Title: JING CHAR SIU BAU (STEAMED BBQ PORK BUNS)
Categories: Chinese, Pork
Yield: 6 servings

1 tb Oyster sauce
2 ts Ketchup
1 pn Of white pepper
2 1/2 oz Chicken broth
1 1/2 ts Dark soy
2 1/4 ts Sugar
2 1/4 ts Cornstarch
3/4 c Char Siu
1 tb Peanut oil
1/2 c Diced onion
1 1/2 ts White wine

Combine in a bowl: Heat wok for 30 – 40 seconds. Add
peanut oil heat until white smoke rises. Add onion
and cook over low heat until onions turn light brown.
Add char siu, increase heat, stir fry until mixture
well combined. Add wine and mix well. Reduce heat and
add sauce mix from bowl. Stir until thickend. Add
1/2 tsp. sesame oil and mix well. Remove mixture to
shallow dish. Allow to cool to room temp then
refrigerate uncovered for 4 hrs.

Roll 1 recipe Steamed Bun Dough into a 16 inch long
roll and cut into 16 1″ pieces. Roll each into a ball
and cover with damp cloth. Work dough ball into a
hemisphere. Put 2 Tbs. filling mix into formed
hemisphere in palm of one hand. Work around the
hemisphere, pleating and closing the dough until
filling is completely covered.

Place sealed buns, sealed end down, on 2.5″ X 2.5″
squares of wax paper. Place in steamer at least 2″
apart, steam for 15 – 20 minutes. Serve immediately.

—–

Sausalito Dressing

Recipe By : Spice Islands
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons hot mustard
2 teaspoons paprika
2 tablespoons sugar
1 tablespoon Beau Monde seasoning
1/2 teaspoon cracked black pepper
1 cup red wine vinegar
3 tablespoons soy sauce
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2 cups vegetable oil

Place all ingredients in a container with a tight-fitting lid. Secure lid and
shake well. Serve over any green salad. Store leftover dressing up to 3 weeks
in refrigerator. Makes about 3 cups of dressing.

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NOTES : This is a spicy French-style dressing. The recipe came from a leaflet
produced by the Spice Islands Company in the early 1960’s. I use a quart mason
jar to make and store it.

QUICK FISH CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion or leek
3 lg Potatoes — cubed
2 Carrots — cut into 1″ chunks
1/4 c Chopped parsley
1/2 ts Dried dill
1/4 ts Salt
6 c Water
1 lb Firm fish — cut in 1″ pieces
(cod, orange roughy, perch)
Paprika for garnish

In a large pot, saut‚ onion in oil until translucent.
Add vegetables, water, and seasonings and simmer 20
minutes. For a creamier texture, puree part of the
soup and return to the pot. Add fish and simmer 10
minutes more. Serve in bowls and garnish with paprika.

Nutritional information per serving: Protein: 30 grams
(36%); Carbohydrates: 43.5 grams (52%); Fat: 4.6 grams
(12%); Calories: 335; Sodium: 280 mg; Cholesterol:
61.2 mg. Exchanges: 3 Bread, 3 Lean Meat

Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Mintzias

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Title: Corn Chowder
Categories: Soup Easy Main dish
Servings: 4

1 ea medium potato diced 1 ea onion, chopped
1 ea can (14 oz) chicken broth 1 ea can (16 oz)
cream-style corn
2 c milk 2 T butter
1 ea egg slightly beaten 1 ea can (8 oz) corn

Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of

chowder into egg. Add mixture to sauce pan and blend well. Simmer
until heated through. Serve.

—————————————————————————–

Home-Style Inner Beauty Hot Sauce

Recipe By : Chris Schlesinger in “Big Flavors of the Hot Sun”
Serving Size : 32 Preparation Time :0:10
Categories : Condiments Preserves Cornellier Classics
Sauces Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 to 15 habenaro (Scotch Bonnet) chili peppers — coarsely
chopped
1 mango — or try 2
1 cup mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon black pepper — freshly ground

Peel, seed and mash the mango. Mix all the ingredients together and stand
back.
This will keep, covered and refrigerated, until the year 2018. Be careful
though:
If it spills, it will eat a hole in your refrigerator. If you ever want to
dispose
of it, call the local toxic waste specialists.

WARNING: Hottest sauce in North America. Use this to enhance dull and boring
food.
Keep away from pets, open flames, unsupervised children, and bad advice.
This is
not a toy. This is serious. Stand up straight, sit right, and stop mumbling.
Be
careful not to rub your nose, eyes, or mouth while working with habaneros. You
may
actually want to wear rubber gloves while chopping and mixing — these babies
are
powerful.

Curtis sez: “Wear the rubber gloves. Trust me on this.”

Curtis adds: “I pull the stems off the peppers and discard them. Then I cut off
the
tops of the peppers (including the hard stem root
button), toss the tops in a food processor with all the other
ingredients, and puree thoroughly. Then I coarsely chop the bodies of the
peppers
(including seeds and placenta; otherwise what is the
point?), add them to the food processor, and pulse a few times just to mix, but
not
enough to further chop the peppers.”

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Serving Ideas : Serving = 1 tablespoon

NOTES : This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow
mustard, with a few other ingredients thrown in. Use this recipe as a
guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute
other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your guests
regarding its origins. If you’re having trouble, here’s a start: “One
day in Jamaica I was in this dingy bar and met this old guy who…”
and you take it from there.
Nutr. Assoc. : 349 0 0 0 0 0 0 0 0

Merne’s Nantucket Donuts

Recipe By : AOL
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
8 tablespoons Crisco, melted
1 cup sugar
3 large eggs
1 cup milk
1 teaspoon salt
4 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Combine dry ingredients and set aside. Cream together
melted Crisco and sugar. Add eggs. Add alternately milk,
with vanilla added and flour mixture. Roll to 1/4 inch
thick…Fry at 365 degrees until golden….Shake in bag with
cinnamon and sugar.

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TAGINE OF OKRA TOMATOES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra
4 1/2 lb Tomatoes, peeled, seeded
— chopped
2 tb Parsley, chopped
1 1/2 ts Sweet paprika
1 t Garlic, chopped
Salt
3 tb Vegetable oil

Wash, top tail the okra. String together with
thread into a “necklace”. Over high heat, cook the
tomatoes with the parsley, paprika, garlic, salt
oil, mashing down the tomatoes as they cook. After 10
minutes, lower the heat to medium, add the okra
begin to poach iti n the sauce. From time to time
lift up the necklace to stir. After the okra is
tender, remove keep warm. Continue to reduce the
tomatoes until all the water has evaporated the oil
is released. Fry the tomatoes in this released oil,
stirring continuously. Gently pull out the thread,
place the okra in the serving dish. Pour the sauce
over the top. Serve hot or lukewarm.

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MASHED POTATO PANCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mashed potatoes
2 c Flour, sifted
1 t Salt
3 ts Baking powder
2 Eggs, beaten
1 c Milk
4 tb Light corn syrup
1 t Nutmeg

Combine potatoes, sifted flour, salt, and baking
powder.

Mix together the eggs and milk and stir lightly into
the potato-flour mixture. Add corn syrup and nutmeg
and beat well.

Bake on a greased griddle until cakes are brown on
both sides.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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GAZPACHO SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz EDEN Crushed Tomatoes
14 1/2 oz EDEN Diced Tomatoes
1 c Water
2 tb Onion, minced
1 Green pepper — diced
1 Red pepper — diced
2 Cucumbers — peeled, seeded
— and cut in chunks
1 bn Green onions — thinly sliced
2 Cloves garlic
— peeled and pressed
3 tb EDEN Red Wine Vinegar
2 tb EDEN Shoyu
1 t Cumin
3 tb Lemon juice
3 tb Lime juice
2 ts Basil
2 ts Dill

Combine all ingredients and chill for at least 1 hour
before serving. Great with cornbread!

Copyright 1994 Eden Foods, Inc.

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CUBAN BLACK BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beans, dried black
1 c Onion — chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
1/2 ts Thyme, dried leaf
1/2 ts Oregano, dried leaf
1/2 ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell — chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak
water. In a 4-quart pot, saute onion in butter or marg
until tender but not browned. Add soaked beans, 4 cups
water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves, thyme, oregano, salt red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are
tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew,
mash in a bowl with potato masher or fork. Add mashed
beans to stew; stir to thicken. Remove ham and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over
rice and top with sour cream if desired.

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