Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)
Categories: Vietnamese, Soups, Ceideburg 2
Yield: 6 servings

2 1/2 qt Water
2 lb Pork bones
2 ts Salt
1 tb Fish sauce (nuoc mam)
1 ts Vegetable oil
1 Clove garlic, chopped
2 Shallots or
2 Scallions, chopped white
-part
1/2 lb Crab meat, fresh, frozen,
-or canned
1/4 ts Freshly ground black pepper
2 ts Cornstarch dissolved in
2 tb Water
1 Egg
1 cn (15 ounces) white
-asparagus, undrained
1/4 c Chopped fresh coriander
-(Chinese parsley)
1/4 c Chopped scallion greens

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the
black pepper. Continue to cook until the asparagus is heated through.

Sprinkle the coriander and scallion green over the soup before
serving.

Makes 6 to 8 servings.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; May 24 1993.

—–

ENGLISH MUFFINS 4

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Hot water
1/2 c Scalded milk
2 ts Sugar
1 t Salt
1 pk Yeast
2 tb 85 deg water
4 c All-purpose flour
3 tb Softened butter

Remove tops and bottoms from Tuna cans and clean
thoroughly to make good muffin rings.

Combine the water, milk, sugar and salt. Dissolve the
yeast in the 85 deg water for 10 min. and add. Sift
and beat in two cups of flour. Cover bowl with a damp
towel and let the sponge rise for about 1 1/2 hours or
until the sponge collapses. Beat the butter in and
knead in the remaining flour. Let the dough rise again
until it doubles. Punch down and 1/2 fill the rings
with dough. Let rise until doubled again. Cook until
browned on a med hot well buttered griddle, turning
once. Cool slightly on a rack and serve. They are best
fresh and warm.

For whole wheat muffins replace 2 cups of white flour
with brown and use brown sugar not white. Raisins and
cinnamon are a nice addition to the dough.
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700

– – – – – – – – – – – – – – – – – –

Golden Sauce

Recipe By : Dole (3-25-96)
Serving Size : 5 Preparation Time :0:00
Categories : Fruits Pork
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can (20 Oz.) Pineapple Chunks — drained
Reserve The Juice
1/2 C Packed Brown Sugar
1/3 C Prepared Yellow Mustard
2 Tsp Cornstarch
1/4 Tsp Ground Cloves

In a saucepan, combine reserved juice and remaining ingredients. Cook and
stir sauce until it boils and thickens. Add the pineapple chunks and heat.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve over baked or boiled ham.

Title: PICADILLO (SPICY BEEF)
Categories: Texmex, Meats, Main dish
Yield: 4 servings

1 lb Lean beef, chopped coarse
1 Med. onion,chopped fine
2 lg Fresh tomatoes,peel,chop
1 Clove garlic, crushed
2 tb Vinegar
1 ts Sugar
1 ts Ground cinnamon
1 pn Cloves
1/4 ts Cumin, ground
1 ts Salt
1/2 c Seedless raisins
1/2 c Almonds, blanched, slivered

Brown meat over med. heat. After meat begins to cook
and some he fat begins to cook out, add the onion.
Cook until onion is translucent. Drain off excess fat,
if any.

Add all remaining ingreds. except almonds. Simmer for
abt. 30 min. Add the almonds just before serving; use
as garnish for top of dish.

—–

Title: HOMEMADE RICOTTA CHEESE
Categories: Dairy, Italian
Yield: 1 servings

– Chuck Ozburn HBWK07A

Unlike most other fresh cheeses – cottage and cream
cheese, for example – the curd of this bland, light
cheese is formed by the direct addition of acid to the
milk, not by fermentation. For that reason the time
required to make it is generally short.

If you haven’t used this Italian favorite before, try
it in place of cottage cheese, as well as in Italian
recipes for such dishes as lasagne and manicotti.
You’ll find it is a bit creamier than most cottage
cheese, with a much finer curd.

For a pleasant light milk dessert, sweeten ricotta
slightly and top it with a sprinkling of grated
chocolate or cinnamon.

2 qts regular milk 3 tbsp distilled white vinegar or
1/4 cup strained fresh lemon juice Salt, if desired

Pour the milk into a heavy stainless-steel or
enameled saucepan and stir in the vinegar or lemon
juice; set the pot over very low heat and bring the
milk very slowly to a simmer ( a reading of 200F on a
thermometer). There will be fine beads around the
edge of the milk, which will look foamy but will not
appear to be boiling; remove the pot from the heat and
set it, covered, in a spot where the temperature will
remain fairly uniform at a reading between 80 and 100
degrees; (an unheated oven, without a pilot light, is
a good spot) let the milk stand for about 6 hours or
until a solid curd floats above the liquid (the whey);
more or less time may be required, depending on the
temperature of the environment and the characteristics
of the milk; line a fine sieve with doubled dampened
cheesecloth (or better yet, two layers of very
fine-meshed nylon curtain netting, dampened) and set
it over a bowl; dump the curds and whey into the sieve
and allow the whey to drain off until the ricotta is
yogurtlike; if you want a firmer cheese, tie the
corners of the cloth to form a bag and hang it up to
drain further; (in warm weather, the draining might
well be completed in the refrigerator; when the
texture of the cheese is to your liking, add a little
salt (from 1/4 to 1/2 teaspoon) if you wish; store the
cheese, covered, in the refrigerator; it will be at
its best after it has chilled for 24 hours, and it
will keep well for 4 or 5 days. Makes about 1 pound.

—–

Title: GOANESE CURRIED FISH
Categories: Chinese, Seafood
Yield: 2 servings

1 lb Fish Fillets
1 pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee Or 3 Tb Of Vegetable
-Oil
1 lg Onion, Thinly Sliced
2 lg Garlic Cloves, Crushed
2 md Red Chili Peppers, Finely
-Chopped

Put the fish in an open pan, add salt and vinegar.
Cook the saffron, peppercorns and mustard in the
heated ghee or oil until well mixed. Pour this spice
mixture over the fish in vinegar and cook gently for
15 minutes. Add the onion, garlic and chilies with
about 60 dl of water. Cover and cook, slowly, for 25
minutes.

From How To Make Good Curries by Helen Lawson
Copyright 1973

—–

Title: LADY BIRD JOHNSON’S LACE COOKIES
Categories: Cookies, Celebrity
Yield: 1 Recipe

-Mary Wilson BWVB02B
1/2 c Flour
1/2 c Coconut
1/4 c Corn syrup
1/4 c Brown sugar; firmly packed
1/4 c Margarine
1/2 ts Vanilla

Mix flour with coconut. Combine syrup, sugar and margarine in saucepan.
Cook over medium heat. Stir until well blended. Remove from heat; stir in
vanilla. Blend in flour mixture. Drop by teaspoonfuls 3-4 inch apart on
ungreased cookie sheet. Bake at 325 degrees for 8 to 10 minutes.

—–

Royal Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg egg whites
1/2 tsp cream of tartar
16 ozs powdered sugar — sifted
food coloring

Combine whites at room temp and cream of tartar in large mixing bowl. Beat
with mixer at medium speed until frothy. Gradually add powdered sugar, mixing
well. Beat 5-7 min. Color.

– – – – – – – – – – – – – – – – – –

Per serving: 1818 Calories; 0g Fat (0% calories from fat); 11g Protein; 453g
Carbohydrate; 0mg Cholesterol; 170mg Sodium

NOTES : Dries very quickly; keep covered at all times.
Kind of crunchy.

GRAVY WITH SHERRY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Vegetarian
Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Stock
3 tb Soy sauce
1 1/2 tb Redcurrant jelly
3 ts Cornstarch
1 1/2 tb Orange juice
1 1/2 tb Sherry, optional
Salt pepper

Put stock, soy sauce jelly into a saucepan bring to a boil. Blend
corntarch with orange juice sherry add to the saucepan. Stir well
simmer over a low heat until thickened slightly.

– – – – – – – – – – – – – – – – – –

Title: STRAITS CHINESE VEGETABLES IN TANGY PEANUT SA
Categories: Chinese, Vegetables
Yield: 8 servings

1 c Of roasted peanuts
1 Anchovy fillet, mashed to a
-paste
1 ts Of cayenne pepper
3 tb Of molasses
1/2 c Freshly squeezed lime juice
1 ts Salt
1 tb Granulated sugar
1/2 c Of water

The term “Straits Chinese” refers to the Chinese
descendants in Penang of the original Chinese
settlers, many of whom took Malay wives. Although the
origins and traditions of the food are Chinese, the
styles of cooking and many of the ingredients are
definitely Malaysian. This salad, which is filling,
flavorful, and very satisfying, contains no meat and
is, therefore, eminently suited to vegetarian diets,
being well balanced nutritionally.

SAUCE Crush the peanuts, using either a rolling pin or
a large mortar and pestle. Place the peanuts, together
with the rest of the ingredients,in a food processor
or blender and process to a smooth sauce. Set aside.

VEGETABLES 1 rectangle of bean curd (tofu), pressed in
a colander until firm and cut into 1 inch cubes 2
medium potatoes, scrubbed but not peeled 6 eggs 8
string beans, ends removed, cut on a diagonal into 2
inch lengths 1 cup finely shredded whit cabbage 2 3
large zucchini, ends removed, cut into 1 inch thick
disks 2 cups of tightly packed watercress, washed,
drained, and lower stems removed 1 cup vegetable oil

While the bean curd is pressing, set the potatoes on
to boil. In another saucepan, hard cook the eggs.
When the eggs are ready,immediately plunge them into
iced water. Empty the egg saucepan and refill it with
cold water. Bring to a boil over high heat. Put the
string beans in a small sieve or strainer and immerse
them in the boiling water for 3 minutes. Remove and
set them aside. Refill the sieve with the cabbage and
blanch it for 2 minutes. Blanch the zucchini for 3
minutes. Finally, immerse the watercress for 1
minutes. Set all the vegetables aside to cool. Shell
the eggs and cut them in half. Drain the potatoes and
set them aside to cool. Pour the vegetable oil into a
small saucepan and set it over high heat. Remove the
rectangle of bean curd from its makeshift press, mop
it with paper towels to remove any residual moisture,
and cut it into 1 inch cubes. When the oil is up to
deep frying temperature (375F) fry the bean curd until
the exterior of the cubes forms a crisp, golden brown
skin. Drain and set it aside on paper towels. Peel
the potatoes and slice them into disks,1/4 inch thick.
On a large platter, arrange the ingredients in
separate mounds. Pour the sauce over and serve. Makes
8 servings **Every part of this dish can be made in
advance. It can be served warm, at room temperature,
or cold.

Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens.

—–