Satay Kuah Sauce (Spicy Peanut Sauce)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 each Stalks lemon gress
6 each Shallots — peeled
5 each Garlic cloves — peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
1/4 teaspoon Turmeric
1 tablespoon Water
1/3 cup Oil
1 teaspoon Dried shrimp paste
2 cup Coconut milk
1 tablespoon Brown sugar
1/4 teaspoon Salt
3/4 cup Gr rst unsalted sk peanuts

Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt.

Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.

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MINESTRONE LO-CAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ piece
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powde
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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Title: Little Soup From The 17th Century
Categories: New, Text, Import
Yield: 4 servings

4 1/2 c chicken stock
: Salt and pepper
: Nutmeg
4 raw artichoke bottoms (
: preferably fresh) ,
: quartered and
: into thin slivers and topped
: with some — fresh squeeze
6 raw asparagus spears, cut on
: the bias in — 1/4 inch thi
1 lemon, — halved
2 egg yolks, — beaten
3/4 c shredded green leaf lettuce
3 TB coarsely chopped pistachio
: nuts

In a soup pot, bring the stock to a gentle boil,
season with the salt, pepper, and nutmeg. Then add the
artichoke slivers and boil for 2 minutes. Add the
asparagus and juice of the lemon. Continue to cook for
2 minutes. Turn down the heat and add the yolks , long
strands will form. Adjust the seasonings. Divide the
lettuce and pistachios between 4 bowls. Ladle the hot
soup over the garnishes. Serve immediately.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2241

Date: Thu, 31
Oct 1996 08:27:35 -0500

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MUSHROOM AND CHEDDAR CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried porcini mushrooms *
2 tb (1/4 stick) unsalted butter
6 oz Fresh shitake mushrooms,
– stems removed, sliced
1 bn Green onions, chopped
2 tb All-purpose flour
2 c Canned chicken broth
2 c Milk
1 1/4 c Packed grated sharp
– Tillamook cheddar cheese

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake
mushrooms and green onions and saute’ until tender and beginning to brown,
about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to
simmer, stirring frequently. Reduce heat to low and simmer unti thick,
stirring occasionally, about 20 minutes. Add cheese and stir just until
melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March ’93.

Shared by Cate Vanicek.

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Title: NEW YORK BIALY’S
Categories: Breads, Jewish
Yield: 16 servings

2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour

————————–TOPPING————————–
1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt

1. in large mixing bowl, combine 1/2 cup warm water,
yeast, sugar and let stand until foamy, about 10
minutes. 2. mix remaining 1 1/2 cups warm water, salt,
gluten flour, and all purpose flourinto yeast mixture.
Knead on a flour surface (or mixer) until smooth. (the
dough will be soft). 3. Place dough ball in a greased
bowl, turn it around and place with it’s greased side
up. Let rise, cover with plastic until tripled in
bulk, about 1 1/2 hrs.
4. Punch dough down, turn it over, cover and let rise
until doubled. 5. Punch dough down and roll into 2
cylinders. Cut each into 8 rounds. Lay them flat,
cover with a towel and let rest. 6. Prepare toppingby
mixing all topping ingredients. Set aside 7. Pat dough
into flattened rounds (a little higher in middle).
about 3 1/2 inches in diameter. Place on lightly
floured board,cover with a dry towel and then a damp
towel and let rise until increased by about half in
bulk. (half proofed). takes about 30 minutes.
8. Press bottom of small shot glass in center of each
bialy, to make deep indentation in bialy. Let rise
another 15 minutes. (DO NOT LET THEM DOUBLE).
9. Preheat oven to 425 degrees.
10. Put bialy’s on ungreased baking sheets. bake on
upper and lower shelves of the oven for 6 to 7
minutes, then switch pans and reverse positions of
pans (front to back) until bialy’s are evenly browned,
about 5 to 6 minutes more.
11. Cool on racks. Store bialys in a plastic bag in
fridge or freezer.

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GREEN BEAN SALAD WITH MINT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans
3/4 c Extra-virgin olive oil
1/2 c Fresh mint leaves
1/4 c White wine vinegar
1/2 ts Salt
1 Clove garlic
1/4 ts Freshly ground black pepper
1 c Toasted walnuts (see NOTE)*
1 c Chopped red onion
1 c Crumbled feta cheese

*NOTE Place walnuts on cookie sheet or in shallow pan
and broil in oven until browned and aromatic, 5 to 10
minutes, stirring and turning once or twice.

Wash beans and trim ends; cut into thirds. Parboil
by dropping into boiling water 5 minutes. Drain and
plunge into ice water 5 minutes; drain and chill.
combine oil, mint leaves, vinegar, salt, garlic and
pepper in food processor or blender and process 20
seconds; set aside. Place beans in large glass bowl
and top with toasted walnuts, red onion and feta. Pour
dressing over salad and toss. Best if made 2 hours
ahead of time and or the day before to develop flavors.

From: FoodSection Houston Chronicle Best Recipe’s ’93

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Title: POTATO, LEEK AND COD SOUP
Categories: Diabetic, Soups/stews, Vegetables, Main dish
Yield: 6 servings

Stephen Ceideburg
1 lb Salt cod (see note)
4 c Milk
1 tb Butter
2 c Finely sliced leek rounds,
-white parts only (4 large
-leeks)
1 tb All-purpose flour
1 1/2 lb Waxy potatoes *
1/2 ts Ground white pepper
1/2 c Sour cream
1 tb Finely chopped fresh dill

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in
pan. In a sauce pan, cover and cook over medium heat 8
minutes. Remove salt from pan. Pour milk through
strainer and set milk aside. Flake and discard any
skin and bones. Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks
and cook stirring occasionally, until soft, about 5
minutes. Stir in flour. Stir in reserved milk,
potatoes and pepper. Increase heat to medium. Cover
and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this
point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over
medium heat until piping hot. Thin sour cream with 1/2
cup hot soup, then pour mixture into soup pot. Do not
heat soup again or sour cream will curdle. Pour soup
into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or
flounder, be used, either in combination with salt cod
or by themselves,

Note: Use waxy, less starchy potatoes, such as new
potatoes, low Finnish, Kennebecks, red rose or white
rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27
percent from protein, 46 percent from carbohydrate, 27
percent from fat), 22 grams protein, 38 grams
carbohydrate, 10 grams fat, 53 milligrams cholesterol,
195 milligrams sodium.

Exchanges: 1 milk, 1 vegetable, 1 1/2 bread, 2 meat, 2
fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

—–

CRUNCHY BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUFFINS—–
1 1/2 c SHREDDED WHEAT BRAN CEREAL
1 c HOT MILK
1 c ALL PURPOSE FLOUR
1/3 c PACKED BROWN SUGAR
1/3 c BUTTER, MARGARINE, SOFTENED
2 ts BAKING POWDER
1/4 ts SALT
1 ea EGG
—–CRUNCHY TOPPING—–
1 tb MARGARINE, FIRM
2 tb FLOUR
2 tb BROWN SUGAR

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12
MUFFIN CUPS. MIX CEREAL AND MILK. LET STAND UNTIL
CEREAL IS SLIGHTLY SOFTENED. STIR IN REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST
UNTIL FLOUR IS MOISTENED (BATTER WILL BE LUMPY). FILL
MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH CRUNCHY
TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES.
REMOVE FROM CUPS IMMEDIATELY AND LET COOL SLIGHTLY. TO
MAKE TOPPING: CUT MARGARINE INTO FLOUR AND SUGAR UNTIL
CRUMBLY.

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Fig Newtons

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
3 cups flour
1 egg — well beaten
3 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
1 cup figs — finely chopped

I got this one from my grandmother many years ago. She used this
and it always turned out super. Cream shortening and 1 cup sugar. Add egg
and beat until light and fluffy. Mix milk and vanilla.
Sift salt, flour and baking powder together. Add alternately with milk to
creamed mixture. Blend all well. Roll out to 1/8 inch thickness on lightly
floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and
1 cup boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half the
dough. Cover with the other half of the dough. Cut into oblong bars. Bake in
400 oven for 12 – 15 minutes.

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BARB’S BEST GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves, chopped
5 Juicy medium tomatoes
5 Roma tomatoes, ripe
2 md Cucumbers, English, peeled,
-cut in 1-in pieces
1 lg Spanish or red onion
1 lg Green bell pepper, cored,
-seeded and ribbed
1 lg Red bell pepper, cored,
-seeded and deribbed
2 c Tomato juice, or vegetable
-juice cocktail
1/4 c Olive oil, extra virgin
1/4 c Red wine vinegar
1/2 c Vodka or vermouth (OPTIONAL)
2 tb Lime juice, fresh
1 tb Worcestershire sauce
2 Glubs Tabasco sauce, or to
-taste
1/4 ts Cayenne pepper, or to taste
1 tb Celery salt, or to taste
Freshly ground pepper
2 Inner ribs celery, very
-finely diced

Number of Servings: 6

homemade garlic croutons (optional)

Core the 5 medium tomatoes and coarsely chop them.
Whiz the garlic in a blender or food processor, add
the tomatoes and puree until smooth. Strain the puree
into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, 1/2 of the onion,
and 1/2 of the green and red bell peppers. Add the
chopped vegetables to the processor (if using a
blender, add 1/2 cup of the tomato or vegetable juice
as well). Process until liquified; strain into the
large bowl, pressing down with the back of a spoon to
extract all liquid.

Add to the bowl the remaining juice, olive oil, red
wine vinegar, vodka or vermouth if using, lime juice,
worcestershire, Tabasco, cayenne pepper, celery salt
and pepper. Stir well. Cover and refrigerate for 4
hours or overnight.

Finely dice the Roma tomatoes, remaining 1/2 onion,
1/2 green and red peppers and 1 cucumber. Add the
finly diced celery. Reserve, refrigerated in small
mixing bowl.

To serve, ladle soup into chilled individual bowls.
Sprinkle with the chopped vegetables and croutons, if
using.

Note: If this is just for the family, I toss all of
the diced vegetables right into the soup as it’s
chilling (it doesn’t last long enough for the veggies
to get limp). And I might go to the trouble of making
croutons, or maybe not.

Posted by Barb Burgess. Courtesy of Fred Peters.

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