GINGER MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1/2 c Sugar
1 Egg
1 c Molasses — light preferably
3 c All-purpose flour
1 1/2 ts Soda
1/2 ts Salt
1 t Cinnamon
1 t Ginger
1/2 ts Ground cloves
1 c Hot water

Cream together shortening and sugar. Beat in the egg,
then the molasses. Sift together the dry ingredients;
stir into molasses mixture. Gradually add the hot
water, beating until smooth.

Line muffin pans with paper baking cups. Fill 2/3
full. Bake at 350 degrees for 20-25 minutes or till
done. Touch lightly with finger – done if it bounces
back.

NOTE: My extra special muffins!

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Title: Congressional Bean Soup
Categories: Beans
Yield: 6 servings

1 lb dried small white beans
8 c water
1 ea meaty ham bone
1 c celery — finely chopped
1 ea onion — finely chopped
2 TB parsley — finely chopped
1 ts salt
1/4 ts pepper
1 ea bay leaf

In large pan, heat beans in water. Boil gently for 2
minutes; turn off heat and let stand 1 hour.* Pour
into slow-cooking pot. Add remaining ingredients.
Cover and cook on lowfor 12 to 14 hours or until beans
are very soft. Remove bay leaf and ham bone. Cut meat
off bone; return meat to beans. Serve hot.

Recipe By :

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Title: FRIED EGGS SHANGHAI-STYLE
Categories: Chinese, Eggs
Yield: 6 servings

1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil

This recipe will introduce you to an inexpensive
gourmet treat.

Preparation: Flake crab meat into strands, removing
any cartilage. Mix with sherry. Wash onions; remove
roots and greens; finely mince white part. Wash and
pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs
begin to stiff- en, slowly add milk. When eggs are
stiff, fold in crab, onions, salt and cornstarch. Eggs
will tend to break down at this point into a frothy
soup.

Stir-frying: Heat wok to medium hot. Add oil. When
oil is heated, add egg mixture, carefully folding and
turning while eggs become firm. Remove to serving
platter. Serve.

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New Mexico Red Bean Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean grnd. beef
1 large Onion — chopped
2 Jars canned pimentos — (7oz.)
3 1/2 cups Beef broth
1 can Whole tomatoes — (28 oz.)
1 teaspoon Ground allspice
2 teaspoons Ea. cumin corriander — (ground)
4 teaspoons Oregano leaves
1/2 cup New Mexico chile
3 cans Kidney beans — drained (#303)

Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is
well browned. Lift our meat and set aside. Discard all but 2 tbs. of the
drippings. to drippings, add onion and fook, stirring often, until onion is
soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan
with pimento puree, broth tomatoes (break up with spoon) and their liquid, all
spice, cumin, corriander, oregano, ground chile, and beans. Bring to boil; then
reduce heat, cover, and simmer for 45 minn.. Uncover and continue to simmer
until thickened to you liking; stir often. Note: Substitute roasted red pepper
in place of pimento if desired. Proceed as directed.

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MUNG BEAN PANCAKES – BINDAE DUK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Pancakes Beans
Korean Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hulled Split Mung Beans *
1 1/2 c Finely Diced Ham Or Salt
– Pork
1 1/2 c Chopped Kim Chee
3 tb Chopped Green Onions
2 ts Crushed Garlic
1 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils

* Mung beans which have been peeled and split in half.
Substitute soy beans, canned chickpeas (garbanzos), or
yellow lentils.
~——————————————————
~—————– Soak the mung beans overnight in
cold water, then drain well. Place in a food
processor, blender or mortar and grind to a fairly
smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils,
beating until well mixed. If you don’t have any kim
chee you can use finely chopped Chinese cabbage. In
this case, add a little chili powder to the pancake
batter.

Heat a heavy skillet and oil lightly with a mixture of
vegetable and sesame oils. Drop spoonfuls of the
batter onto the skillet and cook until golden
underneath, with small bubbles appearing on the
surface. Flip over and cook the other side. As they
cook, stack the pancakes under a cloth until the
remainder are done. Serve hot or cold with chili and
soy sauce dips.

Typed by Syd Bigger.

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Mandarin Orange Salad

Recipe By : Pam Holley
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head red or green lettuce
1/3 cup green onions — chopped
1/4 cup parsley — chopped optional
1 11 oz can mandarin oranges — drained
1/2 cup walnuts — chopped
dressing
1/2 cup olive oil or vegetable oil
1/2 teaspoon worcestershire sauce
2 tablespoons sugar or artificial sweetener
1/4 cup tarragon vinegar
dash tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing
Mix ingredients with wisk until sugar is dissolved.
Salad
Toss ingredients with 1/2 salad dressing. Save remaining half salad
dressing for other uses. (Grapefruit and avocado slices can be used instead
of Mandarin oranges).

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NOTES : Published in the 7-13-94 issure of the Tyler Courier-Times.

MANGO-LIME PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Mango,peeled and seeded
Juice of 2 limes

From Casa Madrona Restaurant in Sausalito, Calif.

Puree mango with lime juice until smooth. Strain.
Serve with shellfish or as a dessert sauce. Serves 4.

Nutritional analysis per serving: 38.8 calories; 0.1
grams total fat; (0 grams saturated fat); 0.2 grams
protein; 9.2 grams carbohydrates; 0 milligrams
cholesterol; 1.0 milligrams sodium.

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Chinese Egg Rolls No. 931 Yields 12 Egg Rolls

1 Cup All-Purpose Flour 1/2 Cup Water Chestnuts
2 Cups Water 1/2 Cup Bean Sprouts
2 Eggs 1/2 1 Clove Garlic, Minced
1/2 tsp Salt 1/4 Cup Soy Sauce
3 Tbls Peanut Oil Grated Gingerroot
1/2 Cup Celery, Chopped Fine 1/2 tsp Sugar
3/4 Cup Cabbage, Shredded 1 Tbls Flour
4 Scallions, Chopped 2 Tbls COLD Water
1/2 Cup Shrimp, Diced
1/2 Cup Cooked Pork, Diced

Sift the first measure of flour into a bowl.
Gradually add the first measure of water to form a thin, smooth batter.
Beat in the eggs and salt.
Grease a 6″ diameter skillet and put over low heat.
Beat the batter and pour 1 tablespoon into the pan.
Allow to spread over the bottom of the pan to form a thin pancake.
Turn and cook the other side when the pancake begins to pull away from the
sides of the pan.
Do NOT allow it to brown or become crisp.
Remove when done and place on a dish.
Cover with a damp cloth until ready to use.
Prepare the remaining egg roll shells the same way.
Heat the peanut oil in a wok or large heavy skillet.
The scallions must be very finely chopped.
The water chestnuts must be drained thoroughly and chopped.
Remove the shrimp from their shells, devein and chop.
Stir fry the celery, cabbage and scallions for a few moments.
Add the chopped shrimp and the chopped, cooked pork and stir fry for 3
minutes.
Add the chopped water chestnuts, bean sprouts, garlic, soy sauce, grated
gingerroot and sugar and stir fry for 5 more minutes.
Remove from heat and allow the filling to cool.
Place 4 tablespoons of filling to form a rectangle in the center of each
pancake.
Fold the pancake envelope style.
Heat the fat in a deep fryer to 375 degrees. (You may use a skillet with about
fat or oil).
Fry until golden brown.
Serve with chinese hot mustard, soy sauce and/or Oriental Sweet Sour Sauce.

Title: Making Jam Without Added Pectin
Categories: Jams, Canning
Yield: 1 recipe

Wash and rinse all fruits thoroughly before cooking. Do not soak. For
best flavor, use fully ripe fruit. Remove stems, skins, and pits from
fruit; cut into pieces and crush. For berries, remove stems and blossoms
and crush. Seedy berries may be put through a sieve or food mill.
Measure crushed fruit into large saucepan using the ingredient
quantities specified in Table 1.

Table 1. Ingredient Quantities.

Fruit: Apricots.
Cups Crushed Fruit: 4 to 4-1/2.
Cups Sugar: 4.
Tbs. Lemon Juice: 2.
Yield (Half-pints): 5 to 6.

Fruit: Berries.
Cups Crushed Fruit: 4.
Cups Sugar: 4.
Tbs. Lemon Juice: 0.
Yield (Half-pints): 3 to 4.

Fruit: Peaches.
Cups Crushed Fruit: 5-1/2 to 6.
Cups Sugar: 4 to 5.
Tbs. Lemon Juice: 2.
Yield (Half-pints): 6 to 7.

Add sugar and bring to a boil while stirring rapidly and constantly.
Continue to boil until mixture thickens. Use one of the following tests
to determine when jams and jellies are ready to fill. Remember to allow
for thickening during cooling.

Temperature test: Use a jelly or candy thermometer and boil until
mixture reaches the temperature for your altitude. For more information
see “Making Jelly Without Added Pectin”.

Sea Level: 220 degrees F.
1,000 ft: 218 degrees F.
2,000 ft: 216 degrees F.
3,000 ft: 214 degrees F.
4,000 ft: 212 degrees F.
5,000 ft: 211 degrees F.
6,000 ft: 209 degrees F.
7,000 ft: 207 degrees F.
8,000 ft: 205 degrees F.

Refrigerator test: Remove the jam mixture from the heat. Pour a small
amount of boiling jam on a cold plate and put it in the freezing
compartment of a refrigerator for a few minutes. If the mixture gels, it
is ready to fill.

Remove from heat and skim off foam quickly. Fill sterile jars with jam.
For more information see “Jars and Lids”. Use a measuring cup or ladle
the jam through a wide-mouthed funnel, leaving 1/4-inch headspace.
Adjust lids and process.

Table 2. Recommended process time for Jams without Added Pectin in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Vidalia Onion and Cucumber Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Vegetables
Regional

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Vidalia onion — cut into
semi-circles
1 medium Cucumber — peeled/sliced 1/4″
1 ounce Blue cheese — crumbled
1 tablespoon Minced fresh chervil
4 teaspoons Extra-virgin olive oil
Salt
Gresh ground white pepper

Spread out onion on serving salad platter and top with cucumber slices.
Sprinkle with cheese, followed by chervil. Stir together oil, vinegar and salt
and pepper to taste in cup. Pour over salad. Makes 2 servings.

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