Title: Chinese Style Mushroom Filled with Salmon Filet
Categories: Seafood, Vegetables, Chinese
Yield: 2 servings

Salmon steak, fresh

MMMMM————————–FILLING——————————-
Mushrooms, Inoki,
— julienne
Carrot, julienne
Mushroom, Shitake,
— julienne
Celery, julienned
Salt (to taste)
Pepper (to taste)
Oil, for frying

MMMMM———————–BRAISING SAUCE—————————-
Lemon grass, white part
— only, minced
2 tb Shallot, minced
2 tb Rice wine
2 tb Fish sauce
1 ts Sesame oil
2 tb Broth, chicken
1 ts Sugar
Rice, cooked
Cilantro (garnish)

Preparation:
============

First julienne the mushrooms and vegetables into thin, short
strips. Set aside.

Cut the salmon steak in half. Take each half and slice it most
of the way through horizontally so the two pieces fold back on a hinge
like a hamburger or hot dog roll.

Prepare a braising glaze by mixing the “sauce” ingredients above
in a small bowl and stir and set aside.

Assembly:
=========

Into each of the two salmon “sandwich” pieces, add a touch of
salt and pepper to taste and then add portions of Shitake, and Inoki
mushroom, celery and carrot as filling for the “sandwiches.”

Close up the “sandwiches” and set aside.

To Cook:
========

In a small saute pan, heat a bit of peanut oil over high heat
until it begins to smoke and then put the salmon sandwiches in to
brown both sides (about 1 minute each side.)

When both sides are browned, add the braising sauce to the
salmon. Cover and braise over medium heat until the salmon is done (
2 to 3 minutes).

Transfer the cooked salmon sandwiches to a serving plate and
serve with cakes of sticky rice and garnish with julienne fans of
Szechuan pickle.

Top with drippings from the saute pan, and pieces of Cilantro.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

MMMMM

Title: SPECIAL K COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 48 servings

5 c Special K cereal
1 c Corn syrup, light
1 c Sugar, white
1 1/2 c Peanut butter
2 ts Vanilla

Bring sugar and syrup to a boil. Boil one minute,
then add peanut butter, vanilla, and cereal, one cup
at a time. Drop by teaspoons onto waxed paper. These
freeze well.

Shirley Gregory
in the Gustine,
TX P-TC cookbook

—–

SOUP FOR THE GODS – SHEN-HSIEN-T’ANG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Boiling water
2 tb Soy sauce
12 Half-inch sections of garlic
-shoots or 1 scallion cut
In 1/8 sections
1/2 oz Finely chopped Ginseng root
1 t Sesame oil
1 t Salt

Put seasonings in a bowl and pour the boiling water
into it. This is a good drinking soup that goes well
with a heavy dinner.

– – – – – – – – – – – – – – – – – –

Title: TEX-MEX BEEF CASSEROLE
Categories: Meats, Main dish
Yield: 4 servings

1 1/4 c Crushed crackers
– Cheddar cheese-flavored
1 cn Creamed corn (16 oz can)
1 cn Italian peeled tomatoes
– drained (14 oz can)
1 cn Chopped green chilies (4oz)
1 Medium onion, chopped
1 Medium green bell pepper
– chopped
2 Garlic cloves, minced
3 Eggs
1/2 ts Salt
1 tb Chili powder
1 lb Ground round (85% lean)
1 tb Butter

In large bowl, mix together 3/4 cup crushed
crackers, corn, tomatoes, chilies, onions, bell
pepper, garlic, eggs, salt and chili powder with a
fork until well blended. Add ground round and knead
with your hands until mixed. Transfer to a lightly
buttered, deep 3-quart baking dish. Sprinkle remaining
1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour,
until center springs back when pressed with a finger.
Makes 4 to 6 servings.

—–

Grilled Buffalo Sirloin Steaks

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Buffalo — Steaks (sirloin)

Make sure grill is extremely HOT.
place steaks over hot coals and cook for 3 Mins. on one side then turn over and
finish cooking for about 5 mins.

– – – – – – – – – – – – – – – – – –

Date: Thu, 13 May 93 16:28:22 +0700
From: Malc

“Sort of Pastichio”
—————–

This is Pastichio without the cheese, meat or pasta. Serves 6 at a stretch with
a herby green salad. think it works OK 🙂

INGREDIENTS.

8 ozs split red lentils I large peeled + chopped onion
2 or 3 cloves garlic, crushed 1 sml green pepper, chopped
4 ozs mushrooms, sliced 3/4 pint of water or vegetable stock
6 ozs macaroni (wholewheat works well in this)
14 oz can of tomatoes 3/4 pint of well flavoured white sauce, I use
very low fat yoghurt or fromage frais.

1/2 glass red wine, I use 3 tblsp red wine vinegar

1/2 tsp each of : dried oregano, cinnamon

METHOD

Saute the onion in a little of the stock for 5 or 10 mins.

Add the garlic, green pepper and mushrooms and cook for a further 5 minutes
stirring frequently.

Mix in the tomatoes, lentils, oregano and cinnamon, wine (or vinegar) and the
rest of the stock (or water). Bring it all to the boil and stir *really* well.
Leave to simmer for about 45 minutes, or until the lentils are soft and the
liquid has been absorbed. You should be left with a nice thick, rich mixture.

After 35 minutes of the cooking time, preheat the oven to Gas Mk 6/200C/400F
and set a pan of water to boil. Once the water is boiling, cook the macaroni by
plunging it into the water and boiling until it is JUST tender.

When the lentils etc. are done, season to taste and add more oregano + cinnamon
if desired. NOTE. This dish *should* be highly seasoned. Remove from the heat.

Drain the cooked pasta well and use it to line a shallow, oblong, ovenproof
dish. Spoon the lentil mixture over the top of the lentils. Then spoon enough
of the yoghurt , or fromage frais, over the top to cover everything evenly.

Cokk for 40 to 50 minutes, by which time everything should be brown on top.
Serve piping hot.

POTATO-VEGETABLE CHOWDER (VRG)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Vegetable broth (water is
Fine, but
Not as tasty)
1 c Tomato or vegetable juice
1 c Peeled tomatoes, cut in
sm Pieces
1 c Carrots, chopped
1 c Green beans or yellow wax
Beans
1 c Onions, finely chopped
1 c Zucchin or yellow squash,
Thinly sliced
1 c Leek, chopped
2 c Unpeeled red potatoes,
Diced
1 Cheesecloth bag of fresh
Erbs of choice
(parsley, basil, etc.)
2 t Salt

Bring liquid to boil in a deep soup kettle. Add all vegetables and
seasonings. Turn down heat to simmer and partially cover the pot. Simmer
until vegetables are tender. Serve hot with crusty whole wheat bread and a
light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can
be substituted for another vegetable. Don’t use the cabbage family because
the flavor is too radically changed. Green peas and baby lima beans are a
great addition, as is 1/2 cup of corn kernels.

Total Calories Per Serving: 105 Fat: 1 gram

This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
Salt
—–ESCARGOT BUTTER—–
3 tb Unsalted Butter at room
Temperature
1 Clove Garlic, minced
1 tb Shallots, minced
3 tb Parsley, minced
3 dr Fresh Lemon Juice
Salt and Black and Cayenne
Peppers

Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 qt. rapidly
boiling, salted water for 20 seconds. Refresh under
cold water and drain.

To prepare escargot butter, cream butter and gradually
whisk in remaining ingredients. (Recipe can be
prepared ahead to this stage.) Just before serving,
melt escargot butter in a large frying pan over high
heat. Add ferns, either cooked or canned (drained, if
canned) and saute for 1 to 2 minutes, or until
thoroughly heated.

Per serving: 60 calories; 4 gm protein; 5 gm
carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg
cholesterol; 18 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1438)

– – – – – – – – – – – – – – – – – –

PORK OYSTER EGG ROLL FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– Jane Harris DXDG05A
1/3 lb Ground pork
3 tb Soy sauce
4 Green onions finely chopped
2 pt Oysters shucked liq resrved
2 tb Lemon juice
1 tb Sherry
1 tb Vegetable oil
1 Onion finely chopped
8 Fresh mushrooms chopped
Black pepper to taste
1 Red pepper diced
1 tb Crushed pineapple
1/2 ts Sesame oil

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls

– – – – – – – – – – – – – – – – – –

Title: Quick Pots de Creme
Categories: Desserts Londontowne
Servings: 5

1 c Milk 6 oz Semi-sweet chocolate bits
1 ea Egg 2 T Sugar
1 t Rum 1 x Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and chill
several hours before serving.

Mrs. Thomas H. Morton

—————————————————————————–