Title: Sweet and Sour Pork (Goo Lo Yuke)
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

1 lb Pork butt cut into 1-inch
-pieces

MMMMM———————–MEAT MARINADE—————————-
1 tb Sherry
2 tb Water
2 tb Kikkoman soy sauce
4 ts Flour
4 ts Cornstarch
1 Green pepper, cut into 1/2
-inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 c Canned lichee
1 c Pineapple chunks

MMMMM———————–SAUCE MIXTURE—————————-
1/2 c Brown sugar
1/2 c Vinegar
1 ts Salt
4 tb Catsup
3/4 c Pineapple juice
4 ts Cornstarch

Had a house guest last week++an old friend who likes my Chinese
cooking, but tends to prefer the tamer stuff++you know, things
without tentacles or feet. So I whipped up a batch of this
excellent, quick and easy sweet and sour pork. It’s a long time
favorite that I haven’t cooked for a some time. Been too busy with
Thai and Vietnamese food to make it. It was just as excellent as I
remember it being and I actually improved on it with a couple of
substitutions.

I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
has a rich, complex and addicting taste while being a little less
cloyingly sweet than regular sugars. It gives a taste that’s
“exotic” without being obvious. Where the recipe calls for 3/4 cup
pineapple juice I used 3/4 cup of the juice from some brandied
peaches I made. I made ’em months ago and froze the leftover juice
specifically to use in a sweet and sour dish. (This is a good thing
to do with any sweet fruity type juice.)

I left out the maraschino cherries++bleechhhhh!++and substituted a
red bell pepper for the color contrast. The only thing even faintly
exotic in the recipe is the canned lichees (also a good juice to save
for sweet and sour stuff) and that can be omitted if you can’t find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.

Yield: 6 servings

PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in
meat marinade for 1/2 hour.

COOKING: Deep fry pork cubes in a wok for about 3 to 4 minutes until
golden brown. Drain. Pour all the oil back into the bottle. Add
sauce mixture into wok and stir until thickened. Add green pepper
and onions and cook for 2 minutes. Add pork cubes and stir until
heated through. Add fruits and stir until they’re coated with the
sauce.

DO-AHEAD NOTES: Cook through making the sauce. Just before serving,
add pork, vegetables and fruit according to directions.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideberg; March 11 1991.

MMMMM

Title: White Grape Jelly
Categories: Diabetic, Spreads
Yield: 1 cup

1 ts Unflavored gelatin 3 Allspice berries or cloves
1 2/3 c Unsweetened white grapejuice 2 ts Artificial sweetener
2 ts Lemon juice

Tested Feb 94 with 1/2 tsp liquid SugarTwin and whole cloves.

Sprinkle gelatin over 1/4 cup grape juice. Combine remaining grape
juice, lemon juice and allspice berries or whole cloves in a medium
saucepan. Boil vigorously about 7 minutes to reduce to 3/4 cup. (Test
batch took about 15 minutes in a small pot.)

Remove from heat. Stir in sweetener and softened gelatin until it
dissolves. Discard allspice berries or cloves. Pour into a
sterilized jar. Cover tightly. Store in refrigerator.

2 tsp serving = 12 calories, 3 grams carbohydrate, 1++ Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier, Feb 94

NOTE: If you want to make this with regular sugar, add it to the
boiling juice.

Cinnamon Apple Jelly may be made with apple juice , 1″ piece cinnamon
stick, 1 drop each yellow and red food coloring if desired, and 4 tsp
artificial sweetener equivalent to sugar.

MMMMM

POSOLE DON FEDERICO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Fresh pig’s feet
2 Fresh medium pork shanks
2 cn Yellow hominy,drained
-(16 oz ea)
12 Green chiles,cut into
-1"x1/4″ strips
1 Large onion,chopped
6 Large garlic cloves,
-chopped fine
2 cn Chicken broth (14.5 oz ea)
1/2 ts Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and
-stems
2 Bunches,scallions,chopped
1 cn Beer
Salt to taste

1. Rinse pig’s feet well. Boil in a pot of water for
20-30 minutes. Rinse again. Pour out the water and
wash the pot. Boil the pig’s feet and pork shanks in a
fresh pot for about 1-1/2 hours. Add water while
boiling if necessary. 2. Add onions, garlic, oregano,
bay leaves, green chiles, hominy and chicken broth to
the boiling pot. 3. Cook over medium heat for about 30
minutes. 4. Add 1 can of beer and simmer for about
10-15 minutes. 5. While the posole is cooking, chop
the cilantro and scallions. Mix the chopped cilantro
and scallions and use them to garnish the posole when
serving. 6. Serve the posole with warm tortillas and
frijoles heated with grated cheese.

Makes 6 to 8 servings.

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Date: Tue, 01 Feb 94 12:24:54 EST
From: fry26@cas.org (Fred Yaeger)

Red (or Kidney) Beans with Peas and Pasta

1 cup dry, uncooked red (kidney) beans, soaked overnight
OR
1 can canned kidney (or red) beans, drained and rinsed
(~16 oz)

2 cups pasta (we use rainbow whole wheat elbows), uncooked
2 cups frozen green peas

1/2 T olive oil
1/4 cup white wine vinegar
2 T lemon juice
1/2 t salt
1/2 t pepper
1 t oregano
2 t sugar
garnish with parsley

If you use DRY beans, SOAK them in water overnight. DRAIN. Cook in 1 quart
fresh water for 2 hours. Check every so often after one hour cooking, to
make sure they dont overcook (start to fall apart). DRAIN.

If you use canned beans, DRAIN AND RINSE.

COOK pasta, DRAIN, CHILL in cold water.

Put, beans, pasta and peas in a big-enough bowl. ADD all OTHER ingredients.

Serves 6-8 big (main) portions.

Adapted from Jeff Smith’s, The Frugal Gourmet, 1984 edition, pg 115.

Coffee Syrup

Recipe By :ESSENCE OF EMERIL SHOW #EE2140
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups strong coffee
1 cup sugar
1/2 teaspoon vanilla

In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla
and simmer 8 minutes, stirring until sugar dissolves; cool before using.

Yield: 1 to 1 1/2 cup

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Title: Lemon-lime Sheet Cake *
Categories: Jello, Box cakes, Cakes
Yield: 8 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 sm Lime jello
3/4 c Water; boiling
1/2 c Water; cold
1 pk Lemon Supreme cake mix
1 pk Dream whip; 2 to 2-1/2 cup
– yield
1 sm Instant lemon pudding
1 1/2 c Milk; coled

Dissolve gelatin in boiling water. Add cold water. Set
aside at room temperature. Mix and bake cake as
directed for a 9×13″ cake. Cool cake 20-25 minutes.
Poke deep holes through top of cake. Pour gelatin
mixture into holes. Refrigerate cake while preparing
topping. In a chilled deep bowl, blend and whip the
whipped topping, pudding and milk until stiff (3-8
minutes). Immediately frost cake.

MMMMM

Title: Exotic Salad with Pineapple Figs
Categories: Fruits, Salads
Yield: 8 tiny molds

2 pk Lime-flavored gelatin
1 c Boiling water
1 c Crushed pineapple
— and its syrup
1/2 c Thin-sliced coconut
1/2 c Chopped walnut halves
-OR- pecan halves

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
Figs for an appetizing luncheon. For Pineapple Figs, place about 20
California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer,
cover and cook for 30 minutes. Chill before serving with Exotic Salad.

EXOTIC SALAD:

Stir gelatin into hot water and stir until dissolved. Add remaining
ingredients. Place in individual molds. Chill. Turn out on salad
greens, top with mayonnaise and sprinkling of coconut.

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

—–

WEINER BATTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
3 tb Cornmeal
1/4 ts Paprika
1 t Mustard
Pepper
1 Egg
1/2 c Milk
1 lb Wieners

Make batter and drop wieners into batter to coat.
Drop in hot deep fat and cook until brown. If you
have sticks, fasten wieners to sticks before dipping
into batter.

– – – – – – – – – – – – – – – – – –

KEFALLINIAN SPICY MEAT PIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 sm Leg of lamb
– boned, cut into 1″ pieces,
– bones reserved
1 Lemon (juice only)
1/4 c Oil or butter
1 Onion — chopped
3 md Potatoes — parboiled in their
– jackets, peeled diced
1 lg Carrot — parboiled, diced
3 c Parboiled white rice — drained
2 tb Tomato puree
1 c Feta cheese, crumbled
1/2 c Chopped fresh parsley
2 Sprigs fresh mint — chopped
1 t Dried oregano
1 Garlic clove — sliced
1 t Ground cinnamon
1 Orange or lemon peel
– cut into pieces
Salt freshly ground pepper
16 Commercial filo sheets
6 tb Butter (or more) — melted
3 Hard-boiled eggs — quartered

On the island of Kefallinia in the Ionion Sea, the
Feast Day of Analipseos (Ascension Day) is celebrated
with the traditional “kreatopita” (meat-pie). This
spicy pie also ushers in the beginning of Lent on the
day of Apokreas.

In a stock pot, cover the lamb bones with cold water.
Simmer, covered for 1 hour. Strain, boil down to 1
cup, and set aside. Sprinkle the lemon juice on the
lamb cubes. Heat the oil or butter in a heavy pan, add
the onions and lamb, and saute the meat on all sides
until the onions are soft without browning. Pour the
onions, lamb, and juices into a large bowl. Add the
diced potatoes and carrot, rice, tomato puree, cheese,
parsley, mint, oregano, garlic, cinnamon, and fruit
peel and season with salt and freshly ground pepper.
Add enough reserved lamb broth for liquid while pie
bakes, then mix with a wooden spoon.

Butter the bottom and sides of a 9 x 12 x 3 inch pan.
Spread 8 filo sheets, brushing the melted butter in
between the sheets, making sure the pastry fits the
sides and bottom of the pan. Pour in the filling,
spreading evenly with a spatula. Place the egg
quarters here and there across the top and cover with
the remaining filo sheets, brushing with butter as
before. Flute the edges with two fingers or a fork and
brush the top with butter. Using a sharp knife, score
the top 3 filo sheets into square or diamond shapes,
or prick the homemade pastry with a fork. Bake for 40
to 50 minutes in moderately slow oven (325 F), raising
the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack
for 15 minutes. Cut into diamonds or squares and serve
warm.

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

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

BLACKBERRY YOGURT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 t Chopped lemon zest

Preheat oven to 400F. Sprinkle berries with sugar;
toss lightly to coat; set aside. In a large bowl,
beat egg; add yogurt and melted butter or margarine;
beat until smooth; add baking mix; stir until just
blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups, 3 inch in
diameter and 1-1/2 inch deep. Bake for 20-25 minutes,
or until a toothpick inserted in the centre comes out
clean. Cool for 5 minutes in cups; finish cooling on
rack. Makes 6 muffins (large)

Origin: Appeal (quarterly publication from Overwaitea
Foods) Shared by: Sharon Stevens.

– – – – – – – – – – – – – – – – – –