Title: LEMON TOPPING FOR CHEESE CAKE
Categories: Desserts
Yield: 12 servings

2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water

Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.

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Title: Sri Lanka Fried Chiles
Categories: Sri lanka, Chiles, Appetizers
Yield: 24 servings

24 Dried cayenne
Or japone chiles
4 tb Salt
1 qt Water
Oil

Make a brine from the salt and water. Soak the chiles for an hour in
the brine. Heat a good quantity of oil. When it’s very hot, deep fry
the chiles until they are crisp. Drain, salt and serve.

This is the simplest way to fix dried chiles. I am told it is eaten
as a snack at movie theaters in Sri Lanka. Since I’ve never been
there, I don’t know if it’s true. — David Cook WALT

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Date: Tue, 07 Sep 93 09:01:33 CDT
From: jparment@indiana.edu (Julie Parmenter)

Pasta Frijoles

This is a hearty dish for cool Autumn evenings

Dried Lima beans – one small bag
1 small onion
1 clove garlic
salt
pepper

Soak beans over night. Simmer all ingredients together for an hour or two
until beans are very soft. Mash the mixture a little with a wooden spoon or
potato masher until mostly smooth. Serve over a hearty pasta like macoroni
or rigatoni.

Title: Kunde
Categories: Main dishes, African, Kenyan, Stews, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
6 ea Tomatoes, chopped
1 c Black eyed peas, cooked
1 c Peanuts, ground
Oil
Salt

Heat the oil cook the onion until it turns golden transparent.
Add the tomatoes let them cook for 3 minutes. While they are
cooking, roughly mash the peas with a fork.

Transfer the peas to the pan containing the cooking onion tomatoes.
Cook them for 5 minutes. Stir from time to time.

Spoon in the ground peanuts mix well. Season continue to cook
gently for 10 minutes. Serve with rice.

Troth Wells, “The World in Your Kitchen”
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Title: COCONUT JOYS
Categories: Cookies, Holiday, Usenet
Yield: 3 dozen

1/4 lb Butter (or margarine)
3 c Coconut
-(one standard package)
2 c Powdered sugar
2 oz Chocolate (unsweetened),
-melted (2 squares)

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well.

Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.

NOTES:

* Super-sweet, super-rich holiday cookies — This is an easy recipe that
can knock your socks off for flavor and sweetness. In other words, it will
make your teeth fall out.

* We use sweetened coconut and also use semi-sweet chocolate. This is why
they make your teeth fall out.

* I tried an approach of melting the stick of margarine using the
microwave on full for 48 seconds. While it was melting, I measured and
mixed up the dry ingredients. I then poured half the liquid over the
premixed coconut-sugar mixture; mixed some and poured in the remainder.
This worked well for me, but my wife insists that the listed method is
easier.

* Your clean thumb is the best way to make the indentations.

* Be sure to keep them in the refrigerator until ready to serve.

: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour chilling.
: Precision: approximate measurement OK.

: John Daleske
: AT T Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!daleske

: Copyright (C) 1986 USENET Community Trust

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Date: Tue, 10 Jan 95 18:42:29 GMT
From: thorp@sas.upenn.edu (Patricia Thorp)

I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!

CHEESE AND APPLE TARTLETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 c All-purpose flour
1/2 ts Salt
1/2 c Unsalted butter, cut in
-small pieces
5 tb Ice water (or 6 tb)
Apple filling:
1 1/4 lb Cooking apples, peeled,
-cored and coarsely chopped
8 ts Sugar
16 ts Shredded cheddar cheese

Pastry: Combine flour and salt in large bowl. With a pastry blender
or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is
moistened. Gather dough into a ball. Divide dough in half. Form
each ball into a square. Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in
quarters. On lightly floured surface, roll out each pastry piece to a
5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim
edge. Set pans on baking sheet. Spoon chopped apples evenly in
pastry shells. Sprinkle each with 1 ts sugar. Bake at 425 degrees F
for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at
425 degrees F for 5 minutes until cheese is golden brown. Serve hot
or cold.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE VELVET ICE CREAM
Categories: Dairy, Desserts
Yield: 1 quart

2/3 c Sugar
1/3 c Cocoa
3 Egg yolks
2 2/3 c Cream
1/3 c Semi-sweet chocolate

“Also reminiscent of frozen mousse is this decadently rich chocolate ice
cream. The addition of grated chocolate provides extra bursts of flavor,
but
you may omit it if you prefer smoother, unbroken texture. For a triple
chocolate treat, leave in the extra chocolate and splash each serving with
creme de cacao.”
Stir together sugar and cocoa. Beat in egg yolks. Gradually beat in cream.
Chill and stir freeze. Grate and stir in semi-sweet chocolate.
Makes: 1 quart

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Title: Tropical Bulgar
Categories: Diabetic, Nuts/grains, Side dishes, Vegetables, Vegetarian
Yield: 6 servings

3/4 c Bulgur; 1/4 ts Salt;
3/4 c Boiling water; ds Red (cayenne) pepper
1 tb Vegetable oil; 6 Green onions; chopped
4 tb Fresh lime juice; 1 sm Red bell pepper, chopped
1 1/2 ts Ground cumin; 2 tb Chopped fresh parsley;
1 ts Dried leaf oregano; 4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water. Let it
stand 30 minutes until all liquid absorbed. In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and
mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled. Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Title: SAUTEED SNOW PEAS B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

1 lb Snow peas
1 tb Corn oil
2 Green onions; split and cut
-in 2 inch strips
1 ts White wine
1/2 c Chicken broth
1 ts (level) salt
1 tb Cornstarch
3 tb Water
1 ts Sesame oil

String snow peas. Blanch in salted, boiling water for
20 seconds. Drain. Preheat wok. Put in corn oil. Heat.
Add green onions, and stir-fry. Add wine, broth, snow
peas and salt. Bring to boil. Mix cornstarch with
water. Thicken broth to mixture. Add sesame oil.
Serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS
Comments: WINE: WARM SAKI

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