Date: Fri, 04 Mar 94 08:42:53 CST
From: “Lu Bozinovich ”

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.

RED LOBSTER BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Grated cheddar
—–TOPPING—–
Butter
Garlic powder
Italian seasoning
Parsley

Mix all together and spoon onto baking sheet. Brush
each biscuit with a mixture of: melted butter, Italian
seasoning, garlic powder and parsley. Bake at 450 for
8-10 mins.

– – – – – – – – – – – – – – – – – –

Giant Almond Florentines

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Butter
1 Cup Sugar
1/3 Cup Honey
1/3 Cup Heavy cream
4 Cup Blanched almonds — sliced
1/2 Pound Chocolate-coating wafers com

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation
Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil
pans must be used for easy removal of baked florentines in 1 piece. 2. In a
medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat
to boiling over medium heat, stirring frequently. Cook 1 1/2 mins, stirring
constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly
among greased pie pans. Using back of wooden spoon, pat evenly into bottom
of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or
until a rich golden brown. Rotate pans during baking, if necessary, to
avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins
for ease in unmolding. 4. With fingers, carefully press in pan bottoms from
underneath and pop florentines out in 1 piece. Refrigerate florentines,
stacked between layers of wax paper until thoroughly chilled, about 3
hours. 5. Spread melted chocolate coating over bottoms of chilled
florentines. Let stand until chocolate is set. Wrap each florentine
separately in plastic wrap. Store in refrigerator.

NOTE: Use melted chocolate-coating wafers, which are available at cake
decorating and candy supply stores, to spread on the bottoms of florentines
for best results. This type of chocolate will stay shiny and give your
florentines a professional look. These make fantastic holiday gifts.

– – – – – – – – – – – – – – – – – –

Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

Preparation: Cut tops of green onions into 2″ long
pieces. Combine sauce ingredients in small bowl stir
thoroughly. Cut steak across the grain into thin
slices, about 1/2″ deep by 2″ long. In bowl big enough
to hold meat, combine egg whites, salt water
chestnut flour. Beat with chopstick until frothy. Add
steak, use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1
slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or
paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions
ginger for about 20 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all at once,
toss with sauce until beef is hot coated. Push beef
out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.

Serves 4

—–

Title: ANTIPASTO
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
1 ea Medium onion
2 ea Stalks of celery
3 ea Carrots
1 ea Garlic clove
1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower
2 tb Oil
1 cn Tuna fish drained
1 ea Juice of one lemon
1 ts Granulated sugar
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic,
mushrooms and cauliflower; cook in hot oil for 5
minutes, mix well. Cook 5 minutes. Pour into
sterilzed jars, cool and refrigerate. When serving,
place antipasto in a pretty dish, surround with
crackers. Note: Recipe is incomplete as it doesn’t say
what to do with several
ingredients.

—–

Title: Pita Crisps
Categories: Low-cholest, Breads, Appetizers, Low-fat, Low-sodium
Yield: 4 servings

2 Small whole-wheat pita
Pocket breads
1 1/3 T Margarine, melted
1/2 t Dried oregano
1/8 t Dried thyme
1/8 t Garlic powder
1 t Poppy seeds

Preheat oven to 400 degrees F. Split each pita bread in half. Cut
each half into 8 triangles.

In small bowl, combine margarine, oregano, thyme, and garlic powder;
brush evenly over each pita triangle. Place onto baking sheet and
sprinkle with poppy seeds. Bake about 10 to 15 minutes, or until
crisp.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

170 calories, 6 g protein, 5 g fat, 28 grams carbohydrate, 0 mg
cholesterol, 125 mg sodium, 175 mg potassium

FOOD GROUP UNITS:

1 Grain; 1 Fat: Polyunsaturated

From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987

MMMMM

Exotic Fruit Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons confectioner’s sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5-spice powder
1/2 pint raspberries
2 ripe mangoes, papayas or pineapple, —
peeled and cut in thin rounds
6 kiwis, — peeled and cut into thin rounds
2 bananas, — peeled and cut into thin rounds
Confectioners sugar
Mint leaves

Whisk sugar, lemon juice, vanilla and Chinese 5-spice powder; adjust to
taste, adding more or less ingredients. Add mangoes and raspberries and
toss together.

Right before serving arrange kiwis in a circle on outside edge of each of 4
dessert plates, arrange an inside circle of banana slices overlapping
kiwis, leaving a space in center of dessert plate. Spoon macerated
raspberries and mangoes in the middle; dust with confectioners sugar and
garnish with mint leaves.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

FONDUE VAUDOISE (CHEESE FONDUE ‘A LA VAUDOISE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g ‘Vacherin de Fribourg’-
– cheese (5 oz)
2 tb Corn starch
3 tb Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3
1 x Glove garlic
3 dl Dry white wine
– days old

Grate or shred the cheese.

Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron
fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot
stove (not too hot !), add the cheese and stir
CONTINUOUSLY until it has melted.

Blend the corn starch with the kirsch. Stir into
cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
!! Season with pepper and nutmeg.

Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip
into the cheese.

Serve a dry white wine or black tea with a fondue. Top
the meal with a ‘small’ glass of kirsch !

(Kirsch ÿCherry schnaps’)

– – – – – – – – – – – – – – – – – –

Title: Beaumont Inn Bourbon Sauce
Categories: Sauce, Bourbon, Alcohol
Yield: 3 /4 cup

1 c Granulated sugar
6 tb Butter; melted
1/2 c Buttermilk
1 tb (or more!) bourbon
1/2 ts Baking soda
1 tb White corn syrup
1 ts Vanilla

Recipe by: Beaumont Inn

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve
warm.

Entered for you by: Bill Webster

—–

PUFFY BAKED FONDUE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Eggs, separated
1 tb Dry White Wine
1 1/2 c Cubed French bread
1 c Skim Milk
1/4 ts Salt
2 oz Sliced Swiss cheese

In a small mixer bowl, beat egg whites till stiff
peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and
salt till smooth. Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick
spray coating. Divide bread betweem casseroles. Top
with cheese; pour egg mixture over bread and cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes
or till golden. Try sourdough French bread for a
little different flavor.
*******************************************************
***** Per serving: 333 calories, 21 f protein, 27 g
carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg
sodium, 336 mg potassium.

– – – – – – – – – – – – – – – – – –