Title: SAMOOSI YIRAKOT (STUFFED VEGETABLE TURNOVERS)
Categories: Afghan, Vegetarian, Appetizers
Yield: 20 servings

—————————DOUGH—————————
1 c Fine matzoh meal
1 Egg; beaten
1/4 ts Salt
1/2 c Cold water, approx.

————————VEGETABLES————————
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled
– cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 c Corn oil, for deep-frying

Mix the meal, egg and salt together, adding just
enough water to make a moist dough that holds
together. Set aside. Heat the oil in a skillet, add
the onion and garlic, and stir-fry over moderate heat
until light brown, about 3 min. Set aside. Take the
potato and 1/2 C. each of any other 3 vegetables and
blanch in boiling water for 5 minutes. Drain well. Add
these to the pan with the onion and garlic and
stir-fry over moderate heat for 3 minutes, to mix
well. Add salt and pepper. Cool. Take 1 heaping T. of
the dough and press it out on a flat surface into a 2
1/2 inch square. Put 1 T. of the vegetable mixture on
the bottom half of the square and fold it over into a
triangle. Prepare all the samoosi this way. Heat the
oil in a wok or skillet and brown the turnovers over
moderate heat for about 3 minutes. Drain on paper
towels. Serve warm. Makes about 20 turnovers.

—–

Title: Chinese Steamed Cracked Crabs
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

1 Crab, live in the shell,
-about 2 pounds
2 Green onions, bruised and
-cut in half
2 qt Sized slices of ginger
1 tb Shao Hsing wine or dry
-sherry
Ginger, Green Onion and
-Vinegar Dipping Sauce
4 tb Finely shredded green onion
2 tb Finely shredded ginger,
-preferably young ginger
1/4 ts Sugar
1/2 ts Salt
5 tb Vinegar
3 1/2 tb Peanut oil

It’s crab season here in the San Francisco bay area. Heap and heaps
of luscious Dungeness crabs are showing up all over the place.
Steamed or live++take your pick! I was in Oakland’s Chinatown last
weekend shopping at the Sam Yick gorcery and saw a couple of boxes of
still- kicking Blue crabs for a buck seventy-nine a pound. Good
eatin’ ahead!

Kill and clean the crab. Place it, top shell down, on a heat-
resistant plate. Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for 15 minutes. Remove and cool.

Disjoint and crack the crab and arrange on a platter. Dip the meat
into the dipping sauce and eat with green onions and ginger. Use the
tip of the leg to dig out the meat.

Serves 2 as a light meal.

GINGER, GREEN ONION and VINEGAR DIPPING SAUCE Scatter green onions in
a shallow saucer. Top with the shredded ginger. Sprinkle sugar and
salt evenly over the ginger. Pour the vinegar over the ginger. Heat
the oil until it’s hot but not smoking, and pour it over the mixture.
It should sizzle lightly. If it is too hot, let it cool.

Makes about 2/3 cup.

Joyce Jue, San Francisco Chronicle, 12/5/90.

Posted by Stephen Ceideburg December 8 1990.

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Title: Apricot-Pork Meatball
Categories: Appetizers
Yield: 20 appetizers

MEATBALLS
3/4 lb Ground pork or beef
1/3 c Dry bread crumbs
1/4 c Dried apricots — finely
Chopped
1 t Soy sauce
1/2 t Five-spice powder
1/4 t Garlic powder
1 lg Egg
SPICY APRICOT GLAZE
1/2 c Apricot preserves
1/3 c Stir-fry or sweet-and-sour
Sauce
1/4 T Five-spice powder

FOR APRICOT-PORK MEATBALLS: Heat oven to 350 . Mix all ingredients
except Spicy Apricot Glaze. Shape mixture into 20 meatballs. Place in
ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 20
minutes or until no longer pink center; drain well. (If using
Do-Ahead Tip, stop here).

Prepare Spicy Apricot Glaze. Serve with meatballs.

FOR SPICY APRICOT GLAZE: Mix all ingredients in 1-quart saucepan.
Heat over medium heat, stirring occasionally, until hot.

DO AHEAD TIP: Place drained cooked meatballs in single layer on cookie
sheet. Freeze uncovered about 1 hour or until firm. Place meatballs
in labeled airtight freezer container. Freeze no longer than two
months.

Apout 30 minutes before serving, heat oven to 400 . Place meatballs
in single layer in ungreased rectangular pan, 13x9x2 inches. Bake
uncovered 15 to 20 minutes or until hot. Prepare Spicy Apricot Glaze.
Serve with meatballs.

Diet Exchange: 1/2 lean meat, 1/2 fruit

Recipe By : Betty Crocker Holidays 1995 From the recipe files of
suzy@gannett.infi.net

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ORZO BAKED WITH GREEK CHEESES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Cheese/eggs
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 oz Can chicken broth
Salt
1 lb Orzo or risi pasta
1/2 c Whipping cream
1/4 c Olive oil
1/2 lb Feta cheese, crumbled
1 tb Chopped fresh dill
Pepper
1/3 c Grated Kasseri or Romano
-cheese

Makes 8 servings.

Pour broth into large pot. Add enough water to broth
to almost fill pot.

Add salt and bring to boil. Stir in orzo and boil
until just tender but still firm to bite, stirring
occasionally. Drain well. Return to pot. Mix in cream,
oil, feta and dill. Season with salt and pepper.
Transfer to 1 1/2 quart baking dish. (Can be prepared
1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)

Preheat oven to 350 degrees. Sprinkle orzo with
cheese. Bake until heated through, about 40 minutes.

Source: Bon Appetit magazine, March 1991

– – – – – – – – – – – – – – – – – –

Fat-Free Oatmeal Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup ml) corn syrup
1 tsp ml) vanilla
3/4 cup raisins
no-stick cooking spray (or whatever you choose to grease the pan)

In large bowl, combine flour, oats, sugar, baking powder, baking soda,
salt, and cinnamon. Add remaining ingredients, stirring until all
ingredients are moistened. Dough will be thick.
Drop dough by heaping teaspoonfuls onto baking sheet sprayed with
cooking spray (or whatever). Bake at 350F (180C) for eight to ten
minutes or just until set. Do not overbake (or they’ll turn into
hockey pucks). Cool five minutes on baking sheet (at which point
they’ll set up nicely), then remove to wire rack to cool.
Makes about 2 1/2 dozen cookies (depending on the size you like).

Baked Potato Soup

Recipe By : Woman’s Day 1-7-97
Serving Size : 6 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med bulb garlic, 1/4 inch cut off top
6 lg baking potatoes — rinsed and pierced
4 1/2 c chicken broth
1/2 tsp freshly ground pepper
crumbled cooked turkey bacon — optional
shredded lowfat cheddar cheese — optional
lowfat sour cream — optional
minced scallions — optional

Heat oven to 400. Wrap whole garlic bulb tightly in foil. Put garlic
and potatoes in oven. Bake garlic 45 minutes or until soft when
squeezed. Remove and let cool. Continue baking potatoes until tender
when pierced, about 15 minutes.

Unwrap garlic and squeeze pulp from bulb into a 4-qt pot. Peel 3 of the
hot potatoes, add to garlic in pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper until blended. Place over
medium heat and cook until hot, stirring occasionally. Meanwhile, cut
remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and
cook until heated through. Serve with some or all accompaniments.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN CHOW MEIN #1
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Dried or fresh egg noodles
1/4 lb Boneless chicken breasts,
– skinned
2 ts Light soy sauce
2 ts Rice wine or dry sherry
1 tb Oil, preferably peanut, plus
1 ts Oil, preferably peanut
1 ts Finely chopped garlic
2 oz Snow peas, trimmed
1 oz Smithfield ham or prosciutto
-finely shredded
1 ts Light soy sauce
1/2 ts Granulated sugar
1 tb Finely chopped scallions
2 ts Sesame oil

IF YOU’RE USING DRIED NOODLES, cook according to
package instructions, then cool them in cold water
until you’re ready to use them. If you’re using fresh
Chinese noodles, boil them for 3-to-5 minutes, then
immerse in cold water. Using a cleaver or sharp knife,
slice the chicken into shreds 2 inches long. Mix
chicken with the 2 teaspoons of light soy sauce and
rice wine or sherry in a small bowl. Mix well. Let the
chicken marinate at room temperature about 10 minutes.
Heat a wok or large skillet. Add the 2 teaspoons of
oil, then the chicken shreds. Stir-fry about 2
minutes, then transfer to a plate. Clean the wok.
Drain the noodles, shaking off as much water as
possible. Reheat the pan, add the 1 tablespoon of oil
and garlic. Stir-fry for 10 seconds, then add the snow
peas and ham. Stir-fry about 1 minute, then add the
noodles, sugar, 1 teaspoon of soy sauce and scallions.
Continue to stir-fry about 2 minutes, then return the
chicken to the noodle mixture. Continue to stir-fry
about 3 to 4 minutes or until chicken is cooked. Add
the sesame oil and give the mixture a few final stirs.
Turn onto a warm platter and serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

—–

Easy Queso Dip

Recipe By : Liza Lee Miller liza@lindy.stanford.edu
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can softened cream cheese
1 can chili (your favorite brand)
mexican condiments (ie. chopped onions, ol
cheddar cheese — grated

1. Mix cream cheese, chili and condiments in a saucepan. Heat until bubbling.

2. Cover with grated cheddar cheese and serve with nacho chips!

Difficulty : very easy.
Precision : approximate measurements.

– – – – – – – – – – – – – – – – – –

CURRIED CHUTNEY SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
16 oz Cream cheese
1/2 c Major Grey’s chutney
1/2 c Chopped almonds, toasted
1 t Curry powder
1/2 ts Dry mustard

Bring cream cheese to room temperature. Mix all
ingredients together well. Pack in a crock. Chill.
Serve with crackers or use spread to stuff dates or
celery.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

– – – – – – – – – – – – – – – – – –

Title: Jamaican jerk sauce
Categories: Sauces, Pork, Chicken, Fish
Yield: 1 Servings

—–michael grosz vbff60a–
1/2 c Ground allspice
<>
1/3 c Jamaican ground allspice
1/2 c Brown sugar
6 Cl Garlic (to 8)
4 Scotch bonnet peppers (to 6)
Equivalent) seeds and all
1 tb Ground thyme
<>
2 tb Thyme leaves
2 bn Scallions
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Soy sauce to moisten (about)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent
of 1/2 cup ground. This will keep “forever” in the refrigerator. Feel
free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well. Rub about 1/4 cup sauce into each
chicken, halved, and get under the skin and in all the cavities. If
it is pork, use a de-boned shoulder, score the fat, and rub the sauce
in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish.
Marinate, preferably overnight, and grill over a low fire, until
done. Charcoal is ideal. The meat will be a smoky pink when done, and
the skin nice and dark. Chop the meat into pieces, and serve
traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
This is the recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a restaurant owner,
caterer, and chef from Jamaica and this is her Jerk Sauce recipe and
method. It can be made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned shoulder, or
fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is
VERY popular Jamaican eating….. and introduces a pepper called a
Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL
HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.
The SB, as I know it, seems to have “relatives” all over the
Caribbean, Central and South America, and even into the West coast of
the US. One of them is the Habanero.

~- Mike for Christine — / / ichael ================= Ms.
/ / | /- / / | 10/6/93 / /eslie =================

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