Title: NOODLES IN CUCUMBER-MEAT SAUCE – ZA JIANG MEI
Categories: Oriental, Pasta
Yield: 6 servings

2 tb Peanut or corn oil
1 1/2 lb Chopped pork butt
2 tb Chinese rice wine
-=OR=- Dry sherry
1 tb Grated ginger
1 tb Minced garlic
6 Green onions; chopped
1/2 c Hoisin sauce
1/4 c Hot bean paste
2 tb Sugar
1 1/2 tb Soy sauce
1 c Chicken stock
2 tb Sesame oil
1 lb Chinese wheat-flour noodles
– FRESH, (w/ or without egg)
1 lg Cucumber
– cut into 1/3″ cubes
Toasted black sesame seeds
– (for garnish)
Fresh coriander leaves
– (for garnish)

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add
oil. When hot, lightly brown the pork; break up
clumps. Add rice wine; stir together for 1 minute or
until the pork is dry. Push meat up the sides of the
wok. Add ginger, garlic and half the green onions to
the center of the wok; saute until fragrant, about 30
seconds. Add the hoisin sauce, hot bean paste, sugar
and soy sauce to the center; stir-fry until fragrant,
about 30 seconds. Mix the sauce with the pork, add
chicken stock and bring the sauce to a boil. Reduce to
simmer and continue cooking, stirring occasionally
until sauce has thickened into the consistency of
spaghetti sauce, about 10 minutes. Swirl in half of
the sesame oil. Keep warm. Bring 3 quarts of water to
a boil. Separate strands by gently pulling the ball of
noodles apart. Add noodles to boiling water; stir with
a pair of chopsticks. When water reaches the second
boil, add 1 cup cold water and let it come to a boil
again. Pour into a colander. Rinse with cold water.
Drain thoroughly and set aside. Toss with remaining
tablespoon sesame oil and remaining green onions.
Divide noodles among 6 flat soup plates or bowls.
Spoon meat sauce on top. Garnish with cucumber, black
sesame seeds and fresh coriander leaves.

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BERMUDA FISH CHOWDER 2 (THE REEFS, SOUTHAMTON, BERMUDA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Grouper, Wahoo, or other
-firm fish
Celery, onion, carrot,
-and leek, cut rough to
-make stock
Bay leaf, peppercorns, thyme
1 ea Carrot, large
1 ea Green pepper, large
2 ea Potatoes, large
2 ea Tomatoes, large
1 ea Onion, large
2 ea Stalks celery
4 oz Butter
4 oz Flour
3 oz Tomato paste
2 oz Black rum
1 x Salt and pepper to taste
2 oz Sherry peppers (liquid), or
-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and
herbs for stock. Bring to a boil, skimming off any scum from surface.
Let simmer for 20 to 25 minutes. While it is cooking, dice the rest
of the vegetables to 1/2". Strain and set aside both the stock and
the fish. When fish are cool, remove skin and discard, then remove
and set aside all meat from fish carcasses. In the cleaned stockpot
melt the butter and add the diced vegetables. Saute over medium heat
for about 5 minutes. Add flour and stir for about 2 minutes on low
heat. Slowly add fish stock, whisking to blend vegetable mixture to a
smooth consistency. Bring to a boil and add tomato paste. Reduce heat
and let simmer for 45 to 50 minutes. Just before it has cooked for 45
minutes, add fish, sherry peppers, and rum. Season to taste.

Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton,
Bermuda

– – – – – – – – – – – – – – – – – –

Title: HAWAIIAN BON BONS
Categories: Candies
Yield: 6 servings

8 oz White chocolate, cut up
1 c Unsalted macadamia nuts
1/2 c Flaked coconut
1 ts Grated orange zest
-(optional)

In a 1-quart glass bowl, heat white chocolate in a microwave oven on
medium for 2 minutes; stir. Return to microwave and heat on medium 1
1/2 to 2 minutes longer, or until melted and smooth when stirred.

Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2
inch) paper bon bon cups, filling to top. Let stand at room
temperature, or refrigerate 1 hour or longer, until firm. Store, well
wrapped, in refrigerator.

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Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

MMMMM

Title: Coconut Macaroons
Categories: Cookies, Desserts
Yield: 12

2 egg whites
1/8 ts salt
1/8 ts cream of tartar
1 ts vanilla
3/4 c sugar
1 1/2 c coconut, sweetened

Place wax paper on cookie sheets. Beat the first 3 ingredients with
electric mixer until soft peaks form. Beat in the vanilla and sugar until
stiff. Fold in the coconut. Bake at 350 degrees for 20-25 minutes. Let
cool before removing from cookie sheets.
(These are good at Christmas–I sprinkle some colored sugar on before I
bake) Walt

Julie
Michigan, USA
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Title: Crispy Wontons
Categories: Appetizers, Meats, Chinese
Yield: 10 servings

3/4 lb Ground Pork
8 Chopped Water Chestnuts
1/4 c Chopped Green Onions Tops
1 tb Soy Sauce
1/2 ts Salt
1 ts Cornstarch
1/2 ts Grated Fresh Ginger Root
1 lb Wonton Skins
Vegetable Oil For Frying
Catsup
Hot Mustard
Sweet Sour Sauce

Combine pork, water chestnuts, green onions, soy
sauce, salt, cornstarch and ginger iin medium bowl;
mix well. Place 1/2 teaspoon pork mixture in center of
each wonton skin. Fold wonton skin over filling to
form a triangle. Turn top of triangle down to meet
fold. Turn over; moisten one corner with water.
Overlap opposite corner over moistened corner; press
firmly. Heat oil in wok or large saucepan over
medium-high heat to 375oF. Deep fry wontons, a few at
a time, 2 to 3 minutes, or until golden brown and
crispy. Drain on paper towels. Serve warm with catsup
and hot mustard or sweet sour sauce, as desired.
Typed by Syd Bigger.

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Title: SPICY BULGUR SALAD
Categories: Salads, Oriental, Side dish, Vegetarian
Yield: 6 servings

1 c Fine grade bulgur
3 md Tomatoes, chopped
1/2 c Fennel, julienned
1 c Parsley, chopped
2 tb Cilantro, chopped
1/2 c White radishes, thinly slice
1 sm Head romaine lettuce, torn
4 ea Scallions, chopped
1/2 c Olive oil
1/3 c Lemon juice
1 ea Garlic clove, crushed
1 ts Cumin
1/2 ts Cinnamon
1 ds Cayenne
Salt pepper
Pita halves

Rinse bulgur place it in a medium bowl. Cover with
cold water let soak until it is tender to the bite,
20 to 30 minutes. Drain thoroughly squeeze
out any excess water. Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes,
lettuce scallions. Add bulgur toss.
Whisk together the oil, lemon juice, garlic, cumin,
cinnamon, cayenne, salt
pepper. Pour over the salad toss. Chill, covered,
in the refrigerator. Serve surrounded by warm pita
halves.

—–

Pureed Vegetable Soup with Broccoli Florets

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Potatoes — peeled diced
Med stalks Celery — chopped
Med Carrots — chopped
1/4 Cup Onion — chopped
1 each garlic, clove — minced
2 Cups Vegetable stock
1/4 Teaspoon Black Pepper
1/2 Teaspoon Thyme
1 Dash Nutmeg
3 Cups Broccoli Florets
1 Cup Milk
Egg Yolk — lightly beaten
1 Tablespoon Soy sauce

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.

In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer
until vegetables are very tender, about 10 minutes.
(The potatoes must be fully cooked to thicken the soup properly.) While the
soup is simmering, steam the broccoli florets. When the simmered vegetables
are tender, transfer it and broth to food processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring
cup, combine remaining ingredients. Add to soup and heat; do not allow mixture
to boil. Top each serving with garnish if desired.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1181 275 261 999 620 1567 0 1492 962 206 902 532 0

SEAFOOD CHILI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 Red onion, chopped
1 White onion, chopped
4 Garlic cloves, pressed
-and minced
1/4 c Minced cilantro
1 Red bell pepper, roasted,
-cored, seeded, sliced
1 Anaheim chile pepper,
-roasted, cored, seeded,
-sliced
1 Jalapeno chile pepper,
-roasted, cored, seeded,
-minced
1 1/2 tb Chili powder
2 ts Ground cumin
2 ts Crumbled dried oregano
Cayenne pepper to taste
1 lb Tomatoes, peeled, seeded
-and chopped
1 t Green salsa
2 ts White wine
Salt
1/2 lb Shrimp, shelled, de-vein
1/2 lb Scallops
2 lb Clams, steamed, shelled
1/2 lb Firm fleshed fish… snapper
-or monkfish, cut into
-bite-sized chunks
1/2 c Grated cheddar cheese
Sour cream for garnish

Heat oil in a wide, deep skillet. Saute the onions,
garlic and
cilantro until the onions are soft and translucent.
Add bell
pepper, Anaheim and jalapeno peppers, chili powder,
cumin, oregano
and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low
heat, stirring
often, until the tomatoes break down into pulp. When
mixture starts
to stick to the pan, add the wine and stir
vigorously to loosen it
and make a dense sauce. Season to taste with fresh
cilantro.
Stir in shrimp, scallops and fish. Simmer until all
are opaque when
cut into, about 12 minutes. Add clams and simmer
another 2-3
minutes.
Remove from heat and stir in cheese, if desired.
Garnish with sour
cream and serve.

– – – – – – – – – – – – – – – – – –

Title: CARMEL MATZOH CRUNCH
Categories: Passover, Desserts, Candies
Yield: 12 pieces

4 4 – 6 Unsalted Matzohs
1 c Unsalted Margerine
1 c Brown Sugar ;packed firm
6 oz Semi-sweet chocolate ;
-;coarsely chopped

1. Line a cookie sheet with foil and cover with baking parchment. Cover pan
evenly with matzoh boards, using what you need and cutting pieces to fit
spaces as evenly as possible.
2. In a heavy saucepan, combine margerine and brown sugar. Cook over medium
heat, stirring constantly, for 3 to 5 minutes, until sugar desolves. Remove
from heat and pour over matzoh. Bake at 375 degrees for 15 minutes,
checking every few minutes to be sure mixture does not burn.
3. Remove from oven and sprinkle with chocolate bits. Let stand 5 minutes,
then smear melted chocolate evenly. Chill in refrigerator until set. Makes
12 to 14 pieces, depending on size.

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