Title: STEAMED BARBECUED PORK BUNS
Categories: Chinese, Appetizers
Yield: 1 servings

STEAMED BARBECUED PORK BUNS
(Cha Siu Bow)

————————–FILLING————————–
4 c Finely diced Chinese
-barbecued pork
1/2 c Dehydrated onion flakes

———————–SAUCE MIXTURE———————–
2 ts Hoisin sauce
2 ts Dry sherry
4 ts Oyster sauce
2 ts Catsup
1 ts Sugar
1 1/2 tb Cornstarch
1 1/2 c Chicken stock

Soak onion flakes in a cup with just enough water to
cover flakes. Mix sauce in a small sauce pan. Cook
over medium high heat until sauce thickens. Stir in
diced pork and onion flakes. Chill for 3 to 4 hours.
[The chilling is necessary to make the filling easy to
handle. S.C.] Fill buns as directed above and steam or
bake.

SWEET BEAN PASTE BUNS (Dow Sah Bow)

Yield: 2 dozen

1 can of sweet bean paste filling [Be sure to get the
thick Chinese variety, not the runny Japanese kind.
S.C.]

DOUGH 1/2 recipe of the basic steamed bun dough Follow
stuffing and cooking directions.

[These are VERY good, although they are the kind of
thing that one generally hates or loves. They make a
great dessert or snack as they’re satisfying but not
overly sweet. S.C.]

CURRY BEEF BUNS (Ga Lei Bow)

Yield: 2 dozen

DOUGH: 1 recipe of steamed-bun dough.

FILLING: 3/4 lb lean ground beef 1 cup coarsely diced
bamboo shoots 2 stalks green onions 1 to 2 tablespoons
curry powder 1 teaspoon salt 1 tablespoon oyster sauce
2 tablespoons catsup 1 tablespoon oil

Brown ground beef in 1 tablespoon oil with bamboo
shoots until done.

Add all seasonings, then green onions. Mix well and
chill completely before wrapping.

Cook as above.

Posted by Stephen Ceideburg; January 31 1991.

—–

WHEAT ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Gluten flour
1/4 c Peanut butter or tahini
2 tb Nutritional yeast
2 ts Cumin powder
1 t Ground coriander
1 t Garlic powder
1/2 ts Onion powder
1/2 ts Salt
1/2 ts Black pepper
1 c Water
3 tb Tamari (or soy sauce)
1 tb Vegetable oil
1 1/4 c Additional water
1/4 c Cider vinegar
1 tb Dairy-free margarine
1 Clove garlic, sliced in half

Cut peanut butter or tahini into gluten flour (as you
would shortening in corn meal – this is my
enhancement). Stir in nutritional yeast, cumin
powder, coriander, garlic powder, onion powder, salt
and pepper, mixing well.

Add tamari and oil to one c of water and pour into
gluten mix. Knead into a rough ball and place into a
slow cooker (crock pot) that has been sprayed with
non-stick spray.

Mix additional water (1 1/4 c) and cider vinegar and
pour over gluten. (I sometimes add about a tb and/or
tamari of liquid smoke to add a bit of flavor. How
about basil? Sprinkle it on. What the heck.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes
great fajitas and stir-fry pieces.

Note: This recipe can also be cooked in a covered
dish in a 250 degree F. oven for 3-4 hours.

Note: Makes a “leg of wheat” roast that weighs
approx. two pounds. Double the mix for four pounds but
cook in 6-quart size crock pot.

At the urging of DEEANNE, I am sharing a secret recipe
with you. I _hope_ it comes out for you. If it
doesn’t, please keep it as your secret!

(The basics of this concoction are from Shirley
Wilkes-Johnson’s cooking class. Of course, I’ve added
some enhancements. I can’t leave well enough alone.)

Posted on GEnie Food Wine RT Apr 12, 1993 by JORGE
[Jorge]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005

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Title: Lemonade Syrup
Categories: Beverages, Circa 1924
Yield: 1 servings

2 c Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick
syrup, adding the grated outer rind of one lemon. When this is cool,
add the juice of the lemons and bottle. By diluting with ice water,
you have lemonade on short notice.

Source: Modern Prisscilla Cook Book Copyright 1924 by The Prisscilla
Publishing Company.

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Date: 28 Jul 93 15:07:06 +0800
From: “Lynn Warble”

Black Beans and Garden Tomatoes on Potatoes

1. Cook up black beans (proportions are whatever you like)
(The more you rinse , the less undigestible sugars are left and I believe
hot rinsing is best for this)
2. Go out to your garden and pick 10 or so ripe tomatoes and some cilantro and
a couple hot peppers. For those of you without a great garden, go to the
corner farmers market and buy some.
3. Buy 12 or so ears of fresh corn at the same farmers market
4. Look in your cupboard and find some balsamic vinegar and cumin
5. Clean several potatoes

Cook the corn (I let it steam for not even 1 minute- don’t overcook!)
and strip off the cob, chop the tomatoes (big hunks) and peppers
(teeny bits), chop up the cilantro (I use alot),throw the beans into a
big bowl, add the rest of the goodies. Add cumin if you wish and more
red pepper and toss in as much vinegar as you like.

Bake some potatoes and put heaping spoonfuls of this good fresh stuff
onto your potato. I also add non-fat yogurt to mine. This is
delectable. Try it. And if you don’t have that much time, used
canned beans and corn. It is still good but not quite AS good.

Title: Char-Grilled Kangaroo Kebabs and Smoked Eggpl
Categories: National, Game
Yield: 6 Servings

1 1/3 lb Kangaroo fillet, trimmed and
-cubed
2 ts Coriander seeds, roasted and
-ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
1 2/3 tb Lemon juice
1 tb Tahini
1/2 ts Sea salt
1 3/4 oz Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground
coriander seed and black pepper, coating lightly.
Skewer meat and put on an oiled tray until ready to
cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still
warm. Squeeze out the bitter juices. Mash the flesh
with a large fork gradually adding the garlic, lemon
juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with
oil to keep moist being careful not to toughen the
meat. Spoon the eggplant puree onto the plates. Remove
skewers and pile the meat cubes onto the puree. Serve
immediately.

Recipe by Chris Manfield from the Paragon Cafe,
Circular Quqay. From an article by Shelli-Anne Couch
in the Sydney Morning Herald, 3/2/83. Courtesy, Mark
Herron.

—–

Chipotle Chile Slaw

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Chipotle chilies
1 Garlic clove
1 c Mayonnaise
Salt and black pepper
Few drops lemon juice
1/2 Cabbage — coarsely shredded

If using dried chipotles, rehydrate by soaking in hot water until
softened.
Using a mortar and pestle or food processor, mash or puree chilies
with garlic clove. Blend into mayonnaise. Stir mixture into
shredded cabbage, seasoning to taste with salt, pepper, and a few
drops of lemon juice if desired. Refrigerate until ready to serve.

– – – – – – – – – – – – – – – – – –

Title: CHOW MEIN
Categories: Chinese, Meats
Yield: 6 servings

1 lb Veal steak cut in 1/2 inch
-squares
2 tb Butter/margarine
2 c Celery in 1/2 inch cubes
1 c Sliced onion
1 cn Tomato soup
1 tb Worcestershire sauce
1 ds Of tabasco sauce
1 ds Of paprika
1 ds Of pepper and salt
1 ts Celery salt
1 tb Brown sugar or chinese sweet
-sauce
1 cn (16-oz) bean sprouts or chow
-mein vegetables
Chow mein noodles

Brown veal in butter, put in celery and onions and
when golden, add soup, worcestershire sauce, tabasco,
paprika, pepper, salt, celery salt, and brown sugar.
Place in casserole and bake in 350 degree oven for 1
hour. Mix in bean sprouts and return to oven and heat
through. Serve over heated chow mein noodles.

—–

Jicama Slaw (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 4 Preparation Time :0:00
Categories : Side-sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces shredded jicama
4 ounces shredded carrot
1 quart orange juice
1 quart pineapple juice
1/4 cup lemon juice
2 tablespoons fresh lime juice

Reduce orange, pineapple, lemon and lime juice and reduce on medium heat
until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for
about 20 minutes. When glaze is cool to touch add to shredded jicama and
carrot.

Yield: 4-6 servings (2 tablespoons)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Title: Crumb Topping Mix
Categories: Master mix
Servings: 1

1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour
2 t Cinnamon Or To Taste 1/2 t Nutmeg
3/4 c Butter or Margarine

In a medium bowl, combine brown sugar, flour and spices. Blend well.
With a pastry blender cut in butter or margarine until mixture is very
fine. Put in a 1-quart airtight container and label as Crumb Topping Mix.
Store in the refregator and use within 1 to 2 months.

Makes about 2 cups of mix.

Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and
fruit cups.

—————————————————————————–

AMERICAN TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Blueberries (reserve 1 cup
1 t Vanilla
-for the topping)
24 Ladyfingers
2 pt Raspberries (reserve 1 cup
-for the topping)
1/4 c Rum
1 Sponge or Pound Cake
2 tb Orange Liquor
1/4 c Orange Juice
1 tb Honey
2 tb Vodka
2 c Ricotta Cheese
1 c Heavy Cream, whipped
1/2 c Sugar

Mix ricotta, sugar and vanilla together and set aside.
Combine the orange liquor and honey, toss with the
berries. Slice cake and then cut slices into triangle
pieces. Line the bottom of a 8-inch spring form pan
and sprinkle with rum. Line the sides with
ladyfingers. Spread half of the ricotta mixture over
the cake layer on bottom. Sprinkle with some berries.
Place another layer of cake down and sprinkle with
orange juice and vodka mixture, ricotta cream and some
berries. The last layer should be a layer of cake.
Cover with whipped cream. Decorate with the reserved
berries. Chill over night.

Source: “The Yankee Kitchen” 03-18-93 (#4) [Dora]

– – – – – – – – – – – – – – – – – –