Title: WINE FISH CHUNKS IN BROTH
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good dry white wine
1/4 ts Salt
1/2 ts Ginger root, minced
4 Napa cabbage leaves
2 Scallions
2 Cubes hard bean curd
1 tb Cooked salad oil
1/2 ts Ground white pepper

MARINATING: have fish cleaned, discarding head fins.
Wash fish, cut across fish in 1 1/2″ sections. Mix
salt and white wine in bowl. Add fish chunks; rub with
marinade; cover bowl; refrigerate for 6 hours. After 2
hours, turn fish to mix with marinade.

PREPARATION: Wash cabbage; slice leaves down middle,
then in 2″ sections. Rinse bean curd; cut into 1″
cubes. Wash, trim and shred scallions, greens and all.
Peel and mince ginger. Heat salad oil to point of
smoking. Remove from heat.

COOKING: Rinse fish chunks, drain. Heat chicken stock,
bean curd, ginger and salt in sauce pan. Reduce heat,
cover pan, and simmer for 10 minutes. When you are
ready to add fish and cabbage, turn up heat to boil;
add fish and cabbage when liquid boils; cover pan.
Fish and cabbage are cooked in about 3 to 5 minutes –
cabbage leaves will be bright lime green.

Ladle fish, cabbage and bean curd into warm shallow
serving bowl; add soup. Garnish with cooked oil,
minced scallion and pepper. Serve.

—–

GOOD ENOUGH FOR GRANDMA APPLE-STREUSEL MUFFIN

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Main Dish Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour, all purpose
1 c Sugar
2 ts Baking powder
2 ts Cinnamon, ground
1/4 ts Baking soda
1/2 ts Cloves, ground
1 c Apple, peeled and chopped
1/2 c Walnuts, chopped
2 Eggs, beaten
1/2 c Buttermilk or sour milk
1/4 c Butter or margarine
1/2 c Flour, all purpose
1/3 c Brown sugar, packed
1 t Cinnamon, ground
1/4 c Butter or margarine

My grandma never made these muffins, but she could
have, relates John T. Ham, Jr., of Cedar Rapids, Iowa.
“They’re good, old-fashioned grandma quality. Serve
them any time of the year, but take along some for a
breakfast picnic. Or wait till a picnic draws close
and bring them out as an end-of-the-day treat.” At
least four generations of John’s clan have rated
Devil’s Backbone State Park near Strawberry Point,
Iowa, their top picnic spot.

1. In a large bowl, combine 1 1/2 cups flour, 1 cup
sugar, baking powder,
2 teaspoons cinnamon, baking soda, and cloves.
Stir in apple and
walnuts.

2. Combine eggs, buttermilk, and melted butter. Add
flour to the
mixture. Stir till just combined. Spoon batter
into greased muffin
cups or pans lined with paper bake cups.

3. For Streusel topping, in a small bowl, stir
together the 1/2 cup
flour, the brown sugar, and 1 teaspoon cinnamon.
Stir in softened
butter. Sprinkle over batter in muffin cups.

4. Bake in a 400 degree oven for 20 to 25 minutes.
Serve warm.

– – – – – – – – – – – – – – – – – –

FILLED CHEESE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cheese/eggs
Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pam coombes rnmc95a—-
2 tb Carrot — shredded
2 c Biscuit mix
2 tb Onion — finely chopped
1/2 c Sharp cheddar cheese — shrede
2 ts Celery — finely chopped
1 tb Sugar
1 t Butter or margarine
1 Egg — slightly beaten
1 cn Deviled ham ( 4 1/2oz)
2/3 c Milk

Preheat oven to 400F. In a small skillet, cook the
carrots, celery, and oni BREAKFAST IDEAS????? Jan,
can you tell I love breakfast? I could eat it an

– – – – – – – – – – – – – – – – – –

PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

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

1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

2. Transfer to a covered dish and store in the refrigerator to “age” for 2
days.

3. Reheat over moderate heat just until heated enough before serving.

4. Add ampalaya and eggplant during the last five minutes of cooking.

Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

PAUPIETTES DE BOEUF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter, margarine
2 Onions, medium — peeled and
Minced finely
1/2 lb Mushrooms — fresh, minced
1 tb Lemon rind — grated
2 tb Bread crumbs — unflavored
1/2 c Parsley — fresh, minced
1 t Salt
1/4 ts Pepper
2 Eggs — slightly beaten
1 lb Bottom round of beef — cut
Into 16 thin slices, each
4 inches square
Salt,pepper,thyme-grnd,flour
4 tb Butter or margarine
1 c Water, warm
2 Garlic cloves — medium,
Peeled and crushed
2 tb Mustard — White Dijon,prepared

To Cook: In a heavy skillet, over medium-low heat, melt 2
tablespoons of butter and saute the onion and mushrooms until the
onion is translucent. Stir in the lemon rind, bread crumbs, parsley,
1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has
wilted ~ about 1 minute after you add it to the skillet – quickly
stir in the eggs to bind the mixture and remove skillet from the heat
at once. Set aside. With a rolling pin or a wooden mallet, flatten
the beef pieces until each is very thin and about twice its original
size. As you finish each piece, season it with a little salt, pepper,
and a pinch of thyme. At the widest end of each beef slice, place 1
teaspoon of bread-crumb mixture from the skillet. Roll up the meat,
sausage-shape, and secure it with a wooden toothpick through the
center. Roll each piece in flour. In a very large skillet, over
medium- high heat, melt 4 tablespoons of butter and brown the pieces
of beef. As you finish, place them in the slow-cooker. Pour the
water into the skillet; scrape up the pan juices and turn the sauce
into the cooker. Cover and cook on Low for about 5 hours. Before
serving: About half an hour before serving, mix the garlic and
mustard into the sauce around the beef; cover; turn the heat to High,
and cook for 30 minutes. If the sauce seems less flavorful than you
like, about 5 minutes before serving add a dab of prepared mustard
and a little salt. If the sauce seems thin, leave the cover off
during the second cooking period.

– – – – – – – – – – – – – – – – – –

Title: Dry-Marinating Ducks
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

3 tb Coarse (kosher) salt
1 tb Whole Sichuan peppercorns,
-roasted and crushed
2 ts Five-spice powder

Here’s the first installment of what has turned into quite a series of
posts on Chinese Smoke Cooking. I’ve still got a few more recipes to
type in, but this on will getcha started…

This is the Chinese version of “smoking”. It would better be called
“smoke cooking” as the process is much shorter than Western style
smoking. This first recipe is fairly complex and lengthy in that it
will take three days or so for all the steps. It involves dry
marinating, steaming and the actual smoking of the duck. This recipe
is from Ken Hom’s “Chinese Technique” which is profusely illustrated
with photos. You’ll have to use your imagination a bit…

Salt and five-spice powder make a fragrant dry marinade, which draws
some of the moisture from the duck so that the spices penetrate the
bird. The marinated duck is then steamed to firm and cook it, then is
finished by deep- frying or smoking. Chicken and squab may also be
prepared this way.

1. Press down hard on the duck’s breastbone to flatten it.

2. Rub the dry marinade over the trimmed duck.

3. Rub the dry marinade inside the cavity.

4. Put the duck on a baking sheet and cover it with another flat
sheet.

5. Weight down the top sheet with a pot filled with water to flatten
the duck and to make it release some of its own moisture. Let it
marinate like this, in a cool place or in the refrigerator, for 2
days. Use the marinated duck to make Smoked Tea Duck, or steam it for
2 hours to cook and render all the fat. Let it sit a room
temperature for several hours to dry then deep-fry in about 4 cups
oil until crisp.

SMOKED TEA DUCK: This is a cold dish that can be prepared well in
advance: in fact, we find that ducks smoked 2 days in advance are
more flavorful. Reduce the steaming time according to the size of the
bird: allow 15 minutes per pound for chicken, 30 minutes for squab.

The smoking process doesn’t actually cook the duck. It adds flavor
to a duck already cooked by steaming and changes the texture of the
flesh to something similar to that of ham. A covered barbecue grill
(such as any of the kettle-type barbecues on the market) is perfect.

1 whole duck, 5 to 6 pounds, trimmed, dry marinated for 2 days 6
slices fresh ginger root, cut into 3-inch sections 6 whole scallions,
cut into 3-inch pieces

FOR SMOKING: 1 cup raw long-grain rice 1 cup dark Chinese tea leaves
1/2 cup brown sugar or hickory chips

Serves 4 to 6 as an appetizer

May be smoked up to 2 days ahead of time and refrigerated until ready
to serve. Allow to reach room temperature.

Suggested beverage: Young, full-bodied Cabernet Sauvignon or Barolo

1. Stuff the cavity of the duck with the ginger and scallions.

2. Steam the duck for 1 hour 15 minutes (for a 5-pound duck) to 1
hour 30 minutes (for a 6-pound duck) to draw out the fat and to cook
the duck gently, keeping it moist. Drain the duck and remove the
ginger and scallions.

[If you don’t have a steamer, you can improvise one by putting an
upside down bowl or flattish can with both ends removed in a stock
pot and then putting the duck on a plate on the can. Fill the pot up
to just below the plate, cover tightly and steam. S.C.]

3. Make a bed of charcoal in the barbecue and ignite it. When the
surface turns to ash, set a metal pie plate containing the smoking
ingredients on the coals.

4. Cover it with a grate and set the duck on the grate.

5. Cover the grill an smoke the duck for 45 to 50 minutes, turn ing
it every 10 to 15 minutes to brown it evenly. Check the coals
periodically to make sure they don’t die down.

That’s it. I serve this with hot mustard, hoisin sauce and chopped
green onions for dipping. And rice of course.

From “Chinese Technique” by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.

Posted by Stephen Ceideberg; January 26 1992.

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Date: Wed, 16 Jun 93 23:50:48 PDT
From: “”Michelle R. Dick“”

Recipe from: Sorenson, Marc. “Mega Health”. 1992. National Institue of
Fitness. ISBN: 0-87346-1002.

HEALTHY BACHELOR’S SKILLET DINNER

3 onions, chopped coarsely
1 green bell pepper, chopped coarsly
1 19 oz can of Loma Linda’s “Vege-Burger”
1 16 oz can of tomato wedges
1 7 oz can of diced green chilies
1/2 tsp garlic powder
1/4 tsp basil
12 oz dry whole wheat macaroni

Saute Vege-Burger, chopped onions and bell pepper in a Pam-sprayed
skillet until the onions become translucent. Add tomatoes, green
chilis, garlic powder, and basil. Simmer slowly for 30 minutes. In a
cooking pot, boil the macaroni until done. Mix the cooked macaroni
with the Vege-Burger mixture and serve. Tastes even better re-heated
the next day.

Serves 8

Approximate prepartaion time is 45-60 minutes.

7.8% Fat Calories

BUTTERMILK BISCUITS WITH MILK GRAVY

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 ts Soda
3/4 ts Salt
2 ts Baking powder
1/2 c Shortening
1 1/2 c Buttermilk

Preheat oven to 450. Mix flour, soda, salt, and baking
powder. Cut in shortening with a pastry blender. Add
buttermilk and mix quickly until dough forms a ball.
Turn out on a floured surface and knead a few times.
Pat or roll out to a 1/2-inch thickness; then cut with
a floured biscuit cutter. Bake approximately 12 mintes
on an ungreased baking sheet. Yield: approx. 15
biscuits MILK GRAVY: Save 4 tablespoons of pan
drippings (or butter) and place over low heat. Stir in
4 tbs. of flour and continue stirring until smooth and
bubbly. Add 2 cups milk and stir until thickened. Salt
and pepper to taste and serve piping hot.

– – – – – – – – – – – – – – – – – –

Title: Tea Scones
Categories: Diabetic, Fruits, Quickbreads, Breads/bm
Yield: 8 servings

MMMMM———————-BASIC TEA SCONES—————————
1 c Flour; 1/4 c Evaporated milk;
1 ts Baking powder; -freeze the rest
1/4 ts Salt Stir one of the following
1 tb Sugar Replacement; Into the flour mixture for
1/4 c Margarine; cold Tea Scones listed below
1 Egg

MMMMM————————DRIED APPLE—————————–
8 Chopped apple halves; 1/4 FRUIT CAL: 44
Food Exchange 1 STRACH/BREAD

MMMMM———————–DRIED APRICOT—————————-
8 Chopped apricot halves; 1 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

MMMMM————————-CRANBERRY——————————
1/4 c Cranberry; chopped CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM—————————DATES——————————–
8 Chopped dates; 1/2 FRUIT CAL:54
Food Exchange 1 STARCH/BREAD

MMMMM—————————LEMON——————————–
1 tb Lemon peel; CAL: 34
Food Exchange:1 STARCH/BREAD

MMMMM—————————ORANGE——————————–
1 1/2 tb Orange peel; grated CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM———————–DRIED PEACHES—————————-
8 Chopped peaches halves; 1/2 STARCH/BREAD CAl: 44
Food Exchange 1 FRUIT

MMMMM————————–RAISINS——————————-
4 tb Raisins; 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done
Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I’ve tried from the book has been good, though. Here we get into
some hard- core, no-fooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It’s actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.

2. Add D-G, stir well and cook for 1 minute.

3. Dip pastry brush into H-M and brush 1 piece of N generously.

4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d’oeuvres or serve with rice.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

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