CONSOMME PRIMAVERA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
2 Stalks celery
1 And
1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 t Whole black peppercorns
-Crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
1/2 c Fresh enoki mushrooms,
-Thinly sliced

Coarsely chop the onion, celery, 1 carrot, the turnip,
and parsnip. Place in a large stock pot. Add 1-1/2
quarts water, the chicken parts, bay leaf, garlic,
thyme, parsley, peppercorns, and salt to taste. Bring
very slowly to a simmer; cook 2-1/2 to 3 hours.

Strain through a double layer of cheesecloth. Set
aside to cool.

Peel the skins off the yellow squash and zucchini,
discarding or reserving the pulp for other use.
Julienne the peels, remaining 1/2 carrot, and the leek
into uniform 1/8 in. by 2 in. matchsticks. Place in a
steamer over boiling water; cook 1 minute. Remove and
allow to cool.

Skim any fat that has risen to the top of the
consomme. Return the broth to a slow simmer; cook
until reduced to one-fourth its original volume.

To serve, divide among four soup bowls. Garnish with
the julienned vegetables the mushrooms.

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Crab Casserole in a Clay Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Fresh whole crab — preferably live
2 tablespoons Peanut oil
5 Unpeeled garlic cloves — crushed
2 Unpeeled fresh ginger — slices, 1/4 inch thi
3 Whole scallions — cut into
pieces
3 tablespoons Fermented black beans
2 Fresh red chili peppers — seeded and shredded
3 tablespoons Rice wine
2 tablespoons Light soy sauce
1/2 cup Rich Chicken Stock

Well here it is, in all its glory. I’ve included Hom’s method for
making stock both because it’s good and to give more of a feel for the
book. Honk Kong is an extremely, almost excessively dynamic city and
this is reflected in the food. T he book is interesting because he
has a finger on the development of the “new” H ong Kong cuisine and
notes traditional recipes from which the ones in the book s pring.

BTW, Michael++my roommate++and I were talking about this dish last
night as we were munching up a plain old steamed Dungeness crab. He
said he *really* liked this recipe. I found it too heavy on the black
beans and spices. Here it is. You be da judge… ;-}
Here is an interesting, innovative technique employed by Hong Kong
chefs. The c lay pot traditionally is used for the long simmering and
braising of foods; nowa days, however it is as often used to infused
intense flavors over high heat in a short length of time, as in this
recipe. the classic Cantonese dish is given a new twist; the fresh
crab is stir-fired with aromatic seasonings and then quickl y finished
over high heat in the covered clay pot. The pungent black beans perm
eate the rich crab meat, enhancing it and adding to its subtle
flavors. This de licious casserole is quite easy to prepare and turns
an ordinary dinner into a s pecial occasion.

If you are using a live crab, prepare it according to the technique
on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the
body into quarters and lightly crack the claws and legs.

Heat a wok or large skillet until it is hot and add the oil. Add the
garlic, g inger, and scallions and stir-fry to flavor the oil. Then
add the black beans, chilies, and crab. Stir-fry for2 minutes and add
the chicken stock. Turn the c ontents of the wok into a clay pot or
casserole, cover, and cook over high heat for 5 more minutes or until
the crab shell turns bright red. Serve immediately.

Makes 4 servings.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg; October 22 1992.

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Homemade Crispy Coating Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cornflakes
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley — crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

In a large bowl, combine all ingredients. Stir with a wire whisk until eve
nly distributed. Pour into a 5-cup container with a tight fitting lid. Se
al container. Label with date and contents. Store in a cool, dry place.
Use within 2 months.

Makes about 4 1/2 cups of Homemade Crispy Coating Mix.

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MACADAMIA CHOCOLATE TORTE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Chocolate
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1/4 cup Unsalted butter
4 tablespoons Sugar
1 Egg
3/4 cup Flour
—–FILLING—–
1 pound Whole macadamia nuts
1 pound Dark belgian choclate
2 cups Whipping cream
2 tablespoons Frangelico liqueur
—–GARNISH—–
Shaved white chocolate
Whipped cream
Additional nuts

PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350
degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy.Add
egg. Mix well. Add flour and mix well. Roll the dough over wax paper and
transfer it to the chilled pan. Use fork to crimp edges of crust. Bake in a
350~F oven until crust gets golden brown — about 10 minutes. Cool.PROCEDURE
FOR FILLING: Roast nuts in oven at 200~F for 5 to 10 minutes. Melt the
chocolate. Heat the cream and add to the chocolate . Mix well. Add 2 Tblsp of
Frangelico. Add nuts and stir to blend. Pour into crust and cool.PRESENTATION:
Decorate with shaved white chocolate or whipped cream topped with chopped
macadamia nuts.

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Red And Green Tomato Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 9-inch pie shell
Undiluted evaporated milk
4 C sliced red and green tomatoes
1 1/2 Ts salt
1/8 Tsp pepper
1/3 C mayonnaise
1/3 C grated parmesan cheese
1 garlic clove — minced

Line pie pan with pastry rolled 1/8-inch thick, crimp
edges, and brush shell with evaporated milk. Bake in
preheated 450` oven for 5 minutes. Fill shell with
tomatoes, and sprinkle with the salt and pepper.
Mix remaining ingredients, and spread on tomatoes. Bake
in a preheated 350` oven for 40 minutes, or until tomatoes
are done. Makes 6 servings.

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Title: Lemon Baked Sole
Categories: Diabetic, Fish, Main dish
Yield: 4 servings

4 (3-1/4 oz.) sole fillets 2 ts Fresh parsley, chopped
2 ts Diet margarine, melted 1/8 ts Pepper
2 ts Lemon juice 1/8 ts Paprika
2 tb All-purpose flour

Rinse fillets thoroughly in cold water; pat dry with paper towels,
and set aside. Combine melted margarine and lemon juice in a small
bowl. Combine flour, chopped parsley and pepper in a shallow
container. Dip fillets in margarine mixture and dredge in flour
mixture. Transfer fillets to a nonstick baking sheet, and drizzle any
remaining margarine mixture over fish.
Sprinkle fillets with paprika. Bake at 375 degrees F.
for 15 to 20 minutes or until fish is golden brown and flakes easily
when tested with a fork. NOTE: If a crisper texture is desired,
broil baked fillets 4 inches from heat for 1 minute. Garnish each
fillet with a lemon wedge and fresh parsley sprigs, if desired. PER
SERVING: calories – 92, carbohydrate – 3 g., protein – 16 g.,
cholesterol – 50 mg., fat – 1 g., fiber – 0, sodium – 79 mg. —
Exchanges – 2 Lean Meat FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright
1988

MMMMM

Banana Softserve

Recipe By:
Serving Size: 1
Preparation Time: 0:05
Categories: Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 banana ripe

Place ripe bananas, 1 per serving, directly into the freezer unpeeled. The
peel will serve as a protection in the freezer. Freeze solid.

Just before serving, peel off the skin with a small paring knife ( a little
trickier than it sounds), cut the banana into chunks place in a blender or
in a food processor fitted with a steel blade. Blend until the banana breaks
up, passes the icy stage becomes creamy whipped with air. The
consistency should be that of frozen custard.

Serve immediately.
—–
Notes: Variation: Frozen berries, peaches etc. can be added, but
for best results it should be at least half banana.

Title: Best Damn Peach Cobbler
Categories: Pies, Camping, Resort
Yield: 18 Servings

Filling:
2.00 qt Canned peach slices
0.75 c Sugar
0.25 c Water
3.00 ts Corn starch
Topping:
2.00 c Flour
3.00 tb Sugar
4.00 ts Baking powder
6.00 tb Lard or butter
0.75 c Canned milk cut half-
-strength with water (just
-enough to moisten dough)

FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;
cover and allow to simmer lightly while topping is prepared.

TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″
thick; cut into strips 1/2″ wide and place criss-cross atop peach
mixture; cover and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee. Serves approximately 18.

MMMMM

Title: White Fruit Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/2 c Canned peach juice
3 c Cake flour
1/2 ts Baking soda
1 c Coconut
1 c Finely cut candied pineapple
1 c Candied cherries
1 ts Orange flavoring
1 c Butter
2 Eggs, well beaten
6 Egg whites
2 ts Baking powder
1/2 ts Salt
2 c Thinly sliced citron
1 c Chopped raisins
2 c Nuts
1 ts Lemon flavoring

Cream sugar and shortening. Add eggs and beat thoroughly. Sift
flour, measure. Use 1 cup flour for dredging fruits. Sift remainder
with baking powder, baking soda, and salt. Add alternately with
fruit juice to first mixture. Add flavorings, fruits, coconut, and
nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into
well-oiled pan. Bake in slow oven (325 F) about 1 hour. The Household
Searchlight

MMMMM

SPICY GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter (1/2 stick)
1 lg Head garlic, cloves
-seperated, peeled and
-chopped
3 tb All-purpose flour
3 c Chicken stock OR
Canned low-salt broth
1 t Cayenne pepper, or to taste

Chopped parsley or chives for garnish

Over medium heat, add garlic to butter and saute’
until golden, about 3 minutes (don’t brown). Add flour
and stir until mixture is just golden, about 2
minutes. Add stock and bring mixture to a boil,
stirring constantly. Reduce heat and simmer 15
minutes. Stir in caynne. Garnish and serve.

SOURCE: Syracuse Herald American 1/24/93 Posted By:
Jim Bodle 2/93

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