Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

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Title: Fried Eggplant Sandwiches
Categories: Sandwiches, Vegetables
Yield: 4 servings

1 Eggplant
Salt
6 oz Mozzarella cheese
(not grated)
1/2 ts Yeast
1 1/2 c Warm water
(105-115 degrees)
2 c Plain flour
Pepper to taste
4 1/2 tb Oil
1 lg Egg white
Oil for frying

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let
drain in a colandar for about an hour. Slice the mozzarella into
thin slices and trim to the shape of the eggplant slices. Sprinkle
the yeast over the warm water abd stir until is dissolved. Whisk in 1
1/2 cups flour and the pepper until smooth. Keep at room temp for 30
min. Rinse and pat dry the eggplant slices. Fry them in batches
using 1 T oil per batch over medium heat about 2 min per side. Remove
to paper towels to drain while you finish the other slices. Place a
cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both
sides. Beat the egg white until stiff (but not dry) peaks form. Fold
into the yeast mixture. Heat oil (about 1 inch deep) in a large
frying pan. Dip 1 eggplant sandwich into the batter at a time and
place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
until light brown. Place on paper towels to drain oil until all are
done. Serve hot. These are great with a horseradish type dressing on
top! Depending on the size of the eggplant, this could make 6-12
sandwiches. Walt MM

MMMMM

FROZEN CHOCOLATE CHEESECAKE TORTE

Recipe By : 365 Great Chocolate Desserts.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter — melted
8 ounce Cream cheese — softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate — melt
1 1/2 cup Heavy cream — whipped
3/4 cup Chopped pecans

Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a
medium bowl, combine cream cheese, sugar, vanilla and salt.

Beat with electric mixer on medium speed until smooth.

Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn
into baked crust, spreading evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 1/2 hour before
serving for ease in cutting.

– – – – – – – – – – – – – – – – – –

Shrimp Divan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Broccoli,frozen (10oz ea)

1 lb Shrimp,medium,shelled

Salt to taste

Pepper to taste

1 pn Mixed herbs

1 cn Cream/celery soup (10.5oz)

1 c Mayonnaise

1 tb Lemon juice

1/2 c Cheese,shredded

1 c Crumbs,buttered

1. Arrange broccoli in greased 7×11-inch baking dish; cover with shrimp and

sprinkle with salt pepper and herbs.

2. Combine soup, mayonnaise, lemon juice and cheese and pour over shrimp.

3. Top with buttered crumbs; bake in preheated 350’F. oven 40 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or

packaged stuffing; mix with about 3 tablespoons melted butter.

– – – – – – – – – – – – – – – – – –

Smoked Salmon, Cream Cheese and Dill Stuffed Eggs

Recipe By : Gourmet Magazine/ April 1995
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large hard-cooked eggs
3 ounces smoked salmon — thinly sliced
2 ounces cream cheese — softened
2 tablespoons sour cream
1/2 teaspoon lemon juice
Salt and pepper — to taste
2 tablespoons minced fresh dill
Dill sprigs — for garnish

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon
juice, and salt and pepper to taste until smooth.

Add minced dill and process until mixture is just combined.

Transfer filling to a pastry bag fitted with a large leaf or other decorative
tip.

Just before serving, pipe filling into whites, mounding it, and garnish eggs.

Makes 12 stuffed eggs.

– – – – – – – – – – – – – – – – – –

Title: GF MAPLE BEAN TARTS
Categories: Diabetic, Desserts, Beans
Yield: 24 servings

24 Gluten-fr.unbaked tartshells
FILLING
1 c Cooked white kidney beans
1/2 c Maple syrup
2 Eggs
1/3 c Brown sugar
1/4 c Butter or margarine, melted
1/2 c Raisins

NOTE: Gluten-free pastry made with bean flour is
lower in fat than regular pastry.

Combine all ingredients except raisins in a food
processor or blender. Divide raisins evenly among tart
shells. Pour filling over raisins, filling
medium-size tart shells 3/4 full.

Bake at 350 F for 20 minutes or until crust is golden
brown and filling set. Makes 24 tarts.

1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats
oils choice 5 grams total fat, 1 gram saturated fat,
17 mg cholesterol, 2 grams protein, 17 grams
carbohydrate, 46 mg sodium, 158 mg potassium. Moderate
fibre.

Adapted from Full of Beans by V. Currie Kay Spicer,
1993 Shared but not tested by Elizabeth Rodier Feb 94

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Title: Herbed Stuffing Mix
Categories: Master mix
Servings: 1

30 ea Slices Bread 1/3 c Cooking Oil
3 T Instant Minced Onion 3 T Parsley Flakes
2 t Garlic Salt 3/4 t Ground Sage
1/2 t Seasoned Pepper

Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread
cubes with seasonings to coat cubes. Put in a large airtight container
and label Herbed Stuffing Mix. Store in a cool, dry place and use within
3 to 4 months.

Makes about 12 cups of Mix.

—————————————————————————–

Title: PORK BBQ SAUCE
Categories: Bar-b-q
Yield: 1 servings

1 c Onion, finely minced
3/4 c Garlic, finely minced
2 tb Tiger sauce
2 tb Worchestershire sauce
2 1/2 tb Mustard

Blend together all ingredients. The technique used
was to stab large holes in a pork roast, massage the
sauce into the holes produced and marinate overnight.

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Kahlua Mocha Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ounces Bittersweet chocolate — cut in small pieces
1 1/2 ounces Unsweetened chocolate — cut in small pieces
2 tablespoons Coffee — very strong brew
2 tablespoons Kahlua
2 Eggs; room temperature — separated
1/4 cup Sugar
1 pinch Cream of tartar
1/2 cup Heavy cream — well chilled
—–CHOCOLATE LEAVES (GARNISH—–
3 ounces Bittersweet chocolate
24 Decorative leaves — non-poisonous lemon
florists leaves

For the Mousse: In the top of a double boiler, set over barely simmering water,
melt the chocolates with the coffee and the Kahlua, stirring occaisionally. In
a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until
the mixture is thick and pale and stir in the chocolate mixture. In another
bowl, beat the egg whites with a pinch of salt until they are frothy, add the
cream of tartar, and beat the whites until they hold soft peaks. Beat in the
remaining 1 tb. sugar gradually and beat the whites until they just hold stiff
peaks. Stir 1/4 of the whites into the chocolate mixture, then fold in the
remaining whites and the whipped cream, gently but thouroughly. Pour the mousse
into a 1 qt. shallow dish and chill, covered, for at least two hours. (This may
be made a day in advance) Before serving, arrange some of the chocolate leaves
on the mousse, and serve the remaining leaves separately. Chocolate leaves: In
the top of a double boiler set over barely simmering water, melt the chocolate.
With a spoon, coat the back (non-shiny) side of each leaf with the chocolate,
being careful not to let the chocolate drip onto the shiny side. Place the
leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop
the edges of the leaves with pieces of foil or paper towel to allow the edges
to curl. Chill the leaves for 20 minutes, or until the chocolate has hardened,
and, working quickly, peel off the lemon leaves. (If the chocolate gets too
soft, chill the leaves for 5 minutes more, or until hardened). Keep the leaves
chilled until just before serving. Makes 24 leaves.

– – – – – – – – – – – – – – – – – –

Title: OPEN-FACE STEAMED DUMPLINGS (SHAO MAI)
Categories: Vegetarian, Vegan, Chinese, Appetizers
Yield: 15 servings

————————-WRAPPERS————————-
2/3 c All-purpose flour
2 tb -Hot water, plus:
2 ts -Hot water

————————-FILLING A————————-
5 oz Regular or firm tofu
— mashed
1 1/2 ts Tientsin preserved cabbage
— minced (packed)
1 tb Presoaked minced tree ears
1 tb Presoaded minced lily buds
3 tb Black or shiitake mushrooms
— (presoaked minced)
1 1/2 ts Green onion, minced
1 ts Sesame oil
1 ts Vegetable oil
1/8 ts Salt
2 ts Soy sauce

————————-FILLING B————————-
3 tb Water chestnuts, minced
3 tb Black mushrooms, minced
— (presoaked)
3 tb Bamboo shoots, minced
3 tb Carrot, minced
2 ts Green onion, minced
1/2 ts Gingerroot, minced
1 tb Soy sauce
1/4 ts Cornstarch
1 1/2 ts Sesame oil

———————–DIPPING SAUCE———————–
Soy sauce
Mushroom soaking liquid
Sesame oil

These little open-faced steamed dumplings, a popular
item in dim sum teahouses, are a special treat, for
you seldom see a vegetarian version. With their
flowerlike appearance and savory filling, they are an
attractive luncheon dish. You can use the ready-made
wrappers, sold in refrigerated or frozen sections of
some markets (“shu mai skins”). “Suey gow skins” or
“gyoza wrappers” are too thick and will dry out during
steaming. Wonton wrappers can be substituted, but trim
off the pointed corners. Better yet, prepare your own
wrappers according to the directions below.

DIRECTIONS: =========== To prepare wrappers, combine
flour and hot water. Knead a couple of minutes into a
smooth dough; cover and let rest at least 1 hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 7-1/2 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 15. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your hand
on a flour-dusted board. With a pastry roller, small
rolling pin, piece of dowel, or even an empty jar —
all of these should be wielded under the palm of your
hand — roll each into a round wrapper, 3-1/2 inches
in diameter, thicker in the center, thinner toward the
edge. This is easily done by rolling the pastry roller
from the edge of the piece of dough to the center, and
back again, turning the dough counterclockwise a
little with your left hand after each roll. Continue
all the way around several times, also turning the
dough over once or twice, until you have a thin, 3-1/2
inch wrapper.

Prepare Filling A or B by combining the ingredients.
Place approximately 1 tablespoon filling on the center
of each wrapper. Holding the wrapper on your left
fingers, encircle it from below with your right thumb
and index finger, gathering the wrapper up around the
filling. Squeeze gently around the middle to make a
kind of neck; some of the filling should emerge at the
top. The bundle should hold together securely or it
will collapse during steaming. Pat the bottom with
your left hand to make a flat base. If the skin is not
too floppy, you can also turn the edge slightly
outward (like an open flower), pinching it if
necessary to make it secure.

Place a layer of damp cloth in a bamboo steaming
basket or on a flat, perforated race (you can use a
heatproof plate if you have neither of these, but
circulation of steam is somewhat impaired this way).
Arrange the shao mai on it. With the rack well above
the boiling water in a steamer, steam for 10 minutes
(if frozen, do not defrost first). They will stick to
the cloth, but if you wash and reuse the same cloth
each time, they will not stick as much.

Serve while still hot, before the skin hardens — as
is, or with small dipping saucers of soy sauce and
mushroom liquid (from the black mushrooms), mixed in
equal proportions. Add a few drops of sesame oil.

Advance preparation: These can be assembled in
advance, frozen, and steamed just prior to serving.

* Source: The Fragrant Vegetable, by Martin Stidham *
Typed for you by Karen Mintzias

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