Title: Tea and Cassia Bark Smoked Chicken
Categories: Poultry, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

4 lb Chicken, fresh killed 1/4 c Leaves, tea, black, lichee
2 1/2 tb Salt, kosher 1/3 c Sugar, brown, packed
2 tb Peppercorns, Szechuan, 1/3 c Rice, raw
1/2 ts Ginger, minced 3 ea Star anise, whole
2 ts Zest, orange, minced 1/8 c Bark, cassia
2 md Scallions, 3″ lengths 7 sl Peel, orange **
4 sl Ginger, 1/8″ thick 1 1/2 ts Oil, sesame

———————————-GARNISH———————————-
1/2 lb Onion, red, firm 1/8 ts Peppercorns, Szechuan,
6 1/2 tb Vinegar, rice, unseasoned 3 ea Garlic, cloves, minced
3 1/2 tb Sugar 1 x Ma-La Cucumber Fans ***
1/8 ts Chili, red, flakes, dry

** Remove the peel from fresh oranges, slice into finger lengths, and
allow to dry on a counter until curled.

*** See recipe for Ma-La Cucumber Fans.

Remove the kidneys nestled to either side of the chicken tail
bone, then flush the chicken with cold water inside and out – then pat
dry.

Heat the salt and peppercorns in a dry skillet over a medium-low
heat, stirring constantly, until salt turns off white and peppercorns
are very fragrant, about 3 minutes.

Grind the hot mixture to a powder in a food processor or mortar, then
sieve to remove peppercorn husks. Rub pepper-salt, ginger, and orange
peel over the outside and inside of the chicken. Put the chicken,
breast-side up in a heat-proof pie plate, and cover with plastic film.
Set aside for 24 hours at room temperature or up to 48 hours in the
refrigerator.

Drain the marinating juices. Smash the scallion lengths and ginger
coins to release the juices, then array on top of the chicken and in the
cavity. Steam for 30 minutes over medium-high heat.

Let the chicken rest in the steamer an additional 5 minutes
before removing the lid. Drain the steaming juices. (These can be
strained, chilled, and used to make sauces and season soups and
stir-frys.) Remove the scallion and ginger.

Line an old wok and lid with super heavy-duty tin foil. Combine the
tea, sugar, rice, peppercorns, anise, cassia bark and dried orange peel,
and scatter in the bottom of the lined wok. Place the chicken breast side
up on the oiled smoking rack in the wok set above spices. Turn heat to
high, wait until smoke sends up several thick plumes, then cover wok and
crimp foil shut to contain the smoke.

Smoke the chicken over medium-high heat, for 12 minutes, then
turn off the heat and let the chicken rest in the sealed wok for 7
minutes.

Remove the bird, brush with sesame oil, then chop into pieces
with a thick-bladed cleaver designed to cut through bones. Garnish
the smoked chicken with Hunan Red Onion Pickles. Use Ma-La Cucumber
Fans as a side dish.

Garnish:
========

Remove the tips and the peels of your onions. Cut evenly into rings
3/8-inch thick. Separate the rings, removing any loose inner membranes.

Combine the vinegar, 3 tablespoons of sugar, chili, peppercorns,
and garlic in a heavy, non-aluminum saucepan. Stir over moderate heat
to dissolve sugar, then simmer for three minutes. Taste and adjust if
needed with remaining sugar to balance sweet, tart, and spicy flavors.

Add onion rings, then toss with chopsticks until onion wilts and
liquid regains simmer, three to four minutes. Scrape mixture into a
shallow bowl and refrigerate.

Before serving, remove any loose onion membranes and most of the
peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

Peanut Buttered Grain

Recipe By : Nikki David Goldbeck’s American Wholefoods Cuisine
Serving Size : 4 Preparation Time :0:15
Categories : Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 medium onions — chopped
3 cups cooked kasha, brown rice, millet, or
cracked wheat
3 tablespoons soy sauce
3 tablespoons peanut butter — *

* This was very good with cashew butter that needed to be used up.

Heat oil in a large skillet and saute onions for 5 to 7 minutes until lightly
colored.
Add grain, tossing with a fork to break up clumps.

Add soy sauce and peanut butter [whiz this in blender first], and cook,
stirring gently with fork, until hot and evenly blended.

Serves 4 to 6.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Good with Spin Chickpeas with Feta (p178)

Crab and Asparagus Soup (Vietnam)

Recipe By : Taste of Southeast Asia, Barbara Hansen, 1987
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces crab meat
18 spears white asparagus — peeled
2 eggs — beaten
6 sprigs cilantro
6 cups Chicken broth — canned
2 green onions
2 slices fresh ginger root
1 tablespoon chicken bouillon granules
salt

Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.

Bring broth, onions, ginger root, and bouillon to a rapid boil. Reduce heat,
cover, simmer 1 hour. Strain broth. Remove and fat. Note – to make broth
from scratch, use chicken carcass or bones The base broth should be very
clear, skimmed of fat and strained of seasoning matters.

Add crab to broth. Cut asparagus spears into thirds; add to broth. Simmer
gently, uncovered, 10 minutes. Beat eggs in a small bowl. Slowly pour eggs
into soup, stirring gently but constantly to stream egg threads. Makes 6
1-cup servings. Garnish with cilantro sprig.

– – – – – – – – – – – – – – – – – –

NOTES : from ‘PatH’ phannema@wizard.ucr.edu

TURKEY CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onion
1 c Sliced celery
2 tb Margarine
2 tb Flour
1/2 ts Salt
1/4 ts Ground black pepper
1 t Dried thyme
5 c Turkey or chicken broth
2 Potatoes, peeled, cubed
1 c Chopped carrots
1 c Sliced zucchini
1/2 c Unsweetened apple juice
3 c Cooked chopped turkey

Saute the onion and celery in the margarine. Add the
flour, salt, pepper and thyme. Gradually add the
broth. Add the potatoes and carrots. Cover and
simmer for 15 minutes or until the vegetables are
tender. Add the zucchini, apple juice, and turkey.
Continue cooking over low heat for 10 minutes.

1/6 recipe – 222 calories, 3 lean meat exchanges + 1
bread exchange 16 grams carbohydrate, 23 grams
protein, 8 grams fat, 282 mg sodium, 570 mg potassium,
54 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth Rodier
Nov 93.

– – – – – – – – – – – – – – – – – –

Waffle Iron Cookies

Recipe By : Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cup sugar
4 eggs
3/4 cup cocoa
2 cups flour
2 tsp. vanilla

Mix together. Put heaping tsp of batter on waffle iron section. Bake
50-60 sec, or until done. (No, why don’t you stop BEFORE it’s done.
Sorry for the stupidity. 🙂

Frosting: powdered sugar, milk, vanilla, food coloring.

Simple, eh?

– – – – – – – – – – – – – – – – – –

Title: CHINESE GOOSEBERRY CREAM
Categories: New zealand, Pudding
Yield: 6 servings

1 c Cooked Chinese gooseberry
-pulp
2 Eggs
1 c Boiled milk
1 tb Cornflour
1/2 ts Vanilla
3 oz Sugar
1/2 c Whipped cream
1/8 ts Salt

Method: 1. Beat the egg yolks well. Add the salt, cornflour and
vanilla and after stirring add the milk gradually, continuing to stir.

2. Cook the mixture over boiling water until it thickens and stir in
half the sugar.

3. Beat the egg whites until they are stiff and whilst beating add in
the rest of the sugar.

4. When the yolk mixture has cooled, fold in the egg whites, the
pulped gooseberries, and the whipped cream.

5. Pour the mixture into a serving bowl and place sliced gooseberries
around the top.

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 6/93

MMMMM

RED LOBSTER BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter — melted
1/4 ts Garlic salt
ds Italian seasoning — generous

Combine first 3 ingredients. It will be sticky. Spoon
into 12 well-greased muffin tins. Do not use paper
liners. Combine last 3 ingredients and spread evenly
over the raw batter. Bake for about 10-15 minutes at
450 until nicely browned.

– – – – – – – – – – – – – – – – – –

Title: Cajun Seasoning I
Categories: Spices
Yield: 1 Servings

SUSAN SHERMAN
1 ts Oregano
1 ts Thyme
1 ts Paprika
1 ts Salt — (this is optional)
1 ts Garlic powder
1 ts Cayenne pepper
1 ts Black pepper
1 ts White pepper
(MMJX57B)

Mix and store Formatted by Elaine Radis BGMB90B; October, 1993
Posted in 1991

Recipe By :

MMMMM

Title: Creole Garlic Soup
Categories: Cajun, Soups/stews, Beef, Garlic
Yield: 4 servings

4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft
2 c Beef broth (10 1/2 oz) 2 tb Parmesan cheese, grated
2 c Water 1 c Dry sherry
4 ea French bread slices

1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15
minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water
adn sherry to broth and heat to serving temperature. 3. Toast bread on
one side under btOiler; remove and spead untoasted side with Butter 4.
Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil
toast until brown and bubbly, about 30 seconds. 6. place a piece of toast
in ea ch of the four soup bowls; ladle hot
soup over and serve ***NOTE this soup shows the spanish influence on
Creole cooking.*****

—–

Cheddar Chicken Pot Pie

Recipe By : Welcome Home For The Holidays
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat baking mix
1/4 c water
—-Filling—-
1 1/2 c chicken broth
2 c potatoes — peeled and cubed
1 c carrots — sliced
1/2 c celery — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/4 c unbleached flour
1 1/2 c skim milk
2 c fat-free cheddar cheese — grated
4 c chicken, skinless light meat — cooked and cubed
1/4 tsp poultry seasoning

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water
until soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Follow directions accordingly for crust. To
prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery,
onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend
flour with milk. Stir into broth mixture. Cook and stir over medium heat
until slightly thickened. Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust
over filling in casserole. Seal edges. Make slits in crust for steam. Bake,
for 40 minutes or until golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 294 Calories; 3g Fat (8% calories from fat); 31g Protein; 41g
Carbohydrate; 50mg Cholesterol; 947mg Sodium