TEMPURA ,JAPANESE WAY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Koromo ( batter )
1 Egg beaten
1 c “cold” water
2 tb Dry white wine
1 c Flour
Tentsuyu (dipping sauce)
1 tb Dashi no moto ( fish stock)
1 c Water
2 tb Mirin ( sweet rice wine )
Or 1 tbs sugar
2 tb Sake ( or dry white wine )
1/4 c Soy sauce
Ginger root to taste
Vegetables fish: EX:
Carrots, onions, mushrooms
Peppers, zucchini, snow pea,
Squash, eggplant etc. etc.
“okra ”
Shrimps, crab, scallops,
Squid, cod. etc. etc.

Before you begin here a few essential tips to
remember: youUll need a deep thick wall pan ( wok o.k.
), filled with 1 inch of peanut oil preferred ( Never
lard or shortening ),slice vegetables thin enough for
even cooking, fry in small batches and never crowd,
and have the temperature of the oil from 340 for
vegetables or 360 degrees for fish. Cold water in
batter is a must to keep the flour from being sticky
.Do a trial try of frying so youUll know how long
vegetables or fish need to cook. Author did not
mention poultry but I surmise it would be cooked as
the fish is. Vegetables and fish were the initial
things cooked this way in the history of tempura due
to their trade with the Portuguese and Dutch
merchants. Make the batter: Beat egg with water. Mix
in flour and whisk quickly. Set aside. Make the
tempura dip: Boil the dashi no moto ( this is a dried
soup stock from fish or poultry usually contained in
tea bag type of packing )in the water for 2 or 3
minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but
cutting into rings, strips, cubes etc. For fish,
dredge in flour before dipping in batter. Vegetables
are just dipped into the batter. Let excess batter
drip off with either fish or vegetables.( meanwhile
you will have had the oil preheated in the pan to the
right temperature for either fish or vegetables Drop
into oil by hand or use a tbs for vegetable cubes.
Take the vegetables or fish out of the oil when
slightly browned. Serve the tempura with the Tentsuyu
dip along with rice.Place rice in a bowl, top with
tempura and a few tbs. of the tentsuyu dip. Or serve
tempura over Japanese noodles ( soba ).

Note all Japanese ingredients may be found readily in
most supermarkets or gourmet grocers today. Also,
there are other variations in frying tempura;
this is one basic historic method. Prior to using
peanut oil, sesame seed oil was used mainly when
tempura first became popular in Japan, over 400 years
ago.

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Title: Walnut Dainties
Categories: Cookies
Yield: 1 servings

3/4 c Soft butter
1 1/2 c Packed brown sugar
1 Egg, beaten
1 ts Vanilla
1 1/2 c Flour
1 ts Baking powder
1/2 ts Rum flavoring
1 c Finely chopped walnuts

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream butter with brown sugar until light. Beat in egg and vanilla. Mix in
flour, baking powder and flavoring. Add walnuts. Spread in greased 8″
square cake pan. Bake at 350F for 35 minutes and cut into squares. Serve
hot or cold, plain or with whipped cream or ice cream. Store in tin.

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Title: EL CHICO SALSA VERDE (VTJS99B)
Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
Yield: 4 servings

2 tb Pumpkin seeds; pureed
2 tb Green chiles; minced
1/4 c Parsley; chopped
2 c Chicken stock
1/4 c Cooking oil
Salt and pepper to taste
1 tb Roux (1 part cooking oil
To 2 parts flour)

Toast pumpkin seeds until brown, or use pumpkin seeds
called Pepitas (This I’d prefer. I think you can get
these at the spice rack in the store). Grind, with the
chiles and parsley, very fine. In a skillet, with 1/4
C cooking oil, add a little of the chicken stock. Add
the green chile mixture and stir well, then add the
remaining chicken stock. Salt and pepper, to taste,
and cook for a few minutes on medium heat. Add roux,
and stir, cooking until it thickens then remove from
fire. If not to be used immediately, then store in
‘fridge. Heat only when you need to use it.

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Tomato Tuna Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Rice — regular long-grain
1 tablespoon Salad oil
1 Celery; stalk — sliced
1 Onion — diced
28 ounces Can tomatoes
7 ounces Can tuna — drained flaked
1 cup Frozen peas
1 teaspoon -salt
1 teaspoon -sugar
1/2 teaspoon Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in
rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all
liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery
and onion until tender, stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and 3/4 cup water, over high
heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook
peas and blend flavors. 380 calories per serving.

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Title: SMØRREBRØD (DENMARK)
Categories: Seafood, Cheese/eggs, Ethnic
Yield: 12 servings

8 lg Lettuce leaves
6 Eggs, hard-cooked and cut
-into quarters
12 Shelled and deveined cooked
-small shrimp
3 oz Each smoked salmon and
-smoked herring or
-whitefish, thinly
Sliced
2 oz Each sliced boiled ham and
-rare roast beef
2 oz Each Danish blue cheese and
-Danish hard cheese, cut
-into cubes
3 md Tomatoes, cut into wedges or
-sliced
3 sm Apples, cored, cut into
-wedges, and dipped in lemon
-juice
3 sm Oranges, peeled and
-sectioned
1/2 c Sliced onion
24 Pimiento-stuffed green
-olives
6 Dill pickles, cut lengthwise
-into quarters
1/3 c Plus 2 teaspoons each
-mayonnaise, prepared
-mustard, prepared
Horseradish, and seafood
-cocktail sauce
12 Thin slices rye bread (1/2
-ounce each)
4 1/2 oz Crispbread

Line 2 large wooden serving boards or 2 trays with 4
lettuce leaves each. On each board (or tray)
decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2
ounces each salmon, and herring (or whitefish), 1
ounce each ham, roast beef, and cheeses, half each of
the tomatoes and fruits, 1/4 cup onion slices, 12
olives, and 12 pickle spears. Spoon mayonnaise,
mustard, horseradish, and cocktail sauce into
individual serving dishes and set out near serving
boards. Serve bread slices and crispbread in
napkin-lined basket. Makes 12 servings.

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Title: TEX-MEX RICE
Categories: Mexican, Rice
Yield: 6 servings

3/4 c Onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil
until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin
and black pepper. Cover tightly and simmer 20
minutes. Remove from heat. Stir in bell pepper. Let
stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

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Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

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GERMAN VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Soup bone, large
1 pt Tomato
1 pt Lima beans
1 pt Corn, grated
2 c Cabbage, chopped
1 ea Turnip, large, diced
1 ea Carrot, diced
1 ea Onion, sliced
1 t Flour
1/2 c Milk
1 x Salt pepper
1 x Water, cold

Wash soup bone thoroughly and cover with cold water
and allow it to boil for several hours. Skim off the
fat and add the vegetables. Season to taste. Mix the
flour with the milk and stir into soup. Cook for 1
hour and serve hot. Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

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White Christmas Pie

Recipe By : Robyn Walton
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–CRUST:–
1 c. all-purpose flour
1/4 c. firmly packed brown sugar
2 tbsp. unsweetened cocoa
1/4 tsp. salt
1/3 c. shortening
3 tbsp. cold water
–RASPBERRY SAUCE:–
10 oz frozen raspberries, thawed
1 tbsp. cornstarch
–FILLING:–
1/4 c. sugar
1/4 c. cornstarch
1 1/2 c. milk
6 oz. white chocolate baking bar, cut into piece
1 tsp. vanilla
3/4 c. whipping cream
2 tbsp. powdered sugar

Heat oven to 450 degrees. Lightly spoon flour into measuring cup;
level off. In medium bowl, combine flour, brown sugar, cocoa, and
salt. Using pastry blender or fork, cut in shortening until mixture
resembles coarse crumbs. Sprinkle flour mixture with water, 1
tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is just moist enough to hold together. Shape
dough into ball. Flatten ball; smooth edges. On lightly floured
surface, roll ball lightly from center to edge into circle 1 1/2
inches larger than inverted 9 inch pie pan. Fold dough in half;
place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold
edge under to form standing rim; flute. Prick bottom and sides of
crust generously with fork. Bake at 450 degrees for 8 to 11 minutes
or until crust appears dry and flaky. Cool completely. In medium
saucepan, combine sugar and 1/4 cup cornstarch. Add milk gradually,
stirring over medium heat until mixture boils; boil 1 minute,
stirring constantly. Add baking bar and vanilla, stir until baking
bar is melted and mixture is smooth. Pour into large bowl; cover
top with plastic wrap. Cool to room temperature. In small bowl,
beat whipping cream with powdered sugar until soft peaks form. Beat
cooled baking bar mixture at medium speed until light and fluffy,
about 1 minute. Fold whipped cream into mixture. Spoon evenly into
cooled crust. Refrigerate 8 hours or overnight until firm. In
small saucepan over medium heat, heat raspberries and 1 tablespoon
cornstarch to boiling, stirring constantly. Boil 1 minute, stirring
constantly. Cool. Serve pie with raspberry sauce. Serves 8.

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WHITE BEAN SOUP WITH SAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY INQUIRER—–
1 Onions — large
1 Garlic clove — crushed
1 Carrots — small
Sage leaves
1 tb Oil
2 Cans, Great northern beans
—–15 OUNCE—–
14 1/2 oz Can clear chicken broth
Salt — to taste
Ground pepper — to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

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