SWEET SOUR CUCUMBER RELISH (TAENG KWA BRIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 lg Cucumbers, peeled, halved
-lengthwise and sliced
-thinly
1 sm Red onion, peeled, halved
-and sliced thinly
1/2 ts Dried red chili flakes (or
-more)
4 tb Granulated sugar
1/2 c Water
5 tb White vinegar
1/2 ts Salt

Here’s an excellent side dish to go with Satay,
grilled fowl or meats, fish–just about anything you
can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.

From “The Original Thai Cookbook” by Jennifer Brennan
GD/Perigee, published by Putnam. 1981.

This a is quick ‘n’ easy dish that’s refreshing–good
for a barbecue on a hot summer day. Some of the
sucessful variations that I’ve tried have been: Rice
vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

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Title: Steamed Ancient Egg Diamonds
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

3 Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg,
-cleaned, shelled and diced
1 Salted duck egg, hard
-cooked, shelled and diced
Coriander sprigs
Preserved ginger and
-slivered green onions

Here’s a recipe that uses both Thousand Year Eggs and Salted Eggs.
Beat fresh eggs and gradually add hot water and oil. Stir in diced
preserved egg and salted duck egg. Pour into a shallow, oiled
heatproof dish and steam over gently boiling water for 15 minutes or
until eggs are set. Leg cool in dish and cut into small diamonds.
Garnish with coriander. Serve with preserved ginger and slivered
green onion.

Note: If serving hot for main dish, increase water to 1 cup.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

MMMMM

Title: Grilled Jalapeno Buffalo Burgers
Categories: Game Tex-mex Main dish Meats
Servings: 6

1 x Hot Chile Sauce; *
1 1/2 lb Buffalo Or Beef; Ground
1/2 c Onion; Finely Chopped, 1 Med
1 x Jalapeno Chiles; **
1 ea Clove Garlic; Finely Chopped

* See Sowest 2 for recipe.
** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
to taste.
————————————————————————–

Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape
into 6 patties, each about 1/2 inch thick. Brush grill with vegetable
oil. Grill patties about 4 inches from the coals, turning once, until
they are done to your taste, 4 to 6 minutes on each side for medium
doneness. Serve with Hot Chile Sauce.

BROILED JALAPENO BUFFALO BURGERS:

Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done.
Broil for 4 to 6 minutes for medium done.

—————————————————————————–

Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

MMMMM—————————DOUGH——————————–
1 tb Active dry yeast; 1/4 c Olive oil;
1 c Warm water 1 c White flour;
1 ts Salt; 3 c Whole wheat flour;
2 tb Sweetener;

MMMMM———————–PESTO TOPPING—————————-
2 c Basil; densely packed fresh Zest from 1 lemon
1/4 c Pine nuts; 1/3 c Olive oil;
2 Garlic cloves; large

MMMMM———————VEGETABLE TOPPING————————–
12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced
3 lg Tomatoes; sliced thinly 1/4 c Pine nuts;

DOUGH: Combine yeast, sweetener warm water. Whisk in salt oil
let sit for 10 minutes. Add flours, 1/2 c at a time knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with cornmeal. Place
dough in centre press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over the pizza. Dot
with more pesto sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked browned.

“The Big Carrot Vegetarian Cookbook”

MMMMM

Title: Ha Rageel
Categories: Cakes, Star trek
Yield: 6 servings

MMMMM———————VULCAN CARROT LOAF————————–
-Jo Ferry cmsj69b
1 1/2 c Carrots; grated
1 Grated rind juice of lemon
1/2 c Butter
1/2 c Dark brown sugar
3 Eggs; large
2 tb Water
1 c Golden raisins
1 1/2 c Flour
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
Confectioners sugar

Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
his logical training, cannot consider Ha Rageel a close equivalent to
Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
wedding cake is quite unrelated to an “everyday” dessert loaf. It is
quite true that they contain many of the same ingredients and have a
somewhat similar taste. But this no more makes them related than the
same number of eyes and legs makes first cousins of horses and dogs.
To a cook the difference is also important. Preparing the wedding
cake requires time, attention, and care to avoid a minor disaster;
with Ha Rageel you can hardly go wrong.
Preheat the oven to 350. Grease a 2-quart ring mold with a little
butter.
Peel the carrots and grate them. Grate the yellow rind off the
lemon, using the coarse set of teeth on your grater. Leave enough of
the white inner rind so that you can squeeze the lemon for its juice
when you are done grating.
Cream the butter and sugar together until the mixture is somewhat
light colored. Add the eggs, mix well, then add the carrots, lemon
juice and rind, water and raisins.
In a smaller bowl mix together the dry ingredients, exept the
confectioners sugar, and add them to the liquid part a bit at a time.
When it is well mixed, pour the batter into the greased mold. Bake
for about 40 minutes, or until a knife or skewer stuck into it comes
out clean. Let it cool for about 5 minutes, unmold on a serving plate
and dust with confectioners sugar.
Note: If you dust the plate with a little confectioners sugar
before you unmold the cake onto it, the cake will tend to stick to it
less.

MMMMM

Title: Asian Steak and Asparagus Noodle Salad
Categories: Salad, Beef, Resort
Yield: 4 Servings

1 lb Asparagus
2 Carrots
2 ts Vegetable oil
3/4 lb Beef sirloin, strips
3 cl Garlic, minced
1 ts Cumin, ground
1/2 ts Chili paste or hot sauce
1 tb Lime juice
1/2 lb Wide rice stick noodles
Coriander leaves

———————————-DRESSING———————————-
1/3 c Peanut butter
1/4 c Soy sauce
3 tb Lime juice
1 tb Sesame oil
2 tb Water
1 ts Sugar
1/2 ts Chili paste
1 cl Garlic
1/4 c Fresh chopped Coriander

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots
diagonally.

DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water,
oil, sugar, chili paste and garlic; stir in coriander.

In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili
paste for 2-3 minutes or until beef is browned but still pink inside. Add
lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.

In large pot of boiling salted water, cook noodles, asparagus and carrots
for 4 minutes or until noodles are firm and vegetables are tender crisp.
Drain and cool under running water; drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander

Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron,
high source fiber

Typed by James Lowey

—–

Title: Lentil Soup (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and
lentils and bring to a boil. Reduce heat and simmer, adding more water if
needed to keep the three-cup level of liquid. Cook lentils until barely
tender. Add all other vegetables and seasonings. Continue cooking at
least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished
with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Title: West Indies Pepper Sauce
Categories: None
Yield: 1 servings

1 Ripe mango or papaya
1 md Yellow onion
1 md Garlic clove
5 Habanero chiles — stemmed
1 1″ piece ginger root
-coarslely chopped
1/2 ts Turmeric
1 tb Dry mustard
pn Cumin
pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger
root, turmeric, mustard, cumin, coriander, and honey. Transfer
mixture to a bowl. In a nonreactive saucepan, bring the vinegar,
water and salt to a boil. Pour over mango mixture and stir well.
Allow to cool before bottling. Refrigerated, the sauce will keep
approximately 6 weeks.
—–

CARAMEL APPLE PIE, QUICK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole 9 inch pie crust
10 whole Caramel candies — quartered
1/3 cup Flour
3 cups apples — unpeeled
— diced
2/3 cup Caramel ice cream topping
2 teaspoons Lemon juice
1/2 cup Pecans — chopped

In medium bowl, combine caramel pieces and flour. Add apples, caramel
topping and lemon juice; mix well.

Pour into crust; top with pecans.

Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool
before serving.

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Date: Wed, 04 Jan 95 17:21:38 GMT
From: williams@vmark.co.uk (Pete Williams)

Fruit Pudding
————-

This unusual dessert provides a good excuse to bring out the
stove-to-table ware. It came from the back of a packet of prunes, many
years ago, and has been adapted for fatfree cooking.

Ingredients:

Filling:

1 large cooking apple (would work fine with a dessert apple)
1 250-gram packet of ready-to-eat prunes
4 Tbsp sugar
1 cup water
1 tsp lemon juice

Topping:

3/4 cup flour
2 tsp baking powder
pinch salt
1/3 cup skimmed milk, or substitute
2 Tbsp apple sauce
1 Tbsp sugar

Method:

Take a a pan that can go from stove to table; I have an 8-inch diameter
enamelled steel casserole that works well.

Peel, core, and slice the apple. Place it in the pan with the prunes,
sugar, water, and lemon juice. Bring it to a boil.

While it is heating, sift the flour with baking powder and salt, then stir
in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot
fruit, then sprinkle with the remaining tablespoonful of sugar.

Cover the pan and simmer for 15 mins. Serve hot.