Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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Title: Tabbouli Salad
Categories: Salads, Vegetables
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/3 c Vegetable oil
2 ts Salt
1/2 c Parsley, chopped
2 ts Mint, dry crumbled
2 ea Tomatoes, chopped
2 c Boiling water
1/3 c Lemon juice
1 ts Pepper
3 tb Mint, fresh chopped or,
6 ea Green onions tops, minced

Pour boiling water over wheat in a bowl. Let stand one hour. Drain
well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.

MMMMM

Title: Miso Soup
Categories: Soups/stews, Ethnic
Yield: 2 servings

1 Onion, diced 4 ts (heaping) miso (soybean
1/3 c Carrot, minced Paste
1 Cabbage leaf, minced 4 c Water
2 ts Oil 2 ts Tahini

Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.

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HUNGARIAN GOULASH SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 x Med Onions, peeled chopped
2 x Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 tb Paprika (Hungarian)
3 lb Lean Beef Chuck (1″ cubes)
2 x Lg Tomatoes, peeled choppe
2 ts Caraway seeds
1 1/2 ts Dried Marjoram
1 t Minced Lemon peel
8 c Water
2 ts Salt
1/2 ts Pepper
4 x Med Potatoes, peeled cubed

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil
in a large kettle until tender. Stir in paprika; cook
1 minute. Wipe beef cubes until dry. Brown cubes,
several at a time, on all sides. Add tomatoes, caraway
seeds, marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered,
45 minutes. Add potatoes and continue to cook about 20
minutes longer, until potatoes are tender.
Serves 10.

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Title: SAMOOSI YIRAKOT (STUFFED VEGETABLE TURNOVERS)
Categories: Afghan, Vegetarian, Appetizers
Yield: 20 servings

—————————DOUGH—————————
1 c Fine matzoh meal
1 Egg; beaten
1/4 ts Salt
1/2 c Cold water, approx.

————————VEGETABLES————————
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled
– cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 c Corn oil, for deep-frying

Mix the meal, egg and salt together, adding just
enough water to make a moist dough that holds
together. Set aside. Heat the oil in a skillet, add
the onion and garlic, and stir-fry over moderate heat
until light brown, about 3 min. Set aside. Take the
potato and 1/2 C. each of any other 3 vegetables and
blanch in boiling water for 5 minutes. Drain well. Add
these to the pan with the onion and garlic and
stir-fry over moderate heat for 3 minutes, to mix
well. Add salt and pepper. Cool. Take 1 heaping T. of
the dough and press it out on a flat surface into a 2
1/2 inch square. Put 1 T. of the vegetable mixture on
the bottom half of the square and fold it over into a
triangle. Prepare all the samoosi this way. Heat the
oil in a wok or skillet and brown the turnovers over
moderate heat for about 3 minutes. Drain on paper
towels. Serve warm. Makes about 20 turnovers.

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2-3 cups strawberries (depending on your thickness taste)
3 cups sugar
1 3 oz. pkg. strawberry gelatin

Wash and pick strawberries and mix with sugar. Let stand overnight.
Bring to a hard boil. Reduce heat to medium and cook 10 minutes.

Add the gelatin and mix untill well dissolved and bring to boil again.
Remove from heat and let stand a few minutes. Stir again. Put into jars
and keep in refrigerator or freezer safe containers and store in
freezer.

Any number of fruits [raspberries, grapes, peaches, plums, lemons, or
even rhubarb] can be substituted; just coincide your gelatin with the
fruit. And don’t forget to forget to tell your relatives how easy it
was!

Garlic Chicken Pot

Recipe By : Sally Eisenberg
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounce pkg chinese sausage (Dynasty) — sliced 1/4″ thick
2 pounds chicken breasts without skin — cubed
1 large onion — sliced 1/4″ thick
1 can chicken broth non-fat
2 heads garlic — roasted
2 Tablespoons cornstarch
2 Tablespoons soy sauce, low sodium
1/4 cup soy sauce, low sodium

In a large bowl marinate chicken with the 2 Tbs cornstarch, and 2 Tbs soy
sauce, put in frig for 30 minutes or longer.

In a large non-stick pan cook chicken, onion, sausage, covered until
chicken is almost done. Add chicken broth, 1/4 cup soy sauce, and
garlic,mix well and cook till chicken is done. The broth should thicken
a little.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with rice.

NOTES : This recipe can be made without the chinese sausage, and it’s
still very good.

ANDOUILLE-Chef Folse

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork butt
1/2 lb Pork fat
1/2 c Chopped garlic
1/4 c Cracked black pepper
2 tb Cayenne pepper
1 tb Dry thyme
4 tb Salt
6 Feet beef middle casing (see
-butcher or
Specialty shop)

Andouille is the Cajun smoked sausage so famous
nationally today. Made with pork butt, shank and a
small amount of pork fat, this sausage is seasoned
with salt, cracked black pepper and garlic. The
andouille is then slowly smoked over pecan wood and
sugar cane. True andouille is stuffed into the beef
middle casing which makes the sausage approximately
one and a half inches in diameter. When smoked, it
becomes very dark to almost black in color. It is not
uncommon for the Cajuns to smoke andouille for seven
to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made
from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany,
where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled
through a larger casing, seasoned and smoked. It was
served thinly sliced as an hors d’oeuvre. It is
interesting to note that the finest andouille in
France comes from the Brittany and Normandy areas. It
is believed that over half of the Acadian exiles who
came to Louisiana in 1755 were originally from these
coastal regions. Cube pork butt into one and a half
inch cubes. Using a meat grinder with four one quarter
inch holes in the grinding plate, grind pork and pork
fat. If you do not have a grinding plate this size, I
suggest hand cutting pork butt into one quarter inch
square pieces. Place ground pork in large mixing bowl
and blend in all remaining ingredients. Once well
blended, stuff meat into casings in one foot links,
using the sausage attachement on your meat grinder.
Tie both ends of the sausage securely using a heavy
gauge twine. In your homestyle smoker, smoke andouille
at 175-200 degrees F for approximately four to five
hours using pecan or hickory wood. The andouille may
then be frozen and used for seasoning gumbos, white or
red beans, pastas or grilling as an hors d’oeuvre.
Recipe by: Chef John Folse Louisiana’s Premier
Products 2517 South Philippe Avenue Gonzales, LA 70737
(504) 644-6000

Recipe by: : Chef John Folse- Louisiana’s Premier
Products

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Title: Butterscotch Freeze ‘n Slice Cookies
Categories: Cookies
Yield: 60 servings

—–pillsbury classic
-cookbooks—–
—–cookies galore—–
1 c Sugar
1 c Firmly packed brown sugar
1 1/2 c Margarine or butter;
-softened
3 Eggs
4 1/2 c Flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt

In large bowl, beat sugar, brown sugar and margarine until light and
fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level
off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix
wel. Line two 8×4-inch bread pans with foil, allowing foil to extend above
sides of pans; press half of dough into each pan.( see tip) Fold foil to
seal; freeze 2-3 hours or until well chilled.
Heat oven to 350 F. Lightly grease cookies sheets.
Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch
thick slices. Place 2 inches apart on greased cookie sheets.
Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute,
remove from cookie sheets. Makes 5 dozen cookies.
HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup.
Bake as directed.

**(TIP: Pans may be omitted and dough shaped into two 8×4-inch
rectangular shaped rolls, freeze and bake as directed) VARIATION:
BUTTERSCOTCH FREEZE ‘N SLICE SQUARES:
Slices may be cut in half into two 20inch squares.
Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies.

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Title: Cappuccino-Pistachio Shortbread
Categories: Cookies
Yield: 32 servings

1 Cappuccino coffee mix;
-0.77-oz
1 tb Water
3/4 c Butter or margarine;
-softened
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts; chopped
1 oz Semisweet chocolate
1 ts Shortening

Recipe by: Gold Medal, The Best of Holiday Baking
Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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