CHINESE FIRE POT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless beef sirloin
-ÿÿbeef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-ÿÿCultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles — cooked
Cilantro or chives — chopped
– (optional)

It is not necessary to use all ingredients listed here as long as you offer
an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each
person places whatever ingredients are desired into hot broth to poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

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BANANA TEA LOAF

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bananas — ripe, mashed
1/2 c Canola oil like Crisco
2 lg Eggs
2 tb Frozen orange/pineapp. conc.
1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Orange peel
Cooking spray

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe ñ bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

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Title: TURKEY STOCK
Categories: Christmas, Poultry, Soups
Yield: 12 servings

Turkey giblets+neck wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt

1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

MMMMM

Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375’F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

Title: CHINESE DUCK SAUCE
Categories: Chinese, Condiments
Yield: 2 servings

One:
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first set of ingredients and cook over
moderate heat for 5 minutes. Reduce heat and simmer
uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above
three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to
kettle and simmer until thick. Transfer to sterilized
mason jar, cap loosely and let cool. Tighten caps and
let stand in dark at least 2 weeks. Makes 2 pints.

—–

1 lb. beef tenderloin, cut 1 inch
2 egg whites lightly beaten
4 tbsp. cornstarch
1 1/2 c. orange liquor
3 tbsp. soy sauce
1/4 c. brown sugar
1 c. meat stock warmed
1 hot fresh red pepper
Flour for dredging
2 c. vegetable oil
6 scallions chopped
2 whole orange peels, grated
6 tbsp. currant jelly
1 tbsp. sesame oil
2 cloves garlic, chopped
2 tbsp. fresh ginger
1 c. orange juice

Dredge meat in flour, dip in beaten egg whites, dredge and repeat dip. Add 1
cup of oil in heated wok. Heat until almost smoking. Put in a bowl, fresh
pepper scallions, garlic and ginger. Add meat to hot oil in wok a few pieces
at a time, toss until brown. Remove from wok to heated platter, keep warm.
Pour off most of oil out of wok when meat is done. Add sesame oil, heat to
very hot, add vegetables in bowl, toss 1 minute. Add jelly, brown sugar,
orange juice, orange peel, orange liquor, and meat stock with cornstarch,
deglazing pan, stir until it starts to thicken, add meat toss until well
coated. Pour immediately in warm platter. Garnish with stir fried
vegetables.

Panna Cotta

Recipe By : Danny Stocker, Rest. Freudenberg, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g fluessiger Vollrahm
270 g Zucker
3 Blatt Gelatine
1 Stuck Vanillestengel
8 EL Wasser
1 dl Cognac

Fur den Karamel :
200 g Zucker mit 8 EL Wasser auf schwachem Feuer langsam karamelisieren,
bis eine heller Karamel enstanden ist. In die Formen einfullen und
erkalten lassen.

Panna Cotta Masse :
Die Gelatineblatter in wenig kaltem Wasser einweichen lassen.
Den Rahm, den restlichen Zucker und den Vanillestengel in ein Pfanne geben
und
aufwallen lassen. Auf kleinem Feuer ca. 5 Minuten simmern lassen. Den
Vanille-
stengel herausnehmen, den Cognac beifugen. Die Gelatineblatter gut
auspressen
und in die noch heisse Masse geben. Umruhren bis sich die Gelatine
aufgelost hat.
Danach in die vorbereiteten Formen abfullen.

Mindestens 2 Stunden in der Kuhle (3 C) stehen lassen.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Santo Carmignano
Serving Ideas : Mit Fruchten auf einem Teller anrichten

NOTES : Italienische Sussspeise
Zum sturzen die Formen schnell in heisses Wasser stellen.

E-mail from: Natividad Yepez, 25-May-1996

All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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Title: ANGEL FOOD CANDY
Categories: Candies
Yield: 12 servings

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
…melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300 (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in
baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When
cool, break into bitesize pieces. Dip into melted chocolate; place on waxed
paper until the chocolate is firm. Store candy tightly covered. Yield:
1-1/2 pounds

—–

Pasta W/roasted Vegetables and Balsamic Vineg

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Pasta
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Scallions — cut into 1-inch
-lengths
1 Bell pepper — coarsely
-chopped
1 Zucchini — coarsely chopped
4 Tomatoes — chopped
3 Garlic cloves — chopped
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1/2 pound Bow-tie or wheel pasta

Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic
vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for
about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or
dish.

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