Title: Armenian Eggplant Dip
Categories: Armenian, Dips, Vegetables, Vegetarian
Yield: 1 batch

1 md Egg plant
1/4 c Chopped red onion
1/2 c Milk
1 tb Olive oil
2 tb Lemon juice
1 tb Butter
1 tb Flour
Salt and pepper to taste
Freshly grated nutmeg
— to taste
3 oz Parmesan cheese

Preheat oven to 400 F.

Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop out the pulp and place in a small saucepan. Add lemon juice and
cook over medium heat until the water has evaporated – about 5
minutes.

Saute the onion in butter. Blend enough of the flour in to make a
thick roux, then add milk slowly to form a thick sauce. Beat lightly
into the eggplant. Season with salt, pepper and nutmeg. Add the
Parmesan cheese and a few drops of warm milk if dip is too thick.

Store overnight in the refrigerator but bring to room temperature
before serving with crackers, bagel chips, or strips of crisped pita.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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Title: MUESLI HONEY COOKIES
Categories: Cookies
Yield: 16 servings

2 T Honey
1/4 c Unsalted butter
4 oz Semisweet chocolate; chopped
8 oz Muesli

Grease a shallow 11″ x 7″ baking pan with butter; line bottom with
parchment or waxed paper. Place honey, butter and chocolate together in a
large bowl placed over a pan of gently simmering water. Stir until butter
melts; remove from heat. Stir all but 1/4 cup of muesli into honey
mixture. Spread in prepared pan, smoothing top with the back of a spoon.
Sprinkle remaining muesli evenly on top, pressing gently into surface of
mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli
mixture from pan; remove paper. Cut into 8 squares. Cut each square in
half to make 2 triangles. Arrange neatly on a serving dish or store in an
airtight container in a cool place for 2 to 3 days. Source: “The Book of
Cookies” by Pat Alburey, HP Books.

—–

Title: Creamed Soup Mix
Categories: Diabetic, Soups/stews, Master mix
Yield: 3 cups mix

2 c Instant nonfat dry milk pwdr 1 ts Dried, crushed basil
3/4 c Cornstarch 1 ts Dried, crushed thyme
1/2 c Inst.low-sod.chicken bouill. 1/2 ts Pepper
2 tb Dried onion flakes

3 cups mix = equivalent to nine 10 oz cans of soup.

Combine all ingredients. Mix and store in airtight container. To
use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook
and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup
chopped fresh mushrooms if desired.

1/3 cup mix = 96 calories, 1 starch/bread exchange 18 grams
carbohydrate, 5 grams protein, trace fat, 310 mg sodium

Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993
Shared but not tested by Elizabeth Rodier Jan 94.

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Title: Brown Bread #2
Categories: Bread Osg1966
Servings: 1

1 c Brown sugar
2 c Whole wheat flour
2 tb Lard; or butter
1 ts Baking soda
1 ts Baking powder
2 ea Eggs
1 pt Sour milk

Mix all together and bake in moderate over.

Note: Moderate oven is 350 – 400 F. No time is given, assume 45 – 60
minutes.

Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
—–

Title: CHINESE CHICKEN NOODLE SALAD
Categories: Salads, Chicken
Yield: 8 servings

1 lb Spaghetti, broken into 2 to
-3 inch pieces
2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes
1 bn Green onions with tops,
-sliced
1 md Cucumber, unpeeled, cut into
-thin strips
4 oz Sliced water chestnuts (1/2
-of an 8-ounce can)
1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips
DRESSING:
2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt

Cook the spaghetti in a large pot of boiling water
according to the package directions. Pour into a
colander, drain and rinse under cold running water,
separating the strands while rinsing. Drain well,
place in a large bowl and toss with 2 tablespoons of
sesame oil. Stir in the remaining ingredients.

To make the dressing, whisk all of the dressing
ingredients in a small bowl. Pour over the pasta
salad and toss well. Cover and refrigerate for
several hours to blend the flavors. Bring to room
temperature before serving.

—–

ENCHILADAS VERDES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breast
2 c Tomato, canned — mashed
1/2 c Onion — chopped
1 t Salt
1 t Garlic powder
Salsa verde
Tortillas, corn
Oil
Sour cream
—–SALSA VERDE—–
4 lb Tomatillos, peeled
1/2 c Onion — finely chopped
1/4 c Oil
1 t Salt
1 t Garlic — chopped

Calories per serving: 184 Fat grams per serving: 5
Approx. Cook Time: 0:45 In large pot, boil chicken in
water to cover until tender; reserve 2 cups broth.
Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth; boil 10
minutes or until reduced enough for enchilada filling.
Strain. Heat a bit of oil in a small skillet; press
each tortillas into the hot oil a few seconds to
soften them and make them more pliable to roll. Stuff
with chicken filling. Roll filled tortillas and place
in baking dish. Cover with salsa verde. Bake at 375
degrees until thoroughly heated, about 25 minutes.
Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water
until tender; blend in food processor. In skillet,
saute onions in oil. Add pureed tomatillos, salt and
garlic.

— El Jarro de Arturo
per Clarence Fontish

– – – – – – – – – – – – – – – – – –

Title: EASY NUTELLA ICE CREAM CUPS
Categories: Chocolate, Ice cream
Yield: 8 servings

1 pt Chocolate ice cream, softene
Spreadable but not melted
1 c Nutella
2 pt Coffee ice cream, softened u
Spreadable but not melted
8 Toasted peeled hazelnuts

Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS
Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate
ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over
the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin.
Smooth the top. Freeze the ramekins until the coffee ice cream is firm,
about 30 minutes. Removing only 4 ramekins from the freezer at a time,
spread a smooth layer of nutella over the coffee ice cream. Place a
hazelnut in the center of each filled ramekin. Freeze the ramekins just
until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently
press heavy aluminum foil around each ramekin. Label with date and
contents. Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10
minutes to soften the ice cream slightly.

—–

Title: RUMAKI PATE
Categories: Appetizers
Yield: 1 servings

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
– softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken
livers, a few at a time. When all are chopped, return
to blender and add soy sauce, butter, onion salt,
mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon. Mix in thoroughly by
hand. Spoon into 1 large or 5 small molds, pressing
firmly so all air pockets are removed. Chill. Unmold
by dipping quickly into hot water up to rim and allow
to soften to room temperature before serving. Garnish
with green onion. Serve with melba toast. Makes about
1 1/2 cups

—–

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2 c Heavy cream
2 c Half half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate; chop
6 Eggs; well-beaten
1/2 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickenes and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.

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Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 4 servings

1/2 lb Medium shrimp (41 to 50 per
-pound), shelled and
-deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Shao Hsing wine or dry
-sherry
1 ts Cornstarch
5 Water chestnuts (fresh),
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 Package (12 to 16 ounces)
-round siu mai wrappers or
-won ton wrappers

MMMMM———————-LIME CREAM SAUCE—————————
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander

I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out… You should be able to get all the ingredients easily,
including the Chinese sausages.

Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.

A dozen gyozas makes a nice appetizer serving for four, but it’s not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.

1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.

2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.

3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.

4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.

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

This is a gorgeous book by a local Asian food columnist. She covers
all of east Asia and includes some of the new “East/West” recipes
that seem to be evolving in California. The largest number of
recipes are from Thailand and China but recipes from Indonesia,
Japan, Korea, Vietnam and the Philippines are also included. She
calls these ‘appetizers’ but most will easily serve as main courses.

Posted by Stephen Ceideberg; October 14 1992.

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