CHICKEN IN A CLAY POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole chicken, about 3
-pounds, cut Into serving
-pieces
11 Cloves garlic, crushed
1 tb Coarse salt
1 t Freshly ground popper
2 tb Corn or vegetable oil
20 sm New potatoes, peeled
3/4 c Red wine vinegar
1/2 c Olive oil
2 ts Salt
6 Bay leaves
2 tb Each dried thyme and
-marjoram
2 Chiles serranos (optional)

Hey++just found this one in a Cookbook Digest. It
might work well in the Romertopf. Or the Chinese
sandy pots for that matter.

The traditional way to prepare this chicken dish from
Michoacan, is in a clay casserole dish covered with a
sealing layer of ground corn or masa. Small bits of
the corn mixture break off and add a thickening
texture to the sauce. This modern version is much
simpler to prepare.

Rub the chicken with the garlic, salt, and pepper and
refrigerate for 2 to 4 hours.

In a large skillet, heat the corn oil, saute the
chicken briefly and transfer to a cazuela or large
pot. In the same oil, lightly brown the potatoes,
remove, and set aside. Add the vinegar to the skillet
and bring to a boil, scraping up browned bits from the
bottom of the skillet. Pour the vinegar through a
strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme, and
marjoram to the chicken cazuela. Bring to a boil over
high heat, cover, and lower the heat. Every 10
minutes, uncover and stir. After 35 minutes, uncover,
correct the seasonings, and add the chiles and
potatoes. Cover and cook over low heat until the
potatoes are tender, about 15 minutes.

Makes 6 servings.

From “Mexico the Beautiful” (Collins Publishers, $45.)

Posted by Stephen Ceideberg; October 22 1992.

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Title: Lemon-Tarragon Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings

4 tb Fresh Tarragon; Chopped, OR
4 t Dried Tarragon; Crushed
1 t Lemon Juice
1 c Mayonnaise
2 t Capers

Mix all the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow
Zucchini, Carrots

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Title: The Fragrance of Pork (Tungpo Pork)
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

1 1/4 lb Belly pork in one piece
2 Level tablespoons salt
2 tb Soy sauce
1 tb Wine
2 Spring onions (scallions)
2 sl Ginger

The following passage is from “Chinese Gastronomy”, one of the best
books on Chinese cuisine I’ve ever seen. It beautifully expresses
the nearly metaphysical regard that the Chinese have for food and
eating and is delightful reading even if you never cook a single
recipe from it. This dish is incredibly good, considering that its
main ingredients are pork fat and skin. The fat is not something to
be gotten rid of in this case. It’s treasured for what it is. Like I
said, this is something that I don’t cook often but it’s a special
occasion when I do.

This is one of my all time favorites. I serve it with a bowl of
Chinese mustard and a bowl of chopped green onions for dipping.

At one time the butcher shops of Soochow were variously called Genuine
Straw Mat, Original Straw Mat, Old Straw Mat, etc., just because
there is a story about an Immortal in disguise who flung a bit of mat
into a pot of belly pork to give it a special fragrance. The
fragrance is easy enough to produce. What is important is that it
stands out in a clear field. Instead of being heavy, the pork should
appear light; clean instead of messy; smooth instead of lumpy. The
flavour of pork is effusive. While the cooking of chicken and beef
means the careful carving out of its best flavour from the raw
material, the flavours of pork must be restrained. At its best, pork
is tender, sweet, fragrant, tasty, rich without being oily (in other
words, nun, hsien, hsiang, nung, yu-er-pu-ni).

A geometrically precise square of belly pork is stewed and then
steamed in a little sauce, so that it is served with an absolutely
clear layer of melted fat overlying a smooth brown sauce. The
surface is a rich brown colour, the fat smooth and custard-like, the
meat brown and tender. The square of fat was named after Su Tungpo,
the poet, for unknown reasons. Perhaps it is just because he would
have like it. The square of fat is regarded with much passion,
tenderness and expectation.

Second-rate versions of it appear everywhere, differing from the
following version by their failure to clear the field for the
delicacy of the pork fat which, if prepared accordingly, tastes fresh
and clean like fresh (sweet) butter. In order to keep the flavour
clear, the meat is first salted to remove the bloody juices, blanched
to remove the scum, then stewed very slowly, and finally steamed for
hours to tenderize the fat slowly. Inferior versions this are made
by stewing pork for a few hours without steaming it… The result is
lumpy fat. If the salt rub and blanching are omitted the juice
becomes messy and lumpy. The simplicity of appearance, smoothness
and clarity of flavour have to be wrested from the manifold flavours
of pork.

Tungpo Pork is customarily served at the end of a meal with bowls of
rice. People sigh, shout and groan with happiness when they see it.

This is one of the pinnacles of gastronomy, and sums up the
application of fat in Chinese cuisine.

Trim pork into a precise square. Wash it and wipe it dry with a
towel. Rub it with salt and let it stand for about 2 hours. Discard
the blood-tinged liquid.

Bring 5 pints (12 cups) water to a boil and blanch the meat in it.
Rinse it free of scum and repeat the blanching with a fresh portion
of boiling water. Place the pork skin side up in a pot with a
tight-fitting lid, adding soy sauce, wine, spring onions ginger and 2
tablespoons water. Bring to the boil, then reduce the heat to very
low and simmer for 2 hours, adding a little more water if necessary.
Keep the amount of liquid as small as possible, and do not keep
uncovering the pot to see how the pork is progressing. Let it stew
in its own juices.

Discard the spring onions and ginger. Place the square skin side
down on a dish of soup plate dimensions, add the juices and cover it
very closely with foil, cellophane or an overlapping plate. Steam it
for 4 hours, until the fat is tender and can be cut with a spoon.
Invert the square so that the fat is uppermost, and pour the juices
around it carefully.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideberg; April 1 1992.

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CREAMY COLESLAW

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 d Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head
-very finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is
well coated.

Created by: The Original Pantry, Los Angeles

(C) 1992 The Los Angeles Times

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SATAY SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
O.Evans VPRJ01A
—–A MIXTURE—–
3 large Chili peppers — chopped fine
3 Shallots — chopped fine
20 milliliters Garlic — chopped fine
2 slices Galanga — chopped fine
—–B MIXTURE—–
1 tablespoon Lemon grass — chopped fine
1 tablespoon Coriander seeds
1/4 teaspoon Ground mace
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
—–C MIXTURE—–
2 cups Coconut milk
1 1/2 cups Raw sugar
2 tablespoons Tamarind water
1 1/2 tablespoons Fish soy (nam pla)
1/3 cup White sesame seeds
1 1/2 cups Peanuts — chopped fine
1 tablespoon Coriander leaves — chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat
stirring constantly, just until they begin to change color. Remove from
heat. In a food processor combine the A and B MIXTURES into a smooth paste.
Place 1/2 c of the coconut milk in a frying pan and heat over medium heat.
Add the paste and stir untill the aroma is released, about 1 minutes. Add
the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat,
and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy.
Simmer for 4 more munutes and use these last 3 ingredients to adjust the
flavor to taste. Remove from heat. Toast the white sesame seeds and grind
them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce.
Let the sauce cool. Place in a serving dish and sprinkle with coriander
leaves before serving with satay. Serve at room temperature.

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Spaghetti Meat Balls By Little Joe’s in LA.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 Onion, medium — minced
1 tablespoon Basil, dried — crushed
2 tablespoon Bell pepper — minced
1 teaspoon Oregano, dried — crushed
1 Celery stalk — minced
1 Bay leave
1 Garlic, clove — minced
1/2 cup Red wine — dry
3 tablespoon Vegetable oil
1 cup Water
1 can Whole tomatoes — chopped (1lb
2 teaspoon Salt
12oz cn)
1/2 teaspoon Black pepper
1 can Tomato pureee (1lb 12 oz cn)
—–MEAT BALLS—–
1 pound Ground beef
4 Eggs
1/2 pound Ground pork
1/4 cup Parsley — chopped
1/2 pound Ground veal
Oregano — dried (dash)
1 cup Onions — chopped
1 teaspoon Salt
1 Garlic clove — minced
1/2 teaspoon Pepper — black
Grated parmesan cheese
1/4 cup Oil
1 cup Bread crumbs

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil
until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1
tsp oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well. Make 1″ balls and fry on
medium heat until lightly browned. Place meatballs into simmering sauce.
Converted by MMCONV vers. 1.00

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Title: FRUIT CHILI RELISH
Categories: Fruits, Vegetables, Relishes, Sauces
Yield: 7 servings

4 qt Ripe Tomatoes; Peeled, 8 Lbs
-OR
3 qt Canned Tomatoes
1 qt Peaches Or Pears; Unpeeled,
-6 Or 7, Chopped
3 c Apples; Chopped, Unpeeled,
-6 Or 7
5 c Medium Onions; Peeled,
-Chopped, 12
1 1/4 c Red Bell Peppers; Chopped
-And Seeded
2 1/2 tb Salt
7 tb Mixed Pickling Spices
2 1/2 c Granulated Sugar
1 qt Cider Vinegar; 4 Cups

Combine the first 6 ingredients. Cook, uncovered, for
1 1/2 hours or until reduced by one half. Add the
spice in a cheesecloth bag and the sugar and vinegar.
Cook, uncovered, for 1 hour or until quite thick,
stirring often. Remove the spice bag and pour into
clean, hot preserve jars and seal according to the jar
or lid manufacturers directions.

YIELD:

7 to 8 pints.

—–

Peanut Butter Ice Cream Pie with Hot Fudge Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE—–
1 9-inch Graham Cracker Shell
1 quart Vanilla Ice Cream — softened
1 cup Frozen Non-Dairy Topping — thawed
1/2 cup Peanut Butter
1/2 cup Peanuts — Chopped
1/2 cup Whole Peanuts for the top
—–SAUCE—–
6 ounces Semi-Sweet Chocolate Chips
3/4 cup Evaporated Milk
1/4 cup Sugar

*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell. Top
with whole peanuts and freeze until firm.

*** Sauce ***
Combine all ingredients in a heavy sauce pan ov low heat, stirring
until melted. Serve warm or cool over the pie.

Source: “The Yankee Kitchen” 03-26-93 (#5) [Sheryl]

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Title: Gingerbread Cookies
Categories: Cookie, Low-cal, Low-cholest, Low-fat
Yield: 48 servings

1 c Diet margarine or light butt
1 c Granulated fructose
2 Egg whites
3/4 c Molasses
1 tb Vinegar
4 3/4 c Whole-wheat pastry flour
1 1/2 ts Baking soda
1/2 ts Salt
3 ts Ginger
1 1/2 ts Cinnamon
1 1/2 ts Cloves
Raisins or dried fruit (opti

Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
margarine that has about 50 calories per tablespoon; the ultra-diet
margarines (with 25 calories per tablespoon) result in a soggy
texture.

In a large bowl, thoroughly cream margarine with fructose. Stir in
egg whites, molasses and vinegar. In a separate bowl, mix together
flour, baking soda, salt, ginger, cinnamon and cloves. Stir dry
ingredients into margarine and fructose mixture.
Chill dough for 3 hours or overnight. This batter can be kept in the
refrigerator for several days.
Preheat oven to 375. Divide dough into four balls for easier
management. Place each dough ball between two sheets of lightly
floured wax paper and roll out. Cut out gingerbread people using
floured cookie cutters. If desired, decorate with raisins or dried
fruit. Bake cookies on an ungreased cookie sheet for about 8 minutes
or longer. Press dough lightly with one finger to test for doneness:
If dough springs back, it’s ready. Cool on a rack. Decorate with
colorful icing, if desired.

Makes 4 dozen.

Per serving: 83 calories, 2g fat, (22% of calories), 1.5g dietary
fiber, 1.8g protein, 15g carbohydrates, no cholesterol, 99mg sodium.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D.
(Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield
5/4/95

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Coconut and Pineapple Upside-Down Muffins

Recipe By : Jody Priva
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut — toasted lightly

Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to
1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and
the egg white until the mixture is smooth and whisk in the milk. In another
bowl whisk together the flour, the baking powder, the cinnamon, the salt ,
and the coconut, add the milk mixture, and stir the batter until it is just
combined. Divide the batter among the tins and bake the muffins in the
middle of a preheated 400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife around each muffin,
and lift each muffin out with a fork, inverting it onto a rack.
Jody Prival Makes 6 muffins.

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