Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

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Chinese Chicken-Noodle Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces angel hair pasta — uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast — approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced — about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds — toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

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CW Scottish Shortbread

Recipe By : COUNTRY WOMAN MAGAZINE – JULY/AUGUST 19
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound butter (no substitutes) — softened
1 cup packed brown sugar
4 cups all-purpose flour — -4 1/2 cups

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour;
mix well. Sprinkle a board with some of the remaining four. Knead for 5
minutes, adding enough remaining flour to make a soft, non-sticky dough.
Roll to 1/2″ thickness. Cut into 3"x1″ strips. Place 1″ apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for 20-25 minutes or
until cookies are lightly browned. Yield about 4 dozen

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ROOT VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Leeks white part only
4 tb Unsalted butter
2 1/2 tb All purpose flour
6 c Homemade chicken stock
3 md Carrots peeled and cubed
3 md Turnips peeled and cubed
2 md Parsnips peeled and cubed
2 md Red potatoes peeled and
Cubed
2 Hearts of bibb lettuce
Leaves separated and rinsed
2 c Fresh spinach leaves
Stemmed and rinsed
Salt and white pepper to
Taste
1/2 c Heavy cream
2 tb Fine minced chives
And parsley for garnish

Cut the leeks in half lengthwise and then crosswise
into thin slices. Place in a colander and run under
warm water to remove all traces of sand. Drain and set
aside. In a large casserole, melt the butter over low
heat. Add the flour and cook, stirring constantly for
one minute without browning. Add the chicken stock and
whisk until well blended. Add the reserved leeks,
carrots, turnips, parsnips and potatoes. Bring to a
boil, reduce heat and simmer until the vegetables are
almost tender. Add the lettuce and spinach leaves to
the soup, and season with salt and pepper. The lettuce
should just wilt, but still remain crisp. Do not
overcook. Before serving, add the heavy cream and heat
the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with
chives and parsley and serve hot with thin slices of
black bread.

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KAHLUA EGGNOG PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked 9-inch Chocolate
-Crumb Shell (below)
1 Env plus 1 tsp unflavored
-gelatin
6 tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Nutmeg
1/4 cup Kahlua
3 lg Eggs — separated
1 cup Whipping cream
3/4 cup Milk
Candied fruit decoration
-if desired
—–CHOCOLATE CRUMB SHELL—–
1 1/2 cups Fine chocolate wafer
-crumbs
2 tablespoons Sugar
1/3 cup Melted butter

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar,
gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and
combine with dry mixture. Cook over moderately low heat, stirring constantly,
just until mixture thickens. Do not allow to boil. Remove from heat, cool, and
stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg
whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a
meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture,
then meringue. If necessary, chill a few minutes until mixture mounds on a
spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.At
serving time, decorate with additional whipped cream and candied fruit, if
desired. Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together
fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up
sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven
for 5-7 minutes. Cool before filling. FROM: DOONNA HARTMAN (HDDW83B).

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Rhubarb Slush

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Cook all this together and strain. Then add 1 small package
strawberry Jello and 2 cups vodka. Makes about one 5 quart ice
cream pail. “Freeze.” Scoop into glasses and add 7-Up or Sprite.

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

FILO MUSHROOM PIES

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Filo pastry sheets
3/4 lb Flat mushrooms (w/o stalks)
1/2 lb Onions
7 oz Feta cheese
2 ts Whole cumin
2 ts Coriander seeds
– toasted lightly crushed
Butter or oil
2 sm Eggs

Chop the onion finely and soften it in a little butter
or oil, then fry hard until frazzled. Remove and
reserve. Dice the mushrooms and fry them in the fat
remaining in the pan; stir and turn them as necessary
to drive off most of their moisture and to concentrate
flavour. Mix the two vegetables together and season
with plenty of salt and pepper. Stir in the cumin,
coriander and grated cheese. When cool bind with the
beaten eggs.

Unwrap the pastry one sheet at a time. Keep the rest
covered with a damp cloth to prevent drying out. Cut
each sheet into strips about 3 x 10 inches long and
brush on one side only with melted butter. Put one
rounded metal teaspoonful of the mixture near the
short edge of the buttery side of the first pastry
strip – about 1 inch from the bottom and slightly to
the left-hand side. Fold the bottom right-hand corner
of the pastry diagonally over the filling to make a
triangle. Continue folding the pastry at right angles
up the whole lenghth of the strip so you end up with a
neat little triangular parcel. Make more little pies
in the same way until all the filling is used up.

To cook, simply brush the pies all over with melted
butter or oil, arrange them side by side on baking
trays and bake at 350-375 F (180-190 C) gas mark 4/5
for about 20 minutes, until the pastry is golden and
crisp. It is best to turn the pies over after the
first 10 minutes and brush with more butter or oil.
For even crisper results the pies can be deep-fried.

Source: Philippa Davenport in “Country Living”
(British), September 1988. Typed for you by Karen
Mintzias

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Title: Shrimp Fried Rice (Hom)
Categories: Fish, Chinese
Yield: 4 servings

2 oz Cooked bay shrimp
1/4 lb Fresh or frozen peas
2 tb Oil, preferably peanut
2 c Long-grain rice
– steamed and chilled
1 ts Salt
2 Eggs, beaten
4 oz Fresh bean sprouts

————————–GARNISH————————–
2 tb Finely chopped scallions

CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a
saucepan of boiling water for about 5 minutes if they
are fresh or 2 minutes if they are frozen. Drain them
in a colander. Heat a wok or large skillet until it is
hot. Then add the oil and wait until it is almost
smoking. Add the cooked rice and stir-fry it for 1
minute, and then add the shrimp, peas and salt.
Continue to stir-fry the mixture for 5 minutes over
high heat. Next add the beaten eggs and bean sprouts
and continue to stir-fry for 2 minutes or until the
eggs have set. Turn the mixture onto a plate and
garnish it with the scallions.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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YELLOW TOMATO SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Low-Fat
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion,diced
5 Garlic cloves,minced
1/2 c Fruity olive oil
6 lb Yellow tomatoes,peeled,
-seeded and cut into chunks
-(may use red tomatoes)
1/2 c Tomato paste
2 sm Canned chipotle chiles,
-chopped
2 Epazote leaves (a pungent
-Mexican herb available in
-Latin markets)
1/2 bn Cilantro,chopped

In a stainless steel saucepan, saute the onion in olive oil until soft. Add
garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six months.

NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
chiles may be substituted for the chipotle chiles.

Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
(1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
milligrams cholesterol; 19.1 milligrams sodium.

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MUSSELS A LA PORTUGUESE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters

Wash the mussels under running water, and remove all
traces of mud, seaweed and barnacles. Remove
beards (the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If
any mussels are slightly open, tap sharply, and if
they don’t close, discard.

Gently fry the garlic and shallots in olive oil and
butter until transparent but not coloured. Add wine,
water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking
pan constantly. The shells will open as the mussels
cook.

Serve as soon as the shells open. Serve in deep bowls
like mixing bowls, garnished with chopped parsley and
lemmon quarters.

Don’t forget a large spoon to scoop up the juice.

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