Play Dough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Drop Food colouring, or more
1 C Water
1 C Flour
1/2 C Salt
2 Ts Cream of tartar
2 Tb Cooking oil

In a heavy saucepan, stir food colouring into water. Add all
remaining ingredients. Cook over medium heat, stirring constantly with
a wooden spoon until mixture thickens and draws away from the sides of
the pan. Form into a ball and cool. Pack play dough in a zip-lock bag or
air-tight container.

NB: Can also be used as a treat for birthday parties, just pack it
into individual decorative containers.

Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
Herrington

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VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

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

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Two-Meat, Two Bean Chili

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground round (15% lean groun
-beef)
2 pounds Hot or sweet Italian sausage
-removed from casings — crumb
3 each Large onions — chopped
2 each Medium sweet red bell pepper
-seeded and chopped
2 each Medium green bell peppers
-seeded and chopped
2 each Fresh hot green chili pepper
-seeded and minced
4 each Garlic cloves — minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 each Bay leaves
3 cans (28-oz) whole tomatoes with
-tomato puree — undrained
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans — drained
2 cans (16-oz)_black beans — drained

In a large soup kettle, cook the ground round, sausage, onions, red and green
pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until
the meat is seared (but not browned), about 10 minutes. Pour off excess fat.
Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1
minute. Add the tomatoes with their puree, breaking up the tomatoes with a
spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often,
until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black
beans into the chili.Cook, stirring occasionally, until the chili is thickened,
about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape
off and discard the solidified fat that rises to the surface. Reheat the chili
gently on top of the stove before serving.) Makes about 25 servings.

Source: “An Edible Christmas” (A Treasury of Recipes for the Holiday) by
Irena Chalmers

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APPA (HOPPERS>

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Yeast
2 ts Sugar
25 ml Warm water
225 g Rice flour
-salt to taste
300 ml Thick coconut milk

Dissolve the yeast and sugar in the water and set
aside for 5 minutes. Sieve the flour and salt into a
bowl, add the coconut milk, yeast and sugar and mix to
form a smooth batter. Cover and leave overnight.
Grease a hopper pan, heat it over a moderate heat and
pour 75 ml of batter into the pan. Tilt the pan so
batter forms a round shape, cover with the lid and
cook until done. Ease the hopper from the pan with a
blunt knife. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
—–TOOLS—–
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of
the
platter so that guests can turn plain buggers into bloody ones.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: LOW CAL COCOA MIX
Categories: Diabetic, Beverages, Low-fat/cal
Yield: 32 servings

3/4 c Cocoa
1/2 ts Salt
1 qt Instant dried milk
Dry sugar substitute equal
To 1 1/2 c sugar

Mix ingredients well and store in an airtight
container in a moderately cool place. Use 2 tbsp mix
plus 6 ounces boiling water per serving of cocoa.
variations: Mexican Cocoa: Add 2-3 teaspoons of
cinnamon when mixing the total ingredients. or place a
scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup
instant coffee when mixing the total ingredients; or
place 1/2 teaspoon instant coffe in a cup of the
cocoa. Nutritive values per serving: CAL 49; CHO 4 gm;
PRO 3 gm; FAT 3 gm; NA 113 mg; Food exchanges per
serving: 1/3 milk, 1/2 fat Low sodium diets: Omit salt
Source: The New Diabetic Cookbook

—–

CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By : CHEF DU JOUR SHOW #DJ9332
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Soup:
2 tablespoons olive oil
4 tablespoons diced shallots
Salt and pepper to taste
2 cups peeled, cubed potatoes
3/4 gallon chicken stock
4 cups broccoli, blanched
For the Garnish:
1/4 cup fresh Porcini mushrooms
1 teaspoon finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 teaspoon extra virgin olive oil
For the Ricotta Toasts:
4 thin slices Tuscan bread
1 tablespoon Ricotta Salata
Cracked black pepper to taste

Preparation of the Soup:
In a heavy sauce pan, heat the olive oil and add the diced shallots.
Sweat and season with salt and pepper over a medium flame. Once
shallots become translucent, add the cubed potatoes and sweat for three
minutes. Add the chicken stock. Bring to a boil and simmer for 1 1/2
hours over medium heat. Remove and puree with an upright blender.
Add the blanched broccoli to the puree while blending. Season, strain
through a fine strainer and ice immediately. Serve ice cold. Preparation
of the Garnish:
Slice the Porcini on a very sharp Japanese mandoline and add chives,
salt, pepper, and extra virgin olive oil.

Preparation of the Ricotta Toasts:
Dry toast the bread until crispy and golden brown. Cool and spread
ricotta on the toast. Grind black pepper on top and serve with
marinated Porcini to finish.
Yield: 1 gallon soup and 4 garnish

– – – – – – – – – – – – – – – – – –

NOTES :

Title: Strawberry Cream Pie
Categories: Pies
Yield: 6 servings

1 ea 9-inch baked pie crust
1 ea recipe cream filling
1/2 cup Almonds, slivered, toasted

———————— Cream Filling————————————
3 tb cornstarch
1/2 ts salt
1/2 c sugar
3 tb flour
2 c milk
1 egg, slightly beaten
1/2 c whipping cream, whipped
1 ts vanilla

————————–Fresh strawberries Glaze————————–
1/2 c fresh strawberries
1/2 c water
2 ts cornstarch
1/4 c sugar

DIRECTIONS FOR CREAM FILLING:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first 4 ingredients. Gradually stir in
milk. Stirring constantly, bring to a boil; reduce heat and cook and
stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat cream filling well; fold in whipped cream and
vanilla.

DIRECTIONS FOR PIE:
~~~~~~~~~~~~~~~~~~~
Toast almonds until lightly browned, then sprinkle over the bottom of
the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2
cups of the strawberries. Pile atop filling.

DIRECTIONS FOR GLAZE:
~~~~~~~~~~~~~~~~~~~~~
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and
cornstarch; gradually stir into berry juice. Cook, and stir till
thick and clear. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time.

—–

Title: Paulo Luigi’s Pasta Fagioli
Categories: Soups, Pasta, Italian
Yield: 8 Servings

1 lb White beans (Navy or
-Northern)
2 tb -4 tbsp. olive oil
1 md Onion; chopped fine
2 Garlic cloves; minced
4 -5 fresh basil leaves
2 tb Tomato paste
1 tb Flour
Black pepper
1 Crushed red pepper
Salt
1 pk Tubetti or Rottel noodles
-(12 oz pkg.)

This recipe was handed down to me from my mother. It
can be made with canned beans to save time. Use 4
cans to 1 pound dried. Soak beans overnight in a 5
quart pot (kettle), in twice as much water as beans.
The next day drain the beans, add fresh water just
covering the beans and boil until beans are cook (1
1/2 hours). Water level must remain above the beans.
Stir occasionally, for best results use a wooden
spoon. Keep beans warm. Generously coat a frying pan
with olive oil. Add onion and saute until translucent.
Add garlic and basil leaves. Saute 1-2 minutes,
stirring constantly. Add 1 tablespoon flour and cook
for one minute. Add 1/2 cup water, stir until
thickened (1-2 minutes). Add tomato paste, stir until
dissolved. Remove from heat and add to still warm
beans. For desired thickness add water. Stir until
mixed, adding peppers and salt to taste. Simmer over
low heat for 15 minutes stirring occasionally. Cook
pasta al dente (4-5 minutes). Drain and cool. Set
aside. Before serving, place pasta in the bottom of a
soup bowl. Add hot bean mixture. Mix and garnish with
parsley. Serves 6-8.

—–

Title: Vichyssoise
Categories: Soups/stews
Yield: 4 servings

4 tb Butter 3 c Sliced potatoes
1 Onion, diced 1 tb Soy sauce
2 Stalks celery, sliced 1 c Cream
2 Large leeks, chopped 2 tb Chives
1 qt Chicken broth

Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce
pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in
cream. Reseason if necessary; garnish with chives to serve.

—–