Title: Rainbow Jelly Fish
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM———————RAINBOW JELLY FISH————————–
150 g Dried jelly fish
1 Red pepper
1/4 Yam bean (optional), or
-turnip
2/3 Cucumber
2/3 Celery stalk
1/3 Carrot
1 tb Sesame seeds
1 1/4 ts Salt
1 ts Sugar
2 ts Sesame oil

The following 12 recipes are from a booklet put out by the Hong Kong
Tourist Association in celebration of the 1986 Hong Kong Food
Festival. These are the winning chefs and their winning recipes. The
chefs are all ethnic Chinese from all over Asia, but the recipes
really run the gamut, from traditional Chinese food to dishes like
Shark’s Fin Soup to things like “Lamb Fillets with Morels” which is
Western in inspiration and presentation.

Some of the recipes should have the caveat “Don’t try this at home,
kids”, mainly because of the amount of preparation involved. This
first one, an appetizer plate consisting of 7 mini-courses, falls
into that category. It’s presented in one of those round, segmented
lazy-susan type serving things. Very striking. Any one of these
dishes would be suitable for a main course in a Chinese meal.

Chef: Ng Wang-chau

Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong
Kong’s leading Sichuanese restaurants since he began his career 14
years ago. Apart from creating this Award-winner, he is also renowned
for his pan-fried spiny lobster.

Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road
South, Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award – Appetizer [Chinese
characters for dish name deleted. S.C.] Circle Game (12 servings)
Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

The literal translation, “Turning Around Life”, prompts a host
meaningful connotations for this Sichuanese starter. Seven
mini-courses, composed of contrasting flavours, represent the varying
moods, as well as the seven stages, of a person’s life. An
alternative translation – “Life is a Merry-go round” – captures the
spirit of the theme, and its presentation, so appropriately on a
turntable. Each of the individual dishes, which could be served
separately or a few at a time, also have their own particular
mythological and dietary connotations.

1. Soak jelly fish in very hot (but not boiling) water for
approximately 3 minutes until it curls. Then rinse under cold
running water for approximately 1 hour until it expands. Drain and
cut into strips.

2. Shred vegetable ingredients, and blanch slightly in boiling
water. Then rinse under cold running water until they are cold, and
drain.

3. Stir-fry sesame seeds in a dry wok until they are golden.

4. Mix jelly fish and vegetables with salt, sugar and sesame oil.

5. Sprinkle sesame seeds over mixture.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: FRENCH ONION SOUP WITH CROUTONS
Categories: Soups, Appetizers
Yield: 4 servings

2 Medium onions
2 Chicken boullion cubes
1 qt Water
1/2 ts Kitchen Bouquet
2 Beef bouillion cubes

Slice onions finely, sautee in butter until tender.
Add water, boullion cubes, and Kitchen Bouquet. Simmer
20 minutes, add croutons and serve. Toast bread slices
under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice. Mrs. John
P. Elberti

—–

Lemonade Concentrate

Recipe By : Elizabeth Powell
Serving Size : 24 Preparation Time :1:15
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups granulated sugar
2 1/2 cups water
9 whole lemons
1 sprig mint

Combine sugar and water in a small saucepan; bring to a boil and boil for 5
minutes. Remove from heat, cool slightly. Reserve one lemon to slice for
garnish. Grate zest of two lemons; juice eight lemons. Combine juice and
zest with warm syrup. Steep one hour. Strain. To serve: Mix 1 part
lemonade concentrate with 2 parts water. Serve over ice. Garnish with
lemon slices and mint.

– – – – – – – – – – – – – – – – – –

BRAN MUFFINS #1

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box (15-oz) raisin bran
3 c Sugar
5 c Flour
5 ts Soda
2 ts Salt
1 1/2 ts Cloves
2 ts Nutmeg
3 ts Cinnamon
4 Eggs — beaten
1 c Oil
1 qt Buttermilk
2 ts Vanilla
3 pk Dried fruit bits
2 c Nuts

Cook fruit in water until done. Drain. Mix dry
ingredients. Add remaining ingredients. Bake in muffin
tins at 400 degrees for 20 minutes — if using
miniature muffin tins, reduce baking time to 15
minutes.

Don’t know where this came from originally, my mother
had it in her recipe box, but anytime I make these,
everyone raves!

>From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

– – – – – – – – – – – – – – – – – –

Pineapple-Apple Slaw

Recipe By : Too Many Tomatoes, …
Serving Size : 8 Preparation Time :0:15
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups finely shredded cabbage
1 cup chopped apple
1 cup pineapple tidbits — (save juice)
1/2 cup chopped peanuts
1/2 cup finely chopped celery
2 bananas — sliced
DRESSING:
1/2 cup mayonnaise — *
1 tablespoon pineapple juice
1 tablespoon honey
2 squeezes lemon juice
1/2 cup raisins — **

* Use mayo, OR sour cream, OR combination.
** Use golden raisins, if you want to use them at all. We don’t think they’re
necessary.

Combine the slaw ingredients in a large bowl.
Combine the dressing ingredients in a small bowl.
Toss into slaw.

– – – – – – – – – – – – – – – – – –

NOTES : Yum! Unusual, delicious cabbage slaw.

Title: More Smørrebrød
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 1 servings

1 Text Only

SHRIMP SANDWICH: (Rejemad)

The small Danish shrimps are extremely popular delicacies and most
Danish housewives are virtual masters at peeling them, but it is slow
work for the beginner. At restaurants shrimps are always served
peeled unless the customer specifically asks for unpeeled ones.

Put a fresh leaf of lettuce on the buttered bread and top abundantly
with cold boiled shrimps.

SMOKED SALMON AND SCRAMBLED EGG: (Roget Laks og Roraeg)

Put a piece of fresh smoked salmon on buttered bread, and on top of
that, diagonally across the bread, a strip of cold scrambled egg.
Decorate with finely chopped green dill.

LOBSTER SALAD: (Hummersalat)

Mix small pieces of cold but freshly cooked lobster and asparagus in
mayonnaise seasoned with tarragon vinegar. Put a lettuce leaf on each
piece of buttered bread and spread with the mixture. Garnish with an
extra piece of lobster and one or two asparagus tips. Serve
immediately.

SMOKED EEL AND SCRAMBLED EGG: (Roget aal og Roraeg)

Cut smoked eel in 2-inch pieces. Remove skin and back bone. Put
enough pieces of eel on a piece of buttered bread to cover it
completely. Top with slices of cold scrambled egg and sprinkle with
chives.

FRIED ROE: (Ristet Torskerogn)

Put boiled cod roe under pressure until cold and cut in 1/2 inch
slices with a sharp knife. Fry the slices in plenty of butter, place
on buttered bread with a lemon slice on top. Cut the lemon slice
half way and twist so it will stand upright.

FRIED FISH FILLETS: (Stegt Fiskefilet)

As the fried fish fillet (of plaice or sole) should be served warm,
do not place it on the bread as this would melt the butter. Serve
buttered bread on a separate plate. Serve with Tartar sauce.

HERRING SALAD: (Sildesalat)

Cooked meat Cold potatoes Red beets 1 sliced onion Salted and smoked
or pickled herring Sour mustard Flour Butter

Place the the meat, potatoes, red beets, onion and well soaked
herring on a chopping board together with the mustard and dice until
the whole thing has become a mushy mass. If it is too dry and won’t
stick together add a little vinegar from the red beets, and flavor
with sugar.

This procedure makes the “fine herring salad” usually made by the
Danish housewife for everyday use. But you can make the salad coarse
too by cutting (instead of dicing) the different ingredients in a
long narrow strips and blending them with a thick sauce, made of 2
tablespoons butter and 4 cups flour cooked together and diluted with
water or stock. Flavor the sauce with vinegar from the red beets,
sugar and mustard to taste, and, if necessary, add a few drops of
coloring until you get a beautiful red shade.

Spread the bread with the herring salad and decorate with slices of
hard boiled egg, if you don’t prefer topping it with a fried egg.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Banana Split Salad
Categories: Salads, Kids
Servings: 6

1 To 6 bananas

Split bananas in half lengthwise. Arrange on a bed of lettuce greens.
Spread mayonnaise down centers of banana halves; sprinkle with cinnamon;
dot with raisins. Quicker than quick!

MMMMM

Title: HOLIDAY CRANBERRY ROLLS ADA *FHMN87A*
Categories: Breads, Diabetic
Yield: 18 servings

1 ea Package 1 T dry yeast
1/4 c Warm water
1 c Whole wheat flour
1 1/2 c Unbleached flour
1 tb Sugar
1/4 ts Salt
1/2 c Lowfat milk
2 ea Eggs

—————–CRANBERRY-ORANGE FILLING—————–
1 1/2 c Fresh or frozen cranberries
1 ea Orange, peeled
2 tb Brown sugar or fructose
1/4 c Unsweetened applesauce
1 x Frozen orange juice concentr

Soften the yeast in the warm water. Combine the
flours, sugar, and salt in a mixing bowl. Cut in the
margarine until the mixture resembles crumbs. Add the
milk, eggs, and softened yeast. Mix well. Cover and
refrigerate for 2 hours or overnight.
Meanwhile, make the cranberry-orange filling by
combining the cranberries, orange, brown sugar, and
applesauce in a food processor. Grind until coarse.
Transfer to a saucepan and cook over medium heat for
10 minutes. Cool. After chilling, roll the dough into
an 18-by 12-inch rectangle on a floured surface.
Spread with the filling. Roll up jelly roll fashion.
Cut into 18 rolls with a sharp knife. Place in an
oiled 13- by 9-inch baking pan. Let rise in a warm
place for about 30 minutes, or until doubled in bulk.
Bake in a 350F oven for 25 to 30 minutes, or until
golden brown. Glaze with orange juice concentrate
: 07/24/92 0:24 AM while still warm.
From ADA Holiday Cookbook by Dr. Betty Wedman. 1
serving = 1 bread exchange + 1 fat exchange
: = 140 cal, 19 CHO, 3 PRO, 6 FAT, 99 Na,
92 K, 31 Cholest

—–

Pig Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box butter flavored cake mix
1 Can Mandarin oranges — (11 oz.)
4 eggs
1 Tsp. vanilla
Frosting:
1 Box vanilla pudding
1 Small Can crushed pineapple
1 Small Contai Dream Whip
1/2 C. powdered sugar
1 Small Pkg. cream cheese

Pour liquid of Mandarin oranges in small bowl. Add cake
mix, butter and vanilla. Add eggs, one at a time. Chop up
Mandarin oranges into small pieces. Beat all ingredients
except Mandarin oranges for 3 minutes on mix setting. Add
oranges and beat for one more minute. Pour into 3 greased and
floured foil cake pans.
Frosting: Combine vanilla pudding mix with cream cheese
and pineapple juice. Add powdered sugar and crushed pineapple
pieces. Fold in Dream Whip. Beat for 2 minutes. Frost cake.

– – – – – – – – – – – – – – – – – –

Title: Gourmet Grapes
Categories: Appetizers, Fruits
Yield: 50 Appetizers

1 10 oz. pkg. almonds, pecans
-or walnuts
1 8 oz. pkg. cream cheese
1/8 lb Roquefort cheese
2 tb Heavy cream
1 lb Seedless grapes, red or
-green, washed and dried

To toast nuts, preheat oven to 275ø. Spread nuts on
baking sheet and bake until toasted. Almonds should
be light golden brown in color. Pecans or walnuts
should smell toasted, but not burned. Chop toasted
nuts coarsely in a food processor or by hand. Spread
on a plater. In electric mixer bowl, combine cream
cheese, Roquefort cheese and cream; beat until smooth.
Drop clean, dry grape into cheese mixture and gently
stir by hand to coat them. Roll coated grapes in
toasted nuts and put on wax-paper-lined tray. Chill
until ready to serve. Typed by cjhartlin@msn.com
Source: Quick’n Easy Cooking

—–