CRAB CORN SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Frozen Whole Corn
1 tb Cornstarch
1/4 c Water
3 cn (10 1/4 oz) Chicken
Broth
1 t Ginger root
1/2 lb Fresh Crabmeat
1/3 c Minced Green Onions
1/2 ts Salt
1/8 ts White Pepper
1 t Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn.
Process Until Finely Chopped. Add Remaining Corn. Stir
Well Set Aside. Combine Cornstarch Water in A
Small Bowl; Stir Well Set Aside. Combine Chicken
Broth Ginger root in A Large Saucepan; Bring To A
Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green
Onions, Pepper Rice Vinegar. Bring To A Boil. Reduce
Heat Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)

– – – – – – – – – – – – – – – – – –

La Parilla Authentic Guacamole

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Dips Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ripe avocados — halved, pitted
3 serrano chiles with seeds — finely minced
1/8 teaspoon kosher salt

Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon,
no sour cream. This
recipe makes what is probably the most commonly made guacamole in Mexico. It is
very rich and
buttery, and is so simple to make, it can be done at the last minute. We make
guacamole to order at
Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it
right in the molcajete
in which it is made.

Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.
Taste for seasoning and serve immediately.

Makes about 1 cup.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

INAGAMI-PAKWEJIGAN (SOFT BREAD)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds

Bring the water to a boil. Mix together the flour salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick uniform.
Serve in a bowl topped with margarine the sunflower seeds.

– – – – – – – – – – – – – – – – – –

BEEF/RICE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

– – – – – – – – – – – – – – – – – –

Title: Savory Baked Beans
Categories: Bean/legume, Casseroles, Low fat
Yield: 8 servings

2 c Great northern beans
2 qt Water
1 lg Yellow onion; chopped
2 Celery stalks; chopped
1 lg Green pepper; chopped
2 Garlic cloves; crushed
1/2 c Water
1 1/2 c Water;
1 1/2 ts Curry powder
2 tb Parsley; flakes
2 tb Lemon juice
1 tb Soy sauce, low sodium
1 ds Black peppercorns; ground to

Preparation Time: 3:15 Cook the beans in the 2 quarts water until
tender, about 2 hours. Drain, reserving the liquid. Preheat the oven
to 350 degrees. Saute the onion, celery, green pepper, and garlic in
the 1/2 cup water for 10 minutes. Remove from heat and add the cooked
beans, 1 1/2 cups bean-cooking liquid, and seasonings. Pour into a
casserole dish and bake for 1 hour.

Hint: Mash or grind up the leftovers for a delicious cold sandwich
spread. From the recipe files of Sue Smith, SueSmith9@aol.com. Posted
by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8.
1.80á From: Fred Towner Date: 06-30-96

MMMMM

Title: HUNAN VEGETABLE PIE B1
Categories: Chinese, Vegetables, Main dish, Appetizers
Yield: 6 servings

3 Bean curd skin sheets
-(dried bean curd)
10 sm Dried shrimp
2 lg Dried black mushrooms
-(Chinese)
1 (1-in.) piece ginger root
2 Scallions
Oil
1 Winter bamboo shoot
1 1/2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 ts Flavor enhancer (opt.)
Black pepper
2 c Chicken stock
1 c All-purpose flour
1 Recipe pancakes
1 Recipe sauce

————————–GARNISH————————–
Scallion brushes
Parsley
Decoratively cut radishes

————————-PANCAKES————————-
2 c All-purpose flour, sifted
3/4 c Boiling water
2 tb Sesame or cooking oil

—————————SAUCE—————————
1/2 c Hoisin sauce
1 tb Sesame oil
1 tb Sugar
1 ts Sherry

———————SCALLION BRUSHES———————
1 bn Scallions
Ice water

Using wet, hot towels, moisten the bean curd skin
sheets and set aside until ready to use. Cover with
hot towels to retain the moisture. In separate small
bowls, cover the dried shrimp and mushrooms with a
little boiling water. When soft, drain and mince
finely with a knife or cleaver. Mince the ginger.
Finely chop scallions. In 1 tablespoon oil, stir-fry
the minced shrimp, mushrooms and bamboo shoot, adding
1 tablespoon of the soy sauce, the sherry, sugar,
flavor enhancer and black pep- per to taste. After a
minute, when most of the liquid has evaporated, stir
in the scallions and remove the filling to a container
to cool.

In a large, flat, rectangular pan, combine chicken
stock and remaining soy sauce. Dip a softened bean
curd sheet into stock mixture and lay out flat on a
work surface. Sprinkle lightly with filling.

Repeat dipping process with a second bean curd sheet,
laying it on top of the first and sprinkling it with a
little filling. Cover with a third sheet which has
been dipped in the stock but do not sprinkle with
filling. Make sure all the corners of the bean curd
skin package are thoroughly moistened and gently fold
into a 7×5-inch shape. Set aside. Make a batter by
combining the eggs with a little water and beating.
Stirring vigorously, pour the egg mixture into the
flour. The resulting batter should have the
consistency of heavy cream. Add more water if
necessary. Heat oil for deep-frying in a wok to 300 F.
Moisten the whole pie with the egg batter and gently
slip into the hot oil. Increase the heat and cook,
turning occasionally and gently, until the pie is
golden brown on both sides.

The pie may form pockets of air in the center and puff
up. If this happens while you are cooking it, prick
them with the point of a sharp pin. Drain well and cut
in 8 to 10 rect- angular pieces. Serve wrapped in a
PANCAKE with SAUCE and a SCALLION BRUSH and garnish
with parsley and decorative radishes.

PANCAKES: Pour the boiling water into the flour and
mix well with chopsticks. Gather the dough into a ball
and on a well-floured surface, knead about 10 minutes
until dough is smooth and satiny. Set aside, cover
with a damp cloth and let rest about 15 minutes. After
resting, roll dough into a cylandrical shape about
1-1/2 inches in diameter. Cut crosswise into 12
rounds. Lightly brush some oil on one side of each
piece.

Place two pieces together with the oiled sides
together, resembling a little sandwich. Roll each
sandwich into a 6 to 7-inch circle. Cook the dough
circles one at a time on an ungreased skillet over low
heat 1 minute, then turn over. When very lightly
browned, remove from heat and carefully separate into
individual pancakes. Serve immediately or reheat by
heating them over a small quantity of water.

SAUCE: Combine all ingredients and serve as a sauce
for the vegetable pie or for Peking Duck.

SCALLION BRUSHES: Trim off root ends of scallions. Cut
2-3-inch pieces off lower white end. Using the point
of a small, thin, sharp knife, score the white ends in
1-inch cuts, cutting away from the greens. Evenly
space 5-8 cuts a- round the circumference of each
stalk, so that the ends may open out. When cut, drop
in ice water until the ends curl.

Temperature (s): HOT Effort: DIFFICULT Time: 01:35
Source: UNCLE TAI’S Comments: SOUTH POST OAK, HOUSTON.
Comments: WINE| WAN-FU

—–

Title: The Ivy Inn’s Scallop Shrimp Casserole
Categories: Main dish, Casseroles, Fish
Yield: 8 servings

2 tb Butter
1 lb Shrimp, med, cleaned
1 lb Scallops
1/2 c Wine, white
1/2 lb Mushrooms, sliced
1 cn Cream of Celery soup
1 c Sour cream
8 oz Cheddar cheese, grated
Salt and pepper to taste

MMMMM————————-WILD RICE——————————

follow package directions

In skillet place butter and saute’ shrimp and scallops until shrimp
turn pink and begin to curl. Add wine, reduce heat to medium and
cook for two minutes. Remove shrimp and scallops and set aside.
Reduce heat to low; combine remaining ingredients, except rice, and
add to skillet. Stir until well blended. Add shrimp and scallops and
heat through. Serve over prepared wild rice.

Source: Virginia’s Historic Resturants – Dawn O’Brien – John F. Blair,
Publisher, Winston-Salem, NC 1984 – ISBN: 0-89587-037-1

Posted: 06/95 – Grant Ames

MMMMM

Title: JELLIED HORSERADISH
Categories: Relishes
Yield: 6 servings

1 c Horseradish
1/2 c Vinegar
3 1/4 c Sugar
1/2 Bottle fruit pectin

Combine horseradish, vinegar, and sugar. Stir. Heat
rapidly to full rolling boil. Add fruit pectin.
Stirring constantly, heat again to full rolling boil.
Boil 1/2 minute. Remove from fire. Let stand 1
minute. Skim. The Household Searchlight

—–

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

– – – – – – – – – – – – – – – – – –