Title: ORIENTAL VEGGIES
Categories: Oriental, Vegetables
Yield: 4 servings

1/2 c Onion, sliced
1 c Carrot, sliced
1 c Cauliflower, sliced
1 c Green beans, sliced
2 tb Peanut oil
1 c Water
2 ts Chicken broth
2 ts Cornstarch
1 pn Garlic

In skillet, heat oil and cook sliced green beans,
cauliflower, carrots and onions.
Combine sauce ingredients: water, chicken stock base,
cornstarch and garlic powder. Add to cooked
vegetables. Heat through until thickened. You can vary
recipe by increasing onion or using 1/2 the amount
required for onions and replace it with celery.

—–

Liquid Sunshine Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion
1 cup red lentils
1 cup chopped mushrooms — optional
1 butternut squash (or one can pumpkin
puree)
1 cup orange juice
juice of one lemon — optional
2 teaspoons sugar — optional
veggie broth (1 1/2 cups or so)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon powdered mustard
cayenne to taste
salt to taste

Roast the squash by cutting in half, removing seeds and stringy membrane,
place cut side down on baking sheet, pierce skin with a fork a few times,
cook at 350 for 40 minutes or until soft.

Chop onions and caramelize in a soup pot. Add broth as needed. (When onions
are done put in mushrooms and saute until liquid is released and cooked
down.)

Rinse lentils. For quicker soup soak them in the broth.

Scoop squash flesh away from skin and puree with orange juice.

After onions are caramelized (and mushrooms are done) dump all ingredients
into the onion cooking pot. Simmer gently until lentils are cooked. If using
the squash you may wish to add onion juice to cut the sweetness, if using
canned pumpkin you may wish to add sugar to add to the sweetness.

– – – – – – – – – – – – – – – – – –

NOTES : http://members.aol.com/chettown/recipes/oranges.html#Liquid Sunshine
Soup

Title: Favorite Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 84 servings

1 c Butter or margarine;
-softened
1 c Peanut butter
1 c Firmly packed brown sugar
1 c Granulated sugar
2 Eggs
1 ts Vanilla
3 1/2 c All-purpose flour
1 ts Baking soda

1. In large bowl of an electric mixer, beat butter until creamy.
Gradually beat in peanut butter, then brown sugar, then granulated sugar.
Beat in eggs, then vanilla.
2. In another bowl, stir together flour and baking soda; gradually add
to butter mixture, blending thoroughly. Roll dough into 1-inch balls and
place 2 inches apart on greased baking sheets. Press balls down with a
fork, making a crisscross pattern on top of each with fork tines.
3. Bake in a 375F degree oven for 10 to 12 minutes or until golden brown.
Let cool on baking sheets for about a minute, then trasfer to racks and
let cool completely. Store airtight.
Makes about 7 dozen.

—–

4 Cups Water
1/4# Butter
1 Cup Polenta
2 tsp ground white pepper
1 tbsp Minced Fresh Parsley
1 Tsp Fresh Thyme
1/2 Cup Green Onions, Minced
Shiitake Mushrooms and
1/2 Cup Mushrooms, Minced
Sun-Dried Tomatoes for Garnish
1/4# Fontina Cheese, Sliced Thin
1/2 Cup Dry White Wine
Pinch of Salt Pepper

Makes: 6 to 8 servings.

Bring water, salt, pepper, and thyme to a boil in large
saucepan. Slowly beat polenta with a whisk to avoid lumps.
Reduce heat to low and stir to prevent sticking. Cook
slowly for 10 minutes. In a separate pan, saute mushrooms
and green onions in 2 tbsp of butter until cooked through
and just beginning to brown. Season with a little salt and
pepper, add wine and reduce until most of the wine cooks
away. Add to polenta mixture with remaining butter and
parsley.

Off heat, spread polenta mixture on buttered cake pan or
cookie sheet so that it is approx. 1/2″ thick. Cool, cover
with plastic and refrigerate up to a day in advance. To
complete the dish, cut polenta into diamonds or other
interesting shapes.

Grill over mesquite until surface is slightly toasted. Turn,
place a slice of Fontina cheese on top and allow to just
melt. Serve warm, garnished with grilled shiitake mushrooms
and slivers of sun-dried tomatoes.

Serve with Ridge-Lytton Springs Zinfandel.

Title: Danish Pastry (Dansk Wienerbrod)
Categories: Danish, Desserts, Ceideburg 2
Yield: 1 servings

4 c Flour
1 ts Salt
1/4 c Sugar
2 Yeast cakes (2 1/4 OZ.)
1 c Milk
1 Egg
1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread
small pieces of butter on 2/3 of the dough. The butter must have same
consistency as the dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part
without butter. Roll out and fold again. Repeat three or four times.

Leave in a cold place for 1/2 hour. This is the dough with which many
different kinds of Danish pastry is made. When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.

COCKS’ COMBS (HANEKAMME): Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4″ x 4“. Place filling across middle and fold
over.

Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above.
Place filling in middle. Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner’s sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and
cut as above. Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner’s
sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth. Another kind of
almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites. Work well together until smooth.

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

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: GALAKTOBOUREKO
Categories: Foreign, Desserts
Yield: 20 servings

6 c Milk
1 c Fine semolina
3 1/2 tb Cornstarch
3 c Granulated sugar
1/4 ts -Salt
6 Eggs
1 ts Vanilla extract; opt
1 tb Butter
12 Commercial filo sheets
3/4 c Butter; melted hot
1 c -Water
1 Lemon or orange (peel only)
2 tb Fine brandy or cognac (opt.)

In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
boil; do not allow it to scorch. Meanwhile, sift the semolina,
cornstarch, 1 cup of the sugar, and salt together and gradually add
to the boiling milk, stirring constantly with a wooden spoon. Cook
slowly over medium heat until the mixture thickens and comes to a
full boil, then remove from the heat. Beat the eggs on high speed of
an electric mixer. Gradually add 1/2 cup sugar and continue beating
until very thick and fluffy, about 10 minutes, then add the vanilla.
Stirring constantly, add eggs to the hot pudding. Partially cover the
pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover
the bottom with 7 sheets of the filo, brushing butter generously
between each and making sure that a few sheets come up the pan sides.
Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface.
With the tip of a very sharp knife, score the top filo sheets into
square or diamond shapes, being careful not to score as deeply as the
custard. Bake on the center rack of a moderate (350 F) oven for 40 to
45 minutes, until crisp and golden chestnut in color and the custard
is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
water and lemon or orange peel for 5 minutes. Add the brandy or
Cognac, if desired, and set aside. Remove the galaktoboureko from the
oven and set on a cake rack. Spoon the hot syrup over the entire
galaktoboureko, particularly the edges. Cool thoroughly before
cutting and serving. Store in the refrigerator. From: “The Food of
Greece” by Vilma Liacouras Chantiles. Avenel Books, New York.
Source: Karen Mintzias I-Cooking

MMMMM

Grilled Dried Beef (Thit Bo Kho)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnamese Beef
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean bottom round or — sirloin, in one piec
6 inches in
Diameter
2 Stalks fresh lemon grass — or 2 tablespoons dri
grass
2 small Red chile peppers — seeded
2 1/2 tablespoons Sugar or honey
1 tablespoon Nuoc mam (Vietnamese fish — sauce)
3 tablespoons Light soy sauce

Here’s a Vietnamese version of beef “jerky” made with red chilies and honey or
sugar that sounds like it’s off in the direction of your Chinese Dried Fried
Beef recipe.

This Vietnamese-style “beef Jerky” is delicious served with drinks.
The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an
ingredient in Green Papaya Salad.

Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are
using fresh lemon grass, discard the outer leaves and upper half of the stalk.
Cut into thin slices and finely chop. If you are using dried lemon grass,
soak in warm water for 1 hour. Drain and finely chop.

Combine the chiles and sugar in a mortar and pestle and pound to a fine
paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to
blend. (If using a blender, combine all of these and blend to a very fine
paste.) Spread the paste over the beef pieces to coat both sides. Let marinate
for 30 minutes.

Spread out each slice of marinated beef on a large, flat wire rack or baking
sheet. Let stand in the sun until both sides are completely dried, about 12
hours. (You can also place a rack on a jelly roll pan and let the beef dry in
the refrigerator for 2 days.)
Grill the beef over a medium charcoal fire or transfer the rack from the
refrigerator to the middle of a preheated 400F oven and bake until brown and
crisp, about 10 minutes.

Serve with glutinous rice.

NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar
at room temperature.

Makes 4 servings.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.
1989.

Posted by Stephen Ceideburg August 28 1990.

– – – – – – – – – – – – – – – – – –

New Mexico Chili Soup No. 2585

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 pound ground beef
1 medium onion — chopped
1 tablespoon flour
16 ounces tomatoes — canned
1/2 teaspoon garlic — minced
4 green chiles — peel, seed, chop
1 tablespoon chili powder
1 pinch cumin
water — as needed
salt — to taste

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the
tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers
, chili powder and cumin. Season with salt. Add enough water to moisten the mix
ture. Simmer for several hours

Busted by Christopher E. Eaves

– – – – – – – – – – – – – – – – – –

Title: OSSO BUCCO ALLA MILANESE
Categories: Meats, Italian
Yield: 6 servings

2 Whole veal shanks
Flour
4 tb Butter
1 ts Salt
1/2 ts Pepper
1/2 c Celery; finely chopped
1/2 c Carrots; finely chopped
1 md Onion; finely chopped
1 Garlic clove; minced
1/2 c Mushrooms; minced
1/2 ts Sage, crumbled
1/2 ts Rosemary
1 lg Ripe tomato; peeled, seeded
– and chopped
2 c White wine
1 Lemon; rind grated
2 tb Parsley; chopped
1 Anchovy (optional); mashed
6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks
in flour and saute in butter over high heat until
brown on all sides. Add salt, pepper, celery, onion,
carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes. Add
white wine. Cover and gently simmer for 2 hours. The
liquid should barely cover the meat. Just before
serving, stir in the gremolada. This consists of the
grated lemon rind, parsley, anchovy, and garlic.
Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

—–

Date: Sun, 26 Dec 93 17:19:56 PST
From: Jane Colman

Fig Pudding and Lemon Sauce

The fig pudding recipe is adapted from The New York Times Cookbook.
The lemon sauce recipe is adapted from The Joy of Cooking.

FIG PUDDING
1 cup dried black figs
1 1/2-2 cups dried fruit (I used pineapple, golden raisins, and peaches)
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup applesauce
1/2-3/4 cup brown sugar (I used 3/4 but next time I’ll use 1/2)
Egg substitute equivalent to 2 eggs (I used Eggbeaters)
1 cup grated raw carrot
1 cup grated raw potato

Cover the figs with boiling water and let stand about 10 minutes. Drain,
and chop the fruit. Chop the other dried fruit in small pieces and combine.

Combine the flour with the soda and spices. Add 1/2 cup to the dried fruits
and mix.

Beat the applesauce and the brown sugar together. Beat in the egg substitute.
Add the grated vegetables. Gradually stir in the flour, beating until smooth.
Mix in the dried fruits.

Fill a greased 1 1/2-quart mold about 2/3 full and cover with a lid or foil.
Stand on a rack in an inch of boiling water in a pot with a tight cover.
Steam 2 hours, adding more boiling water if necessary. Serve hot.

LEMON SAUCE
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
grated rind of one lemon
1 1/2 tablespoons lemon juice

Combine sugar, cornstarch, and water in the top of a double boiler, and
stir over hot water until thickened. Remove from the heat, add rind and
juice, and serve. I have also made it before dinner and reheated it gently
in the double boiler.