CHINESE PASTA SALAD WITH CREAMY GINGER DRESSIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Precooked Shanghai noodles
1 Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil
—–SHRIMP MARINADE—–
1 t Salt
1/4 ts White Pepper
1/2 ts Chinese cooking wine
—–DRESSING—–
3 tb Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 t Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 tb Sesame oil
1 tb Cream

Mix the marinade ingredients in a small bowl and add
shrimp. Blanch the noodles, rinse under cool water
and sprinkle with sesame seed oil, toss, and set
aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.)
Blanch whole snow peas and set aside. Heat wok, add
1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg
yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles,
shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room
temperature.

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Title: WEST INDIES MARINADE RUB.
Categories: Marinades
Yield: 1 servings

SUITABLE for all meats.

15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin.
1,25 ml quarter tsp chili powder. 7,5 ml half tbsp
ground black pepper. 15 ml 1 tbsp paprika. 2,5 ml half
tsp ground mixed spice.

Mix all the ingredients together. Coat the meat in the
mixture. Cook under the grill or on the barbecue.
Brush lightly with oil during cooking.

—–

Title: No Bake Caramel Oatmeal Cookies2
Categories: Cookies
Yield: 1 servings

Dwigans fwds07a-
2 c Sugar
3/4 c Margarine
1 cn Evaporated milk; 6-oz can
1 pk Instant butterscotch
-pudding — mix; small packa
2 1/2 c Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stor to mix.
Drop by
spoonfuls on waxed paper.
Let cool 15 minutes.

—–

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion — minced
3 cups chicken broth
1 tablespoon coriander seed — finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant — cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Title: FRANK ORIENTAL STIR FRY
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Franks, cut in penny-wise
-slices
3 tb Sherry
2 tb Soy Sauce
3 ts Cornstarch
2 tb Vegetable Oil
1 md Onion, coarsely chopped
6 Green Onions, cut in 1 1/2
-in. lengths
1 Tomato, peeled, seeded, and
-diced
2 Ribs Celery, cut in 1 in.
-diagonal slices
1 Cloce Garlic, crushed
1 In. piece Ginger, pared and
-grated
14 oz Can Bean Sprouts, drained
20 0z. can Pineapple Chunks,
-drained (reserve 1/2 C
-liquid)
1/2 c Hot Water
1 ts Instant Chicken bouillon

In a small bowl, dissolve 1 teaspoon cornstarch in a
1/2 teaspoon each of sherry and soy sauce. Add frank
pieces; mix to coat evenly. Let stand for one hour.
Heat 1 tablespoon oil in a large skillet, add franks
and cook 3 minutes until evenly browned; reserve and
set aside. Add remaining oil, stir fry vegetables and
pineapple 2 minutes or until heated through. Dissolve
chicken bouillon in water. Combine with 2 teaspoon
cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons
soy sauce and pineapple juice. Add franks and
soy/sherry mixture to vegetables and pineapple in
skillet. Continue to cook until thickened and well
glazed. Serve with rice. Yield 4 servings

SOURCE: Barbara Block column Oneida Daily Dispatch
7/2/92 SHARED BY:Jim Bodle 7/92

—–

BAGELS 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Flour
1 tb Salt
1 tb Sugar
2 Cakes fresh yeast
2 c Lukewarm potato water *
1/4 c Salad oil
4 Eggs — slightly beaten
2 tb Sugar
2 qt Boiling water
Poppy seed or sesame seed
-(optional)

* (Water which peeled potatos have cooked in. Plain
water may be used, but it’s not as good.)
Sift together dry ingredients. Soften yeast in 1/3
of potato water. Add to flour. Add oil to remaining
potato water and stir into the flour mixture. Add
eggs and stir briskly to form a ball of dough. Knead
on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return
to the bowl–smooth side up. Cover with a towel (tea
etc) and let rise at room temperature until the dough
rises to the top of the bowl. Knead again on a
lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between
the palms of the hands to form ropes about 6 inches
long and 3/4 inches wide. Pinch the ends together
firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water
one at a time. As they come to the surface, turn them
over. Boil 1 minute longer on the second side. Place
on a greased cookie sheet and bake at 450 F. until the
crust is golden brown and crisp–10 to 15 minutes.
Bagels may be sprinkled with poppy seed or sesame seed
before baking if you like.

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Title: GINGER BEEF WITH BOK CHOY
Categories: Chinese, Beef
Yield: 6 servings

3/4 lb Boneless tender beef steak
-(sirloin,
Rib eye or top loin)
3 tb Lite soy sauce, divided
1 tb Cornstarch
1 tb Dry sherry
1 ts Minced fresh ginger root
1 Clove garlic, minced
3/4 c Water
2 ts Cornstarch
1/2 lb Bok choy cabbage or romaine
-lettuce
2 tb Oil, divided
1 Med. onion, cut into 1/2″
-strips
1 tb Slivered fresh ginger root

Cut beef across grain into thin slices. Combine 1 Tb.
each lite soy sauce, cornstarch and sherry with minced
ginger and garlic in medium bowl; stir in beef. Let
stand 30 minutes. Meanwhile, combine water, 2 tsp.
cornstarch and remaining 2 Tb. lite soy sauce; set
aside. Separate and rinse bok choy; pat dry. Cut
leaves crosswise into 1″ strips, separating stems from
leaves. Heat 1 Tb. oil in hot wok or large skillet
over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tb. oil in same pan. Add
onion and slivered ginger; stir-fry 2 minutes. Add
bok choy stems; stir-fry 1 minute longer. Add beef
and soy sauce mixture; cook and stir until sauce boils
and thickens. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–

Hunan Blended Spices

Recipe By : Skinny Spices (Erica Levy Klein)
Serving Size : 21 Preparation Time :0:00
Categories : Sauces And Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons toasted sesame seeds
1 tablespoon ground Szechwan peppercorns — or lemon pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon dried cilantro
1/2 tablespoon cayenne pepper
1/2 tablespoon mustard seed

Combine all in a small jar and shake well to mix. Use in Hunan Pork or
Hunan Chicken recipes. (About 1 teaspoon per 1 – 1 1/2 pounds of boneless
meat and 1/2 cup liquid)
Makes about 7 Tablespoons.

per teaspoon: 10 Kcal 0.6g fat (0.1g sat fat) 47% CFF 49mg Na

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 3899 0 0 383 0 0

Cut the potato in slices, about 1/2 cm each. With skin and all.
Put the slices on a plate, and then let microware for about 5 mins, then
turn the potatoes over, and microwave again for 5 mins, then check for
doneness, and if more time is needed put them more in the microwave oven.

This can also be done in the normal oven, but then put on a Teflon covered
cookie sheet, one squirt of Pam and make it cover all the cookie sheet.
They take at least 15 mins per side.

Both ways they are delicious.
A good snack, and no fat or salt. Some people add salt or other things
later on. They are super crispy.
I have been making than nearly daily, and they are a good snack.

You can also do this with yams. And they come out delicious.

This is adapted from *The Africa News Cookbook.* It goes MUCH faster
if you have a pressure cooker. That’s what I used and you can go from
dried beans to dinner table in about an hour.

Beans and Potatoes (serves 8 easily)

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt to taste
large sweet onion, sliced

Cook beans until tender. That’s about 20 minutes in the pressure
cooker (what a marvel of technology!). Obviously, a lot longer if
you don’t have one. You could use canned beans too, if you wanted
to be quick about it.

Add potatoes and celery and cook until potatoes are tender. In the
pressure cooker that takes anywhere from 2-8 minutes, depending
how finely you chop the potatoes. I cut mine into large cubes and
it took about 4 minutes (but I live at 5500, so adjust accordingly).

Salt to taste.

Saute onion until browned. Mix in with beans and potatoes.

If you like it hot, a shot or two of hot sauce would be good.