Title: BRAISED PORK-FILLED CUCUMBERS
Categories: Oriental, Appetizers, Main dish, Pork
Yield: 4 servings

————————–FILLING————————–
3/4 lb Lean ground pork, or beef
1 tb Soy sauce
1 tb Dry sherry
2 ts Sesame oil
1 ts Sugar
1 ts Cornstarch

—————————SAUCE—————————
1/3 c Chicken broth
2 tb Soy sauce
2 tb Dry sherry
1 ts Sugar

——————-OTHER, BUT NECESSARY——————-
2 lg Cucumbers
Cornstarch, for coating
2 ts Cornstarch mixed with 2 ts
-water

Preperation: Combine filling ingredients in a bowl;
mix well. Set aside for 30 minutes.
Combine sauce ingredients in a bowl and set aside.
Peel cucumbers if desired. Cut cucumbers crosswise
into 1-inch thick sections; remove center of each
section. Spoon about 1 level tablespoon of filling
into each section. Lightly coat with cornstarch,
shaking off excess. Set aside.
Cooking: Set wok in a ring stand and add oil to a
depth of 1 1/2 to 2 inches. Place over high heat until
oil reaches 360 to 375 degrees F. Add cucumber
sections, a few at a time, and deep fry for 2 minutes.
Lift out and drain on paper towels. Cook remaining
cucumber. Place fried cucumber sections in a wide
frying pan with a nonstick finish. Pour in sauce and
bring to a boil. Reduce heat, cover, and simmer for 8
to 10 minutes. Add corn starch solution and cook,
stirring, until sauce boils and thickens. Arrange on
a serving platter and serve hot. Serves 4 as a Main
dish, but also makes a nice hors d’oeuvre for more.

—–

RISOTTO POMODORO (RICE AND TOMATOES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Margarine
1/2 c Chopped onion
2 Garlic cloves, minced
4 oz Uncooked arborio rice (or
-any short- or
Medium-grain rice)
1 Pkt instant chicken broth
-and seasoning mix,
Dissolved in 1 cup hot water
1 md Tomato, blanched, peeled,
-seeded,
And chopped
1 d Each salt and pepper

In 10-inch skillet heat margarine until bubbly and
hot; add onion and garlic and saute until onion is
soft (DO NOT BROWN). Add rice and cook, stirring
frequently, until golden, about 3 minutes; stir in 1/4
cup dissolved broth mix and cover skillet. cook over
medium heat until rice begins to absorb liquid, about
3 minutes (watch carefully so that rice does not
burn). Stir in tomato, salt, pepper, and about 1/4
cup more broth; cover skillet and cook, checking
frequently, until liquid has been almost absorbed.
Continue cooking and adding broth as described until
rice is tender but still moist, about 15 minutes (be
careful that rice does not dry out completely).

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 stalks lemon grass, bottom 6 inches only — sliced very
thin
3 shallots — chopped
2 cloves garlic — coarsely chopped
4 slices fresh galangal — very thin
10 stalks cilantro — stems only
10 black peppercorns
2 cups chicken breast, no skin, no bone, R-T-C — cut
into chunks
6 cups thick coconut milk
5 tablespoons Thai fish sauce
5 tablespoons lime juice — fresh
2 tablespoons Kaffir lime leaves — shredded
10 serrano peppers — minced

Using a mortar pestle or processor, make a paste of the lemongrass,
shallots, garlic, galangal, cilantro stems peppercorns. Set aside. In
a wok heat coconut milk until almost boiling, stir in paste you set
aside earlier,mixing well. Add chicken chunks, stirring cooking until
almost done. Add fish sauce, lime juice, lime leaves, serrano’s,
stirring just a few minutes more until chicken is fully cooked. Serve
hot with steamed rice.

– – – – – – – – – – – – – – – – – –

NOTES : Nutritional Analysis per serving:
692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49
milligrams cholesterol, 573 milligrams sodium, 77 percent of calories
from fat.

1/2 c choppen onion
1/2 c diced carrots
1/2 c diced turnip
1/2 c diced parsnip
1 c diced celery, plus some inner leaves
3 sprigs parsley
2 whole cloves
1 bay leaf
1/2 t thyme
pepper and cayenne to taste
water to cover

1) saute the onions in a bit of water for a while (original recipe said until
browned, but since I didn’t wait that long – will the onions brown without
fat?)

2) Add all the remaining ingredients to the pan, bring the stock to a boil,
reduce the ehat, and simmer the stock, partially covering the pan, for 30
minutes to 1 1/2 hrs (the longer the better)

3) Strain the broth through a fine sieve, pressing the solids to extract the
liquids.

Source: Adapted from the Jane Brody Good Food Book.

SAVORY RICE STUFFING****FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Green Giant Rice Originals*
1/2 c Chopped Onion
1/2 c Chopped Celery
3 tb Margarine or Butter
1/3 c Water
1 pk Herb Seasoned Stuffing**
Jar Sliced Mushrooms***

*INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green
Giant Rice Originals Frozen Long Grain White Wild
Rice.

**INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups)
herb seasoned stuffing mix.

***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green
Giant sliced mushrooms.

Cook rice according to pkg. directions. In lrg.
saucepan, saute onion and celery in margarine until
tender. Add water and stuff mix; stir in rice, tossing
lightly. Use to stuff Merrie Crown Roast of Pork.

This is a tasty bread and rice stuffing with mushrooms.

TIP: If desired, stuffing can be baked separately in
lightly buttered 2 quart casserole at 350 degree F.
for 30-40 minutes.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13. Marilyn Sultar

– – – – – – – – – – – – – – – – – –

Title: Imam Baldi
Categories: Vegetables, Ceideburg 2
Yield: 6 servings

3 Japanese eggplants
2 Yellow onions, chopped
-coarsely
1 Tb. olive oil
1 lb Ripe tomatoes, chopped
-coarsely
3 Cloves fresh garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/2 ts Salt, or to taste

Preheat the oven to 350F. Lightly oil a large baking dish.

Cut each eggplant in half lengthwise. Scoop out the insides and
coarsely chop them; set aside. Place the shells face down on a
baking sheet and bake for 15 minutes.

In a skillet over medium-high heat, saute onion in olive oil for 10
minutes, stirring frequently to prevent browning. Add tomatoes,
garlic, eggplant insides, basil and oregano. Simmer until soft,
about 10 minutes. Season with salt to taste.

Fill eggplant shells with mixture. Bake for 30 minutes. Serve hot.

Makes 6 servings.

The name of this recipe literally translates as “the Imam fainted”.
The legend goes that the ruler liked this dish so much, he fainted
with delight.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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ZUCCHINI SQUASH BURGERS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Zucchini (or any other
-variety of summer squash)
2 tb Oil
4 Garlic cloves
4 lg Onions, diced
2 Carrots, diced
1 Green pepper, diced
5 tb Tahini or peanut butter
3 tb Tamari
1/2 ts Paprika
1/2 ts Oregano
1/2 ts Basil
1/2 ts Sea salt
1/8 ts Red pepper (optional)
1/2 c Sesame seeds
1/2 c Sunflower seed meal
1 c Corn meal, or flour, or soy
-powder

Slice the zucchini and place in a large pot with 1/2 cup water, adding
enough squash to fill the pot. Steam over medium heat for 7 minutes, until
soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions,
carrots, celery, and pepper; saute for 7 minutes, till vegetables are
tender.
Drain the zucchini and mash well. Add the sauteed vegetables, tahini,
seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter
should be thick not wet–add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties
and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.

– – – – – – – – – – – – – – – – – –

Minestone

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 clove garlic
2 cups onion — chopped
1 cup celery — chopped
4 sticks parsley — chopped
1 small can tomato paste
1 10 oz can beef broth
9 cups water
1 cup cabbage — chopped
2 carrots — sliced
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 1 pound can red kidney beans
1 zucchini — sliced
1 cup green beans
1 cup elbow macaroni
Parmesan cheese — grated

Saute first 4 ingredients in oil until soft. Add tomato paste and next
seven ingreients. Stir. Bring to a boil. Simmer 1 hour. Add all
ingredients except cheese. Cook 10-15 minutes. Serve topped with
grated cheese.

– – – – – – – – – – – – – – – – – –

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

Title: Wowie Cake
Categories: Cakes
Yield: 6 servings

1 pk Yellow cake mix
1 pk Vanilla instant pudding
1 c Sour cream
4 x Eggs
1/2 c Salad oil
1 c Chocolate chips
1 c Broken walnuts

Mix together the cake mix, pudding, sour cream, eggs and oil. Using an
electric mixer beat the batter for 8 to 10 minutes. Grease and flour
a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2
the chocolate chip and walnuts over it. Pour in remaining batter and
top with remaining chips and nuts. Bake at 350 degrees for 50 to 60
minutes. Cool for about 10 minutes and then turn out onto a serving
plate and cool completely.

Joanne Ferry, Prodigy F W Board

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