From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Mint Julep

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sprigs mint
1/2 tsp powdered sugar
1 glass bourbon or whiskey

Use long tumbler and crush a sprig of mint and sugar together; add spirits and
fill glass with cracked ice, stir gently until glass is frosted. Decorate
with 3 sprigs of mint on top.

– – – – – – – – – – – – – – – – – –

Per serving: 7 Calories; less than one gram Fat (5% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Title: ALMOND TASTY
Categories: Alcohol, Beverages
Yield: 1 pint

1 c Unsalted almonds, chopped
1 ts Chocolate extract
1 Vanilla bean (1 inch)
1/2 Orange peel, scraped
2 c Vodka
1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper towel) and
combine with other ingredients in bottle. Be sure to thoroughly scrape
orange and lemon peels. Let steep for two weeks, turning bottle
occasionally. The chocolate extract tends to settle on the bottom and the
finished liqueur may need to be mixed before serving. Strain and filter.
Experiment with different variations of this recipe, perhaps alternating
hazelnuts or adding some spices.
Yield: 1 pint Container: Wide mouth quart jar

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Title: Revani (Semolina Cake)
Categories: Cakes, Greek, Desserts
Yield: 16 servings

1/2 c All-purpose flour
1/2 ts Baking powder
1 1/3 c Fine semolina or farina
4 lg Eggs; separated
1/2 c Sugar
1/2 c Olive oil
2 Lemons; grated zest only
1/2 ts Almond extract
1/2 c Orange juice
1 ts Vinegar; for the bowl
1/16 ts Cream of tartar
1/2 c Blanched, slivered almonds

MMMMM—————————SYRUP——————————–
3/4 c Sugar
2 Lemons; zested and juiced
1 1/2 c -Water
1/4 ts Almond extract

Make the syrup ahead. Combine the sugar, lemon zest and juice, and
water in a saucepan. Bring to a boil, simmer for 5 minutes then add
the almond extract. Remove and chill overnight.

Line a 10-inch-square cake pan, that is at least 3-inches deep, with
parchment. Sift together the flour and baking powder, then stir in
the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and
almond extract together until pale and creamy. Beat in the flour
mixture, splashing with orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vinegar, then put in
the egg whites. Beat with the cream of tartar until stiff peaks
form, then fold into the batter. Pour into the pan and sprinkle with
the almonds.

Bake in an oven preheated to 350 F for about 45 minutes until golden
brown. Remove from the oven and, while still hot, cut into squares.
Slowly pour the chilled syrup over it.

Makes 16 slices

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

MMMMM

Fatfree ‘potstickers’

I made some fatfree ‘potstickers’ the other day. My new Korean housemate
said that they were good but they needed more salt, and that she personally
prefers them steamed to fry/steamed as it is done in restaurants here.

This is a time and labor intensive recipe, but when it’s done, you’ll be
very happy as you suck down dozens of these things which usually go for
6/$3 in restaurants!

Buy:

2 packages of prepared potsticker or gyoza skins (find ones without egg).
They are about 3″ in diameter, round.

Prepare filling:

in a large pot, ‘saute’:

6 large carrots, grated
1/4-1/2 small head of cabbage, sliced thinly
1/4 c. unsweetened rice wine
1/2 t. (or less) black sesame oil, enough to flavor the filling to your taste.

When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:

1 can (small, 10 oz?) bamboo shoots
1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)

mix blended stuff with unblended cabbage and carrots and add:

1 cup TVP®, hydrated with some mushroom-soaking water, then drained
2 T. white or yellow miso, mixed until smooth with about 1/4 c. water
soy sauce to taste
white pepper to taste
chopped scallions (optional)
2 T. cornstarch, mixed until smooth with about 1/4 c. water

The filling should be moist and cohesive, but not drippy, so adjust water
amounts.

Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round ‘hat’;
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it’s harder to explain).

Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:

1 part soy sauce
1 part rice vinegar
some grated fresh ginger or chopped scallions

You will need a few friends to help you eat these.

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

Title: Caramel Corn
Categories: Candies, Snacks
Yield: 1 batch

4 qt Popped corn
2 c C and H Brown Sugar
1/2 c Water
3 tb Butter
1/4 ts Salt

Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2
cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle.
Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon
soda, and stir until it foams up. Add popcorn; stir until well coated.
Spread on floured baking sheet or kitchen table; pat lightly, and let cool
and harden. Ever so good with milk or with apples.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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CHICKEN DINOLA (CHICKEN SOUP WITH GINGER VE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken — cut into serving
-pieces
2 ea Clove garlic — minced
1 tb Vegetable oil
1 t Fresh ginger — thinly sliced
1 md Onion — sliced
1 tb Fish sauce (patis)
4 ea – 5 cups water
1 sm Raw green papaya
Salt and pepper to taste
1 bn Fresh spinach — cut into 3
-inch pieces

Peel papaya skin. Cut papaya lengthwise into 4-6
pieces, remove seeds and slice diagonally about 1/2
inch thick. Set aside. In a deep soup pot over medium
heat, saute galic in oil until lightly browned. Add
ginger and onion, stir for a minute. Add chicken
pieces and fish sauce. Cook for 3 minutes. Add water.
Season with a little salt and pepper. Let boil, then
simmer covered over medium low heat for 25 – 30
minutes. Add raw papaya and continue cooking for 6 to
8 minutes or until tender. Correct seasonings to
taste. Turn off heat. Add spinach, cover for 1-2
minutes. Serve immediAtely. Serves 4-5. Note: If
green papaya is not available, substitute with
potatoes. Chicken Dinola (Chicken Soup with Ginger
Vegetables)

– – – – – – – – – – – – – – – – – –

Title: Chunky Garden Gazpacho
Categories: Soups/stews, Vegetables
Yield: 5 servings

15 oz Can Tomato Sauce (1 1/2 cup) 1 x Stalk celery, chopped
2 tb Olive oil 1 x Clove Garlic, finely minced
2 tb Red Wine Vinegar 1/2 x Cucumber, seeded chopped
1 tb Honey 1 x Scallion, chopped
1 x Med Tomato,cut in 1/2″ cubes 1/2 ts Hot pepper sauce
1 x Med Green Pepper, chopped 1/2 ts Black Pepper
1 x Sm Sweet Red Pepper, chopped

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
minced fresh chives, finely shredded lettuce, or minced parsley,(optional)
In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
honey. Stir in remaining ingredients. Top each serving with one of the
above listed garnishes.
Serve chilled. Makes 4-6 servings.
VARIATIONS: – add 2 T chopped fresh mint leaves; omit hot pepper sauce
Serve with a substantial salad, and/or a cheese platter.

—–

Title: WEST LAKE FISH
Categories: Chinese, Fish, Loo
Yield: 2 servings

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

(sweet-sour Hangchow dish, adapted from Joyce Chen’s
restaurant)

* other fresh-water fish may be substituted; a small
striper may be substituted in a pinch; look for 15-18″
(1 1/2 to 2 lb) fish, preferably one you caught
yourself. You could also probably use 2 or 3 bluegills

** substitute cider vinegar, white wine vinegar, or
possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin
three diagonal cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of
boiling water. Water should cover the fish. Cover
tightly and immediately turn off heat. Let stand 15
min.

Meanwhile, mix all the rest of the ingredients and
cook over medium-high heat until sauce thickens.
Remove garlic if used. Keep very hot.

Remove fish carefully from water. Drain and gently pat
dry. Pour boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T.
Increase soy sauce to 3 T; add 2 T dry sherry to sauce
ingredients; add 2 T chicken broth to sauce
ingredients. This obviously is no longer West Lake
fish but a more standard soy sauce fish.

From: Michael Loo

—–

Title: Raspberry Pecan Thumbprints
Categories: Dessert, Cookies, Nuts, Posted-mm
Yield: 36 Servings

2 c All-purpose flour
1 c Pecan pieces, finely
Chopped, divided
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/8 ts Salt
1 c Butter, softened
1/2 c Packed lt. brown sugar
2 ts Vanilla extract
1/3 c Seedless raspberry jam

PREHEAT oven to 350 F. Combine flour, 1/2 cup pecans,
cinnamon, allspice and salt in medium bowl.

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Gradually beat in sugar;
increase speed to high and beat until light and
fluffy. Beat in vanilla until blended. Beat in flour
mixture at low speed just until blended.

FORM dough into 1-inch balls; flatten slightly and
place on ungreased cookie sheets. Press down with
thumb in center of each ball to form indentation.
Pinch together any cracks in dough.

FILL each indentation with scant 1/2 teaspoon jam.
Sprinkle filled cookies with remaining 1/2 cup pecans.

BAKE 14 minutes or until just set. Let cookies stand
on cookie sheets 5 minutes; transfer to wire racks to
cool completely. Store in airtight container at room
temperature. Cookies are best day after baking.

Makes 36 cookies

From the recipe files of suzy@gannett.infi.net

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