Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Monterey Bean Bake

Recipe By : The Quaker® Oats Company
Serving Size : 6 Preparation Time :0:10
Categories : Bean Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
15 ozs dark red kidney beans — drained and washed
2 c frozen corn kernels — thawed
1/4 c low-fat Monterey Jack cheese — grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers — chopped
1/2 c onions — chopped
—-Topping—-
1/2 c cornmeal
1/2 c skim milk
1 egg white — whipped
1/2 c low-fat Monterey Jack cheese — grated

Preheat oven to 350. Prepare a 8″ square dish with cooking spray; set
aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato
sauce, bell peppers, and onions. Pour into prepared dish. In another
mixing bowl, combine corn meal, milk, and egg white. Pour over bean
mixture. Bake 40 minutes. Sprinkle with remaining cheese and
continue to bake for 2 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –

Per serving: 268 Calories; 6g Fat (20% calories from fat); 18g
Protein; 37g Carbohydrate; 20mg Cholesterol; 484mg Sodium

Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

—–

Our special challah

Recipe By : Annice
Serving Size : 24 Preparation Time :0:00
Categories : Yeast Breads Jewish
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages yeast — (or 1 Israeli)
4 cups white bread flour — approximately
4 cups whole-wheat flour
1 1/3 tablespoons salt
1/2 cup sugar
1 stick margarine — melted and cooled
5 large eggs
1 1/2 cups warm water
1 egg — beaten
sesame seeds

Dissolve yeast in warm water. Have remaining ingredients at room temperature.
To yeast mixture, add salt, sugar, margarine and 5 eg gs. Mix well.
Gradually add whole wheat flour, then enough bread flour so that the dough can
be kneaded. Knead well, adding bread flour as needed. Place in oiled bowl,
turning dough to oil the top. Cover with a damp towel, and let rise in a warm
place till doub led. Punch down, and let rise again. Form into braided or
spiral loaves (2 gigantic or 4 medium or 8 small or a combination of these ).
Place on baking sheets, which have been sprayed with vegetable oil cooking
spray. Let rise till almost doubled. Brush with beat en egg, and sprinkle
with sesame seeds. Bake in a preheated 350 oven for about 30 minutes. or
until loaves test done.

– – – – – – – – – – – – – – – – – –

NOTES : Two impressive shapes:

1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush the
larger braid with egg, and center th e smaller braid on it, securing with
toothpicks. Remove the toothpicks after the rising period.

2) Divide the dough into thirds. Roll each piece into a very long, thin rope.
Braid these together. Form a spiral with the braid, starting at the center
and tucking the end under when done.

SPINACH, TURKEY AND FETA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red bell pepper — cut into
-1/4"strips
1 md Yellow bell pepper — cut into
-1/4″ strips
1/2 c Diced red onion
1 lb Cooked turkey breast — cubed
1 t Salt
2 tb White wine vinegar
1 t Minced garlic
1 t Dried oregano
1 t Sugar
1/2 ts Pepper
1/3 c Olive oil
1 bn Spinach — tough stems removed
1/4 lb Feta cheese
1/2 c Calamata olives — pitted and
-sliced

Place peppers, onion and turkey cubes in a large bowl.
In a small bowl, whisk together vinegar, garlic,
oregano, sugar, pepper, olive oil and salt until
blended. Pour over turkey mixture. Add spinach and
gently toss to mix. Finely crumble feta into salad;
top with olives.

Nutritional info per serving: 449 cal; 42g pro, 11g
carb, 28g fat (54%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford,
7/28/96

– – – – – – – – – – – – – – – – – –

Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.

—–

Title: Granny Smith Applesauce Tarts
Categories: Tarts, Desserts
Yield: 6 servings

MMMMM——————–FOR THE APPLESAUCE:————————-
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey

MMMMM———————-FOR THE PASTRY:—————————
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted

Peel and core the apples; cut into thin slices, to thicker than 1/4“.
Put the apples, butter, lemon juice and honey in a heavy saucepan
with a lid. (Don’t try using a lightweight pan; you need a heavy pan
that conducts heat well.) Cover tightly; cook over high heat for 10
minutes. Uncover. Stir to break up the apples into a smooth sauce. If
necessary, keep cooking until the applesauce is completely smooth,
stirring frequently to prevent burning or sticking. Set aside to
cool. (You may cook the applesauce in advance and refrigerate. Bring
back to room temperature before serving.)

Put the shortening in a large bowl. Add the boiling water. Stir
quickly to make a smooth mixture. Stir in the milk and sugar. Add the
flour, 1/2 cup at a time, mixing well after each addition, until you
have used a total of 1 1/2 cup flour. After that, add flour only
until the dough clings together stiffly. Form the dough into a ball.
Flatten between sheets of wax paper, or wrap in plastic wrap and
refrigerate for at least 1 hour, to allow the dough to ”relax.“

After 15 minutes before you are ready to prepare the tart shells,
remove the dough from the refrigerator. Let it soften slightly. Roll
out the dough, either on a floured surface or between sheets of wax
paper, to a thickness of 1/8”. Cut into six 4″ circles, using a
plastic lid (such as that of the shortening can) or a cardboard
template as a guide. (You may save any leftover dough, well-wrapped,
in the freezer for up to 6 weeks.)

Preheat the oven to 400’F.

Turn a standard muffin tin upside down and gently drape a circle of
dough down the muffin shape, pressing in place lightly. Repeat with
the remaining dough circles, making certain the shells don’t touch
one another (if possible, use a 12-muffin tin and skip spaces so the
tart shells don’t touch.)

Bake the shells for 12-14 minutes, or until they’re golden brown.
Allow the shells to cool slightly before gently removing them from
the muffin tin to finish cooling right side up on a wire rack. (You
may prepare the tart shells one day ahead and store in a covered
container.)

At serving time, fill each shell with 1/3 cup room-temperature
applesauce. If desired, drizzle with additional honey. You also may
warm the tarts briefly in the oven – 5 minutes at 350’F. (If you’d
like to gild the lily, serve with a scoop of vanilla frozen yogurt or
low-fat “ice cream.”)

Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6
grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams
sodium.

MMMMM

Title: Cherry Bounce
Categories: Beverages
Yield: 1 quart

-Sue Woodward

——————–FOODS OF THE HUDSON——————–
5 lb Sweet cherries
1 qt Rum
Brown sugar

Wash and stem cherries. Crush them between your
fingers. Pour the rum over them and let them stand 1
week. Stir them every day. After 1 week, strain them
into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar
in proportion – for every gallon (see Sue’s note) of
juice, add 3/4 lb. brown sugar. Allow the Bounce to
stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice
cubes.

Sue’s note – as written in the cookbook, it does say
“for every gallon” – perhaps they meant quart?

Author: Peter G. Rose

—–

————–EDA63AA3D79–

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Title: Gail’s Kung Pao Chicken
Categories: Chinese, Chicken, Picnic
Yield: 3 servings

MMMMM————————CHICKEN
MIX—————————–
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch

MMMMM———————–SAUCE
MIXTURE—————————-
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.

MMMMM————————-VEGETABLES————————-
—-
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
– sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms

MMMMM—————————OTHER—————————-
—
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds

Cut chicken breast into thumbnail sized pieces. Combine with
egg white and cornstarch into a small bowl. Toss to coat and
set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured
and ready near wok.

NOW READY TO GO FOR FINAL PREPARATION.

Heat oil in wok over medium high heat. Add whole red pepper
pods and chicken and stir-fry until chicken separates and turns
white, and pepper pods turn blackish about 4 minutes. Remove
with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point – remove
from chicken and place back in wok as you are stir frying the
vegetables.

Add peanut oil to wok. (if needed)

Stir fry scallions, bell peppers, carrots and crushed red
pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
Add chicken back in and stir-fry for one minute. Add sauce
mixture and chow until heated through and thickened. Add
peanuts and mix. Add snow peas to heat through. Serve over
rice. == Courtesy of Dale Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50
Collected from the FidoNet cooking echoes
1995

MMMMM

CUCUMBER SOUP WITH PISTOU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 Leek (white part plus 1 inch — of green) chopped
1 Stalk celery with leaves — chopped
1 pound Cucumbers, peeled, halved — seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic — finely minced
1/4 cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
1/2 medium Sized tomato, peeled — seeded, and chopped

To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add
leeks and celery and cook until vegetables are soft, about 10 minutes,
stirring
occasionally. Add cucumbers, lemon juice and stock.
Bring to a boil over medium heat. Reduce heat to low and simmer for 20
minutes,
or until cucumbers are tender. Cool slightly. To prepare Pistou: With a
mortar
and pestle, mash together garlic, basil and walnuts to a paste. (you can also
use a bowl with a wooden spoon). Work in a little cheese and oil and
one-third
of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a
true emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and puree, in
batches,
until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1
tablespoon
of pistou per serving to be placed in the center of the bowl, then swirl into
soup.