EGGPLANT LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
– sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed — crushed
1 c Freshly grated Parmesan
– (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.

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Title: Diane’s Sugar Cookies
Categories: Cookies
Yield: 6 servings

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

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CHOW FUN NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1/2 lb Fresh shrimp — shelled
1/2 lb Pork — sliced
2 ea 12 oz. pkg Chow Fun noodles
-cut into strips
1/2 ea Stalks celery — sliced
2 ea Carrots — sliced slivered
1 c Green onion — chopped
1 tb Toasted sedame seeds
1 pk Bean sprouts
—–SEASONINGS—–
1/4 ts Ajinomoto
1 t Salt
1 t Shoyu
1 c Water
1 t Cornstarch

Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and
stir fry an additional minute. Add noodles and vegetables and cook
another 2 minutes. Do not overcook vegeatables. Arrange the noodles
on platter if desired, garnish with additional sesame and chinese
parsley. Miriam Kala’ i Kula ’53 From: Kamehameha Alumni Cookbook
Formatted by: Dorie Villarreal

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SALSA DE SUEGRA (MOTHER-IN-LAW SAUCE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Tomatillos
6 oz Green Tomato, Unripe
2 tb Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tb Chopped Cilantro Leaves
1/2 ts Sea Salt, To Taste
1/3 c Water

MAKES 2 CUPS Roughly chop the tomatoes, add a little
at a time with the rest
of the ingredients to a blender jar, and blend for a
few seconds with each addition until the sauce has a
rough consistency. the key to salsa verde is the
tomatillos (tomate verde — NOT just a green
tomato)…don’t know where you’re from, but if it’s
the west or southwest, you’ll probably find them in
the super…if not, they are available canned in
a mexican food section.

– – – – – – – – – – – – – – – – – –

Title: CLAM SHRIMP CHOWDER
Categories: Main dish, Seafood
Yield: 4 servings

1/4 c Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 ts Fennel seeds
2 tb All-purpose flour
1 ts Paprika
1 3/4 c Chicken stock
1 cn Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp,
-thawed if frozen
1 Red bell pepper, seeded,
-diced
3/4 c Frozen corn, thawed
2/3 c Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig (opt)

Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook
gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in
clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired, and
serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon
chopped fresh parsley or cilantro just before serving.

—–

Kahlua Ice Cream Pie *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Ice Cream
Freezer Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
9 ounces Chocolate wafer cookies
1/2 cup Unsalted butter — melted
10 tablespoons Kahlua — divided
1 teaspoon Expresso powder
3 ounces Semi-sweet chocolate — choped
1 tablespoon Unsalted butter
1 pint Ice cream; vanilla, coffee — or chocolate chip
1 pint Chocolate ice cream
3/4 cup Whipping cream — whipped

In food processor, place half of cookies, breaking into pieces. Process to make
fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and
process with on-off pulses, just to blend. Press crumbs evenly onto bottom and
up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely. In
small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until
warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir
until melted and smooth. Cool completely. Transfer vanilla ice cream to
electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on
low speed to blend. Spread over bottom of cooled crust and freeze until firm.
Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in
remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

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Title: Rio Grande Kidney Bean Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot, Beans
Yield: 6 servings

1 sl Bacon; 3 c Beef broth;
1 ts Garlic; minced 3 Bay leaves;
1/2 c Onion; chopped 1/2 ts Salt;
2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly
-liquid 1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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Shrimp Fried Rice

Recipe By : Walking Magazine (Jul/Aug 95)
Serving Size : 4 Preparation Time :0:30
Categories : One-dish meals* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound medium shrimp, peeled, washed, deveined — sliced
in half
MARINADE:
1 1/2 tablespoons rice wine or sake
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
SAUCE:
2 tablespoons non-fat chicken broth — (or water)
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
– – – – –
2 tablespoons corn or safflower oil — divided
2 large eggs — lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas — thawed
5 cups cold cooked white (or brown rice) — fluffed with fork

[This is fast if rice is made the night before.]

Place shrimp in a bowl, add the marinade ingredients, and toss to coat.
Cover with plastic wrap and let stand at room temperature for 20 minutes.

Combine the sauce ingredients and set aside.

Heat a wok or a skillet, add 1T of the oil, and heat until hot.
Add the shrimp and stir-fry over high heat until they turn pink, about 2
mnutes.
Remove with a handled strainer or a slotted spoon and drain.
Wipe out the pan.

Reheat the pan, add the remaining 1T of oil, and heat until hot.
Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
Add the minced scallions and stir-fry for about 1 minute.
Add the peas and stir-fry briefly to heat through.
Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until
heated through.
Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving
dish.
Serve immediately.

Serves 6*, 321 cal per serving.
18% cal from fat / 6g total fat / 1g sat fat / 37mg chol / 15g prot / 49g carb
/ 862mg sod /
4g fiber

[*Halved, made dinner for 2, with no accompaniaments. Plan whole amount for 4;
6, only if
there are other dishes.]

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Chunky Caramel Chocolate Banana Split

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts
Ice Cream / Sherbert Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Caramel Nut Ice Cream—–
6 Large Egg Yolks
1 Cup Granulated Sugar — divided
1 Pinch Salt
2 Cups Half And Half
1 Cup Heavy Cream
2 Teaspoons Lemon Juice
2 Teaspoons Vanilla Extract
1/2 Cup Toasted Almonds — coarsely chopped
–Vanilla White Chocolate Chunk Ice Cream-
1 Pint Vanilla Ice Cream
2 Tablespoons Kirsch — (cherry brandy)
3 Ounces White Chocolate — coarsely chopped
—–Double Chocolate Cookie Ice Cream—-
1 Pint Chocolate Ice Cream
12 Chocolate Wafers — coarsely broken
—–Caramel Rum Sauce—–
1 Cup Granulated Sugar
3 Tablespoons Water
2 Tablespoons Light Corn Syrup
1/4 Teaspoon Lemon Juice
2/3 Cup Heavy Cream
5 Tablespoons Unsalted Butter — cut in 1/2-inch cube
1 Tablespoon Dark Rum
1 Teaspoon Vanilla Extract
—–Chocolate Sauce—–
8 Ounces Semisweet Chocolate — coarsely chopped
3/4 Cup Heavy Cream — (plus 2 Tbsp.)
1 Pinch Salt
3 Tablespoons Light Corn Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Coffee-Flavored Liqueur — (optional)
—–Strawberry Sauce—–
20 Oz. Bag Frozen Strawberries — (unsweetened)
2/3 Cup Granulated Sugar
2 Teaspoons Arrowroot
1 Tablespoon Kirsch — (cherry brandy)
—–Assembly—–
2 Cups Heavy Cream
2 1/2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla Extract
1 Quart Vegetable Oil — (to 1 1/2 quarts)
9 Bananas — slightly underipe
2 Cups Fresh White Bread Crumbs
1 Cup Blanched Almonds — finely ground
2 Eggs
2 Tablespoons Milk
1/3 Cup Almond Brickle Chips
Fresh Strawberries — sliced (for garnish)

Make the caramel nut ice cream:

1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar
and the salt until blended.

2. In a medium saucepan, bring the half-and-half and cream to a
gentle boil. Remove the pan from the heat.

3. In a heavy, large saucepan, using a wooden spoon, stir together
the remaining sugar and lemon juice. Over medium heat, cook the
sugar mixture for 3 to 5 minutes, stirring frequently, until it
liquefies and then turns to an amber-colored caramel. Remove the
pan from the heat and stir in the half-and-half mixture. Return
the pan to the heat and cook, stirring constantly, to help
dissolve any caramel that may have hardened. Bring the caramel
mixture to a gentle boil and remove the pan from the heat.

4. Gradually whisk about 1 cup of the hot caramel mixture into the
beaten egg yolks until blended. Return this mixture to the
saucepan. Continue cooking over medium low heat, stirring
constantly with a wooden spoon for 2 to 4 minutes, or until the
custard has thickened slightly. It is done when you can run your
finger down the back of the custard-coated spoon and a path
remains. Do not let the custard boil.

5. Remove the pan from the heat and immediately strain the custard
through a sieve into a stainless steel bowl. Place the bowl over a
larger bowl of ice water and stir the custard for 5 to 10 minutes,
or until cool. Stir in the vanilla. Remove the bowl of custard
from the bowl of ice water. Cover the surface of the custard with
plastic wrap and refrigerate for at least 6 hours, or overnight,
until very cold.

6. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions,
adding the chopped almonds for the last 2 minutes of freezing.
Transfer the ice cream to a bowl. Cover the surface of the ice
cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Mix the vanilla white chocolate chunk and double chocolate
cookie ice creams:

1. Let the vanilla ice cream soften at room temperature for 10 to
15 minutes, or until soft enough to scrape out of the container.
Scrape the ice cream into a chilled 41/2 quart bowl of a
heavy-duty electric mixer fitted with the paddle attachment. At
low speed, beat the ice cream for about 5 seconds, or until evenly
softened. Quickly add the kirsch and white chocolate pieces and
mix a few more seconds until the liqueur and chips are
incorporated. Scrape the ice cream into a small bowl and cover
the surface with plastic wrap and freeze for 6 hours or overnight.
Repeat the softening and mixing process with the chocolate ice
cream and cookie pieces.

Make the caramel-rum sauce:

1. In a small, heavy saucepan, combine the sugar, water, corn syrup,
and lemon juice. Cook over medium-low heat, stirring constantly
with a wooden spoon, until the sugar dissolves. Increase the heat
to medium-high and bring the syrup to a boil without stirring for
4 to 7 minutes, or until the syrup caramelizes and turns dark
amber in color. Remove the pan from the heat and add the cream.
When the mixture stops bubbling, stir the mixture until smooth.
Stir in the butter until melted. Stir in the rum and vanilla. If
not serving the sauce immediately, store in an airtight jar in the
refrigerator. Reheat the sauce over low heat, stirring constantly,
just before serving.

Make the chocolate sauce:

1. Place the chocolate in a medium bowl. In a small saucepan over
medium heat, bring the cream, salt, and corn syrup to a gentle
boil. Pour the hot cream mixture over the chocolate and let stand
for 30 seconds to melt the chocolate. Whisk until smooth. Whisk
in the vanilla and coffee-flavored liqueur. Let the sauce cool until
tepid. If not serving the sauce immediately, store in an airtight
jar in the refrigerator. Reheat the sauce over low heat, stirring
constantly, just before serving.

Make the strawberry sauce:

1. In a non-corrosive medium saucepan, combine the frozen
strawberries and sugar. Cook over medium heat, stirring constantly
with a wooden spoon until the sugar dissolves completely. Continue
to cook for 10 to 15 minutes, stirring frequently, until the
berries are soft. Do not let the mixture boil.

2. Press the berry mixture through a sieve into a bowl. Return the
strained sauce to the saucepan. Place the arrowroot in a small
cup. Slowly stir in 2 tablespoons of strawberry puree until
completely smooth. Pour the mixture back into the saucepan with
the remaining puree. Cook the sauce over medium heat, stirring
constantly until it comes to a boil and thickens. Remove from
heat. Cool the sauce completely and stir in the kirsch. Pour the
sauce into a small bowl, cover, and refrigerate until chilled.

Assembly:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
fitted with the wire whip attachment, beat the cream, sugar, and
vanilla at medium-high speed until soft peaks begin to form. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the
whipped cream. Refrigerate until ready to use.

2. In a large high-sided skillet or electric frying pan, heat the oil
to 375 degrees F. Peel the bananas and split each one in half
lengthwise. In a shallow dish or pie plate, combine the bread
crumbs and ground almonds. In another shallow dish, whisk together
the eggs and milk until well-blended. Line a baking sheet with 3
layers of paper towel. Coat 2 of the banana halves in the egg
mixture. Immediately coat the banana halves with the bread
crumb-almond mixture, patting the bananas so that the coating
adheres well. Fry the coated banana halves two at a time, turning
once, until golden brown. Carefully transfer the fried bananas to
the paper towel-lined baking sheet Repeat with the remaining
banana halves.

3. Place one scoop of each flavor ice cream side by side in a large
dish. Lay 3 fried banana halves on each side of the ice cream.
Spoon some of each flavor sauce onto the ice cream, as desired.
Pipe rosettes of whipped cream around the edges of the dish and
between the ice cream scoops. Garnish generously with strawberry
slices and almond brickle chips. Serve immediately.

6 servings.

PREPARATION: 2 1/2 hours plus cooling and freezing times.
Allow time for the ice cream mixtures to freeze overnight.

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Title: Northern Beef
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Beef (flank, rump,
-sirloin), sliced 1/2 by 2
-by 3 inch strips
2 c Chinese chard (bok choy),
-cut in 1 1/2 inch squares
1 sm Onion, halved and cut into
-1 1/2 inch squares
1 Clove garlic, minced
A few gratings of ginger
2 tb Oil for frying

MMMMM—————————GRAVY——————————–
1/2 tb Honey
1 tb Sherry wine
1 tb Soy sauce
1 tb Soy beans with chili
-condiment *
1/2 c Water
1/2 tb Cornstarch
ds MSG (optional)
ds 5-spices (optional)
ds Salt

*(or if unavailable, substitute 5 or 6 drops Tabasco sauce)

Been returning to my culinary “roots” so to speak. I pulled out a
couple of great little cookbooks that I got years ago when I was
first getting into Oriental cooking. These are those little recipe
card like books with spiral bindings that you see here and there in
Asian markets and the like. I’d forgotten how good these recipes are
since collecting larger and flashier cookbooks, but these are some of
the recipes that convinced me that I really did want to become
proficient at Chinese cooking. They are simple, authentic and *very*
tasty!

This first one calls for beef, but the other night I substituted pork
for the beef and the result was excellent. The finished dish is
rich, as hot as you like it and slightly sweet. The only “exotic”
ingredient is the “soy beans with chili condiment” and it’s not too
exotic these days. (Sorry, Jeff++no dried duck webs here!) Any market
with a good Oriental section should have it. The stuff I use is put
out in 8 oz. bottles by Lan Chi and is called “Chilli Paste with Soy
Bean”. It’s quite hot and has a wonderful, slightly “smoky” flavor.

(I’m copying these recipes out verbatim to capture the flavor of the
book.)

This blend of flavors will remind you of hot dishes from other parts
of the world. This chili flavor combine [sic] is entirely different
from the chili used in Mexican dishes, for instance

1. Mix gravy ingredients in a small bowl. Set aside.

2. Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add
vegetables and stir-fry until half done about 2 minutes. Remove to
platter.

3. Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh
around. Add beef, garlic and ginger. Toss-fry for about 3 minutes
and when meat is pinkish add gravy ingredients. Stir-fry another
minute or so until thickened. Add precooked vegetables. Toss-fry
another minute to blend and heat through.

From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

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