Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Chicken And Pasta Primavera

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts — 12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt
12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic — crushed
1 Tbls Fresh Basil — chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper
1 Cup Carrots — sliced

Arrange chicken breasts in single layer in heavy skillet; add 4 cups water,
basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on
medium heat until water begins to boil; reduce heat to low. Simmer breasts
covered 5 minutes.
Remove skillet from heat. Uncover. Turn breasts over in hot broth.
Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken
stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon. Remove skin and bones. Pull
into 1″ wide strips. Set meat aside covered. Pour broth into 4 cup glass
measure. Return 1 cup of broth to skillet, reserve remainder for other
use.
Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking,
add carrots to chicken broth in skillet; heat to simmering over medium low
heat. Simmer carrots partially covered for 5 minutes. Add green beans,
broccoli and peas; simmer still partially uncovered, until tender 5-8
minutes. Remove from heat, drain vegetables, reserving broth for other
use. Wipe skillet dry. Melt butter in skillet over medium heat. When
foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken
and spaghetti. Toss in butter until coated. Add more butter and salt to
taste. Sprinkle with basil, and parmesan cheese.

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Title: Rose’s Chocolate Pots De Creme
Categories: Desserts, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 T Kahlua

EQUIPMENT: Measuring cup, cook’s knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

MMMMM

BREAD STUFFING FOR FOWL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf of stale bread
2 Stalks celery, chopped fine
1 Raw potato, grated
2 Onions, chopped fine
2 Eggs
1 t Salt (or to taste)
1 t Pepper (or to taste)
1 t Ginger (or to taste)
3 tb Chicken fat
Nuts
Chopped parsley
Mushrooms, canned or fresh>>
Boiled chestnuts (opt).

Soak bread in water and squeeze dry. Saute onions and
celery until tender, add mushrooms, chestnuts and nuts
and saute for about 1 min. Mix with bread and grated
potato. Season well. Add two beaten eggs blend well.

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Carol’s Mom’s Green Chili

Recipe By : Larry Ottersbach (lottersb@pcshs.com)
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Beef Roast
10 Large Green Chiles
1 Large Onion
1 Med. Can Whole Stewed Tomatoes
Garlic Salt
1 Pinch Cumin
2 To 4 Cups Beef Gravy

1. Roast green chiles over grill until all skin is almost black (you
are not burning it – don’t worry)

2. Soak roasted green chiles (submerged) in bowl of cold water (ten
minutes). Peel skin off.

3. Dice chili into small, small pieces or mashed.

4. Cut up meet into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely
brown.

6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.

– – – – – – – – – – – – – – – – – –

1 can (15 oz.) black beans
1 small can sliced water chestnuts (8 oz.)
1/2 cup frozen kernel corn
1/2 cup sliced red and green bell pepper
handful of bulghur wheat (coarse-grind)
1 tsp water-pack chopped garlic
1 tsp (scant) chili pepper
dash of mustard powder

Fluff bulghur in water. Mix all ingredients; warm through to blend
flavors and thaw.

NOTES:
This was good, but would be better with less water chestnuts.
Nice blend of flavors and textures.

Also, I was very surprised to see that water chestnuts are a good
source of iron.

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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Title: PINEAPPLE BEEF MARINADE
Categories: Beef, Marinades
Yield: 2 servings

Pineapple juice, 6 ounce can
2 tb Dark brown sugar
3 x Garlic cloves, run through g
1/4 ts Ginger, ground
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Peanut oil
1/4 ts White pepper, ground
1/8 ts Cayenne pepper (or less, to
3 ts Soy sauce

Add all the ingredients, stiring with wish making sure
the sugar dissolves. Allow to sit for an hour so the
flavors blend. Place meat in a freezer bag large
enough for all the meat to lay flat on one side of the
bag. Stir marinade one more time making certain sugar
is dissolved and pour mixture in bag. Exhaust extra
air out of bag. Allow to marinade overnight, turning
bag over several times. This is expecially good for
grilled steaks! From the collection of Chuck Rippel
Source: The Collection of Chuck Ripple

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Title: GLUTINOUS RICE DOUGH
Categories: Chinese, Dim sum, Yee
Yield: 1 servings

————————SALTY DOUGH————————
2 1/4 c Glutinous rice flour
1/4 c Potato flour
3/4 ts Salt
1/2 ts Sugar
1 1/2 c Boiling water

————————SWEET DOUGH————————
2 c Glutinous rice flour
1 1/2 Sweet potato; cooked;mashed
– (1-1/4 lb)
1 c Brown sugar (lightly packed)
1/4 c Water

FOR SALTY DOUGH: To make wrapper: Bring a pot of water
to a rolling boil for several minutes. Meanwhile,
combine the first 4 ingredients. Now, measure the
amount of water needed and return that to a boil and
immediately pour the boiling water over the dry
ingredients. Mix well and knead on floured board for 3
or 4 minutes. FOR SWEET DOUGH: To make wrapper: Mix
the first 2 ingredients in a bowl. Dissolve brown
sugar in water and bring to a rolling boil.
Immediately add water to flour mixture and stir until
dough is firm. Knead lightly for a few minutes until
dough is well mixed. COMMENTS: This dough is usually
deep fried with meat or sweet fillings. The texture is
most interesting because the wrappers become soft and
chewy on the inside and crunchy and crispy on the
outside. Yield: 2 1/2 to 3 doz. wrappers. Source: “Dim
Sum” by Rhoda Fong Yee. Formatted for MM by Karen
Adler FNGP13B.

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Title: Grilled Tofu with Sesame Buckwheat Noodles
Categories: Chinese, Vegetarian, Pasta
Yield: 6 servings

1/2 c Peanut oil
1/2 c Sesame oil
1/2 c Red wine
1/4 c Mushroom soy sauce
1/4 c Black vinegar
6 Cloves garlic, minced
1 ts Chinese five-spice powder

A beautifully compose plate with many flavors and
colors. Each component is placed on the plate
separately, making three little groupings of bright
and exciting tastes. The noodles and tofu can be made
ahead, held at room temperature for an hour or so,
leaving only the vegetables to be sauteed at the last
minute.

GRILLED TOFU MARINADE 4 “blocks” firm tofu

Combine the marinade ingredients in a large bowl. Add
the pieces of tofu and cover with the marinade. Let
sit for 6 to 8 hours in the refrigerator or 3 hours at
room temperature.

Prepare charcoal grill.

Remove the tofu from the marinade and drain slightly.
Cook over med-hot red coals, basting frequently with
the marinade. “Score” the tofu on both sides making a
cross-hatch pattern. Cook until golden brown, about 5
to 8 minutes on each side. Remove from the grill and
set aside.

SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced
4 cloves garlic, minced 3 Tbs miso, red or white 3″
piece ginger, peeled and minced 2 jalapeno peppers,
minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c
seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs
soy sauce salt and pepper to taste

1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat
noodles

Combine the sauce ingredients in a large bowl. Add
half the sesame seeds, mix well. Cook the noodles in
salted boiling water until al dente; drain. Add the
warm noodles to the sauce, toss and let sit for about
20 minutes. Taste and adjust seasonings.

GINGER MIXED VEGETABLES

1 yellow onion, wedge cut 2 cloves garlic, sliced thin
1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced
1/4″ wide small handful snow peas, trimmed and strings
removed 5″ piece ginger, peeled and sliced very thin 1
head broccoli flowerets only, blanched 2 carrots,
slivered and blanched splash of dry sherry salt and
pepper, to taste cilantro sprigs for garnish

To prepare the vegetables, saute the onion and garlic
in some peanut oil over high heat until onion is
tender, but not soft or translucent. Add the
mushrooms, snow peas, and ginger. Cook over high
heat, stirring constantly until the mushrooms are
tender. Add the broccoli, carrots and sherry, cook
for 1 more minutes and season with salt and pepper.

To assemble: Cut the tofu into slices about 1/8″
thick. On each plate, arrange 3 or 4 pieces of tofu
overlapping each other. Spoon some of the noodles
onto each plate and finish with the vegetables. The
tofu and noodles are served at room temperature and
the vegetables are served hot. Garnish with a sprig of
cilantro.

From “Glories of the Vegetarian Table” by Janet Hazen.

Posted by Theresa Merkling.

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