HOT SOUR SOUP 6

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Boston butt, sliced
3/4 c Sauce, soy, light
2 tb Cornstarch
2 tb Oil, sesame
1 qt Broth, chicken
2 oz Fungus, root ear
2 oz Mushrooms, black, soaked
— in warm water
2 oz Shoots, bamboo
1/4 c Wine, rice OR
1/4 c Sherry
2 tb Sauce, soy, dark
1/2 tb Sugar
2 tb Vinegar
3 oz Bean curd, diced
2 lg Eggs, beaten
Salt (to taste)
Pepper, white (to taste)
1 t Oil, hot pepper
2 tb Scallions, slivered

Work the pork with a marinade of half of the
light soy, half of the sesame oil and both tablespoons
cornstarch, and let stand for 30 minutes.

Bring chicken broth to a boil, then add the pork
and marinate mixture. Add fungus, mushrooms, bamboo
shoots, wine, both soys, sugar, vinegar, and remaining
sesame oil. Heat thoroughly and add bean curd, then
drizzle in the beaten egg.

Soup is done when bean curd expands (about 5
minutes). Drizzle in the hot oil and garnish with
scallions.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

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Title: Sausage – Cornbread Dressing – Slc
Categories: Side dish, Holidays, Southern, Turkey
Yield: 8 Servings

10 ea (2-inch) cornbread muffins,
-crumbled (about 5-1/3 cups)
6 sl Sandwich bread; crumbled
2 ea (10-3/4 ounce) cans chicken
-or turkey broth; undiluted
2 c ;water
2 md Onions; chopped
4 ea Stalks celery; chopped
3 tb Butter or margarine; melted
1/2 lb Mild bulk pork sausage
2 ea Eggs; beaten
1/4 ts Pepper

Soak cornbread and sandwich bread in chicken broth
and water in a large bowl about 10 minutes; stir until
liquid is absorbed.
Saute onion and celery in butter until tender. Add
sausage, and cook over low heat until sausage is
browned; drain. Add sausage mixture, eggs, and pepper
to bread mixture; stir well.
Spoon dressing into a lightly greased 13″ x 9″ x 2″
baking dish. Bake at 350 degrees F for 1 hour or until
lightly browned. Yield: 8 servings.

Note: 5 cups homemade unsalted chicken broth may be
substituted for canned broth and water, additional
salt may need to be added.

_The Southern Living Cookbook_ Compiled edited by
Susan Carlisle Payne. Oxmoor House, 1987 ISBN
8487-0709-5 Typos by Jeff Pruett

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Italian Sausage In Tomato Sauce No. 3132 Yields 10 Servings

2 Lb Italian Sausage 1 tsp Oregano
2 Cups Tomato Sauce 1 Lb Mushrooms, Sliced
1 Cup Chablis
2 Tbls Olive Oil

Saute the sausage in the olive oil in a skillet just long enough to seal it
and firm it up.

Title: CUSCUS DOLCE (DESSERT COUSCOUS)
Categories: Desserts, Italian
Yield: 8 Servings

MMMMM———————–CUSTARD CREAM—————————-
60 Pistachio nuts
Coarse-grained salt
5 Extra-large eggs
8 tb Sugar
1 c Heavy cream; cold
1/2 c Milk; lukewarm
2 tb Rosewater

MMMMM————————–COUSCOUS——————————-
1 lb Couscous (not instant)
1 c Water; cold
1/2 ts Salt

MMMMM———————-FOR THE STEAMER—————————
3 1/2 c Flour
1 c Water; cold

MMMMM——————-TO FLAVOR THE COUSCOUS————————
2 tb Sugar
1 ts Confectioners’ sugar
5 dr Vanilla extract
2 oz Semisweet chocolate
3 oz Almonds; toasted
2 oz Candied citron
2 oz Candied orange peel

In Sicily, couscous is even a dessert, incorporating the age-old
Mediterranean almonds, rosewater, pistachio nuts, candied citron, and
orange peel as well as chocolate and custard cream, which most likely
were added in later centuries.

Prepare the custard cream. Blanch the pistachio nuts in a pan of
boiling water with coarse salt added (otherwise the nuts will turn
yellow). Dry the nuts with paper towels, then finely chop them on a
board or grind them in a food processor. Place the egg yolks in a
medium-sized crockery or glass bowl, add the sugar, and use a wooden
spoon to mix the sugar into the yolks until they turn a lighter
color. Slowly add the cream, then the lukewarm milk, mixing steadily.
Add the chopped nuts and the rosewater, and mix very well. Place in
the top of a double boiler.

Bring water to a boil in the bottom of the double boiler. When the
water begins to boil, insert the top, making sure the water does not
touch it, and stir constantly with a wooden spoon, always in the same
direction. When the cream coats the spoon, just before it boils
(absolutely do not allow the cream to boil), remove the top of the
double boiler from the heat and continue to stir the contents for 1
minute more. Transfer the custard to an empty wine bottle (to keep
skin from forming), cork it, and refrigerate until needed.

Prepare the couscous: Spread out the grain on a large serving platter
or cookie sheet. Dissolve the salt in a small bowl with 1 cup of the
water. Sprinkle 2 teaspoons of the salted water on the grain, then
use the fingers of one hand to rub some grains against the palm
itself, using a rotating motion to incorporate the water evenly into
the grain. Keep repeating this with additinal teaspoons of salted
water and grains until you have used up 1/4 cup of water and the
couscous is evenly wet all over. Spread the grain evenly over a
cotton dish towel and let rest for 1 hour.

Put 8 cups of water in stockpot. Put a strainer or steamer which fits
snuggly over stockpot. Using the flour and a cup of cold water,
prepare a thcik dough to seal the area connecting the two halves of
the steamer. Roll this dough into a thick rope long enough to fit
around the perimeter of the pot. Using the rope of dough, cover the
circle where the top and bottom parts of the steam meet to seal it.
Place the steamer over medium heat, and when the water reaches a boil
and the steam begins to rise through the holes of the strainer, add
the couscous grain. (It is also convenient to spread a cheesecloth
over the strainer holes to facilitate removing the steamed grains.)
Cover tightly with a lid and steam for 30 minutes.

Spoon out the couscous onto a large platter and start rubbing the
grains between the palms of your hands, incorporating the remaining
3/4 cup of salted water, little by little to separate any that have
stuck together and to retain an even and uniform consistency of
individual grains. Let the couscous rest for 1 hour until cool.

Mix the granulated and confectioners’ sugar with the vanilla in a
large bowl. Cut the chocolate into pieces the size of half an almond.
Cut the toasted almonds in half and the candied fruit into pieces the
same size. Add the couscous, chocolate, and almonds to the bowl with
the sugar and mix very well. Transfer the couscous to a large serving
platter and arrange it in one thick layer. Pour the cooled custard
cream over the couscous and serve, spooning out the sweet grain
topped with custard sauce.

Source: “Bugialli on Pasta” by Giuliano Bugialli

MMMMM

YOGURT BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yogurt
1 t Baking soda
1/2 c Vegetable oil
3/4 c Brown sugar
1 Egg
1 c Natural bran
1 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Berries/peaches/raisins

Combine yogurt and soda. Use a big bowl – it foams.

Mix oil, sugar, eggs, and bran. Add yogurt.

Add flour, baking powder, and salt. Fold in fruit.

Raisins are good with strawberry or raspberry yogurt.
Otherwise, match yogurt to fruit.

*Note: At work (where I got this), my boss saves up
odds and ends of yogurt all week, and she dumps them
all together to make this brown-looking mess of
yogurt. It doesn’t taste different in the muffins,
though, and you can toss in any kind of fruit with it.

Janet Templeton’s recipe. Typed by Marie Campbell

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PASSOVER BAGEL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Oil
2 c Matzo meal
4 Eggs
2 tb Sugar
Salt

Boil water and oil together and pour hot mixture into
matzo meal. Add sugar and salt and let stand until
cool. Beat the eggs and pour over mixture. Mix well
and let stand until hardened. Make round balls in
hand. Bress finger into center to make hole. Bake on
greased tin in moderate oven about 350 F. until light
brown.

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Title: Lemon sauce pudding
Categories: Desserts
Yield: 4 servings

2 Eggs
1 Lemon large
1 oz Butter
1/4 lb Castor sugar
2 oz Self raising flour
Small pinch of salt
1/3 pt Milk

Pie dish 1 pt. Oven to 375 F. Time 40 min

Heat oven and grease pie dish.

Separate the eggs

Grate lemon rind and finely squeeze the juice.

Mix well together softened butter, sugar and lemon rind.

Beat in egg yolks and lemon juice

Add flour and salt and milk in thirds alternately (Mixture will look
curdled at this stage)

Whisk the egg whites to a soft peak stage and fold into the mixture.

Pour into the dish and stand dish in a tin of water (Bain Marie)

Bake 40 mins and serve immediately.

—–

Title: CHIFFONADE OF LOBSTER (KVNH17B)
Categories: Salads, Shellfish
Yield: 6 servings

2 c Lobster meat
1 Egg yolk
1 tb White wine vinegar
1 tb Dijon or Dusseldorf mustard
1 tb Tomato paste
1 ds Salt and pepper, to taste
1/8 ts Cayenne or tabasco
1 c Salad oil
1/2 Lemon
3/4 ts Tarragon; freshly chopped OR
1/4 t dried tarragon
2 tb Cognac
3/4 c Tomato; seeded and cubed
12 Romaine lettuce leaves

Chop or shread the cooked lobster meat and refrigerate until dressing
has been prepared. For the dressing, place the yolk in a mixing bowl
and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
Gradually add the oil, beating vigorously with a wire whisk. Juice
the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster
and tomatoes to the dressing and fold in with a rubber spatula. This
may be done in advance and refrigerated for an hour or so. Prepare
the salad: When ready to serve, stack crisped romaine lettuce leaves
and slice them into fine shreads. Place shreads on individual salad
plates. Top with lobster dressing and serve immediately. (You may
substitute crabmeat or shrimp for the lobster.) A Craig Claiborne
recipe.

MMMMM

JOHN’S EGGNOG

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Eggs Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Sugar
12 Eggs, separated
1 pt Bourbon
2 c Heavy cream

Slowly add the sugar to the egg yolks and beat until very stiff and white.
Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix
in whites and the cream with a wire whisk. Chill until served. This is
better on the second day. You can add a sprinkle of nutmeg to each serving.

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Butterscotch Oaties

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (6 oz.) butterscotch bits
2 tablespoons boiling water
2 cups rolled oats — uncooked
1/2 cup sugar
3/4 cup margarine
1 teaspoon baking soda
1 cup sifted flour
1 dash salt

Preheat oven to 350 degrees. Combine butterscotch bits and margarine; melt ove
r boiling water. Remove from heat. Dissolve baking soda in 2 tablespoons boil
ing water, add to the butterscotch mix. Gradually blend in remaining ingredien
ts. Drop by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake a
bout 10 minutes, cool on wire rack.

busted by sooz

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