Title: STRAITS CHINESE VEGETABLES IN TANGY PEANUT SA
Categories: Chinese, Vegetables
Yield: 8 servings

1 c Of roasted peanuts
1 Anchovy fillet, mashed to a
-paste
1 ts Of cayenne pepper
3 tb Of molasses
1/2 c Freshly squeezed lime juice
1 ts Salt
1 tb Granulated sugar
1/2 c Of water

The term “Straits Chinese” refers to the Chinese
descendants in Penang of the original Chinese
settlers, many of whom took Malay wives. Although the
origins and traditions of the food are Chinese, the
styles of cooking and many of the ingredients are
definitely Malaysian. This salad, which is filling,
flavorful, and very satisfying, contains no meat and
is, therefore, eminently suited to vegetarian diets,
being well balanced nutritionally.

SAUCE Crush the peanuts, using either a rolling pin or
a large mortar and pestle. Place the peanuts, together
with the rest of the ingredients,in a food processor
or blender and process to a smooth sauce. Set aside.

VEGETABLES 1 rectangle of bean curd (tofu), pressed in
a colander until firm and cut into 1 inch cubes 2
medium potatoes, scrubbed but not peeled 6 eggs 8
string beans, ends removed, cut on a diagonal into 2
inch lengths 1 cup finely shredded whit cabbage 2 3
large zucchini, ends removed, cut into 1 inch thick
disks 2 cups of tightly packed watercress, washed,
drained, and lower stems removed 1 cup vegetable oil

While the bean curd is pressing, set the potatoes on
to boil. In another saucepan, hard cook the eggs.
When the eggs are ready,immediately plunge them into
iced water. Empty the egg saucepan and refill it with
cold water. Bring to a boil over high heat. Put the
string beans in a small sieve or strainer and immerse
them in the boiling water for 3 minutes. Remove and
set them aside. Refill the sieve with the cabbage and
blanch it for 2 minutes. Blanch the zucchini for 3
minutes. Finally, immerse the watercress for 1
minutes. Set all the vegetables aside to cool. Shell
the eggs and cut them in half. Drain the potatoes and
set them aside to cool. Pour the vegetable oil into a
small saucepan and set it over high heat. Remove the
rectangle of bean curd from its makeshift press, mop
it with paper towels to remove any residual moisture,
and cut it into 1 inch cubes. When the oil is up to
deep frying temperature (375F) fry the bean curd until
the exterior of the cubes forms a crisp, golden brown
skin. Drain and set it aside on paper towels. Peel
the potatoes and slice them into disks,1/4 inch thick.
On a large platter, arrange the ingredients in
separate mounds. Pour the sauce over and serve. Makes
8 servings **Every part of this dish can be made in
advance. It can be served warm, at room temperature,
or cold.

Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens.

—–

Title: Home-Smoked Salmon
Categories: Fish, Signature
Yield: 8 servings

1 lb Salmon fillets or steaks
Alderwood chips
Chimney Smoker

This is a method rather than a recipe. The key is to use alderwood, a
hardwood found in the Pacific Northwest, as the smoking wood. It is
my understanding that in the PacNW, smokehouses and seafood grills
use GREEN alder twigs, but such things aren’t available on the East
Coast.

Ready a chimney smoker (I made one out of a galvanized trashcan
several years ago, but they are currently cheaper to buy than to
make!) with a small amount of coals while soaking the alderwood
chips. When the coals are glowing hot, drain the water from the
chips, place the chips on the hot coals, get the drip catcher and the
grate in place, and put the salmon directly on the grate. Close the
lid and leave it alone for 6 to 12 hours! The fish will cook at 130
to 140 degrees, and will probably flake when removed from the grate.
This is of a different flavor and consistency than your normal
perception of smoked salmon. The fish may be served directly in small
dishes with a fresh lemon wedge and a quality toast as an appetizer,
or it can be mixed with a little cream cheese, sour cream, and lemon
juice as a spread. Use your imagination!!!

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ff dressing from Susan Powter’s Recipes

**Balsamic Dressing**

3/4 c water
1/4 c balsamic vinegar
3 tsp. capers
2 tsp. Dijon mustard
1-1/2 tsp. dried basil
1 Tbl. fresh parsley, chopped (optional)

Combine the ingredients. Adjust vinegar to taste, since it has a stong
flavor. Store in a covered container in the refrigerator.
Makes 1 cup

Strawberry Cream Dip for fruit

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Dip

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup nonfat sour cream — substitute
1/4 cup strawberry preserves — just fruit/all fruit

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup.

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ENERIL’S CREOLE SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Paprika
2 tb Salt
2 tb Garlic powder
1 tb Black pepper
1 tb Onion powder
1 tb Cayenne pepper
1 tb Dried leaf oregano
1 tb Dried leaf thyme

Combine all and store in an airtight container.
Source: Emeril’s New New Orleans Cooking, Chef Emeril
Lagasse

Recipe By :

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Ices And Sherbets

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See directions

Hard ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 6 T 2 T 3/4 C
apricot 1 7 1 3/4
avocado 1 8 2 3/4
banana 1 5 2 3/4
blackberry 1 7 2 3/4
black currant 3/4 7 0 1
blueberry 1 6 2 3/4
cactus pear 1 6 2 3/4
cherry 1 5 2 3/4
cranberry 3/4 8 0 1
fig 1 5 2 3/4
gooseberry 1 6 1 3/4
grape 1 5 2 3/4
grapefruit 1 7 0 3/4
guava 1 7 2 3/4
kiwi fruit 3/4 6 0 1
lemon 1/2 8 0 1 1/4
lime 1/2 8 0 1 1/4
litchi 1 5 2 3/4
mango 1 6 2 3/4
melon 1 6 2 3/4
cantaloupe 1 7 2 3/4
orange 1 6 2 3/4
papaya 1 6 2 3/4
passion fruit 3/4 7 0 1
peach 1 6 2 3/4
pear 1 6 2 3/4
persimmon 1 5 2 3/4
pineapple 1 5 2 3/4
plum 1 6 2 3/4
pomegranate 1 5 2 3/4
raspberry 1 7 2 3/4
red currant 1 7 1 3/4
strawberry 1 7 2 3/4
tomato 1 8 2 3/4
water 1 8 0-3 3/4

Soft ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 11 T 2+ T 1/2 C
apricot 1 12 2 1/2
avocado 3/4 14 2+ 3/4
banana 1 10 2+ 1/2
blackberry 1 12 2 1/2
black currant 3/4 13 0 3/4
blueberry 1 12 2+ 1/2
cactus pear 1 12 2+ 1/2
cherry 1 11 2+ 1/2
cranberry 3/4 13 0 3/4
fig 1 10 2+ 1/2
gooseberry 1 12 1 1/2
grape 1 10 2+ 1/2
grapefruit 1 13 0 1/2
guava 1 12 2+ 1/2
kiwi fruit 3/4 12 0 3/4
lemon 1/2 14 0 1
lime 1/2 14 0 1
litchi 1 10 2+ 1/2
mango 1 12 2+ 1/2
melon 1 12 2+ 1/2
cantaloupe 1 13 2+ 1/2
orange 1 12 2+ 1/2
papaya 1 12 2+ 1/2
passion fruit 3/4 13 0 3/4
peach 1 12 2+ 1/2
pear 1 12 2+ 1/2
persimmon 1 11 2+ 1/2
pineapple 1 11 2+ 1/2
plum 1 12 2 1/2
pomegranate 1 11 2+ 1/2
raspberry 1 12 2 1/2
red currant 1 13 1 1/2
strawberry 1 12 2 1/2
tomato 1 13 2+ 1/2
water 3/4 14 0-2+ 3/4

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Title: Candied Holiday Fruitcake
Categories: Cakes
Yield: 12 servings

3 c Chopped pecans
2 c Chopped candied pineapple
3/4 c Chopped candied cherries
1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c Butter, room temperature
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar

Position rack in lowest third of oven and preheat to 250 deg F.
Grease and flour 12 cup bundt pan or tube cake pan. In large bowl,
mix pecans and fruits with 3 tb flour. In another large bowl, cream
butter with sugar until light and fluffy. Beat in eggs 1 at a time.
Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking
powder and salt. Add dry ingredients to batter; stir until blended.
Mix fruit mixture into batter.

Pout batter into prepared pan. Bake until golden brown and testr
inserted into centre comes out clean, about 2 1/2 hours. Cool in pan
on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
powdered sugar. Posted by Linda Davis

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