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

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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.

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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

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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

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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!

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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.

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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

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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.

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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