Title: CHINESE HOT SOUR SOUP
Categories: Soups/stews, Chinese, Poultry
Yield: 4 servings

6 c Chicken stock
2 Chicken breast halves
1 sl 1″ fresh ginger root
1 Onion, sliced
6 Shiitake mushrooms,
-soaked 20 mins in hot water
For 20 minutes
2 ts Low-sodium soy sauce
2 tb Rice wine (or dry vermouth)
3 tb Rice vinegar
1 tb Sichuan hot bean paste
1/2 ts Ground white pepper
1/2 c Canned bamboo shoots;
-cut into julienne strips
1 c Tofu; 1/2-in dice
3 lg Eggs, beaten
1/2 c Spring onions; thinly sliced

In this hot soup, the chilies’ fire is hidden in the Sichuan hot bean
paste.

Heat the chicken stock to a boil. Add the chicken breasts, ginger
root and onion and simmer for 35 minutes, covered. Remove the
chicken, reserving the stock, and let cool, remove skin and bones and
shred meat. Set aside.

Strain the chicken stock into a 4-quart pan and bring again to a boil.

Drain the soaking mushrooms, discard the stems, and thinly slice the
caps. Add them to the stock with the soy sauce, rice wine, rice
vinegar, hot bean paste and white pepper, reduce the heat and simmer
for 10 minutes. Add the shredded chicken, bamboo shoots and bean curd
and simmer for another 2 minutes, then bring to a full boil. Beat
the eggs well and, as you gently stir the soup, slowly add the eggs
in a thin stream. Adjust the seasoning for salt, hot bean paste and
tartness.

At serving time, add the green onion slices.

Make 4 appetizer servings.

Per serving: 178 calories, 6 gm carbohydrates, 133 mg cholesterol,
: 348 mg sodium, 18 gm protein, 9 gm fat, 3 gm saturated fat

MMMMM

7 Layer Mexican Dip

Recipe By : Rachel Hosford Spence –ALASKA
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Large Can Refried Beans
2 Cans Jalapenos — or chilies
2 Tomatoes — or more
1 Onion — (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese — (Mozzarlla and chedd
1 To 2 Cans Olives

Mix the refried beans and taco seasoning together (I also mix the
chili’s in with this, but some people put the chilis as a layer) Mix this
really well (I used a food processor, but today I am going to use my
mixer). This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.

Next put a layer of well mixed/mushed avacados (you need enough to cover
the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt matter).
I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that everything
else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.

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Salsa for the Birria:

Recipe By : La Cocina Mexicanahttp://mexico.udg.mx/Cocina/menu.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Meats
Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vinegar
2 pieces garlic
chili piquin or chili de arbol as desired

Soak the chili and garlic in vinegar and grind. Serve with chopped onion,
sliced limes and oregano. =20

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ORANGE-POPPY SEED MUFFIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Whole-wheat flour
1/2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Poppy seeds
1/2 ts Baking soda
1/2 ts Ground allspice
1/4 ts Salt
1 ea Zest of 1/2 large orange
1/2 c Sugar
2 ea Large egg whites
1/4 c Low-fat buttermilk
1/4 c Orange juice
1 t Vanilla
2 tb Unsalted butter, melted
1 ea Orange marmalade for muffie

Combine dry ingredients in 1-quart mixing bowl. Mix
well. Process zest with sugar in food processor or
blender until sugar-fine. Add orange sugar to mixing
bowl with remaining ingredients (except marmalade).
Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to
thicken. Drop 2 TBS thickened batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks.
Makes 16 (3- inch) muffies.

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The presentation is the most important part of a kitchen gift. Many of the
responses you have been receiving have been for presents for the kitchen
rahter than from.

Look for recipes that can travel and can be forgiving if they are not
refrigerated immediately. Present them in or on containers picked up at yard
sales or dollar stores. Wrap them in cellephane and tie with a pretty ribbon
with a flower or an inexpensive christmas ornamenrt in the bow. Tissue
papper is anotherflexable wrapping that you can use. In the craft stores I
have seen great looking boxes, and paper bags that can be lined with tissue
and used. Buy plain lunch bags and let the kids decorate them with stickers,
rubber stamps, potato stamps, stencils, glitter, whatever. Use your
imagination. Let them use their imagination.

Pickles and relishes, flavored vinegars, cookies, sauces such as barbeque,
hot sauces, mustards, ketchups, marinades, chocolate, fruit, desert, sweet
and sour, curry, etc. do not use mayonaise or flavored oil because of
spoilage problems and problems with botulism, herb mixes and potpourri,
candies, (dipped chocolates are easier than they seem) , my local Price Club
sells mini decorated cakes and cream puff for exorbitant prices. Experiment
with various fillings and frostings. If you have a dehydrator make fruit
leather, dried fruits or Jerkey. Have fun.

Make a cookbook that is personalized for the individual, pasta for the pasta
lover, cakes for the cake lover, vegetarian for the vegetarian, baby food
ideas for the new mother, recipes for two for the young couple, make ahead
recipes or 30 minute recipes for the working mother, family favorites, with
stories about some time the recipe was made for the family. This is like a
mini family history. Computers will make this easier.

CHOCOLATE MOUSSE TORTE

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Chocolate Cake Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg 1 layer devils food cake mix
1/3 c chocolate fudge sauce
4 oz semisweet chocolate square
2 tb Powdered sugar
2 tb Coffee liqueur
2 Egg yolks
1/2 c Whipping cream
1 tb chocolate fudge sauce
1/2 c Whipped cream
Fresh raspberries — optional

1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter. 2.
Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set
aside. 3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks.
Cook and stir over medium heat for 2 minutes or until mixture coats a
metal spoon. Remove from heat; cool completely. 4. Beat the first 1/2
cup whipping cream to soft peaks. Stir half of the chocolate mixture
into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.
5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around
cake edge and garnish with raspberries, if desired.

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Nutr. Assoc. : 32770 0 0 0 0 0 0 0 0 0

CURRIED BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Broccoli
Salt
3 3/4 c Chicken Stock
1 tb Butter Or Vegetable Oil
1 md Onion, Finely Chopped
2 ts Curry Powder
Pinch Cayenne Pepper
1 tb Cornstarch
2/3 c Whipping Cream
1/2 c Fresh Watercress,
Finely Chopped

Cooking Time: 30 Minutes Clean the broccoli and cut it
into pieces. Cover with the boiling water with 1 t of
salt added and cook for about 15 minutes, until it is
tender. Drain, mash and add to the chicken stock in a
heavy saucepan. Heat the butter in a separate pan and
brown the onion lightly. Add the onion to the stock.
In the remaining butter in the pan, fry the curry
powder and cayenne to a dark brown. Stir in the
cornflour and cook to a smooth paste. Add a little of
the stock to this, blending well, and return
everything to the saucepan. Allow to simmer for 5
minutes, then press all through a sieve or puree in a
blender. Add more salt to taste, if needed. Chill
well. Add the chilled cream just before serving.
Sprinkle with the chopped watercress.

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AARONSON CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——-SUSAN AARONSON
PSTT79C——————
1 1/3 c Flour
2/3 c Cornmeal
1/2 c Sugar
3 ts Baking powder
1/2 ts Baking soda
pn Salt
1 c Sour cream
3 X-lg eggs
5 tb Butter — melted
12 oz Can Green Gian Mexicorn — optl
1/2 c Bacon — coarsely chopped
Cupcake papers

I like to add the Mexicorn and bacon to this recipe.
It certainly does enhance the flavor, but if you want
plain corn muffins, you can certainly omit these 2
ingredients. Preheat oven to 400~. You’ll need either
one or two 12 unit muffin tins, lined with cupcake
papers. Whisk the dry ingredients together, throughly,
in a bowl and set aside. Whisk the sour cream, eggs
amd melted butter together until well-blended. Make a
well in the dry ingredients, pour in cream/butter/egg
mixture and if you’re adding the corn and bacon, add
them now. Using a spatula, fold the ingredients
together, just until combined–DON’T OVERMIX. Spoon
the mixture into the lined muffin tins, filling them
evenly, about 3/4 full. Bake for 20-25 minutes,
testing until a wooden pick comes out clean. Let me
know if these muffins are what you’re looking for. I
have more recipes if they’re not. Enjoy…….Susan MM
Format Norma Wrenn npxr56b

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Title: Quick Conversion Guide for Ozzie Measurements (Part 1)
Categories: Info/tips, Ceideburg 2
Yield: 1 servings

1 Text Only

I’m starting to post recipes from the excellent series of cookbooks
put out by The Australian Women’s Weekly. If you have any interest
in these recipes at all, save this post. These are conversions from
Ozzie to US and British measurements.

QUICK CONVERSION GUIDE:

Wherever you live in the world, you can use our recipes with the help
of our easy-to-follow conversions for all your cooking needs. These
conversions are approximate only. The difference between the exact
and approximate conversions of liquid and dry measures amounts to
only a teaspoon or two, and will not make any noticeable difference
to your cooking results.

MEASURING EQUIPMENT:

The difference between measuring cups internationally is minimal
within 2 or 3 teaspoons difference. (For the record, 1 Australian
measuring cup will hold approximately 250ml.) The most accurate way
of measuring dry ingredients is to weigh them. When measuring
liquids use a clear glass or plastic jug with metric markings.

1 Teaspoon: 5ml 1 Tablespoon: 20ml

NOTE: NZ, CANADA, USA AND UK ALL USE 15ml TABLESPOONS. ALL CUP AND
SPOON MEASUREMENTS ARE LEVEL.

DRY MEASURES: Metric..Imperial 15 g……1/2oz 30 g……1oz 60
g……2oz 90 g……3oz 125g…..4oz (1/4 1b) 155g…..5oz
185g…..6oz 220g…..7oz 250 g…..8oz (1/2 lb) 280g…..9oz
315g…..10oz 345g…..11oz 375 g…..12oz (3/4 lb) 410g…..13oz
440g…..14oz 470g…..15oz 500 g…..16oz (1 lb) 750g…..24oz (1
1/2 lb) 1kg……32oz (2 lb)

LIQUID MEASURE: Metric…………Imperial 30ml…………..1 fluid
oz 60ml…………..2 fluid oz 100ml………….3 fluid oz
125ml………….4 fluid oz 150ml………….5 fluid oz (1/4 pint/1
gill) 190ml………….6 fluid oz 250ml………….8 fluid oz
300ml………….10 fluid oz (1/2 pint) 500ml………….16 fluid oz
600ml………….20 fluid oz (1 pint) 1000ml (1 litre)..1 3/4 pints

WE USE LARGE EGGS WITH AN AVERAGE WEIGHT OF 60g.

These equivalents are from various books in the Australian Women’s
Weekly series of cookbooks.

Posted by Stephen Ceideberg; August 9 1993.

MMMMM

Cappucino Divinity

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Sugar
1/2 cup Dark karo syrup
1/2 cup Water
1/4 teaspoon Salt
2 Egg whites
1 teaspoon Vanilla
2 tablespoons Dark Rum
2 teaspoons Instant coffee powder
1/2 teaspoon Ground cinnamon

In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt.
Stirring constantly, bring to a boil over medium heat. Reduce heat. Without
stirring, cook until temp of candy thermometer reach es 248~ (soft ball stage).
Just before temperature reaches 248~, in a large bowl with mixer at high speed,
beat egg whites until stiff peaks form. With mixer at high speed, slowly pour
about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272~
or until a small amount of mixture when dropped into very cold water separates
into threads which are hard, but not brittle. Remove from heat and stir in
vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white
mixture. After last addition of syrup, beat in coffee powder and ground
cinnamon. Continue beating until mixture begins to lose its gloss and a small
amount of mixture holds a soft peak when dropped from a spoon. If mixture
becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by
teaspoonsfull onto wax paper. Store in a tightly covered contain er at room
temperature. Makes 1 1/2 pounds.

Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into
mixture with coffee powder and cinnamon.

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