Title: BASIC STOCK FOR SOUPS
Categories: Chinese, Soups, Chicken
Yield: 7 servings

3 lb Stewing chicken
11 c Water
5 ea Gingerroot slices
3 ea Green onions

It comes from Simple and Delicious Chinese Cooking
Cookbook.

Place all ingredients in a large saucepan. Bring to a
boil skimming off any foam from top. Reduce heat.
Cover. Simmer for 2 to 2 1/2 hours.

Strain stock when slightly cooled; refrigerate.
Discard chicken; no flavor remains in it. Discard
gingerroot and onions.

Lift fat from top of cold stock before using. Stock
will keep in refrigerator for 3 or 4 days. Freeze if
storing for a longer period.

Makes 7 to 8 cups.

Posted by Claire Carter. Courtesy of Fred Peters.

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Karen’s Sweet Potato Pudding

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup margarine
4 eggs
2 cups sweet potatoes — grated
2 cups milk
1 cup corn syrup
1 teaspoon vanilla

1. Grate potatoes in food processor or with hand grater.
2. Blend sugar and margarine in bowl. Add well-beaten eggs; mix
thoroughly. Add potatoes, milk, corn syrup and vanilla; blend.
3. Pour into casserole. Bake in preheated 300-degree oven for 1 hour,
or until knife inserted in center comes out clean. Serve warm or cold with
whipped cream or ice cream if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 459 Calories; 21g Fat (40% calories from fat); 5g Protein; 65g
Carbohydrate; 99mg Cholesterol; 309mg Sodium

NOTES : This recipe is from Karen Jones of Mississippi.

Title: TARTE AUX POMMES (APPLE TART)
Categories: Tarts, Fruits
Yield: 1 tart

350 g Rough Puff Pastry

————————–FILLING————————–
1 kg Apples; Golden Delicious
– or Granny Smith
3 tb Lemon juice
2 tb Butter; unsalted
50 g Sugar

————————–TOPPING————————–
2 Eggs
100 g Sugar
6 tb Butter; unsalted, melted
1 ts Vanilla extract

(350 g = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4
ounces)

On a lightly floured surface, carefully roll out the
dough to a 12-inch (30 cm) circle.

Transfer the dough to a 10 1/2-inch (27 cm) black tin
tart pan with a removable bottom.

Carefully press the pastry into the pan and up the
sides, trying not to stretch it.

Trim the overhang, leaving about a 1-inch (2.5 cm)
extending over the rim.

Tuck this overhang inside the pan, pressing gently
against the side to create a sturdy, double-sided
shell.

(If you build the pastry a bit higher than the height
of the pan, you will have less problem with shrinkage)

Chill for at least 20 minutes.

Preheat the oven to 375 oF (190 oC).

Prick the bottom of the shell with the tines of a
fork. Carefully line the shell loosely with heavy-duty
foil, pressing well into the edges so the pastry does
not shrink while baking.

Fill with pie weights, or dry rice or beans – making
sure you get all the way into the edges – to prevent
shrinkage.

Bake just until the pastry begins to brown around the
edges and seems firm enough to stand up by itself
(about 20 minutes).

Meanwhile, peel and core the apples. Cut each apple
into 12 even wedges. Toss them in a bowl with the
lemon juice to prevent discoloration.

In a Iarge skillet, melt the butter over medium-high
heat. Add the apples, sprinkle on the sugar, and
saute, shaking the pan from time to time so the apples
cook evenly.

Cook until lightly browned on all sides (about 15
minutes.)

While the apples cook, prepare the topping: beat the
eggs and sugar thoroughly until thick and pale. Add
the melted butter and vanilla and continue mixing at
high speed until the ingredients are thoroughly
incorporated.

Spoon the apples into the center of the prepared
pastry shell, arranging them carefully. Pour the
topping over the apples.

Bake until golden, about 30 minutes.

Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN
0-09-992340-8

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HTIPITI TIROSALATA (MASHED CHEESE SALAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tsouskes
Oil for frying peppers
1 lb Feta cheese
3 tb Oil (olive, what else? K.M.)

Tsouskes are hot spicy peppers. Of course the best is
green long peppers which grow only in Macedonia are
extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop
them into very small pieces. How many it depends on
how hot they are and how spicy you can eat. After, you
cut about 1 pound of feta in to small pieces and you
mix it with the peppers. Add about 3 table spoons of
olive oil. Work all the ingredients with the fork
until it becomes a paste. Be careful: I said with
fork. Not with food processor, not with goudhi. Just
FORK. 🙂

You are all set. Enjoy with bread or crackers as
appetizer.

From: Antonios Bouris

– – – – – – – – – – – – – – – – – –

HOT AND SOUR SOUP #5

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 1 SERVINGS—–
7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 ea Tb Soy sauce
2 ea Tb Distilled white vinegar
1/4 ts Freshly ground pepper
3 ea Tb Cornstarch
3 ea Tb Water
1 ea Egg, beaten
2 ts Sesame oil
1 t Dried red pepper flakes
1 md Green onion, finely chopped

* Can substitute equal amount of shredded beef. Rinse
bean curd and cut into 1/2-inch dice and set aside.
Rinse, drain and thinly slice bamboo shoots. In heavy
Dutch oven, combine with chicken stock, pork, and soy
sauce. Bring to boil over high heat. Reduce heat to
low, cover and simmer 3 minutes. Add bean curd,
vinegar, and pepper. Return to boil over low heat. In
small bowl, mix cornstarch and water and stir into
soup. Slowly stir in egg. Remove from heat and blend
in sesame oil and red pepper flakes. Ladle into bowls.
Garnish with chopped green onion and serve
immediately. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

SOUR CREAM LEMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 c Sour cream
1/2 c Butter, melted
1 tb Sugar
1/2 c Sugar
1 t Grated lemon peel
1 c Chopped pecans
1/2 c Milk
1 Egg beaten

In a large bowl combine all the dry ingredients but
the 1 T sugar. In a small bowl combine the wets. Stir
til moistened. Spoon into muffin cups- sprinkle
remaining sugar on tops. Bake at 400 for 20-25 min.
Makes 12.

– – – – – – – – – – – – – – – – – –

Mushroom Scallion Soup

Recipe By : Scott Smith
Serving Size : 2 Preparation Time :10:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3 bunches scallions
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/2 cups chicken stock
8 whole mushrooms
5 ounces 15% cream
2 tablespoons 35% whipping cream
1 dash cayenne

Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock
and bring to a boil. Cover and simmer for 10 minutes. Add half the
mushrooms and let soak for 1 minute. Puree in blender/food processor
until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms
and cook slowly until tender. Serve with a dollop of whipped cream and a
dash of cayenne (or paprika) for color. Use a warmed bowl (of course).

– – – – – – – – – – – – – – – – – –

Title: PLAIN AND FANCY FRUIT POPS
Categories: Desserts, Ice cream
Yield: 12 servings

1 c Fruit juice
1 c Fresh, frozen, canned fruit
10 Posicle sticks or molds

——————-FRUIT AND CREAM POPS——————-
1 c Fruit juice
1 c Light cream or milk mixed
-with 1/2 c dry milk
1 ts Honey
1/2 ts Vanilla
10 Popsicle sticks or molds

Mix fruit and juice together in a blender. Pour
mixture into molds or cups to freeze. When slightly
firm insert popsicle sticks and continue freezing.

Fruit and Cream Pops:

Mix together fruit and cream. Whip in honey and
vanilla until fruit mixture is well blended.

Freeze in a freezer container or an icecube tray for
40 minutes. Spoon the slightly frozen mixture out
into posicle molds or paper cups insert popsicle
stices, and freeze until firm.

Source: Cheaper and Better Alternatives to Storebought
Goods. By: Nancy Birnes

Found for you by: Fran McGee

—–

Title: Hot Sour Fish Soup
Categories: Soups, Mc
Yield: 4 servings

1/4 c Fish sauce — (nuoc mam)
2 ts Fish sauce — (nuoc mam)
1 ts Fresh ginger root — minced
1/2 ts Turmeric
2 whole cod fillets — 10 oz
: each
2 stalks lemon grass — tender
: bulbs only
1 md tomato — quartered
1/4 c lime juice — fresh
1/2 ts lime zest
1 sm chiles serranos —
: Julienned
2 lg scallions
2 TB cilantro — fresh is vital
1/2 ts white pepper — freshly
: ground
6 c rice, cooked — preferably
: Jasmine
5 c boiling water

In small bowl combine 2 teaspoons of fish sauce,
ginger, and turmeric. rub the fish on both sides w/
this mixture and let stand for 5 min. In a
non-reactive sauce pan, bring 5 cups water and lemon
grass to a simmer over medium heat and then simmer the
fish for c. 4 min or till just cooked through.
transfer the fish to a plate to cool slightly. remove
the skin and separate each peice into 2 peices (4
total). bring the soup back to a simmer and add all
remaining ingredients (except the fish). and simmer
for 3 min. set a piece of fish in each bowl and ladle
hot soup over fish. serve w/ jasmine rice.

~ – – – – – – – – – – – – – – – – –

Recipe By : Food Wine Magazine

From: Kmeade@ids2.Idsonline.Com (The Me

—–

Title: SHRIMP EGG FOO YUNG
Categories: Chinese, Eggs, Seafood
Yield: 2 servings

4 Eggs
1/2 c Cooked Or Canned Shrimp
4 tb Peanut Or Corn Oil
1/4 c Chopped Onions
1/4 c Chopped Fresh Mushrooms
1 Chopped Scallion
1 c Fresh Bean Sprouts
1/2 ts Sugar

—————————SAUCE—————————
2 ts Cornstarch
1/2 c Chicken Broth
1 tb Soy Sauce
1/4 ts Ginger
1/4 ts Dry Mustard

Beat eggs until light. Cut shrimp into small pieces.
In 1 T oil, saute onions, mushrooms and scallion for 1
minute. Add bean sprouts, shrimp; stir-toss. Add 1 T
soy sauce, sugar; mix well. Place in wide bowl and
cool. Beat in beaten eggs. PANCAKES: In a wide
skillet heat oil and ladle in 1/4 of the egg mixture
to form omelets. Cook until eggs brown on one side;
turn, brown other side. SAUCE: Stir cornstarch into
chicken broth to dissolve. Add soy sauce, ginger or
mustard. Bring to boil, cook until thickens. Pour
over eggs, serve with boiled or fried rice.

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