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.

===========================================================
* 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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Title: Mojhy Apples
Categories: Penn-dutch, Snacks
Servings: 1

1 c Corn Syrup
1 c Sugar
10 Apple
10 Wood Lollypop Sticks

Remove stems and replace with stick stuck halfway into the apple. Put sugar
and syrup in deep pan and stir slowly over slow fire until thoroughly
dissolved. Let boil until a small quantity when tested in water becomes
brittle. Remove pan from fire and place over boiling water. Then dip apples
and wind in circular motion until thoroughly covered with syrup. Place on
buttered pan with sticks upright and permit to cool. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

COUNTRY STYLE HAM APPLE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Lean ham, cooked, chopped fi
5 ea Green apples, chopped
2 ea Onions, chopped fine
1 t Sage
1 T Mixed vegetable seasoning
1 ea Cube bouillon (dissolved in
4 ea Potatoes, cooked and mashed
3 T Melted butter

In a deep baking dish, arrange alternate layers of ham and apples.
Sprinkle each layer with onion and seasonings. Moisten each layer with
bouillon. Cover this with a thick layer of mashed potatoes. Brush the
potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2
hours or until the ham is thoroughly heated and the potato peaks are
browned.

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BOURANEE BAUNJAUN ( EGGPLANT WITH YOGHURT SAUCE )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions — sliced
1 Green pepper — seeded, sliced
2 Large ripe tomatoes — peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water
—–CHAKAH (YOGURT SAUCE—–
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion,
green pepper rings and tomato slices. Repeat using remaining ingredients
and adding a little salt and the chili pepper between layers. Pour in any
remaining oil from eggplant and onion and add the water. Cover and simmer
gently for 10-15 minutes until eggplant is tender.
Combine chakah ingredients and spread half of the sauce into base of
serving dish. Top with vegetables, lifting eggplant carefully to keep
slices intact. Leave some of the juices in the pan.
Top vegetables with remainder of chakah and drizzle vegetable juices over
it. Serve with Kabaub and Lawash (flat bread).

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CREAM OF BROCCOLI AND PEA SOUP (MF)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6763
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound broccoli florets (stalks peeled) — finely chopped
1 onion (8 ounces) — finely chopped
1 quart water or chicken broth
1 cup frozen petite peas — thawed
3 tablespoons flour
2 cups half and half
–or evaporated low fat or skimmed milk
Salt and freshly ground black pepper
Snipped chives for garnish

Simmer the broccoli and half the onion in the water or stock for 15
minutes or until tender. Add the peas and simmer 5 minutes longer just to
cook through. (As you are simmering, be sure to keep the level of the
water constant so that it does not evaporate too much.) When the
vegetables are tender, puree the mixture through a food mill or blender.
(If you puree it with a food processor or a blender, pass the puree
through a sieve to remove any tough bits.)
In a clean saucepan heat the butter. Add the remaining onion and cook for
5 minutes, over low heat or until very tender but not brown. Add the flour
and cook for a few seconds. Whisk in the strained puree, bring to a boil
and simmer for 10 minutes, stirring on occasion to make sure the flour
does not stick to the bottom of the saucepan. Gradually add the half and
half or evaporated milk and adjust it to the texture you like. Bring the
liquid to just to under a boil; season to taste with salt and pepper.
Ladle out and garnish with chives if you wish.
Yield: 4 servings

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