1 (10 lb.) (approximately)
winter melon (be sure
you have a pot large
enough for it)

SOUP INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
5 c. chicken soup stock
2 tsp. dry sherry
1/2 tsp. sugar
3/4 tsp. salt
15 lotus seeds, soaked skinned
4 lg. dried mushrooms, soaked cut
into 1/4 inch squares
1 c. barley, soaked overnight

OTHER INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
1/3 c. diced roasted pork or roasted
duck meat
1 boned, skinless chicken breast, cut
into 1/4 inch cubes
Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with 1
teaspoon cornstarch and 1/4 teaspoon salt. Mix 6 ounces fresh
shrimp, cleaned, deveined and cut into 1/2 inch cubes with 1/2
teaspoon dry sherry, 1 pinch white pepper and 1/2 teaspoon
cornstarch. 1/3 c. abalone, cut into 1/4 inch cubes 1/3 c. coriander
for garnishing Cut off enough of the stem end of melon for removal
of contents or to fit melon to pot, and remove seeds and soft pulp.
Put a piece of cheese cloth under melon to facilitate removal from
pot after cooking, then put melon in pot. Put soup ingredients into
cavity of melon. Steam melon with its soup ingredients for 1 hour,
making sure there is enough water in pot for steaming. Add roast
pork or duck meat and steam an additional 15 minutes. Add cubed
chicken and pork mixture to the hot broth and stir so that the
pieces do not stick together. Steam an additional 15 minutes. Add
shrimp mixture, straw mushrooms, abalone and turn off heat. Grasp
corners of cheesecloth and lift out melon gently. Place on a large
round serving platter. Remove cheesecloth and garnish with
coriander. Serve hot, judiciously scooping out melon pulp to avoid
puncturing the shell and not allow soup to leak out.
This dish has always been a major undertaking as you can see.
However, family and guests who are served this soup always
appreciate the effort involved. Basically the melon is used as a
container for the soup and is sometimes carved with figures, Chinese
characters or geometric patterns to make the melon look like a
ceramic piece. Books on Chinese garnishings and vegetable carving
can give more information on this matter. The cheesecloth method of
handling the melon works, but can be replaced by using of a trivet
or any flat metal piece which can be placed under the melon with
strings attached so that the ends of the strings are readily reached
from the top. If the melon is immersed in water almost to the top,
the cooking is controlled better. If the water level is, say, only
1/2 to 1/3 of the height of the melon, the portion out of the water
is not as well done as the portion in the water, making handling and
serving difficult. Of course, if the entire melon is simply
steamed, the cooked melon will be homogeneous. However, it would
take a longer time to cook. The top of the melon that is cut off
can be peeled, cut into chunks and put into the soup with the rest
of the ingredients or it may be reserved for another dish.

GRAPE NUTS AND GRAINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From: Gaye Levy ** DTXT63A
1 1/8 c Water
1/2 c 7 grain mix
1/4 c Grape nuts
2 1/2 c Bread flour
1/4 c Flour, whole wheat
2 tb Sugar
2 tb Honey
1 t Salt
1 1/2 tb Powdered Milk
1 1/2 ts Yeast
1 1/2 tb Applesauce (or margarine)

Put all ingredients into pan and push start. This bread is really
unique.

– – – – – – – – – – – – – – – – – –

Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

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Title: Saucy Sardine
Categories: Appetizers, Dips, Fish, Vegetables
Yield: 4 servings

8 ea Sardine Fillets;Boned Skin
1 c Sour Cream
2 tb Mayonnaise
1 tb Green Onion; Chopped, *
1 tb Fresh Parsley; Chopped
1/4 t Lemon Juice

* Use both the green and white parts of the green onion when you
chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ Mash the skinned sardine fillets with a fork and blend in the sour
cream and mayonnaise, blending well. Add the rest of the ingredients
and blend well. Cover and chill.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita
Triangles, Cocktail Rye Bread, Water Crackers

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SASSY SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste

In a 3-quart saucepan, saute onion and garlic in
butter or margarine until onion is golden, about 5
minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle
flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until
tender, about 10 minutes, stirring occasionally.
Squeeze spinach to remove excess water. Stir spinach
into the noodle mixture and cook 5 minutes longer.
Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until
cheeses are melted. Do not boil.

SOURCE: Sopie Kay’s Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

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Title: LIMPA
Categories: Breads, Swedish
Yield: 2 loaves

1 pk Yeast, dry
1 ts Sugar, granulated
1/2 c ;Water, warm (100 F.)
2 c Beer; heated to lukewarm
1/2 c Honey; to 1/2 cup
2 tb Butter; melted
2 ts Salt
1 ts Cardamom, ground (opt)
1 tb Caraway seeds; crushed, or
3/4 ts Aniseed; crushed
2 tb Orange peel, fresh or
-candied; chopped
2 1/2 c Flour, rye
3 c Flour, unbleached

Dissolve the yeast and sugar in the water in a large
bowl and proof for five minutes. Combine the beer,
the honey (adjust for how sweet you like your bread)
butter, and salt, and stir well. Add to the yeast
mixture. Add the spices and orange peel. Mix the
flours, then add three cups of this mixture to the
liquid and beat briskly. Cover with a tea towel, and
let rise in a warm, dark place for about an hour.
Stir down and add enough of the remaining flour to
make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until
it is smooth and elastic. Add more flour to the board
as needed. While the dough will not lose its tackiness
completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl.
Cover with the tea towel again and let rise a second
time, about one hour. Punch down, shape into two
balls, and put on a greased baking sheet sprinkled
with cornmeal. Brush with melted butter, cover loosely
with waxed paper, and refrigerate for three hours.
Remove from the fridge and let sit on the counter,
uncovered, for ten to fifteen minutes. Bake in a 375
F. oven until the bread sounds hollow when tapped on
the bottom; about 40 to 45 minutes. Cool before
slicing.

adapted from *Beard on
Bread*

—–

Title: CHINESE PEPPER STEAK #2
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round steak
Onion
1/4 c Butter
Garlic
1/2 ts Salt
4 tb Soy sauce
1/2 ts Sugar
1 cn Bean sprouts
1 c Tomatoes
1 Inch pieces green pepper
1/2 tb Cornstarch
Cooked rice

Slice steak in short thin pieces. Heat butter, salt,
onions, and garlic in skillet and in it cook beef
until brown. Add soy sauce and sugar; cover and cook 5
minutes. Add bean sprouts, tomatoes, and peppers;
cover and cook 5 minutes. Stir in corn starch. Serve
over rice.

—–

Title: Mushroom Party Appetizers
Categories: Appetizers, Jaw
Yield: 1 Party

1 Onion, chopped
1 Clove garlic, minced
2 t Olive oil
1 lb Mushrooms, chopped
8 oz Cream cheese, softened
1/2 t Worcestershire sauce
1 Loaf wheat bread

In skillet saute onion and garlic in oil. Add mushrooms; saute about
2 minutes and drain off liquid. Remove from heat. Add softened cream
cheese and worcestershire sauce; mix together. Cut crusts from loaf
of bread. Flatten bread slices with your hand or with a rolling pin.
Sporead mushroom mixture on each slice of bread;roll up bread slices.
Place on foil or freezer wrap. Lay each log end to end to form a long
roll. Freeze at least overnight. To serve, slice the roll into small
one-half inch round pieces. Broil for 5 minutes or until crisp.
Serve hot.

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Annie Mae Jones’ Yeast Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups Flour
3/4 cup Milk
1/3 cup Sugar
1/2 cup Water
2 packages Yeast — dry
4 tablespoons Butter — at room temperature
1 teaspoon Salt
2 Eggs
—–CONFECTIONERS’ SUGAR GLAZE—–
1 cup Confectioners’ sugar — sifted
2 tablespoons Orange juice

1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast
and salt.
2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115-120’F.
on thermometer.
3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2″ apart on
greased baking sheets and again let stand free from drafts in a warm place
until double in bulk.
6. Bake in preheated 350’F. oven for 25-30 minutes, or until lightly
browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before
serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to
dough during final kneading. Then frost rolls while warm with
Confectioners’ Sugar Glaze.

*** CONFECTIONERS’ SUGAR GLAZE ***
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze.

– – – – – – – – – – – – – – – – – –

Title: Falafel (Diabetic)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

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