Date: Thu, 07 Apr 94 09:20:41 EDT
From: Thomas P Collins

This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Chilled Avocado Soup

Recipe By : The Orange County Register 8/26/98
Serving Size : 8 Preparation Time :
Categories : *Imported

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups buttermilk
2 cups avocado pulp — (about 2 ripe
— avocados)
1 cucumber — peeled, seeded and
— coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime — divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green
— hot sauce
with a tangy finish
sour cream for garnish

1. Blend buttermilk and avocados in blender then add cucumber, onion, lime jui
ce (reserving the zest), salt and pepper. 2. With blender running, add milk,
water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream
and a little lime zest. Yield: 8 servings Nutritional information (per serving
): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest
erol, 128 milligrams sodium, 62 percent calories from fat Source: “The Great Ho
t Sauce Book” by Jennifer Trainer Thompson (Ten Speed Press, $14.95)

Formatted by Pam with MC Buster 9/4/98
– – – – – – – – – – – – – – – – – –

Title: Kolaches (Or Kolacky)
Categories: Cookies
Yield: 5 servings

1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 ts Salt
1 c Fruit filling (see below) 1 x —–pineapple
filling——
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 tb Cornstarch 1 x ——apricot
filling——-
1 c Chopped dried apricots 1/4 c Sugar
2 tb Butter 1/8 ts Cinnamon

These are very simple, but you will find NO better cookie anywhere! On
the down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will do in a pinch. Mix
ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut into 2
or 3 inch squares, and place filling or preserves in center of square.
Bring corners over filling and seal together. Bake at 350 – 25 to 30
minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly until thickened. Cool.
Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.

—–

LAKSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra
3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
—–CHILI PASTE—–
3 Stems lemon grass, finely
-chopped
1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies

Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
just tender, rinse and drain.

Remove and discard heads from fish, fillet fish, reserving bones.

Remove and discard fish skin. Cut fillets into strips.

Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
fresh chillies in pan, simmer covered for 30 minutes.

Add fish bones, simmer for another 10 minutes. Strain resulting stock,
discarding bones and chilli mixture. You need 1125 ml of stock so add water
if necessary.

Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
Drain, and slice leaves thinly.

Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
lime leaves, sprouts, salt and sugar and bring to the boil. Divide
vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
chillies, baby basil leaves and bean sprouts.

Chilli paste. Blend or process all ingredients until smooth.

– – – – – – – – – – – – – – – – – –

ADVOCAAT (DUTCH EGGNOG)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Beverages
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Eggs
1/2 Level teaspoon salt
275 g Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla
-essence (extract, I think)

Separate the eggs and beat the yolks with the salt and the sugar, until the
mixture is thick and creamy. Beat in the cognac, very slowly and put the
mixture into a double saucepan. Heat gently, whisking all the time until
the advocaat is warm (not hot) and thick. Remove the pan from the heat and
stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass
and eaten with a teaspoon. It can also be topped with whipped cream.

Also, might I add, that advocaat is nothing like the eggnog here in
America…it is thick and creamy—not foamy at all. Boy, is Advocaat
delicious!

(I usually get a bottle of it from the Dutch-America store and skip the
above…:)

This delicious Dutch drink is actually eaten with a spoon!

One more from FROM HOLLAND WITH LOVE…the Dutch National drink!!<>

Food Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993 J.BOLLER
[Jacquie] at 21:29 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: COCONUT JOYS
Categories: Cookies, Holiday, Usenet
Yield: 3 dozen

1/4 lb Butter (or margarine)
3 c Coconut
-(one standard package)
2 c Powdered sugar
2 oz Chocolate (unsweetened),
-melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

—–

Title: CHINESE CHICKEN LIVERS* DXDG05A
Categories: Chinese, Appetizers, Dim sum, Chicken
Yield: 12 servings

8 oz Chicken livers cut in half
1/4 c Lemon juice
1/2 c Soy
1/2 c Flour
3/4 Onion, finely minced
3 tb Vegetable oil

*Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers
and refrigerated over night 2. Drain livers and dredge in flour 3.
Heat oil in wok. Fry livers and onions together until livers are
golden brown Posted by Jane Harris. MM:MK VMXV03A.

MMMMM

Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

—–

Title: KUNG PAO CHI (CHICKEN WITH CHILIES AND NUTS)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken Breast, Boned
Cut Into 1″ Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water,
1 1/2 tablespoons cornstarch and garlic salt in bowl.
Stir evenly in one direction and let marinate 30
minutes. Remove tips and seeds from chiles, then cut
in 1-inch pieces. Combine remaining 2 tablespoons soy
sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400øF. Add chicken and fry 30 seconds. Remove
chicken and drain off all but 2 tablespoons oil. Heat
oil and fry chiles until black. Add ginger root and
chicken, stirring and tossing together. Add soy-wine
mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts. 1992 The Los
Angeles Times

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