Title: COOK UP AN ORIENTAL HOT POT
Categories: Appetizers, Beef, Chinese
Yield: 4 servings

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/2 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water
-chestnuts,
Drained and thinly sliced
1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed)
14 oz Cans (5 1/4 cups) chicken
-broth
3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

Midnight supper, perhaps for New Year’s Eve or after
the show, can be exotic in a hurry. The foods are
sliced ahead, the sauces made, then all stowed in the
refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese
specialty. Or maybe you’ve seen it on restaurant menus
as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will
do as well.

What’s cooking. Everything on the tray is raw, of
course–chunks of eggplant, crosscut strips of
sirloin, halved mushrooms, thin slices of chicken
breast, squares of Chinese cabbage, shucked shrimp.
Fresh spinach to simmer along with the other foods is
ready in the big red bowl. The broth is chicken
bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same
time as Hot Pot.

The how-to. You pick out a few choice tidbits at a
time and drop them from chopsticks, bamboo tongs, or
fork into the lazily bubbling broth. In a few minutes,
fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger
Soy.

Traditionalists poach eggs in the broth when it has
taken on subtle flavor from the foods that have
simmered in it. At the very last, the hostess may
ladle the broth as a soup. It’s delicious! Dessert?
Skip it, or serve a fruit bowl and candied ginger with
coffee or tea.

Etiquette: Use one set of chopsticks for cooking and
fishing out morsels from Hot Pot, use a second set for
eating. If only one set is provided for each guest,
simply reverse your chopsticks (large ends down) when
you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
cooked rice

Shortly before cooking time arrange the meats and
vegetables on large tray or platter; use a bowl for
spinach. Set out dunking sauces. Provide Bamboo tongs,
chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish
(or use Mongolian cooker– directions follow). Add
bouillon cubes to hot broth and stir to dissolve; add
monosodium glutamate and ginger. Heat to simmering.
For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever,
drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces
on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken
broth into cooker. Cover cooker, then light charcoal.
When broth is hot, continue as above.

—–

Title: Penne With Fresh Tomato Basil Sauce
Categories: Pasta, Tomato, Basil, Main dish
Yield: 6 Servings

4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
— chunks
6 tb Chopped fresh basil
Salt and freshly ground blac
-k pepper
1 ts Sugar
1 lb Penne
Fresh basil for garnish
Freshly grated parmesan
-cheese

Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
skillet over medium heat. Add the garlic and saute until golden; do not
burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
medium-low heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
with Mary Goodbody (Chronicle Books, 1994)

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

—–

Title: MOO GOO GAIPAN #2
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Boneless, skinless chicken
-breast
1 tb Soy sauce
1 tb Fresh grated ginger
1 tb Corn starch
1 Head/bunch fresh bok choy
1/2 lb To 3/4 lb fresh mushrooms
1/2 lb Fresh snow peas, stringed
-halved
2 c Chicken stock/bouillon
2 tb Corn starch
2 tb To 3 tb peanut oil

Remove any fat or tendons from the chicken and slice
into pieces 1/4″ by 1″ or so (this works better if
chicken is partially frozen). Mix chicken with next
three ingredients and allow to marinate while you are
preparing the vegetables.

Wash bok choy thoroughly, trim off the tough ends of
the leaves and part of the base, and chop into
bite-size pieces including the green parts. Slice the
mushrooms. Cut the snow peas in half or slice after
the tips and strings have been removed. Mix the stock
and the corn starch in a shaker

Heat oil in wok until its almost smoking and then stir
fry the chicken until its almost cooked through. Then
add the vegetables and stir fry until the bok choy
leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before
pouring it in. Stir constantly until the sauce
thickens. Serve immediately over cooked rice.

Note: You can add bamboo shoots, sliced water
chestnuts and all sorts of other stuff to this but I
like the plain version best. About the only thing I
change is to throw in some Mrs. Dash, which isn’t very
Chinese, but heh! Enjoy.

Posted by: Mike Hackmann 6/93

—–

Title: CARIBBEAN VEGETARIAN CURRY
Categories: Bananas, Main dish, Vegetables
Yield: 6 servings

3 ea Med Bananas, green tip, peel
1 ea Onion, halved, thinly sliced
1 ea Apple, tart, peeled, cored,
1 1/2 t Lemon peel, grated
1 t Coriander
1/8 t Red pepper, ground
1 cn Kidney beans, undrained, (15
1 c Yogurt, nonfat
3 c Hot cooked rice
3 ea Green onions, thinly sliced
1/4 c Peanuts, chopped
3 t Margarine, divided
2 ea Lg Garlic, cloves, pressed
1 1/2 t Curry powder
1 t Ginger, ground
1/8 t Tumeric
1 cn Black-eyed peas, drained (1
1/3 c Raisins
3 ea Hard-cooked eggs, halved, wa
6 ea Radishes, thinly sliced
1/2 c Cilantro, chopped

Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
Time: Cholesterol per serving: 138
Cut bananas in half crosswise, then lengthwise to make 12 pieces.
Saute in non-stick skillet with 2 tsp margarine until lightly
browned. Remove to plate.
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Add black-eyed peas, undrained kidney beans and raisins. Cover;
simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauteed bananas. Spoon
curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91

MMMMM

Title: NO BAKE PEACH PIE
Categories: Bakery, Desserts, Pies, Fruits
Yield: 8 servings

———————————–CRUST———————————–
1 1/2 c Almonds
1 1/4 c Dates, pitted

———————————-FILLING———————————-
6 c Peaches, sliced
1 tb Maple syrup
1/4 ts Almond extract
2 tb Shredded coconut

CRUST: Grind the almonds set aside. Grind the dates to form a
paste. Add the ground almonds form a ball. Press into an 8″ pie
plate. Refrigerate until ready to fill.
FILLING: Toss the peaches with the maple syrup almond extract.
Spoon into the pie crust sprinkle with the shredded coconut. Serve.

—–

Deluxe Grilled Chicken Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breast of chicken — cut into
Strips
1 med Green pepper sliced thin
1 med Red bell pepper sliced thin
1 med Onion thinly sliced
4 oz Monterey jack or mozzarella
Cheese sliced
1/4 tsp Garlic powder
1 tbsp Taco seasoning
Salt and pepper to taste
4 Sesame Seed buns
1/2 tsp Dried basil

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired, place in
toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with grated
cheese. Place back in toaster oven open until cheese bubbles and begins
browning. Serve with cucumber spears.
Source; kitchen of Marina cheesman

– – – – – – – – – – – – – – – – – –

Walnut Divinity

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups granulated sugar
1/2 cup white corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 cup chopped walnuts

Mix sugar,corn syrup,water and salt in saucepan.Heat slowly until sugar is
dissolved:then boil gently,without stirring to 240 deg.F. on a candy
thermometer (firm ball stage) . While syrup is boiling,beat egg whites until
stiff. Beating constantly,slowly pour about 1/3 of the hot syrup sover egg
whites. Put remaining syrup back to cook to 265 deg.F. (hard ball stage)
Gradually beat this syrup into egg whites: Add vanilla and continue beating
until mixture will hold its shape. ( If weather is damp and candy refuses to
hold its shape,beat in one teaspoon of powdered sugar at this stage.) Add
walnuts. Drop from teaspoon onto waxed paper; or pour into a buttered 9-inch
square pan and cut into squares when cool. Makes about `1 1/2 pounds of candy.

– – – – – – – – – – – – – – – – – –

Title: Quiche In A Green Chile Shell
Categories: Cheese Eggs Main dish Sausage Mexican
Servings: 6

1/2 lb Chorizo Sausage; Bulk
8 oz Whole Green Chiles; *
4 oz Monterey Jack Cheese; **
5 ea Eggs; Large
1/2 c Milk
1/4 ts Pepper

* You should use 2 4-oz cans of the green chiles and drain each can
before using.
** There should be about 1 cup of the shredded Monterey Jack Cheese.
————————————————————————–

Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1
1/4-inches deep. Cook and stir the sausage in a skillet until done; drain
on paper toweling. Cut a lengthwise slit in each chile and open them up.
Arrange on the bottom and sides of the pie plate forming a shell.
Sprinkle with the cheese and sausage. Beat the eggs slightly and then
beat in the milk and pepper. Pour the mixture into the chile-line pie
plate. Bake, uncovered, until a knife inserted halfway between the center
and the edge comes out clean, about 30 minutes. Let stand for 10 minutes
before cutting.

—————————————————————————–

Old Fashioned Baked Beans

[recipe] [what I made]
1 lb. great northern or small 2 lbs mixed beans – Great Northerns,
white beans Romans, and random mix.
1 tsp salt (omitted)
1 tsp dry mustard 2 tsp dry mustard
1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle
dash of hot sauce 1 heaping tsp hot chili condiment
1/2 cup chopped onion 1 1/2 cup coarse chopped onion
1/4 cup molasses or honey 1/2 cup (scant) honey
1/4 cup brown sugar 8 tsp white sugar
1/4 cup cider vinegar 1/2 cup white vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans; stir
in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean
pot. [Obviously, if you double the recipe like I did, you’ll need a
bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees
for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook
on low 8-10 hours.)

Comments: I just dumped everything on top of the beans and stirred them;
then covered them with hot tap water. They took a lot longer than 10
hours to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the
end of cooking else they’ll make the beans tough.)

These beans were *really* good. The caramelized onions were even better.
I’ve enjoyed the beans plain, with barbecue sauce, and with spinach and
corn added.

Irrelevant comment: This is the closest I’ve followed a recipe (except
for baking) in years. I hope y’all are suitably impressed 😉

Title: Sausage Cheese Dip
Categories: Dips
Yield: 8 servings

1 pk Jimmy Dean Roll Sausage
1 lb Pasteurized Process Cheese
-Spread
1 cn Tomatoes and Green Chilies,
-Diced (10 oz)

Brown sausage in skillet. Drain. Melt cheese in double boiler or
microwave oven. Combine tomatoes and green chilies with cheese and
sausage.

MMMMM