Title: YU LAN CH’AO NIU JOU (SLICED BEEF WITH BROCCO
Categories: Chinese, Meats
Yield: 4 servings

1/2 lb Beef tenderloin

————————-MARINADE————————-
1 ts Sugar
1/2 tb Soy sauce
1/2 ts Baking soda
2 ts Cornstarch
1 tb ;Water, cold
1 tb Oil
1 lb Broccoli
15 Scallion; piece (1/2″ long)
15 Ginger; piece

———————-SEASONING SAUCE———————-
1/2 tb Soy sauce
2 tb Oyster sauce
1/2 tb Wine
1 ts Sugar
1/2 ts Cornstarch
2 c Oil

Slice the beef across the grain into 1 inch slices.
Place in a bowl. Add the sugar, soy sauce, baking
soda, cornstarch and cold water. Mix well. Then add 1
T of oil and marinate for half an hour at least. In a
small bowl, mix the soysauce, oyster sauce, wine,
sugar, and corn- starch to prepare seasoning sauce.

Cut the broccoli into 1 inch long pieces. Remove the
stems. Boil it in boiling water for 30 seconds.
Remove and plunge into the cold water. Then drain and
dry.

Heat the oil in a frying pan about 300 degrees F.
Stir fry the beef or about 10 seconds until it is
done. Remove the beef and drain the oil from the pan.

Heat another 3 T of oil in the same pan to fry the
scallion and ginger for a few seconds. Add the
broccoli. Stir fry. After 10 seconds, add the beef
and seasoning sauce. Stir quickly over high heat
until mixed. Remove to a platter and serve hot.

: Pei Mei’s Chinese Cook Book Volume II by
Fu. Pei Mei
: Printed by Chiu-Yu Printing Co, Ltd (1974)
: per Stephen Ceideburg
Submitted By SAM WARING On
06 AUG 95 233656 ~0600

—–

Title: LEMON PUDDING PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 9 servings

4 tb (1/2 stick) butter,softened
-at room temperature
1 c Granulated sugar
3 Extra large egg yolks at
-room temperature
1/3 c Freshly squeezed lemon
-juice,strained
2 ts Finely grated lemon rind
3 tb Plus 2 teaspoons all-purpose
-flour
1 c Light cream at room
-temperature
2 Extra large egg whites at
-room temperature
1 pn Cream of tartar
1 Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9″ pie.

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MAMA’S EASY SOURDOUGH BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups Self-rising flour
2 cups Buttermilk
2/3 cup Cooking oil
2 packages Yeast
2 tablespoons Sugar
1 teaspoon Soda

Mix all ingredients. Keep tightly covered in refrigerator. Take out as needed
and knead with a little extra flour and bake.

– – – – – – – – – – – – – – – – – –

Mom’s Doughnuts

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs — well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten
eggs..Add dry ingredients alternataly with milk. Roll 1/2
inch thick and cut with round cutter, cut out center with
small round cutter…..Fry in hot shortening (375 degrees)
turn once…..

– – – – – – – – – – – – – – – – – –

Title: DECADENT ICE CREAM CAKE *
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream;
– slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly
– softened

Layer the bottom of an 8″ round springform pan with
1-1/4 cup of the macaroons. Spread chocolate ice cream
evenly over the crumbs. Sprinkle 4 of the crushed
Heath bars over the ice cream. Dribble 3 tbls of the
chocolate syrup and 2 tbls of the Kahlua over
chocolate ice cream. Cover with remaining macaroons.
Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate
syrup and Kahlua. Cover and freeze for at least 8
hours or overnught. When ready to serve, run the blade
of a kitchen knife around the edges of the pan, remove
the sides and place the ice cream cake on a serving
paltter. Slice and serve.
TIP: Place Heath bars in freezer till frozen. They
are then easily broken with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers
or vanilla cookies can be used instead of macaroons.
Different variations of chocolate ice crem, such as
chocolate-almond or others can be used.

—–

CANADIAN PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 c Water
1 t Dried savory
Pepper to taste

Place peas in a colander; rinse under running water. Put peas in a large
stockpot; cover with cold water and allow to soak overnight. (If using
split peas, there’s no need to presoak.) Drain. In a large pot, melt
the butter and saute onion until softened, about 2 minutes. Add peas,
salt, salt pork, water and savory. Bring to boil; cover and simmer for
about 1 1/2 hours or unntil salt pork is tender. Remove pork; chop and
turn to soup. Continue simmering soup until peas are tender, about
30 minutes longer. Remove 2 cups peas from soup and process in
food processor; stir back into the soup. Adjust seasoning and
serve. Serves 6.

– – – – – – – – – – – – – – – – – –

SWEET SOUR CUCUMBER RELISH (TAENG KWA BRIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 lg Cucumbers, peeled, halved
-lengthwise and sliced
-thinly
1 sm Red onion, peeled, halved
-and sliced thinly
1/2 ts Dried red chili flakes (or
-more)
4 tb Granulated sugar
1/2 c Water
5 tb White vinegar
1/2 ts Salt

Here’s an excellent side dish to go with Satay,
grilled fowl or meats, fish–just about anything you
can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.

From “The Original Thai Cookbook” by Jennifer Brennan
GD/Perigee, published by Putnam. 1981.

This a is quick ‘n’ easy dish that’s refreshing–good
for a barbecue on a hot summer day. Some of the
sucessful variations that I’ve tried have been: Rice
vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: Steamed Ancient Egg Diamonds
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

3 Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg,
-cleaned, shelled and diced
1 Salted duck egg, hard
-cooked, shelled and diced
Coriander sprigs
Preserved ginger and
-slivered green onions

Here’s a recipe that uses both Thousand Year Eggs and Salted Eggs.
Beat fresh eggs and gradually add hot water and oil. Stir in diced
preserved egg and salted duck egg. Pour into a shallow, oiled
heatproof dish and steam over gently boiling water for 15 minutes or
until eggs are set. Leg cool in dish and cut into small diamonds.
Garnish with coriander. Serve with preserved ginger and slivered
green onion.

Note: If serving hot for main dish, increase water to 1 cup.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

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Title: Grilled Jalapeno Buffalo Burgers
Categories: Game Tex-mex Main dish Meats
Servings: 6

1 x Hot Chile Sauce; *
1 1/2 lb Buffalo Or Beef; Ground
1/2 c Onion; Finely Chopped, 1 Med
1 x Jalapeno Chiles; **
1 ea Clove Garlic; Finely Chopped

* See Sowest 2 for recipe.
** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
to taste.
————————————————————————–

Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape
into 6 patties, each about 1/2 inch thick. Brush grill with vegetable
oil. Grill patties about 4 inches from the coals, turning once, until
they are done to your taste, 4 to 6 minutes on each side for medium
doneness. Serve with Hot Chile Sauce.

BROILED JALAPENO BUFFALO BURGERS:

Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done.
Broil for 4 to 6 minutes for medium done.

—————————————————————————–

Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

MMMMM—————————DOUGH——————————–
1 tb Active dry yeast; 1/4 c Olive oil;
1 c Warm water 1 c White flour;
1 ts Salt; 3 c Whole wheat flour;
2 tb Sweetener;

MMMMM———————–PESTO TOPPING—————————-
2 c Basil; densely packed fresh Zest from 1 lemon
1/4 c Pine nuts; 1/3 c Olive oil;
2 Garlic cloves; large

MMMMM———————VEGETABLE TOPPING————————–
12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced
3 lg Tomatoes; sliced thinly 1/4 c Pine nuts;

DOUGH: Combine yeast, sweetener warm water. Whisk in salt oil
let sit for 10 minutes. Add flours, 1/2 c at a time knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with cornmeal. Place
dough in centre press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over the pizza. Dot
with more pesto sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked browned.

“The Big Carrot Vegetarian Cookbook”

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