Title: Steamed Glutinous Rice
Categories: Chinese, Rice, Ceideburg 2
Yield: 6 servings

Text Only

How to Save a Pot of Burnt Rice:

If the rice should scorch while it is cooking, the pot of rice may
still be rescued. Simply place a dampened cloth or a slice of bread
and I or 2 tablespoons of water over the surface of the rice, cover,
lower the heat to a simmer and cook until rice is tender. The cloth
or bread will absorb the burnt smell.

[This really does work quite well. I’ve done the bread version and it
saved the meal. S.C.]

Steamed Glutinous Rice:

Glutinous rice may be prepared in the same manner as steamed long-
grain rice by increasing the soaking period to 4 hours and the
cooking time to 35 minutes.

How to Reheat Rice:

Cooked rice may be reheated in several ways. To reheat by simmering,
place the rice in a saucepan with a tight-fitting lid. Then for each
cup of rice, sprinkle 1 tablespoon of water over the surface of the
rice, cover and simmer over low heat until the rice is hot. To
reheat by steaming, place the rice in a heat proof bowl, sieve or
colander and place this with about 2 inches of water in a large pot.
Cover and steam over medium heat for 10 minutes or until heated
through. To reheat in the oven, place rice in heat proof dish or pan
and sprinkle 1 tablespoon of water for each cup of rice over the
surface. Place, covered, in a preheated 400F oven for 20 minutes.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; December 6 1992.

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Okra Pilau

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Okra,thinly sliced,rinsed

3 Bacon slices,diced

1 c Green bell pepper,chopped

1 c Onions,chopped

1 c Rice,uncooked

2 c Chicken broth

2 ts Salt

1 cn Tomatoes,drain/chop (16oz)

1. In large skillet, saute okra and bacon until lightly browned.

2. Add bell peppers and onions; continue cooking until vegetables are

crisp-tender.

3. Add rice, chicken broth and salt.

4. Bring to a boil, stir once, cover, reduce heat and simmer 15 minutes, or

until rice is tender and liquid is absorbed.

5. Add tomatoes; heat, and fluff with a fork.

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Title: GREENS
Categories: Can/preserv, Presscooker
Yield: 1 Servings

Chard OR
Kale OR
Mustard OR
Spinach OR
Beet Tops OR
Turnips OR
Poke OR
Other Wild Greens
Salt

Wash greens thoroughly through several changes of water. Discard
large, tough stems. Heat greens until wilted in just enough water to
prevent sticking. To hasten wilting and prevent over-cooking, turn
greens over when steam begins to rise around the edges of pan. Cut
through greens several times with a sharp knive before packing. Pack
hot into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt
per pint, 1 teaspoon per quart, Cover with boiling water, leaving
1-inch ehad space. Remove air bubbles. Adjust caps. Process pints 1
hour and 10 minutes, quarts 1 hour and 30 minutes at 10 pounds
pressure.

SOURCE: Ball Blue Book Typos by Kathryn Cone

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QUICK BOUILLABAISSE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Main dish Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1/2 c Leeks, thinly sliced
2 tb Olive Oil
1/2 c Dry White Wine
1 t Salt
1/4 ts Pepper
1 Clove Garlic, crushed
19 oz Can Tomatoes
1/4 c Butter or Margarine
1 lb Package Frozen Flounder
Fillets, defrosted and
Coarsley cut
12 Clams, well washed
1 lb Package Frozen Cod Fillets,
Defrosted and coarsley cut
1 Frozen Lobster Tail,
Defrosted and sliced
1 t Flour
2 tb Water
2 tb Parsley, coarsley chopped

Put onions, leeks and oil in a large, heavy saucepan.
Cook slowly until onions are tender but not brown. Add
wine, salt, pepper, garlic and tomatoes. Cook over low
heat for 10 minutes. Heat butter in a skillet; add
flounder, clams in shells, cod and lobster. Cover and
cook slowly for 15 minutes. Blend flour and water.
Stir into the tomato sauce. Add fish; heat. Serve in
bowls sprinkled with parsley.

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Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 36 servings

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 ts Almond extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Title: FIVE GRAIN PILAF
Categories: Low-fat, Side dish
Yield: 12 servings

1 c Currants
1/4 c Fresh orange juice
1 ts Olive oil
1 ts Minced garlic
1/2 c Finely chopped onion
2 c Sliced mushrooms
1 c Barley
1/2 c Soft winter wheat berries
1/4 c Millet
1/4 c Wild rice
1/4 c Brown rice
3 c Chicken broth
1 c Chopped scallion
1 c Slivered, toasted almonds
1 c Minced Italian parsley
Salt and pepper

Preheat the oven to 350. Plump the currants in the orange juice for 20
minutes.
In a large Dutch oven with a tight fitting lid, heat the olive oil over
medium heat. Add the garlic and onion and saute for 5 minutes. Add the
mushrooms and saute for 3-5 minutes, until softened.
Add the barley, wheat berries, millet, wild and brown rice. Stir to coat
with the oil and cook, stirring, for 10-15 minutes. The grains should be
soft to the tooth.
Stir in the chicken brothand bring to a boil. Cover and place in oven;
bake for 30 minutes.
Remove the pilaf from the oven; stir in the scallion, currants and
soaking liquid, toasted almonds, and parsley. Season with salt and
pepper to taste. Serve immediately.

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Rhubarb And Banana Fool

Recipe By : Calvin Sambrook STC Telecomunications Ltd, New Southgate, Lo
Serving Size : 1 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g rhubarb
120 g soft brown sugar
6 ml preserved ginger
2 large bananas — thinly sliced
2 egg whites
15 ml castor sugar
250 g quark (soft cheese)

1. Cook and pure the rhubarb, and allow to cool.

2. Add the sugar, ginger, and most of the banana (leave some for
decorating). Mix well.

3. Gradually beat the above mixture into the quark.

4. Fold in the egg whites.

5. Transfer into individual dishes and chill.

6. Top with the rest of the banana and serve.

7. Enjoy.

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Title: My Mother-In-Law’s Hot Crab Dip
Categories: Appetizers
Yield: 8 servings

16 oz Cream cheese, softened
1/2 c Whipping cream
6 oz Crabmeat
1/2 ts Worcestershire Sauce
Salt to taste

Combine all the ingredients and bake at 350 degrees til bubbly (about
20 minutes) uncovered in a casserole dish.

From Sandy Gamble

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Banana-Nut Frosted Cookies

Recipe By : Jo Anne Merril
Serving Size : 24 Preparation Time :0:50
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Margarine
1 1/2 Cups Sugar
2 Large Eggs
1 1/2 Cups Flour,All-Purpose
1 Teaspoon Baking Soda
1/2 Cup Sour Cream
1/2 Teaspoon Vanilla Extract
1 Cup Bananas,Mashed
1/2 Cup Nuts,Chopped
FROSTING
4 Ounces Cream Cheese
1/2 Cup Butter, or margarine
1/2 Teaspoon Vanilla Extract
1 Cup Powdered Sugar,Sifted
Milk

Grease and flour a 10×13 inch pan. Turn oven to 350. Cream together the sugar
and margarine; add eggs and mix well. sift dry ingredients together adn add to
egg mixture; blend thoroughly. Add sour cream and mix well. Add vanilla,
bananas and nuts; blend well. Pour into pan and bake for 40-50 minutes; cool
then cut into bars and frost. Frosting: Beat together the cream cheese, butter,
vanilla and sugar. Add enough milk to make a smooth spreading consistency.
This recipe is from Jacob Clanton, age 9 of Chula Vista Ca and was a first
place winner and best of class at the Del Mar County Fair, 1993 Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

Title: Weber Tangy Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

2 tb Butter
3 tb Onion, chopped
1/2 c Celery
2 tb Granulated sugar
2 tb Vinegar
1 tb Worcestershire sauce
1/4 c Lemon juice
1 ts Dry mustard
1 c Ketchup
-salt and pepper to taste

Melt butter in a skillet. Saute onions and celery until
tender. Add remaining ingredients and cook about 15 to 20
minutes so flavors blend. (Makes 1 1/2 cups)

Source: Weber-Stephen Products Company
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