Mushrooms A La Provencale

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter Or Olive Oil
2 Medium Cloves Garlic, — crushed
1/2 Small Onion — finely chopped
1 Lb White Mushrooms — sliced
1/4 Cup Fresh Bread Crumbs
1/4 Cup Parsley — chopped

In large skillet, over medium high heat, melt butter. Add garlic and onion;
saute 3 minutes or until tender. Add mushrooms; saute 1 minute or until just
tender. Add a/2 teaspoon salt, 1/4 teaspoon pepper, the bread crumbs and
parsley. Toss and serve.

Makes 4-6 servings.

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Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 4 servings

1/2 lb Medium shrimp (41 to 50 per
-pound), shelled and
-deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Shao Hsing wine or dry
-sherry
1 ts Cornstarch
5 Water chestnuts (fresh),
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 Package (12 to 16 ounces)
-round siu mai wrappers or
-won ton wrappers

MMMMM———————-LIME CREAM SAUCE—————————
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander

I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out… You should be able to get all the ingredients easily,
including the Chinese sausages.

Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.

A dozen gyozas makes a nice appetizer serving for four, but it’s not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.

1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.

2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.

3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.

4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.

5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

This is a gorgeous book by a local Asian food columnist. She covers
all of east Asia and includes some of the new “East/West” recipes
that seem to be evolving in California. The largest number of
recipes are from Thailand and China but recipes from Indonesia,
Japan, Korea, Vietnam and the Philippines are also included. She
calls these ‘appetizers’ but most will easily serve as main courses.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

CHUTNEY CHEESE SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit

Combine first five ingredients and blend well. Stir
in chutney. Turn into serving dish. Top with chives
if for appetizer and serve with crackers. If served as
adessert, serve with fresh fruit to dip into mixture.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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Silken (Tofu) Chocolate Pie

Recipe By : Susan Murie
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cartons firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust

This is an easy chocolate pie made with tofu. Very mousse-like!

Beat tofu at high in mixer about 5 minutes or so until smooth. Melt
chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at least 2 hours. I find overnight is even better.

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Chipotle Chile Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Chipotle chilies
1 Garlic clove
1 c Mayonnaise
Salt and black pepper
Few drops lemon juice
1/2 Cabbage — coarsely shredded

If using dried chipotles, rehydrate by soaking in hot water until
softened.
Using a mortar and pestle or food processor, mash or puree chilies
with garlic clove. Blend into mayonnaise. Stir mixture into
shredded cabbage, seasoning to taste with salt, pepper, and a few
drops of lemon juice if desired. Refrigerate until ready to serve.

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Title: Magnificent Muffin Baking Hints
Categories: Info, Pickell, Muffins
Yield: 1 Info.

Baking a magnificent muffin is quick and easy. All you need is some
basic equipment and an understanding of how to prepare your batter.

The basis of muffin baking is to create a DRY and a MOIST mixture in
separate bowls. They are then combined quickly with a minimum amount
of stirring. You want to moisten the dry mixture, but still have a
lumpy batter. The batter should then be put immediately into the
muffin tins and baked with careful attention to the required oven
temperature.

Here are a few quick tips for baking a magnificent muffin:

Remember that there is a very real difference between ‘All-Purpose
Flour’ and ‘Cake and Pastry Flour’. Be sure to use the type specified
for the recipe.

Even if you buy pre-sifted flour, you will get better results by
sifting and then measuring.

DO NOT OVERMIX you batter or the result will be a tough muffin with
poor texture.

When combining the moist and dry mixtures, always make a well in the
dry and pour the moist into the well. Stir the two until combined,
but still lumpy.

Prepare the cups by greasing lightly. If you have non stick, no
greasing is necessary.

ALWAYS preheat your oven.

If you have muffin cups that do not have batter in them, fill them
half way with water while the tray is in the oven. This will make
sure that the muffins will bake evenly.

Always test your muffins for doneness. A muffin shoul not be spongy
on the top but should be spring to firm. A Toothpick inserted in the
center of the muffin should come out clean if it is completely baked.

Baked muffins should be cooled briefly in the muffin tins and then
removed to racks.

If you are planning on FREEZING, be sure they are completely cooled
to room temperature before you wrap then in foil and freeze them.

Source: Magnificent Muffins Cookbook

MMMMM

Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
————————————————————————–

Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

—————————————————————————–

Title: STRAWBERRY YOGURT COOLER
Categories: Diabetic, Fruits, Desserts, Snacks
Yield: 2 sweet ones

1 c Strawberries; sliced
1/2 c Plain nonfat yogurt;
1 c Sparkling mineral water;
Or sletzer or club soda

Combine ingredients in a blender or food processor,
process until smooth. Pour into chilled glasses and
serve. Food Exchange per serving: 1/2 NONFAT MILK
EXCHANGE; CAL: 54; PRO: 4g; CAR: 10g; FAT: TRACE; CHO:
1mg; SOD: 70;

Souce: Joslin Diabetes Gourmet Cookbook by Bonnie
Sander Polin, Ph.D. and Frances Towner Giedt.
Brought to you and yours via Nancy O’Brion and her

—–

Title: Berry Delite Fruit Dip
Categories: Fruits, Dips
Yield: 2 cups

1 pk IMO Fat Free Sour Cream
-(16 oz)
1/3 c Seedless raspberry jam
1 tb Honey
1/4 t Grated lime rind
1 t Lime juice (opt)

In a medium bowl, combine IMO Fat Free Sour Cream, jam, honey, lime
rind and optional lime juice. Mix well, cover and refrigerate several
hours to blend flavors.

MMMMM

VEGGIE FLAVORED PASTA – NO EGG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Low-fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC INGREDIENTS—–
1 c Flour, all purpose
Preferably durum semolina
1/3 c Water
—–OPTIONAL INGREDIENTS—–
1 tb Olive oil (optional)
Use one of following only:
1/4 c Tomato Juice (for red)
1/3 c Carrot Puree (for orange)
1/3 c Beet Puree (for red)
1 c Spinach puree (for green)

To make by hand, use a floured pastry cloth, put dry ingredients on cloth,
and make a “well” in the center of flour mixture, add liquid ingredients in
the well, and knead the dough, working the flour to the center as you
knead. After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl. Process for
1 minute until dough begins to form. Adjust liquid or flour if necessary,
continue to knead in the machine for 1-1/2 to 2-1/2 minutes.
To make with bread machine, place ingredients into baking pan. Use the
dough cycle, knead for 1/2 min. Adjust flour and liquid to form a round
ball of dough. Knead for another 5 minutes, then press stop button.
IF YOU HAVE A PASTA MACHINE, CONTINUE ACCORDING TO INSTRUCTIONS.
To complete the pasta by hand, roll the dough into sheets, as thin as it is
possible to roll it on a floured pastry cloth with a rolling pin. Then
shape into long thin spaghetti like strips, or wider for noodles. Cut with
a pie crimper for a fancy edge and twist into bowknots. Use your
imagination. Allow to dry a minimum of 10-20 minutes, or longer, if
necessary. It may be dried for several hours, put into a ziploc bag and
refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook
just until al dente. Do not overcook. Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your
imagination, be creative, and use any number of other veggies. Try green,
yellow, red, purple, orange pepper puree; yellow summer squash or zucchini;
winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian
refried beans. The list is endless. Just use approximately one-third cup
of the one you choose.

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