Szechwan Cucumber Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Salads
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Small dried wood ear — mushrooms
2 Cucumbers
4 Red hot peppers cut in thin — rounds
2 teaspoons Light soy sauce
2 tablespoons Chinese white vinegar
2 tablespoons Sugar
1 teaspoon Salt
1 tablespoon Sesame oil

Pour boiling water over tree ears; let stand for 15 minutes. Peel cucumbers,
cut in half lengthwise, scrape out seeds. Slice into thin half-moons. When
mushrooms are soft, drain, rinse and dry. (Slice ’em if they’re too big.
Wood ears will quadruple in size when soaked++SC.) Combine with remaining
ingredients. Let stand for 15 minutes then toss again before serving.

NOTE: (Wood ears can be found in Chinese markets. After soaking they have
little taste but lots of crunch. They’re there for the texture. I can’t
think of anything to substitute (maybe raw carrots or water chestnuts) except
for dried duck web or jellyfish and you’re much more likely to find wood ears
than those items. Be sure to use the dark, cooked, Asian sesame oil rather
than the light stuff in health food stores. I’d make this before the ribs and
chill it well while doing the rest.) It’s from the same article by Bruce
Cost.

Posted by Stephen Ceideburg April 22 1990.

– – – – – – – – – – – – – – – – – –

Title: Raspberry Meringues
Categories: Desserts Candies
Servings: 36

3 ea Eggs (room temp)
1/4 t Cream of tartar
1 x Dash salt
3/4 c Sugar
1/4 c Raspberry preserves, seedles
6 x Drops red food coloring

1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
until soft peaks form. Gradually add sugar, beating until very stiff
peaks form, about 10 minutes. Add preserves and food coloring and beat
one minute at highest speed of mixer.

2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
Bake for two hours. Cool completely. Peel off foil.

from: _Cookiemania_

—————————————————————————–

COLD CUCUMBER AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to
-taste
1 c Light cream
Radishes
Green onions

In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice
and pepper. Simmer uncovered until the potatoes are tender. Transfer
the mixture to a blender in batches and puree. Transfer the puree to
a bowl and stir in the light cream. Let soup cool and chill for
several hours, or overnight. Garnish each serving with thin slices of
radishes and/or green onions.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

– – – – – – – – – – – – – – – – – –

TORNEP WITH CHESTENNE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Turnip, small white — peeled
– cut in bite-sized pieces
1/3 c White wine — mixed with
2/3 c — Water
12 Chestnuts — peeled
1/2 tb Dried sage — chopped
1 t Honey

Young, small turnips should be cooked in water without
wine for the first boiling. Then throw away the water
and cook slowly in water and wine, with chestnuts
therein, or, if one has no chestnuts, sage.

Parboil the turnips in water for 5 minutes; Drain.
Add 1 cup water and 1 cup wine. Add chestnuts and
sage. Salt to taste. Bring to a boil, lower heat and
simmer about 30 min.

— Pleyn Delit
Hieatt and Butler
per Emily Epstein
epsteine@spot.colorado.e
u

– – – – – – – – – – – – – – – – – –

Caramel Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Condiment
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Sugar
1/4 cup Nuoc mam (Vietnamese fish — sauce)
4 Shallots — thinly sliced
Freshly ground pepper

Thought your reference to cooking sugar syrup to “caramelize” it was
interesting. It reminded me of a sauce that’s used in Vietnamese cuisine. It’s
used in a variety of recipes and turns out to be the “secret” ingredient that
gives barbecued Vietnamese stuff that unique taste when used as a marinade for
strips of beef, chicken or pork. I use it in Satay recipes. The result is a
subtle, delicious taste.
It also gives a nice glazed finish to stuff. Its use shouldn’t be limited to
Asian cuisine. In fact, I suspect that this is originally a French influence…

“…the only rule to remember is to turn off the smoke alarm and open all the
windows, as the sauce will smoke heavily, with a pungent smell.” [I didn’t
find this to be much of a problem. S.C..] Cook the sugar in a small heavy
saucepan over low heat, swirling the pan constantly, until brown. It will
smoke slightly. Immediately remove the pan from the heat and stir the fish
sauce into the caramel, being careful to guard against splattering (the
mixture will bubble vigorously).

Return the mixture to low heat and gently boil, swirling the pan
occasionally, until the sugar is completely dissolved, about 3 minutes. Add
the shallots and ground pepper to taste; stir to combine. Use in recipes where
required. [Or, as I noted, as a marinade for BBQ stuff. S.C..]
NOTE: Cool this sauce thoroughly before using. If cold food is added to a
caramel sauce that is hot, the sugar will harden instantly and you’ll end up
with a dish full of candy chips.

Yield: 1/3 cup.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.
1989.

You can multiply the recipe and keep it on hand for when needed. It stores
well.

Posted by Stephen Ceideburg; December 20 1990.

– – – – – – – – – – – – – – – – – –

BRAN MUFFINS+++FGGT98B

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bake it all mix — do not pack
1 Egg
1/4 c Sugar
3/4 c Buttermilk or sour milk*
1 c Whole bran
1/2 ts Baking soda

*To make sour milk, place 2 teaspoons vinegar into a
measuring cup and fill to the 3/4 cup mark with milk.
Break egg into bowl; beat. Add sugar and milk.
Stir in bran and let stand a minute to moisten. Add
Mix and soda. Stir quickly until just mixed. Batter
will be lumpy. Fill muffin cups, rubbed well with
shortening, 1/2 full. Bake in a 425 F. oven, 15
minutes. Serve hot with jam or jelly. YIELD: 10 to 12
large muffins

– – – – – – – – – – – – – – – – – –

RED CHILE OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cups
1 c Dried red chiles such as
-Piquin or Cayenne
2 c Vegetable oil

Heat the oil in a pan to 350 F. Remove from heat, add
chiles, and let stand until cool.

Cover pan and let stand for 12 to 24 hours … the
longer it sits the hotter it gets. Strain and use as
any vegetable oil.

The Whole Chili Pepper From the collection of Jim
Vorheis

– – – – – – – – – – – – – – – – – –

SEAFOOD GUMBO FROM THE NEW BASIC’S COOKBOOK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cajun sausage or kielbasa,
-cut in 1 inch slices
1/3 c Olive oil
1 lb Okra, stems removed
-(frozen and thawed okay)
2 c Diced onions
1 c Coarsely chopped green
1 c Red bell pepper
4 Cloves garlic, minced
5 c Chicken stock
3 c Canned whole plum tomatoes,
-drained, slightly crushed
1 t Ground cumin
1/2 ts Cayenne pepper
1/2 ts Salt
1/2 ts Freshly ground pepper
1 Bay leaf
1 lb Large shrimp, peeled and
-divided
12 oz Sea scallops
12 oz Cooked lobster meat
8 oz Crabmeat
2 tb Fresh parsley, chopped

1. In large dutch oven, saute sausage until brown
(approx. 15 minutes). Remove from pot and set aside.

2. Add 1/2 of oil to pot. Add okra and cook over
medium heat until slightly soft (approx. 15 minutes).
Add remaining oil and onions, bell peppers, and
garlic. Stir and cook 10 minutes.

3. Add chicken stock, tomatoes, cumin, cayenne, salt
pepper, and bay leaf. Simmer 30 minutes.

4. Add cooked sausage, shrimp, and scallops. Simmer
5 minutes. Add lobster, crabmeat, and parsley, adjust
seasonings, and heat through (2-3 min.)

Enjoy!

– – – – – – – – – – – – – – – – – –

FAVORITE LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bread — approximately
1 c Sugar
3 Egg yolks — slightly beaten
1 lg Lemon — juice of
1 tb Butter
1 Pie shell — 9", baked
3 Egg whites
3 tb Sugar

Cut crusts from bread slices. Dip slices in bowl of
water to soften; squeeze out water. Use enough bread
to make 1 cup, but do not pack too tighlty. Put
bread, sugar, egg yolks, lemon juice and butter in top
of double boiler. Cook until mixture thickens; then
spoon into pie shell.

Beat egg whites until frothy; gradually add sugar, and
continue beating until mixture forms peaks. Spread
meringue over filling. Bake at 350 degrees about 20
minutes or until meringue is brown.

SOURCE: Southern Living Magazine, sometime in 1974.
Typed for you by Nancy Coleman.

– – – – – – – – – – – – – – – – – –

Marco Island Key Lime Pie

Recipe By : Marco Island Resort
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1 1/2 cups chopped pecans
3/4 cup graham cracker crumbs
2 lime rind — grated
3/4 teaspoon cinnamon
1 1/2 tablespoons sugar
7 egg yolk
2 14oz cans sweetened condensed milk
1/2 cup key lime juice
2 lime rind — grated
whipped cream

PECAN CRUST
Saute pecans in butter until lightly browned. Place nuts and butter in
food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix
till coarse. Press into a 10″ pie plate, reserving some for garnish if
you like.

PIE FILLING
Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with
the mixer running at medium, then add lime juice the same way. Add peel
and mix slowly. Pour mixture into the prepared crust.

Fill baking pan halfway with water, and place on lowest rack of the oven.
Place pie plate on rack above water, and bake at 300 degrees until firm,
20-25 minutes. Do not allow pie to brown.

Remove pie, and cool to room temperature, then place in refrigerator to
set and chill for about 4 hours. To serve, you may garnish with whipped
cream and crust crumbs if you like

– – – – – – – – – – – – – – – – – –

NOTES : The “Key” limes have a sharper taste than regular ones, but they’re
similar to the yellow limes you can find in Mexican markets. You can use
the regular limes, but the pie won’t have the tartness it’s supposed to.