MORE RICE BREADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 c Brown rice flour (830 g)
1/2 c Garbanzo flour (70 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 ml)
1/4 c Methocel (28 g)

The next two (also from Laurel’s Kitchen Bread Book)
use the previous recipe as a basis, with just a few
changes.

GARBANZO RICE BREAD

This bread has a mellower flavor and keeps better than
the plain Brown Rice Bread.

Follow the mixing and rising instructions for Brown
Rice Bread. Use only two loaf pans and bake slightly
longer, about 50 minutes to an hour.

SOY-RAISIN RICE BREAD

Denser, cakier, more filling, this bread adds variety
and interest. The slice is golden in color and soft,
almost like pound cake.

6 cups brown rice flour (600 g) 2 tablespoons soy
flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups
tepid water (635 ml) 4 teaspoons active dry yeast (1/2
oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey
(80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4
cup methocel (28 g)

Mix and let rise like Brown Rice Bread, incorporating
the soy flour into the first mixing and the raisins
along with the honey. Divide the dough into two
loaves only, and bake cooler and longer, at 325 deg.F.
for 50 to 60 minutes, or until done.

Posted by Kyosho Connick. Reposted by Fred Peters.

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Title: OKRA WITH TOMATOES
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 lb Okra, trimmed sliced
1 lb Tomatoes, peeled, quartered
1 sm Onion, sliced
1 oz Margarine
2 tb Oil
4 ea Green cardamoms
Salt pepper
1 ts Garam masala
2 tb Chopped coriander leaves

Melt margarine oil in a wok add the cardamoms.
Fry for a few seconds then add the onion salt
pepper to taste. Cook till soft, but do not brown.
Add the okra tomatoes cook for a few more minutes,
stirring frequently. Be careful not to overcook. As
soon as the vegetables are cooked, sprinkle on the
garam masala chopped coriander serve immediately.

—–

CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese, shredded
1 tb Chives, dried
1/4 c Butter, melted
Crushed garlic

Preheat oven to 450F.
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft
dough forms and beat vigorously for 30 seconds.
Drop dough by spoonfuls on ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Remove
from oven. Immediately, brush garlic butter mixture
over warm biscuits before removing from baking sheet.

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BAKED PRAWNS AND MUNGBEAN NOODLES – KUNG OP WUN SEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Prawns
5 Coriander roots, crushed
1 tb Pepper corns
1 Onion, thinly sliced
3 sl Ginger, crushed
2 tb Cooking oil
1 tb Maggi sauce
1/4 ts Salt
1 tb Sugar
1 tb Oyster sauce
2 tb Light soy sauce
1 t Sesame oil
1 tb Whiskey
2 c Mungbean noodles, soaked and
-cut into short lengths

Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a mixing
bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
noodles until well coated, and then add the prawns and toss well once
again.

Divide the noodles and prawns into four individual portions; place each
portion in a lidded cup, and close the lids. Place the cups on a baking
tray and bake at 460 degrees F. until the prawns are done (about 10
minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.

From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon Kongpan and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

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Title: LEMON FILLING
Categories: Cakes, Frostings
Yield: 1 servings

1 c Sugar
5 tb Cake Flour
1 ds Salt
1 Egg

MMMMM—————————–OR———————————-
2 Egg yolks; slightly beaten
2/3 c Water
1/3 c Lemon juice
1 ts Lemon rind
2 ts Butter

Combine sugar, flour, and salt in top of double boiler; add egg,
water, and lemon juice, mixing thoroughly. Place over boiling water
and cook 10 minutes, stirring constantly. Add lemon rind and
butter. Cool. Makes about 1 1/3 cups filling, or enough filling for
two 8×8-inch layers, or three 9-inch layers.

MMMMM

C.S.BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Beef
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cornstarch
2 t Salt
1/4 t Pepper
1/2 t Paprika
1 1/2 lb Stewing beef
3 T Oil
1 1/2 c Carrots
5 ea Potatoes
4 ea Onions
3 ea Stalks celery
1 cn Mushroom soup
1 pk Onion soup mix
1 t Liquid gravy browning
1 T Worcestershire sauce
1 3/4 c Milk

combine cornstarch, salt paprika. Dredge meat lightly with mixture,
reserve rest of mixture. Toss meat cubes with oil in oven proof casserole.
Bake uncovered in 450 oven 30 min., Stir once. Add carrots, celery onion
and potatoes. Combine rest of cornstarch, mushroom soup, onion soup mix,
worcestershire sauce and gravy browning, gradually add milk. Pour over
meat and vegetables, cover and bake in reduced heated oven at 350 F for 1
hour, Stir and bake another 45 min. or until meat is tender.

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PASTA AND CHICK PEA SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves, minced
1/2 c Drained canned Italian
-tomatoes, chopped
8 oz Drained canned chick-peas,
-reserve 1/2 c liquid
1/2 c Cooked macaroni (shells,
-elbows, ditalini)
1 1/2 ts Shredded fresh basil (1/2
-tsp dried)
1 d Each salt and pepper

Garnish: basil sprigs

In 1-quart saucepan heat oil over medium heat; add onion and garlic and
saute until onion is translucent. Add tomatoes and bring to a boil. Reduce
heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and
remaining ingredients; cook until heated. Serve garnished with basil
sprigs.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Pizzelles

Recipe By : Better Home Gardens, Christmas
Serving Size : 1 Preparation Time :0:00
Categories : *Pat’s Collection

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
3/4 cup sugar
1 tbsp baking powder
1/3 cup margarine or butter — melted and cooled
1 1/2 tsp nutmeg
1/2 tsp ground cardamom
2 tsp vanilla
3 eggs

Stir together flour, baking powder, nutmeg, and cardamom. In a small mixer
bowl beat on high speed about 4 minutes or until thick and lemon colored. With
mixer on medium speed, gradually beat in sugar. Beat in cooled margarine or
butter, and vanilla. Add flour mixture; beat on low speed until combined. Heat
pizzelle iron according to manufacturer’s directions. Place slightly rounded
tablespoon of batter slightly off-center towards the back of grid. Close lid.
Bake according to manufacturer’s directions. Turn out wafer onto a paper towel
to cool. Repeat with remaining batter.
Makes 18. (32 pizzelles; 30 per lb, trimmed)
Input: 12/18/91

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SPINACH OR BROCCOLI QUICHE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
3 c Flour
1/2 ts Salt
1 c Shortening
6 tb Water
1 Egg
1 tb Vinegar
—–FILLING—–
4 Eggs
1 1/2 c Half Half
2 tb Butter, melted
1 tb Flour
1 pk Spinach -or- Broccoli
1/4 ts Salt
1/4 ts Pepper
1 t Horseradesh
4 tb Sour cream
1/2 c Grated Swiss/Cheddar Cheese
3 tb Parmesan Cheese

ÿÿCrust ÿÿ

Mix flour and salt together, add shortening until crumbly. Add water,
vinegar and egg. Mix all together and roll out for a single crust and line
a 9″ pie plate. Bake in a preheated 450oF oven for 12 minutes.

ÿÿFilling ÿÿ

Blend the first 4 ingredients together. Add remaining ingredients. Pour
into shell. Reduce heat to 375oF and bake 40 minutes.

Source: “The Yankee Kitchen” 04-05-93 (#2) [Pam]

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Date: Fri, 02 Sep 94 02:52:20 EDT
From: MAYFLIES@aol.com

Soba noodles

1 tsp fresh garlic, minced
2 Tbs fresh ginger root, slivered
3/4 c carrots, match-stick sliced
soy or tamari to taste (2-4 Tbs)
broth, water or wine to saute with (1/4 c or so)
1/2 c green onion, sliced
1/2 c dry sherry, rice or white wine or water
1/2 c veggie or chicken like stock
1 tsp cornstarch
6-8 drops toasted sesame oil
1 Tbs honey (optional)

Put your water on to boil for the noodles. Prepare your garlic, ginger,
carrots and onion and set aside. Combine sherry (or other liquid) with the
broth and cornstarch and set aside. Hopefully your water is boiling by now
so you can cook your noodles while you saute your veggies.
In a medium pan saute the garlic, ginger and carrots with soy sauce and broth
(water or wine)over moderate heat for 4 min. If liquid evaporates add enough
to keep from burning. After 4 min. add green onion and saute 2-3 min more.
Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add
sesame oil and honey and remove from heat. Check noodles for doneness, drain
well and toss with your sauce.
You can throw in some mung bean sprouts or sliced cucumber or just about
anything else you want.