Title: MUM’S IMPOSSIBLE PIE
Categories: Pies, Pastries
Yield: 4 servings

4 Eggs
16 Fluid ounces Milk
3 oz Plain Flour
1/2 ts Baking Powder
Salt
4 oz Margarine — Melted
Savoury Filling—–
7 oz Tin of Tuna or Salmon
Draine
1 Onion — Finely Chopped
4 oz Mixed Vegetables — Frozen
Or
1 oz Grated Cheese
1 sm Tn Carnation Milk
Ground Black Pepper
2 tb Chopped Parsley
Sweet Filling—–
5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 tb Sour Cream
2 ts Vanilla Essence

The beauty of this wartime pie from South London is
that it is unbelievably easy and foolproof, provides a
delicious meal from whatever is in the cupboard
and can be used for either a main course or pudding.

Method:
Preheat oven to Gas Mark 5, 375F, 190C. In a large
bowl beat together the eggs, milk, flour, baking
powder, salt and margarine. Stir in the chosen filling
to make either a sweet or savoury pie. Pour the
mixture into a lightly greased 10-inch pie plate and
bake in a preheated oven for 35-40 minutes until set.

Recipe By :

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Title: CANTONESE FISH FILLING (DIM SUM–SEE WON TON SKINS)
Categories: Appetizers, Foreign
Yield: 24 servings

1 1/2 tb Sesame seed oil
1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice

Servings: 24

1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes
and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes. 4. Push
veggies to side of wok. In center well add mushrooms and lemon
juice. Stir-fry one minute. 5. Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til
blended well. 7. Add to flounder mixture in wok. Blend. Simmer til
thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
tons and boil.

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BORSCH

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (opt)
8 Beets for soup
2 sm Beets
2 c Green cabbage, shredded
2 lg Leeks, sliced
3 md Potatoes, cut into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to
a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion and salt. Cover and simmer over low heat
for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.

Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if
desired.

Serves 10.

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: KOREAN HOT POT – SHIN SUL RO *
Categories: Korean, Beef, Pork
Yield: 6 servings

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
– Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded

—————–VINEGAR SOY DIPPING SAUCE—————–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
– And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.

Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.

Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.

Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

—–

Funfetti Cookies

Recipe By : The Pillsbury Company
Serving Size : 36 Preparation Time :0:00
Categories : Cake Mix/Misc. Flavors

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Funfetti® cake mix
1 1/2 c unbleached flour
1/4 c olive oil
4 whole egg whites — slightly beaten
8 ozs reduced fat vanilla frosting
1/4 c sprinkles, rainbow mix

Preheat oven to 375. In a mixing bowl, combine cake mix, flour, oil, and
egg whites. Mix well. Stir in sprinkles from cake mix. Shape dough into one
inch balls. Place two inches apart on prepared baking sheets. With bottom
of glass dipped in flour, flatten to 1/4″ thickness. Bake for 8 minutes or
until edges are light brown. Cool completely. Spread frosting over cookies.
Immediately top each cookie with a few sprinkles. Allow frosting to set
before storing.

– – – – – – – – – – – – – – – – – –

Per serving: 123 Calories; 4g Fat (27% calories from fat); 2g Protein; 21g
Carbohydrate; 0mg Cholesterol; 101mg Sodium

_____

Title: RED COOKED TANGERINE CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb Frying chicken (or chicken
-parts)
1 lg Piece dried orange or
-tangerine peel
1/3 c Dry sherry
1/2 c Peanut oil
3 1/2 c Boiling water
Cornstarch paste
Flower roll for garnish
Parsley or watercress for
-garnish

—————————SAUCE—————————
3 lg Slices ginger root
3 tb Hoisin sauce
2 tb Dark soy sauce
3 Whole star anise
2 lg Lumps rock sugar
1 ts 5-spice powder
3 Green onions, quartered

Preparation: Rinse and soak dried peel in sherry for
1 hour. Remove chicken neck, heart, gizzard and liver
(use in stock pot). Wash chicken and chop into large
chunks. Mix sauce ingredients.

Browning: Add peanut oil to moderately hot wok. When
oil is hot, brown chicken pieces; remove pieces from
oil with strainer and drain over bowl.

Slow-cooking: Remove all oil from wok; heat to
moderate. Add peel, sherry, and sauce (remixed
first); add boiling water. Bring to simmer. Add
chicken pieces. Cover and simmer for 1 hour or until
chicken is tender but still adhering to bones. When
tender, remove pieces from sauce. Transfer 1 cup of
sauce, less the spices, to a saucepan; thicken with
cornstarch paste to a light gravy.

Arrange chicken pieces on large serving platter to
resemble the shape of a chicken. Place bunch of
parsley or watercress at the tail, a flower roll at
the head with a piece of star anise for a beak. Pour
sauce over chicken when ready to serve.

Posted by Fred Peters.

—–

Title: Fig Newtons # 2
Categories: Bar cookies
Yield: 1 servings

Dough:
5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling:
2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt

In a large bowl, beat butter and sour cream until light.
Gradually add brown. sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla. Sift together, flour,
baking powder., soda, cinnamon and salt. Add to creamed mixture,
beating on low speed or by hand. Mix well and turn out on sheet of
floured plastic; wrap, then refrigerate for at least 2 hrs.
Cut heavy stems off figs. Combine figs and water in heavy
saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min.
longer. Press mixture thru food mill and cool.
Preheat oven to 350 F. Cover large. baking sheet with parchment or
spray with food release. Divide the chilled dough into thirds and
refrigerate 2 parts. Roll remaining piece on well floured surface to
form rectangle about. 5 x 11". Spread 1 third of fig filling slightly
to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water.
VERY GENTLY, lift uncovered pastry with spatula and fold over
filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form about. 11″ long and 2-2 1/2″ wide.
Place on prepared baking sheet.
Repeat until all filling dough is used, then bake for 25 min,
or until they are slightly browned. Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one
into slices about 1 1/2″ wide. Replace slices on rack. When bars are
completely cool, store airtight.

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Title: PARSNIPS WITH ALMONDS
Categories: Grains, Side dish, Vegetables
Yield: 4 servings

1 1/2 lb Fresh parsnips
— scraped and sliced
1 Egg; lightly beaten
3 tb Butter or margarine
1/4 ts Ground nutmeg
1/8 ts Pepper
1/4 c Toasted almonds
— slivered and blanched

Cook parsnips in boiling salted water 10 minutes or until tender. Drain
well; mash. Add egg, butter, nutmeg and pepper; stir well.

Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top
evenly with toasted almonds. Bake at 325 F for 30 minutes.

From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of
Peterborough, NH. In _America’s Best Recipes: A 1990 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 316. ISBN 0-8487-1009-6.
Typed for you by Cathy Harned.

—–

Title: Peanut Pie
Categories: Pies
Yield: 8 servings

3 Eggs
1 c Dark corn syrup
1/2 c Sugar
1/2 c Peanut butter
1 t Vanilla extract
1 c Salted peanuts
Cream Cheese Pie Pastry,
-chilled
Whipped cream

From “A Taste of the South” by Terry Thompson (HP Books; 1988).

Beat eggs, corn syrup, sugar, peanut butter and vanilla until smooth
and thickened, about 4 minutes. Stir in peanuts and blend.

Roll out pastry to fit 9″ pie pan. Pour in filling. Bake at 400’F. 15
minutes, then reduce heat to 350’F. and bake until knife inserted in
center comes out clean, 30-35 minutes. Cool completely before
serving. Top each slice with whipped cream. Makes 8 servings.

Each serving contains about: 583 calories; 118 milligrams sodium; 122
milligrams cholesterol; 34 grams fat; 62 grams carbohydrates; 13 grams
protein; 1.38 grams fiber.

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Title: Ginger Lemon Stir-Fry
Categories: Veg, Asian, Stir-fry
Yield: 4 Servings

MMMMM————————-THE SAUCE——————————
1.00 c Water
2.00 tb Cornstarch
0.25 c Lemon juice
2.00 tb Honey
1.00 tb Fresh ginger, grated
2.00 tb Miso

MMMMM————————THE STIR-FRY—————————–
2.00 tb Canola oil
1.00 ea Medium onion
2.00 c Broccoli, chopped
4.00 oz Tempeh
0.50 lb Mushrooms
0.50 lb Snow peas, sliced
1.00 ea 8 oz can water chestnuts
– drained and sliced
2.00 tb Mirin
1.00 tb Low sodium soy sauce

In a small bowl, combine the water and cornstarch. Whisk in the lemon
juice, honey, ginger and miso. Set aside. Heat the oil over medium
heat in a wok or heavy skillet and add the onion. Cook 2 min., then
add the broccoli and tempeh. Continue to cook 5 min. Stir in the
mushrooms, snow peas, water chestnuts, and mirin and continue to cook
4 min. Stir the cornstarch mixture to recombine, then add to the
skillet and increase the heat. Cook 2 more minutes, stirring
frequently. Stir in the soy sauce, cook an additional minute, and
serve hot.

Recommended comapanion dish: Steamed Basmati Rice.

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