SHRIMP WONTON SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Raw shrimp, shelled,
-deveined, rinsed and
-drained
1/2 c Water chestnuts, plunged
-into boiling water and
Refreshed in cold water,
-drained and chopped
2 ts Soy sauce
1 tb Rice wine or sake
1 1/2 ts Sesame oil
1/2 ts Salt
1/4 ts Freshly ground pepper
1 1/2 tb Minced fresh ginger
1 1/2 tb Minced scallions
1 Egg white, lightly beaten
1 1/2 tb Cornstarch
TO ASSEMBLE:
48 Wonton skins
Cornstarch for dusting
TO FINISH:
4 c Homemade chicken broth
1 t Salt
1/2 ts Sesame oil
10 oz Fresh spinach, stems
-removed, rinsed and drained

FILLING:

Place the shrimp in a linen dish towel or on paper
towels and squeeze out as much moisture as possible.
Chop the shrimp to a paste in a food processor fited
with a steel blade or by hand. Place the water
chestnuts in a towel and squeeze out as much moisture
as possible. Place the shrimp paste, water chestnuts,
soy sauce, rice wine, sesame oil, salt, pepper,
ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one
direction to combine the ingredients evenly. Add the
cornstarch and stir to blend. The mixture should be
stiff.

Use a fork, teaspoon or two chopsticks to place a
scant teaspoonful of the filling in the center of each
wonton skin. Gather the edges of the skin together
around the filling and squeeze to form a “waist” as
you gradually remove the fork, teaspoon or chopsticks.
Squeeze the “waist” and the ends shut to enclose the
filling. The finished dumpling should look like a
drawstring purse. Place the finished dumplings on a
tray that has been lightly dusted with cornstarch.

Heat 3 quarts of water to boiling in a large pot. Add
the wontons and cover. Once the water is boiling
again, cook for about 4 minutes or until they rise to
the surface. Remove with a long-handled strainer and
drain. Discard the water. Heat the chicken stock,
salt and sesame to boiling. Add the spinach and cooked
wontons and portion into serving bowls. Serve.

Makes 4 servings.

Per Serving: 82 Calories, 9 g Protein, 6 g
Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg
Cholesterol, 494 mg Sodium.

[Nina Simonds, The Washington Post; Jan 29 1992]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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Cereal Killer Cookies

Recipe By : Dianne Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups old-fashioned oats
12 ounces almond brickle chips
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 large egg
1 tablespoon vanilla extract
1 cup dark brown sugar — firmly packed
3/4 cup sugar

Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips.
Sift the flour, baking soda, baking powder, and salt together. In a food
processer, mix the sugars until blended, then gradually add the butter.
Continue to process until creamy and smooth. Add the eggs and vanilla and
process until blended. Add the flour mixture and process just until combined.
Pour this mixture over the oats and brickle chips and stir until well
combined. Using a 2-tablespoon measure, measure out scoops of dough and place
at least 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or
until golden brown. Cool on wire racks

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Title: Eggless, Milkless, Butterless Cake
Categories: Cakes, Desserts, Heirloom
Yield: 1 Servings

1 c Brown sugar
1 c Water
1 c Raisins
2 Level tbsp. drippings
1/2 ts Salt
1 1/2 c Sifted all-purpose flour
3/4 ts Soda
1/2 ts Ginger
1 ts Cinnamon

Cook together sugar, water, raisins, drippings and
salt. Let cool. Sift together flour, soda, ginger
and cinnamon. Stir into the cooled cooked mixture.
Mix well. Bake 1 hour at 350F in a greased loaf pan.
To make a delicious fruit cake add a cup of chopped
dates, 1 cup mixed peel, 1/2 cup nuts or drop by
teaspoonfuls on a cookie sheet and bake 15
minutes.Source: Heritage Recipes ch.

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Title: Chilled Couscous Vegetable Salad
Categories: Salad/dress, Grains, Vegetables
Yield: 1 servings

8 oz Couscous (about 1 1/2 cups) 1 c Vegetable stock 1 tb Fresh thyme
chopped or 1/2 ts Dried 2 tb Wine vinegar 1 c Frozen baby peas,
thawed 1 c Frozen corn kernels, thawed 2 lg Tomatoes, peeled, seeded,
And chopped 2 Scallions, sliced thin 1 tb Fresh basil or 1/2 tsp
Dried 6 Romaine leaves, washed and Dried

Place couscous in large bowl. Pour 1 cup boiling water over couscous
and let stand. In saucepan, bring vegetable stock to boil, add thyme
and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid
and turn off heat. Toss tomatoes, scallions, and basil into couscous.
Add liquid to couscous and mix well. Cover and refrigerate 2 hours
before serving. To serve, top a romaine leaf with couscous mixture.
Makes 6 servings (Per serving:197 calories, 2 grams fat) from Beyond
Alfalfa Sprouts and Cheese…

From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
converted to MM by Donna Webster donna@webster.post.demon.co.uk

MMMMM

Title: Pepper Biscuits
Categories: Breads, Italian
Yield: 2 Dozen

6 c Flour
6 t Baking powder
1 1/4 c Vegetable oil
1 1/2 c White or red wine
1 1/2 t Black pepper, course grind
2 t Salt
1/4 c Warm water, use as needed

Mix all ingredients. Knead about 15 minutes. Take a small amount of
dough (size of small walnut) shape in finger twist or knot and place
on ungreased cookie sheet. bake at 375 degrees 15-20 minutes until
brown. Can be frozen.

MMMMM

Fresh Fruit Dip

Recipe By : dlogg@bsn2dd1.attmail.com (dlogg)
Serving Size : 20 Preparation Time :0:00
Categories : Sauces Side Dish
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Fatfree Cream Cheese
12 Oz Marshmallow Cream

Cream Ingredients

Serve with sliced apples, peaches, orange, pears or any other fruit
that you like.

Doug Logg
logg@attmail.com

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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NOTES : Cal 68.7
Fat 0g
Carbs 14.3g
Dietary Fiber 0g
Protein 2.3g
Sodium 72mg
CFF 0.4%

Tarragon Beef Pasta Salad

Recipe By : Treasury of Country Kitchens
Serving Size : 6 Preparation Time :1:00
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup medium shell macaroni — uncooked
8 ounces roast beef, cooked — sliced in strips
1 cup celery — sliced 1/4″ thick
1 cup cherry tomatoes — halved
1/2 cup red onion — sliced 1/4″ thick
1 cup plain yogurt
1/2 cup mayonnaise or salad dressing
1/4 cup fresh parsley — chopped
1/4 cup fresh tarragon — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cook macaroni according to package directions. Rinse with cold water,
drain, and refrigerate.

In a large bowl, stir together beef, celery, tomatoes and red onions
(separated into rings). Stir into macaroni. Refrigerate at least one
hour.

In another bowl, stir together yogurt (I use non-fat), mayo or salad
dressing (I use light salad dressing), parsley, chives, tarragon (can
substitute 1/4 teaspoon dried tarragon for fresh), salt and pepper. Cover
and refrigerate at least 1 hour.

Can be served one of 2 ways:

1. Place onto plates or into bowls, and pour a spoonful of dressing over
top, without mixing it together.

2. Pour dressing over the entire salad and serve in a large bowl.

This is even great as a vegetarian dish.

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JOKAI BABLEVES (BEAN SOUP A LA JOKAI)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Pig’s feet, smoked
1/2 lb Pork ribs, smoked
1 ea Celery knob — peeled, diced
1/4 lb Beans
1 md Onions — peeled, chopped
1 tb Lard
1 tb Parsley — chopped
1 tb Flour, all-purpose
1/2 tb Paprika
1 ea Garlic cloves — mashed
1/2 lb Pork sausage, smoked
Salt
2 tb Sour cream

Cook smoked pig’s feet and pork ribs in 2 quarts
water till the meat comes of the bones. Bone them and
put meat pieces aside.
Add the diced celery and the beans to the meat
broth, cook till beans are done.
Meantime, fry onion in lard over low heat. When
onion is wilted, add chopped parsley and flour and
make a brown roux over the lowest heat possible. Stir
often to prevent burning.
When the roux is light brown, mix in paprika and
garlic; immediately add 1 cup cold water. Whip till
smooth, then pour into the cooked beans.
Add smoked sausage and 1/2 tablespoon salt. Simmer
for 10 minutes.
Cut smoked meats into small pieces, and add to the
soup. Adjust salt. Add the sour cream.
Serve with Little Pinched Dumplings (recipe).
Almost any type can be used, cranberry or pinto
beans, for instance. If you use dried beans, sook them
overnight first.
MM and upload by DonW1948@aol.com / CH

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Title: LE POULET ROUGE APPLE BREAD PUDDING
Categories: Desserts
Yield: 8 Servings

8 lg Croissants
1 Granny Smith apple
2 tb Sugar
5 c Milk
1/2 c Raisins
3 lg Eggs
1 tb Vanilla
1 c Sugar
1/2 ts Freshly grated nutmeg

———————–WHISKEY SAUCE———————–
6 tb Unsalted butter; melted
1 c Powdered sugar
1 Egg
2 tb Sour mash whiskey; to taste
Whipped cream; sweetened

The night before, peel apple, cut into large pea-sized
chunks, and toss with 2 tablespoons of sugar. Cut or
tear croissants into bite-size chunks. Combine
croissant and apple chunks with milk and raisins. Toss
to distribute ingredients. Cover and refrigerate
overnight or for at least 12 hours.

Preheat oven to 350 degrees. Combine eggs, vanilla,
sugar and nutmeg in a small bowl and whisk to combine.
Pour custard into croissant mixture and mix well. Pour
into a buttered 8-by-11-inch glass baking dish. Bake
for 1 hour or until puffy and browned. As soon as
pudding is removed from the oven, pour whiskey sauce
over top. Let cool about 5 minutes before serving with
mounds of whipped cream. Serves 8

Whiskey sauce: Whisk egg, slowly adding melted butter.
Stir in powdered sugar and whiskey and mix well. The
sauce may be made a day before. It keeps for 2 to 3
days in the refrigerator.

from Le Poulet Rouge, the quaint and trendy spot in
Old Boise, Idaho (printed in The Idaho Statesman,
February 28, 1996)

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Title: SALAD GREENS WITH PROSCIUTTO AND SHRIMP
Categories: Salads, Vegetables, Meats, Seafood
Yield: 4 servings

3/4 lb Salad mix of Arugula
Dandelion, Tango, Frisee,
Anchocress, Red Mustard,
Mizuna, Lollo Rosso,
Curly Cress, Chervil,
Radicchio, Perella Red,
Romaine, Red Oak Leaf
-(about 4 quarts)
1/4 lb Prosciutto, thinly sliced
2 ts Oil, olive
1/2 lb Shrimp, tiny; cooked shelled
2 tb Ginger, crystallized
1/4 c Vinegar, Rice or Pear
3 tb Oil, Salad
1 tb Oil, Oriental Sesame
Flower petals
Lavender Bachelor’s buttons
Golden calendula

Sliver the prosciutto and stir with 2 teaspoons of
olive oil in a 8 to 10 inch frying pan over
medium-high heat until lightly browned. Pour into a
wide salad bowl and add 4 quarts of rinsed, dried and
crisped salad green/red mix, the cooked, shelled
shrimp, crystallized ginger, pear or rice vinegar,
salad and sesame oil. Toss gently. Garnish with the
golden and lavender petals.

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