Prawn Pork Toast

Recipe By : Nila Sweeney
Serving Size : 12 Preparation Time :0:40
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon chinese dried prawns
1 tablespoon coriander leaves
2 cloves garlic
125 grams prawns, cooked
500 gallons pork — minced, lean
1 tablespoon fish sauce — to taste
1 egg
6 white bread slices — day old
vegetable oil — for frying

1. Finely chop the dried prawns (shrimps), coriander and garlic in food
processor. Add fresh prawns and pork and grind to paste.

2. Add fish sauce and egg. Process until mixed.

3. Spread paste on bread. Cut crusts and slice into four triagles.

4. Heat oil for deep frying. Fry toast only four or five pcs at a time. Slide
into oil, filling downward and fry until golden brown, then flip over and cook
other side briefly.

5. remove toast and place on wire rack to drain.

6. Arrange toast on shredded lettuce with a small bowl of sweet and source
sauce. Serve hot.

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NOTES : * Chinese prawns can be found at specialty Thai, Chinese, Korean or
Vietnamese stores.

Title: Nutty Rice Pate
Categories: Appetizers, Vegetarian
Yield: 12 servings

MMMMM——————FORMATTED BY S.GRABOWSKI———————–
1/3 c Raw brown rice
2 tb Butter
2 c Sliced mushrooms
1 c Grated zucchini
1/2 c Grated onion
1 lg Chopped garlic clove
1 Egg
1 3/4 c Finely ground walnuts,
Peanuts, or cashews
1/2 c Finely chopped parsley
1/4 c Wheat germ
1 ts Dried sage
1 ts Dried basil
1/2 ts Dried thyme
1/4 ts Freshly ground pepper
Lettuce leaves
Sour pickles

1) Cook the brown rice according to package directions but eliminate
the salt. 2) Melt the butter in a large skillet and saute the
mushrooms, zucchini, onions, and garlic until tender but not browned.
3) Put the saute vegetables in the container of an electric blender
or food processor and whirl or process until smooth. Scrape into a
bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage,
basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan
and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and
chill. Serve in 1/4″ thick slices on lettuce leaves with sour
pickles. From the New York Times New Natural Foods Cookbook

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Title: Twinkie Pie
Categories: Pies, Desserts
Yield: 8 servings

1 x Butter
3 ea Eggs; large, seperated
1/2 c Sugar
6 oz Chocolate chips; semisweet
1 c Heavy cream; whipped
9 ea Twinkies
1 x Cream of tartar; dash of
1/2 t Vanilla extract
1 c Pecans; chopped

Grease pyrex square or rectangular casserole with butter. Cut 8
Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
the casserole. Beat egg whites, with the cream of tartar and sugar,
adding vanilla. Melt chocolate chips in the top of a double boiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling
water. Fold chocolate into egg whites. Spread over Twinkies, then
sprinkle with about half of the nuts. Layer on more twinkies, more
chocolate, more nuts. Continue layering. Top with whipped cream and a
single whole Twinkie. Chill and serve.

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Indian Lamb in Yogurt Sauce

Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories : Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole leg of lamb — partially bones
GROUP A
2 ounces almonds
8 ounces onion — chopped
8 cloves garlic
4 inch piece fresh ginger — in small pieces
4 whole green chile — chopped
3 tablespoons plain yogurt of of 1 pint
GROUP B
2 tablespoons cumin — ground
2 teaspoons coriander — ground
3 teaspoons cayenne
3 1/2 teaspoons salt
GROUP C
1/2 tablespoon whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
DECORATIONS
whole almonds
golden raisins

In a food processor or blender mix
GROUP A

In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and
smooth. Then add the Group A paste and

Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan
and cover with plastic film. Refridgerate for 24 hours. Glass is used to avoid
the possible chemical changes in the yogurt. 24 Hours later: Heat 6
tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C
A few seconds in hot oil and you pour the spices and hot oil over the lamb.
Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45
minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5 minutes
to finish in the oven.

I did a flower with the almonds as petals and raisins for the center. Then
arranged two rows of each down the sides.

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Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein; 20g
Carbohydrate; 31mg Cholesterol; 1075mg Sodium

NOTES : This is my very favorite Indian Lamb Recipe. It’s always a hit with
guests. Very succulent very pretty.

Chocolate Pizelles

Recipe By :
Serving Size : 96 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs
2 cups sugar
3/4 cup cocoa
3/4 cup butter — melted and cooled
1 teaspoon vanilla
5 1/2 cups flour

Combine all ingredients and roll into balls. Bake on pizelle iron.

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NOTES : These pizelles are soft.

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

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Title: Baby Doe’s Cheese Soup
Categories: Soups
Yield: 6 servings

1 Lg bottle, Cheese Whiz
6 oz cornstarch
2 qt milk, reserve 2 cups
1/2 oz Worcestershire sauce
1/4 oz tabasco sauce
1/4 lb bacon, diced, cooked,
drained
1/2 c onions, sauteed
12 oz can beer
4 tb chicken bouillon
parsley

Heat milk in a double boiler until warm, not boiling.
When milk is steaming, add chicken boullon,
worcestershire, and tobasco. Cook off bacon until
brown, not crisp, add onion and sautee. Add corn
starch that has been blended with two (2) cups of
reserved milk. Stir until cornstarch has been
cooked into soup. (thick) Add cheese, beer, and
garnish with parsley.
Walt

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Title: Cocoa Cookies
Categories: Cookies, Mexican
Yield: 36 servings

1/3 c Unsweetened cocoa powder
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Soy milk
1 ts Cider vinegar
1/4 c Tofu; silken
1 c Sugar
3 tb Canola oil
1/4 c Unsweetened applesauce
1 tb Water
1 ts Vanilla
Vegetable cooking spray
Powdered sugar; optional

Recipe by: Veggie Life, March 1996, page 52
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set
aside.

In a small bowl, mix together soy milk and vinegar. In a blender or food
processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and
blend until smooth.

Transfer tofu mixture to a large bowl, add sugar, and beat until slightly
frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar
mixture, and beat until thoroughly mixed. Add dry ingredients and mix
until
just combined. [There may be a few tiny lumps—that’s okay.] Cover bowl
and chill dough in the refrigerator for at least two hours, or up to 3
days.

Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop
rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches
apart. Bake in upper third of oven for 10 minutes. Remove from pan and
cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with
powdered sugar, if desired.

NOTE: Cider vinegar may be replaced with Raspberry vinegar

Makes ~3 dozen cookies.

—–

Title: Navy Bean Soup Cuban Style
Categories: Soups, Cuban
Yield: 6 servings

-JUDI M. PHELPS
1 c Navy beans; dried OR
3 Cans great northern beans;
-15-oz size
2 1/2 qt ;water
2 Bay leaves
1/4 c Extra-virgin olive oil
4 Cloves garlic; finely
-chopped
1 ts Oregano
2 oz Piece salt pork; rind
-removed, cut in small
-pieces
1 lg Onion; finely chopped
1 Green pepper; cut in strips
8 oz Can tomato sauce
1 md Potato; peeled and cut in
-chunks
1 Butternut squash; seeds
-removed and cut in chunks
1/2 lb Boneless smoked ham; diced
Salt and pepper to taste

Rinse dried navy beans in cold water, pick over to remove foreign
particles, and soak covered in water overnight. Drain beans and place
them in a large saucepan with 2 1/2 quarts water, bay leaves, and
salt pork. Bring to a boil, reduce heat, and simmer, covered, until
tender, 1 to 1 1/2 hours, adding water if necessary. (If using canned
beans, the above step is unnecessary, since beans are already cooked.)

In a medium-size skillet, heat olive oil and saute onion, green
pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a
separate saucepan, boil squash chunks for 5 minutes. Remove from
water, adding same water to tomato mixture. Peel squash. When beans
are tender, add tomato mixture, potato, salt, pepper, and squash.
Continue cooking another 30 minutes. Remove salt pork and discard.
Serve in soup bowls. Serves 6. Source: The Columbia Restaurant
Spanish Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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PORK CORN STUFFING BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Campbell’s Golden Corn Soup
-(10 3/4 oz)
1 1/2 c Pepperidge Farm Corn Bread
-Stuffing
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/2 ts Paprika
4 Boneless pork chops, 3/4″
-thick
1 tb Packed brown sugar
1 t Spicy brown mustard

Prep Time: 10 minutes. Cook Time: 30 minutes

1. Combine soup, stuffing, celery, onion and paprika.
In a 9″ greased pie plate, spoon stuffing. Arrange
chops on stuffing, pressing lightly into stuffing.

2. Combine sugar and mustard. Spread mixture evenly
over chops.

3. Bake at 400’F. 30 minutes or until chops are no
longer pink. Garnish with celery leaves if desired.
Serves 4

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