Title: Savoury Sesame Balls
Categories: Dim sum, Snacks, Chinese
Yield: 32 Snacks

MMMMM—————————DOUGH——————————–
L2 oz potatoes
Salt and pepper
2 oz Sugar
4 fl Water
8 oz Glutinous rice flour
-or rice flour

MMMMM————————–FILLING——————————-
4 Chinese dried mushrooms
4 oz Loin of Pork
1 ts Soy sauce
1 ts Sugar
1 ts Dry sherry
1 oz Dried shrimps
2 tb Oil plus oil for
Deep frying
1/2 ts Chopped shallot
1 tb Chopped chives
2 oz Canned water
-chestnuts,diced
2 tb Water
1 ts Five spice powder
1 ts Oyster sauce
1/4 ts Sesame oil
1 tb Cornflour
4 oz Sesame seeds for
-coating

Cook the potatoes in boiling salted water until tender, then mash them
until they are quite smooth. Dissolve the sugar in the water in a
saucepan over a fairly low heat. Sift the rice flour into a large
bowl. Make a well in the centre, then add the mashed potatoes and
sugar solution. Gradually stir in the rice flour then knead the
mixture into a soft dough. Cover with cling film or a tea towel and
chill. Prepare the filling. Soak the mushrooms in cold water for 15
minutes, then drain and steam them over boiling water for 15 minutes.
Remove the mushroom stalks, then finely dice the caps. Finely dice
the pork and marinate it with the soy sauce, 1/2 teaspoon of the
sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak and dice
the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan.
Add the pork, shallot and shrimps and fry for a while, then stir in
all the remaining filling ingredients. Roll the dough into a cylinder
shape, then cut it into 32 equal portions. Press the pieces of dough
into flat circles and place a little filling in the centre of each.
Draw up the edges of the dough, working it around the filling to seal
it in and make neat balls. Coat these completely in sesame seeds.
Heat the oil for deep frying to 190 c/375 F, then add the sesame
balls and deep fry them until golden brown. Drain and serve.

MMMMM

Lemon Ice-Box Pie-N

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 Cups lemon cookie crumbs
1/2 Cup ground almonds
6 Tablespoons butter
1/4 Cup sugar
1/4 Cup heavy cream
Filling:
1 Cup powdered sugar
2 (3-ounces ea packages cream cheese — softened
1/2 cup sour cream
1/2 cup whipped topping
1 (3 1/2-ounce instant lemon pudding and
pie mix
1 3/4 cups milk
1 teaspoon lemon juice
1 teaspoon grated lemon rind
Topping:
2 cups whipped topping
1/4 cup finely crushed lemon drop hard candies

For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream
together. Pat in bottom and up sides of a nine-inch pie pan. Bake at 300
degrees
for 15 minutes. Set aside to cool.
For filling: Mix powdered sugar, softened cream cheese, sour cream and
whipped topping until smooth and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer in crust. Refrigerate for
one hour.
For topping: Spread whipped topping over top of pie and sprinkle with crushed
lemon candies. Refrigerate.

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Orange Hot and Sweet Mustard

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Dry mustard — (3 1/4 oz ca
1/4 c Emon juice
Zest, grated orange
1/2 ts Cinnamon
1 c Orange juice
2 ts Zest
1/2 c Honey
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle
at a>>
time, stirring after each addition to keep mustard from lumping. Odd
zests.
Heat covered over simmering water for 15 minutes, scrapping sides
occasionally. Stir in honey, cinnamon and oil. Transfer to jars and
refrigerate. Check consistency after 1 day. Thin with a little water
if
needed. Well keep well for up to 1 month. Makes 2 cups.

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IMPOSSIBLE QUESADILLA PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn Green chilies
4oz. drained
4 c Shredded cheddar cheese
2 c Milk
1 c Bisquick
4 x Eggs

Heat oven to 425. Grease pie plate, 10 inch. Sprinkle
chilies and cheese in plate. Beat remaining
ingredients until smooth, 15 sec. in blender on high
speed or 1 min. with hand beater. Pour into pie plate.
Bake for about 25-30 minutes or until a knife inserted
in center comes out clean.. Cool 10 minutes. Serve
with sour cream and quacamole. ~–

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Title: CHOCOLATE FRUIT CRISPIES
Categories: Cookies, Low-cal, Snacks
Yield: 96 servings

-Karen Thackeray
6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
Vegetable cooking spray

Combine cereal, raisins, and apricots in large bowl; set aside. Combine
marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and
cook, stirring, about 10 minutes or until melted. Pour over cereal mixture;
mix well. Coat 12x8x2″ baking pan with cooking spray; spread mixture evenly
into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1″ squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts

—–

Title: Cranberry Ice Cream
Categories: Desserts, Fruits, Harned 1994
Yield: 1 batch

1 lb Can cranberry sauce
1 tb Lemon juice
1 c Heavy cream; whipped

Break up the cranberry sauce with a fork and beat with a rotary beater
until all lumps are gone. Blend in lemon juice. Put in a
refrigerator tray and freeze to a mush. Blend in the whipped cream
and beat until smooth. Return to freezing tray and freeze. For
added smoothness, remove and beat a second time before final freezing.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 133. Library of Congress Catalog
Number 70-140493. Typed for you by Cathy Harned.

MMMMM

Title: LEEK AND POTATO SOUP (BARRY’S BEST)
Categories: Soups
Yield: 8 servings

1 lb Leeks white only
1/4 lb Butter 1/
8 c Chicken Stock or
3 c Milk

IMPORTANT – Do not use baking potatoes. Use only thin
skin white or Red Bliss.
Mince leeks and onion finely. Saute leeks and onion
in butter in a large soup pot until soft. Slice
potatoes very thin. Add sliced potatoes and chicken
stock to soup pot and cook over medium high heat until
potatoes are fully cooked and soft. Approx. 30
minutes. Let mixture cool
Puree potatoe and broth mixture in a food processor
or blender in batches until smooth. Return to soup pot
add milk and cream and bring to a boil. Serve and
enjoy.
This recipe makes about 8 quarts of soup. Don’t
worry though, this soup freezes exceptionally well.

—–

Maple And Walnut Parfait~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 Walnuts
1 Egg White
1 Pinch Salt
200 Milliliters Maple Syrup
240 Milliliters Double Cream

Spread out the walnuts on a baking sheet and toast in the oven at 200 C/ 400 F
/
gas mark 6 for about 5 minutes until browned. Tip into a wire sieve and shake
off all the loosened, papery skin. Cool and chop roughly.

Heat the maple syrup to boiling point. Meanwhile, whisk the egg white with the
salt until it forms soft peaks. Gradually pour in the very hot syrup, whisking
constantly. Continue whisking until you have a thick, stiff meringue. Use an
electric whisk if you have one. Leave to cool.

Beat the cream until stiff, then fold into the maple meringue. Finally fold in
the nuts. Spoon into a dish and freeze. Transfer to the fridge to soften for
half an hour before serving.

– – – – – – – – – – – – – – – – – –

NOTES : This is a spectacularly good light, frozen mousse. Maple syrup and
walnuts go very well together, though you could substitute pecan nuts.

Title: Mint Sorbet
Categories: Veg-cook, August
Yield: 1 servings

6 lg Sprigs of mint
6 T Sugar
1 1/4 c Water
Juice of one large lemon
1 Egg white
4 Sprigs mint to decorate

Wash the mint and shake it dry. Heat the sugar and water together until the
sugar is melted. Add the mint and leave it to steep in the sugar syrup off
the heat for about twenty minutes to half an hour. Taste it to see if the
mint taste has developed enough. If it’s not strong enough you can reheat
the mixture to the boil again and then let it stand for another ten
minutes.

When it tastes about right to you, strain the liquid into a rigid container
and add the lemon juice. Leave to cool, then freeze until it’s semi-frozen
(about 45 minutes to an hour). Beat the egg white until it’s stiff enough
to stand up in peaks (an electric whisk is good for this) and fold it
gently into the semi-frozen mixture. Return to the freezer for about an
hour. By this time it should have formed a fairly firm mush. Spoon it into
glasses and decorate with the mint sprigs. You can vary this recipe by
using grapefruit juice instead of lemon and using a bit less water and a
bit less mint.

From: aknee@magnus.acs.ohio-state.edu (Anne Knee). rfvc Digest V94 Issue
#167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

SOUP: OJAI VALLEY INN TORTILLA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fruits
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Large tomatoes, quartered
1 md Onion, quartered
1/2 c Plus 3 tbl. vegetable oil
4 Corn tortillas, coarsely
Chopped
6 Garlic cloves, finely
Chopped
8 c Chicken stock or canned
Low-salt broth
1/4 c Tomato paste
1 tb Chopped fresh cilantro
1 tb Ground cumin
2 ts Chili powder
2 Bay leaves
—–—–
3 Corn tortillas, cut into
2-inch-long 1/4-inch-wide
Strips
—–—–
1 c Diced cooked chicken
1 Avacado, peeled, pitted,
Diced
1 c Shredded cheddar cheese
Sour cream

Puree tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and saute’ 2 minutes. Add tomato-onion
puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay
leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to
taste with salt. Strain soup through coarse sieve, pressing on solids with
back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes.
Transfer to paper towels and drain well.

Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips,
chicken, avacado, cheese and sour cream.

Served at the Ojai Valley Inn, Ojai, California.

SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II

Shared by Cate Vanicek

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