Title: Shrimp and Crab Toast on French Baguettes w Fresh Plum Sauc
Categories: Seafood, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

12 sl Baguette, French, sliced
1 1/2 ts Salt, kosher
— 3/4-inch thick,
— sliced diagonally
2 ts Wine, Chinese, rice OR
2 ts Sherry, dry
1 tb Lard, fresh, minced
1/4 lb Shrimp, fresh, shelled,
— deveined
2 ts Water
1/4 lb Crabmeat, fresh
4 ts Cornstarch
1 tb Ginger, minced
1/4 c Waterchestnuts, fresh,
— diced
1 tb Scallion, minced, white
— and light green parts
— only
1 lg Egg white, stiffly beaten

———————————-ASSEMBLY———————————-
Seeds, sesame, black
Ham, Smithfield, minced
Coriander, fresh, whole
Oil, corn OR
Oil, peanut (for frying)
Sauce, plum **

Leave the baguette slices out on a rack overnight to dry, or
place them in a low oven for about 10 minutes per side until dry ot
the touch.

Mince the shrimp and crabmeat to a paste, then combine the paste
minced ginger, minced scallion, lard, salt, rice wine, water,
cornstarch, and waterchestnuts stirring well in one direction to
blend.

Fold in the beaten egg white.

Assembly:
=========

Using a broad-bladed sandwich spreader, mound the shrimp on the
bread slice to a thickness of a scant 3/4 inch, tapering the mound
where it meets the edge of the brad to form a smooth dome.

Sprinkle some sesame seeds and ham bits thinly on top, then press
on a single coriander leaf.

Deep-fry, topping side down, in 350 F oil until the topping is
golden, about 4 minutes.

Using long cooking chopsticks or tongs, turn the toasts to brown
the underside of the baguette.

Remove promptly to paper towels to drain. Serve with warm or
cooled plum sauce.

** This plum sauce can be made from pureed soft plums simmered
with sugar, rice vinegar and plum wine to taste.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

Title: Diabetic Gyros
Categories: Diabetic, Beef
Yield: 8 servings

2 lb Ground beef or lamb or both
4 Green onion; finely chopped
1 c Garlic; minced
1 ts Oregano
1/4 ts Cumin
1/4 ts Parsley
1 ts Salt
1/4 ts Pepper; freshly ground
8 Lg pita

Mix all ingredients except pita, mixing well and kneading until
mixture is stiff. On skewer pack meat mixture about 5″ long and not
more than 2″ in diameter. Put as many “fingers” as possible on a
skewer leaving a 1″ space in between. Cook over hot coals 10-15
minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt,
1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely
chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.

MMMMM

Title: Peanut Buttery Stir-Fry
Categories: Main dish, Vegetarian, Vegan
Yield: 1 serving

1/2 c Brown rice
1/3 c Tofu
4 ts Vegetable oil
1 sm Onion
1 sm Carrot
2 oz Green beans
A few leaves Chinese cabbage
-OR- collards
1 1/2 c Mung beansprouts
1 sm Garlic clove
1 Piece ginger root (1/4-inch)
1 1/2 tb Peanut butter
4 tb Water
2 ts Lemon juice
1 tb Soy sauce
2 tb Soymilk

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet)
and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the
beans finely. Heat 2 teaspoons oil in the wok and stir-fry these
ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the
beansprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining
teaspoon oil in a small saucepan and add the garlic and ginger. Cook
for a minute or two, then stir in the peanut butter and then the
water. Stir until smooth. (This much can be done before the
vegetables start cooking; the rest should wait until they are nearly
ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix
well and serve on top of the rice.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

MMMMM

CHICKEN BARLEY CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken
2 Stalks celery
1 d Parsley
4 qt Water
1 tb Salt
1/2 c Barley, uncooked
1/2 lb Bacon, cooked/crumbled
2 lg Carrots, cubed
Frozen corn
Frozen peas
1 cn Evaporated milk
Pepper to taste
2 lg Potatoes, cubed

Combine all ingredients in large pot and simmer until
chicken is tender. Submitted By RUFUS@MELBPC.ORG.AU
On TUE, 28 NOV 1995 171617 +1100

– – – – – – – – – – – – – – – – – –

CHICKPEA SOUP – HASA AL-HUMMUS

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

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

1 cup chickpeas, soaked in water overnight, then
drained 8 cups water 1 Tablespoon olive oil 2 medium
size onions, chopped 8 cloves garlic, chopped into
small pieces 1 small hot pepper, finely chopped 1/2
cup finely chopped coriander leaves 2 teaspoons salt 1
teaspoon pepper I teaspoon ground mustard seeds 1/4
cup lemon juice Place chickpeas and water in a
saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then
stir-fry onions, garlic, and hot pepper until they
begin to brown. Add frying pan contents with the
remaining ingredients to the chickpeas. Cover and cook
over medium heat for 1 hour or until chickpeas are
well-cooked. Here’s a basic, yet delicious, chickpea-
based soup.

– – – – – – – – – – – – – – – – – –

PUMPKIN/WINTER SQUASH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2/3 c Pumpkin*
2 tb Applesauce
2 tb Honey
1 1/2 ts Salt
1 t Cinnamon
1/2 ts Allspice
1/4 ts Nutmeg
1/4 ts Ground cloves
1/2 c Whole Wheat flour
2 1/2 c Bread flour
1 1/2 ts Yeast

– – – – – – – – – – – – – – – – – –

BROWNIE PECAN PIE DNSR31A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs — beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell

Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes,
stirring constantly. Remove from heat. Stir in chocolate and butter and stir
until melted and smooth. Cool. Gradually beat chocolate mixture into beaten
eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie
shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream.

– – – – – – – – – – – – – – – – – –

Date: Thu, 18 Aug 94 15:47:18 EDT
From: Lucinda Rasmussen

Well, when I was in college my roommate’s grandparents often sent her
back to school on Sunday evening with a fresh supply of Hungarian
foods. Most of these are now off limits, but I adapted one of my
favorites to fit the guidelines of this list.

Cabbage Noodles
—————

8 oz fine noodles or angel hair pasta cut up into 2 inch lengths
4 cups finely shredded green cabbage
1/2 cup vegetable broth for sauteeing
salt/pepper/garlic powder to taste
1/2 cup ff sour cream or plain yogurt

Cook noodles according to package directions. Drain.

Meanwhile, saute the cabbage in vegetable broth until tender (about
10 minutes). Add cooked noodles and mix well. Add salt, pepper and
garlic powder to taste. Take the pan off the heat and add the
ff sour cream or yogurt. Serve.

Title: MUSTARD SAUCE 2
Categories: Diabetic, Sauces, Low-fat
Yield: 8 servings

2 Egg Yolks;
3 tb White Vinegar;
1 tb Prepared Mustard;
Artificial Sweetener; *
1/2 ts Mustard; dry
3 tb Skim Milk;
1 tb Lemon Juice;

* Enough Artificial Sweetener to substitute for 1 t
of Sugar
=======================================================
============== === Beat egg yolks with dry mustard in
the top of a double boiler until blended. Add vinegar
gradually, beating after each addition. Cook over
simmering water, stirring constantly until thick and
smooth. Add milk gradually, beating in with a fork or
wire whip. Cook 5 more minutes over simmering water.
Remove from heat. Let cool 10 minutes. Add remaining
ingredients, blend well. This is delicious served
with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each. Nutritive
Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm;
Calories 18 Sodium 28 mg Food Exchange Per Serving: Up
to 1 Tablespoon may be considered “Free”. If you use 3
Tablespoons count as 1 Fat Exchange. Low-sodium Diets:
This recipe is suitable, but should be used with fresh
pork, not ham or Canadian style bacon.

—–

Title: MUSTARD AND BOURBON MARINADE
Categories: Sauces
Yield: 4 servings

1/2 c Sugar, brown
1/2 c Dijon mustard
1/4 c Bourbon
2 tb Bourbon
1/4 c Soy sauce
2 ts Worcestershire sauce
1/3 c Onions, green, chopped

In bowl, stir together brown sugar, mustard, bourbon,
soy sauce, Worcestershire sauce, and green onion. Use
marinade to marinate shrimp or scallops, covered, at
room temperature for 1 hour, or beef, chicken, or
pork, covered and chilled overnight. Baste shellfish
or meat with marinade as it is grilled.

Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

—–