SAUCE ORIENTAL JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Chinese
French Seafood

Amount Measure Ingredient — Preparation Method
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1/2 cup Sugar
1/4 cup Soy sauce
1/2 cup White vinegar

Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
snow peas.

This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
Converted by MMCONV vers. 1.00

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Pasta with Mushroom-Zucchini Sauce

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Low-Cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 cup zucchini — in thin 1″ strips
1 cup mushrooms — sliced thin
1/2 cup white cheese, 1/2% fat
2/3 cup pasta — cooked
6 tablespoons Parmesan cheese — grated

Stir-fry veggies in oil 2 min. Lower heat and stir-fry one min. longer till
veggies begin to brown. Add white cheese. Cook 1/2 min
. Add pasta and heat. Sprinkle Parmesan on top before serving.

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Title: Sweet Potato Pancakes
Categories: Vegetarian, Vegan, Potatoes, Breads
Yield: 4 servings

1 1/3 c Light soy milk
2 ts Lemon juice
1/2 c Quick oats
1 tb Egg replacer
1/4 c ;water
1/2 ts Oil
1 tb Maple syrup or honey
1/2 c Sweet potatoes; pureed
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to
oats and let stand for 15 minutes to soften.

Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil,
maple syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to
oat mixture.

In a small bowl, combine flours, baking powder, baking soda and
cinnamon. Add to oat mixture. Add more soy milk if batter is too
thick.

Lightly oil a griddle and preheat over medium heat.
For each pancake, pour about 1/4 cup of batter onto griddle. When
surface of pancake is bubbly and sides are firm, turn and cook on
other side until golden.

Keep pancakes warm while cooking remaining batter.

Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb;
2 g fat; 0 mg chol; 126 mg calcium.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

MMMMM

Title: ORANGE SORBET
Categories: Desserts, Fruits
Yield: 6 servings

1 c Water
1/2 c Sugar
Peel of 1 orange, white part
— removed, julienned
2 c Fresh orange juice
2 tb Unsweetened orange juice
— concentrate
1 tb Grand marnier, optional
6 ea Orange shells, optional

Make a syrup by combining the water, sugar orange
peel in a non-corrosive pan bring to a boil. Simmer
for 5 minutes. Remove from heat let cool. Discard
the orange peel. Combine the syrup, juice, juice
concentrate Grand Marnier. To freeze, follow the
instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large,
smooth-skinned oranges hollw them out. Pipe the
sorbet from a pastry bak, fitted with a large star
tip. Place each finished ice in the freezer until
ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of
either anisette or Sambucca.

Jim Tarantino, “Sorbets!”

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CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Celery Root Ravioli with Celery/Mushroom Filling

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced Spanish onion
6 teaspoons olive oil
2 large celery roots — peeled
3 large Portobello mushrooms
Salt and pepper
1 clove garlic
1 sprig rosemary
1 stalk celery — diced
1 tablespoon diced shallots
2 tablespoons chopped fresh herbs (e.g. parsley, chives)
2 cups flat-leaf parsley leaves
1 recipe Red Wine Reduction — recipe follows

In a medium saucepan, caramelize the carrots, celery,
and onion in 2 teaspoons of the olive oil. Add the
celery root, cover three-quarters of the way with water,
and cover the pan. Slowly braise for 45 to 60 minutes,
or until tender. Remove the celery root from the braising
liquid and cool completely. Reserve the braising liquid.
Trim the celery root to square off- and slice paper thin.
Clean the Portobello mushrooms by removing the stems
and the dark brown underside. Cut into quarters, season
with salt and pepper, and drizzle with 2 teaspoons of
the olive oil. Place in an ovenproof pan with the garlic
and rosemary and cover with aluminum foil. Bake at 350
degrees for 30 to 40 minutes, or until tender. In a medium
saute pan, saute the diced celery and shallot in 1 teaspoon of
the olive oil. Dice the roasted mushrooms and toss with
the celery mixture and herbs. In a saute pan, wilt the
Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon
of the braising liquid. Place the celery root slices on a sheet
pan with a dash of the braising liquid, season with salt and
pepper, and bake at 350 degrees for 3 to 4 minutes to reheat.
Lay 1 slice of the celery root on a plate and top with the mushroom
and celery mixture. Place a piece of the parsley on top and cover
with another piece of the celery root. Press the edges of
the celery root together and place small pinches of braised
Italian parsley at each corner. Drizzle with Red Wine Reduction
around the edges of each plate.

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NOTES : (Courtesy of Charlie Trotter

Baked Beans (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork — thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;
then soak beans 1 hour (or overnight, if preferred).
Add salt pork and salt to beans. Cook beans slowly until tender, about
1 1/2 hours. Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
Pour over beans. Mix gently. Pour one-fourth of mixture into each baking
dish.

TO SERVE WITHOUT FREEZING
Preheat oven to 350° F. (moderate). Bake 1 hour or until beans are
lightly browned and sauce is desired consistency.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 350° F. (moderatae). Remove freezer wrap. Place
food in baking pan. Bake 1 1/2 hours or until center is hot.

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NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.

RED SNAPPER SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Seafood
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Potatoes
2 sm Carrots
1 lb Red snapper fillets
4 ts Olive oil
2 c Boiling water
1 t White-wine vinegar
1 1/2 ts Salt (or to taste)
2 qt Fish Broth (or canned
-chicken broth)
3/4 c Arborio rice (5 oz) (or
-long-grain rice)
2 tb Fresh flat-leaf parcley
-(minced)
1/4 ts Dried red-pepper flakes
Freshly ground black pepper

PREPARATION: Peel and cut the potatoes into 1/2-inch
dice. Peel and coarsely shred the carrots. Cut the
fish fillets into 1/2-inch pieces.

COOKING: Heat oil in a 6-quart soup kettle. Add the
diced potatoes and saute over high heat until lightly
browned, about 5 minutes. Add the shredded carrots
and saute until slightly softened, about 2 minutes
longer. Add the boiling water along with the vinegar
and salt. Simmer until vegetables are tender, about
10 minutes. Add the broth and rice and simmer for 15
minutes. Add the fish and simmer until fish is cooked
and rice is tender, about 5 minutes longer. Remove
kettle from heat and stir in parsley and hot
red-pepper flakes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls and sprinkle with
freshly ground black pepper. Serve immediately/

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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PEACH AND CHAMPAGNE SPECIAL

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
1 split chilled champagne (2 cups)
1/2 cup fresh peaches*
1 peeled and sliced kiwi

Mix yogurt, champagne and peaches together until smooth and creamy. Pour
into wine glasses
and serve immediately garnished with kiwi slices. * You can use any other
seasonal fruit.
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Title: CHICKEN AND ANDOUILLE GUMBO
Categories: Cajun, Soups/stews
Yield: 15 servings

1 c Oil
1 1/2 lb Andouille sausage; or kielb
3 3/4 c Onions; chopped
2 c Green pepper; chopped
8 1/2 c Chicken stock
1 x Cayenne pepper
1 x File
1 x Cooked rice
1 ea Chicken; cut up or boned
1 c Flour
2 c Celery; chopped
3 ts Garlic; chopped
1 x Salt
2 c Green onion; chopped
1 x Cream sherry

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage (cut in 1/4″ rounds) to pot and saute with chicken. Remove both
from pot. Make roux with equal parts of oil and flour to desired color (I
make a dark chestnut color). Add onions, celery, green pepper, and later
garlic to roux, stir continuously until vegetables reach desired
tenderness. Return chicken and sausage to pot and cook with vegetables,
continuing to stir frequently. Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green onions. Gumbo may or may
not be served over rice. Adding sherry at the table is also an option.
File may be placed on the table for individuals to add to their gumbo if
they wish. 1/4 to 1/2 tsp per serving is recommended. File – a fine green
powder that is young dried and ground sassafras leaves, used in gumbo for
flavor and thickening. The word file means to twist or make threads. If
you put the file directly into the gumbo while it is cooking, that is what
you will end up with, a liquid that is rather stringy as you bring your
spoon out of the bowl. Ugh! Do it right, let each person add their own at
the table. If making roux over very high heat, the oil you use must be free
of food particles to avoid burning. If you scorch your roux, even slightly,
while you are making it, throw it out, and start over again after you have
thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut
okra to trinity, saute, and cook together with roux. (remember, the Cajun
cooking trinity is onions, celery and green pepper).
Courtesy of Shareware RECIPE CLIPPER 1.1

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