STUFFED CUCUMBER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground pork (or veal)
2 ea Cloves garlic, finely minced
1/2 ts Freshly grated ginger root
1 tb Thai Fish Sauce* (Nam Pla)
1/2 ts Dried Cilantro or 1
-teaspoon fresh (also
-called Chinese parsley)
8 ea Green onions, white part
-and 2″ of green tops
2 sm Carrots
1 cn Of boiled Quail eggs*
-(drained and rinsed with
-fresh tap water)
4 ea Cucumbers (about 8″ long)
2 qt Chicken stock
* Available in Oriental
-markets.
—–PREPARING CUCUMBERS—–

Select cucumbers which are 7 to 8 inches long, but as
small around as you can get. Peel the cucumbers and
then slice each across into four equal pieces. Using a
small spoon scoop out the seeds being careful to leave
a “bottom” in each piece. Preparing the meat stuffing:
Combine the ground pork, garlic, ginger, Cilantro, 4
of the green onions, and fish sauce. Make a small ball
of the mixture and microwave for about a minute to
cook thoroughly. Taste for seasoning, and correct if
needed. Using your fingers stuff the meat mixture into
the cucumbers (stick a toothpick through the side of
the cucumber and into the meat to hold it in place
while it cooks), and place in the hot stock. Cook
about 15 minutes and add the 4 remaining green onions
cut in 2″ lengths, the two carrots cut into
matchsticks and the canned quail eggs. Cook another 5
minutes and serve immediately. Note: If you can manage
to keep the soup just barely below the boil your
finished soup will be very clear. If that doesn’t
work out don’t worry…..it will taste just as good!
Subj: Stuffed Cucumber Soup

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Title: CHALUPAS
Categories: Entrees, Tex-mex, Usenet
Yield: 12 chalupas

Vegetable oil
12 Corn tortillas (the
-thinner the better)
6 c Frijoles refritos
-(or less)
1/2 lb Cheddar cheese
-(sharp), grated
1 lg Tomato, chopped
3 c Lettuce, shredded

In a small skillet, heat about 1/2 inch of vegetable
oil. Test the oil for proper temperature by putting
in a small piece of tortilla. When the oil reaches
the temperature where it immediately begins to bubble
frantically over the tortilla as soon as it is put in
the oil and the tortilla piece becomes crisp quite
quickly, you are ready to cook the chalupa shells.
This is important because there is nothing worse than
a soggy chalupa shell which results from the oil not
being hot enough.

Fry tortillas completely flat on both sides until very
crisp. Drain and keep warm on a newspaper-covered
cookie sheet in a warm oven.

Spread about 1/4-inch thick layer of refried beans on
each fried tortilla. Top with a generous amount of
grated sharp Cheddar cheese and about 1 T chopped
onion.

Place assembled chalupas on a cookie sheet and brown
under broiler until cheese melts. Watch them
carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and
serve.

NOTES:

* Tex-Mex style tostada — You will need to first
make a batch of frijoles refritos. This dish is more
properly known in Mexico as tostadas.

: Difficulty: easy to moderate.
: Time: 15 minutes, plus preparation time of frijoles
refritos. : Precision: no need to measure.
:
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles,
Calif., USA

: Copyright (C) 1986 USENET Community Trust

—–

Title: DEATH BY CHOCOLATE ALA MR. FOOD
Categories: Desserts
Yield: 8 servings

1 pk 19.8 oz fudge brownie mix
1/2 c Coffee liqueur
3 pk 3.5 oz each instant choco-
-late pudding (can use local
8 Chocolate-covered toffee
-candy bars (like Heath or
Skor)
1 ct 12 oz frozen whipped topping

1. Preheat oven according to brownie package directions. Bake
according to directions, and let cool. When cool, prick holes in the
tops of the brownies with a fork and pour the coffee liqueur into
them. Let stand.

2. Prepare the chocolate pudding according to directions. If you wish
you can use the low calorie pudding mix (it tastes the same).Break
the candy bars up into very small pieces with a food processor or a
kitchen hammer.

3. Break up half the brownies and place in the bottom of a large
trifle dish or glass bowl. Cover with half the pudding, half the
candy and then half the whipped topping. Repeat layers with remaining
ingredients.

Typists note: To cut the calories, you can use low calorie whipped
top- ping, low calorie brownie mix, low calorie pudding and omit
candy.

Very very good and very very filling.

Source: The Mr. Food Cookbook, OOH it’s so GOOD!! Typed for you by
Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

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Finnish Summer Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Water
Small thin skinned potatoes*
1 Teaspoon Salt
1/8 Teaspoon White pepper
2 Tablespoons Butter or margarine
Small boiling onions **
Young fresh baby carrots ***
1/2 Pound Young fresh green beans ****
2 Cups Fresh shelled tiny peas
2 Cups Half and half (light cream)
3 Tablespoons All purpose flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into
3-inch lengths *** 1/2 lb.
**** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper,
butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half and half and flour until smooth; stir into
simmering vegetables. Cook, stirring until soup slightly thickened (about 5
minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of
cream cheese on rye, decorated with sliced vegetables.

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Nutr. Assoc. : 0 1180 0 0 222 998 260 676 1086 704 14

SOUR CREAM-PEACH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c All-purpose flour
1/4 c Sugar
1/4 ts Ground cinnamon
2 tb Unsalted butter, softened
—–MUFFINS—–
3 Med. peaches, pitted, diced
1/2 c Milk
1 Lg. egg
1/2 c Sour cream
1 t Vanilla extract
4 tb Butter, melted
2 c All-purpose flour
1/2 c Sugar
1 tb Baking powder
1/4 ts Baking soda
1/4 ts Salt

Prepare topping: In small bowl stir together the
flour, sugar and cinnamon; with a fork, work in the
butter until crumbly. Refrigerate until needed.

Preheat oven to 400F. Line 12 muffin cups with paper
liners or generously butter the cups and the top of
the pan around the muffin cups. In a medium bowl,
whisk the egg. Then whisk in the sour cream, milk,
vanilla and melted butter. Stir in the diced peaches.
In a large bowl, stir together the flour, sugar,
baking powder, baking soda and salt. Pour in the sour
cream-peach mixture all at once and stir quickly, just
to moisten; the batter will be thick and lumpy. Spoon
into muffin cups, dividing it equally until the cups
are full. Quickly crumble the topping over the batter.
Bake at 25 to 30 minutes or until golden brown. The
tops will spring back when lightly touched. Let cool
in the pan for 5 minutes and then carefully remove and
cool on a rack. Cool 10 to 15 minutes. Serve warm.

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Zesty Vegetable Beef Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. plum tomatoes or 1 (1 lb. 12 oz.)
1 Can tomatoes — undrained
4 Lb. beef short ribs or shanks
2 Tsp. salt
1/2 Lb. green beans
2 Large onions
2 Cloves garlic — crushed dumplings
1 bay leaf
4 Ears corn
1 Tbsp. sugar
water

To peel tomatoes: Pour boiling water over several
tomatoes in a medium bowl. After 1 minute, lift one out with a
slotted spoon. Cut out stem end and peel off skin with a
paring knife. Repeat until all tomatoes are peeled. Cut the
peeled tomatoes into 1/2-inch slices. Pour 2 1/2 quarts water
into a 8 quart kettle. Wipe beef with damp paper towel. Turn
beef into kettle. Add sliced tomatoes, 2 teaspoons salt and
the bay leaf. Cover; bring to boiling; skim surface. Reduce
heat, simmer covered 2 hours. Wash beans under cold water.
Trim ends; cut on diagonal into 1-inch pieces. With a sharp
knife, cut kernels from cobs (need 2 cups). Slice onions;
chop into cubes. Lift meat out of soup with slotted spoon, set
aside to cool. Skim fat from surface; discard. Add beans,
corn, onions, sugar and garlic. Simmer covered 15 minutes or
until vegetables are just tender. Remove meat from bones;
discard bones. Cut meat into large pieces. Add to soup.
Slowly bring to boiling.
Make Dumplings: Into a medium bowl sift 1 1/2 cups
flour, dash of salt and 1/4 teaspoon baking powder; make a
well in center. In a measuring cup, beat together 2 small eggs
and 1/2 cup of water; pour into well in flour mixture; with
fork mix until blended and then beat until smooth. Drop from
wet teaspoon into salted boiling water. Cook uncovered until
dumplings come to top. Do not crowd kettle. Cook half at a
time. Remove with a slotted spoon. Add to soup, simmer 10
minutes.
To Serve: Pour soup into tureen or individual bowls.
Top with chopped parsley. Refrigerate leftover soup, covered.
Makes 10 servings.

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TOMATILLO SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Tomatillos
1/4 c Chopped onion
1 tb Minced fresh cilantro
1 tb Tequila
1 tb Lime juice
1/2 ts Crushed red pepper

1. Remove husks and stems from tomatillos. Position
knife blade in food
processor bowl; add tomatillos and remaining
ingredients, and pulse 10
times or until chopped. Cover and set aside.
Yield 1 1/2 cups; about
calories per tablespoon. —

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Title: EGGPLANT SZECHUAN STYLE
Categories: Chinese, Vegetables
Yield: 4 servings

6 Chinese eggplants (about 1
-1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled
-grated
1 tb Garlic; minced
1/4 ts Dried red chile flakes
1/4 c Water chestnut; peeled
-chopped (preferably fresh)
3 Scallion; trimmed chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for
-garnish

Everyone loves this dish, even those who don’t
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first
course for Western menus.

Cut eggplant into 1/2-inch wide by 2-inch long strips.

Mix together soy sauce, sugar and chicken stock. Set
aside.

Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.

Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.

—–

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

—–

Title: Walnut Spice Cake with Lemon Curd
Categories: Cakes
Yield: 8 servings

2 c All-purpose flour
1 1/4 ts Baking soda
1 ts Ground ginger
1 ts Ground “cinnamon”
1/2 ts Pepper
1/2 ts Salt
1 Egg
1/2 c Sugar
1/2 c Butter, melted and cooled
1 tb Grated lemon peel
3/4 c Hot water
1/3 c Unsulfured molasses
1/3 c Honey
1 c Chopped walnuts
Purchased Lemon curd

Servings: 8

Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6
ingredients together. Whisk egg and sugar in large bowl to blend.
Whisk in butter and lemon peel. Combine hot water, molasses and
honey in large cup.

Add to butter mixture alternately with dry ingredients,beginning and
ending with dry ingredients. Mix in walnuts. Transfer to prepared
dish. Bake until springy to touch, about 50 minutes. Cool cake
slightly on rack.

Cut cake into squares. Serve warm or at room temperature, spooning
lemon curd over each piece.

Source: Bon Appetit, Too Busy To Cook posted by Linda Davis

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