Title: PINEAPPLE-LEMON CHICKEN (YAN)
Categories: Poultry, Main dish, Chinese
Yield: 4 servings

2 Whole chicken brests, split,
Skinned and boned
1/4 ts Salt
Dash of black peper
1 tb Dry sherry

————————LEMON SAUCE————————
2 sl Canned pineapple, cut into
Quarters
1/4 c Fresh lemon juice
1/4 c Water
3 tb Packed brown sugar
2 tb Rice vinegar
1 tb Butter
2 ts Vegetable oil
1 1/4 ts Cornstarch
1 ts Grated lemon peel
1 ts Minced fresh ginger
1 c Bread crumbs
1/4 c Sesame seeds
1 Egg, lightly beaten

Preperation: Pound each chicken breast half to
flatten. Place chicken in a bowl and add salt, pepper,
and sherry; stir to coat. Set aside for 30 minutes.

To make lemon sauce, whirl pineapple slices in a
blender until smooth. Then combine with remaining
sauce ingredients in a small saucepan; set aside.

In a shallow bowl, combine bread crumbs ans sesame
seeds. Dip chicken into egg, then roll in bread
crumbs, shaking off excess. Set aside for 5 minutes.

Cooking: Set wok in a ring stand and add oil to a
depth of 2 inches. Place over medium-high heat until
oil reaches 350 – 360 degrees F. Add chicken, 2 pieces
at a time, and deep fry fdor 3 to 4 minutes or until
golden brown and meat is no longer pink when slashed,
turning occasionally. Lift out and drain on paper
towels. Place on a heatproof dish and keep warm in a
200 degree F oven while deep-frying remaining chicken.

Meanwhile, cook sauce over medium-high heat, stirring,
until sauce boils and thickens slightly.

Cut chicken into strips and arrange on a serving
platter. Pour sauce over chicken and garnish edge of
platter with additional pineapple slices. Serve hot.

Tip: For a crispier crust, fry the chicken a second
time before serving.

From: Martin Yan The Chinese Chef. Copy Right 1985.
ISBN 0-385-23412-0 Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On TUE, 21 MAR
1995 150500 +0000

—–

Steamed Salmon with Black Bean Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Salmon, fillets — skin
match-stick-thin — – removed (about 4 o
each)
shredded
1 each Pepper — red bell
2 tablespoons Soy Sauce
1 each Pepper — green bell
1 tablespoon Chicken Stock **
2 tablespoons Bamboo shoots — shredded
1 pinch Pepper, white — ground
2 teaspoons Black Beans — fermented
1 dash Oil — vegetable
12 each Ginger, slivered
1 dash Oil — sesame

** See recipe for Chicken Stock.

If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half
horizontally (as you would an English muffin). Trim each into a neat 4-inch
square.

Cut off tops and bottoms of peppers to leave a band about 2 inches wide;
remove seeds and ribs. Cut two 4-inch long rectangular pieces from each.
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish,
completely covering each fillet.

Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger
and scallions. In small bowl, stir together soy sauce, chicken stock, white
pepper, vegetable oil and sesame oil. Pour mixture over.

Steam in covered steamer (making sure that water boils steadily but does
not boil away) until just cooked through and opaque, 5 to 8 minutes (timing
varies according to thickness of fish). Carefully transfer to serving
plate, spoon sauce around and serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed
Schonfeld Co-Owner: David Keh

– – – – – – – – – – – – – – – – – –

Title: Foolproof Beef and Broccoli
Categories: Beef, Ceideburg 2
Yield: 4 servings

3/4 lb Boneless beef sirloin steak
1 tb Vegetable oil
1 Clove garlic, minced
1 md Onion, cut into wedges
10 1/4 oz Campbell’s Cream of
-Broccoli Soup
1/4 c Water
1 tb Soy sauce
2 c Broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic
until beef is browned. Add onion. Cook for 5 minutes stirring often.

Stir in soup, water and soy sauce. Heat to boiling. Add broccoli.

Reduce to low. Cover, simmer for 5 minutes or until vegetables are
tender. Serve over noodles.

Makes 4 servings.

TIP: To make slicing easier, freeze beef for 1 hour.

Posted by Stephen Ceideberg; October 14 1992.

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Breaded Seitan Dinner Cutlets

Recipe By : Loma Linda (R) Seitan from Worthington Foods
Serving Size : 1 Preparation Time :0:06
Categories : Eat-Lf Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
67 grams Wheat gluten (Seitan) — (1 slice)
2 tablespoons Italian bread crumbs
1/2 teaspoon safflower oil — or spray
freshly ground black pepper — to taste
1/4 cup mushroom gravy

F Y I — Seitan is the Japanese name for seasoned wheat gluten, also called
wheat gluten, gluten, wheat meat or meat of wheat. It is available canned,
frozen, and there are recipes for homemade.
(: http://www.vegetariantimes.com/ the July 1997 issue 🙂

Heat oil in skillet to medium. Coat the seitan slice with the cumbs.
Crisp/brown the cutlet about 3 minutes per side. Remove and keep warm. Mix
the mushroom gravy powder with the appropriate amount of water; add to the
skillet; thin with additional water as needed. McServing 185 cals (29.1%
ff) 5.8 g fat.

MENU – Breaded Seitan Dinner Cutlets * Potatoes with Lemon, Thyme and Wax
Beans * Onion Saffron Sweet Pea Relish with Orange Zest McServing 362.5
cals 8.5g fat. 21% fat; 56% carbo; 23% protein.

67 g seitan, 80 cals, 1.5 g fat (0.5 g each sat, poly mono)

– – – – – – – – – – – – – – – – – –

Information — Mushrooms

Recipe By : Oregonian’s Food Day
Serving Size : 1 Preparation Time :0:00
Categories : Information

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

The selection of mushrooms in produce departments and farmers markets is
becoming more varied. If you’re confused by what you’re buying and how to
use and store them, here are a few tips:

Look for dry, not slimy, mushrooms. They should be firm and smell clean,
never moldy. At home, keep them in the refrigerator in a brown paper bag.
Never keep them in a plastic bag, because they will turn into a slimy,
smelly mess. Unless they’re dried, use them as soon as possible. Don’t wash
mushrooms until you’re ready to use them.

Some mycological authorities recommend cooking all mushroom varieties, rather
than eating them raw.

Cepes: Usually found dried: they’re also called porcini. They are large,
white to reddish-brown with fat, beige stems. The flavor is like that of a
hazelnut. They’re great in chicken, fish or pasta dishes. Grill or marinate
them and serve them with red meat. They’re good in sauces, too.

Chanterelles: Yellowish and trumpet-shaped. The flavor is spicy; some say
they have a slight apricot taste. They’re also chewy. They’re fabulous
sauteed with a little butter, or try them in vegetable dishes, omelets or
sauces. They’ll knock your socks off in stroganoff.

Enoki: The word means snow-puff in Japanese. Cultivated ones are a bright
white, while wild ones are large and darker. They are flower-shaped, with a
long stem and tiny cap. Use them raw or toss them into stir-fry. They’re
the perfect garnish.

Morels: Some people consider these the ultimate mushroom because of their
rich, real mushroom flavor. They are cone-shaped and can be yellow or black.
The darker the color, the richer the flavor. These are fantastic cooked in
stuffing, sauces, sautes, meat and poultry dishes.

Oyster: Also known as monkey head; gray to white with a large cap. It has
hardly any stem. Oysters are fragrant and especially good in seafood dishes.
Some people think they have a slight lobster-like flavor when sauteed. They
are out of this world when stir-fried with scallops.

Shiitake: A pretty mushroom with a large, floppy brown cap and a thick, brown
stem. You can grill, saute, stuff or marinate it. Shiitakes will enhance
any stew or meat dish. Try them in a cream sauce.

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH CHICKEN AND FOUR CHEESES -KVNH17B
Categories: Pasta rice, Poultry, Cheese/eggs
Yield: 4 servings

5 tb Unsalted butter
1 ea Med. onion, chopped
3 c Canned plum tomatoes*
1 1/2 c Heavy cream
2 ea Whole chicken breasts
1/2 c Fresh grated Bel Paese*
1/4 c Ricotta
1 x Additional pecorino*
1 tb Olive oil
1 ea Garlic clove, minced
1 x Salt and fresh gr. pepper
1 lb Penne, rigatoni or ziti
1/2 c Fresh grated pecorino*
1/2 c Gorgonzola, crumbled
2 tb Minced fresh parsley

*Use canned whole plum tomatoes in puree. *Parmesan can be
substituted for pecorino and Fontina can be substituted for Bel Paese
cheese.
Melt 1 Tbsp. butter with oil in heavy large saucepan over
medium-low heat. Add onion, cover and cook until translucent,
stirring occasionally, about 10 minutes. Add garlic and stir 1
minute. Blend in tomatoes. Increase heat to medium high and simmer
uncovered until thickened, stirring occasionally, about 10 minutes.
Season lightly with salt and generously with fresh ground pepper.
Bring cream to boil in heavy large skillet.
Reduce heat and simmer until slightly thickened, about 5 minutes.
Stir in tomato sauce. Keep sauce warm.
Cook pasta in large amount of boiling salted water until al
dente. When pasta is almost done, return sauce to simmer. Add chicken
to sauce and stir until pieces are just firm, about 2 minutes. Blend
in cheeses and remaining 4 Tbsp. butter. Drain pasta.
Add to sauce, tossing to coat. Adjust seasoning.
Spoon mixture into heated bowls. Garnish with minced parsley and
serve. Pass additional grated cheese separately.
From: “Cooking With Bon Appetit” -Series: “Pasta and Pizza.”

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Friendship Cake Mix Style One

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Instant vanilla pudding mix — 3-oz
2/3 cup Oil
4 Eggs
1 package Yellow cake mix
1 1/2 cups Brandied fruit
well drained — *
1/2 cup To 1 cup pecans — chopped
1 cup Raisins

* See recipe, Brandied Fruit Starter for Friendship Cake. Combine pudding,
oil, eggs and cake mix. Beat 3 minutes at
medium speed. With spoon, blend fruit, floured nuts and raisins into batter.
Pour or spoon into greased and floured Bundt pan. Bake at 350~ for 40-50
minutes.

– – – – – – – – – – – – – – – – – –

Title: FIVE-ALARM SALSA
Categories: Sauces, Tex-mex
Yield: 1 servings

1 ea 28-ounce can whole tomatoes
-tomato puree, undrained
2 ea Fresh hot green chili pepper
-seeded and minced,
-or 1/2 c chopped canned gre
-en chili peppers
1/2 c Finely chopped white or yell
-onion
2 ea Garlic cloves; minced
2 tb Lime juice

In a medium saucepan, bring all the ingredients to a
simmer over medium- heat, then cook for 5 minutes.
Spoon the salsa into hot, sterilized jars and
attach the lids. Process the jars in a boiling water
bath for 5 minutes. Remove from the water and cool at
room temperature. Note: The canned chili peppers will
make a milder salsa than if you use fresh chile After
opening, you can extend the salsa (and mute the heat a
little) by stirring in a cupful
of minced bell peppers or thawed corn kernels. A
tablespoon or so of chopped
coriander leaves adds a nice fillip. Makes about 2
pints.

—–

Title: Low-Fat Coleslaw
Categories: salads
Yield: 4 servings

1 tb balsamic vinegar
1 ts tahini
1/2 ts dijon mustard
1/4 ts celery seed
1 dash worcestershire sauce
1 3/4 c nonfat mayonnaise
1 1/2 c shredded green cabbage
1/2 c shredded red cabbage

Whisk together vinegar, tahini, mustard, celery seed and
Worcestershire sauce. Stir in mayonnaise. Add cabbages, toss well.
Per serving: 22 calories, 0.7 g fat (25%) From: Prevention Magazine,
July 1991

—–

Title: Moroccan Anise Bread
Categories: Moroccan, Breads
Yield: 2 Loaves

1 tb Active dry yeast
1 1/3 c Warm water
1 ts Sugar or honey
1 tb Vegetable oil
2 1/2 ts Anise seeds
2 ts Table salt or
4 ts Kosher[ing] salt
4 c Unbleached all-purpose flour
1 ea Egg white beaten with
1 ts Water
3 tb Sesame seeds

1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey
and let stand until foamy, 5 to 10 minutes.

2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining flour until the mixture holds
together.

3. On a lightly floured surface, knead the dough until smooth and
elastic, about 10 minutes. Place in a greased bowl, turning to coat.
Cover loosely with a towel or plastic wrap and let rise at room
temperature until double in bulk, about 1-1/2 hours, or

4. Punch down the dough and divide in half. Shape each piece into a
ball, cover, and let rest for about 10 minutes.

5. Sprinkle a large baking sheet with cornmeal or fine semolina or
grease the baking sheet. Flatten each dough ball into a 6-inch round.
Some cooks flute the outer edge, others leave it plain. Place the
rounds on the prepared baking sheet, cover, and let

6. Preheat the oven to 375 degrees.

7. Prick the dough around the sides with the tines of a fork or a
toothpick. Brush the tops of the loaves with the egg white and lightly
sprinkle with the sesame seeds.

8. Bake until golden brown and hollow-sounding when tapped, about 30
minutes. Transfer to a wire rack to cool.

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