Lo-Cal New Orleans Vegetable Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/3 c Red bell pepper

1 1/3 c Okra

1 1/3 c Cucumbers

1 1/3 c Yellow squash

1 1/3 c Celery

1 1/3 c Snow peas

1/2 c Herbal no-oil salad dressing

1. In large bowl, combine red bell peppers, okra, cucumbers, yellow squash,

celery and snow peas.

2. Toss with salad dressing (reduced calorie).

3. Cover and refrigerate 2 to 4 hours; toss occasionally.

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Title: Five Spice Game Hens (Siu Yeah Gai)
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

4 Cornish game hens
1 tb Five spice powder
2 tb Salt
1 tb Plum sauce
2 tb Bean sauce
2 tb Hoisin sauce
1 tb Sherry
1/4 c Dark soy sauce
1/4 c Maple syrup

Wash and clean game hens. Pat dry and rub cavities with the five
spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce.
Rub remaining sauce mixture plus salt. Let stand overnight. Mix soy
sauce and syrup.

COOKING:

Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup
mixture. Roast back side up for 20 to 25 minutes. Turn breast side
up and roast for another 20 to 25 minutes until skins turn golden
brown.

Do-ahead notes: Do through preparation.

Comments: Use the same recipe for roast chicken. Seven flavor rice
or fried rice are good accompaniments.

Makes 4 servings.

From “The Chinese Village Cookbook”. A Practical Guide to Cantonese
Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; February 6 1992.

MMMMM

SPICED RED WINE FRUIT SOUP WITH CANDIED ORANGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits/nuts
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUITS—–
1 sm Pineapple
8 sm Thin-skinned seedless
Oranges or tangerines
1 1/4 c Sugar, approximately
Half a vanilla bean, split
1 Star anise pod
2 tb Orange liqueur
3 md Pears, such as Bartlett
4 c Dry red wine
—–BOUQUET GARNI—–
12 Fresh mint leaves OR
2 ts High-quality peppermint
-tea leaves
1 Cinnamon stick
1 t Whole black peppercorns
1/2 ts Cardamon seeds
—–TO FINISH—–
1 tb Plus 1 teaspoon cornstarch
1/2 c Creme fraiche
1/4 c Heavy cream (approximately)
Fresh mint leaves, garnish

1. Using a large sharp knife, trim off the top and bottom of the pineapple
and slice off the skin. Using the tip of a vegetable peeler, remove the
eyes. Quarter the pineapple lengthwise and core it. Slice each quarter
crosswise 1/2″ thick, then cut enough slices into bite-sized pieces to make
1 cup. Reserve balance of the pineapple for another use. 2. In a large
saucepan of simmering water, scald the oranges for 5 seconds. Refresh under
cold running water; pat dry. Pick out the orange with the nicest skin.
Using a sharp knife, cut it crosswise into very thin slices; save any
juices. Using a vegetable peeler, strip the zest from 3 of the remaining
oranges; cut it into very thin strips; set aside. 3. Juice the 3 zested
oranges. Add enough water to make 1 1/4 cups and pour into a medium
nonreactive saucepan. Stir in the 1 1/4 cups suage and the orange slices
and their juices. Scrape the seeds out of the vanilla bean with the tip of
a knife and set aside. Add the bean and star anise pod to the saucepan and
bring to a simmer over high heat, stirring to dissolve the sugar. Cover,
reduce the heat to low and simmer very gently until the white of the orange
slices begins to turn translucent and the syrup takes on a rich amber
color, about 1 hour. Add a few tablespoons of water if the syrup thickens
too much before the slices are translucent. Strain the syrup and add enough
water to make 3/4 cup. Reserve the orange slices; discard the star anise
and the vanilla bean. 4. While the orange slices are cooking, using a small
sharp knife, peel the remaining 4 oranges, removing all the bitter white
pith. Working over a nonreactive bowl, cut in between the membranes to
release the orange sections. Squeeze the membranes to extract all the
juice. Add the cut pineapple and orange liqueur. Set aside to macerate
until ready to assemble the soup. 5. Peel, halve and core the pears. Slice
them crosswise 1/3-inch thick. 6. In another medium nonreactive saucepan,
boil the red wine over high heat until reduced to 2 1/2 cups, about 12
minutes. Stir in the reserved orange syrup and orange zest and the bouquet
garni (tie all ingredients in the listing for the bouquet garnet in
cheesecloth before using). Bring to a simmer over moderately low heat. Add
the pears and poach until wine-colored and tender when pierced with a
knife, about 5 minutes. Using a slotted spoon, transfers the pears to a
plate to cool. 7. If desired, add another teaspoon or so of sugar to the
wine mixture. Dissolve the cornstarch in 2 tablespoons of water and whisk
into wine. Return to a boil over high heat; boil for 1 minute to thicken.
Pour the soup into another nonreactive container; let cool slightly; then
cool completely in refrigerator. Squeeze the bouquet garni gently; discard.
8. In a food processor, puree the reserved candied orange slices and
vanilla bean seeds. Add the creme fraiche and blend. Thin with the heavy
cream to a semi-liquid consistency. 9. To assemble the soup: Place the
poached pear slices in chilled shallow bowls or rimmed soup plates. Scatter
the orange sections and pineapple pieces evenly on top. Ladle 1/4-cup of
the soup over each serving. Place a dollop of the creme fraiche mixture in
the center of each bowl and garnish with a mint leaf. Makes 6-8 servings.
NOTE: If you buy organic oranges or tangerines, you don’t need to follow
the scalding procedure in Step 2.

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Title: Coral and Jade Stir-Fry
Categories: Main dish, Seafood, Stir-fry
Yield: 4 servings

1/2 lb Medium-size raw shrimp
— peeled and deveined
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1/2 ts Sugar
1 Garlic clove; minced
1 cn Cling peach slices (16 oz.)
— in juice or extra light
— syrup
1 ts Distilled white vinegar
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; trimmed
1 md Onion; chunked
1 tb Slivered fresh ginger root

Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes.
Meanwhile, reserving 1/4 cup juice, drain peaches and cut crosswise in
half. Add enough water to reserved juice to measure 1 cup. Stir in
remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and vinegar; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp
and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan.
Add remaining 3 ingredients; stir-fry 4 minutes. Add shrimp and soy sauce
mixture; cook, stirring, until sauce boils and thickens. Stir in peaches;
heat through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Smoked Yellow Pepper Vinaigrette

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 yellow bell peppers — cold smoked, peeled
— and seeded
1/2 can chipotle
1/4 medium red onion — coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
1 teaspoon sugar
salt
freshly ground black pepper

In a blender, combine the peppers, chipotle, onion, and lime juice and
blend. While the blender is still running, slowly add the olive oil until
emulsified. Add the sugar and season with salt and pepper to taste.

Yield: about 1 cup

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MARINATED FIDDLEHEADS SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Italian salad dressing
— (Good Seasons brand)
2 c Fiddlehead ferns
— cooked and drained
Lettuce
Tomatoes — sliced
Scallions — chopped
Seasoned croutons

Prepare 1 package of Good Seasons Italian salad
dressing mix according to package directions. Pour
dressing over 2 cups of cooked, drained fiddleheads.
Let the fiddleheads marinate in the dressing overnight
in the refrigerator.

Use marinated fiddleheads generously in a salad made
of crisp lettuce leaves, sliced ripe tomatoes, and
chopped scallions. Toss the salad with additional
Italian dressing; serve with seasoned croutons
scattered on top of the salad.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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TAGLIATELLE WITH CAVIAR AND CREAM***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/4 c Heavy cream
1 sm Jar caviar
2 tb Butter
A couple of sage leaves or
-1 ts dried sage powder
1 lb Thin noodles, Pref. fresh
1/4 c Cognac
Grated cheese

Pour cream into saucepan, add caviar and simmer over
low heat 10 min. DO NOT BOIL!Add butter,sage and
cognac and cook for 2 min on low. Serve over hot
cooked pasta with cheese on the side for topping. This
is a great starter for a fish dinner or used as a side
dish.

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Title: BARBEQUED PORK
Categories: Chinese, Main dish, Pork
Yield: 4 servings

-PAM COOMBES (RNCM95A)
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each)
-trimmed

Combine soy sauce; wine,sugar,honey, food coloring,
cinnamon, onion and garlic in large bowl. Add pork,
turning tenderloins to coat completely. Cover and
refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place
tenderloins on wire rack over baking pan. Bake in
preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into
diagonal slices. Makes about 8 appetizer size servings
This is very nice served with green onion curls.

Pam in Va
Formatted by Elaine Radis

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Title: Crackling Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 34 Snacks

4 oz Spring roll pastry, in
One sheet
6 oz Minced beef
1 ts Soy sauce
1 ts Sugar
2 ts Dry sherry
3 tb Water
2 tb Oil plus oil for
-deep frying
1 tb Grated shallot
2 Cloves garlic, crushed
3 tb Chopped onion
1 ts Chopped red chilli
1 ts Finely grated fresh
-root ginger
1 ts Five spice powder
1 ts Paprika
Salt and pepper

Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger’ and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.

MMMMM

Title: SPINACH PIEDMONTESE STYLE
Categories: Italian, Vegetables
Yield: 4 servings

1 lb Washed spinach
1/2 ts Pepper
1/4 c Butter
4 Anchovy filets, chopped
1/2 ts Salt
1/2 Clove garlic, chopped

Cook spinach in 1 cup water 5 minutes and drain well.
Place butter in skillet and brown lightly. Add
well-drained spinach, salt, pepper, anchovies and
garlic and cook 4 or 5 minutes longer. Serves 4

From: The Talisman Italian Cook Book Shared By: Pat
Stockett

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