Title: Chinesecabbage Salad
Categories: salads
Yield: 6 servings

1/2 cabbage; shredded
4 scallion; minced
1/2 c almond slivers; toasted
2 sesame seeds; toasted
1/3 c oil
1 soy sauce
1 sesame oil
2 rice vinegar
2 sugar
1 Ramen flavoring
1/2 ts ginger; grated
1 cn mandarin oranges
1 pk Ramen noodles

Combine all vegetables and fruit. in a large bowl. Mix oil, sesame oil,
rice vinegar, sugar and flavor packet in a jar and shake well. Just before
serving break Ramen noodles into small pieces, mix with sesame seeds and
toss into salad. At the very last minute before serving pour the dressing
onto the salad and toss to combine.

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Suechef@sover.net Sue Meachem Soigne Catering

Contributor: Pat Cameron
Preparation Time: 20:00
—–

Title: FRIED FRAGRANT BELLS
Categories: Chinese, Pork, Appetizers
Yield: 40 servings

1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry,
egg and 1 tablespoon cornstarch in bowl and mix well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

Moisten 1 bean curd sheet under running water. Place
on work surface and spread with 1/4 of meat mixture.
Roll as for jelly roll; brush long edge with dissolved
cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end
in additional cornstarch to seal filling. (Can be done
3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small
skillet and cook until browned. Crush in mortar with
pestle.

Heat oil in wok or deep fryer to 375 deg. Add slices a
few at a time and fry until crisp. Drain on paper
towels. Serve hot with peppercorn salt, if desired.

—–

KALAMARAKIA TURSI (PICKLED SQUID)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Seafood
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 md Squid
3 tb Olive oil
Salt
Freshly ground pepper
1/4 c Chopped fresh parsley
Few sprigs fresh rosemary
2 c White vinegar (approx.)
—–PICKLING SPICES HERBS—–
8 Black peppercorns
2 Garlic cloves
1 Bay leaf
1 Sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
the squid rounds, heads and tentacles. Cover and simmer until bright pink
and tender (approximately 30 minutes), adding salt and pepper to taste,
parsley and rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices remaining in the pan.
Add white vinegar almost to the top, then the pickling spices and herbs.
Seal the jar tightly and shake. Marinate at least one day before serving.
Keep in the refrigerator.
To serve, remove from marinade and serve cold, within 10 days.

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Dr.randy Jouno’s Guadalajara,mx Champ Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Oil
4 pounds Top round steak — trimmed
Into 1/4-inch cubes
6 cups Water
5 6oz cans tomato paste
1/2 cup Instant minced onion
2 1/2 tablespoons Celery salt
3 tablespoons Chili powder
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
1/2 teaspoon Curry powder
1/2 teaspoon Garlic powder
1/2 teaspoon Coriander seed — ground
1/2 teaspoon Cumin seed — ground
1/2 teaspoon Ground ginger
1/2 teaspoon Marjoram leaves — crushed
1/2 teaspoon Oregano leaves — crushed
1/2 teaspoon Paprika
1/2 teaspoon Thyme leaves — crushed
1/2 teaspoon Sage leaves — crushed
Pinch red pepper — ground
27 ounces Can whole green chiles
Drained, seeded — chopped
4 ounces Bar milk chocolate — broken
Up

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all
sides. Remove with a slotted spoon and set aside. Repeat until all beef is
browned.
Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water,
tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.
Boil, then reduce heat to simmer, covered, for 90 minutes, stirring
occasionally. Add remaining water.
Mix in chocolate; simmer, covered for 30 minutes, stirring often.

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Title: CHINA MOON TEN – SPICE
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

———————————-BARB DAY———————————-
2 tb Fennel seeds
10 Star anise; broken into
– points
2 tb Szechwan peppercorns
1 tb Coriander seeds
3/4 ts Whole cloves
3/4 ts Cumin seeds
1 1/2 ts Black peppercorns
1/2 ts Cinnamon; ground
1/4 ts Ginger; ground
1/2 ts Tumeric

Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat,
stirring and adjusting the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel seeds and lighter
colored spices are lightly browned, about 5 minutes. Stir in the ground
spices.
Using a spice grinder or a clean coffee grinder, grind the mixture
finely. Store in a tightly covered jar.
Serving suggestions: Use in marinades and sauces, mayonnaises, chopped
meat mixtures, sauteed vegetables and pastas.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

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Bennigan’s Hot Bacon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Bacon grease
1/4 pound Red onion — dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan’s omits this ingredient.

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COFFEE MUFFINS

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

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

1 cup sugar, 2 eggs, 1 cup yoghurt 2.1/2 cups flour, 2
tsp baking powder

Preheat oven to 400oF, prepare pans. Put the first
four ingredients into a bowl mix well. Add the dry
mix to the wet mix until just combined. Spoon

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Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus
sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart
glass jar and bruise them with a wooden spoon. Add the cinnamon
and the vinegar and let the mixture steep, covered with the lid,
in a cool dark place for at 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
lids.

LACTO: ZUCCINI IN MOCK CREAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sm Zuccini
2 Cloves Garlic, finely minced
1 tb Butter
1 tb Flour
Salt, Pepper
Grated Asiago or Romano
-cheese (optional)

Grate the zuccini into a calendar (sp), and sprinkle
with salt. Place the calendar over a pan, to collect
the zuccini juices, and let sit for 30-60 minutes.
After this period, squeeze the zuccini over the
calendar, reserving all juices that drip out.

Heat some butter, olive oil, or peanut oil in a frying
pan, and saute the zuccini and garlic for 2-3 minutes.
While this is occuring, take the zuccini juices, and
heat to near the boiling point (this step is critical,
if the juices are not hot, this will not work).

Make a well in the center of the zuccini, and heat the
butter/crisco for a few seconds, then add the flour to
the well, and stir the flour and butter/crisco
together. After 1 more minute, add the hot zuccini
juices, and stir for 30 seconds – you will get a thick
sauce.

Mix everything together now, and add pepper, and the
optional cheese, if desired.

This recipe is actually quick and easy, and absolutely
delicious. I love rich french cooking, and this
tastes like the zuccini is in a rich cream sauce,
without a drop of cream (or butter, if I use crisco)

This recipe comes from Greg Pongracz.

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Title: CHINESE STYLE SEA SCALLOPS
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 1/2 c Broccoli flowerets
1 c Thinly sliced onion
2 tb Sesame or vegetable oil
1 lb Sea scallops
3 c Thinly sliced Napa cabbage
-or bok choy
2 c Snow peas, ends trimmed
1 c Shiitake or common
-mushrooms, sliced
2 Cloves garlic, minced
2 ts Ground star anise
1/4 ts Ground coriander
1/2 c Chicken broth
1/4 c Rice wine vinegar
2 ts To 3 ts light reduced sodium
-soy sauce
2 tb Cornstarch
1/4 c Cold water
2 tb To 3 tb NutraSweet Spoonful
4 c Hot cooked rice

Lots of oriental vegetables and an interesting blend
of seasonings give this light and healthy scallop
stir-fry its exotic flavor.

STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in
wok or large skillet. Add scallops, cabbage, snow
peas, mushrooms, garlic, anise and coriander; stir-fry
2 to 3 minutes.

ADD CHICKEN BROTH, vinegar and soy sauce; heat to
boiling. Reduce heat and simmer, uncovered, until
scallops are cooked and vegeta- bles are tender, about
5 minutes. Heat to boiling.

MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture
into boiling mixture; boil, stirring constantly, until
thickened. Remove from heat; let stand 2 to 3 minutes.
Stir in NutraSweet Spoonful; serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted
for the star anise and Coriander; amounts of vinegar
and soy sauce may need to be adjusted to taste.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)

Calories………..330 Saturated Fat…..<1 g Protein...........20 g Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total Fat..........6 g Sodium..........276 mg DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable From “The NutriSweet Spoonful Recipe Collection”, 1992. Posted by Stephen Ceideburg -----