CHOW MEIN (TWO SIDES BROWN NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sm Black dried mushrooms
1/2 lb Fresh Chinese egg noodles
-(regular mein)
Sesame oil
1/2 lb Sea scallops
Cornstarch
1/2 lb Flank steak
2 ts Dark soy sauce
1/2 c Bamboo shoots, sliced
1 lb Bok choy, cut in 1 1/2-inch
-lengths
2 Eggs
2 1/4 c Fresh chicken stock
2 tb Light soy sauce
Salt
1/2 ts Sugar
Peanut oil
1 tb Or more dry sherry or
-Shaoxing rice wine

Here’s a recipe for Chow Mein which is a pretty classic application
using pan fried noodles.

Put the mushrooms in a small bowl and pour boiling water over them.
Let soak for 30 minutes.

Meanwhile, cook the noodles in a large quantity of boiling water for
3 1/2 to 5 minutes. Drain, rinse under cold water, drain again, toss
with a little sesame oil and set aside.

Cut The scallops in half, toss with a little sesame oil and 1 1/2
teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly
as possible across the grain. Toss with 1 1/2 teaspoons cornstarch,
in a little sesame oil and the dark soy sauce; set aside. When the
mushrooms have soaked, squeeze them out over the soaking liquid, and
reserve 1/4 cup of the liquid. Cut off the mushroom stems and
discard; cut the caps in two and set aside with the bamboo shoots and
bok choy.

Lightly beat the eggs with a few drops of sesame oil. Heat a small
frying pan and oil the bottom lightly. Pour in enough of the beaten
egg to cover the bottom, pouring any excess back into the uncooked
eggs. Cook just until set and remove. Repeat until all the egg is
used up. Stack the egg crepes, roll them up and slice across the roll
into shreds. Set aside.

Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt
and the sugar; set aside. Heat this mixture in a small pot over low
heat.

Meanwhile, heat a wok over medium high heat until hot. Add 1 cup
peanut oil and heat until the oil is very hot. Lower the noodles
into the oil to form a nest and let them cook until brown on one
side. (This may take 8 minutes or so.) Turn the noodles over and
brown on the other side. (This will be much faster.) Remove to a
large serving platter and keep warm.

Cook the scallops very briefly in the same oil, remove and drain in a
colander. Turn the heat off under the oil and add the beef. Stir
just until the meat slices are separated and start to change color.
Remove to drain with the scallops.

Pour off all the oil but 1/4 cup and heat. Add the vegetables and
stir-fry for 2 to 3 minutes. Add the seasoned stock and bring to a
boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of
cornstarch until dissolved and stir into the chicken stock sauce.
Stir until it thickens and clears slightly. Add the beef and
scallops, then the wine and cook just until heated through. Pour
over the noodles and serve garnished with the egg shreds.

Posted by Stephen Ceideburg December 18 1990.

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RASPBERRY FRUIT FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pt Raspberries
2 tb Sugar
1 Pkge cream cheese (8 ounces)

Fresh fruit for dipping, such as strawberries, melon
balls, fresh pineapple chunks, or peach sections.

1. Gently wash the raspberries; drain. 2. In a
covered blender container, blend the berries and
sugar. Strain through a medium sieve. 3. Beat the
cream cheese until smooth. Beat in the raspberry pulp
until well blended and smooth. Refrigerate. 4.
Arrange the fruits around the bowl of dip. Serve as an
hor d’oeuvre or summer dessert.

[Raspberry Recipes from Larriland Farms, Lisbon, MD]

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DUNDEE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 g Sultanas, cleaned
110 g Currants, cleaned
110 g Raisins, cleaned and stoned
50 g Mixed peel, chopped
75 g Glace cherries, chopped
50 g Ground almonds
225 g Butter
1 t Baking powder
225 g Caster sugar
3 Eggs
1 tb Sherry
3 tb Almonds, blanched and
-halved
250 g Plain flour
Grated rind of 1 lemon

(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper
lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.

Beat the butter until it is soft and creamy then add the caster sugar
and beat the mixture with the lemon rind until light and fluffy in
both colour and texture. Beat the eggs together then add them
gradually to the creamed mixture, beating well between each addition.
Sift together the flour and baking powder and lightly stir it into
the creamed mixture with the sherry and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly
hollow out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2.5 – 3 hours or until a warm
skewer pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire
tray to cool completely.

(casted sugar ÿranulated sugar, Glace cherries üandied cherries,
Sultanas ÿeedless white raisins)

(From: A feast of Scotland, Janet Warren)

– – – – – – – – – – – – – – – – – –

Title: CARAMELS AU CHOCOLAT (CHOCOLATE CARAMELS)
Categories: Chocolate, Candies
Yield: 1 servings

3 c Milk
13 oz Powdered sugar
Eggsize piece of glucose
3 1/4 oz Chocolate in tablets
1 1/2 oz Butter
1/2 Vanilla bean

Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a round-bottomed copper pan and melt it slowly on the stove.
Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
merely want to melt the sugar and glucose. When completely melted, pour
this mixture, bit by bit, into the chocolate, while stirring. When
thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
‘ball’ stage. (To test the stage of cooking by finger, dip the thumb and
index finger into cold water, then into the mixture, bringing the 2 fingers
together and dipping them again into water. This should be done quickly to
avoid burning. The mixture forms a ball that can be rolled with the tip of
the fingers.) Remove from the fire, add the butter, mix well, and pour onto
an oiled marble slab in an oiled, iron framework. Let cool and cut.

Source : The Art of French Cooking Posted by: Rina de Jong

—–

Old Fashioned Sugar Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A07
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3/4 cup sugar
1 egg
1 tablespoon whipping cream
1 teaspoon pure extract (vanilla or lemon — or combo)
1 1/4 cups unbleached allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Coarse sugar for decorating (colored or
plain)

Preheat oven to 375 degrees. Cream butter and sugar. Add egg. Blend in
cream and extract. Combine dry ingredients, and add until well
blended. Shape into a flattened ball. Wrap in parchment and chill at
least 1/2 hour. Roll out onto lightly floured board until
approximately 1/4 inch thick. Cut into desired shapes. Sprinkle with
sugar, and place on parchment covered baking sheet about 2 inches
apart. Bake until golden brown.

Yield: 4 dozen Sugar Cookies

– – – – – – – – – – – – – – – – – –

Title: Orange Bread
Categories: Bread Osg1966
Servings: 1

2 ea Orange peels
1 1/2 c Water
1 c Sugar
1 ea Egg; well beaten
1 c Milk
3 c Flour
3 ts Baking powder

Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add
water, sugar and cook until thick and tender. Add egg, milk, flour and
baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with
1/2 t. baking soda and 1 t. baking powder).

NOTE: Moderate oven is 350 – 400 F.

Source: SIS McGee, Richfield Grange, Summit County, OH
Lowell Grange, Washington County, OH
—–

The How-To-Cook Book by Jackie Gannaway
The Bread Book by Linda Collister Anthony Blake
Using a Hot Wok by Crispin Burnham
Tips for the Lazy Cook by Liza Roundalot
Secrets of a Jewish Baker by George Greenstein
The All Natural Allergy Cookbook by Jeanne Marie Martin
The New Complete Book of Breads by Bernard Clayton
The Breads of France by Bernard Clayton
“The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens” by
Ford-Hillyard-Kock

LowFat Healthy Living
Butter Busters Cookbook by Pam Mycoskie
Low Fat and Loving It by Ruth Spear
Good Food Book by Jane Brody
The Uncheese Cookbook
The Single Vegan by Leah Leneman
The Compassionate Cook
Cookbook for People Who Love Animals by
The Best Low-FAt, No-Sugar Bread Machine Cookbook Ever, by Madge Rosenbergs
(Harper/Collins, Publishers, ISBN 0-06-017174-X)
The New Complete Book of Breads by Bernard Clayton
Secrets of a Jewish Baker by George Greenstein
The Breads of France by Bernard Clayton
Look Cook by Anne William, hardcover price is $19.95 and it is published by
Dorling Kindersley. ISBN 1-56458-866-1
Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway
My Favourite Chocolate Cookbook by Mary Norwak, published by Stirling, ISBN
0-304-34336-6
Death by Chocolate by Marcel Desauniers.
Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter
A Passion for Chocolate by Maurice Jean-Jacques Bernachon
Cocolat by Alice Medrich NY: Warner Books, Inc., 1990. ISBN 0-446-5149-5
International Chocolate Cookbook by Nancy Baggett
Glorious Chocolate by editors of Chocolatier Magazine
365 Great Chocolate Desserts by Natalie Haughton. NY: Prentice Hall Press,
1991. ISBN 0-06-016537-5
A Gourmet’s Guide to Chocolate by Lesley Mackley, Carole Handslip. CA:
HPBooks, Inc., 1989. ISBN 0-89506-853-9
Betty Crocker’s Everything Chocolate by NY: Prentice Hall Press, 1985. ISBN
0-671-84718-X
Betty Crocker’s Chocolate Cook Book by NY: Prentice Hall Press, 1985. ISBN
0-13-084997-9
Chocolate, Williams-Sonoma by SF: Time Life Books, 1993. ISBN 0-7835-0241-9
(Trade), 0-7835-0242-7 (Library)
Chocolate Fads, Folklore Fantasies by Linda K. Fuller, PhD. NY: Harrington
Park Press, 1994. ISBN 1-56023-027-4
Chocolate Surprises by Irena Kirshman. NC: Potpourri Press, 1969.
Faye Levy’s Sensational Chocolate by CA: HPBooks, Inc., 1986. ISBN
1-55788-049-2
Forrest Gump – My Favorite Chocolate Recipes by Winston Groom. AL: Oxmoor
House, 1995. ISBN 0-8487-1487-3
Lee Bailey’s Country Desserts by Lee Bailey. NY: Clarkson N. Potter, Inc.,
1988. ISBN 0-446-5149-5
Mrs. Fields – I Love Chocolate Cookbook by Debbi Fields. NY: Time Life Books,
Inc., 1994. ISBN 0-8094-7808-0
Quick Chocolate Fixes by Leslie Weiner Barbara Albright. NY: St. Martin’s
Griffin, 1995. ISBN 0-312-13153-4
Quick Easy Chocolate by Gina Steer. NY: Howell Press, 1994. ISBN
0-943231-74-4
The 47 Best Chocolate Chip Cookies in the World by Larry Honey Zisman. NY:
St. Martin’s Press, 1979. ISBN 0-312-29983-4
The Book of Chocolate Petit fours by Beverly Southerland Smith. NY:Barron’s,
1982. ISBN 0-89586-481-9
The Chocolate Book by Sara Perry. CA: Chronicle Books, 1992. ISBN 0-8118-0246-9
The Joy of Chocolate by Judith Olney. NY: Harrington Park Press, 1994. ISBN
0-8120-5435-0 (Cloth edition), 0-8120-4279-4 (Paper edition)
Growing Up on The Chocolate Diet by Lora Brody (Henry Holt Co., 1985.)
The Cake Bible by Rose Beranbaum
Piece of Cake by Susan Purdy
Great Cakes by Carole Walter
Classic Home Desserts by Richard Sax
Ice Cream! The Whole Scoop by Gail Damerow
Desserts to Die For by Marcel Desauniers
The Art of Low-Fat Desserts by Alice Medrich
Cakes Men Like by Chronicle Books
On Food and Cooking by Harold McGee
The Cookbook Decoder by Arthur Grosser
American Cookbook by Marilyn Diamond
The almost no fat cookbook by Bryanna Grogan
Exotic Ethiopian Cooking, Publisher: Ethiopian Cookbook Enterprises, 7409 Carol
Lane, Falls Church, VA 22042 USA, Copyright 1993, ISBN 0-9616345-2-9
Tassajara Bread Book by
Laurel’s Kitchen by
The Enchanted Broccoli Forest by
Breads from La Brea Bakery by Nancy Silverton
Food From My Heart by Zarela Martinez
English Bread and Yeast Cookery by Elizabeth David
Jewish Vegetarian Cooking by Rose Friedman
by
Lebanese Mountain Cookery by Mary Laird Hamady
The Joy of Israel by Ricky Friesem and Gerry Hornreich
100 years and Still Cooking by Lutheran Women Missionary League of
Pleasanton,Grace Lutheran, Pleasanton, Nebraska.
The Complete Book Of Spices by Jill Norman
A Painter’s Kitchen, Recipes from the Kitchen of Georgia O’Keeffe by Margaret
Wood
American Wholefoods Cuisine by Goldbeck
Fit For Life Cookbook by Marilyn Diamond
Complete Book of Breads by Bernard Clayton
McDougall Program for Maximum Weight Loss by John McDougall, MD
500 Fat-Free Recipes by Sarah Schlesinger
American Cookery by Amelia Simmons (1984 Dover ISBN 0-486-24710-4)
"From Julia Child’s Cookbook by Julia Child
Food in History by Reay Tannahill
The Roman Cookery of Apicius by John Edwards
A Taste of Ancient Rome by Ilaria Gozzini Giacosa
Going Against the Grain by Phyllis Potts
Light Cooking by Publications International, Ltd. The ISBN # is:
0-7853-0683-8.
So Fat, Low Fat, No Fat by
Butter Busters: The Cookbook by published by Warner Books; the ISBN # is:
0-446-67040-5.
Classic Vegetarian Indian Cooking by Julie Sahni
Classic Indian Cooking by Julie Sahni
Indian Recipes for a Healthy Heart by Fatim Lakhani

Magazines

Chocolatier Magazine, call (815) 734-1109 to subscribe or write Chocolatier,
Dept. A92, P.O. Box 333, Mt. Morris, IL 61054

Title: Gingered Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

3/4 lb Fresh carrots; 1/2 ts Ground ginger;
1/2 c Chicken broth 1 tb Fresh parsley; chopped
Dash onion powder; 1 tb Whipped butter;
2 tb Fresh lemon juice;

Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

—–

Title: Low-Fat Alfredo Sauce
Categories: pasta, sauces
Yield: 1 servings

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine —
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

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