Crabmeat Dip

Recipe By : Nila Sweeney
Serving Size : 6 Preparation Time :0:25
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 milliliters coconut cream
300 grams crab meat — fresh, frozen or can
1/4 teaspoon salt
2 spring onions — very finely chopped
2 tablespoons coriander — * see note
1 tablespoon lemon juice
1 green chile — seeded and chopped
white pepper — to taste

1. In a small saucepan simmer the coconut, crabmeatr and salt for 5 min.

2. Stire rest of ingredients and leave to cool.

Place dip in bowl and serve with vegetable sticks:
carrots, peppers, celery, cucumber, spring onions, etc.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with two plates of vegetable sticks: carrots, pepper, on..

NOTES : * Use coriander or mint. Chop finely.

“There are two kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped
like large acorn, have to be eaten soft-ripe. Until the skin is almost
translucent and the flesh is jelly-like, they are astringent and virtually
inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the
flesh is firm or even crisp.

Other varieties {yes, they did just say there are TWO kinds of persimmons in
the paragraph above} include the astringent chocolate persimmons, with
dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like
plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.

How to buy: Look for bright orange fruit that has no bruises. Usually, all
persimmons are sold firm. However, some stores sell soft-ripened Hachiyas,
which must be handled with great care.

How to store: Ripen persimmons at room temperature, then store in the
refrigerator for up to two weeks.

How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet,
soft flesh out of the skin. Eat as is (sort of like a natural pudding cup)
or serve in a bowl with cream. The pureed flesh of Hachiyas is also
delicious for making steamed puddings or fruit bars. Frozen and then
defrosted, a firm Hachiya will miraculously acquire the desired soft texture.

Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although
the peel is edible, it is tough, so you may want to remove it. Fuyus also
look and taste wonderful in a fall salad mixed with piquant greens and tossed
with a citrus vinaigrette.”

Title: BAKED CHILIES RELLENOS DGSV43A
Categories: Main dish, Low-cal, Tex-mex, Beef
Yield: 2 servings

-JUDITH LAUSCH (DGSV43A)
4 Anaheim chiles; (6 in)
2/3 c Ricotta cheese; (part skim)
2/3 c Corn; whole kernel
3 tb Green onion; chopped
1/4 ts Pepper; fresh ground
1 cl Garlic, minced divided
1/2 c Onion; finely chopped
1/2 ts Cumin; ground
1/4 ts Mexican oregano
1/8 ts Salt
1 cn Tomatoes; chopped; (14 oz)

1. Place chiles on a baking sheet. Broil 3 in. from
heat 15 min. or until blackened and charred, turning
once.

2. Place chiles in ice water, and chill 5 minutes.
Drain well; peel and discard skins. Cut a 4 in slit
in the side of each chile; discard seeds, and set
aside.

3. Combine ricotta cheese, corn, green onions,
pepper, and half of garlic; stir well. Put 1/3 c of
mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350 degrees for 20 min. or until
thoroughly heated.

4. Coat a small saucepan with cooking spray; place
over med. heat until hot. Add remaining garlic and
chopped onion; saute 3 min. Add cumin and oregano;
saute 1 minute. Stir in salt and tomatoes.

5. Reduce heat and simmer, uncovered, for 10 minutes
more, stirring frequently. Pour sauce over chiles and
serve.
(About 262 calories per 2 filled chilies and 1/2 c
sauce. Chol: 26 mg). From Healthy Cooking, adapted and
formated for you by Judy Lausch, DGSV43A. Please enjoy.

—–

Date: Tue, 22 Nov 94 14:22:15
From: “Susan M. Brooks”
Subject: Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake (12 to 14 servings)
**************************

For the Apple Filling and Topping:

2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (I used Granny Smiths)

For the cake:

2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

—–

Date: Thu, 30 Sep 93 13:16:06 BST
From: Michael Traub

Red Lentil Lasagna
——————

1 large Onion, sliced finely
3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely (because my wife hates it)
1/2 cup water
1 lb Broccoli
1 small Courgette/Zucchini
1/2 lb Mushroom
1 pint Vegetable Stock (Vecon and water)
1 cup Red lentils
1 can Tomatoes
2 tsps Oregano
2 tsps Basil
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water
2 tbsp Flour
1/2 cup Soya milk
1 clove Garlic
1/4 tsp Salt
1/4 tsp Pepper
3 tbsp Yeast flakes
1/4 tsp Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

Title: PERSIMMON PUDDING
Categories: Desserts, Fruits, Personal
Yield: 6 servings

1 c Pureed persimmons (skinned)
2 ts Baking soda
1/2 c Butter; room temperature
1 1/2 c Sugar
2 Eggs
1 tb Lemon juice
1 tb Rum
1 c All-purpose flour
1 ts Ground cinnamon
1/2 ts Salt
1 c Chopped walnuts or pecans
1 c Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over
medium heat and let water come to boil while you prepare pudding
batter. Mold must have lid or be snugly covered with foil while
steaming (coffee can with plastic lid will work). Place rack or Mason
jar ring on bottom of kettle so that water can circulate under mold
while steaming. Grease the mold. In small bowl, combine persimmon
puree and baking soda. Set aside while mixing other ingredients
(persimmon mixture will become quite stiff). In mixing bowl, cream
butter and sugar. Add eggs, lemon juice and rum and beat well. Add
flour, cinnamon and salt and stir to blend. Add persimmon mixture and
beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and
set aside 5 minutes. Turn onto rack to cool completely or to cool
just a little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: AVOCADO AND POTATO SALAD WITH HORSERADISH
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 1 salad

2 lb New potatoes; scrubbed
1/4 c Olive oil
1 1/2 tb Red wine vinegar
Salt
1/2 c Sour cream
1/2 c Plain yogurt
2 tb Prepared horseradish
1/4 c Fresh dill sprigs
— loosely packed
— thick stems removed
3 Celery ribs; strings removed
— cut in 1/4″ crescents
— (1 cup)
2 md Avocados* or 1 lg. avocado
1 tb Lime juice; freshly squeezed
Freshly ground black pepper

*Choose avocados that are firm, with just a slight
give. If the avocado is soft enough to hold an
indentation, it’s overripe and won’t have the rich
nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable
steamer. Cut potatoes in half; place them in the
steamer basket. Cover and steam until they are cooked
through, about 20 minutes. Remove the potatoes from
the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar
together in a large bowl. Season to taste with salt;
set aside. When potatoes are cool enough to handle
without burning your fingers, cut them in 1″ cubes.
Toss them in the oil and vinegar so they are coated
well, and set them aside to cool to room temperature,
tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt
and horseradish. Mince the dill and add it to the sour
cream mixture, stirring well.

When potatoes have cooled to room temperature, add
celery and toss to combine. Then add the sour cream
mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1″
cubes; place in a small bowl with the lime juice.
Toss so the cubes are moistened with the juice. Then
add the avocados, with all of the lime juice, to the
potatoes; toss gently until they are well distributed
and coated with the dressing. Add pepper and
additional salt to taste, and either serve immediately
or chill for 30 minutes and then serve.

While Loomis says that this salad does not keep well
and shouldn’t be counted on for leftovers, she says
that it’s one of the most popular potato salads she’s
ever made.

Yield: 6 to 8 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
267-268. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

—–

Title: Diatetic Cream Cheese Balls
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese -Milkcote or whitecoat
3/4 c Finely chopped pecans -chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Children’s Lemon or White Cake Mix

Recipe By : Eliason, Harward, and Westover
Serving Size : 10 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon flavored unsweetened drink powder — (like
Kool-aide)
1/3 cup vegetable shortening

In a medium bowl, combine sugar, flour, baking soda, salt, and drink
powder. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of mix into each of 10 small containers or ziplock
bags. Seal containers tightly. Label with date and contents. Store in a
cool dry place. Use within 12 weeks. Makes 10 packages Children’s Lemon
Cake Mix.

To use:
1 pkg. Children’s Lemon Cake Mix
4 teaspoons water

Preheat mom’s oven to 375°f. If using child’s play oven follow
manufacturerers directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, Combine
Children’s Lemon Cake Mix and water. Stir with a fork or spoon until
blended and smooth. Pour mixture into prepared pan. Bake 12 to 13
minutes in Mom’s oven or as directed in play oven. Remove from oven.
Cool in pan on rack for 5 minutes. Invert cake onto a small plate;
remove pan. When cool frost with Children’s White Frosting if desired.
Serves 2 children.

– – – – – – – – – – – – – – – – – –

NOTES : It takes no genius to see that ANY flavor of unsweetened drink
mix powder can be used for a wide variety of flavors. For a White Cake
Mix omit the powder. If you like, a drop or two of vanilla might be
added at the time the cake is prepared.