FORTUNE COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/2 c Sugar
1/8 ts Salt
1/4 ts Vanilla
1 c All-purpose flour
1 t Instant tea
2 tb Water
1/2 c Margarine, melted
Fortunes on slips of paper

Mix egg whites, sugar and salt thoroughly with spoon.
Mix in remaining ingredients, except fortunes. Cover
bowl with plastic wrap and chill for 30 minutes.

Preheat oven to 350 F. Grease baking sheet. Have
clean white cotton gloves ready to use when folding
and shaping the hot cookies. If gloves are not
available, use two pieces of paper towelling folded to
several thicknesses to protect fingers from the hot
cookies. Also have some clean muffin tins ready to
hold baked cookies while they cool.

Shape and bake 2 cookies at a time. For each cookie,
drop 1 teaspoon batter onto a baking sheet. Spread
the batter with back of spoon to make a 3-inch circle.

Bake at 350F for 3 to 5 minutes, or until edges turn
light brown.

WORK VERY QUICKLY. Remove one cookie with wide
spatula to counter top. Place a fortune paper across
center of cookie. Using gloves or paper towelling,
fold edge of cookie over to make a semicircle. Hold
cookie on the ends and place the middle of folded edge
over top of muffin pan; bend ends down. Place folded
cookie carefully in a muffin cup to cool. Repeat
process. Makes 36 cookies.

Serving of 2 cookies: 80 calories, 1/2 starch/bread,
1 fat exchange 2 grams protein, 6 grams fat, 6 grams
carbohydrate 84 mg sodium, 0 cholesterol

Source: The Complete Diabetic Cookbook, P.J. Palumbo,
M.D., and Joyce Margie with recipes by young cooks by
Paul Margie, 1987 Mayo Foundation

Shared but not tested by Elizabeth Rodier, Dec 93

– – – – – – – – – – – – – – – – – –

CABBAGE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

– – – – – – – – – – – – – – – – – –

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

– – – – – – – – – – – – – – – – – –

Title: SHRIMP, CHICKEN AND BACON IN A POT
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1/4 lb Bacon; cut in 1/4-in dice
1 c Dry white wine
1 1/2 lb Chicken breast meat
– cut into 1-in strips
12 Raw jumbo shrimp
– peeled and deveined
5 c Fish stock or chicken broth
1 tb Finely minced garlic
2 ts Finely minced onion
1 ts Celery seed
1 ts Aniseed or fennel seed
3 Sprigs fresh tarragon
– leaves only, chopped, -OR-
1 tb -Dried tarragon leaves
2 c Broccoli florets
3/4 c Milk
Salt; to taste
Freshly ground pepper
– to taste
2 tb Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
the bacon, stirring, for 2 minutes without browning. Add the white wine,
increase heat to high, bring to a boil and cook 1 minute to burn off the
alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
off heat and add the chopped fresh tarragon leaves. Serve the soup in a
tureen and ladle it into the garnished bowls at the table.

—–

SAUCE ORIENTAL JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Chinese
French Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1/4 cup Soy sauce
1/2 cup White vinegar

Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
snow peas.

This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

The secret to crispy crust is moisture in the oven. The French get theirs
crispy in brick ovens which pick up moisture overnight. They also toss
water into the oven and make sure that the bread’s outside is moist.

You can spray the break with water from a small plastic pump.

You can place a pan of boiling water in the oven.

You can paint the outside of the bread with egg.

If you want that nice crunchy bottom on your bread, toss corn meal on the
bottom of the bread or baking pan. The corn will adhere to it and toast up
very crunchy.

Over crunch delights include poppy seeds or hulled sesame seeds for the top
and sides. These may also be placed in with the dough for a nice poppy or
sesame flavor.

PRODUCT EQUIVALENTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRY GOODS—–
3 1/2 c Brown sugar — 1 lb
2 1/4 c Sugar — 1 lb
2 1/4 c Caster/superfine sugar — 1 lb
4 c Powdered sugar —
3 3/4 c 1 lb flour
2 c 10 oz flour
3 1/2 c Whole wheat flour — 1 lb.
3 1/4 c 1 lb corn meal
3 ts Dried yeast — 1 cake
1 tb Cornstarch — 2 tb flour
1 t Baking powder — 1/4 ts baking
1 c Flour — 1-1/8 c cake flour
2 1/4 c Packed brown sugar — 1 lb
2 c Sugar — 1 lb
3 3/4 c 1 lb icing/powdered sugar
4 c Sifted flour; 1 lb.
3 c 1 lb flour
3 1/3 c 1 lb whole wheat flour
4 1/2 c Cake flour — 1 lb.
2/3 oz Bakers yeast — 1 cake
1 pk Dry yeast — 1 cake
-for thickening
-soda 1/2 ts cream tartar
1 c Cake flour — 7/8 c flour
—–DAIRY—–
2 c 1 lb butter — or any fat
4 c Shredded cheese — 1 lb
1 c Egg yolks — 12-14
1 c Sour milk — 1 cup sweet milk
1 c Sweet milk — 1 c buttermilk/
1 c Cream, sour, heavy — 1/3 cup
4 1/2 c 1 lb cheese — grated
1 c Egg whites — 8-10
1 c Cream — 2 cups whipped
– 1 tb vinegar/lemon juice
-sour milk + 1/2 ts bk soda
-butter + 2/3 cups milk
—–PRODUCE—–
3 c 1 lb raisins
1 1/2 c Pitted cut dates — 1 lb whole
1 c Bananas, mashed — 3 medium
2 2/3 c 1 lb dates, pitted
3 1/2 c 1 lb dates, unpitted
4 c 1 lb Nuts (chopped)
—–SEASONING—–
1 tb Instant minced onion, rehy-
4 c 1 lb Onions
1 t Dried herbs — 1 tb fresh
2 tb Cocoa ñ chocolate square
1 oz Chocolate — 3-4 tb cocoa +
-drated — 1 small fresh onion
1/8 ts Garlic powder — 1 cl garlic
1 tb Dijon mustard — 1 ts dry must
1 oz Chocolate — 1 square
-1/2 tb fat
—–PASTA—–
4 oz Dry noodles — 2 c cooked
-c cooked
-cups cooked
1 lb Rice — 2 c raw, 6 c cooked
7 oz Spaghetti — 4 cups cooked
1 c Uncooked macaroni ò-2/3
4 oz Uncooked macaroni — 2 1/4
1 c Uncooked rice ô c cooked
1 c Uncooked spaghetti, cooked
1 lb Uncooked meat ò-2/3 cooked
—–BAKED GOODS—–
2 c Cracker crumbs — 28 saltines
-crumbs
14 Graham crackers — 1 c crumbs
3/4 c Cracker crumbs — 1 c bread
4 sl Bread — 1 cup crumbs
22 Vanilla wafers — 1 cup crumbs
—–MEAT—–
4 1/2 c 3 lb chicken, cooked/diced
-(1-1/2 lb)

1 cup whole milk ñ/2 cup evaporated milk and 1/2 cup water, or 1
cup reconstituted nonfat dry milk and 1 tbspn butter

– – – – – – – – – – – – – – – – – –

SWEDISH LIMPA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

– – – – – – – – – – – – – – – – – –