Title: See You Gai (Red Cooked Chicken)
Categories: Chinese, Chicken
Yield: 6 servings

3 1/2 lb Roasting chicken
1 1/2 c Cold water
1 1/2 c Dark soy sauce
1/4 c Chinese wine or dry sherry
2 Inch piece fresh ginger,
-peeled and sliced
1 Clove garlic
10 Sections star anise
1 1/2 tb Sugar
2 ts Sesame oil

Here is the second chicken recipe from a really
comprehensive and beautiful cookbook, THE COMPLETE
ASIAN COOKBOOK by Charmaine Solomon.

“Red cooking” is the term applied to cooking in dark
soy sauce. The liquid that remains after cooking is
called a “master sauce”, and can be frozen or
refrigerated for future use. It should be used to
cook meat or poultry at least once a week to keep it
“alive.” Cook chicken drumsticks this way for taking
on picnics or serving at buffet parties. Fragrant
with ginger and anise, red-cooked chicken will surely
become one of your favorites.

Serves: 8 to 10 as part of a large menu, 4-5 as a main
meal with rice

Wash chicken well. Choose a saucepan into which
chicken will just fit so that the soy liquid covers as
much of the bird as possible. Put chicken into
saucepan, breast down, then add all the ingredients
except sesame oil. Bring slowly to the boil, then
reduce heat, cover and simmer very gently for 15
minutes. Using tongs, turn chicken over, replace lid
and simmer 20 minutes, basting breast with liquid
every 5 minutes.

Remove from heat and leave covered in the saucepan
until cool. Lift chicken out of sauce, put on a
serving platter and brush with sesame oil. This gives
the chicken a glistening appearance as well as some
extra flavor.

Traditionally the chicken is put on a chopping board
and cut in two lengthways with a sharp cleaver. Each
half is chopped into 1 1/2 inch strips and reassembled
in the original shape. If this proves too much of an
undertaking, simply carve the chicken into joints.
Serve at room temperature with some of the cooking
liquid as a dipping sauce.

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Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings

4 Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tb Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water

Cover shiitake mushrooms soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil
for a moment. Add the vegetables the rest of the
ingredients except the mushrooms, tamari water.
Stir-fry for 3 to 4 minutes. Add the remaining 3
ingredients. Bring to a boil, lower heat simmer,
covered for about an hour. Strain cool to room
temperature. Any stock not being used within 2 or 3
days, freeze.

“Sundays at Moosewood Restaurant Cookbook”

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Butterfinger Cookies

Recipe By : AOL Cookbook: N. Sabatino
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups flour
1 te baking soda
2/3 cup shortening
1 1/2 cups sugar
2 large eggs
4 large butterfinger candy bars — chopped

Cream together shortening and sugar; beat in eggs. Sift together flour, soda
and salt, stir in candy pieces. Combine creamed mixture with flour misture.
Shape dough into rolls. Cover and chill several hours or overnight. Cut into
thin slices and place on greased cookie sheet. Bake at 350 degrees till brown
around the edges (8-10 minutes).

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NOTES : Posted to Fabfood 1/99

FAVORITE LENTIL SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Lentils

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 lg Onion, chopped
3 Carrots, grated
3/4 ts Marjoram
3/4 ts Thyme
1 cn Tomatoes with juice (28 oz)
7 c Homemade broth
-OR
3 1/2 c Canned broth
-AND
3 1/2 c Water
1 1/2 c Lentils, rinsed and picked
-over
1/2 ts Salt
Pepper to taste
3/4 c Dry white wine
1/2 c Chopped parsley
4 oz Cheddar cheese, grated

In a large pot, heat the oil. Saute the onions,
carrots, marjoram and thyme about 8 minutes, until the
vegetables are soft. Add the tomatoes, breaking them
up. Add the broth and lentils.

Bring to a boil, reduce the heat and simmer, covered,
for 1 hour. Add the salt, pepper, wine and parsley and
simmer a few minutes more. Ladle into bowls and
sprinle with grated cheese.

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Chilled Cucumber Soup (Weir)

Recipe By : Summer: Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Wms-Sonoma Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups plain yogurt
1 large english cucumber — peeled and halved
seeded and coarsely grated — plus
6 paper-thin cucumber slices
with skin — for garnish
2 cloves garlic — minced
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons chopped fresh mint
2 1/2 tablespoons chopped fresh dill — plus
6 dill sprigs — for garnish
2 cups milk
3 tablespoons white wine vinegar
OR fresh lemon juice
salt and freshly ground pepper

Line a sieve with cheesecloth (muslin) and place over a large bowl. Spoon
the yogurt into the sieve and let drain in the refrigerator for 4 hours.
Discard the captured liquid and place the yogurt in the bowl.

Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour.

Before serving, season to taste with salt and pepper. Ladle the soup into
chilled individual bowls and garnish each serving with a cucumber slice and
a dill sprig. Serve well chilled. Serves 6

NOTES: Cucumbers are native to Asia, where they have been eaten for
thousands of years. They contain a great deal of water, which makes them
particularly refreshing in the hot summer months. When choosing cucumbers,
avoid the waxed variety sold in grocery stores year-round, and instead seek
out the long, thin-skinned English or hothouse variety. It has a superior
flavor, less water and far fewer seeds. Three lemon cucumbers can be
substituted for the single English (hothouse) cucumber, if you like.

Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
al (1997: Time-Life Books)ISBN 0-7835-4607-6

Kitpath@earthlink.net 8/28/98

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Title: Brandied Tomato Gravy
Categories: Appetizers
Yield: 12 servings

1 cn Tomatoes (8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth (14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine.
Stir in flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a
paste, with seasoning added and packed in a jar. It is available in
most supermarkets.

MMMMM

Title: SPECIAL EGG FOO YUNG
Categories: Chinese, Eggs
Yield: 1 servings

4 lg Eggs
1 c Bean Sprouts
2 tb Pork, BBQ’s, optionl
1 c Ham, cooked, chopped
1 c Shrimp, shelled
2 Green onion stalks, sliced
2 tb Peas and carrots
1/2 ts Sugar
ds White pepper
1 tb Flour
Salt, to taste

Combine omelet ingredients in a large bowl. Mix well.

Heat 7 inch skillet with 2 ts. oil at medium to high
heat. Pour 1/2 of mixture in pan, spreading to even
thickness. Cook for 1 1/2 minutes, until lightly
browned. Turn and cook for another 1 1/2 minutes.
Remove, and cook the second half of the mixture.

The meat/vegetables can vary, though the bean sprouts
are a “must”.

Do not expect the mixture to wait long. It will turn
watery, and should be used as soon as possible.

Serve with Foo Yung sauce and rice, but each is
optional.

From: _The Joy of Wokking_ , Martin Yan (can cook)
IBSN 0-385-18342-9

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MOM’S BREAD ROLLS FOR THE BM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.

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Ranger Cookies

Recipe By : Karen Breding
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening — butter flavor
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup oatmeal
2 cups corn flakes
1 cup coconut
1 cup pecans
1 cup milk chocolate chips

1. Cream shortening, sugars, vanilla.

2. Mix flour, baking soda, baking powder and salt by hand.

3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.

4. Bake for 10 – 12 minutes at 375 degrees.

Barb’s Note: Karen made these as large cookies and they were so
good. Another name she used was “cow chips” because of the size.

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L.J’S CHILI CON CARNE Y JUDIA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Main dish
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 t Corriander seed
1 t Paprika, Hungarian
1 t Oregano
1 t Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)

* If plantains are available, don’t use the potato or banana…slice the
plantain into 1/4 inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis, diced peppers and onions over night. Remove the meat and brown in a
skillet. Takes a while but worth it. In large pot place put all the
ingredients except the beans including the above marinade and slow cook for
three hours. Next stir in your beans and cook slowly for one more hour. Do
not cook with the lid on the pot as the chili will not “thicken”. If chili
is not thick enough you can add flour (corn) mixed with water. With the
thick “soupy” ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don’t ruin the chili by making it hotter with hot sauces,
this has a tendency to make the chili into “superficial” body heat not a
deep solid heat.

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