Title: ASSORTED VEGETABLES IN A CLEAR SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

2 md Turnips
2 sm Carrots
4 Green onions
3 Fresh asparagus spears
1/2 c Button mushrooms
1/2 c Peeled straw mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 ts Fresh ginger root
1 tb Tientsin preserved
Vegetable
2 tb Peanut oil
2 c Chicken stock
1 ts Salt
1 pn Sugar
Cornstarch paste
1 tb Chicken fat
1/2 c Crab meat or shelled
Shrimp (opt)

Preparation: Peel turnips carrots. Use melon scoop
to cut turnips into large balls. Slice carrots 1/2″
thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don’t cut into center
core). Carrots should look like little flowers.
Parboil turnip carrots in stock until barely tender.
Remove from stock plunge pieces into cold water;
drain. Cut onions, asparagus baby corn into 1 1/2″
pieces. Mince together fresh ginger root Tientsin
preserved vegetable. Insmall pot or beaker on medium
heat, render pieces of chicken fat.

Stir-frying: Add peanut oil to hot wok. When it
begins to smoke, briskly fry crab meat or shrimp for 1
minute. Add asparagus, baby corn, mushrooms water
chestnuts, stir-frying until they are hot. Add ginger
mixture, then onions. Stir-fry another 30 seconds.
Add 1/2 stock, salt sugar; bring to boil. Add
turnips carrots. Cover reduce heat; simmer for 5
minutes. Uncover, push ingredients out of liquid,
dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick
soup. Recombine, then mix in chicken oil. Remove to
serving platter.

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WHOLE OR BAKED GARLIC

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7104

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole heads garlic
3 tablespoons olive oil or butter
Salt
Freshly ground black pepper

Preheat oven to 350 degrees.

Remove the thin papery outer skin that covers each whole head of garlic.
(Either peel it off starting from the root or take a knife and cut around
the covering midway up the head, then peel off the outer skin.) Place the
heads in a small baking dish. Drizzle a little oil or butter over them and
sprinkle on salt and pepper. Bake 1 to 2 hours, depending on size, until
tender. Serve one head per person.

To cook in a microwave, drizzle the peeled garlic heads with oil and cook 1
to 12 minutes at full power.

Yield: Serves 4

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Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Pure Olive Oil
2 Large Onions — chopped
3 Medium Garlic Cloves — minced
1 Pound Ground Chuck
1 Cup Yellow Corn Meal
3/4 Cup Milk
1 Can Plum Tomatoes — 28 oz
Drained And Liquid Reserved
1 Can Creamed Corn — 16 oz
1 1/2 Cups Pitted Ripe Olives — drained
Salt And Pepper To Taste
1 Tablespoon Butter
1 Tablespoon Flour
Tomato Juice — (optional)
Or V8 Juice
2 Teaspoons Chili Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
Paprika For Garnish

This is THE one you’ll want to make again and again!!
Heat the oil and sautE the onions until translucent;
add garlic and cook just to aroma; drain and set aside
in a deep greased casserole; brown meat, breaking up
large pieces as it cooks; add the meat, corn meal, milk,
tomato solids, corn, olives, salt and pepper to the
casserole and mix well; bake, uncovered, in a preheated
350F oven for 1 1/2 hours, or until a knife inserted in
the center comes out clean.
Make a roux of the butter and flour being careful not
to brown. Thin with the reserved tomato liquid, and
tomato juice if required. Add the chili powder, cayenne,
cumin, then salt and pepper to taste. Spoon servings of
the pie onto individual dishes, top with the chili sauce
and sprinkle with paprika. Serves 6 to 8.
Note: The sauce should be the consistency of heavy
cream. DO NOT BE PUT OFF BY THE APPEARANCE OF THIS RECIPE.
IT IS GOOD!!! CHUCK OZBURN (HBWK07A)

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EMILY’S SPINACH SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 t Sugar
1 t Mustard, dry
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk Spinach, fresh, (10oz)
-torn into bite-size pcs
5 Bacon strips, cooked
-crumbled
2 Eggs, hard cooked — sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well
mixed; set aside. Place spinach in a large salad bowl. Just before serving,
pour dressing over spinach and toss gently. Garnish with crumbled bacon and
egg slices.

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Title: Lemon Chiffon Sauce
Categories: Sauces
Yield: 4 servings

1 cn Daisy Sour Cream (16 oz)
1/2 c Milk
1/3 c Powdered sugar
1/4 c Frozen lemonade concentrate
1 dr Food coloring

Combine Daisy, milk, powdered sugar, and frozen lemonade concentrate.
Blend one drop food coloring with approximately 1/4 of the sauce and
pour into a squeeze bottle. Cover individual serving plates with
uncolored sauce and arrange fruit on top. Use colored sauce to create
a design on each serving. Garnish with mint.

MMMMM

Tiramisu (7)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Cream:
500 grams marscapone cream cheese
1 cup sugar
6 egg whites
2 tbsp powdered chocolate drink (ie. quik)
–Layers:
2 cups unsweetened espresso coffee
Pavesini digestive cookies

Beat the egg whites until they are fluffy. Add sugar along with the cream
cheese. Beat all ingredients together, then add chocolate mix to give it
colour.
Pour the unsweetened coffee into a bowl, then dip the cookies into the
coffee. Put on a platter to make a lyer.
Spread some cream on top of the cookies. Continue to layer until all
cream and cookies are gone, ending in a layer of cream.
Refrigerate to cool or eat right away.

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Title: Cappuccino-Pistachio Shortbread
Categories: Cookies
Yield: 32 servings

1 Cappuccino coffee mix;
-0.77-oz
1 tb Water
3/4 c Butter or margarine;
-softened
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts; chopped
1 oz Semisweet chocolate
1 ts Shortening

Recipe by: Gold Medal, The Best of Holiday Baking
Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

—–

Title: BASIC CREAM SOUP
Categories: Vegetarian, Vegan, Soups
Yield: 4 servings

1 md Onion
1 md Celery stalk
1 md Garlic clove
1 tb Olive oil
4 c Vegetable; chopped in 1/2 to
-1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 c ;water
2 tb Miso, light OR
2 Vegetable bouillon cubes
Pepper, freshly ground, opt.

1. Bring water to a boil in a tea kettle. Coarsely
chop the onion and celery. Thinly slice the garlic.

2. In a soup pot, heat oil, onion, garlic and celery.
Cook and stir 1 minute over medium heat, then add
vegetable. Continue cooking and stirring 1 minute
longer.

3. Add boiling water and bring back to a boil over
high heat. Stir briefly and reduce heat to medium.
Cover and cook 8 minutes. Lift cover, stir in miso,
and continue cooking and stirring for another 2
minutes, until miso is dissolved and vegetables are
tender. (At this point, you may puree soup directly in
the pot with a hand blender, liquefying a small amount
of soup with the tahini in a separate bowl and
returning it to the pot. Or, follow steps 4-6.

4. Pour soup into a bowl to cool. Remove 1/2 cup of
broth from soup and stir remaining soup to cool it.
While soup is cooling, place tahini and 1/2 cup broth
in a blender. Blend to a smooth cream. Set aside.

5. Place three-fourths of soup in blender and
liquefy to a cream. Pour into original soup pot. Place
remaining one-quarter of unblended soup in a blender.
Pulse-blend for 2 to 3 seconds, allowing mixture to
remain lumpy and textured. Pour it into creamed
portion in the original soup pot.

6. Place soup over medium heat and stir in tahini
mixture. Gently reheat soup, taking care not to let it
boil and stirring frequently. Add pepper to taste.

Variations:

If you don’t have light miso, substitute 2 vegetable
bouillon cubes, 2 tbs powdered vegetable broth, or 5
cups of homemade stock in place of 5 cups water.

Creamed soups can be served hot or cold. If serving
cold, skip the reheating.

Add 1/2 tsp dried thyme, basil or marjoram to the
sauteeing vegetables for fuller flavor.

Add 1 tbs nutritional yeast to the soup pot when you
add the water.

Note: After the tahini mixture has been added to the
cream soup, boiling will make the tahini itself
thicken and the soup will be too thick. Take care to
reheat it GENTLY, _not_to_boil_!

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

—–

MEMPHIS IN MAY DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 t Cayenne
2 c Apple cider vinegar

I make something that I call Memphis in May Dry Rub.
It is made with 4 tsp paprika, 2 tps salt, 2 tsp onion
powder, 2 tsp Black pepper, 2 tsp white pepper and 1
tsp cayenne pepper. You mix this up in a jar, closed
the lid, and shake well to mix. I then put this in a
bottle and added 2 cups of apple cider vinegar, gave
it a good shaking and BINGO its almost there. A little
too hot and I need to cut back a little on the pepper
(at least on the cayenne). Maybe cut the black pepper
back to 1 1/2 tsp, the White to 1 tsp and>> the
cayenne to 1/4 or 1/2 tsp. Like I said this ain’t
exactly it, but by golly it’s damn close. If you like
you may want to add a little garlic powder and/or some
dry mustard. Maybe even a little ground cumin. Just
thought I would pass this along to all you COLD
weather cookers and smokers out there who only get to
cookout about half the year. (Yes, Ed, I do include
you, up there in Connecticut, in these numbers.)

Recipe By : Wendell D. Smith

– – – – – – – – – – – – – – – – – –

Title: Ken’s Tomato Egg Drop Soup
Categories: Soups/stews, Chinese
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes -=OR=-
1 c -drained, canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

Makes 4 to 6 Servings

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK …downloaded from: Salata
*Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM