MUNG-ATA KAVUM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Jaggery
125 ml Water
250 g Rice flour
250 g Mung gram flour
125 ml Warm water
1 Litre oil

Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125
ml thick coconut milk

Put jaggery and water in a pan and heat. Bring to the
boil and gradually add the rice flour and mung gram
flour. Stir and cook until the mixture thickens. Turn
the mixture onto a greased board and cool. Knead well
and gradually add the warm water until the mixture is
soft and smooth. Flatten the mixture on the pastry
board and cut into diamond shapes. Dip in the batter.
Heat the oil and deep fry until crisp and golden
brown. Remove and drain. To make the batter: beat the
egg, place the flour in a bowl and add the egg salt
and enough coconut milk to make a thick batter. From
“A taste of Sri Lanka” by Indra Jayasekera, ISBN #962
224 010 0

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Title: CANDIED PEELS
Categories: Candy
Yield: 6 servings

6 Navel oranges
1 3/4 c Sugar
1/2 c Clear corn syrup
1 1/2 c Water
3 oz Orange gelatin

Cut oranges in half lengthwise remove fruit. Cut peels into
strips. Cook peels in 8 C. boiling water for 15 min. Drain repeat.
In same pot, cook sugar, syrup, 1-1/2 C. water over high heat until
sugar is dissolved. Add gelatin peels simmer for 20 min. Remove
from heat. On a sheet of waxed paper or microwave paper, sprinkle 1
C. granulated sugar. Lightly roll the peels in the sugar, a few at a
time, until the peel is evenly coated. Add sugar as needed as supply
is used. Place in one layer to dry overnight. Store in airtight
containers. Will keep indefinately, if kept dry.

Lemon or Lime peels may be used with the corresponding gelatin, but
I’ve never tried it.

For slightly less sweet peels, delete the corn syrup increase sugar
to 3 cups.

*Kieran*

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Title: MERRY SPRITZ COOKIES
Categories: Cookies
Servings: 72

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
Premier White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg and vanilla extract. Blend in melted baking bar. Gradually beat in
flour. Place dough in cookie press fitted with desired plate. Press dough
onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.

MMMMM

Title: Cranberry-Stuffed Acorn Squash
Categories: Vegetables, Diabetic, Vegetarian
Yield: 4 servings

2 md Acorn squash;
1 Apple; chopped
1/2 c Cranberries; fresh or frozen
-chopped
1 Orange; peeled and chopped
1/2 ts Cinnamon;
2 ts Honey or Equal Sweetner;

Cut the squash in half and remove the seeds. Combine
the remaining ingredients, except the honey or
sweetener. Fill the squash with the mixture. Drizzle
the honey or sweetener over the squash. Place in a
baking pan. Cover with aluminum foil or a lid and bake
for 25 minutes in a 400 degree oven. Remove the foil
and continue baking until the squash is tender, about
20 minutes.

Serves 4

One Serving = Calories: 125 Carbohydrates: 31
Protein: 2 Fat: 1 Sodium: 2 Potassium: 608
Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1-1/2 Fruit
Exchanges

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Title: Crab Casserole in a Clay Pot
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

1 1/2 lb Fresh whole crab,
-preferably live
2 tb Peanut oil
5 Unpeeled garlic cloves,
-crushed
2 Unpeeled fresh ginger
-slices, 1/4 inch thick
3 Whole scallions, cut into
-2-inch pieces
3 tb Fermented black beans
2 Fresh red chili peppers,
-seeded and shredded
3 tb Rice wine
2 tb Light soy sauce
1/2 c Rich Chicken Stock

Well here it is, in all its glory. I’ve included Hom’s method for
making stock both because it’s good and to give more of a feel for
the book. Honk Kong is an extremely, almost excessively dynamic city
and this is reflected in the food. The book is interesting because
he has a finger on the development of the “new” Hong Kong cuisine and
notes traditional recipes from which the ones in the book spring.

BTW, Michael++my roommate++and I were talking about this dish last
night as we were munching up a plain old steamed Dungeness crab. He
said he *really* liked this recipe. I found it too heavy on the
black beans and spices. Here it is. You be da judge… ;-}

Here is an interesting, innovative technique employed by Hong Kong
chefs. The clay pot traditionally is used for the long simmering and
braising of foods; nowadays, however it is as often used to infused
intense flavors over high heat in a short length of time, as in this
recipe. the classic Cantonese dish is given a new twist; the fresh
crab is stir-fired with aromatic seasonings and then quickly finished
over high heat in the covered clay pot. The pungent black beans
permeate the rich crab meat, enhancing it and adding to its subtle
flavors. This delicious casserole is quite easy to prepare and turns
an ordinary dinner into a special occasion.

If you are using a live crab, prepare it according to the technique
on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the
body into quarters and lightly crack the claws and legs.

Heat a wok or large skillet until it is hot and add the oil. Add the
garlic, ginger, and scallions and stir-fry to flavor the oil. Then
add the black beans, chilies, and crab. Stir-fry for2 minutes and
add the chicken stock. Turn the contents of the wok into a clay pot
or casserole, cover, and cook over high heat for 5 more minutes or
until the crab shell turns bright red. Serve immediately.

Makes 4 servings.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg; October 22 1992.

MMMMM

Saturday Beef Stew~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:25
Categories : Beef Casseroles
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Shin Beef, — Sliced 3/4″ Thick
2 Ounces Flour, Seasoned With Salt And Pepper — Use Garlic Salt
1 Ounce Cooking Oil Or Fat
2 Large Onions
1 Pint Stock — From Stock Cubes
2 Tablespoons Tomato Puree
1 Pound Carrots
1 Pound Potatoes

Trim fat and outer skin from beef. Cut into 1 inch – 1 1/2 inch pieces. Toss in
seasoned flour to coat, then brown in hot oil or fat.
Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot
stock and tomato puree to the pan and bring to the boil. Transfer to a large
casserole, cover and place in a slow oven (300 F, gas mark 2).
Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots)
if very large. Add to casserole and sprinkle with salt. Re-cover and cook until
meat is very tender – 3 to 4 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Made from inexpensive shin beef which, given long slow cooking, becomes
fork tender and yields superb gravy. This succulent casserole meal can be kept
waiting in the oven for late comers.

Green Bean Casserole

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving Casserole

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
30 ozs frozen French-cut green beans — thawed and drained
10 3/4 ozs cream of mushroom soup
1/2 c fat-free sour cream
1/4 tsp black pepper
4 tbsps fat-free parmesan cheese
2 tbsps Italian bread crumbs

Preheat oven to 350. Prepare a 2-quart with cooking spray; set aside. In a
mixing bowl, combine green beans, mushroom soup, sour cream, and black
pepper. Place green bean mixture into prepared dish. Combine parmesan
cheese and bread crumbs in a small bowl. Sprinkle over green bean mixture.
Bake for 50 minutes or until top is lightly browned.

– – – – – – – – – – – – – – – – – –

Per serving: 62 Calories; 1g Fat (16% calories from fat); 3g Protein; 10g
Carbohydrate; 2mg Cholesterol; 191mg Sodium

Nutr. Assoc. : 3458 0 0 0 0 0

Cowboy Caviar

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Sprigs thyme
4 Sprigs marjoram
1 Cup Cider Vinegar
1 C ider vinegar
2 Teaspoons salt
1 cinnamon stick
2 Cups water
8 black peppercorns
2 bay leaves
1 fresh New Mexico red chile- — cut into rings
seeded,
1 red jalapeno,seeded, — cut into rings
1 green jalapeno, seeded, — cut into rings
1/4 Bunch cilantro leaves — chopped
1 Small red bell pepper, — seeded and diced
1/2 Cup diced celery
1/2 diced carrot
1/2 Cup diced red onion
3 Small Serrano chiles, — sliced into fine
rings
3/4 Cup black eyed peas, — cooked until tender
2 Tablespoons extra-virgin olive oil
Salt and pepper

Place the thyme and marjoram in a large stainless steel pan with the vinegar,
salt, cinnamon stick,
water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and
simmer for 15 minutes.
Strain and reserve the liquid. To the liquid, add the New Mexican chiles, red
and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables
are al dente, about 5
minutes. Add the onions and Serrano chiles, simmer for 2 minutes. Using a
spider, remove the
vegetables and place in a bowl along with the cooked black eyed peas. Reduce
the liquid to 3
tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil
and season with salt
and pepper.

Yield: 2 cups

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Title: Lutfisk
Categories: Seafood, Ceideburg 2
Yield: 2 servings

2 1/2 lb Lutfisk
1 c Slaked lime
2 qt Oak or maple ashes

MMMMM———————–MUSTARD SAUCE—————————-
2 tb Butter
ds Of pepper
3 tb Flour
3 c Fish stock
1/2 ts Salt
1 tb Prepared mustard

Found a real gem of Americana last weekend. It’s a cookbook of Grange
recipes. For those from other parts of the world (and big US
cities), a grange is an association of farmers++they were big in the
past in the US. This is American heartland cooking++long an canned
stuff and casseroles. The seafood section was understandably
short++two pages in a book of some 300 odd pages. But a couple of
the entries caught my eye. This one for Lutefisk looks particularly
interesting. Any recipe that calls for sawing one of the main
ingredients naturally catches my eye.

Now, I’ve never had Lutefisk in spite of being half Swedish. Both
sides of my family were busy becoming Americans and none of the
ethnic delicacies made it down to us third generation kids. Being a
full- fledged, All-American boy, I naturally resent being deprived of
my roots and am eager to sue someone for the grievous affront of
never having had lutefisk when I was growing up. Can’t for the life
of me figure out who to sue though…

Traditional on Christmas Eve. (Dried Imported Cod)

Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days.
Change water each day. Remove fish and thoroughly clean wooden bowl.
Make a solution of water, lime and ashes and allow to stand
overnight. Drain off clear liquid and pour over soaked fish, set in a
cool place for 7 days. When fish is soft, remove from solution, scrub
bowl well and soak fish for several days in cold clear water. Cook
in boiling salted water at simmering temperature for about 20
minutes. Drain well and serve. The Norwegians serve the fish with
melted butter; the Swedes serve it with white or mustard sauce. Allow
1/3 pound per person.

MUSTARD SAUCE:

Melt 1 1/2 T. butter, blend in flour, salt and pepper, add fish stock
gradually, stirring constantly until thickened then cook for an
additional 3 minutes. Add mustard and remaining butter. Serve with
boiled lutfisk, haddock or cod.

Makes 2 1/2 cups sauce.

NOTE: If fish stock is salty do not add salt listed.

NELL MAY, Bennett Valley Grange, No. 16.

From “Our Favorite Grange Recipes”, compiled and edited by the Home
Economics Committee of the California State Grange, Gladys True,
Chairman. Printed by the Record of Yolo County, 1965.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Apple Pudding

Recipe By : Eloise Griesmeyer
Serving Size : 9 Preparation Time :1:00
Categories : Desserts Breads, Muffins Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup shortening
2 medium eggs
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups apples — peeled diced
1 cup walnuts — chopped
1 teaspoon baking soda
1/8 cup hot water

1. Mix together sugar and Lighter Bake. Mixture will be crumbly.
2. Add eggs mix at low speed until blended.
3. Stir together flour, nutmeg cinnamon, and add to sugar mixture,
blending well.
4. Stir in apples walnuts until all coated completely.
5. Dissolve baking soda in hot water and stir into batter.
6. Pour into greased floured square baking dish and bake at 375 until a
knife inserted near center comes out clean – approximately 35 – 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Use rome beauty or jonathon apples.

Good plain, but also good with whipped cream or hot caramel syrup poured on
top.