Combine:
14 ounce package of Gimme Lean, ground beef flavor
1 cup rice or soy milk
Eggbeaters or substitutes equivalent to one egg (for binding)
1 Tablespoon Worcestershire or soy sauce
1 Tablespoon horse radish

Combine:
1 cup bread crumbs
1/4 cup DEHYDRATED onions (look in spice section of grocery store)
1/4 cup dried parsley
1/4 c nonfat parmesan cheese (vegans can substitute nutritional yeast?)
1 teaspoon your favorite spice (I used an Italian Spice mix)
1/2 teaspoon salt
pepper to taste

Combine wet and dry ingredients (I use my hands). Line a cookie sheet
with foil, spray with Pam and form 1 large or 2 small loafs. Bake at
350 degrees for 1 hour. I bake on a cookie sheet because the outside
browns better than in a loaf pan and forms a delicious crust. If you
make two loafs, and want to freeze one, then take out one of the loafs
after 30 minutes, freeze, and then pop into the oven frozen solid, for
one hour when you are ready to eat. It comes out tasting like you just
made it and you don’t have to remember to defrost it!

Title: Hot Times Rub
Categories: Rubs
Yield: 1 servings

2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne

Mix all ingredients thoroughly. Use the rub on fowl, but
especially on turkey. Excellent!!

Source: Smoke and Spice, Bill and Cheryl Jamison
—–

Title: Date Drops 2
Categories: Cookies
Yield: 24 servings

1 1/4 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Vegetable shortening
1/4 c Light brown sugar; packed
1 lg Egg
1/2 c Sour cream
1 lb Dates; pitted and chopped
1/2 c Walnuts

Recipe by: 1001 Cookies
Preparation Time: 40:0
Preheat oven to 400 degrees. Lightly grease 2 baking sheets.

Combine the flour, baking powder, baking soda, and salt. In a large bowl,
cream the vegetable shortening and brown sugar. Beat in the egg and sour
cream. Gradually blend in the dry ingredients. Fold in the dates.

Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking
sheets. Press a walnut into the center of each cookie. Bake for 8 to 10
minutes, until lightly colored. Transfer to wire rack to cool.

—–

Title: Caramel Sauce
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1/3 c Sugar
1/4 c Nuoc mam (Vietnamese fish
-sauce)
4 Shallots, thinly sliced
Freshly ground pepper

Thought your reference to cooking sugar syrup to “caramelize” it was
interesting. It reminded me of a sauce that’s used in Vietnamese
cuisine. It’s used in a variety of recipes and turns out to be the
“secret” ingredient that gives barbecued Vietnamese stuff that unique
taste when used as a marinade for strips of beef, chicken or pork. I
use it in Satay recipes. The result is a subtle, delicious taste.
It also gives a nice glazed finish to stuff. Its use shouldn’t be
limited to Asian cuisine. In fact, I suspect that this is originally
a French influence…

“…the only rule to remember is to turn off the smoke alarm and open
all the windows, as the sauce will smoke heavily, with a pungent
smell.” [I didn’t find this to be much of a problem. S.C..] Cook the
sugar in a small heavy saucepan over low heat, swirling the pan
constantly, until brown. It will smoke slightly. Immediately remove
the pan from the heat and stir the fish sauce into the caramel, being
careful to guard against splattering (the mixture will bubble
vigorously).

Return the mixture to low heat and gently boil, swirling the pan
occasionally, until the sugar is completely dissolved, about 3
minutes. Add the shallots and ground pepper to taste; stir to
combine. Use in recipes where required. [Or, as I noted, as a
marinade for BBQ stuff. S.C..]

NOTE: Cool this sauce thoroughly before using. If cold food is
added to a caramel sauce that is hot, the sugar will harden instantly
and you’ll end up with a dish full of candy chips.

Yield: 1/3 cup.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori
Chang. 1989.

You can multiply the recipe and keep it on hand for when needed. It
stores well.

Posted by Stephen Ceideburg; December 20 1990.

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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.

—–

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”

—–

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).

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

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.

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