Title: SZECHUAN-STYLE SLICED FISH B1
Categories: Fish, Chinese, Main dish
Yield: 6 servings

1 lb Fresh red snapper
-OR- grouper
1 ts Cornstarch
1 Egg white
1 ts Peanut oil
1 oz Tree ears
1 lg Red bell pepper
2 oz Snow peas
2 oz Water chestnuts
1 Inch peeled ginger root
1 Scallion
1 ts Minced garlic
2 tb Soy sauce
1/2 c Chicken broth
1/2 tb Sugar
1/2 tb Vinegar
1 tb Cornstarch
1 tb Sherry
2 c Peanut oil; for frying

Slice the fish into pieces 1/3 in. thick and 2 in.
square. Combine the fish with the cornstarch, egg
white, and 1 tsp. peanut oil, and let stand for 20
minutes. Cover the tree ears with warm water and let
stand for 20 minutes. Core and seed the red pepper and
cut it into 1 in. squares. Snap the snow peas. Rinse
the water chestnuts. Cut the ginger into thin slivers,
the scallion, into thin slices, and finely chop the
garlic. Combine the ingredients for the sauce. Heat
the oil in a wok or frying pan ~- it should be very
hot before adding the fish. Add the fish, piece by
piece, and cook for 1 minute. Transfer the fish with a
slotted spoon to a strainer over a bowl to catch the
oil. Discard all but 1/4 cup oil from wok and heat it
again. Add the ginger, scallion, and garlic, and
stir-fry over high heat for 10 seconds. Add the
pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly
mix the sauce and add it to the wok. Cook the fish,
stirring gently, for 1 minute, or until the sauce
thickens.

This recipe calls for a slippery black fungus called
tree ears in North America, cloud ears in China, and
jelly mushrooms in Thailand. Tree ears have very
little flavor and are chiefly prized for their
slippery, crisp consistency. Available dried at
Oriental markets, tree ears will keep indefinately.
They need only be soaked in warm water for 20 minutes
before using.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: CHRISTINE LEE’S Comments: THUNDERBIRD MOTEL,
COLLINS AVE, Comments: MIAMI BEVERAGE: TEA

—–

VEGETABLE-NUT LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Wheat germ, unsweetened
— (to coat pan)
1 c Carrots, chopped
1 c Celery, chopped
1/2 c Onion, chopped
1/4 c Butter or margarine
1/4 c Flour
1 t Salt
1/8 ts Pepper
1/4 ts Thyme, if desired
1 1/2 c Milk
1 c Natural Cheddar cheese
— (shredded)
3/4 c Wheat germ, unsweetened
3 Eggs — slightly beaten
—–ONION SAUCE—–
2 tb Butter or margarine
2 tb Onion, finely chopped
1/4 c Flour
1 1/2 c Water or vegetable broth
-OR- potato cooking liquid
2 ts Soy sauce
1/2 ts Salt
Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat
germ. Cook vegetables in fat until onion is tender.
Stir in flour, salt, pepper, and thyme (if used).
Stir in milk. Cook and stir over moderate heat until
thick. Stir in cheese, nuts, and 3/4 cup wheat germ.
Add eggs.

Pour into baking pan. Bake about 40 minutes or until
well browned and firm. Let stand a few minutes; cut
into serving-size pieces. Serve with sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
ÿÿÿÿÿÿÿÿÿÿÿÿ
Melt fat in small pan over moderate heat. Cook onion
until lightly browned. Stir in flour. Remove from
heat. Stir in rest of ingredients. Cook and stir
until thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About
450 with walnuts and 445 with pecans (not including
sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: FISH BROTH (BRODO DI PESCE)
Categories: Italian, Seafood, Soups/stews
Yield: 2 servings

2 md Onions
2 md Leeks
2 tb Olive oil
1 lb Heads and bones from red
-snapper, rockfish, cod,
Flounder, porgy, or sea bass
1 tb Tomato paste
Salt to taste
2 qt Boiling water
1 Celery stalk
2 Sprigs fresh thyme (or 1 tsp
-dried)

PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green
tops, and reserve white parts for another use.

COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over
medium-high heat until softened, about 2 minutes. Add fish heads and bones
and saute until golden, about 5 minutes. Stir in salt and tomato paste.
Add the boiling water to the soup kettle. Cut the celery stalk in half and
add it to the soup along with the thyme and leek greens. Simmer for 25
minutes. Strain broth through a fine sieve and return it to the soup
kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or
freeze for up to 1 month.)

Makes 2 quarts

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

—–

Title: EASTER MINTS KIDS CAN MAKE
Categories: Kids, Candy
Yield: 1 servings

1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted
-confectioner’s sugar
Large bowl
Wooden spoon
Paper plates
Pencils

This is a no-cook recipe the children can mix with their hands.
Flavor it with any of the liquid flavorings in the supermarket, such
as strawberry and lemon. If you want, you can instead divide it into
three portions and add a few drops of food coloring to tint it
yellow, red, and green. The knead a small amount of flavoring into
each one. This recipe makes about 1 1/2 lbs of candy.

Help the children measure all the ingredients into the large bowl.
They can take turns stirring it with the wooden spoon until it
becomes too stiff. Then they can knead it with their hands. They
should continue kneading until the dough is smooth.

Give each child a paper plate and a pencil. Tell them to turn their
plates OVER and write their names on the Bottom to prevent pencil
lead from getting on their mints. Help them hold their pencils
correctly. Make sure they use upper and lower case letters.

Give each child a portion of dough on his or her plate. The children
can pinch off pieces, roll them into balls, and press them lightly
with a fork to make a fancy butter mint. Children who cannot roll the
candy into balls can make snakes, cut the snakes into pieces, and
press the pieces with a fork. They might eat the pieces with the
fork, but that’s ok too.

Leave the mints on the plates and refrigerate them for 30 minutes,
until they become firm. Easter Mints taste even better the second
day, if you can keep everyone from eating them all on the first day.
Cover with plastic wrap and keep them in the refrigerator.

MMMMM

Title: Fido’s Favorite Treats
Categories: Dog biscuit
Servings: 10

1 c Uncooked Oatmeal
1 tb Bouillon Granules
3/4 c Powdered milk
1 Egg, Beaten
1/3 c Margerine
1 1/2 c Hot Water
3/4 c Cornmeal
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over oatmeal, margerine, and bouillon
granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add
flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4
minutes, adding more flour if necessary to make a very stiff dough. Pat or
roll dough to 1/2 inch thikness. Cut into bone shapes and place on a
greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to
cool and dry out until hard. Makes approximately 1 3/4 pounds.

MMMMM

Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

—–

CHAYOTE-BLACK-EYED PEA RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Condiments
Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chayote fruit
1 c Black eyed peas — cooked
1 sm Clove garlic — minced
1 Serrano chile (deribbed) —
Seeded and minced
2 ts Fresh cilantro — chopped
4 tb Mango or papaya — diced
2 Scallions (white part only)
Thinly sliced
1/4 c Fresh corn kernels —
Roasted
2 ts Lime juice — freshly
Squeezed
2 ts White wine — fine quality
2 tb Vinaigrette dressing
Salt — to taste

Peel the chayote, cut in half, and remove the seed
with a knife. Cut into 1/4-inch dice and place in a
mixing bowl. Combine with the remaining ingredients.
Let sit for at least 1 hour. Before serving, check
the seasonings and adjust if necessary. Makes about 2
cups of relish.

Chef’s Notes: Stephan Pyles, the owner and chef of
Dallas’ hottest new restaurant, Star Canyon, tells us:
“Chayote, a green squash about the same shape and size
as a large pear, was a staple of the Aztecs and
Mayans, and it is still used extensively in Mexican
and South American cooking. In Louisiana and Florida,
the chayote is known as ‘mirliton.’ It is more widely
available during winter months and has a crisp,
crunchy texture and an earthy flavor that suits salsas
and relishes very well.” Entered into MasterCook by
Terri Law, 8/22/96.

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

– – – – – – – – – – – – – – – – – –

Rioja Red Wine Vinaigrette (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Dressing-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 bottle rioja red wine
1 tablespoon dijon mustard
1/2 cup olive oil

In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and
pepper. Serve drizzled over lamb skewers.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

– – – – – – – – – – – – – – – – – –

Don Fernando’s Green Chile Stew

Recipe By : Tony Lima
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef — (see note)
1/2 Lb Bonless Sirloin, Cubed — (see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) — (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp — * see
note
1 Tomato — chopped
1 Medium Onion — chopped
1 Clove Garlic — minced
1/2 Cup Fresh Cilantro — chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley — chopped
1 Tsp Salt
1 Tsp Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender.
2. In a soup pot, saute ground meat and sirloin until done.
Remove. (We saute in a little olive oil)
3. Add onions, garlic and cilantro to pot and saute for 3-5
minutes or until onions are softened.
4. Add chicken broth, beer, poblano peppers and tomato. Bring to
a boil and reduce to a simmer.
5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
pepper. Stir well.
6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP® for the ground
and doubling the amount of beans. I have not tried this
though.
— Sharon Badian, AT T Bell Labs – Denver (seb1@dr.att.com)

Tony’s notes: Fresh poblano peppers are essential to
this recipe. We’ve found they tend to be rather mild in mid-
summer, with the hotness increasing as they move into the end of
the growing season. Adjust the number of peppers to your taste
and the hotness of the particular chiles you use. Incidentally,
although it’s heresy to say it, this is a pretty low-fat recipe.

Enjoy

– – – – – – – – – – – – – – – – – –

NOTES : O.K., folks, try the following recipe, then come back and tell
me it’s not chili. The only rule is you have to cook up a
batch and try it first. – Tony (tony.lima@toadhall.com)

New Mexico Green Chile Stew
Sharon Badian, AT T Bell Labs
Posted by Tony Lima (tony.lima@toadhall.com)
(with modifications and notes added)

There was a request for New Mexican recipes. Here’s one adapted
from a recipe in *Taos Recipes*, a collection of recipes from
restaurants in Taos, New Mexico.

Don Fernando’s Green Chile Stew (serves 6)

(with extensive modifications by S. Badian

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Norwegian Nut Bread
Categories: Diabetic, Fruits, Nuts/grains, Breads/bm
Yield: 2 sm lovaves

1 c Unbleached all-purpose flour 1 c Whole wheat-flour; unsifted
-sifted 1 c Raisins;
1 ts Baking soda; 1 tb Grated orange zest;
1 ts Salt; 1 Egg; beaten
1/2 c Almonds,fiberts sunflower; 1 c Buttermilk;
-Seeds (chopped) 2 tb Walnut oil;
1/4 c Non-fat dry milk powder;

Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick
cooking spray. IN a medium-size bowl, combine flour, baking soda,
salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In
a small bowl, combine egg, buttermilk, and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes
or until golden. Loosen bread from cans with small spatula and cool
on rack. Makes 2 small loaves, about 6 slices each.

Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT:
5g; Source: Light Easy Diabetic Cuisine by Betty Marks.

MMMMM