Title: New Year Fried Rice
Categories: Chinese, Rice
Yield: 6 servings

3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separating grains. Add soy sauce;
cook and stir until heated through. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson –
Cooking Echo

—–

MANDARIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Straw mushrooms, dried
1/4 lb Pork, lean
1/2 c Bamboo shoots
Bean curd, fresh
-(2 pieces)
4 c Chicken stock
1 t Salt
1 tb Dark soy sauce
2 tb Cornstarch, mixed with
1/4 c Water
1 Egg
1 Scallion, chopped
1 tb Sesame oil

Soak mushrooms in warm water for 20 minutes. Drain,
reserving liquid. Cut pork, bamboo shoots, mushrooms,
bean curd into thin strips.

Combine stock and reserved mushroom liquid in a
saucepan. Bring to a boil. Add salt, soy sauce, pork,
bamboo shoots, mushrooms. Cover and simmer 5 minutes.
Add bean curd and again bring to a boil. Add small
amount of hot liquid to cornstarch paste, stirring.
Add mixture to pan and cook for 1 or 2 more minutes.

Beat egg lightly and slowly add it to hot soup. Stir
once, gently. Remove soup from heat. Sprinkle with
chopped scallion and sesame oil. Serve immediately.

NOTES:

* Bamboo shoot, pork and mushroom soup — I worked
out this recipe in an attempt to duplicate the
Mandarin Soup served at the Peking Royal Kitchen in
Pittsburgh. My friends all agree that it is a good
replica; some prefer my version to the “real thing.”
Yield: Serves 4-6.

* The quality of the chicken stock makes a huge
difference in a recipe like this. Use fresh stock if
you can, or buy the best grade of canned chicken stock
you can find.

: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.

: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA

: Copyright (C) 1986 USENET Community Trust

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Title: Pizzalinni Greek Salad Dressing
Categories: Salads
Yield: 4 servings

1/2 ts Dry Mustard 1/2 ts Salt
1 ea Large Egg 1 1/4 c Salad Oil
1 tb White Vinegar 2 tb Lemon Juice
6 ea Cloves Garlic, finely minced 1 ts Dried Oregano
1/2 ts Worcestershire sauce 1 ds Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add
oil one drop at a time, beating constantly, until about one-third of the oil
have been added. (Once the mixture begins to thicken, oil can be added
several drops at a time). Slowly beat in remaining oil and lemon juice. Stir
in minced garlic, oregano, Worcestershire sauce. Add pepper.
Refrigerate mixture. Makes about 1 1/4 cups.

From The Gazette, 91/01/09. The Pizzalini restaurant is owned by
Spiro Maltezos. With his Hobart mixer running very slowly,
Maltezos allows one hour to make the dressing. “A tiny hole
punched in a can lets the vegetable oil drip into the eggs at a suitable
rate,” he said. The restaurant is located at 4805 Sources in Pierrefond
(Montreal).

Title: Scallop Salad
Categories: Seafood, Greensalads, Restaurants
Yield: 6 servings

MMMMM————————TASTE OF SF—————————–
3 c Assorted baby greens
1 Head radicchio, chpd
3/4 c Virgin olive oil
1 lb Fresh bay scallops
4 cl Garlic, minced
2 md Ripe tomatoes, peeled,
-seeded, diced
Salt and pepper

MMMMM—————–DIJON MUSTARD VINAIGRETTE———————-
1/4 c Red wine vinegar
2 t Dijon
1 c Virgin olive oil
Salt and pepper

CA Culinary Academy
Salad:
Arrange greens on 6 chilled plates. Distribute radicchio equally.
Sprinkle approx 2T vinaigrette over each salad.
Heat oil in skillet and saute scallops until opaque, 1 min. Reduce
heat and add garlic and tomatoes. Season with salt and pepper. Heat 1
min. Place scallop mixture on top of radicchio.
Dijon Mustard Vinaigrette:
Combine with a whisk. Season with salt and pepper.

MMMMM

Title: Venison Stew #3
Categories: Stews
Yield: 1 servings

2 lb stew meat
6 carrots
6 potatoes
2 TB oil
1 ts Worcestershire sauce
1 md onion
2 bay leaves
1 ts salt
1 ts sugar
1/2 ts pepper
1/2 ts paprika
1 ds allspice

Brown the cubed meat in the oil, add two cups of
water, then the rest of the ingredients. Cover and
simmer 1 1/2 hours. Remove bay leaves, add carrots
and potatoes, cook another 30-45 minutes or until
tender. As a footnote, I’ve just browned the meat,
then dumped everything in the “crockpot” on low. It
produces a stew that tastes as tho’ it already been
reheated several times. IMHO, that’s the best stew.

Recipe By : Mrs.Ora Moore of Dillsboro, Indiana

—–

SPUTNIK CHAI (RUSSIAN TEA)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oz Tang Mix — (1 Jar)
3/4 c Instant Tea with Lemon
-Lipton’s
1 1/2 c Sugar
2 ts Cloves — Ground
2 ts Cinnamon

Mix all ingredients and keep in tightly sealed jar.
Use 2 t of the mix per cup of boiling water. Can also
be made and then iced.

– – – – – – – – – – – – – – – – – –

two large acorn squash
3 tablespoons olive oil
10 oz mushrooms, cleaned and finely chopped
8 oz canned, quartered artichoke hearts (NOT marinated)
1 rib celery, finely diced
4 scallions, finely chopped
3 cloves garlic, minced
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon dried sage
3 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper, or to taste
4 oz cheddar cheese, shredded (about 1 cup)
2 oz Italian fontina, shredded (about 1/2 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1 cup dry breadcrumbs

Preparation Time: about one hour to prepare, plus 20-30 minutes to bake

Preheat oven to 375 .

Cut squashes in half horizontally and place each half cut-side down in
baking pans at least two-inches deep which have been oiled lightly on the
bottom. Add about one-half inch of boiling water to pan. Bake at 375
until very soft but not altogether mushy when tested with a sharp knife,
about 45 minutes to one hour depending on size of squash.

Prepare filling while squashes bake. Drain artichokes, rinse, and chop
coarsely. Heat 3 tablespoons olive oil in a large skillet over medium
heat. Add mushrooms, artichoke hearts and celery and saute until
vegetables are soft, about 5 minutes. Add scallions, garlic, basil,
oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.
Add pepper and stir. Remove skillet from heat and stir in cheeses until
melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons
water until well moistened and combined.

Remove squash from oven. Remove from pan and place cut-side up on cutting
board. When cool enough to handle, cut a thin slice from the bottom of
each squash half (if necessary) to allow them to sit flat. Scoop out seeds
with a spoon and discard.

Fill squash cavities with stuffing mixture, distributing evenly among four
squash halves. Place squash halves, stuffing-side up, in an oiled baking
pan big enough to hold them. If not baking immediately, refrigerate until
about 30 minutes before serving.

Bake in 375 F oven for 20-30 minutes, or until hot. If taking from
refrigerator, this will take 30-40 minutes. Cut each piece into quarters
to serve

Source: Jennie Schacht.

STAR ANISE BEEF-RICE NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 (1-in) chunks fresh ginger
3 Shallots — unpeeled
1 Onion — unpeeled
2 1/2 qt Water
1 1/2 lb Oxtails
– chopped into sections
1 lb Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
1/4 c Vietnamese fish sauce
-(nuoc mam)-
1 t Salt — or to taste
1/2 lb Flat rice-stick noodles
– soaked in water
– for 20 minutes
6 oz Sirloin steak
– trimmed of fat sliced
– into paper-thin slices
1 Onion — sliced thin
2 c Bean sprouts
1/4 c Fresh coriander leaves
– (coarsely chopped)
2 Green onions
– cut into 2-in-long
– thin julienne slices
1 Lime — sliced into 8 wedges
2 Red chiles — thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet;
place under a hot broiler until charred. In a stock
pot, bring the water, oxtails and beef shank to a
boil. Thoroughly skim and discard the scum from the
surface of the stock. Drop the charred ingredients,
star anise, cinnamon stick and cloves into pot, reduce
to low heat; simmer for 2 hours. Remove the meat.
Remove and shred the meat from the shank and reserve.
Return the bone to the simmering stock. Simmer 1 hour
longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt.
Keep warm. In a separate pot, bring 3 quarts water to
a boil. Drain noodles and add to boiling water; cook
for 1 minute. Drain in a colander. Divide noodles
among 8 soup bowls (about 1-to-2-cup-size bowls).
Divide and top each bowl of noodles with shredded
cooked beef, the raw sirloin steak slices, onion
slices and bean sprouts. Ladle about 1 1/4 cups hot
soup stock (this will cook the beef) to cover the
noodles and beef, top with fresh coriander and green
onions. Serve with squeeze of lime and chiles.

– – – – – – – – – – – – – – – – – –

GARBANZO OAT PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Garbanzo Flour
2/3 c Cold water
1 1/2 c AM Oat Flakes
1 c Boiling water
1/2 c -to…
1 c Chopped nuts
1 t Non-alum baking powder
1 tb AM Unrefined Vegetable Oil
1/2 ts Onion or garlic powder
1/4 ts Cumin powder
1 t Sea salt (optional)

Mix garbanzo flour and cold water in a large bowl.
Pour boiling water over oat flakes in another bowl.
Cover and let stand a few minutes. Mix all
ingredients together. Stir well. Form into patties
on oiled griddle. Bake till brown on one side. Turn
and brown on the other side. Can be refrigerated or
frozen and reheated.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: MOCHA SAUCE
Categories: Sauces
Yield: 1 Cup

2/3 c Semisweet chocolate chips
1 ts Instant espresso powder or
-instant coffee granules
1/4 c Heavy cream
2 tb Corn syrup
2 tb Coffee-flavored liqueur

Put chocolate chips in small bowl and sprinkle with instant coffee.
In a small saucepan over medium heat, bring heavy cream and corn
syrup to a simmer. Pour over chocolate and let sit 30 seconds. Stir
until smooth, add liqueur and blend. Makes 1 cup sauce. Serve over
Mocha Moons ice cream.

Source: Corby Kummer, "The Joy of Coffee

MMMMM