Ham Skillet Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Dice cooked ham

1 c Chopped green bell pepper

1 c Chopped onions

1 pk Cut okra (10oz)

1 cn Tomatoes (15oz)

1 c Chicken broth

1 c Water

1 ts Salt

1/4 ts Black or cayenne pepper

1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet; bring to

a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is

tender.

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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

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Title: Onion Chutney
Categories: Relishes
Yield: 1 servings

6 cups chopped sweet onions
2 teaspoons whole cumin seed
1/2 teaspoon Tabasco sauce
2 teaspoons ground chili pepper
Salt to taste
1/2 cup fresh lemon juice
1 teaspoon whole mustard seed
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.

Two-Meat, Two Bean Chili

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground round (15% lean groun
-beef)
2 pounds Hot or sweet Italian sausage
-removed from casings — crumb
3 each Large onions — chopped
2 each Medium sweet red bell pepper
-seeded and chopped
2 each Medium green bell peppers
-seeded and chopped
2 each Fresh hot green chili pepper
-seeded and minced
4 each Garlic cloves — minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 each Bay leaves
3 cans (28-oz) whole tomatoes with
-tomato puree — undrained
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans — drained
2 cans (16-oz)_black beans — drained

In a large soup kettle, cook the ground round, sausage, onions, red and green
pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until
the meat is seared (but not browned), about 10 minutes. Pour off excess fat.
Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1
minute. Add the tomatoes with their puree, breaking up the tomatoes with a
spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often,
until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black
beans into the chili.Cook, stirring occasionally, until the chili is thickened,
about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape
off and discard the solidified fat that rises to the surface. Reheat the chili
gently on top of the stove before serving.) Makes about 25 servings.

Source: “An Edible Christmas” (A Treasury of Recipes for the Holiday) by
Irena Chalmers

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Title: Italian Style Eggplant Pepper Salad
Categories: Salads, Appetizers, Vegetarian
Yield: 6 servings

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt pepper
1/4 c Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in
oven. Wrap the two peppers celery stalks individually in aluminum
foil place them on rack as well. Bake for 30 minutes. Remove
peppers celery let cool. Bake eggplant for another 15 minutes.
It should be very tender have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into
several pieces drain in a colnder for 20 minutes. Squeeze out some
of the excess moisture. Chop peppers, removing stems seeds. Leave
in large pieces. Chop celery into 1/2″ pieces. Dice eggplant
combnie with peppers celery in a large bowl.

Heat a few drops of olive oil in a skillet saute the garlic till
golden. Add to hte bowl. Add remaining ingredients mix thoroughly.
Cover let stand for 1 hour at room temperature before serving.

Nava Atlas, “Vegetariana”

MMMMM

Title: Four-Hour Bread
Categories: Bread Osg1966
Servings: 1

1 c Potatoes; mashed
1 qt Potato water
1/2 c Flour
1/2 c Sugar
1 ea Yeast cake
2 tb Lard
2 tb Salt

Pour potato water, hot, over flour and sugar. Add potatoes and cool.
Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
salt. Stiffen up and knead at least 20 minuts. Let rise again. Make
into loaves or light cakes. Let rise and bake

Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
—–

Title: Traditional Decorated Christmas Cookies
Categories: Cookies, Desserts
Yield: 48 servings

MMMMM—————————COOKIE——————————–
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all purpose; unsifted
1 tb Water; (use 2 if req’d)

MMMMM—————————ICING——————————–
3 Egg whites
1 lb Sugar, powdered
2 ts Water; (use 3 if req’d)
Food colors, sprinkles, etc

Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt.
Gradually beat in flour until thoroughly incorporated. Add water, a
few drops at a time, only until dough starts to come away from side
of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2
hours.

Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8″ thickness. Cut out various
shapes using cookie cutters or homemade cardboard patterns, or
freehand. Reroll scraps and cut out. Make small holes with wooden
pick if planning to hang cookies. Bake for 12 to 15 minutes or until
beginning to brown around edges. Remove cookies to wire rack to cool
before decorating.

Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat until
thick and creamy. Add just enough water to get a good spreading
consistency. Tint with food coloring, if you wish. Spread evenly over
cookies. Decorate with glitter, sprinkles, dragees and cinnamon red
hots, if desired.

MMMMM

OYSTERS AND ARTICHOKE CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
Dry white wine
2 T Lemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in
a flat, buttered casserole. Cover with sauteed
mushrooms. Cook oysters in their liquid until edges
begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add
parsley and cook a minute. Add flour, stirring until
smooth. Add enough white wine to oyster liquid to make
1 1/2 cups. Add seasonings and stir constantly until
thick. Add oysters and spoon mixture over artichokes
and mushrooms. Arrange lemon slices over top; add a
dash or two of paprika and bake at 350 degrees about
10 minutes or until bubbling. Mrs. Maynard C. Nicholl

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Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

– – – – – – – – – – – – – – – – – –

Title: Almond Sugar Cookies
Categories: Diabetic, Cooky/bars, Snacks
Yield: 32 cookies

5 tb Margarine (75 g)
1 1/2 tb Fructose** (22.5 ml)
1 tb Egg white (15 ml)
1/4 ts Almond, vanilla, or lemon
-extract (1.25 ml)
1 c Unbleached flour (125 g)
1/8 ts Baking soda (.6 ml)
1 pn Cream of tartar
32 Almond slices
**Substitute 4 pkts.
-saccharin or 8 pkts.
-aspartame or 4 packets
-acesulfame-K for the
-fructose. It will not
-change the exchanges.

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by URsula R. Taylor.
Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine
and fructose, beating until light and fluffy. Mix in egg white and almond
extract. Gradually stir in flour, baking soda, and cream of tartar; mix
well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.
Di a flat-bottomed glass into flour and press down on each ball to flatten
cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes,
until lightly browned. Transfer to parchment or wax paper to cool. Makes
about 32 cookies.
Per 2 cookie serving: calories – 90, protein – 2 g, carbohydrate – 10 g,
fat – 4 g, calories from fat – 40%, dietary fiber – trace, cholesterol ~ 0
mg, sodium ~ 49 mg, potassium – 33 mg, Joslin Exchanges – 1 bread/starch
and 1 fat.

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