Title: Marinade for Steak
Categories: Sauces
Yield: 4 servings

1 c Olive oil
1 x Or:
1 x Or:
2 T Soy sauce
1 x Coarsely ground pepper
1 t Italian seasoning
1 T Worcestershire sauce
1/2 c Sherry vinegar
1/2 c Wine; red or white
1/4 c Lemon juice
2 ea Garlic cloves; sliced
2 T Freshly chopped herbs
1 x Red peppercorns; if desired
1 t Sugar

“… Ingredients in a marinade can be varied, but it is important to
use wine, vinegar, lemon juice, or some acidic liquid to break down
the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor.” Use a good-quality olive
oil or walnut oil; add good-quality wine or vinegar and a combination
of fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade. 1. Place all ingredients in glass screw-top jar;
shake vigorously. Arrange meat in shallow glass dish; pierce with a
fork. Pour marinade over meat; turn to coat. Cover and refrigerate
several hours or overnight, turning meat occasionally. 2. Remove
meat from marinade; pat dry. Remove any pieces of spices or herbs
that may stick to meat. This recipe is a steak marinade, but the
ingredients can be adapted for other meats using the same techniques.

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Title: Suffolk Cakes
Categories: Cakes
Yield: 1 servings

4 Eggs
1/2 lb Fine white sugar
Grated rind of 1/2 a lemon
1/4 lb Butter
1/4 lb Flour

1. Beat the whites and yolks of the eggs separately; the whites to be
beaten to a very stiff beaten froth and the the well beaten egg yolks
added.
2. Sift in the sugar
3. Add the grated rind of half a lemon
4. Beat in the butter which must be warmed
5. Sift in the flour
6. Bake in nests of small moulds, or small seperate tins. for about 15 to
20 minutes in a quick oven.

This recipe froom mrs Ansteys recipe book was obtained by her when staying
with relatives from Suffolk before her marriage in 1859.

Taken from: Good things in England by Florence White.

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Title: ROMERTOPF’S BEGGAR’S CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb Frying chicken, cut into
-sections
Arrowroot
MARINADE:
1 ts Sesame oil
1 tb Dry sherry
1/4 ts Chinese Five Spices (see
-note below)
1/4 ts White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 ts Grated fresh ginger root

For teriyaki lovers, here’s the finest recipe inspired
by the excellent little pamphlet Cook in Clay
published by the makers of the Romertopf pot. We’ve
served this dish, with variations, to as many as a
dozen guests with never anything less than ecstatic
results. The chicken comes out tender and full of
flavor, especially after being marinated in this
incredible sauce. You can add all sorts of Chinese or
Japanese seasonings, but be sure they stay on the
bland side. Caution: Don’t add any salt-there’s enough
in any good soy sauce. (We prefer the rich, heavy soy
sauce bottled in Hong Kong in a brown stone jug by Ko
Sang Yick.)

In a non-metal bowl, combine the ingredients for the
marinade, mix well, and marinate the pieces of chicken
for at least half a day, turning frequently.

When ready to cook, presoak pot, top and bottom, in
water for 15 minutes.

Add the chicken and the marinade to the pot.

Place covered pot in a cold oven.

Set temperature to 450 degrees F.

Cook 45 minutes.

Ten minutes before end of cooking time, remove the pot
and pour off the liquid into a saucepan.

Return the pot to the oven, uncovered, for the final
10 minutes of cooking.

Meanwhile, bring the liquid in saucepan to a boil and
thicken with arrowroot.

Serve with rice, liberally drenched with the sauce.

For an optional Chinese touch, sprinkle the chicken
with almonds and sesame seeds.

Note: Chinese Five Spices are a combination, in powder
form, usually found in Chinese markets. If not
available, use star anise, ground to a powder with a
mortar and pestle.

From “Romertopf, The Clay-Pot Cookbook”, Georgia
McLeod Sales and Grover Sales, Atheneum, NY, 1979.
ISBN 0-689-70547-6

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Cornbread stuffing

make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute
eliminate fat from package directions)
* I am sure you could use something else., I like this one.

3 cloves garlic minced
1 lg onion
3-6 stalks of celery
red pepper ( optional)

“ saute” veggies. Crumble up cornbread and add veggies.

Add sage to taste ( I use about 1 1/2 tsp). Moisten with 1/2 cup
vegetarian chicken flavored broth.

I add about 1 lb of seitan to this chopped in 1 inch cubes.

Bake at 350 with whatever else you are baking for about 35 minutes.

Title: SHERRIED PORTOBELLO MUSHROOM GRAVY
Categories: Gravy
Yield: 3 Cups

Pan of drippings from roast
-turkey breast
3/4 c Dry sherry
1 Portobello mushroom, cut
-into 1/2-inch cubes
1 1/2 c Water; up to 2 1/4 c
3 tb Cornstarch mixed with
3 tb Water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the
sherry, scraping and deglazing the pan. Add the mushroom pieces,
continuing to stir. As the sauce thickens, add the water, a little at
a time, continuing to stir for 3 or 4 minutes. Stir in the
cornstarch-water mixture, increase the heat to medium and stir until
the gravy thickens. Taste and adjust seasoning with salt and pepper,
if necessary.

Yields 3 cups.

The San Francisco Chronicle, November 15, 1995

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CREAM OF POBLANO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)

Cut the corn tortillas into ninths, place in a food
processor and chop until fine. Add flour, chili
powder, cumin, salt and pepper. Blend until the
tortillas become the consisitency of cornmeal.

Place the canola oil in a stockpot on medium-high
heat. Add onions, peppers and garlic. Saute until
onions are clear. Add butter and let melt. Add
tortilla-flour mixture to the pan and mix to form a
roux, stirring with a wire whip. Do not let it burn.
While stirring, slowly add the chicken stock. Make
sure to scrape the sides and bottom. Add the
half-and-half. Bring to a slow simmer and cook for 7
to 10 minutes. Do not let soup come to a hard boil.
Turn off heat and let cool. Add the roasted chopped
chicken meat to the stockpot before serving. Top each
serving with shredded Monterrey Jack cheese, diced
poblano pepper and crisply fried tortilla strips.

Per serving 181 calories, 11 grams fat, 26 milligrams
cholesterol, 591 milligrams sodium.

Copy of recipe printed in the Houston Chronicle.
Recipe from Cavanagh’s restaurant.

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Title: White Chocolate Mousse #2
Categories: Alcohol, Chocolate, Mousses
Yield: 8 servings

1/4 lb White chocolate — pieces
4 tb Unsalted butter
3 tb Light rum
3 Egg yolks
1/2 c Cream
3 Egg whites
SAUCE—–
4 tb Unsalted butter
1/4 c Milk
1/4 c Heavy cream
1/2 lb Semi-sweet chocolate

TO MAKE THE MOUSSE, place white chocolate pieces in a
large bowl with butter
and rum. Place the bowl in a very low oven with the
door ajar. The chocolate
should take about 45 minutes to melt.
This must be done slowly. Meanwhile, beat egg yolks in
a large bowl of an electric mixer until light and
thick. Transfer to top of double boiler. Cook,
stirring, over hot water until thick.
Return to mixer bowl. When chocolate is melted, stir
with a wooden spoon until
smooth. Slowly beat in egg yolks. Beat cream until
stiff. Fold into chocolate
mixture. Beat egg whites until stiff.
Fold into mixture. Pour into a lightly oiled 8-inch
spring form pan. Refrigerate overnight.

To serve, cut into pieces and place on cold plates.
Drizzle a small amount of
warm chocolate sauce over the top of each wedge and
place a “puddle” on either
side.

CHOCOLATE SAUCE: Melt chocolate in top of a double
boiler. Stir in unsalted
butter, stir in milk and heavy cream, both at room
temperature. Keep warm.

Source: Unknown.
Shared on alt. creative-cook and alt.
creative-cooking by Judi M. Phelps.

Internet: jphelps@shell. portal. com or
juphelps@delphi. com

Recipe By :

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EGGNOGGIN PLUS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Milk, chilled
1 Egg
1/4 ts Vanilla extract
2 tb Sugar
Pinch of ground nutmeg
– to decorate

Mix all ingredients, except nutmeg, in a blender at high speed until
frothy. Pour into a glass and sprinkle with ground nutmeg.

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Title: Korean Bread
Categories: Korean, Breads, Ceideburg 2
Yield: 1 servings

1 lb Malt flour
2 lb Of red pepper powder
5 lb Wheat flour
1 lb Soybean flour, fermented
1 ga Water
1 lb Salt

Lately I’ve been getting more into Japanese cooking which is different
enough from Chinese that I had to do some serious larder stocking. It
took visits to three different stores but I finally come up with the
basics. One of the the stores turned out to be++ta da!++a Korean
market so I now have the malt flour you keep referring to. In fact,
I just put the first loaf utilizing it into the bread machine a few
minutes ago. Depending on how this loaf turns out, I’ll post the
recipe I’ve worked out for oatmeal bread.

This Korean market is a fairly decent sized store for a hole in the
wall and they have just about everything one would need for Korean
cooking, including a fresh meat counter. Nice find! I’m used to
buying things with labels I can’t read, but a lot of the stock in
this store didn’t have *any* labels at all! This stuff was obviously
locally produced by the Korean community and some was recognizable as
Kim Chee, various bean pastes and the like, but with some of the
stuff, I had absolutely no idea what it was++or even whether it was
animal or vegetable in origin. I’ll go back when I have some time and
find out what all those goodies are.

Here’s a recipe that was on the bag of malt flour I thought you might
get a kick out of. This is exactly the way it appeared on the bag.
Put malt flour into lukewarm water and set aside for about 1 hour.

Pour the malt melted water into pot (throw away the button setting).
Put wheat flour into malt water, and make slow boil on low heat, and
then simmer for about 1 hour. Remove the glue from heat and mix
fermented soy bean flour and then lastly add hot pepper powder and
salt, and mix well. *As for salt, you may add or reduce to your taste.

*For soup use (Chigae), you better add more fermented soy bean flour.

From the label on Haitai Brand Malt Flour.

Posted by Stephen Ceideberg; September 3 1993.

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TOMATO BUTTERNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Butternut squash
— peeled and diced
2 c EDENSOY, Original
2 cn EDEN Diced Tomatoes
— (1 can ñ4.5 oz.)
1 t Salt, or to taste
1 tb Fresh ginger (optional)

Place small pieces of squash in saucepan with EDENSOY,. Simmer until
squash is soft. Add 1 can tomatoes, puree with squash. Add another can
of diced tomatoes, leaving in chunks. Heat, add salt, ginger and serve.
Garnish with croutons and green onions. Delicious and easy!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.

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