Date: Sun, 12 Sep 93 13:10:07 CDT
From:

White Beans, Rice and Red Cabbage (or _What to Do With Red Cabbage_)

2 cans White or Navy Beans, (mash half and keep half whole)
2 cups cooked brown basmati rice
3 slices of a tender red cabbage, diced and sauted in balsamic vinegar
or saute cabbage in apple juice, and add lemon juice
1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
1/2 large vidalia onion, diced and sauted
2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole
beans. Add red cabbage, figs and onion (dice red cabbage and onion in food
processor if not fully diced yet). Spice with cinnamon. Serves 4.

Redibase Vegetable Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. butter or margarine — or oil
1/4 Cup celery — diced
1/4 Cup carrot — diced
2 Tbsp. onion — minced
1/2 Cup peeled potatoes — diced and cooked
1/4 Cup frozen peas
1/4 Cup frozen corn
1 Small tomato — seeded and diced
2 Tbsp. sweet red pepper — diced
4 Cups water
4 Tsp. Vegetable Redi-Base
2 Tsp. dried basil
Salt and pepper to taste

Sauté celery, carrot, onion and red pepper in oil until onion is soft. Add
water
, Vegetable Redi-Base, corn, peas, and potatoes. Bring to boil. Simmer until ve
getables are cooked. Add tomato and basil. Season for salt and pepper. Simmer 5
minutes. Serve. Serves 4.

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Title: Avocado Stuffed with Smoked Fish (West Africa)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

4 Hard-cooked eggs *
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell
-pepper or canned
-pimiento **

* the yolks rubbed through a sieve and the whites finely chopped.

** each cut about 1/4 inch wide and 2 inches long.

In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 tablespoon of the
lime juice, the sugar and the salt.

Then beat in the vegetable oil, a teaspoon or so at a time; make sure
each addition is absorbed before adding more. Add the olive oil by
teaspoonfuls, beating constantly. Stir the remaining lime juice into
the sauce and taste for seasoning.

With your fingers or a small knife, remove the skin from the fish and
pick out any bones. Drop the fish into a bowl and flake it finely
with a fork. Add the chopped egg whites and the sauce, and toss
together gently but thoroughly.

Just before serving, cut the avocados in half. With the tip of a
small knife, loosen the seeds and lift them out. Remove any brown
tissue like fibers clinging to the flesh.

Spoon the fish mixture into the avocado halves, dividing it equally
among them and mounding it slightly in the center. Arrange 3 strips
of sweet pepper or pimiento diagonally across the top of each avocado
and serve at once.

Makes 4 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Title: Stuffed Lobster Tails
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
-celery)
Cooking oil

MMMMM———————CORNSTARCH MIXTURE————————–
pn Of salt
1/4 ts Cornstarch
1 tb Stock (or water)

MMMMM———————-PORTUGUESE SAUCE—————————
3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt

MMMMM————————–STUFFING——————————-
1/2 c Finely chopped skinless raw
-chicken meat
1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms)
8 Presoaked and finely
-chopped small dried black
-Chinese mushrooms
1/8 c Finely chopped Chinese
-celery (or Western celery)
1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham)
Cooking oil

MMMMM————————–COATING——————————-
2 Beaten eggs
Bread crumbs

MMMMM————————–GARNISH——————————-
1 Or 2 dried scallops (or red
-pepper)

This is a relatively simple one. From the picture in the book, the
lobsters are Australian rock lobsters or spiney lobsters. They’re
much smaller that our Maine lobsters. This probably fits the bill
for the “New” Hong Kong cuisine in that it uses butter and milk. I’d
think this would probably be quite good made with Dungeness crab as
well as lobster. Establishment: The Regent Hotel (Hong Kong)
Salisbury Road, Tsimshatsui, Kowloon.

Chef: Chinese Cuisine Practical Class Platinum Award ++ Seafood
STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel)

The literal translation, “Healthy and Spirited Dragon and Horse”
cannot convey the symbolic values of the poetically rhyming Chinese
characters. In the Cantonese dialect, a lobster is a “dragon shrimp”
and the word for “horse” sounds similar to part of “water chestnut”.
Both creatures summon up images of power, stamina, elegance and other
desired virtues.

To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until
crisp, and put aside for garnish. If using red pepper, chop finely. 2.
Remove lobster shells. Retain tails and clean. Set aside enough
uncooked lobster meat required for stuffing, and dice it fairly
finely. Chop remaining lobster meat into small square chunks. 3.
Prepare cornstarch mixture, mixing well.

To cook: 1. For Portuguese sauce, heat butter over low flame, add
flour, then rest of sauce ingredients. Cook into a paste, set aside.
2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into
lobster tail shells. Brush exposed stuffing with egg, sprinkle with
bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying,
lower flame, and immerse stuffed lobster tails (stuffing facing
upwards) for 5 minutes, or until golden. Remove from wok.
(Alternatively, bake unbread-crumbed stuffed lobster tails in a hot
oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and
coat with bread crumbs, bake again until golden.) 4. For lobster meat
chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat
add lobster meat and blanch to seal in the juice. Remove lobster.
Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with
diced water chestnut (or celery) and cornstarch mixture for 1 minute.

To present: 1. Place stir-fried mixture in centre of platter, and
sprinkle shredded dried scallops (or chopped red pepper) over. 2.
Arrange lobster tails in a circle around it.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

MMMMM

MARTY FEINS’ EGG DROP SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

A simple and good egg drop soup is simply some very
rich chicken soup..

Some cornstarch to slightly thicken, like maybe a
tsp, dissolved in a little stock, added to for each
bowl of soup, bring to a simmer, add the cornstarch
mixture when soup simmers. Add a little soy, very
little to taste. While soup is on low boil, beat an
egg or two, slowly dibble into the soup and stir
quickly. Season to taste.

To make ‘Egg Flower’ soup, do the same, but when
adding the eggs, pour heavier down a fork right into
the ‘boiling’ soup. Don’t stir until egg coagulates.
The egg will ‘flower’ up and look nice…

– – – – – – – – – – – – – – – – – –

Traditional Scottish Shortbread

Recipe By : William Irvine, my grand-dad
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Sweet Butter
1 C Powdered Sugar
4 C Flour

Cream butter, add sugar gradually. Blend with, but don’t overwork it or let
butter become oily. Gradually work in flour. Turn out onto lightly floured
board to pat out. (use part confectioner’s sugar and part flour on board)

NEXT STEP, MAY BE CUT EITHER WAY.

1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick
twice, then chill. Bake at 300 deg. for 20 – 25 min, or until barely golden
brown.

OR

2. Roll 3/4 inch thick – pinch edges, prick all over with a fork. Bake 375
for 5 minutes, then reduce heat to 300 deg and bake 45 – 60 minutes, or
until lightly golden brown.

– – – – – – – – – – – – – – – – – –

Title: Apple Stuffed Mushrooms **
Categories: Appetizers, Vegetables, Apples
Yield: 32 servings

MMMMM———————-PATTI – VDRJ67A—————————
32 lg Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped
– toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3
cup of stems, reserving remaining stems for another use. Set mushroom
caps aside. Coat a small skillet with cooking spray; place over
medium-high heat until hot. Add 1/3 cup reserved chopped mushroom
stems and celery; saute 2 minutes or until tender. Combine celery
mix, apple and next 5 ingredients in a small bowl; stir well. Spoon
1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms
in a 15×10″ jelly roll pan; bake at 350~ for 15 minutes.

MMMMM

SOUTHWEST CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 ea Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced
-into 1/4 inch pieces
1 cn Diced mild green chiles
-(4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg
and milk together; add
corn. Mix well. Add bell pepper, green chiles and
cheese to dry ingredients,
then add SpamLite that you have browned and drained on
paper towels. Stir until just mixed. Pour into greased
pans. Bake at 400 for 30 mins or until toothpick in
center comes out clean. NOTE: This makes 6 very large
muffins, 12 regular muffins or 24 very small muffins.
You can also use an 8-inch square pan for the above
batter. Serve with a nice green salad.
~–

– – – – – – – – – – – – – – – – – –

Title: Sopa Leao Velloso
Categories: Soups/stews, Fish/sea, Portuguese
Yield: 8 servings

1 ea Grouper (4 lb) 4 ea Tomatoes, peeled, chopped
1 lb Shrimps in shell 1 tb Fresh chopped coriander
1 ds Salt 1 c Fresh chopped parsley
1 ea Bouquet Garni 1 ds Cayenne Pepper
24 ea Mussels or clams in shell 1 lb Crab meat
1/4 c Olive oil 1 lb Lobster meat
3/4 c Green onions, chopped 1 ds Ground Pepper
3 ea Garlic cloves, crushed

The bouquet garni is made with a celery stalk tied with whole peppercorns,
cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place
fish head in a large pot of cold water. Add salt and bring water to a
boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard
fish head and bouquet garni, reserving edible parts of fish head.
Using fish stock, cook shrimps in their shells for 10 minutes or until
they turn pink. Remove, discard shells and black veins, and reserve.
Using the same stock, heat mussels or clams in their shell for 5 minutes
or until shell open. Remove from stock, remove seafood from shells, and
reserve seafood.
Strain stock to remove any sand or shell particles.
Use a little of the oil to saute onions, garlic, tomatoes, coriander,
parsley and cayenne pepper just until vegetables soften, then add mixture
to fish stock.
Heat remaining oil and gently fry grouper steaks. remove skin and bones,
break grouper into pieces and add to stock mixture along with crab,
lobster, shrimp, mussels and edible part of grouper head.
Norma Hernandez specializes in the cuisines of her native Brazil, plus
Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.
From The Gazette, 91/01/30.

—–

Title: Albanian Burger Steaks
Categories: Meats Main dish L.a. times
Servings: 4

1 1/2 lb Ground beef 2 ea Cloves garlic, minced
1 ea Egg 2 ea Bread, soaked
squeezed
1/4 c Onion, minced 2 t Salt
1/2 t Black pepper 3 T Minced mint leaves
1 x Mint leaves

Times staff writer Rose Dosti’s mother adapted Albanian flavor
preferences to American hamburger with these results.
Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape
into 4 oblong patties and fry 8 to 10 minutes on each side in lightly
greased skillet. Serve on hot plates and garnish with additional mint
leaves, if desired.
Los Angeles Times

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