Title: Lamb in Cook Pot
Categories: Chinese, Lamb, Ceideburg 2
Yield: 4 servings

1 1/2 lb Lean, boneless lamb from
-leg or shoulder
2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water
1 tb Peanut butter thinned with
-4 tb boiling water
1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned
1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root
1/8 c Finely chopped parsley

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now. The other is a highly polished brass
museum piece that I never use for cooking because it’s such a hassle
to clean up. This one is smaller and, with the exterior parts being
made of a matte finish aluminum, much easier to keep clean. This is
the kind you’d see in a Chinese or Japanese place and is just the
right size for two to four diners. This one also has a neato
adjustable grate to control the heat.

I found this recipe stuffed inside the pot. It was hand-typed. The
amounts called for in it would be too much for the little pot I found
it in, but is sounds quite good and is probably authentic. You
generally don’t find Nam Yuey (red bean curd cheese) called for in
Westernized recipes. The pot is a neat touch, but this can be made
just as effectively in a fondue pot or in a sauce pan on a tabletop
burner++in anything that gets the broth hot enough to cook the
ingredients.

Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the
grain into paper thin slices. Then cut slices into 2 x 2 inch
pieces. Cover cellophane noodles with 1 cup warm water and soak for
30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on
platter along with noodles. Trim greens and root ends of the cabbage.
Separate into stalks and wash thoroughly. Cut each stalk into small
pieces and drop into pot of boiling water. Take out in 2 minutes,
dry and place with spinach and noodles. Combine soy sauce,
sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean
curd. Mix thoroughly, then take 1 tablespoon of the sauce and put
into each of 4 bowls. Reserve the rest and place in small bowl.

Preheat your broiler to its highest point. Place 8 to 10 charcoal
briquettes side by side in baking pan lined with heavy aluminum foil
and place under broiler. Heat for 10 to 15 minutes until white ash
forms on briquettes. Transfer to funnel of cook pot with tongs. Put
fireproof (asbestos) mat on table and place cook pot on it. Bring
chicken broth to a boil then pour it into the cook pot. Give each
person a plate of lamb and a soup bowl. Drop the scallions, garlic,
ginger, and parsley into the boiling stock. Each person cooks own
lamb with fondue fork and then dips it into sauce in soup bowl.
Extra sauce is also placed on table.

When the lamb has been used, ladle a little of the remaining stock
into each bowl. Add the noodles and vegetables in the remaining
stock in the cook pot, for a minute or two then ladle with broth into
bowls as another course.

Makes 4 servings.

Source++Hand typed recipe stuffed inside Mongolian fire pot.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Salzburger Nockerls

Recipe By : Gourmet Cooking For Two – Beatrice A. Ojakangas
Serving Size : 2 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg — Separated
4 Tablespoons Sugar
1 Tablespoon Flour
2 Tablespoons Butter
Powdered Sugar
Shaved Chocolate — For Garnish

Beat the egg whites until they are foamy; then add sugar and beat
until they are stiff. Beat the egg yolks with the flour until they are
thick and light. Carefully fold the egg-white mixture into the egg-yolk
mixture.
Over low heat, melt butter in an ovenproof frying pan until butter
bubbles and just begins to brown. With heat still on low, spoon egg mixture
into the pan in two large mounds. Cook for one minute. Place in a 325
degree oven, and bake for 7 minutes or until tops are slightly golden.
Sprinkle with Powdered sugar and shaved chocolate. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: WILD MUSTANG CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 1/2 lb Rough ground chuck beef
3 Medium onions chopped
4 Cloves of garlic minced
3 oz Whiskey
2 oz Rum
1 tb Oney
1 ts Estle’s cocoa powder
4 tb Round cumin
1/2 ts Round cloves
1/2 ts Round sage
1 ts Alt to taste
1 Juice of 1 lemon
1 Fresh Jalapeno~ seeded and c
4 Jalapeno~ peppers whole
1 ts Lack pepper
1 1/2 c Tewed, sliced tomatos
2 c Omato sauce
1/2 c Omato paste
1/2 c Hopped green Bell peppers

Saute the meat, onions and Bell peppers together. Add
this to the large cooking pot into which you have
combined all the other ingredients. Bring to a boil
for 2-3 minutes, reduce heat, and cook for 40 minutes.
Be sure to stir frequently. Salt to taste. Raise heat
to high and bring to a boil for 2 minutes.

—–

Title: Eight Great Peanut Butter Sandwishes
Categories: Diabetic, Sandwiches, Vegetarian, Nuts/grains, Tofu
Yield: 2 sandwishes

MMMMM————————1ST SANDWICH—————————–
2 tb Peanut butter 1 tb Sunflower seeds;
2 tb Sesame tahini; 2 Figs; chopped

MMMMM————————2ND SANDWICH—————————–
2 tb Peanut butter 2 tb Yogurt;
1/4 c Celery; chopped 2 tb Peanuts; chopped

MMMMM————————3RD SANDWICH—————————–
2 tb Penut butter; 2 tb Cheddar cheese; grated

MMMMM————————4TH SANDWICH—————————–
1/4 c Tahini 1/4 c Raisins;
1/4 c Penut butter; 2 tb Milk powder;

MMMMM————————5TH SANDWICH—————————–
2 tb Peanut butter; 2 tb Non-fat milk powder;
1/2 Banana; mashed 1/2 ts Vanilla;

MMMMM————————6TH SANDWICH—————————–
2 tb Peanut butter; 8 To 10 slices cumumber;
1/4 c Alfalfa sprouts; 1 ts Mayonnaise;
1 tb Sesame seeds;

MMMMM————————7TH SANDWICH—————————–
2 tb Peanut butter; 1/4 c Apple; chopped
2 tb Raisins;

MMMMM————————8TH SANDWICH—————————–
8 oz Tofu; mashed 1 Banana;
1/4 c Peanut butter; 1 ts Lemon juice;

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Sun, 09 Jan 94 11:39:53 EST
From: brad@clark.net (Brad Scott)

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

1 can pineapple chunks
2 cans peach halves
3 cups sliced pears
3 3-oz. packages watermelon or tropical fruit gelatin
3 cups Rose wine
6 large bananas (sliced in 1-1/2-inch chunks)
2 cups mandarin oranges
3 cups, seedless green grapes
1/2 cup heavy cream, whipped
Toasted slivered almonds

Drain pineapple, peaches and pears, reserve 1 cup of juice from
each. Heat 3 cups juice to boiling and pour over gelatin,
stirring to dissolve. Stir in Rose Wine; refrigerate until
cooled, not thick – about 1 hour. Meanwhile, in a deep glass
bowl (at least 4-1/2 qt.), layer fruit in this order: peaches,
bananas, 2 cups grapes, pineapple, pears, oranges, and remaining
grapes. Pour chilled gelatin over fruit. Refrigerate until firm
at least four hours.

To Serve: Decorate with rosettes of whipped creme and garnish with slivered
almonds.

Makes: 25 servings.

Title: STEAMED DUMPLINGS
Categories: Dumplings, Pork, Chinese, Appetizers
Yield: 1 servings

1 lb Pork, ground
1/2 lb (about 2 cups)
-Nappa cabbage, chopped
2 Eggs
1/2 c Scallion, chopped
3 tb Soy sauce
2 tb Sherry
1 tb Fresh ginger root, minced
1 tb Sugar
1 tb Sesame oil
1 ts White pepper
1/2 pk Wonton wrappers

Combine all the ingredients except the wonton wrappers
in a mixing bowl. Mix very well.

Place 1 wonton wrapper in your hand (the center should
cover your palm), then put 1 tablespoon of the filling
in the center of the wrapper. Gently squeeze and twist
the wrapper to form a “money bag” shape. Repeat until
all the filling has been used.

Put the dumplings in a bamboo steamer and steam for 10
minutes. Serve while the dumplings are very hot.
Makes 4 servings.

Recipe: Houston Post [> Be Seeing You — DPileggi
From: D. Pileggi Date: 12 Feb 94

—–

Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
Servings: 6

1 c Sugar
1/4 c Unbleached Flour
1/4 ts Cinnamon; Ground
6 c Apple Slices; *
———————————-TOPPING———————————-
1 c Unbleached Flour
1/4 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar;Md, Shredded,1 1/2 C
1/3 c Butter; Melted
1/4 c Milk

* Use cooking apples such as Granny Smith’s that have been cored,
peeled, and sliced thin.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the sugar, flour, and cinnamon, then toss the mixture with the
apple slices. Pour into a 9-inch square baking pan. Combine the dry
ingredients, of the topping, with the cheddar cheese, mixing well. Add
the butter and milk, mixing until well blended with the flour mixture.
Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30
minutes.

—————————————————————————–

Title: Ganache Hearts With Raspberry Sauce
Categories: Desserts
Yield: 1 servings

1/2 c Whipping cream
8 oz Chopped semisweet chocolate
1/4 c Butter
1/4 c Confectioner’s sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
1/4 c Sugar
1 tb Cornstarch
2 tb Cold water
1 ts Lemon juice

To make ganache: place cream in pan heat until it just starts to
boil. Stir in chocolate butter until smooth melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center.

MMMMM

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SPINACH-FETA
FILLING——————-
1 1/4 lb Spinach — fresh, stemmed and
–washed
1 tb Olive oil
3 bn Scallions, trimmed and
–chopped (1-1/2 c)
1/4 c Feta cheese — crumbled
2 tb Parmesan cheese, freshly
–grated
2 tb Dill — fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites
—–PHYLLO PASTRY—–
8 Phyllo dough sheets (14×18“)
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
–combination

To make filling: Put spinach with water still
clinging to the leaves in a large pot. Cover and cook
over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze
the spinach quite dry and chop. In nonstick skillet,
heat oil over medium heat. Add scallions and saute
until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan,
dill and lemon juice. Season with salt and pepper.
Beat egg whites lightly with a fork and stir into the
spinach mixture.

To form phyllo rolls: Set oven rack on the upper
level; preheat to 350 degrees F. Coat a baking sheet
lightly with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil and salt. Lay one sheet of phyllo on a work
surface with a short side toward you. Brush lower half
of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of
the first. Spoon one-quarter of the spinach filling
along one long edge. Tuck in the side edges and roll
up, jelly-roll fashion. Place on the prepared baking
sheet. Repeat with the remaining phyllo, egg-white
mixture and filling, making 4 rolls in all. Brush tops
of the rolls lightly with the egg-mixture and sprinkle
with seeds, if desired. Bake for 25 to 30 minutes.
With a serrated knife, cut each roll diagonally into 9
pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2
days in advance. Reheat in a 350 degree F oven for 10
to 12 minutes, or until heated through. Makes 36
appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g
carbohydrate; 77 mg sodium; 1 mg cholesterol.

**”Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd."
–From Eating Well, May/June 1993.

– – – – – – – – – – – – – – – – – –