Title: Savory Baked Beans
Categories: Bean/legume, Casseroles, Low fat
Yield: 8 servings

2 c Great northern beans
2 qt Water
1 lg Yellow onion; chopped
2 Celery stalks; chopped
1 lg Green pepper; chopped
2 Garlic cloves; crushed
1/2 c Water
1 1/2 c Water;
1 1/2 ts Curry powder
2 tb Parsley; flakes
2 tb Lemon juice
1 tb Soy sauce, low sodium
1 ds Black peppercorns; ground to

Preparation Time: 3:15 Cook the beans in the 2 quarts water until
tender, about 2 hours. Drain, reserving the liquid. Preheat the oven
to 350 degrees. Saute the onion, celery, green pepper, and garlic in
the 1/2 cup water for 10 minutes. Remove from heat and add the cooked
beans, 1 1/2 cups bean-cooking liquid, and seasonings. Pour into a
casserole dish and bake for 1 hour.

Hint: Mash or grind up the leftovers for a delicious cold sandwich
spread. From the recipe files of Sue Smith, SueSmith9@aol.com. Posted
by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8.
1.80á From: Fred Towner Date: 06-30-96

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AUTUMN FRUITS WITH SHERRY SABAYON SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
3 ea Egg yolks
2 tb Sugar
2/3 c Sherry
2/3 c Whipping cream
1 t Orange peel, grated
—–FRUIT—–
1 ea Cantaloupe
8 ea Figs, fresh -OR-
2 pt Strawberries
2 c Green grapes
1/2 c Almonds, sliced

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or
halve strawberries.

Whisk yolks and sugar to blend in top of stainless steel double boiler.
Gradually whisk in half of sherry. Set over simmering water and whisk until
mixture holds shape for 3 seconds when drizzled from whisk, about 5
minutes. Remove from over water and refrigerate until cool, whisking
occasionally. Beat cream until soft peaks form. Fold into sabayon with
remaining sherry and orange peel. Can be prepared 6 hours ahead and
chilled.

To serve, arrange cantaloupe slices around center of plates. Combine figs
or strawberries and grapes and mound in center. Spoon sauce over and
sprinkle with toasted almonds.

from _Bon Appetit_, October 1987.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: HUNAN VEGETABLE PIE B1
Categories: Chinese, Vegetables, Main dish, Appetizers
Yield: 6 servings

3 Bean curd skin sheets
-(dried bean curd)
10 sm Dried shrimp
2 lg Dried black mushrooms
-(Chinese)
1 (1-in.) piece ginger root
2 Scallions
Oil
1 Winter bamboo shoot
1 1/2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 ts Flavor enhancer (opt.)
Black pepper
2 c Chicken stock
1 c All-purpose flour
1 Recipe pancakes
1 Recipe sauce

————————–GARNISH————————–
Scallion brushes
Parsley
Decoratively cut radishes

————————-PANCAKES————————-
2 c All-purpose flour, sifted
3/4 c Boiling water
2 tb Sesame or cooking oil

—————————SAUCE—————————
1/2 c Hoisin sauce
1 tb Sesame oil
1 tb Sugar
1 ts Sherry

———————SCALLION BRUSHES———————
1 bn Scallions
Ice water

Using wet, hot towels, moisten the bean curd skin
sheets and set aside until ready to use. Cover with
hot towels to retain the moisture. In separate small
bowls, cover the dried shrimp and mushrooms with a
little boiling water. When soft, drain and mince
finely with a knife or cleaver. Mince the ginger.
Finely chop scallions. In 1 tablespoon oil, stir-fry
the minced shrimp, mushrooms and bamboo shoot, adding
1 tablespoon of the soy sauce, the sherry, sugar,
flavor enhancer and black pep- per to taste. After a
minute, when most of the liquid has evaporated, stir
in the scallions and remove the filling to a container
to cool.

In a large, flat, rectangular pan, combine chicken
stock and remaining soy sauce. Dip a softened bean
curd sheet into stock mixture and lay out flat on a
work surface. Sprinkle lightly with filling.

Repeat dipping process with a second bean curd sheet,
laying it on top of the first and sprinkling it with a
little filling. Cover with a third sheet which has
been dipped in the stock but do not sprinkle with
filling. Make sure all the corners of the bean curd
skin package are thoroughly moistened and gently fold
into a 7×5-inch shape. Set aside. Make a batter by
combining the eggs with a little water and beating.
Stirring vigorously, pour the egg mixture into the
flour. The resulting batter should have the
consistency of heavy cream. Add more water if
necessary. Heat oil for deep-frying in a wok to 300 F.
Moisten the whole pie with the egg batter and gently
slip into the hot oil. Increase the heat and cook,
turning occasionally and gently, until the pie is
golden brown on both sides.

The pie may form pockets of air in the center and puff
up. If this happens while you are cooking it, prick
them with the point of a sharp pin. Drain well and cut
in 8 to 10 rect- angular pieces. Serve wrapped in a
PANCAKE with SAUCE and a SCALLION BRUSH and garnish
with parsley and decorative radishes.

PANCAKES: Pour the boiling water into the flour and
mix well with chopsticks. Gather the dough into a ball
and on a well-floured surface, knead about 10 minutes
until dough is smooth and satiny. Set aside, cover
with a damp cloth and let rest about 15 minutes. After
resting, roll dough into a cylandrical shape about
1-1/2 inches in diameter. Cut crosswise into 12
rounds. Lightly brush some oil on one side of each
piece.

Place two pieces together with the oiled sides
together, resembling a little sandwich. Roll each
sandwich into a 6 to 7-inch circle. Cook the dough
circles one at a time on an ungreased skillet over low
heat 1 minute, then turn over. When very lightly
browned, remove from heat and carefully separate into
individual pancakes. Serve immediately or reheat by
heating them over a small quantity of water.

SAUCE: Combine all ingredients and serve as a sauce
for the vegetable pie or for Peking Duck.

SCALLION BRUSHES: Trim off root ends of scallions. Cut
2-3-inch pieces off lower white end. Using the point
of a small, thin, sharp knife, score the white ends in
1-inch cuts, cutting away from the greens. Evenly
space 5-8 cuts a- round the circumference of each
stalk, so that the ends may open out. When cut, drop
in ice water until the ends curl.

Temperature (s): HOT Effort: DIFFICULT Time: 01:35
Source: UNCLE TAI’S Comments: SOUTH POST OAK, HOUSTON.
Comments: WINE| WAN-FU

—–

Title: The Ivy Inn’s Scallop Shrimp Casserole
Categories: Main dish, Casseroles, Fish
Yield: 8 servings

2 tb Butter
1 lb Shrimp, med, cleaned
1 lb Scallops
1/2 c Wine, white
1/2 lb Mushrooms, sliced
1 cn Cream of Celery soup
1 c Sour cream
8 oz Cheddar cheese, grated
Salt and pepper to taste

MMMMM————————-WILD RICE——————————

follow package directions

In skillet place butter and saute’ shrimp and scallops until shrimp
turn pink and begin to curl. Add wine, reduce heat to medium and
cook for two minutes. Remove shrimp and scallops and set aside.
Reduce heat to low; combine remaining ingredients, except rice, and
add to skillet. Stir until well blended. Add shrimp and scallops and
heat through. Serve over prepared wild rice.

Source: Virginia’s Historic Resturants – Dawn O’Brien – John F. Blair,
Publisher, Winston-Salem, NC 1984 – ISBN: 0-89587-037-1

Posted: 06/95 – Grant Ames

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Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

– – – – – – – – – – – – – – – – – –

Title: JELLIED HORSERADISH
Categories: Relishes
Yield: 6 servings

1 c Horseradish
1/2 c Vinegar
3 1/4 c Sugar
1/2 Bottle fruit pectin

Combine horseradish, vinegar, and sugar. Stir. Heat
rapidly to full rolling boil. Add fruit pectin.
Stirring constantly, heat again to full rolling boil.
Boil 1/2 minute. Remove from fire. Let stand 1
minute. Skim. The Household Searchlight

—–

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

– – – – – – – – – – – – – – – – – –

Rasberry Vinegar
Prep time: 2 weeks
Recipe By: Commercial Appeal Newspaper 6/15/94

Amount Measure Ingredient Preparation Method
1 pound raspberries fresh
5 cups white wine vinegar
1 tblsp. sugar

Combine raspberries and vinegar in a sterilized glass jar with an airtight
seal. Leave in a warm place to steep, shaking jar occasionally.

After 2 weeks, strain vinegar from raspberries using a fine strainer. Press
raspberries gently to extract flavor.

Add vinegar and sugar to a saucepan. Over low heat, simmer for 10 minutes.
Transfer to sterilized jars or bottles. If desired, place a few ripe berries
in the bottle.

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

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