Title: RED-COOKED POT ROAST (SHANGHAI POT ROAST)
Categories: Chinese, Beef, Pork, Lamb
Yield: 12 servings

4 lb Chuck roast, boneless,
-not too lean
1 tb Sherry
1/2 c Regular soy sauce
1 c Water
2 sl Ginger
2 cl Garlic, optional
1 oz Sugar
2 Star anise stars
-(optional for pork)

Either brown the roast in a little fat or dunk it in
boiling water for a minute or so [this step is
optional]. Put it into a heavy kettle into which it
fits fairly snugly. Add all the rest of the
ingredients (ginger slices, star anise, and garlic
should be at the bottom of the pot). Bring to a boil,
then reduce heat and simmer covered, turning and
basting occasionally, for 3 hours or until tender.
Serve sliced, hot or cold. If cold, you may want to
weight it down with a brick covered in foil or some
similarly heavy item while chilling it in the fridge.

You may cook lamb or pork this way, but cut the
cooking time to 2 – 2 1/2 hr. For lamb add a cinnamon
stick instead of the star anise; for pork double the
soy sauce and sherry, either halve or omit the stare
anise, and use up to 4 oz of sugar to taste.

Adapted from Joyce Chen From: Michael Loo

—–

Title: Warm Brie With Blueberry Chutney *
Categories: Home Cookin,
Yield: 8

MMMMM————————— BILLS20086 ——————————
12 oz Brie cheese
MMMMM———————— BLUEBERRY CHUTNEY ————————–
1 c Blueberries
2 tb Onion; chopped
1-1/2 ts Fresh gingerroot;
grated
1/4 c Brown sugar; packed
2 tb Cider vinegar
1-1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients; mix well.
Bring to a boil over medium heat, stirring frequently. Boil 1
minute. Remove cinnamon stick. Cover. Refrigerate 30-45 minutes
or until completelycooled. Heat oven to 350~. Place cheese on
ungreased ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold chutney. Serve as
spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.Microwave on
HIGH for 1-1/2 to 2-1/2 minutes or until wrm, rotating plate 1/4
turn once halfway through cooking. Top with cold chutney.

MMMMM

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

—–

ANGEL HAIR SOUP WITH CHICKEN PINE NUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-skinned and boned
About 1/2 lb total
3 oz Fresh angel hair pasta
2 tb Italian parsley
2 cn (14 1/2 oz ea) chicken broth
2 tb Pine nuts

1. Cut the chicken into thin strips, 1/4×1-inch. Cut
the pasta into 1-inch pieces. Mince the parsley and
set aside.

2. Bring the chicken broth to a boil in a covered
medium saucepan over high heat. Add the chicken and
reduce the heat to medium-high. Cook. stirring
occasionally, until the chicken is almost cooked
through, about 1 min. Add the angel hair pasta and
cook until tender but still firm, 2 min longer.

3. Meanwhile, place the pine nuts in a small, dry
frying pan over medium heat. Cook, stirring
occasionally, until golden brown, about 3 min.

4. To serve, spoon the soup into bowls and garnish
with the pine nuts and minced parsley.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in
10 Minutes or Less by Nancie McDermott ISBN
0-688-13475-0 pg 22

– – – – – – – – – – – – – – – – – –

Title: ROCK CANDY
Categories: Candies
Yield: 1 batch

2 1/2 c Sugar
1 c ;Water

Punch holes at the top edge of a thin 8″ square pan and lace about 7
strings from one side to the other. Place the laced pan in a pan deep
enough to catch any leaking syrup. Dissolve sugar in water and cook
without stirring to about hard ball stage (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4″ above the strings.
Cover the surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut the
strings and dislodge the rock candy. Rinse quickly in cold water and put
on racks in a very low oven to dry.

Source: Joy of Cooking, 1985
Shared by Allison Cozzi

MMMMM

EVER-READY BRAN MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bran Breads
Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz WheatBran Flakes/Raisins — 1Pk
5 c Whole Wheat Flour
2 c Sugar
1 tb Baking Soda AND
2 ts Baking Soda
2 ts Salt
4 ea Eggs — Lg, Beaten
1 qt Buttermilk
1 c Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a
very large bowl. Make a well in the center of the
mixture and add the eggs, buttermilk and oil. Stir
until the dry ingredients are just moistened and no
flour streaks remain. Cover and store in the
refrigerator until ready to bake. Batter can be stored
for up to 6 weeks. When ready to bake, spoon the
batter into prepared muffin tins, filling each cup
2/3rds full. Bake at 400 degrees for 12 to 15 minutes
or until done. Makes a total of 5 1/2 dozen muffins.

– – – – – – – – – – – – – – – – – –

SESAME MEAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sesame seeds
1/2 ts Sea salt

Place 2 tablespoons of the sesame seeds in a blender
and blend well. Add the remaining seeds by 2
tablespoon measurements, blending well after each
addition. Mix in the salt.

Use as a dressing on salads, casseroles, and broled
vegetables, or as a condiment.

Makes 1 cup

From _The Cookbook for People Who Love Animals_ from
Gentle World

– – – – – – – – – – – – – – – – – –

Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

MMMMM

Title: Purple Plum Chiffon Pie
Categories: Pies, Desserts
Yield: 6 servings

1 1/4 lb Fresh purple prune plums
1 c Sugar
1 1/2 pk Envelopes unflavored gelatin
2 Egg whites
1/2 c Heavy cream,whipped
Whipped cream for garnish
1/4 c Water
1 tb Lemon juice
1/4 c Water
ds Salt
1 Baked pastry shell (9")

Wash; halve and pit plums. Place in large saucepan with 1/4 cup water.
Cover and simmer over low heat until tender,about 10 minutes. Puree
plum pulp and liquid in blender. Measure 2 cups puree,adding water if
necessary. Add sugar and lemon juice. Stir until sugar is dissolved.
Soften gelatin in 1/4 cup cold water. Dissolve over hot water. Chill
until slightly thickened. Beat egg whites with salt until stiff, but
not dry. Fold egg whites and whipped cream into plum mixture. Pile
into pastry shell. Chill until firm. Garnish with whipped cream, if
desired. Makes 1 ea 9″ pie.

MMMMM

Title: GREEN PEAS MUSHROOMS
Categories: Diabetic, Side dish
Yield: 4 sweet ones

1 c Water;
2 c Green peas; fresh or frozen
1 ts Vegetable oil;
4 lg Mushrooms; sliced
3 Green onions; chopped
1 tb Low-sodium soy sauce;

In a saucepan, bring water to a boil, add peas and
cook 5 minutes or until just tender. Drain.
Meanwhile, heat oil in a non-stick skillet and saute
mushrooms and green onions until tender. Combine with
peas and toss with soy sauce. Food Exchange per
serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g;
PRO: 4g; SOD: 221mg: FAT: 2g;

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

—–