Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
Categories: Salads, Pasta
Yield: 1 recipe

1 pk (8.75 oz) soba noodles
1 sm Carrot
— shredded in long strands
1 sm Daikon
— shredded in long strands
6 Leaves romaine lettuce
— torn
6 Leaves red leaf lettuce
— torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
— sliced
1 cn (8 oz) water chestnuts
— sliced
1 cn Mandarin orange wedges
— (11 oz), drained
1 cn (20 oz) lychees; drained
— and cut into quarters
1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Title: Cream of Mushroom Soup (WW 1970)
Categories: Soups/stews, W watchers
Yield: 1 Potful

1 sm Can/jar of mushrooms
(SAVE JUICE)
1 pk Envelope of beef bouillon
ds Salt to taste
ds Pepper to taste
1 c Liquid non fat milk

Blend mushrooms, half the mushroom juice, bouillon, and the cup of
milk in a blender.

Do not chop the mushrooms too fine.

Heat and serve.

WW Handout 1970

== Courtesy of Dale Gail Shipp, Columbia Md. ==

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Date: Tue, 07 Jun 94 12:52:27 PDT
From: J. Ari Kornfeld

—>>Teri’s words
Here’s a twist to an old family stand-by that my mother made
frequently when I was a kid.

SUTFFED BELL PEPPERS
serves 4

INGREDIENTS:
4 Large Bell Peppers
1 cup Quinoa
1 cup Buckwheat Groats
5 cups Vegetable Broth
6-8 Sundried Roma Tomatoes
1 med. Onion
3-4 Garlic Cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg white or egg substitute (we use Ener-g)

PREPARATION:
Rinse Quinoa well and set aside to drain.
Chop onion, garlic, and sundried tomatoes and set aside
Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim
the seed pod off the tops and save the tops.

Heat 2 cups of broth to a boil in a medium sized sauce pan. Once
broth has reached a boil dump in the Quinoa and sundried tomatoes.
Cover and bring flame down to simmer for 12 minutes.

Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and
mix until groats are coated. Turn mixture into a dry frying pan and
cook over medium heat for 2-3 minutes stirring well to keep groats
separated. After 2-3 minutes add a cup and a half of broth, onion,
garlic and other spices [ari: you might want to mix the spices into
the tomato sauce – in the next step – instead]. Cover and bring flame
down to a simmer for 10-12 minutes, stirring occasionally.

Take Quinoa from stove and drain, saving vegetable stock (you’ll need
it in a minute) Place Quinoa in a bowl and add the buckwheat groats
once they have finished. Add 1 cup of tomato puree your favorite
tomato sauce and mix well. Once mixed, spoon liberally into bell
peppers and put pepper tops back on.

Take left over broth and put into large pot with steamer tray. Add
broth or water until water just touches bottom of steamer rack [ari:
actually 1/4 – 1/2 inch (.5 – 3cm) is enough] and place Peppers into
pot. Secure lid and place on stove. Bring to a boil then let simmer
for 20-30 minutes, until peppers are very soft. Serve.

[ari: this dish tastes even better the next day!]

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don’t be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the pan.
Roast in the oven until everything is dark brown. (about 300 – 350 degrees)
Transfer to top of stove, changing pans if you have to. Cover vegetables
with water, and use some water to disolve brown solids in roasting pan.
Cook until the vegetables are really really soft. I usually try and mash
them a little also. Strain out the vegetables. Continue cooking the stock
until it is very dark. Vegetable stock is much more delicate than meat stock,
so it needs more reducing. IMHO. When it looks like a really good French
onion soup, it’s done. Refrigerate and use as needed.

Potato – Salmon Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

– – – – – – – – – – – – – – – – – –

GREEK CHICKEN AND SPAGHETTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive Oil
1/4 c Lemon Juice — fresh
1 Clove Garlic — minced
1/2 ts Lemon Peel — grated
1/2 ts Oregano — leaves
1/8 ts White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 tb Olive Oil
1/2 c Sweet Red Peppers —
Chopped
1 Whole Yellow Squash —
Summer,shredded
1 Whole Zucchini — thinly
Sliced
1/2 c Water — cold
1 t Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 d Cinnamon

In small saucepan, combine first seven ingredients.
Cook just until bubbly.
Cool to room temperature. In medium bowl, combine
cooled mixture and chicken
that has been cut into strips; toss to coat. Marinate
20 to 30 minutes at room temperature. Prepare
Creamette Spaghetti according to package directions;
drain. In Dutch oven or large skillet, heat remaining
1 tablespoon olive oil. Add chicken mixture and red
pepper. Stir-fry just until
chicken is slightly pink. Add yellow squash and
zucchini. Cook until hot. In
small bowl, blend water, cornstarch, bouillon and
salt. Add to chicken mixture. Cook, stirring
constantly, until thickened and translucent. Add hot
spaghetti; toss to mix. Heat through. Arrange on wa
rm serving platter. Serve immediately. Refrigerate
leftovers.

NOTES: This is excellent but the amount of chicken
needs to be doubled as well as the marinade
ingredients or else the pasta amount cut in half. It
is also excellent cold served as a pasta salad. This
might be good with rotelle
pasta as well.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Lamb in Cook Pot
Categories: Chinese, Lamb, Ceideburg 2
Yield: 4 servings

1 1/2 lb Lean, boneless lamb from
-leg or shoulder
2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water
1 tb Peanut butter thinned with
-4 tb boiling water
1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned
1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root
1/8 c Finely chopped parsley

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now. The other is a highly polished brass
museum piece that I never use for cooking because it’s such a hassle
to clean up. This one is smaller and, with the exterior parts being
made of a matte finish aluminum, much easier to keep clean. This is
the kind you’d see in a Chinese or Japanese place and is just the
right size for two to four diners. This one also has a neato
adjustable grate to control the heat.

I found this recipe stuffed inside the pot. It was hand-typed. The
amounts called for in it would be too much for the little pot I found
it in, but is sounds quite good and is probably authentic. You
generally don’t find Nam Yuey (red bean curd cheese) called for in
Westernized recipes. The pot is a neat touch, but this can be made
just as effectively in a fondue pot or in a sauce pan on a tabletop
burner++in anything that gets the broth hot enough to cook the
ingredients.

Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the
grain into paper thin slices. Then cut slices into 2 x 2 inch
pieces. Cover cellophane noodles with 1 cup warm water and soak for
30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on
platter along with noodles. Trim greens and root ends of the cabbage.
Separate into stalks and wash thoroughly. Cut each stalk into small
pieces and drop into pot of boiling water. Take out in 2 minutes,
dry and place with spinach and noodles. Combine soy sauce,
sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean
curd. Mix thoroughly, then take 1 tablespoon of the sauce and put
into each of 4 bowls. Reserve the rest and place in small bowl.

Preheat your broiler to its highest point. Place 8 to 10 charcoal
briquettes side by side in baking pan lined with heavy aluminum foil
and place under broiler. Heat for 10 to 15 minutes until white ash
forms on briquettes. Transfer to funnel of cook pot with tongs. Put
fireproof (asbestos) mat on table and place cook pot on it. Bring
chicken broth to a boil then pour it into the cook pot. Give each
person a plate of lamb and a soup bowl. Drop the scallions, garlic,
ginger, and parsley into the boiling stock. Each person cooks own
lamb with fondue fork and then dips it into sauce in soup bowl.
Extra sauce is also placed on table.

When the lamb has been used, ladle a little of the remaining stock
into each bowl. Add the noodles and vegetables in the remaining
stock in the cook pot, for a minute or two then ladle with broth into
bowls as another course.

Makes 4 servings.

Source++Hand typed recipe stuffed inside Mongolian fire pot.

Posted by Stephen Ceideberg; March 9 1993.

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Salzburger Nockerls

Recipe By : Gourmet Cooking For Two – Beatrice A. Ojakangas
Serving Size : 2 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg — Separated
4 Tablespoons Sugar
1 Tablespoon Flour
2 Tablespoons Butter
Powdered Sugar
Shaved Chocolate — For Garnish

Beat the egg whites until they are foamy; then add sugar and beat
until they are stiff. Beat the egg yolks with the flour until they are
thick and light. Carefully fold the egg-white mixture into the egg-yolk
mixture.
Over low heat, melt butter in an ovenproof frying pan until butter
bubbles and just begins to brown. With heat still on low, spoon egg mixture
into the pan in two large mounds. Cook for one minute. Place in a 325
degree oven, and bake for 7 minutes or until tops are slightly golden.
Sprinkle with Powdered sugar and shaved chocolate. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: WILD MUSTANG CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 1/2 lb Rough ground chuck beef
3 Medium onions chopped
4 Cloves of garlic minced
3 oz Whiskey
2 oz Rum
1 tb Oney
1 ts Estle’s cocoa powder
4 tb Round cumin
1/2 ts Round cloves
1/2 ts Round sage
1 ts Alt to taste
1 Juice of 1 lemon
1 Fresh Jalapeno~ seeded and c
4 Jalapeno~ peppers whole
1 ts Lack pepper
1 1/2 c Tewed, sliced tomatos
2 c Omato sauce
1/2 c Omato paste
1/2 c Hopped green Bell peppers

Saute the meat, onions and Bell peppers together. Add
this to the large cooking pot into which you have
combined all the other ingredients. Bring to a boil
for 2-3 minutes, reduce heat, and cook for 40 minutes.
Be sure to stir frequently. Salt to taste. Raise heat
to high and bring to a boil for 2 minutes.

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