Title: GOLDEN ASPARAGUS PROSCIUTTO BUNDLES
Categories: Italian
Yield: 4 servings

12 Thick or 24 thin stalks
-asparagus, trimmed
6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total)
1/2 c All purpose flour, for
-dredging
2 Eggs
1 tb Vegetable oil

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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Simple Seasoned Black Beans

Recipe By : VegTimes
Serving Size : 6 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic — crushed or chopped
4 cups cooked black beans — OR 2 1#cans, drained
1/2 cup bean-cooking liquid
juice of 1/2 lemon — OR to taste
1 teaspoon ground cumin
salt and freshly ground pepper — to taste
2 cups uncooked whole wheat couscous
OR uncooked quick brown rice
tortilla chips — for garnish

Heat oil in a large saucepan.
Add onion and saute over moderate heat until translucent.
Add garlic and saute until onion is golden.
Add beans and bean liquid and bring to a simmer.
Mash about a quarter of the beans with the back of a wooden
spoon to thicken the liquid.
Add lemon juice, cumin, S P; simmer over very low heat for
15 minutes.

Meanwhile, prepare grain.
For brown rice, follow package instruction.
For couscous, boil 4 cups water and combine with couscous in a
heat-proof container; cover thghtly and let sit for 15 minutes,
then fluff with a fork.
Serve bean mixture over grain.
Garnish with tortilla chips if desired.

Serves 6.
Per serving: Cal 326 / Prog 12g / Fat 4g / Carb 59g / Chol 0g /
Sodium 182 mg / Fiber 7g

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with Greens with Avacado and Pear

Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

CRUST
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

FILLING
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

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Title: SPICY BEAN CURD
Categories: Chinese, Pork
Yield: 2 servings

1/2 lb Medium-firm tofu
1 ts Soy sauce and dry sherry
1 ts Sweet bean sauce or hoisin
-sauce
1/4 lb Ground pork
3 tb Salad oil
1 ts Minced fresh ginger
2 ts Minced garlic
2 ts Hot bean sauce or 2 small
-dried chiles
3/4 c Water
2 tb Soy sauce
2 Green onions, thinly sliced
2 tb Each water and cornstarch

A fiery sauce coats cubes of delicate tofu in this
succulent stir-fry. To balance it’s zestiness and
soothe your palate, serve with hot cooked rice. Cut
tofu into 1/2 inch cubes; place in a colander and let
drain for 15 minutes. In a bowl, blend the 1 tsp soy,
sherry, and sweet bean sauce; add pork and stir to
coat. Stir in 1 tsp of the oil; let stand for 15
minutes. Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining oil. When oil begins
to heat, add ginger and garlic. Stir once, then add
pork and stir-fry until meat is no longer pink (about
2 minutes). Stir in hot bean sauce. Add tofu, the 3/4
cup of water, and the 2 Tbs soy. Cook for 3 minutes;
then add onions. Stir together the water and
cornstarch; pour into pan and cook, stirring, until
sauce boils and thickens. Makes 2 to 3 servings.

—–

Title: GREEN LENTIL SOUP
Categories: Soups, Vegetarian
Yield: 8 servings

1 c Green lentils
1 md Grated onion
3 1/2 oz Olive oil
10 oz Can tomatoes, crushed
2 tb Tomato paste
3 tb Red vinegar
1/2 ts Salt
1/2 ts Black pepper
2 tb Chopped Italian parsley
1/2 ts Basil
3 ea Garlic cloves, chopped
2 ea Bay leaves

Soak lentils. Drain, rinse add salt. Set aside. With heat at medium,
add olive oil to the pot grated onion with parsley.

Cook to a golden colour. Add 4 litres of water lentils. Bring to a
boil. Add bay leaves, garlic, basil, pepper, tomatoes paste. Cook for 2
1/2 hours, stirring every half an hour. Check the cooking lentils ensure
there is enough water.

Before serving, add red vinegar, mix well. Check seasonings.

—–

Title: Cherry Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/3 c Sour cherries
-(fresh or thawed)
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 1/3 c Cold water
1 tb Bottled Lemon Juice; plus..
1 ts Bottled Lemon Juice
1/8 ts Cinnamon (optional)
1/4 ts Almond extract (optional)
6 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sour cherries
-(fresh or thawed)
7 c Granulated sugar
1 3/4 c Clear Jel ™
9 1/3 c Cold water
1/2 c Bottled Lemon Juice
1 ts Cinnamon (optional)
2 ts Almond extract (optional)
1/4 ts Red food coloring (opt.)

Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
cherries may be used. If sugar has been added, rinse it off while the
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
cherries, and hold in cold water. To prevent stem end browning, use
ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
gallon boiling water. Boil each batch 1 minute after the water returns
to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel ™ in a large saucepan and add water, if desired,
add cinnamon, almond extract, and food coloring. Stir mixture and cook
over medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
cherries immediately and fill jars with mixture without delay, leaving 1
inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.

Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
Needed For 1 Quart or 7 Quarts)

Table 2. Recommended process time for Cherry Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: HOLIDAY CHOCOLATE COOKIES
Categories: Cookies
Yield: 36 servings

1/2 c Butter or margarine
– softened
3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt

—————————-DECORATOR’S FROSTING—————————-
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color

Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and
vanilla until light and fluffy. Stir together, stir together flour,
cocoa, baking powder, baking soda and salt; add to butter mixture,
blending well. On lightly floured surface, roll small portion of dough
at a time to 1/4-inch thickness. (Refrigerate dough if too soft to
roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie
sheet. Bake 5 to 7 minutes or until only slight indentation remains when
touched lightly. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely. Prepare DECORATOR’S FROSTING. Frost cookies; decorate
as desired. About 3 dozen cookies.

DECORATOR’S FROSTING: In small mixer bowl, combine all ingredients
except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: GINGERED RHUBARB CRISP WITH VANILLA ICE CREAM
Categories: Chinese, Desserts
Yield: 12 servings

Stephen Ceideburg
2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps “ginger in syrup” *
1 c Sugar
3 tb Cornstarch
Vanilla ice cream
CRUMB TOPPING:
1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut
-into small pieces

* or crystallized ginger, each about 3/4 inch in
diameter

Preheat oven to 375′.

Rinse the rhubarb and pat dry. Trim off all the leaves
and roots (they contain oxalic acid, which is toxic).
Cut stalks into 1 inch pieces and place in a large
bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with
the rhubarb. Transfer to a 2 1/2-quart shallow baking
dish. Set aside.

The topping: Combine the flour, sugar and salt in a
food processor; pulse a few times to mix. Add the
chilled butter and process until the mixture turns
crumbly, just a few seconds. Sprinkle the crumb
topping over the rhubarb. Bake until the topping turns
golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

PER SERVING (with 1/2 cup ice cream): 425 calories, 4
g protein, 62 g carbohydrate, 19 g fat (11 g
saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 9/15/93.

—–

THAI FRIED NOODLES (2)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Asian rice noodles
— cut about 1/8 inch wide,
-OR-
1 lb Flat rice noodles
— (fresh or dried)
3/4 c Fish sauce — -OR-
6 tb -Soy sauce
4 ts Rice wine vinegar
-OR- distilled white vinegar
2 tb Sugar
4 ts High-quality paprika — -OR-
1/4 c -Catsup or Tomato paste
1/2 c Vegetable oil
-OR more if needed
8 oz Boneless pork
-OR- boned skinned chicken
– cut into very small pieces
2 tb Minced or pressed garlic
2 ts Ground dried red hot chili,
-OR-
1 tb Minced fresh hot chile
4 Eggs — lightly beaten
8 oz Medium-sized shrimp
— shelled and deveined,
— tails left intact
10 oz Fresh bean sprouts
3 Green onions — thinly sliced
1/2 c Chopped dry-roasted peanuts
— (unsalted)
1/4 c Chopped fresh cilantro
—–FOR GARNISH—–
Finely minced dried shrimp
Fresh cilantro sprigs
Lemon or lime wedges

In a bowl, cover the noodles in lukewarm water and let stand to soften,
about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the
pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and
stir-fry about 30 seconds. Push the noodles to one side, pour in about a
tablespoon more oil, if necessary, and add the eggs; cook just until
slightly set, then break them up. Add the shrimp and stir-fry just until
they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup
of the peanuts and stir-fry until the sprouts and onions are crisp-tender,
1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and
lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime
juice to taste.

Serves 8 as a pasta course, or 4 as a main course

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Title: KUO-T’IEU (FRIED PORK DUMPLINGS)
Categories: Chinese, Meats
Yield: 6 servings

3 c Flour, all-purpose
2/3 c Water; warm
1/3 c Water; cold
1 lb Pork, ground
10 oz Water chestnut; diced
3 tb Soy sauce, mushroom flavor
3 tb Oil, vegetable
2 tb Sherry
2 tb Cornstarch
1 tb Scallion; chopped
1 tb Gingerrott; chopped
2 ts Salt
2 tb Oil, sesame

Add warm water to flour, mix with chopstick, then
add cold water and knead it very well. Stand for
15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt,
sesame oil, soy sauce, wine and cornstarch.
Place dough onto foured board and knead until
smooth. Divide dough into 40-50 pieces. Flatten each
piece with hand and roll into 2-3″ round thin
pancakes. Put 1 to 2 teaspoons of filling in center
then fold over to make a half moon and pinch edges
together.
Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan
without overlapping. Fry 2 minutes or until bottom is
golden. Add 2/3 cup cold water, cover and cook until
water has evaporated. Add 1 Tablespoon oil to side of
pan and fry another minute and serve immediately. (I
use a 12 inch cast iron skillet for this and use more
than the 2 tablespoons oil mentioned above; I also use
more than the 1 T oil at the end. Swirl the oil around
the pan when you add it at the end…this helps
removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil,
chopped ginger, and chopped scallions.
My friends have told me that they have not had
better dumplings than these in any restaurant. Try
this and let me know what you think! Posted on Genie
by DSCHWARTZ [DAVE] “I got the recipe from a guy that
used to teach Chinese cooking here in Richmond, VA.”,
reposted by DonW1948@aol.com Submitted By
DONW1948@AOL.COM On 19 JUN 1995 200002 -0400

—–