Title: FRIED DUMPLINGS WITH HOT CHILI SAUCE
Categories: Chinese, Pork, Seafood, Oriental
Yield: 40 servings

FILLING:
1 lb Ground pork
1/3 lb Raw shrimp, shelled and
-finely chopped
1/2 c Chopped water chestnuts,
-rinsed
2 1/2 tb Minced fresh ginger root
2 tb Minced scallions, white part
3 tb Soy sauce
1 tb Rice wine
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Cornstarch
HOT CHILI SAUCE:
3 tb Soy sauce
1 tb Chinese black vinegar (or
-substitute 1 1/2 t
-Worcestershire sauce)
1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
2 tb Warm water
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
1 c Safflower or corn oil

Stir all of the filling ingredients together until
combined. Set aside. Combine the ingredients for the
hot chili sauce in a serving bowl. To finish: Place 1
T filling in the center of each dumpling skin. Moisten
the edge with water, fold over to enclose the filling,
and press the edge to seal. Transfer the dumplings to
a tray that has been dusted with cornstarch.
Heat a wok or a deep skillet and add the oil. Heat to
350 and add 7 or 8 of the dumplings. Fry, turning
constantly, until a deep gold – about 4 min. Remove
and drain briefly in a colander. Transfer to paper
towels. Repeat the process for all the dumplings,
reheating oil between batches. Serve the dumplings
warm with the sauce on the side. Makes 40 dumplings.

—–

Title: “CHEESE” FRICADELLE
Categories: Main dish, Vegetarian
Yield: 8 servings

1 tb Olive oil
2/3 c Millet
1 1/3 c Water
1 c Carrot, finely chopped
1 c Zucchini, finely chopped
1/2 c Red bell pepper, diced
1/2 c Yellow bell pepper, diced
2 oz Spinach, wilted chopped
1 lb Extra-firm tofu*
1 1/4 ts Salt
1/2 ts Pepper
2 c Breadcrumbs
Olive oil

——————————CILANTRO CHUTNEY——————————
1 1/3 c Cilantro leaves
1/4 c Almonds chopped
2 ea Jalapeno, seeded chopped
1 sl 1/8″ piece ginger
3 tb Maple syrup
1/2 c Orange juice
Salt

* Prepare the tofu the same way as for Tofu Cutlets with Pineapple
Ginger Glaze.
Combine oliveo il millet in a pot over moderate heat. toast the
grains, stirring constantly, until darkened a few shades. Add water,
bring to a boil, reduce heat, cover cook until the millet is
tender, about 20 minutes, add more water if necessary. Set aside for
10 minutes, then fluff with a fork.
Individually steam vegetables until tender-crisp. In a bowl, mix
seasoned tofu with salt, pepper, millet vegetables. Mix gently.
Moisten hands, divide mixture into 16 flattened balls form into
crack free patties, about 1/2″ thick. Pat patties in breadcrumbs so
they are coated on all sides. Set aside on waxed paper lined trays.
Pan fry fricadelles over moderately high heat in a lightly oiled
skillet for 5 to 7 minutes on each side. Keep warm in a 250F oven.
Drizzle with chutney serve with rice pilaf vegetables.
CHUTNEY: Combine all ingredients in a food processor puree until
silky. Force through a strainer; discard roughage.

—–

Title: Beer Biscuits
Categories: Breads
Yield: 4 servings

2 c Unbleached Flour 1/4 c Shortening
3 ts Baking Powder 3/4 c Beer
1 ts Salt

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

—–

True Texas Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Alcohol
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Vegetable oil
2 pounds Ground Beef
2 medium Onions — chopped
2 Garlic cloves — finely chop
28 ounces Tomatoes — whole
12 ounces Beer
5 tablespoons Chili powder
2 Jalapeno chili — seed chop
1 tablespoon Cumin
2 teaspoons Paprika
1 teaspoon Sugar
Cayenne pepper (optional)
Cheddar cheese — shredded
Red onion — chopped
Avocado — sliced

Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute
until meat is browned. Stir in next 7 ingredients and bring to boil over
medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55
minutes. Taste and season with salt, pepper and cayenne pepper, if desired.
Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes
about 8 cups.

– – – – – – – – – – – – – – – – – –

Chocolate Chip Zucchini Cake

Recipe By : Hammond Times newspaper, 93/08/11
Serving Size : 12 Preparation Time :0:00
Categories : Cake (Sheet)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
_ Cream Together
1 3/4 Cups Sugar
1/2 Cup Margarine
1/2 Cup Oil
_ Add:
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Sour Cream
_ Mix Together And Add To Liquid Mixture
2 1/2 Cups Flour
4 Tablespoons Cocoa
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
_ Beat Well. Then Stir In
2 Cups Grated Zucchini
_ Stir In
3/4 Cup Chocolate Chips

Bake in a 350′ oven for 40-45 minutes or until cake tests done with=20
toothpick.

* Note: Recipe omitted the pan size, am guessing from other other =
recipes=20
I have made, this would be a 13×9

Article also recommended the cookbook ‘Garden Way’s Zucchini Cookbook; =
by=20
Nancy C.Ralston and Marynor Jordan, unsure if this is the source of this =

recipe

– – – – – – – – – – – – – – – – – -=20

NOTES : Article: Celebrating the prolific zucchini
By Marian Ludas, free lance writer from Lakes of Four seasons, IN

Title: Lover’s Salad With Strawberry Vinaigrette
Categories: Salads
Yield: 4 servings

Vinaigrette:

5 ozs frozen strawberries — defrosted
2 1/2 tbsps balsamic vinegar 2 tbsps olive oil 1 tsp
dijon mustard 1/4 tsp salt ground black pepper — to
taste

Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs
baby greens 1 med carrot — peeled and shredded 1/2 c
feta cheese — crumbled 2 tbsps almond slivers —
toasted

To Prepare the Vinaigrette: In a blender or food
processor, puree the berries. Add the vinegar, oil,
mustard, salt and pepper. Blend until smooth.
Refrigerate until ready to use.

To Prepare the Salad: Break off the ends of the
asparagus and cut on the diagonal into 2-inch pieces.
Bring a pan of water to a boil, add the asparagus and
cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the
lettuce and greens into bite-size pieces. Put into a
large bowl, cover with paper towels and refrigerate.
When ready to serve, combine the asparagus, greens,
carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the
greens. Serve.

Recipe By : Seattle Times-posted by Mike Key

From: Mike Key Date: Mon,
02-05-96 (19:08) Sound Advice
Recipes (1923)

—–

Title: Hot Mulled Cider
Categories: Beverages
Yield: 32 servings

1 ga Cider or unfiltered apple
-juice
2 Apples, thinly sliced
2 Oranges, thinly sliced
2 tb Mulled spice mix
2 Bay leaves
1 ds Vanilla
Dark rum or brandy (opt)

Pour apple juice into a large stainless steel or enamel pot. Add the
sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
with a splash of dark run or brandy, if desired. Stir with cinnamon
sticks.

Makes about 32 4-oz servings,

NOTE: Fresh orange or apple slices may be added before serving. To
make hot mulled wine, substitute a mellow red wine for apple juice
and add a few tablespoons of brown sugar, if desired. More juice or
wine may be added as needed.

MMMMM