Title: Salmon in Pesto Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

3 tb Lemon juice
3 tb Rice vinegar
3 tb Light soy sauce
2 tb Sugar
1/2 ts Salt
1/2 ts Crushed Sichuan peppercorns
1/4 ts Freshly ground black popper
1 tb Dry Sherry
1 tb Sesame oil
2 tb Minced fresh ginger root
2 tb Peanut oil
1 lb Salmon fillet, in I or 2
-pieces
1 tb Cornstarch
2 Cloves garlic, peeled and
-minced
2 tb Minced scallions
1 tb Minced cilantro

Check this one out. It has “pesto” in the title, but has no basil in
it and is a Chinese recipe. Hmmm…

In a small bowl, combine lemon juice, rice vinegar, 2 Tbs. light soy
sauce, sugar, salt, Sichuan peppercorns and black pepper. Set aside.
In a separate bowl, combine remaining I Tbs. soy sauce, Sherry,
sesame oil and 1 Tbs. ginger. Rub fish with mixture and marinate for
at least 20 minutes. (This can be done several hours in advance.)

Fill a large pan with water and bring to rapid boil. Meanwhile,
place a layer of foil in a Chinese steamer tray, covering tray except
for 1 inch around edges to allow steam to circulate. Rub foil with a
little peanut oil. Lay salmon on foil in tray and place tray over
boiling water. Cover and steam salmon until light pink, just firm to
touch and flakes when tested with fork. (A 1/2-inch-thick fillet
should take about 5 minutes.)

In a small bowl, combine cornstarch with 1 Tbs. cold water. Place a
10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When
hot, add remaining ginger and garlic. Saute for 15 seconds, then add
lemon juice mixture. Bring to slow boil, stir in scallions and
cilantro, then stir in small amount cornstarch mixture to lightly
thicken sauce. Remove from heat.

When salmon is cooked, remove steamer tray and lift fish out on foil.
Slide fish onto platter or dinner plates. Spoon sauce over fish.
Serve at once.

Serves 2 as a main course, 6 as part of a multi-course Asian dinner.

NOTE: Salmon is excellent served at room temperature or eaten cold
while you stand in front of the refrigerator. The pesto sauce is
good on any steamed, baked, broiled, or grilled firm-fleshed fish
fillet.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

Title: FLOWER TART – COUNTRY LIVING HOLIDAYS
Categories: .clhl, Holidays, Desserts, Tarts, Decor
Yield: 10 servings

Sugared Flowers, Petals, or
-Leaves (separate recipe)
Pastry (recipe follows)
1 1/2 c Slivered blanched almonds,
-toasted
1/2 c Sugar
1/2 c (1 stick) butter, softened
2 lg Eggs
1/4 c Unsifted all-purpose flour
1 ts Almond extract

NOTE: This elegant tart with sugared-flower topping can be made with
an almond filling for a spectacular holiday dessert or without the
filling for a table or sideboard holiday display that will last
several days.

1. Several hours or day before, prepare Sugared Flowers, Petals, or
Leaves. At least 45 minutes before, prepare Pastry.

2. Heat oven to 375’F. On floured surface, roll out pastry to 11 -inch
round. Fit pastry into 9-inch fluted tart pan with removable bottom.
Line pastry shell with aluminum foil and fill with pie weights or
beans. Bake 10 minutes. Remove foil and weights; bake shell 10
minutes longer. Set aside. If making for display, cool and fill with
Sugared Flowers. Petals, or Leaves at this point.

3. In food processor fitted with chopping blade, grind 1 C almonds
with the sugar until very fine.

4. In large bowl, with electric mixer on medium speed, beat butter and
almond-sugar mixture until combined. Add eggs, one at a time, beating
well after each addition. Stir in flour and almond extract just until
combined and stiff batter forms.

5. Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently
pour batter over almonds.

6. Bake tart 20 minutes or until golden. Cool completely on wire rack.
Remove tart from pan; place on serving platter and top with Sugared
Flowers, Petals, or Leaves. Cut into 10 wedges to serve. Pastry: In
medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t
salt. With pastry blender or 2 knives, cut in 6 1/2 T butter until
mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water, 1 T at
a time, over flour mixture and mix lightly with fork until pastry is
moist enough to press into a ball. Wrap and refrigerate 30 minutes.

Country Living Holidays/1994 Scanned edited by Di Pahl

—–

VEGETARIAN TAMALE FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sharp cheddar cheese
2 c Shredded swiss or white
Cheddar cheese
2/3 c Chopped black olives
2/3 c Chopped pine nuts
2 Onions, chopped
8 cl Garlic
2 tb Dried oregano
2 ts Ground cumin
1 cn Whole kernel corn, drained
2 cn (4-oz each) green chilies,
Chopped
2 ts Olive oil

Contributed to the echo by: Leti Labell Original
recipe from “The Pink Adobe Cookbook”, by Rosalea
Murphy. Vegetarian Tamale Filling Use the food
processor (if you can) to grate the cheese. Also, I
chopped the onions and the garlic in the food
processor.

Combine all ingredients in a large bowl.

– – – – – – – – – – – – – – – – – –

Title: Strawberry Lemonade
Categories: Beverages, Fruits
Yield: 4 servings

1 qt Fresh Strawberries, Hulled
3 c Cold Water
3/4 c Lemon Juice
3/4 c Sugar *
2 c Club Soda, Chilled
1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
~———————————————————————
~— In blender containier, puree strawberries. In pitcher, combine
pureed strawberries, water, lemon juice, and sugar; stir until sugar
dissolves. Add club soda. Serve over ice and garnish with
strawberries and/or mint leaves.

MMMMM

Title: KEEFER COURT STICKY RICE DUMPLINGS
Categories: Rice, Pork, Chinese, Dumplings
Yield: 20 servings

———————————–DOUGH———————————–
3 c Glutinous Rice Flour
1/2 c Sugar
1 c Water

———————————-FILLING———————————-
4 oz Pork loin
1 ts Rice wine
1/2 tb Cornstarch
1/4 ts Salt
4 ts Oil
1 ts Small chopped bamboo shoot
1 ts Chopped green onion
1/2 ts Soy sauce
1 ts Sesame oil
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Monosodium glutamate
(opt.)
1/4 ts Sugar
1 ts Cornstarch
1/2 c Water
4 oz Dry shrimp
8 c Oil for frying

For dough: Mix the rice flour, sugar, and water. Knead into a smooth
dough. Roll into a long roll and cut into 20 pieces.

For filling: Dice pork, mix with the rice win, cornstarch, and salt.
Heat pan and oil, stir-fry pork mixture until color changes, remove and
drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion
until fragrant.

Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch,
and water; add to bamboo shoots and onions. Bring to a boil, stirring,
then add the pork mixture and the dry shrimp; stir together, then remove
from heat; let cool.

Taking one of the dough pieces, flatten with the palm on a hard
surface. Using tips of fingers, press into a 2-inch flat circle; use a
little oil on your fingers if dough is very sticky. Place a portion
(1/20th) of filling into the center of the dough circle, fold in half and
pinch edges to seal. Repeat, forming 20 meat-filled crescents.

Heat oil for frying in a large wok or kettle until 350 to 375 degrees.
Deep-fry half the dumplings until they rise to the surface and are golden
brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure
for remaining dumplings.

Makes 20.

Posted by Ewan Grantham. Reposted by Fred Peters.

—–

Title: CHOCOLATE DESSERT FONDUE (CROCKETTE)
Categories: Desserts
Yield: 1 servings

1 1/2 ts Butter or margarine
8 pk Chocolate candy bars with
Almonds (one oz.size)
1 1/2 c Marshmallows, miniature
3 tb Milk
1/2 c Whipping cream

Rub crock wall with butter. Place candy bars, milk, marshmallows in
crockette. Cover and cook, stirring every 30 minutes, until melted and
smooth. Gradually add whipping cream. Cover and keep warm for serving
up to 2 to 6 hours later. Serve with bite size pieces of angel food
cake, yellow cake, bananas, strawberries, grapes, mandarin oranges.

—–

French Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Active dry yeast

1/4 c Water,warm (105-115’F.)

2 tb Butter or margarine,softened

1 tb Sugar

1 ts Salt

3/4 c Water,hot

4 c Flour,all-purpose,sifted

Cornmeal or farina

1 Egg white,lightly beaten

1 tb Water

1. Soften yeast in warm water; let stand 5 minutes.

2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water

over mixture.

3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating

until smooth.

4. Stir yeast; add to flour mixture, blending in thoroughly.

5. Add about half the remaining flour and beat until very smooth.

6. Mix in remaining flour to make a soft dough.

7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.

8. Lightly grease deep bowl large enough to allow dough to double.

9. Knead dough; shape into smooth ball and put in greased bowl; turning to

bring greased surface to top.

10. Cover with waxed paper or towel; let stand in warm, draft-free place

until doubled, about 1 1/2 hours.

11. Punch down; pull edges to center, then turn dough completely over.

12. Cover; let rise again until almost doubled (about 45 minutes).

13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.

14. Punch down dough; turn out onto lightly floured surface.

15. Roll out to 14×8-inch rectangle; roll up rectangle tightly into a long

slender loaf and pinch ends to seal.

16. Place loaf diagonally on prepared baking sheet.

17. With sharp knife, make diagonal slashes at 2-inch intervals.

18. Brush top with part of egg white mixture; cover loosely and let rise in

waram place until doubled in bulk.

19. Brush loaf again with remaining egg wash; bake in preheated 425’F. oven

10 minutes.

20. Brush again with egg wash; reduce temperature to 375’F. and bake 20

minutes longer, or until golden brown.

NOTE: To increase crustiness, place flat pan filled with boiling water in

bottom of oven.

– – – – – – – – – – – – – – – – – –

FRUIT PUREES (OF ANY FRUIT EXCEPT FIGS TOMA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Fruit Purees
Of any fruit except figs and tomatoes.

Procedure: Stem, wash, drain, peel, and remove pits if
necessary. Measure fruit into large saucepan, crushing
slightly if desired. Add 1 cup hot water for each
quart of fruit. Cook slowly until fruit is soft,
stirring frequently. Press through sieve or food mill.
If desired for flavor, add sugar to taste. Reheat pulp
to boil, or until sugar dissolves if added. Fill hot
into clean jars, leaving 1/4-inch headspace. Adjust
lids and process.

Processing directions for canning purees in a
boiling-water, a dial, or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Fruit Purees in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Table 2. Process Times for Fruit Purees in a
Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6.
2,001 – 4,000 ft: 7.
4,001 – 6,000 ft: 8.
6,001 – 8,000 ft: 9.

Table 3. Process Times for Fruit Purees in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5
lb.
Above 1,000 ft: 10
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿ* USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Oatmeal No Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/4 pound margarine
1 teaspoon Karo syrup
1/2 cup milk
1/3 cup cocoa
3 cups oatmeal
1/2 cup coconut
1 teaspoon vanilla
2 teaspoons peanut butter

Boil sugar, margarine, Karo, milk and cocoa for 2 minutes. Add oats, coconut,
vanilla and peanut butter. Drop by teaspoon onto waxed paper and let cool.

busted by sooz

– – – – – – – – – – – – – – – – – –

ORANGE CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yellow cornmeal
1 c All purpose flour
1/3 c Sugar
4 ts Baking powder
1/4 ts Salt
1 Egg, beaten
1 c Milk
1/4 c Vegetable oil
1 tb Grated orange peel

Combine cornmeal, flour, sugar, baking powder, amd
salt. In another bowl combine egg, milk, oil, and
orange peel. Add to cornmeal mixture, stirring just
until moistened. Fill greased muffin tins 2/3 full.
Bake at 425 degrees for 13-15 minutes or until lightly
brown. Remove and serve warm. ****can subsutitute
lemon peel ****can mix in pecans Yields 12 muffins

Posted By rubyd@wam.umd.edu (teresa marie Cannon) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –