Coconut Ice

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candies Australian
Current Month Output

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1940 AUSSIE CKBK—–
2 c Sugar
1/2 c Milk
6 oz Dessicated coconut
1 pinch Cream of tartar
1 drop Red food coloring — optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of
tartar. Bring to boil and boil 5 mins. Remove from heat and stir until
mixture begins to thicken and turn white. Add coconut. Turn onto greased
square pan. Cool and slice into squares. Optional: Pour a drop of red
food coloring into 1/2 ot the mixture to achieve a pink color. Pour this
mixture on top of the white mixture.

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SOY OR CHICK NUTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb To 1 lb soybeans
OR
1/2 lb To 1 lb garbanzos

Soak 1/2 to 1 lb of soybeans or garbanzos (chick peas)
overnight. Drain and towel dry. Place on a baking
sheet and cook in a moderate oven 325 F until the
beans are crispy all the way through – they will
shrink back to original size. Cool and store in an
airtight container.

Serve as nibbles with drinks. Add whole, ground or
crushed to breakfast cereals, bread dough, baking
mixes or sprinkle over salads and snacks.

3 tb soy nuts – 120 cal, 10 grams carbohydrate, 4 g
fiber, 11 g protein, 5 g fat.

3 tb chick nuts – 110 cal 20 grams carbohydrate, 8 g
fiber, 6 g protein, 2 g fat.

CHICK DEVILS Sprinkle lightly, then toss the baked
nuts in a mixture of cayenne pepper and salt while
still hot. A few drops of lemon juice may be added.

RED CHICKS Sprinkle lightly and then toss the baked
‘nuts’ with paprika and garlic salt.

Source: The Diabetics’ Cookbook by Roberta Longstaff
Jim Mann 1984 Shared but not tested by Elizabeth
Rodier, Nov 93

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ONION SOUP, FRENCH STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Onion — peeled
1/2 c Butter
1 1/2 ts Pepper, black
2 tb Paprika
1 Bay leaf
3/4 c Flour
3 qt Beef bouillon
1 c Wine, white
2 ts Salt
1/2 lb Swiss cheese
French bread

Slice onions, 1/8 inch thick. Melt butter, place
onions in it, saut# slowly for 1 1/2 hours in a large
soup pot. Add all other ingredients except bouillon,
wine and salt, saut# over low heat 10 minutes more.
Add bouillon and wine and simmer 2 hours. Adjust
color to a brown with caramel coloring or liquid
browning sauce. Season to taste with salt. Put in
refrigerator overnight.

To serve: Heat soup. Fill ovenproof casser#le or
individual oven- proof bowls with 1 cup soup, top
with 3 one-half inch slices of French Bread and top
with a slice of imported swiss cheese (Gruyere
preferred). Place under broiler to brown,
approximately 5 minutes at 550 degrees. This is a five
star recipe!

— per Robert Reznikoff
Echonet
RECIPE_CORNER echo

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Title: DOW SAH BOW/ CHA SIU BOW
Categories: Chinese, Breads
Yield: 6 servings

1 Cake of fresh compressed
-yeast
1 3/4 c Of warm water
3/4 c Of sugar
1 ts Baking powder
6 1/2 c Unsifted all purpose flour

First you need to make the dough. This dough is good
for steamed or baked ‘bows’ (buns). It will yield 2
dozen buns:

For the dough, you need:

Dissolve 1/2 yeast cake with sugar in warm water.
Immediately add baking powder and then the flour. The
dough will be firm and fairly dry. Knead on board for
20 minutes until dough is elastic and smooth. Place in
a mixing bowl, cover with a damp cloth and leave in a
dry warm draft-free place until dough doubles in bulk.
(about 2 1/2 – 3 hours). Punch down the dough and
knead 5 minutes more and it’s ready to be stuffed.

If you want Cha Siu Bow, you’ll need:

4 cups of finely diced barbecued pork 1/2 cup
dehydrated onion flakes

For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce
2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp
Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock

Soak the onion flakes in a cup with enough water to
cover flakes. Mix sauce ingredients in a small sauce
pan. Cook over medium high heat until sauce thickens.
Stir in diced pork and onion flakes. Chill for 3 – 4
hours.

If you want Dow Sah Bows, use a can of sweet red bean
paste.

Divide the filling (pork mixture or sweet bean paste)
into 24 portions. Divide dough into 24 balls. Slightly
flatten each ball then roll out into 4 inch discs,
leaving the center twice as thick as the side. Place 1
portion of the filling in the centre. Gather up the
sides around the filling, twist dough to seal. Place
on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draft-free place for
another hour.

You can cook them by steaming them 15 minutes. This
will give you a white bun.

You can also bake these. Preheat oven to 350. Brush
with a mixture of 1 beaten egg white, 1 tsp and 1/4
tsp sugar. Bake 20 – 25 minutes until golden brown.
Brush with melted butter. From “Dim Sum” by Rhoda Yee.

—–

Title: Curried Rice
Categories: Chinese
Yield: 8 servings

2 c Basmati rice, white or brown
1/4 t Ground cinnamon
1/8 t Ground cardamom (or seeds of
-cardamom pods, crushed)
1/2 t Turmeric
1 t Salt
1/2 c Slivered almonds
1/2 c Raisins
4 c Boiling water
1 c Green peas, fresh or frozen

Toast the rice in a large skillet over medium heat until it starts to
become opaque and somewhat chalky in appearance. Add remaining
ingredients, except peas, and bring to a simmer.

Cover the pot and cook until rice is tender and all the water is
absorbed (20 minutes for white rice, 60 minutes for brown rice).

Stir in the peas just before serving (a few minutes sooner if you’re
using fresh peas).

Serves 6-8.

MMMMM

Potato, Onion, and Rosemary Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter
2 lg onions — thinly sliced
2 tbsps fresh rosemary — snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes — thinly sliced
1 c half and half

Preheat oven to 350°.
Heat butter in 10-inch skillet until melted. Stir in onions, rosemary,
salt and pepper. Cook over low heat, stirring frequently, until onion is
very soft and begins to brown, about 20 minutes. Arrange half of the potato
slices in greased 10 x1 1/2″ pie plate. Top with half the onion mixture.
Repeat layers. Pour half and half over top. Cover with foil. Bake for 1
hour. Uncover and cook until top is golden brown, about 20 minutes longer.
Cut into wedges to serve.

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Per serving: 189 Calories; 12g Fat (57% calories from fat); 3g Protein; 17g
Carbohydrate; 35mg Cholesterol; 814mg Sodium

JASMIN TEA SOUFFLE

Recipe By : CHEF DU JOUR #DJ9308
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Jasmin tea
3 cups heavy cream
1 cup milk
2 Tahitian vanilla beans
1/2 cup honey
10 eggs, separated
1/2 cup cornstarch
1/4 cup sugar for yolks
1/4 cup sugar for whites

Bring to a simmer the cream, milk and vanilla. Add the tea and simmer
for 10 minutes. Take off stove and let steep for 20 minutes. Strain and
reheat liquid with the honey. Whisk together yolks, sugar and
cornstarch. Temper mixture with simmering liquid and put back on
stove. Reduce heat. Whisk constantly until a pastry cream consistency
is achieved, about 35 minutes. Spread base in small hotel pan, butter
the top and refrigerate. May be made 24 hours in advance.

Lift egg whites on slow speed with a little of the sugar until a wet soft
peak is reached. Add the rest of the sugar and whisk at high speed for
only 5 seconds. Transfer to stainless steel bowl and gently fold in base
at a ratio of 50/50. Bake in buttered and sugared ramekins on preheated
sheet tray at 375 for 12 minutes. Check soufflés after 6 minutes
to make sure one edge is not catching. If so, quickly open door and
carefully slice the sticking side with a sharp pairing knife. The
soufflé should straighten itself out. Pull out of oven and powder
sugar the soufflés.
Yield: 4 servings

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NOTES :

WILD MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried mushrooms
12 oz Assorted fresh mushrooms
– (chanterelle, cultivated,
– shiitake, oyster)
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-ÿÿOnions
1/2 ts Salt
1/4 c Sherry or Madeira
1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta,
roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups
of warm water. Soak for at least 2 hours or up to 8. When mushrooms are
soft, drain and reserve water and squeeze out as much water as you can from
the mushrooms. Pour the mushroom water through a double layer of
cheesecloth or a cloth towel to remove any sand that may have been lurking
in the mushrooms. Reserve 1 cup of liquid for this recipe. (Pour the
remaining mushroom water into a plastic container or airtight bag, label
and freeze for up to a year to use in soups and sauces.) Wash the fresh
mushrooms and pat dry. (Slice chanterelles and cultivated mushrooms, trim
and discard the stems of shiitake mushrooms, and trim and discard root tips
of oyster mushrooms.) Melt the butter in a medium skillet over medium heat
and add the reconstituted dried mushrooms, garlic, shallots and salt. Cook,
stirring, for 10 minutes. Add the fresh mushrooms and continue to cook
another 10 minutes. Add the reserved mushroom water and sherry. Increase
the heat to high and cook until the liquid reduces by about 2/3. Add the
cream and cook until the liquid reduces to a saucelike consistency and is
thick enough to coat a spoon.

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Title: STRAWBERRY YOGURT FREEZE
Categories: Desserts
Yield: 6 servings

8 oz Containers low-fat
-strawberry yogurt
1 pt Basket strawberries, stemmed
1 ts Grated orange peel

Stir yogurt if not premixed. Spoon into ice cube tray
compartments. Freeze until completely frozen, 3 or 4
hours.
Remove cubes from tray, place in bowl of electric
food processor and process until finely chopped. Add
strawberries and orange peel. Process just until
almost smooth.

Serve immediately or place in freezer and stir
occasionally until firm enough to scoop, 1 to 2 hours.
Makes 6 1/2-cup servings.

Each serving: 90 calories, 3 grams protein, 18 grams
carbohydrates, 1 gram fat, 41 milligrams sodium, 3
milligrams cholesterol.

—–

Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl