SAUERKRAUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sauerkraut
6 c Beef stock
2 lg Onions — chopped
3 sl Bacon
1 t Paprika
1 tb Tomato paste
1/2 ts Caraway seeds
Salt
2 Potatoes — peeled
– grated and soaked
1/4 lb Lean, diced ham
2 Beef frankfurters — sliced

SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes.
Saute onions with bacon until golden. Add paprika,
remaining stock, tomato paste, caraway seeds and salt
to taste. Add sauerkraut, stock and drained potatoes,
and simmer for 30 minutes. Add more stock if necessary
to make 6 cups. Add the meats and cook long enough to
heat through (about 10 minutes).

– – – – – – – – – – – – – – – – – –

Chocolate Thumbprint Cookies

Recipe By : Annice’s Files
Serving Size : 48 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — or margarine
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk — or water
1/4 cup chocolate chips — chopped
powdered sugar
FILLING
3/4 cup chocolate chips
1 tablespoon butter — or margarine
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

Cream butter and sugar, add vanilla. Mix dry ings. and mix in. Add chopped
chips and milk. Form into 1″ balls. Place 1″ apart on baking sheet. Make
a depression in each with your thumb Bake 10-12 min. at 375F. Dust with
powdered sugar.

For the filling, melt all but vanilla together. Stir in vanilla. Cool 5 min.
and fill the hollows in the cookies.

– – – – – – – – – – – – – – – – – –

1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.
Wash and slice mushrooms. Set aside.
Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.
Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Comments:
Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

EGGPLANT SICHUAN STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chinese eggplant — -=OR=-
1 lg -Italian eggplant
2 teaspoon Salt
4 tablespoon Peanut or corn oil
=(or more if needed)=-
1 tablespoon Soy sauce
1 tablespoon Sugar
1/4 cup Chicken stock
2 teaspoon Grated fresh peeled ginger
1 tablespoon Minced garlic
1/4 teaspoon Dried red chile flakes
1/4 cup Chopped water chestnuts
(peeled) — preferably fresh
3 Green onions
trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds
(for garnish) –

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin.
In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently
to remove excess water. Pat dry with paper towels. In a small bowl, mix soy
sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3
tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of
eggplant, stir-fry until seared and tender (about 3 minutes).

Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant
in same manner adding more oil if needed. Reheat wok over medium-high heat.
Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently
but do not brown . Add water chestnuts and half of the green onions; stir-fry
together for 5 seconds. Increase to high heat, add reserved soy sauce mixture
and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly
over high heat until most of the sauce is reduced and absorbed into eggplant
(about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving
dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
JOYCE JUE – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Date: Sat, 07 Aug 93 11:34:45 MDT
From: Greg Beary

Jacques’ Pasta (so good my kids ask for it for their
“Birthday Dinner”) modified from Jacques Pepin

1 eggplant (peeled)
1 red onion
3-4 cloves garlic
2 tomatoes
salt pepper to taste
1lb. spaghetti

Start the water boiling to cook the spaghetti. Get all
the veggies cut up and when the water boils for the pasta
start making the sauce. (this assumes your pasta cooks
for 10 minutes)

Cut up the onion into slices and then into quarters. Cube
the eggplant into about 1/4-1/2″ cubes. Cook in about 1/4
cup of water or white wine for 6 to 7 minutes or until
soft. Add tomatoes cut into cubes and minced garlic.
(you can use crushed but I think minced tastes better).
Cook for 2-3 more minutes more. Salt and pepper to taste.
(I find that I add more salt pepper at the table since
my wife and I disagree as to what “salt to taste” means)
Add 1 cup of the pasta water and cook for 2 minutes more.

When the pasta is just about done (about 1 more minute to
go) add it to the sauce and cook for 1-2 minutes.
It’s now ready to serve.

Title: CHINESE HOT AND SOUR SOUP
Categories: Chinese, Soups
Yield: 4 servings

3 Dried wood ears
20 Dried tiger lily buds
3 c Hot water
1/4 lb Pork butt
MARINADE:
1/2 ts Rice wine or dry sherry
1/2 ts Cornstarch
1 ts Sesame oil
1 ts Salt
2 oz Fresh mushrooms, sliced
1/4 c Shredded bamboo shoots
1 3″ square bean curd, sliced
2 tb Worcestershire sauce
2 ts White vinegar and adjust
5 tb Cornstarch
5 tb Water
1 Egg, beaten
1/2 ts Black pepper
1/2 ts White pepper
1 tb Sesame oil
6 1/2 c Chicken broth or white
-stock
1/4 c Water chestnuts

Soak wood ears and lily buds in 3 cups hot water 15
minutes to soften. Remove stems from softened wood
ears. Shred wood ears with a cleaver. Slice pork into
thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl.
Add pork shreds; mix well. Let stand 15 minutes.
Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes.
Add pork shreds with marinade and bean curd. Bring to
a boil. Add worcestershire sauce and vinegar, if
desired. Dissolve cornstarch in 5 tablespoons water to
make a paste. Slowly stir into soup. Cook over medium
heat until soup thickens slightly. Stir egg into
soup. Add black pepper, white pepper and sesame oil.

—–

Title: TASTY BEAN CURD
Categories: Vegetarian, Beans, Chinese
Yield: 2 servings

1/2 lb Flat noodles
3 tb Oil
1 sm Onion, sliced
1 c Sliced broccoli
1 c Sliced mushrooms
1/2 c Sliced water chestnuts
1/2 c Sliced bamboo shoots
1 c Bean sprouts
2 ea Garlic cloves, chopped
1 ts Ginger, chopped
1 ts Salt
1 ts Brown sugar
2 tb Soy sauce
2 tb Dry sherry
1 tb Sesame oil
1 1/2 lb Bean curd, cubed
2 ts Sesame seeds
2 tb Cashew nuts
2 tb Green onions, chopped
2 tb Green peppers, chopped

Heat a pot of salted water boil the noodles till
tender. Rinse, drain keep warm on a serving dish.
Heat oil in a wok stir fry onion, broccoli,
mushrooms, water chestnuts bamboo shoots for 2
minutes. Add bean sprouts fry for 1 minute. Place
on dish with noodles. Keep warm.

Add a little more oil fry ginger garlic for 1
minute. Stir in salt, sugar, soy sauce, sherry
sesame oil. Add bean curd. Fry gently till bean curd
begins to brown. Mix together with the noodles
vegetables. Keep warm.

Add a little more oil to the wok fry the sesame
seeds, nuts, green onion pepper till the nuts begin
to brown. Use a granish for the rest of the meal.

Jack Santa Maria, “Chinese Vegetarian Cookery”

—–

HA’PENNY FRIENDSHIP BREAD****FJVS25A

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 c Pillsbury Best Bread Flour*
3 tb Sugar
2 ts Salt
2 pk Active Dry Yeast
2 c Water
1/4 c Oil

It may take 3 notes to do this entire recipe as should
be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups
Pillsbury’s Best Bread Flour.Lightly spoon flour into
measuring cup; level off. In large bowl, combine 2
cups flour, sugar, salt and yeast; blend well. In
small saucepan, heat water and oil ntil very warm
(120-130 degrees F.). Add warm liquid to flour
mixture. Blend at low speed until moistened; beat 3
minutes at medium speed. Stir in additional 3 1/2-4
cups flour, until dough pulls cleanly away from sides
of bowl. On floured surface, knead dough until smooth
and elastic, about 10 mins. Place dough in greased
bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80-85 degrees F.) until light
and doubled in size, about 1-1/2 hrs.Punch down dough
several times to remove air bubbles. Allow to rest on
board covered with inverted bowl for 14 mins. Shape as
desired. (Shape directions to follow in next note.)
Marilyn Sultar

– – – – – – – – – – – – – – – – – –

MULTI-GRAIN AND MORE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Whole wheat
Bran Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
1 1/4 c Bread Flour
1/4 c Whole-Wheat Flour
1 tb Nonfat Dried Milk
1 t Salt
1 tb Applesauce
1/4 c 7 grain rolled cereal
2 tb Wheat germ
1 tb Oat bran
1 tb Cracked wheat
1 1/2 tb Honey
1 1/2 ts Yeast

1 POUND LOAF—–

– – – – – – – – – – – – – – – – – –

Title: Broiled Spanish Mackerel
Categories: Wildgame, Fish
Yield: 1 servings

1 ea Spanish mackerel, 3 lb
1 ea Lemon, sliced
1 T Salad oil
1 x Parsley garnish
1 T Butter
1 ea Sauce a la Maitre D’Hotel
1 ea Lemon, juice of

Before broiling rub thoroughly with salt, brush with pepper and work
in a little olive oil. Lay on broiler and brown well on both sides,
being careful not to break it. Apply sauce and serve. If fish is
large, split down middle of back before broiling. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33

MMMMM