EGG DROP SOUP #4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
2 ts Water
2 Scallions
1 tb Cornstarch
3 tb Water
6 c Stock
1/2 ts Sugar
3/4 To 1 tsp salt
1 t Sherry
1 tb Soy sauce

Beat eggs stir in water. Mince scallions. Blend
cornstarch and remaining cold water to a paste. Bring
stock to a boil. Reduce heat to medium and stir in
sugar, salt, sherry soy sauce. Add cornstarch paste
cook, stirring, until soup thickens is smooth.
Reduce heat to low. Pour eggs in slowly, stirring
constantly, until they separate into shreds; then turn
off heat. Garnish with minced scallions. Serves 4-5.

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Title: ROASTED SPARE RIBS (PEI QUOT)
Categories: Chinese, Meats
Yield: 1 servings

2 To 2-1/2 lbs. spare ribs
1 tb Black beans
2 Thin slices ginger root
1 Scallion
1 cl Garlic
4 tb Soy sauce
4 tb Honey
3 tb Hoisin sauce
1 tb Rice Wine
1 c Chicken broth
2 tb Oil

PREPARATION:

Remove as much fat and gristle as you can from the
meat and cut apart into individual ribs. Wash black
beans and mash. Mince ginger root and the scallion.
Smash, peel, and mince garlic. Mix black beans,
ginger root, garlic. Mix soy sauce, honey, hoisin
sauce, and rice wine.

COOKING:

Heat oil in a large deep skillet or wok, and add
ginger root and the scallion. Stir-fry for 1 minute.
Add the ribs and stir-fry for 5 minutes. Add soy sauce
mixture; stir-fry for 2 minutes. Add the chicken
broth. Stir ribs to coat them with the sauce and bring
to a boil. Reduce heat to low. Cover, and simmer for
30 minutes, stirring the ribs every 5 or 6 minutes to
coat them with the sauce. Remove the ribs from the
skillet and spread in a large shallow roasting pan, in
one layer if possible. Roast in a 350-degree oven for
10 minutes. If ribs are not dry in 10 minutes, roast
a little longer. They may also be barbecued on an
outdoor grill instead of roasted in the oven.

NOTE: This sauce is quite spicy. If you prefer a
milder dish, omit the hoisin sauce.

SOURCE: ORIENTAL COOKING by Schryver

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Emily’s Bean Soup

Recipe By : , Oct.’93/Roberta Banghart
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Carrots
Ham Soups
Vegetables Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup EACH:
great northern beans
kidney beans
navy beans
lima beans
butter beans
split green or yellow peas
pinto beans
lentils
water
1 meaty ham bone
2 chicken bouillon cubes
28 ounce can tomatoes with liquid — quartered
6 ounce can tomato paste — tomato
1 large onion — chopped
3 ribs celery — chopped
4 carrots — sliced
2 cloves garlic — minced
1/4 cup dried chives
3 bay leaves
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon ground red or cayenne pepper
1 teaspoon salt — optional
1/2 teaspoon freshly ground pepper — optional

Wash all dried beans well. Drain and place in a 4 quart kettle with 5 cups
of water. Bring to a rapid boil, boil for 2 minutes. Remove from heat and
let stand, covered for one hour.
Meanwhile, place ham bone and 3 quarts of water in an 8 qt. soup kettle.
Simmer for 1 hour. Drain beans and add to ham stock. Add remaining
ingredients. Simmer for 2-3 hours or until beans are tender.Remove ham
bone, removing any meat still clinging to bone back to soup. Discard bone.
Add additional water and salt and pepper, if desired.
MC formatting by bobbi744@sojourn.com

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Serving Ideas : Serve with homebaked bread.

NOTES : A really wonderful meal in a bowl type soup. Very flavorful

Title: JERK CHICKEN PIZZA
Categories: Pizza
Yield: 1 10″ pizza

MMMMM—————————DOUGH——————————–
1/4 c Warm water (105-115’F)
1 1/2 ts Active dry yeast
2 ts Sugar
2 c Flour
1/4 c Semolina flour
1 1/2 ts Salt
2 tb Olive oil
1/2 c Warm water

MMMMM————————–TOPPING——————————-
4 oz Chicken breast, boneless/
-skinless
1 tb Jerk seasoning
1 tb Olive oil
1/2 c Shiitake mushrooms, sliced
1/2 c Barbecue sauce
1/4 c Asiago cheese, grated
1/4 c Mozzarella, shredded
1/4 c Smoked mozzarella, grated

MMMMM————————MANGO SALSA—————————–
1/2 Mango, ripe, diced
2 tb Red onion, diced
1 tb Tomato, diced
1 tb Olive oil
1 1/2 ts Balsamic vinegar
1 ts Chopped fresh mint, basil,
-or cilantro, or mixture

Prepare Dough:
In a small bowl, combine water, yeast and sugar and stir well to
combine. Set aside for 5 minutes. In a large mixing bowl, combine
flour, semolina flour and salt. Add olive oil to the yeast mixture.
Stir well and add to flour. Add additional 1/2 cup warm water. Bring
the mass of dough together until a compact ball is formed. Turn dough
out onto work surface and knead vigorously for 7 minutes until smoth
and satiny. Place a small amount of olive oil in a large bowl. Put
dough in the bowl and turn it twice to coat. Cover bowl with plastic
wrap and a kitchen towel. Set the bowl in a warm place. Allow dough
to double in bulk, about 1 hour. Punch down dough and let stand for
20-30 minutes at room temperature before using. Roll dough into a
circle about 10 inches in diameter, building up the edges slightly.
Place dough on a pizza pan or baking sheet.

Prepare Toppings:
Coat chicken with jerk seasoning. Heat olive oil in a saute pan and
when hot, sear chicken on both sides. Remove chicken from pan, add
mushrooms to pan and saute them for about 1 minute. Drain liquid from
pan. Slice chicken into thin strips.

Prepare Salsa:
In a small mixing bowl, combine and mix thoroughly all salsa
ingredients.

To Assemble Pizza:
Spoon barbecue sauce onto dough. Top with mushrooms and chicken
strips. Sprinkle cheeses on top. Bake pizza in a preheated 450’F oven
for 7-8 minutes until crust is browned and cheese is golden and
bubbly. Garnish pizza with mango salsa as soon as pizza is removed
from oven.

Source: Thomas Catherall from Atlanta, Georgia entered this recipe in
the 1991 Pizza Chef Showcase; printed in Pizza Today February 1993.

MMMMM

Title: VENISON LASAGNA
Categories: Casseroles, Main dish, Meats
Yield: 6 servings

1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce,
2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat
to boil, stirring occasionally. Reduce heat. Simmer uncovered until
mixture is consistency of thick spaghetti sauce, about 1 hour. Cook
noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix
ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons
salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture,
mozzarella cheese and ricotta cheese mixture in ungreased oblong pan,
10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve
sauce on top, top with mozzarella and sprinkle with Parmesan. Cook
uncovered at 350F for 45 minutes. Let stand 15 minutes.

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Date: Mon, 14 Mar 94 10:00:49 MST
From: seb1@bighorn.dr.att.com (Sharon Badian, AT T – GBCS Labs, Denver)

Stir Fried Green Beans (adopted from same Eating Well)

Could easily use this method for a variety of veggies.

1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 – 2 tsp cornstarch
4 scallions, sliced

Blanch green beans in boiling water for 3 minutes. Drain, run under
cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
for a few seconds. Add green beans and stir for a minute. Add stock,
soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is
thickened. Stir in scallions and serve.

Title: SEVEN HAPPINESS SOUP
Categories: Soups, Low-cal
Yield: 4 servings

4 c Chicken Stock
1 Slice ginger
1 Garlic clove, halved
1/2 c Shredded chinese cabbage
1/3 c Coarsely chopped tofu
1/3 c Thinly sliced mushrooms
1/3 c Snow peas
1/3 c Slivered bamboo shoots
1/3 c Thin sliced water chestnuts
1/3 c Sliced carrots

Combine stock, ginger and garlic. Simmer 15 minutes.
Remove garlic and ginger. Add remaining ingredients to
flavored stock, simmer gently for 20 minutes.

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Caramel Nut Angel Pie

Recipe By : “D. Riley-Lein”
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell
2 Egg Whites
1 Quart Coffee Ice Cream
1/4 Teaspoon Salt
1 Quart Chocolate Ice Cream
1/4 Cup Sugar
1 1/2 Cups Almonds, Finely Chopped — or pecans
—–Caramel Sauce—–
2 Tablespoons Butter
1/2 Teaspoon Vanilla
1/2 Cup Brown Sugar, Packed
2 Tablespoons Nuts
1/4 Cup Half And Half

Heat oven to 400 F

Beat whits to soft peaks. Gradually add sugar, 1 tablespoon
at a time, beating 1 minute after each addition to form a
stiff meringue. Fold in nuts. Spread into well-buttered
9-inch pie pan w/ sides extending over the rim. Bake 10
minutes or untill lightly browned. Remove cool. Fill
w/ icecream; cover tightly; freeze.

In saucepan, melt butter; stir in sugar and cook until
dissolved. Slowly mix in half half and cook one
minute, stirring constantly. Stir in vanilla nuts;
cool slightly. When ready to serve, pour over the
frozen pie.

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Title: SPUR-OF-THE-MOMENT PESTO
Categories: Sauces, Italian
Yield: 6 servings

1 1/2 c Basil, globe, fresh
1 1/2 c Basil, holy (krapau)
3 Garlic clove
2 ts Chives; chopped
1 1/2 c Olive oil
1 c Parmesan; grated
1 ts Salt
1/2 ts Pepper, black
1/2 c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (opt)

In a blender or food processor combine the basils,
garlic, chives, cheese, anchovies, salt, pepper, and
1/2 cup of the olive oil. Blend at low speed until a
puree consistency is achieved. Drizzle in the
remaining oil, blending at low speed until the oil is
completely incorporated. Add the chicken and process
no more than five seconds. Add the pecans and process
no more than another five seconds; the chicken and
pecans should still be identifiable. Serve as a sauce
for pasta salad or hot pasta.

Sam Waring

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Diet Cream Soup Base

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WHITE SAUCE
1 Can tomato sauce — (8 ounces)
3 1/2 tablespoons Instant milk powder
3 tablespoons Chopped onion
1 1/2 tablespoons Cornstarch
1 pinch Dry rosemary — crumbled
1 1/4 cups Cold water
1 pinch Fresh ground pepper
TOMATO
1 pinch Cayenne pepper

This recipe is suitable for anyone who needs to know the exact contents of
soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2
Tb flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy
milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus
1 Tb corn starch Put ingredients in a blender and process at high speed
until well blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce thickens
and simmers, then cook ten minutes. A medium saucepan set in a larger
saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed to cool
and pureed in a blender to make the sauce. If the tomato mixture is
colder, add a little of the hot white sauce to bring it to the same
temperature. This prevents curdling when the red mixture is gradually
added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it to boil.
The same method may be used with 3/4 to 1 cup of cooked diced (or pureed)
vegetables with cooking liquid used to make the sauce. Makes about 2
cups. Suggested vegetables: potato with a little onion, carrot, zucchini,
cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to
taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a combination
of recipes from several different books.

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