Title: Yu Sang (Chinese New Year Salad)
Categories: Chinese, Salads, Ceideburg 2
Yield: 4 servings

1/2 lb Fresh sashimi-grade tuna or
-striped bass fillet *
2 c Peeled, finely shredded
-Chinese white radish
-(daikon)
2 c Peeled, finely shredded
-carrot
6 Thin quarter-sized slices
-of fresh young ginger,
-finely shredded
1/3 c Finely shredded sweet
-preserved pickled ginger
-(see note)
1/4 c Finely shredded pickled
-scallions (see note)
6 Fresh or frozen kaffir lime
-leaves, finely shredded
-(optional)
1 lg Red jalapeno chile, seeded
-and finely shredded
1/2 bn Green onions, finely
-shredded
1/2 bn Cilantro, leaves only
1/4 c Chopped peanuts
Toasted sesame seeds, for
-garnish
1 Lime or lemon, cut in half
-and seeded
Crisp fried shrimp chips
-or:
Fried rice stick noodles,
-for garnish
MARINADE:
1/2 tb Vegetable oil
1/2 tb Asian sesame oil
1/4 ts Sugar
1/4 ts Salt
1/8 ts White pepper
1/8 ts Five-spice powder
Juice of 1 lemon

* (about 6 x 2 x 1/2-inch piece)

The quality and freshness of the fish is crucial for the success of
the dish. Purchase the fish from a Japanese fish shop that
specializes in sashimi, or a reliable fishmonger. To facilitate the
very fine shredding of the radish and carrot, use a mandolin or the
fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices
against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad. Then rinse and squeeze out
excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish
in center of a platter. Arrange daikon and carrot shreds around
fish. Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish. Sprinkle with
peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is
customary for everyone to join in and toss the salad. Using
chopsticks, each diner digs from the bottom of the salad and lifts
the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more
sesame oil, lime juice, salt and/or some of the juices from the
pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets. Kaffir lime leaves may be found in Thai grocery
stores. If kaffir leaves are not available, omit or substitute
domestic lime leaves.

PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g
fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.

San Francisco Chronicle, 2/3/93.

Posted by Stephen Ceideberg; February 5 1993.

MMMMM

Title: Raspberry Fuchsia Soup
Categories: Desserts, Soups/stews
Yield: 4 servings

3 c Fresh raspberries 1/2 c Maple syrup
3/4 c Water 2 c Strawberry wine
2 tb Lemon juice 1/2 c Sour cream
2 tb Lemon rind, grated fine 1/2 c Fresh raspberries
2 tb Arrowroot

Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard
seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
with a dollop of sour cream and a spoonful of berries on top of each bowl.

—–

Spinach Lasagna

Recipe By : Original recipe by Sean Gilley, Mathematical Sciences, U of
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 quarts tomato sauce
1 1/8 pounds canned tomatoes
2 medium onions
8 cloves garlic
1/2 pound black olives — drained (optional)
1/2 pound green olives — drained (optional)
1/2 pound mushrooms (optional)
1 large bunch broccoli (optional)
1 pound mozzarella cheese
1 pound other cheese (cheddar, swiss, jack, etc.)
1 1/8 pounds cottage cheese
7/8 ounce parsley (optional)
1/2 pound spinach
3 eggs
2 1/4 pounds lasagna noodles (approximately 2 boxes)
Italian spices — to taste

1. Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press
garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add
spices to taste. Simmer covered over low heat until the whole tomatoes have
merged with the rest of the sauce and you can no longer tell where one
begins and the other ends.

2. Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix
well.

3. Building the lasagna: In a lasagna pan, put in just enough sauce to
cover the bottom of the pan. Make a layer of noodles. Using about half of
the available cheese mixture, make a layer of cheese. Another layer of
noodles. Cover the noodles with sauce, the important thing being to make
sure all noodles have at least some sauce on them. Another layer of
noodles. Use the rest of the cheese mixture and make a layer of cheese.
Put down the last layer of noodles, then use the remaining amount of sauce,
or as much as possible, and cover the noodles in sauce.

4. Bake at 190 °C for 45 minutes.

Author’s Notes:
This recipe was posted to usenet by sridhar@spt.tek.com who got it from
Sean Gilley (slg@e.ms.uky.edu). I modifed it slightly to my tastes
(naturally).

The lasagna noodles are when you build the lasagna. Be stingy with the
sauce, if you aren’t, you’ll end up short at the end where you need it
most. If you do things as specified here, you will end up with a lasagna
layered as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.) but some
prefer the heretic’s way: (c-n-s-c-n-s-c-n-s)

Difficulty : moderate.
Precision : Approximate measurement OK.

– – – – – – – – – – – – – – – – – –

BLACK PEPPER MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons yellow mustard seed
1 tablespoon white wine vinegar
1 1/2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Coarsely grind the mustard seed. Transfer to a small bowl, add all the
remaining ingredients, and mix thoroughly with a fork. Cover with plastic
wrap and set aside for 2 hours. The mustard should be ready to use
immediately, with a refrigerator shelf life of 3 months.

YIELD: 1/2 cup

– – – – – – – – – – – – – – – – – –

ASPARAGUS SOUP (NZ)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Asparagus
4 c Milk
2 tb Butter
2 tb Flour
1/8 ts Pepper
1 t Salt

1. Cut the tips off the asparagus 1 1/2 inches from
the top and wash thoroughly.

2. Take the tips and cover in a pot with boiling
water, cook until they are tender. Set the tips aside.

3. Use the same water and cook the rest of the
asparagus the same way. When cooked the water can be
poured out and the asparagus grated and added to the
milk.

4. Melt the butter and mix with it the flour, salt and
pepper. Then add the asparagus. Stir continually and
bring to a boil.

5. Boil for 5 minutes.

6. Add the tips and serve.

SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas
Publishing Pty Ltd, PO Box 1431, Wellington, New
Zealand, (C. 1968) ISBN 85467 016 5

SHARED BY: Jim Bodle 4/92 1/93

– – – – – – – – – – – – – – – – – –

Title: COFFEE SQUARES
Categories: Desserts
Yield: 1 servings

1/2 c Oil
2 c Brown Sugar
2 Eggs
3 c Flour
1/2 ts Salt
1 ts Baking Powder
1 ts Baking Soda
1 ts Cinnamon
1 ts Vanilla
1 c Black Coffee
12 oz Chocolate Chips

Combine oil, sugar and eggs, mixing well. Combine dry ingredients and add
to the first mixture, blending well. Add vanilla and coffee, mixing well.
Stir in the chips, blending well. Spread on a large greased cookie sheet.
Bake 15 minutes in a preheated 350oF oven. Cool and cut.

Source: “The Yankee Kitchen” 03-31-93 (#2) [Debbie from Richfield]

—–

Title: BROWN RICE SALAD
Categories: Salads
Yield: 1 recipe

1/3 c Vegetable oil
2 c Uncooked brown rice
3 c Vegetable stock or water
— (2 to 3 cups)
3/4 c French dressing (of choice)
2/3 c Sliced water chestnuts
1/2 c Thinly sliced red pepper
— (sweet)
1/4 c Minced onion
1/4 ts Garlic powder (optional)
1/8 ts Italian seasoning (optional)
3/4 lb Snow peas
— tips strings removed
1/2 lb Fresh mushrooms
— thinly sliced

In a heavy casserole, heat the oil over moderate heat.
Add the rice and saute for about 5 minutes or until
the rice begins to darken; stir often. Stir in the
vegetable stock, cover the pan and reduce the heat to
low. Simmer until the liquid is absorbed about 1 hour.
When the rice is cooked, toss it while still warm with
1/4 cup french dressing. Let rice mixture cool. Add
the water chestnuts, red pepper, onion, mushrooms and
desired seasonings to the rice, then add another 1/4
cup of dressing and toss. Chill 1 hour. Meanwhile,
cover the snow peas with boiling water. Let them stand
1 minute, then drain. Rinse with cold water and pat
dry. Cut the snow peas into 1″ pieces and toss them
with 1/4 cup dressing with rice mixture.

Source: Arrowhead Mills “Hearty Main Dish Meals
without meat” tri-fold Reprinted by permission of
Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

—–

Title: Rhubarb Lemon Tofu “Pie” (Vlf Vegan)
Categories: Veg-cook, Sept., Dessert
Yield: 1 servings

5 Stalks rhubarb, washed,
Leaves discarded
1 Granny smith apple, peeled,
Cored and cubed
Dozen large strawberries
6 oz Firm (reduced fat) tofu
Juice of 1/2 lemon
1/4 c + 2 T sugar
2 T Whole wheat flour
2 t Sugar + 2 t whole wheat
Flour (or optional pie crust
And crust crumble)

In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped. Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as needed).
When rhubarb is pretty well done, carefully remove the cover (have an oven
mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and
continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very
smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process
until well blended. Line an 8″ pie tin with oil, (here you can add a pie
shell if you prefer, instead of…) and sprinkle to coat with a sugar and
whole wheat flour mixture, about 2 t each. Spread the tofu mixture into
the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until
crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust
to your preference. Pour into a fine (or cheesecloth lined) seive, and
drain off juices, do not squeese dry. Save juices for some other use
(perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon
tofu. Refrigerate (or top with crust crumble and bake again until done).
The texture of the fruit mixture does not jell, or thicken, when the
smaller amount of sugar is used, but I like it the way it is. The lemon
tofu is in sweet contrast to the more tart but still sweet rhubarb and
fruit filling.

From: Lu Bozinovich . rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: KAREN’S BRISKET MARINADE
Categories: Marinades
Yield: 2 cups

-Rub your Meat-with
6 lg Garlic Cloves minced
-Marinade Paste_
2 ts Paprika sweet,hungarian
1 ts Szechuan Peppercorns
Measured whole-crushed
1 ts Black Pepper whole
Measured whole-crushed
1 1/2 ts Fresh Oregano
Measured whole-crushed
1 1/2 ts Dry mustard (Sunbird)
1 ts Sugar
1 Juice of one Lemon
2 ts Red Wine
2 ts Lemongrass Oil (mine)

Crush garlic and rub into meat, slightly score brisket
to insure penetration.
Place Black Peppercorns, Szuchuan Peppercorns, and
fresh Oregano into Cuisinart
Spice grinder and pulse until fine. Place dry
ingredients, including pepper mix
into small bowl and mix well. Add the wet ingredients
and combine, add more red
wine if the mix is too thick. Rub into meat and
marinate for several days. For a whole brisket use a
two gallon plastic bag. Put the meat into the bag and
apply the marinade.

—–

UPSTATE MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sweet sausage
1 tb Olive OR Vegetable oil
1 c Diced onion
1 ea Clove garlic, finely minced
1 c Sliced carrots
1 t Crumbled basil
2 ea Small zucchini, sliced
1 cn (1 – lb) Italian pear
Tomatoes, chopped, undrained
2 cn 10 3/4 oz beef boullion OR
3 beef boullion cubes plus
1 1/2 cups hot water
2 c Finely shredded cabbage
1 t Salt
1/4 ts Pepper
1 cn (1 lb) great northern beans,
Undrained
Small amount chopped parsley

Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan
or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes.
Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper.
Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans
with liquid; cook another 20 minutes. Garnish with parsley.

– – – – – – – – – – – – – – – – – –