Title: Ginseng Shreds Stir Rice – for a Special Meal
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

9 c Pre steamed rice
2 Ounces finely chopped
-Ginseng
2 tb Soy sauce
2 tb Vegetable oil
1 ts Salt
3 Onions shredded
3 Sweet peppers shredded
1 lb Celery

Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and
stir rice in a skillet over a big fire for 1 or 2 minutes. Take out
the rice.

Heat the remaining vegetable oil over a big fire until hot. Put in
finely chopped Ginseng, onions, peppers, celery and salt and stir for
2 minutes. Let sit, covered, for 7 minutes. Then it’s ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the
exception of those having citrus fruits as an ingredient. I’ve given
you a start here, but experiment. Dig up a Chinese cookbook and try
out a few recipes.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

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Title: Sandbakelse
Categories: Cookies, Holiday
Yield: 36 servings

1/2 lb Butter, unsalted
1 c Sugar
1 Egg, large
1/2 ts Cardamom
3 c Flour
Currant or rasberry jam
Xxx sugar

Cream butter and sugar until light and fluffy. Add egg. Beat in
cardamom and flour. Wrap dough in plastic and refrigerate for several
hours. heat oven to 375. Lightly butter minimuffin tins. Press dough
into tins, making a well with your finger. Bake for 8-10 minutes or
until just beginning to brown. Let cool on wire racks. Fill with jelly
or jam and sprinkle with confectioners sugar. formatted by jane s herr,
MJPU13B@prodigy.com

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Title: Haupia (Hawaiian Coconut Dessert) Fbfj97a
Categories: Desserts, Hawaii
Yield: 10 servings

1 3 1/2 oz. can coconut
2 1/2 c Milk; hot
1/4 c Cornstarch
1/4 c Sugar

Measure 1/4 cup coconut and set aside. In a bowl
pour hot milk over remaining coconut and let stand 30
minutes. Strain through cheese cloth, squeezing out
excess liquid. Discard coconut. In sauce pan combine
cornstarch and sugar. Stir in flavored milk. Cook,
stirring constantly until bubbly and thick. Pour into
greased baking dish. Sprinkle with reserved coconut.
Chill until firm. Formatted by: Dorie Villarreal

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CHOCOLATE AND PEAR TARTLETS PART 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BELLE BESTOR DFPF73A

Brush tartlet molds with melted butter. Place 4 together edges nearly touching.
Divide dough in half and roll out to 1/8“. Roll loosely around rolling pin and
drape over molds to cover. Tear off piece of dough from edge, form into a ball,
dip in flour, and use it to push dough into the molds. Roll rolling pin over
tops to cut excess dough off. With fingers, press into flutes of each mold.
Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop
chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until
thorougly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and
remove cores.Cut each into very thin slices. Arrange in flower-petal design on
custard so they overlap. Press down lightly into custard, then sprinkle evenly
with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes,
then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20
minutes longer. COULIS: Pick over berries, then puree them in processor. Add
kirch, if using, the confect sugar to taste and puree again. Strain to remove
seeds.Let tarlets cool slightly. Spoon coulis onto indiviual plates. Unmold
tarlets, place on coulis and decorate with mint sprigs. Serve warm or at room
temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into
small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T
sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened
and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into
shells and spoon custard over top. Spread apples on custard, pressing down
lightly. ”Look and Cook Chocolate Desserts" Anne Willan

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Dolmades (Stuffed Grape Leaves)

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 large grape leaves from a jar — available in some
— supermarkets and
— most
specialty food shops
1/4 cup plus 2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves — finely chopped
1 cinnamon stick
1/2 cup long-grain rice
3 tablespoons currants
3 tablespoons toasted pine nuts
1/2 cup chopped fresh mint
salt and freshly ground black pepper
1 3/4 cup chicken stock
1 tablespoon fresh lemon juice

Rinse each of the grape leaves well, snip off the stems and pat dry.
Set aside, stacked on a plate and covered with plastic wrap. In a
skillet heat 2 tablespoons of the olive oil over moderate and cook the
onion until soft. Add the garlic and cook for another minute. Add the
cinnamon stick and the rice, stirring to coat and combine. Stir in the
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
stock. Bring to a simmer and cook until all of the liquid is
evaporated, stirring occasionally. Remove the skillet from the heat,
remove the cinnamon stick and discard. Allow to cool completely.

Place a grape leaf smooth side down with the stem end toward you on
the work surface. Place a tablespoon of the cooled rice filling near
the stem end and fold in the sides of the leaf over the filling.
Beginning with the stem end roll up the leaf, not too tightly because
the rice will continue to absorb liquid and expand in the next cooking
step. Repeat process for remaining grape leaves. Transfer the dolmades
to a skillet just large enough to contain all of the dolmades in a
single layer. In a bowl combine the remaining chicken stock and olive
oil with the lemon juice. Pour the liquid over the dolmades, adding
additional water if necessary to just barely cover with liquid. Bring
the liquid to a simmer and cook, covered, until tender when pierced
with fork, about 30 minutes. Remove skillet from heat, uncover and
allow to cool. Serve warm, at room temperature or cool.

Yield: 20 dolmades

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*SUE’S SWEET BUTTERNUT SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Butternut squash
1 md Onion
3 md Apples
1 c Chopped carrot
5 c Broth
1/4 c Brown sugar
1 t White sugar
1 t Cinnamon
1 c Skim milk
2 ts Cornstarch

Place the whole squash in the microwave for 8 minutes
to make peeling and cutting easier.

Peel and cut squash in cubes. Place all ingredients
(except milk and cornstarch) in a soup pot and cook
for 45 minutes or longer. Before serving stir in milk
and cornstarch. Correct seasonings.

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BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

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GREEK STYLE PIZZETTES ABM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main dish
Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 t Honey
1/2 ts Lemon Rind — grated
1/4 ts Pepper
1 t Oregano
1 t Salt
2 3/4 c Flour
1 1/2 ts Yeast
—–TOPPING—–
1/4 Unsalted Butter
1/4 lb Spinach leaves — rinsed and
-dried
14 Kalamata Olives — pitted
1/2 c Feta Cheese — crumbled
2 tb Parsley — chopped
Salt
Pepper
3 tb Olive Oil

Place all dough ingredients in machine and program for
knead and first rise. Press start. After the first 5
minutes of kneading the dough will be firm and pull
away from the sides of the machine. While the dough
is rising you can prepare the toppings. In a saute
pan, heat the butter over low heat and cook the
spinach long enough for it to wilt, about 2 minutes.
Remove the pan from the heat and stir in the garlic.
Set the mixture aside while you assemble the pizzettes.

Preheat the oven to 425øF. with the rack in the center
position. Lightly flour 2 baking sheets and set them
aside. When the dough is completed, transfer to a
lightly floured surface, cover it with a clean towel
and let it rest for 5 minutes. Divide the dough into 4
even pieces and roll each piece out to a 6″ circle.
Transfer the circles to the prepared baking sheet.
Distribute the spinach over the circles followed by
the olives and feta cheese. Sprinkle on the chopped
parsley, salt and pepper. Drizzle a small amount of
olive oil over the top of each. Bake for 20 minutes,
or until the crust is deep golden brown and the top is
starting to brown.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Forum, 07-19-95 Revised for

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Title: Lemon Coleslaw
Categories: Coleslaw, Salads
Yield: 6 servings

1/2 c Mayonnaise
1/4 c Fresh lemon juice
2 tb Olive oil
1 tb White wine vinegar
1 ts Salt
1/2 ts Pepper
1/2 ea Red bell pepper (cut into ma
1/4 ea Red onion (cut into matchsti
2 tb Chopped fresh parsley
1/2 c Sour cream
2 tb Dijon mustard
2 tb Sugar
1 tb Prepared horseradish
1/2 ts Celery seeds
8 c Shredded cabbage (about 1 1/
1/2 ea Green bell pepper (cut into
1 ea Carrot, shredded
2 ts Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate
dressing until cold. (Can be prepared 1 day ahead). Combine cabbage,
bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.

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Vegetable Soup with Pesto Swirl

Recipe By : 1997 Family Circles’ Light Easy
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup finely chopped leeks
1 tablespoon olive oil
6 cups chicken broth
3/4 pound red potatoes — diced
1/2 pound green beans — cut in half
1 tomato — chopped
6 ounces yellow squash — diced
6 ounces zucchini squash — diced
3/4 teaspoon salt
10 tablespoons pesto

Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8
to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add
broth and potatoes; simmer until potatoes are almost tender, about 10
minutes.

Add green beans, tomato, squash, zucchini, and salt; cook until tender, about
10 minutes.

Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each
serving.

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