Title: HOT SOUR SOUP 4
Categories: Chinese, Soups
Yield: 4 servings

Stephen Ceideburg
6 Dried Chinese black
-mushrooms
36 Dried lily buds
3 lg Dried wood ears
1 Boneless chicken breast
– half *
1 tb Peanut oil
1 ts Salt
1 Quarter-sized slice of fresh
-peeled ginger, bruised
1 tb Soy sauce
2 tb Shao Hsing wine **
4 c Chicken stock
2 tb Water chestnut flour mixed
-with 4 tb water ***
1 Egg, lightly beaten with 1
-ts oil
1/4 lb Firm tofu (optional) ****
1 Green onion, trimmed and
-shredded
Chicken Strip Marinade:
1 ts Light soy sauce
1 ts Dry vermouth
1/4 ts Sugar
1 ts Cornstarch
1 ts Sesame oil
Hot and Sour Seasoning:
2 tb Red wine vinegar
1 tb Light soy sauce
1 ts White pepper
2 ts Hot chili oil, or to taste
1 tb Sesame oil

* Skinned and, cut into matchstick strips ** or dry
sherry. S.C. *** Use cornstarch if unavailable. S.C.
**** Cut into strips 1/4 inch thick and 1 1/2 inches
long

There are distinct steps to take in a certain order
instead of just tossing everything into the stock.
Like other Hot and Sour soups, it can be made with
whatever you have on hand. Ms. Jue does suggest,
however that the black mushrooms and wood ears are
pretty important to the taste and should be used if at
all possible. If necessary, she says, substitute
julienned carrot for the lily buds for color and
texture. Shredded bamboo shoots, green beans and bean
sprouts are suggested as additions or sub- stitutions.
Pork or shrimp can be used instead of chicken with out
guilt. Toss in a handful of noodles if you like too…

In 3 separate bowls, cover black mushrooms, lily buds
and wood ears with water until soft and pliable, about
30 minutes. Squeeze dry. Remove and discard stems from
black mushrooms; julienne. Remove and discard hard
ends of lily buds. Remove and discard any hard
clusters in centers of wood ears. Roll each wood er
into a tight curl, cut cross-wise into thin strips.
Set aside.

Mix marinade ingredients. Toss with the chicken strips
and set aside.

Heat wok over medium-high heat. When hot, add oil and
tilt wok to coat sides. Add salt, ginger and chicken.
Stir-fry for 1 minute or until chicken turns white.
Remove chicken and set aside.

Increase to high heat. Add black mushrooms, lily buds
and wood ears to hot oil. Stir-fry until fragrant,
about 1 minute. Add soy sauce and Shao Hsing wine;
stir-fry 5 seconds. Add stock and bring to a boil.
Reduce heat to low and simmer 10 minutes. Then bring
back to a boil. Add water chestnut flour mixture. Stir
continuously until thickened (about 30 seconds).
Remove from heat.

Slowly pour egg into soup in a circular motion while
stir- rings slowly with chopsticks to from silk like
ribbons. Add tofu and chicken.

Put ingredients for Hot and Sour Seasoning in a small
bowl. Stir once or twice; do not over mix. Pour half
into a shallow soup tureen. Ladle soup over sauce.
Scatter green onions on top. Float remaining Hot and
Sour Seasoning on top of soup. Stir gently.

Serves 4 as a meal in itself.

Joyce Jue, San Francisco Chronicle, 1/2/91.

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EASY DECORATIVE ICING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Sifted icing sugar
1 Egg white
1/2 ts Vanilla

Place all ingredients in a large mixing bowl. Beat at
low speed until ingredients are combined. Then, beat
at high speed until stiff glossy peaks form when
beaters are lifted, about 5 to 7 minutes. Icing is
best used right away, but can be covered with plastic
wrap or a damp cloth and kept at room temperature for
2 to 3 hours.

Source: Chatelaine magazine, December 1993, page 109

– – – – – – – – – – – – – – – – – –

Title: DIATETIC BARK CANDY
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

-Keywords: Brand/Mildred
1 lb Milkcote or whitecoat
-chocolate
1 c Crunchy cereal
-Watermelon seeds or any
-other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

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PARTAN BREE (CRAB SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Rice — uncooked
3 Anchovy fillets
1/2 lb Crabmeat, fresh — cooked
-can substitute frozen or
-canned
3 c Chicken stock
-Salt
-freshly ground black pepper
1 c Heavy cream

" A delicious, thick, creamy, crab soup from Scotland.
Partan is the Gaelic word for crab and bree from
brigh, which means broth.
Bring the milk almost to the boiling point in a
heavy-bottomed saucepan. Add the rice and anchovy
fillets. Simmer until the rice is well done. Remove
from heat and add the crabmeat.
Puree the soup in a blender or food processor.
Return the pureed soup to a large saucepan and
gradually stir into hr stock. Season with salt and
pepper to taste. Add the cream just before serving.
N.B. This soup can be served either hot or cold. For
some reasons, it always seems to taste better hot.
SERVES: 4-6

– – – – – – – – – – – – – – – – – –

Polenta

The basics:
X Cups cornmeal (polenta)
4X Cups water
salt to taste

The standard method:
In a heavy saucepan, bring the water to a boil. Add the
salt. Stiring constantly, pour the cornmeal into the water
in a steady stream. Reduce heat to a slow simmer. Continue
to cook, stirring contantly, until the porrige becomes very
thick (The spoon can stand in it). Scrape the polenta into
a non-stick pan or ceramic dish (or some container which will
release it when it cools). Cool completely. The polenta
will be like a loaf. To serve it, cut into slices, heat in
the oven, serve with whatever topping you desire.

The quickie method:
Boil the water on the stove. Pour it into a large
microwave-safe bowl add the salt. Stiring constantly, pour
the cornmeal into the water in a steady stream. Cook the
polenta in a microwave on medium power for (2-5 minutes, longer
for a larger serving). Remove from the microwave stir
vigourously. It will not cook evenly this stirring helps
prevent lumps. Repeat this process until the polenta is
thick then proceed as above.

The really quickie method:
Boil the water, toss in the salt cornmeal
microwave on medium power for 5-8 minutes (depending on
quantity). Remove from microwave stir like crazy to smash
all of the lumps. Repeat if you need to thicken it some more,
stir, and live with the few remaining lumps.

HOPPIN’JOHN – NEW STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Southern
Low-fat Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black-eyed Peas, cooked
1/2 c Rice, white or brown
1 1/2 c Water
1/2 c Celery, chopped
1/2 c Onion, chopped, or
1/4 c Green pepper, chopped
4-5 green spring onions, chp
4 oz Mushrooms, sliced, canned
2 ts Poultry Seasoning
4 Tomatoes, crushed
1/2 ts Red pepper, crushed (opt)

Directions: Combine ingredients in a stockpot or
crockpot, and cook until rice is done, about 45
minutes to 1 hour. A little more liquid may have to be
added. Stir occasionally to prevent sticking as the
mixture thickens whichever method is used. In
crockpot, cook about 4 hours on high, and 6-7 hours on
low heat.

Cook’s Note: In any authentic Southern cookbook,
there will almost always be a recipe for Hoppin’ John,
which is basically a combination of rice and black-
eyed peas. To this basic recipe, each cook will add
his/her personal touches and I have added mine. White
rice is traditional, but brown rice has more fiber.
Tomatoes are optional. Mushrooms are a modern touch.
In some areas, red pepper sauce or tabasco sauce
replaces the crushed red pepper. In Texas, Purple
Hull peas are frequently used, with Picante Sauce
served on the side. In Louisiana, Red Beans and Rice
are the popular combination. In other places, is found
the combination of black beans and rice as the popular
dish.
Serving size: 1.5 Cups. Cal 195, Prot 9.5 gm, Chol
0, Carb 39 gm, Sod 300 mg, Dietary fiber 1.75 gm, Fat
1.25 (5% from fat), Iron 3.25, Calcium 75
Exchanges: 2 Breads, 1.75 Veg.
Updated from old family recipe. A.Broaddus
3/14/72

– – – – – – – – – – – – – – – – – –

Title: FLAUTAS
Categories: Appetizers, Poultry, Condiments, Mexican
Yield: 12 servings

———————————GUACAMOLE———————————
2 lg Ripe Avocados, Mashed
2 Finely Chopped Tomatoes
1 md Chopped Onion
2 Jalapeno Peppers, Seeded And
– Finely Chopped
1 Finely Chopped Clove Garlic
2 tb Finely Snipped Cilantro
1 tb Vegetable Oil
2 tb Fresh Lime Juice
1/2 ts Salt
1 ds Pepper

———————————-FLAUTAS———————————-
1 c Cooked Chicken, Finely
– Chopped
12 Flour Tortillas
Vegetable Oil For Frying

Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and
refrigerate for at least 1 hour.

Flautas: Spoon 1 tablespoon of the chicken across the bottom of each
tortilla. Roll up tightly and secure with toothpicks.

Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until
golden brown, about 2 minutes. Drain on paper towels; remove wooden
toothpicks.

Serve with fresh guacamole.

Typed by Syd Bigger.

—–

Title: MAPLE BUTTER
Categories: Jams
Yield: 1 servings

1/2 c Softened butter
1/4 c Maple syrup

Mix with electric mixer until blended. Serve on toast, cracker or
warm muffins.
From Connecticut Maple Syrup Recipes by Maple Syrup Producers

—–

Title: Challah – (Holiday Twist Bread)
Categories: Diabetic, Holidays, Breads/bm
Yield: 18 servings

1 pk (or 1 tablespoon) Active Dry 1/2 ts Salt
-Yeast 1 Egg
2 tb Sugar 2 tb Vegetable Oil
1/4 c Warm Water (110 to 115 1 1/4 c Water
-degrees) 1 Egg, beaten
2 c All-Purpose Flour 1 tb Poppy Seeds
2 To 2-1/2 c Whole Wheat Flour

Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand
for 5 minutes.

Combine the flours and salt in a mixing bowl. Make a well in the
center of the flour mixture and add the egg, oil, yeast mixture and
remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured
board, adding more whole wheat flour until the dough is smooth and
elastic. Place in an oiled bowl. Cover with a damp towel and let rise
until doubled, about 1 hour.

Divide the dough into three parts. Roll each third into a strip
about 15 inches long. Braid the strips together and place on a
lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and
let rise until doubled.

Bake in a 375-degree oven for 40 to 45 minutes, or until golden
brown.

Serves 18

One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2
Sodium: 59 Potassium: 74 Cholesterol: 15

Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

MMMMM

Title: BARBECUED PORK (CHA SIU)
Categories: Chinese, Pork
Yield: 5 servings

1 lb Lean Pork butt
1/4 ts Salt
Dash of pepper
1 1/4 tb Sugar
2 ts Thin soy sauce
1 ts Roasting salt
1 1/2 ts Oyster Sauce
1 1/2 ts Hoisin sauce
2 ts White wine
1 tb Honey
1 c Water (for roasting)

1. Cut meat into pieces approximately 5″ x 2"x 1″

2. Sprinkle meat with each of the remaining
ingredients, except water, mix well, and marinate over
night (or for at least 5 hours) in the refrigerator.

3. Pre-heat oven at 375 degrees.

4. In a roasting pan add 1 cup water. Place rack on
top. Place pork on rack and roast for 1/2 hour on
each side. Total cooking time 1 hour. Baste 3 or 4
times. Do not cover.

NOTE: Barbecued pork can be frozen for 3 months or
refrigerated for 1 week.

—–