Title: GARLIC SKEWERED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

1 1/2 lb Jumbo shrimp
1/2 c Garlic oil
1 tb Tomato paste
2 tb Red wine vinegar
2 tb Chopped fresh basil or 1 1/2
-tsp dried
Salt
Freshly ground pepper

Shell and devein shrimp. Mix together remaining
ingredients. Toss with shrimp and refrigerate 30
minutes to an hour, tossing occasionally. Remove
shrimp, reserving marinade. Skewer shrimp by by
bending each almost in half, so the large end almost
touches the smaller end, then insert skewer just above
the tail so it passes through the body twice. Grill
4-6 inches from coals for 6-8 minutes, or until cooked
through, turning frequently and brushing two or three
times with reserved marinade.

Source: Williams-Sonoma

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GINGER CUPCAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Molasses
1/2 c Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Sifted cake flour
1 c Sour milk
2 Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly. Cool to
lukewarm. Sift soda and flour together and add alternately with milk and
eggs, beating thoroughly after each addition. Pour into greased muffin
pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes.
Randy Rigg The Pinnacle Club BBS 812-963-9139

– – – – – – – – – – – – – – – – – –

Title: Glazed Gammon Steaks with Nutty Apples
Categories: Meats
Yield: 4 servings

4 6 to 8 oz Gammon Steaks
2 tb Clear Honey
1 ts Ground Ginger
4 Apples, cored
1 oz Butter
1/2 oz Hazelnuts or almonds,
-Chopped
1 oz Wholemeal Breadcrumbs
1 Egg Yolk
Salt and Pepper

MMMMM————————–TO SERVE——————————-
Vegetables

Snip fat around edge of gammon. Place steaks on a grill rack. Warm
honey and stir in ginger. Baste steaks with honey glaze. Cook under a
medium grill for about 8 minutes each side, basting occasionally with
glaze.

Score apples around the centre. Melt butter, and saute seeds and
nuts. Stir in crumbs, yolk and seasoning, then pack into apples.
Microwave on HIGH for 2 minutes. Serve steaks with apples and
vegetables.

Source: CHAT Magazine

MMMMM

Title: SEA SLAW (FGDN81A)
Categories: Side dish, Condiments, Salads, Shellfish
Yield: 6 servings

1 1/2 lb Shrimp; fresh or frozen,
Peeled and deveined
4 c Cabbage; shredded
(about 1/2 medium head)
1/4 c Green onions; tops included,
Sliced
3/4 c Mayonnaise
1/4 c Fresh lemon juice
1 ts Sugar (optional)
1 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts Worcestershire sauce
1/4 ts Tabasco sauce

Boil shrimp. Reserve a few whole shrimp for garnish and chop the
remainder. In a bowl, toss cabbage, cooled shrimp and onions; set
aside. In a small bowl combine mayonnaise, lemon juice, sugar,
seasoned salt, mustard, worcestershire and tabasco sauce. Pour over
shrimp mixture and toss to coat. Add salt to taste. Garnish with
reserved shrimp and chill at least 6 hours (or overnight).

MMMMM

Title: Chocolate Thins
Categories: Cookies
Yield: 24 cookies

3/4 c C and H Powdered Sugar
— unsifted
1/2 c All-purpose flour
1/4 ts Salt
1/3 c Salad oil
1 Egg
2 tb Evaporated milk
1/2 ts Vanilla
1 oz Unsweetened chocolate
— melted
1/2 c Finely chopped walnuts

Combine sugar, flour and salt in mixing bowl. Make well in center; add
salad oil, egg, milk, vanilla and chocolate. Mix with spoon until smooth.
Spread evenly in thin layer in greased 15 x 10 x 1-inch pan. Sprinkle
with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut into squares
(2-1/2 inch square) while warm. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey 2 tb Peanut oil
– 2 Red chile peppers; chopped
3 lb Frying chicken 2 ts Sugar
1/2 c Lemongrass, about 4 stalks 1/2 c Chicken stock; fresh /
can’d
– minced ** 1/4 ts Black pepper;
freshly ground
3 Scallion; all of them 1 ts Salt

———————————-GARNISH———————————-
1/2 c Dry-roasted peanuts; chopped Coriander leaves; chopped
2 tb Nuoc Mam **

Hack the chicken into small serving pieces, chopping through the bones
with a very sharp cleaver.
Remove the outer leaves of the lemongrass and finely slice the tender
white part at the base of the stalks. Bruise with a mortar and pestle or
the handle of a cleaver.
Finely slice the scallions, including the green tops.
Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and
scallions and set aside for 30 minutes.
Heat a wok and add the oil, and when the oil is hot add the chicken
mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for 10 minutes or until
chicken no longer looks pink.
Season with sugar and pepper and add the chicken stock. Stir for a few
minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful dish is great served
with rice paper wrappers. I love it with a few leaves of mint and basil.
This is one you must try. It is easily done in a wok. By Jeff Smith The
Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News

—–

IMPOSSIBLE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese — softened;cubed
—–CHEESECAKE TOPPING—–
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
~–

– – – – – – – – – – – – – – – – – –

AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

– – – – – – – – – – – – – – – – – –

Title: Almond Creme
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

3/4 c (180 ml.) cold water
1 Envelope unflavored gelatin
1/2 c (125 ml.) sugar
3/4 c (180 ml.) boiling water
1 1/4 c (310 ml.) evaporated milk
1/2 ts (2 ml.) vanilla
1/2 ts (2 ml.) almond extract
2 Kiwi fruits, if desired
4 Fresh ripe strawberries, if
-desired.

1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.

2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.

3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.

4. Divide mixture between four serving dishes. Refrigerate until
set, about 3 hours

5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.

Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455

Posted by Stephen Ceideberg; May 19 1992.

MMMMM

Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar 3 T Cornstarch
1 ea Env. Unflavored Gelatin 1 c Water
2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil “collar” securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove “collar”.
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.

TIP:

Souffle can be chilled in refrigerato 6 hours instead of being frozen.

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