Title: EGG FOO YONG
Categories: Oriental
Yield: 4 servings

3 ea Egg
1 c Bean sprout
1/2 c Pork, cooked
2 tb Peanut oil
2 tb Onions, chopped
1 tb Soy sauce

Beat eggs until thick; stir in sprouts, pork, onion,
and soy sauce. Heat oil in skillet and pour in some of
mixture at a time. Using spatula push eggs as they
cool over meat to form pattie. When pattie is firm,
turn over to brown other side. Serve with sauce.

—–

GATEAU ST. HONORE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Brandy
1/2 c Golden raisins
12 oz Semisweet chocolate
7 oz Unsalted butter
5 Eggs — separated
1 lb Puff pastry
2 c Sugar
16 Cream puffs, filled
-(with pastry cream)
2 c Whipping cream

To plump raisins, heat brandy and raisins over low heat. Set aside to soak.
Chop 9 ounces chocolate in small pieces. Melt with butter in top of double
boiler over barely simmering water. When melted, remove immediately and
whisk in egg yolks. Add plumped raisins. Beat egg whites until soft peaks
form. Fold into chocolate-raisin mixture. Cover and chill 3 to 4 hours or
overnight. Roll puff pastry into 12-inch circle about 1/4-inch thick.
Pierce with fork. Let rest 25 minutes. Place on baking sheet and bake at
450F until golden brown, about 15 to 20 minutes. Caramelize sugar in heavy
skillet until golden brown. Do not overbrown. Remove immediately from heat.
Using fork, quickly dip one half of each cream puff into caramel and place
on buttered parchment paper. When caramel has set, dip uncoated half in
caramel. Cool. Place caramel-coated cream puffs around puff pastry. Fill
center with chilled chocolate filling. Melt remaining 3 ounces chocolate.
Whip cream until soft peaks form. Fold melted chocolate into half of
whipped cream. Set aside. Spoon remaining half of whipped cream into pastry
bag fitted with a large round tube. Pipe dome-shaped balls in rows over
chocolate filling, leaving spaces between rows. Repeat, using chocolate
whipped cream, filling in spaces between rows of white whipped cream to
create stripes.
Makes one 12-inch cake

– – – – – – – – – – – – – – – – – –

Ground Turkey and Black-Bean Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
2 cups Finely chopped red pepper
1 cup Chopped onion
1/2 cup Finely chopped carrot
2 large Garlic cloves — minced
4 teaspoons Chili powder
2 teaspoons Ground cumin
1 pound Ground turkey breast
2 15oz cans black beans — rinced drained
3 cups Canned chicken broth
1 tablespoon Tomato paste

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion,
carrot and garlic; saute until tender, about 12 min. Add chili powder and
cumin; stir to blend. Increase heat to med high and add turkey; break up with
spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth
and tomato paste and bring to boil. Reduce heat and simmer chili until liquid
thickens, stirring occasionally, about 1 hour. Season with salt pepper. 260
calories; 10 g fat.

– – – – – – – – – – – – – – – – – –

Title: A Happy Home Recipe
Categories: Diabetic, Main dish, Info/help
Yield: 1 family

4 c Of love 5 Spoons of hope
2 c Of loyalty 2 Spoons of tenderness
3 c Forgiveness 4 qt Of faith
1 c Friendship 1 Barrel of laughter

Take love and loyalty, mix them throughly with Faith. Blend it with
tenderness, kindness and understanding. Add friendship and hope,
sprinkle abundantly with laughter. Bake it with sunshine. Serve
daily with generous helpings

MMMMM

PORTER CAKE (IRISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flour
1/2 lb Currants
1/2 lb Raisins
1/4 lb Mixed peel
3/4 lb Brown sugar
2 T Mixed spice (nutmeg cinnamon
1 x Rind of one lemon
1/2 lb Butter
1 t Bicarbonate of soda
1 x Bottle Guinness or stout
4 x Eggs

Sift the flour and cut in the butter. Add the fruit, spice, peel, etc.
Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate
of soda. Pour stout and eggs over dry ingredients. Mix well and beat for
15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2
1/2 – 3 hours. Keep for a week before cutting.

– – – – – – – – – – – – – – – – – –

Title: Garam Masala
Categories: Indian Spicy Easy Ethnic
Servings: 6

1 t black cumin 1 t whole cloves
1 t black peppercorns 1/4 ea average-sized nutmeg

Place all ingredients in a clean electric coffee grinder. Grind until
fine. Store in a small jar with a tight-fitting lid. Keep away from
heat and sunlight. This is a spice combo used in many Indian recipes.

—————————————————————————–

Title: Never Fail Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt

Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.

Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
—–

Mississippi Mud Pie

Recipe By : Bed and Breakfast Cookbook
Serving Size : 16 Preparation Time :0:20
Categories : Cakes-Snack Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake
4 eggs
2 cups sugar
1 1/2 cups flour
1 teaspoon vanilla
1 cup butter
1/3 cup cocoa
1 1/2 cups nuts — chopped

Topping
6 1/4 ounces miniature marshmallows

Frosting
1/2 cup butter — melted
1/3 cup milk
3 tablespoons cocoa
2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350° Prepare 13×9 pan.
Combine cake ingredients and pour into pan. Bake for 25-30 minutes.
Cover with marshmallows and return to oven for 3 minutes. combine
frosting ingredients and frost over marshmallows while still warm.
Cool before cutting.

– – – – – – – – – – – – – – – – – –

Title: Rainbow Jelly Fish
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM———————RAINBOW JELLY FISH————————–
150 g Dried jelly fish
1 Red pepper
1/4 Yam bean (optional), or
-turnip
2/3 Cucumber
2/3 Celery stalk
1/3 Carrot
1 tb Sesame seeds
1 1/4 ts Salt
1 ts Sugar
2 ts Sesame oil

The following 12 recipes are from a booklet put out by the Hong Kong
Tourist Association in celebration of the 1986 Hong Kong Food
Festival. These are the winning chefs and their winning recipes. The
chefs are all ethnic Chinese from all over Asia, but the recipes
really run the gamut, from traditional Chinese food to dishes like
Shark’s Fin Soup to things like “Lamb Fillets with Morels” which is
Western in inspiration and presentation.

Some of the recipes should have the caveat “Don’t try this at home,
kids”, mainly because of the amount of preparation involved. This
first one, an appetizer plate consisting of 7 mini-courses, falls
into that category. It’s presented in one of those round, segmented
lazy-susan type serving things. Very striking. Any one of these
dishes would be suitable for a main course in a Chinese meal.

Chef: Ng Wang-chau

Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong
Kong’s leading Sichuanese restaurants since he began his career 14
years ago. Apart from creating this Award-winner, he is also renowned
for his pan-fried spiny lobster.

Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road
South, Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award – Appetizer [Chinese
characters for dish name deleted. S.C.] Circle Game (12 servings)
Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

The literal translation, “Turning Around Life”, prompts a host
meaningful connotations for this Sichuanese starter. Seven
mini-courses, composed of contrasting flavours, represent the varying
moods, as well as the seven stages, of a person’s life. An
alternative translation – “Life is a Merry-go round” – captures the
spirit of the theme, and its presentation, so appropriately on a
turntable. Each of the individual dishes, which could be served
separately or a few at a time, also have their own particular
mythological and dietary connotations.

1. Soak jelly fish in very hot (but not boiling) water for
approximately 3 minutes until it curls. Then rinse under cold
running water for approximately 1 hour until it expands. Drain and
cut into strips.

2. Shred vegetable ingredients, and blanch slightly in boiling
water. Then rinse under cold running water until they are cold, and
drain.

3. Stir-fry sesame seeds in a dry wok until they are golden.

4. Mix jelly fish and vegetables with salt, sugar and sesame oil.

5. Sprinkle sesame seeds over mixture.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: FRENCH ONION SOUP WITH CROUTONS
Categories: Soups, Appetizers
Yield: 4 servings

2 Medium onions
2 Chicken boullion cubes
1 qt Water
1/2 ts Kitchen Bouquet
2 Beef bouillion cubes

Slice onions finely, sautee in butter until tender.
Add water, boullion cubes, and Kitchen Bouquet. Simmer
20 minutes, add croutons and serve. Toast bread slices
under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice. Mrs. John
P. Elberti

—–