Title: SUSHI SHRIMP SALAD
Categories: Salads
Yield: 4 servings

4 c Cooked medium-grain white
Rice, at room temperature
2 c Diced seeded cucumber
1 c Thawed frozen peas
1/2 c Thinly sliced radishes
1/4 c Sliced green onions
Sushi dressing (recipe
Follows)
1 lb Cooked, peeled, and divined
Large (31 to 35 per lb.)
Shrimp
1 1/2 qt Rinsed, crisped fresh
Spinach leaves
Whole radishes
Salt
—–sushi dressing—-
1/2 c Seasoned rice vinegar
2 tb Fresh ginger, minced
2 tb Prepared horseradish
2 tb Asian sesame oil

In a large bowl, combine cooked rice, cucumber, peas,
sliced radishes, onions, and dressing. Gently mix in
shrimp. Arrange spinach leaves on a platter and spoon
sushi salad into the center.
Garnish with whole radishes. Season to taste with
salt.

—–

KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 1/2 lb Pork hocks or oxtail,
-cut into 2″ lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces

1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

1 lb. leeks
1/2 lb. butter
1 c. flour
1 qt. chicken stock or 4 bouillon
cubes
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Clean leeks and cut into 1/2″ pieces. Steam in 1/2 cup water
until tender. Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock,
stirring with wire whip, bring to boil. Turn heat on low and add
remaining ingredients. Do not boil. Add 1 cup diced, cooked
potatoes and 1 cup diced, cooked ham, if desired.

Coffee Shortbread Cookies

Recipe By : Simple Desserts by Ken Haedrich
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tablespoons Instant Coffee
1 Tablespoon Boiling Water
1 Cup (2 Sticks) Unsalted Butter — At Room
Temperature
1 Teaspoon Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
2/3 Cup Confectioners’ Sugar, Plus Extra For
Dredging (Optional)
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cinnamon

Put the coffee in a small custard cup or ramekin. Pour the boiling
water out of the kettle into your measuring spoon, then immediately pour
it over the coffee. Stir with a spoon to dissolve the coffee. Cool for
5 minutes.

In a bowl, cream the butter with the vanilla extract. Blend in the
dissolved coffee.

In another bowl, sift together the remaining ingredients (except
optional confectioners’ sugar). Blend the dry mix, about one-third at a
time, into the butter until evenly mixed.

Divide the dough in half. Place each half on a sheet of wax paper and
shape into cylinders about 1 1/2 inches in diameter. Wrap them up in
the wax paper and refrigerate for at least 2 hours, or up to 2 days.
You can also overwrap the dough in a plastic bag and freeze for up to 2
months; thaw overnight in the refrigerator.

When you’re ready to bake, preheat the oven to 325 degrees F. Using a
serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place
them on ungreased baking sheets. Bake for 25 minutes, or until the tops
feel firm to the touch.

Transfer the cookies to a rack and cool to room temperature. Dredge the
cooled cookies in confectioners’ sugar if you like. Store in an
airtight container.

– – – – – – – – – – – – – – – – – –

NOTES : “These cookies are especially good with ice cream. They’re
delicately flavored with instant coffee, and not too sweet. If you have
a coffee grinder, brush a few of the fine grounds out of it and add them
to the dough (with the dry ingredients); those coffee-brown flecks add a
classy touch.”

Title: PINEAPPLE CHERRY CAKE
Categories: Cakes, Fruits
Yield: 6 servings

1 c Butter
1 c White sugar
3 c Flour (saving 1 cup to flour
-fruit)
1/2 ts Lemon extract
1 ts Vanilla
1 ts Baking powder
4 Eggs separated
1 20 oz can crushed pineapple
-with juice
1/2 lb Slivered almonds
1 lb Red cherries
1 1/2 lb Sultanas
1/2 lb Mixed peel (optional)

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till
fluffy. Add flour and baking powder alternately with pineapple. Add well
floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans
lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3
hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
Sharon Stevens Aug/91

—–

VELVET CRUMB CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1/2 c Sugar
1 Egg
1/2 c Milk or water
2 tb Shortening
1 t Vanilla

Honey Crisp Topping

Heat oven to 350

1. Blend all ingredients except topping in large
mixer bowl on low speed 1/2 minutes, scraping bowl
frequently. Beat 4 minutes at medium speed. 2. Pour
batter into greased and floured square pan, 8 x 8 x 2
inches, or round layer pan, 9 x 1-1/2 inches. 3. Bake
30 to 35 minutes or until wooden pick inserted in
center comes out clean. While warm, spread with Honey
Crisp Topping. 4. Set oven control at broil and/or
550. Place cake about 3 inches from heat; broil about
3 minutes or until mixture is nicely browned.

Honey Crisp Topping: Mix 3 Tbsp. butter or margarine,
softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2
cup crushed Wheaties cereal and 1 can (8-1/2 ounces)
crushed pineapple, drained.

Coconut Broiled Topping: Mix 1/2 cup flaked coconut,
1/3 cup brown sugar (packed), 1/4 cup chopped nuts, 3
Tbsp. soft butter or margarine and 2 Tbsp. light cream.

From: Betty Crocker’s Bisquick Cookbook Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –

CREAM OF BROCCOLI SOUP (ROBBINS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2″ cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 t Dried basil
1 t Fine sea salt
1/4 ts Freshly ground black pepper

(From “May All Be Fed,” John Robbins. William Morrow;
1992; $23)

Put the cashews and 1 cup of the vegetable stock into
a blender. Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes
and the onion into a large pot. Bring to a simmer,
cover and cook for 5 minutes. Stir in the broccoli and
basil and return to a simmer. Cover and cook until the
potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the
pepper and bring just to a simmer. Remove from the
heat, transfer about half of the soup to a blender and
puree. Return the puree to the pot and stir well.
Serve immediately.

Calcium in cook broccoli: 206 milligrams per spear.

– – – – – – – – – – – – – – – – – –

Title: Easy Potato-Leek Soup
Categories: Soups
Yield: 14 servings

1 1/2 lb Leeks, cleaned and sliced
-thin, including 1″ of green
-top
2 md Onions, peeled and quartered
9 c Chicken broth or stock
3 1/4 lb Baking potatoes, peeled and
-cubed
1/2 t Black pepper

Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the
heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
boil. Cover and simmer for 20 minutes, or until the potatoes are
tender. Process in a blender until smooth. Stir in the pepper.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.

Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
milligrams sodium.

MMMMM

Date: Mon, 21 Jun 93 14:27:56 PDT
From: Peter_Brooks

Note: This is a first cut at a recipe. It’s heavy on canned goods
and thus salt. It is reasonably low fat, since the only fat was in the
pre-prepared crust. I also made 2-3X times the sauce/toppings that
I really should have done. So it goes.

Superfast Pizza (EXPERIMENTAL, POTENTIALLY VEGAN)

Crust: 1 large prepared: (I have a serious weakness for fresh bread.
In self defense, I gave up baking. Those with no problems with breads
or baking, substitute your favorite crust. IMHO, whole wheat would be
perfect.) The commercial crust would be the only non-vegan
ingredient, as far as I know.

Sauce: (makes enough for at least two pizzas. should freeze well.)
1 can S W pasta sauce. Contains no oil. Not too bad for sodium, for once.
1 14 ounce can beans. I used S W Pinquinto beans, a small bean about the
size of a black bean, but closer in looks and taste to a Pinto. This
is somewhat spiced up (mexican style flavorings), so I carried the theme.
Spices and herbs to taste: I use powedered garlic, oregano, fresh ground
black pepper. To continue the mexican style, I used a bit of cumin.
(Hey, mexican style pizza is pretty good, though I had to watch out
for the jalopenos at Renato’s pizzeria in East San Jose… )

In a medium bowl, combine the pasta sauce and beans. Stir to mix.
Add spices to taste. You won’t need to add salt. (The pinquintos had
about 400mg salt per half/cup…)

More toppings: Also made enough for two…

One medium yellow onion, sliced.
1 cup (3 ounces) mushroom, sliced.
1 ounce dried tomatoes. (home dried, no oil.)
1 ounce (far too much) nutritional yeast. I suspect 1/4 ounce would be
better for this.

Saute the onion and mushroom via your favorite method. (I used cooking spray,
since I had previously ‘deseasoned’ my frying pan. To deglaze, I used
vinegar.) 30 seconds before quitting, add the dried tomatoes. Enjoy
the odors.

{Prebake the crust. I didn’t, but wish I had).

Assembly:

Place the onion/mushroom on the (prebaked) crust.
Spread the sauce/beans over the toppings and spread to cover.
Sprinkle the nutritional yeast over the sauce. Make sure the yeast is all
in contact with the sauce. (prevents burning.)

Bake. (I baked the unbaked assemblage 11 minutes in a preheated 400
degree convection oven. With the *recommended* quantities, this should
be sufficent in any oven. If the crust is prebaked and already warm, it
will be very short, indeed; all you’ll need to do is warm/crisp the
sauce/yeast.)

Serve.

PARTY TIME COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Salted butter, softened
1/3 c Granulated sugar
1 t Vanilla
1/4 t Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds (4oz)

1. Preheat oven to 350F

2. Cream butter and sugar together using an electric mixer at medium
speed. Add extracts and beat well. Scrape bowl. Add flour, choco-
late chips, and almonds, and blend on low speed until just mixed.
Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on
ungreased cookie sheet 2 inches apart. Press balls with palm of
your hand or bottom of a drinking glass into 1/2″ thick cookies.

4. Bake 15-17 minutes of until just beginning to brown. Cool on a
flat surface.

Source: “Mrs. Fields Cookie Book”, 1992

– – – – – – – – – – – – – – – – – –