Title: Grainy Raspberry Mustard
Categories: Misc., Fruits
Yield: 20 servings

1/4 c Mustard seeds 1/3 c Raspberry vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/2 c Raspberry jam,seedless
1/4 c Dry white wine

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least 2
hours. Combine mustard mixture, wine, vinegar and salt in top
of small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add raspberry
jam. Whirl until well mixed. Refrigerate in covered container at least
overnight or up to 1 month.

—–

FRIED SPRING ROLLS (CHA GIO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Thin rice vermicelli
-vermicelli (bun) or
2 bn Of Japanese alimentary
-paste noodles (somen).
Nuoc Cham
Vegetable Platter
—–FILLING—–
6 Dried Chinese mushrooms
1 tb Dried tree ear mushrooms
6 Water chestnuts or 1/2
-small jicama, peeled and
-chopped
4 oz Fresh or canned lump
-crabmeat, picked over and
-drained
8 oz Raw shrimp, shelled,
-deveined and minced
12 oz Ground pork shoulder
1 md Onion, minced
4 Shallots, minced
4 Garlic cloves, minced
2 tb Nuoc mam (Vietnamese fish
-sauce)
1 t Freshly ground black pepper
3 Eggs
—–ASSEMBLING AND FRYING—–
1/2 c Sugar
80 sm Rounds of rice paper (banh
-trang), each 6 1/2 inches
-in diameter
Peanut oil, for frying

This is another version of the superlative Cha Gio (also called
Nems). The filling here is a bit more elaborate than in the first
one. Boil the noodles. Prepare the Nuoc Cham and Vegetable Platter.
Set aside.

Prepare the filling: Soak the two types of mushrooms in hot water
until soft, about 30 minutes. Drain. Remove the stems from the
mushrooms and squeeze to extract the liquid. Mince the mushrooms.
Combine the mushrooms with the remaining filling ingredients in a
large bowl. Mix with your hands to blend. Set aside.

Assemble the rolls: Fill a mixing bowl with 4 cups of warm water and
dissolve the sugar in it. The rice paper sheets are brittle and must
be handled with care. (The water is used to soften the sheets for
handling. Sweetening the water helps the rice paper turn a deep
golden color when fried and also produces crisper rolls.) Work with
only 4 sheets of rice paper at a time, keeping the remaining sheets
covered with a barely damp cloth to prevent curling. One at a time,
immerse a sheet in the warm water. Quickly remove it and spread flat
on a dry towel. Do not let the sheets touch each other. The rice
paper will become pliable within seconds.

Fold up the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press into a
compact rectangle. Fold one side of the paper over the mixture, then
the other side. Roll from bottom to top to completely enclose the
filling. Continue until all of the mixture is used.

Fry the rolls: If possible, fry in 2 skillets. Pour 1 to 1 1/2
inches of oil into each skillet and heat to 325F. Working in
batches, add some of the rolls to each skillet, but do not crowd or
let them touch, or they will stick together. Fry over moderate heat
for 10 to 12 minutes, turning often, until golden and crisp. Remove
the rolls with tongs and drain on paper towels. Keep warm in a low
oven while frying the remaining rolls.

Traditionally, Cha Gio is served with the accompaniments suggested in
this recipe.

To eat, each diner wraps a roll in a lettuce leaf along with a few
strands of noodles and a variety of other ingredients from the
Vegetable Platter before dipping it in the Nuoc Cham. If served as
an hors d’ouvre, allow 4 or 5 rolls per person; serve 8 to 10 as a
main course.

NOTE: Another popular way of serving this dish is to divide the
noodles and elements of the Vegetable Platter evenly among the
individual bowls. Top each with cut-up pieces of Cha Gio, ground
roasted peanuts and Nuoc Cham.

As a quick and easy appetizer, Cha Gio can be served with just Nuoc
Cham.

Yield: about 80 spring rolls.

Posted by Stephen Ceideberg; March 27 1991.

– – – – – – – – – – – – – – – – – –

terry

Crepes Stuffed with Poblano Chiles and Spinach

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****Crepes*****
1 cup polenta — or finely ground
cornmeal
1/4 teaspoon kosher salt — or sea salt
1/8 teaspoon ground cayenne pepper
4 eggs
1 cup water
*****Filling******
3 fresh green poblano chiles — cored and seeded
3 teaspoons chile oil
1 1/2 teaspoons water
3 cups spinach — packed, washed, and
dried fresh
3/4 cup ricotta cheese
3/4 cup Monterey jack cheese — grated
2 eggs
1/8 teaspoon salt
1 teaspoon crushed red pepper flakes — or to taste
— Freshly ground black pepper
*****Topping*****
1 1/2 cups Monterey jack cheese — grated
–Cholula Hot Sauce or other Mexican or
Louisiana-style hot sauce, such as Bufalo
or Tabasco

Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate
bowl, beat the eggs with the water until well blended. Make a well in the
center of the dry ingredients and add the egg mixture slowly, beating
constantly with a fork or whisk to avoid lumps. (The mixture will be thin.)

Lightly grease a large skillet for the first batch of crepes only; after
that the surface will be well primed. Warm the skillet over medium-low
heat, then pour a little more than 2 tablespoons of the batter into the
skillet for each crepe. Smooth the crepe batter with the back of a spoon to
form circles 5 inches in diameter. Cook on one side only just until top of
the crepe is set. Transfer cooked side down to cool on a sheet of waxed
paper , and repeat, until all the batter has been used. You should end up
with 16 to 20 crepes, which can cool while you make the filling.

Quarter the poblanos and place in a food processor along with the chile oil
and water. Blend until peppers are finely chopped. Add the spinach and
process again until the mixture is well blended. Turn the vegetable mixture
out into a medium-size bowl and add the cheeses, eggs, and seasonings. Mix
well, adjusting salt and pepper to taste.

Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the
vegetable mixture along the center of each crepe. Roll up the crepe and
place seam side down in a lightly greased 9 by 13-inch ceramic baking dish.
Nestle the crepes closely together in one layer Top with the 1 1/2 cups
Monterey jack cheese. Sprinkle generously (but do not soak) with hot sauce.
Bake for 25 minutes. Serve with hot sauce on the side.

The crepes are easy to make; the entire dish can be assembled in about 40
minutes.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking.
MC formatted by Brenda Adams

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1668 Calories; 126g Fat (68%
calories from fat); 118g Protein; 15g Carbohydrate; 1417mg Cholesterol;
2667mg Sodium

NOTES : Serves 4

_____

Peanut Butter Chocolate Rice Krispie Treats

Recipe By :=20
Serving Size : 60 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
2 c Corn syrup
18 oz Peanut butter
8 c Rice Krispies
6 oz Butterscotch morsels
6 oz Semi-sweet chocolate
-chips

Bring sugar and syrup to a boil. Add peanut butter and cook, stirring
until well blended. Remove from heat and pour hot mixture over cereal.=
Mix
quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle
butterscotch and chocolate morsels over top. Press morsels into bar=
mixture
lightly with spoon. When cool, cut into bars and store at room
temperature.
=20
Source: Peanut Advisory Board, Tifton, Ga.
=20

– – – – – – – – – – – – – – – – – -=20

=20

ANTS CRAWLING UP TREES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c TVP®
1/2 c Hot water
1 tb Chopped or grated ginger
Root
2 tb Soy sauce
1 To 2 Tbsp hot bean paste
1/2 ts Salt (optional)
3 1/2 oz Bean thread noodles
2 c Veggie broth or water (avoid
Broth that may have a sweet
Taste)

Pour the boiling water over the TVP® and let it sit for
10 minutes. Saute the gingerroot in a very small
anount of oil or other liquid. Add the soy sauce, bean
paste, salt and TVP®. Cook very very gently and stir
frequently as it burns easily. Cook about 5 minutes
and set aside.

Cook the bean threads in the broth until the broth has
been absorbed by the noodles. Add the noodles to the
TVP® mixture and stir until blended evenly…ie. all
the “ants” are distributed throughout. Enjoy!

Source: This is a dish that was a favorite at our
local Chineses eatery. I used to make it with ground
turkey (before I saw the light) and have found that
TVP® works just as well. It’s hot and spicy…delicious
and just a little different.

Posted by Ann Christmann
to the VEGLIFE
Digest – 5 Apr 1995 to 6 Apr 1995. 1.80á

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

565261 Carnitas Di Amigos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Main Dish
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pork tenderloin — cut into medallions
2 cups Karo syrup
2 cups Chili sauce
2 cups Chicken stock
1 cup Sliced mushrooms
1 cup Soy sauce
1 cup Pineapple juice
1 cup White wine
2 ounces Tabasco sauce — Garlic powder
pepper — Seasoned flour
1 bn Chopped scallions

1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white
wine. 2. Place pork medallions in marinate for one hour. 3. Combine equal
amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a
boil. Reduce to simmer for 1/2 hour until it comes to a glaze. Season with
Tabasco sauce, black pepper, garlic powder to taste. 4. Dredge marinated pork
medallion in seasoned flour. 5. Heat soy bean oil in skillet, saute dredged
pork
medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and
saute for 3 minutes. 6. Drain oil, add glaze, simmer for 2 minutes. 7. Serve
over rice and garnish with chopped scallions.

– – – – – – – – – – – – – – – – – –

Title: FIG GEMS
Categories: Desserts, Candies, Fruits
Yield: 1 Batch

20 California dried figs
1/2 c Seeded raisins
1 c Pecan meats
1/2 c Confectioners’ sugar
3 tb Peanut butter
1/2 c Strained honey

Warm your food grinder. With medium blade, grind figs, raisins and nuts.
Stir together with sugar and peanut butter. Add honey to soften enough to
make fruit pliable. With your hands, make balls the size of small walnuts,
and roll in confectioners’ sugar. Place on a pretty plate or tray,
surround them with figs stuffed with candied cherries or nut halves, for
festive (but fast disappearing) centerpiece.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format courtesy
of Karen Mintzias

—–

Cafe Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 garlic — chopped
Salt white pepper to taste
1 Green pepper — diced
1 Medium ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
1 Pinch cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

– – – – – – – – – – – – – – – – – – =

Chocolate Peek-a-Boos

Recipe By : Pillsbury
Serving Size : 72 Preparation Time :1:00
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup milk
1 cup flour
1/4 cup sugar
1/4 teaspoon salt
4 eggs
1 1/2 teaspoons vanilla
1/2 cup miniature chocolate chips
powdered sugar

Preheat oven to 350°
In sauce pan melt butter and milk. Add flour, sugar and cook
until mixture forms a ball. Remove from heat and add eggs, one at a
time, beating well. Add vanilla. Cool 30 minutes and add chips. Drop
by small teaspoons on cookie sheet and bake for 15 minutes. Sprinkle
with powdered sugar.

– – – – – – – – – – – – – – – – – –

Title: FETUCCINE PRIMAVERA WITH TOASTED ALMONDS
Categories: Pasta
Yield: 1 servings

2 c Broccoli florets
2 c Cauliflower florets
1 c Asparagus or green bean
Pieces
1 lb Fresh fettuccine
1/4 c Olive oil (less)
1 Onion, chopped
1 Carrot, chopped
1 sm Sweet red pepper — chopped
4 Cloves garlic chopped
1/2 c Vegtable stock or water
2 tb Chopped fresh basil (or
Dried)
1/4 ts Pepper
1/2 c Parmesean cheese
1/2 c Toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 5-8
minutes or until tender-crisp. Meanwhile in large
saucepan of boiling salted water, cook fresh
fettuccine for 5 – 7 minutes, (if using dried 12 – 15
minutes) or until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high
heat; saute onion for 3-5 minutes or until golden
brown. Add carrot, red pepper and garlic; saute for
2-3 minutes or until vegetables are tender-crisp. Add
to drained pasta along with broccoli mixture, stock,
basil and pepper. Toss with Parmesean. Arrange on
serving platter, sprinkle with almonds.

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)

—–