Title: SCALLION CAKES #1
Categories: Chinese, Pancakes
Yield: 2 servings

2 c Unbleached flour, plus
-additional flour for
-kneading
3/4 c Cold water
2 tb Lard, softened
1/4 c Minced scallion, with tops *
2 md Cloves garlic, minced
Salt
4 tb Peanut oil

Makes 2 10 inch cakes

Place 2 cups flour in medium bowl; add 3/4 cup water
in thin steady stream, stirring constantly until
mixture forms rough dough. Turn out onto lightly
floured surface; knead, adding flour as necessary to
prevent sticking, until dough is smooth and elastic,
about 5 minutes. Allow dough to rest under kitchen
towel 15 minutes.

Divide dough in half; keeping one half covered, roll
other half out on a lightly floured surface to 10 x 6
rectangle, long side facing you. Spread rectangle with
1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the
scallion, half the garlic, and salt to taste. Roll
rectangle toward you into tight cylinder, jelly-roll
fashion: pinch seams and ends to seal. Repeat with
other piece of dough. Shape each roll into a coil;
fasten end to coil by pinching. Refrigerate, wrapped
in plastic, 30 minutes.

Remove coils from refrigerator; using hands, roughly
shape one coil into ball. Roll out on generously
floured surface to circle 10 inches in diameter and
about 1/4 inch thick; avoid rolling over edges of
dough. Brush off excess flour. Repeat with other
dough.

Heat 2 Tbsp. of the oil in large heavy skillet over
medium-high heat until fragrant. Add on cake;
immediately reduce heat to medium. Fry cake, shaking
pan occasionally, until underside is golden brown,
about 3 minutes. Turn cake over; fry until second side
is golden brown, about 4 minutes. Transfer to paper
toweling to drain. Wipe skillet clean; add remaining
oil and fry second pancake. Cakes can be served
either warm or at room temperature.

* 1 Tbsp. minced fresh coriander leaves can be added
to the scallion.

From: Cuisine Aug/82 Shared By: Pat Stockett

—–

Tuna Broccoli Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Divided margarine
1 Medium Chopped onion
1/4 Cup Cornstarch
3 Cups Milk
1/4 Teaspoon Hot pepper sauce
2 Chicken flavor bouillon
Cubes
2 Cans (6.5-oz each) drained and
Flaked tuna
1 Package (10-oz) frozen chopped
Thawed broccoli
8 Ounces Elbow macaroni cooked 6
Minutes and drained
1 1/4 Cups Shredded cheddar cheese
Divided
1/2 Cup Fresh bread crumbs

Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4
cup of the margarine over medium heat. Add onion; saute 3 minutes. In small
bowl stir corn starch, milk and hot pepper sauce until smooth; add to
onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil
and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow
macaroni and 1 cup of the cheese. Turn into prepared casserole. In small
bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup
margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25
minutes or until topping is lightly browned.

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Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

MMMMM

Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Lime gelatin (3 oz.)
1 cup Cucumber — scrubbed grated
1 cup Sour cream
1 cup Mayonnaise
1 cup Hot water
1/2 cup Onion — grated
1 cup Cottage cheese

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin.
Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and
refrigerate at least four hours before serving.

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BREAKFAST POTATO CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Cheese/Eggs
Microwave Casseroles
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (6 ounces) hash brown
-Potato mix*
1/3 c Chopped onion
1/4 c Chopped green bell pepper
8 sl Bacon, crisply cooked and
-Crumbled
1 cn (8 ounces) whole kernel corn
-Drained
1 1/2 c Shredded cheddar cheese
-(6 ounces)
1 c Milk
5 Eggs, beaten
1/2 ts Salt
Dash of ground red pepper
Paprika

*substitute: 3 c Frozen shredded hash brown Potatoes.
(do not thaw.)

Heat oven to 350 degrees. Cover potatoes with water
and drain as directed on package except omit salt.
Spread potatoes in ungreased rectangular baking dish,
12 X 7-1/2 X 2 inches. Top with onion, bell pepper,
bacon, corn and cheese. Mix remaining ingredients
except paprika. Pour over cheese. Sprinkle with
paprika. Bake 35 to 40 minutes or until knife inserted
in center comes out clean. 6 SERVINGS; 350 CALORIES
PER SERVING. Submitted By SANDY GAMBLE
On TUE, 14 NOV 1995 212216 ~0700
(MST)

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Banana oat cookies

2 cups mashed bananas
2 cups caster sugar
2 cups brown sugar
2T egg replacer + 1/2 cup water
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 cups flour
5 cups oats
4-7 cups any combination of: raisins /or dates

Cream bananas and sugars. Add egg replacer water and beat
thoroughly. Add in vanilla, salt, baking soda, flour, and
oats, beating at medium speed after each addition. Stir in
other ingredients. Press golf ball size scoops onto greased
baking sheet 2″ apart. Bake at 400 degrees F for 8-10 minutes
or until brown. Cool completely before munching.

TRINITY SQUARE CAFE MOROCCAN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 t Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 t Salt
1 t Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and
garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and
crush the tomatoes with a potato masher or a spoon,
breaking them into small pieces. Add the tomatoes and
their liquid to the onions, reduce heat to very low,
add peanut butter, and stir until well combined.
Add cumin, hot sauce, cayenne, chili, vinegar, salt,
pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a
bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the
heat low and don’t allow it to come to a full boil.)

– – – – – – – – – – – – – – – – – –

Asian Rice and Lentil Patties (Betty Crocker)

Recipe By : Vegetarian Cooking: Easy Meatless Main Dishes*
Serving Size : 4 Preparation Time :1:10
Categories : Entrees Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—RICE AND LENTILS—
1/2 cup uncooked brown rice
1/4 cup dried lentils — sorted and washed
1 1/2 cups water
—PATTIES—
1/4 cup raw cashews — finely chopped
2 tablespoons dry bread crumbs
2 tablespoons stirfry sauce
1/2 cup finely chopped green onions
1 egg — beaten
—VEGETABLE SAUCE—
1/2 cup sliced celery — 1/4 inch thick
1/2 cup sliced carrot — 1/4 inch thick
1/2 cup water
2 tablespoons stirfry sauce

Rice and Lentils. Heat rice, lentils and water to boiling in a 2-quart
saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring
occassionally, until lentils are tender and water is absorbed. Cool slightly.

Patties. Mash rice mixture slightly with fork. Stir in remaining
ingredients to complete the mixture. Shape into 4 rounds about 1/2 inch
thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in
skillet about 10 minutes, turning once, until golden brown. Remove from
skillet and keep warm.

Vegetable Sauce. In the same skillet, heat all ingredients to boiling;
reduce heat to medium. cover and cook up to 5 minutes, stirring
occassionaly, until vegetables are crisp-tender. Add patties to the
skillet. Cover and cook over medium heat about 5 to 8 minutes or until the
patties are hot. Serve sauce and patties over noodles or rice with a green
vegetable along side.

[210 Cals, 55 cals from fat; 6g total fat.]

Tip. Cut the time in half by using leftover rice and lentils. Reheat them
with a little water or broth to produce the needed starch. Let cool to the
touch and make the patties

[Published by The Kitchen Path http://home.earthlink.net/~kitpath
08/08/98 (Sun) Bookreview]

TESTED: Based on the time-saving tip, I used the idea (not necessarily the
proportions). I mixed 1/4 cup white rice leftover from Chinese dinner with
1/2 cup cooked red lentils. Added the cashews, some crumbs, a little sauce
and some chives for color: omitted egg. Made 4 small patties; placed in
freezer while I made a vegetable sauce (1-cup total) with red and green
bell pepper strips, carrots and celery, spring onion and stir fry sauce;
salt and pepper and a pinch of red pepper flakes; added vegetable broth and
cornstarch so that we each got about 1/2 cup moist sauce. For the pasta,
I made angel hair spaghetti tossed with shredded napa and cumin seed.
Meanwhile browned the patties with vegetable oil spray and completed the
heating in the toasted oven. Served 2 or 3. It was delicious! -Pat H.

– – – – – – – – – – – – – – – – – –

NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be
labeled Asian gourmet or master sauce. Or try a vegetarian oyster sauce or
Japanese style sweet sour sauce made with apricot and peppers. Serve the
patties on a bed of rice or Chinese noodles. Accompany with green beans or
broccoli. Total Time: 20 mins preparation and 50 mins cooking (see TIP).
Makes 4 patties. *Recipe from Betty Crocker’s Vegetarian Cooking: Easy
Meatless Main Dishes. (Macmillan 1998)

ROQUEFORT BEIGNETS WITH APPLE PUREE

Recipe By : Leslie Revsin, One Fifth Ave Restaurant
Serving Size : 4 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–APPLE PUREE—–
4 ea Apples, tart (Granny
— Smith or like), peeled
— cored, and cut into 8
— wedges
Water
—–CREPE BATTER—–
2 Eggs
1/2 c Milk
1/2 c Water, or more
1 c Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tb Butter, clarified **
Oil, Olive
—–FRITTER BATTER—–
1/4 c Flour, all purpose
2 tb Cornstarch
1 t Baking powder
1/2 ts Salt
1 Egg
1/4 c Water or more
1/2 ts Oil, vegetable
—–FILLING—–
4 oz Cheese, Roquefort,
— crumbled (about 1 cup)
— room temperature
1 1/2 ts Egg yolk
Oil, vegetable (for deep
— frying

For Apple Puree:

Place the apples in a heavy saucepan over
medium-low heat, adding a few drops of water if
they’re “dry.” Cover the pan and cook, stirring
occasionally, until slightly softened, 10 to 15
minutes.

Break the apples up into 1-inch pieces.
Refrigerate, covered, until cold.

For Crepes:

Combine the eggs, milk and a 1/2 cup of water
together. Gradually add 1 cup of flour, whisking it in
until smooth.

Whisk in the salt and pepper and Clarified
butter. Thin with water, if necessary, to the
consistency of whipping cream. Cover and refrigerate
for several hours or overnight.

If the crepe batter has thickened in the
refrigerator, thin it with water to the consistency of
whipping cream. Brush a 7-inch skillet (preferably
non stick) with a thin film of olive oil. Place the
skillet over medium-high heat. When hot, add about 3
tablespoons of crepe batter and swirl to coat the pan.
Cook until the crepe is lightly golden, about 1
minute; then turn it over and cook the second side for
30 seconds. Continue with remaining batter, stacking
crepes between waxed paper.

For Fritter Batter:

Sift 1/4 cup of flour, cornstarch, baking powder
and salt into a mixing bowl. In a second bowl,
combine an egg, 1/4 cup of water and vegetable oil and
mix. Gradually stir the liquid mixture into the flour
and mix just until smooth. DO NOT OVER MIX.
Refrigerate, covered.

For Filling:

Blend the Roquefort cheese and egg yolk (mixture
will by lumpy).

To Assemble and Cook:

Cut off any dry edges from the crepes, squaring
them slightly. Place a rounded teaspoonful of cheese
mixture in the center of the spotty side of a crepe,
mounding it slightly.

Fold the crepe into thirds horizontally (as you
would a letter), then fold the sides in so that they
overlap slightly, forming a neat package about 2
inches square. Place these packets folded side down
on a tray lined with waxed paper; repeat with
remaining crepes and filling.

Cover the folded crepes with a damp cloth, then
with plastic wrap, then with aluminum foil. Chill
several hours or overnight.

In a large skillet or saucepan, pour in 2 inches
of vegetable oil and heat to 375 F (a small piece of
bread dropped into oil sizzles steadily at this
temperature.)

Thin the fritter batter with water, if necessary,
so that it flows from a spoon but is not watery. Use
2 forks to dip folded crepes into fritter batter; then
lift them out, letting any excess batter drain off,
and transfer to the hot oil ( do not crowd.)

Fry until golden, turning once, 1 1/2 to 2
minutes. Drain on paper towels and serve with Apple
Puree.

This recipe makes 12 beignets (three per serving.)

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Walter Mcilhenney’s Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vegetable Oil
3 pounds Lean Beef Chuck — 1″ Cubes
1 cup Chopped Onions
3 Minced Garlic Cloves
3 tablespoons Chili Powder
2 teaspoons Ground Cumin
2 teaspoons Salt
2 teaspoons Tabasco Pepper Sauce
3 cups Water
4 ounces Chopped Green Chilies — Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.
In three batches, brown the beef well, removing each batch with a slotted
spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes,
or until tender, stirring frequently. Stir in the chili powder, cumin, salt,
and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a
boil. Return the beef to the pot.
Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.

– – – – – – – – – – – – – – – – – –