Lu’s Beef (or chicken) Broccoli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef or chicken — thin slice
1 bn Broccoli*
Lu’s special chicken sauce
1 bn Green onions — sliced
Black pepper
White pepper
Cornstarch in water
Ginger
Garlic
1/2 pound Mushrooms — sliced
Wine

Marinate meat in Lu’s Special Sauce.

*Cut broccoli Florettes into fairly small sections (bite size). Cut off
tough outer portion of broccoli stems and slice thinly.

Heat wok with a little oil in it. Add garlic and ginger and stir-fry. Add
meat in marinade,green onions, and stems.

Cook until meat is almost done. Add broccoli florettes, mushrooms,
cornstarch and a little wine (or beer). Cook until broccoli is done.

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DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic
Appetizers Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 t Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 t Salt
1 tb Cornstarch
2 c Oil, for deep-frying
Lettuce leaves

Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince
the ginger and garlic; keep them separate. Peel the tough strings from the
celery stock; slice it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch. Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced ginger
and half of the minced garlic; add the salt and the remaining tablespoon of
cornstarch. Mix well, and with lightly moistened hands form this mixture
into balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
and garlic until it turns golden; add the celery and stir-fry quickly for
about for about a half a minute. Add the reserved sauce mixture and stir
until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
appetizer servings. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Title: Chilled Cucumber Parsley Soup
Categories: Soups
Yield: 6 Servings

1 c Natural yogurt
2 c Light cream OR 1 cup milk
1 cup heavy cream
2 Medium seedless cucumbers,
Peeled and chopped
1 c Finely chopped chives OR
Green onions
2 ts Salt

Stir yogurt and cream together until smooth. Stir in
remaining ingredients and refrigerate until serving
time. Garnish with thin unpeeled cucumber slices and a
dash of paprika. Serves 6.

—–

Title: ORIENTAL SAUSAGE AND RICE CASSEROLE
Categories: Chinese, Pork
Yield: 6 servings

1 lb Bulk pork sausage
1 md Chopped bell pepper
4 oz Can sliced mushrooms
2 tb Soy sauce
1 md Chopped onion
6 oz Pkg rice
8 oz Can sliced water chestnuts
3 c Chicken broth OR 3 cup water
-and 2 tablespoon chicken
Bouillon may be used

Crumble sausage into 2 quart casserole. Add onion,
bell pepper, and drained mushrooms. Cover and
microwave on high for 5-7 minutes stirring once. Drain
on paper towel, set aside. Combine soy sauce, rice,
drained chestnuts, and chicken broth. COver and
microwave on high for 6-7 minutes. Stir. Then cover
and microwave on medium, 50 percent power, for 30-35
minutes. Stir in sausage mix, cover and microwave on
medium 15-20 minutes until rice is tender and dry.

—–

Title: Zucchini and Walnut Cake
Categories: Cakes, Ceideburg 2
Yield: 8 servings

1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced
Powdered sugar

The next three recipes are for cakes made without wheat flour. This
first one uses rice flour, but no wheat.

Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and
press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.

Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.

Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.

Dust with powdered sugar before serving.

Serves 8.

PER SERVING: 295 calories, 7g protein,35g carbohydrate, 16 g fat (2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.

From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

MMMMM

GREEK POTATO SALAD WITH DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (3 medium) potatoes
— uniform in size,
— cut into 1/4-inch slices
1 c Dried tomato halves
– (1 1/2 ounces)
-halved with kitchen shears
—–LEMON DRESSING—–
1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove — pressed
1 tb Chopped fresh oregano — OR..
1 t -Dried oregano leaves
1 t Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives
-OR- pitted ripe olives

In 2-quart saucepan over medium heat, cook potatoes,
covered, in 2 inches boiling water until tender, about
12 minutes; drain and set aside. Meanwhile, in small
bowl, cover tomatoes with boiling water; set aside 10
minutes while you prepare dressing. Thoroughly drain
tomatoes and pat dry with paper towels. Add potatoes,
tomatoes and cucumbers to bowl containing dressing;
toss to coat. Mound potato mixture on plate. Arrange
onion, cheese and olives on top.

Lemon Dressing: In large bowl whisk together all
dressing ingredients.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice
Cream with Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30
g fat; 60 mg cholesterol; 1750 mg sodium; 35 g
carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board

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Hummus

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil
1 small onion — chopped
1 clove garlic — minced
1 can garbanzo beans — drained
2 tablespoons sesame seeds — toasted lightly
1/2 cup sesame butter
1/4 cup fresh lemon juice
1/2 teaspoon turmeric
1/4 teaspoon salt

Saute onions and garlic in sesame oil until just tender. Puree
beans in food processor. Add onions, garlic, and remaining
ingredients and blend until desired consistency. More sesame oil
may be added if mixture is too thick. Garnish with parsley and
additional toasted sesame seeds, if desired.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with toasted pita triangles.

GOOSEBERRY RELISH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Gooseberries
1 c Brown sugar
1 1/2 c Raisins
1 Onion, peeled and sliced
3 tb Salt
1/4 ts Cayenne pepper
1 t Mustard
1 t Ginger
1 t Turmeric
1 qt Vinegar

Chop gooseberries, raisins, and onion. Add other
ingredients. Heat slowly to boiling. Simmer 3/4 hour.
Stir frequently. Rub through coarse sieve. Reheat.
Harriet Hinzinga, Pella, IA.

– – – – – – – – – – – – – – – – – –

about 3 c. of cooked black beans
about a 1/2 of a red pepper, diced
1-2 stalks of celery, diced
about 1-2 T. of chopped onion
1 small can of mandarin oranges, chopped
juice of 1 orange (several tablespoons)
1 T. cider vinegar
1 t. honey
1/2 t. each oregano and cumin (start with 1/4 t. and add more if you like it)
salt and pepper to taste

I tossed all the fruits and vegies together. Squeezed the orange over
and added the spices. Taste here. If it doesn’t have enough flavor,
add the vinegar. I however went overboard on the vinegar and had to add
the honey to compensate. I let it marinate overnight in the frig.

KETTLE RIVER GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Tomatoes, peeled, seeded and
-coarsely chopped
1/2 Green pepper, seeded a
-diced
1 Clove garlic, finely chopped
1 sm Onion, finely sliced
1/2 English cucumber, peeled and
-chopped
4 tb Finely chopped mixed fresh
-herbs such as chives,
-parsley,oregano,
-Chervil.
2 tb Olive oil
10 tb Chili sauce
2 tb Lemon juice
1/2 c Tomato juice

Mix all the ingredients together. Heat gently over
medium heat. Serve with hot crusty bread. Can be
served chilled or at room temperature.