Title: CHAMBERED NAUTILUS APPLE QUICHE
Categories: Brunch, Desserts
Yield: 6 servings

-Pastry for a 9-inch
-One-crust pie.
3 3/4 c Granny Smith apples
-peeled; cored and thinly
-sliced (about 3 medium)
1/4 c Packed light brown sugar
2 ts Cinnamon
3 Eggs
1 c Whipping cream.

Preheat oven to 400 degrees. Line 9-inch pie plate
with pastry. Crimp edge and prick bottom and sides
with fork at 1/2-inch intervals. To prevent shrinkage;
set 8-inch round cake pan into pie shell (or line
snugly with aluminum.

Bake 6 minutes. Remove cake pan or foil and continue
to bake shell until lightly browned; about 10 minutes.
Remove from oven. Layer half the apples; sugar and
cinnamon in pie shell; repeat layers. Cover completely
with cheese. Beat eggs with cream. Make a small hole
in cheese; pour egg mixture into hole. Cover hole with
cheese.

Bake about 1 hour until top is browned and apples are
tender when tested with pick. Cool 10 to 15 minutes
before cutting into wedges. Makes 6 servings.

Named “Breakfast Recipe of the Year” in 1992; in
nationwide B B competition; by California Raisin
Advisory Board. (Raisins were added for the contest).

Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish
Recipe Mailing List. Converted from text using
MMCONV20.1.

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SHRIMP WITH LOBSTER SAUCE.I.E.S.JJGF65A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ELAINE RADIS—–
1/4 pound GROUND PORK
2 tablespoon OYSTER SAUCE
8 ounce SHRIMP
1 teaspoon CHOPPED GINGER
2 tablespoon FERMENTED BLACK BEANS
1 cup CHICKEN STOCK
1 WHOLE EGG BEATEN
3 DROPS SESAME OIL

IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPERATE INTO SMALL PIECES.)ADD THE
FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FO 10 MINUTES AND THEN
CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1 TEASPOON CHOPPED GINGER.STIR
FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO UNTIL PINK.ADD THE OYSTER SAUCE
AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T SAUCE COMES TO A BOIL,ADD SOME
TAPIOCA STARCH OR CORNSTARCH MIXED WITH A LITTLE WATER TO THICKEN.THEN ADD THE
BEATEN EGG TO THE SAUCE AND MIX QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW
DROPS OF SESAME OIL

– – – – – – – – – – – – – – – – – –

Greek Lemon Soup

Recipe By : “Good Housekeeping” magazine, 3/97
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans chicken broth
1 medium skinless boneless chicken breast halves — (about 6
ounces)
1 small onion — peeled
2 whole cloves
1 medium carrot, peeled and cut into 2″ pieces
1 medium celery stalk, cut into 2″ pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives — for garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard
vegetables. Cool chicken until easy to handle, then shred into thin strips;
set aside.

Add rice to simmering broth; heat to boiling over high heat. Reduce heat to
low; cover and simmer 15 – 20 minutes until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until
combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture,
whisking constantly. Return broth mixture to saucepan; heat just to
simmering, whisking constantly, about 5 minutes (do not boil or soup will
curdle). Stir in shredded chicken and margarine or butter. Sprinkle with
chopped chives to serve if you like. Makes about 7 cups or 6 first-course
servings.

– – – – – – – – – – – – – – – – – –

NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It’s best served soon after you make it.

Date: Tue, 10 Jan 95 18:42:29 GMT
From: thorp@sas.upenn.edu (Patricia Thorp)

I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!

Chop the tomato, pepper, and onion fairly finely. Coarsely chop the mango.
Mix everything together (with a couple of grinds of black pepper and a
couple of shakes of salt, if you’re so inclined) and let chill for an hour.

This gets even better once it sits overnight. My hunch is that this would
be excellent with some fresh cilantro, but of course I didn’t have any.

This also makes an excellent salsa with an extra tomato and a little more
liquid of some variety.

Wehani Rice And Mango Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
Serving Size : 1 Preparation Time :0:00
Categories : Rice-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raw wehani rice
2 1/2 cups water
salt and freshly ground black pepper
2 ripe mangoes — peeled, seeded and
— diced
1 bunch watercress — stems trimmed
–citrus dressing–
1/4 cup fresh orange juice
2 tablespoons lemon juice
1/4 cup vegetable oil — (up to 1/3)
1/2 teaspoon grated orange zest
salt and freshly ground black pepper — to taste

In a medium sauce pan, over high heat, bring the rice and water to a boil.
Lower the heat, cover and cook gently for about 40 minutes or until the
rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool
to room temperature.

When cooled to room temperature combine the cooked rice with the citrus
dressing and season with salt and pepper. Right before serving toss the
salad with the mangoes and watercress leaves

Yield: 4 servings

CITRUS DRESSING Process all the ingredients in a blender or food processor
until smooth. Store covered in the refrigerator for up to 1 week.

Yield: about 3/4 cup

– – – – – – – – – – – – – – – – – –

Title: Fresh Strawberry Sherbet
Categories: Diabetic, Desserts, Fruits
Yield: 8 servings

1/3 c Apple juice concentrate OR: 1/2 c Water
Fruit and berry concentrate 5 c Fresh strawberries
1 tb Lemon juice

Wash and stem berries. In a blender or food processor combine
concentrate, water and lemon juice. Add half the berries. Cover and
blend til smooth. Add remaining berries and continue blending til
smooth. Put in freezer container and freeze.

Exchanges = 3/4 fruit exchange. Per serving = 50 cal, 12.5 carbs, no
protien or fat.

MMMMM

Title: TOMATO AND BASIL TARTS
Categories: Desserts
Yield: 6 servings

1 Recipe puff pastry
1 Recipe Thick Tomato Coulis
6 md Vine ripened tomatoes
3 tb Shredded basil
1 Oil
Salt and pepper

Contributed to the echo by: Janice Norman TOMATO AND
BASIL TARTS Quickly roll out the pastry and cut out
six 4-5″ rounds. Place rounds on a thick baking sheet
and sprinkle with a little cold water. Place baking
sheet in freezer until ready to assemble and bake
tarts. Slice the tomatoes and lay them on paper towels
for thirty minutes to drain off excess moisture. This
will prevent the tarts from being soggy. One half hour
before serving, preheat the oven to 450 degrees. Take
the baking sheet from the freezer and spread a layer
of Thick Tomato Coulis over the pastry rounds leaving
1/2 inch rim around the edge. Arrange the drained
tomato slices over the coulis and scatter with
shredded basil. Sprinkle with salt and some freshly
grated black pepper then drizzle with oil. Immediately
place in the oven and bake for 20 minutes or until the
pastry is puffed and golden. Serve at once.

Servings: 6

—–

HERBED SPLIT PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

– – – – – – – – – – – – – – – – – –

Title: Hot Cross Buns
Categories: Bread Osg1966
Servings: 1

1/4 c Shortening
1/2 c Sugar
1 ts Salt
1 c Water; boiling
1 c Milk; evaporated
1 ea Yeast cake
1/2 c Water; lukewarm
2 ea Eggs
7 c Flour
1 c Currants; or raisins

Pour boiling water over fat, sugar and salt, add milk. When lukewarm
add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and
drain currants, fold into dough. Place in greased bowl and grease top
of dough. Cover with waxed paper and a lid or cloth and keep in a cool
place until ready for use. Put in small buns and let rise until double
size. Bake 15 minutes then cool and cover with powdered sugar.

Note: Assume moderate oven 350 – 400 F.

Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
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