Cheese Balls

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dumplings
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound cottage cheese, 1/2% fat
2 eggs — separated
2 tablespoons sugar — optional
1/2 teaspoon salt — if no sugar
4 tablespoons matzo meal — or more
2 tablespoons butter — melted, optional

Beat egg whites till stiff. Mix cheese, yolks, and sugar or salt. Stir in
enough matzo meal to make a batter thick enough to work with your hands. Fold
in butter (if used) and egg whites. Let stand 1/2 hour.

Make small ballsm and drop into boiling water. When they rise to the top, they
are done. Serve with apple sauce, sugar-cinnamon or sour cream.

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Title: SALMON BURGERS
Categories: Main dish, Appetizers, Seafood
Yield: 4 servings

15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4″ thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

MMMMM

Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Title: Pilaf with sour cherries and lentils
Categories: Grains, Middle east
Yield: 2 servings

2 c Basmati rice (*)
2 Onions, peeled
-(thinly sliced)
1/2 c Red lentils (*)
7 oz Sour cherries,
-or more (*)
2 c Chicken or meat
-broth (*)
4 T Butter, unsalted,
-or more
Turmeric, cumin, salt

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the
onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 1/4 cups liquid made up of cherry liquid,
stock and water. Add about 1/4 – 1 t turmeric and about 1/4 t ground cumin
if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the
very lowest heat for about 20 minutes. Fluff up the rice with a fork (never
a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with
the right technique, this should be possible without this step…). Serve,
making sure to include a bit of crust in each serving.

NOTES:

* Pilaf with sour cherries and lentils — This Pilaf with sour cherries
and lentils is a Persian-style dish, although I cannot vouch for its
authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. It is
a composite of recipes from cookbooks and from a Iranian Jewish family I
know.

* An excellent side dish is yoghurt, possibly flavored (like the Indian
raita) with one or more of: fresh chopped herbs (parsley, coriander,
mint), some salt, some spice (paprika, black pepper, black onion seed, or
coriander seed), olive oil and lemon juice. Even better than yoghurt as a
base is strained yoghurt, also called Lebany Spread or Lebanee, available
commercially in New England from Columbo or Eunuch (look in
Armenian/Arab/Greek stores).

* Basmati or Patna rice is a particularly flavorful and long-grained rice
from India or Pakistan. Any Indian store and many “natural foods” stores
carry it. It is well worth the premium price (about $1.10 a pound);
“Texmati” is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using, there are
often unhusked grains and occasionally pebbles mixed in. Then rinse in two
changes of water and drain thoroughly. If you cannot get Basmati, use a
good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle
Ben’s!).

* Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will probably not cook fast enough. Red
lentils are available in Indian, Middle Eastern and some “natural foods”
stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by
themselves, simply boiled with a few spices and served with butter.

* Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek
Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for
about one week a year. Most sour cherries go into cherry syrups, pies and
preserves. Canned sour cherries are quite good. You will usually find
them in the home pie-making section of your market, near the canned
blueberries and baker’s supplies, or with the canned fruits. There are
occasional stones. (That is, pits, not rocks!) Middle Eastern stores will
often have sour cherry preserves, which are too sweet for this recipe.

* Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate, in the latter case, used rather dilute. This is one of
the few recipes where you can actually get away with canned chicken broth,
but watch the salt.

: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.

: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA

: Copyright (C) 1986 USENET Community Trust

—–

Title: BAKED BARBECUED PORK BUNS (CHA SUI BAO)
Categories: Chinese, Pork
Yield: 20 servings

Stephen Ceideburg
1 tb Grated ginger
1 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark soy sauce
2 tb Sugar
3/4 c Water
1 tb Peanut or corn oil
1 c Finely chopped onion
3 c Cantonese barbecue pork, in
-1/2-inch dice (about 1-lb.)
1 tb Cornstarch mixed with 1
-tablespoon water
1 ts Sesame oil
2 Egg yolks
2 tb Water
1 ts Sugar
Chinese Baked Sweet Bread
-Dough (recipe follows)
1 pk Active dry yeast (1
-tablespoon)
3 tb Sugar
1 c Warm milk (100 to 110)
1 Egg
3/4 c Vegetable oil
3 1/2 c All-purpose flour, + more
-for dusting and kneading

Reheat in a 350 degree F. oven for 5 minutes, or
microwave at high about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares of
parchment paper. Mix together ginger, oyster sauce,
hoisin, dark soy, sugar and water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot,
add onion; stir-fry until soft. Don’t brown. Add pork
and stir-fry 30 seconds. Pour in sauce mixture, bring
to a boil. Stir cornstarch/water into a smooth
mixture. Add to pork; cook, stirring until thick,
about 15 seconds. Add sesame oil. Remove to bowl;
refrigerate until thoroughly chilled.

Cut dough in half. Form each half into a 12-inch long
log; cut into 10 pieces. Roll each piece into a 4-inch
circle. Roll outer inch of each circle 1/8-inch thin;
leave middle slightly thicker.

If right-handed, place a dough circle in palm of your
left hand. Put a big tablespoon of pork mixture in the
; middle; put left thumb over the pork. With your
right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you
make each pleat, gently pull it up and around as if to
enclose your thumb. Continue rotating, pleating and
pinching, then gently twist into a spiral. Pinch to
seal. Place bun pleated side down on a parchment
square. Repeat with remaining dough and filling. Put
buns 1 1/2 inches apart on a baking sheet. Let rise
until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with
water and sugar; brush over buns. Bake 20 minutes.

Makes 20 buns.

CHINESE BAKED SWEET BREAD DOUGH

Chinese bread dough is quite sweet compared with
Western breads (the further south you go in China, the
sweeter the dough becomes). Most Chinese breads are
steamed, which is why they look pale and uncooked to
the Western eye.

Put the yeast and 1 tablespoon of the sugar in a small
bowl. Add 1/4 cup of the warm milk. Let stand 5
minutes, then stir to dissolve. If should foam and
bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining
milk.

Put the flour and remaining sugar in the work bowl of
a food processor fitted with the metal blade. Process
2 seconds. With the machine running, pour the warm
milk mixture down the feed tube in a steady stream.
Process until it forms a rough ball. If ball is sticky
and wet, add a little more flour. Process a few
seconds longer, or until dough pulls away from the
sides of the bowl. Remove dough to a lightly floured
board.

Knead dough, dusting with flour to keep it from
sticking, until smooth and elastic, about 2 minutes.
Place in a large oiled bowl, cover with plastic wrap
and let rise in a warm spot until doubled, about 1
hour.

Punch down dough and place on a lightly floured
surface. It is now ready to form into rolls, buns or
loaves.

Makes enough for 20 barbecued pork buns. Joyce Jue,
San Francisco Chronicle, 1/8/92 Posted by Stephen
Ceideburg

—–

Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

BIRD’S NESTS WITH CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 Eggs, lightly beaten
1/2 c Cheese, parmesan, grated
2 tb Cheese, ricotta
2 ts Mint, fresh, chopped OR
1/2 ts Mint, dried
1 pn Pepper, black, ground
—–PASTRY AND GARNISH—–
8 Pastry, phyllo, sheets
1/2 c Butter, clarified **
3/4 c Cheese, Kasseri, crumbled OR
3/4 c Cheese, feta, crumbled
8 Olives, calamata (garnish)

** See “Clarified Butter” recipe.

Filling:
ÿÿÿ

In mixing bowl, combine eggs, Parmesan, ricotta, mint and pepper.
Set aside.

Preheat oven to 375 F.

Cut phyllo pastry sheets in half crosswise and cover with waxed
paper and a lightly dampened kitchen towel.

Place 2 half sheets of phyllo, one on top of the other,
horizontally on a work surface, trim off and discard a 1 inch strip
from 1 short edge of sheets.

Pull top sheet toward you so that it overlaps bottom sheet by
about 1 1/2 inches. Dot exposed surfaces with clarified butter.

Place a 1/2 inch diameter dowel or no. 11 knitting needle about
1 1/2 inches from long edge farthest from you. Fold edge over dowel.

Spread about 1 teaspoon of filling along edge of folded flap.

Fold dowel over filling; then carefully roll up phyllo toward
you, leaving 1 1/2 inch strip at bottom edge.

Holding edges of the pastry at ends of dowel, gently press them
toward center, forming pleats as you would on a curtain rod.

(Do not worry if some filling oozes out.)

Firmly holding ends of pastry to maintain pleats, carefully pull
out dowel. Bring rolled edges of pastry around, forming a circle; the
unrolled border will form bottom of each bird’s nest.

Transfer bird’s nest to ungreased baking sheet. Brush all
exposed surfaces of pastry generously with clarified butter. Bake
until golden, about 15 minutes.

Remove baking sheet from oven and place about 1 1/2 tablespoons
of Kasseri in center of each nest. Return to oven until cheese is
bubbly. 3 to 4 minutes.

Place an olive in center of each nest.

Serve hot.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: Crab in Ginger Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

2 Ready-to-cook whole
-hard-shell crabs
8 Green onions
1 sm Red pepper
1 Piece (about 4×1-inch or
-1Ox2.5 cm) fresh ginger
-root
3/4 c (180 mL) water
2 1/2 tb (37 mL) dry sherry
1 ts (5 mL) sugar
1 ts (5 mL) instant chicken
-bouillon granules
2 ts (10 mL) soy sauce
2 ts (10 mL) cornstarch
2 tb (30 mL) vegetable oil
1/2 ts (2 mL) sesame oil
1 Rinse crabs with water.
-Gently pull away round
-hard shell on

top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From “Chinese Cooking Class Cookbook” by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

MMMMM

Frozen Lady Heath Dessert **

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Alcohol
Ice Cream Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
18 ladyfingers — split (18 to 24)
1 tablespoon Instant coffee
1 tablespoon Water — boiling
5 1.4 oz Heath Bars — frozen
1 quart Vanilla ice cream — softened
1 cup Whipping cream
2 tablespoons Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to fit.
Dissolve coffee in water.
Cool. Crush 4 candy bars, careful not to smash.
Combine with coffee and softened ice cream. Spoon mixture into pan and freeze
until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice
cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer.
Cover with foil and freeze until firm. Cut into wedges to serve.

– – – – – – – – – – – – – – – – – –

Gluhwein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Red table
1 small Piece lemon peel
5 teaspoons White sugar — or to taste
1 small Stick cinnamon
1 Whole clove

Combine all ingredients and heat, barely to boiling point. Pour into a
pre-warme
d glass, wrap glass in a napkin, and serve immediately.

– – – – – – – – – – – – – – – – – –