Title: STRINGBEANS IN WALNUT SAUCE
Categories: Vegetables, Side dish, Ethnic, Chinese
Yield: 6 servings

1 lb Fresh string beans
1/4 lb Shelled walnuts
1/4 c Red wine vinegar
1/4 c Onion minced
1 c Chicken stock
2 ea Garlic cloves minced
2 ts Sweet paprika
3 tb Cilantro freshly
– finely chopped
1 1/2 ts Salt
3 qt Water

In mill or with a mortar pestle, pulverize the
walnuts into a paste. Combine the stock, onions,
garlic, paprika, vinegar, salt, walnut paste,
cilantro. Mix thoroughly. Trim but do not cut the
string beans. Bring the water to boil, add the string
beans and boil them for 10 minutes. Drain the beans
well. Add the beans to the walnut paste mixture and
toss until coated completely with the mixture. Serve
at once. ORIGIN: Dr. Marina Tuzhik, Almaty, Kazakhstan

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Title: Curing of Home-Grown Olives, Greek Style
Categories: Greek, Misc, Info
Yield: 1 servings

If you own an olive tree and do not want to go through the complicated
process of leaching olives with chemicals, follow one of these ancient
Greek methods to get rid of the bitterness.

SALTING METHOD: Place washed olives in a wicker basket or a plastic
container with holes. Cover with medium-coarse salt. Set basket in
sun and protect with a cheesecloth cover. Twice a day for a week,
toss olives to redistribute them, until the bitter fluid is drawn
from them. Bring olives in at night to prevent mold.

WATER METHOD: Cover washed olives with a solution of salt water – 1
cup salt to each quart water – in a crock or glass jar. Place a
weight, such as a small plate or washed rock, to keep olives
submerged. Olives may remain in this brine for months. Marinate in
Olive Marinade before serving.

Source: Cooking in Modern Greece – by Theresa Karas Yianilos

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Title: CHOCOLATE KISS COOKIES
Categories: Cookies, Personal
Yield: 46 servings

2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1/4 ts Cinnamon
1 c Butter; softened
1 c Brown sugar, packed
1 c Sugar
2 Eggs
2 ts Vanilla
1 ts Almond extract
16 oz Chocolate Kisses
1 1/2 c Chopped Nuts
-(Pecans, Walnuts,
– or Almonds)

PREHEAT OVEN TO 375F. Combine flour, baking soda, salt and cinnamon;
set aside. Beat butter and sugars until light. Beat in eggs, vanilla
and almond extract. Blend in flour mixture. Chop 1 cup of kisses.
Stir in chopped kisses and chopped nuts. Add 1 cup whole kisses. Drop
heaping tablespoonfuls of the mixture onto an ungreased baking sheet
2 inches apart. Bake in hot oven 8 to 10 minutes. Cool on wire rack.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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Title: CHOCOLATE COVERED ANTS
Categories: Snacks, Desserts
Yield: 6 servings

1742 lg Ants, (if they are sm.,
-use 2,044)
3 c Melted chocolate

Catch ants at a picnic site and keep them in a glass jar to which you
have added a teaspoon of sugar to keep them happy. (Unhappy ants are
liable to go sour before processing.) At home, pick up each ant with
tweezers and remove entrails with a small, very sharp knife edge.
This will take about 400 hours. If you are in a hurry, eliminate
this step; you’ll never know the difference. Dip each ant into melted
chocolate and place to drain on waxed paper. If any of them are
still able to crawl off the paper, let them go — be a good sport!!

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BASIL PUREE – GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Basil, washed, stemmed
3/4 c Oil, olive

Puree the basil with 1/2 cup of olive oil. Cover
with a bit of olive oil and refrigerate for up to two
weeks if desired. (The length of time the basil is in
oil helps to diffuse the flavor into the oil. On the
other hand, after two weeks, the fresh basil begins to
lose its bouquet, and taste to natural spoilage.

Discard after 6 weeks and start fresh.

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court
Hotel,
: San Francisco, CA

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Title: Hermits
Categories: Cookies, Crisco.011, Walnuts, Raisins
Yield: 54 cookies

3/4 c Butter Flavor Crisco
1 1/2 c Brown Sugar, firmly packed
2 tb Milk
3 Eggs
2 1/2 c Flour, all purpose
1 ts Salt
3/4 ts Baking Soda
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Cloves, ground
1 c Raisins
3/4 c Walnuts, chopped
Confectioners Sugar

Preparation Time: 20 minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, sugar and milk in large bowl at medium
speed of electric mixer until well blended. Add eggs, ONE AT A TIME.
Beat well after each addition.

3. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves. Mix
into creamed mixture. Stir in raisins and nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.

4. Bake at 400 for 7 to 8 minutes. Remove to cooling rack. Sift
confectioners sugar over COOLED cookies.

Makes 4 1/2 to 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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Title: T.m.’s Gingerbread Cookies
Categories: Cookies
Yield: 30 servings

3 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 c Margarine; softened
1/2 c Light brown sugar; packed
1 Large egg
1/2 c Light molasses

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at
medium speed until light and fluffy. At low speed, beat in molasses until
smooth.
3. Gradually add flour, beating until well-combined and smooth. Form
dough into a ball, wrap tightly and refrigerate overnight or at least 8
hours.
4. Divide dough into 4 parts and work with one part at a time,
refrigerating the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use
small gingerbread cutters or other cookie cutters about 2-1/2 inches
around to cut out cookies. Use spatula to place cookies on lightly greased
cookie sheets. Very gently, press small bits of dried fruit on dough to
decorate.
6. Bake in preheated 375-degree oven for 10-12 minutes or until
browned. Do not overcook. Remove cookies to wire rack to cool. Continue
with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

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Title: CRUNCHY CEREAL BAR
Categories: Diabetic, Snacks, Cookies
Yield: 18 servings

1/4 c Margarine
1/3 c Brown sugar, packed
1 lg Egg
2 c Crumbled shredded wheat bis.
1/2 c Chopped walnuts
1 c Raisins

In a microwave-safe dish, combine the margarine and
brown sugar. Microwave on high about 1 minute to melt
the margarine. Beat in the egg when the sugar mixture
has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir
until well mixed. Pat into the bottom of a 5 inch
square microwave safe dish. Microwave on High about
4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375
F. Cream together margarine and brown sugar. Beat in
egg and add the rest of ingredients. Pat mixture into
bottom of an 8 inch square pan. Bake for 15-18
minutes or until the top is browned. Let stand 5
minutes before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat
exchanges 2 grams protein, 29 grams carbohydrate, 12
grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993
Shared by Elizabeth Rodier April 1994.

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FRIED BEANCURD IN RED CHILE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Korean red chile flakes
-(there is no substitute)
2 tb Tamari or soy sauce
1 tb Water
1 t Sesame oil
1 Garlic clove — minced
3 Scallions — sliced
1 Fresh chile (green or red)
— minced
1/2 ts Sugar (optional)
19 oz Tofu, preferably firm
Vegetable oil — for frying
1 t Crushed toasted sesame seeds

In a bowl, combine red chiles, tamari or soy sauce,
water, sesame oil, minced garlic, sliced scallions,
fresh chile and sugar (if using). Set aside until
tofu is fried.

Cut tofu into serving portions or largish chunks, and
pat dry with paper towels. Heat 1 or 2 inches of
vegetable oil in a skillet or wok set over moderately
high heat. Fry tofu pieces until golden brown on all
sides, turning as necessary. Remove tofu from oil and
place in a deep serving dish or shallow bowl. Pour
chile mixture over tofu, turning pieces to coat
evenly. Sprinkle with crushed toasted sesame seeds and
serve warm with hot steamed rice, and assorted
vegetable relishes or dressed salad greens.

Leftovers can be coarsely chopped and mixed with some
corn kernels or other veggies for a yummy (cold or
hot) filling in flour tortillas.

~–

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CAJUN OYSTER PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters in their own juice
(shucked)
1/2 c Chopped green Bell pepper
1/2 c Chopped celery
1 t Tabasco sauce
1/4 t File’ powder
4 T Butter (real not margerine)
5 T Flour
2 c Hot milk
(evaporated is better)
1 t Salt
1 t Fresh ground black pepper
2 T Chopped pimiento

Simmer oysters in thier own juice for approx. 5-7 minutes, or until the
edges begin to curl. Saute’ peppers celery in butter until tender. Blend
in the flour, add the milk cook stirring until the sauce thickens. Add
the oysters, pimientos, the seasonings and stir them all together gently.
Pour this into a buttered casserole, top with pie pastry bake in 450
degree F pre-heated oven for 20 minutes or until the crust is brown.

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