Title: CHILE RUBBED SHRIMP VERA CRUZ PIZZA
Categories: Pizza
Yield: 1 12″ pizza

MMMMM—————————PIZZA——————————–
1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
– tossed in 1/4 c chile rub
2 tb Green scallion tops, thinly
-sliced
1 ts Texas gremolata (garnish)

MMMMM————————-CHILE RUB——————————
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime
1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt pepper to taste

MMMMM———————-TEXAS GREMOLATA—————————
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425’F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

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Title: WHITE CHOCOLATE BIGGIES
Categories: Cookies
Servings: 24

1 1/2 c Butter or margarine,
-softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 t Vanilla
2 Eggs
2 1/2 c All-purpose flour
2/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
1 pk Large white chocolate chips
3/4 c Pecan halves, coarsely
-chopped
1/2 c Golden raisins

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat butter, sugars, vanilla and eggs in large bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend
into creamed mixture until smooth. Stir in white chocolate chips, pecans
and raisins. Scoop out about 1/3 cup dough for each cookie. Place on
prepared cookie sheets, about 4″ apart. Flatten each cookie slightly. Bake
12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets;
remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

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Title: Texas Round Steak
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 sweet ones

1/2 c All-purpose flower; 2 tb Vegetable oil;
1 ts Salt 1/2 c Green peppers; fresh
1 1/2 ts Chile powder; 1/2 c Onions; chopped
1 lb 2oz round beef 1 c Fat-free beef broth;
-about 1/2 thick (weighed 1/2 c Tomato juice;
-after fat and bone are 1 ts Chili power;
-removed) cut into 6 3oz 1/4 ts Garlic powder;
-steaks 1/4 ts Ground cumin;

Blend flour, salt and chili powder well and place in pie pan. Dredge
meat in the flour mixture. You should use about half of the mixture.
(You can discard the rest; however, it is necessary to have this
amount to make dredging pracitcal.)
Place oil in a heavy frying pan and heat to frying temperature over
moderate heat. Add meat and brown on both sides. Transfer steaks to
a 1 1/2 quart casserole. Fry peppers and onions over moderate heat
in the pan in which the meat was browned, stirring frequently.
Remove vegetables with a slotted spoon and spread over meat. Pour
out any remaining fat. Add beef broth to frying pan and cook and stir
over moderate heat to absorb and brown particles remaining in the
pan. Add remaining ingredients to broth. Mix well and pour over
meat. Stir the meat and vegetables lightly with a fork to distribute
the broth and vegetables. Cover tightly and bake at 325 degrees for
about 1-1 1/2 hours or until the meat is tender. Serve 1 piece of
steak with some of the sauce per serving.
Food Exchange per serving: 1 FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE;
CAL: 213; CHO: 9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit
salt. Use low-sodium broth, tomato sauce and tomato juice.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

MMMMM

Title: FENNEL, MUSHROOM AND PARMESAN SALAD
Categories: Salads, Madison
Yield: 6 servings

1 Garlic clove
1/4 ts Coarse sea salt
2 1/2 tb Lemon juice
2 Lemon peel strip; minced
1/8 ts Fennel seeds
– crushed under a spoon
– or in a mortar
5 tb Extra-virgin olive oil
8 oz Mushrooms, large, firm
– wiped clean
Pepper
1 Fennel bulb
1 tb Fennel greens, chopped
1 tb Italian parsley, chopped
Salt
3 oz Parmesan Reggiano; shaved
– into paper-thin slices

POUND THE GARLIC and the salt in a mortar until completely smooth.
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to
make a tart, lemony vinaigrette. Thinly slice the mushrooms,
carefully dress them with a few tablespoons of the vinaigrette, and
season them with plenty of freshly ground black pepper. Lay a damp
kitchen towel or a piece of plastic wrap directly over them to keep
them from browning, and set aside for 1 hour to marinate. Trim the
fennel bulb and cut it into quarters. Remove most of the core; then
slice it lengthwise, very thinly, leaving the pieces joined together.
Dress it with most of the remaining vinaigrette and half the herbs,
and season with salt and pepper. Add the rest of the herbs to the
mushrooms. Layer the mushrooms, cheese and fennel on each plate and
spoon the remaining vinaigrette over the top.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

LAKSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
—–CHILI PASTE—–
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add water
if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
lime leaves, sprouts, salt and sugar and bring to the boil. Divide
vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

– – – – – – – – – – – – – – – – – –

Title: POPCORN BALLS (ANDERSON)
Categories: Desserts, Grains
Yield: 8 Servings

1 c Sugar
1 c Light corn syrup
1 ts Cider vinegar
3 tb Butter or margarine
1 ts Vanilla
2 qt Popped, unseasoned popcorn

From “The New Doubleday Cookbook” by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260’F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

MMMMM

Title: OYSTER BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.

—–

6 (1 oz) sqs. semisweet chocolate
1/4 c. butter
3/4 c. powdered sugar, sifted
2 T. water
1 tsp. vanilla
Combine chocolate butter in top of double boiler; cook until melted.
Remove from heat; stir in remaining ingredients. Stir until smooth.
Spread over cheesecake while glaze is warm. Yield: enough for one 9″
cheesecake.

Source: The `86 Annual Recipes of Southern Living, recipe by Mrs. Randy Bryant
from Franklin, VA.

Title: Jellyfish, Daikon and Chicken Breasty Salad
Categories: Chinese, Seafood, Ceideburg 2
Yield: 3 servings

1/2 lb Dried, salted whole
-jellyfish
1 1-pound daikon radish
2 ts Salt
1/2 lg Chicken breast
1/2 Egg white
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 1/2 ts Sugar
2 ts Dry sherry
3 tb Peanut oil
2 tb Sesame oil
3 Scallions, chopped

Here’s a classic Chinese “texture” dish, a cold salad made of with
dried jellyfish. I know jellyfish sounds bizarre, but, after
soaking, the jellyfish has a texture similar to woodears-crunchy and
crisp with little taste of its own. I consider the addition of the
chicken to be a sop to those who like to see recognizable things in
their food…

Actually, this would probably be quite good with just the chicken or
just the jellyfish. It has a light dressing made of mixed oils and
wine. Very nice on a hot summers day. More than likely, you’ll have
to go to a Chinese market to get the jellyfish. This is another
recipe from my huge pile of clippings. It’s from the SF Chronicle,
but I don’t know the date.

Soak the jellyfish in a large bowl of cold water for 24 hours,
changing the water a couple of times. Peel the daikon with a
vegetable peeler; slice thinly; stack slices and cut into matchstick
shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt
and let stand 1 hour.

Meanwhile, drain water from jellyfish. Pour boiling water over the
jellyfish and let stand for 15 seconds. Drain and run under cold
water. Set aside.

Bone the chicken breast and slice thinly; cut slices into shreds. Mix
chicken with the egg white, cornstarch and teaspoon of sesame oil;
refrigerate for 30 minutes.

While the chicken is marinating, cut jellyfish into the thinnest
possible shreds by rolling up each sheet and slicing it thinly.
Place in a large bowl. Wring most of the moisture from the daikon
shreds; add to the bowl with the jellyfish. Heat 3 cups water in a
saucepan. When boiling, turn off the heat and add the chicken
shreds, stirring to separate the pieces. Simmer for 1 minute. Drain
and rinse under cold water. Drain and add to the bowl with the
jellyfish.

Blend the salt and sugar with the wine until they dissolve. Heat the
oils in a saucepan and add the seasoned wine. It will sputter and
evaporate. When the oil is hot++don’t let it smoke++turn off the heat
and add the scallions. Cool. Toss with the salad just before
serving.

Posted by Stephen Ceideburg; February 26 1991.

MMMMM

SPINACH TIMBALES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Flour
1 tb Butter subst
1/2 c Onion — mince
4 oz Spinach
1/4 ts Nutmeg
1/2 c Evaporated skim milk
2 lg Eggs — rm temp, separate

Preheat oven to 350. Spray four 6-ounce custard cups
with nonstick cooking spray. Using a total of 1/2
tsp. flour, dust cups evenly; set aside. In medium
nonstick saucepan, over medium heat, melt margarine.
Add onion; saute 5 minutes, until tender. Whisk in
remaining flour; cook, stirring milk; continue
cooking, stirring constantly, about 3 minutes, til
thick. In smal bowl, beat egg yolks; stir in 2 TBS of
the hot milk mixture. Return all to pan and cook> 30
seconds. Remove from heat; stir in spinach and nutmeg.
Scrape into large bowl; cover and set aside. In small
bowl, with electric mixer on high speed, beat egg
whites until stiff but not dry. Stir 1/4 of the whites
into spinach mixture to lighten; fold in remaining
whites til no white streaks remain. Spoon evenly into
cups. Smooth tops and place cups on baking sheet. Bake
15-20 minutes, or til browned. Makes 4 servings, 123
cals per serving.

Donna Hartman

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