Title: Crab Rice Salad
Categories: Salads
Yield: 1 servings

1/2 c crab
1 1/2 c cooked rice
1/4 c celery
2 1/2 tb mayo

Combine all ingredients. Add more mayo if needed.

—–

7 GRAIN VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INTO A LARGE KETTLE PUT—–
2 qt Water
—–BRING TO A BOIL, THEN ADD—–
1 qt Tomatoes juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans juice
3 Celery stalks — chopped
1 cn Whole kernel corn juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste
-OR- vegetable seasoning

Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM
Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.

Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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BARLEY CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c broccoli — pieces
1 teaspoon salt
3 1/2 c water
1 clove garlic — minced
1 tablespoon chicken soup mix
1/4 teaspoon pepper
1 c carrots — slices
1 1/2 c skim milk
1 onion — chopped
1/4 c flour
1/2 c barley
4 oz Cheddar cheese — diced

Combine all but last 3 ingredients in 3 qt pot. Bring to boil, then
simmer 15 minutes till barley is tender. Mix glour into 1/2 c milk
and add. Add rest of milk. Cook about five minutes till thickened.
Remove from heat and stir in cheese. Cover and let stand 3-5 minutes.

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Apple-Cheese Soup

Recipe By : Dean Fearing, Chef at Turtle Creek (1989)
Serving Size : 6 Preparation Time :1:10
Categories : Soup Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*bouquet garni:
1 tablespoon white peppercorns
3 sprigs fresh thyme
2 bay leaves
(tied together in cheesecloth)
1/4 cup peanut oil
3 ounces ham scraps — and/or 1 ham bone
1 stalk celery — diced
2 cloves garlic — minced
2 onions — diced
8 tart apples — peel, core and
quarter
(Granny Smith)
1 cup white port
6 cups chicken broth
4 slices bacon — for garnish
(apple- or hickory-smoked)
1 small red apple — for garnish
(such Red Delicious)
1 small tart green apple — for garnish
(as Granny Smith)
1 lemon — juiced
4 tablespoons unsalted butter — softened
1/4 cup all-purpose flour
1 1/2 pounds sharp Cheddar cheese — grated
Salt — to taste
Tabasco — to taste

Cold weather soup, diced apples and cheese make it colorful. Easily made
without the ham or bacon. Use vegetable broth instead of the chicken stock.

To make the soup, in a medium-sized saucepan heat the oil over medium-high
heat. Add the ham scraps, if using, the celery, garlic, and onions and saute
for about 4 minutes, or until the onions are translucent but not brown.

Reduce the heat to medium and add the quartered apples. Cover and cook,
stirring frequently, for abour 10 minutes or until the apples soften. Add the
port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and
ham bone, if using. Reduce the heat to low and simmer, partially covered, for
about 20 minutes, or until the flavors are well blended. Remove the bouquet
garni.

(The soup may be made a day or two in advance, up to this point. Cool and
refrigerate. See detail ‘A’.)

Meanwhile in a small skillet, fry the bacon over medium heat for about 5
minutes, or until browned and crisp. Drain on paper towels. Cut into l inch
dice and set aside.

Leaving the skin on, cut the green and red apples into 1/8-inch dice to use
for garnish. You will need about 2 tablespoons of each color. Put the diced
apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the
lemon juice. Set aside.

In a small bowl, knead the softened butter and flour together until smooth to
make a beurre manie’. Whisk the mixture into the soup to thicken it. Cook for
5 minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring constantly, until it is melted.

Strain the soup through a fine sieve into the top of double boiler set over
gently boiling water to keep the soup hot. (Do not press too hard on the
solids.) season with the remaining lemon juice and salt and Tabasco to taste.
Ladle the soup into warm serving bowls and garnish with the diced apples and
chopped bacon. Serve hot.

Detail ‘A’ continued: Add the Beurre manie and then the cheese and
seasonings, when you reheat the soup for serving. Do not prepare the apple and
bacon garnish until a few hours before serving. This soup can be completed up
to 2 hours before serving, but keep it warm in the top half of a double boiler
set over hot water. Do not simmer over direct heat after the cheese has been
added or the soup will separate.

—–

Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by
a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad

—–

Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.
Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents
the Great Cooks’ Cookbooks, Southwest Cooking. Selections based on
demonstrations given at Macy’s. McRecipe (1996) Oc PATh.

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Title: SLICED BEEF WITH SESAME SEEDS
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

—————SLICED BEEF WITH SESAME SEED—————
450 g Beef shin
500 ml Bottle of Chinese spice
-sauce
1 1/2 ts Sesame seeds
Cooking oil
3 ts Sugar
1 1/2 ts Sesame oil

————————-MARINADE————————-
1 tb Fen Chiew Chinese wine (or
-Kao Liang Chiew, or sherry)
1 ts Salt
2/3 ts Cinnamon powder
2/3 ts Star anise powder

1. ea Prepare the marinade and marinate beef shin for
24 hours.

2. ea Cook shin in boiling water for 10 minutes, then
remove. Simmer in the spice sauce for 75 minutes. (A
special sauce would be prepared in the restaurant
kitchen; bottled sauce is recommended for home-cooking
purposes.) Remove, cool and freeze (for subsequent
ease of slicing++ ideally with a slicing machine).

3. Stir-fry sesame seeds in a dry wok until they are
golden, and set aside.

4. Thinly slice frozen beef shin, and deep-fry in hot
oil over medium flame until crisp.

5. Melt the sugar in 2 tsp of water in another wok,
add beef slices and stir fry until no liquid is left.

6. Sprinkle sesame seeds and sesame oil over slices
while still hot. Gently mix and transfer to serving
dish.

From “Champion Recipes of the 1986 Hong Kong Food
Festival”. Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

—–

Title: Corn Pone
Categories: Bread Osg1966
Servings: 1

1/4 c Shortening
1/2 c Sugar
2 ea Eggs
1 c Milk; sweet
3/4 c Corn meal
1 3/4 c Flour
2 ts Baking powder
1/2 ts Salt

Cream shortening and sugar. Add eggs beaten, milk. Sift corn meal,
flour together with baking powder and salt. Bake about 20 minutes.

Note: Temperature not give, assume a moderate 350 – 400 F. oven.

Source: Mrs. J. L. Powell, Robertsville Grange, Stark County, OH
—–

Gnocchi Di Susine

Recipe By : Molto Mario MB1D10
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Basic gnocchi dough:
3 Pounds russet potatoes
2 Cups all-purpose flour
1 egg, extra large
1 Pinch salt
Filling:
5 plums, smallest possible — quartered
1/2 Cup sugar
Sauce:
4 Tablespoons butter
1/4 Cup fresh bread crumbs
1/2 Teaspoon cinnamon

Boil the whole potatoes until they are soft (about 45 minutes). While still
warm, peel and pass through vegetable mill onto clean pasta board.

Make well in center of potatoes and sprinkle all over with flour, using all
the flour. Place egg and salt in center of well and using a fork, stir into
flour and potatoes, just like making normal pasta. Once egg is mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
another 4 minutes until ball is dry to touch.

To make Gnocchi di Susine:

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to
form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2
teaspoon sugar on each and fold dough around plum pieces to form a package
with no tears or rips, relatively smooth and evenly coated. Continue until
all are finished. If making pasta ahead cook and the shock in cold water.

Place gnocchi in water, 10 at a time, and carefully stir to prevent
sticking to sides or bottom of pan. Allow to float and continue cooking for
2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat.
Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve
on a plate and sprinkle with cinnamon.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

COCONUT-MOLASSES MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Flour
2 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 ts Ginger
1 c Flaked unsweetened coconut
1/4 c AM Unrefined Vegetable Oil
1 Egg or egg replacer
2/3 c Buttermilk
1/2 c Unsulphured molasses
-OR- honey
1 t Pure vanilla

In mixing bowl stir together flour, baking powder,
salt, ginger and coconut. Mix liquid ingredients and
add to the dry mixture until moistened. Fill
well-greased muffin tins 2/3 full. Bake at 350 F. for
20-25 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Basic Stock
Categories: Soups
Yield: 1

1 1/2 lb Chicken pieces
1 1/2 lb Pork spareribs
15 c Water
3 (to 4) pieces fresh ginger,
Unpeeled and crushed
3 (to 4) scallions, each tied
Into a knot
3 T (to 4T) Chinese rice wine or
Dry sherry

Trim off any excess fat from the chicken and spareribs. With a sharp
knife, chop them into large pieces.

Place the chicken and spareribs in a large pot or pan with the water. Add
the ginger and scallion knots.

Bring to a boil and, using a strainer, skim off the froth. Reduce the heat
and simmer, uncovered, for 2-3 hours.

Strain the stock, discarding the chicken, pork, ginger, and scallions; add
the wine or sherry and return to a boil. Simmer for 2-3 minutes.
Refrigerate the stock when cool. It will keep for up to 4-5 days.
Alternatively, it can be frozen in small containers and defrosted when
required.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 22

—–

Bul Kogi (Korean barbecue)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Beef short ribs
2 each Cloves garlic — crushed
1/4 cup Sesame seed — toastd/crushd
1 cup Grn onions — finely chopped
1 teaspoon Pepper
1 teaspoon Sesame oil
2 cups Soy sauce
1 cup Sugar
1/4 cup Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or run
under broiler, turning and basting often with marinade until meat is tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

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