Title: CARROT FLOWER MINIATURE LOAVES
Categories: Chinese, Poultry
Yield: 6 servings

3 tb Soy sauce
1 1/2 ts Ginger, grated
1/4 ts Salt
1 c Rice, cooked
2 1/2 c Carrot, shredded
1 Egg
1 tb Vinegar, rice
2 Garlic clove, minced
1 lb Turkey, ground
3/4 c Green onion, chopped
1/2 c Water chestnuts, chopped
2 tb Oil

Mix together all ingredients except 2 c. of the
carrots and the oil. Form 12 2-inch meatballs. Combine
remaining carrots and oil. Roll meatballs in carrots.
Place in greased muffin cups, sprinkle with leftover
carrots and cover with foil. Bake at 375 degrees for
25 minutes. Remove foil and bake 5 more minutes until
tips of carrots begin to brown. Let stand 5 minutes
before serving.

—–

5 lbs. crab apples
5 c. water
1 3/4 oz. pkg. powdered pectin
9 c. sugar

Makes: 10 cups.

Wash apples; remove stems and bad spots. Add water and cook
apples until soft. Strain through a jelly bag to make 7 cups of
juice. Combine juice and pectin in a large kettle and bring to a
full boil over high heat, stirring constantly. Stir in sugar
completely and while stirring, return to a full boil. Keep stirring
while you boil for 1 minute. Remove from heat and skim foam from
surface. Pour into hot sterilized jars. Wipe drips from inside and
out of jars. Seal with hot lids and screw bands. Process 10
minutes in boiling water bath.

Title: Garlic-Stuffed Mushrooms
Categories: Garlic Appetizers
Servings: 4

12 ea Medium Mushrooms 3 T Unsalted Butter
2 ea Scallions, Sliced 1 1/2 T Coarsely Ground Pecans
1 1/2 T Fresh Parmesan Cheese * 1 1/2 T Bread Crumbs
1/4 c Garlic Bechemel 1 x Salt (To Taste)
1 x Freshly Ground White Pepper 1 x Cayenne Pepper
4 T Unsalted Butter 4 T Unbleached
All-purpose Fl

* Grate the Fresh Parmesan Cheese for this recipe.
————————————————————————–
Preheat oven to 450 degrees F.
Clean the mushrooms. Remove the stems and reserve.
Parboil the mushrooms in just enough water to cover, for 3 minutes, until
barely cooked. Drain well, blot with paper towels, and set aside until
needed.
If the tip of the stems seem woody, trim them away. Chop stems coarsely.
Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and
scallions. Saute until tender and most of the mushroom juices have
evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and
remaining tablespoon of butter. Stir until the butter is melted and
absorbed. Stir in the garlic bechamel. Add salt and freshly ground
pepper to taste.
Stuff each mushroom cap with the mixture, mounding it neatly over the top.
Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a
lightly oiled, shallow baking dish. Bake for 10 minutes or until heated
through. Serve at once.
GARLIC BECHAMEL:
2 1/2 C Scalded Milk (More or less, depending on the thickness of
1 X Salt and Freshly Ground White Pepper To Taste
1 Ea Large Egg At Room Temperature.
1 X Garlic Puree From 3 Large Heads Of Roasted Garlic
Melt the butter in a heavy saucepan and whisk in the flour. Let this roux
cook over low heat, stirring constantly for 3 to 4 minutes.
Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook
gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper
and whisk in the garlic puree. Remove from the heat.
Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat
the egg mixture back into the garlic sauce. Taste and correct seasonings.
Store in the refrigerator, with plastic wrap placed directly on the
surface of the sauce, until needed. Thin with milk before using if
necessary.

—————————————————————————–

Title: Broccoli Crevette Soup
Categories: Soups
Yield: 6 servings

Base:
2 tb Vegetable oil or olive oil
2 tb Butter
1 c Cooked and peeled popcorn
-shrimp
1 c Chopped sea clams, drained
-well
2 ts Fresh chopped garlic
1 1/2 tb Clam base
1/3 c Flour
2 1/2 c Ground broccoli including
-stock and florets
1 qt Whole milk (with vitamin D)
1 c Heavy whipping cream
1 tb Dry dill
1 tb Dry basil
2 tb Lemon juice
1/2 tb Ground white pepper (or to
-taste)

Mix and saute the following 6 ingredients, 5 to 10 minutes:

Then add 1/3 cup all-purpose flour and brown about 5 minutes over
medium heat. Add in the following 7 ingredients and bring to boil
slowly:

MMMMM

GOLDEN TIGER Pot Sticker Dipping Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Soy sauce
2 tablespoon Rice Wine Vinegar
1 teaspoon Sugar
1 Clove garlic — chopped
Slivers of ginger and green
Onion
1/4 teaspoon Of crushed chili peppers
*OR*
1/4 cup oriental hot chili
Oil

Mix all ingredients. Let sit for 30 minutes. Serve.

– – – – – – – – – – – – – – – – – –

Green Gage Plum Salad

Recipe By : HIGH COTTON COOKIN’
Serving Size : 10 Preparation Time :02:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (16-oz) green gage or purple plums
1/2 cup syrup from plums
2 cups grape juice
2 packages (3-oz) lemon gelatin
1/4 teaspoon salt
1 teaspoon lemon juice
2 packages (3-oz) cream cheese

Heat grape juice and add to gelatin, with syrup, mashed plums, salt and
lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill
until firm. When remaining gelatin thickens like raw egg white, beat in
cream cheese until frothy. Pour over firm gelatin mixture and chill until firm.

– – – – – – – – – – – – – – – – – –

NOTES : From MRS N.R. Hosey (Judy), Marvell, AR, as printed in “High Cotton
Cookin’”, Marvell Academy Mother’s Association, Marvell, AR 72366.

Deep Dish Blueberry Pie

Recipe By : COOKING LIVE SHOW #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter — cut into bits
1 Large Egg Yolk, Beaten Lightly
With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries — picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar

Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the
butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and
form
the dough into a ball. Dust the dough with flour and chill it,
wrapped
in plastic wrap, for 1 hour.

Make the filling:
In a large bowl stir together the cornstarch, the rum, the lemon
juice,
the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking
dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the
edge of the dish, and crimp the edge decoratively. Make slits and
holes in the crust for air vents, brush the crust with the egg wash,
and sprinkle it with the sugar. Bake the pie on a baking sheet in the

middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours,
or until the filling is bubbly and the crust is golden. Transfer the
pie
to a rack and let it cool. The pie may be made 1 day in advance and
kept at room temperature.

Yield: 1 pie

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL VEGETABLE SALAD
Categories: Salads, Oriental
Yield: 8 servings

1 cn (20 Oz.) Unsweetened
Pineapple Chunks Undrained
2 tb White Wine Vinegar
2 tb Low Sodium Soy Sauce
1 ts Sesame Oil
1/2 ts Minced Gingerroot
1/2 lb Snow Peas Trimmed
1 1/4 c Diagonally Sliced
Carrots
1 1/2 ts Sesame Seeds
1 bn Watercress
2 md Size Red Bell Peppers
Cut Into 1/2 in. Strips

Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple
Aside. Combine Reserved Juice, Vinegar, Soy Sauce,
Oil, Gingerroot in A Small Bowl. Stir Well, Cover
Chill.
Place Snow Peas in A Steamer Over Boiling Water.
Cover Steam 1 Min. OR Until Crisp-Tender. Rinse With
Cold Water, Drain Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover
Steam 3 Min. Rinse With Cold Water; Drain Set Aside.
Line A Large Serving Platter With Watercress.
Arrange Pinapple, Snow Peas, Carrots Bell Peppers
Attractively Over Watercress. Cover Chill. To Serve
Pour Vinegar Mixture Over Salad; Sprinkle With Sesame
Seeds. (Fat 1.3 Grams.)

—–

CHESTNUT SOUP WITH AMARETTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt — to taste
Pepper, black — to taste
Cayenne pepper
Nutmeg

Make a slash in the rounded side of each chestnut and
roast in a pre- heated 400 F. oven for 5 minutes.
Peel off the shell and inner skin. Peel the carrots,
parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt
the butter in a large saucepan over medium heat. Add
the vegetables and cook for five minutes, or until
soft but not brown. Add the chestnuts, stock, and
bouquet garni. Gently simmer the soup for 40 minutes,
or until the chestnuts are very soft.

Remove the bouquet garni and puree the soup in a
blender or food pro- cessor. Return the soup to the
saucepan, adding the amaretto, two- thirds of the
cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a
sweeter flavor is desired, add a spoonful of brown
sugar.

To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl
and marble it into the soup, stirring with a skewer.
Chestnut soup is extremely rich, so keep the rest of
the meal simple.

— Washington
Post

– – – – – – – – – – – – – – – – – –

White Chocolate Mousse

Recipe By : Mimi Markofsky
Serving Size : 16 Preparation Time :0:30
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces white chocolate — chopped fine
4 tablespoons water
2 cups heavy cream

Place chocolate and water in the top of a double boiler. Keep over
medium-low heat and stir until the chocolate is melted. Remove from the
heat and set aside to cool, stirring occasionally.

Beat cream until stiff peaks form. Whisk 1/3 of the cream into the
chocolate, incorporating completely. Gently fold in remaining cream.
Refrigerate until used.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 32 ounces