Title: EGG FOO YUNG (FOO YUNG DON)
Categories: Chinese, Eggs
Yield: 10 servings

1/2 lb Fresh bean sprouts
1/2 md Yellow onion
1/4 lb Chinese BBQ Pork
10 tb Oil, approximately
1 Bamboo shoot tip (canned) or
1/2 c Sliced bamboo shoots
1 Green onion, finely chopped
1 tb Sesame seeds
1/2 ts Salt
1/2 ts Sugar
6 lg Eggs
1 ts Oyster sauce
1/2 ts Thin soy sauce

—————————GRAVY—————————
1 cn (2 cups) chicken broth
1/3 c Sliced mushrooms, optional
1/2 ts Salt
1/2 ts Sugar
Dash of pepper
1 ts Dark soy sauce
3 tb Cornstarch
6 tb Cold water

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean
sprouts, onion, BBW pork, and bamboo shoots for 2
minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar.
(Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce
and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of
the mixture in the wok. Fry about 2 minutes on each
side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the
chopped green onion and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil
for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy
sauce.

3. Prepare thickening made with the cornstarch and
cold water; add the seasoned broth and cook for 1
minute.

SOURCE: Chopsticks, Clever, and Wok.

—–

Title: Root Vegetable Hash
Categories: Vegetables, Roots
Yield: 4 servings

1 lb Rutabagas
2/3 lb Carrots
2/3 lb Red-skinned potatoes
3 T Butter
Salt
Freshly ground black pepper
1 T Minced parsley (opt)

(From “More Vegetables, Please” by Janet Fletcher. Harlow and Ratner,
Emeryville, California; $16.95, 1992)

Peel the rutabagas, removing all traces of the thick skin. Cut them
into 1/2″ cubes. Peel the carrots and slice them about 1/2″ thick.
Scrub the potatoes well but do not peel them; cut them into pieces
about the same size as the rutabagas.

Bring a large pot of salted water to a boil over high heat. Add the
rutabagas and cook 5 minutes, then add the remaining vegetables and
cook until they are soft enough to mash but not mushy, about 15 more
minutes. Drain thoroughly in a colander.

Put the hot vegetables in a clean pot and shake the pot over moderate
heat until the vegetables are completely dry. Remove the pot from the
heat, add the butter in small pieces, and mash the vegetables gently
with a potato masher; they should be mashed, not pureed. Season to
taste with salt and pepper. Transfer to a warm serving bowl. Garnish
with parsley if desired.

MMMMM

Scallops and Pasta with Fresh Tomato Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Scallops

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
2 c Cooked pasta shells
Salt Pepper — to taste
2 Ripe tomatos
1 Gallon boiling water

Plunge the tomatos into the water for 10 to 15 seconds or until the skin
just begins to show a tiny split or two. Remove and let cool for a second

or two and then peel the tomato under running water. Slice into halves an
d
gently squeeze the tomato to force out the seeds. Chop the tomato quickly

into a glass bowl until ready for use. (Glass or glazed china is importan
t
because of the acid)
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook a
nd
toss for a minute and add the wine, shallots, chives, garlic, bell pepper
=2E
Cover the pan and let simmer for five minutes or until the scallops are
just done. Remove the scallops with a slotted spoon and reserve. Put the

liquid into a glass dish. Add the basil to the liquid. Put the cream and
tomato into the pan and reduce over high heat buy one-half. Add the
reserved liquid and reduce by half again. Add the pasta to this to heat
through and then the scallops for just a minute. Serve with freshly grate
d
parmesan cheese. Servings: 4

– – – – – – – – – – – – – – – – – –

Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein;
10g Carbohydrate; 145mg Cholesterol; 357mg Sodium

Title: Hearty alphabet beef soup
Categories: Crockpot, Soups
Yield: 2 servings

1/2 lb Stew beef
-or round steak
1 Stewed tomatoes 1 pound can
1 cn Tomato sauce, 8 oz can
1 c Water
1 pk Onion soup mix
1 pk Frozen mixed vegetables;
-partially thawed
1/2 c Alphabet noodles;uncooked

Using the beef stew meat which is already cut up, place the meat, combined
with the stewed tomatoes, tomato sauce, water and soup mix into crockpot.
Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that
have been partially thawed, and noodles. Cover and cook on HIGH for 30
minutes or until vegetables are done.

—–

CHICKEN LIVER PATE’ 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe

How to make Livering Puddinges–Take the Liver of a
Hogge, and give it three or fower waumes over the
fier. The either grate it or choppe it verye small,
and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges,
Pepper, and Salte, and Hogges suet. –The Good
Hous-wives Treasurie

“Puddyng time” was any time that puddings were to be
had, hence a time when one was in luck. Well, it’s
pudding time for you: here is an easy, pleasantly
spiced pate’ made with chicken livers. It would be
suitable as an hors d’oeuvre, appetizer, or luncheon
entree.

1 pound chicken livers 1 quart salted, boiling water 1
tablespoon bread crumbs 2 eggs, lightly beaten 3/4
teaspoon freshly grated nutmeg 1/8 teaspoon freshly
ground pepper Salt to taste 1 tablespoon melted beef
suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast

1. Plunge chicken livers into boiling water. Cover
and cook over medium heat for 10 minutes. 2. Drain
livers. Push them through the fine blade of a food
mill, or pound them into a paste with a mortar and
pestle. 3. In a bowl, combine remaining ingredients.
4. Add mixture to ground liver, and stir to distribute
evenly. 5. Place “pudding” in a small serving bowl and
chill at least 2 hours. 6. Before serving, plant a few
bay leaves in the “pudding”, and scatter currants
around them. 7. Serve with small squares of
whole-wheat toast. Yield: 1 1/2 cups

– – – – – – – – – – – – – – – – – –

Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

—–

Pickle And Caper Sauce (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup small pickles (“cornichons”) — drained
1/4 cup drained capers
–if they are large — chop them roughly
1/4 cup finely diced red onion
1/4 cup slivered kalamata olives
1/2 cup chopped fresh parsley
olive oil — to taste
salt and freshly ground black pepper

Finely dice the pickles and blend them with the capers, red onion and black
olives; let the mixture sit until ready to serve. At the last moment, blend
in parsley and olive oil to taste and season with salt and pepper.

Yield: about 2 cups

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– – – – – – – – – – – – – – – – – –

Lima Bean and Ham Stew

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery — diced
1 cup carrots — sliced
1 bay leaves
hot pepper sauce — optional

1. Prepare lima beans by picking over to remove any debris that might be i
n package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, co
ver and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1
hour or more.
2. While beans are soaking, prepare the ham hocks (or use meaty ham bones)
. Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; brin
g to a boil. Add the ham and simmer for about 1 hour.
3. Drain the beans, running hot water over beans briefly to rinse. Add the
beans to the ham mixture. Slice the onions and separate into rings. Add the on
ions, along with the carrots, celery, and bay leaf, to the pot. Mince the garli
c cloves or use a garlic press; add to mixture. Add fresh ground black pepper a
nd salt if you prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to reach abou
t 1 inch above the ingredients.
4. Simmer for about 1 hour, stirring several times, checking to see if you
need to add more liquid. After beans and vegetables are tender, remove the ham
hocks or bone. Remove the meat from bones and add back to the bean mixture. Ta
ste and add more salt or pepper if you wish; also add hot pepper sauce to your
taste.

– – – – – – – – – – – – – – – – – –

Per serving: 334 Calories; 8g Fat (22% calories from fat); 25g Protein; 41g Car
bohydrate; 39mg Cholesterol; 639mg Sodium

Serving Ideas : Serve with crusty corn bread and crisp green salad.

Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 onion — chopped
4 cloves garlic — minced
4 celery stalk — chopped fine
2 carrot — minced
1 red bell pepper — chopped
8 cups fat-free chicken broth
2 cups shell pasta — (small)
2 cups cooked chicken — cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel — grated
6 cups fresh spinach — stems removed
salt and pepper — to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won’t soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

– – – – – – – – – – – – – – – – – –

OCTOPUS WITH GARLIC – POLIPI VERACI ALL’AGLIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped

rosemary leaves and parsley

Cut out the eyes and mouth of the octopus. Remove the
ink sac and internal bone. Cut off the tough points in
the tentacles. Put each octopus on a board and beat
them well to break the fibers and make the meat more
tender. Wash them in running water until they are very
white; do not dry but put them in an earthen- ware
dish and season with oil, flavored with garlic, bay
leaf and cumin seeds. Cover the dish tightly with a
sheet of waxed paper or foil tied around the top with
string. Put the dish over a very low heat between 1
and 2 hours, according to the size of the octopus.
When they are tender, drain them, season with
additional oil, salt, green pepper, rosemary leaves
and parsley. Serve in a tureen.

From “Feast of Italy”, translated from the Italian
edition published by Arnoldo Mondadori Editore, 1973.
Consulting Chef, Giorgio Gioco. Thomas Crowell, New
York. ISBN 0-690-00059-6

It doesn’t make reference to it in the text, but in
the pictures of both these dishes, it shows one or two
largish octopi garnished with reseattes of baby octopi
tentacles. I imagine you’d do quite well using the
‘baby’ octopi like those I see sold around here in the
supermarkets, or even with squid.

– – – – – – – – – – – – – – – – – –