Title: CRISP SUGARED WALNUTS
Categories: Fruits/nuts, Appetizers, Oriental
Yield: 4 servings

4 c Water
2 c Walnuts
6 tb Sugar
1/4 ts Salt
1 tb Peanut or corn oil

Traditionally, these crispy sweet walnuts are served
as a “starter” appetizer to a Chinese banquet dinner
to tease the palate before the first entree. They make
wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325F. Bring a pot of water to a full
boil. Add walnuts, remove from heat and set aside for
3 minutes. Drain walnuts and pat dry. While nuts are
hot, toss evenly with sugar and salt to coat. Add oil
and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an
hour or until their surface is thoroughly dry. Bake,
stirring occasionally, for 8 to 10 minutes or until
golden brown. Remove and serve. Store in an airtight
container. They will keep for several weeks. Makes 2
Cups

—–

Title: SALMON BURGERS
Categories: Main dish, Appetizers, Seafood
Yield: 4 servings

15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4″ thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

MMMMM

Minestrone

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :1:40
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb zucchini
1/2 cup olive oil
2 onions — thinly sliced
1 cup carrots — diced
1 cup celery — diced
1 cup green beans — sliced
3 cups Chinese cabbage — thinly shredded
1 1/2 cups white beans
8 cups homemade beef broth
4 peeled and seeded tomatoes — chopped
salt and freshly ground pepper
1 teaspoon oregano
1 cup very small pasta shells

Soak and cook beans.
Wash zucchini well, trim ends and dice.
Cook onion in oil until wilted and pale gold. Add carrots and cook 3
minutes, stirring once or twice. Add celery and cook 3 minutes stirring
occasionally.
Add green beans, cook 3 minutes. Add zucchini and stir all occasionally
after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes,
cook 5 minutes. Pour broth, salt and pepper.
Cover and simmer 2 to 2 1/2 hours.
Add the drained white beans and cook 15 minutes.
Finally add the pasta and cook 20 to 30 minutes until pasta is done and you
have a thick soup.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with parmesan cheese.

NOTES : Adapted from “ Essentials of Classic Italian Cooking” by Marcella
Hazan.

Title: MARBLED EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 6 servings

6 Eggs
2 tb Indian tea leaves

Hard boil the eggs for 10 minutes, then slightly crack
the shells all round but do not remove the shell.
Boil tea leaves in 1/2 litre water for 5 minutes.
Immerse the cracked eggs in the tea for 45 minutes or
until cool. When you remove the shell where the cracks
where will be a dark line and make them look as if
they are made of marble.

—–

VRYONOYE MIASO PO-RUSSKI (BOILED BEEF RUSSIAN-STYLE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ukrainian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef marrow bones
2 qt — Water
1 Onion — cubed 1/2″
1 Carrot — sliced
2 Celery ribs — w/leaves sliced
1 Turnip — peeled cubed 1/2″
8 Peppercorns, whole
2 Bay leaves
4 tb Parsley — fresh; chopped
4 tb Dill, fresh — chopped
3 lb Beef rump roast, boneless
1 1/2 ts Salt
2 Garlic clove — chopped

Place the peppercorns, bay leaves, parsley, and dill into a small
cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of
spices, the vegetables, salt into a large pot. Bring to a boil over
high heat, skim the foam off as it occurs. Cook for 10 minutes at a
boil, add the beef roast, boil for 3 minutes, reduce heat to low,
cover, and simmer for 3 1/2 hours. Be sure to skim occassionaly.
Remove from heat, remove the roast from the pot, slice for serving.

* NOTE: This is excellent with a honey-onion sauce.

ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa 1995
per Don Houston
Fidonet COOKING echo

– – – – – – – – – – – – – – – – – –

VANILLA GENOISE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs — separated
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
Equipment:
11 x 17 x 1-inch baking tray,
the bottom lined with parchment paper

Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot
water.
Scrape down the sides of the bowl. Increase to high speed and again
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip
the
egg whites on medium speed until frothy. Increase to high speed and
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a
knife
along the inside edge of the pan and inverting it onto a work
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in
plastic
wrap at room temperature. It also freezes well

– – – – – – – – – – – – – – – – – –

Title: WHITE CHOCOLATE CHOCOLATE CHIP SORBET
Categories: Desserts, Chocolate
Yield: 1 servings

2 1/2 c Water
1/3 c Sugar
1/2 ts Vanilla
6 oz White chocolate
1 ts Creme de cassis
-(black currant)
1/4 c Chocolate chips or
-grated semi-sweet
-chocolate

Boil water and sugar. Simmer 5 min. Move to double boiler, add white
chocolate and melt. Cool. Add creme de cassis and vanilla. Freeze
in ice cream maker. Fold in chips. Freeze again.

—–

Title: Peach Crisp
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4″ 2 tb Reduced calorie margarine
3 tb Flour 2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked 3 tb Firmly packed brown sugar
OR
1 ts Cinnamon 9 ts Swwetener
1/2 ts Nutmeg

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour
and place in a 6×11″ baking pan that has been sprayed with a nonstick
cooking spray. In a small bowl, combine remaining ingredeints. M,ix
well until mixture is crumbly. Sprinkle evenly over peaches. Bake
30-35 minutes, until crisp. serve warm or cold. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Broidget Benjamin –
PHFC09A.

MMMMM

Couscous Timbales

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes – Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup scallion — thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained — chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley — minced
4 flat parsley leaves — garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.

– – – – – – – – – – – – – – – – – –

EGG DROP SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes)
2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or
until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a
fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

– – – – – – – – – – – – – – – – – –