Title: BASIC WON TON
Categories: Chinese, Meats, Pasta
Yield: 1 servings

10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
– canned ones)
1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper
1 1/4 tb Cornstarch
1 sm Egg

Boil Chinese mushrooms for 10 minutes, rinse, squeeze
dry, cut off, and discard stems; then, chop into very
small pieces.

Shell, devein and wash prawns. Chop into very small
pieces

Peel and crush water chestnuts with the flat side of
the cleaver. If you don’t have a cleaver, chop the
water chestnuts into very fine pieces.

Combine mushrooms, prawns, water chestnuts, pork and
green onion.

Add all other ingredients and mix well. 1 teaspoon of
filling is used for each wonton.

* *
*

With one corner of the skin toward you, place 1
teaspoon of filling about an inch from the corner.

Fold one corner to cover the filling.

Told once more…about 3/4 inch.

Turn the won ton so that the triangel is toward you.
Dampen the left corner with a little water.

Swing the right corner away from you and place it on
top of the dampened left corner. As you make this
fold, simultaneously pull the filling toward you with
your middle finger. You should finish with a little
“hat-like” effect.

SOURCE: Chopstick, Cleaver and Wok.

—–

Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled
6 large eggs plus 2 egg yolks
1 c fresh lemon juice (5 to 6 lemons)
1/2 c fresh orange juice (1 large orange)
1 1/2 c sugar
1 c heavy cream
1 t vanilla extract
1/2 t grated lemon zest
speck of salt

Slowly beat together the eggs, lemon juice, orange juice, sugar,
cream, vanilla, lemon zest, and salt until the mixture is combined
but no bubbles or froth has formed.

Pour the mixture into the baked shells and take 30 to 35 minutes or
until the filling is deep golden on top.

Cool thoroughly on a rack before serving.

Recipe by Marcia Adams

Makes 2 9-inch pies.

BLACK BEAN SOUP (AZTEC OR YUCATECA STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Mexican
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Black beans
10 c — Water
4 ts Salt — divided
1 Bell pepper, green — cored
– halved
2/3 c Oil
1 lg Onion, yellow — peeled
-sliced
4 Garlic clove — minced
1 Chile serrano — seeded
-halved
1/2 ts Pepper, black
1 1/2 tb Mexican chocolate — crumbled
1 Bay leaf
1/8 ts Cumin, ground
1 t Sugar
2 1/2 tb Wine vinegar, red
2 1/2 tb Olive oil

Rinse beans and soak overnight, along with 1 tsp salt
and bell pepper. In a 6-quart stewpan, bring beans,
soaking water, pepper to a boil. Simmer till tender
(really tender). Heat peanut oil in deep frying pan.
Saute onion, garlic and green hot pepper till soft.
Remove 2 1/2 cups bean broth from pot and add to
frypan. Simmer 10 minutes. Strain onions, garlic
hot peppers from broth and discard them. Remove bell
pepper discard. Add seasoned broth to soup pot.
Add all other ingre- dients except vinegar and olive
oil to soup pot and simmer 1 1/2 hours till thick. If
too thick, add water. Add vinegar and olive oil before
serving.

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Mini Mushroom-Feta Turnovers

Recipe By : Woman’s Day 11-19-96
Serving Size : 36 Preparation Time :0:20
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling:
1/2 tsp olive oil
1 tbsp minced shallot
3/4 c mushrooms — finely chopped
1/3 c seeded tomato — finely chopped
3/4 tsp fresh thyme or 1/4 tsp dried — crumbled
1/8 tsp each salt and pepper
1/3 c feta cheese — finely crumbled
1 sheet frozen puff pastry — thawed
1 egg — beaten with fork

Heat oven to 400. Have a large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat. Add shallot and
saute 2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until
mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1
minute more. Scrape the mixture into a small bowl and cool about 5
minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a folling pin,
roll into a 12-inch square. Cut the pastry in thirty-six 2-inch
squares. Place 1/2 tsp of mushroom mixture in center of each square,
leaving a 1/2=inch border all around. Moisten edges with water. Fold
in half diagonally to make triangles. Press edges with tines of a table
fork to seal in filling. Brush tops lightly with egg. With a spatula,
transfer pastries to ungreased cookie sheet.

Bake 12-15 minutes or until puffed and golden brown. Serve warm or at
room temperature.

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NOTES : Pizza Variation: Thaw 1 sheet puff pastry and heat oven as
directed. Roll and cut dough as directed above. Substitute for the
mushroom mixture:

In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper,
1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp
shredded mozzarella cheese, evenly divided. Moisten edges, fold and
proceed as above.

Title: SHREDDED CHICKEN WITH SESAME SEEDS
Categories: Poultry, Oriental
Yield: 4 servings

1/2 lb Boneless chicken breasts
-skinned
1 Egg white
1/2 ts Salt
2 ts Cornstarch
2/3 c Oil, preferably peanut
1 tb White sesame seeds
– (untoasted)

—————————SAUCE—————————
1 ts Dark soy sauce
1 ts Chinese black rice vinegar
-=OR=- Cider vinegar
1/2 ts Seame oil
1 ts Sugar
2 ts Rice wine or dry sherry
1/2 ts Roasted Sichuan peppercorns
– (optional)
2 ts Finely chopped scallions

CUT THE CHICKEN BREASTS into fine shreds 3 inches
long. Mix them with the egg white, salt and
cornstarch. Chill for about 20 minutes. Heat the oil
in a wok or large skillet until moderately hot. Add
the chicken mixture and stir-fry it quickly in the oil
to keep it from sticking. Cook until it turns white,
which should take about 1 minute. Drain the chicken
immediately in a colander or sieve and drain off the
oil. Clean the wok and add about 1 tablespoon of the
drained oil. Reheat until it is hot. Add the sesame
seeds and stir-fry them for 1 minute or until slightly
brown. Add the sauce ingredients and bring to a boil.
Return the cooked chicken to the pan and stir-fry the
mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at
once, or let cool and serve at room temperature.

—–

Title: Fruit Tarts
Categories: Cheese, Fruits, Pies
Yield: 4 servings

MMMMM———————CHEESE TART SHELLS————————–
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour

MMMMM————————–FILLING——————————-
2 Navel Oranges;Peel Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded

CHEESE TART SHELLS:

Combine the shortening and cheese spread in a medium bowl. Cut flour
into the cheese mixture with two knives until well blended. Shape
into a roll 1 1/4-inch in diameter and 12 inches long. Wrap
completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
longer. Preheat oven to 375 degrees F. Remove the dough from the
refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to
the touch.

FILLING:

Cut each orange section into 3 pieces and set aside. Drain the
pineapple, reserving the syrup. Combine the pineapple syrup, orange
juice, and lemon juice in a saucepan. Stir in the rest of the
ingredients except the cheddar cheese, and cook, stirring gently,
over medium heat until the mixture thickens and bubbles. Stir in the
orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon
the chilled filling into the baked tart shells and sprinkle each tart
with about 1 Tbls of the cheddar cheese. Refrigerate until serving
time.

MMMMM

Vanilla Extract

Recipe By : RED FLA
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail14 Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 vanilla beans
cut in half lengthwise and then chopped
1/2 cup brandy
1/4 cup water

Combine the ingredients in a 1/2 pint mason jar and set aside to steep for at
least 3 days.

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THE PERFECT TUNA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Fish
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna — Drained And Flaked *
2 Eggs — Hard Boiled, Sliced
1 c Peas — Cooked
1 c Potato Chips — * *

* As this is an old recipe, it calls for tuna packed
in oil. ** Slightly crumble the potato chips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole. Stir in
tuna, eggs, and peas. Bake 20 minutes. Top with
chips; bake 10 minutes longer.

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