Title: Strawberries Italian Style
Categories: Desserts, Fruits, Masterchefs, Frisco, Gir
Yield: 12 servings

3 qt Strawberries OR 1 lg Orange, juice of
3 qt Peaches OR 1/2 c Port and/or
— combination of both — Sweet vermouth
1 c Sugar 1 c Wine, white
2 md Lemon, juice of

Wash the strawberries and cut off the tops. Peel the peaches if
you decide to use them. Slice the peaches into medium-sized pieces.

Add all of the fruit to a bowl and sprinkle with sugar. Add
lemon juice, orange juice, Port, and wine. Mix and refrigerate for at
least 1 hour.

Serve in chilled glass cups.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

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Peanut Butter Chocolate Kisses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons granulated sugar
48 chocolate kisses

Preheat oven to 375 degrees. In bowl combine butter, peanut butter, brown suga
r, 1/4 cup granulated sugar, egg, vanilla and salt. Blend until light and fluf
fy. Add flour and baking soda, beating until blended. Shape dough into 48 bal
ls. Roll balls into 3 tablespoons granulated sugar.

Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until li
ght golden. Immediately top each cookie with a candy kiss, carefully pressing
down firmly. Remove from cookie sheet and cool.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
Categories: Greek, Appetizers, Vegetarian
Yield: 60 servings

Karen Mintzias
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and
saute for about 5 minutes, until soft and transparent. Add the
garlic and cook for a few minutes, then add the rice, dill, parsley,
lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir
well, then add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar,
leaving the brine in the jar. Wash grapevine leaves thoroughly and
drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling
leaves for 5 minutes when not tender, then drain.) Line an enameled
pan with a few heavy grapevine leaves and set aside. To stuff a
grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the
stem end. Using both hands, fold the part of the leaf near you up and
over the filling. Then fold the right side of the leaf over the
filling, then the left side, and roll tightly and back away from you
and toward the pointed end of leaf. Place the “dolma”, seam side
down, in the prepared pan. Continue stuffing grapevine leaves until
the mixture has been used. (If any grapevine leaves remain, replace
in the reserved brine for future use.) Place an inverted plate on
the dolmades, then add enough water to cover the dolmades (about 1 to
1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
simmer as slowly as possible for 1-1/4 hours, then taste one to see
if the rice is tender, and continue cooking slowly if necessary.
Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace:
add a few tablespoons of raisins and pine nuts to the filling when
adding the rice. Also, you may vary the size of dolmades as you wish
by adding 1-1/2 teaspoons of the filling. However, be consistent to
allow them to cook at the same rate. They may be stored in the
refrigerator for a week or so.

Source: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

MMMMM

Pour boiling water over couscous in a large bowl; cover and let stand 30
minutes until water is absorbed. Add remaining ingredients. In a small
bowl mix ingredients for dressing. Pour over salad and refrigerate for a few
hours. six servings

Title: WONTONS
Categories: Chinese, Appetizers, Side dish
Yield: 1 servings

2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger garlic
briefly then add tofu stir-fry for a few minutes.
Add scallions, sesame oil tamari stir well. Set
aside to cool.

Set up a work area with wonton wrappers, water
cornstarch. Place a wrapper in front of you in a
diamond position. Drop a heaping teaspoonful of
filling in the centre of the wrapper. Moisten all 4
edges with water pull the top corner down to the
bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring
left right corners together above the filling.
Overlap the tips of these corners, moisten with water
press together. Place completed wrapper on the
corn-starch platter continue till all wrappers are
used.

FOR SOUP: Drop wontons into boiling water cook for 5
minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3
minutes on each side. Drain. Serve with dipping sauce
or duck sauce.

Uncooked wontons will keep in the freezer for a good 2
months if well wrapped. Thaw before frying, but they
can be boiled straight from frozen cooked 2 minutes
longer.

“Sundays at Moosewood Restaurant Cookbook”

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Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey
–
3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
– minced **
3 Scallion; all of them
2 tb Peanut oil
2 Red chile peppers; chopped
2 ts Sugar
1/2 c Chicken stock; fresh / can’d
1/4 ts Black pepper; freshly ground
1 ts Salt

MMMMM————————–GARNISH——————————-
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped

Hack the chicken into small serving pieces,
chopping through the bones with a very sharp cleaver.
Remove the outer leaves of the lemongrass and
finely slice the tender white part at the base of the
stalks. Bruise with a mortar and pestle or the handle
of a cleaver.
Finely slice the scallions, including the green
tops.
Mix the chicken with the salt, 1/4 teaspoon pepper,
the lemongrass and scallions and set aside for 30
minutes.
Heat a wok and add the oil, and when the oil is hot
add the chicken mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for
10 minutes or until chicken no longer looks pink.
Season with sugar and pepper and add the chicken
stock. Stir for a few minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful
dish is great served with rice paper wrappers. I love
it with a few leaves of mint and basil. This is one
you must try. It is easily done in a wok. By Jeff
Smith The Frugal Gourmet From the 02/05/1992 issue of
Comiskey 09/05/1992

MMMMM

Bananas Foster Custard

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Desserts

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

1 1/2 c Bananas,firm-ripe,sliced

2 tb Lemon juice

6 Eggs

1 1/2 c Milk

1/2 c Sugar,granulated

2 ts Rum extract

2 tb Butter or margarine

1/2 c Brown sugar,firmly packed

1/4 ts Cinnamon,ground

1. Toss banana slices with lemon juice; drain off excess.

2. Set aside 6 banana slices for garnish; divide remaining slices evenly

among six lightly buttered 6-ounce custard cups.

3. Set cups in shallow baking pan.

4. Beat eggs, milk, granulated sugar and rum extract until well blended;

pour evenly into custard cups.

5. Place pan in preheated 350’F. oven; pour VERY hot water into pan to

within 1/2 inch of top of cups.

6. Bake about 40 to 50 minutes, until knife inserted near center comes out

clean.

7. Remove cups immediately from hot water; cool on wire rack 5 to 10

minutes.

8. To serve, gently loosen custards with thin spatula; invert onto serving

plates and garnish with reserved banana slices.

9. Melt butter in small saucepan over low heat; blend in brown sugar, water

and cinnamon.

10. Bring to a boil; boil 3 minutes.

11. Spoon about 1 tablespoon hot syrup over each custard and serve

immediately.

NOTE: This is a variation of the spectacular Bananas Foster served a famous

retaurants in New Orleans.

– – – – – – – – – – – – – – – – – –

Title: GREEN LENTIL SOUP WITH LEMON
Categories: Soups, Appetizers
Yield: 8 servings

2 c Green lentils, washed
3 ts Olive oil
6 c Vegetable stock
1 ea Bay leaf
2 lg Onions, chopped
3 ea Garlic cloves, crushed
2 ts Coriander
2 ts Cumin
1/2 ts Sweet Hungarian paprika
2 lg Carrots, diced
2 tb Lemon juice, or to taste
Salt pepper

Heat oil in pot add lentils, stir briefly add the onions garlic. Cook
for 3 or 4 minutes, stirring constantly. Add the bay leaf spices stir
for 1 minute. Finally add the carrot. Pour in stock, raise heat bring
to a boil. Simmer for 60 minutes until the lentils start to puree. Remove
from heat let cool. Blend till smooth return to the pot. Add lemon
juice salt pepper. If too thick, thin with a little more stock. Serve
with freshly made bread.

—–

Double-Decker Cheese Melt

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c shredded cheddar cheese
1/4 c butter or margarine — softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika — optional

In a food processor, blend cheese and butter. Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy. Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired. Cut each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden and bubbly.

– – – – – – – – – – – – – – – – – –

Title: HOT AND SOUR SOUP WITH CHAYOTE, SHRIMP, AND M
Categories: Soups, Asian
Yield: 6 servings

1/2 lb Small shrimp, rinsed
1 Small Lemon rind
1 Top Lemongrass (optional)
1/2 ts Allspice berries
2 Garlic Cloves (sliced)
3 tb Oyster Sauce
5 c Water
1 Chayote, about 3/4 lb.
6 oz Small Mushrooms
2 ts Chili-garlic paste
1/4 c Lemon juice
Cilantro Leaves to taste

1. Peel chayote and cut in 1/8-1/4″ dice. Peel shrimp; combine shells in a
pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2
tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes.
2. Strain shrimp broth, discarding solids. Return to the pot with the
chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve
shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste.
Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon
juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.

Source: Uncommon Fruits and Vegetables – A Commonsense Guide, Elizabeth
Schneider

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