Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Categories: Eggs, Chinese
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup
per egg, thickly coat each egg completely with this
clay-like mixture. Line a large crock with garden soil
and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to
cure for 100 days. To remove coating, scrape eggs and
rinse under running water to clean thoroughly. Crack
lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

Preserved Ancient Eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

Incidentally, this is an excellent book. It’s
written by Maggie Gin of commercial Chinese sauce
fame. If you can find an early edition, get it. The
later editions have been integrated into her marketing
strategies and may not be as complete as this one is.
They also call for whatever the sauce ingredients are
or “Maggie Gin’s Such and Such Sauce”.
per Stephen Ceideburg
Submitted By SAM WARING
On MON, 20
NOV 1995 145845 GMT

—–

Title: Refrigerator Pickles
Categories: Pickles
Yield: 1 servings

1 ga Cucumbers onions (sliced)
4 c White sugar
1/3 c Pickling salt
4 c White vinegar
1 1/2 ts Tumeric
1 1/2 ts Mustard seed
1 1/2 ts Celery seed
1 Grn.or red peppers (Sliced)

Thinly slice the cucumbers and onions into a gallon jar. Heat the
other ingredients in a large pot. Pour over the vegetables. Store
covered in the refrigerator. New vegetables may be added at any time.
Keeps for 4 months.

Posted by Helen Peagram in Intercook

MMMMM

Title: MYONG’S KIM CHEE
Categories: Korean, Relishes, Vegetables
Yield: 1 servings

1 Head bok choi (napa, etc)
-chopped into 2"x1″ pieces
1 Daikon radishes (or more)
– sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more)
– thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers*
– *(crushed) OR MORE
1/3 c Fresh ginger root slices*
– *or more to taste
1 c Coarsely chopped scallions
1 Japanese horseradishes *
– *or more to taste
2 c -water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

Mix all dry ingredients together. Place in a large
crockery or glass container that can be sealed
airtight. Pour liquids over them, vinegar first. If
the veggies are not covered by the liquid add more
vinegar…NOT water- Seal jar and place into
refrigerator for 2-12 weeks. *** NOTE *** The
refrigeration is necessary to prevent spoilage.

—–

BREAD PUDDING SOUFFLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Puddings
Masterchefs Norleans
Pal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PUDDING—–
7 oz Bread, French, stale cut
— into 1-inch cubes
3 lg Egg yolks
3 lg Eggs
1 3/4 c Sugar
4 1/2 tb Vanilla
1 t Cinnamon
1 t Nutmeg
1/2 c Butter, softened
4 c Milk, whole
1/2 c Raisins
—–SOUFFLE—–
6 lg Eggs, separated
1/2 c Sugar, granulated
2 1/2 c Bread Pudding
1/2 c Sugar, confectioner’s
—–WHISKEY SAUCE—–
1 c Cream, heavy
1/2 c Sugar
1/4 c Bourbon

Bread Pudding:
ÿÿÿÿÿ

Preheat oven to 350 F.

Toast bread cubes in the oven for 12 to 15
minutes or until golden brown.

Place the toasted cubes of bread in an ungreased
13x9x2 inch pan.

In a large mixing bowl, beat the eggs and egg
yolks on medium speed until frothy.

Add sugar, vanilla, cinnamon, and nutmeg. Blend
well.

Add softened butter and blend, then mix in the
milk.

Sprinkle the raisins over the bread cubes and
pour the milk mixture over all. Allow the bread to
become thoroughly soaked.

Bake the soaked bread in the 350 F oven for 40
minutes.

Pudding should rise 2 to 3 times original height,
but once removed from the oven its size will
decreased, ending up slightly higher than the uncooked
pudding.

Cool slightly. Serve.

Souffle:
ÿÿÿ

Put the egg yolks and granulated sugar in the top
of a double boiler over very low heat. Whisk the
mixture until frothy and shiny.

In a large mixing bowl, whip the egg-and-sugar
mixture into the bread pudding until smooth.

Beat egg whites until frothy, add confectioner’s
sugar and beat until the egg whites form stiff peaks.

Gently fold the egg whites into the bread pudding
mixture.

Preheat your oven to 375 F.

Butter and lightly sugar a 1 1/2 quart souffle
dish. Fill the dish only 3/4 full of souffle mixture
to allow for rising. Wipe clean the lip of the dish
and bake in the preheated oven for 35 to 40 minutes.

Serve immediately, topped with whiskey sauce.

Whiskey Sauce:
ÿÿÿÿÿ

Beat the cream until it’s slightly thickened.

Add sugar and beat until thick.

Whisk in the bourbon and serve with the souffle.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

– – – – – – – – – – – – – – – – – –

JASMINE RICE WITH DRIED FRUIT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 Onion — chopped
2 Ribs Celery — chopped
1 tb Curry Powder — Madras pref.
2 1/2 c Jasmine Rice
6 1/2 c Chicken Stock — boiling
1/2 c Dried Cranberries
1/2 c Dried Currants
2 Pieces of Dried pear — chopped
1/2 Dried fig — chopped
1/2 c Sunflower Seeds — toasted
2 tb Chopped Basil
Salt and Black Pepper TT
Nutmeg — grated for garnish

This dish should be prepared/set-up completely before
turning on the stove.
In a Wok, or large skillet, toast the rice until
barely tan.
Remove and set aside.
In a large saucepan, heat the butter until just
beginning to brown.
Stir in the Onion, Celery, and Curry Powder.
Cook, stirring occasionally, for 5 minutes.
Stir in the Jasmine Rice, cook for 3 minutes longer.
Stir well.
Stir in the boiling stock and reduce the heat to low.
Cover and cook for 20 minutes.
Turn off the heat.
Stir in the dried cranberries, currants, dried pear,
dried fig, sunflower seeds, basil, and salt and pepper
to taste.
Cover and let sit for 10 minutes.
Fluff with a fork and dust with freshly grated nutmeg.

– – – – – – – – – – – – – – – – – –

FAT-FREE, GLUTEN FREE ENCHILADA SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Low-fat
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c AM Rice Flour
1/4 c AM Toasted Garbanzo Flour
2 tb Chili powder
1 t Cumin powder
1 t Ground red pepper
1 t Sea salt
1/2 ts Garlic powder
1 qt Cold water
— in a deep sauce pan

Mix all dry ingredients together. Add to 1 quart of
cold water in saucepan. Cook over medium heat,
stirring constantly until simmering and thick. USe
over enchiladas or to season grain dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or
triple the dry ingredients. Store the dry mix in a
tightly closed jar. Use 3/4 cup of the dry mix to one
quart of cold water to make sauce.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: MEXICAN FUDGE
Categories: Appetizers, Cheese/eggs
Yield: 1 servings

1 lb Monterey Jack cheese with
Jalapeno pepper
1 lb Cheddar cheese
1 cn Evaporated milk (13 oz.)
2 Eggs
3 tb Flour

Grate cheese and lay in greased 9″ x 13″ pan. Beat milk, eggs, and flour
together, pour over cheeses. Bake 40 minutes at 350 degrees F. Cut into
squares or diamonds, serve hot or cold.

—–

PROSCIUTTO-BLACK PEPPER BREAD

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breadmaker Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Yeast
1 t Black pepper
3 c Bread flour
1/2 tb Sugar
1/2 tb Salt
3 tb Olive oil
1 1/8 c Water — warm
3/4 c Prosciutto, chopped

Do not trim fat from prosciutto before chopping. Bring all
ingredients to room temperature. Pour all ingredients into bakery
except prosciutto, in order. Set “baking control” at eleven o’clock.
Select “white bread” and push Start. Add prosciutto at beep, 88
minutes into cycle.

– – – – – – – – – – – – – – – – – –

Categories: Soy, Main dish, Low-fat
Yield: 4 servings

4 Vidalia onions (about 1 1/2
-lbs.)
2 tb Water
1/2 c TVP® granules or flakes
1/2 c Hot water
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Salt
pn Cayenne pepper
1/2 c Fine bread crumbs
1/2 c Vegetable stock
1/2 c Varietal grape juice or
-white wine

Peel onions, then slice off tops and hollow out,
leaving about a 1/2-inch shell. Reserve center of
onions. Place shells in a baking dish, cover with
plastic wrap and microwave on high for 5 minutes. (Or
place shells in a steamer basket and steam for 6
minutes after water boils.) Measure 1/2 cup of
reserved onions and finely chop. In a small skillet,
heat 2 Tbs. water and saute onion until soft. (Or
microwave in water until onion becomes soft.)

Stir together TVP®, water and seasonings. Combine TVP®
mixture with onions and stir in bread crumbs. Place
hollowed out shells in a microwave-safe pan and spoon
in filling. Place remaining onion scraps, coarsely
cut, around stuffed onions. Pour vegetable stock and
juice or wine into the pan.

Cover tightly and microwave on high for 6 minutes (or
bake in oven uncovered at 375 degrees for 30 to 35
minutes.) Remove and let stand 5 minutes.

(Adapted from Vegetarian Times, 2/92)

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: LIMEADE
Categories: Diabetic, Beverages
Yield: 6 sweet ones

1 1/2 c Freshley Squeezed Lime Juice
-(About 6 limes) ***
4 c Cold Water (The colder
-the better)
1 1/2 c NutraSweet (r) Spoonful ™

Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs

Mix first three ingredents together and refrigerate
untill chilled and you are ready to serve. You may
freeze it in ice cube trays and use in place of the
Ice Cubes when serving as well, Or as a “Popsicle”
Limeade ice cubes may be “processed” in an ice
crusher, blender or food processor to make a Lime
Slush as well.

To serve, either make a slush as described above or
serve over ice. Optional garnash of Lime slice and/or
mint sprigs.

Makes 6 servings of about 8 ounces each

Nutritional Information

Serving size 8 oz

Calories ———— 45 Saturated Fat
~——– 0g Protein ~———– <1g : Cholesterol --------- 0g Carbohydrates ~------ 12g Fiber --------- Trace Total Fat ------- 0g Sodium --------- 5mg Diabetic Food Exchange 1 fruit From: John Davis Reformatted 4 you and yours via Nancy O'Brion and her -----