Title: STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
– use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

————————-SEASONING————————-
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don’t have a
cleaver.) Texture, when you’re finished, should be
slightly finer than hamburger.

Add “seasoning” and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

SOURCE: Chopstick, Cleaver and Wok.

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Curried Parsnip Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds slender parsnips
3 tablespoons sweet butter — or
oil
2 teaspoons finely minced fresh ginger (up to 3 tsp)
1 tablespoon mild curry powder
4 stalks celery — cut in 1/2″ slices
4 cups vegetable stock or bouillon — or
chicken stock or bouillon
1/2 cup old-fashioned rolled oats
salt — to taste
1/2 cup heavy cream — optional

serves 4-6

Peel, trim and cut the parsnips into 1/2-inch slices. Cut large tops into 2-3
chunks. (Your should have about 4 cups of chopped parsnips.)
Heat the butter in the pressure cooker. Add the ginger and curry powder, stirr
ing constantly for 5 seconds. Add the celery, and stir to coat with the butter
. Add the parsnips, stock, oats, and salt to taste, if desired. Lock the lid
in place and over high heat bring to high pressure. Adjust heat to maintain hi
gh pressure, and cook for 6 minutes. Let the pressure drop naturally or use a
quick-release method. (follow manufacturer’s instructions) Remove the lid, til
ting it away from you to allow any excess steam to escape.
Puree all or part of the soup in a blender or food processor. Reheat, stirring
in cream if desired. Adjust seasonings and serve.

Note: Rolled oats add a creamy richness to the soup; if you wish it richer sti
ll, stir in a bit of heavy cream just before serving.

Note: For an informal meal, puree half of the soup, leaving some parsnip chunk
s intact for texture.

Creamed Variation: the soup becomes more elegant if you puree the whole batch.

– – – – – – – – – – – – – – – – – –

Fried Oysters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Milk

24 Oysters,freshly shucked

Salt

Pepper

Cornmeal

Cracker crumbs

Vegetable shortening

1. Pour milk over oysters; soak 10 minutes.

2. Roll oysters in seasoned cornmeal or cracker crumbs.

3. Heat shortening; fry oysters quickly in very hot shortening until

brown.

4. Drain well on paper towels before serving.

– – – – – – – – – – – – – – – – – –

Title: ZUCCHINI MANDARIN ADA FHMN87A
Categories: Vegetables, Diabetic, Fruits
Yield: 4 servings

1 lb Zucchini
8 oz Canned mandarine oranges
1/4 ts Nutmeg
1/4 c Slivered almonds, toasted

Cut the zucchini into slices. Steam until tender.
Add the orange slices and the nutmeg. Sprinkle with
the almonds just before serving. From the ADA Holiday
Cookbook by Dr. Betty Wedman 1 serving = 1/2 fruit
exchange + 1/2 fat exchange = 60 Cal, 8 CHO, 2 PRO, 3
Fat, 1 Na, 239 K, 0 Cholest

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JEREMY RIFKIN’S BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black beans
4 md Onions — coarsely chopped
Peanut oil
1 lg Green pepper — chopped
4 lg Garlic cloves — finely
–chopped
1 t Cumin
1 t Oregano
1/2 ts Dried mustard
2 c Tomatoes, fresh — peeled,
–chopped for use OR
1 1/2 c Tomatoes, canned
Juice of 1 lemon
Salt and pepper to taste

Soak the beans in water overnight. Next day, in a
large pot, simmer beans in 5 cups of water 1 hour or
more, until tender. Meanwhile, pour a small amount of
oil in a frying pan and saute the onions, green pepper
and garlic until tender. Add the seasonings.

When vegetables are browned, add them to the soup pot
along with the tomatoes and cook another half hour.
Add water if the soup is too thick. Before serving,
add the lemon juice. Serve soup with a plate of corn
chips, guacamole, and a fresh green salad.

Recipe by Carol Rifkin, Jeremy’s wife

Greenhouse Crisis Foundation/ MM by Dianne
Smith/DEEANNE

– – – – – – – – – – – – – – – – – –

Title: CHINESE CASHEW CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 Chicken breasts,
Boned and skinned
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth,
Or bouillon cube dissolved
In water
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts
(about 4-oz)

Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce,
cornstarch, sugar, and salt. Heat 1 tablespoon of oil
in skillet over moderate heat, add all the nuts, and
cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour remaining oil in
pan, fry chicken quickly, turning often until it looks
opaque. Lower heat to low. Add pea pods, mushrooms,
and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots,
and cook until thickened, stirring constantly. Simmer
uncovered a bit more and add green onions and nuts and
serve immediately.

MING’S DYNASTY – Glendale, CO.

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Title: WALNUT APPLE SALAD
Categories: Salads, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
1/4 c Olive or vegetable oil
2 tb Cider vinegar
2 tb Lemon juice
1/2 ts Sugar
1/4 ts Salt
1/2 ts Worcestershire sauce
1/4 c Crumbled bleu cheese
2 c Broken lettuce
1 c Celery, sliced
1/2 c Walnuts, broken
1/4 c Raisins
3 c Eating apples

Combine oil, vinegar, lemon juice, sugar, salt, Worcestershire sauce
and bleu cheese in jar with tight-fitting cover. Shake well to blend;
chill. Place lettuce in large bowl with celery, walnuts and raisins;
cover and place in refrigerator to keep chilled until serving time.
Wash, quarter and core apples; cut into bite-size chunks; add to
salad bowl. Pour bleu cheese dressing over salad; toss lightly to mix.

MMMMM

Title: Wonton Soup
Categories: Chinese, Appetizers, Soups
Yield: 4 servings

6 oz Pork, not too lean, coarsely
Chopped
2 oz Peeled shrimp, finely
Chopped
1 t Light brown sugar
1 T Chinese rice wine or dry
Sherry
1 T Light soy sauce
1 t Finely chopped scallions
1 t Finely chopped fresh ginger
24 Ready-made wonton skins
3 c (approx.) Basic stock, see
Separate recipe
1 T Light soy sauce
Finely chopped scallions, to
Garnish

In a large bowl, mix the pork and shrimp with the sugar, wine or sherry,
soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30
minutes.

Place about 1t of the filling at the center of each wonton skin.

Wet and join the edges of each wonton, pressing down with your fingers to
seal, then fold each wonton over.

To cook, bring the stock to a rolling boil in wok or saucepan, add the
wontons and cook 4-5 minutes. Season with the soy sauce and garnish with
scallions. Serve.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 81

Savory Salt Substitute

Recipe By : Reader’s Diget Great Recipes for Good Health
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoons cream of tartar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered orange peel
1 1/2 teaspoons arrowroot
1 1/2 teaspoons sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme — crumbled
1/4 teaspoon plus a pinch of powdered lemon peel
1/4 teaspoon cayenne pepper

Place all the ingredients in a small electric coffee grinder, spice
grinder or blender. Grind for 10 seconds or until the mixture is fine.
Insert a funnel in the top of a a glass salt shaker, pour the mixture
into it and tap the funnel lightly to fill the shaker. Cover the rest of
the mixture tightly and store itin a cool, dark, dry place. makes about 1/2
cup.

Nutrition data per teaspoon: 6 calories, no fat, no cholesterol, 1 g
complex carbohydrates, 1 mg sodium.

– – – – – – – – – – – – – – – – – –

NOTES : Clipped from the Dallas Morning News. Note from clipping: This
recipe… will stay fresh for several months. Look for powdered citrus
peels on the spice shelf of the grocery store. Check fruit preservatives
for powdered citric acid.

Title: Poached Eggs In Tomato Sauce
Categories: Pickell
Yield: 4 Servings

2 T Olive Oil
1 sm Onion,chopped
9 md Tomatoes,peeled,seeded
And chopped
Or 1 can 28oz whole tomatoes
1/2 t Dried basil
Salt Pepper to taste
8 Eggs
1/2 c Shredded cheddar or
Mozzarella cheese
8 sl Italian bread, toasted.

Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion
and cook until tender, about 5 minutes. Add tomatoes,basil,salt and
pepper and bring to a boil. (Crush canned tomaties with a potato
masher.) Increase heat to medium-high and cook, stirring frequently,
until most of the liquid has evaporated, 15 to 20 minutes for fresh
tomatoes (about 15 minutes for canned tomatoes).

Press back of large spoon into tomato sauce in places, forming 8
wells. Carefully break 1 egg into each well. Season eggs with salt
and pepper. Cover and simmer over low heat until eggs are poached to
desired doneness, 6 to 8 minutes. Remove from heat.

Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
immediately.

TIP: Make sauce ahead and keep refrigerated. Or substitute thick
ready-made tomato sauce for homemade sauce.

Submitted by Kathleen Pickell

MMMMM