Title: ORIENTAL CHEWS
Categories: Desserts, Cookies, Chinese
Yield: 60 servings

6 oz Chow Mein Noodles
1 c Flaked Coconut
6 oz Semisweet Chocolate Chips
6 oz Butterscotch-Flavored Chips
3 oz Slivered Almonds

Preheat oven to 350 degrees F. Place noodles and coconut on cookie sheet
in single layer. Bake 10 minutes or until crisp. Melt chocolate chips and
butterscotch chipc in top of double boiler over hot, not boiling water.
Remove from heat; stir in almonds, coconut and noodles. Drop mixture by
teaspoonfuls onto waxed paper. Cool until set. Makes 5 dozen. Typed by Syd
Bigger.

—–

Title: FOUR DELIGHT SIZZLING RICE SOUP
Categories: Main dish
Yield: 4 servings

2 ts Each soy sauce, dry sherry
-and cornstarch
1/3 lb Boneless lean pork, cut
-in matchstick pieces
4 c Chicken broth
1 c Sliced fresh mushrooms
1/3 c Each sliced water chestnuts
-frozen green peas (thawed)
2 Whole green onions, thinly
-sliced
-salt
1 ts Sesame oil
4 ea 2″ squares sizzling rice
-(recipe follows)
-salad oil

This soup makes a showy presentation. At the table
you slide fried rice cakes into the soup to create a
crackling, sizzling sound. Actually, you can add the
rice cakes to almost any soup and give the soup a
sizzling name. The trick is to be sure that both rice
cakes and soup are piping hot.
In a bowl, blend soy, sherry and cornstarch. Add
prok and mix until well coated. Let stand for ten
minutes. In a 2-quart pan, heat chicken broth to
boiling. Add pork, stir several times, then reduce
heat and simmer for five minutes. Add mushrooms,
water chestnuts, and peas. Simmer, uncovered, for 2
minutes. Add green onion, salt to taste and sesame
oil.
Keep soup hot while you fry sizzling rice cakes per
recipe. Pour hot soup into a warm tureen and carry to
the table. Bring hot fried rice cakes to the table in
a bowl and immediately slide into the soup.

—–

Title: HERRING SALAD WITH APPLES, DILL PICKLES, AND
Categories: Cyberealm, Kooknet, Salads, Fish
Yield: 6 servings

———————FROM STEVEN HOKE———————

—————-CYBEREALM BBS 315-786-1120—————-
8 lg Matjes herring fillets (1lb)
1 c Buttermilk
1 c Sour cream (or light sc)
1/3 c Plain non-fat yogurt
1 md Onion, finely chopped
2 md Tart apples, peeled, cored,
.coarsely chopped
2 md Dill pickles, minced
1 tb Prepared horseradish
1 tb Fresh lemon juice
1 tb Sugar
Salt, pepper to taste

1. Lay the herring fillets in a shallow baking dish.
Add the buttermilk, cover and marinate in the
refrigerator overnight.

2. On the next day, drain and rinse the herring
fillets well, then cut into bite-size pieces. Place
the herring in a shallow glass or porcelain baking
dish.

3. Combine the sour cream, yogurt, onion, apples,
pickles, horseradish, lemon juice and sugar. Tast for
lemon juice and sugar and add a bit more of each, if
needed. There should be a light lemon flavor and just
enough sugar to mellow the tartness. Season the sauce
to taste with salt and pepper. Spoon over the herring,
cover and marinate several hours in the refrigerator
before serving.

Posted by Steven Hoke, Cyberealm BBS Watertown NY
315-786-1120

—–

DONNA’S BEER MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
5 ts Baking powder
1/2 ts Salt
3 tb Sugar
1 Bottle of beer

Preheat oven to 350oF, prepare pans. Measure dry
ingredients into bowl pour beer over, stirring to
blend. Spoon into pans brush tops with butter. Bake
for 15-20 mins. Makes 9 lg muffins. Serve hot, a
little grated cheddar cheese may be sprinkled on top
before baking if desired.
NOTE: Copied without permission from Muffin Mania. As
this book is Canadian I’ve asked a Canadian friend how
lg a bottle of beer is over there, she says they are
sm about equivalent to a cn of beer here (NZ), about
375 mls I think but don’t quote me on that. If you DO
KNOW the size of a Canadian bottle of beer please
DON’T EMAIL me with the information, tell the
newsgroup!

– – – – – – – – – – – – – – – – – –

Title: Squid in Its Own Ink (Chipirones en su tinta)
Categories: Seafoods, Basque
Yield: 4 servings

2 lb small fresh whole
squid with ink sacs
1 onion, finely chopped
1 cl garlic, finely chopped
olive oil for frying
Italian (flat) parsley,
chopped
bread crumbs

Sauce:

1 onion, finely chopped
1 cl garlic, finely chopped
crust of bread
2 Tb Fish broth
Ink from the sacs
8 ts tomato puree

These squid are also called Tripiroiak and Jibiones in various parts
of the Basque Country. In the rest of Spain, they are referred to as
calamares.

Take apart and clean the fresh squid, taking care to remove the ink
sacs without breaking them. Set the ink sacs aside. Cut the tentacles
into one inch chunks.

Fry one onion and one garlic clove in olive oil. When the onion
begins to take on color, add the chunks of squid tentacles and cook
slowly while stirring in the oil. Add the chopped parsley and bread
crumbs and stir until well thickened.

Stuff the squid tails with this mixture, being careful not to
overfill. Seal the openings with a toothpick. Fry the stuffed tails
in a small amount of olive oil, turning gently, until golden in
color. Meanwhile make the ink sauce.

Ink Sauce:

Brown the other onion and garlic clove in olive oil, and add a crust
of bread. Place the fish broth in a small bowl. Place the reserved
ink sacs in a fine sieve our the bowl and puncture carefully. Blend
the ink and broth. Add this liquid to the onion and garlic and cook
slowly. Add the tomato puree and continue to simmer for a short time.
Run the mixture through a blender.

Place the sauce in a large skillet, add the fried, stuffed squid and
simmer for 15 minutes. Makes three to four servings. Walt

MMMMM

Title: Pon Pon Shredded Chicken
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM——————PON PON SHREDDED CHICKEN———————–
3 c Stock (or water)
3 Or 4 chicken breasts *
2 Bean paste sheets (or wide
-carrot or cucumber strips)

MMMMM————————-SEASONING——————————
2 tb Peanut butter
1 ts Sesame oil
1/2 ts Light soy sauce
1/2 ts Red pepper oil

MMMMM—————————SAUCE——————————–
1/2 ts Sugar
1/2 ts Sesame oil
1/4 ts Salt

* (to produce approximately 1 1/2 cups of shredded chicken)

1. Mix well, separately, seasoning and sauce ingredients.

2. Bring stock (or salted water) to the boil, immerse chicken
breasts and turn off flame. Soak until cooled, then shred into
strips. (Alternatively, for authentic and finer texture, cover
breasts with a clean cloth and shred by hitting them with a
mallet++hence the sound of ponpon.)

3. Lay bean paste sheets in a suitable flat container, and blanch in
hot water for 1 to 2 minutes. Remove and rinse under cold running
water. Drain and cut into finger-sized strips and mix with sauce
mixture.

4. Spoon into serving dish, pile shredded chicken on top and pour
seasoning mixture over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

BREAD PUDDING

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices firm white bread
1 to 2 Tbsp soft butter
1/2 cup raisins
2 eggs
1/3 cup firmly packed light brown sugar
Pinch salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups warm milk
1 teaspoon vanilla extract
1 teaspoon white sugar

Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
both sides until lightly colored. The bread should remain soft inside.
Spread butter on both sides of each slice, then cut it up into 1-inch cubes.
you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread cubes in
the baking pan; sprinkle with raisins. In a bowl, lightly beat the eggs with
a whisk. Add the brown sugar, salt, cinnamon, and nutmeg. Gradually add the
warm milk and vanilla, stirring until combined. Pour the mixture over the
bread cubes. Let stand for 30 minutes, pressing the bread down occasionally
to absorb the custard. Sprinkle with 1 teaspoon of sugar over the top.
Preheat the oven to 325F. Bake the pudding for 50 to 60 minutes, or until a
knife inserted between the center and edge of pan comes out clean. The
pudding should be golden brown and puffed. Cool on a rack. Serve warm or
cold with whipped cream and fresh berries.

YIELD: 6 servings

– – – – – – – – – – – – – – – – – –

California Garlic Soup Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 Cloves fresh garlic, minced
3 tb Butter
2 cn 10 3/4 oz. ea chicken broth
2 cn Water
1/2 c Extra dry champagne
4 Slices French bread
4 Slices Gruyere cheese
Cayenne pepper
Minced chives

Saute garlic in butter for 10 minutes, stirring often.
Do not brown. Add broth, water, champagne and simmer 5
minutes. Toast bread. Ladle soup into bowls. Float
bread on top of soup, sprinkle with cheese and bake at
475 degrees, uncovered, for 15 minutes. Sprinkle with
cayenne and chives.

– – – – – – – – – – – – – – – – – –

STATE FAIR ZUCCHINI CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded zucchini*
2 c Sugar
1 c Cooking oil
3 Eggs
1 t Baking soda
1 1/2 ts Baking powder
2 1/3 c All-purpose flour
1/2 c Soy flour
1 t Salt
1 t Cinnamon
1/2 c Chopped walnuts or pecans
1/2 c Golden raisins
—–FROSTING—–
3 oz Light cream cheese
1/2 c Soy margarine
2 c Confectioner’s sugar
4 dr Lemon extract
1/2 c Chopped walnuts or pecans
-(optional)

Preheat oven to 350 F. Peel zucchini, remove seeds and shred.
*Press firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded
zucchini. Sift dry ingredients together with raisins and nuts. Gradually
add dry ingredients to liquid mixture.

Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40
minutes or until a toothpick comes clean from the cake center. Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15
minutes. Stir until completely blended. Blend in lemon extract. Add
confectioner’s sugar and mix until smooth. Frost cake and top with nuts,
if desired.

Reprinted with permission from the Indiana Soybean Development Council.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN GINGER SALAD
Categories: Poultry, Salads
Yield: 4 servings

4 c Dried cooked chicken
2 8 oz cans of artichoke heart
1 cn Baby corn; 7 oz size
1 tb Fresh ginger
1 tb Shredded fresh basil
1 tb Soy sauce
Mayonaise
Salt and pepper to taste
Sasame oil
Lemon juice

Drian and rinse artichoke hearts and corn and let sit in water for about 1
hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller
pieces. Set aside and peel ginger and julienne into match stick size
pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken,
Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your
taste) together with salt and pepper. test for taste and add a squeeze of
lemon juice and garnish with basil. Serve over a platter of lettice and
place tomatoes around the edges. Serve with french bread or a warm bread of
your choise and cheese. A nice fruit cup would be good with this.

—–