Cha Gio (Vietnamese Spring Rolls)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oz Cellophane Noodles
1 Lb Ground Lean Pork
1 Lg Onion
2 Tbsp Tree Ears Dried Mushroon (Nam Meo)
3 Cloves Garlic — f. chopped
8 Oz Crab Meat
4 Oz Shrimp — shelled and chopped
1/2 Tsp Pepper
———-
20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs — beaten
2 C Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a
flat surface. With a pastry brush, paint beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take about 2 minutes. When
you become adept at this, you can work on several wrappers at a time. When
the wrapper looks soft and transparent, place about one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After filling all the
wrappers, pour the oil into a large frying pan, put the spring rolls into
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes
until a lovely golden brown. (This is a special method of keeping spring
rolls crisp.)

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Per serving: 4661 Calories; 454g Fat (87% calories from fat); 99g Protein;
54g Carbohydrate; 1097mg Cholesterol; 2732mg Sodium

Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute
shrimp and crabmeat with more ground pork or chicken if you don’t
like seafood.

BARLEY-SHIITAKE MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dry shiitake mushrooms
2 lg Yellow onions
6 Stalks celery
6 Carrots
1 pk Quaker Quick Barley
8 c Water
2 T Michelle’s Chicken Style
Seasoning
1 t Salt or to taste

Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak. Chop the onions, celery, and
carrots. Put the vegetables and Michelle’s seasoning in a large stock pot
with the water. When the mushrooms are soft, snip them into smaller pieces
(approx. a square inch each) and drop them in the pot. Bring the pot to a
boil, turn down to simmer. Cook until the carrots just start to soften. Add
barley and simmer for another 10-15 minutes. Taste the broth occasionally
while cooking, add salt to taste and more of Michelle’s seasoning if
needed.

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Title: “CAPITOL PUNISHMENT” CHILI
Categories: Chili, Wp
Servings: 4

1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon
(instant, crushed)
24 oz Old Milwaukee beer
2 c Water
4 lb Extra lean chuck,
Chili grind
2 lb Extra lean pork,
Chili grind
1 lb Extra lean chuck,
Cut into 1/4″ cubes
2 Large onions, finely chopped
10 Cloves garlic,
Finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered),
Also called mole poblano
1 tb Sugar
1 ts Coriander seed (from Chinese
Parsley, cilantro)
1 ts Louisiana Red Hot Sauce
(Durkee’s)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

MMMMM

Title: CARAMEL FROSTING
Categories: Frostings, Cakes
Yield: 20 servings

1/4 c Sweet cream or Half Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners’ sugar
1 ts Vanilla

Mix cream, butter, brown sugar and salt and place over low heat. Stir
until sugar is dissolved. Do not let boil! Remove from heat. Stir in
confectioners’ sugar and vanilla. Stir until cool enough to spread on
a 9″ cake.

MMMMM

Title: OKTAPODI MARATHO KRASATO (OCTOPUS AND FENNEL IN WINE)
Categories: Greek, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
– peeled, seeded chopped
Salt freshly ground pepper

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Title: Hummos (chick pea dip)
Categories: Lebanese, Dips
Yield: 6 Servings

1 cn Chick peas (semi drained)
1 sm Lemmon (juiced)
2 cl Garlic (crushed)
1 tb Tahinni (sesame seed paste)
Optional (instead use a litte
Olive oil)
Salt freshly ground pepper
*adjust above amounts to
Suit your taste

*Blend all ingredients.
*place in an attractive bowl.
*cut small pitas into triagles for dipping.

Posted by Johanne…..(jopete@odyssee.net)

—–

3/4 c long grain rice, cooked (I have substituted quick cooking rice
added directly to the recipe when in a real hurry)
1 each red green bell pepper, cubed
1 med onion, chopped
1 small can (15 oz?) each black beans, kidney beans, pinto beans and
either cannelini or Great Northern beans (orig. recipe called for
Garbanzo, for which I don’t care–basically you need four types of your
favorite bean)
1 small can tomatoes
1/2 c barbecue sauce (the strength of the suace can vary this amount)
Saute peppers and onions in water until tender. Drain and rinse beans and
add to skillet, along with tomatoes, barbecue sauce and 1 cup water. Cook
a minimum of 15 minutes, up to 2 hours to meld flavors. Add rice on top.

MISO PESTO WITH EXTRA FINE PASTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pine nuts or walnuts
— toasted
1/4 c EDEN Extra Virgin Olive Oil
4 Cloves garlic — pressed
1/2 c Water
1 1/2 tb EDEN ShirO Miso
4 c Loosely packed fresh basil
-(or half basil and
– half parsley)
1 pk EDEN Extra Fine Pasta

Toast nuts in a dry skillet until golden brown, being
careful not to burn. Grind in a blender and set aside.
In blender, combine olive oil, garlic, miso and water;
blend. Chop the basil fine, add to blender and
process. Add nuts and blend until creamY smooth. Cook
pasta according to package, drain and rinse.

Pour pesto over pasta while hot.

Judy Brown, Guide to Natural Foods Cooking

Copyright 1994 Eden Foods, Inc.

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Title: AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE
Categories: Sausage, Ham, Italian
Yield: 8 Servings

MMMMM————————-MEAT BALLS——————————
4 oz Prosciutto; in one piece
4 oz Pancetta; in one piece
2 Italian sausages without
-fennel seed
4 tb Unsalted butter
4 Extra-large eggs
3/4 c Bread crumbs, unseasoned
5 tb Parmesan cheese; grated
Salt black pepper to taste

MMMMM———————TO COOK MEAT BALLS————————–
4 qt Chicken broth

MMMMM—————————SAUCE——————————–
8 tb Unsalted butter
1/2 lb Mascarpone
1/2 c Heavy cream
Salt black pepper to taste
1 pn Freshly grated nutmeg

MMMMM————————–TO SERVE——————————-
8 tb Parmesan cheese; grated

Cut the prosciutto and pancetta into small pieces and remove the
casing from the sausages. Using a meat grinder, grind together the
prosciutto, pancetta, and sausages. Place the ground meat in a
crockery or glass bowl, add the butter and eggs, and mix very well
with a wooden spoon until the butter is completely incorporated. Add
the bread crumbs and Parmesan, and season with salt and pepper. Cover
the bowl and refrigerate for at least 1 hour before using.

When ready, bring the broth to a boil in a large pot over medium heat.
Meanwhile, place a large skillet with the butter over low heat. When
the broth reaches a boil, start shaping the meat mixture into tiny
meat balls; a heaping tablespoon of mixture will be enough to prepare
several. Make sure the meat balls are solid with no holes inside.
Drop the balls into the boiling broth a few at a time, and as they
rise to the top, tansfer them with a slotted spoon to the skillet
containing the butter. When all the meat balls are cooked and in the
skillet, add the mascarpone and heavy cream. Mix very well and simmer
for 1 or 2 minutes, or until the mascarpone is completely dissolved.
Season with salt, pepper, and nutmeg. Mix very well, then transfer to
a warmed serving platter. Serve immediately, with some Parmesan on
the side.

Source: “Bugialli on Pasta” by Giuliano Bugialli

MMMMM

New-Wave Meat Loaf

Recipe By : COOKING LIVE SHOW #CL8736
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 lices day-old bread — in pieces
1 large onion — coarsely chopped
1 can (8 ounces) stewed tomatoes
1 tablespoon each marjoram, paprika and dried parsley
1/4 teaspoon pepper
12 ounces each ground beef and turkey
1/3 cup liquid no-cholesterol fat-free egg substitute

Place bread and onion in food processor, whirl. Add tomatoes,
marjoram, paprika, parsley and pepper, whirl.

Combine beef, turkey, egg substitute and bread mixture in bowl.
Pack into 6-cup ring mold. Bake at 375 degree F for 50 minutes.
Unmold onto platter.

Beef Gravy: Saute 1 small chopped onion in 1 tablespoon
vegetable oil: blend in 2 tablespoons flour. Add 3/4 cup
condensed beef broth and 1/2 cup water. Cook, stirring,
until mixture thickens and boils.

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