Title: SHERRY-BROTH SAUCE FOR EGG FOO YUNG
Categories: Chinese, Condiment
Yield: 1 servings

1 1/2 c Chicken broth
2 tb Sherry
1/4 ts Salt
4 ts Cornstarch
1 ts Soy sauce
1/2 ts Ginger

In small saucepan, combine all ingredients. Over
medium heat, cook, stirring constantly, until mixture
thickens and comes to a boil. Boil 1 minute longer.
Keep warm for serving. Makes 1 2/3 Cups. Remaining
sauce may be kept in covered container in refrigerator.

—–

Title: Cranberry Conserve
Categories: Christmas, Fruits, Gifts, Relish
Yield: 5 servings

2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 ea Oranges; Peeled Chopped
2 ea Apples; Cored,Pared Chopped
1 c Nuts; Chopped

* Use 2 packages (12 ozs each) of fresh cranberries. There should
be 6
cups of cranberries.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++

Mix the water with the brown sugar in a Dutch oven and heat to
boiling. Boil for 1 minute. Stir in the remaining ingredients except
the nuts and heat to boiling. Boil rapidly until the cranberries pop
and mixture thickens, about 20 minutes. Stir in the nuts.
Immediately pour into sterilized jars or glasses or freezer
containers and cover tightly, letting them stand until they reach
room temperature. Refrigerate or freeze no longer than 3 months.

Makes about 5 half pints of conserve.

MMMMM

FRIED YAM PUFFS – EPOK-EPOK KELADI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Yam cut into small pieces
1 t Salt
1 t Msg
2 tb Sugar (gula melaka
-preferred)
2 tb Softened butter
2 tb Tapioca flour
Stuffing Ingredients
4 oz Prawns
4 oz Meat, minced
3 sm Onions chopped
2 oz Frozen green peas
1 Spring onion chopped
2 Mushrooms diced
1/2 ts Salt
1/2 ts Msg
1 t Sugar
1/2 ts Soy sauce
1/2 ts Oyster sauce
1/2 tb Cornflour in 3 T water
2 tb Cooking oil

Puff Ingredients

1. Steam yam until cooked. Remove and mash. Leave to cool.

2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.

3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.

4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide
into 20-25 portions.

5. Roll each portion into a ball and flatten.

6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and
seal.

7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve
Hot.

– – – – – – – – – – – – – – – – – –

Title: MINNIE AND AUNT PETE’S YEAST ROLLS
Categories: Breads
Yield: 36 servings

6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees

Cut shortening into flour, salt and sugar. Dissolve
yeast in warm water and add to flour mixture, then add
egg whites. Mix together, knead until smooth and
elastic (DON’T overknead and add only enough flour to
keep dough from sticking) and let rise 1-1/2 hours, or
until doubled in size.

Punch dough down, roll out on a lightly floured
surface, shape into rolls and place in greased muffin
tins . Let rise until doubled in size and bake in a
375 degree oven 10 to 12 minutes or until brown.

NOTE: these rolls can also be frozen on cookie sheets
and placed in zip-loc freezer bags for up to 4 weeks
after they have been shaped before the second rising.
Take out of freezer at least 3 hours before baking,
place in greased tin and let thaw and rise until
doubled in size.

Source: My beloved, albeit eccentric, grandmother and
great aunt, who married and then built their houses
side-by-side and remained culinary collaborators, to
their family’s benefit, all their lives. Deb’s notes:
these are an old family favorite and they’re quite
flexible. It’s pretty hard to mess ’em up. They work
as well for breakfast with jam or honey as they do
with with dinner. Sometimes I substitute whole wheat
flour for up to half the bread flour called for.

I’ve successfully halved the recipe (3 cups bread
flour, 1 pkg yeast or about 1-1/2 ts bulk) in my
Hitachi ABM–BUT, BUT, BUT–I _don’t_ add the full
amount of water at once. Rather, I start out with
about 7/8 cup and then dribble enough add’l water into
the bread pan during the early stages of the knead
cycle ’til the dough “looks right”.

—–

BULGUR PILAF WITH APRICOTS

Recipe By : The Lighthearted Cookbook by Anne Lindsay
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Margarine
1 Onion — chopped
1 cup Bulgur
1/4 cup Dried apricots — diced
2 cups chicken stock — Boiling
1/4 cup Parsley — fresh chopped (opt)
Salt freshly ground pepper

In nonstick skillet, melt margarine over medium heat. Cook onion, stirring
until
softened. Stir in bulgur and cook, stirring for 1 m
inute.

Stir in, apricots and stock; cover and simmer over low heat for 15 min or
until
liquid is absorbed. Stir in parsley, season to taste
.

– – – – – – – – – – – – – – – – – –

Title: Hearty Vegetable Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot, Vegetarian
Yield: 4 servings

3 1/2 c Boiling Water 1/2 c Green pepper; coarsely,
2 Chicken bouillon cubes; – chopped
16 oz Can Tomatoes; 1/2 ts Salt
1/2 c Onion; chopped 1 tb Lemonjuice;
1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried
1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot

Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into bitsized pieces.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g;
FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium
bouillon cubes and unsalted canned tomatoes. Add dried basil.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Flapjacks (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Rolled oats
4 oz Butter or margarine
3 oz Caster sugar
2 tb Golden syrup

Set oven to 350~F or Mark 4. Grease an 11 inch x 7
inch baking tin. Gently heat the butter or margarine,
sugar and golden syrup together in a pan until all are
melted. Graduall stir in the rolled oats, combining
well with the syrup mixture. Press into the tin and
cook for about 20 minutes. Mark into fmgers and leave
in the tin to cool. When cold turn out and break up;
the flapjacks should still be soft and moist.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –

Apricot Basting Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruits Sauces
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Apricot Jam
1/4 cup Apricots; Dried — Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is=
melted. Makes about 1 cup of sauce.

– – – – – – – – – – – – – – – – – –

Title: Egg Rolls
Categories: oriental
Yield: 4 servings

1 lb package egg roll skins
1 egg beaten
1 enough oil to deepfry
1 c diced roast pork
1/2 c cooked and diced shrimp
1/4 c water chestnuts
1/4 c shreded bamboo shoots canned
2 c chopped bean sprouts fresh
2 green onion; finely chopped
4 fresh mushroom chopped
1/2 ts sugar
2 tb soy sauce
1 tb seseme oil
1 salt and pepper to taste

Heat the seseme oil in a large skillet.=14 Quickly cook the bean
sprouts over high heat stirring constantly. Add mushrooms, water
chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat,
shrimp, green onion, salt pepper, soy sauce, sugar Remove from heat
and set aside to cool.=14
Place 2 tablespoons of the mixture in center of egg roll skin. Take
the two opposite ends and fold in. Moisten other 2 edges with beaten
egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide
deep skillet. Fry the egg rolls until golden brown turning every so
often to get an even browning. Remove from oil and place on absorbent
paper to drain and serve very hot.

—–

EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm