JUICE POACHED PEARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup red grape juice
1/2 cup water
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 firm ripe pears

Bring grape juice, water, sugar, cinnamon, and allspice to a boil in
saucepan and stir until sugar
dissolves. Add pears and cook, covered, turning fruit often, just until
barely tender. Remove with
slotted spoon to dessert dishes. Reduce syrup and pour over pears. Let cool
to room
temperature and serve.

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TURKEY BREASTS MARSALA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Turkey breast fillets
1/4 ts Dried basil (substitute
-raspberries for Suzze)
1/4 ts Dried oregano (substitute
-cranberries for April)
1/4 c All-purpose flour
3 tb Butter
6 tb Dry Marsala
6 tb Chicken stock (substitute
-squid for Sandy)
1/4 ts Salt
1 pn Of pepper
1 tb Chopped fresh parsley
-(garnish)

Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of basil, oregano, and
flour.

Heat butter to sizzling in large skillet. Saute’ turkey breasts until
golden brown, 2 to 3 minutes on each side.

Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes,
turning once. Pour pan juices over, garnish with parsley and serve
immediately. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Chicken Soup With Greens And Shiitake Mushrooms

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs (meaty)
7 Cups rich chicken stock
1 Cup dry white wine
2- inch piece fresh ginger — cut into coins
1 Cup green onions — sliced
1/2 Pound fresh Shiitake or oyster mushrooms
Olive oil
1/2 Pound Napa or other green cabbage — thinly sliced
1/2 lb stems removed
1 1/2 tsp hot pepper sesame oil — see note*
Salt and freshly ground pepper, to taste

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
is just cooked through, skimming off any scum and fat that rises to the
surface. Do not boil or stock will become cloudy.

Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
quickly saute in drops of olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers discarding bones.

Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
sesame oil and cook for one minute more. Correct seasoning with salt and
pepper and serve at once.

Yield: 6 to 8 servings

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NOTES : *Available at oriental markets or health food store

Title: WHOLE WINTER MELON SOUP B1
Categories: Soups, Chinese, Fruits
Yield: 4 servings

1 (10-inch long) winter melon
1 Can chicken broth
1 c Diced raw chicken breast
1/4 c Canned lotus seeds
1/4 c Diced virginia ham
1/4 c Canned bamboo shoots,
-diced
1/4 c Canned abalone, diced

Wash melon, slice off lid 3 in. from stem. Scoop out
seeds pulp in center, then make tiger-teeth notches
3/4-in. deep around rim of melon. Pare off outer skin
from teeth, cut fleshy part in small pieces, use in
soup. Place melon in ovenproof bowl, set aside.

Place broth, 2 cans water, chicken breast, lotus
seeds, ham, bamboo shoots into melon.

Pour 3 inches boiling water into bottom of deep kettle
large enough to hold the melon. Place a kitchen towel
in bottom of kettle, place bowl on it, bring up the 4
corners over melon. When done, you just lift out bowl
with melon by the corners of the towel. Cover, steam
melon over medium heat 2 hrs. After 1st hr., check
water level. if not at 3 in. add boiling water. When
melon is done, the white meat on its lining will be
translucent. Just before serving, add abalone, steam 1
minute. To serve soup, scoop flesh carefully from
sides of melon and ladle with broth into soup bowls.
Be careful when scooping flesh not to cut through the
rind.

Temperature (s): HOT Effort: AVERAGE Time: 02:30
Source: MADAME WU’S GARDEN Comments: WILSHIRE
BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE

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Indonesian Marinade

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon ginger — minced
1 tablespoon garlic — minced
2 tablespoons soy sauce
3 hot green chiles — sliced thin
4 dashes Habanero chile sauce
3 tablespoons cilantro — chopped
1 tablespoon honey
1 cup olive oil

In a mixing bowl combine all ingredients except olive oil. Whisk in olive
oil until smooth. Use this marinade for
chicken or fish.

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Halloween: Spider Cake

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
18 1/4 oz box white cake mix
1 4 serv pkg green gelatin*
—-Black Frosting—-
blue food coloring
chocolate frosting
—-Decorations—-
4 black licorice
2 big green gumballs
6 little gumballs

Prepare cake and gelatin according to package directions. Except use 9″
round cake pans for the cake. Cut a smaller circle out of one cake and
using it as the head. Fill the hole left over with gelatin. Place the
other layer on top and trim to shape. To prepare frosting, in a mixing
bowl, add blue food coloring to chocolate frosting until black in color.
Frost cake black. Then, use the black licorice as legs and gumballs as
eyes.

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NOTES : *When cake is cut in to, it spurts green goop.

BOUILLABAISSE #3

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Mussels, cut in pieces
1 c White wine
1 1/2 lb Sole, cut in 1″ pieces
1 1/2 lb Snapper, cut in 1″ pieces
2 ts Ground saffron
4 tb + 2 tsp butter
5 Garlic cloves, crushed
2 Onions, sliced
1 Carrot, sliced
2 Stalks celery, sliced
1 t Grated nutmeg
1 t Basil
1 t Thyme
1 Bay leaf
2 tb Soy sauce
2 qt Water
12 Slices french bread

Steam mussels 3-4 minutes. Dissolve saffron in warm
wine; set aside. Melt butter; add garlic, onion,
carrot, celery, seasonings, and soy sauce. Cover and
simmer for 5 minutes. Add water and wine; bring to
boiling; add fish. Reduce heat and simmer for 10
minutes. Serve with toasted bread.

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AMERICAN TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Blueberries (reserve 1 cup
1 t Vanilla
-for the topping)
24 Ladyfingers
2 pt Raspberries (reserve 1 cup
-for the topping)
1/4 c Rum
1 Sponge or Pound Cake
2 tb Orange Liquor
1/4 c Orange Juice
1 tb Honey
2 tb Vodka
2 c Ricotta Cheese
1 c Heavy Cream, whipped
1/2 c Sugar

Mix ricotta, sugar and vanilla together and set aside.
Combine the orange liquor and honey, toss with the
berries. Slice cake and then cut slices into triangle
pieces. Line the bottom of a 8-inch spring form pan
and sprinkle with rum. Line the sides with
ladyfingers. Spread half of the ricotta mixture over
the cake layer on bottom. Sprinkle with some berries.
Place another layer of cake down and sprinkle with
orange juice and vodka mixture, ricotta cream and some
berries. The last layer should be a layer of cake.
Cover with whipped cream. Decorate with the reserved
berries. Chill over night.

Source: “The Yankee Kitchen” 03-18-93 (#4) [Dora]

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Title: DEEP DARK CHOCOLATE SAUCE
Categories: Low-cal, Sauces, Chocolate
Yield: 1 cups

0.50 c Firmly packed brown sugar 0.50 c Unsweetened cocoa
1.00 tb Cornstarch Dash of salt
1.00 c Water 1.50 ts Vanilla

In a medium sized heavy saucepan, combine brown sugar, cocoa, corn- starch,
and salt. Mix well. Stir in water; cook over medium-high heat, stirring
constantly until mixture comes to a boil and thickens. Stir in vanilla.
Serve warm. Store in refrigerator. Makes 1 1/2 cups.

TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
hazelnut, raspberry, or orange flavored liqueur, can be added with the
vanilla.

Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: 1/2 bread, 1
fruit

Source: Pillbury Fast and Healthy Magazine, May-June 1994 Typed for you by
Linda Fields Cyberealm BBS Watertown NY 315-786-1120

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Title: SPICED SHRIMP (LAHT HA)
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fresh prawns
2 Cloves garlic, chopped
1/2 ts Salt
1/2 ts Sugar
Dash of white pepper
1 tb Oil
2 c Oil for deep-frying

————————–BATTER————————–
1 lg Egg
2 tb Flour
1 1/4 tb Cornstarch

—————————SAUCE—————————
2 tb Thin soy sauce
1 tb Cider vinegar
1 tb Sesame oil
1 1/4 tb Sugar
5 Dried chili peppers, finely
– chopped, or 1-1/2 tsp.
– crushed red pepper

Shell, devein and wash prawns. Drain and pat dry with
paper towels.

Add salt, sugar and pepper, mixing well.

While oil is heating to 350-degrees, prepare the
batter by beating the egg, adding the flour and
cornstarch. Mix thoroughly.

Dip prawns in batter, drop in hot oil and deep-fry for
4 minutes. Remove and drain off excess oil.

Prepare sauce by combining the listed ingredients.

Heat wok, add 1 tablespoon oil, and stir-fry garlic
for 1 minute. Add sauce and bring to a boil.

Add deep-fried prawns, mix thoroughly, and serve.

FOR DEEP FRIED PRAWNS ONLY: Follow steps 1 and 2 above.

1/2 cup Sitjar’s Crispy Mix or any type of deep fry
chicken batter. Purchase at any Chinese grocery store.
Add 1/4 cup and 2 tablespoons cold water. Mix well.

Heat 2 cups oil to 350-degree. Dip prawn in batter
and fry for 4 minutes, and serve.

SOURCE: Chopstick, Cleaver and Wok.

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