Title: STEAMED FISH WITH BLACK BEANS #1
Categories: Chinese, Seafood
Yield: 4 servings

1 Whole fish (1-1/2 to 2 lbs)
-(sea bass, whitefish, pike,
– trout, rock cod)
– cleaned and scaled
1 1/2 ts Salt
1 1″ piece fresh ginger root
– smashed
2 Garlic cloves
– roughly chopped
2 tb Fermented black beans
2 Whole scallions, shredded
3 sl Fresh ginger root, shredded
2 tb Soy sauce
2 tb Chinese rice wine
-=OR=- Dry sherry
1 pn Sugar
1 1/2 tb Peanut oil
1/2 ts Sesame oil

PLACE THE FISH ON A PLATTER large enough to hold it,
and sprinkle it with salt. Squeeze the chunk of ginger
in your hand to extract the juice, letting it sprinkle
over the fish. (The ginger must be fresh and you must
have strong hands to do this; as an alternative, use a
garlic press.) Chop the garlic and fermented black
beans together. Don’t chop too fine or the mixture
will become a paste and turn bitter. Scatter the
beans, garlic, shredded scallions and shredded ginger
over the fish. Mix the soy sauce, rice wine and sugar.
Pour it over the fish. If the plate is too long to fit
in a bamboo steamer or a wok, improvise a steamer. For
example, a roasting pan could serve the purpose, with
a trivet standing in the middle to hold the plate. Set
the plate on the trivet. Pour boiling water into the
pan, but not enough to reach the plate. Cover the pan
with aluminum foil and crimp the edges to seal it. Put
the pan over low heat to keep the water simmering. A
fish 1-inch thick at its widest point will take 10
minutes in the steamer. (The covered pan can also be
placed in a 400F oven to cook for the same length of
time.) When the fish is done, remove the plate from
the steamer. A thin sauce will have formed on the
plate. Heat the peanut oil and sesame oil in a small
saucepan almost to the smoking point, and pour the
mixture over the fish.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Blue Polenta Fingers

1 pot boiling water (about 1 1/2 cups of water per serving)
blue cornmeal (from your local HFS), about 1 cup per serving
an extra day
salt

Slowly sift in a stream of cornmeal while stirring the pot of water
(I think, but careful not to pour the cornmeal in too fast since lumps may
form that are hard to get rid of from subsequent stirring). Then continue
to cook until the meal has lost its grainy texture (IMO, this is necessary
for these to come out like I intended). Then pour a still moist but not
runny mixture (it should not be dry or hard, but quite moist) into a parch-
ment paper lined mold (ie., a square pan), and REFRIDGERATE OVERNIGHT.

The next day, about 30 minutes before serving dinner, unmold the moist
bland dark blue mass and cut into finger length slices (if your mix was
poured into a large enough pan, it would have come out about an inch high
so the finger dimensions would be about 4 1/2 inches long, 1 inch high,
and 1 inch wide). Salt all the cut surfaces and the bottom of each finger.
Place the fingers upsidedown on foil or a baking sheet and stick it in the
broiler for about 4 or 5 minutes, or until beginning to brown or sizzle.
Serve with dinner. Goes well with potatoes, and dark green veggies.

SPIKED EGGNOG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Holiday
Christmas Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Eggs
1 c Sugar
1 c Bourbon whiskey
1 c Cognac
1/2 ts Salt
3 pt Heavy cream
1/2 ts Nutmeg

Separate eggs. In electric mixer, beat egg yolks with sugar until thick
and lemon-colored. Slowly add bourbon and cognac, while beating at slow
speed. Chill several hours. Add salt to egg whites and beat until almost
stiff, or until beaten whites form a peak that bends slightly. Whip cream
until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg
whites. Chill one hour.

When ready to serve, sprinkle with nutmeg.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: Prune Bread
Categories: Bread Osg1966
Servings: 1

2 tb Shortening
2 tb Citron
10 ea Prunes; large – covered w/w
-ater/soaked over night
2 1/2 c Flour; white
3/4 c Brown sugar
1 ts Salt
2 1/2 ts Baking powder

Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350
F.

Note: I assume prunes are chopped and remaining ingredients combined.
Source: Mrs. Clint Taylor, Massie Grange, Warren County, OH
—–

Skillet Cookies

Recipe By : bobbi744@sojourn.com
Serving Size : 60 Preparation Time :0:00
Categories : Cereals Cookies
Desserts Fruit
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1 cup pitted dates — finely chopd
1 cup sugar
2 eggs
3 cups crispy rice cereal
1/2 cup chopped nuts
confectiioner’s sugar

Melt margarine in a large frying pan. Add cut up dates, sugar and eggs. Cook
over Low heat, stirring constantly until a ball forms, 5-8 minutes. Remove
from heat. Cool slightly. Stir in 3 cups cereal nd chopped nuts. Mix well.
Sprinkle confectioner’s sugar on wax paper. Shape mixture into 2 logs, 2
inches in diameter. Roll in sugar. Wrap in wax paper. Chill. Cut in slices
to serve. Can also be frozen by wrapping wax paper logs in foil.=20

– – – – – – – – – – – – – – – – – -=20

NOTES : Very easy and delicious. Can give as gift in roll with directions to
slice or give sliced.

Mud Pie

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 Chocolate Wafer Cookies (8 1/2 Oz. Pkg) — crushed
1 1/3 cups
1/4 Cup (1/2 Stick) Butter Or Margarine — softened
1/2 Gal Coffee Ice Cream — slightly softened
1/4 Cup Fudge Topping (11 Oz Jar)
Whipped Cream
Toasted Sliced Almonds

Combine cookie crumbs and butter in medium bowl, using a fork to cut in
butter. Press firmly over bottom and sides of 9″ pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread. Spoon
into chilled crust, smoothing surface. Freeze until firm. Drizzle fudge
topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.

– – – – – – – – – – – – – – – – – –

Title: LOUISIANA RED BEANS AND RICE
Categories: Beans
Yield: 1 servings

1 lb Dried red kidney beans
3 tb Peanut oil
2 Lge onions, chopped
3 Cloves garlic, mashed
2 Lge green peppers, chopped
3 Lge stalks celery, sliced
2 Bay leaves; salt
1/2 ts Thyme; 1/4 tsp cumin
1 ts Paprika; 1 tbl vinegar
1/2 c Peeled and chopped
-tomatoes
-hot pepper sauce to taste

1. Cook beans according to basic directions. 2. Heat peanut oil in a
large saucepan and saute onions, garlic, green peppers, and celery.
Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and
some bean broth. Simmer vegetables until they are tender. 3. Shortly
before serving, add the beans with the remaining broth, hot pepper
sauce, and salt. Bring to a boil, lower heat, and simmer about 5
minutes. Serve over steaming rice. Serves 6 to 8. Delicious with a
green salad.

This recipe will work for anyone interested in Vegetarian ideas, but
definitely NOT for those who do NOT want beans in their diet.

~ Bean Banquets – p102 Call Number: 641.6G Exton Public Library

From: Carol Gill Date: 09-06-93

MMMMM

Title: LINZER TARTS
Categories: Cookies
Servings: 24

1 c BLUE BONNET Margarine,
-softened
1 c Granuated sugar
2 c All-purpose flour
1 c PLANTERS Slivered Almonds,
-chopped
1 t Grated lemon peel
1/4 t Ground cinnamon
1/3 c Raspberry preserves
Confectioners’ sugar

In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds, lemon
peel and cinnamon until blended. Cover; chill 2 hours.

Divide dough in half. On floured surface, roll out one half of dough to
1/8″ thickness. Using 2 1/2″ round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds. Cut out 1/2″ circles from centers
of half the rounds. Repeat with remaining dough. Place on ungreased baking
sheets. Bake at 325’F. for 12-15 minutes or until lightly browned. Remove
from sheets; cool on wire racks. Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches. Dust with confectioners’
sugar.

Makes 2 dozen cookies.

MMMMM

Sausage Cups

Recipe By : Janet Baker
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground sausage — cooked crumbled
1/4 cup margarine
1/2 cupped green onion — chopped fine
1 cup mushroom — chopped
1/2 cup olives — chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
1 quart heavy whipping cream
1/2 cup parmesan cheese
24 each phyllo tarts, or tart shells

Melt margaine and cook onion utnil soft. Add mushrooms, olives, salt and
pepper. Sprinkle with flour, stirring constanly. Pour in cream and bring
to a boil. Add sausage. Reduce heat and simmer till thick.

Prebake shells if they need to be. Fill dough cups with mixture, and
sprinkle with parmesan cheese.

Bake at 350 for 10 minutes or till cheese is melted.

– – – – – – – – – – – – – – – – – –

Zucchini Orange Salad

Recipe By : , 94/08-09
Serving Size : 20 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Zucchini — sliced thin
1 Medium Onion — thinly sliced
1 Cup Chopped Celery
16 Ounces Green Beans, Canned — drained *
15 Ounces Mandarin Oranges In Juice — drained
16 Ounces Wax Beans, Canned — drained *
8 Ounces Waterchestnuts, Canned — sliced, drained
1 1/2 Cups Sugar
1 Cup Vinegar
1 Tablespoon Water
1 Teaspoon Salt

In a large bowl, toss zucchini, onion and celery. Cover with boiling=20
water; let stand for 1 hour. Drain, Add beans, oranges and water=20
chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =

boil for 1 minute. Pour over salad; cover and refrigerate 24 hours =
before=20
serving. Yield: 16-20 servings

* Editors note: Home-canned or fresh green and wax beans can be=20
substituted for the purchased canned beans. Use 2 cups each, and if =
using=20
fresh beans, cook until crisp-tender before adding to salad.

– – – – – – – – – – – – – – – – – -=20

NOTES : ‘ Ingredients in this might surprise you, not as much as the=20
delightful flavor and refreshing crunch the blend produces __=20
Clarice Schweitzer, Sun City, Arizona