Title: Dried Apple Pie
Categories: Pies
Yield: 1 9″ pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

—–

NOODLES AND VEGETABLES WITH PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti noodles
1/2 c Peanuts
2 Garlic cloves
2 tb Soy sauce or tamari
4 ts Distilled white vinegar
1 tb Sugar
1/8 ts Cayenne pepper
1/2 c Water
2 md Carrots — julienned
1/2 lb Snowpeas — sliced
1/4 c Roasted sesame oil
2 Green onions — chopped
1 Cucumber — peeled, seeded,
— and julienned

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts,
garlic, soy sauce, vinegar, sugar, cayenne pepper, and
water. Blend until smooth and set aside.

Steam the carrots and the snow peas until
tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain
thoroughly. Pour into a large mixing bowl. Toss with
the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss.
Just before serving, top with the green onions and
cucumber.

Serves 3 to 4

Preparation Time: 30 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

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.

MMMMM

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

Title: Lemon Bread with Lemon Ice
Categories: Desserts
Yield: 1 servings

MMMMM—————————BREAD——————————–
1 c Sugar
1/2 c Milk
6 tb Unsalted butter
2 Eggs
1 1/2 c Flour
1 ts Baking powder
1/8 ts Salt
1 Lemon rind, grated

MMMMM—————————GLAZE——————————–
1/2 c Sugar
1/4 c Fresh lemon juice

MMMMM————————-LEMON ICE——————————
2 c Water
1 c Sugar
2 tb Grated lemon rind
1 c Fresh lemon juice
2 Egg whites (opt)

Grease and flour a 9×5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well. Blend in flour,
baking powder, salt and grated lemon rind. Turn mixture into pan and
bake 1 hour in preheated 350-degree oven. Cool slightly, remove from
pan, and set on foil.

Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce
pan. Stir over low heat until sugar dissolves and glaze is hot.

Pour hot glaze slowly over surface of bread. Let bread cool
completely before slicing.

To prepare Lemon Ice, combine water and sugar in a saucepan. Add
rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon
juice and stir. Pour liquid into freezer trays (two for each loaf of
bread) and freeze until set, but not hard. Place in food processor or
blender. If desired, add egg whites (they will make the ice smooth
and white), and beat until smooth. Refreeze for about 3 hours or
until firm. When ready to serve, let stand for a few minutes before
scooping out.

Serve bread slices with a scoop of lemon ice on the side.

MMMMM