Title: YANG CHOW EGGPLANT IN HOT SPICY GARLIC SAUCE
Categories: Chinese, Main dish
Yield: 2 servings

Vegetable oil
1 lb Japanese eggplant, peeled
-and cut into 3×1-inch
-pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil

Heat about 1/2 cup vegetable oil in skillet. Add
eggplant pieces. Fry 2 to 3 minutes until golden.
Remove from pan and drain on paper towels.

Combine 1 teaspoon vegetable oil, ginger and garlic in
wok. Heat until hot. Add pork, bamboo shoots, cooking
wine, broth, soy sauce, sugar, vinegar and chile oil
to taste. Cook and stir until sauce begins to boil.

Add eggplant and toss to coat well. Bring to boil and
cook 30 seconds longer. Mix cornstarch with water to
make paste. Stir into sauce mixture and cook 30
seconds. Turn heat off. Add green onions and sesame
oil. Makes 2 main course, or 3 to 4 appetizer servings.

—–

BENNE-OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Benne (sesame seeds)
1 c Oyster liquor, drained from
-the oysters
1 c Cream
12 lg Oysters, shucked

Caynne pepper and freshly ground black pepper

On a baking sheet in a preheated 350 degree F. oven or
in a heavy bottomed pan over medium heat, cook the
benne seeds until evenly browned, about 10-15 minutes.
Remove to a mortar and grind with a pestle, until a
paste forms, adding a few drops of oyster liquor or
cream if necessary. Heat the cream and oyster liquor
together in a saucepan. Gradually stir in the benne
paste, the add the oysters and continue to heat until
oysters are just curled. It takes only a minute.
Season with cayenne and black pepper. Serves 2.

SOURCE: *Hoppin’ John’s Lowcountry Cooking Published
Early American Life
8/93 POSTED BY: Jim Bodle 9/93

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Title: Grainy Sherry Mustard
Categories: Misc
Yield: 16 servings

1/4 c Mustard seeds 1/3 c Sherry wine vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/4 c Light corn syrup
1/4 c Sherry

1. Whirl mustard seeds, mustard powder and water in blender 1
minute until coarsely pureed to paste. Let stand at room temperature
at least 2 hours. 2. Combine mustard mixture, sherry, sherry wine
vinegar and salt in top of small double boiler. Cook over boiling water,
stirring occasionally, 10 minutes or until slightly thickened. Return to
blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered
container at least overnight or up to 1 month.

—–

Title: Gateau de mousse a la nectarine
Categories: Desserts
Yield: 1 servings

Nectarine mousse:
1 1/2 lb Nectarines
1/2 c Sugar
5 ts Unflavored gelatin
1/4 c Lemon juice
1/4 c Peach schnapps
1 1/2 c Heavy cream, well chilled
Genoise cake (see recipe)
Peach syrup:
1/4 c Sugar
1/3 c Peach schnapps
Peach glaze:
1 1/4 ts Unflavored gelatin
3/4 c Peach preserves or jam
3 tb Peach schnapps

Halve, pit, and chop nectarines and, in a heavy saucepan, combine
them with sugar and 1/2 cup water. Bring to a boil, stirring, and
cook it at a slow boil, stirring occasionally, for 15 minutes. In a
food processor, puree the mixture and force it through a fine sieve
into a large bowl, pressing hard on the solids.

In a small saucepan, sprinkle gelatin over the lemon juice and
schnapps, let it soften for 5 minutes, then heat mixture over low
heat, stirring, until gelatin has dissolved. Stir gelatin into
nectarine puree, blending the mixture well. Let it cool to room
temperature.

In a chilled bowl, beat the cream until it holds soft shapes, (not as
stiff as soft peaks) and fold it into the nectarine mixture.

Trim the Genoise and cut it into three layers, horizonally.

Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup
water. Bring to a boil, stirring until sugar is dissolved, and stir
in the schnapps. Let the syrup cool to room temperature. Assembly:
Center one layer in the bottom of a 9-1/2-inch springform pan and
brush with half the peach syrup. Pour half the mousse over the cake
and top it with another layer of Genoise. Brush with the remaining
peach syrup and pour the remaining mousse over the cake, rapping on
the side of the pan to expel any air bubbles and smoothing the
surface. Chill for 2 hours, or until it is set.

Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold
water and let it soften for 5 minutes. In a small saucepan, combine
the preserves and schnapps, bring mixture to a boil, stirring, and
simmer it for 1 minute. Remove pan from heat, add gelatin mixture,
stirring until gelatin is dissolved, and strain the mixture through a
fine sieve into a bowl, pressing hard on the solids.

Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of
the mousse cake, covering it completely, and chill the cake for 2
hours, or until glaze is set.

While cake is chilling, in a food processor, grind the remaining
Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan
in a preheated 350f oven for 5-8 minutes or until they are golden.
Reserve.

Cut half the nectarine into thin slices, and arrange them
decoratively on top of the cake in a pinwheel pattern. Brush the
remaining glaze over the nectarine slices and chill the cake,
covered, for 1 hour, or until the newly applied glaze is set.

Run a thin knife around the edge of the pan and remove the side of
the pan. Working over a sheet of wax paper, coat sides of cake with
the cake crumbs.

Let cake stand at room temperature for 20 minutes before serving.

a 1989 Gourmet Mag. favorite

MMMMM

Title: Chickpeas in Spicy Tahini Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 3 servings

1 c Dried chickpeas
4 c Water
1 tb Olive oil
1 c Chopped onion
1 ts Dried basil
2 Garlic cloves; minced
1/4 c Tahini
1 c Water
1 tb Arrowroot
1 tb Lemon juice
2 tb Salsa (hot or mild)
1 tb Low-sodium tamari

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30
minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil
unti onion is nearly tender. Add garlic and continue to saute until
onion is soft and translucent.

Stir in tahini and 3/4 cup water. Cook, stirring constantly, until
sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon
juice, salsa and tamari. Add to tahini mixture in skillet. Add
chickpeas and cook over high heat, stirring constantly until mixture
thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg
chol, 26 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Title: TURNIP SOUP WITH GREEN PEAS (HH)
Categories: Soups, Vegetables, Appetizers
Yield: 4 Servings

6.00 sm Turnips (12 oz), peeled,
-diced
2.00 tb Butter
4.00 c Chicken consomme (HOMEMADE)
pn Sugar
0.50 ts Salt, if desired
0.13 ts Black pepper, freshly ground
10.00 oz Pk frozen peas, thawed OR
2.00 c Shelled fresh young peas,
-blanced
0.50 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive oil) in a large
skillet; add turnips, cover and cook over medium heat for about 10-12
minutes, or until they begin to color–changing from white to a light
yellow. Set them aside. Bring the consomme to a simmer in a medium
saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if
necessary, until the turnips are cooked and soft when piered with a
fork, about 10 to 15 minutes. If the peas are frozen, pour boiling
hot water over them and let stand for 3 minutes. Drain. If the peas
are fresh, blanch in boiling water until bright green, about 1
minute. Drain. Place the peas and croutons in a warmed soup tureen
and cover with the hot turnip soup. Serve immediately in heated
individual soup bowls.

MMMMM

Spinach Salad With Strawberries

Recipe By : The Denver Post 6/25/97
Serving Size : 4 Preparation Time :0:00
Categories : Salads Spinach
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups baby spinach leaves — washed and dried
1 cup firm ripe strawberries — sliced
1 tablespoon white wine vinegar
3 tablespoons lightly flavored olive oil
1/4 teaspoon fresh cracked black pepper

Place the stwarberries on top of the spinach in a salad bowl. Drizzle the
vinegar, then oil. Add pepper, toss and serve.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

1 1/2 cups plain fat free yogurt
8 scallions, finely chopped
1 teaspoon kosher salt
Freshly ground pepper to taste

Place the yogurt in a paper-towel lined sieve
and let stand until the liquid drips out, several
hours or overnight. Transfer to a bowl and stir in
the scallions, salt and pepper.

Makes: 4 servings.

Title: Chicken-Spinach-Strwaberry Salad
Categories: Salads
Yield: 6 Servings

3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled sliced
3 c Chopped cooked chicken

Process first five ingredients in a blender until
smooth, stopping once to scrape down sides.
Turn blender on high, and add vegetable oil in a slow,
steady stream. Pour mixture into a serving bowl, and
stir in poppy seeds, if desired. Chill.
Bake almonds in a shallow pan at 350 F. stirring
occasionally, 5 to 10 minutes or until toasted.
Place torn spinach on individual serving plates; top
with sliced strawberries, kiwifruit, chicken, and
toasted almonds. Serve with dressing. Yield 6 to 8
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living

—–

CREAM OF PEANUT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
2 Ribs celery, chopped
1/4 c Butter or margarine
3 tb Flour
2 qt Chicken broth
2 c Smooth peanut butter
1 c Half and Half, heated

Saute onion and celery in butter until tender but not
brown. Stir in flour and blend well. Add chicken
broth, stirring constantly. Bring to a boil; then
simmer 3-5 minutes. Remove from heat and rub through a
sieve. Discard vegetables. Add last 2 ingredients,
stirring to blend thoroughly. Heat through but do not
boil. Garnish with chopped peanuts. Serves 8-10

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