TRADITIONAL MISO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DASHI—–
6 c Water
1 Strip EDEN Kombu
1/4 c EDEN Bonito Flakes
– (may be doubled)
1 sm Onion — sliced in
– very thin half moons
1 Carrot
– cut into thin matchsticks
1/2 c Bok choy
— (cut into medium pieces)
— (use green tops only)
1 tb EDEN Instant Wakame Flakes
1/4 Block fresh tofu
— cut into small cubes
3 tb EDEN Barley Miso — OR…
-OR- half EDEN Barley Miso
– and EDEN Shiro Miso)
4 Scallions, chopped

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and
then turn off heat. Dilute Miso in 1/2 cup soup broth, add to soup. Add
tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best results
use three vegetables in small amounts and only cook them slightly. Pay
attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc.

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Kim Chi

Recipe By : from The Complete Asian Cookbook, Charmaine Solomon, 1976
Serving Size : 1 Preparation Time :0:00
Categories : Veggies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head Chinese cabbage — prepared as directed
1 pound salt — NOT Iodized!
1 tablespoon cayenne pepper
6 whole spring onions — finely chopped
3 whole red chili peppers — finely chopped
3 tablespoons fresh ginger root — finely chopped
2 cups Dashi
2 tablespoons soy sauce — Tamari

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the
sun for half a day, cut each segment in halves crossways, then put into an
unglazed earthenware pot alternately with good handfuls of salt and a
sprinkling of cayenne pepper, making several layers. Cover with a wooden
lid just small enough to fit inside the pot so that it rests directly on
the cabbage. Weight it down with a heavy stone and leave for a week, then
rinse the cabbage thoroughly under cold running water. Squeeze out as much
moisture as possible.
Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and
put into the rinsed-out jar, this time layering with the onions, garlic,
chilies, and ginger. Fill pot with the Dashi stock mixed with the soy and
MSG. Cover with wax paper, put lid back on top and refrigerate. After 4
or 5 days the kim chi is ready for eating. Serve with hot white rice and a
dash of soy sauce.

Note: in cold weather kim chi does not require refrigeration, but when
weather is warm, store in refrigerator for up to 3 weeks.

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NOTES : Kim chi is one of Korea’s national dishes, with as many versions as
there
are cooks.

Title: Cheddar Fruit Drops
Categories: Cheese/eggs, Cookies
Yield: 10 servings

1/2 c Butter 1/2 ts Baking Soda
1/4 c Sugar; Granulated 1/2 ts Salt
1/4 c Brown Sugar; Firmly Packed 1 1/2 c Cheddar; Sharp, Shredded
1 ea Egg; Lg 8 1/4 oz Pineapple, Crushed, Drained
1 ts Vanilla 1/4 c Maraschino Cherries;
Chopped
1 1/2 c Unbleached Flour

Cream the butter and sugars together until light and fluffy then stir in
the egg and vanilla. Add the combined dry ingredients and blend well.
Stir in the cheese, pineapple, and cherries. Drop the dough by rounded
teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for
15 minutes.

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PEAR BREAKFAST CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Ripe but firm pear, about 9
-ounces
Freshly ground black pepper
-(optional)
2 lg Eggs
3/4 c Sugar
1/2 ts Vanilla
2/3 c Brown rice flour
1/3 c Cornstarch
1/2 ts Baking powder
1 tb Vegetable oil
Powdered sugar

Preheat oven to 350F. Grease a 10 x 8 x 2-inch
ceramic baking dish with butter.

Peel, core and dice the pear. Spread in baking dish
and top with a light grinding of black pepper, if
desired.

Beat eggs and sugar until pale in color and very
thick. Add vanilla.

Combine rice flour, cornstarch and baking powder.
Sift over egg mixture and fold in. Drizzle oil around
edge of bowl and fold in. Spread batter over diced
pear.

Bake for 35 minutes. A pale gold, crackly “sugar
bloom” like a very thin layer of pastry will form on
top of the cake. Dust with powdered sugar before
serving from the dish, warm or cold.

Serves 8.

PER SERVING: 790 calories, 3 g protein, 39 g
carbohydrate, 3 g fat (1 g saturated), 53 mg
cholesterol, 38 mg sodium, 1 g fiber.

From an article in the San Francisco Chronicle by
Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg; May 6 1993.

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Puree of Broccoli Flowerets w/Cream No. 1974 Yields 6 Servings

2 lb Broccoli – Nutmeg, Grated
– Salt – Black Pepper, Ground
1 Cup Heavy Cream

Break or cut the flowerets from the stalks.
Reserve the stalks for another purpose.
Bring a large pot of salted water to a boil.
Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes).
Drain VERY (!) thoroughly.
Puree in a food processor using on-off pulses and scraping down the sides of
the bowl to obtain an even puree.
Put the puree in a heavy saucepan.
Heat until bubbly (1-2 minutes), stirring constantly.
Add as much of the cream as the broccoli will absorb without getting too thin.
Season to taste with nutmeg, salt and pepper.
The puree should be bright green and very fresh tasting.
Serve at once.

GUMBO II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Shrimp, chicken, or crawfish
1 Stick oleo
1 lg Onion, chopped
1 Stalk celery, chopped
3 qt Water
1 tb Green onions
2 cn Tomatoes
2 c Okra, cut up
2 tb Oil
4 tb Flour
1 lg Bell pepper, chopped
2 Cloves garlic, chopped
4 tb Worcestershire sauce

Fry fresh okra in oil; do not burn. add oleo anbd
flour. Make roux. Add onion, celery, bell pepper and
garlic. Saute until soft. Add water and Worcestershire
sauce. Add the tomatoes. Cook for 1-2 hrs. Add the
meat of your choice. Let simmer for 30 min. Serve with
rice.

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DOUBLE RICE STUFFING [FOR A 12-POUND TURKEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Long-grain wild rice
(6 oz. each)
6 tb Butter or margarine
4 1/2 c Water
3 c Chopped celery
1 lg Onion chopped
7 oz (1 jar) Pimento-stuffed
Olives, drained sliced
1 t Salt
1/4 ts Pepper

1. Prepare rice mix with 2 tablespoons of the butter
or margarine and the 4
1/2 cups water, following label directions.

2. Saut‚ celery and onion in remaining butter until
soft in a large
frying pan; lightly stir in rice mixture, olives,
salt, and pepper.

Makes approximately 10 cups or enough to stuff a
12-pound bird.

Source: Family Circle Illustrated Library of Cooking.

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Title: Reprocessing Unsealed Jars
Categories: Canning, Information
Yield: 1 guide

If a lid fails to seal on a jar, remove the lid and check the
jar-sealing surface for tiny nicks. If necessary, change the jar, add a
new, properly prepared lid, and reprocess within 24 hours using the same
processing time. Headspace in unsealed jars may be adjusted to 1-1/2
inches and jars could be frozen instead of reprocessed. Foods in single
unsealed jars could be stored in the refrigerator and consumed within
several days.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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LEMON PUDDING PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter,softened at room temp
1 c Granulated sugar
3 ea Extra large egg yolks at roo
1/3 c Freshly squeezed lemon juice
2 ts Finely grated lemon rind
3 tb All-purpose flour
2 ts All-purpose flour
1 c Light cream at room temperat
2 ea Extra large egg whites at ro
1 pn Cream of tartar
1 ea Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup
sugar in 2 additions,beating 1 minute after each
portion added.Blend in the egg yolks,1 at a
time,beating well after each addition.Beat in the
lemon juice and rind;beat in flour and cream.
Beat egg whites on moderately high speed in small
deep bowl until frothy.Add cream of tartar;continue
beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in
small spoonful of the egg whites into lemon mixture;
then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400
degrees 10 minutes,reduce oven temperature to 350
degrees and continue baking about 25 minutes or until
top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then
refrigerate 6 hours before serving.Makes one 9″ pie.

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Title: Cheesey Ham Poof
Categories: Casseroles, Ham
Yield: 6 servings

6 ea Eggs
1/2 c Flour
1 1/2 ts Baking powder
1 c Milk
1 c Ham, chopped fine
2 tb Margarine
3 oz Cream cheese
2 c Cheese
1 c Cottage cheese
3 ea Green onions, chopped
1 ts Dried parsley
1/4 ts Paprika

Beat the eggs and then stir in flour and baking powder. Gradually add
milk. Add remaining ingredients. Beat with mixer until well blended.
Bake in a greased 2 qt. casserole at 350 for 45-50 minutes. Serve
immediately.

Everyone’s a Homemaker – Beverly Nye (1982)

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