I’ll give a few guidelines for creating your own FF salad dressings,
then a couple of samples that have worked well for me. These recipes
make dressing for two people. Dressing is very forgiving, and if it
tastes odd, it is easy enough to fix.

Vinegar Base:
I generally use balsamic vinegar as the base for salads when the rest
of the meal is european-style. For indian, middle eastern, and asian
meals, I use brown rice vinegar, which I get at the local ethnic-food
store. Otherwise, you can use apple cider vinegar. I don’t use white
vinegar, since I like a little flavor with my acidic foods 🙂 Start
with about 1/4 cup of vinegar.

Herb or Spice:
If you want to use an herb, fresh ones are the best. Otherwise,
dried will do. I tend to use herbs and spices traditionally used in
the style of cuisine I am preparing. Add a total of 1/2 to 1 tsp of
herbs and spices.

Sweetener:
This is entirely optional, it just adds another dimension to the
dressing. Use a flavorful sweetener, like honey (I’ve never tried
brown rice syrup or malt sweetener, they’d probably be great). Table
sugar will add sweetness, but, like white vinegar, little flavor. Use
about 1/2 tsp of sweetener.

Mustard:
This, again, is optional, but a nice touch. Don’t use yellow mustard.
Stoneground and Dijon mustards are tasty. Use sweet hot mustard in
asian-style dressings. Use about 1 tsp of prepared mustard.

Water:
This will tone down the dressing a bit, if you like to dump a lot of
dressing on your salad. I generally don’t add water, but then I only
dribble a little dressing over each bowl. The dressing is very
flavor-saturated, so it actually will spread over two bowls of salad.
Add about 1/4 cup of water if you want to use it.

Date: Thu, 22 Sep 94 16:11:43 -1100
From:

Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

COCONUT CORN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish African
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Corn kernels, fresh/frozen
3 tb Poppy seeds
1 t Coriander seeds
1 t Sesame seeds
1 tb Ginger, grated
2 ea Chili peppers
3/4 c Coconut, shredded
1/2 c Peanuts
3 tb Ghee
1 t Salt
5 c Coconut milk

Cook the corn by boiling in a small amount of water
until tender. Set aside.
Using a mortar pestle, grind all the spices, the
coconut peanuts into a smooth paste. In a large,
heavy skillet, heat the ghee fry the paste for 4 to
5 minutes, stirring constantly. Add the corn, salt
coconut milk simmer until the sauce reduces by half
becomes thick, 15 minutes or so. Serve over rice.

– – – – – – – – – – – – – – – – – –

MARTY FEINS’ HOT SOUR SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cloud ears
1/2 c Golden needles
-(tiger lillies)
1/2 lb Roast pork, shredded
7 tb Cornstarch in 1 cup water
1/2 c Sherry1
2 Bean curds cut 9 pieces
6 tb Rice wine vinegar
1/4 ts White pepper
1/2 ts Hot oil
2 tb Sesame oil
4 Scallions garn
12 c Chicken stock
1/2 ts Salt
3 ts Light soy
2 Eggs, beaten
1 c Shredded chicken
1 c Bamboo strips julliene

Soak ears and needles 20 mins in warm water, save
water. Shred ears, halve needles. Shred chicken, pork,
combine with 2 tbs cornstarch and sherry, set aside.
Combine vinegar, pepper, hot oil and sesame oil in
bowl and set aside. Boil chicken stock, salt and soy,
add pork-chicken mixture, boil 1 minute, add tofu,
needles and ears. Boil 1 minute, mix rest of
cornstarch with water and add to soup. (use water from
ears and needles for mixing) lower heat, add vinegar
mixture, adjust seasoning. slowly stir in beaten eggs,
garnish with cut scallions. Serve in heated bowls.

Posted by M.FEINS [Mart]

Hot And Sour Soup is not a soup usually served at
‘class’ dinners. It is a sort of common man’s soup

Enjoy…. Marty

– – – – – – – – – – – – – – – – – –

TORTILLA SOUP TWO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, small — chopped
2 ea Garlic clove — pressed
2 tb Oil
1 c Tomato
3 c Chicken stock
1 1/2 c Tomato juice
1 c Water
1 t Chili powder
1 t Cumin
Salt — to taste
4 ea Tortilla, corn
1/2 c Cheddar — grated

Calories per serving: 155 Number of
Servings: 6 Fat grams per serving: 5
: Approx. Cook Time: 1:30

Chop the tomatoes finely. Tear the tortillas into
smallish (approx. 1") chunks. In a 3- or 4-quart pan,
saute onions and garlic in oil until the onions are
translucent. Add tomatoes, chicken stock, tomato
juice, and water. Season with chili powder, cumin,
and salt to taste. Cover and simmer for 45 to 60
minutes.

Just before serving, bring liquid to a boil. Add
tortillas and cheese. Cover, remove from heat, and let
sit for three to five minutes. Serve immediately.

~– Cooking Texas Style Candy Wagner Sandra Marquez

Posted by Sam Waring. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

CHICK PEAS IN OLIVE-TAHINI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 ea Garlic cloves, minced
1 sm Onion, chopped
3 lg Celery stalks, chopped
1 md Red or green bell pepper,
— chopped
Olive-tahini sauce — see
— recipe
3 c Cooked chick peas
1/4 c Wheat germ
1 tb Soy sauce
1/2 ts Marjoram
1/4 ts Coriander
Black pepper

Heat oil in large skillet. When hot, add garlic,
onion celery saute till onion is translucent. Add
bell pepper saute till vegetables are lightly
browned. Remove from heat pour olive-tahini sauce
into the skillet along with the remaining ingredients.
Return to low heat simmer 5 to 7 minutes. Serve
over rice or other grain.

Nava Atlas, “Vegetariana”

– – – – – – – – – – – – – – – – – –

WATER BAGELS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk, Scalded
1/4 c Butter
1 tb Sugar
1 t Salt
1 Pkg Active Dry Yeast
2 Eggs
3 3/4 c All-Purpose Flour
2 qt Water, Almost Boiling
1 tb Sugar
1 Egg White, Beaten

Preheat oven to 400 degrees. Combine the scalded milk,
butter, sugar and salt. Warm gently to a temperature
of between 105 degrees and 115 degrees. Remove from
the heat and add and dissolve the yeast in the
mixture. Wait 3 minutes while the yeast works. Blend
in the eggs and flour. Knead this soft dough for 10
minutes, adding flour if needed to make it firm enough
to handle. Place in a greased bowl, cover and let rise
until doubled in bulk. Punch down and divide into
equal parts (one part for each finished bagel). Roll
each piece into a rope about 7″ long and tapered at
the ends. Wet the ends and form a doughnut-shaped ring
from each rope. Cover and let rise on a floured board
for about 15 minutes. Place in a refrigerator for 2
hours to firm up the dough. Bring the water to a boil
and add the sugar. Drop the rings, one at a time, into
the boiling sugar water. When the bagels surface, turn
them over and cook an additional 3 minutes. Skim the
bagels out of the water and place on an ungreased
baking sheet. Coat each with beaten egg white. Bake in
the oven until golden brown (The longer you bake, the
crisper the bagel).

– – – – – – – – – – – – – – – – – –

Title: SWEET AND SOUR CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
5 tb Flour, divided
3 tb Canola oil
1 cn Pineapple chunks in own
-juice (14 ounces)
1 Chicken bouillon cube
1 Green pepper, sliced into 1
-1/2-inch pieces
2 tb Cornstarch
2 tb Sugar
1 ts Ground ginger
2 tb Soy sauce
1/4 c Vinegar

In a medium bowl, mix together the egg, garlic, salt
and pepper. Add the ground chicken and 2 tablespoons
of the flour. Sprinkle the remaining flour on a sheet
of waxed paper. Drop the chicken mixture by heaping
teaspoons onto the floured waxed paper and roll in the
flour to form balls.

Heat the canola oil in a nonstick frypan over high
heat. Add the chicken balls and cook, turning, until
brown, about 6 minutes. Remove the chicken balls and
drain on paper towels. Drain the oil from the frypan,
reserving 1 tablespoon. Drain the juice from the
pineapple into a measuring cup; add water to make 1
cup liquid. Add the bouillon cube to the pineapple
juice and stir to dissolve. Place the frypan over low
heat; add the pineapple chunks and green peppers.
Stir and cook for about 2 minutes. Combine the
cornstarch, sugar and ginger in a small bowl; stir in
the soy sauce and vinegar until smooth. Add the
pineapple juice and then the cornstarch mixture,
stirring, and cook until clear and thickened, about 5
minutes.

Arrange the chicken balls over sauce and serve with
hot cooked rice and crisp Chinese noodles.

[THE EVENING SUN; January 2, 1991]

Posted by Fred Peters.

—–

Chutney Cheese Spread

Recipe By : Narsai David
Serving Size : 10 Preparation Time :0:20
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces cream cheese — softened
1/4 cup cheddar cheese — shredded
2 teaspoons worcestershire sauce
1 tablespoon curry powder
1/4 teaspoon paprika
2 dashes onion salt
1/4 teaspoon salt
2 teaspoons dry sherry — more if needed
3 green onions (tops only) — chopped
1/2 cup chutney

Combine all ingredients except green onions and chutney in food processor
and blend thoroughly. Spread into nice 8″ quiche or tart pan. Top with
chutney and onions, and
serve with crackers.

– – – – – – – – – – – – – – – – – -=20