Title: SHANGHAI RED COOKED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb (approximately) whole frying
-chicken
1/2 c Dark soy sauce
1 1/2 c Peanut (or vegetable) oil
-for braising
2 tb Peanut oil for stewing
4 Green onions
1/2 ts Minced fresh ginger
4 c Water
1/2 c Medium sherry
1/2 c Thin soy sauce
1 Clove star anise
1 ts Salt
3 Lumps rock sugar
1 tb Sesame oil
Cornstarch paste

Red-cooking is a form of stewing with a seasoned
liquid containing soy sauce and spices.

If serving more people, get more chickens. Chickens
should not exceed about 4 lbs. each.

Marinating: Wash chicken thoroughly under cool water:
dry. Cut off fat pockets around cavity opening.
Place chicken in snug bowl.Brush or rub dark soy sauce
into skin; let stand in bowl for 30 minutes; repeat
brushing several times. Remove from bowl.

Braising: In wok heat oil for braising under medium
high flame.When oil is hot, but not smoking, quickly
lower chicken into oil. Protect yourself against
splattering oil by holding wok lid over wok; don’t
actually cover it. Using large spoon, baste chicken
with hot oil, turn once or twice so skin browns
evenly (about 10-15 minutes). Carefully remove chicken
from wok, trying not to break skin.

Stewing: Chop green onions into 2″ sections. Heat
peanut oil in heavy pot or dutch oven, in which
chicken will fit snugly. When oil is hot, add green
onions ginger. Saute until onions are lightly
brown. Add water, sherry, thin soy, star anise salt.
Bring mixture to boil.While liquid is heating, loosely
tie legs of chicken together with a piece of twine.
Lower chicken into boiling liquid.

Bring liquid to boil again, then reduce heat for very
slow simmer. Chicken should actually be floating free
in liquid. Cover simmer for about 1 hour or until
chicken is very tender. Leave chicken in covered pot
until 5 minutes before serving. Then remove it
carefully to serving platter; remove twine. Remove
all but 1 cup of liquid from pot (including onion
pieces). Bring liquid to boil; thicken slightly with
cornstarch paste; glaze with sesame oil. Pour sauce
over chicken serve.

From the sunny kitchen of Matt Rosen, White Rock, BC.
Enjoy!!

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OSSETIAN POTATO-CHEESE BREAD KHACHAPURI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Flatbread
Georgia Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Olive Oil
1/3 c Onions — finely chopped
1 c Cooked Potato — diced
2 tb Yogurt — low-fat PLAIN
1/4 c Feta Cheese — crumbled 2oz
1/4 c Parsley — chop coarsely
-or Cilantro… prefer Pars
2 Scallions — thinly sliced
1/2 ts Salt
Salt and Pepper to taste

: To prepare filling: Heat oil in a nonstick
skillet over medium-high heat. add onions and cook,
stirring, until lightly brown, about 3 minutes. Remove
from heat and set aside.
: Using a potato masher, mash the potatoes until
smooth, blending in yogurt and the reserved onions.
Add feta, parsley, scallions, and salt and pepper. set
aside.
: To make dough: Set oven rack in lowest
position. If you have quarry tiles or a baking stone,
place on the rack. Preheat the oven to 450 Degrees F.
Lightly oil 2 baking sheets or coat them with nonstick
cooking spray.
: In a large bowl, combine 1 cup of the flour
with the baking soda and salt. stir in yogurt.
gradually add just enough of the remaining flour until
the dough has lost its stickiness and can be worked
with your hands. Turn the dough out onto a lightly
flour work surface and knead until soft and slightly
elastic, 3 to 4 minutes. divide the dough into 8 equal
pieces.
: To assemble and bake breads: Working with one
piece at a time, and keeping the remaining dough
covered, flatten the dough with the palm of your hand,
then either stretch or roll out the dough to a circle
6 to 8 inches in diameter.
: Spoon 2 Tb of the filling on the the center of
the dough. Gently stretch the edges of the dough over
the filling until you have a dough-covered mound.
Pinch pleats closed and then, with the palm of your
hand, gently press down on the top of the mound to
flatten it. Turn the bread over and press again on the
other side. this will push the filling to the edges of
the bread. It should now be not more than 1/2 : thick
and 7 to 8 inches in diameter.
: Transfer the filled circles, pleated side
down, to a prepared baking sheet. Once the first
baking sheet is full bake the breads on the lowest
rack (or with the sheet directly on the quarry tiles
or baking stone)) for 6 to 8 minutes or until the
breads are lightly browned on the bottom. Assemble the
remaining breads while the first batch bakes. Remove
the breads from the oven and transfer to a basket
lined with a towel. Bake the remaining breads in the
same fashion. Serve hot.

– – – – – – – – – – – – – – – – – –

Title: MAPLE SNOW (CANADA)
Categories: Snacks
Yield: 4 children

——————————–INGREDIENTS——————————–
1 c Of clean snow;
->OR<- 1 Tray of ice cubes; 1/2 c Maple syrup; ---------------------------------EQUIPMENT--------------------------------- Pan or bowl Measuring cup Saucepan 4 small paper cups Tablespoon How to Make: Fill a pan with snow. Be sure it is clean. Have all your ingredients ready before you bring in the snow, so it doesn't have time to melt. If there isn't any snow, make crushed ice. An easy way to do this is wrap a few cubes of ice at time in a kitchen towel and pound them with a heavy object, such as a rolling pin. Put the crushed in a bowl. Continue until all the cubes are crushed. Heat the maple syrup in the saucepan over low heat for about two minutes until it is warm. Remove it from the heat. Fill each paper cup with enough snow or ice to make a rounded top. Drop a tablespoon or more of maple syrup on top of the snow or ice. Note: You can use either pure maple syrup or maple-flavored syrup for this recipe. STORY: In the center of Canada's flag is a red maple leaf-a symbol of Canada's many maple trees. No wonder everyone likes to turn out in the early spring to help collect the sweet liquid from the sugar maples. The snow is still on the ground. The sap is gathered and boiled down into maple syrup. As a special treat, the hot syrup is poured over fresh snow. With cider and doughnuts, cups of sweet Maple Snow make festive refreshments at a sugaring-off party. Source: Many Hands Cooking, an International Cookbook for Girls and Boys for UNICEF (1974) by Terry Touff Cooper and Marilyn Ratner Brought to you and yours via Nancy O'Brion and her Meal Master. -----

Title: Cold Gaspacho
Categories: Soups
Yield: 4 servings

1 Green pepper, diced
4 Tomatoes, diced
1 Onion, diced
3 Garlic cloves, minced
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did
not puree fully. Chill overnight. Serve in chilled glasses or bowls
with diced scallion floating on top.

MMMMM

ANCHO RANCHERO SAUCE

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Ancho peppers
5 garlic cloves
2 tomatoes
2 tablespoons olive oil
1 1/2 cups chopped onions
1/2 cup chopped carrots
1 jalapeno, — seeded and chopped
1 whole ear of corn, cut crosswise into — 4 to 5 rounds
2 corn tortillas, — cut into 1/2-inch strips
1/2 bunch cilantro, — tied together
1 1/2 cups vegetable or chicken stock — or broth
Juice of 3 limes
Salt
Maple syrup

Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast
garlic and tomatoes in a 350 degree oven until softened and darkened in spots.
Heat oil in a medium
saucepan and saute onions until golden. Add carrots and saute until tender,
about 4 minutes. Add
roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and
Ancho puree. Bring to a boil
and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce.
Add lime juice, and
season to taste with salt and maple syru

– – – – – – – – – – – – – – – – – –

Lobster And Roasted Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 12 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 live Maine lobster (21 lb)
4 strips bacon — fine dice
1/2 medium onion — fine dice
1/4 medium green pepper — fine dice
1/4 medium red pepper — fine dice
1/4 medium yellow pepper — fine dice
1/4 small jalapeno pepper — fine dice
1/2 stalk celery — fine dice
1/2 medium carrot — fine dice
1/2 cup diced green chilies — canned
1/4 pound unsalted butter
1/2 cup all purpose flour
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn — cut off the cob
1 cup cream style corn
1 small smoked hamhock
2 medium baking potatoes — peeled and cut into
— chunks
1 bunch cilantro — fine chop
2 stalks green onions — fine bias cut
2 cups heavy whipping cream
1 teaspoon Lenard’s southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper — to taste

Steam lobster 17 minutes, let cool and remove from shell. Save shells to make
lobster stock if desired. Saute bacon until crispy in sauce or small stock pot
. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c
ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t
hat is your choice over stock. Cook 3 mintues stirring constantly over medium
heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c
ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f
lat pan until slightly browned and add to chowder. Add: cream style corn; sout
hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C
ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an
d cook for another 15 minutes. If too thick add more stock or water to desired
consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr
eam and the remaining butter until melted. !
!
Season with salt and black pepper to taste. Serves 12 people.

The Phoenician

busted by sooz

– – – – – – – – – – – – – – – – – –

Date: Wed, 01 Jun 94 14:46:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Title: Saucy Turkey Pie
Categories: Casseroles
Yield: 6 servings

1 pk Sherrif’s Scalloped Potatoes
1 x 285ml Heinz Chili Sauce
1 tb Italian Seasoning, crushed
1 lb Lean Turkey
1/4 c Chopped Onion
1/2 c Fine Dry Breadcrumbs
1 cl Garlic, minced
1 cn 10oz Sliced Mushrooms, drain
2 tb Parmesan Cheese, grated

1) Cook potatoes according to stovetop or microwave package
directions.
Meanwhile in a medium bowl combine chili sauce and italian
seasoning:
Divide chili sauce mixture in half.

2) In a large bowl, combine 1/2 of the chili sauce mixture, ground
beef or
turkey, onion, breadcrumbs and garlic; mix well.

3) Press meat mixture evenly over the bottom and up the side of a 9″
pie
plate. Bake in 350 F oven for 15 minutes. Add mushrooms and
parmesan
cheese to cooked potatoes. Fill meat shell with potatoe mixture.
Bake
10 minutes longer or until heated through.

4) Place under broiler until potatoes are golden brown. Heat remaining
half of chili sauce mixture and spoon over individual servings.

MMMMM

BASIC CREAM OF VEGETABLE SOUP

Recipe By : TVFN How To Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons unsalted butter
1 cup chopped onion
1 potato — peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli —
spinach, or peas
Salt and pepper
1/2 cup heavy cream

In a large saucepan, melt butter over medium heat.
Add the chopped onion and cook until tender without browning.
Stir in diced potato and liquid.
Bring to a boil and simmer until potato is tender.
Stir in your steamed vegetable of choice and return to a simmer.
Puree the soup in batches in a blender and return to saucepan.
Leave 1 cup of vegetables not pureed if a chunkier soup is preferred.
Season soup with salt and pepper and finish with heavy cream.
Serve warm with french bread and a salad.

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8303

Title: Canning Peas (Green or English, Shelled)
Categories: Vegetables, Canning
Yield: 1 recipes

It is recommended that sugar snap and Chinese edible pods be frozen for
best quality.

Quantity: An average of 31-1/2 pounds (in pods) is needed per canner
load of 7 quarts; an average of 20 pounds is needed per canner load of 9
pints. A bushel weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender, sweet seeds.
Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the
jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in a saucepan, and
boil 2 minutes. Fill jars loosely with hot peas, and add cooking liquid,
leaving 1-inch headspace.

Raw pack–Fill jars with raw peas, add boiling water, leaving 1-inch
headspace. Do not shake or press down peas.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Peas in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Peas in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–