Title: ROAST LUNG KONG CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, cut in half
Looing sauce:
4 c Water
1 c Light soy sauce
1 c Dark soy sauce
1 Star anise
1/2 c Dry sherry
5 tb Sugar
4 sl Fresh ginger
Additional
6 c Peanut oil for deep frying

Blanch the chicken halves in boiling water for 2
minutes. Drain. Place the bird halves in a pot with
the looing sauce ingredients and bring to a boil.
They should be covered with the sauce. Turn the heat
to a simmer and cook lightly for 15 minutes, then
allow the halves to cool in the sauce. Remove and
place on a rack on the counter. Pat dry with paper
towels and dry the meat using an electric fan. Aim
the fan at the bird halves for about 3 hours, or until
the skin is dry to the touch. Deep fry one half at a
time in oil at 350 degrees. Be very careful when
sliding the half into the hot oil. A wok lid will be
helpful in protecting your hands and face in case the
oil should pop and spit at you. Deep fry each half
until the skin is crispy and golden. Drain on paper
towels before cutting up to serve. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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Popularity: 1% [?]

Title: DIRT
Categories: Desserts
Yield: 12 servings

1 ea Pkg of chocolate pudding
1 ea Container cool whip
1 ea Pkg Oreo cookies
1 x Gummy worms (optional)

Crush Oreo cookies. Layer cookies, prepared pudding and cool whip in a
plastic flower pot, in several layers, ending with crumbled cookies on
top. Add in gummy worms if desired, add silk flowers as a finishing touch.
Freak out your guests by dipping their “desert” out of the
“center-piece” flower pot.

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Popularity: 3% [?]

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

Popularity: 2% [?]

BORDELAISE SAUCE FOR GAME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Game
Sauces Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MATIGNON—–
1/3 c Parsnip, diced
1/3 c Celery ribs leaves, chopped
1 Sprig of thyme
1 t Bacon fat or butter
1/3 c Onion, chopped
2 Bay leaves, crushed
1 tb Bacon, minced
1/4 c Madeira
—–SAUCE ESPAGNOLE—–
1 c Matignon, from above
1/2 c Flour
2 c Tomatoes, peeled, chopped
8 c Stock, clarified carb/beef
1/2 c Caribou or beef drippings
12 Cracked peppercorns
1/4 c Parsley, chopped
—–BORDELAISE SAUCE—–
1/2 c Dry red wine
1 c Espagnole sauce, from above
6 Crushed peppercorns
1/4 c Bone marrow, diced.

This is a three step process ( four if you count
making the stock in advance) but well worth it as it
makes a superb accompliment to the finest game or beef
steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French
recipe but parsnip is more appropriate for game. Melt
the bacon fat, mince the vegetables and add to the pan
with the herbs. Cook slowly for 15 minutes until
vegetables are soft. Set aside and deglaze pan with
the madeira. Reserve the liquid. Melt in a heavy
saucepan the drippings. Add the Matignon and reheat
it. Add the flour, heat and stir until browned. Then
add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half,
about 2-2 1/2 hrs. Stir occasionally and skim fat off
the top as it accumulates. Strain the sauce and stir
occasionally as it cools to avoid skimming. There
should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step.
In a saucepan, gently simmer red wine with pepper
until reduced to 3/4. Add one cup of Espagnole and
simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min.
Serve with game or beef chops, steaks, roasted Fillet
Mignon, char boiled cuts and sweetbreads.

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Popularity: 4% [?]

Ginger Beer No. 1

Recipe By : From the radio, British Guyana in early 1960s
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound root ginger
10 bottles cold water
1 green lemon
4 pounds (approximate) clear sugar
a few grains of barley

Bruise the ginger but not too much as it makes the drink cloudy. Pour on
the water; add the rind and juice of a fresh green lemon. Cover and leave
over night. The next day, strain, sweeten and bottle adding a few grains of
barley to each bottle. It takes a few days, at least, for the barley to
cause the drink to ferment.

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NOTES : This was the extent of the recipe as given on a radio cooking
program in Georgetown, British Guiana in 1961-62. Formerly a south american
British colony, B.G. is now independent Guyana.

Popularity: 9% [?]

Title: Hawaiian SPAM PIzza
Categories: Pizza
Yield: 6 servings

1 cn Refrigerated all-ready
-pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn SPAM Luncheon Meat, cut in
-thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425′F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll
dough; press in prepared pan. Top with cheese. Arrange remaining
ingredients over cheese. Bake 25-30 minutes or until crust is deep
golden brown. Serves 6.

MMMMM

Popularity: 4% [?]

Avocado relish

Recipe By : Grillin’ Chillin’ SHOW #GR3605
Serving Size : 1 Preparation Time :0:00
Categories : Relish Vegetables
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Haas avocado, ripe — coarsely chopped
1 tablespoon red onion — finely diced
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon cilantro — coarsely chopped

Combine the avocado, onion, jalapeno, lime juice and cilantro. Season to
taste with salt and pepper.

Yield: about 1 cup

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Popularity: 7% [?]

Title: Pineapple-Apricot Jam
Categories: Christmas, Fruits, Gifts, Jam
Yield: 5 servings

20 oz Pineapple; Crushed, 1 Cn
6 oz Maraschino Cherries; 1 Jar,*
8 oz Dried Apricots; Cut Into 1/4
1/4 c Water
3 1/2 c Sugar
2 tb Lemon Juice
3 oz Fruit Pectin; Liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

MMMMM

Popularity: 4% [?]

CHERRY DELIGHT

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Margarine
1 c Sugar
4 Eggs
1 t Vanilla
2 c Flour
1/2 ts Baking powder
1 1/2 cn Cherry Pie Filling or 1 lg
TOPPING:
2 tb Margarine
1/4 c Sugar
1/4 c Flour

Cream margarine and sugar, and beat until light. Add eggs, one at a time,
beating after each until well blended. Add vanilla, 2 c. flour, and baking
powder. Beat until light and fluffy. Spread dough evenly on lightly greased
11×17 UTILITY or CAKE PAN–***MUST HAVE SIDES**. (Note: I also use a small
8″ cake pan with this) Spread top with cherry pie filling. Sprinkle topping
made by cutting and blending the margarine, sugar and flour.
Bake at 350 about 25 mins or until edges are light brown. This is also
good with blueberry pie filling, or black raspberry. *Variation is to use
fresh cherries, drained and dried. Then press cherries about an inch apart
in the dough. ****WARNING—do not use my mother’s variation. She used a
cookie sheet. Stuff went over sides into oven and caused a FIRE. Oven was
fine but dessert was not. Was rushed and dumped in front yard. It burned a
spot out of the lawn and its identity resembled everything from burned
bacon to um, dog deposits!.

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Popularity: 4% [?]

RED SNAPPER SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Seafood
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Potatoes
2 sm Carrots
1 lb Red snapper fillets
4 ts Olive oil
2 c Boiling water
1 t White-wine vinegar
1 1/2 ts Salt (or to taste)
2 qt Fish Broth (or canned
-chicken broth)
3/4 c Arborio rice (5 oz) (or
-long-grain rice)
2 tb Fresh flat-leaf parcley
-(minced)
1/4 ts Dried red-pepper flakes
Freshly ground black pepper

PREPARATION: Peel and cut the potatoes into 1/2-inch
dice. Peel and coarsely shred the carrots. Cut the
fish fillets into 1/2-inch pieces.

COOKING: Heat oil in a 6-quart soup kettle. Add the
diced potatoes and saute over high heat until lightly
browned, about 5 minutes. Add the shredded carrots
and saute until slightly softened, about 2 minutes
longer. Add the boiling water along with the vinegar
and salt. Simmer until vegetables are tender, about
10 minutes. Add the broth and rice and simmer for 15
minutes. Add the fish and simmer until fish is cooked
and rice is tender, about 5 minutes longer. Remove
kettle from heat and stir in parsley and hot
red-pepper flakes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls and sprinkle with
freshly ground black pepper. Serve immediately/

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Popularity: 5% [?]