Title: Rich Chicken Stock
Categories: Soups, Ceideburg 2
Yield: 6 servings

7 1/2 lb Whole chicken and parts,
-such as backs, feet, wings
6 qt Cold water
8 sl Unpeeled fresh ginger
8 Whole scallions, cut into
-pieces
2 ts Salt

Stock is the foundation of all good cooking. I emphasize this
because it is so important a principle. Good stock, especially
chicken stock, is necessary for the cuisine of Hong Kong, whose
subtle flavors, fresh ingredients, and fast cook cooking techniques
require very good stock. Light, flavorful, and versatile chicken
stock should be considered a staple, to set beside salt, cooking oil,
or soy sauce.

There are commercially prepared canned or cube stocks but many of
them are of inferior quality, being either too salty or containing
additives and colorings that adverse affect your health as well as
the natural taste of good foods. Make your own, it is the best. You
can make a big batch and freeze it for your own use when needed. In
making a good stock, here are a few rules to remember:

* It is best to use about 50 percent bones and 50 percent meat.
Without meat, the stock will not have the necessary body or richness
or depth of flavor and will taste watery. Stewing old hens is best
if you can find them, because they are inexpensive and full of flavor.

* Stock should simmer. Never let the stock come to a boil because
that will result in a cloudy and heavy stock. Flavors and digest-
ibility come with a clear stock.

* Use a tall heavy pot so the liquid covers all the solids and
evaporation is slow.

* Simmer on low heat and gently skim the stock every now and then to
remove any impurities.

* Strain the stock slowly through several layers of cheese cloth or a
fine mesh strainer.

* Allow the stock to cool thoroughly before storing in the re-
frigerator or freezer.

If you make a habit of saving your uncooked chicken bones and
carcasses, you will have the essential ingredients for stock in no
time. It makes good economical sense also.

The stock should be rich and full-bodied, which is why it needs to be
simmered for such a long time. This way the stock (and any soup you
make with it) will have plenty of taste. With a good, stock, you
will also get good sauces for a true taste of Hong Kong!

Cut up the chicken and put the pieces and parts together into a very
large pot. Cover them with the cold water and bring the stock to a
simmer. Using a large, flat spoon, gently skim off the scum as it
rises from the bones. Watch the heat as the stock should never, boil.
Keep skimming until the stock looks clear. This can take from 30 to
40 minutes. Do not stir or disturb the stock.

Turn the heat down to a low simmer and add the ginger, scallions, and
salt. Simmer the stock on a very low heat for at least 3 hours,
skimming any fat off the top at least twice during this time. Strain
the stock through several layers of dampened cheesecloth or through a
very fine mesh strainer, and then let it cool thoroughly. Remove any
fat that has risen to the top. It is now ready to be used or
transferred to containers and frozen for future use.

Makes 6 quarts.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg;

MMMMM

Title: Fried Shrimp Won Ton Soup With Smoked Ham C
Categories: Chinese, Soups
Yield: 6 servings

: Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 TB Light soy sauce — or to
: taste
2 TB Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3 —
: c water
1 ts Asian sesame oil
2 Egg whites
2 Green onions — trimmed and
: minced
3 TB Minced fresh cilantro
2 TB Minced Smithfield ham or —
: prosciutto
: Peanut or corn oil for —
: deep-frying

Heung Tao Yee Foo Won Ton is rarely seen on the
English side of the Chinese menu. the dumplings are
deep-fried then covered with broth garnished with lacy
shreds of egg white. Thefinished soup gets a
sprinkling of chopped cilantro, green onions and
Smithfield ham.

To deep-fry won ton:

Preheat a wok or deep saucepan over medium-high heat
until hot. Add at least 2 inches oil; heat to 365.

Deep-fry the won ton in batches, without crowding and
turning occasionally, for 2 to 3 minutes or until
golden brown.

Remove with a skimmer, drain on paper towels. Put won
tons in a shallow 3-quart soup tureen.

Bring chicken stock, soy sauce, sherry and white
pepper to a boil in a large stockpot. Stir in
cornstarch mixture and cook until soup thickens, about
15 seconds. Fold in sesame oil. Remove stockpot from
heat.

Lightly beat the egg whites just to break them up a
bit. Stir soup in a circular motion while slowly and
in a steady stream pouring in the egg whites. The
whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions,
cilantro and Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

Recipe By :

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Title: * Vegetable Tortellini Soup
Categories: Diabetic, Soups/stews, Pasta, Vegetables, Cheese
Yield: 3 sweet ones

1/2 lg Onion; coarsely chopped 1/4 c Picante sauce or salsa;
1 cl Garlic; minced (2tsp) 1/2 ts Dried basil; crushed
1/2 tb Olive oil; 4 1/2 oz Cheese-filled tortellini;
1 1/2 cn 14 1/2 oz beef broth; 1/2 Green bell pepper; diced
1/2 cn 14 1/2 oz stewed tomatoes; 3/16 c Freshly grated parmesan;

In a large saucepan or Dutch oven, cook onion and garlic in olive oil
until tender, about 6 minutes. Add broth, tomatoes, picante sauce
and basil; bring to a boil. Stir in tortellini; simmer uncovered 15
minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until
tortellini is tender. Ladle into soup bowls; sprinkle with cheese.

Note: Very good with Reser’s salsa.
Was for 6 serving, now is for 3 sweet ones.

PER SERVING:

Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from
fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg
Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1
bread, 1/2 meat, 1/2 fat

MMMMM

Title: CHOCOLATE PEANUT BUTTER CRESCENTS
Categories: Diabetic, Desserts, Biscuits
Yield: 24 servings

2 c Sifted all purpose flour
1/3 c Unsweetened cocoa
1/4 ts Salt
1/4 lb (1 stick) butter
1 ts Vanilla extract
3/4 c Granulated sugar
1 Egg

Sift together the flour, cocoa, and salt and set
aside. In the large bowl of an electric mixer cream
the butter. Beat in the vanilla and sugar. Add the
egg and beat until thoroughly mixed. On low speed
gradually add the sifted dry ingredients, scraping the
bowl with a rubber spatula and beating until the
mixture holds together. Transfer the dough to a small
bowl for ease in handling and set aside at room
temperature. Prepare the filling.

3/4 cup smooth (not chunky) peanut butter 1/2 cup
strained or sifted confectioners sugar.

In a small bowl thoroughly mix the peanut butter and
the sugar.

Adjust rack to the center of the oven and preheat to
325 degrees.

To shape the cookies: On a large piece of wax paper
place the cookie dough in mounds, using a slightly
rounded tsp. (no more) of the dough for each mound-in
order not to make them too large it’s best to measure
with a measuring spoon. Do maybe a quarter of the
dough at a time.

Then do the same with the filling, using a level 1/2
measuring teaspoon for each mound. Place on other
pieces of waxed paper.

Pick up one mound of the dough, roll it between your
hands into a ball, and flatten it between your palms
until it is very thin. Then, with a small metal
spatula or a table knife, lift up and place one mound
of the filling in the center of the flattened dough.
With your fingers bring the dough around the filling
and pinch the edges to seal. Roll the filled dough
between your hands into a cylindrical shape about 2
inches long with very slightly tapered ends. Place
the cookie on an unbuttered cookie sheet and as you
do, turn the ends down slightly to form a short fat
crescent. Continue shaping the cookies and placing
them 1/2 to 1 inch apart-these do not spread.

Bake for 13 to 15 minutes, or until the cookies are
firm to the touch. Reverse the cookie sheet front to
back once to insure even bakinZ of sugar and roll the
cookies in the sugar as they come out of oven.

From: Maida Heatter’s Book of Great Cookies Shared By:
Pat Stockett

—–

3 3-ounce or 2 4 ounce hero loaves of Italian bread
1 8 ounce ball of mozzarella
1/4 cup butter, melted

Preheat oven to 375F. Trim crusts and ends from bread; cut small
loaves in half crosswise, larger ones into thirds. You should have
six pieces that look like stubby sticks of butter — about one and
a half inches high and wide and about two and a half inches long.
Starting at one end of each piece, cut four slits one half inch apart;
cut just to about one-quarter inch of the bottom so that the slices
will stay together and form a kind of fan. Cut the ball of mozzarella
into thirds, then cut each third in half. Cut each piece of cheese
into 4 slices one-quarter inch thick and about an inch square. Fit
cheese slices into the slits in each stick of bread as neatly as
possible. Gently thread bread and cheese on skewers. Holding the
skewers upright, brush the bread with butter. Arrange the skewers
on a foil-covered baking sheet. Bake for five minutes, or until the
cheese melts. To serve, slide the toast and cheese off the skewers
onto small plates and pour anchovy sauce over them.

Cherry Vanilla Ribbon Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 ounce cream cheese — softened
1 14 ounce sweetened condensed milk
3/4 cup cold water
1 3.4 ounce french vanilla instant pudding mix
1/2 pint whipping cream — whipped
1 21 ounce cherry pie filling — chilled
1 9-inch pie crust — baked

In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat
in the condensed milk until smooth. On low speed add the water and pudding
mix until smooth. Fold in whipped cream.

Spread half of the cream cheese mixture into pie shell. Top with half of the
cherry pie filling. Repeat.

Chill 2 hours.

– – – – – – – – – – – – – – – – – –

NOTES : This is great with a cookie type pie crust. Also this can be lowered
in richness and calories by using nuefatchel instead of cream cheese and a low
fat or fat free condensed milk.

Sift the flour, sugar, salt, and baking powder together. Add the suet,
chopped currants, and enough cold milk to make a soft but not sticky
dough. Shape into a roll. Lay the dough on a scalded, well-floured
pudding cloth and roll up loosely. Tie up the ends of the cloth. Put
into a saucepan of fast-boiling water, reduce the heat, and simmer
for 2 to 2 1/2 hours. Drain well and unwrap. Slice and serve with
any custard or sweet sauce, or with warmed golden syrup and cream.

Penne With Prosciutto Vodka Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb. prosciutto ham — chopped
1 Lb. penne pasta
28 Oz. Can chopped tomatoes
1 Tbsp. olive oil
1 Tsp. chopped garlic
1 Tbsp. parsley flakes
1 Tbsp. crushed bay leaves
1 Tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese

1. Saute garlic in olive oil. Add crushed tomatoes, prosciutto,
parsley, bay leaves, red pepper, vodka and simmer for about 10
minutes in medium heat.
2. Cook penne and drain.
3. Add heavy cream to sauce and cook for 2 minutes in low heat. 4. Mix
penne in sauce and add Parmesan cheese. Mix again. Serve with garlic bread.

– – – – – – – – – – – – – – – – – –

Title: ARNI FRICASSE (LAMB FRICASSE)
Categories: Greek, Meats, Lamb
Yield: 6 servings

Karen Mintzias
1 lg Onion; chopped
2 tb Butter
1 kg Lean boneless lamb, cubed
1 c Hot water
2 tb Chopped parsley
1 ts Chopped dill or fennel, opt.
Salt and pepper
Prepared vegetable *see note

—————————-EGG AND LEMON SAUCE—————————-
1 1/2 c Stock
1 tb Cornflour
3 Eggs; separated
1 Lemon (juice only)
Salt
Freshly ground white pepper

Serves: 4-6 Cooking time: 1 3/4 to 2 hours

In a heavy-based saucepan or Dutch oven gently fry onion in butter until
transparent. Increase heat and add cubed lamb. Cook, stirring constantly,
until meat juices evaporate. Meat should not brown. Reduce heat and add
hot water, herbs and salt and pepper to taste. Cover and simmer gently for
1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe
and vegetables are tender. Carefully drain liquid from pan into a
measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan
contents hot.

Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a
paste with a little cold water and add to stock, stirring until thickened
and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until
stiff, add egg yolks and continue beating until light and fluffy. Add
lemon juice gradually, beating constantly. Gradually pour in boiling,
thickened stock, beating constantly. Return sauce to pan and cook,
stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do
not allow sauce to boil. Remove from heat and continue to stir for 1
minute. Season to taste.

Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the
side of the stove for 5 minutes. Arrange lamb and vegetable on a serving
dish and sprinkle with chopped herb. Serve immediately with crusty bread
and a chilled white wine.

*Note: Use any one of the following for the vegetable:

8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for
further 30-45 minutes.

500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in
boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and
cook for further 45 minutes. Pork can be used instead of lamb with this
vegetable.

4 heads endive, washed well and trimmed of any coarse leaves. Slit heads
in half lengthways and blanch in boiling salted water for 2 minutes. Drain,
add to meat after 1 1/2 hours and cook for further 15 minutes.

4 small firm heads lettuce, washed well and quartered. Place in a colander
and scald with boiling water. Add after 1 1/2 hours and cook for further
15 minutes.

From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

—–

Title: LEMON CHICKEN #3
Categories: Chinese, Chicken
Yield: 4 servings

2 Whole chicken breasts
1/3 c Water chestnut powder
1/3 c Lemon sauce
5 c Vegetable oil
1 tb Water
1/2 tb Sugar
Cornstarch paste

This is one of the most appealing and unique recipes
in Chinese cook- ing that goes by this name.

Preparation: Pull chicken skin from breasts, then
carefully pull meat from breast bone, keeping meat
intact. Thin inner filet will come off separately.
Cut meat across the grain into strips about 3/4″ wide
by 1 1/2″ long. Put water chestnut powder in bowl
large enough to hold chicken, deep enough to keep
powder from flying around. Add chicken pieces a few
at a time, tossing gently to thoroughly coat each
piece; they should be entirely white. Leave them in
bowl while you prepare sauce.

Sauce: In small saucepan, mix prepared lemon sauce
(we suggest Mee Chun brand from Hong Kong), water
sugar. Bring to boil; reduce heat simmer for 2
minutes. Just before serving, thicken with cornstarch
paste to consistency of a fudge sauce.

Deep-frying: In deep-fryer or wok, slowly heat oil to
deep-frying temperature. (Don’t let oil smoke.) Test
with piece of chicken: it should reach a medium brown
in about 35 seconds. Fry chicken in batches of 5-6
pieces at a time; drain. Place on serving plate,
keeping warm until ready to serve. Pour lemon sauce
over chicken at last minute.

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