MEE KROB (SWEET THAI NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 c Sugar (white granulated)
1 c Vinegar (white)
1 t Salt
1/4 lb Dried shrimp (Kung Haeng)
8 ea Serrano chilies
1 bn Green onions (whites only)
8 oz Tofu, firm or extra firm
3 ea Eggs
2 c Vegetable oil (approx. amnt)
1/4 lb Rice noodles (very thin)

1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring
the mixture to a gentle boil and cook about ten minutes, until it forms a
thin syrup. Set aside.

2. Put the dried shrimp in a sieve and rinse them thoroughly under running
water. Set them aside in the sieve to drain. Remove the stems, but not
the seeds, from the chilies. Slice the green onions and chilies lengthwise
into thin strips and set them aside together.

3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs
lightly, until they are well mixed but not frothy. Strain through a fine
sieve and set aside.

4. Pour about three inches of oil in a wok and heat it to 400 degrees F.
Dry the tofu with paper towels and deep fry it until the cubes are firm and
light golden, but not dry and hard. Remove them from the oil and set aside
to drain on paper towels.

5. Using the same oil, deep fry the noodles a handful at a time. The
noodles will puff up immediately and begin to turn brown in about ten
seconds. (Note: these are the same type of noodles that are used to make
chinese chicken salad.) Be careful not to let them burn. They should be
light golden and very puffy. If they do not expand immediately upon
touching the oil, the oil is not hot enough. If they turn dark
immediately, the oil is too hot. Scoop the noodles out to drain on paper
towels. Remove about half the oil from the wok and save it for another
use.

6. Dribble the beaten, sieved eggs over the surface of the hot oil in the
wok, to form narrow strands: holding the bowl of eggs in one hand, dip the
other into the eggs, stretch it out about 12 inches over the oil, and let
the egg run in a thin, steady stream from your fingertips while moving your
hand in a circular motion so the surface of the oil is covered wit a thin
net of egg. You will need to repeat this procedure about four times. The
intent is to create a thin net of egg strands that will cook quickly
without massing together. When the strands are set completely and light
golden on the bottom, flip them over carefully and brown the other side.
Remove from the oil and drain on paper towels.

7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep
fry the shrimp until they are just crisp and light golden, about three
minutes. Be prepared for the very strong smell they produce as they fry,
but don’t be concerned, since the shrimp will taste nothing like they
smell. (You may wish to do this well in advance of the time your guests
will arrive and set the shrimp aside to drain on paper towels.) They will
form a great deal of foam while they are frying, and it will be necessary
to use a strainer to lift them up occasionally to see how well they are
cooking. Do not over cook them or let them get dry or hard! Remove them
from the oil and drain on paper towels. Discard the remaining oil.

8. Clean the wok thoroughly and place half the sugar syrup from step 1 in
it. Heat the syrup almost to boiling, but do not let it boil. Add half
the noodles, half the egg nets (see the variation below), half the tofu,
and half the shrimp. Mix gently until the syrup is absorbed, being careful
to break the noodles as little as possible. Remove the mixture from the
wok and place it on a serving platter. Repeat this step with the rest of
the syrup, noodles, eggs, and shrimp.

9. Garnish the Mee Krob with the green onion whites and chilies. Serve
immediately or hold it at room temperature for up to two hours.

VARIATION: If the eggs have formed attractive nets (you should be so
lucky!), you may drape them over the Mee Krob as a garnish rather than
adding them in step 8.

From: Thai Home-Cooking From Kamolmal’s Kitchen, by William Crawford and
Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
(19:40)

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Tomato Soup*

Recipe By : Good Old Food
Serving Size : 4 Preparation Time :0:00
Categories : Soups Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Butter
1 Onion — coarsely chopped
1 Stalk Celery — coarsely chopped
1 Clove Garlic — finely chopped
2 Tablespoons Tomato Paste
1 1/2 Pounds (About 4 Medium-Size) Fresh Tomatoes,
Peeled And Coarsely Chopped
1 Quart Chicken Broth
1 Tablespoon Fresh Thyme Leaves, Chopped Or 1 Tsp Dried
Salt And Pepper
Croutons:
3 Tablespoons Butter
8 Thick Slices French Bread

Heat the butter in a large saucepan over moderate heat. Add the onion,
celery and garlic and cook for about 5 minutes, until softened. Stir in the
tomato paste. Add the tomatoes, chicken broth and thyme, and season with
salt and papper to taste. Increase the heat to high and bring the mixture to
a boil. Lower the temperature and simmer until the vegetables are tender and
the flavors are blended, about 20 minutes. Pour the soup into a food
processor or blender and process until pureed. If using a blender, you will
have to puree the soup in several batches. Strain the puree through a sieve
to remove the tomato seeds, then return the soup to the saucepan and keep it
warm while you make the croutons.

Heat the oven to 425F. Heat the butter in a small pan and brush it on both
sides of the bread slices. Arrange these on a baking tray and bake until
golden brown, about 6 minutes. Serve immediately with the hot soup, either
on the side or floating on the surface.

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Pastitso (Greek Pasta Supreme)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Pasta
Wine Greek
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREMA—–
1/2 cup Butter
1/4 teaspoon Nutmeg
8 tablespoons Flour
Salt
4 cups Milk
White Pepper
4 To 6 Egg Yolks
—–PASTITSO—–
8 ounces Macaroni (2 c raw) — cook and
1 tablespoon Olive oil
-drain
—–MEAT FILLING—–
1 ounce Butter
Salt
1 lg Onion — finely chopped
Freshly ground Black Pepper
1 1/2 pounds Ground beef
1/4 teaspoon Cinnamon
2 tablespoons Tomato paste
1/2 cup Dried breadcrumbs
3/4 cup Dry Red Wine
1 1/2 cups Grated Kefalotiri OR
1/2 teaspoon Nutmeg
Parmesan Cheese

Preheat oven to 350~. Melt 1 oz of butter in large skillet and saute onion
til soft and transparent. Add the meat, cook until browned. Mix tomato paste
with wine and add to meat. Continue cooking, adding nutmeg, salt, pepper,
and cinnamon. Cook about 15 minutes, take off heat, cool and mix in half the
breadcrumbs and half the grated cheese. Set aside. Do not allow meat to
“bulk”, keep it separated. Cook the macaroni in boiling water with oil til
soft. Drain and set aside. Make crema. Stir in 1/4 c. cheese.
To Assemble: Grease a baking dish (LIKE A LASAGNA PAN) and sprinkle it with
breadcrumbs. Spread half the cooked pasta over the bottom of the dish and
sprinkle it with 1/4 c reserved cheese. Spread all of the meat over the
pasta. Pour half the sauce over the meat and spread the rest of the pasta
over it. Sprinkle it with 2 TB. of cheese. Pour the rest of the sauce on top
and smooth with a spatula. Sprinkle with the rest of the cheese and
breadcrumbs and bake in the preheated oven 50-60 minutes. Let stand 10
minutes before cutting into squares. Serve with Greek salad and lots of
chilled retsina wine.

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1/2 cup sugar
2 large eggs
3 large egg whites
1 14 oz can lowfat sweetened condensed milk (might try no-fat)
1 1/2 cups skim milk
1 tbl vanilla extract
Preheat oven to 325 degrees F. In a small heavy saucepan, combine sugar
with 1/4 cup water. Bring to a simmer over low heat, stirring
occasionally. Increase the heat to medium-high and cook, without

HOWTOWDIE (SCOTTISH ROAST CHICKEN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Broiler, frying chicken
6 ea Medium onions
1/4 c Margarine or butter, melted
1 x ——–oat stuffing——–
1 ea Large onion finely chopped
1/4 c Margarine
1 c Regular rolled oat
1 t Salt
1/2 ts Ground coriander
1/2 ts Pepper
1/8 ts Grated nutmeg

Fill wishbone area of chicken with stuffing. Fasten
neck skin to back with skewer. Fold wings across back
with tips touching. Fill body cavity lightly. (Do
not overstuff) The stuffing will expand while
cooking. Place chicken, breast side up, in shallow
roasting pan. Cut onions in half and arrange around
the chicken. Brush chicken and onions with margarine.
Roast uncovered in 375 F oven, brushing chicken and
onions several times with remaining margarine until
chicken and onions are done, about 1 1/2 hours. OAT
STUFFING Cook and stir onion in margarine in 10 inch
skillet over medium heat unitl light brown. Stir in
remaining ingredients. Cook and stir until oats are
golden brown and crip, about 3 to 4 minutes.

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ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Pat’s Special Diet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Soups
Low Cal Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground meat
1 Red onion — chopped
2 Bell peppers — chopped
1 can Tomato juice (46oz)
2 cans French cut green beans
3/4 can Chili powder — (3.5oz jar)
1 teaspoon Cumin
Garlic powder — to taste
Salt and pepper — to taste
2 packages Artifical sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot
and cook to chili consistency.
Serves 6.

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Rhubarb Butter Crunch

Recipe By : Mom
Serving Size : 12 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c rhubarb — diced
1 c sugar — heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening — or butter

Combine rhubarb, sugar, and 3 T. flour and place in greased 8×12 baking dish.
Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening,
and sprinkle over rhubarb. Bake at 375 for 35-40 min.

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Per serving: 345 Calories; 17g Fat (43% calories from fat); 3g Protein; 54g
Carbohydrate; 20mg Cholesterol; 84mg Sodium

Title: Chicken, Sweet and Sour
Categories: Crockpot, Chicken
Yield: 45 servings

1 Carrot; chunks
1 Green pepper; cube
1 md Onion; quarter
2 tb Quick-cooking tapioca
4 Chicken breasts; bone,
1 8 oz cn pineapple
1/3 c Dark brown sugar; pack frim
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Instant ground chicken
-bouillon
1/2 ts Garlic powder
2 tb Fresh ginger; mince
1 ts Dried cilantro
Rice; hot cooked

CROCKPOT-Put vegetables in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine
all other ingreds. except rice in a small bowl. Pour over
chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave.
OVEN-Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other
ingreds. except rice in a small bowl. Pour over chicken.
Cover pan tightly with foil. Bake in 300~ oven for 2 hours.
Serve over rice. Leftovers can be reheated in microwave.

—–

Title: CHICKEN WITH GINGER SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

1/2 c Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
-skinned, boned, halved
6 tb Peanut oil
1 1/2 ts Fresh ginger, coarsely
-chopped
2 ts Honey (clover or orange
-blossom)
1 ts Szechwan peppercorns
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
1 tb Water
2 ts Low-sodium soy sauce
1 ts Dried basil, crumbled
1 Clove garlic, minced
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
3 oz Fresh oyster mushrooms,
-thinly sliced
3 md Green onions, cut julienne
1/2 lg Red bell pepper, cut
-julienne
1 ts Potato starch dissolved in 1
-Tb cold water
Kale leaves
Lime halves

Blend lime juice and several drops hot pepper sauce in
large bowl. Add chicken. Marinate for at least 4
hours at room temperature, turning frequently. With
blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water,
soy sauce, basil, and garlic; blend until smooth.
With machine still running, add oriental sesame oil
and blend until sauce is smooth. Drain chicken and
pat dry; cut into 1/2-inch pieces. Heat unrefined
sesame oil in large heavy skillet over medium-high
heat. Add chicken and stir-fry for 1 minute. Reduce
heat to low, cover and cook until chicken is almost
tender, 1 to 2 minutes. Add sauce, mushrooms, green
onions, bell pepper, and potato starch; stir until
thickened and heated through, about 2 minutes. Spoon
onto warmed plates and garnish with kale leaves and
lime halves. Serve with steamed broccoli.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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