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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Mocha Bundt Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package White cake mix
1 package Instant chocolate pudding
4 Eggs
1 cup Oil
2/3 cup Vodka
1/4 cup Coffee liqueur
1/4 cup Powdered sugar

Preheat oven to 350~. Grease and flour bundt cake pan, shaking out excess.
Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan.
Bake until tester inserted in center comes out clean, about 50-60 mins. Let
cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with
powdered sugar in small bowl until smooth. Drizzle evenly over warm cake.

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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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RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Jewish
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — or margarine
2/3 cup Sour cream
1 Egg — – separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoons Cinnamon

Recipe by: Sandra Capps WXHA93A
Sift flour blend with softened butter. Add sour cream egg yolk.
Divide into 4 equal balls chill at least 3 hours or overnight in
refrigerator. For filling mix walnuts, sugar cinnamon.

Roll dough into 4 circles cut into 12 wedges each.
Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush
with egg white dip in sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.

Formatted for Meal Master (and posted on P*, October, 1995) Elaine
Radis, BGMB90B

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BROCCOLI APPLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Oil
2 c Fresh Broccoli Stalks
– (peeled and diced)
2 tb Fresh Thyme, finely chopped
-OR-
3/4 ts -Dried Thyme, crushed
1 c Onion — thinly sliced
1 c Red Cooking Apple
– peeled and diced
1/2 c Celery, diced
4 c Lo-Salt, Lo-Fat Chick. stock
1/4 ts Ground white pepper
1/4 c NonFat Yogurt
2 tb Minced Parsley

Heat oil in large pot with lid. Add broccoli, thyme,
onion, apple and celery. Cover and cook over low heat
10 minutes. Add chicken stock and pepper. Cook 30
minutes more. Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of
yogurt and sprinkling of minced parsley. Makes 5 1/2
cups.

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