Having found the Long Life Vegi House while I was in CA last week, and
experienced the joys of potstickers made with faux meat (gluten) I made a
low-fat version of these last night. This looks like a phenomenal amount
of work but it only took about 1.5 hours total. Of course, that may seem
like a phenomenal amount of time to some.

GLUTEN

This is hard to make from regular flour, but if you buy the (more expensive)
de-starched wheat gluten, it’s practically foolproof.

2.5 c. ‘vital wheat gluten’ flour
1/4 c. spelt flour or ww flour
2 c. cold water

mix until a dense dough forms, adding more gluten flour if the blob feels
wet. Knead for a few minutes, but don’t fold over. If you fold the blob
after most of the water is absorbed, the parts won’t stick together, and
the gluten will fall apart when you slice it. Slice the gluten into about
10 chunks, after letting it rest for a few minutes.

Boil for approximately 1 hr. in a large pot, starting with about 10 c. of
broth made of water plus 1/2 c. dry white wine, 1/4 c. soy sauce, nutritional
yeast, garlic, and ginger. The gluten will puff up so leave space at the
top of the pot. Let cool. Properly made gluten will un-puff and become
fairly dense.

On to the potstickers.

FILLING

In a food processor, chop:

5 large carrots
3/4 c. dried shiitake mushrooms, rehydrated
8 scallions, trimmed and cut into 2″ pieces
2 t. salt
2 T. rice wine
1 T. cornstarch
1 t. white pepper

put this mixture in a large bowl and add

1.5 c. cabbage, finely shredded or foodprocessed if you lack the patience to
shred

press the liquid out of about half of your batch of gluten, and cut the
chunks into smaller pieces. Put these in the food processor and whirl until
the gluten is similar in texture to cooked ground meat. (This worked
beautifully for me with the batch of gluten I made last night, but results
may vary). Add this to the filling mixture.

SKINS

This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.

3 c. unbleached flour
1.5 c. boiling water

mix to make a soft dough and knead 5 min. This is sticky dough, you will need
to add some extra flour but don’t add too much as it needs to be soft.
Basically it’s a dough-handling nightmare but once you make a few mistakes
your potstickers will start looking normal and the thick yummy noodle skins
will be well worth the trouble. Divide the dough into 1″ diameter balls.
Take each ball, roll it out to about 4″ in diameter, put a blob of filling
in the middle, pinch several pleats in the edge on one side, and fold the
other side over. The sticky dough sticks together much better than prefab
skins, so you won’t have to worry about the potstickers opening up. Place
finished potstickers on a floured plate (VERY important to flour).

Put a layer of large cabbage leaves in a bamboo steamer and lay potstickers
on top. They will stick to the moist leaves, but not as much as they
would to the steamer. Steam until skins become translucent.

You will probably need 2 batches of skins for the amount of filling. One
today and one tomorrow…

DIPPING SAUCE

1/4 c. soy sauce
1/3 c. rice vinegar
1 scallion chopped fine
1 t. grated fresh ginger
small amount of sugar if desired

mix and let stand for a while, then dip…

Black Bottom Pie

Makes: one 9-inch pie

Ingredients:

1 unbaked 9-inch pie shell
Crumbs:
3/4 cup flour,sifted
1/2 cup dark brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2 tablespoons vegetable shortening
Liquid:
1/2 tsp baking soda
1/2 cup boiling water
1/4 cup dark molasses
1/4 cup light molasses
1 egg yolk, beaten well

Instructions:

Mix the dry ingredients for the crumbs. Using a pastry blender or
hands, work in the shortening until mixture is like coarse crumbs.
For the liquid part, dissolve the baking soda in the boiling
water,then add molasses and egg yolk. Fill unbaked pie shell with
alternate layers of liquid part and crumbs, ending with crumbs.
Bake at 400 degrees until edges start to brown (about 10-15 minutes).
Reduce to 325 degrees and bake about 20 minutes more or until firm.

North Carolina Grated Sweet Potato Pudding

Recipe By : Spoonbread Strawberry Wine – ISBN 0-385-47270-6
Serving Size : 8 Preparation Time :0:00
Categories : Puddings Desserts
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 C Sweet Potatoes, Raw — coarsely grated
3/4 C Brown Sugar, Packed *
1 1/2 C Milk
1/2 C Butter — melted
3 Eggs — well beaten
1/4 Tsp Nutmeg — grated
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Allspice
1/4 tsp Ground Cloves
1/2 C Seedless Raisins
1/2 C Coconut, Shredded — fresh or prepared*
1/2 C Pecans — chopped
1 tsp Orange Rind — grated

* Use up to 1 cup of packed brown sugar if using fresh coconut.
Preheat oven to 400 F. Mix all the ingredients together and pour into a
buttered, medium-size casserole or skillet. Bake for 50 to 60 mins. As
crust forms around edges during baking, remove from oven and stir pudding
well to mix the crust throughout. Do this several times until cooking is
finished. Serve warm or cold, plain or topped with cream or ice cream.
Yield: 8 servings

– – – – – – – – – – – – – – – – – –

Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
Categories: Chinese, Hamburger
Yield: 4 servings

4 Crepes
1/4 c Chopped onion
1/4 c Hot water
2 tb Vegetable oil
1 lb Ground beef, browned and
Drained
2 c Chopped cabbage
1 oz Pkg. fried rice seasoning
Mix

Prepare crepes.Pour oil into rectangular baking
dish,13 x 9 x 2". Mix remaining ingredients in 10″
skillet.Heat over medium heat until hot.Spoon down
center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until
crepes are crisp,10 to 15 minutes;drain.Serve with
sweet and sour sauce,if desired.6 Servings.

—–

Title: LO MEIN > LOO
Categories: Chinese, Pasta, Poultry, Meats
Yield: 3 servings

1/2 lb Chinese egg noodles;
-(dried, not fresh)
1 ts Sesame oil
1 ts Oil
2 oz Raw lean pork;
-in match sticks
2 oz Raw lean beef, in match
-book-cover sized pieces
2 oz Raw chicken, in small
-pieces of any shape
2 oz Raw shelled shrimp
-(cooked will do)
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Mushrooms; sliced
-button or reconstituted
-Chinese
2 c Chinese cabbage; shredded
2 Scallions; cut in matches
2 tb Soy sauce
1 ts Salt
1/2 ts MSG;(or chicken bouillon)
1/4 lb Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you’ve added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

MMMMM

CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUMBLE MIXTURE—–
2 oz Ghirardelli Sweet Dark
-Chocolate
2 tb Packed brown sugar
1/2 ts Grated fresh orange rind
1/2 ts Ground cinnamon
1/4 ts Instant coffee
1 tb Cold butter
1/4 c Pecans
—–COFFEE CAKE MIXTURE—–
1 3/4 c Unsifted flour
2/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
1 Egg
1/2 c Half half
1 Egg yolk
2 ts Water

Servings: 12

DIRECTIONS: Crumble mixture: Place pieces of broken
chocolate and brown sugar in food processor or
blender. Process about 15 to 20 seconds or until as
fine as coarse ground coffee. Add orange rind,
cinnamon, coffee, butter and pecans. Process a short
time until nuts are finely chopped. Set aside.

Coffee Cake: Place flour, sugar, baking powder and
salt in food processor; process for a few seconds to
combine or prepare by hand using a pastry blender.
Sprinkle small butter cubes over dry ingredients.
Process only 5-6 seconds to distribute butter into
very small pieces, or use pastry blender. Transfer to
a bowl. Spread mixture to form a well in the center.
Beat whole egg lightly with half half. Pour, all at
once, into dry ingredients. Using a folding motion,
stir to combine ingredients- mixing only until liquid
is all absorbed. (Do not overmix. This should take
only 15-20 hand strokes.) Sprinkle the crumble mixture
over dough in bowl. With a table knife, draw across in
2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin
pans, disposable foil pans, glass custard cups or
cupcake liners. When portioning dough, mixture will be
rough but will come together after baking. To make
large size muffins, fill cups level to top, yielding 9
muffins. For medium muffins, fill cups 2/3 full,
yielding 12 muffins. Prepare egg wash by mixing water
with egg yolk. Brush muffins with egg wash. Bake at
400-F for 15-17 minutes, depending upon the size of
the muffins. Muffins should be golden brown and baked
in the center. Cool in pans about 5 minutes to firm
muffins before removing. Serve warm.

Source: Recipes from Ghirardelli Chocolate Company of
San Francisco

From: Sallie Austin

– – – – – – – – – – – – – – – – – –

Title: Dutch Oven — Nine Mile Stew
Categories: Stews
Yield: 1 servings

1 lb Stew Meat
1 pk stew seasoning
3 onions — cut
6 potatoes — sliced 1/8
: inch
1 pk carrots — sliced
1 pk celery — sliced
2 green peppers — sliced
: length way
: sliced zucchini — enough
: for one layer
1 lb sausage — patties or
: links
1 lb cheddar cheese

Put enough oil in the oven to cover the bottom. Sear
the meat. Add the stew seasoning. Stir in onions.
Cook for 20-30 minutes (12 coals on bottom and 6 on
top) Layer from bottom to top:
~———————— – potatoes – carrots –
celery – green peppers – zucchini Cook until
vegetables are done (still crispy) (7-8 coals on top).
Add the sausage on top. Cook approx. 15 minutes.
Add the cheese. Serve when cheese is melted. This is
not a precise recipe. I would encourage you to add
and delete items and amounts as your taste’s dictate.
Be sure the vegetables, these or the ones you may add,
are stacked so the ones needing the most cooking time
are on the lower levels. Don’t be tempted to add any
liquid as there will be plenty from the vegetables and
meat. The original recipe called for only 1/4 lb of
stew meat, but I found that to be inadequate. Give
yourself plenty of cooking time, but don’t be surprise
if people want to know when it will be done, because
the smell is fantastic. This is not a creation of
mine but is definately a favorite.

Recipe By : bchard@oz.bmd.trw.com (Blake D. Chard)

—–

Title: Pig Picking Cake
Categories: Cakes, Fruits, Cake mixes
Yield: 12 Servings

-Nancy Bennett-NWMB51B
1 pk Duncan Hines Yellow Cake Mix
1 cn (small) mandarin oranges
– and juice
4 Jumbo eggs
1/2 c Oil

———————————-FROSTING———————————-
9 oz Cool whip
13 1/2 oz Can crushed pineapple w/juic
1 pk Instant vanilla pudding

Beat cake ingredeints 2 minutes. Bake at 350 F for 30 minutes or
toothpick
comes out clean after inserting it in center.
Mix Frosting ingredients together.

—–

Hard Hat Chili

Recipe By : Jim Bardsley
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lbs Lean Beef — * see note
4 Oz. Chili Powder — (Gebhardt’s)
2 Tbsp. Ground Cumin
1 Tbsp. Ground Oregano — (mexican)
1 Tbsp. Garlic Powder
2 Tsp. Cayenne Pepper
1/8 Tsp Hickory Smoke Salt — (Spice Islands)
8 Oz. Can Tomato Sauce
1 Tsp Celery Salt
5 Tbsp Onions — (minced dehydrated)

* chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic.
Boil slowly for 30 minutes. Add remaining ingredients. Simmer until
meat is tender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one,
somewhere in between “competition” and “eating ” chili. It would be a
good starter for any novice cook.

– – – – – – – – – – – – – – – – – –

PINAPPLE SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Acorn squash — (2 lbs)
-4 1/2 diameter
8 oz (1 can) pinapple — unsweetened
-crushed with juice
2 ts Margarine
1/2 ts Ground cinnamon
Hot water

Preheat oven to 375 degrees. Cut each squash in half;
scoop out and
discard seeds and pulp. Trim tip off bottom if necessary
so that each
squash cup stands up straight. Fill each squash cup with
1/4 c pineapple
1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a
flat
baking dish and pour hot water around bottoms of squash to
the depth of
1/2
inch. Cover pan tightly with foil. Bake 1 hour or until
squash is tender
and can be easily pierced with a fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT
EXCHANGE;
Low-sodium
diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g;
SOD:
31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot
Hess,
R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy
O’Brion and
her

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