Title: PEPPERED CITRUS OLIVES
Categories: Appetizers
Yield: 2 Cups

2 c Green olives (mixed sizes,
-if desired)
30 Black peppercorns
1 Lemon
6 Lemon thyme sprigs
2 tb Olive oil

Drain the olives and place them in a glass or other nonreactive
container.

Using a wooden mallet or the back of a wooden spoon, hit the
peppercorns just enough to bruise or barely crack them. Add to the
olives.

Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon
to the olives. Rub the sprigs of thyme between your hands over the
bowl, dropping some of the leaves onto the olives, then add the
sprigs and the olive oil. Turn the olives to coat them with the
mixture. Cover with plastic wrap and refrigerate at least 24 hours,
or up to 3 days before serving.

Yields 2 cups.

The San Francisco Chronicle, November 15, 1995

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Wolfgang Puck’s Lentil Soup With Lamb Meatballs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 medium onions — peeled and chopped
2 medium carrots — peeled and diced
5 large clov garlic — minced
1 stalk celery — trimmed and diced
1 large branch fresh thyme — stem removed and
— –discarded
1 tablespoon turmeric
2 teaspoons ground cumin
1 pound uncooked lentils — red preferred
7 cups hot chicken or vegetable broth
Salt — to taste
Freshly ground black pepper
1/2 lemon — Juice of
Additional stock if needed for proper
— consistency
1 cup plain yogurt — Garnish
1 tablespoon chopped mint — Garnish
1/2 teaspoon lemon zest — Garnish
***LAMB MEATBALLS***
1 pound ground lamb
2/3 cup blanched and toasted almonds* — coarsely ground
2/3 cup fresh sourdough bread crumbs — not too small
1 small onion — finely chopped
1/4 cup golden raisins — chopped
1 egg — lightly beaten
4 cloves garlic — minced
2 tablespoons fresh cilantro — minced
1/4 teaspoon dried red chile flakes
Salt and pepper — to taste

Procedure: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onions, carrots, garlic and celery; cook on medium heat, stirring frequentl
y, until onions are transparent. Stir in thyme leaves, turmeric and cumin; cook
1 minute. Add broth and lentils. Bring to’ boil and reduce heat to simmer; ski
m. Simmer for 25 to 30 minutes; lentils should be soft. Add salt and pepper to
taste. Process 1/2 of mixture in a food processor fitted with the metal blade o
r in a blender. Stir pureed portion back into the soup. Add salt and pepper to
taste.

Prepare the meatballs

*Cook’s notes: To toast almonds, place them in a single layer on a baking sheet
and place in a 350 degree oven for 3 to 5 minutes. Watch them carefully becaus
e they can burn easily. Preliminaries: Preheat oven to 400 degrees. Procedure:
Combine all ingredients in a large bowl; using clean hands, combine ingredients
. Form into 1-inch meatballs and place on foil-lined jelly-roll pan. Place in a
preheated 400-degree oven for about 10 to 13 minutes. Test to make sure they a
re thoroughly cooked. Makes about 16 meatballs. Add meatballs to soup and cook
on low heat for 5 minutes. In a small bowl, combine yogurt, mint and lemon zest
. Presentation: Ladle hot soup into 8 to 10 individual soup bowls. Drizzle with
garnishing mixture. Serve immediately.

Yield: Makes 8 to 10 servings.

scanned by sooz

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Title: SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)
Categories: German, Vegetables
Yield: 4 servings

29 oz White Asparagus; (2 Cans)
2 tb Margarine
2 tb Unbleached Flour
1/2 c ;Asparagus Liquid
1/2 c Milk
4 oz Ham;Cut into Julienne Strips
1/8 ts Nutmeg; Freshly Grated
1/4 ts Salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine
in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and
milk. Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings. Gently stir in asparagus spears; heat
through but do NOT boil. Serve in preheated serving dish.

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Blueberry Bread Pudding With Caramel Sauce

Recipe By : EggBeaters
Serving Size : 9 Preparation Time :1:20
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c skim milk
8 oz Egg Beaters® 99% egg substitute
2/3 c sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
8 slices white bread slices
1 cup blueberries — fresh or frozen
1/4 c skim milk
14 caramel candy

In a large bowl, blend together milk, Egg Beaters, sugar, vanilla and
cinnamon; set aside.

Place bread cubes in bottom of lightly greased 8 x 8 x 2″ baking dish;
sprinkle with blueberries. Pour egg mixture evenly over bread mixture.

Set dish in pan filled with 1″ of hot water. Bake at 350 F for hour or
until set.

Meanwhile, make caramel sauce by heating remaining skim milk and
caramels until caramels are melted, stirring frequently.

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SCRAMBLED MEXICAN TOFU

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives or cilantro
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

In a small bowl, beat the egg whites until broken up and just beginning to
foam. Crumble the tofu finely and add to the egg mixture. Add the soy
sauce, turmeric and pepper. Set aside.

In a large nonstick skillet over medium heat, cook the tomato, onions,
garlic, chili and cumin until the onion is translucent and all the liquid
has evaporated.

Add the egg whites and tofu mixture. Stir well with a wooden spoon and
scramble over medium heat until the egg whites are cooked.

Toss in chives or cilantro.

Start by boiling as many potatoes, cut in bite-size pieces, as you want
along with some chopped onion in barely enough water to cover. While
these are cooking make a thick white sauce in another pan. I use butter,
flour, some dried chicken broth powder, salt and pepper and a little
nutmeg. Add hot milk or cream or half and half to get the consistency you
want. Taste and adjust seasonings. Then pour the potato and onions into
the sauce, do not drain first, and adjust thickness to suit. Hope this
helps. Sorry about no amounts but it always changes for me depending on
how many people and/or potatoes I have.

Mary from Oceanside

Halloween: Pumpkin Patch Cake

Recipe By : Washington Post
Serving Size : 16 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
2 18 oz boxes devil’s food cake mix
—-Frosting—-
white frosting — enough for 2 cakes
orange and green food coloring
—-Decorations—-
3 pcs candy corn
1 pc black licorice

Prepare cake mixes according to package directions. Except make the cakes
in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take
enough batter to make one cupcake*. Unmold pans and place them bottom to
bottom. Set the cakes on a large platter and frost them with the white
frosting tinted orange. Then, frost cupcake with white frosting tinted
green. There will be a hole in the middle of the cake. Fill with leftover
frosting and set green cupcake on top (pumpkin stem). Place candy corn
where eyes and nose should be. Then, place licorice where mouth should be.

– – – – – – – – – – – – – – – – – –

NOTES : *Cupcake can be substituted with a ice cream cone covered with
green frosting.

Title: CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
Categories: Main dish, Nuts, Chinese, Ethnic, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar

cornstarch paste

Preparation: Trim ends off green onions and cut light
green and white part into 1″ sections. Mix all other
sauce ingredients in 2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from
bones. Slice meat into 1″ strips, then crosswise to
make 1″ chunks. In bowl large enough to hold chicken,
add egg white to water chestnut flour. Beat mixture
with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though
the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to
medium heat (you’ll need more oil for deep-fryer). Fry
peanuts until they are a light tan color; if a test
peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately
brown in about 2 minutes. Deep-fry coated chicken
chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove
with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to
simmer. Add green onions peanuts about a minute
before serving. At the last minute, add chicken pieces
to sauce, mix quickly serve.

—–

Title: Divine Hollandaise
Categories: Sauces, Ceideburg 2
Yield: 1 servings

1/2 ts Saffron threads
3 lg Egg yolks
1 c Unsalted buffer, in pieces
-(225g)
2 tb Lemon juice
1 tb Hot water

You can add saffron successfully to any hollandaise recipe.

Steep threads in hot water for 20 minutes. Cook egg yolks and
saffron in double boiler over low heat until thickened, stirring
constantly. When thickened, begin adding butter pieces, incorporating
each piece before adding another. Add lemon juice and keep warm in
pan of water until ready to serve.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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Title: Tuna Fish Curry
Categories: Fish, Kids
Servings: 4

2 ts Oil
2 ts Curry powder
1 Apple, peeled chopped
1 cn Tuna, drained – 8 oz
1 cn Tomato sauce (8 oz) or 1 cup
2 tb Apple juice
2 c Hot cooked rice

Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes.
Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and
tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_
by Ceil Dyer posted by Anne MacLellan

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