Mu Shu Vegetables

1 package mu shu pancakes (check these for fat content first)

a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes
and then cut into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces

Soy sauce or tamari to taste
Hosin sauce

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for three minutes in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce (about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.

Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them, actually,
so it is easier to eat.

You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).

This was even better the second day (don’t put them in the pancakes until
right before you want to eat them, however).

1 can Garbanzon beans
1 can kidney beans
1 can green beans
1 can yellow/wax beans
1 medium onion, sliced very thin
2 scallions, chopped thinly
1 cup cider vinegar
1 cup honey (or corn syrup)

Drain and rinse all beans. Combine with onions and scallions.
Blend vinegar and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.

Title: Corn Chowder
Categories: Soups/stews
Yield: 4 servings

1 ea Medium potato diced 1 ea Onion, chopped
1 ea Chicken broth, 14 oz 1 ea Can (16 oz)
cream-style corn
2 c Milk 2 tb Butter
1 ea Egg slightly beaten 1 ea Can (8 oz) corn

Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of
chowder into egg. Add mixture to sauce pan and blend well. Simmer until
heated through. Serve.

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Roasted Red Pepper Cream (Jurassic)

Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996)
Serving Size : 6 Preparation Time :0:30
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces roasted red peppers — drained
1 tablespoon olive oil
1/3 cup chopped onion
1 1/2 teaspoons garlic — chopped
1/2 teaspoon tomato paste
1/8 teaspoon balsamic vinegar
pinch cayenne pepper
1 tablespoon sour cream

Chop peppers and place in blender. Heat the oil in a small skillet over low
hea
t. Add onion and garlic to skillet and saute until onion is translucent, about
3 minutes. Scrape contents of skillet into blender. Add tomato paste, vinegar,
c
ayenne pepper and sugar. Blend until a smooth puree. Add sour cream and blend
un
til combined. Season puree to taste with salt and pepper. Makes 3/4 cup (12
tab
lespoons).
________
The Theme Restaurant at Jurassic Park, Universal City, California. Riverside
Pre
ss-Enterprise (Ramirez) 25 Jul 96, Food Section, Feature

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NOTES : This recipe used by another.
Caribe Corn Chowder with Roasted Red Pepper Cream

GARLIC SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cloves Garlic, Crushed
2 tb Vegetable Oil
2 White Bread, Slices *
4 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, Slightly Beaten

* Bread should be cut into small pieces.

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PLUM-ALMOND TART

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen puff pastry, 1 sheet
2/3 c Toasted sliced almonds
-finely chopped
1 1/2 lb Plums — halve, pitted,
sliced
1/4 c Sugar
2 tb Sugar
1 t Grated lemon zest
—–NUTRITIONAL INFORMATION/SERV—–
x 222 calories
x 4 g protein
x 35 g carbohydrate
x 8 g fat
x 5 mg cholesterol
x 21 mg sodium

1. Preheat oven to 400F. On lightly floured surface, roll thawed
pastry sheet to 14×12 inch rectange. With sharp knife, cut off 2
inches from ong side to make a 12 inch square; cut 14×2 inch strip
lengthwise into four 1/2 inche wide strips. Brush edges of pastry
square with water; attach a pastry strip on top of each edge,
pressing gently and trimming to fit. Place on baking sheet.

2. Sprinkle almonds over pastry (not over strips).

3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to
combine. Arrange plums, overlapping, in rows over almonds; reserve
any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake
20 to 25 minutes or until browned and bubbly. Brush top with any
reserved plum juice. Serve warm or at room temperature.

From: McCall’s August 1993

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Title: Red Cabbage with Diced Apples
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 6 sweet ones

4 c Cabbage; thinly sliced 1 Chicken-flavor
bouillon cube
1 Green apple; peeled cored 1/8 ts Allspice;
-diced 1 ds Pepper
1/4 c Onion; diced 3/4 c Water;
2 tb Lemon juice; 2 pk Sweet ‘N Low

Combine all ingredients except water and Sweet ‘N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet ‘N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg;
Cooking for the Health Of It by Carl Becker, R.D.

MMMMM

Daily Bread

Recipe By : Bread in Half the Time
Serving Size : 32 Preparation Time :4:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c bread flour — divided
2 tbsp quick rising yeast
3 c hot water — 120 degrees
2 tbsp molasses
1/4 c honey
1/3 c rolled oats
1/4 c cornmeal
1 c whole wheat flour
1/2 tsp cinnamon
2 tsp salt
3 tbsp canola oil

In warm bowl, combine 2 c. of the bread flour with the yeast, water, molasses
and honey. Mix
gently and allow the yeast to proof. In large mixing bowl (or in Kitchenaid
bowl), mix oats,
cornmeal, whole wheat flour, cinnamon, salt 2 cups of the bread flour. Mix
gently. Add in
wet mix. Gradually add in remaining bread flour to make a good dough. Knead
by hand or
with bread hook for 10 minutes or so. Place in a greased bowl, then turn dough
over and cover
with a tea towel. Place in a warm place. Allow to rise until doubled. Punch
down and let rise
a second time. After second rising, cut in half. Form each half into a loaf
and place in prepared
loaf pan. Bake at 375 for 40-50 minutes (unti loaf sounds hollow when tapped).

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ELIZEBETH’S CHEESE BISCUITS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all-purpose flour
1/3 c Nonfat dry milk powder
3 tb Grated white cheddar cheese
-(preferably raw milk)
2 1/2 tb Wheat germ
2 tb Grated mozzarella cheese
2 tb Grated Emmenthal cheese
1 tb Baking powder
1 t Salt
1/2 c (1 cup) well-chilled butter,
-cut into 8 pieces
1 c Cold water

Makes about 20

Preheat oven to 350 F. Lightly butter 2 baking
sheets. Combine all ingredients except butter and
water in large bowl of heavy-duty electric mixer.
Using paddle attachment, cut in butter until mixture
resembles coarse meal. Slowly pour in water, beating
until dough just comes together. Turn out onto
lightly floured surface and pat to 3/4-inch thickness.
Cut into 2 1/2 inch squares using floured knife.
Arrange on prepared sheets, spacing 1 inch apart. Bake
until light brown, about 15 minutes. Serve
immediately. (Dough can also be made by hand.)

Bon Appetit

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STIR-FRIED RICE-STICK NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Thin rice-stick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast
– cut 1/3-in thick
6 oz Strip Chinese barbecued pork
6 oz Medium shrimp
3 tb Peanut or corn oil
2 ts Finely chopped ginger
1/2 ts Salt
1 sm Onion — cut lengthwise into
– thin slices
1 Stalk celery — cut into
– diagonal thin slices
1/4 lb Small snow peas
– strings and stems removed
1/2 Green bell pepper — seeded
– and sliced thin
1/2 ts Sugar
2 tb Indian Madras curry powder
-(or to taste)
1 tb Light soy sauce
-(or more if needed)
1 tb Dark soy sauce
1/4 c Chicken stock
2 Green onions
– finely shredded

IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with
warm water for 20 minutes or until soft and pliable. Drain noodles, shake
off excess water; set aside. Drain mushrooms and squeeze dry of excess
water. Cut and discard stems at the base. Cut caps into thin slices; set
aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add
1 1/2 tablespoons of the oil and half the ginger and salt; gently saute
until fragrant, about 30 seconds. Increase to high heat and, when hot, add
the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry
together until both the chicken and shrimp feel firm to the touch. Mix in
barbecued pork; remove and set aside. Add the remaining oil, ginger and
salt to the hot wok. When oil is hot, add the mushrooms, onions, celery,
snow peas, and bell pepper; stir-fry together until tender and crisp for a
total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half
the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to
lift, shake and separate strands of noodles until they are evenly coated
with the seasonings. Continue stir-frying for another minute until the
noodles are moist and begin to cling to each other. Add more chicken stock
if noodles seem too dry. Add reserved meat mixture and green onions; toss
together. Taste and adjust seasoning. Transfer to a serving platter and
serve hot. Serves 4 as a light lunch.

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