Title: SHERRIED PORTOBELLO MUSHROOM GRAVY
Categories: Gravy
Yield: 3 Cups

Pan of drippings from roast
-turkey breast
3/4 c Dry sherry
1 Portobello mushroom, cut
-into 1/2-inch cubes
1 1/2 c Water; up to 2 1/4 c
3 tb Cornstarch mixed with
3 tb Water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the
sherry, scraping and deglazing the pan. Add the mushroom pieces,
continuing to stir. As the sauce thickens, add the water, a little at
a time, continuing to stir for 3 or 4 minutes. Stir in the
cornstarch-water mixture, increase the heat to medium and stir until
the gravy thickens. Taste and adjust seasoning with salt and pepper,
if necessary.

Yields 3 cups.

The San Francisco Chronicle, November 15, 1995

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CREAM OF POBLANO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)

Cut the corn tortillas into ninths, place in a food
processor and chop until fine. Add flour, chili
powder, cumin, salt and pepper. Blend until the
tortillas become the consisitency of cornmeal.

Place the canola oil in a stockpot on medium-high
heat. Add onions, peppers and garlic. Saute until
onions are clear. Add butter and let melt. Add
tortilla-flour mixture to the pan and mix to form a
roux, stirring with a wire whip. Do not let it burn.
While stirring, slowly add the chicken stock. Make
sure to scrape the sides and bottom. Add the
half-and-half. Bring to a slow simmer and cook for 7
to 10 minutes. Do not let soup come to a hard boil.
Turn off heat and let cool. Add the roasted chopped
chicken meat to the stockpot before serving. Top each
serving with shredded Monterrey Jack cheese, diced
poblano pepper and crisply fried tortilla strips.

Per serving 181 calories, 11 grams fat, 26 milligrams
cholesterol, 591 milligrams sodium.

Copy of recipe printed in the Houston Chronicle.
Recipe from Cavanagh’s restaurant.

– – – – – – – – – – – – – – – – – –

Title: White Chocolate Mousse #2
Categories: Alcohol, Chocolate, Mousses
Yield: 8 servings

1/4 lb White chocolate — pieces
4 tb Unsalted butter
3 tb Light rum
3 Egg yolks
1/2 c Cream
3 Egg whites
SAUCE—–
4 tb Unsalted butter
1/4 c Milk
1/4 c Heavy cream
1/2 lb Semi-sweet chocolate

TO MAKE THE MOUSSE, place white chocolate pieces in a
large bowl with butter
and rum. Place the bowl in a very low oven with the
door ajar. The chocolate
should take about 45 minutes to melt.
This must be done slowly. Meanwhile, beat egg yolks in
a large bowl of an electric mixer until light and
thick. Transfer to top of double boiler. Cook,
stirring, over hot water until thick.
Return to mixer bowl. When chocolate is melted, stir
with a wooden spoon until
smooth. Slowly beat in egg yolks. Beat cream until
stiff. Fold into chocolate
mixture. Beat egg whites until stiff.
Fold into mixture. Pour into a lightly oiled 8-inch
spring form pan. Refrigerate overnight.

To serve, cut into pieces and place on cold plates.
Drizzle a small amount of
warm chocolate sauce over the top of each wedge and
place a “puddle” on either
side.

CHOCOLATE SAUCE: Melt chocolate in top of a double
boiler. Stir in unsalted
butter, stir in milk and heavy cream, both at room
temperature. Keep warm.

Source: Unknown.
Shared on alt. creative-cook and alt.
creative-cooking by Judi M. Phelps.

Internet: jphelps@shell. portal. com or
juphelps@delphi. com

Recipe By :

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EGGNOGGIN PLUS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Milk, chilled
1 Egg
1/4 ts Vanilla extract
2 tb Sugar
Pinch of ground nutmeg
– to decorate

Mix all ingredients, except nutmeg, in a blender at high speed until
frothy. Pour into a glass and sprinkle with ground nutmeg.

– – – – – – – – – – – – – – – – – –

Title: Korean Bread
Categories: Korean, Breads, Ceideburg 2
Yield: 1 servings

1 lb Malt flour
2 lb Of red pepper powder
5 lb Wheat flour
1 lb Soybean flour, fermented
1 ga Water
1 lb Salt

Lately I’ve been getting more into Japanese cooking which is different
enough from Chinese that I had to do some serious larder stocking. It
took visits to three different stores but I finally come up with the
basics. One of the the stores turned out to be++ta da!++a Korean
market so I now have the malt flour you keep referring to. In fact,
I just put the first loaf utilizing it into the bread machine a few
minutes ago. Depending on how this loaf turns out, I’ll post the
recipe I’ve worked out for oatmeal bread.

This Korean market is a fairly decent sized store for a hole in the
wall and they have just about everything one would need for Korean
cooking, including a fresh meat counter. Nice find! I’m used to
buying things with labels I can’t read, but a lot of the stock in
this store didn’t have *any* labels at all! This stuff was obviously
locally produced by the Korean community and some was recognizable as
Kim Chee, various bean pastes and the like, but with some of the
stuff, I had absolutely no idea what it was++or even whether it was
animal or vegetable in origin. I’ll go back when I have some time and
find out what all those goodies are.

Here’s a recipe that was on the bag of malt flour I thought you might
get a kick out of. This is exactly the way it appeared on the bag.
Put malt flour into lukewarm water and set aside for about 1 hour.

Pour the malt melted water into pot (throw away the button setting).
Put wheat flour into malt water, and make slow boil on low heat, and
then simmer for about 1 hour. Remove the glue from heat and mix
fermented soy bean flour and then lastly add hot pepper powder and
salt, and mix well. *As for salt, you may add or reduce to your taste.

*For soup use (Chigae), you better add more fermented soy bean flour.

From the label on Haitai Brand Malt Flour.

Posted by Stephen Ceideberg; September 3 1993.

MMMMM

TOMATO BUTTERNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Butternut squash
— peeled and diced
2 c EDENSOY, Original
2 cn EDEN Diced Tomatoes
— (1 can ñ4.5 oz.)
1 t Salt, or to taste
1 tb Fresh ginger (optional)

Place small pieces of squash in saucepan with EDENSOY,. Simmer until
squash is soft. Add 1 can tomatoes, puree with squash. Add another can
of diced tomatoes, leaving in chunks. Heat, add salt, ginger and serve.
Garnish with croutons and green onions. Delicious and easy!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

– – – – – – – – – – – – – – – – – –

Title: HERBAL LEMON COOKIES
Categories: Cookies, Desserts, Herbs
Yield: 84 cookies

1 c Butter or margarine
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Finely chopped lemon herbs
— lemongrass, lemon thyme,
— and/or lemon basil

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat
well.
Combine the flour, baking powder, salt, and herbs. Add to the creamed
mixture and mix.
Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet.
Flatten slighty with a fork or cup bottom. Sprinkle lightly with the
remaining sugar.
Bake at 350 F for 8 to 10 minutes or until barely browned. Cool slightly,
then remove to a rack.

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Borscht

Ingredients:

2 (10 oz.) cans beef broth
1/2 c. dry white wine
1 c. sour cream
2 tbsp. fresh dill weed or 1 tbsp. dry dill
2 tbsp. white wine vinegar
36 oz. canned beets, drained
1 1/2 tbsp. horseradish or to taste
Salt and pepper to taste
Pinch of sugar

Instructions:

Puree beets with some of the broth in processor or blender. (May
have to do in batches.) Place beets, remaining broth and wine in
saucepan. Heat slowly and whisk in sour cream. Add salt, pepper,
sugar, vinegar and horseradish. Adjust seasoning to taste. Serve
hot or cold. Garnish with a dollop of sour cream and chopped
parsley.

Title: CANNOLI FOR KIDS!
Categories: Desserts
Yield: 10 servings

15 oz Part-skim ricotta cheese
2/3 c Confectioners’ sugar
1/2 ts Grated orange peel
1/2 ts Vanilla extract
2 tb Minature chocolate chips
10 Sugar ice-cream cones

In a large bowl with electric mixer at low, beat ricotta cheese, sugar,
orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover
and refrigerate 30 minutes. To serve, spoon mixture directly into ice-cream
cones or into decorating bag without tip and then pipe into cones. Prep
time: 10 minutes; Total time: 40 minutes.

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