KOREAN HOME-STYLE SCALLION PANCAKES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Beef
Vegetables Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DIPPING SAUCE—–

1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2″
lengths 1 1/2 c Cold water, or enough to 2
oz Sweet red or green peppers,
~make moderately thin batter -in 2″
juliened strips 3 oz Ground beef
Corn oil for frying 2 tb
Soy sauce 1/2 ts Dried hot red
chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts
Toasted sesame seeds

In a large mixing bowl, combine flour, salt, water and
beef. Add scallions and peppers; mix thoroughly but
gently. Heat an 8-inch skillet over medium-high heat.
Pour in a little oil and reduce heat to medium. Add
half the batter mixture. which should make a pancake
about 1/4-inch thick. Fry for 3 to 4 minutes, then
flip pancake and fry another 3 to 4 minutes. Remove
pancake and keep warm.
Heat a little more oil in the skillet and add
remaining batter. Fry on both sides and remove from
skillet. Slip pancakes onto a cutting board and cut
each into 3-inch pieces. Quickly reassemble pieces in
their original pancake shapes or present uncut
pancakes which are then divided at the table. Serve
warm with traditional Dipping Sauce. DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the
table with pancakes. Makes about 3 tablespoons.

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Title: FRESH LIMEADE
Categories: S_living, Appetizers
Yield: 1 servings

1 1/2 c Sugar
1/2 c Boiling water
2 To
3 ts Grated lime rind
1 1/2 c Fresh lime juice
5 c Cold water
Lime slices
Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add
lime rind, lime juice, and cold water; mix well. Chill.Serve over
ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.

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Title: HOT FRIED CHICKEN SALAD
Categories: Poultry, Salads
Yield: 1 servings

2 lb Breasts
1/2 ts Salt
1/4 ts Black pepper
1/2 c Flour
3 Eggs
1/4 c Milk
1/2 c Breadcrumbs
2 c Vegetable oil frying
2 pk Fresh spinach, washed/stemme
2 Carrots, peeled/cut into thi
1 Red bell pepper cut into thi
1 Red onion, peeled cut into t
3 tb Honey
4 tb Dijon mustard
1/3 c Cider vinegar
Salt and pepper to taste
1/2 c Olive oil
1 c Vegetable oil

~————-For the
chicken:——————————————–
~———-For the salad:———— ———–For
the dressing:———- TO MAKE THE CHICKEN, cut up
breasts season the nuggets with salt and pepper.
Place the flour on a sheet of wax paper, and beat the
eggs with the milk in a shallow bowl. Place the
breadcrumbs on another sheet of wax paper. Dip the
chicken pieces in the flour, shaking to remove any
excess, then dip them in the egg mixture, and then in
the breadcrumbs. Allow them to sit for 10 minutes so
the crumbs will adhere. Prepare salad ingredients, and
arrange them on 6 individual plates or a serving
platter. To make the dressing, combine the honey,
mustard, vinegar, salt and pepper in a bowl. Whisk
until smooth, and then slowly whisk in the oils. To
serve, heat the oil in a deep-sided pan over
medium-high heat to a temperature of 375F. Add the
chicken pieces, being careful not to crowd the pan,
and fry until golden brown, about 5 minutes. The
frying will have to be done in batches. Remove from
the oil with a slotted spoon and drain well on paper
towels. Arrange the chicken pieces on top of the
salads, and drizzle the dressing over all. Serves 6.
Note: The salad is even quicker to make if you
purchase the already-breaded chicken nuggets. You can
buy nuggets already breaded in the poultry case or the
freezer case.

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Title: STIR-FRIED CELERY
Categories: Oriental, Vegetables
Yield: 4 servings

1 1/2 lb Chinese celery
-=OR=- European celery
2 tb Peanut oil
1 ts Salt
3 tb Finely chopped garlic
1/2 c Chicken stock

SEPARATE THE STALKS OF THE CELERY from the center and
with a sharp knife, string the tougher outside stalks.
Then cut the celery into 1-inch lengths. Heat a wok or
large saute pan until it is hot. Add the oil, salt and
garlic and stir-fry for 20 seconds. Pur in the celery
and continue to stir-fry 2 minutes. Finally, pour in
the chicken stock and continue to cook until most of
the liquid has evaporated. Serve at once. Serves 4, as
part of a Chinese meal or 2, as a single dish.

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Title: RED-COOKED POT ROAST (SHANGHAI POT ROAST)
Categories: Chinese, Beef, Pork, Lamb
Yield: 12 servings

4 lb Chuck roast, boneless,
-not too lean
1 tb Sherry
1/2 c Regular soy sauce
1 c Water
2 sl Ginger
2 cl Garlic, optional
1 oz Sugar
2 Star anise stars
-(optional for pork)

Either brown the roast in a little fat or dunk it in
boiling water for a minute or so [this step is
optional]. Put it into a heavy kettle into which it
fits fairly snugly. Add all the rest of the
ingredients (ginger slices, star anise, and garlic
should be at the bottom of the pot). Bring to a boil,
then reduce heat and simmer covered, turning and
basting occasionally, for 3 hours or until tender.
Serve sliced, hot or cold. If cold, you may want to
weight it down with a brick covered in foil or some
similarly heavy item while chilling it in the fridge.

You may cook lamb or pork this way, but cut the
cooking time to 2 – 2 1/2 hr. For lamb add a cinnamon
stick instead of the star anise; for pork double the
soy sauce and sherry, either halve or omit the stare
anise, and use up to 4 oz of sugar to taste.

Adapted from Joyce Chen From: Michael Loo

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Title: Warm Brie With Blueberry Chutney *
Categories: Home Cookin,
Yield: 8

MMMMM————————— BILLS20086 ——————————
12 oz Brie cheese
MMMMM———————— BLUEBERRY CHUTNEY ————————–
1 c Blueberries
2 tb Onion; chopped
1-1/2 ts Fresh gingerroot;
grated
1/4 c Brown sugar; packed
2 tb Cider vinegar
1-1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients; mix well.
Bring to a boil over medium heat, stirring frequently. Boil 1
minute. Remove cinnamon stick. Cover. Refrigerate 30-45 minutes
or until completelycooled. Heat oven to 350~. Place cheese on
ungreased ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold chutney. Serve as
spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.Microwave on
HIGH for 1-1/2 to 2-1/2 minutes or until wrm, rotating plate 1/4
turn once halfway through cooking. Top with cold chutney.

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Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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ANGEL HAIR SOUP WITH CHICKEN PINE NUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-skinned and boned
About 1/2 lb total
3 oz Fresh angel hair pasta
2 tb Italian parsley
2 cn (14 1/2 oz ea) chicken broth
2 tb Pine nuts

1. Cut the chicken into thin strips, 1/4×1-inch. Cut
the pasta into 1-inch pieces. Mince the parsley and
set aside.

2. Bring the chicken broth to a boil in a covered
medium saucepan over high heat. Add the chicken and
reduce the heat to medium-high. Cook. stirring
occasionally, until the chicken is almost cooked
through, about 1 min. Add the angel hair pasta and
cook until tender but still firm, 2 min longer.

3. Meanwhile, place the pine nuts in a small, dry
frying pan over medium heat. Cook, stirring
occasionally, until golden brown, about 3 min.

4. To serve, spoon the soup into bowls and garnish
with the pine nuts and minced parsley.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in
10 Minutes or Less by Nancie McDermott ISBN
0-688-13475-0 pg 22

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Title: ROCK CANDY
Categories: Candies
Yield: 1 batch

2 1/2 c Sugar
1 c ;Water

Punch holes at the top edge of a thin 8″ square pan and lace about 7
strings from one side to the other. Place the laced pan in a pan deep
enough to catch any leaking syrup. Dissolve sugar in water and cook
without stirring to about hard ball stage (247-252 degrees). Pour syrup
into laced pan. It should reach a level about 3/4″ above the strings.
Cover the surface with a piece of foil. Watch and wait. The syrup
sometimes takes a week to crystallize. Lift out the laced pan. Cut the
strings and dislodge the rock candy. Rinse quickly in cold water and put
on racks in a very low oven to dry.

Source: Joy of Cooking, 1985
Shared by Allison Cozzi

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EVER-READY BRAN MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bran Breads
Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz WheatBran Flakes/Raisins — 1Pk
5 c Whole Wheat Flour
2 c Sugar
1 tb Baking Soda AND
2 ts Baking Soda
2 ts Salt
4 ea Eggs — Lg, Beaten
1 qt Buttermilk
1 c Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a
very large bowl. Make a well in the center of the
mixture and add the eggs, buttermilk and oil. Stir
until the dry ingredients are just moistened and no
flour streaks remain. Cover and store in the
refrigerator until ready to bake. Batter can be stored
for up to 6 weeks. When ready to bake, spoon the
batter into prepared muffin tins, filling each cup
2/3rds full. Bake at 400 degrees for 12 to 15 minutes
or until done. Makes a total of 5 1/2 dozen muffins.

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