THAI MINI SPRING ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Bean thread noodles
– (MUNG bean)
1/4 c Dried tree ears — -ÿÿ
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots
– (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp
-shelled, deveined chopped
-ÿÿ
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots — finely chopped
1 Carrot — peeled, grated
1/4 lb Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves
– (as an accompaniment)
Fresh mint leaves
– (as an accompaniment)
—–THAI SPRING ROLL DIP—–
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves
-(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm
water until soft and pliable (about 15 minutes). Drain the noodles and cut
into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound
peppercorns, garlic and coriander roots into a coarse paste, or chopped
together in a spice mill. Combine pork, shrimp or crab, fish sauce,
peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots,
bean sprouts, and the reserved bean thread noodles and tree ears; mix
together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
With kitchen shears, cut rice paper into quarters. Lay one sheet of rice
paper with the curved edge nearest to you, on a flat surface. Brush
thoroughly with water. Let it sit until it softens into a thin flexible
film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide
by 2-inch long cylinder and put it near the curved edge of rice paper. Fold
bottom of rice paper over filling. Fold left and right sides over each end
to enclose filling. Continue rolling until completely sealed. Repeat with
remaining filling. Preheat wok until hot. Add enough oil to a depth of
3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and
golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat
and stir in the fish sauce and chile flakes. When cooled, transfer to a
dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with
sauce.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN WITH PINEAPPLE (BO-LO-SHAO-JI)
Categories: Chinese, Chicken
Yield: 8 servings

1 Whole chicken
-(about 2 pounds)

————————-MIXTURE A————————-
4 tb Light soy sauce
1 tb Dark soy sauce
1 tb Sake or Chinese rice wine
1 Onion, cut into 1/2-inch
-cubes
3 sl Canned pineapple, cut into
-1/2-inch cubes
2/3 c Juice from the pineapple can
2 1/2 c Water
1 tb Cornstarch dissolved in 2
-Tablespoons water)
1 tb Sasame oil
Chinese parsley for garnish
3 tb Salad oil
3 c Oil for deep-frying

Clean the cavity of the chicken with a cloth.
Prick all over the skin with a fork. Wipe off any
moisture. Place the chicken in a bowl. Pour Mixture A
over the chicken and let stand for about 30 minutes.
Remove the chicken and reserve the marinade.

Heat 3 cups of frying oil to 350F in a wok. Add
the chicken and fry until golden, spooning hot oil
over it from time to time with a ladle. Remove the
chicken and drain on a rack. Pour off oil from the
wok.

Heat 3 tablespoons fresh salad oil in the wok
and sute the onions until they become fragrant. Add
the reserved marinade and pineapple juice; bring to a
boil. Add the water and chicken. Cover and cook for
25 minutes.

Remove the chicken when the liquid is reduced to
1 cup. Add the pineapple chunls top the liquid and
cook over very low heat for 15 minutes.

Meanwhile, cut the chicken into 2-inch pieces,
leaving the bone attached. Arrange them on a platter.

If necessary, thicken the pineapple sauce with a
litle dissolved cornstarch. Sprinkle with sesame oil
and stir well. Pour the sauce over the chicken,
garnish with Chinese parsley (coriander) leaves and
serve.

[Fu Pei Mei’s Chinese Cooking; Japan; ISBN:
4-07-974788-8]

Posted by Fred Peters.

—–

Big Mouth Stew

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 can cream of mushroom soup
10 ounces frozen mixed vegetables
1 pound Kielbasa sausage or turkey Kielbasa
Milk
White rice

In a small saucepan, simmer the mixed vegetables until done. While they are co
oking, melt 2 tablespoons of butter in a deep fry pan. Slice the Kielbasa and t
hen quarter each of the slices so there are four bite size pieces. Brown the Ki
elbasa in the butter. Then add the can of cream of mushroom soup to the meat a
nd butter. then add the milk and blend it all together making a cream sauce.
Add the vegetables, blend it all together and serve over rice. Use milk to the
consistency you like.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Spritzer
Categories: Fruit, Beverage, Alcohol
Yield: 4 servings

MMMMM————————LIZ VXRF36B—————————–
2 c Pureed peaches = 1 cup
Crushed ice
1 Bottle white wine; = 750 ml
12 oz Lemon lime soda

Divide peach puree among 4 tall glasses. Fill glass
with crushed. Add wine and soda. Serve immediately.
Yields 4 servings; each setving:
200 calories.

The Tampa Tribune, 07/15/93

MMMMM

Title: PEANUT BUTTER BUCKEYES
Categories: Candies, Desserts
Yield: 1 servings

1 c BUTTER
1 pk 16oz powdered sugar
1 12oz crunchy peanut butter
1 Block (4oz) paraffin
1 pk 12oz semi-sweet chocolate ch

Combine butter, sugar and peanut butter in a medium bowl;blend till
smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate
chips into top of a double boiler and melt over hot (not Boiling)
water. Coat balls by dropping one at a time. Place on waxed paper to
cool makes 5 dozen

MMMMM

Title: Hearty German Sour Cream Soup
Categories: Soups/stews, German, Beef
Yield: 6 servings

1/2 lb Bacon, diced 1/4 c Rice
3/4 c Cabbage, chopped 2 c White sauce
1/2 c Onion, chopped 1/2 c Vinegar
1/2 c Celery, chopped 1 Clove garlic, minced
1/2 c Carrots, chopped 1 ts Caraway seed
3/4 c Potato, chopped 1 ts Salt
3/4 c Zucchini, sliced 2 ts Worcestershire sauce
4 c Tomatoes, peeled 1/4 ts Thyme
4 c Beef broth 1 c Sour cream or plain yogurt
1/4 c Barley

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.

—–

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tbsp cooking oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Makes 4 servers.

In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth. Add salt, pepper and bay
leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil
until tender. Add mushrooms; cook and stir until tender. Add to
broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15
minutes, sitrring occasionally. Add cream; heat through. Discard bay
leaves.

Source: Tast of Home, Oct./Nov. 1996

CHUNKY GAZPACHO

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

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

46 oz Can tomato juice
1 Clove garlic, pressed
1 tb Sugar, heaping
1 ts Salt
1 ts Seasoned salt
1/4 c Olive oil
3 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/2 ts Liquid hot sauce
1 Cucumber, peeled and dic
1 Green pepper, diced
2 Carrots, diced
3 Celery stalks, diced
3 To 4 green onions, diced
3 Tomatoes, diced

In a large mixing bowl, mix tomato juice, garlic,
sugar, salt, seasoned salt,
olive oil, lemon juice, worcestershire sauce, and hot
sauce. Mix until oil and seasonings are dissolved.
Pour into a large refrigerator pitcher. Stir
chunky vegetables into juice mixture and add diced
fresh tomatoes. Chill overnight or 4 hours. Serve
cold with seasoned croutons on top. From: “Celebrate
San Antonio – A Cookbook” by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin
Brewer, Cooking Echo, 8/92

– – – – – – – – – – – – – – – – – –

Frangos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar
3/4 cup butter
3 eggs
12 ounces milk chocolate chips
12 ounces semisweet chocolate chips
2 teaspoons vanilla
3 teaspoons peppermint extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and
eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well.
Pour into small fluted candy papers. Let cool. Will freeze well. (Can
also pour into buttered 8″ x 8″ cake pan and cut into squares.)

– – – – – – – – – – – – – – – – – –

Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian Main dish Ethnic Spicy
Servings: 6

2 1/4 T coriander seeds 2 1/4 t whole cumin
1 1/2 t whole black mustard seeds 1 1/2 ea One inch stick cinnamon
6 ea Hole cloves 3/8 t whole black peppercorns
3/8 t ground nutmeg 1 1/2 ea Whole dried hot red chili
3 c grated fresh coconut 1 1/2 ea One in cube ginger
chopped
9 ea Cloves garlic 3/4 ea Fresh hod green chili
2 1/4 c water 6 T vegetable oil
3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned
2 1/4 t salt

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly ‘dry-roast’ the spices, stirring them
frequently until they emit a very pleasant ‘roasted’ aroma. Empty the
spices into a clean coffee grinder or spice grinder and grind until
fine. Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the
other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick
up brown spots. Now pour in the garlic-ginger mixture and stir once.
Turn heat to medium. Put in the chicken pieces, salt, as well as the
spice coconut mixture in the bowl. Stir and fry the chicken for 3-4
minutes or until it loses its pinkness and turn heat to low, and cook
for 25 to 30 minutes or until chicken is tender. Stir a few times
during this cooking period, making sure that you turn over each piece of
chicken so that it gets evenly colored.

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