Title: SHRIMP IN CHINESE LOBSTER SAUCE
Categories: Chinese, Fish
Yield: 2 servings

Stephen Ceideburg
1 lb Jumbo shrimp (21-25 per
-pound)
1 tb Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh
-ginger, peeled, minced
1 tb Shao Hsing rice wine, or dry
-sherry
2 tb Peanut or corn oil
1/2 ts Salt
6 oz Ground pork butt
1 sm Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch
-cubes
1/2 ts Sugar
Big pinch white pepper
1/2 tb Light soy sauce
3/4 c Chicken stock
2 ts Cornstarch, blended with:
1 tb Water
1 lg Egg, lightly beaten
1 Green onion, chopped
1 ts Asian sesame oil

Shell and de-vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot
dry.

Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.

Place a wok over medium-high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir-fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3
minutes.

Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thick- ens, about 20 seconds.

Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.

Serves 2 as a complete meal, or up to 6 with other
entrees.

PER SERVING (6servings): 225 calories, 19 g protein, 5
g carbohydrate, 14 g fat (4 g saturated), 149 mg
cholesterol, 530 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle,
1/6/93.

—–

Title: Brown Sugar Sweeties
Categories: Cookies
Yield: 1 servings

1/4 c Butter
3/4 c Light brown sugar
1 ts Vanilla
1 lg Egg
2 c Flour
1/4 ts Baking powder
1/4 ts Salt

In large bowl with mixer at med speed, beat butter, sugar vanilla
until light fluffy; beat egg in well. In small bowl combine flour,
baking powder salt; with mixer at low, beat into butter mixture
blend well. Flatten dough to disk shape; refrigerate, wrapped in
plastic, 1 hour. Heat oven to 350. Work with half of dough at a time;
keep remainder refrigerated. Roll out to 1/4″ thickness between two
sheets of waxed paper or plastic wrap; or mold into shapes. Place on
ungreased cookie sheets about 1″ apart. Bake 8-15 minutes, depending
on thickness of dough until firm to touch edges are lightly
browned. Cool on wire racks. Store in air tight containers.

MMMMM

Title: Blueberry Tart
Categories: Pies, Ceideburg 2
Yield: 1 servings

Text Only

I’ve never even tasted a blueberry, but this looks like a good
introduction…

For the pastry, cut 125 g softened mono-unsaturated margarine into
250 g flour. Add up to 70 ml cold water, roll the dough into a ball
and leave in a cool place to rest for 15 minutes.

Butter and lightly flour a 25 cm tall tin with a removable base. Roll
out the pastry and line the tin. Mix 20 g flour with 100 g caster
sugar and spread it over the bottom of the pastry case. Fill the
case with 750 g blueberries and dot them with a total of 30 g of
margarine. Bake in a preheated 240C oven for 25 to 30 minutes.

Remove from oven, dust with 50 g icing sugar. Serve warm.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

MMMMM

Italian Cream Cake

Recipe By : Rare Collection, The Junior League of Galveston County (TX)
Serving Size : 12 Preparation Time :0:30
Categories : Cakes Desserts
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — no substitution
2 cups sugar
5 egg whites — beaten stiffly
5 egg yolks — beaten well
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 can, small coconut flakes
1 cup nuts — chopped
Frosting:
8 ounces cream cheese — softened
1/4 cup butter
1 box powdered sugar
1 teaspoon vanilla
1 cup pecans — optional
1 cup coconut — optional

Cream butter and sugar. Add beaten egg yolks to mixture and mix well.
Combine flour and baking soda and set aside. Combine buttermilk, vanilla,
coconut, and nuts, and set aside. Alternately add flour mixture and
buttermilk to creamed mixture, mixing well after each addition. Beat egg
whites until stiff. Fold into mixture. Pour into three greased and floured
8-inch cake pans. Bake at 350° for 20 min. For frosting, beat together
cream cheese and butter in mixing bowl. Add powdered sugar and vanilla,
beating until smooth. Add coarsely chopped pecans and coconut, if desired.
Ice cake when cool.

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TOMATO RAREBIT.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz 30 g mature cheddar cheese
Finely grated.
1 t Worcestershire sauce.
pn Cayenne pepper.
1 sl 1 oz 30 g wholemeal bread.
1 md Tomato sliced.
Sprig of parsley to garnish

1. In a small bowl mix together the cheese,
Worcestershire Sauce and cayenne pepper.
2. Toast the bread lightly and arrange the sliced
tomato on top. Spoon the cheese mixture over the
surface and grill until bubbling and golden. 3.
Garnish with a sprig of parsley and serve at once.
Preparation 2 minutes, cooking 5 minutes.

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CRUNCHY BEAN SPROUTS WITH BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Flank steak
2 c Mung bean sprouts
1/2 md Yellow onion
1 tb Peanut oil
1/2 c Chicken stock
1 tb Dark soy sauce
1 tb Dry sherry
Cornstarch paste
2 ts Salt
1 t Szechuan peppercorns

Preparation: Rinse bean sprouts; drain. Separate layers of onion and
slice into thin strips to match sprouts. Cut steak into slices across the
grain 1/4″ wide by 2″ long. Mix stock, soy sauce and sherry in a cup.

Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan
peppercorns, stirring constantly until peppercorns exude a strong aroma;
remove from heat. Crush peppercorns with salt, using rolling pin or
blender. Sift to remove coarse pieces. Store in closed jar.

Scalding: In large bowl, cover onions with boiling water; drain in 10
minutes. Add sprouts, cover both with boiling water; drain in 3 minutes.
Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak, and
stir-fry briskly for 1 minute or until meat loses pinkness. Push meat aside
in wok; add stock mixture and bring to boil. Dribble in thin cornstarch
paste until light gravy is formed. Mix with beef. Pour over sprouts and
onions in a serving bowl. Serve.

– – – – – – – – – – – – – – – – – –

Title: STRAWBERRIES FOR REMEMBRANCE TOPPING
Categories: Desserts
Yield: 1 servings

1/3 c Strawberry jelly
1 pt Strawberries,fresh
1/2 Chocolate curls,dark/light

Melt strawberry jelly in saucepan over low heat. Use 3 tablespoons to
sandwich layers together. Brush 1 tablespoon over top layer. Arrange
strawberries on top. Glaze with remaining jelly. Surround with
chocolate curls.

MMMMM

APPLE DATE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Whole wheat flour
1 c All purpose flour
1 c Wheat bran
1 t Baking powder
1 t Baking soda
1 t Cinnamon
1/3 c Dates — chopped
1 Egg — lightly beaten
1/4 c Packed brown sugar
2 tb Vegetable oil
1 c Low-fat milk
1 c Apple — peeled, grated

In a large bowl combine the whole wheat and all
purpose flours, bran, baking powder, baking soda and
cinnamon. Stir in the dates. In another bowl, bea t
the egg with sugar and oil until well mixed, then stir
in the milk and ap ple. Pour into the flour mixture
and stir just enough to moisten, being car eful not to
overmix.

Spoon into nonstick or paper-lined medium muffin tins,
filling almost to the top. Bake at 375 degrees (F) for
about 20 minutes, or until firm to the touch.

From the American Institute for Cancer Research’s
cookbook, Lighthearted Ev eryday Cooking by Anne
Lindsay. This international bestseller, with more th
an 200 recipes for healthier eating, is available for
$16.95 in bookstores nationwide, or by calling
1-800-843-8114.

NOTES : Keeping baked goods low fat and good tasting
isn’t always easy, but this recipe does the job. These
moist, good-tasting muffins contain only 11 9 calories
and 3 grams of fat per muffin. This recipe was found
on the Web at http://www.aicr.org

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Title: Banana Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

1/2 c Golden raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
-and cut into chunks
3 To 4 cups water
1/2 c (packed) dark brown sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly grated nutmeg
1/2 ts Freshly ground black pepper
1/4 ts Ground cloves
2 tb Dark run

I’ve never tried this but I suspect that it’s quite similar to the
Filipino Jufran and Mafran sauces that I love so much. They’re made
from bananas also and taste like catsup *should* taste.

Combine the raisins, onions , garlic, tomato paste and 1/3 cup
vinegar in the container of a food processor., Process the mixture
until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food
processor container. Process the mixture until smooth. Transfer the
banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3
cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat,
stirring frequently. Reduce the heat to low and cook the ketchup,
uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup
threatens to stick to the bottom of the pan at any point, add some of
the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to
the ketchup. Cook the ketchup over medium-low heat, stirring
frequently, for 15 minutes longer, or until it is thick enough to
coat a metal spoon. Stir in the rum. Remove the ketchup from the
heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Remove the ketchup from the heat and let it cool
to room temperature. Store the banana ketchup, covered in the
refrigerator for up to 1 month.

Makes about 3 1/2 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

MMMMM

Basic Cornmeal Biscuit

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cornmeal — any color
1 1/2 cups Flour
1/4 teaspoon Salt
1 tablespoon Sugar
1 pinch Cayenne pepper
2 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
1 Egg — lightly beaten
1 1/4 cups Buttermilk
Spray shortening

Preheat oven to 425~. In a food processor or large bowl,mix
1 1/2 cups of the cornmeal with the flour, salt, sugar, cayenne pepper,baking
powder and baking soda. Cut the butter into the dry ingredients until the
whole mixture is the texture of cornmeal. Seperately mix the egg with the
buttermilk,and stir all but 2 tbs.of this liquid into the dry mixture. Mix
just enough to make a uniformly moistened dough. Dust a clean board with half
the remaining cornmeal,and turn
the dough out onto the floured surface.Sprinkle the top with
the remaining cornmeal,and with flowered hands,gently push the dough into a
circle about a 1/2″ thick. Cut with a 2″ or 3″ biscuit cutter,and place
bbiscuits close
together on a greased cookie sheet.Brush top of the biscuits
with the reserved buttermilk egg mixture.Bake in the preheated oven until
puffed and brown,about 12 minutes.Cool for a few minutes before serving.Yields
about 1 dozen biscuits.

– – – – – – – – – – – – – – – – – –