Title: GRAVLOX
Categories: Appetizers, Brunch, Low-cal, Jewish
Yield: 1 servings

3 lb Salmon; fresh, center cut,
2 bn Dill
1/4 c Kosher salt
1/4 c Sugar
2 tb White peppercorns
Lemon; wedges
Pepper; black for garnish

1. Place 1/2 of the fish, skin side down, is a
deep-glass dish. spread dill over the fish. Sprinkle
dry ingredients over dill. Top with matching other
half of fish, skin side up.

2. Cover with foil and weigh with a large board and a
five lb weight. (I use a heavy book over a platter)
Refrigerate for 48 to 72 hours -, turning the salmon
and basting every twelve hours with the accumulated
juices.

3. to serve, remove the fish from the marinade, scrape
away the dill and spices, pat dry. Slice salmon thinly
on the diagonal and serve.

NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
Julie Russo and Sheila Lukins. We have made it so many
times that we ALMOST think of it as ours. It is
Ellen’s addition to many a holiday party, especially
during the days we had Thanksgiving in Vermont.

—–

Croation Poppy Seed Povitica

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
3 Or 4 c ground poppy seeds
1 c Honey
1 c Evaporated milk
2 Or 3 eggs
1 c Butter
—–BASIC SWEET DOUGH—–
2 pk Instant dry yeast
1/4 c — lukewarm water; to
dissolve
-yeast
1 c Scalded milk — cooled to
-lukewarm
2 Eggs — beaten
1 t Salt
1/2 c Sugar
1/4 c Margarine
4 Or 5 c flour

NOTE: This recipe does not give instructions for
mixing dough. Mix as you would any cake that uses
yeast and then follow instructions below.

Dough: Knead into a smooth elastic dough, let rise
until double in size, about 1 hour. Roll dough very
thin, about 3 feet long and 1 1/2 feet wide on floured
plastic sheet.

Spread poppy seed filling on rolled dough and roll
like as for jelly roll. Place in greased long narrow
loaf pans. Let rise for 1/2 hour. Bake at 350 degrees
for 50 to 60 minutes.

~-POPPY SEED FILLING:– Boil Filling Ingredients for
10 minutes or until thick enough to spread. Cool and
spread on thin rolled dough. Source: Cookbook USA

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

Title: VIETNAMESE DIPPING SAUCE
Categories: Vietnamese, Condiments, Ceideburg 2
Yield: 1 servings

1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
2 Garlic cloves, crushed
1 Fresh red chili pepper,
-seeded
1 tb Sugar
3 tb Fresh lemon juice
1 1/2 ts Rice vinegar or distilled
-white vinegar
3 tb Nuoc mam (Vietnamese fish
-sauce)

For anchovy lovers, here are a couple of variations
for a Vietnamese dipping sauce made with ’em. This is
traditionally served with Beef Fondue with Vinegar (Bo
Nhung Giam) that is part of the Vietnamese feast
called Bo Bay Mon (Beef in seven ways++seven distinct
ways of preparing beef). It’s good with other stuff
too but can be a bit strong to Western tastes. Some
restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the
Vietnamese culinary repertoire. What makes it so
special is the use of a condiment called mam nem,
prepared from ground fresh anchovies and salt and
fermented over a period of time. It can become
dangerously addictive. Traditionally, mam nem is
served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods. It is an
essential sauce fro Beef Fondue with Vinegar.

Use only fresh pineapple and remember to shake the
bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.

Over a bowl, squeeze the pineapple between your hands
to extract as much juice as possible. Combine the
pulp and juice and set aside. Into a bowl, strain the
anchovy sauce through a very fine sieve, pressing on
th solids with a spoon to extract all of the liquid.
Discard the solids.

Pound or crush the garlic, chile and sugar to a fine
paste in a bowl. Stir in the pineapple mixture,
strained anchovy sauce, lemon juice, vinegar an fish
sauce. Stir to blend.

Yield: 1 1/3 cups

VARIATION: If you are unable to find mam nem sauce,
here is a variation of the above recipe, using canned
anchovies. Add pineapple, if desired. 2 garlic cloves,
crushed 1 fresh red chili pepper, seeded 2 tablespoons
sugar 2 cans (2 ounces each) flat anchovies, drained
1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh
lemon juice 2 tablespoons pineapple or water

Combine the garlic, chile and sugar in a mortar and
pestle and pound to a fine paste. Add the anchovies
and mash to a very smooth paste. Stir in the fish
sauce, lemon juice and pineapple juice. Mix well.

Yield: about 1 cup.

From “The Foods of Vietnam” by Nicole Rauthier.
Stewart, Tabori Chang. 1989.

Posted by Stephen Ceideburg; January 22 1991.

—–

Date: Thu, 21 Apr 94 18:47:31 CDT
From: MASCOLINI@wmich.edu
Subject: Re: Fatfree Digest V7 #36

Sauteed Vegetables with Pasta and Greens

6 servings as a side dish

3 cups frozen black-eyed peas (about 1 pound)

2 cups chopped peeled jicama
1-1/3 cups copped red, yellow, or green bell pepper
1/2 cup chopped carrot
1/2 cup chopped onion
4 garlic cloves, minced
1 8-ounce can tomato sauce

3/4 cup vegetable broth
1/4 cup chopped fresh oregano
1/4 cup chopped fresh cilantro

10 ounces bow-tie pasta

6 ounces torn mixed baby greens

Cook black-eyed peas in medium pot of boiling water until just tender, about
30 minutes. Drain. [I used fresh black-eyed peas from my grocer’s produce
department and cooked according to package directions.]

Spray a large, heavy skillet with vegetable cooking spray and saute jicama,
bell pepper, carrot, onion, and garlic over medium-high heat for 5 minutes.

Add tomato sauce, broth, oregano, cilantro, and black-eyed peas and bring to
a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling water until just tender,
stirring occasionally. Drain well.

Divide greens among plates. Top each serving with 2/3 cup pasta and about 1
cup sauce.

Title: Gazpacho
Categories: Soups/stews, Appetizers, Londontowne
Yield: 4 servings

1 ea Clove garlic, peeled 1/4 ts Pepper
1 ea Slim cucumber, peeled/cut 1/2 ea Small onion, peeled/sliced
4 ea Ripe tomatos cut in eighths 2 tb Olive oil
1/2 ea Green pepper, seeded/sliced 3 tb Wine vinegar
1 ts Salt 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook

—–

Title: Tourtiere
Categories: Diabetic, Main dish, Beans
Yield: 8 servings

1 lb Lean ground pork (try beef) 1/4 ts Ground nutmeg
2 Cloves garlic, minced 1/4 ts Freshly ground black pepper
1 Onion, finely chopped 1 pn Cloves
1 ts Salt 1 c Chicken stock
1 ts Crumbled sage 1 1/2 c Cooked red kidney
beans mash
1/2 ts Ground allspice Double-crust pastry

The recommended Gluten-Free Pastry adds 184 calories, 1 starch
choice, 1 1/2 fat. Try serving the filling hot with potatoes or
toast, or with a breadcrumb topping, or serve in a home made tortilla.

Stir-cook ground meat and onion until meat is no longer pink. (Regular
ground meat is much less expensive than lean.) Drain fat and return
meat to the pan, add spices and stock. This will take about 15
minutes.

Stir in mashed beans and simmer until liquid is just evaporated, about
another 15 minutes. Cool filling about 30 minutes if making pie
crust. Serve hot immediately, refrigerate cooled mixture up to 3
days, or freeze cooled portions up to 3 months.

1/8 recipe – 292 calories, 1 1/2 starch, 2 protein, 1 fat choice 12
grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams
protein, 28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high
fibre

Adapted from Full of Beans by Violet Currie Kay Spicer 1993 Shared
but not tested by Elizabeth Rodier Jan 94

MMMMM

Title: Sauerbraten
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

4 oz Lean beef roast 1/4 ts Salt
1/2 c Beef broth ds Garlic powder
1/4 c Water 1 ts Margarine
1/4 c Apple cider vinegar

Place Beef in a glass pan or bowl. Combine remaining ingredients,
except margarine; pour over beef. Marinate 4 to 5 days in
refrigeratro. Turn beef at least once a day. Melt margarine in small
skillet; add beef and brown. Reduce heat. Add half of the marinade
to the skillet. Simmmer until beef is tender.
Food Exchange per serving: 4 MEAT EXCHANGES CALORIES: 300

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens
Categories: Vegetables, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Noodles, egg, 1/16th-inch 6 tb Oil, corn OR
— thin, Chinese 6 tb Oil, peanut
2 ts Oil, sesame Seeds, sesame, black
1 ts Salt, kosher — (garnish)

—————————–STIR-FRIED GREENS—————————–
1 tb Chives, Chinese 3 c Bok choy, baby, sliced,
1/8 c Garlic, baby, finely — with flower-like bases
— sliced — kept whole
6 md Mushrooms, dried, black 2 c Cabbage, Chinese, sliced
1 1/2 c Mushrooms, chanterelle, 4 sm Chilis, red
— sliced 4 sm Chilis, orange
1 1/2 ts Scallion, finely sliced 3 tb Oil, peanut OR
— rings 3 tb Oil, corn

Boil noodles in unsalted water until “al dente.” Drain, flush
with cold water until chilled, then roll loosely in a lint-free towel
to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat
and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over
high heat until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the
pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the
noodles in a pan then use a spatula to pack them into an even pancake
or “pillow.” Cover and cook until the bottom is golden, about 5-7
minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist,
then cover and cook the second side. If the pan seems dry, dribble in
the remaining tablespoon of oil around the side of the skillet before
covering it.

Slide the noodle pillow out of the pan, cut it into quarters,
then garnish with a sprinkling of black sesame seeds and vegetables.

Stir-Fried Greens:
==================

Soak the dried mushrooms for several hours or overnight in cold
water.

Drain, rinse, remove any stems, then cut caps into slivers
1/8-inch wide.

Heat a wok or a large heavy skillet over high heat until hot
enough to evaporate a bead of water on contact. Add 2 tablespoons of
oil, swirl to glaze the pan, then reduce heat to medium-high.

Add the Chinese chive tops, garlic and black mushrooms, toss
until fully fragrant, then add chanterelles, sliced scallions, and
cabbage to the pan. Toss just until vegetables turn supple, about 2
minutes.

Add baby bok choy, toss until color deepens and the vegetables
are heated through, about 20 seconds. If the pan becomes too dry,
dribble in a bit more oil from the side.

Fold in the chilis, then turn contents out onto a serving plate,
either alongside or on top of the noodle pillow.

Caution: Chilis are added for color and are not meant to be eaten
whole! If a spicier dish is desired, finely sliver a single chili and
stir-fry it with the shallots before stir-frying the remaining
vegetables.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

29 oz. can pumpkin 1/2 tsp. salt
13 oz. can evaporated milk 1/2 tsp. ginger
3 eggs, beaten 1/2 tsp. cloves
1 1/4 cup sugar 1 box yellow cake mix
2 tsp. cinnamon 1 cup butter
1 tsp. nutmeg 1 cup chopped walnuts
Mix pumpkin, milk, eggs, sugar, cinnamon, nutmeg, salt, ginger and cloves with
an electric mixer until well blended. Pour pumpkin mixture into ungreased 9 x
13 pan. Sprinkle cake mix over pumpkin. Sprinkle walnuts over the cake mix
and drizzle one cup of melted butter over the top.

Bake at 350 degrees for 50-60 minutes..

Title: BEET HORSERADISH
Categories: Ethnic, Relishes
Yield: 4 servings

1 lb Redbeets, boiled
1 ts Salt
2 oz Horseradish, fresh
1/2 c Water
2 tb Vinegar
1 ds Pepper
1 ts Sugar

Grate beets and horseradish. Combine vinegar,
sugar, salt, pepper and water. Bring to a boil. Pour
over grated beets and horseradish. Mix thoroughly.
Store in jar in refrigerator.

—–