Title: PAI GWAT SHU MAI (STEAMED SPARE RIBS IN BLAC
Categories: Chinese, Appetizers, Pork
Yield: 6 servings

Marinade:
2 ts Salt
2 tb Sugar
1 tb Sherry
2 tb Oyster Sauce *
2 tb Fermented black beans *
4 tb Tapioca flour *
1 ts Sesame oil
2 ts Minced garlic
3/4 ts Baking soda
1/2 ts Hot pepper flakes
1 pn White pepper
2 tb Diced red bell pepper

Have butcher trim enough spare ribs so that you will
have 2.5 lbs. net.

Cut spare ribs into 1 or 2 inch cubes.

* Available at Oriental markets Wash fermented black
beans before adding to marinade. Add cubed spare ribs
to marinade, mix thoroughly, and refrigerate overnight
in heatproof dish. Put 3 cups of water in wok and
bring to a boil. Put the marinade and spare ribs in
steamer and place on wok. Steam for 30 minutes.

—–

4 cups dry white (navy) beans
1 oz hijiki sea vegetable
2 cups cooked rice
1 small red cabbage, diced small
2 tbs balsamic vinegar
tamari sauce to taste

Cook beans until tender, add hijiki towards end of cooking process (so it
won’t fall apart), saute diced red cabbage in vinegar and water until tender.
Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few
minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty
good. It is good without the tamari, sort of sweet and vinegary.

Title: Rock Springs Sweet Onion Pizza
Categories: Pizza
Servings: 6

1991 Blue Ribbon Winner
1 c Yellow cornmeal
1 1/3 c Cold water, divided into two
-2/3 cups of water
1/4 c Plus 2 tablespoons grated
-Parmesan cheese
2 tb Olive oil
3 md Size sweet onions, thinly
-sliced
2 Cloves garlic, minced
1 sm Green pepper, sliced 1/4
-inch wide
1 tb Each dried basil and oregano
1/4 ts Black pepper
2/3 c Cooked and drained dark red
-kidney beans
2 c Shredded mozzarella cheese
-(8 ounces)
1 c Pizza sauce

From Cathy Dorsey, New River AZ

Method:

1. Heat oven to 375

2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan
bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal
mixture to the boiling water. Lower heat and whisk constantly with a fork
until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.

3. When cool enough to handle, wet hands and pat cornmeal mixture evenly
into a 12 inch pizza pan or lightly greased baking sheet.

4. Bake cornmeal crust, uncovered for 15 minutes or until it is just
golden.

5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion,
garlic and green peppers. Cook uncovered for three minutes.

Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook,
covered, for five minutes. Stir in the beans and set aside.

6. Remove the crust from the oven, sprinkle with half of the mozzarella
cheese and half of the remaining Parmesan cheese. Spoon the bean mixture
on top. Pour the pizza sauce evenly over it and scatter the remaining
cheese on top.

7. Bake uncovered for 10-15 minutes or until cheese is melted.

8. Cut into wedges and serve.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

MMMMM

Title: Angus Barn Chocolate Chess Pie
Categories: Pies, Restaurants, Chocolate
Yield: 1 servings

—————-NO CAROLINA’S HISTORIC REST—————-
1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 c Sugar
3 Small eggs
1/3 t Salt
1 t Vanilla
1 9-in. pie crust; unbaked

Melt butter and chocolate over boiling water. Mix
sugar, eggs, salt and vanilla; add to chocolate
mixture. Pour into pie shell and bake at 375 deg. for
about 35 minutes. From: “North Carolina’s Historic
Restaurants”

—–

Title: Apricot Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/3 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g
fat 32.6mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: SLOVAK CHRISTMAS SOUP
Categories: Ethnic, Soups
Yield: 6 servings

1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2
qts. of water for 1/2 hour, then add sauerkraut and
cook for another 15 minutes. Melt in saucepan 2
tablespoons shortening, add flour, brown lightly and
stir constantly while you pour in your milk and cook
until smooth. Add to the mushrooms and sauerkraut. Fry
onion in the tablespoon of butter, when lightly brown
pour into soup. Cook altogether for a minute and salt
to taste. Sprinkle paprika over all. Makes 6 servings.

—–

Title: GEORGE LIU’S MOO GOO GAI PAN
Categories: Oriental, Chicken, Rice
Yield: 10 servings

4 Chicken breast halves;
– Skinned, boned and sliced
Salt and pepper to taste
4 cl Garlic; minced
2 c Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms; sliced
4 lb Chinese white cabbage; chop
2 tb Sugar
4 tb Soy sauce
6 Scallions; chopped

In a bowl, toss the sliced chicken with the salt and
pepper, garlic and cornstarch mixture. Set aside. Heat
3 tablespoons of the corn oil in a wok and add the
mushrooms, cabbage and sugar. Stir-fry for 2 minutes,
then cover and cook for 5 minutes. Remove from the
wok. Heat the remaining 2 tablespoons of corn oil in
the wok and stir-fry the chicken for 2 minutes over
high heat. Add the soy sauce and mix well. Cover and
cook for about 6 minutes, or until the chicken is
cooked through. Add the cooked vegetables and the
scallions. Toss everything together for about 1
minute. Serve hot with steamed rice.

—–

Title: ROSEMARY POTATOES
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

1 tb Virgin olive oil;
2 cl Garlic; minced
1 lb New potatoes;
1/4 ts Salt;
1/4 ts Pepper;
1 ts Dried rosemary; crumbled

In a large non-stick skillet, heat oil. Add garlic
and saute about 5 minutes. Cut potatoes into 1″
pieces. Add to garlic and sprinkle with salt, pepper
and rosemary. Toss. Increase heat to medium, cover
and cook about 15 minutes. Recover and cook until
potatoes are browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g;
SOD: 120mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

—–

Title: Bay Country Crab Soup
Categories: Soups/stews, Fish crab
Yield: 5 Quarts

1 lb Beef shin; bone-in
3 qt Water
1 lg Onion; chopped
2 lg Stalks celery; chopped
1 1 pound can tomatoes
1 tb Salt
1/4 ts Black pepper
1/8 ts Cayenne pepper
1 pk Frozen mixed vegetables;
– (10 oz)
1 pk Fresh or frozen mixed soup
– vegetables
1 lb Maryland regular crabmeat
1/2 lb Maryland claw crabmeat;
– 8 ozs

Recipe by: The Maryland Seafood Cookbook.

Put first 8 ingredients in a large pot and simmer covered, until meat is
tender, about three hours. Add the rest of the ingredients and simmer
covered until vegetables are done.

Formatted for you by: Bill Webster

—–

Title: Curried Egg And Artichoke Dip
Categories: Veg-cook, Sept., Lacto
Yield: 1 servings

2 To 3 hard boiled eggs
1 (10 oz.?) can unmarinated
(plain) artichoke hearts
x Mayonnaise
x Sour cream
x Cumin powder
x Curry powder

Chop the eggs and artichoke hearts into chunks big enough to eat and small
enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to your
taste @ 2 parts curry to one part cumin. I like it spicy myself, but you
don’t want to overwhelm the delicate flavour of the artichoke. Exceedingly
popular at parties, and goes quickly; I make a batch, put it in the
refrigerator, and gnosh my way through it in a day or so!

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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