Title: Basic Vegetable Platter
Categories: Vietnamese, Appetizers, Ceideburg 2
Yield: 1 servings

2 cups soft lettuce leaves (Boston or similar; not iceberg} 1 cup
fresh mint leaves 1 cup fresh coriander (Chinese parsley) 1 cup
cucumber *

* peeled in lengthwise strips and with green strips in between, then
cut in half lengthwise and into thin horizontal slices, forming
semi-circles.

A salad or vegetable platter is a very important part of a Vietnamese
meal; indeed, it is served at practically every one. The vegetables,
which are eaten along with many dishe, are arranged on a platter, and
diner helps himself to whatever he desires. In Vietnam we used many
more vegetables and herbs than we can find in the West. But, in
spite of that, the following platter makes a satisfactory
accompaniment to the dishes we have prepared for this book. All
vegetables and herbs are those served in Vietnam, except that the
variety is smaller.

Arrange a mound of lettuce in the center of a platter. Around the
lettuce, and touching it, arrange separate mounds of mint and
coriander.

Arrange the cucumbers in overlapping slices around the complete outer
rim of the platter.

This is the basic arrangement of the vegetable platter. On those
occasions when a recipe calls for another vegetable, it can be added
to this platter.

Makes 8 servings.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; May 24 1993.

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Split Pea Soup

Recipe By : Jeff
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces split peas
3 quarts water
1 small ham shank or 4 ham hocks
1 large onion — chopped
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
4 medium potatoes — peeled and cubed

Combine peas, water, ham shank or hocks, onion, bouillon and seasonings.
Cover and simmer 1 1/2 hours. Remove shank, trim meat from bone, and
return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2
1/2 hours.

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Title: Low-Fat Blueberry Bran Muffins
Categories: breads
Yield: 12 servings

1 c shredded bran cereal
3/4 c low-fat buttermilk
1 1/4 c all-purpose flour
1 1/2 ts baking powder
1 1/2 ts baking soda
1 1/4 ts salt
1/2 ts ground cinnamon
1/2 ts allspice
1/2 c granulated sugar
2 egg whites
3/4 c natural sugar-free applesauc
1 frozen blueberries; (12-oz)

Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until
cereal is soft. In a large bowl, combine flour, baking powder, baking
soda, salt, cinnamon, allspice and sugar; whisk until mixed
thoroughly. Stir together egg whites and applesauce; mix well. Stir
blueberries into flour mixture. Add bran mixture and egg whites to
flour, stirring to combine. Spoon batter into prepared muffin tin,
filling completely. (The muffins will lose volume as the blueberries
thaw during baking.) Bake in a preheated 375-degree oven 25 to 30
minutes. Remove from pan and let cool on a rack.

Yield: 12 muffins.

By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.

—–

Stilton and Leek Soup with Port

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped white
And pale green part of leek
1 cl Large garlic clove, minced
1/2 c Finely chopped celery
1/2 c Chopped carrot
1 ea Bay leaf
1/2 ts Dried thyme, crumbled
2 tb Unsalted butter
2 ea Russet potatoes
(about one pound)
3 c Chicken broth
1 c Half and half
6 oz Stilton cheese, crumbled
3 tb Tawny Port
Minced chives for garnish

In a large saucepan cook the leek, the garlic, the celery and the
carrot with the bay leaf and the thyme in the butter over moderate
heat, stirring for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thin, and the broth and simmer
the mixture, covered, for 15 minutes, or until the potatoes are very
tender. Discard the bay leaf and in a blender, puree the soup in
batches. Transfer the puree to the cleaned pan and stir in the half
and half. Heat the soup over low heat, whisk in the Stilton, whisking
until the cheese is melted and the soup is smooth and whisk in the
Port and salt and pepper to taste. (Do not let the soup boil) Serve
the soup garnished with the chives. Makes about six cups. Source:
Gourmet magazine.

– – – – – – – – – – – – – – – – – –

Title: CHINESE STYLE BEAN SAUCE WITH TOFU
Categories: Chinese, Main dish, Vegetarian, Ethnic
Yield: 3 servings

2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with 1/2 c
— water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
1/2 ts Vinegar
1 ts Cornstarch dissolved in 2 tb
— water

Heat oil in wok. Add ginger, garlic red peppers.
Saute for 3 minutes. Add mushrooms onion whites.
Saute for 3 minutes. Add onion greens tofu saute
for 1 minute. Combine miso, soy sauce, honey, tahini
vinegar. Mix well. Stir into saute mixture simmer
for 1 minute. Stir in dissolved cornstarch simmer 30
seconds or till thick. Serve over rice.

Shurtleff Aoyagi, “The Book of Tofu”

—–

Title: Greg’s Favourite Pasta
Categories: Pasta, Italian
Yield: 4 -6 serving

1 1/2 c unbleached flour;
(do not use all purpose,
it’s too soft)
1 c semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)

Mix dry ingredients on a board forming a well in the center
. Add olive oil and eggs to well. Mix with a fork by
gradually blending in the dry to the egg. When it gets too stiff to
use a fork, begin to knead by hand to proper consistency (should be
very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head
for the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don’t over-cook. If cut with a medium width head, these
make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith – Cleveland, Ohio – LiveTV@en.com

MMMMM

Toffee-Peanut Bites

Recipe By : Dorothy Cross (TMPJ72B)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups flour
1/2 cup butter or margarine — softened
1/2 cup sugar
1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 large egg
4 1.4 oz. heath bars — chopped
1/4 cup unsalted peanuts

Preheat oven to 350°. In large bowl, with mixer at medium speed, beat
flour, margarine or butter, sugar, peanut butter, brown sugar, baking
soda, vanilla, salt, and egg until well mixed. With wooden spoon, stir
in chopped heath bars. Shape dough into 3/4 inch balls, place balls,a
bout 1 inch apart on ungreased cookie sheets. Press a peanut half into
top of each ball. Bake cookies 10 minues or until lightly browned.
Remove cookies to wire rack to cool. Store cooled cookies in tightly
covered container. Makes about 7 – 1/2 dozen cookies. Each cookies:
about 50 calories, 3 grams fat.

– – – – – – – – – – – – – – – – – –

Title: Still More Smørrebrød
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 1 servings

1 Text Only

ITALIAN SALAD: (Italiensk Salat)

Mix together cooked diced carrots, finely cut asparagus, small peas
and mayonnaise. If home-made mayonnaise is used, add a few drops of
tarragon vinegar just before stirring in the vegetables.

Press a lettuce leaf as tightly as possible on buttered bread and put
a thick layer of Italian salad on top; decorate with tomato slices
and cress.

TOMATO AND EGG: (Tomat og Aeg)

On one half of a piece of buttered bread place slices of hard boiled
egg. On the other half arrange slices of tomato. Garnish with cress.

TOMATO WITH RAW ONION: (Tomat med raa Loq)

Top the buttered bread with several slices of tomato and put a pile of
finely chopped, raw onions in the center.

ROAST BEEF AND FRIED EGG: (Bof med Spejlaeg)

Place tender slices of cold roast beef on buttered bread. Fry onions
in deep fat until brown and crisp and spread a layer of these on each
slice of beef.

Top with fried eggs and serve before the egg cools. (Danish fried
eggs are never turned).

RAW BEEF AND EGG: (Tartar med Aeg)

Scrape a piece of raw beef, preferably very fresh, off the sinews
with a sharp knife and put a 1/2 inch layer on a piece of buttered
bread. Make a hollow in the center of the meat, circle it with a ring
of raw onion, and place a raw egg yolk in the center. Put small
piles of raw, chopped onions, shredded horseradish, capers, and
pickles at each end.

HAM AND SCRAMBLED OR FRIED EGG: (Skinke nied Roraeg eller Spejlaeg)

Butter the bread and spread it with a piece of lean boiled ham. Top
it either with a strip of scrambled egg, sprinkled with finely cut
chives, or with a freshly fried, warm egg.

HAM, PIGEON BREAST AND MUSHROOMS: (Skinke med Duebryst)

Butter a piece of dark rye bread and top with a good sized slice of
ham. Add 1/2 or whole pigeon’s breast cut nicely off the breastbone,
and top the whole thing with stewed mushrooms and a thin slice of
homemade liver paste.

LIVER PASTE 1: (Leverpostej 1)

Put 1 lb. liver through the grinder together with 2 onions. Put 1
lb. fat pork twice through the grinder. Mix fat and liver with 1
tablespoon salt and 1 tablespoon pepper. Put in a fireproof dish and
bake in a slow oven for 1 hour. The paste must not become too dark
on top.

Put thick layers of cold paste on buttered bread. In winter the
Danes put slices of pickled cucumber and strips of jellied consomme
on top, and in summer a small dish of fresh cucumber salad is served
so that you can put some of this on top yourself. Don’t do it until
the last minute, however, or both cucumber and liver paste may become
soggy.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Swiss Mocha Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Drinks Low Calorie
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Instant skim milk powder
2 tb Instant coffee
2 tb Cocoa

Combine ingredients in blender. Blend at high speed until well mixed. Or
place ingredients in a jar, seal and shake. Makes 1/2 cup

Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk
choice (skim)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Oct 93

– – – – – – – – – – – – – – – – – –

Penne with Sun-Dried Tomatoes and Capers

Recipe By : Moosewood Cooks at Home
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 sun-dried tomatoes — minced
2 med onions — thinly sliced
4 med tomatoes — chopped
6 cloves garlic — minced
3 tbsps capers — rinsed and drained
1 1/2 tsps fresh thyme — minced
1 tbsp fresh tarragon — minced
1 c fresh or frozen peas (opt) — thawed
salt and fresh-ground pepper — to taste
1 lb penne — cooked
1/2 c parsley — chopped
grated parmesan cheese

Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water.
Set aside. In saute pan, heat some broth and saute onions on med heat, covered,
3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions.
Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and
reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose
shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in
parsley, and top with parmesan.

– – – – – – – – – – – – – – – – – –

Per serving: 588 Calories; 7g Fat (9% calories from fat); 32g Protein; 126g
Carbohydrate; 0mg Cholesterol; 4620mg Sodium