Title: CHOW MEIN (CHICKEN)
Categories: Chinese, Chicken
Yield: 4 servings

4 c Chicken broth
2 c Diced celery
1 c Diced onion
1 c Chopped cabbage (bok choy if
-available)
2 tb Peanut oil
1 1/2 c Sliced fresh mushrooms
1 1/2 c Fresh bean sprouts
2 tb Dark molasses
1 tb Soy sauce
1 tb Butter
2 Eggs, beaten
4 To 5 Tbl cornstarch
1 lb Cooked, boned chicken, torn
-into bite-size shreds
1 cn Chow mein noodles

In a saucepan, bring the chicken broth to simmer. Add
the celery, onion, and cabbage. Simmer, stiring
occasionally, until the celery is soft.

Heat the peanut oil in a large skillet or wok. Saute
the mushrooms until they begin to soften. Add the
bean sprouts; cook and stir until they are soft. Use
a slotted spoon to place the celery, onion, and
cabbage in the skillet. Add the molasses and soy
sauce. Stir and cook, adding enough broth to keep it
moist and loose.

Melt the butter in a small pan over medium-high heat.
Cook the eggs until firm, with minimal stirring. You
want an “egg pancake”. Remove the eggs from the pan,
season to taste, and slice into thin strips.

Dissolve the cornstarch in the remaining chicken
broth. Stir into the vegetables in the wok, and stir
as the mixture thickens. Add torn chicken and heat
through.

To serve, put a layer of chow mein noodles on each
plate and heap with the chicken and vegetable mixture.
Top with the shreds of eggs.

[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]

Posted by Fred Peters.

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POLENTA WITH TOMATOES OLIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Polenta
3 oz Stoned olives (optional)
—–FOR THE TOMATO SAUCE—–
1 1/4 lb (generous) canned tomatoes
1 lg Onion
1 tb Olive oil
Garlic, bay, rosemary, thyme
— (or herbs of your choice)

Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add
the grain as though you were making porridge: let the polenta trickle
slowly through your fingers and stir the contents of the pan very
vigorously all the time to prevent lumps forming. Cook over the gentlest
possible heat for about 20 minutes, stirring more or less continuously –
like porridge and semolina, polenta is a great sticker. The mixture is
ready when it begins to come away from the sides of the pan, is perfectly
smooth and so thick that your wrist aches from stirring. Away from the
heat beat in 1 tablespoon oil, the stoned olives if using them, and some
salt and pepper. Use the remaining 1 tablespoon oil to grease the interior
of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it
down smoothly and level the top with an oiled spoon. Set aside for a
couple of hours until the polenta is cold and solid. Loosen it with a
palette knife, turn it out of the pan and cut into 6-8 wedges.

To make the sauce, chop the onion finely and sweat it in the oil for 10-12
minutes. Add the roughly chopped tomatoes and their juices, several cloves
of finely chopped garlic and a little bouquet of rosemary, bay and thyme,
or plenty of well-flavoured herbs of your choice. Let the mixture bubble
away gently for 40 minutes or so, just stirring occasionally, until reduced
to a rich and fragrant sauce. Remove the bouquet of herbs, season with
salt and pepper and add extra fresh chopped herbs to taste.

Fry the wedges of polenta in very hot olive oil or unsalted butter, or a
mixture of the two, for 4-5 minutes on each side until lightly crusted and
heated right through. Serve piping hot with the garlicky tomato sauce, and
with a bowl of olives or grated Parmesan if you wish. In the Veneto
polenta sometimes accompanies small silvery fried fish, or a dish of
Fergato alla Veneziana. Quail or other tiny game birds threaded on to
skewers and cooked on a spit, or a saute of chicken livers, and grilled
sausages, are other good choices but polenta can be served on its own just
as well.

Source: Philippa Davenport in “Country Living” (British), February 1988.
Typed for you by Karen Mintzias

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Title: TRIFLE 2
Categories: Ethnic, Cakes, Desserts
Yield: 1 servings

1 9-inch sponge cake layer
3/4 c Dry sherry
2 pk Frozen raspberries
2 pk Frozen peaches
Chilled custard sauce
2 Egg whites
1 c Heavy cream
1 tb Sugar
1/2 c Toasted slivered almonds
Custard Sauce
2 c Milk
6 Egg yolks
1/4 c Sugar
Pinch of salt
1 ts Vanilla extract

This is a wonderful recipe. It calls for frozen fruit, but I don’t see why
you couldn’t substitute fresh fruit if available.

Thaw and drain fruit. Slice sponge cake into three thin layers. Place one
layer in the bottom of a serving bowl. It should be flat-bottomed and
about 10 inches across and five inches deep. If you have one of glass, use
it because the layers of the trifle look very pretty. Sprinkle the cake
layer with one-quarter cup sherry. Spread about 1 third of the raspberries
and peach slices on top. Pour one-third of the custard over the fruit.
Repeat cake, sherry, fruit and custard layers, saving a dozen or so
raspberries for garnish. To make the topping, beat egg white until stiff
and in a separate bowl, whip cream. Stir sugar into cream and gently fold
in beaten egg white. Mound cream and egg white mixture over the top of the
trifle. Garnish with raspberries and toasted almonds. Refrigerate until
ready to serve.

Custard Sauce: Scald milk in a double boiler. Meanwhile, beat egg yolks
and add sugar and salt. Pour a little hot milk into the egg yolk mixture,
beating with a fork, and then stir into the rest of the milk. Place over
simmering, not boiling, water and cook — stirring until the mixture coats
a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover
and refrigerate for one hour or until thickened before adding to trifle.
From: Sandee Eveland

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RAGOUT DE PATTES ET DE BOULETTES – PETIT POUC

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RAGOUT DE PATTES—–
4 Pork hocks, halved
1 lg Onion
1 Bay leaf
1/2 ts Dried savory
1/2 ts Dried thyme
1/4 ts Ground cloves
Cold water
2 tb Butter
2 tb Brown flour (see note)
—–BOULETTES—–
2 lb Lean ground pork
1 lg Onion finely chopped
1 Clove garlic, minced
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Salt fresh ground pepper
2 Slices of bread crumbled
1 Egg, beaten
1/4 c Oatmeal flour (up to 1/2 c)

How to make Brown Flour:
Spread all-purpose flour in a large, heavy frying pan
and heat over medium heat, stirring, until flour turns
a medium brown. May be refrigerated for several months.

How to make Oatmeal Flour:
Oatmeal flour may be made by pulverizing roled oats in
a food processor. All-purpose flour may be substituted.

Ragout de Pattes:
Place pork hocks in a large heavy pot with onion, bay
leaf, savory, thyme and cloves. Cover with cold water,
bring to a boil, skim off any scum from surface, then
reduce heat and simmer very slowly for 2 – 2.5 hours
or until pork hocks are tender. Remove meat from
bouillon and set aside. Strain bouillon and skim off
fat. (You may chill bouillon and then remove all solid
fat before continuing recipe.) Using the same large
pot, melt butter and blend in browned flour. Cook on
medium heat, stirring, until mixture bubbles all over,
then add strained bouillon. Heat, stirring, until
mixture thickens. Season to taste with salt pepper.
Add pork hocks and cooked meatballs and simmer gently
for about 30 minutes. Season to taste with salt
pepper.

Boulettes:
Combine pork with onion, garlic, cinnamon, cloves,
salt, pepper, crumbled bread and the beaten egg,
blending well. Blend in just enough flour to make
mixture firm. Shape into meatballs, about 1 – 1.25
inch in diameter. Grease a large, heavy fryin pan and
brown meatballs well on all sides, continuing to cook
on low heat for about 15 minutes. Makes 12 – 15
meatballs.

From the Petit Poucet Restaurant.

– – – – – – – – – – – – – – – – – –

Pumpkin Butter

Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Condiments Dips

Amount Measure Ingredient Preparation Method
16 ozs solid pack pumpkin
2/3 c firmly packed brown sugar
1/4 c honey
1 tbsp fresh lemon juice
1/4 tsp cinnamon
1/8 tsp ground cloves

Combine all the ingredients in a saucepan. Bring to a boil over
medium-high heat, stirring frequently. Reduce heat, simmer 20 min. or
until thickened, stirring occasionally.

To store: Keep in the refrigerator several weeks or freeze for several
months.

For those who can: Pour hot mixture into sterilized canning jars; seal
immediately.
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Serving Ideas: Serve on toast, muffins, or corn bread.

Petticoat Tails (Scottish)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
4 oz Cornflour or Rice Flour
4 oz Butter
4 oz Icing Sugar
Caster Sugar for Dredging

: Set the oven to 350F/Gas 4. Grease a baking
sheet. Cream the butter and icing sugar together in a
bowl. Sift in the flours and work into a smooth dough;
if the dough is too dry a little water can be added to
moisten. Divide into two. Roll out on a floured
surface and shape into two thin rounds. Place on the
sheet and prick all over with a fork. Mark each round
into 6 triangles. Bake for about 20-25 minutes until
pale golden in colour. Sprinkle with the caster sugar
while still warm. Cut into the triangles and cool on a
wire rack. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

LEMON-POPPY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
3/4 teaspoon Salt
1/3 cup Sugar
1/4 cup Oil
1 cup Milk
2 cups Flour
1 tablespoon Baking powder
2 Lemons — grated zest only
1/3 cup Poppy seeds

This recipe was developed by Richard Simpson, pastry instructor at the New York
Cooking School.

PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil
in a stream and continue beating. Beat in milk. Sift flour and baking powder
together several times and add to batter. Add lemon zest and poppy seeds. Beat
until thoroughly mixed.
Bake in greased muffin tins for 20-25 minutes.

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

CUSPAJS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head green cabbage
1 Green pepper
Salt
2 c Cubed potatoes
Zafrig (recipe separate)

Select 1 firm head green cabbage and 1 green pepper. Cut cabbage into
large cubes. Put cubes into large soup pot and barely cover with water.
Halve the green pepper and put on top of cabbage. Salt to taste; boil
until tender. Add 2 cups cubed potatoes. Cook until potatoes are tender.
Pour over Zafrig and simmer for 10 minutes.

“Our Favorite Recipes” St. Anthony Croatian Catholic Church Typed for you
by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Mushrooms Tapenade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Spanish
Tapas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tbsp Capers
6 Anchovy fillets — drained
1 c Olive oil
1/4 c Lemon juice
Freshly ground black pepper
1 lb Small mushrooms

Rinse two tablespoons of capers and dry on a paper towel. Pound them and the
an chovies in a mortar or press them through a sieve with a spoon. When the
mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil
little by little, stirring as you do it. Add the lemon juice and pe pper to
taste. Let the sauce stand in a covered container at least 4 hours before
serving. Remove the stems from the mushrooms and clean them with a damp paper
towel. Place five on each plate and spoon three tablespoons of the tapenade
over them. Garnish the plates with the remaining ca pers.

Stephanie da Silva – arielle@taronga.com

– – – – – – – – – – – – – – – – – –

Title: CHICKEN CHINESE CHIVE SHU-MEI
Categories: Chinese, Chicken, Appetizers
Yield: 24 servings

Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)

Mix all filling ingredients together. Whip by hand
until the mixture holds together very well. Place
about 3/4 T filling in the center of each wrapper and
bring up the corners so that you have a little “money
bag.” Leave the top open so that you can see some of
the meat. Blanch the whole chives in very hot tap
water just for a moment. Tie one chive around the
neck of each dumpling so that it looks like it is
wearing a little green belt. Steam in an oiled bamboo
steamer for 15 minutes, on high heat. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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