Date: Wed, 13 Oct 93 11:11:52 EDT
From: Lucinda Rasmussen

I just got off the phone with the lifestyles editor of my local paper.
Seems a recipe I submitted to the annual recipe contest was selected
as a finalist! Hurray! And, get this, it is a fat-free recipe!
Well, at least I think it is. I still don’t know if black bean paste
has no fat added to it.

The cookoff is next Thursday (Oct 21). I cannot remember if I ever
posted this recipe before, but it is really good so I’ll post it
again:

Green Beans in Black Bean Sauce

1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce or tamari
1/4 cup cold water
1 Tbsp corn starch

Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus, but last
time I checked asparagus was $3.99/lb (OUCH!).

Mocha Layer Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cake flour — sifted
3 tablespoons Cocoa
2 1/4 teaspoons Salt
1/2 cup Butter — or shortening
1 cup Sugar
1 Egg — well beaten
3/4 cup Coffee — strong
1 teaspoon Vanilla
—–FILLING TOPPING—–
2 tablespoons Conf. sugar
1 cup Cream — whipped
1/2 cup Dates — finely cut-or raisin
1/2 cup Nut meats — broken

Sift flour once, measure, add cocoa, baking powder and salt and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy; then beat in egg. Add flour, alternately with coffee, a
small amount at a time, beating after each addition until smooth. Add vanilla.
Bake in two greased 9″ layer pans in moderate oven, 375~, 30 minutes. Cool. Add
confectioners’ sugar to whipped cream, mixing until blended. Fold dates and nut
meats into whipped cream. Spread between layers of cake. Sift confectioners’
sugar over top of cake.

– – – – – – – – – – – – – – – – – –

Title: ORANGE GINGER BEEF
Categories: Chinese, Beef
Yield: 6 servings

2 tb Soy sauce
1 tb Shao Hsing wine
2 ts Cornstarch
2 ts Vegetable oil
3/4 lb Beef steak, thinly sliced
Orange Sauce:
1/4 c Thawed undiluted frozen
Orange juice concentrate
1 tb Sugar
1 tb Soy sauce
2 tb Vegetable oil
5 Thin slices fresh ginger
1 ts Cornstarch mixed with water
Marinade:
Orange slices for garnish

Place a wok or wide frying pan over high heat until
hot. Add oil, swirling to coat sides. Add ginger
slices and cook, stirring, until fragrant, about 5
seconds. Add beef and stir-fry for 2 minutes or until
barely pink. Add sauce and stir-fry for 30 seconds.
Add cornstarch solution and cook, stirring, until
sauce boils and thickens. Garnish with orange slices.

[Personal note: this would probably be quite pretty
with thin orange peel curls, rather than, or in
addition to, orange slices.]

—–

CROCKPOT BEEF AND POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean ground beef
1 cn Condensed tomato soup
1 t Salt
6 Medium potatoes
1/2 ts Pepper
1 c Light cream
1/4 c Finely chopped onions

In large skillet or crock-pot with browning unit, brown beef; break up
large chunks with fork. Pour off excess fat. In a small bowl, mix
together salt, pepper, onion, and undiluted soup. Peel and slice
potatoes. In crock pot arrange alternate layers of potatoes and meat,
with potatoes on bottom. Pour soup mixture over. Cover and cook on
low for 4 to 6 hours. Turn control to high. Pour cream over all;
cover and cook on high for 15 to 20 min. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Title: TWO PEAS WITH TURMERIC AND MINT
Categories: Vegetarian
Yield: 4 servings

1/2 lb Snap peas
2 t Margarine
1 ea Cl Garlic, peeled and minced
1 T Lemon juice
1/8 t Salt
1/3 lb Snow peas
1 t Olive oil
1/4 t Tumeric
1 T Mint, fresh, finely chopped
1 x Black pepper to taste

Bring a medium pan of water to the boil. Snap the ends off the
snap and snow peas. Add the snap peas to the boiling water and time
30 seconds; add the snow peas and time 1 minute. Drain and rinse with
cold water to stop the cooking completely. Pat dry with paper towels.
In a medium skillet heat the margarine and olive oil over medium
heat. Add the garlic and saute 1 minute. Add the tumeric and lemon
juice; swirl to incorporate.
Add the peas, mint, salt and pepper. Stir for about 2 minutes to
heat the peas through. Serve immedietely.

MMMMM

Easy Nacho Dip

Recipe By : Magazine ad
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 jar salsa — 15 ounces
1 pound cheese — shredded
1 cup sour cream

In a saucepan, heat the following just until melted without boiling. Serve
hot with tortilla chips.

– – – – – – – – – – – – – – – – – –

NOTES : Use either cheddar or monterey jack; also garlic or pepper jack
are good too.

C H BROWN SUGAR CORNBREAD MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cornmeal
1/2 c All-purpose flour
1/4 c C and H Dark Brown sugar,
Packed
4 ts Baking powder
1/2 ts Salt
1 c Milk
Egg, beaten
1/4 c (1/2 stick) melted butter
Or margarine

Mix together cornmeal, flour, sugar, baking powder and
salt. Combine milk, egg, and melted butter.
Add to cornmeal mixture. Stir to mix just until
moist. Fill 12 greased muffin pans 2/3 full. Bake in
425 oven 20 minutes until muffins are golden brown.
Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

SULFURIC ACID SWIG

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lemonade, frozen concentrate
–partially thawed
1/2 c Lemon juice
1 c Grapefruit juice — cold
2 qt Lemon sherbet
1 qt Club soda — cold

Recipe by: Creepy Cuisine, Lucy Munroe
In a large pitcher, mix together the lemonade
concentrate, lemon juice and grapefruit. Add to this
the amount of water required on the lemonade can. Pour
the liquid into tall glasses, filling them halfway,
and add a scoop of lemon sherbet to each. Fill the
glasses with club soda and serve immediately. Just
before serving, sprinkle the top of each glass with a
pinch of lemon or lime-flavored powdered drink mix.
Makes for a totally toxic-looking treat!

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

YAM APPLE SOUP

Recipe By : Winnie Laster, in “Chesapeake Bay Cooking with John Shields
Serving Size : 5 Preparation Time :
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — (4 tablespoons)
1 medium onion — chopped
2 cups yams — peeled and chopped
1 cup apples — cored, peeled and
— chopped
3 cups chicken stock
1/2 teaspoon dried whole thyme
1/4 cup maple syrup
salt — to taste
black pepper — to taste
whipping cream — lightly whipped
maple syrup — to taste
nutmeg — freshly grated
— (garnish)

In a pot, melt the butter. Saut‚ the onion 3 to 4 minutes. Add the yams,
apples, stock, thyme, and maple syrup. Bring to a boil. Reduce the heat and
simmer, uncovered, until the yams and apples are tender, 30 to 40 minutes.

In a blender or a food processor, pur‚e the mixture. Return to the pot and
reheat. Season with salt and pepper.

Serve in soup bowls. Garnish with whipped cream dusted with a bit of nutmeg.

”Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
– – – – – – – – – – – – – – – – – –

Mint Julep

Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:05
Categories : Beverages Mixed Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ounces bourbon
7 sprigs mint
1/2 ounce simple syrup

Place six of the mint sprigs in a Collins glass. Add simple syrup and
muddle the sprigs and syrup well. Add 1-1/2 ounce of the Bourbon and
stir.
Fill glass with ice cubes and add the rest of the Bourbon. Stir well and
garnish with an orange slice, a lemon slice, and the final sprig of mint.

SIMPLE SYRUP:

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1619 0 0

On Friday, 26 Apr 1996, Charles Lehr wrote:

> Hi!
> Does anyone have a good recipe for Mint Juleps?
>
> Charles R. Lehr
> cplehr@mail.ameritel.net
>
>
>