DASHI STOCK is Japanese clear soup stock. There are four types made from
kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the
secret of Japanese cooking. To keep this strictly vegetarian, I omit the
dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
It seems to work out fine. (I found this recipe for Dashi in the
March/April ’94 edition of the EATING WELL magazine, which also has some
great recipes for using Japanese noodles) It’s exactly how I make mine,
except I substitute one cup of bean sprouts or several Shitake mushrooms
for 1 cup of Bonito Flakes.

1 oz. dried Kombu (10 inches) (Dried Kelp)
1 cup soy bean sprouts

Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water. Slowly bring to a
simmer over low heat and cook for 5 minutes. Remove the kombu and discard
it. Add 1 cup cold water and the sprouts to the broth. Return to simmer
for 5 minutes. Increase heat to high. Once the stock boils, remove from
the heat. Strain the stock through a cheesecloth-lined sieve, discarding
the sprouts. Stock may be stored in refrigerator for up to 3 days or
frozen for up to 6 months. Makes 5 cups.

CREAM OF MUSHROOM SOUP #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
3 1/2 c Water
3 Low Sodium Chicken
Bouillon Cubes
1 c Finely Chopped Fresh
Mushrooms
3/4 c Skim Milk
1/2 ts Pepper
1 t Onion Powder

Stir Cornstarch Into Water Heat Until Boiling. Stir
in Bouillon Cubes Until Dissolved. Add Chopped
Mushrooms To Mixture Simmer For 20 Minutes. Add Skim
Milk, Pepper Onion Powder. Heat Only Until Hot.
(Fat 0.2. Chol. 1.)

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MM: Orange Crinkles

Title: Orange Crinkles
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg orange cake mix
1/2 c Oil
2 lg Eggs
2 ts Grated orange rind

Combine orange cake mix and remaining ingredients,
stirring well. Drop dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets.

Bake at 350F for 12 minutes or until lightly browned.
Cool on pan 1 minute; remove to wire rack to cool
completely.

—–

Title: BUCKWHEAT CREPES WITH ONIONS, APPLES, AND CHEESE
Categories: Vegetarian
Yield: 8 Servings

18 Buckwheat crepes; up to 20
6 lb Yellow onions
2 tb Olive oil
2 tb Butter
1 ts Salt; more to taste
Black pepper
1 1/2 lb Tart green apples; about 4,
-use pippins or Granny Smith
3 tb Calvados
8 oz Sharp cheddar cheese; grated

Prepare the Buckwheat Crepes and set aside.

Peel the onions, cut them in half lengthwise, and then slice them
thickly. Heat a tablespoon of olive oil and a tablespoon of butter in
each of two large non-stick pans, and divide the onions between them.
Sprinkle about 1/2 teaspoon of salt over each batch and cook the
onions on medium heat, stirring occasionally, until they are golden
brown. This will take about 45 minutes. Add black pepper to taste.

Meanwhile, peel the apples, cut into wedges, and slice the wedges
crosswise. When the onions are lightly browned and much reduced in
volume, consolidate them into one pan. Add the Calvados to the onions
and stir quickly to deglaze the pan. Add the sliced apples, and a
touch more salt if needed. Continue cooking, stirring often, until
the liquid is entirely gone, the onions are a deep caramel color, and
the apples are tender.

Spoon 2 to 3 rounded tablespoons of the onion mixture across the
center of a crepe, then sprinkle about 1/2 ounce of grated cheese
over it. Roll the crepe loosely over the folling and place it seam
side down on a buttered baking sheet. Continue filling and rolling
crepes until all the onions and cheese are used up. You should have
at least 16-18 filled crepes. Reserve any leftover crepes for another
use.

Cover the crepes loosely with a piece of aluminum foil, and bake them
in a 350 degree oven for 10-15 minutes, or until they are hot through
and the cheese is completely melted. If you have filled the crepes
earlier and kept them in the refrigerator for a while, adjust the
oven time upward by at least 5 minutes.

Serve the crepes at once, with a green salad, and Cranberry-Jalapeno
Sauce.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

1 cup uncooked lentils
3 Tablespoons cooking oil
1 teaspoon whole mustard seed
1 small onion, chopped
2 10oz.packages frozen chopped spinach, thawed
4 cups chicken broth
4 teaspoons lemon juice
2 teaspoons white pepper
3/4 teaspoon ground coriander
4 oz. cheddar cheese

1. Cook lentils according to package directions. Set aside.
2. In a large saucepan heat cooking oil over medium heat. Add mustard seed
and let cook for 1-2 minutes or until seeds pop.
3. Add onion and cook until tender
4. Add spinach, broth, lemon juice, pepper and coriander. Add lentils. Heat
through and top with cheese.

Makes: 4-6 main dish servings.

PAD THAI.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried Rice Noodles (1/8″ w).
1/2 lb Shrimp, chicken, or pork. *
1/4 c Fish Sauce.
6 tb Sugar.
6 tb White Vinegar.
1 tb Tomato Paste.
4 Scallions.
1/2 c Vegetable Oil (Approx.).
2 Cloves Garlic, chopped fine
2 Eggs.
1/4 lb Bean Sprouts.
2 tb Ground Roasted Chilies.
1/4 c Ground Roasted Peanuts.
Lime Wedges.

* The meat used may be either fresh shrimps, chicken, pork, or
combinations. The traditional uses dried shrimps and hard tofu pieces
rather than fresh meat.

Soak the noodles for 20 to 25 minutes in enough warm water to cover. They
should be soft, but not so soft that they can be mashed easily with the
fingers. Later cooking will soften them more. Drain the noodles
thoroughly
in a colander while preparing the other ingredients. Traditionally, they
are
left in full length strands, but you may cut them into shorter lengths
(about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the
chicken/pork across the grain into strips not more than 1/8 inch thick and
1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until
the sugar is dissolved. Set the mixture aside. Slice the scallions, both
white and green parts, diagonally into pieces 1-1/2 inches long. Set
aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to
coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and
fry
till they turn pink, or if chicken/pork is used, fry till the pink color
disappears completely. Add the noodles and toss lightly to coat them with
oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding
the
noodle, being careful not to break them. Reduce the heat to medium and
boil
the mixture, folding frequently, until the noodles have absorbed the
liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one
side
of the wok. Pour a little oil along the side of the wok, then break one
egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles
immediately. Repeat this on the opposite side of the wok with the
remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they
are
set and almost dry. Additional oil may be added if the eggs or the noodles
begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the
noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift
it
through, and fold the mixture over. Continue the lifting and folding
motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and
gently, still avoiding breaking the noodles. Cook for about 2 minutes, or
until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground
chilies
and peanuts over the top, and squeeze lime juice over that. Alternately,
these garnishes may be served on the side for each diner to add according
to
tastes.
NOTES: 1. Pad Thai is traditionally served accompanied with fresh
vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be
mixed into the noodles), and if available, a wedge of banana blossom.
2. For the traditional recipe, omit the shrimps, pork/chicken, and all
references to them. Substitute 1/2 pound very firm tofu and 1/4 pound
dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with
another triple layer, put a plate on top of that, and put a two pound
weight
(cans of vegetables for an example) on top of the plate. Let stand for 20
to
30 minutes to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set aside to drain. After
the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
inch wide and 1 inch long.
~–

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TURKEY GUMBO (FRANZ)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 c Bacon grease
1/2 c Cooking oil
1 c Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1 c Smoked sausage, sliced
1/2 c Worcestershire sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
1 1/2 tb Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 t Brown sugar
1 tb Lemon juice
4 c Rice, cooked

Crack the turkey carcass into several pieces. Place
the turkey carcass and legs in a soup kettle with 3
quarts of water and 1 teaspoon salt. Boil for 1 hour.
Remove the carcass and legs and cool. Remove the meat
from the bones and discard the bones. Reserve the
stock and meat. In a heavy dutch oven over medium
heat, heat the grease and oil. Add the flour, stirring
constantly, and cook until dark golden brown. Add the
celery, onion, bell pepper, garlic, and parsley. Cook
for 15 to 20 minutes, stirring constantly. Add the
okra and sausage and continue cooking for 5 minutes.
Add 2 quarts of the turkey stock and 2 quarts of
water, Worcestershire sauce, Tabasco sauce, tomatoes,
salt, bacon, bay leaves, and cayenne. Simmer, covered,
for 2-1/2 to 3 hours, stirring occasionally. Add the
turkey meat and simmer for 30 minutes. Just before
serving, add the brown sugar and lemon juice. Serve
in heated gumbo bowls over rice. (wrv)

– – – – – – – – – – – – – – – – – –

From: Sam.Waring@ima.infomail.com (Sam Waring)
Date: Fri Apr 14 12:36:41 PDT 1995

Title: CHILES RELLENOS
Categories: Vegetables, Cheese, Mexican
Yield: 5 servings

10 Chiles poblanos; roasted
-peeled
10 oz Longhorn or Jack cheese

MMMMM—————————–BATTER———————————-
1 c Flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 Egg; slightly beaten

Cut cheese into slices 1/2″ thick and the length of the chile. Make a
small slit in chile just big enough to insert cheese (you can also poke
in some slivers of onion at this point). Dip in batter and fry in hot
oil or lard until golder brown. Drain and serve. May be garnished with
green chili sauce if desired.

To make batter, combine flour, baking powder, salt and cornmeal. Blend
milk with egg; then combine milk and egg mixture with dry ingredients.
Add more milk if necessary for smooth batter. Using a spoon, dip
stuffed chiles in batter.

MMMMM

Title: CHOCOLATE CHIP-PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

1/2 c Semi-Sweet Chocolate Chips
1 Unbaked 8-inch Pie Shell
2 Eggs; Lg
3/4 c Dark Corn Syrup
1/2 c Sugar
1/4 c Butter Or Regular Margarine
1/4 t Salt
3/4 c Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an
8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and
salt in a bowl. Beat until well blended, using an
electric mixer set to medium speed. Stir in the
pecans and pour over the chocolate chips in the pie
shell. Bake in a 375 degree oven for 50 minutes or
until the custard is set. Cool on a wire rack.

—–

CHILI BEEF TACOS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Misc Mexican
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
6 Garlic cloves, crushed
5 tb Strained fresh lime juice
3 tb Olive oil
1 tb Cumin
2 1/2 lb Stewing beef cut into 1/2 in
28 oz Italian plum tomatoes
Drained and crushed
2 c Beef broth
12 oz Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 oz Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
1/2 c Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 oz Sharp cheddar cheese, shredd
1/2 Bunch romaine lettuce — chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 c Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large
bowl to form a paste. Add the beef and mix till coated. Refrigerate 24
hours, stirring occasionally. Position rack in lower third of oven and
preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer
in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45
mins. Uncover and continue baking until beef is tender, about 45 minutes
more. Cool, shred beef and return to cooking liquid. Cover and refrigerate
overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and
jalapenos then cover and cook until onion is tender and lightly browned,
stirring occasionally, about 15 mins. Strain beef cooking liquid into
skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is
thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add
corn, olives, and pimentos and stir over medium heat until just heated
through, about 5 minutes. Season with salt and pepper to taste. To
assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing
salsa and sour cream separately. Note: The same filling also works in
chimichangas and enchiladas, and is delicious spooned over toasted
hamburger rolls. It can also be frozen.

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