Title: VEGETARIAN STEAK WITH MUSHROOMS BAMBOO SHOO
Categories: Chinese, Vegetarian
Yield: 1 servings

1 Free Flow Recipe

Well, it ain’t a Texas steak dinner, but then it’s
probably better for ya! (And might even taste as good
or better.) Vegetarian Steak with Mushrooms and Bamboo
Shoots Mien Jing Tsao Er Dung: Shanghai

A. 3 tablespoons peanut oil B. 1 scallion, chopped C.
2 slices ginger, chopped D. 10-oz. can vegetarian
steak E. 1 cup slice bamboo shoots F. 6 Chinese
mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud
ears [Similar to wood ears, but white and more
expensive. S.C.] I. 2 tablespoons light soy sauce J.
1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon
cornstarch mixed with 1/4 cup water M. 1/2 teaspoon
sesame oil

PREPARATION:

I. Cut D into bite size pieces

II. Wash F, soak for 15 minutes in warm water.
Drain, saving water; cut each F in quarters.

III. Soak G for 15 to 20 minutes in cold water;
discard water. remove hard tips, cut each G in half.

IV. Place H in pan large enough to allow it to double
when expanded Cover with 1 cup hot water, soak for 15
to 30 minutes. Discard water; wash H well.

COOKING:

1. Heat A, stir-fry B, C for a few seconds. Add
D,E,F,G,H, stir- fry for 2 minutes.

2. Add I,J,K and 3 tablespoons F water; cover, cook 5
minutes over low heat.

3. Stir in L until gravy is thick.

4. Remove from heat, add M, and mix thoroughly.

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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Title: MU SHU PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4 Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2
inch lengths , then cut the strips into shreds. Heat
wok or large deep skillet over high heat. Add 1
tablespoon of oil, swirl to coat bottom and side. Add
onions, cabbage, bean sprouts and bamboo shoots.
Stir-fry until just wilted; remove to large bowl.
Reheat pan; add 2 more tablespoon oil. Add eggs,
swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to
bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and
thoroughly cooked. Add soy, salt and sugar. Return
vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add
about a tablespoon of filling to their own pancakes,
adding a dab of hot mustard, oyster or plum sauce or
dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one
end to hold in the juices. Eat with fingers.

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1 1/2 cups dried lentils (I used red)
6 cups stock or water
1/2 cup chopped dried apricots

1 cup Onion, chopped
2 – 3 cups Eggplant, cubed (I didn’t peel them and they
added some texture but next time I think I
will peel them)
1 1/2 cup Tomato, chopped (fresh or canned, best to
discard the tough stem area)
canned, try to remove
1 Green pepper, chopped

1/4 tsp cinnamon
1/4 tsp ground allspice (can use extra cinnamon instead)
1/4 tsp cayenne or crushed red pepper (I used cayenne)
1 Tbsp paprika
1 1/2 tsp salt
Garnish to stir into soup before serving
—————————————–
3 Tbsp chopped flat leaf parsley
1 Tbsp chopped fresh mint
1. Cook lentils in a large soup or stock pot that has a cover
(the 3qt pot I used was really too small for the finished
product)
a. Rinse lentils and bring to a boil in stock.
b. Reduce heat and simmer, covered for 20 minutes
(Start preparing and cooking the veggies while this
is simmering.)
c. Add chopped apricots and simmer another 20 minutes

2. Cook veggies in a big frying pan that can be covered
a. Saute onion in a bit of water or stock till
translucent
b. Add eggplant and about 4 tbsp water. Stir around
and put cover on pan. Cook on low temp til almost
tender.
c. Add tomato, green pepper, cinnamon, allspice,
cayenne, paprika, and salt. Stir.
d. Cook covered another 10 minutes or until tender.

3. Mix veggies into lentils and simmer, covered about 15
minutes.

4. Serve with parsley and mint. I stirred them into each
individual bowl of soup so that I could store the
unconsumed soup.

Title: STREUSEL AND CREAM PEAR KUCHEN
Categories: Desserts
Yield: 16 servings

Cake
1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling
1/2 c Sugar
2 Eggs
Streusel
Reserved 1/3 cup flour mixtu
1/2 ts Cinnamon
1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
well combined; dough will be soft and sticky. Divide dough evenly
between greased pans; pat out dough to cover bottom of pans. Cover
with plastic wrap and towel. Let rise in warm place (80 to 85
degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine
first four streusel ingredients; mix well. Cut in butter until
crumbly. Set aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured
hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan. Sprinkle streusel
mixture evenly over each filling. Thinly slice pear halves
lengthwise, keeping slices together. Place four halves, rounded side
up, on top of streusel mixture in each pan. Sprinkle pear halves with
a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
are golden brown and filling is set. If desired, sprinkle with
powdered sugar just before serving. Serve warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
Culveyhouse 73330,2525

MMMMM

VEGETARIAN HOT SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Dried tree fungus
1/4 c Dried tiger lilies
1/4 c Dried Chinese mushrooms
1 c Boiling water
1 ea Cake bean curd
3 c Vegetable broth
3 tb Cornstarch
1/2 c Cold vegetable broth
1 t Soy sauce
1/2 ts White pepper
1 1/2 tb White wine vinegar
1 md Egg
1 t Cold water

In a bowl, combine the fungus, lilies, and mushrooms.
Pour boiling water over them and let them soak for 20
minutes. Drain and discard the water. Squeeze all
ingredients dry. Sliver the mushrooms. In a kettle
over medium heat, bring the vegetable broth to a
simmer. Ad the fungus, lilies, mushrooms, and bean
curd. Simmer, uncovered for ten minutes. MIx the
cornstarch with the cold vegetble broth and stir into
soup until it thickens and clears. add the soy sauce,
pepper, and vinegar. To serve: In a small bowl, eat
the egg with the water and pour into the simmering
roth in a slow steady stream. Turn off the heat at
once. Stir and ladle into bowls.Subj: Vegetarian Hot
and Sour Soup

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FUDGE BROWNIE MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1/4 c Cocoa
2 lg Eggs, lightly beaten
1 c Sugar
1 t Vanilla extract
3/4 c All-purpose flour
1 t Ground cinnamon
1/4 c Chopped pecans
Vegetable cooking spray
Semisweet chocolate morsels

Place butter and cocoa in a 2 cup glass measuring
cup; microwave at high 1 minute or until butter melts.
Set aside.
Combine eggs, sugar, and vanilla extract in a medium
mixing bowl. Add butter mixture, flour, cinnamon, and
chopped pecans, stirring until blended.
Place paper baking cups in muffin pans, and coat the
cups lightly with cooking spray. Spoon muffin batter
into cups, filling each two-thirds full. Sprinkle
each muffins with 6 to 8 chocolate morsels.
Bake at 350 for 20 minutes or until done. Remove
from pans immediately.

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CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

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Vege-Pate

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sunflower seeds, ground
1/2 c Flour, Whole wheat
1/2 c Wheat germ or nutritional
-yeast
1 lg Carrot, grated
1 lg Potato, grated
1 lg Celery stalk
2 tb Lemon juice or vinegar
2 tb Oil
Onion, fresh or fried
Salt, pepper, basil
Thyme, sage or other

Mix it right in a 9 by 9 pan or use a food processor. Bake at 350F for
about 1 hour or until brown around the edges and firm and dry on top. Hand
grating the vegetables makes a very course pate. Using the food processor
makes a very smooth one. Frying the onions gives the pate a very different
flavour.

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CHEDDAR CORNMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All purpose flour
1 c White cornmeal
1 tb Baking powder
1 t Salt
1/2 ts Baking soda
1/4 ts Cayenne pepper
1 c Buttermilk
6 tb Unsalted butter — melted,
-cooled slightly
1 lg Egg
1 c Grated cheddar cheese

Preheat oven to 425F. Line twelve 1/3-cup muffin cups
with paper or foil liners. Stir first 6 ingredients in
large bowl to blend. Whisk buttermilk, butter and egg
in medium bowl to blend. Add to dry ingredients and
stir just until combined. Fold in grated cheddar
cheese. Divide batter equally among prepared muffin
cups. Bake muffins until tops are golden and tester
inserted into center comes out clean, about 20
minutes. Cool in pan on rack 10 minutes. Serve warm or
at room temperature.

Source: Bon Appetit (2/95)

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Title: Coconut Cream Clouds
Categories: Dessert, FP
Yield: 6 servings

8 oz Cream cheese; softened
1 ts Vanilla extract
3/4 c Coconut snow
1/4 c Cream of coconut
2 tb Lemon juice
2 c Whipping cream

———————————-GARNISH———————————-
Fresh fruit; such as
-Strawberries or kiwi fruit
Toasted coconut (optional)

Recipe by: the California Culinary Academy Preparation Time: 1:10

1. In large bowl of electric mixer or food processor fitted with steel
blade, beat together cream cheese and vanilla.

2. Beat in coconut snow, cream of coconut (stir well before adding), and
lemon juice.

3. In another bowl, whip cream until it forms soft peaks. Fold into cream
cheese mixture.

4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed
glasses, or charlotte molds. Refrigerate 1 hour or longer.

5. Garnish with fresh fruit, and toasted coconut, if desired.

Serves 6 to 8.

* Timesaver Tip: Dessert can be made up to a day ahead.

Notes – coconut snow and cream of coconut are available at liquor stores
and supermarkets.

From the recipe files of suzy@gannett.infi.net

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