PAD THAI (2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 lb Flat rice stick noodles
– (banh pho), 1/4 " wide
1/4 c Peanut oil
1/4 lb Pork
– cut into matchstick strips
6 Shrimps, peeled and deveined
1 t Crushed garlic
1 Egg
2 tb Water
2 tb Rice vinegar
1 tb Fish sauce
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 ts Ground dry shrimp
Freshly ground white pepper
1/4 ts Asian chili powder
– (to taste)
1 c Bean sprouts
– washed drained
1/4 c Scallions, cut 3/4″ long
Fresh coriander
Wedges of fresh lime

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need to
work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and pork
are done.

Beat the egg and add it to the mixture. Cook, stirring, for about half a
minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on
one side (Don’t stir; keep checking the underside as if it were a big
pancake). Flip it over as best you can and repeat until nearly cooked,
about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

From: stigle@cs.unca.edu (Sue Stigleman)

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1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Garlic Soup Provencal

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Heads of garlic
2 Leeks, thinly sliced
1 tb Olive oil
3 pt Chicken stock
2 c Quartered tomatoes
1 lg Peeled potato cut in 2-3
Chunks
1/8 ts Crumbled saffron
2 tb Minced fresh sage
2 ts Minced fresh thyme
2 Sprigs chopped fresh parsley

To peel the garlic, separate the cloves and drop them
into boiling water for 30 seconds, drain, rinse the
cloves in cold water, then peel them. Saute the sliced
leeks in the oil until tender, then put them and all
the rest of the ingredients into a soup pot and bring
the mixture to a boil. Reduce the heat and simmer for
35 to 45 minutes, or until the garlic is tender and
dissolving. Fish out the cooked potatoes, whip them
until smooth, then reserve them. Strain the soup
through a sieve, pressing to get all the garlicky
goodness into the strained soup. Add the reserved
potatoes, and whisk them in until smooth.

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Title: Strawberry Cream Pie
Categories: Pies
Yield: 6 servings

1 ea 9-inch baked pie crust
1 ea recipe cream filling
1/2 cup Almonds, slivered, toasted

———————— Cream Filling————————————
3 tb cornstarch
1/2 ts salt
1/2 c sugar
3 tb flour
2 c milk
1 egg, slightly beaten
1/2 c whipping cream, whipped
1 ts vanilla

————————–Fresh strawberries Glaze————————–
1/2 c fresh strawberries
1/2 c water
2 ts cornstarch
1/4 c sugar

DIRECTIONS FOR CREAM FILLING:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first 4 ingredients. Gradually stir in
milk. Stirring constantly, bring to a boil; reduce heat and cook and
stir till thick. Stir a little of hot mixture into egg; return to
remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat cream filling well; fold in whipped cream and
vanilla.

DIRECTIONS FOR PIE:
~~~~~~~~~~~~~~~~~~~
Toast almonds until lightly browned, then sprinkle over the bottom of
the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2
cups of the strawberries. Pile atop filling.

DIRECTIONS FOR GLAZE:
~~~~~~~~~~~~~~~~~~~~~
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and
cornstarch; gradually stir into berry juice. Cook, and stir till
thick and clear. Cool slightly; pour over halved strawberries. Keep
refrigerated till serving time.

—–

Title: Couche-Couche
Categories: Snacks
Servings: 6

2 c Cornmeal (preferably yellow)
1 1/2 ts Salt
1 ts Baking powder
1 1/2 c Milk or water
1/4 c Lard, melted and heated hot

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and
milk thoroughly and put into the heated shortening. Let a crust form. Give
a good stir and lower the heat to simmer. Cover and cook for 15 minutes,
stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

MMMMM

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

Apple Pudding with Sauce

Recipe By : Jan Dye’s recipe/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Sauces Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3/4 cup sugar
1 egg
2 cups grated raw apples
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup nuts — chopped
SAUCE:
1/4 cup margarine
1/4 cup sugar
1/4 cup evaporated milk — or evap. skim milk
1/4 cup brown sugar

Cream together: butter and sugar. Add egg, apple, flour, baking soda,
cinnamon and nuts. Put in greased 8×8″ baking pan. Can use mold or Bundt
pan. Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold or Bundt pan.
Pudding should be firm in the center. Serve with warm butter sauce.
Sauce: Heat together margarine, white and brown sugar and evaprated milk.
Pour over pudding to serve.
MC formatting and posted by bobbi744@sojourn.com

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NOTES : Recipe can easily be doubled and baked in a 9×13″ baking pan.
Wonderful!!

Black-Eye Peas and Rice (T)
———————–

1 onion
water/broth for saute
1 15oz can peeled tomatoes, drained
or equivalent amount of fresh tomatoes (~1.5 cups)
1 15oz can Black Eye Peas, drained
2 cups cooked white rice
(I used a mixture of white/brown basmati)
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan
with the broth. If you are using fresh tomatoes, add
them and cook until they are soft. Stir in the remaining
ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES:
Don’t drain the tomatoes and black-eyes completely. You need
a little “juice” to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called
“Southern Sportsman”. I just took out the oil and bacon.

Title: ORIENTAL CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken breasts
1 tb Cornstarch
2 tb Brown sugar
1/4 ts Oregano
1 Clove crushed garlic
2 tb Cooking oil
1/4 c Soy sauce
3/4 c Wine
1/3 c Seedless raisins

Split, skin and debone chicken breasts. Combine all
ingredients except chicken in a small bowl. Pierce
chicken breasts with a fork. Place chicken in a
casserole and cover with sauce mixture. Microwave on
high for 11-13 minutes.

—–

INFUSED OILS – MA LA OIL “CHINA MOON”

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Oil, Corn or Peanut
1 c Oil, Sesame, Japanese
1/2 c Scallions, green white
– cut in rings
15 Ginger quarter-size coins
– smashed
2 tb Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red
-shockingly pungent
2 ts Salt, Kosher

Combine all ingredients in a heavy, non aluminum 1 1/2
quart saucepan. Rest a deep-fry thermometer on the rim
of the pot. Over moderately low heat, bring the
mixture to a bubbly 225 degrees stirring occasionally.
Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and
let stand until cool or overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Because of the large proportion of sesame oil, this is
a rich oil. A little bit goes a long way. A spoonful
added to a salad dressing or brushed on the plate on
which a fish will steam or on the skin of a just
smoked or roasted bird gives an inimitable touch of
lushness. If you are a bread baker, brush a bit on
your next loaf, if you are tossing pasta, drizzle a
bit on the noodles just before serving.

Source: “China Moon” Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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