Title: HAWAIIAN NAMASU
Categories: Salads
Yield: 6 servings

4 Young cucumbers, sliced
-thick
2 Carrots, thinly sliced
2 lg Onions, sliced
3 Stalks celery, sliced
1/3 c Brown sugar
3/4 c Vinegar
1 tb Salt
1 ts MSG
1 c Water
1/4 lb Smoked salmon (lox)

Should be prepared ahead Combine sugar, vinegar, salt, water, MSG, and
bring to a boil. Pour over sliced vegetables. Cool. Refrigerate
overnight. Serve with thin slices of smoked salmon.

MMMMM

OXTAIL BRAWN (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oxtail, washed, dried
-and cut into joints
1 oz Butter
1 Onion, peeled,left whole
-and stuck with 6 cloves
3 Sprigs parsley,
1 Sprig thyme
1 Small sage leaf and
1 Small bayleaf,
Tied together with string
Salt and black pepper
2 tb Vinegar
1 Egg

This is a delcious Suffolk alternative to the more
usual pigs head brawn. Dust the jointed oxtail with
seasoned flour. Melt the butter in a saucepan and fry
the oxtail until lightly browned on all sides. Add the
onion, herbs, seasoning and vinegar, then add
sufficient cold water to cover. Bring to the boil,
cover, and simmer for about 4 hours, until the meat
leaves the bones. Gool, then chop the meat, reserving
both the bones and the liquid, but discarding the
herbs and onion. Butter a pudding basin. Hard-boil the
egg, shell and slice; arrange the slices decoratively
in the base of the basin. Add the meat. Boil the bones
until the liquid has been reduced to about 1/2 pint.
Cool slightly, then strain into the basin. Cover with
a plate or saucer and put in the refrigera- tor to
set. Turn out when completely cold and set and serve
sliced, with salad or boiled potatoes and green peas.

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Creamy Tofu Dip with Ginger and Scallions

Recipe By : High Flavor Low Fat Cooking-Steve Raichlin
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegan
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tofu — medium or soft
1 jalapeno — cored,seeded,minced
2 cloves garlic — minced
2 teaspoons fresh ginger root — minced
2 scallions — minced
2 tablespoons tamari soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon water — if needed
salt — to taste
pepper — to taste

Combine all the ingredients except the scallion greens and water in food
processor or blender. Puree until smooth, adding water as necessary to obtain a
creamy consistency. Transfer to a bowl and garnish with scallion greens.
Serve as soon as possible; the dip tends to darken as it sits.

– – – – – – – – – – – – – – – – – –

Per serving: 138 Calories; 9g Fat (53% calories from fat); 10g Protein; 7g
Carbohydrate; 0mg Cholesterol; 415mg Sodium

Title: Cranberry Meatballs
Categories: Appetizers, Meats
Yield: 1 Recipe

1 1/2 lb Ground beef
1 pk Onion soup mix
2 sl White bread; soaked in
Milk
===SAUCE=
16 oz Whole-berry cranberry sauce
2/3 c Ketchup
1/3 c Water

Combine beef, onion soup mix and soaked bread; mix well. Shape into
balls; arrange in baking pan.
Stir together cranberry sauce, ketchup and water; pour over
meatballs.
Bake, covered, at 350-deg. for 50 minutes. Uncover and cook 10
minutes
longer.

MM’d by Nancy Hagfors – N.HAGFORS/GEnie.

—–

SOURDOUGH DINNER ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/2 c Warm potato water
1/2 c Milk
1/2 c Butter or margarine
1 c Sourdough Starter
1/4 c Sugar
2 ts Salt
4 1/2 c To 5 all-purpose flour
Butter — melted (opt)

Dissolve yeast in potato water; let set until foamy, 5
to 10 min. Heat milk and 1/2 c butter or margarine
until just melted; cool to lukewarm. Combine starter,
yeast mixture, milk mixture, sugar and salt. Add flour
to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface.
Cover and let rise in a warm place, free from drafts,
until doubled, about 1 hour. Punch down dough; cover
and let rest 10 minutes. Shape into rolls. Place on a
greased baking sheet. Cover and let rise in a warm
place, free from from drafts, until doubled, about 45
minutes. If desired, brush with melted butter or
margarine before baking in a preheated 375F oven for
12 to 15 minutes or until golden brown. Makes 3 to 4
dozen.

Notes: I skipped the last optional butter step and
used plain warm water and they turned out well but did
not rise too much. Take it for what it’s worth.

Posted By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Cheese Enchiladas with Mole Sauce

Mole
2 Tablespoons oil
2 medium onions, chopped . about 2 cups
2 cloves of garlic, minced
1/4 cup chili powder
2 Tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ancho chili powder
1 15oz can diced tomatoes (pureed would work too for a smoother sauce)
2 cups water
3 Tablespoons cocoa powder
3 Tablespoons peanut butter

Enchiladas
16 oz Monterey Jack Cheese, shredded
16 8-inch tortillas

Serves 8

To make sauce, sauté onions in oil until soft and golden . about 12
mins over medium heat. Add garlic, chili powders, sugar and cinnamon
and cook for about a minute. Add tomatoes, water, cocoa, and peanut
butter. Simmer over low heat for 15 minutes. Salt and pepper to
taste.

You will need two 9×13 pans. Preheat oven to 350.. Pour about a cup
of mole into the bottom of each 9×13 pan. Take a tortilla and place
2 1/2 Tablespoons of cheese along the center of the tortilla. Roll up
and place seam side down in pan. Reserve about 2/3 cup of cheese.
Repeat with remaining tortillas, placing 8 enchiladas in each pan.
Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each
set of enchiladas.

Freeze before baking. If frozen, defrost and bake about 40 minutes
otherwise bake 20 minutes or until sauce is bubbly and cheese melts.

Source: Vegetarian Times

Title: CHINESE CASSEROLE
Categories: Casseroles, Ethnic, Chinese
Yield: 1 servings

1 1/2 lb Ground beef, browned
1 lg Onion, diced
2 c Celery, diced
1 cn Tomato soup
1 cn Cream of mushroom soup
1 cn Bean sprouts (drained)

Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles. Bake at 350 degrees
for 40 minutes.

—–

SAJUR BENING (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn, husked
2 tb Chopped onions
1 t Chopped garlic (opt)
2 tb Sugar
1 t Salt
3 c Water
2 Bouillon cubes (opt)
4 oz Spinach

Slice corn from cob. Cook it w/other ingreds except
spinach until done. Add spinach, mix continue
cooking for 2 mins. Remove from heat; serve hot. From
Pearl S. Buck’s Oriental Cooking, SBN671-21366-0, 1972
Posted by Deidre Ganopole

– – – – – – – – – – – – – – – – – –

Date: Fri, 07 Jan 94 20:21:05 PST
From: Michelle Dick

From Barbara Kafka’s Microwave Gourmet Healthstyle Cookbook.

TAPIOCA PUDDING

2 cups (470 ml) skim milk
3 T tapioca (instant type)
1.5 T granulated sugar
2 egg whites
1 t vanilla extract

1. Stir together the milk, tapioca and sugar in an 8-cup (2 l) glass
measure. Cover tightly with microwave plastic wrap. Cook at 100% for
5 minutes in an 650-700 watt oven. 8 minutes in 400-500 watt oven.
Prick plastic to release steam.

2. Remove from oven and uncover. Stir well and cook, uncovered, for 4
minutes in 650-700 watt oven or 6 minutes in 400-500 watt oven.

3. Remove from oven and stir well. In a medium bowl, beat together
the egg whites and vanilla extract. Stirring constantly, pour 1/2 cup
(120 ml) of the tapioca mixture into the egg whites to warm them.
Stir mixture back into the tapioca. Cook, uncovered, for 1 minute in
650-700 watt oven or 1.5 minutes in 400-500 watt oven.

4. Remove from oven and stir well. Cover the surface with a piece of
microwave plastic wrap to prevent a skin from forming. Serve warm or
chilled.

Serves 4 (3/4 cup serving). 98 calories, less than 1 gram fat.

Title: LEMON TOPPING FOR CHEESE CAKE
Categories: Desserts
Yield: 12 servings

2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water

Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.

MMMMM