Title: Baking Powder Biscuits I
Categories: Breads
Yield: 6 servings

3 c Flour 6 tb Shortening
4 ts Baking powder 1 c Milk
1 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk. Turn onto lightly floured board.
Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
Bake in hot oven (450ø F) 12 minutes. 16 servings. The Household
Searchlight – 1941

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Title: Diabetic Strawberry/Banana Milk shake
Categories: Beverages, Low-cal, Diabetic
Yield: 2 Servings

1 c Frozen whole strawberries
1 Ripe banana
1 c Milk (skim and low fat work
Fine)
4 pk Sugar substitute (or more to
Taste)
1/2 ts Vanilla

Place all ingredients in a blender and run the blender on the highest
setting. The shake will take longer in the blender than most people
will expect because of the frozen strawberries. However, the frozen
berries along with the banana provide the smooth thickness of this
drink. Remember, this recipe is not a scientific formula. The
quantities of each ingredient are very flexible, experiment until you
find your favorite.

MMMMM

Title: FISH SLICES, PEKING STYLE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Fish fillets, cubed
Cornstarch for dredging fish
Oil for deep frying
2 + dried chile peppers
1 Thin slice of ginger, minced
2 To 3 cloves of garlic
2 Scallions, chopped coarsely
2 Dried shiitake mushrooms

————————-MARINADE————————-
1/2 ts Salt
1/8 ts White pepper
1/4 ts Sugar
2 tb Dry sherry
1 ts Freshly minced ginger
1 Beaten egg

—————————SAUCE—————————
1 tb White vinegar
4 ts Sugar
3 tb Black soy sauce
2 tb Rice wine
1 c Chicken broth
2 tb Cornstarch mixed with 3 TB
– water
1 ts Sesame oil

1. Mix marinade, plop fish slices into marinade and
refrigerate for 30 minutes.

2. Place dried mushrooms in warm water for 15 +
minutes to soften.

3. Dredge marinated fish slices in cornstarch while
heating oil in wok.

4. Deep fry fish slices until they are light brown.
Dry fish slices on paper towel. 5. Remove all but two
TB of oil from the wok. Stir fry the garlic, chilies,
ginger and scallions. Add the mushrooms, stir in the
sauce mixture until sauce comes to a boil and then
stir in the cornstarch mixture and cook until
thickened.

6. Return the fish slices to the wok, swirl in sesame
seed oil.

7. Eat!

—–

Lemon Grass Chicken

Recipe By : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs — boned, skinned (abou
2 lemon grass stalks — minced
1/4 cup soy sauce
1/4 teaspoon salt
2 teaspoons chicken broth
1 teaspoon sugar
1 teaspoon minced fresh red chili or serrano chili or
1/2 teaspoon cornstarch
2 teaspoons water
1/2 medium-size onion
1/4 cup vegetable oil
1 teaspoon minced onion
1 teaspoon minced gingerroot
1 teaspoon minced garlic

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in
lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and
refrigerate 2 hours or longer. Bring to room temperature before cooking.
Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in
another small bowl; set aside. Cut onion in half lengthwise; cut each piece
into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and
heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not
burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion;
stir-fry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute.
Stir cornstarch mixture to blend in cornstarch that has settled. Add to the
chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon
onto a heated platter; serve at once.

– – – – – – – – – – – – – – – – – –

MUNG-ATA KAVUM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Jaggery
125 ml Water
250 g Rice flour
250 g Mung gram flour
125 ml Warm water
1 Litre oil

Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125
ml thick coconut milk

Put jaggery and water in a pan and heat. Bring to the
boil and gradually add the rice flour and mung gram
flour. Stir and cook until the mixture thickens. Turn
the mixture onto a greased board and cool. Knead well
and gradually add the warm water until the mixture is
soft and smooth. Flatten the mixture on the pastry
board and cut into diamond shapes. Dip in the batter.
Heat the oil and deep fry until crisp and golden
brown. Remove and drain. To make the batter: beat the
egg, place the flour in a bowl and add the egg salt
and enough coconut milk to make a thick batter. From
“A taste of Sri Lanka” by Indra Jayasekera, ISBN #962
224 010 0

– – – – – – – – – – – – – – – – – –

Title: CANDIED PEELS
Categories: Candy
Yield: 6 servings

6 Navel oranges
1 3/4 c Sugar
1/2 c Clear corn syrup
1 1/2 c Water
3 oz Orange gelatin

Cut oranges in half lengthwise remove fruit. Cut peels into
strips. Cook peels in 8 C. boiling water for 15 min. Drain repeat.
In same pot, cook sugar, syrup, 1-1/2 C. water over high heat until
sugar is dissolved. Add gelatin peels simmer for 20 min. Remove
from heat. On a sheet of waxed paper or microwave paper, sprinkle 1
C. granulated sugar. Lightly roll the peels in the sugar, a few at a
time, until the peel is evenly coated. Add sugar as needed as supply
is used. Place in one layer to dry overnight. Store in airtight
containers. Will keep indefinately, if kept dry.

Lemon or Lime peels may be used with the corresponding gelatin, but
I’ve never tried it.

For slightly less sweet peels, delete the corn syrup increase sugar
to 3 cups.

*Kieran*

MMMMM

Title: MERRY SPRITZ COOKIES
Categories: Cookies
Servings: 72

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
Premier White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg and vanilla extract. Blend in melted baking bar. Gradually beat in
flour. Place dough in cookie press fitted with desired plate. Press dough
onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.

MMMMM

Title: Cranberry-Stuffed Acorn Squash
Categories: Vegetables, Diabetic, Vegetarian
Yield: 4 servings

2 md Acorn squash;
1 Apple; chopped
1/2 c Cranberries; fresh or frozen
-chopped
1 Orange; peeled and chopped
1/2 ts Cinnamon;
2 ts Honey or Equal Sweetner;

Cut the squash in half and remove the seeds. Combine
the remaining ingredients, except the honey or
sweetener. Fill the squash with the mixture. Drizzle
the honey or sweetener over the squash. Place in a
baking pan. Cover with aluminum foil or a lid and bake
for 25 minutes in a 400 degree oven. Remove the foil
and continue baking until the squash is tender, about
20 minutes.

Serves 4

One Serving = Calories: 125 Carbohydrates: 31
Protein: 2 Fat: 1 Sodium: 2 Potassium: 608
Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1-1/2 Fruit
Exchanges

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

—–

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Title: Crab Casserole in a Clay Pot
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

1 1/2 lb Fresh whole crab,
-preferably live
2 tb Peanut oil
5 Unpeeled garlic cloves,
-crushed
2 Unpeeled fresh ginger
-slices, 1/4 inch thick
3 Whole scallions, cut into
-2-inch pieces
3 tb Fermented black beans
2 Fresh red chili peppers,
-seeded and shredded
3 tb Rice wine
2 tb Light soy sauce
1/2 c Rich Chicken Stock

Well here it is, in all its glory. I’ve included Hom’s method for
making stock both because it’s good and to give more of a feel for
the book. Honk Kong is an extremely, almost excessively dynamic city
and this is reflected in the food. The book is interesting because
he has a finger on the development of the “new” Hong Kong cuisine and
notes traditional recipes from which the ones in the book spring.

BTW, Michael++my roommate++and I were talking about this dish last
night as we were munching up a plain old steamed Dungeness crab. He
said he *really* liked this recipe. I found it too heavy on the
black beans and spices. Here it is. You be da judge… ;-}

Here is an interesting, innovative technique employed by Hong Kong
chefs. The clay pot traditionally is used for the long simmering and
braising of foods; nowadays, however it is as often used to infused
intense flavors over high heat in a short length of time, as in this
recipe. the classic Cantonese dish is given a new twist; the fresh
crab is stir-fired with aromatic seasonings and then quickly finished
over high heat in the covered clay pot. The pungent black beans
permeate the rich crab meat, enhancing it and adding to its subtle
flavors. This delicious casserole is quite easy to prepare and turns
an ordinary dinner into a special occasion.

If you are using a live crab, prepare it according to the technique
on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the
body into quarters and lightly crack the claws and legs.

Heat a wok or large skillet until it is hot and add the oil. Add the
garlic, ginger, and scallions and stir-fry to flavor the oil. Then
add the black beans, chilies, and crab. Stir-fry for2 minutes and
add the chicken stock. Turn the contents of the wok into a clay pot
or casserole, cover, and cook over high heat for 5 more minutes or
until the crab shell turns bright red. Serve immediately.

Makes 4 servings.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg; October 22 1992.

MMMMM

Saturday Beef Stew~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:25
Categories : Beef Casseroles
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Shin Beef, — Sliced 3/4″ Thick
2 Ounces Flour, Seasoned With Salt And Pepper — Use Garlic Salt
1 Ounce Cooking Oil Or Fat
2 Large Onions
1 Pint Stock — From Stock Cubes
2 Tablespoons Tomato Puree
1 Pound Carrots
1 Pound Potatoes

Trim fat and outer skin from beef. Cut into 1 inch – 1 1/2 inch pieces. Toss in
seasoned flour to coat, then brown in hot oil or fat.
Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot
stock and tomato puree to the pan and bring to the boil. Transfer to a large
casserole, cover and place in a slow oven (300 F, gas mark 2).
Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots)
if very large. Add to casserole and sprinkle with salt. Re-cover and cook until
meat is very tender – 3 to 4 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Made from inexpensive shin beef which, given long slow cooking, becomes
fork tender and yields superb gravy. This succulent casserole meal can be kept
waiting in the oven for late comers.