Title: FIVE-SPICE TOFU
Categories: Appetizers, Chinese
Yield: 1 servings

2 Ckes tofu, firm
3 tb Tamari
3/4 c Water
1/4 ts Five-spice powder
2 Whole stars of star anise
1 ts Molasses

Cut each cake of tofu in half horizontally. Combine
marinade ingredients in a pot wide enough to accept
the four tofu pieces in a single layer. Bring marinade
to a boil add tofu. Simmer, uncovered, on very low
heat for 10 minutes. Remove from heat marinate for
3 hours, turning 2 or 3 times. Keeps refrigerated
wrapped for a week.

“Sundays at Moosewood Restaurant Cookbook”

—–

HOLDERKUECHLE (ELDERBERRY FRITTERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Flour (1 3/4 cups)
2 Eggs
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Small pinch salt
16 Elderberry blossoms with
-stems
Sugar for dusting
750 g Lard or shortening for
-frying (1 lb 11 oz)

With a whisk, mix the flour, eggs, salt, and milk into a pancake batter.
Rinse the elderberry blossoms several times, then pat dry with paper towel.
Briefly dip the blossoms into the dough, and then deep fry until golden
brown. Dust with sugar and serve.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

– – – – – – – – – – – – – – – – – –

Title: Sambal Oelek (Chillies Spices)
Categories: Indonesian, Sauces
Yield: 1 servings

1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice

** This mixture is an ingredient used in most Indonesian dishes. It can be
kept in the refrigerator for several weeks.
~————————————————————————-

Pound chillies, shrimp paste and salt together in a mortar. Stir in
tamarind juice.

Alternatively, blend all ingredients in a blender.

Imran C.
Gold Coast

—–

Make Ahead Hot Cereal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large amount cooked hot cereal — cooled

Simple Hot Cereal Toppers
1. Maple syrup
2. Crunchy low fat granola
3. Apple butter
4. Dried mixed tropical fruit
5. Drained pineapple chunks
6. Sliced bananas flaked coconut
7. Fruit preserves
8. Warmed cinnamon applesauce
9. Peanut butter semisweet chocolate — chips

Special Toppers
1. Saute sliced apples in butter — cinnamon
2. Toasted pecan pieces caramel topping
3. Dried cranberries heated in cranberry — juice
until soft

Cook a large batch of hot cereal and let it cool in the pot (it will become
quite stiff). Using an ice cream scoop, drop serving size mounds on a
foil-lined cookied sheet. Freeze until hard; pop portions into a plastic
freezer bag, seal and return to freezer. To serve, place cereal in a
microwave safe bowl and microwave on high until hot, stirring occasionally.
Top with “Simple Toppers” or “Special Toppers” listed above.

– – – – – – – – – – – – – – – – – –

Title: WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)
Categories: Soups, Vegetables
Yield: 6 Servings

1.00 tb Butter
8.00 sm Turnips (1 1/2lb), peeled,
-coarsely chopped
1.00 lg Onion, coarsely chopped
6.00 c To 8 cups boiling water
4.00 sl To 5 sl good-quality white
Bread, i.e, French, peasant
2.00 ts Salt, if desired
0.50 ts Freshly ground black pepper
4.00 Egg yolks
1.00 c Cream
0.50 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and onions.
Saute over medium heat for about 5 minutes or until onions are
translucent. Stir frequently. Bring 6 to 8 cups water to the
boil–the amount depending on how much soup you wish to make, as well
as its desired strength. Pour the boiling water into the turnip/onion
mixture. Break the bread slices into the kettle. Heat the soup to the
boil; reduce heat and simmer for aout 15 minutes or until turnips are
tender when pierced with a fork. Set the soup aside to cool. Season
with salt, if desired, and pepper. When the soup has cooled
sufficiently, four into a food processor or blender or press through
a sieve with a wooden spoon. Note: At this point the soup can be
refrigerated for a day or two, or frozen for several weeks. Later the
egg, cream and garnish will be added. Before serving, reheat the
soup–but do not boil–and add the egg yolks beaten with the cream.
Stir constantly until the mixture is blended and creamy. Check
seasoning. Serve in heated soup bowls and garnish with parsley or
chives.

MMMMM

BRYN TEG RED FLANNEL HASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corned beef brisket —
Chopped, cooked
1/2 c Chopped cooked vegetables,
Such as –
Carrots, parsnips, cabbage,
Onions
1 c Cooked beets — chopped
2 c Boiled potatoes — chopped
Bacon fat or vegetable
Shortening
1/2 c Beef broth
1 tb Parsley — chopped
4 Poached eggs — optional

Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the pan, tamping it down a bit and adding a
little broth. Cook without stirring over very low
heat, until the hash begins to brown at the edges, at
least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley.
Poached eggs can be placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

– – – – – – – – – – – – – – – – – –

BREAKFAST PORTOBELLOS WITH SHIITAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md -to large fresh portobello
-caps, 4-6 inches across
-cleaned
3 tb Olive oil
4 oz Shiitake mushrooms — stems
-removed and caps sliced
1/2 sm Onion — finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon (opt)
Salt
8 Eggs

Preheat oven to 400 degrees. Place portobello caps,
gill sides up, in a large baking dish and bake 5
minutes. Meanwhile heat oil in a large saute pan over
high heat. Add shiitakes, onion, and corn; saute until
mushrooms are limp and corn tender, 3-4 minutes. Add
pine nuts and bacon if using and stir well. Be sure to
season well. Remove mushrooms from oven and evenly
divide shiitake mixture among 4 caps smoothing
surface. Make sure caps lay as flat as possible so
that eggs do not slide to one side while baking. Crack
2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven. Bake
until eggs are done to your liking, then serve at once.

Nutritional info per serving: 485 cal; 19g pro, 39g
carb, 32g fat (55%)

Source: A Cook’s Book of Mushrooms by Jack Czarnecki
Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

– – – – – – – – – – – – – – – – – –

Title: GREAT GORPIES
Categories: Snacks, Nuts, Chocolate
Yield: 36 servings

1 c Margarine
1 c Brown sugar
1 Handful* raisins
1 Handful* peanuts
1 Handful* chocolate chips
2 c Flour (white or half white
-and half whole-wheat)
1 ts Baking soda
2 ts Milk

Cream shortening and sugar till smooth. Add all the handfuls. Mix
well, then add combined flour and baking soda. Add milk. Drop by
tablespoons on greased cookie sheet. Bake at 350~ about 10 minutes or
until done. Leave on cookie sheet a minute or two before lifting them
off, as they might crumble. Makes 3 doz. *Handfuls are adult
handfuls. If children are making this they will need 2-3 handfuls.
Ratio of handfuls can be adjusted – you might want to go heavier on
the raisins and peanuts and lighter on the chocolate chips.

—–

Easy Chili con Carne

Recipe By : Betty Crocker’s Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound ground beef
1 Large onion — chopped
— (about 1 cup)
2 Cloves garlic — crushed
2 Tablespoons chili powder
1/2 Teaspoon salt
1 Can whole — (16 ounces)
tomatoes — undrained
1 Can red kidney — (15-1/2 ounces)
beans — undrained

Cook ground beef, onion and garlic in 3-quart saucepan, stirring
occasionally, until beef is brown; drain. Stir in remaining
ingredients except beans; break up tomatoes. Heat to boiling;
reduce heat.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered
about 20 minutes, stirring occasionally, until of desired thickness.
4 SERVINGS;
415 CALORIES PER SERVING.

– – – – – – – – – – – – – – – – – –

Title: Linda Williams’ Many Bean Soup
Categories: Soups, Beans
Yield: 1 servings

Formatted by: Gaye Levy
-DTXT63A
2 c Mixed beans
2 tb Salt
1 Hambone or hamhock
1 Large onion, chopped
1 Lg can chopped tomatoes;
-undrained
1 ts Chili powder
1/4 ts Garlic powder
1 c Diced carrots
1 Juice of 1 lemon

Wash the beans and pick them over. Cover with water and let soak
overnight. Drain the soaked beans. Put the beans in a large pot. Add
2 qts. of water and bring to a boil. Turn the heat down and simmer 2
1/2 to 3 hours. Add all the other ingredients and simmer another 45
mins.

If you want, you can also add 1 C of diced potatoes. This is a
wonderful soup!

Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock.
Also, I used 2 9 oz cans of tomatoes. Next time, I will only use one
can.

MMMMM