Title: Jellyfish, Daikon and Chicken Breasty Salad
Categories: Chinese, Seafood, Ceideburg 2
Yield: 3 servings

1/2 lb Dried, salted whole
-jellyfish
1 1-pound daikon radish
2 ts Salt
1/2 lg Chicken breast
1/2 Egg white
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 1/2 ts Sugar
2 ts Dry sherry
3 tb Peanut oil
2 tb Sesame oil
3 Scallions, chopped

Here’s a classic Chinese “texture” dish, a cold salad made of with
dried jellyfish. I know jellyfish sounds bizarre, but, after
soaking, the jellyfish has a texture similar to woodears-crunchy and
crisp with little taste of its own. I consider the addition of the
chicken to be a sop to those who like to see recognizable things in
their food…

Actually, this would probably be quite good with just the chicken or
just the jellyfish. It has a light dressing made of mixed oils and
wine. Very nice on a hot summers day. More than likely, you’ll have
to go to a Chinese market to get the jellyfish. This is another
recipe from my huge pile of clippings. It’s from the SF Chronicle,
but I don’t know the date.

Soak the jellyfish in a large bowl of cold water for 24 hours,
changing the water a couple of times. Peel the daikon with a
vegetable peeler; slice thinly; stack slices and cut into matchstick
shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt
and let stand 1 hour.

Meanwhile, drain water from jellyfish. Pour boiling water over the
jellyfish and let stand for 15 seconds. Drain and run under cold
water. Set aside.

Bone the chicken breast and slice thinly; cut slices into shreds. Mix
chicken with the egg white, cornstarch and teaspoon of sesame oil;
refrigerate for 30 minutes.

While the chicken is marinating, cut jellyfish into the thinnest
possible shreds by rolling up each sheet and slicing it thinly.
Place in a large bowl. Wring most of the moisture from the daikon
shreds; add to the bowl with the jellyfish. Heat 3 cups water in a
saucepan. When boiling, turn off the heat and add the chicken
shreds, stirring to separate the pieces. Simmer for 1 minute. Drain
and rinse under cold water. Drain and add to the bowl with the
jellyfish.

Blend the salt and sugar with the wine until they dissolve. Heat the
oils in a saucepan and add the seasoned wine. It will sputter and
evaporate. When the oil is hot++don’t let it smoke++turn off the heat
and add the scallions. Cool. Toss with the salad just before
serving.

Posted by Stephen Ceideburg; February 26 1991.

MMMMM

Golden Mushroom Sauce

Recipe By : Unknown Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Sauces Gravies Rubs
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound mushrooms — sliced
2 Tablespoons butter
2 Tablespoons flour
1 cup chicken bouillon
1 teaspoon lemon juice
salt and pepper
slivered almonds — optional

Saute’ the mushrooms in the butter for 2-3 minutes. Sprinkle with flour and
mix well. Add the bouillon and cook, stirring, until thickened. Stir in the
lemon juice and salt and pepper to taste. Add a few almonds if desired.
Makes about 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Perfect for serving over hamburgers or meat loaf.

Title: More Fillings For Tassies
Categories: Breads
Yield: 6 servings

6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng

I haven’t made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I’d let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it’s of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).

Or make hors d’oeuvres by filling with your favorite quiche recipe, or

MMMMM

California Confection

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Snacks
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine
1 cup Graham cracker crumbs
1/2 cup Wheat germ
1/2 cup Sunflower seeds
1 cup Chopped Calif. Dried Figs
14 ounces Sweetened condensed milk — – (non-fat)
1/2 cup Coconut — unsweetened
(flaked or shredded)
1 cup Chopped walnuts

Melt margarine in a 9 x 13 inch baking pan — either in microwave or in
pre-heat
ing oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and figs; press
i
n an even layer. Pour non-fat sweetened condensed milk evenly over crumb
mixtur
e. Top with coconut and walnuts, pressing down lightly. Bake in a 350 F. oven
for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-you
r-mouth California Confection.

Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The
Ca
lifornia Fig Advisory Board Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is
formed. Turn out onto a lightly oiled surface and
knead until smooth and cooled. Divide dough into four
parts. Shape each into a ball. Divide each into 4
parts to make 16, then divide each of the resulting
balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the
waxed paper lightly with flour.

On a lightly floured surface, roll out each part of
dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30
minutes.

In a skillet, heat 2 inches of fat to 375 to 400
degrees F. Vegetable shortening or corn or peanut oil
may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into
quarters, and, with a sharp-tipped knife, make little
cuts and cut-outs in the dough. Fry the bread rounds,
until golden brown, about 1 minute on each side.
Remove and drain on paper toweling. Store in an
airtight container in a cool place or in the freezer
until ready to serve.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988.
Shared by: Karin Brewer, Cooking Echo, 6/93

—–

Mirliton el Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350’F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH SAKE CLAM SAUCE
Categories: Pasta, Fish
Yield: 4 servings

2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until
about 1/4 of the liquid remains. Add remaining sake, clams, and capers;
simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes.
Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with
2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

—–

New Mexico-Style Barbecue Sauce (Gr)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3633
Serving Size : 1 Preparation Time :0:00
Categories : Bbq-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely diced
1 garlic clove — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon pasilla chile powder
1 tablespoon worcestershire sauce

In a medium sauce pan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes. Puree the mixture
in a food processor, pour into a bowl, and allow to cool at room
temperature. This sauce will keep for 1 week in the refrigerator or several
months frozen.

Yield: 5 cups

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –

La Parilla Tomato Arbol Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup corn oil
12 arbol chiles — with seeds
2 Roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano — toasted
1/4 teaspoon kosher salt
1/4 teaspoon cumin — toasted and ground

This is typical of what you would find on tables in northern Mexico,
where salsas tend to be a little brutal — hot and very direct with
uncomplicated flavors. I love this kind of salsa on quesadillas and
broiled meats. A great all-purpose condiment, a spoonful or two will
enliven almost any dish. Be careful, though. People in the north like
their food hot.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel.

Heat the corn oil in a medium-sized skillet until hot but not
smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off
excess oil from chiles and place in a blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Title: Ginger Baste for Pork
Categories: Bbq sauces
Yield: 1 servings

2/3 c Brown sugar
2 tb Cornstarch
2 ts Freshly grated ginger root
2 ea Cloves garlic, crushed
1/4 c Wine vinegar
2/3 c Soy sauce
1/4 ts MSG (Optional)

Combine ingedients thoroughly until sugar is dissolved. Let
stand for at least 1 hour to blend flavors before using. Stir
well before brushing on pork during cooking.

Source: Modern Barbecue Cooking by Ed Bell
—–