Title: Raw Fish Salad
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fillet of red snapper
-(fresh!) or
Tuna, sea bass, shark or
-swordfish
2 oz Thin rice stick noodle
2 c Oil for deep-frying
1/2 Head iceberg lettuce (inner
-leaves only)
1/4 c Pickled red ginger
1/2 c Chinese parsley (cilantro)
-or watercress
1 tb White sesame seeds
1 Fresh lemon

————————-MARINADE————————-
2 tb Peanut oil
3 tb Cool water
2 ts Thin soy sauce
2 ts Sugar
3 sl Fresh ginger, half-dollar
-size
1/2 ts Ground cinnamon
1/4 ts White pepper

For a starter course on a warm fall evening, this dish
has few peers.

Marinating: Slice fish with the grain in
pencil-thick, 2″ strips. Mix marinade ingredients;
blend with fish in bowl. Cover and marinate in
refrigerator for 3 to 8 hours.

Preparations: Heat oil in wok to medium high. Toss 2
strands of rice stick noodle in oil to make sure it is
hot enough; noodles should puff up instantly without
browning. Deep-fry rice stick noodle briefly until it
expands; drain on paper towels; bag and reserve.
Shred lettuce; bag and reserve in refrigerator.
Thinly shred or mince pickled red ginger; reserve.
Chop parsley in 2″ lengths. Toast sesame seeds in dry
wok at low-medium heat until they are light tan;
reserve in tea cup or condiment saucer.

Assembling: Slice lemon in wedges. Separately pile
ingredients on large platter, removing slices of
ginger from fish (discard slices). Sprinkle salad with
sesame seeds and toss on platter, squeezing lemon over
salad as you toss.

—–

Minestrone Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 16 oz pkgs frozen vegetables and pasta in
garlic seasoned sauce
4 cups vegetable juice cocktail
2 15.5 oz cans red kidney beans — drained and rinsed
1 cup beef broth
1 tablespoon minced onion
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients in Crock-Pot. Cover and cook on Low 4 to 6 hours or Hi
gh for 2 to 3 hours. Serve

Serves 8

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Pungent French Roll Salad Sandwich

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Salad
Sandwich Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 French rolls
Olive oil
2 red onions — chopped
2 green bell peppers — diced
2 cucumbers — peeled and diced
24 anchovy fillets — cut
4 large ripe tomatoes — peel seed dice
36 pitted black olives — chopped
1/3 cup chopped fresh parsley
1/4 cup capers
mayonnaise

Split the rolls almost through and brush inside well with olive oil. Mix
remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill
rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it
falls. Takes the place of bread and potato salad at the picnic.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

– – – – – – – – – – – – – – – – – –

NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Title: Cucumber Dressing
Categories: Dressings, Salads, Vegetables
Servings: 8

1/2 md Cucumber
1 c Dairy Sour Cream
2 tb Lemon Juice
2 tb Sugar
1/2 ts Salt
1 ds Bottled Hot Pepper Sauce

Halve the cucumber lengthwise, removing the seeds and then cut the
cucumber in pieces. Add to a blender container that contains all of the
rest of the ingredients and blend until the cucumber is finely chopped.
(When necessary, stop the blender and use a rubber spatula to scrape down
the sides.)

Makes 2 cups.

MMMMM

PUMPERNICKEL STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Onions, chopped (1 1/2
-cups)
4 tb Drippings from ducklings
3 c Slightly dry
-pumpernickel-bread cubes
-(6 slices)
3 c Slightly dry white bread
-cubes (6 slices)
1/2 c Water
1 t Salt
1/4 ts Pepper

1. Saute onions in drippings just until soft in a
large frying pan. Add bread crumbs, water, salt, and
pepper; toss lightly to mix. Spoon into 6-cup baking
dish. 2. Bake with ducklings in a slow oven (325F) 1
hour, or until crisp on top.

– – – – – – – – – – – – – – – – – –

Title: Easy Frosty Pumpkin Pie
Categories: Pies, Dessert, Holiday
Yield: 10 servings

Crust
1/4 c Margarine
1 1/2 c Crushed ginersnap cookies
Filling
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 t Pumpkin pie spice
1/8 t Salt
1 t Vanilla
2 c Frozen whipped topping,
Thawed

Directions;
Crust;
Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie
pan; refrigerate.
Filling;
In Large bowl combine all filling ingredients except whipped topping;
blend until smooth. Fold whipped topping into pumpkin mixture. Pour
into pie crust lined pan. Freeze for several hours or until firm.
(For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired
source holiday baking and gifts pilsbury monthly
submitted by marina

MMMMM

EGGPLANT WITH TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Japanese eggplant
– (about 3 cups sliced)
1/4 lb Tofu
6 tb Oil
2 -to
3 Garlic cloves — crushed
1 -to
5 Red chili peppers
— seeded and chopped
10 -to
15 Sweet basil leaves
1 tb -to
3 tb Yellow bean sauce
– (SEE NOTE)

NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu
into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until
light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7
minutes. Add remaining ingredients; mix gently. Serve immediately, since
eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4
servings.

Source: Keo’s Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)

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Espresso Recipes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Espresso:
A single portion of espresso, about 1-1/2 ounces, served in a two
ounce, pre heated espresso cup.

Espresso Ristretto:
A short or “restricted” espresso, where the flow of water through
the brew head is stopped at about 1 ounce.

Espresso Lungo:
A single serving of espresso, diluted with hot water (not from
the brew head) to produce a milder or “long” espresso.

Espresso Doppio:
A double serving of espresso, about 3 to 4 ounces. Use the two
cup coffee basket in the filter holder and serve in a five ounce
cappuccino cup.

Espresso Macchiato:
A single serving of espresso “marked” with one or two tablespoons
of frothed milk.

Espresso Romano:
A single serving of espresso served with fresh lemon peel. This
is not an Italian custom, but is often served in the US.

*** Cappuccino Recipes ***

Cappuccino:
Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre-
heated cappuccino cup. Cappuccino is topped with a head of foam
by spooning the frothed milk on top of the serving.

Although it is not a European tradition, cappuccino can be
garnished with a light sprinkle of chocolate or cocoa, cinnamon,
nutmeg or vanilla powder.

Cafe Latte: <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Known by the french a Cafe au lait and the spanish as Cafe Con Leche. A double serving of espresso with steamed milk, roughly 3 ounces of espresso to 5 ounces of milk, served in a large 9 ounce, bowl-shapped cup or a wide-mouthed glass. Latte Macchiato: A glass of steam milk into which a single serving of espresso is slowly dribbled, to “mark” the milk with espresso. Mocha: A mixture od 1/3 espresso brewed into 1/3 frothed milk where 1/3 cocoa has been dissolved, seved in a five ounce cappuccino cup or glass. Quick and dirty: Add Hersheys syrup to taste. - - - - - - - - - - - - - - - - - - NOTES : The above definition/recipies came from: In search of THE ESPRESSO SECRET “Crema”, The Heart and soul of Italian Espresso. $4.00 plus S H Published by Trendex Internation, Inc. 1540 Merchandise Mart Chicago, IL 60654 Phone: (312) 644-7754 Fax:(312) 644-9506

Title: LOBSTER STEW
Categories: Seafood
Yield: 4 servings

1 1/4 lb Lobster, boiled
5 c Milk
1/2 c Heavy cream
1 pn White pepper
4 tb Butter
1 ts Salt

Remove meat from lobster body and claws. Cube. Scald
milk with lobster shells in it. Discard shells.
Slightly saute’ lobster in butter; add the milk and
bring back to boil.
Remove from heat, add cream, season to taste and serve.

—–

Title: Pickled Beet Onions
Categories: Pickles, Vegetables
Yield: 8 servings

7 lb Medium Beets
Vinegar
2 1/2 c Sugar
2 tb Whole Mixed Pickling Spices
2 ts Salt
3 1/2 c White Vinegar
1 1/2 c Water
2 lb Medium Onions

Cut off all but 2-inches of the beet tops, leave the root ends
attached. Peel and slice the onions into 1/4-slices. Heat enough
water to cover beets to boiling. Add beets and 2 t vinegar for each
quart of water used. Cover and heat to boiling. Cook until beets are
tender, 35 to 45 minutes; drain. Run cold water over beets, slip off
skins and remove the root ends. Cut beets into 1/4-inch slices. Heat
remaining ingredients to boiling in a 6-quart Dutch oven, reduce
heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and
onions in hot jars, leaving 1/2-inch headspace. Heat syrup to
boiling. Pour over beets and onions, leving about 1/2-inch
headspace; seal. Process 30 minutes in boiling water bath. Makes
about 8 Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained,
can be substituted for the beets in the above recipe.

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