Title: MEAT DUMPLINGS POACHED OR POT-STICKER STYLE
Categories: Chinese, Pork, Beef
Yield: 50 servings

1 lb Ground or very finely
-chopped pork or beef or 1/2
– 1/2
Or 1/2 pork 1/2 raw shrimp
Marinade:
6 tb Sesame oil
2 ts Sugar
3/4 ts Salt
1/4 ts Pepper
1 lb Cabbage (napa or Chinese,
-preferred) or mix with bok
-choy,
Celery, carrot, etc.
1 ts Salt
1/3 lb Chopped green onions (use
-whole onion w/o roots)
Skin:
3 c Flour
3/4 c Cold water
1/2 c Flour to prevent sticking
-during kneading.
10 c Boiling liquid (water or
-stock optional)

Filling: Chop the “meat” well and mix well with the
marinade.

Then chop the cabbage or veggie (s) fine and mix with 1
t. salt and let sit for 10 minutes; Squeeze out the
excess water. Mix the veggie with the meat and green
onions and mix well by hand.

Skins: In a bowl, add water to the flour and knead
into a smooth dough; let it stand for ten minutes.
Then roll the dough into a long baton-like roll and
cut into 50 pieces. (I just divide in 1/2 1/2 1/2
etc and am satisfied with four dozen. At the end I can
eyeball 3 equal parts pretty accurately.)

Use a rolling pin to roll each piece into a thin
circle.

Place 1 portion (50 th or 48th) of filling in the
center of a dough circle. Fold the circle in half and
moisten the edges with water. Use index finger and
thumb to bring the sides together.

Pleat the open edge together (into a semi-circle –
sorta) keeping the other edge smooth. The smooth edge
will yield to the length of the pleated edge. Pinch
the pleats together to seal. Repeat for all dumplings.

Boil 10 cups water or stock or mixture and add
dumplings; stir to prevent from sticking together.
Return to a boil, turn heat low and cook for six
minutes. Remove. Serve with dipping sauces.

I like to give each diner a small dipping bowl and
provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot
Sesame oil, Finely chopped or grated Garlic, Ginger,
Bean paste, Hot bean paste, Black Bean paste, Peanut
paste as makings for each to mix their dip to their
liking.

YOU CAN CHEAT and buy ready made “gyoza” skins at most
Chinese markets. If you are not too dexterous, get a
dumpling press and you can stuff, fold, pleat, etc
rapidly. Get more presses if you’ve a helper or two.
Mine were under $2.00 if I remember. These are the
same as you use for pierogi, etc.

You can freeze these but wrap with separate partitions
(I was successful rolling them in saran. I’d wrap one,
roll, wrap one, roll, etc. When frozen and then
cooked, as liquid returns to boil, lower and poach for
10 minutes. If they are going to be pot- stickers
(next recipe) you can also steam them or poach in low
liquid without covering.

FROM:FRED PETERS

—–

Cole Slaw

Recipe By : Quick and Healthy II
Serving Size : 8 Preparation Time :0:05
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons light mayonnaise
3 tablespoons nonfat plain yogurt
2 teaspoons cider vinegar
1 tablespoon sugar
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt
5 cups cabbage — * see note

*Use packaged coleslaw mix found in produce section with precut salad greens
or finely shred head of cabbage.
1. Make dressing by mixing the mayonnaise, yogurt, vinegar, sugar, paprika,
pepper and salt.
2. Add to cabbage and stir until well conbined.

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BLUEBERRY SAUSAGE BREAKFAST TREAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sausage, pork
2 c Flour
1 t Baking powder
1/2 ts Baking soda
1/2 c Butter
1/2 c Sugar
1/4 c Sugar, brown
2 Eggs
8 oz Sour cream
1 c Blueberries
1/2 c Pecans, chopped

Day before: Cook sausage and drain well. Stir
together flour, baking powder, and baking soda. In
large mixing bowl, beat butter until fluffy. Add
sugars and beat until well-blended. Add eggs, one at a
time, beating well after each. Alternate adding flour
mixture and sour cream to creamed ingredients; mix
well. Fold in sausage and berries. Pour batter into
ungreased 13“x9”x2″ baking pan. Sprinkle pecans on
top. Refrigerate overnight.

Preheat oven to 350. Bake 35-40 minutes, until done.
Cool on wire rack.

Sylvia’s notes: With two young kids, I didn’t want to
use chopped nuts, so I sprinkled raw oats on top.
Then, I didn’t have a 13“x9″ pan, so used two
8”x3-3/4″ pans. And my oven was broken so I used my
toaster oven and baked one pan 35 minutes at 350. The
batter is so thick it’s very hard to work with; I need
to add more liquid next time. It’s also too rich to
bake easily, think I’ll replace some sour cream with
water or milk.

MM by Sylvia Steiger (THE.STEIGERS on GEnie,
71511,2253 on CI$, GT Cookbook echo moderator at
net/node 004/004)

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Title: Swedish Meatballs
Categories: Main dish, Meats, Christmas
Yield: 4 servings

2 c Soft bread crumbs
2/3 c Milk
1/2 c Minced onion
4 T Butter
1 1/2 lb Ground beef or veal
3 ea Eggs, slightly beaten
2 t Salt
1/2 t Pepper
1 t Nutmeg
1 t Paprika
1 T Concentrated meat extract
3 T Flour
1 c Water
1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat wxtract and
3 Tbsp flour. Stir untl well blended. Add water, and a few grains of
pepper. Cook, stirring constantly until thickened. Reduce heat very
low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
time, stirring until thoroughly blended after each addition of sour
cream. Return meat balls to gravy, cover pan and simer very gently 10
minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield: 70 to 80 meat balls.

MMMMM

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

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Title: Dairyland Whippersmackers
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Butter
3 oz Cream cheese
2 c Granulated sugar
3/4 c Brown sugar
5 Eggs
1/4 c Sour cream
1/4 c Ricotta cheese
1/4 c Small curd cottage cheese
5 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 c Milk
3/4 c Buttermilk
1/2 c Heavy whipping cream
1/4 Sweetened condensed milk; *
-see
1 ts Vanilla
12 oz Chocolate chips
1 c Walnuts; chopped
1 1/2 c Raisins
(simmered and drained)
2 pk Peanut butter chips
(10 oz each)
1 c Coconut
12 oz Chocolate chunks

This recipe took First Place in the Dairyland Bake-Off here.

Cream shortening, butter and cream cheese. Add both sugars, and beat
well. Add eggs, sour cream, ricotta and cottage cheese, and beat well. Add
flour, baking powder, baking soda and salt, alternating with milk,
buttermilk, whipping cream,condensed milk and vanilla. Stir in chocolate
chips, walnuts, raisins, peanut butter chips, coconut and chocolate
chunks. Drop by heaping teaspoonsful onto a lightly greased cookie sheet
2″ apart. Bake at 350 degrees for 12 minutes. Wis/Gramma * NOTE from
Jo–Don’t know if this should be 1/4 cup of sweetened condensed milk or 14
oz can of the milk.

—–

Pot Likker Chili With Beans

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Hot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE POT LIKKER:
1 large bunch of collards
8 quarts water
2 whole tabasco peppers
1 1/2 pounds smoked pork jowls
8 whole cloves of garlic — peeled
2 cups distilled vinegar
2 tablespoons black pepper
1/2 onion
FOR THE CHILI:
6 quarts pot likker
2 bay leaves
1 3 pound smoked chuck roast
2 1/2 pounds hamburger
2 pounds pinto beans
84 ounces canned tomatoes — roughly chopped
6 ounces tomato paste
5 chipotle peppers — roughly shredded
4 red jalapeno peppers — chopped
1 habanero pepper — chopped
3 large onions — chopped
2 heads garlic — pressed
2 tablespoons whole cumin seeds — roasted
2 tablespoons whole black mustard seeds — roasted
4 tablespoons cumin powder
4 tablespoons paprika
2 tablespoons oregano — crushed
2 tablespoons dried shrimp
2 tablespoons black pepper
1/2 cup worcestershire sauce
1/2 cup nuoc mam
12 ounces cheap American beer

This is hardly a traditional (Texas) recipe for chili, but it turned out
pretty good.

First, make the pot likker. Wash and soak the collard greens, remove the
leaves from the stems, and put into a large pot. Add water, vinegar,
tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper.
Bring to a boil, reduce heat, and simmer for six to eight hours. Remove and
reserve collards for another meal; strain pot likker and reserve.

Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and
simmer until beans are semi-soft. Cut smoked chuck roast into bite-sized
chunks and add to the pot. Fry up hamburger, drain fat, chop, and add to
the pot. In a small frying pan roast the cumin and mustard seeds, crush in
a mortar and pestle, and add to the chili. Add all other ingredients, bring
to a boil, reduce heat, and simmer for 2 hours, stirring occassionally.
Remove from heat, and serve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Cornbread, Dixie Beer

NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.

Ham and bean soup

Recipe By : Amish Cooking
Serving Size : 6 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound navy beans — See directions
2 1/2 quarts water
2 ham shanks *try to get large ones* — see directions
1 clove garlic — minced
1 small bay leaf — see directions
1 cup potatoes — cubed
1 cup celery — thinly sliced
1 cup onion — finely chopped
1 cup carrots — cubed
salt — to taste
pepper — to taste

Boil the beans in the water for 2 minutes before removing them from the heat to
let stand for 1 hour. Then add the ham shanks, garlic and bay leaf to the bea
ns and cover and simmer for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste and simmer them for 1 hour lo
nger. Remove the ham shanks, cut off the meat and dice it to add back to the b
eans. Reheat the soup to almost boiling then remove the bay leaf. Ready to se
rve.

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Title: Frosting for Cut-Out Cookies
Categories: Cookies
Yield: 1 servings

1 lb Box confectioner’s sugar
1 ts Vanilla
1 Butter; softened
3 ts Cream; (3 to 4)
1/8 ts Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

—–

BUTTERY ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COUNTRY WOMAN 01/93—–
2 c Onions — thinly sliced
1/2 c Margarine
1/4 c Flour
2 c Chicken broth
2 c Milk
1 3/4 c Mozzarella cheese shreded
-(6-8 oz)
Salt pepper — to taste
Croutons — optional

In a large kettle, saute onions in margarine over
low heat until tender and transparent, about 20-30
minutes. Blend in flour. Gradually add broth and milk;
cook and stir over medium heat until bubbly. Cook and
stir for 1 minute more; reduce heat to low. Add
mozzarella cheese and stir constantly until melted (do
not boil). Season to taste with salt and pepper. Serve
with croutons if desired. Yield: 6 servings (about 1
1/2 qts.) A recipe of Sharon Berthelote of Sunburst,
Montana.

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