Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10 oz) frozen chopped spinach — drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can (14 oz) Artichoke Hearts — drained and chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and lightly
browned. Serve with salsa and tortilla chips. Yield 16 to 20 serving

– – – – – – – – – – – – – – – – – –

Salami and Parmesan

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Beef Cheese
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound salami — cut into 8 cubes
2 eggs — beaten
4 tablespoons Parmesan cheese — grated
walnut oil — for frying

Dip salami cubes into beaten egg then roll in Parmesan to coat. Fry in deep
hot oil for 30 second. Drain. Serve warm.

– – – – – – – – – – – – – – – – – –

Per serving: 98 Calories; 8g Fat (70% calories from fat); 6g Protein; 1g
Carbohydrate; 66mg Cholesterol; 362mg Sodium

NOTES : Total Grams- 4.0; Grams/serving- 0.5 per cube

LEMON-CHEESE PRESSED COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine,
softened
1 pk (3 ounces) cream cheese,
softened
1 c Sugar
1 Egg
1 t Grated lemon peel
1 tb Lemon juice
2 1/2 c Flour
1 t Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining
ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form
desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or
until light brown on edges. About 5 dozen 2-inch cookies.

From: Betty Crocker’s Cookbook

– – – – – – – – – – – – – – – – – –

Marinated Garlic and Olives

Recipe By : cindy@solan.unit.no (Cindy Kandolf)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 large cloves garlic
25 large olives
100 milliliters water
100 milliliters olive oil
100 milliliters apple cider vinegar
1 teaspoon salt
2 teaspoons blended herbs
1 bay leaf

Peel garlic and boil in water 4-5 minutes. Mix garlic and olives together
in a jar. Blend the marinade and boil. Pour, warm, over garlic and olives.
Let the jar stand at room temperature for about 1 week, then store in a
cool place.

– – – – – – – – – – – – – – – – – –

Title: FAMILY FAVORITE BURGERS
Categories: Hamburger, Main dish, Meats
Yield: 6 servings

1 1/2 lb Ground Beef
2 ea Bread; Fresh Bread Crumbs
1/3 c Milk
1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small
1 ts Salt
2 ts Horseradish
2 ts Worcestershire Sauce
1 tb Mustard; Prepared

Mix all ingredients together. Shape mixture into 6
patties, each about 3/4-inch thick. Broil or grill
patties, 4-inches from the heat, turning once, until
the desired doneness is reached, about 10 to 15
minutes.

—–

Title: Coconut Cream Pie
Categories: Pies
Yield: 8 servings

1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

—–

Title: Sichuan Beef and Snow Peas Stir-Fry
Categories: Main dish, Stir-fry, Meats
Yield: 4 servings

1/2 lb Tender beef steak
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1 tb Dry sherry
1 Garlic clove; minced
1/4 ts Crushed red pepper
-OR up to double this amount
2 tb Vegetable oil; divided
6 oz Fresh snow peas; trimmed
1 md Onion; chunked
1 md Tomato; chunked

Slice beef across grain into thin strips. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sherry and garlic; stir in beef. Let stand 15
minutes. Meanwhile, blend remaining 1 Tbsp. cornstarch, 2 Tbsp. soy
sauce, red pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot
wok or large skillet over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tbsp. oil in same pan. Add snow peas and onion;
stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook,
stirring, until sauce boils and thickens and tomato is heated through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

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.

– – – – – – – – – – – – – – – – – –

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

MMMMM

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.

MMMMM