Title: GOLDEN TIGER DUMPLING SOUP
Categories: Chinese, Soups
Yield: 1 servings

4 c Soup stock (or chicken
Broth)
1 c Chinese greens (Bak Choy or
Other cabbage, sliced
1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
2 Stalks green onions, sliced
2 tb Soy sauce
1 tb Sesame seed oil
Salt and pepper to taste
12 Potstickers

Bring soup stock to a boil. Add all other ingredients
except potstickers. Boil for 2 minutes. Add
potstickers and boil another 2 minutes.

—–

TWO TEAS WITH SAFFRON

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Beverages Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–ARISTOCRATIC ICED
TEA——————-
8 c Boiling water (2 L)
1/2 ts Saffron Threads
Juice of 2 or 3 lemons
1 To 2 cups sugar (200 or
-400g)
Ice
—–BLACK SPICED TEA—–
12 Green cardamoms
8 ts Sugar
1/2 ts Saffron Threads
8 c Water (2L)
8 ts Black tea

Next time you get overwrought thinking of squid or
tofu, sit down to a nice steaming glass of the
following and compose yerself…

ARISTOCRATIC ICED TEA:

It is the color of Chartreuse (which is also tinted
with saffron). At least 4 hours prior to serving, pour
boiling water over threads.

Just before serving, add juice, sugar and ice cubes.
Threads may be left in or strained out.

Makes 40 servings.

BLACK SPICED TEA:

Chef Ashok Rajput of the Nataraja Restaurant (Palo
Alto, Ca.) made this tea for me while demonstrating
how to make Indian-style ice cream with cardamom,
pistachios, and saffron. I thought I had found heaven
between sipping the delicate, slightly sweet, aromatic
tea and tasting the custard of the freshly made kulfi.

This tea is called Qahwa in Kashmir where India’s
4,000 acres of saffron fields are. It is also served
in the Arab nations and Iran. I have seen recipes with
many other ingredients than the ones listed below, so
experiment also with green tea, rose water, fresh
ginger, almonds honey, cinnamon and milk.

Bring first four ingredients to a boil, then simmer
until liquid is reduced by half. Bring to a second
boil, add tea and steep to desired strength.

From “Wild About Saffron++A Contemporary Guide to an
Ancient Spice”, by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

– – – – – – – – – – – – – – – – – –

Bean Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And Grains
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Lasagne Noodles — cooked
2 Cups Ricotta Cheese
8 Ounces Mozzarella Cheese — grated
3/4 Cup Grated Parmesan Cheese
—–Bean Sauce—–
1 Tablespoon Oil
2 Teaspoons Garlic Minced
1 Small Onion — finely chopped
2 15 Oz. Cans Red Beans — drained coarsely c
2 Small Cans Green Chilies Chopped
4 Cups Tomato Puree — (1 29-ounce can)
1 Teaspoon Oregano
1 Teaspoon Basil
Pepper

Prepare the sauce by heating the oil and sauteing the garlic and onions
for a minute. Add the chopped beans, and cook the mixture, stirring it,
for several minutes longer. Add the tomato puree, oregano, basil, and
pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350.

To assemble the lasagne, spread a thin layer of sauce on the bottom of a
9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third
of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan.
Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan.
Finish off with layers of the remaining noodles and sauce and Parmesan.
Bake 40 minutes uncovered.

– – – – – – – – – – – – – – – – – –

2 lb. fresh spinach
1 1/2 tsp. seasoned salt
2 quarts Water
1 tsp. white pepper
2 Tbs. minced garlic
1 14 oz. can artichoke hearts, drained
1/2 cup whipping cream
4 Tbs. olive oil
1 heaping cup EACH Swiss and Monterey Jack, finely shredded

CREAM OF SHALLOTS SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste)
Pepper (to taste)
Oyster juice, from the
— shucked oysters

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

– – – – – – – – – – – – – – – – – –

Coconut Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Fruit
Eggs Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh coconut
4 Green chiles
(serranos and jalapenos)
1 c Yogurt
1 tb Salt
1 tb Black mustard seeds
1 tb Oil (or ghee)
2 tb Gingerroot

Peel and grate the coconut. Mince the chiles and gingerroot. Mix the
chiles, coconut, salt, and ginger root. Heat the oil in a pan and fry the
mustard seeds for about 1 minute. Add to the coconut, stir and serve.
WALT

– – – – – – – – – – – – – – – – – –

RICE URUGUAYAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
1 lb Beef, ground
2 Carrots (2-3 re size)
2 Potatoes, med
2 Onions
1/2 t Parsley, chopped
1 Garlic, small clove
1 1/2 c Water
Salt
Pepper

The vegetables must all be chopped up finely. Wash
the rice thoroughly. Combine all ingredients, except
the potatoes. Cook slowly for twenty minutes, then
add the potatoes and let everything continue to cook
slowly about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright
1934 by Southern Rice Industry, New Orleans, La.

– – – – – – – – – – – – – – – – – –

Date: Tue, 19 Oct 93 14:49:30 CDT
From: mindy.s.mymudes@uwrf.edu

Lemon Meringue pie

CRUST
4 sheets phyllo dough
LEMON FILLING
1 1/2 cups water
6 tbsp cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fatfree substitute (it works well)
2 tblsp grated lemon rind
MERINGUE
6 egg whites
pinch of cream of tartar
2 tblsp honey

CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. press into
plate, fold overhanging edges toward center, crumpling to fit. coat the top
with a misting of no-stick spray, repeat with rest of dough. bake at 375
for 5-7 minutes, or until golden, let cool on rack.

FILLING
in 2 qt saucepan, whisk together water and cornstarch until starch is dissolved
.
whisk in honey and lemon juice,. place over medium heat and cook, stirring
constantly , until mixture comes to a boil and runs clear. remove from heat
and slowly whisk in egg substitute. return to heat, and cook, stirring, until
thickened. add lemon rind. set aside to cool to room temp.

MERINGUE
place egg whites in a large bowl, beat until foamy. add cream of tartar,
continue beating until soft peaks form, drizzle in honey and beat til
stiff but not dry.

spread meringue over pie si that it covers the filling and touches crust on
all sides. make small swirls on merigue with back of spoon. broil
about 6 inches from heat until lightly browned, don’t let it burn. serve
at room temp. FromFeb. 1993 Prevention Mag.

Title: MINT WHITE CHOCOLATE MOUSSE
Categories: Mousse, Usenet
Yield: 4 servings

4 oz Chocolate, white
3 T Creme de menthe, green
1 c Cream, heavy
2 Egg whites
-(at room temperature)

Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let
cool.

Beat the egg whites until stiff, but not dry. Fold the
chocolate-creme-cream mixture into the beaten egg whites. THE MORE
CAREFULLY YOU FOLD, THE LIGHTER WILL BE THE MOUSSE.

Whip the remaining cream, until soft peaks form. Fold the egg
whites-chocolate mixture into the whipped cream. AGAIN, THE MORE AIR YOU
PRESERVE, THE LIGHTER THE MOUSSE. Spoon carefully into small bowls or cups
and chill for about two hours.

NOTES:

* Sinful and light mint chocolate mousse — This concoction is a variation
of another white chocolate mousse, which is a variation of a dark rum
chocolate mousse. It was invented for a friend’s birthday, which happens to
be on St. Patrick’s Day. We were sitting around the day before, planning
the celebration, and I offered to bring some white mousse. Someone
suggested it should be green, in honor of the occasion. I came up with the
perfect way to make green chocolate mousse….

: Difficulty: moderate, depending on folding and whisking skills.
: Time: 30 minutes.
: Precision: approximate measurement OK.

: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

—–

Title: PAPADAKIS STUFFED GRAPE LEAVES
Categories: Foreign, Appetizers
Yield: 8 servings

1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts -Salt
1/2 ts -Pepper
1 Jar grape leaves *
-Water (as needed)

*Note: Grape leaves should be washed and stems removed.

In a large bowl place the lamb, onions, parsley, mint, pine nuts,
lemon juice, olive oil, oregano, salt, and pepper. Mix the
ingredients together with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end.
Fold over the two sides. Roll up the grape leaf so that the mixture
is completely encased. Repeat this process until all of the meat
mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish
with approximately 10 grape leaves. Place the stuffed grape leaves
in the dish so that they are tightly packed. Cover the stuffed
graped leaves with water and bake them for 1 hour.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

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