OATMEAL SCOTCHIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
-OR
1 Grated peel of orange
3 c Quick or old fashioned oats,
-uncooked
1 pk NESTLE Toll House
-butterscotch flavored
-morsels (12 oz)

Preheat oven to 375’F. In small bowl, combine flour,
baking soda, salt and cinnamon; set aside.

In large mixer bowl, beat butter, granulated sygar,
brown sugar, eggs and vanilla extract until creamy.
Gradually beat in flour mixture. Stir in oats and
Nestle Toll House butterscotch flavored morsels. Drop
by measuring tablespoonfuls onto ungreased cookie
sheets. Bake 7-8 minutes for chewier cookies (9-10
minutes for crisper cookies). Remove from cookie
sheets; cool completely.

Makes about 4 dozen cookies.

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PHO BAC (HANOI BEEF RICE-NOODLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion — halved
3 Shallot — unpeeled
2 oz Ginger, fresh — unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip — cut into 2″ pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion — thinly sliced
1 tb Coriander — shredded
2 md Onion — sliced paper-thin
1/4 c Hot chili sauce (tuong ot)
-or nuoc cham)
1 lb Dried rice stick, 1/4″ wide
1/2 c Nuoc mam (Vietnamese fish sa
Pepper, black
—–GARNISH—–
2 c Fresh bean sprouts
2 Fresh red chile peppers
-sliced
2 Lime — cut into wedges
2 tb Olive oil
2 lg Garlic clove — flattened

*Leave onion unpeeled, and stud with eight whole
cloves.

In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.

The night before, clean the bones under cold
running water and soak overnight in a pot with water
to cover at room temperature. (This will help loosen
the impurities inside the bones. When heat is applied,
these impurities are released and come to the top much
faster and can be removed, therefore, producing a
clear broth.)

Place the beef bones, oxtails and short rib plate
in a large stockpot. Add water to cover and bring to a
boil. Cook for 10 minutes. Drain. Rinse the pot and
the bones.

Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove the
foam and fat. Stir the bones in the bottom of the pot
from time to time to free the impurities. Continue
skimming until the foam ceases to rise. Add 3 quarts
more water and bring to a boil. Skim off all the
residue that forms on the top. Turn the heat to low
and simmer.

Meanwhile, char the clove-studded onions, shallots
and ginger directly over a gas burner or under the
broiler until they release their fragrant odors. Tie
the charred vegetables, star anise and cinnamon stick
in a double thickness of dampened cheesecloth. Add the
spice bag, parsnips and salt to the simmer-ing broth.
Simmer for 1 hour.

Remove the short rib plates. Pull the meat away
from the bones. Reserve the meat and return the bones
to the pot. Simmer the broth, uncovered, for 4 to 5
hours. Keep an eye on it; as the liquid boils away,
add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the
grain into paper-thin slices, roughly 2 by 2 inches in
size. Slice the reserved short rib meat paper-thin.
Set aside.

In a small bowl, combine the scallions, coriander
and half of the slice onions. Place the remaining
sliced onions in a small bowl and stir in the hot
chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes.
Drain and set aside.

When the broth is ready, remove and discard all of
the bones. Strain the broth through a strainer or
colander lined with a double layer of dampened
cheesecloth into a clean pot. Add the fish sauce and
bring the broth to a boil. Reduce the heat and keep
the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.

Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

The Foods of
Vietnam
Nicole Rauthier
per Stephen
Ceideburg Submitted By SAM WARING
On MON, 06
NOV 1995 105605 GMT

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BRAZILIAN BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry black beans
3 1/2 c Chicken stock — or water
2 tb Olive oil
1 c Onion — chopped
3 Garlic cloves — chopped
1 Large carrot — chopped
1 Celery stalk — chopped
1 t Ground coriander
1 1/2 ts Ground cumin
1/2 c Orange juice
1 tb Dry sherry
1/4 ts Black pepper
1/4 ts Red pepper flakes
1 t Fresh lemon juice
1 t Salt — or to taste

Rinse the beans. cover them with water and let soak
overnite. Pour off liquid. Place in saucepan with 3
1/2 cups of stock. Saute onion and next five
ingredients in the oil and add to the soup. Bring to a
boil, cover, simmer 1 1/2 hours over very low heat.
When the beans are just about tender enough, add the
last six ingredients and simmer another 10 minutes.
Puree some of beans to thicken. Serve topped with sour
cream or yogurt.

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Title: OYSTER BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 4 servings

1 lb Beef; sliced 1/4-in. thick
-(2 x 1 in. pieces)
1/2 c Scallions, white sections
-only, cut to 1 in. lengths
1/4 ts Salt
1/2 ts Soy sauce
1 ts Cornstarch
1 ds Sugar
2 tb Vegetable oil
2 tb Oyster sauce
1/4 c Chicken stock
1/4 ts MSG (optional)
1 tb Each cornstarch water
-made into a paste

In mixing bowl, combine salt, soy sauce, 1 tsp.
cornstarch sugar. Blend thoroughly add sliced
beef. Marinate 5 minutes. Add oil to pre-heated wok or
skillet. Add beef, scallions, oyster sauce.
Toss-cook at high heat 3 minutes. Add chicken stock,
MSG, and cornstarch/water paste. Mix toss until
gravy thickens has coated the beef scallions.
Serve very hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE

—–

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.