Title: BROILED GINGERED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

4 Chicken legs with thighs (8
-oz each)
4 sm Garlic cloves
4 oz Fresh ginger, cut into
-1/4-inch slices
Grated peel of 1 large lemon
1/2 ts Salt
1/2 ts Freshly-ground pepper
1/2 c Fresh cilantro leaves
1/4 c Fresh lemon juice
2 tb Sherry vinegar
4 ts Peanut oil
Fresh cilantro sprigs
-(garnish)
4 Lime wedges (garnish)

Use very sharp knife to score chicken skin diagonally,
spacing cuts about 1/4-inch apart. Arrange chicken in
single layer, skin side up, in baking dish. With
machine running, drop garlic and ginger through feed
tube of food processor; mince finely. Mix in lemon
peel, salt, and pepper. Add cilantro and mince finely.
Blend in lemon juice and vinegar. Add oil in thin
stream through feed tube with machine running. Rub
mixture over both sides of chicken; set aside for 2 to
3 hours. Grease broiler pan and position about 4
inches from heat source; preheat broiler. Transfer the
chicken to heated pan. Broil until just tender, very
juicy, and deep golden, or 10 to 15 minutes on each
side. Turn chicken skin side up for last 2 to 3
minutes and brush with any remaining ginger sauce.
Transfer chicken to a warm platter and let stand for 5
minutes. Garnish with cilantro sprigs and lime wedges.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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Title: CHICKEN WITH ASPARAGUS (LEE SUN GAI KAU)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken thighs
1 1/2 lb Fresh asparagus
1 1/2 tb Fermented black beans
1 Clove garlic, crushed
3 tb Oil
1/2 ts Salt
1 ts Sugar
3/4 c Water
3/4 ts Cornstarch
1 1/2 tb Cold water

————————-SEASONING————————-
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion, slivered
Dash of pepper

1. Bone and remove skin from chicken. Cut into 1“x 1
1/2″ pieces.

2. Add ”seasoning“ to chicken and mix well.

3. Cut off and discard the last 2 ” at the base end of
the asparagus. Then, cut each spear diagonally into 2″
lengths. Wash and drain.

4. Wash black beans thoroughly (at least 2 rinses).
Mash the beans and mix with the crushed garlic.

5. Heat wok. Add 2 tablespoon oil. Stir-fry the
seasoned chicken for 5 minutes. Set aside.

6. Reheat wok. Add 1 tablespoon oil and the black
bean mixture and cook for 1 minute.

7. Add the asparagus and stir-fry for 2 minutes. Then
add salt, sugar, and water.

8. Add the chicken and bring the mixture to a boil.

9. Thicken with cornstarch mixture (made with 3/4
tablespoon cornstarch and 1 1/2 tablespoon cold
water). Cook for 1 minute, and serve.

NOTE: Do not try to substitute canned asparagus!

SOURCE: Chopsticks, Wok and Clever

—–

Swedish Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter
1 1/2 cups Granulated Sugar
1/2 cup Strong — cold instant coffee
2 teaspoons Vanilla
1 cup Cocoa
4 cups Quick Rolled Oats — uncooked

Cream together butter and sugar. Add coffee, vanilla and cocoa and mix well.
Add rolled oats and mix. Shape into 1″ balls and roll in granulated sugar.
Place on cookie sheet in refrigerator to dry overnight. Store in tight
container at least 24 hours before serving.
Makes about 5 dozen.

– – – – – – – – – – – – – – – – – –

Rigatoni w Three Cheeses

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Ethnic
Italian Easy
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon salt
1/2 cup shredded mozzarella
1 pound rigatoni
1 cup heavy cream
3 1/2 tablespoon melted sweet butter
1/2 cup grated parmigiano cheese
1/2 cup shredded swiss cheese
1/2 teaspoon nutmeg
1/2 cup shredded fontina

Preheat oven to 375 degrees.

In lots of boiling water, add the salt and rigatoni.

Cook until super al dante as they are going into the oven. Drain and rinse in
cold water.

In a large bowl, mix the butter into the pasta until it is well coated. Add
the three cheeses and the cream. Toss well and add 1/2 the parmigiano while
tossing. Place in a buttered casserole and sprinkle the remaining parmigiano
on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes.
When the top of the pasta has turned golden brown, it is done.

– – – – – – – – – – – – – – – – – –

KIRI DODOL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Rice flour
50 g Cashewnuts
225 g Jaggery
1/4 ts Cinnamon powder
250 ml Thick coconut milk
-pinch salt

Sieve the flour into a bowl. Chop the cashewnuts and
grate the jaggery. Add the cinnamon and salt to the
flour and mix well in. Gradually add the palm sugar
and coconut milk and mix thoroughly. Place mixture in
a pan and cook over a medium heat, stirring all the
time, until it thickens. Add the cashewnuts, mix
well, then turn onto a flat, buttered dish. Smooth the
surface and when cool cut into diamond shaped pieces.
From “A taste of Sri Lanka” by Indra Jayasekera, ISBN
#962 224 010 0

– – – – – – – – – – – – – – – – – –

Title: EGGLESS MOCK MAYONNAISE
Categories: Dressing
Yield: 1 servings

3 tb Evaporated milk
1/4 ts Salt
1/4 ts Paprika
1/4 ts Prepared mustard
1 pn White pepper
1/2 c Vegetable oil
4 ts Lemon juice

Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato
salad.

Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep
covered in refrigerator.

From Joy of Cooking printed 1983. Shared by Elizabeth Rodier

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EASY CROCKPOT BEEF DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chuck or other cut beef
1 Onion — sliced
2 Garlic cloves — chopped
2 Carrots — sliced
2 Celery stalks — diced
1 cn Stewed Tomatoes — 14.5 oz.
1 pk Lipton Onion/Mushroom Soup
1 tb Kitchen Bouquet
1 tb Worcestershire sauce
1 cn Mushrooms (optional)
MMMMM—————–TO MAKE THICKER — Ç
GRAVY (OPT———————-
2 tb Flour

Add the onion, garlic, carrots, celery to the crockpot. Place meat on
top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet,
dry soup mix. Last, pour the stewed tomatoes over the top. I cooked
this on Low heat for 7 hrs then added the mushrooms and let it cook
for an hour or so more. When done, remove the meat and if a thicker
gravy is desired, stir in 2 T flour and set crockpot to high while
stirring for a minute or so. Serve with rice or noodles. (Or can add
cut up potatoes with the vegetables)

– – – – – – – – – – – – – – – – – –

AIOLI-GARLIC MAYONNAISE

Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, mashed to a paste with salt
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
Salt and pepper to taste

Have all the ingredients at room temperature. In a small bowl, beat the egg
yolks with the mustard, 1 tablespoon lemon juice and garlic to
taste. Beat in 1/4 cup vegetable oil, drop by drop. This will establish the
emulsion. The
remaining vegetable oil and the extra virgin olive oil can then be added in a
slow steady stream
while you continue to beat constantly. Adjust seasoning with lemon juice,
garlic, salt and pepper. If the mayonnaise seems too thick,
add a drop or two of water. Cover and refrigerate until ready to serve. Yield:
1 cup

– – – – – – – – – – – – – – – – – –

DRAGON DEN’S HOT SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Raw pork, shredded
3 tb Cornstarch
1 tb White wine vinegar
1 1/2 tb Sugar (to taste)
1/2 ts Black pepper
1/4 c Bamboo shoots, shredded
1/4 c Wood ears
1/4 c Mushrooms, sliced
3/4 c Tofu, diced
1 Egg, beaten
1 1/2 ts Sesame oil
Oil for frying

Heat oil till quite hot. Add pork with 1 teaspoon
cornstarch. Fry until white. Remove and drain on
paper towels.
Heat 3 cups water to boiling. Dissolve remaining
cornstach in small amount of water.
Add vinegar, sugar, salt, pepper, bamboo shoots, wood
ears, mushrooms and tofu to boiling water. When it
returns to a boil, remove from heat.
Add cornstarch mixture. While stirring, pour in
beaten egg and sesame oil. Add pork.
Season to taste.

– – – – – – – – – – – – – – – – – –

Title: Baby Goat Simmered with Almonds and Saffron
Categories: Goat, Ceideburg 2
Yield: 4 servings

1 tb Butter
1/2 c Whole blanched almonds
Generous pinch saffron
-threads
2 To 3 ounces pancetta, in 2
-thick slices, diced
1 lb Baby goat meat, cut from
-the leg *
1 Onion, finely chopped
2 lg Garlic cloves, minced
3 Ripe tomatoes, peeled,
-seeded and chopped
Salt and pepper
1/2 ts Dried thyme
1 Bay leaf
4 md Russet potatoes, peeled and
-cut into eighths

* in 1 1/2-inch chunks, trimmed of any membrane or fat.

Heat butter in a non stick skillet and saute almonds in it until
lightly browned. Transfer to bowl of food processor, add saffron,
and process until finely ground. Set aside.

In the same skillet, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute onion until golden, adding a little more butter if necessary.
to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme,
and bay leaf. Season to taste with salt and pepper. Add just enough
water to barely cover. Bring to a boil, reduce heat, and partly cover
pan. Simmer for 1 hour, or until meat is almost done. Add potatoes,
pushing them under meat, and cook for 15 minutes more, until tender
(There should not be a great deal of sauce but add a little water if
too dry.) Taste seasoning.

Serves 4.

PER SERVING: 545 color;es, 34 g protein, 53 carbohydrate, 24 g fat
(7 g saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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