OGWISSIMANABO (YELLOW SQUASH SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Native
Tuscarora Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tb Maple syrup
5 sl Cucumber (1/2″ thick)
1 tb Salt
1/4 ts Black pepper

Place the squash, shallots, water syrup into a large soup pot
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot season with salt pepper.
Simmer for 5 to 10 minutes.

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Halloween Ideas

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

Amount Measure Ingredient — Preparation Method
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Hints for halloween fun

Take a teaspoon or so of black paste for food and stir it into any basic sugar
cookie recipe. The dough will turn a rich black that’s perfect for making bat
cookies.
Regular green food coloring does nice things to Halloween Jello. Make a bowl of
orange jello and when it’s semi-solid drip several drops of green coloring onto
the surface and stir them in gently. They’ll swirl into dark demonic tornado
clouds – a dab of back whipped cream made by adding more of that black paste to
partially whipped cream makes a pleasantly disgusting finishing touch.
Scrambled eggs feel and look much more like brains than cold spaghetti – add a
few drops of green, red and blue food coloring as you’re beating the eggs and
the final product will frighten even the most hardened child.
A drop of two of red coloring turn grapefruit sections pale pink making them
into very convincing thumbs.
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for a
minute and then drain and slip off their skins. Instant bloody eyeballs.
If you stir baking soda into vinegar, it’ll foam right out of the glass.
You can also shake salt over a lighted jack o lantern candle and make blue
sparks.

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Title: Bachelor Buttons
Categories: Cookies
Yield: 18 servings

1/4 c Butter, cold 1 pn Salt
1 1/3 c Flour, all-purpose 1 pn Nutmeg
1 Egg Sugar for sprinkling
5 oz Sugar

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the
flour. In a small bowl, beat the egg with half of the sugar, add the egg
mixture and the remaining sugar to the butter and flour mixture. Add the
salt and nutmeg and mix well. Roll the dough between the palms of your
hands to form 18 pieces the size of a walnut; moisten your hands or flour
them for rolling the dough. Sprinkle dough pieces lightly with sugar and
place 2-3 inches apart on a cookie sheet lined with buttered craft paper.
Bake until very lightly browned around the edges and on the bottoms, about
8 minutes. (The tops should be done but not browned.) Remove from oven;
transfer to wire rack. Cool completely, then store in airtight container.

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Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
Categories: Salads, Pasta
Yield: 1 recipe

1 pk (8.75 oz) soba noodles
1 sm Carrot
— shredded in long strands
1 sm Daikon
— shredded in long strands
6 Leaves romaine lettuce
— torn
6 Leaves red leaf lettuce
— torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
— sliced
1 cn (8 oz) water chestnuts
— sliced
1 cn Mandarin orange wedges
— (11 oz), drained
1 cn (20 oz) lychees; drained
— and cut into quarters
1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

MMMMM

Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Title: Cream of Mushroom Soup (WW 1970)
Categories: Soups/stews, W watchers
Yield: 1 Potful

1 sm Can/jar of mushrooms
(SAVE JUICE)
1 pk Envelope of beef bouillon
ds Salt to taste
ds Pepper to taste
1 c Liquid non fat milk

Blend mushrooms, half the mushroom juice, bouillon, and the cup of
milk in a blender.

Do not chop the mushrooms too fine.

Heat and serve.

WW Handout 1970

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

Date: Tue, 07 Jun 94 12:52:27 PDT
From: J. Ari Kornfeld

—>>Teri’s words
Here’s a twist to an old family stand-by that my mother made
frequently when I was a kid.

SUTFFED BELL PEPPERS
serves 4

INGREDIENTS:
4 Large Bell Peppers
1 cup Quinoa
1 cup Buckwheat Groats
5 cups Vegetable Broth
6-8 Sundried Roma Tomatoes
1 med. Onion
3-4 Garlic Cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg white or egg substitute (we use Ener-g)

PREPARATION:
Rinse Quinoa well and set aside to drain.
Chop onion, garlic, and sundried tomatoes and set aside
Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim
the seed pod off the tops and save the tops.

Heat 2 cups of broth to a boil in a medium sized sauce pan. Once
broth has reached a boil dump in the Quinoa and sundried tomatoes.
Cover and bring flame down to simmer for 12 minutes.

Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and
mix until groats are coated. Turn mixture into a dry frying pan and
cook over medium heat for 2-3 minutes stirring well to keep groats
separated. After 2-3 minutes add a cup and a half of broth, onion,
garlic and other spices [ari: you might want to mix the spices into
the tomato sauce – in the next step – instead]. Cover and bring flame
down to a simmer for 10-12 minutes, stirring occasionally.

Take Quinoa from stove and drain, saving vegetable stock (you’ll need
it in a minute) Place Quinoa in a bowl and add the buckwheat groats
once they have finished. Add 1 cup of tomato puree your favorite
tomato sauce and mix well. Once mixed, spoon liberally into bell
peppers and put pepper tops back on.

Take left over broth and put into large pot with steamer tray. Add
broth or water until water just touches bottom of steamer rack [ari:
actually 1/4 – 1/2 inch (.5 – 3cm) is enough] and place Peppers into
pot. Secure lid and place on stove. Bring to a boil then let simmer
for 20-30 minutes, until peppers are very soft. Serve.

[ari: this dish tastes even better the next day!]

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don’t be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the pan.
Roast in the oven until everything is dark brown. (about 300 – 350 degrees)
Transfer to top of stove, changing pans if you have to. Cover vegetables
with water, and use some water to disolve brown solids in roasting pan.
Cook until the vegetables are really really soft. I usually try and mash
them a little also. Strain out the vegetables. Continue cooking the stock
until it is very dark. Vegetable stock is much more delicate than meat stock,
so it needs more reducing. IMHO. When it looks like a really good French
onion soup, it’s done. Refrigerate and use as needed.

Potato – Salmon Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

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GREEK CHICKEN AND SPAGHETTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive Oil
1/4 c Lemon Juice — fresh
1 Clove Garlic — minced
1/2 ts Lemon Peel — grated
1/2 ts Oregano — leaves
1/8 ts White Pepper
8 Whole Chicken Breasts
Without Skin
1 lb Spaghetti
1 tb Olive Oil
1/2 c Sweet Red Peppers —
Chopped
1 Whole Yellow Squash —
Summer,shredded
1 Whole Zucchini — thinly
Sliced
1/2 c Water — cold
1 t Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 d Cinnamon

In small saucepan, combine first seven ingredients.
Cook just until bubbly.
Cool to room temperature. In medium bowl, combine
cooled mixture and chicken
that has been cut into strips; toss to coat. Marinate
20 to 30 minutes at room temperature. Prepare
Creamette Spaghetti according to package directions;
drain. In Dutch oven or large skillet, heat remaining
1 tablespoon olive oil. Add chicken mixture and red
pepper. Stir-fry just until
chicken is slightly pink. Add yellow squash and
zucchini. Cook until hot. In
small bowl, blend water, cornstarch, bouillon and
salt. Add to chicken mixture. Cook, stirring
constantly, until thickened and translucent. Add hot
spaghetti; toss to mix. Heat through. Arrange on wa
rm serving platter. Serve immediately. Refrigerate
leftovers.

NOTES: This is excellent but the amount of chicken
needs to be doubled as well as the marinade
ingredients or else the pasta amount cut in half. It
is also excellent cold served as a pasta salad. This
might be good with rotelle
pasta as well.

Recipe By :

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