JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2/3 c Rice wine vinegar
1/4 c Soy sauce
1/4 c Vegetable oil
3 tb Sugar
1 t Dry mustard
1 pn Cayenne pepper
—–SALAD—–
1 lb Fresh bean sprouts
14 oz Dried chuka soba noodles
1/4 c Oriental sesame oil
2 lb Cooked bay shrimp
3 lg Cucumbers — peeled
– halved, thinly sliced
6 Green onions — sliced
Red cabbage leaves

For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in
small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead.
Cover
and leave at room temperature).
For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and
refresh in cold water. Drain. Bring large pot of salted water to boil.
Add
noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain
noodles. Refresh in cold water. Drain and place in large bowl. Add sesame
oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and
refrigerate bean sprouts and oriental noodles separately.) Add bean
sprouts,
shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss
gently
to combine. Line platter with cabbage leaves and mound salad in center.

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PEANUT PUTTER BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
1/4 c Peanut butter
2 c Biscuit mix
3 Bacon slices*

* – cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or
blender container and beat at high speed until smooth
and well blended. Combine biscuit mix and bacon; stir
lightly. Add milk and peanut butter mixture all at
once and stir with a fork until dough clings together.
Turn out on a lightly floured board and knead gently a
few times, then pat out to about 3/4″ thickness. Cut
into 2″ rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or until lightly browned.

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Title: Black Bean Sauce Squid
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

1 lb Squid, cleaned
-Chinese-style (see below)
2 tb Fermented, salted black
-beans (available at Asian
-groceries)
2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry
1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces
1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil

Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it’s just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add
squid and scallions. Stir-fry for 30 seconds. Pour in black bean
sauce mixture, and cook for 2 minutes. Add cornstarch and, when
sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don’t cut all the way
through the squid body. Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It’s much easier to do
than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin,

Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

MMMMM

Title: CREAMY HAWAIIAN SALADS
Categories: Salads, Fruits
Yield: 6 servings

-MARY WILSON BWVB02B
1/2 c Walnut halves
1 c Sour cream (regular, light
– or no-fat)
1 cn (20oz) pineapple chunks in
– in juice; drained
2 Stalks (1 cup) celery; chop
1 md Banana; sliced
1 md Papaya; peeled, pitted,
– cubed
1 tb Sugar
1 tb Lemon juice
Chopped walnuts, if desired

In large bowl gently toss together all ingredients
except chop walnuts. Sprinkle with chopped. Serve
immediately. Yield: 6 servings.

Nutrition Information (1 serving): Calories 220;
Protein 4g; Carbohydrate 24g; Fat 14g; Cholesterol
20mg; Sodium 45mg.

—–

Title: Arby’s Horsey Sauce
Categories: Sauces
Yield: 1 servings

1 c Mayo
3 tb Bottled horseraddish cream –
1 tb Sugar; or
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze. Source: Gloria Pitzer.

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“Simply Chowder” Soup for a Crowd

Recipe By : Jubilation – The Junior League of Toronto (1985)
Serving Size : 20 Preparation Time :0:00
Categories : Fish Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1 pound sole fillet — frozen
1/4 cup butter
7 cans cream of potato soup — (10 Oz. can)
7 cans 1% milk — (10 Oz. can)
20 ounces clams, canned with liquid
12 ounces shrimp, canned — small cocktail size

Sauté onion and fish fillets in butter (you could use margarine if desired)
until onion is soft and fish is flaky. Add soup, milk, claims with juice and
shrimp. Serve hot.

This can be frozen

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NOTES : This is a good fast soup to make for unexpected company, you could
use cream in place of 1% milk to give it a richer taste

Corn Chowder

Recipe By : Jack Daniels Spririt of Tennessee Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
2 10 oz pkg frozen corn — thawed
1/3 cup Jack Daniels whiskey
3 tablespoons all purpose flour
2 cups chicken stock
2 cups light cream
salt and pepper to taste
2 medium potatoescooked and peeled — cut in 1″ cubes

Melt butter in a large saucepan over medium heat. Add onion; saute 5
minutes. Add corn; continue to cook until corn is slightly soft. Pour in
Jack Daniels Whiskey and carefully ignite. Tilt pot so flame touches all the
corn. When flame goes out, stir in flour. Slowly stir in the stock, cream,
salt and pepper. Heat until thickened. Add potato cubes. Heat through;
serve hot.

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NOTES : Posted to Recipe-Lovers 7/99

Title: TRI-COLOR CAKE **
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
1 Angel food loaf cake
1 pt Chocolate ice cream; soft
1 pt Raspberry sherbet; soft
1/2 ts Almond extract
1 c Whipping cream; whipped and
– sweetened

Cut cake lengthwise into 4 equal layers. Spread
chocolate ice cream on 2 layers; spread raspberry
sherbet on remaining 2 layers. Stack layers on serving
platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold
almond extract into whipped cream. Frost sides of cake
with whipped cream; decorate top and bottom edges of
cake with whipped cream piped through decorator tube.
Return to freezer until cream is firm, at least 1 hour.

—–

SUNFLOWER SEED SOUP FROM LOREN MARTIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shelled sunflower seeds
3 ea Scallions with tops, sliced
6 c Water
2 ea Pkg chicken broth, 5.4 g ea
1 t Salt

Place all ingredients in a large saucepan and simmer,
stirring occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

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CHOCOLATE HORSE MUFFINS, (CHOCOLATE HORSE RES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All Bran
2 c 100% Bran Cereal
1 t Salt
2 c Boiling Water
1 qt Buttermilk
1 c Liquid Shortening
3 c White Sugar
4 x Eggs
5 c Flour
5 ts Baking Soda

1) Combine all bran, bran cereal, salt, boiling water
and buttermilk and
let stand until luke-warm.

2) Cream shortening and sugar and then add eggs. Stir
into cool bran
mixture. Add flour and baking soda into the wet
bran mixture. Do not
overstir.

3) Spoon into muffin tins and bake at 350 F for 20
minutes. Then check
until done.

Hints: ÿÿ

Add grated carrots, nuts, apples, spices, oranges,
raisins or dates as desired.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

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