Title: Shanghai Dumplings
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Last night I made Shanghai Dumplings and thought of you when I opened
the package of wrappers. It had a real simple recipe that sounded
good. Slice a banana into about fifteen pieces, wrap each piece in a
won-ton or potsticker skin, deep fry it until golden, cool and then
dust with powdered sugar.

Posted by Stephen Ceideberg; September 15 1992.

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Beef Pie (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING —–
3 cups onions — quartered
2 cups boiling water
1/2 cup butter, margarine — or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning — optional
20 ounces frozen green peas
3 1/4 pounds cooked beef — diced (2 1/2 quarts)
—– CRUST —–
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds — optional

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

FILLING: Cook onions in boiling water until tender. Drain; save cooking
liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough
water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in
onion cooking liquid and water slowly. Add gravy seasoning, if desired.
Cook until thickened, stirring constantly. Pour gravy over onions, peas,
and beef. Mix gently. Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.

CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly. Divide dough into four parts. Roll each
part out on lightly floured surface into an 8×8-inch square. Fit over
filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon
per pan.

TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45
minutes or until crust is lightly browned.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze immediately for 10 to 12 hours before
removing packages from the pans.

TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1 hour or until filling is bubbly at edges,
crust is lightly browned, and food is hot in center.

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NOTES : This recipe is for 24 servings (about 2/3 cup filling each).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

“Freezing Combination Main Dishes” by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0

PICKLED BLACKEYED PEAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Side dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked blackeyed peas,
— drained
—–DRESSING—–
1/2 c Canola oil
1/2 c Peanut oil
1/2 c Red wine vinegar
1 Clove garlic
1/4 c Red onions, thinly sliced
1/2 ts Salt
1 d Cayenne pepper

While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.

From vegan.zip at Michelle Stewart’s SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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Title: Zucchini-Meat Sauce
Categories: Diabetic, Meats, Sauces, Main dish, Vegetables
Yield: 1 servings

3/16 lg Onion chopped -unpeeled, finely diced
1/2 tb Parsley, fineiy 1/3 c Tomato sauce
-chopped 1/3 ts Basii
1/3 Cloves garlic, crushed 3/16 Bay leaf
1/16 c Vegetable oil (or less) 3/16 lb Ground beef
1/4 Pounds.zucchini (about 6),

Saute onion, parsiey and garlic in oil about 10 minutes: Stir in
zucchini and simmer about five minutes, stirring occasionally. Add
tomato sauce basil, bay leaf and simmer for 30 minutes, stirring
occasionally. Meanwhile, brown ground beef until just brown and
separated. Stir meat into first mixture (remove bay leaf) and serve
hot, with Parmesan cheese, over pasta, potatoes or rice, or even a
bun.

Source: The Everett Herald; August 28 th 1991 Found by Fran McGee

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Title: NO-COOK STRAWBERRY FREEZER JAM
Categories: Desserts, Jams
Yield: 6 servings

1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup

1. Hull and thoroughly crush strawberries, one layer
at a time. Measure into a large bowl. You should have
4 cup.

2. Measure sugar. Combine fruit pectin with 1/4 cup
of the sugar. Gradually add pectin mixture to fruit,
stirring vigorously.

3. Set aside for 30 minutes, stirring occasionally.
Add corn syrup; mix well. Gradually stir in remaining
sugar until dissolved. Ladle quickly into scalded
containers. Cover at once with tight lids. Let stand
overnight, then store in freezer. Small amounts may
be covered and stored in refrigerator up to 3 weeks.

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MILLET AND TURNIP “MASHED POTATOES”

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips

Wash millet and drain with a fine mesh strainer until
water comes clean. Place millet in a heavy pot and add
cooking water. Let soak 4-8 hours or overnight before
cooking.

Add salt and diced turnips. Bring to a boil, place
heat deflector under the pot, then simmer over low
flame for 45-50 minutes. For a creamier texture, allow
millet to sit in the pot 10 minutes before uncovering.
Mash with a potato masher; if necessary, add a cup of
water while mashing to make a mashed potato
consistency. Transfer to a serving bowl and cover.
Serve with an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7 From:
Susan Grabowski

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Title: Chestnut-Stuffed Mushrooms
Categories: Side dish, Appetizers, Main dish, Vegetarian
Yield: 4 servings

8 lg Open mushrooms
Olive oil; for frying

——————————FOR THE STUFFING——————————
1 oz Butter or vegan margarine
1 lg Onion; finely chopped
12 oz Whole cooked chestnuts
Fresh lemon juice
Salt
Freshly ground black pepper
Grated nutmeg

——————————FOR THE CROUTES——————————
8 sl Wholemeal bread
2 oz Soft butter

If you’re making the coutes, it’s a good idea to get them done in
advance and out of the way. You can fry them, but I think they’re
much nicer baked to a crisp golden crunchiness in a slow oven. Set
the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread
with a large pastry cutter; spread on both sides with butter and put
them on a baking sheet. Bake for 1 hour, or until completely crisp
and golden. Cool. These will keep in a tin for a few days.

To prepare the mushrooms, cut off any stalks so that the surface is
level, then wash the mushrooms and pat them dry on kitchen paper.
Fry them on both sides with olive oil and drain well. Season them
with salt and pepper, then leave on one side while you make the
stuffing.

Melt the butter in a medium-large saucepan. Add the onion and fry for
about 7 minutes, until soft.

Chop up any pieces of mushroom stalk, add these and cook for a minute
or two longer. Remove from the heat and add the cooked chestnuts,
breaking them up a bit as you do so to make a mixture which holds
together but has some chunky bits in it. Add a dash of fresh lemon
juice, and salt, pepper and grated nutmeg to taste.

To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or
preheat the grill to high. Put the croutes on a baking sheet or in a
shallow casserole, then place a mushroom on each one, black side up.
Spooon the stuffing mixture on top. Bake or grill until heated
through — about 10 minutes under the grill, 15-20 minutes in the
oven.

[Note from Karen: There’s a gorgeous photo of this dish in the book.
The stuffed mushrooms are each garnished with three or four extremely
thin slivers of lemon peel. Looks absolutely beautiful.]

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

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APPLE LATKES

Recipe By : COOKING LIVE SHOW #CL8774
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tart or sweet apples
2 to 3 tablesp sugar
3 tablespoons brandy, dark rum, or fruit liqueur
2 eggs — separated
2 tablespoons light vegetable oil
A good pinch of salt
1 cup flour
7/8 cup water
Vegetable oil for frying, preferably sunfl
Superfine sugar for sprinkling on after se

Core and peel the apples and cut each into 4 thick slices. Put them
in a
shallow dish with the sugar and brandy, rum, or liqueur, and turn
them so
that they are well coated. Leave for at least 1 hour, turning the
slices
over occasionally so that they absorb the spirit.

For the batter, beat the yolks with the oil and salt, then stir in
the
flour and mix well. Now beat in the water gradually and vigorously,
squashing any lumps. Leave for an hour, then fold in the stiffly
beaten egg
whites.

Heat at least 3/4 inch of oil in a large frying pan. Dip the apple
slices
in the batter about 5 at a time-making sure that they are well
covered with
batter. Lift each one out carefully and lower into the hot oil. The
oil
must be sizzling but not too hot, or the fritters will brown before
the
apple is soft inside. Fry in batches, and turn the slices over to
brown
both sides. Lift out with a slotted spatula and drain on paper towels
before serving. Pass the superfine sugar for everyone to sprinkle on.

Yield: 4 serving

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Mary’s Raisin Cream Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Inch baked pie shell
4 tablespoons Flour
1/4 teaspoon Salt
1 cup Raisins
1 teaspoon Vanilla
1/2 cup Sugar
3 Egg yolks
2 cups Milk
1/4 cup Water
1/2 teaspoon Lemon extract

1. Mix raisins with water and heat slowly, covered for 5 min. Blend together
sugar, flour, egg yolks, and salt. Add milk and vanilla.

2. Cook in double boiler until thick and creamy. Add raisin mixture.
Cool 3 minutes. Add extract and pour into cool shell.

3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.

4. Bake at 400F for 10 minutes, or until meringue browns.

Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for
you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or
315-786-1120

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SOPA DE ALBONDIGAS (MEAT BALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Hamburger
Pork Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock
—–ALBONDIGAS—–
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and
beef stock. Heat to boiling point. Mix meat with
rice, egg, mint, salt and pepper; shape into little
balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

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