INFUSED OILS – FIVE FLAVOR OIL “CHINA MOON”

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Oil, Corn or Peanut
1/2 tb Oil, Sesame, Japanese
3 lg Scallions, green white
– cut in thick rings
10 Ginger quarter-size coins
– smashed
1 1/2 ts Chile Flakes, dried red
-shockingly pungent
2 ts Peppercorns, Szechwan brown

Combine all ingredients except for the lemon zest in a
heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a
deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225
degrees, stirring occasionally. Let simmer for 15
minutes, checking to ensure the temperature does not
rise. Remove from the heat and let stand until cool or
overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Source: “China Moon” Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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Title: CHOCOLATE MELTING MOMENTS
Categories: Cookies
Servings: 60

1 c Butter or margarine,
-softened
1/3 c Confectioners’ sugar
1/4 c Unsweetened cocoa
1 1/2 c Cake flour

MMMMM————————–MOCHA FILLING——————————-
1 T Butter or margarine
1 Square unsweetened chocolate
1 c Confectioners’ sugar
1 t Vanilla
2 T Hot coffee or water

Preheat oven to 350’F. Lightly grease cookie sheets or line with
parchment paper. Beat 1 cup butter, confectioners’ sugar and cocoa in
large bowl until fluffy. Blend in cake flour until smooth. Shape dough
into marble-size balls. (If dough is too soft to handle, cover and
refrigerate until firm.) Place 2″ apart on prepared cookie sheets. Press
center of each ball with knuckle of finger to make indentation. Bake 10-12
minutes or until set. Remove to wire racks. Prepare Mocha Filling. While
cookies are still warm, spoon about 1/2 teaspoonful filling into center of
each.

Makes about 5 dozen cookies.

MOCHA FILLING: Melt 1 tablespoon butter and chocolate in small heavy
saucepan over low heat; stir until melted. Blend in confectioners’ sugar,
vanilla and enough coffee to make a smooth filling.

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Title: SWEET AND SOUR FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/4 lb Firm white fish fillets,
-such as cod, sea bass, or
Halibut, cut into 1 1/2 x 2
-inch strips
1/2 ts Salt
1/4 ts White pepper
Sweet and Sour Sauce
1/2 c Water
1/2 c Distilled white vinegar
1/3 c Packed brown sugar
1/4 c Chinese pickled cucumber
-(optional)
3 tb Ketchup
1/4 ts Salt
1/4 ts Hot pepper sauce
1 pn White pepper
Flour for dry-coating
1 Egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for
-deep-frying
1/2 sm Carrot, cut into match-stick
-pieces
1 Green onion (including top)
-cut into 2-inch slivers
2 ts Cornstarch mixed with 1
-tablespoon water

Some cooks are surprised to see ketchup used in
Chinese cooking. They might be less surprised if they
knew that the name (and the condiment) came from Asia
in the first place. “Ketjap” (or “kecap”, both
pronounced the same) is a Malay word meaning “seasoned
Sauce.”

Preparation:

Sprinkle fish with salt and pepper and set aside.

Combine sweet and sour sauce ingredients in a medium
bowl and set aside.

Place flour, egg and cornstarch in separate bowls.
Coat each piece of fish with flour, shaking off
excess. Dip fish in egg, then dredge with cornstarch.
Set aside for 10 minutes.

Cooking:

Set wok in a ring stand and add oil to a depth of
about 2 inches. Over high heat, bring oil to 360
deg.F. Add fish,a few pieces at a time, and cook for 4
minutes or until golden brown. Lift out and drain on
paper towels. Keep warm in a 200 deg.F oven while
cooking remaining fish.

Bring sauce to a boil over medium-high heat. Add
carrot and green onion and cook for 30 seconds. Add
cornstarch solution and cook, stirring until sauce
boils and thickens.

Pour sauce on a platter. Arrange fish over sauce and
serve immediately.

Source: A Wok For All Seasons by Martin Yan Posted by
Charles Walstrom 7/92

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Title: AUSTRIAN CHOCOLATE CUP
Categories: Beverages, Ethnic
Yield: 30 servings

30 oz Semisweet chocolate,
-broken in pieces
10 sm Finely grated orange peel
2 1/2 ts Ground cinnamon
15 c Milk
2 1/2 c Whipping cream
Grated chocolate
30 Cinnamon sticks (3")

Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a
saucepan and heat very gently until chocolate melts, stirring frequently.

Add remaining milk and heat through gently until piping hot, stirring
frequently. Whisk whipping cream until soft peaks form.

Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream.
Sprinkle with grated chocolate and add a cinnamon stick to each one for
stirring.

NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty
effect, if desired.

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Title: Mulligatawny Soup
Categories: Diabetic, Soups/stews, Fruits, Vegetables, Crockpot
Yield: 8 servings

6 c Chicken broth 2 Ribs celery, chopped
1 c Diced cooked chicken 1 ts Salt
1 Yellow onion, chopped 2 ts Curry powder (or up to 4 ts
1 Apple, cored and chopped 1/8 ts Ground nutmeg
1 Green bell pepper, chopped 2 c Cooked white or brown rice
2 Carrots, sliced

This soup originated in India. Mulligatawny means “pepper water.”
Serve hot or cold.

Combine all the ingredients in a large saucepan. Cook, uncovered,
over medium heat for 30-40 minutes or until vegetables are tender.

1/8 recipe = 195 calories, 2 low-fat protein, 1 starch, 1 vegetable
exchange, 13 grams protein, 24 grams carbohydrate, 4 grams fat, 427 mg
sodium. Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993
Shared but not tested by Elizabeth Rodier Feb 94

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Fennel and Carrot Salad

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 4 Preparation Time :1:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 carrots — peeled and grated
about 2 cups
2 fennel bulbs — thinly sliced
6 slices bacon — cooked crisp and
chopped
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon fresh dill — finely chopped
2 shallots — finely chopped
1 teaspoon sugar — or more to taste
Salt
Freshly ground black pepper

In a large bowl, toss together the carrots, fennel, and bacon. In a small
bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots,
and sugar. Season to taste with salt and pepper. Pour over the vegetables and
let marinate at room temperature for at least 1 hour. Yield: 4-6 servings
[patH mcRecipe]

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Bread In Jars: Gingerbread

Recipe By : Anita A. Matejka
Serving Size : 5 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
5 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
2 1/4 c unbleached flour
3/4 c granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsps ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 c margarine — softened
3/4 c water
1/2 c molasses

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash jars, lids, and rings in hot soapy
wate
r and let drain, dry, and cool to room temperature. Generously prepare inside
o
f jars with margarine. To prepare batter, combine flour, sugar, baking soda,
ba
king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another
mi
xing bowl, combine margarine, water and molasses. Divide batter among 5 jars
(s
hould be slightly less than half full). Carefully wipe rims clean, then place
j
ars on baking sheet (or they’ll tip over) in the center of oven. Bake 40
minute
s. Keep lids in hot water until they’re used. When cakes are done, remove
jars
which are HOT from oven one at a time. If rims need cleaning, use moistened
pap
er towel. Carefully put lids and rings in place, then screw tops on tightly
shu
t. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

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NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

Wild Rice Salad (Raichlen)

Recipe By : Steven Raichlen (1993). High-Flavor Low-Fat Cooking
Serving Size : 6 Preparation Time :5:00
Categories : Steve Raichlen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup wild rice
2 large oranges
1/4 cup golden raisins
2 scallions — finely chopped
1/2 bunch flat-leaf parsley — finely chopped
(about 1/2 cup), plus sprigs — for garnish
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
2 dashes hot sauce — or less
Salt and peper

Rinse the rice thoroughly in cold water in a sieve. Soak it for at least 4
hours in a large bowl with water to cover.

Place the rice in a large pot with 6 cups cold water. Bring to a boil,
reduce the heat, and simmer for 30 minutes, or until tender. Meanwhile, cut
the rind (both zest and white pith) off the oranges to expose the flesh.
Make V-shaped cuts to remove the individual segments from the membranes,
working over a bowl to catch the juice. Soak the raisins in the juice, at
least 5 minutes.

Combine rice, orange segments, raisins and remaining ingredients in a large
bowl, reserving a few of the orange segments for garnish. Toss the salad,
adding salt, vinegar, and orange juice to taste. Mound the salad on a
platter or in a bowl and decorate the top with the orange segments and parsley.

Original recipe calls for “Sultanas” or yellow raisins.

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NOTES : This colorful salad was the unanimous favorite in the test kitchen.
Good dish for picnic. Presoaking the rice shortens the cooking time and
improves the final texture.
from phannema@wizard.ucr.edu in S. Calif.

Title: Two Bean Soup
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings

1 1/4 c White beans; dry 4 oz Ham; cubed
1 c Cut green beans; * 1/4 c Celery; diced
1 ea Green onion; diced 1 ea Onion; yellow, diced
1 ea Potato; peeled diced 1 tb Butter
2 tb Unbleached flour 3/4 c Beef broth
1/2 ts Salt 1/4 ts Pepper
1 x ———-garnish———– 1 ea Parsley; sprig

* Beans can be either fresh or frozen. Do not use canned.
~——————————————————————— ~–
~—- Cover white beans with cold water and soak overnight. Drain and
place beans in a 2-quart saucepan. Add ham and enough cold water to cover
beans by 1 inch. Bring water to a boil and simmer for about 1 hour or
until beans are tender. Add green beans, celery, onion and potato. Add
enough water to cover the vegetables; simmer for 20 minutes. In a frypan
melt butter and stir in flour. Cook, stirring until lightly browned.
Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer until
soup is thickened and vegetables are tender. Season woth salt and pepper.
Garnish with chopped parsley and serve immediately.

—–

Title: Gluten-Free Baking Powder
Categories: Allergy, Diabetic
Yield: 1 servings

1 ts Baking powder 8 ts Cornstarch
2 ts Cream of tartar

Sift together 4-5 times. Store in airtight container. Use within 3
months.

Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6

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