Title: Gujerati Carrot Salad
Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Yield: 4 servings

5 Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
“Jaffray was in town last week teaching at the Bonnie Stern School of
Cooking. Using ingredients available locally, primarily in the shops
along Gerrard just west of Coxwell, she wowed the classes with her
masterful teaching, attention to detail and wonderful aromatic
dishes. She also proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out
different qualities in a spice. Crushing mustard seeds, for example,
brings out their heat but tossing them ’til they pop in hot oil calms
the heat and brings out a sweet nuttiness. Black mustard seeds, the
finest mustard seeds are essential and inexpensive ingredient, found
in Indian groceries.”

Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

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Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

– – – – – – – – – – – – – – – – – –

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– – – – –
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– – – – –
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

– – – – – – – – – – – – – – – – – –

Zucchini Soup

Recipe By : Colorado Cache
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium zucchini,quartered and sliced
2 cans chicken broth (15 ounce)
1 teaspoon salt
1 teaspoon pepper
dill weed–to taste
2 packages cream cheese (8 ounce each)
1 cup sour cream
chopped chives or paprika — for garnish

In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and
dill weed to taste. Cook mixture until soft, approximately 20-30 minutes.
Blend the cream cheese and sour cream in a blender until smooth. Then blend
in zucchini mixture, a portion at a time until smooth. Chill overnight or
until very cold. Garnish with chopped chives or paprika.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Peanut Butter Cups
Categories: Candies, Chocolate
Yield: 6 servings

CHOCOLATE CUPS:
2 c Milk Chocolate Chips
2 tb Vegetable shortening
24 1″ paper candy cups
PEANUT BUTTER FILLING:
3/4 c Creamy peanut butter
3/4 c Confectioners’ sugar, sifted
1 tb Butter, melted

Combine over hot, not boiling, water, the milk chocolate chips and
vegetable shortening. Stir until the chips are melted and the
mixture is smooth. Remove from the heat but keep over the hot water.
Coat the inside of the candy cups by using 1 t. of the chocolate
mixture for each cup. Place the candy cups in the palm of your hand
and rotate gently, using a narrow rubber spatula to push the
chocolate up the sides of the cup. Chill.

PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners’ sugar and
butter, mixing until well blended. Using slightly rounded
teaspoonfulls, shape the peanut butter filling into balls. Place 1
ball in each chilled cup and press lightly with your fingers to
flatten. Spoon 1 level t. of the reserved chocolate mixture on top
and smooth over to seal. Chill until form, about 45 minutes. Store
in airtight container in the refrigerator.

Source: Rich Harper, FidoNet Cooking Echo

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2 packs dry yeast
1/2 cup hot water
1/2 cup brown sugar
2 1/2 cups water
8 To 10 cups flour
4 cups water
4 Tbs baking soda
pretzel salt

Preheat oven to 450 degrees

In large bowl mix yeast and hot water stir until dissolved

Add brown sugar and let stand 5 minutes

Add water and 4 cups of flour

Add 4-6 more cups of flour until it forms a ball

Knead dough for 5 minutes

In frying pan add water and baking soda, bring to slow boil

Roll dough into the pretzel shapes and place in soda water for 30 seconds.

Place on greased (buttered) cookie sheet and sprinkle with pretzel salt.

Bake 9-11 minutes or until dark brown in color.

Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
Yield: 6 servings

1 15-oz. Package chow mein
– noodles (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
– to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain.

Heat 2 tablespoons oil in wok or very large frying
pan. Stir-fry noodles for 3 to 5 minutes, or until
crisp and light brown. Remove from wok and set aside.
Add remaining 2 tablespoons oil and garlic. Add bean
sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok.
Stir-fry for serveral minutes over high heat. Add
shrimp, chicken and barbecued pork. Continue
stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster
sauce, sugar, MSG, if used, and salt. Add sauce and
noodles to wok. Continue cooking just until sauce
thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton,
Oregon.

September ’91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

—–

STIR-FRIED TOFU AND BEAN SPROUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Firm tofu
3 Serrano chilies
4 Green onions
1/4 c Oyster sauce
2 tb Fish sauce
1/2 c Water
3 tb Vegetable oil
1 tb Sesame oil
1 c Bean sprouts
1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess
water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about
15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise
into thin strips. Add them to tofu. Diagonally slice the green onions into
pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster
sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of
oil, and swirl them over the surface of the pan. Stif-fry the garlic until
it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over
moderate heat until the bean sprounts are crisp-tender, about 2 minutes.
Add the oyster sauce mixture and the green onions. Stif over high heat
until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper. Serve
immediately or keep it warm while you prepare other dishes. Serve with
Lime Sauce and rice.

Source: Thai Home-Cooking from Kamolmal’s Kitchen

– – – – – – – – – – – – – – – – – –

Title: West Indies Pepper Sauce
Categories: None
Yield: 1 servings

1 Ripe mango or papaya
1 md Yellow onion
1 md Garlic clove
5 Habanero chiles — stemmed
1 1″ piece ginger root
-coarslely chopped
1/2 ts Turmeric
1 tb Dry mustard
pn Cumin
pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger
root, turmeric, mustard, cumin, coriander, and honey. Transfer
mixture to a bowl. In a nonreactive saucepan, bring the vinegar,
water and salt to a boil. Pour over mango mixture and stir well.
Allow to cool before bottling. Refrigerated, the sauce will keep
approximately 6 weeks.
—–

Title: Al and Tipper Gore’s Chinese Chicken with Walnuts
Categories: Poultry, Low-cal
Yield: 6 Servings

6.00 Chicken breast halves
— (boneless, skinless)
2.50 tb Reduced-sodium soy sauce
1.50 tb Water
0.25 ts Salt
3.00 ts Peanut oil
2.00 md Green peppers
— cut into 3/4-inch
Pieces
2.00 ts Cornstarch
2.00 tb Dry sherry
1.00 ts Sugar
1.00 ts Grated fresh ginger
0.50 ts Crushed red pepper
4.00 Green onions
— diagonally sliced
— into 1-inch lengths
0.33 c Walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the sherry, sugar,
ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)

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