Batter-Dipped Fondue Meatballs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Ground Beef
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground Chuck
1 Egg — Large
1/4 cup Bread Crumbs — Dry
2 tablespoons Beer Or Apple Juice
1 teaspoon Garlic Salt
2 cups Salad Oil
1/2 cup Butter;Do NOT UseMargarine — *
—–FROTHY BATTER—–
1 cup Biscuit Baking Mix — Bisquick
1/2 cup Beer Or Apple Juice
1 Egg — Lg
—–MUSTARD SAUCE—–
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard — Prepared
1 tablespoon Onion — Finely Chopped
—–HORSERADISH SAUCE—–
1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 teaspoon Worcestershire Sauce

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups.
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture
into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in
a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue
fork, dip into the batter and cook in the hot oil to the desired doneness,
about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be
cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE:
Mix all the ingredients together and refrigerate until serving time.

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Title: Wilted Greens
Categories: Vegetables
Yield: 4 servings

3 ea Sl Bacon
1 ea Onion, chopped
1/4 c Vinegar, white wine
1 ts Sugar
1 ts Prepared mustard
1/2 ts Horseradish
1/2 ts Salt
1 ds Pepper
1 lb Greens, leaf lettuce, escaro

Fat grams per serving: Approx. Cook
Time: :09 Place bacon and onion in 8 cup casserole.
Cover with lid. Cook at High 5 to 6 minutes or until
bacon is lightly browned; stir once. Add vinegar,
sugar, mustard, horseradish, salt and pepper, stir.
Add greens cut into bite size pieces; toss well. Cook
at high 2 to 3 minutes.

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Title: BRAISED DEEP FRIED PORK SLICES IN WINE SAUC
Categories: Chinese, Pork
Yield: 4 servings

1 ts Red rice vinegar
2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying
PASTE:
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker’s yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)

The flavoring of the pork with our version of Fujinese
“wine lees paste” gives it a distinctive and uniquely
delicious flavor.

Prepare Paste: Use mortar and pestle to pulverize
cooked rice. Combine with sugar, yeast, soy and warm
water. Let stand in warm place for 30 minutes to
activate yeast. Authentic wine lees paste is not
available in the U.S. to our knowledge, this is the
best substi- tute we have found. You can add wet bean
cheese for a sharper flavor.

Braise Pork: Slice pork butt across the grain into
strips, 1″ by 3″ by 1/2″ thick. Heat peanut oil in
wok until it begins to smoke. Add some of pork to hot
oil; stir-fry pieces until they lose their pink- ness;
repeat in batches until all pork is browned. Next,
add garlic to wok; stir briefly. Pour in wine lees
paste, rice vinegar, sherry and stock; bring to slow
boil; add pork slices. Reduce heat, cover, and simmer
for 30 minutes.

Remove pork, without sauce, to large platter. Cool
pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, if you wish to braise it in
advance.

Deep-fry Pork: Heat deep-frying oil in wok. While
oil is heating, beat egg yolks with water; set out
bread crumbs on platter. Dip pork pieces in egg
mixture, then bread crumbs, to thoroughly cover.

When oil is at deep-frying temperature, 375 degrees,
slip in a slice of pork as a test: pork should
lightly brown in about 1 minute. Place 6 pork slices
on Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (browning should take slightly
longer than test because strainer cools the oil). If
you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.

Finish: Reheat sauce, and pour over pork just before
serving.

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CARIBBEAN FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Small shrimp
1/2 lb Fish filets
1/4 lb Clams
3 c Fish stock
1 c Clam juice
1/2 c Burgundy wine
1 tb Corn oil
3 Cloves garlic, crushed
3 Stalks celery, diced
1 Potato, peeled diced
1/3 c Stewed, chopped tomatos
1 Green Bell pepper, diced
1/2 ts Basil
1/2 ts Oregano
2 Bay leaves
1 t Paprika
1/2 ts Celery seed
1/2 ts Dry mustard
1/2 ts Dried cilantro

Salt pepper to taste

Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute’ the onion
and garlic until the onions are transluscent. Add all
of the other ingredients except the shrimp, clams and
the fish. Simmer for 1 hour or until the veggetables
are tender. Add the seafood and cook for 7 to 10
minutes at a low boil.

NOTE: I have added on occassion 1/4 cup rice to this
recipe and it is good that way too.

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.

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Title: Cactus Honey Sherbet
Categories: Frozen, Desert, Shara
Yield: 8 servings

3 md Peaches
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Prickly pear juice
1 1/2 c Prickly pear pieces
1/2 c Honey
5 tb Lemon juice
1/2 c Whipping cream

Plunge the peaches into a large pot of boiling water for one minute;
using a slotted spoon, transfer them immediately to a large bowl of
cold water. The skins should slip off easily. Slice the peaches.
There should be about 1 1/2 cups.

Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set
aside. Combine 1 cup prickly pear juice with peach slices and prickly
pear pieces in a medium saucepan. Simmer over low heat for five
minutes.

Turn off the heat under the fruit and strain off 1 cup of juice. In a
small saucepan, combine the juice and honey and cook gently just at a
simmer for eight minutes. Add the softened gelatin and lemon juice
to the honey mixture and stir until gelatin is dissolved.

Puree the fruit and remaining juice in a blender. Combine with the
gelatin and honey mixture and freeze in a bread pan or similar
container. When nearly hard, remove from freezer, transfer to a bowl,
and beat with an electric mixer. Beat the whipping cream until stiff
and fold into the fruit mixture. Return to the bread pan. Refreeze
until firm.

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Puerto Rican Rice With Pigeon Peas

Recipe By : Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : * Puerto Rican Rice
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Dried gandules (pigeon peas) —

3 cups Water
1 ounce Salt pork — chopped small
2 Garlic cloves — peeled and crushed
1 tablespoon Olive oil
1 medium Red bell pepper — cored, seeded
— and chopped small
1 medium Green bell pepper — cored, seeded
— and chopped small
1 medium Yellow onion — chopped small
1 medium Tomato — chopped small
1 tablespoon Annatto Oil — * see note
1 cup Uncle Ben’s converted rice
Black pepper, freshly ground — to

2 cups Cold water
Salt — to taste

In a small pot bring the gandules and 3 cups of water to a boil. Cover,
turn off the heat and allow to stand for 1 hour. Drain the peas, reserving
the water. In a 6-quart pot sauté the salt pork, ham and garlic in the
olive oil for a few minutes. Add both bell peppers and the onion, cover
and cook over medium heat until the onion begins to turn transparent.
Add the tomato, drained gandules and 1 1/2 cups of the reserved water.
Simmer, covered, over low heat for 15 minutes until peas are almost tender
and most of the liquid is gone. Stir in the Annatto Oil, rice, black
pepper and 2 cups of
cold water. Bring to a boil and simmer, covered, for 15 to 20 minutes
until liquid is absorbed and rice is tender. Add
salt if needed. This recipe serves 8 as a side dish. Comments: This
substantial dish is a staple in the Puerto
Rican household, found at the dinner table as often as potatoes are in this
country. Please note that if you cannot find pigeon peas, also called
gandules, try black-eyed peas. Recipe Source: THE FRUGAL GOURMET by
Jeff Smith From the 10-23-1991 issue – The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 09-06-1995

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DUBLINER DIP WITH RUSTIC VEGETABLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
3 c Mixed fresh greens, such as
-spinach, parsley,
-watercress, or
Fresh dill, washed and
-patted dry
1/4 c Chopped green onion
1 Clove Garlic, minced
1 c Sour Cream or yogurt
1 d Hot pepper sauce

Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.

Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

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Title: Cantaloupe Cooler
Categories: Fruits Low-Cal Main dish Soups
Servings: 8

2 lb Cantaloupe; 1 Md.
1 1/2 c Orange Juice
1/4 ts Salt
1/4 ts Ginger; Ground
1 tb Lime Juice
5 1/3 oz Sweetened Condensed Milk;1Cn
———————————-GARNISH———————————-
1 x Mint Sprigs
1 x Lime; Thinly Sliced

Cut the cantaloupe in half and remove the seeds, then peel and slice into
wedges. Chop the wedges in to pieces that will fit a food processor or
blender. Add all of the ingredients, including the cantaloupe, and puree
until very smooth. Refrigerate for several hours to blend the flavors.
(As this soup can separate very easily, be sure to stir just before
serving.) Serve cold with a garnish of fresh mint or lime slices.

Each 1/2 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
122 3 G 25 G 1 G 2 G 1 G 6 Mg 101 Mg

From The Cookbook For The 90s by Helen V Fisher

—————————————————————————–

MU SHU VEGETABLES
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sesame oil (flavor only)
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce, sesame oil,and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.

Title: Creamy Avocado With Bacon Dip
Categories: Appetizers
Yield: 4 servings

1 Ripe Avocado
1 ts Lemon Juice
1/2 c Sour Cream
2 ts Bacon; Crumbled, 2 strips,OR
2 ts Imitation Bacon Bits
1/4 ts Onion Powder
1/4 ts Hot Sauce
2 ts Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon
juice, blending well and then add the sour cream, blending well. Mix
in all the rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper,
Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese
Crackers
: RECIPE CLIPPED by Michael Prothro

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