Title: WHOLE TROUT IN SWEET SOUR SAUCE
Categories: Fish, Chinese
Yield: 4 servings

1 Trout, whole, with head
— firm-fleshed
2 lg Eggs, beaten
3/4 c Cornstarch
1/2 c Flour
Oil, peanut, for deep
— frying
Salt (to taste)
Pepper, white (to taste)
Sweet and Sour Sauce **

** See recipe for Sweet and Sour Sauce.

Split the fish down the back and remove the
backbone and entrails. Spread and sprinkle the fish
with salt, and pepper.

Spread the beaten egg on the fish and sprinkle
with cornstarch, then coat with flour. Pat to coat
securely.

Heat the oil to very hot and fry fish until
golden brown. Remove and let cool.

When ready to serve, put into hot oil to heat and
crisp the fish.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

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Date: Wed, 12 Jan 94 13:19:26 PST
From: Nicole.Myers@gain.com (Nicole Myers)

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.

Title: CLASSIC MEDITERRANEAN SALAD
Categories: Salads, Oriental, Appetizers, Vegetarian
Yield: 6 servings

1 md Head romaine lettuce, torn
3 sm Toamtoes, diced
1 md Cucumber, sliced
1 sm Green bell pepper, sliced
1 sm Onion, cut into rings
6 ea Radishes, thinly sliced
1/2 c Parsley, chopped
1/3 c Olive oil
3 tb Lemon juice
1 ea Garlic clove, crushed
Salt pepper
1 ts Mint
Pita halves

Combine lettuce, tomatoes, cucumber, pepper, onion,
radishes parsley in a salad bowl. Whisk together
olive oil, lemon juice, garlic, salt, pepper mint.
Pour over salad toss to coat. Serve immediately
with warm pita halves.

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MUFFINS AND CRUMPETS (MRS. BEETON’S)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt

Makes 24 Muffins or Crumpets

flour

MUFFINS: Wash, peel and boil the potatoes, rub through
a colander, add the water (just warm enough to bear
the hand in it without discomfort); then dissolve the
yeast and salt in it, and stir in sufficient flour to
make a moist paste. Beat it well in a deep bowl and
then clear off the paste from the hands; cover over
with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and
spongy, turn it out on the table, dredge over with
flour, and then divide it off into pieces about 3 oz
in weight, roll them up into round shapes, and set
them on a wooden tray, well dusted with flour to
prove. When light enough, see that the hot plate is
hot, and then carefully transfer the muffins from the
tray, one at a time, using a thin tin slice for the
purpose, taking particular care not to knock out the
proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the
slice and cook the other side. When the muffins are
done, brush off the flour, and lay them on a clean
cloth or sieve to cool.

To toast them, divide the edge of the muffin all round
by pulling it open to the depth of about 1 inch with
the fingers. Put it on a toasting fork and hold it
before a clear fire till one side is nicely browned,
but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the
muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on
both sides, put them together again, and cut them into
halves. Pile on a hot dish and send quickly to table.

Time: 25 to 30 minutes to bake. Sufficient for about 2
dozen muffins.

CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, and leave for 1/2 an
hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon,
cover over, and leave for another 1/2 an hour. Then
give the batter another good beat up. This process
must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a
little clean lard on a baking tin, and pour in
sufficient of the batter to make the crumpets. When
cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool.
Muffins and crumpets should always be served on
separate dishes, and both toasted and served as
quickly as possible.

Time: about 20 minutes to cook. Sufficient for about 2
dozen.

From: Mrs. Beeton’s All About Cookery, Ward, Lock
Co., Ltd., London Melbourne, (circa 1890’s).

Posted by June Hoffman, 8/93

– – – – – – – – – – – – – – – – – –

GRAPE SALAD (STAFILI SALATA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Greek
Harned 1994 Salads
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Grapes
Few lettuce leaves — shredded
2 Celery sticks — sliced
2 Tomatoes — chopped
2 tb Walnuts — chopped
4 tb Olive oil
2 tb Wine vinegar
1/2 ts Salt
Crumbled feta cheese

Cut the grapes in half and remove the seeds. Combine
with the rest of the ingredients except the cheese.
Sprinkle on a little cheese. Cottage cheese or curd
cheese may be substituted for feta. Adjust seasonings.

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 110.
ISBN 0-394-74197-8. Electronic format by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: BAGELS – DG
Categories: Whole wheat, Breadmaker
Yield: 1 servings

1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

DG Bread Machine Cookbook 160 Let machine knead dough once, then let
dough rise 20 min. only in machine. Even if cycle runs longer, simply
remove dough after 20 minutes and turn off machine. Divide dough into
appropriate number of pieces. Each piece shoul

Place these on well greased baking sheet, cover let rise only 15
to 20 minutes. Meanwhile, bring to slight boil in a NONALUMINUM pan,
(Donna uses cast iron frying pan) about 2 inches of water. Carefully
lower about 3 or 4 bagels at a time into water, c

MMMMM

Title: Cocoa Drop Cookies
Categories: Cookies
Yield: 54 servings

1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
1/2 c Cocoa
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar; about
* if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, cocoa, buttermilk
and vanilla. Stir in flour, baking soda, salt and nuts. Drop dough by
rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched;
cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95
CALORIES PER COOKIE.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

—–

Title: Pasta e Fagiole Soup for Crockpot #2
Categories: Crockpot, Soups
Yield: 4 servings

Olive oil
1 lg Onion; chopped
1 cn White kidney beans; drained
5 Garlic cloves; chopped
2 cn Chicken broth
1 c Elbow Macaroni; cooked
1 lg Can tomatoes
Grated cheese; to taste
Chopped parsley; to taste
Salt and pepper; to taste

Saute the onion and garlic in olive oil for a few minutes. Chop up or
lightly process the tomatoes and place into a crockpot along with the
broth
and sauteed onion and garlic. Add the parsley and a little salt and
pepper,
cook for about 3 hours on LOW. Then and only then add the cooked macaroni
and beans. Serve with a bit of grated cheese if desired. NOTE: If fresh
garden tamatoes are available,, remove skins of 6 9 or 7 and use them
instread of canned tomatoes. Oh Mama Mia!

(From Tom McMaugh – DJJC91D)

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