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

– – – – – – – – – – – – – – – – – –

Hot Clam Dip 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans minced clams
1 stick of butter
1 tablespoon lemon juice
1 medium onion — diced
2 cloves chopped garlic
1/2 package chicken broth
Dash of oregano
chopped parsley
1 cup flavored breadcrumbs
1/2 cup Parmesan cheese

* In saucepan melt butter and saute garlic and onion until
onion is transparent. Add in the 4 cans of clams, using Juice of only 2
cans and replacing juice in other cans with
water. Cook under low flame for about 3 minutes. * Add in all other
ingredients (lemon juice, oregano, parsley, flavored breadcrumbs,
chicken broth, parmesean cheese) and mix well. If it seems too thick
then add a little water until you have a slightly thick consistency. *
Transfer to baking dish and bake at 400 degrees for 15-20 minutes. Serve
hot on party rye breads. Do not use any salt as the clams and parmesean
cheese are salty enough! Also add a dash
of red pepper or tabasco if you like your dips spicy! Enjoy!

– – – – – – – – – – – – – – – – – –

Title: Quick Paella
Categories: Chicken, Rice, Spanish
Yield: 4 servings

4 Servings
1/4 c Margarine or butter
1 1/3 c Instant rice (uncooked)
1/2 c Minced onion or 2
-tablespoons instant chopped
-onion
1/3 c Minced green pepper
2 Cloves minced garlic or 1/4
-teaspoon garlic powder
8 oz Cans tomato sauce
7 oz Can minced clams (drained)
5 oz Can cooked chicken

The Boy Scouts of America puts out an excellent book called
Introduction to Family Camping. Nice color pictures and like that.=7F
In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green
pepper, and garlic.

Add remaining ingredients along with 1-1/2 cups water, and mix well.
Bring to a boil. Lower heat and simmer for 5 minutes.

MMMMM

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English Crumpets

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Herbs Muffins
Salsas Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with butter. The butter
soaks into the crumpet and drips down your chin as you bite them:)

Strong white flour is the type bakers use for bread dough. High in gluten
in makes a good risen batter or dough. In England we have ‘Crumpet Rings’
which are metal, about 3″ in diameter. These are placed into a fry pan and
act as moulds while the crumpet cooks. Crumpets can be anywhere between 2″
and 5″ in diameter.

Sift the flour and salt into a mixing bowl. Gently warm the milk to just
hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15
minutes until frothy. Add the yeast mix to flour and beat to a smooth
batter. Cover with a damp cloth and leave to stand in a warm place for 45
minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again and leave to stand for
a further 20 minutes. Place a 3 inch metal pastry cutter into a hot
greased fry pan. Pour in about table spoon of the batter to cover the base
thinly. Cook until the top is set and the bubbles have burst. Remove it
from the ring, turn the crumpet over and cook the other side for 2 or 3
minutes only. It should just colour slightly. Cool on a wire rack. Eat
them now, or leave to go cold and toast them until brown on both sides.
Spread with lots of good butter and enjoy:) From Ron’s Plaice in
Blackpool:)

From: Recipes

– – – – – – – – – – – – – – – – – –

Sauce for Poultry

Recipe By : Terry Pogue/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup white wine
1/2 cup chicken broth
1 tablespoon tomato paste
2 tablespoons honey
1 bag fresh cranberries
1 tablespoon butter

Cook everything and after it has reduced add the tablespoon of butter. This is
very nice for Cornish Game Hens

– – – – – – – – – – – – – – – – – –

Per serving: 366 Calories; 13g Fat (34% calories from fat); 7g Protein; 51g
Carbohydrate; 32mg Cholesterol; 914mg Sodium