Title: SCALLOPS IN SESAME MARINADE
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Fresh sea scallops rinse and
-pat dry
1/4 c Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger

In plastic bag mix all ingredients, except scallops.
Add scallops. Refrigerate overnight. Thread scallops
on metal skewers, reserving marinade. Spread medium
hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8
minutes or until scallops are opaque. Turn and brush
with marinade while cooking.

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Hawiian Delight Cake

Recipe By : Linda Doss
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 whole eggs
2 cups sugar
2 teaspoons baking soda
1 cup walnuts
1 cup coconut
1 can crushed pineapple — 20 oz can, undrained
*FROSTING*
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Grease and flour a 9 X 13 cake pan. combine cake ingredients until moist. It
will be thick. Pour into pan. Bake at 300 for 45-55 mins. Cool.

Combine frosting ingredients. Spread on top of cooled cake.

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Title: CHICKEN CHINESE CHIVE SHU-MEI
Categories: Chinese, Chicken, Appetizers
Yield: 24 servings

Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)

Mix all filling ingredients together. Whip by hand
until the mixture holds together very well. Place
about 3/4 T filling in the center of each wrapper and
bring up the corners so that you have a little “money
bag.” Leave the top open so that you can see some of
the meat. Blanch the whole chives in very hot tap
water just for a moment. Tie one chive around the
neck of each dumpling so that it looks like it is
wearing a little green belt. Steam in an oiled bamboo
steamer for 15 minutes, on high heat. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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PFEFFERNUSSE (PEPPER BALLS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour — Unbleached, Unsifted
1 t Baking Powder
1 t Cinnamon
1 t Cloves — Ground
1/2 ts Mace
1 t Allspice — Ground
1 x Black Pepper — As Desired
1 1/4 c Honey
2 tb Butter — (No Margarine)
2 ea Eggs — Large
1 c Confectioners’ Sugar
1 t Vanilla
1 x — Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.
Makes 4 dozen cookies.

– – – – – – – – – – – – – – – – – –

Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Title: Korean Bbq Tofu
Categories: Veg-cook, Sept.
Yield: 1 servings

1/2 c Soy sauce
5 6 T sugar or sweetener
2 t Dry mustard
4 Cloves garlic or 1/2 tsp
Garlic powder
2 t Onion powder

a little water

Cut tofu in strips 1/2 inch thick and marinate, then fry and garnish with
vegetables of your choice. I like to cut tofu in squares and throw in a
vegetable stir-fry. Enjoy! –

From: lagst17+@pitt.edu (Lynne A Gelston). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV. 1-1 1/2 lbs firm tofu marinate for at least 2 hours
in (overnight is best):

—–

Title: Tahini Milk
Categories: Beverages, Milk
Yield: 2 cups

1 c Water, ice cold
1/4 c Tahini (sesame seed paste)
1/2 t Vanilla (opt)
1 t Sweetener (opt)

Blend well in a blender. Good for baking. Yields 1 1/2 cups.

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Title: DIATETIC CREAM CHEESE BALLS
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
-Milkcote or whitecoat
-chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

—–

French Onion Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) — thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1″ thick French bread
2 Teaspoon Olive oil
1 Garlic clove — cut
1 Cup Imported Swiss — freshly
-grated OR combination of
-Jack and Parmesan or your choice

In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325°.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

– – – – – – – – – – – – – – – – – –

Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium

Title: Raisin Buglur Pilaf
Categories: Diabetic, Nuts/grains, Vegetarian, Side dishes
Yield: 4 nice folks

2/3 c Bulgur 1/8 ts Salt;
2/3 c Boiling water; 1/8 ts Ground cumin;
2 tb Golden pr dark raisins;

Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;

Source: Light Easy Diabetic Cusisine by Betty Marks

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