Title: CH’AO MING HSIA P’IEN B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

1 lb Prawns or large shrimp,
-uncooked
6 Dried chinese mushrooms
1 cn (15-oz) baby sweet corn
1 c Peanut or other salad oil
-plus
1 tb Peanut or other salad oil
1 Scallion; chopped
1/2 c Sliced water chestnuts
1/4 lb Snow peas (chinese peas)

————————-MARINADE————————-
1 tb Cornstarch
1 ts Salt
1 tb Dry sherry
1 ds White pepper

———————-SEASONING SAUCE———————-
1/4 c Chicken broth
1/4 c Mushroom juice
— (from soaked mushrooms)
3/4 ts Salt
1 1/4 ts Cornstarch
1 tb Dry sherry

Shell de-vein prawns. Wash dry with paper towels.
Slice each prawn into halves lengthwise Add prawns to
Marinade, tossing to coat. Cover, marinate at least
1/2 hr. in refrigerator. Soak mushrooms in hot water
20 minutes. Reserve juice for sauce, discard stems
cut caps in halves. Cut baby sweet corn in halves
lengthwise. Set aside. Heat 1 cup oil in wok or
skillet on high heat. Add prawns;stir-fry 15 sec.
Remove, drain off oil.(Reserve oil for stir-frying
other seafoods). Heat 1 cup oil in wok or skillet on
high heat. Add scallion, mushrooms, water chestnuts,
snow peas baby sweet corn. Stir-fry 1 minutes. Stir
in Seasoning Sauce. Cook, stirring constantly until
sauce thickens. Add prawns, mix well. Serve
immediately.

Marinade: Combine ingredients in mixing bowl mix
well.

Seasoning Sauce: Combine ingredients in a small bowl.

Temperature (s): HOT Effort: AVERAGE Time: 01:15
Source: ANNA KAO’S Comments: PITTSBURGH, ASP[NWALL

—–

Title: Marinated Fresh Mushrooms
Categories: Appetizers
Yield: 6 servings

-JUDI M. PHELPS
1 lb Firm medium-sized mushrooms
8 Cloves garlic; crushed
-(4 tsp)
3/4 c Olive oil
6 T Lemon juice
1 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dijon mustard
3 T Fresh tarragon; finely
-chopped
Or
1 T Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper
towel. In a medium-sized bowl, combine the remaining ingredients.
Beat well with a wire whisk. Add the mushrooms and stir to coat
them with the marinade. Let stand at room temperature for 3 hours
or cover and refrigerate for 1 of 2 days. When ready to serve,
bring the mushrooms to room temperature, drain off the marinade, and
put a toothpick into each mushroom. Serve on a platter with a
cluster of cherry tomatoes and pitted ripe olives in the center.
Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

Title: Egg Yolk
Categories: Baby food, Eggs
Servings: 6

1 Egg

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

This is a good way to introduce eggs to your baby (if the pediatrician says
you are ready to). Eggs contain all 22 of the amino acids-the building
blocks of protein-that we need for new tissues, clotting of blood, and
formation of antibodies.

Cold water Mother’s milk or formula

Place egg in a small saucepan and cover with water. Bring to a boil and
simmer very gently for 15 minutes. Remove and immediately fill pan with
running cold water. Let sit in cold water until shell is cool. Crack
open, discard the white and mash the yellow yolk with a fork and add a few
drops breast milk or formula. Go easy (small amounts of egg for baby) at
first to see if any allergies develop.

MMMMM

BRITTANY MIXED FISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Mixed fish, cleaned *
2 x Lge Onions, peeled **
Lge clove Garlic, crushed
3 tb Butter or margarine
6 x Med potatoes, peeled,in 1/4s
10 c Water
2 x Med. Bay Leaves
1 t Dried Thyme
1/2 ts Dried Marjorin
4 x Sprigs Parsley
2 ts Salt
1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and
garlic in heated butter or margarine in a large kettle
until tender. Add potatoes, water, bay leaves, thyme
marjoram, parsley, salt and pepper. Bring to a boil.
Add prepared fish and lower heat to moderate. Cook,
covered, about 25 minutes, until fish and potatoes are
tender. Remove and discard bay leaves. Put slices of
bread in wide soup plates. Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.

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Barley Soup

Recipe By : Senior Girl Scout Troop #120
Serving Size : 8 Preparation Time :2:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds hamburger
3 quarts hot water
12 beef bouillon cubes
2 cups onion — diced
3 cups carrots — thinly sliced
1 quart tomatoes — * see note
1 cup barley

Brown hamburger, drain; add remaining ingredients and simmer 2 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Can use 1 quart of tomato juice instead of tomatoes

MATAMBRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Flank Steak

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Flank steak — butterflied
1/4 cup Red wine vinegar
1 teaspoon Garlic — finely chopped
1/2 teaspoon Thyme — dried
1 bn Spinach
2 Carrots, peeled — cut in
lengthwise
2 Eggs, hard-cooked — cut in
lengthwise
1 medium Onion — thin sliced and
into rings
2 tablespoons Parsley — finely chopped
1/2 teaspoon Red pepper flakes
1 teaspoon Sea salt
2 tablespoons Vegetable oil
2 cups To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from the
pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

– – – – – – – – – – – – – – – – – –

Creamy Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each chicken breast halves without skin
1 cup herb-seasoned stuffing mix
8 each 4 x 4’" slices Swiss cheese
1/4 cup white wine
1/4 cup melted butter
1 each Cream of Chicken soup

Arrange chicken in a 9 x 13 baking dish; top with cheese slices.
Combine the so up and wine and spoon over chicken breast.

Sprinkle with crushed stuffing mix. Pour butter over crumbs. Bake at
350 degre es for 40 – 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : I have served spiced pickled pears with this.

Black-Eyed Pea_Crab Salad with Ruby Grapefruit

Recipe By : Stephan Pyles in ___The New Texas Cuisine___
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Fish and Seafood
Herbs, Fresh Salads
Salads, Seafood Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups black-eyed peas (soaked overnight) — drained
1 quart ham hock broth or water
salt — to taste
4 slices bacon — diced
1 pound fresh lump crabmeat (Gulf Coast preferred)
1 medium red bell pepper — seeded, finely diced
1 medium yellow bell pepper — seeded, finely diced
1 medium green bell pepper — seeded, finely diced
1 large purple onion — minced
3 whole scallions — thinly sliced
1 large tomato — seeded and diced
1 teaspoon fresh thyme — chopped
1 teaspoon fresh marigold mint or tarragon — chopped
1 teaspoon fresh chervil — chopped
1 cup Grapefruit Vinaigrette (separate recipe)
4 whole ruby grapefruit (peeled) — sections removed
8 whole fresh cilantro sprigs — for garnish

Place the drained black-eyed peas in a saucepan with the ham hock broth
or water, and bring to a boil. Reduce the heat and simmer until tender,
45 minutes to 1 hour. Toward the end of the cooking time, taste the
peas and season with salt. Drain and set aside.

In a skillet, cook the bacon over medium-high heat until all the fat is
rendered. Transfer the bacon to a large mixing bowl and add the
crabmeat, vegetables, peas, and herbs. Mix together until thoroughly
combined.

Combine the salad with the vinaigrette. Mound the tossed salad on a
large serving platter, leaving at least 2 inches around the edge of the
platter. Arrange the grapefruit sections around the salad, and garnish
the grapefruit sections with the cilantro springs.

[Formatted to MasterCook by Terri Law on 8/22/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef’s Notes: Chef Stephan Pyles of Star Canyon tells us that “This
easy, do-ahead salad is a perfect entree for a summer lunch or picnic.
Black-eyed peas, crab, and grapefruit may not exactly be an orthodox
combination, but they are all staples of Texas cookery and go well
together.”

– – – – – – – – – – – – – – – – – –

NO BAKE FRUIT CAKE 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Seedless raisins
1 1/2 c Pitted dates
1 lb Nuts of choice (I always use
-pecans)
1/2 lb Red candied cherries
1/2 lb Green candied cherries
1/2 lb Candied pineapple
1 cn Sweetened conden. milk
1 1/2 c Crushed graham crackers
To 2 1/2 c.
-(my favorite) or
-vanilla wafers
-Butter to grease loaf pans
-or ring mold

Combine all ingredents except crushed cookies. (I
leave my fruit and nuts whole but may be cut up if
your wish.) Mix well to distribute all the fruit and
nuts in the milk. Gradually add the crushed cookies
to the mixture and stir. As soon as the mixture is
not “real” sticky you will know you have enough
crushed cookies mixed in. Butter your loaf or ring pan
very well and spoon in the fruit cake mixture. Press
down firmly with the back of a greased spoon (I just
grease my “clean” hands and push the mixture down to
pack it well.) Cover with plastic wrap or foil and
place in the refridg. for at least 2 days. When ready
to serve, remove from refridg. and tip out on a
serving plate. IF there are any leftovers….;) you
should store back in the refridg.

– – – – – – – – – – – – – – – – – –

Overnight Cheese Noodle Kugel

Recipe By : “Mirjam Dorn (JPW)”
Serving Size : 9 Preparation Time :0:00
Categories : Jewish Kugels
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Noodles — wide
3 Eggs
1/2 Cup Sugar
2 Cups Skim Milk
1 Cup Cottage Cheese
1/4 Cup Raisins
Cinnamon Sugar

Grease a 9 x 9 inch baking pan. Arrange the raw noodles on the bottom of
the pan. In a large mixing bowl, beat the eggs and sugar until light;
add the milk; beat together. Stir in the cottage cheese and raisins.
Pour the mixture over the noodles, then cover and refrigerate overnight.

Before baking, spinkle cinnamon sugar on the top. Bake for 1 hour and 15
minutes in a 350 degree F oven, the first half of the cooking time
covered and remainder of the time uncovered.

– – – – – – – – – – – – – – – – – –