Title: SAI WO DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
-presoaked
2 Pieces dried mandarin orange
-peel (size of a half-dollar)
-presoaked
5 Thinly sliced pieces
-bamboo shoots
10 Star anise seeds
1 1/4 ts Salt
1/4 ts Sugar
1 ds Pepper
1 ts MSG (optional)
1 tb Cornstarch
1 tb Soy sauce
Chinese parsley
Vegetable oil (for frying)

————————–GARNISH————————–
Loose lettuce leaves

This dish will require a good deal of time to prepare
but will turn out well.

Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don’t cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots mushrooms. Save all juices for gravy.
Carefully remove wings legs. Gently separate flesh
from carcass with hands, starting from slash keeping
skin intact.

Be sure not to make any more holes in skin, to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms
bamboo shoots on duck meat. Replace in steaming
utensil steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley serve
immediately.

Chopsticks are recommended.

Temperature (s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE

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Date: Fri, 06 Aug 93 12:54:06 EDT
From: Lucinda Rasmussen

One of our favorite quick (but incredibly messy) meals is “fried” brown
rice. I find I like it even better than the fried white rice I get at
Chinese restaurants. We had this last night:

“Fried” Brown Rice

3-4 cups leftover cooked brown rice (refrigerated overnight)
1 tsp minced ginger
1 tsp minsed garlic
1 large onion, chopped
1/2 lb mushrooms
1 grated carrot
a few green onions, sliced
a handful of frozen peas
any other compatible veggies you have in your refrigerator, chopped
soy sauce or tamari to taste

In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms
and any other veggies that need pre-cooking for about 5 minutes. Transfer
to a bowl. Dry off the bottom of the skillet, return to heat (oops, I
forgot the heat setting — medium high does really well) and add rice.
Dry fry it for a while, until some of it turns golden brown. Then add back
the cooked veggies, the green onions and peas. Sprinkle with soy sauce to
taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the
week getting rice granules out of your stove.

Cranberry-Apricot Relish

Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
2 whole jalapeno — minced and seeded
1/2 cup red onion — finely diced
2 tablespoons ginger — finely minced
4 cups cranberries
2 cups orange juice — fresh
2 tablespoons light brown sugar
1/2 cup honey
8 ounces dried apricot halves — julienned
1 tablespoon curry powder
salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion,
ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the
cran
berries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and
bri
ng to boil. Reduce heat to medium and simmer for 10 minutes. Add the remaining
2
cups of cranberries and simmer for 5 minutes. Add the apricots, curry powder,
s
alt, and pepper. Mix well and remove the pan from heat. Pour the relish into a
s
hallow non alumininum container and let cool at room temperature. Pour the
mixtu
re into a bowl, cover and refrigerate.

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Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g
C
arbohydrate; 66mg Cholesterol; 62mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This recipe
mak
es about 5 cups of relish

1 box orange supreme cake mix
1 (3 oz.) box orange Jello
1 sm. can Angel Flake coconut
4 eggs
3/4 c. Wesson oil
1 sm. can crushed pineapple
1 (1 lb.) box confectioners’ sugar
Dissolve Jello in 1 cup boiling water. Let cool. Mix sugar with
pineapple (do not drain pineapple). Set aside. In large bowl mix
the cake mix, eggs, Jello and Wesson oil. Beat 4 minutes. Pour in
large rectangular pan. Bake for approximately 30 minutes at 350
degrees. Poke holes in cake while still hot. Pour pineapple and
sugar over cake, then sprinkle coconut on top.

CREAMY SEAFOOD PASTA SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Medium shell pasta
1 lb Mixed seafood (scallops,squid
Shrimp, and/or firm white
Fish fillets) cut into 2″
Pieces
1 1/2 c Diced sweet red peppers
1 c Diced sweet green peppers
3/4 c Diced red onions
3/4 c Thinely sliced carrots
1/2 c Chopped green onions
—–DRESSING—–
1 c 2% yogurt
1/3 c Light mayonnaise
1/2 c Chopped fresh dill or
1 1/2tbsp dried
2 tb Lemon juice
2 ts Crushed garlic
1 t Dijon mustard

1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl.
2. In medium nonstick skillet sprayed with vegetable spray, saute
seafood just untill cooked, approximately 3 minutes. Set aside.
3. Add red and green peppers, onions, carrots and green onions to
pasta. Add seafood.
4. Make the dressing: In small bowl combine yogurt, mayonnaise,
dill, lemon juice, garlic and mustard. Pour over pasta. Toss and
chill TIPS: firm fish filets can be used with or instead of mxed
seafood. Be careful not to over cool. Grilled fish instead of
sauteed makes an excellent variation. Make ahead>> Pasta salad and
dressing can be prepared early in day. Do not toss untill ready to
serve. From Rose Reisman Brings Home Light Pasta.

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MIXED BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c (heaping) Pinto beans
1/3 c (heaping) Great Northern
1/3 c (heaping) Red beans
1/8 c (heaping) Kidney beans
1/8 c Small white beans
1 tb Black beans
1/4 c (scant) Garbanzo beans
1 tb Blackeye peas
2 tb Split peas
1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10

Experiment with combining your own favorite bean
varieties.. mix them up!

Place in large pan, cover with water, soak, rinse
well, then add 2 qts. water and 1/2 lb. lean ham,
cubed. Simmer slowly 2 1/2 hours.

ADD: 1 large onion, chopped; 1 large can tomatoes; 1
Tsp. chili powder; 1 clove garlic, chopped;
salt/pepper to taste. Simmer another hour or until
done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.

Nutritional Analysis per serving: 201 calories; 15.7 g
protein; 2.2 g fat (l0% calories from fat); 28.7 g
:carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg
sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Title: Tuna Danish
Categories: Diabetic, Sandwiches, Fish, Vegetables
Yield: 6 sweet ones

2 cn 7-oz tuna; packed in oil; Few grains freshly ground
1 c Cabbage; coarsely chopped -pepper
2/3 c Carrot; grated 6 sl Bread; toasted
1/2 c Low-fat yogurt; 1/2 Head lettuce;
3 tb Catup; 18 sl Thinly pared cucumber;
1 1/2 ts Salt; 1/8 ts Paprika;

Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot;
set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix
well. Add to tuna mixture and blend. Put 1 piece of toast on each
plate; add several lettuce leaves. Add 2/3 cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with
paprika.

Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD:
630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned
tuna and catup.

Souce: The Art of Cooking for the Diabetic by Mary Abbott
Hess.R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master.

MMMMM

PRUNE CONSERVE I

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Prunes
5 md Apples
2 c Chopped nuts
5 Oranges, peeled and diced
3 Quinces
4 c Diced watermelon rind
1 c Raisins
Sugar

Wash prunes. Cover with water. Simmer until tender.
Cool. Remove pits. Combine prune pulp, prune juice,
cored and chopped apples, and pared and chopped
quinces. Add water to cover. Cook until fruits are
soft. Rub through a sieve. Add watermelon rind and
oranges to fruit pulp. Add 3/4 as much sugar as fruit
mixture. Add raisins. Simmer slowly, stirring
constantly, until thick. Add nuts and cook 5 minutes.
Gladys Groves, Canary, OR.

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Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout – cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest
Hall Hotel, Llanbedr
Merionnydd, N. Wales

—————————————————————————–

FAUX STUFFED EGGS

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Appetizers Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 md Hard Cooked Eggs
15 oz Garbanzo Beans, Drained
1/4 c Plain Lowfat Yogurt
1 tb Dijon Mustard
1 cl Garlic, Minced
1 tb Red Caviar, Optional

Slice eggs in half lengthwise; carefully remove and
discard yolks. Position knife blade in food processor
bowl; add beans and next 3 ingredients. Process until
smooth. Spoon mixture into decorating bag fitted with
a large star tip; pipe mixture into egg cavities. Top
evenly with caviar. Yield: 28 appetizers (serving
size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74
mg sodium.

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