WILD MUSHROOM TOAST

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Dips And Spreads
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1 tablespoon virgin olive oil
1 pound mixed mushrooms*
4 shallots — finely sliced
1/2 cup fresh herbs** — chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices white bread slices — crusts removed

Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in
color. Add the mushrooms and saute’ over high heat for 10 seconds. Cover and
continue cooking over high heat for 3 minutes.

Uncover and cook over high heat for 2 to 3 minutes, until dry. Add the
shallots, herbs, salt and pepper, and cook for 1 minute longer.

Lightly toast the slices of bread and arrange them on a plate. Spoon the
mushroom mixture on top of the toast, sprinkle a little olive oil on top, if
desired, and serve immediately. Nutritional analysis per serving: calories
195; protein 5 gm; carbohydrates 22 gm; fat 10.4 gm; saturated fat 4.3 gm;
cholesterol 16 mg; sodium 412 mg.

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Serving Ideas : Also good as garnish for steaks.

NOTES : *Domestic and wild, cleaned and cut into large pieces or left
whole. **Mixture of fresh oregano, chives and parsley. Shar 05/28/94
05:42:32 PM

Title: HOT AND SPICY CHICKEN
Categories: Meats, Chinese
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 To 2 teaspoons anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry, soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken pieces are tender. Add
cornstarch to thicken. Serve.

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Title: Bacon Corn Bread
Categories: Breads
Yield: 6 servings

1 c Corn-meal
1 c White flour
3 ts Baking powder
1/2 ts Salt
1 tb Sugar
1 Egg, well beaten
1 c Sweet milk
1/4 c Diced bacon

Sift flour, measure, and sift with baking powder and salt. Add
corn-meal. Combine egg, milk, and bacon which has been crisped. Add
dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot
oven (450 F) 15 minutes. 10 minutes. Mrs. Fred Snell, Erie, PA.

MMMMM

BAHMI GORENG (FRIED NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 oz Chinese noodles (mie)
11 oz Pork — minced
7 oz Sausages
2 oz Shrimp — peeled cooked
2 oz Ham
1 Onion
2 Garlic clove
4 oz Bean sprouts
4 oz Snow peas
4 oz Endive
Celery — bunch
Chives, fresh
Oil
1 t Ginger, ground
Salt
3/4 ts Pepper, white
1 tb Ketjap manis
1 Lemon — (opt)

Cook the noodles according to the directions on the pack. Cut the onions
and garlic into fine pieces. Make little balls of the minced pork and fry
this together with the sausages in a wok or wide frying pan. Then add the
cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp,
ham, and spices, add salt and pepper to taste ans stir-fry till it is
thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal
Manis to taste. Sambal Manis (dark hot condiment) is used more with these
two than the soy based pork ones.
— Jen Kuiper

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Title: LEMON SORBET
Categories: Desserts, Fruits
Yield: 6 servings

Peel of 1 lemon, diced small
1 c Water
1/2 c Sugar
1/2 c Lemon juice
1/2 c Mineral water
Lemon peel twists to garnish

Make a syrup by combining the finely diced lemon peel
with the water the sugar in a non-corrosive pan.
Bring to a boil, reduce heat simmer for 5 minutes.
Remove from the heat let cool. Combine the syrup
with the lemon juice the mineral water.

At this point, use one of two steps. Either use an
ice cream maker follow the maunfacturers
instructions. Or, place in a tall canister put in
the freezer. Freeze for 1 1/2 hours. Remove, stir
beat briefly with a whisk. Return to the freezer
repeat the beating process after another 50 minutes.
You may have to repeat this three or four times. The
more you beat your sorbet, the more air is being
incorporated hence the lighter the finished product.
Keep in the freezer above your fridge rather than a
deep freeze otherwise you’ll get a finished product
that is hard. If you only have a deep freeze, place
sorbet in fridge for 1 to 2 hours before serving.

Will keep for 3 or 4 days.

NOTE: The author from whom I adapted this recipe
suggested that you do not use a deep freeze or any
free standing when making sorbets because the
temperatures are too cold. However, I have had no
success making a sorbet from scratch in a
fridge-freezer. I use my chest freezer mix more
often than is called for. When the sorbet is ready,
then I transfer it to the fridge freezer for keeping
it.

Adapted from Jim Tarantino, “Sorbets!”

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Title: Hamburger Soup
Categories: Soups
Yield: 1 servings

1 lb hamburger
1 c ea. onion, celery, potatoes
1 qt tomatoes
2 lg carrots, grated medium
1 tb salt
2 tb beef bouillion
6 c water
2 sm cans, kernel corn
1 sm can, yellow beans
1 c frozen peas

Fry burger and onion, until brown. Add everything else except last 3.
Simmer 30 minutes, add last 3 and simmer 5 mintues more.
x

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Title: MEAT BALLS [DIABETIC]
Categories: Meats, Beef
Yield: 6 servings

2 cu lean gr.d rd. (15% fat)
1/4 cu prepared bread crumbs
1 ts salt
1 1/2 cu buttermilk
3/4 cu instant rice
1 ts diet margarine
1 cu water
1/2 ts arrowroot

Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice.
Shape into two dozen meatballs (about 1″ thick). In
large skillet, brown meatballs in margarine on all
sides; pour water over; cover tightly. Boil until rice
is tender and meat is cooked (about 30 minutes).
Remove from skillet. Mix remaining 1 cup buttermilk
with arrowroot to form smooth paste; stir into liquid
remaining in skillet. Stirring constantly, cook until
gravy is thick (do not boil). Return meatballs to pan
and gently heat. Serve with gravy.

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PARSNIP AND APPLE SOUP (IRISH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 ts Curry powder
1 t Ground cumin
1 t Ground coriander
1/2 ts Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley

Heat the butter, and when foaming, add the parsnips,
apples, and onions. Soften them but do not let them
color. Add the curry powder, the spices and garlic;
cook for about 2 minutes, stirring well. Pour in the
stock slowly, stirring until well mixed. Cover and
simmer gently for about half an hour, or until the
parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a
little stock or water. Add the cream and reheat, but
do not let it boil. Serve garnished with chopped
chives or parsley.

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Title: Aunt Bee’s Lentil Soup
Categories: Soups, Sausage
Yield: 12 servings

1 lb Smoked sausage (large link),
-sliced
1 lb Lentils
1/2 c Chopped onion
1/2 c Sliced celery
1/2 c Sliced carrots
1/8 ts Garic salt
2 1/2 ts Salt
1 1/2 ts Oregano
6 oz Can tomato paste
8 c Water
20 oz Can tomatoes

In a large stock pot, combine all of the ingredients except the
tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer
for 30 minutes. Serves 12.

Submitted by: Tina Muncy – Clarksville, Arkansas

Origin: Aunt Bee’s Mayberry Cookbook. Shared by: Sharon Stevens,
Nov/94.
MMMMM

Title: Yin-Yang Raspberry and Mandarin Orange Tart
Categories: Desserts, Chinese, Masterchefs, Frisco, Cm
Yield: 12 servings

1 x Pie shell, 9", partially
— baked
1/4 ts Orange flower water
2 ts Liqueur, orange, Mandarin
1/3 c Sugar
1 pt Raspberries
4 tb Butter, sweet, cubed
1 1/2 c Orange, Mandarin, sections
4 oz Almond paste
1/2 c Jam, passion fruit, melted
2 lg Eggs

Cream the sugar, butter and almond paste in a food processor.

Add 1 egg, process to combine, then add the second egg and process
until smooth.

Add the Mandarin orange liqueur and flower water, then process to
blend.

Pour the mixture into the partially baked shell. Bake 25 – 30
minutes in the center of a preheated 350 F oven until the top is evenly
browned and puffed.

Remove the tart to a rack to cool.

Arrange the raspberries and mandarin orange segments in a yin-yang
pattern on top of the cooled filling.

Brush the warm glaze (passion fruit jam, melted) thinly but evenly
on top of the fruit and along the edge of the tart shell.

Remove the rim of the tart pan before serving by centering the tart
on your hand or a can.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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