Title: Savory Chicken and Rice in a Lotus Leaf (China)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 8 servings

8 lg Dried lotus leaves
1 c Long-grain rice
3/4 c Sweet glutinous rice (see
-Note)
2 c Chicken stock
3 Chinese sausages lop
-cheong) *
8 Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1 Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

MMMMM———————-CHICKEN MARINADE—————————
1/2 ts Grated ginger
2 ts Soy sauce
2 ts Dry vermouth or Shao Hsing
-wine
1/2 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

* cut diagonally into 1-inch slices ** soaked in warm water until
soft and pliable (about 30 minutes) *** soaked in warm water for 30
minutes

Foods wrapped in dried lotus leaves become infused with an exotic
earthy flavor. If lotus leaves are not available, you can wrap the
rice filling in oiled parchment. Besides being an unusual appetizer,
this dish can be served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before. Because
lotus leaves vary so much in size, eight packets may require anywhere
from four to ten leaves. (Larger leaves can be split in half, smaller
leaves may need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and
let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-
grain and glutinous rice together in a large bowl. Wash the rice
under running cold water; gently stir and rub the grains between your
fingers to loosen all the excess starch. Continue until the water
runs clear. Drain thoroughly. Mix the rice with the chicken stock in
a 2-quart saucepan; soak overnight in the refrigerator.

2. The next day, set the saucepan of rice uncovered over high heat;
bring to a boil. Stir just enough to loosen the rice grains. Reduce
the heat to medium-high and boil until the liquid is absorbed, about
8 to 10 minutes. Put the sausages on top of the rice and cover the
pan. Reduce the heat to low and cook for 20 minutes. Turn off the
heat but do not remove the cover. Let the rice stand for 10 minutes,
then, with a wet wooden spoon, transfer it to a large bowl; set aside.

3. Squeeze the mushrooms dry. Cut off the stems at the base and
discard them; cut the caps in half. Combine the marinade ingredients
in a medium bowl. Cut the chicken breast into 3/4-inch chunks and
toss it with the marinade. Add the mushrooms and marinate for 20
minutes. Drain and coarsely chop the shrimp.

4. In a small bowl combine the soy sauce, sugar, white pepper, and
sesame oil; mix into the cooked rice. Add the chicken-mushroom
mixture and the shrimp.

5. Fold a lotus leaf in half and put it on a cutting board. If the
middle stem or edges are tough and hard, trim and discard them. (If
the leaves are small, you may need to over- lap halves.) Divide the
rice mixture into 8 portions; place one portion in the center of a
leaf half. Fold the edges over the rice to make a 4-inch square
packet. Tie it with twine. Repeat with the remaining leaves and
rice. Arrange the packets in a single layer in a bamboo steaming
basket.

6. Prepare a wok for steaming. Steam the packets over medium-high
heat for 20 minutes. Remove them from the steamer and cut each
packet across the top to expose its contents. Serve with small
dishes of soy sauce for dipping.

NOTE: Sweet glutinous rice is also known as “sticky rice” because
when it is cooked it becomes sticky. It is used to make poultry
stuffing and leaf-wrapped rice packages; it is called sweet rice
because it is often used to make sweet dishes. Soak it overnight
before cooking for the best results.

Makes 8 packets.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideberg; December 6 1992.

MMMMM

MOCHA JAVA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frainier *DGCP02C*
3/4 c Water
1 3/4 c Bread Flour
1 tb Nonfat Dried Milk
1 t Salt
1 1/2 tb Applesauce
1/4 c Rye flour
1 1/2 tb Brown sugar
1 Egg Beaters
1 tb Instant mocha sugar free
Coffee mix
1/4 c Chopped pecans
2 ts Yeast

1 POUND LOAF

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APPLE PANCAKES (GERMAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes German
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnamon

Apple Pancakes (German)

Sift together the flour, 2 tsp sugar and the salt.

Beat eggs milk together. Gradually add flour mixtu,
beat until smooth. Saute apples in 1/4 cup of butter
until tender. Mix 2 Tbsp sugar and the cinnamon
together. Toss with apples. Melt 2 Tbsp butter in a 6
inch diameter deep fry pan. Pour in the batter to a
depth of a about 1/4 inch. when set place 1/4 of the
apples on top, cover with more batter. Fry pancake
until lightly brown on both sides. Keep warm and
repeat procedure until all batter and apples are used
up.

I hope the person requesting the pancake recipe like
it, although

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Ziti with Cheese

Recipe By : American Wholefoods Cuisine (Nikki and David Goldbeck)
Serving Size : 2 Preparation Time :0:20
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound whole wheat ziti or spirals — *
1 1/2 cups diced mozzarella and provolone — any proportion
1/4 cup grated Parmesan cheese
1/2 cup minced parsley
1 teaspoon dried basil
2 cloves garlic — split
2 tablespoons oil (prefably at least part olive oil)
pepper

* Good with green fusilli.

Bring a pot of water to a boil, salt slightly, and cook pasta until jun tender,
about 12 minutes.
Meanwhile, combine cheeses, parsley, and basil.

Put split cloves of garlic in a small saucepan or heatproof measuring cup with
oil and cook slowly over low heat until garlic is just brown.
Discard garlic.

Drain pasta.
Return to pot and toss with cheeses, herbs, and hot garlic oil.

Warm gently until cheese softens but still holds its shape.
Season liberally with pepper.

Serves 4. (At our house, served 2 as a main course with a small salad.)

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DIRTY RICE WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Raw rice, long grain
1/8 c Shortening
1 Bunch green onions,fine chop
1 lb Shrimp, chopped
Butter
1 lb Red onions, chopped
2 Cloves garlic, chopped fine
1/4 Pod red pepper, chopped
1/8 Bunch parsley, chopped fine
Water

Cook rice until almost done. Saute onions in shortening, add shrimp and
cook until brown. Add garlic, green onions, parsley, salt, red pepper and
water. Pour over rice. When water is absorbed, place in large baking dish
and dot with butter. Brown at 350 F. about 15 minutes.

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POTATO PARSLEY BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
— unpeeled,
— cut into 1/2-inch cubes
2 md Leeks — sliced
— (thoroughly washed)
1 c Finely chopped fresh parsley
1 t Freshly squeezed lemon juice
1 t Fine sea salt
1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds.
Drain, and plunge almonds into cold water. Drain, and
squeeze the almonds between your fingertips to remove
the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable
stock in a blender, and blend until smooth, about 1
minute.

In a large pot, combine the potatoes, leeks, and the
remaining 4 cups vegetable stock and bring to a simmer
over medium heat. Cover and boil until the potatoes
are tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsely, lemon
juice, salt, and pepper into the soup. Bring to a
simmer and cook, stirring often, until thickened,
about 2 minutes. Transfer the soup to a food
processor and process, in batches if necessary, until
smooth.

Serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Pasta without Tomato – Old

Recipe By : Pat
Serving Size : 2 Preparation Time :0:30
Categories : HighCarb-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce spaghetti — broken
2 ounces rotini (pasta twists)
1/2 pound lean ground beef — crumbled
1 teaspoon olive oil
1/4 cup chopped onions — or more, to taste
2 teaspoons garlic powder — to taste
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning — commercially blended
1 large egg — slightly beaten
1 teaspoon olive oil
1/2 teaspoon fresh basil
1 teaspoon dried oregano
ground white pepper
pinch salt
1/4 cup parmesan cheese — grated
cilantro leaves — optional

[1] Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta;
break about 1 ounce of long spaghetti in halves or thirds; place in the cup,
and add enough of the rotini (about 2 ounces) to make up the difference.
[2] Cook pastas together; spaghetti will be over-cooked, and the starch will
act as a binder.
[3] While the pasta is cooking, brown beef; remove fat as it appears. When
meat is no longer pink, then add olive oil and onions and fry, stirring, to
soften and sweat the onions.
[4] Add garlic, mushrooms, parsley, and the Italian blend. Continue
cooking and stirring until mushrooms are warmed (not limp).
[5] Remove from heat but keep warm. Drain the pasta. Do not rinse. Put
pasta back in the pot used to cook it. Add the hamburger mixture. Make a
well in the center of spaghetti mixture
[6] Working quickly, mix the egg and extra oil. Using moderately high heat,
quickly pour the egg mixture into the well and stir, constantly, to both
coat the pasta, and to cook the egg. Season with basil, oregano and
pepper. Add the parmesan and optional cilantro.

Menu: vegetable medley or mixed greens salad

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(End of message from Pat Hanneman)

Chili #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Vegetable oil
1 1/2 cups Chopped onion
1 cup Chopped green pepper
1 1/4 pounds Ground veal, beef — pork
1 1/2 tablespoons Minced garlic
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to
break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and
oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed
hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

– – – – – – – – – – – – – – – – – –

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_

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