Title: Fortune Cookies #2
Categories: Oriental, Cookies
Yield: 8 servings

1/4 c Cake flour
2 tb Cornstarch
1 ds Salt
2 tb Oil
1 Egg white
1 ts Water

Sift together flour, sugar, cornstarch and salt. Add oil and egg
white and stir until smooth. Add water and mix well. Make 1 cookie
at a time by pouring one Tbs of batter into lightly greased skillet,
spreading batter to a 3 1/2 inch circle. cook on low heat for 4
minutes or until lightly browned. Trun and cook one minute longer.
Working quickly, place cookie on a paper towel, place fortune in
center and fold cookie in half. Then bend cookie over the edge of a
bowl to form boomerang shape. place each in muffin tin cup to cool.

Makes 8 cookies.

From: Family Circle -Best Ever Baking – Nov. 1984 (from: Atlanta’s Pet
Recipes, by the Atlanta Humane Society Auxiliary)

—–

TRUFFLE MICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate — semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar — icing
Garnish
Gold or silver dragees (eyes)
Almonds — slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate
wafer crumbs; mix well. Cover and refrigerate till firm; about 1
hour. Roll scant tablespoonfuls of chocolate mixture in small balls
slightly pointed at end. Roll lightly in icing sugar or chocolate
wafer crumbs. GARNISH: Insert dragees (silver or gold balls) for
eyes, almond slices for ears and small bits of licorice for tails.
Refrigerate until firm, about 2 hours. (Truffles may be stored in
airtight container in fridge for up to 1 week). MAKES: 2 dozen

– – – – – – – – – – – – – – – – – –

Chow Mein with Shrimp and Pork ***nnbb89a

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Noodles — chinese fresh wat
9 tablespoon Oil
4 ounce Shrimp; shelled, deveined
1 1/4 teaspoon Salt
1/2 teaspoon Cornstarch
1/2 pound Lean pork — shredded
1 tablespoon Sherry
2 tablespoon Soy sauce — light
1/2 teaspoon Sugar
1/2 pound Bok choy
1/4 pound Mushrooms — sliced
2 tablespoon Chicken stock
1 teaspoon Cornstarch — dissolved in
2 teaspoon Water

Drop noodles into boiling water and boil for five minutes. Rinse under cold
water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and
cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn
pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy
sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry
bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add
stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and
bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry
noodles until outside is golden brown but inside is soft. (They will form a
cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on
top of noodles. MIKE CROUCH (NNBB09A)

– – – – – – – – – – – – – – – – – –

Title: MANGO ICE-CREAM
Categories: Desserts
Yield: 1 servings

1 Peach mango peeled chopped
1 Pawpaw peeled chopped
1 tb Lemon juice
4 Egg yolks
2/3 c Icing sugar
1/2 c Thickened cream
1/4 c Fresh coconut milk
1 tb Ground almonds
Garnish:
Fresh fruit or mint sprigs

Puree the mango and pawpaw together with the lemon
juice. Beat the eggs and icing sugar in the top of a
double boiler until the eggs are pale and thick.
Remove from the heat, pour into a bowl and continue to
beat until the mixture is cool. Fold the fruit puree
into the egg mixture and add the cream, coconut milk
and almonds. Pour the mixture into a mould or freezer
tray and freeze for 2-3 hours. To serve: dip the mould
into hot water for 30 seconds before turning out, or
scoop out as ice cream balls. Garnish with fruit or
fresh mint sprigs. Typed for you by Sherree Johansson.

—–

Title: BASIC LEMONADE
Categories: Beverages
Yield: 10 servings

1 Makes 2-1/2 Quarts
6 Lemons
1 c Sugar
8 c Ice Water
1 c Boiling Water

Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain
lemon juice into a large pitcher. Add sugar and ice water; stir
until sugar is dissolved. Set aside. Place lemon rinds in a bowl
and add boiling water. Let stand until water is cold. Discard rinds,
add water to picher and stir well. Refridgerate until well chilled.
From Sheila Buff and Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986,
ISBN 0-89586-458-4.

MMMMM

CORN, TOMATO SUMMER SQUASH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
2 Garlic cloves — fine chopped
1 lg Onion — chopped
5 c Chicken broth
4 md Tomatoes — chopped
2 c Fresh corn kernels
1 Roasted Anaheim chile or
— peeled, seeded chopped
1 tb Canned mild chopped chile
4 md Zucchini — thinly sliced
1/2 c Chopped fresh basil
—–GARNISHES—–
Sour cream
Cilantro — chopped

In a large deep pot, heat oil. Add garlic and onion;
saute until softened. Add chicken broth, tomatoes,
corn and chile and simmer for 15 minutes. Add zucchini
and basil; simmer for 5 minutes longer. Serve hot,
passing garnishes of sour cream and cilantro.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 43.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 02
JAN 96 114815 -0800

– – – – – – – – – – – – – – – – – –

TOURTE MILANESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves — minced
1/4 ts Nutmeg (or more)
Salt freshly ground pepper
2 Lg red peppers*
—–OMELETS—–
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 t Chopped fresh tarragon*
Salt
2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg — beaten

*Note: Spinach should be blanched first, then well drained. Red peppers
should be cut into 1″ pieces and blanched.

Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4″ thick and
line bottom and sides of pan. Keep remaining pastry refrigerated. Heat
oil and butter in large skillet. Add spinach and garlic and saute’ 2 to 3
minutes. Season to taste with nutmeg, salt and pepper. Remove from
skillet. Add red peppers to skillet and saute’ briefly. Remove from heat
and set aside.

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch
skillet over medium heat, add 1 tablespoon butter and shake so butter coats
bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to
set, lift edges so liquid can run under. When eggs are completely set, and
top of omelet is no longer moist, shake pan and slide omelet onto warm
plate. Repeat with remaining butter and egg mixture.

To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, 1/2
spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in
reverse order, using remaining ingredients. Roll remaining pastry 1/4″
thick. Cut out 8-inch circle. Place over omelet and seal well to pastry
lining by pinching with fingers. With tip of knife, draw number of slices
desired directly on pastry, or decorate with scraps of pastry. Brush with
beaten egg. Place pan on baking sheet and bake until golden brown, about
70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife.

From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
Calif.

– – – – – – – – – – – – – – – – – –

LOW-FAT CHOCOLATE FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-fat Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 c Water
1/4 c Unsweetened cocoa
1/4 c Granulated sugar
1 t Vanilla extract
Few grains salt
Cut up fresh bananas
Fresh strawberries

Mix cornstarch and water in a small saucepan. When
smooth, add remaining ingredients except fruit and
stir over moderately high heat until mixture boils 1
minute. Pour into fondue pot to keep warm.

– – – – – – – – – – – – – – – – – –

CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sliced bacon
2 Onions, sliced
2 Green peppers, hulled and
-chopped
1 Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and
-savory, chopped
1 1/2 qt Water
2 Egg yolks
1/2 c Heavy cream (sweet or sour)
1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in
a heavy stewpan until the fat runs. Fry the onions in the fat until they
are golden. Add the peppers and fry them, too. Remove the stewpan from
the heat. Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper, and the herbs.

Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.

Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.

Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.

Serves 6. Time: 20 minutes plus 50 minutes cooking

From: THE OLD WORLD KITCHEN – THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92

– – – – – – – – – – – – – – – – – –

PUREE OF ONION SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Appetizers
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1/4 c UNSALTED BUTTER
12 oz BOTTLE DARK BEER
4 MEDIUM ONIONS SLICED,8 CUPS
1/2 lb SHARP CHEDAR CRUMBLED
4 c VEAL STOCK,OR LOW
SODIUM BEEF BROTH
1/2 ts SALT
FRESHLY GROUND PEPPER
1/8 ts FRESHLY GRATED NUTMEG

MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW
HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND
COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK
30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS
TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER
AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES.
MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER
MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM
HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE
TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL
SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND
STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR
FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN
PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE
MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE
PIPING HOT IN TUREEN.MAKES 5 SERVING

– – – – – – – – – – – – – – – – – –