Title: WASABI-GINGER BUTTER
Categories: Spices, Dips
Yield: 8 servings

1 tb Wasabi powder
1 Gingerroot section, minced
1 tb Lemon juice
1 1/2 ts Water
1/4 c Butter unsalted, room temp.
1 ts Salt Kosher

Mix water and wasabi powder then let stand for 5 minutes. Chop the
gingerroot then add the butter and process until creamy. Add the
wasabi paste, lemon juice, and salt then process until smooth. Scrape
all the mixture onto a sheet of waxed paper then shape into a small
log about 2 inches long. Refrigerate until firm. To serve, cut into
1/4 inch sections and melt over hot fish or beef. Will keep several
days if refrigerated. Makes about 1/4 cup…..enough for 8 servings.

Serve over grilled fish or beef. Green color is particularly
attractive on salmon.

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Title: KUO-T’IEU (FRIED PORK DUMPLINGS)
Categories: Chinese, Meats
Yield: 6 servings

3 c Flour, all-purpose
2/3 c Water; warm
1/3 c Water; cold
1 lb Pork, ground
10 oz Water chestnut; diced
3 tb Soy sauce, mushroom flavor
3 tb Oil, vegetable
2 tb Sherry
2 tb Cornstarch
1 tb Scallion; chopped
1 tb Gingerrott; chopped
2 ts Salt
2 tb Oil, sesame

Add warm water to flour, mix with chopstick, then
add cold water and knead it very well. Stand for
15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt,
sesame oil, soy sauce, wine and cornstarch.
Place dough onto foured board and knead until
smooth. Divide dough into 40-50 pieces. Flatten each
piece with hand and roll into 2-3″ round thin
pancakes. Put 1 to 2 teaspoons of filling in center
then fold over to make a half moon and pinch edges
together.
Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan
without overlapping. Fry 2 minutes or until bottom is
golden. Add 2/3 cup cold water, cover and cook until
water has evaporated. Add 1 Tablespoon oil to side of
pan and fry another minute and serve immediately. (I
use a 12 inch cast iron skillet for this and use more
than the 2 tablespoons oil mentioned above; I also use
more than the 1 T oil at the end. Swirl the oil around
the pan when you add it at the end…this helps
removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil,
chopped ginger, and chopped scallions.
My friends have told me that they have not had
better dumplings than these in any restaurant. Try
this and let me know what you think! Posted on Genie
by DSCHWARTZ [DAVE] “I got the recipe from a guy that
used to teach Chinese cooking here in Richmond, VA.”,
reposted by DonW1948@aol.com Submitted By
DONW1948@AOL.COM On 19 JUN 1995 200002 -0400

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Title: Five-Grain Soda Bread
Categories: Diabetic, Breads/bm
Yield: 16 servings

1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

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Marshmallow Truffles

Recipe By :
Serving Size : 38 Preparation Time :0:30
Categories : Candies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Marshmallows
12 oz. semisweet chocolate chips
Coconut — toasted
Decorative candies

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate
chips on high- 2 1/2 minutes or until smooth, stirring every minute.
Using skewer or fondue fork,
dip each frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll
in coconut or decorative candies. Use another fork or metal spatula to
place marshmallow on
waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool
dry place.

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Title: Cinnamon Buns
Categories: Diabetic, Vegetarian, Quickbreads, Breads/bm
Yield: 12 servings

—————————DOUGH—————————
1 1/3 c Lukewarm water
1 ts Honey
3 c Whole wheat flour

————————–FILLING————————–
1/2 c Smooth natural peanut butter
1/4 c Honey
1/2 c Unsweetened applesauce
2 tb Cinnamon
2 tb Water
2/3 c Raisins

Combine the water, honey, and yeast in a large bowl.
Let sit for 5 minutes until foamy. Add the flour 1
cup at a time, beating well after each addition. When
the dough becomes to stiff to mix, turn it out onto a
floured board and knead for 5 to 10 minutes until
smooth and elastic. Put it in a very lightly oiled
bowl, cover, and allow to rise for 1 hour. Place on a nonstick
baking sheet, cover, and allow to rise for about 20
minutes, or until light. Bake in a preheated 350 F
oven for 20 to 25 minutes, until golden brown on top.

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BLACK BEAN GAZPACHO #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black beans
2 qt — water
2 c Onion — chopped
1/2 c Celery — chopped
1/2 c Carrots — chopped
1 t Salt
—–GARNISHES—–
Cucumber — chopped
Egg — hard-boiled sliced
Onion — minced
Bell pepper, green — diced
Lemon — slices
Pepper, red — diced
Tomato pulp
Croutons
Bacon — crumbled

Calories per serving: 137 Fat grams per serving: 1
Approx. Cook Time: 3:30

Pick over and wash beans. Bring to a boil for two
minutes; cover and set aside one hour. Add onion,
celery and carrots; simmer slowly for 2 hours. Puree
with liquid. Bring soup to a simmer and taste for
seasoning, adding chicken stock or water if too thick.
Serve in wide bowls and pass garnishes separately.

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CREAM OF CHICKEN SOUP SUPREME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stewing chicken, cut up
2 lb Veal knuckle (have butcher
-crack it into 4 or f
Pieces )
2 tb Butter
2 Carrots, scrubbed and
-scraped, cut into 1/4 -inch
-pieces
1/4 c Chopped parsley
3/4 c Diced celery
1/4 ts Black pepper
1 sm Onion, diced
10 c Cold water
1 c Heavy cream
3 tb Instant flour
3 Egg yolks. beaten until
-lemon yellow
1/2 ts Salt
2 Drops Tabasco (optional)

Place the chickeo, veal knuckle and butter in a large
soup kettle. Lightly brown the outside of the chicken
in the butter and the fat that wiil gather from the
chicken and veal knuckle Then add the carrots,
parsley, celery, pepper, onion and cold water.
Continue to cook until it starts to boil. Remove all
surplus fat and froth that may gather on the top. Turn
the heat down and continue to simmer for 2 to 3 hours,
or until a fork can be twisted in the meat of the
chicken breast.

Remove the chichen and veal bones from the soup. Set
them aside to cool. Strain the soup through a fine
sieve and set it aside to cool. As soon as it is
cooled, carefully remove all of the fat from the
surface. Then return the soup to the stove and bring
to a simmer again. Remove all the meat from the
chicken bones. Discard all the skin and vegetable
pieces, for you have already extracted all of the good
in them.

Beat the cream, flour and eggs together until all are
smoothly blended. Add the salt to the simmering soup
and mix well. Take about 1/2 cup of the hot simmering
soup and beat it into the egg and cream mixture. Then
slowly add the egg cream mxture to tbe soup, stirring
all the while. Continue to cook over low heat for a
few minutes longer, until the soup has thickened and
lightly coats tbe spoon. At this point add the Tabasco
if you like this sharpness in creamed soups. Serve
piping hot with saltines.

Serves 6 generously.

Source: The Super Chicken Cookbook by Iona Nixon Found
by Fran McGee

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