Title: Gateau Nancy
Categories: Desserts, Masterchefs, Frisco, Let
Yield: 24 servings

Creme Anglaise ** 1 ts Extract, vanilla
14 oz Chocolate, semi-sweet, 1 tb Almond, powder
— crumbled 10 md Egg yolks
7 oz Butter, sweet 10 md Egg whites
2 tb Grand Marnier 1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
and almond powder together and mix. Melt the ingredients over a double
boiler. Remove the mixture from the heat as soon as it’s melted and whip
lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a white
ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup
of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as for a
souffle.

Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold. Put half of the
mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

—–

Benihana Magic Mustard Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 tb Sesame seeds, toasted
1 Garlic clove

In a small bowl, blend mustard and water into a paste.

Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.

Makes 6 servings, about 2 Tb. each. 56 calories per serving.

Serving suggestion for Sauces: Use as a dipping sauce for chicken or
steak, or as a dressing for bean or alfalfa sprout salad.

From: The Richard Simmons Show – 1981 recipe collection

– – – – – – – – – – – – – – – – – –

SHORTBREAD BISCUITS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Australian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

: AUSSIE WOMEN’S WEEKLY
: BEST—–
2 Sticks butter
1 c Icing sugar (powdered
: sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add
sifted flour and cornstarch, and salt. Mix well. Turn
out onto lightly floured board, knead lightly. Divide
in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap
in plastic wrap, refrigerate 1 hr or until firm. Cut
into 1/4″ slices. Place on oven trays. Bake 350F,
10-15 mins or until cooked.

Recipe By :

Date: 09/26/96

– – – – – – – – – – – – – – – – – –

Title: OLD-FASHIONED EGG FU YUNG
Categories: Oriental, Cheese/eggs
Yield: 4 servings

5 lg Eggs; slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots; trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves; finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts; tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork; diced
1 tb Chopped Coriander leaves
-=OR=- Green onions

———————EGG FU YUNG SAUCE———————
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch; mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over
medium-high heat, preheat wok until hot. Add 2 table-
spoons of oil; tilt wok to coat sides. When hot, add
shallots and garlic, stir-fry for 30 seconds. Increase
to high heat, add snow peas, seconds later, bean
sprouts; quickly stir-fry for almost 1 minute or until
vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to
heat through. Remove from the heat. Add coriander to
beaten eggs; mix together. Reheat wok over medium-high
heat until hot. Add remaining 2 tablespoons oil and
when hot, pour in 1/3 cup of egg mixture. Fry until
bottom is golden brown and the edges are crisp (about
1 minute). Turn patty over and brown other side (about
45 seconds to a minute). Remove and keep warm. Fry
remaining egg mixture in same manner, adding more oil
if needed. Arrange omelets on a serving platter.
Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all
the oil. Set wok over high heat, add chicken stock,
oyster sauce, sugar and white pepper; bring to a boil.
Stir in cornstarch mixture until sauce thickens (about
30 seconds). Add sesame oil. Makes about 1 cup.

—–

RED CHERRY-ALMOND BARBECUE SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Tart Cherry Pie Filling
1 tb Sugar
2 ts Lemon Juice
1/2 ts Salt
1/4 ts Almond Extract

Try this sauce on Chicken, Duck, Ribs, Or Pork Chops the next time you
barbecue

Place all of the ingredients in a blender or food processor and blend the
mixture until it is smooth.

From The National Red Cherry Institute

– – – – – – – – – – – – – – – – – –

Potatoes And Dandelions

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
4 potatoes — (4 to 6)
2 Cloves garlic — chopped (2 to 3)
2 quart Basket or more dandelions
1/2 teaspoon Red Hot Pepper — crushed
1/4 cup Olive Oil

Dandelions are FREE. If fresh picked, best before they flower. Clean and wash
thoroughly. Boil potatoes in lg. pan about half an hour; depending on size,
add dandelions and continue cooking till both are tender. Remove from water
(water amkes excellent base for soups, peel and mash potatoes, cut dandelions
if large, and mix together. In lg. skillet, saute garlic and red pepper in
olive oil about a minute. Add potatoes and dandelions and continue to cook
another minute. Add potatoes and dandelions and continue to cook another 15
minutes. Enjoy with fresh crusty Italian Bread and dry red wine. You may also
used leftover mashed Potatoes. Brought to Ellis Island in 1937.

– – – – – – – – – – – – – – – – – –

Spicy Roasted Tomato Soup With Herb Salad

Recipe By : Good Morning America
Serving Size : 1 Preparation Time :0:00
Categories : Chowder, Soups Stews Good Morning America

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds fresh tomatoes — quartered
10 cloves garlic
1 small carrot — peeled and finely
— chopped
2 tablespoons olive oil
salt
freshly ground black pepper
1/2 cup minced shallots
2 tablespoons grated fresh horseradish
1/2 cup chopped fresh parsley leaves
3 cups v-8 juice
2 tablespoons worcestershire sauce
2 lemons — juice of
1 pint yellow tear drop tomatoes
1/2 cup thinly sliced red onions
1/4 cup small fresh basil leaves
1/4 cup small fresh tarragon leaves
1/4 cup small fresh chervil leaves
1/4 cup small fresh flat leaf parsley
drizzle extra-virgin olive oil

1. Preheat the oven to 400 degrees F.

2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together
.

3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a
re tender. Remove from the oven and cool completely.

4. In a food processor with a metal blade, combine the roasted tomatoes shallo
ts, horseradish, and parsley. Puree the mixture until slightly smooth.

5. Add the v-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree un
til the mixture is smooth. Season with salt and pepper. Remove the mixture fr
om the food processor and chill completely.

6. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon,
chervil, and parsley. Season with a drizzle of the extra-virgin olive oil, sa
lt and pepper.

7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato
and herb salad.

Yields: 6 to 8 servings.

Soup’s On!

Things getting just a little too cool for you? As the summer winds down and the
chill sets in, cuddle up to a nice bowl of soup and a fresh salad. Good Morni
ng America provides viewers with a recipe that’s both tasty and soothing.

Spicy Tomato Soup and Salad See how you can stay warm as summer cools down. Ai
rdate: 8/21/98

MC formatted by Barb at Possum Kingdom using MC Buster SNT on 8/23/98

– – – – – – – – – – – – – – – – – –

Pumpkin Soup

Recipe By : Lisa Rotunda
Serving Size : 6 Preparation Time :0:00
Categories : Soup MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 large sprig parsley
1/8 teaspoon thyme
1 bay leaf
1 can tomatoes (1 cup) — (8oz)
1 lb cooked pumpkin (canned OK)
2 cups chicken broth or stock
1 tablespoon flour
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper

Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and
bay leaf. Cook 5 miutes. Add tomatoes, pumpkin and chicken broth. Cover and
simmer 30 minutes, stirring occasionally. Puree.
Blend together flour and milk and stir into soup. Add slat and pepper and
cook, stirring frequently, until mixture comes to a boil. Serve immediately
Lisa Rotunda Serves 6

– – – – – – – – – – – – – – – – – –

Title: Barley-Buttermilk Soup
Categories: Soups, Vegetables
Yield: 4 servings

1/2 c Barley 2 tb Finely chopped dill; -=OR=-
1 qt Water 1/2 ts -Dried Dill
Salt 1 tb Finely chopped cilantro
1/4 c Finely diced red onion 1 tb Snipped chives
3 c Buttermilk Freshly ground pepper
1/2 ts Turmeric 1 ds Paprika or herb blossoms
1/4 c Finely chopped parsley -(if available, for
garnish)

RINSE THE BARLEY and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is tender,
about 45 minutes. Drain the barley. (The liquid can be reserved to use in
another soup.) Toss the onions into the warm barley to wilt them slightly;
then put the mixture in a soup bowl with the buttermilk. Stir in the
turmeric and herbs and season to taste with additional salt. Cover and
refrigerate until chilled. Serve with freshly ground pepper and paprika or
with a garnish of blossoms, such as chive blossoms, cilantro flowers or
mustard petals. Makes 1 Quart

—–

Title: Mock Chicken (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 batch

3/4 c Basic chicken stock
2 tb Light soy sauce
1 tb Sugar
1 tb Oriental sesame oil
1 ts Salt
8 Dried bean-curd sheets,
-soaked to soften
Peanut oil for deep-frying

I got into the cookbooks looking for the Buddhist mock meat dishes
and ran across a bunch of other “mock” stuff, some of it vegetarian
and meant to satisfy the craving for meat and some of it meant to
represent other ingredients not available at the time. This first
recipe is for “Mock Chicken”. I’m not sure if the use of chicken
stock would be permitted to a strict Buddhist vegetarian++I suspect
not++but I imagine a hearty veggie stock could be substituted. Dried
bean curd can give a surprisingly realistic impression of meat
products.

Bring stock, soy, sugar, sesame oil and salt to boil. Cool. fold
bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack
the sheets on top of each other, spooning the stock mixture between
each layer. Roll stacked sheets into oblong loaf, wrap in cheesecloth
and steam on rack over boiling water for 20 0minutes. Remove
cheesecloth and fry loaf in deep oil until golden. Drain and cut
into 1/2-inch diagonal slices.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg; December 20 1990.

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