Title: VEGETABLE LO MEIN
Categories: Vegetables, Oriental
Yield: 4 servings

3/4 lb Fresh noodles
6 Chinese mushrooms
– soaked in warm water
– and shredded
3 lg Celery stalks
– shredded to about
– 3-in lengths
2 Bamboo shoots
– sliced and shredded
1 c Bean sprouts
2 tb Oil
1/2 ts Salt
1 c Broth and mushroom water
1/2 ts Sugar

BOIL NOODLES IN SALTED WATER until just done, about 4
minutes. Drain well and rinse in cold water. Mix in a
little oil to prevent sticking. Stir-fry mushrooms,
celery, bamboo shoots and bean sprouts in oil. Add
salt and broth, oyster sauce and sugar. Push
vegetables up side of the wok and add noodles, stir to
warm, then mix in vegetables. Add a teaspoon of
cornstarch mixed with a teaspoon of water if a thicker
sauce is desired.

—–

Title: Fresh Cherry Pie with a Buttery Cream Cheese Crust
Categories: Pies, Fruits, Desserts
Yield: 6 servings

———————————–CRUST———————————–
1 c Unsalted butter; soft
4 oz Cream cheese; soft
2 1/2 c All purpose flour
1 ts Cinnamon

———————————-FILLING———————————-
3 c Fresh pitted cherries
2 1/2 tb Minute tapioca
1/8 ts Salt
6 tb Granulated sugar
1/4 ts Almond extract

Cream together butter and cream cheese with mixer until thoroughly
blended. Using a pastry blender, cut in flour til it looks like it may
hold together if you squeezed some or it into a ball. Stop. It’s
done. (If you overmix, it will be tough). Chill well.

When chilled, cut in half, using one half of the dough to pat into a 9
inch glass pie dish. Chill again.

Filling: Combine all the ingredients for the filling and let stand
for 30 minutes stirring occasionally.

Meanwhile, take reserved dough and place between 2 sheets of waxed
paper. Roll out large enough for top crust.

Pour cherry filling into pie dish and top with rolled crust. Make
attractive slits and bake at 400 degrees for about 40 minutes.

From the personal MM recipe database of Sandy Gamble

—–

PEAR BREAD PUDDING WITH MUSCAT SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Currants
1 lg Ripe pear, halved, cored — pa
1/4 c Muscat wine
4 sl White bread — trimmed and
1 1/2 c Milk — scalded
6 Egg yolks — lightly beaten
1/3 c Sugar

makes 6 servings
butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear, and
wine.

Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk over
bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture.
Divide among 6 well-buttered individual ramekins or custard cups. Place in
roasting pan on open rack; pour boiling water into pan to come halfway up
sides of molds.

Bake in preheated oven for 40 minutes, until the tip of a knife inserted
between center and edge of pudding comes out clean. Let stand 5 minutes
before unmolding, or chill before unmolding. Serve with Muscat sauce.

Muscat Sauce
1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c
sugar 1/4 c Muscat wine
In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove
from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg
yolks and sugar; beat until well blended. Remove lemon zest from milk
mixture.

Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat spoon.
Do not boil. Immediately remove from heat; pour through fine strainer
into small bowl; let cool. Stir in Muscat.

Serve at once or place plastic wrap directly on sauce and refrigerate.

– – – – – – – – – – – – – – – – – –

Title: Wolferman’s Chocolate Drop Cookies
Categories: Cookies
Yield: 2 servings

3/4 c Sugar
1/2 c Butter
1/4 ts Vanilla
1/4 ts Salt
1/4 c White corn syrup
2 Eggs
4 oz Unsweetened chocolate
-melted and slightly cooled
6 tb Milk
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 c Chopped pecans; optional
——————–
——–icing———- — €
—————–
2 oz Unsweetened chocolate
3 tb Butter
1/4 c Milk
2 c Confectioners’ sugar
ds Vanilla
ds Salt

For cookies, cream sugar, butter, vanilla, salt and
corn syrup. Slowly add eggs and melted chocolate.
Add milk, then stir in flour and baking powder. Add
nuts, if desired, then drop by tablespoon onto
ungreased baking sheet. Bake in preheated oven at 375
degrees 10 minutes or until done.

For icing, melt chocolate and butter in milk, in small
saucepan over low heat. Place confectioners’ sugar in
mixing bowl; pour chcolate mixture over sugar and
blend well. Add vanilla and salt to taste; mix well.
Spread on tops of cooled cookies.

Source: Wolferman’s Bakery, Kansas City, MO
Published in Kansas City Star, 01/17/96

From the recipe files of Rosanne Troxel, Lenexa, KS

—–

Title: CHOCOLATE PECAN PIE
Categories: Pies, Chocolate
Yield: 8 servings

3 ea Eggs,slightly beaten
1 c Karo light or dark corn syru
1 c Sugar
2 tb Margarine,melted
4 oz Semi-sweet chocolate
1 ts Vanilla
1 1/2 c Pecan halves
1 ea 9″ unbaked pie shell

In a large bowl,stir first 6 ingredients until well blended. Stir in
pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
until knife inserted halfway between center and edge comes out
clean.Cool.

MMMMM

AUNT VELMA’S SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
1/2 c Sugar,icing
2 1/2 c Flour, all purpose – sifted

Preheat oven to 350Fø. Place butter in bowl, should be
at room temperature. Add icing sugar. work together
with hands. Add flour. Keep working with hands till
well mixed. Put the dough on a board and pat to 1/2″
thickness. Cut in rectangles or fancy designs. Bake 20
~ 25 minutes at 350Fø till brown on edges.

– – – – – – – – – – – – – – – – – –

INDONESIAN-STYLE YOGURT RICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indonesian Rice
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Arborio rice (240g)
1/2 ts Saffron threads
1 md Onion, minced
2 Garlic cloves, minced
3 tb Oil
1 Inch piece fresh ginger,
-grated
1 c Milk (240ml)
1 c Plain yogurt, room
-temperature (1/2 pt.)
Salt pepper

It’s only touted as “Indonesian-style” but what the
hay…

As is the case with most Southeast Asian and South
African yellow rice dishes, the coloring agent called
for here was turmeric, not saffron. Yogurt appears in
many Indian saffron dishes, however, and I suspected
saffron would work well here. It does. You can
substitute California pearl rice successfully.

Heat 1/4 cup of milk and steep threads for 20 minutes.
Saute onion and garlic in oil. Add ginger and rice
and coat grains well. Add the rest of the
ingredients, including the saffron. Season with salt
and pepper and cover. Cook over low heat until rice
is done. Serve immediately.

From “Wild About Saffron++A Contemporary Guide to an
Ancient Spice”, by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

– – – – – – – – – – – – – – – – – –

Date: Sun, 19 Dec 93 22:18:48 EST
From: Bill Sallee

The following recipe is based on Lu’s Honey Molasses Cake which in turn
was based on Betty Johnson’s Honey Bread (so it neither contains honey
nor is a bread and is vegan!).

M M Cake (vegan)

3 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 c. Sucanat (should be available in hfs or coop)
1 c. non-fat soy-milk (I used Health Valley Fat-Free Soy Moo)
3/4 c. dark molasses (I used Grandma’s Molasses “robust flavor”
with the green label)
3/4 c. pure maple syrup

Mix flour, soda, salt and cinnamon together into large bowl. Mix in
Sucanat. Add soy-milk, molasses, and maple syprup to dry ingredients; ;
mix till well blended. Bake in a large loaf pan at
275 F for 1 hour and 40 minutes. Wrap tightly in plastic wrap and foil
and let age 5 days (in refrigerator) before
cutting.

Title: Easter Eggs Candies
Categories: Candies
Yield: 5 servings

-Jo Ferry cmsj69b
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut

MMMMM———————CHOCOLATE COATING————————–
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
almond extract and cream of tartar. This mixture will be crumbly. Add
the coconut. Shape into eggs (whatever size you want). Melt the
chocolate in a double boiler over low heat. Cool alittle and then
frost the eggs.

MMMMM

Title: Mock Crab Roe
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 batch

1/4 lb Fresh filet of sole, plaice
-(flounder) or cod
6 Egg yolks
2 Level tablespoons chopped
-spring onions (scallions),
-white parts only
1 ts Sesame oil
1/4 Level teaspoon MSG
-[optional, as usual. S.C.]
1/4 Level teaspoon salt
1/8 Level teaspoon white pepper
Fat for deep-frying
5 tb Soy sauce
3 tb Vinegar

“When the crab season ended, people were loath to give up the idea of
being without crab. The following recipe is an excellent dish, but a
poor substitute for the heady concentrate of roe found in the furry-
clawed crabs of the Yangtse lakes.”

Steam the fish for 10 minutes and flake it gently. Mix the egg yolks
together with the spring onions, sesame oil, MSG, salt and white
pepper. Add the fish and mix it in. Fry tablespoons of the mixture
in fairly deep fat, until the sides are almost brown or pinkish gold.
The fat will foam, but this cannot be helped. The final texture must
be firm. Serve hot with a separate dish of soy sauce mixed with
vinegar. Excellent with warmed wine.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM