SPICE TEA WAFERS

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 1 Tb warm, very strong
Brewed spice tea
2 tb Honey
2 c All-purpose flour
1/8 ts Baking soda
4 tb (1/2 stick) butter or
Margarine, softened

"These crispy, subtle crackers capture the flavor of
your favorite spice tea. 325~F. 20 to 25 minutes
Preheat the oven to 325~F.

Dissolve the honey in the warm tea.

In a large bowl or in the food processor, mix the
flour and baking soda together. Cut the butter into
the flour mixture until it resembles coarse meal.
Slowly mix in about 1/2 cup of the tea-honey mixture,
just enough to form a dough that will hold together in
a cohesive ball. Reserve the remaining tea to glaze
the tops of the crackers.

Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/8
inch thick. With a sharp knife, cut the dough into
2-inch shapes.

Place the crackers on a lightly greased or
parchment-lined baking sheet. Prick each one all the
way through in 2 or 3 places with the tines of a fork.
Bake for 10 minutes, turn and brush the tops with the
remaining tea-honey liquid. Continue baking for
another 10 to 15 minutes, or until golden brown. Cool
on a rack. Yield: 60-65.

VARIATION: Using a smoky tea such as Darjeeling also
produces an interesting cracker.

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Cream Cheese Rhubarb Pie

Recipe By : Country Woman Magazine, Mar.’93/AOL/R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Cream Cheese Nuts
Pies Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb — in 1/2″ pieces
1 unbaked pie shell — nine inch
TOPPING:
8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds

In a saucepan, combine the cornstarch, sugar and salt. Add water and stir
until well combined. Add rhubarb. Cook, stirring often until moxture boils
and thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile,
for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie.
Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool.
Chill several hours or overnight. Garnish with shipped cream and almonds.

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NOTES : A delicious, unusual rhubarb pie.

NATURAL EGG EASTER DYES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SPRING CHICKEN YELLOW—–
1 t Tumeric
2/3 c -Boiling water
1/4 ts Vinegar
—–EASTER BUNNY BROWN—–
1 tb Instant coffee — heaping Tbsp
2/3 c -Boiling water
1/2 ts Vinegar
—–SEREN“DIP”ITY—–
—–BOIL EGG WITH ONE OF THE—–
—–FOLLOWING—–
Onion skins — (golden orange)
Beets — (reddish purple)
Spinach — (pale green)
Red Cabbage Leaves
Walnut shells — (buff)
Grape Juice — (mauve)
1/4 ts Vinegar

Wash eggs in mild soapy water to remove oily coating which could
prevent dye from adhering. Simmer for 20 minutes.
Spring Chicken Yellow: Add tumeric to boiling water, stir until
dissolved. Add vinegar.
Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling
water, stri to dissolve. Add vinegar.
Seren“dip”ity: Try boiling eggs with one of the lsited ingredients.
Add 1/4 tsp vinegar to water.

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Title: APPLE BREAD PUDDING
Categories: Desserts, Low-fat
Yield: 12 servings

2 c Nonfat milk
3/4 c Maple syrup
1 tb Ground cinnamon
1 c Egg whites (6-8 eggs)
4 c Diced bread
2 c Apple, peeled, cored and
Diced
1 c Raisins

Preheat the oven to 350F. In a large bowl, combine the milk, maple syrup,
and cinnamon. In another bowl, beat the egg whites until frothy. Add the
egg whites to the milk mixture and stir to combine thoroughly. Add the
bread and toss well. Set aside to soak for 30 minutes.
Fold in the diced apples and raisins and pour into a nonstick or lightly
oiled 8x12x2″ baking dish. Bake for 45-50 minutes, or until the top is
very brown and crisp. A knife inserted into the middle should come out
clean at this point. Serve warm or at room temperature.

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Potty Jello etc

Recipe By : fairbanks@cobra.uni.edu.
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Text only

Purchase the plastic bowl that fits in a child’s potty training chair (they
sell them at places like KMart). Wash the bowl and prepare lemon jello per
package directions. Float miniature O-Henry bars in it, refrigerate, and
serve. Get the picture?

Next fun recipe. Have you ever seen a recipe for Aquarium Jello? You take
blue jello, make it in a clean glass aquarium bowl. Float gummy fish and
plastic people for swimmers and plastic plants and stuff. Well, what we’d
do for a Halloween party would be to make a Toxic Aquarium. Mix orange and
blue jello to get a sickly shade of green. Lifesavers make old tires and you
can toss in other junky things for trash on the bottom of the sea. Something
barrel-shaped for that illegally dumped toxic waste. Float your fish
upsidedown on top, and add a plastic skeleton or two. Haven’t figured out
a good way to put something on the bottom to represent the sand, tho

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Title: Portabello Stir Fry (Narad)
Categories: Veg-cook, Sept.
Yield: 1 servings

2 Portabello Mushrooms
(cut up)
1 Carrot, sliced about 1/4″
Thick
1 md Zucchini, sliced about 1/4″
Thick
1/2 Head broccoli, cut into
Florets; stem is split and
Sliced 1/4″ thick
1 cn Sliced water chestnuts
1/2 lb Extra firm tofu, drained and
Cut into 1/2″ cubes
x Anything else that seems
Like a good idea at the
Time
1 T Mellow brown rice miso
Paste
2 Cloves garlic, minced
1 t Fresh ginger, minced
1/8 t Chinese 5-spice mix
2 t Soy sauce
1 c Warm water
1 T Cornstarch, dissolved in a
Few tbs hot water
1 Splash of sake or white wine
Or dry sherry
1 To 2 tbs peanut oil

Dissolve the miso in the water. Dissolve the cornstarch in a small amount
of hot water and add to the miso, along with the soy sauce and 5-spice mix.
Set aside.

Heat the wok, then add the oil; heat for a minute and swirl around to coat
the wok. Add the garlic and ginger, stir around until the garlic starts to
brown. Add the mushrooms, toss for about 3 minutes until they start to
soften. Add the carrots, stir for about 2 minutes; then the broccoli,
another minute; then the water chestnuts, another minute; then the tofu.
Add a splash of sake, stir for another minute or two as the steam melds
everything, then pour on the sauce. Stir until it thickens (about 3
minutes), then serve with rice or noodles.

The portabellos have a chewey, firm body and a rather strong flavor, very
nice! I think next I’ll try some kind of dish mixing whole caps with
eggplant…I’ll let you know in a week or so!

as always, “eat! eat!”

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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THAI EGG NOODLES AND PORK SOUP (BA MEE NAM)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bean sprouts
8 oz Egg noodles, fresh (Ba Mee)
6 md Garlic cloves
6 c Chicken stock
4 tb Ground pork
2 tb Dried shrimp
2 tb Fish sauce (Nam Pla)
3 ea Lettuce leaves
8 sl Pork, cooked, 1-1/2″ X 3″
2 ea Green onions, thinly sliced
1 tb Corriander leaves, chopped
1 t Granulated sugar
2 tb Peanuts, roasted crushed
1 tb Dried red chile flakes

Blanch the bean sprouts for a minute, then set them aside to drain. Boil
the noodles in plenty of water for five minutes, then drain them. Next,
cook the ground pork in a saucepan over medium heat until it begins to
brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the
mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of
vegetable oil until it is crisp. Place the blanched bean sprouts in the
bottom of a large serving bowl. Top with the cooked noodles. Pour the fried
garlic and its oil over top of the noodles. When the chicken stock mixture
boils, tear the lettuce leaves into strips, add them to the stock,
immediately remove the stock mixture from the stove, and pour it over the
noodles and bean sprouts. Garnish with pork slices, green onions and
corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and
serve immediately.

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Title: Mediterranean Tomato Soup with Pasta
Categories: Soups, Vegetables, Vegetarian, Pasta, Arlene
Yield: 4 servings

5 tb Olive Oil
1 lg Onion, minced
2 1/2 lb Ripe tomatoes, cut in large
Dice
4 lg Garlic cloves, chopped
2 c Chicken stock or any broth
1 1/4 c Water
1 1/4 ts Dried leaf oregano crumbled
Salt and freshly ground
Pepper to taste
1 c Small pasta, such as thimble
Shaped ditali (salad
Macaroni)
2 tb Coarsely chopped fresh basil
Bowl of freshly grated
Parmesan cheese (for serving
If desired)

Heat olive oil in a large saucepan over medium-low
heat. Add onion and cook, stirring occasionally,
about 12 minutes or until soft but not brown. Add
tomatoes, garlic, stock, water, oregano, salt, and
pepper; bring to a boil. Cover and cook over low heat
45 minutes.

Puree soup in a food mill; or puree in a food
processor and strain, pressing so pulp goes through
strainer. (Soup can be kept, covered, 2 days in a
refrigerator.) Return soup to saucepan and reheat.
If soup appears thin, simmer uncovered 2-3 minutes to
thicken slightly.

Bring a medium saucepan of water to a boil and add
salt. Just before serving add pasta and cook
uncovered over high heat, stirring occasionally, 5-8
minutes or until tender but firm to the bite. Drain
well. Add to soup.

Stir in 1 tablespoon basil. Taste and adjust
seasoning. Sprinkle with remaining 1 tablespoon
basil. Serve with parmesan cheese, if desired.

NOTE:
Made this only when you have very ripe tomatoes – they
are the soul of this soup while the ditali, or pasta
thimbles, give it body. The soup is relatively easy
to prepare because there is no need to peel or seed
the tomatoes. After cooking, they are pureed in
either a food mill or food processor. A garnish of
tomato slices nad basil sprigs looks very attractive.

This recipe came from a friends pasta cookbook. It is
great!!!

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STEVIE’S PORTUGUESE RICE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Turkey Grains
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c — water
2 ts Olive oil
1/4 ts Salt
1 1/4 c Brown rice
2 lb Lean ground turkey
1 md Onion — chopped
2 Cloves garlic — finely
-chopped
2 28-oz cans peeled tomatoes
-chopped with juice
16 oz Can tomato sauce
1 t Hot red pepper sauce — or to
-taste
1/2 ts Dried oregano
1/2 ts Black pepper

In a medium saucepan, bring cups water, the oil, and
salt to a boil over high heat. Add the brown rice,
reduce the heat to low, and simmer covered for about
50 minutes, until the rice is tender. Drain the rice
if necessary, and set aside.

Meanwhile in a large nonstick skillet, cook the ground
turkey, chopped onion, and garlic over medium heat for
about 7 minutes, stirring occasionally, until the
turkey loses its pink color. Stir in the tomatoes and
their juice, tomato sauce, hot pepper sauce, oregano,
and black pepper.

Bring to a simmer, reduce the heat to low, and cook,
uncovered, for about 45 minutes. Stir in the cooked
brown rice, simmer an additional 5 minutes, and serve
immediately.

Per serving: Calories: 225, Protein: 25 g,
Carbohydrates: 28 g, Fat: 2 g, Cholesterol: 58 mg,
Sodium 700 mg, Fiber: 4 g, 8 percent calories from
fat. Source: The Healthy Firehouse Cookbook.

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Title: SIZZLING RICE SOUP (HOM)
Categories: Soups, Chinese
Yield: 6 servings

6 c Chicken broth
2 tb Shredded Smithfield ham
4 sm Cakes Chinese bean curd
-cubed, rinsed in cold water
6 lg Chinese black mushrooms
– soaked, squeezed dry
– and shredded
4 c Peanut oil for deep-frying

————————RICE CRUST————————
Rice
Oil, peanut

————————–GARNISH————————–
Chopped scallions
Sesame oil

BRING THE BROTH TO A SIMMER in a pot and add the ham,
bean curd and mushrooms. Let it simmer 5 minutes. Heat
the oil in a wok to very hot (about 380F). Test the
oil by dropping a small piece of Rice Crust into it.
It should float immediately. Slip the whole Rice Crust
into the oil. As it begins to puff up like popcorn,
break it up into large chunks with long chopsticks.
Turn it to brown on all sides (about 1 minute). Remove
the rice and drain it. At the table, add the rice to
the serving bowl of soup. It will sizzle as the steam
rises and provide quite a show. Add the scallions and
sesame oil just before serving. (The oil used for
deep-frying can be cooled, strained through a fine
sieve and stored in a jar for future use.)

FOR RICE CRUST: Prepare rice as you normally would,
but cook it in a wide, heavy pot at least 15 minutes
after the rice is soft so that a crust forms on the
bottom of the pot. Spoon off the top layer of loose
rice and set aside for Fried Rice or freeze it for
future use. If left to stand overnight at room
temperature, the crust will be easier to remove from
the pot. To use the rice right away, keep the pot on
low heat and dribble peanut oil around the edge. Heat
for a few minutes, then loosen the crust with a
spatula. It should come out in one whole piece. Invert
the crust onto a plate. It can now be frozen for
future use or used while still hot.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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