Title: SALT-ROASTED CHICKEN WITH MARINADE
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

1 Roasting chicken, 4 1/2 to
-5 lbs.
1 lg Piece caul fat or
-cheesecloth soaked in oil
5 lb To 6 lb coarse (kosher)
-salt or rock salt

————————-MARINADE————————-
3 sl Fresh ginger root
3 Whole garlic cloves,
-lightly crushed
3 Whole scallions, cut into
-3-inch sections
1 tb Peanut oil
1 tb Bean sauce
2 tb Thin soy sauce
1 tb Shaoxing wine or dry sherry
1 tb Sugar
1 Whole star anise
1 ts Whole Sichuan peppercorns,
-roasted
1/4 c Chicken broth
8 Whole stems Chinese parsley

Method: Salt-roasting

[This marinade can also be used on roasted duck. S.C.]

Fill the chicken with the marinade, skewer it shut,
and allow it to dry for 1 1/2 hours.

1. Wrap the chicken in a large piece of caul fat or
cheesecloth soaked in oil.

2. Heat the salt in a pot [heavy Dutch oven, big wok
or whatever can take the heat. S.C.] on top of the
stove over a low flame or in the oven at 350F for at
least 1 hour. Pour off some of the salt, leaving just
enough to cover the bottom of the pot. Lay the
chicken on top of the salt in the pot and cover it
with the remaining salt. Cover the pot and bake the
chicken for 1 1/2 hours.

3. Remove the chicken from the salt.

4. Pull off the salt that remains caked on the
chicken. Be careful, because the salt is hot.

5. With a paper towel, wipe away the remaining salt.
(The salt in the pot can be reused.)

6. Peel off the caul fat, drain the marinade, and cut
the chicken into bite-size pieces.

Serves 4 to 6 as a main course.

May be served hot or cold; if cold, the chicken may be
prepared up to a day in advance. (Do not reheat.)

Suggested beverage: Pinot Noir or Burgundy

From “Chinese Technique” by Ken Hom with Harvey
Steiman. Simon and Schuster, New York. 1981.

This is a good “guest” food. You can appear to have
mastered esoteric Oriental cooking techniques without
ever having actually prepared the dish before…
Unless you drop the pot on the kitchen floor and set
it on fire with the hot salt, it’s a pretty foolproof
cooking technique.

I’d serve this two recipe with hot mustard, a bowl of
hoisin sauce, Chinkiang vinegar, spiced salt and a
bowl of chopped green onions for dipping along with
some sweet Chinese pickles and lots of ice-cold
Oriental beer. Heaven! (And rice, of course.)

Posted by Stephen Ceideberg; August 12 1992.

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MISO SOUP WITH SHRIMP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lg Shrimp — cooked, peeled
3 c Dashi stock — **1
1/2 c Miso — light **2
2 Kamaboko — small cakes **3
-thinly sliced
1/2 ts Sugar
2 Scallions — chopped
1/2 Bean curd — fresh; cut into
— small cubes

Prepare the stock according to the instructions on the
package. Bring to a simmer and stir in the miso,
using a wire whisk. Add the sugar, kamaboko and fresh
bean curd. Divide into five bowls and add the
scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is
available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or
Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried
bean curd cakes; available in Japanese or Oriental
markets . By Jeff Smith The Frugal Gourmet From the
01/30/1991 issue of The Springfield Union-News
$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on
08//93, MM format

– – – – – – – – – – – – – – – – – –

Title: Popcorn Granola
Categories: Snacks
Servings: 11

3/4 c Honey
1/3 c Butter or margarine
1 ts Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed

1. In a 12×15″ roasting pan, combine honey, butter, and vanilla. Place in
oven and turn heat on to 350’F. Meanwhile, whirl corn in a blender or food
processor until finely ground. When butter is melted, in about 5 minutes,
add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,
raisins, and sesame seed; mix well.

2. bake in a 350’F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room temperature up
to 3 weeks. Makes 11 cups.

MMMMM

Rajas Con Jitomate (Chile Strips With Tomatoes)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1 teaspoon salt
2 pounds tomatoes — peel, seed, chop

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips, tomatoes and salt to the onions in the pan.
Cook uncovered, over a fairly high flame until the vegetables are
well seasoned and the liquid has evaporated–about 10 minutes.

This is excellent served like a thick sauce over Torta de Elote. It
also makes a very good accompaniment to plain broiled meat, fish, or
chicken.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Date: Thu, 25 Aug 94 13:49:28 EDT
From: Paula Hollis

Baked and Seasoned Tortilla Chips

2 packages of corn tortillas
Olive Oil Pam
salt, or cayanne pepper or taco seasoning or butter salt.

Remove the tortillas from the packageand make one tall stack
(one on top of the other). Lightly (!) spritz each top layer
of the tortilla with Pam. After each one is sprayed, sprinkle
on the salt or other seasoning according to individual taste.

Flip the whole stack over and repeat the process. Take a
sharp knife and slice the round tortilla stack into
quarters (eights work well, too)

Preheat oven to 350 degrees F. Place torilla wedges on a
cookie sheet (single layer) and bake for approximately
10-15 minutes. Keep an eye on these. They can turn from
a delicious golden brown to burnt brown very quickly!

Remove from oven and spread out to cool. Store in zip
lock bags.

Alternative to Using Pam for Baked Chips:

Instead of spraying each side of the tortilla with Pam and sprinkling
on the salt, I use a pastry brush and lightly “paint” on a mixture of
hot water and salt. It make it almost as salty as a brine. Then I
just take the pasty brush and lightly brush over the front and back
of the tortilla. Then sprinkle on the seasoning. The seasonings
adher to the tortilla when they are slightly moist.

Cut the tortillas as directed. They take a bit longer to bake
and they don’t crisp us as “crunchy” as when using the light
spray of Pam, but the payoff is that you have used no additional
fat at all. If you prefer not to add any salt, substitute your
favorite seasoning.

Cherry Macaroon Parfaits

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 6 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
3 c skim milk
21 ozs cherry pie filling
1/4 tsp almond extract
6 Chocolate Coconut Macaroons — crumbled
8 ozs Cool Whip Lite®

Prepare vanilla pudding with milk according to package directions. Combine
cherry pie filling and almond extract. Alternate layers of pudding,
crumbled cookies, and filling in 6 dessert dishes. Then, garnish each
serving with whipped topping.

– – – – – – – – – – – – – – – – – –

Per serving: 293 Calories; 6g Fat (20% calories from fat); 6g Protein; 51g
Carbohydrate; 2mg Cholesterol; 160mg Sodium

Creamy Chocolate Ice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 Oz Pkg. sugar-free instant
Chocolate pudding mix
1 Qt 2% low-fat milk

Combine pudding mix and milk in large bowl. With a
wire whisk, rotary beater, or electric mixer on low
speed, blend thoroughly. Pour into ice-cream maker.
Freeze as directed by manufacturer. Then serve
immediately or pack in freezer container for later use.

: Yield: 8 servings
: Exchange, 1 serving: 1 low-fat milk
: Calories, 1 serving: 82
: Carbohydrates, 1 serving: 12

Taken from Diabetic Snack Appetizer Cookbook
– – – – – – – – – – – – – – – – – –

Potato Croquettes Stuffed w/Meat No. 2125 Yields 10 Croquettes

2 Cups Leftover Mashed 3 Tbls Parsley, Minced
Potatoes 2 Green Onions, Chopped
1 Tbls Butter – Dorure
1 Cup Ground Beef – Seasoned Bread Crumbs
– Salt – Oil For Frying
– Pepper
1/8 tsp Allspice

Preheat the oil in the deep fryer.
Shape the mashed potatoes into balls about the size of small limes.
Set aside.
Saute the ground beef in the butter.
Add the parsley and green onions during the last minute of cooking.
Season with salt, pepper and allspice (add a little cayenne if you wish to
make it spicy).
Let cool in a colander until all the oil has dripped off.
Hold one potato ball at a time in one hand.
Insert the index finger of the other hand into the middle to create a hollow
center.
Fill with meat mixture.
Seal up the hole.
Place the croquette between the palms of your hands and press to flatten
slightly into a patty shape.
Dip each into the dorure and then into the bread crumbs.
Deep fry until golden.

Spring Rolls

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil
1 garlic clove — chopped
1 tablespoon fresh ginger root — chopped
1 cup cooked chicken or pork — shredded
1 cup Napa cabbage — finely chopped
1 cup mung bean sprouts — optional
1 cup carrots — grated
4 green onions — chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers — thawed
Peanut or vegetable oil for frying
Dipping sauce — see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

– – – – – – – – – – – – – – – – – –

Title: DRIED FIG JAM
Categories: Canning, Fruits, Harned 1994, Jams, Preserves
Yield: 1 batch

28 oz Dried figs (used both
-homemade and commercial)
5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons
1 ts Ground cardamom
1 tb Dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove pot from heat. Let the pot of figs sit for at least an hour to
plump them.
Remove figs from the dark water with a slotted spoon. Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand or in
a processor.
Add lemon juice and sugar to the fig water. Set water to a second boil,
then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a
cheesecloth bundle and drop in fig water. Drop the chopped figs into the
fig water. Bring fig jam to another boil, then let simmer for 15-20
minutes. Jam should be slightly thickened.
Remove from heat. Take out the cheesecloth bag. Stir in the rum and
cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″
headspace. Seal jars according to manufacturer’s instructions. Process
jars for 15 minutes in a boiling water bath.
Yield: About 4 pints.

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