MEE KROB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2-in piece of tamarind pulp
Peanut or corn oil
-(for deep-frying)
1/4 lb Dried rice stick noodles
6 oz Med shrimp
– shelled and deveined
1 Whole boned chicken breast
– cut into slices
4 Shallots — minced
1 tb Minced garlic
2 sm Serrano chiles
– finely minced
1 Lime (zest only)
3 1/2 tb Tomato paste
4 tb Sugar
1/4 c Thai fish sauce (nam pla)
3 tb Fresh lime juice
4 Green onions — trimmed,
– cut into 1-in lengths
– blanched
3 tb Fresh coriander leaves
1/2 lb Bean sprouts — tails removed
– (for garnish)
—–CRISPY EGG LACE—–
Oil for deep-frying
2 Eggs — lightly beaten
1/4 ts Salt

COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
and let it stand for 20 minutes. Pour mixture through a strainer and press
it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
bag pull rice stick noodles apart into small batches. Add 1 batch to the
oil. If the temperature is correct, noodles should puff up within seconds.
Remove with a slotted spoon or strainer and drain on paper towel. Repeat
with remaining noodles. If you are making the Crispy Egg Lace, prepare it
at this time (See below). When the rice stick noodles and egg lace are
done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
minute or until shrimp are bright orange and chicken is white. Remove and
set aside. Add shallots, garlic, minced chiles and half the lime zest to
the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
dark crimson red with a sticky consistency. It should pull away from the
wok into a thick mass. This is just short of the caramelized state (about 3
to 4 minutes). Be careful not to burn the mixture. Immediately add the
reserved tamarind liquid and fish sauce, reduce to low heat and simmer
together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
crush noodles and toss with sauce to coat. Repeat with another third of
noodles. Add last third of noodles only if there is enough sauce to coat.
Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
(broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
lightly brown and crisp. Turn over to brown. It should have an irregular
lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
into smaller pieces. Makes 2 crispy egg laces. —

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LINDA’S POTATO SKINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——DEBBIE CARLSON
(PHHW01A—————–
6 md Baking potatoes
3/4 c Cheddar cheese — shredded
1/3 c Butter
6 sl Bacon — fried and crumbled
1/3 c Green onion — thinly sliced
Salt
Pepper
———————-MASHED —
POTATOES———————-
1/3 c Milk
1/4 c Butter
Salt
Pepper

Scrub potatoes, dry, then pierce with fork several
times. Arrange on a baking sheet and bake in 375 oven
for about 1 hour or until tender. Let stand until cook
enough to handle. Cut potatoes in half lengthwise and
scoop out center, leaving 1/8″ potato in shell. Cover.
Chill shells up to 2 days until ready to use for the
skins.
If desired, add the 1/3 cup milk, 1/4 cup butter,
salt and pepper to potato centers to use for mashed
potatoes.
When ready to prepare skins, melt the 1/3 cup
butter. Brush shells with the butter, inside and out.
Place, cut side up, on baking sheet. Bake in a 500
oven for 10 minutes or until brown and crisp.
Distribute some bacon, onion and cheese in each
shell. Bake just until cheese melts. Serve hot. If
the potatoes are large, you may want to cut in half
crosswise before serving.
From. Linda Rehberg.

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MECHADO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Beef top round — whole
14 Cooking oil
4 Garlic — sliced thinly
1 Onion — sliced
2 Potato — quartered
— fried
1 Carrot — cut into 2″ pieces
1 Lime — sliced with rind
2 Soy sauce
12 Peppercorns — crushed
1 Tomato sauce
1 Bay leaf
1 Salt
1 1/2 Hot water

Recipe by: Nila Sweeney Preparation Time: 1:00 1.
Brown meat in cooking oil, set aside.

2. In the same oil, saute garlic and onion. But in
lime, soy, pepper, tom sauce, bay leaf and salt.
Simmer for 3-5min.

3. Add meat and water. Cover and simmer until meat
is tender.

4. Add potatoes and carrot. When vegetables are
done, slice meat. Arrang on a platter with
vegetables. Strain sauce and pout over meat.

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NOODLES FOR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Egg
1/2 ts Salt
1 x Flour

Beat the eggs, add the salt and as much flour as can
be worked into the eggs (about 1 cup). Knead well,
cover and let stand 30 minutes. Roll out thin and
spread on cloth to dry slightly. Cut in narrow strips.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Title: CHINESE: ORIENTAL PISTACHIO CHICKEN
Categories: Main dish, Chinese, Poultry, Ethnic, Nuts
Yield: 8 servings

8 Servings
8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

—–

Title: NELLY’S SHAPE (TAURUS)
Categories: Desserts
Yield: 6 servings

2 1/2 c Milk
3 1/2 ts Gelatin
4 Eggs, separated
1/2 c Brown sugar
1 tb Sweet sherry
2 tb Marmalade
1/2 c Heavy cream
1/2 c Toasted slivered almonds

Servings: 6

Place 3 tbsp milk in large bowl, sprinkle gelatin over milk. Let soak
while you prepare custard.

Mix egg yolks with sugar in top of double boiler, place over barely
simmering water, mix in remaining milk. Stir continuously until mixture
thickens into a custard. Remove from heat and immediately pour over
softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the
sherry and chill for 20 to 30 minutes.

Beat egg whites until they form soft peaks, fold into custard. Turn into
serving dish and chill for several hours. The custard will separate,
leaving a foamy top and a jelly bottom.

Place the marmalade in a small saucepan and warm it very gently over low
heat. Spread it evenly over the top of the pudding. Turn the cream into a
bowl and beat it stiff. Spread over marmalade, sprinkle with nuts.

The sensual and seductive taste of this dessert should satisfy the
Taurean’s love of things both sweet and pleasurable, its pale soft topping
suggesting the foamy waves of the sea from which Venus was born.

From: “A Taste of Astrology” – Posted by: Grandma Sheila (Exner)

—–

German Lentil Soup with Frankfurters

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onions — peeled chopped
2 cup Lentils — washed drained
1 Clove Garlic — crushed
Bay Leaf
1 Med Carrots,(scraped — chopped
1 1/2 teaspoon Salt
1 Stalks Celery,(cleaned — chopp
1/4 teaspoon Pepper
2 tablespoon Salad Oil
1 pound Frankfurters — sliced thickly
8 cup Water
2 tablespoon Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5
minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower
heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
Add frankfurters and cook another 10 minutes. Remove from heat and stir in
vinegar. Remove and discard bay leaf.
Serves 8.

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Title: Eager Brand Sweetened Condensed Milk
Categories: Dairy, Pitzer
Yield: 6 servings

MMMMM———————-MM BY H. PEAGRAM—————————
1/4 c Hot water
3/4 c Sugar
1 1/4 c Non fat dry milk
4 tb Soft butter

Directions: Put water and sugar in blender, blend 1 min. till sugar
is
partially dissolved. Add dry milk, a little at a time till smooth.
Add butter, 1 T at a time, blending and scraping sides of blender
till mixture is smooth. Refrigerate at least 24 hrs before using to
allow to thicken. Keeps in refrigerator up to a month, and freezes
up
to a year.

Makes 1 1/2 cups

Gloria Pitzer’s Secret Recipe for Eagle Brand

MMMMM

Title: Dim Sum (Steamed Chinese Appetizers)
Categories: Chinese, Appetizers
Yield: 1 servings

1 3/4 Ground meat (beef , pork or
-mix of two)

————————-BASIC MIX————————-
2 Eggs
3 tb Soy sauce (light
-preferred)
3 tb Sherry
1 ts Grated fresh ginger
1/2 ts White pepper
2 tb Sesame oil
3 Chopped little green
-onions
2 tb Corn starch
4 tb Chopped water chestnut
3 Clove garlic, minced

———————EXTRA CONDIMENTS———————
1 1/2 ts Red chili sauce with
-garlic
2 ts Spicy brown bean sauce
3 ts Hosin sauce
1 ts Grated orange peel

————————–WRAPPER————————–
1 pk Wonton skins

in a large bowl, mix meat well with remaining BASIC
ingredients. mix until smooth.

Separate mix into four equal parts. For each part,
add one of the EXTRA condiments — mix well.

To stuff the dumplings, put about one overflowing
teaspoon or pecan sized ball into a wonton skin. Fold
into shape. Possible shapes are purse , fish ,
chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so
keep this to a minimum. Use a different shape for each
condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack (
the leaf helps prevent sticking). Be very careful not
to let them touch each other or else they will stick.
Steam for 20 minutes. Eat hot. Can be frozen and
reheated in microwave.

== Courtesy of Dale Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50

—–

Etouffee

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound firm tofu — drained
4 tablespoons vegetable oil
1/4 cup flour
1 yellow onion — chopped
4 scallion — chopped
1 jalapeno (seeded,if desired,for less heat) — finely ch
opped
1 green bell pepper, stemmed, seeded — chopped
1 stalk celery — chopped
4 cloves garlic — minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon fresh thyme leaves
1 1/2 cups canned tomatoes — drained chopped
1 1/2 cups vegetable broth
1 1/2 teaspoons vegetarian Worcestershire sauce
1/2 teaspoon salt
4 tablespoons fresh parsley — chopped
4 cups cooked basmati or long-grain white rice

Cut the tofu into 1/2-inch cubes. Put 3 layers of paper towels on a baki
ng sheet and arrange the tofu pieces on top. Cover with another 3 layers of pa
per towels and put a second baking sheet on top. Set heavy cans or books on to
p of the second baking sheet to compress the tofu for 30 minutes.
Preheat oven to 300 degrees F. Coat the bottom of an over-proof 12-inch s
killet with nonstick cooking spray (or use an overproof nonstick skillet). Hea
t 2 tablespoons of the oil in the skillet over medium heat. Add the tofu and s
aute until lightly browned on all sides. Transfer the totu to drain on paper t
owels.
Reduce the heat to medium-low and add the remaining oil to the pan. Stir
in the flour and cook, stirring constantly, for about 5 minutes until bubbling.
Put the pan in the oven and roast the mixture for 20 minutes longer, stirring
well every 5 minutes. Remove the pan from the oven and place over medium heat
. Add the onion, scallions, jalapeno, bell peppers, celery, garlic, black pep
per, cayenne, and thyme, and cook, stirring frequently, until the vegetables ar
e soft, about 10 minutes. Increase the heat to high and add the tomatoes. Coo
k, stirring until bubbling, then add the stock, Worcestershire sauce, and salt.
Cook, stirring until the mixture thickens. Reduce heat to low and add the to
fu. Simmer, partially covered, for 45 minutes.
Stir in the parsley and taste for seasoning. To serve, spoon the rice ont
o serving plates and ladle the etouffee over it.

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