Title: PEKING DUCK BONE SOUP
Categories: Loo, Chinese, Poultry, Soups
Yield: 6 cups

For the broth:
Bones from 1 Peking duck
Carcass, neck, gizzard,
Wings, leg thigh bones
1 Scallion
1 sl Ginger
Soup:
1 lb Celery cabbage
-(ch’ing tsai)
2 oz Dried bean thread
-(bean vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
-from above (if there’s
-not enough, cut with
-chicken broth or water)
2 oz Chinese or Smithfield ham
-slivered
1 Duck gizzard, from the
-broth pot, sliced thin

Originally, Peking duck was served in three courses,
to wit:

1. the familiar pancake, scallion, and sauce bit
(cucumber slivers also sometimes), with which the skin
was served without the meat;

2. the meat, combined with stir-fried vegetables in a
soy-based sauce, served alone or with rice;

3. a soup made with the bones of the duck just eaten.

Now, in our streamlined 20th century, the courses are
combined into one, the meat wrapped up with the skin
and the scallion in the pancake, the vegetable course
is omitted, and the soup is presumably drunk by the
staff.

Cut cabbage across into 1 – 1.5″ chunks (these will
separate on cooking). Soak bean thread in water until
soft, then cut into 6″ lengths (Warning – if you omit
this cutting, you may find a guest choking on the
stuff, which I did once).

Simmer in water to cover for 45 min: bones from 1
Peking duck: carcass, neck, gizzard (which had been
roasted with the duck), wings, leg and thigh bones.
Season with 1 scallion and 1 slice ginger.

Heat oil in a soup kettle. Add ginger, salt, and
cabbage. Stir-fry 1 min. Add all remaining ingredients
except bean thread, gizzard, and MSG (if used). Cover
and cook until cabbage is tender, 3 min or so. Bring
soup to a boil, add bean thread, gizzard, and MSG.
Turn heat off. Serve immediately.

From: Michael Loo

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Title: TEX-MEX BEANS
Categories: Veggie, Beans
Yield: 4 servings

3/4 c Water
1 c Onion chopped
1 tb Garlic clove minced
15 oz Garbanzo canned
15 oz Kidney beans canned
16 oz Tomato Sauce, canned
4 oz Canned chilies
2 ts Chili powder
1/4 ts Salt
1 1/2 tb Cornstarch

In a 10 inch fry pan combine the water, onion and
garlic. Bring to a boil; reduce heat to simmer cover
and cook for 5 minutes until onions are tender. Stir
in the beans, tomato sauce, green chili peppers, chili
powder and salt. Cover and simmer for about 10 minutes
to heat all ingredients. In a separate bowl combine
cornstarch with 1 tbs of water to smooth paste. Stir
into the fry pan while stirring to thicken sauce.

—–

Title: Impossible Pecan Pie
Categories: Pies, Easy
Servings: 1

1 1/2 c Pecans; chopped
3/4 c Milk
3/4 c Corn syrup; light or dark
1/4 c Margarine or butter;softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Brown sugar; packed
1/2 c Bisquick or baking mix

Preheat oven to 350F. Grease pie plate, 9"x1 1/4″ . Sprinkle pecans in
plate. Beat remaining ingredients till smooth; 15 seconds in blender on
High or 1 minute with hand beater. Pour into plate. Bake till knife
inserted in centre comes out clean, 50-55 minutes. Cool.

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Title: STEAMED PEARS
Categories: Fruits/nuts, Oriental, Desserts
Yield: 4 servings

4 Firm pears
3 tb Sugar
– pref. Chinese rock sugar
1/3 c Water
2 Pieces Chinese cinnamon bark
-=OR=- Cinnamon sticks

PEEL THE PEARS and cut them in half. Remove the core
and seeds. Combine the sugar and water in a small pot
and boil it until the sugar has completely dissolved.
Allow it to cool slightly. Put the pears, sugar-water
and cinnamon together into a shallow bowl. Set up a
steamer or put a rack into a wok or pan. Add about 2
inches of water and bring to a boil. Put the bowl of
pears into the steamer or onto the rack, turn the heat
down to a simmer and cover the wok or pot tightly with
a lid. Slowly steam the pears for about 15-to-25
minutes, until they are tender. (The cooking time will
depend on the ripeness of the pears.) When the pears
are cooked, drain all the liquid and cinnamon stick or
bark into a small saucepan and reduce the liquid to a
syrup by boiling it fast. Remove and discard the
cinnamon stick. Pour the syrup over the pears and
serve at once. Or you can let the mixture cool, cover
it with plastic wrap and refrigerate until you are
ready to serve it.

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MUSHROOM-SHORT RIB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
2 md Onions — finely minced
4 c :water
1/2 lb Beef short ribs
6 tb Barley
2 tb Sherry
2 tb Freshly chopped thyme leaves
-ÿÿ
1 t -Dried thyme
1 t Salt
Freshly ground pepper
-to taste
3 c Sliced mushrooms

MELT BUTTER IN A 2-QUART POT over medium heat on the
stove. Add the onions and cook covered, stirring
occasionally, for 10 minutes or until the onions are
soft. Add the water and the ribs, increase heat to
high and bring to a boil. Boil, skimming the soup for
5 minutes. Reduce the heat to low, cover and cook for
1 hour. Add the barley and cook 20 minutes. Add the
sherry, thyme, salt and pepper and mushrooms. Simmer
an additional 15 minutes.

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EASY DRIED TOMATO BEER BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
2 oz Dried tomatoes — soft, chop
1/4 c Tomato sauce
1 Egg
12 oz Beer — room temperature
1/4 c Sugar
3 1/2 c Self-rising flour

Preheat the oven to 350~. Mix sugar with flour. Add
beer, egg and tomato sauce and mix all together
quickly. Fold in the tomatoes. Spoon batter into a
greased loaf pan and bake 50 to 60 minutes. This bread
rises beautifully and has a very unusual flavor. It
tastes good with soup or salad and can be toasted with
butter. (wrv)

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Title: Parve Schmaltz
Categories: Jewish
Yield: 6 servings

1 lb Solid Vegetable Fat (500 g)
-or Vegetable Lard
1 lb Onions (500 g); sliced
1 lb Carrots (3 cups/500 g);
-washed; coarsely-grated
1 1/2 pt Peanut or Sesame Oil (3
-cups/750 ml)

PARVE SCHMALTZ

As far as I can tell the first commercially made vegetarian
“schmaltz” was made in South Africa by Debra’s. Their advertising
claimed that “even the chicken can’t tell the difference”, which to a
certain extent is true. Vegetarian SCHMALTZ is a good substitute. The
product can easily be made at home. The following recipe comes from
South Africa.

Put all the ingredients in a deep pot. Heat gently and cook on low
heat until the onion is golden. strain and keep in refrigerator.
Sometimes grated apple (about 350g/12 oz) is included.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd)
By: Oded Schwartz
MMMMM

SHRIMP AND PORK W/ CELLOPHANE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Shrimp, medium, (24-30/lb)
– wash, shell, devein
– dice
1/4 lb Pork, lean — slice
1 Onions — coarsely chopped
1 tb Sherry
1 tb Dark soy
1 d Pepper
2 tb Oil — for stir frying
6 Dried black mushrooms
– soak in hot water 20 Min.
-drain — save 1 c soak liquid
-rinse, discard stems, slice
6 oz Cellophane noodles
– soak in hot water 10 Min.
– then in cold water 30 Min.
8 c Boiling water

Preparation: – To 8 c of boiling water, add the “soaked” cellophane
noodles. Bring water to boil again. Drain rinse noodles and cut to
shorten.
– Heat Wok – Add oil and let heat
– Add onion; stir fry until translucent
– Add pork; stir fry until loses pinkness [2-3] Min.
– Add shrimp; stir until pinkish
– Add sherry; stir quickly until evaporates
– Sprinkle w/ soy pepper
– Add mushrooms; stir fry [2] Min.
– Add saved mushroom “soak liquid”; stir in gently
– Add noodles; stir in gently
– Serve!

– – – – – – – – – – – – – – – – – –

CUSTARD CUPS WITH STREGA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Custards
Masterchefs Norleans
Lariv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
1 t Zest, lemon
2 1/2 c Milk, scalded
1/2 c Sugar
3 tb Water
1/2 c Liqueur, Strega

Beat the eggs with the sugar and vanilla until
froth and lemon-colored.

Add the lemon zest and continue beating.

Add the milk, whisking all the while.

Boil the second half-cup of sugar with the water
to make caramel and pour into custard cups.

Add the whisked egg-and-milk mixture and place
cups in a pan. Fill the pan with enough water to come
halfway to the top of the cups.

Bake at 350 F for 45 minutes or until a toothpick
comes out clean when inserted into the center of the
custards.

Unmold and serve with Strega.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans

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CRUSTY HONEY WHOLE WHEAT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-WAYNE GRIFFIN (GMGX42A)
1 Pkg Rapid Rise Yeast
1 3/4 c Bread Flour
1 1/4 c Whole Wheat Flour
1/2 c Wheat Bran
4 ts Wheat Gluten
2 ts Salt
1/2 c Milk
1/2 c Water
1/4 c Honey
1 1/2 tb Butter or Margerine
2 tb Egg Substitute

Place all ingredients; at room tewmperature, in B/M in order listed.
Start machine and enjoy when finished.
FROM: WAYNE GRIFFIN (GMGX42A) Reformatted by Elaine Radis

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