CUSPAJS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
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1 Head green cabbage
1 Green pepper
Salt
2 c Cubed potatoes
Zafrig (recipe separate)

Select 1 firm head green cabbage and 1 green pepper. Cut cabbage into
large cubes. Put cubes into large soup pot and barely cover with water.
Halve the green pepper and put on top of cabbage. Salt to taste; boil
until tender. Add 2 cups cubed potatoes. Cook until potatoes are tender.
Pour over Zafrig and simmer for 10 minutes.

“Our Favorite Recipes” St. Anthony Croatian Catholic Church Typed for you
by Karen Mintzias

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Mushrooms Tapenade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Spanish
Tapas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tbsp Capers
6 Anchovy fillets — drained
1 c Olive oil
1/4 c Lemon juice
Freshly ground black pepper
1 lb Small mushrooms

Rinse two tablespoons of capers and dry on a paper towel. Pound them and the
an chovies in a mortar or press them through a sieve with a spoon. When the
mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil
little by little, stirring as you do it. Add the lemon juice and pe pper to
taste. Let the sauce stand in a covered container at least 4 hours before
serving. Remove the stems from the mushrooms and clean them with a damp paper
towel. Place five on each plate and spoon three tablespoons of the tapenade
over them. Garnish the plates with the remaining ca pers.

Stephanie da Silva – arielle@taronga.com

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Title: CHICKEN CHINESE CHIVE SHU-MEI
Categories: Chinese, Chicken, Appetizers
Yield: 24 servings

Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)

Mix all filling ingredients together. Whip by hand
until the mixture holds together very well. Place
about 3/4 T filling in the center of each wrapper and
bring up the corners so that you have a little “money
bag.” Leave the top open so that you can see some of
the meat. Blanch the whole chives in very hot tap
water just for a moment. Tie one chive around the
neck of each dumpling so that it looks like it is
wearing a little green belt. Steam in an oiled bamboo
steamer for 15 minutes, on high heat. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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LEMON CHIFFON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Deep dish pie crust shell,ba
1 t Unflavored gelatin
1/4 c Water
3 ea Large eggs,separated
1 c Sugar
1/2 c Lemon juice
2 ts Grated lemon peel
3 dr Yellow food coloring,optiona
1 c Whipped topping,thawed
1 x Chocolate shavings,garnish
1 x Lemon slices,garnish

Soak gelatin in water.In double boiler over gently
simmering water, beat yolks;add 1/2 cup sugar and
lemon juice.Cook,stirring until mixture coats the
bottom of a spoon.Add grated lemon peel,gelatin and
food coloring.Stir well.Cool in refrigerator about 1/2
hour until slightly thickened.Beat egg whites with 1/2
cup sugar;fold into lemon mixture.Fold in whipped
topping.Spoon into baked pie crust.Refrigerate 2 to 3
hours before serving.garnish with chocolate shavings
and lemon slices.Serves 8.

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Title: COOKIES N’ CREAM PIE
Categories: Desserts, Pies
Yield: 1 pie

1 1/2 c Cold half/half
1 pk Chocolate instant pudding
4 serving size
8 oz Whipped topping, thawed
1 c Crushed tagalong cookies
1 Ready made chocolate pie
Crust

Pour half and half into large bowl. Add pudding mix, beat with wire whisk
until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping
and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or
overnight. Remove from freezer and let stand 10 minutes to soften before
serving. Store leftover pie in freezer.

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Date: Thu, 03 Feb 94 08:06:37 EST
From: “P. Brad Smith”

Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.

Mushroom Soup Concentrate

Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh mushrooms
1/4 cup minced fresh onion
1/2 cup celery — finely slivered
6 tablespoons butter
2 1/2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
4 tablespoons flour
2 cups broth — beef, chicken or veg

Slice mushroom caps and chop stems. Set aside while you saute onion and
celery in butter in a large heavy skillet or dutch oven 3 minutes. Add
parsley and saute 3 minutes stirring with a wooden spoon. Add mushrooms.
Sprinkle on salt, paprika and flour. Stir constantly until well blended.
Add broth slowly. Bring to a boil. Lower heat and simmer 10 min.

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Title: ORIENTAL RICE
Categories: Chinese, Rice
Yield: 6 servings

2 tb Oil
1 c Coarsely chopped scallions
1 Bag cooked boil-in-bag rice
1 tb Chinese soy sauce
8 oz Can sliced bamboo shoots
-drained
2 c Cooked chopped shrimp, ham
-or chicken or combination
10 oz Pkg frozen green peas
2 ts Butter

In large frying pan or wok, heat oil, Add scallions
and cook over high heat, 30 seconds, stirring until
wilted. Add remaining ingredients, except butter,
cooking and stirring 2 minutes. Remove from heat. Stir
in butter.

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SPICY PEA SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
1 1/2 c Split green peas
2 x Carrots, diced fine
2 x Celery, diced fine
1 x Onion,chopped fine
1 t Onion powder
1 t Garlic powder
1 t Paprika
1/4 ts Cayenne
2 tb Soy sauce

Place peas and water in large pot. Bring to a boil,
reduce heat to medium low, add remaining ingredients,
cover and cook for 2 hours. Stir occasionally. When
the ingredients are smooth like puree, serve.

Helpful hint: stirring with a wisk helps blend the
ingredients.

FROM: Mcdougall Helath Supporting Cookbook

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SZECHUAN SHRIMP – GWHP32A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Scallions — minced
3 tablespoon Dry sherry
3 tablespoon Water
1/2 cup Catsup
1 tablespoon Soy saude
1 tablespoon Cornstarch
1/4 tablespoon Hot pepper sauce
1 pound Shrimp — cleaned
1/4 tablespoon Minced ginger root
1 1/2 tablespoon Sesame oil
3 cl Garlic
2 tablespoon Sugar
1/2 cup Bamboo shoots — minced
1 1/2 cup Oil

COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND PEPPER
SAUCE (I USE TABASCO).
COMBINE SUGAR, CATSUP, SHERRY, SOY SAUCE AND SESAME OIL MIX CORNSTARCH AND
WATER. HEAT SOME OF THE OIL IN A WOK OR SKILLET. ADD THE SHRIMP (I USUALLY CUT
THE LARGE ONES UP IN SMALL PIECES) AND STIR FRY UNTIL DONE. ABOUT 2 MINUTES.
DRAIN THE SHRIMP AND RESERVE THE OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD
SCAALLION MIXTURE. STIR FRY ABOUT ONE MINUTE AND ADD THE SHRIMP.
STIR FRY 30 SECONDS THEN ADD THE CATSUP MIXTURE.
STIR ANOTHER 30 SECONDS AND ADD CORNSTARCH MIX. COOK AND STIR UNTIL SLIGHTLY
THICKENED. SERVE WITH STEAMED RICE.

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