Title: BAKED BARBECUED PORK BUNS (CHA SUI BAO)
Categories: Chinese, Pork
Yield: 20 servings

Stephen Ceideburg
1 tb Grated ginger
1 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark soy sauce
2 tb Sugar
3/4 c Water
1 tb Peanut or corn oil
1 c Finely chopped onion
3 c Cantonese barbecue pork, in
-1/2-inch dice (about 1-lb.)
1 tb Cornstarch mixed with 1
-tablespoon water
1 ts Sesame oil
2 Egg yolks
2 tb Water
1 ts Sugar
Chinese Baked Sweet Bread
-Dough (recipe follows)
1 pk Active dry yeast (1
-tablespoon)
3 tb Sugar
1 c Warm milk (100 to 110)
1 Egg
3/4 c Vegetable oil
3 1/2 c All-purpose flour, + more
-for dusting and kneading

Reheat in a 350 degree F. oven for 5 minutes, or
microwave at high about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares of
parchment paper. Mix together ginger, oyster sauce,
hoisin, dark soy, sugar and water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot,
add onion; stir-fry until soft. Don’t brown. Add pork
and stir-fry 30 seconds. Pour in sauce mixture, bring
to a boil. Stir cornstarch/water into a smooth
mixture. Add to pork; cook, stirring until thick,
about 15 seconds. Add sesame oil. Remove to bowl;
refrigerate until thoroughly chilled.

Cut dough in half. Form each half into a 12-inch long
log; cut into 10 pieces. Roll each piece into a 4-inch
circle. Roll outer inch of each circle 1/8-inch thin;
leave middle slightly thicker.

If right-handed, place a dough circle in palm of your
left hand. Put a big tablespoon of pork mixture in the
; middle; put left thumb over the pork. With your
right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you
make each pleat, gently pull it up and around as if to
enclose your thumb. Continue rotating, pleating and
pinching, then gently twist into a spiral. Pinch to
seal. Place bun pleated side down on a parchment
square. Repeat with remaining dough and filling. Put
buns 1 1/2 inches apart on a baking sheet. Let rise
until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with
water and sugar; brush over buns. Bake 20 minutes.

Makes 20 buns.

CHINESE BAKED SWEET BREAD DOUGH

Chinese bread dough is quite sweet compared with
Western breads (the further south you go in China, the
sweeter the dough becomes). Most Chinese breads are
steamed, which is why they look pale and uncooked to
the Western eye.

Put the yeast and 1 tablespoon of the sugar in a small
bowl. Add 1/4 cup of the warm milk. Let stand 5
minutes, then stir to dissolve. If should foam and
bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining
milk.

Put the flour and remaining sugar in the work bowl of
a food processor fitted with the metal blade. Process
2 seconds. With the machine running, pour the warm
milk mixture down the feed tube in a steady stream.
Process until it forms a rough ball. If ball is sticky
and wet, add a little more flour. Process a few
seconds longer, or until dough pulls away from the
sides of the bowl. Remove dough to a lightly floured
board.

Knead dough, dusting with flour to keep it from
sticking, until smooth and elastic, about 2 minutes.
Place in a large oiled bowl, cover with plastic wrap
and let rise in a warm spot until doubled, about 1
hour.

Punch down dough and place on a lightly floured
surface. It is now ready to form into rolls, buns or
loaves.

Makes enough for 20 barbecued pork buns. Joyce Jue,
San Francisco Chronicle, 1/8/92 Posted by Stephen
Ceideburg

—–

If There’s Any Left, I’ll Be Surprised

Recipe By : SJ1MAINS%A1.SPEEDY.mrouter@shawnee.edu
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 sticks margarine
1 cup chopped nuts
16 oz Cool Whip
8 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 lg box instant Chocolate pudding

Mix together flour, margarine and nuts. Press into a long cake pan
and bake at 375’F for 30 minutes. Cool. Mix 1 container Cool Whip,
cream cheese, sugar and vanilla until smooth and creamy. Spread
over crust and refrigerate until cooled. Spread prepared chocolate
pudding over pie. Cover with 1 container Cool Whip. Chill.

– – – – – – – – – – – – – – – – – –

Title: DOUBLE PESTO TORTELLINI WITH SHRIMP
Categories: Fish, Main dish, Pasta, Salads
Yield: 4 servings

———————————–SAUCE———————————–
1 c Washed, trimmed spinach
-leaves, tightly packed
1/3 c Grated Parmesan cheese
1/4 c Slivered or whole blanched
-almonds
1 tb Dried basil
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Freshly ground pepper
1/3 c Olive oil

———————————MAIN DISH———————————
7 oz Pesto tortellini (1 box)
2 tb Olive oil
1/2 c Slivered or whole blanched
-almonds
3/4 lb Shrimp; peeled and deveined
1 Garlic clove; minced
1 c Halved cherry tomatoes

Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil,
garlic, salt, pepper and 1/3 c. olive oil in a blender or food processor
until smooth.

Cook tortellini in a large pot of rapidly boiling salted water, for about
25 minutes or until tender, stirring occasionally. Drain.

In a medium frying pan over medium heat, saute almonds in 2 tb. oil until
golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan;
saute until shrimp are cooked. Remove from pan. Add cherry tomatoes to
pan. Saute for 1 minute. Remove from pan. Add pesto sauce to pan; heat
through.

Combine tortellini and all cooked ingredients with the pesto sauce in a
large bowl. Toss to blend; serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.

—–

Title: PASTA FLORA, ATHENS STYLE
Categories: Greek, Desserts, Pasta
Yield: 36 servings

Karen Mintzias
1/2 lb Sweet butter
1/2 c Granulated sugar
2 Eggs
6 tb Cognac
2 c All-purpose flour (or more)
1/4 ts Salt
1/2 ts Baking powder
2 c Stewed apricots
4 Dried figs
1/3 c Raisins
1 Orange (grated rind only)
1 c Apricot jam
1 tb Lemon juice (optional)
2 ts Cornstarch
1/3 c Orange juice

Using an electric mixer, beat the butter until light and fluffy and
gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the
Cognac, beating thoroughly after each addition. Sift 2 cups of the flour
with the salt and baking powder and add slowly to the batter, while beating
on medium speed. Remove the beaters and finish by hand, adding only enough
flour to make a soft dough. Knead. Cover and refrigerate for at least 30
minutes.

Meanwhile, slice the apricots into uniform pieces and place in an enameled
pan. Soak the figs and raisins in the remaining Cognac until swollen, then
mince and add to the apricots along with the orange rind, jam, and lemon
juice and stir into the apricot mixture, then cook over medium heat until
thick, stirring constantly with a wooden spoon. Cool.

Remove the dough from the refrigerator and set aside about one-third for
the latticed top. Using your fingers (the dough will be too soft to
roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch
baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling
into the dough-lined pan.

Divide the remaining dough into walnut-sized balls and roll each ball into
1/2-inch strips. Using the strips, make a lattice over the top of the
pastry. If using a glaze, beat the remaining egg white slightly with a
fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45
minutes, or until golden in color. Remove and cool in the pan on a rack.
To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.

Note: You may prefer to use peaches and peach jam, strawberries and
strawberry jam, and so on, instead of apricots; also diced candied peel
adds a colorful note when substituting for figs; and slivered almonds may
be added to the filling.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

—–

Sugar and Spice Cookies

Recipe By : Oct/Nov ’96
Serving Size : 52 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt
Lemon Frosting:
2 c powdered sugar
3 tbsp butter or margarine — softened
1 tsp grated lemon peel
4 tbsp lemon juice

In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat
in molasses. Combine dry ingredients; add to creamed mixture and mix
well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
350 for 8-10 minutes. Remove to wire racks; cool. For frosting, cream
the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon
juice, beating until frosting reaches desired spreading consistency.
Frost cookies

– – – – – – – – – – – – – – – – – –

Indian Dressing
—————

1/4 cup orange juice
1/4 tsp ground coriander
1/4 tsp chopped cilantro
1/2 tsp prepared sweet-hot mustard

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

ALMOND CRUMBLE TOPPING

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter — melted

Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir
in sliced almonds.
Stir in the butter evenly. Set aside for 5 minutes, then, using your
fingertips, break the mixture into
1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling for
Blueberry Lattice Pie.

– – – – – – – – – – – – – – – – – –

Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

GREEN BEANS, ZUCCHINI AND POTATOES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup chopped onion
1/2 pound fresh green beans,cut in half — trimmed
Generous pinch of cayenne
4 ounces zucchini, split in half — 1-inch thick slices
4 ounces small red skin potatoes
2 tablespoons chopped oregano
1/4 cup chopped parsley
2 cups crushed tomatoes and juices
Salt and pepper
1 loaf crusty french bread
1/2 pound feta cheese

In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute
for 5 minutes. Then
add the green beans and cayenne pepper and cook until the onions are
translucent, about 5 minutes.
Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the
vegetables, bring to a
boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season
with salt and
pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta
cheese and
surrounded by french bread.

– – – – – – – – – – – – – – – – – –

Title: Home-Style Inner Beauty Hot Sauce
Categories: None
Yield: 1 servings

12 Fresh habanero chiles —
Roughly chopped
1 Ripe mango — peel, pit,
Mash
1 c Cheap yellow prepared
Mustard
1/4 c Brown sugar — packed
1/4 c White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper — to taste

This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets),
fruit, and yellow mustard, with a few other ingredients thrown
in. Use this recipe as a guideline. Habaneros are at the top of
the chile pepper heat scale, so feel free to substitute other
peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your
guests regarding its origins. If you’re having trouble, here’s a
start:

“One day in Jamaica I was in this dingy bar and met this old
guy who…” and you take it from there.

Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful,
though: If it spills, it will eat a hole in your refrigerator.
If you ever want to dispose of it, call the local toxic waste
specialists.

WARNING: Hottest sauce in North America. Use this to enhance
dull and boring food. Keep away from pets, open flames,
unsupervised children, and bad advice. This is not a toy. This
is serious. Stand up straight, sit right, and stop mumbling.

Be careful not to rub your nose, eyes, or mouth while working
with habaneros. You may actually want to wear rubber gloves
while chopping and mixing — these babies are powerful.

Recipe By: Big Flavors Of The Hot Sun by Schlesinger
Willoughby
—–