Title: Lemon Shrimp Casserole
Categories: Casseroles, Shrimp
Yield: 6 servings

1 1/2 lb Shrimp; cooked
1 c Rice; cooked
1 c Sharp cheese; grated
1 cn Mushroom soup
1/2 c Green pepper; chopped
1/2 c Green onion; chopped
1/2 c Celery; chopped
1/2 c Butter
Lemons

Mix first 4 ingredients together. Saute pepper, onion and celery in
butter. Add to shrimp mixture. Put in flat casserole and completely
cover top with sliced lemons. Bake at 375~F, covered, for about 20
minutes. Serves 6.

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Sweet Sour Stuffed Cabbage

Recipe By : “Deli,” 2/96
Serving Size : 8 Preparation Time :0:00
Categories : Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head or 2 small heads cabbage
2 T. vegetable oil
3 C. chopped onions
1 can crushed tomatoes — (28 oz.)
1 can tomato paste — (8 oz.)
3 T. clover honey
1/4 C. lemon juice
1/2 C. raisins
1/2 C. dried apricots — chopped
3/4 lb. ground veal
3/4 lb. ground beef
1/4 t. cinnamon
1/8 nutmeg
2 eggs
1/2 C. bread crumbs

BAKE: 350 degrees

Cut core out of cabbage. Cook cabbage in boiling water, 5 mins, until
cabbage leave begin to separate and become flexible. As they separate, pull
them out carefully with tongs and drain. You should end up with 15 – 18
nice leaves. Spread drained leaves on paper towels and drain well. Finely
chop enough of remaining cabbage to make 3-1/2 C.

To make sauce, heat 1 T. oil. Add half of onions. Cover and steam over low
heat for 10 mins. Uncover and cook over med. heat until tender but not
browned. Add tomatoes, puree and salt and pepper to taste. Simmer until
thickened, about 1/2 hour . Stir in honey, lemon juice, raisins, apricots,
and 1-1/2 C. of chopped cabbage. Taste and adjust seasonings. The sauce
should have a nice balance of sweet and sour.

To make filling, heat 1 T. oil. Toss in remaining onions, cover, and steam
for 10 mins. Uncover and cook until tender and browned. Put remaining
ingredients in a large bowl. Scrape in the onions and the remaining
cabbage. Using hands, mix all together very well. Fry a tiny piece and
taste it. Adjust seasonings.

Choose a baking dish wide enough to hold 15 – 18 cabbage rolls in one layer.
Spread a thin layer of sauce on the bottom. Lay a cabbage leaf, rib side
up, on a flat surface. With a sharp knife, pare down the tough rib. Turn
the leaf so that it is rib side down. Place some of the meat mixture on the
leaf, tuck in sides, and roll to make a neat parcel. Place seam side down
on the sauce in baking dish. Repeat until all leaves and stuffing are used.
Cover cabbage rolls with remaining sauce. Cover baking dish tightly and
bake for 2 hours.

Note: This can be prepared several days in advance and the flavor will=
improve.

ORIGINATOR See above.
SUBMITTOR Grace Wagner
DATE 10/14/96

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Lo-Cal New Orleans Vegetable Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Salads

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

1 1/3 c Red bell pepper

1 1/3 c Okra

1 1/3 c Cucumbers

1 1/3 c Yellow squash

1 1/3 c Celery

1 1/3 c Snow peas

1/2 c Herbal no-oil salad dressing

1. In large bowl, combine red bell peppers, okra, cucumbers, yellow squash,

celery and snow peas.

2. Toss with salad dressing (reduced calorie).

3. Cover and refrigerate 2 to 4 hours; toss occasionally.

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Title: Five Spice Game Hens (Siu Yeah Gai)
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

4 Cornish game hens
1 tb Five spice powder
2 tb Salt
1 tb Plum sauce
2 tb Bean sauce
2 tb Hoisin sauce
1 tb Sherry
1/4 c Dark soy sauce
1/4 c Maple syrup

Wash and clean game hens. Pat dry and rub cavities with the five
spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce.
Rub remaining sauce mixture plus salt. Let stand overnight. Mix soy
sauce and syrup.

COOKING:

Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup
mixture. Roast back side up for 20 to 25 minutes. Turn breast side
up and roast for another 20 to 25 minutes until skins turn golden
brown.

Do-ahead notes: Do through preparation.

Comments: Use the same recipe for roast chicken. Seven flavor rice
or fried rice are good accompaniments.

Makes 4 servings.

From “The Chinese Village Cookbook”. A Practical Guide to Cantonese
Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; February 6 1992.

MMMMM

SPICED RED WINE FRUIT SOUP WITH CANDIED ORANGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits/nuts
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUITS—–
1 sm Pineapple
8 sm Thin-skinned seedless
Oranges or tangerines
1 1/4 c Sugar, approximately
Half a vanilla bean, split
1 Star anise pod
2 tb Orange liqueur
3 md Pears, such as Bartlett
4 c Dry red wine
—–BOUQUET GARNI—–
12 Fresh mint leaves OR
2 ts High-quality peppermint
-tea leaves
1 Cinnamon stick
1 t Whole black peppercorns
1/2 ts Cardamon seeds
—–TO FINISH—–
1 tb Plus 1 teaspoon cornstarch
1/2 c Creme fraiche
1/4 c Heavy cream (approximately)
Fresh mint leaves, garnish

1. Using a large sharp knife, trim off the top and bottom of the pineapple
and slice off the skin. Using the tip of a vegetable peeler, remove the
eyes. Quarter the pineapple lengthwise and core it. Slice each quarter
crosswise 1/2″ thick, then cut enough slices into bite-sized pieces to make
1 cup. Reserve balance of the pineapple for another use. 2. In a large
saucepan of simmering water, scald the oranges for 5 seconds. Refresh under
cold running water; pat dry. Pick out the orange with the nicest skin.
Using a sharp knife, cut it crosswise into very thin slices; save any
juices. Using a vegetable peeler, strip the zest from 3 of the remaining
oranges; cut it into very thin strips; set aside. 3. Juice the 3 zested
oranges. Add enough water to make 1 1/4 cups and pour into a medium
nonreactive saucepan. Stir in the 1 1/4 cups suage and the orange slices
and their juices. Scrape the seeds out of the vanilla bean with the tip of
a knife and set aside. Add the bean and star anise pod to the saucepan and
bring to a simmer over high heat, stirring to dissolve the sugar. Cover,
reduce the heat to low and simmer very gently until the white of the orange
slices begins to turn translucent and the syrup takes on a rich amber
color, about 1 hour. Add a few tablespoons of water if the syrup thickens
too much before the slices are translucent. Strain the syrup and add enough
water to make 3/4 cup. Reserve the orange slices; discard the star anise
and the vanilla bean. 4. While the orange slices are cooking, using a small
sharp knife, peel the remaining 4 oranges, removing all the bitter white
pith. Working over a nonreactive bowl, cut in between the membranes to
release the orange sections. Squeeze the membranes to extract all the
juice. Add the cut pineapple and orange liqueur. Set aside to macerate
until ready to assemble the soup. 5. Peel, halve and core the pears. Slice
them crosswise 1/3-inch thick. 6. In another medium nonreactive saucepan,
boil the red wine over high heat until reduced to 2 1/2 cups, about 12
minutes. Stir in the reserved orange syrup and orange zest and the bouquet
garni (tie all ingredients in the listing for the bouquet garnet in
cheesecloth before using). Bring to a simmer over moderately low heat. Add
the pears and poach until wine-colored and tender when pierced with a
knife, about 5 minutes. Using a slotted spoon, transfers the pears to a
plate to cool. 7. If desired, add another teaspoon or so of sugar to the
wine mixture. Dissolve the cornstarch in 2 tablespoons of water and whisk
into wine. Return to a boil over high heat; boil for 1 minute to thicken.
Pour the soup into another nonreactive container; let cool slightly; then
cool completely in refrigerator. Squeeze the bouquet garni gently; discard.
8. In a food processor, puree the reserved candied orange slices and
vanilla bean seeds. Add the creme fraiche and blend. Thin with the heavy
cream to a semi-liquid consistency. 9. To assemble the soup: Place the
poached pear slices in chilled shallow bowls or rimmed soup plates. Scatter
the orange sections and pineapple pieces evenly on top. Ladle 1/4-cup of
the soup over each serving. Place a dollop of the creme fraiche mixture in
the center of each bowl and garnish with a mint leaf. Makes 6-8 servings.
NOTE: If you buy organic oranges or tangerines, you don’t need to follow
the scalding procedure in Step 2.

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Title: Coral and Jade Stir-Fry
Categories: Main dish, Seafood, Stir-fry
Yield: 4 servings

1/2 lb Medium-size raw shrimp
— peeled and deveined
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1/2 ts Sugar
1 Garlic clove; minced
1 cn Cling peach slices (16 oz.)
— in juice or extra light
— syrup
1 ts Distilled white vinegar
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; trimmed
1 md Onion; chunked
1 tb Slivered fresh ginger root

Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes.
Meanwhile, reserving 1/4 cup juice, drain peaches and cut crosswise in
half. Add enough water to reserved juice to measure 1 cup. Stir in
remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and vinegar; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp
and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan.
Add remaining 3 ingredients; stir-fry 4 minutes. Add shrimp and soy sauce
mixture; cook, stirring, until sauce boils and thickens. Stir in peaches;
heat through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Smoked Yellow Pepper Vinaigrette

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 yellow bell peppers — cold smoked, peeled
— and seeded
1/2 can chipotle
1/4 medium red onion — coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
1 teaspoon sugar
salt
freshly ground black pepper

In a blender, combine the peppers, chipotle, onion, and lime juice and
blend. While the blender is still running, slowly add the olive oil until
emulsified. Add the sugar and season with salt and pepper to taste.

Yield: about 1 cup

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MARINATED FIDDLEHEADS SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Italian salad dressing
— (Good Seasons brand)
2 c Fiddlehead ferns
— cooked and drained
Lettuce
Tomatoes — sliced
Scallions — chopped
Seasoned croutons

Prepare 1 package of Good Seasons Italian salad
dressing mix according to package directions. Pour
dressing over 2 cups of cooked, drained fiddleheads.
Let the fiddleheads marinate in the dressing overnight
in the refrigerator.

Use marinated fiddleheads generously in a salad made
of crisp lettuce leaves, sliced ripe tomatoes, and
chopped scallions. Toss the salad with additional
Italian dressing; serve with seasoned croutons
scattered on top of the salad.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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TAGLIATELLE WITH CAVIAR AND CREAM***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/4 c Heavy cream
1 sm Jar caviar
2 tb Butter
A couple of sage leaves or
-1 ts dried sage powder
1 lb Thin noodles, Pref. fresh
1/4 c Cognac
Grated cheese

Pour cream into saucepan, add caviar and simmer over
low heat 10 min. DO NOT BOIL!Add butter,sage and
cognac and cook for 2 min on low. Serve over hot
cooked pasta with cheese on the side for topping. This
is a great starter for a fish dinner or used as a side
dish.

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Title: BARBEQUED PORK
Categories: Chinese, Main dish, Pork
Yield: 4 servings

-PAM COOMBES (RNCM95A)
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each)
-trimmed

Combine soy sauce; wine,sugar,honey, food coloring,
cinnamon, onion and garlic in large bowl. Add pork,
turning tenderloins to coat completely. Cover and
refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place
tenderloins on wire rack over baking pan. Bake in
preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into
diagonal slices. Makes about 8 appetizer size servings
This is very nice served with green onion curls.

Pam in Va
Formatted by Elaine Radis

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