tomato juice into a large bowl and stir in the cilantro,
garlic, green onions, jalapeno, cumin and lime juice. Season to taste with
salt and more lime juice if necessary. Stir in the avocado. Chill. Divide
the soup into bowls, garnishing each serving with a teaspoon of cilantro
and a tablespoon of shredded Nappa cabbage.

Recipes featured at Melissa’s Specialty foods http://www.melissas.com Sept
1998: number of servings not listed; pat’s guesses. Mastercook versions
kitpath@earthlink.net [107 cals, 4g fat]

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2108 0 2616

MEATLOAF LOAF WITH HERBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt pepper to taste
1 t Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP® mince
2 1/4 c Tomato juice

Preheat oven 350F.
Mix breadcrumbs, sausage mix, salt, pepper, dried
herbs, parsley and water together in mixing bowl. Stir
very well and set aside. Melt the butter in a frying
pan. Saute the onion 5 mins, until lightly browned.
Add the TVP® mince and continue to saute for 1-2 mins,
then add tomato juice, stir and simmer for 10 mins.
Stir the contents of the frying pan into the sausage
mixture in a bowl.
Place into greased and lined 2 lb loaf pan and bake 1
hour.

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: EXCELLENT PIZZA CRUST
Categories: Breadmaker
Yield: 1 servings

-WFFD27A
3/4 c Water
2 c Bread flour
1 ts Salt
2 tb Sugar
1 tb Butter
1 tb Dry milk
1 ts Yeast

Place ingredients in BM. Set to DOUGH cycle. Remove Dough. Sprinkle
cornmeal on 12″ nonstick pan. Place dough in center. Sprinkle a small
amount of water on top. Cover with a towel. Let rise 25 minutes in a
warm place. Preheat oven to 475. Push dough to the edge of the pan,
covering entire pan. Top with sauce and goodies. Bake on bottom rack
11 to 13 minutes. Make sure crust is completely done (dark) in
center. Notes from Gaye: An okay recipe, but nothing to write home
about.

MMMMM

Title: PEANUT BUTTER CRUNCHES
Categories: Cookies
Yield: 6 servings

1 c Butterscotch chips, melted
1/4 c Peanut butter
2 c Corn flakes

Blend butterscotch chips and peanut butter and stir in cereal. Drop by
small teaspoonfuls on wax paper and let set until firm

From: Lancaster Farming Shared By: Pat Stockett

—–

Title: Vegetable Stock
Categories: Main dish Soups Vegetables
Servings: 12

4 tb Regular Margarine
1 1/2 lb Potatoes, Quartered, Abt 5Md
1 ea Yellow Onion; Quartered, Md
5 ea Carrots; Cut In 2″ Pieces
6 ea Parsnips; Cut in 2′ Pieces
1 c Fresh Parsley; Chopped
4 qt Water
8 ea Peppercorns
2 ea Bay Leaves
1 ts Dill Seed
1 x Salt; To Taste

Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots,
parsnips and parsley; brown well, stirring frequently. Add the water,
peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the
heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves.
Cool completely and strain. Salt to taste. Discard the vegetables.
Refrigerate the stock for several hours, then remove the congealed fat
from the surface.

Makes 3 1/2 Quarts Of Stock

NOTE: This is a rich brown stock that can be used in place of beef stock
in some recipes.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
70 2 G 12 G 2 G 2 G 0 0 0

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Tuna Lemon Pasta

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Pasta shells ;cooked — hot
1 Can Tuna (6 1/8 oz) — drain and flake
1/2 Cup Chicken broth
1/4 Cup Dry table wine
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon pepper seaoning — dried basil or dillw
1 Tablespoon Scallions (green onion) — fin
Salt
Pepper

1. In serving bowl combine shells with tuna 2. To prepare sauce, in a
small saucepan combine all remaining ingredients except scallions, stirring
until cornstarch is dissolved. 3. Bring sauce to a boil, stirring
constantly. Continue to boil for 1 minute, stirring occasionally. Season
with salt and pepper to taste. 4. Pour sauce over tuna and shells stir
gently to coat. Sprinkle with scallions. Makes 2 servings Preparation and
cook time: 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: Spicy Vegetable Dip
Categories: Sauces, Diabetic, Appetizers, Low-fat/cal
Yield: 12 servings

8 oz Carton plain low-fat yogurt 1 ts Salt
1/4 c Chili sauce 2 tb Minced celery
1 tb Prepared horseradish 1 tb Minced green pepper
1 ts Grated lemon rind 1 tb Minced green onion

Combine all ingredients, mix well. Chill thoroughly. Serve as a dip
for celery sticks, green onions, green pepper, cauliflower and other
crisp raw vegetables. Makes 1 1/3 cups.

2 tb serving – 18 calories, free food 1.2 gm protein, .3 gm fat, 2.8
gm carbohydrate, 260.2 mg sodium, 72.2 mg potassium, .2 gm fiber, 1 mg
cholesterol

Source: Am. Diabetes Assoc, Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

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