I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!

Title: BE MINE BUTTERMILK CAKE (2 of 2)
Categories: Desserts, Cakes, Holidays
Yield: 8 servings

-Dorothy Cross TMPJ72B
-DIRECTIONS:

For Truffle Cream: Stir chocolate cream and butter in
heavy medium saucepan over low heat until chocolate
and butter meld and mixture is smooth. Mix in
Chambord. Let stand at room temperature till very
thick and spreadable, stirring occasionally, about 2
hours.
For Cake: Position rack in center of oven and preheat
to 350 degrees F. Butter 9-inch heart-shaped pan with
1-1/4-inch-high sides. Dust with flour; tap out excess.
Sift first 4 ingredients into medium bowl. Using
electric mixer at high speed, beat sugar and butter in
large bowl till fluffy. Add yolks 1 at a time, beating
just to combine after each addition. Using rubber
spatula, mix in dry ingredients alternately with
buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake cake till tester
inserted into center comes out clean, about 35 mins.
Turn out cake onto rack and cool. Cut cake
horizontally in half. Place botttom layer of cake on
plate. Spread truffle cream over. Arrange top layer
over and press gently to adhere. Using spatula, smooth
cream on sides of cake if necessary. Chill until set,
at least 1 hour. For Glaze: Stir chocolate and butter
in heavy med. saucepan over lo heat till melted
smooth Remove from heat. Add corn syrup and liqueur
whisk till smooth. Let glaze stand till slightly
thickened, stirring occasionally, about 30 minutes.
Place cake on rack set over baking sheet or large
piece of foil. Pour glaze over cake, coating
completely. Chill cake on rack till glaze is set,
about 30 mins. Transfer cake to platter. (Can be made
1 day ahead. Cover with cake dome chill. Bring to
room temp before serving.)
Reformatted by: CYGNUS, HCPM52C

MMMMM

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup (1 stick) butter — melted
1 can (16 oz.) whole cranberry
sauce
3 package (8 oz. each) cream cheese
softened
3/4 cup Granulated sugar
1/4 cup Flour
3 Eggs
8 ounce Dairy sour cream
2 teaspoon Vanilla extract

Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and
butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with
cranberry sauce; set aside.

Reduce oven temperature to 300 degrees. In the large bowl of an electric
mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour
cream and vanilla until well blended; spread evenly over cranberry sauce. Bake
until a knife inserted 1-1/2-inches from the edge comes out clean, about 1
hour; turn off oven; leave cheesecake in oven with door ajar until top is firm
to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and
refrigerate until cold, about 4 hours. Just before serving, remove cheesecake
from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and
mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount of
white corn syrup. Add fresh cranberries, a few at a time, turning to coat;
then place in a bowl of granulated sugar. Using a fork, remove cranberries
from sugar and place on a plate until ready to use.

– – – – – – – – – – – – – – – – – –

Title: EGGSQUISITE EASTER BASKETS
Categories: Misc, Holiday
Yield: 4 baskets

4 Shredded wheat biscuits
-crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until
melted. Add shredded wheat.
Cool slightly, then mold into baskets – wonderfully yucky! Try shaping
over back of bowl.
Place baskets in fridge to set.
Fill nests with Easter eggs and/or candy. Little nests filled with
jellybeans are delightful.

—–

Title: Chicken or Rabbit
Categories: Meats, Poultry, Game, Canning
Yield: 1 text

Procedure: Choose freshly killed and dressed, heathy animals. Large
chickens are more flavorful than fryers. Dressed chicken should be
chilled for 6 to 12 hours before canning. Dressed rabbits should be
soaked 1 hour in water containing 1 tablespoon of salt per quart, and
then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable
sizes for canning. Can with or without bones.

Hot pack–Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces
and hot broth, leaving 1-1/4 inch headspace.

Raw pack–Add 1 teaspoon salt per quart, if desired. Fill jars loosely
with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge
pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Chicken or Rabbit in a
weighted-gauge pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

IRISH RAISIN BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-LYNDA MCCORMICK (WCDJ16B)
1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 t Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Add all ingredients to pan, except raisins. Select white bread
setting turn the baking control knob to 12 o’clock position. Add
raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

– – – – – – – – – – – – – – – – – –

Beer Marinade for Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder

Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 25 servings

1 tb Active dry yeast; 16 oz Pumpkin; canned
1/4 c Warm water 1 ts Cinnamon
1 c Milk; skim 1/2 ts Nutmeg
1/4 c Vegetable oil; 1/4 ts Cloves
2 tb Sugar 1/2 c Dark raisins or currents;
1/2 ts Salt 2 tb Margarine
5 c Whole wheat flour; 2 tb Honey;
(5 1/2 c)

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

MMMMM

Title: Cream of Broccoli Soup #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 Servings

2 tb Butter/margarine
1/4 c Chopped fresh onion
1 ea Chopped rib celery
1 1/2 lb Broccoli
2 c Beef bouillon
3/4 c Light cream
2 tb Chopped scallions

Melt butter in saucepan; add onion and celery and cook until
tender. Wash and trim broccoli; cut into small pieces. In a
large saucepan, add broccoli and bouillon. Bring to a boil;
cover and cook over medium heat for 20 minutes. Stir in onion
and celery. Puree 2-3 batches in blender or food processor.
Return to saucepan, add cream and cook 2 minutes until
thickened. Garnish with chopped scallions.

MMMMM

Barr’s French Onion Soup

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds unpeeled onions
1/2 cup butter — (1 stick)
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 cans beef broth — (about 16-ounce)
divided (recommended Swanson’s)
1 cup dry white wine — optional
3/4 cup all-purpose or instant flour (such as
Wondra)
Caramel coloring or Kitchen Bouquet — optional
2 tsps salt
french baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. (The long cooking
time makes the onions mellow and sweet.) Stir in pepper, paprika and bay
leaf; saute over low heat 10 minutes more, stirring frequently. Pour in 6
cans broth and wine. Increase heat and bring to a boil. Dissolve flour in
remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer
slowly for 2 hours. Adjust color to a rich brown with caramel coloring,
season with salt. Refrigerate overnight. To serve, heat soup in microwave
or on stove top. If desired, pour into ovenproof crocks or bowls. Top
with a slice of breat and a sprinkling of grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen. Yield: 4 quarts.

– – – – – – – – – – – – – – – – – –

Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
Carbohydrate; 17mg Cholesterol; 1161mg Sodium