Title: TENDERLOIN CHINESE STYLE
Categories: Chinese, Meats
Yield: 4 servings

Stephen Ceideburg
1 lb Beef tenderloin
3 tb Dry sherry
1 1/2 tb Soy sauce
1 1/2 ts Oyster sauce
1 ts Sugar
1 ts Cornstarch
1/2 ts Baking soda
1/4 ts Salt
1 Clove garlic, crushed
1 1/2 tb Vegetable oil
2 md Yellow onions, cut into thin
-slices

1. Remove and discard fat from meat. Cut meat across
the grain into thin slices.

2. Combine sherry, soy sauce, oyster sauce, sugar,
cornstarch, baking soda, salt and garlic in medium
glass bowl. Mix in meat. Cover and refrigerate at
least 3 hours.

3. Heat oil in wok over high heat. Stir-fry onions in
the oil until golden, 3 to 5 minutes. Transfer onions
to serving plate. Keep warm.

4. Add about 1/3 of the meat to wok, spreading out
slices so they do not overlap. Cook slices on each
side just until lightly browned, 2 to 3 minutes.
Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.

From “Chinese Cooking Class Cookbook” by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.

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Popularity: 3% [?]

Penne Alla Puttane D’Elba

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound young zucchini — sliced paper thin
2 cloves garlic — sliced paper thin
12 large leaves basil — torn in half
1 pound overripe tomatoes, roughly chopped
retaining seeds and liquid
1/2 cup extra virgin olive oil
2 tablespoons giant capers, rinsed of salt — drained
1/4 cup tiny black olives
Juice of 1/2 lemon
2 tablespoons crushed red pepper flakes
2 tablespoons kosher or sea salt
1 pound dried penne pasta — preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool
place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package instructions
until al dente, about 10 to 12 minutes. Drain pasta in colander and add
pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve
immediately.

This dish is not served hot!!

Yield: 4 servings

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Popularity: 5% [?]

Pumpkin Layer Pie

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Pumpkin

Amount Measure Ingredient — Preparation Method
– - ——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
3 tbsps margarine — melted
—-Cream Cheese Layer—-
4 ozs fat-free cream cheese — softened
1 tbsp skim milk
1 tbsp granulated sugar
1 1/2 c Cool Whip Lite®
—-Pumpkin Layer—-
1 c skim milk — cold
6 ozs vanilla pudding mix
1 3/4 c pumpkin
2 tsps cinnamon
1 tsp ginger
1/2 tsp cloves

To prepare crust, combine graham cracker crumbs, and margarine in a small
mixing bowl. Press into a 9″ pie pan. To prepare cream cheese layer,
combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing
bowl. Spread onto bottom of crust. Meanwhile to prepare pumpkin layer,
combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves
(mixture will be thick) in another mixing bowl. Spread over cream cheese
layer. Refrigerate 4 hours or until set.

– - – - – - – - – - – - – - – - – -

Per serving: 247 Calories; 5g Fat (18% calories from fat); 5g Protein; 45g
Carbohydrate; 2mg Cholesterol; 417mg Sodium

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0 0 0 0 0 0 0

Popularity: 3% [?]

VEGAN LONDON BROIL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Raw Seitan
– (2 boxes Seitan Quick Mix)
1/2 ga Water
1 1/2 c Tamari soy sauce
1 7-inch strip kombu
— (sea vegetable)
6 sl Fresh ginger (thin slices)
Sauce
— (such as Bordelaise
— or Miso sauces)

Prep time: 30 minutes

Place Seitan in an 8-inch square cake pan. Allow to
rest until it takes the shape of the pan. Place this
pan inside a second, larger pan that is half-filled
with water. Cover the larger pan. Bake in a
pre-heated oven at 375 F. for 1 hour. When Seitan is
done, remove from the pan. Divide into eight equal
pieces. To 1/2 gallon water, add tamari, kombu,
ginger, and Seitan steaks. Cover pot, bring to a
simmer, and cook for about 45 minutes. (If you are
using a pressure cooker, reduce liquid by one half and
cook for 20 to 25 minutes). You may leave steaks in
the stock for several hours, if you wish. Remove
steaks from stock and drain. Brush with a little
sauce, and broil so they will be lightly browned.
Serve steaks hot with additional sauce.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

Date: Sat, 09 Jul 94 04:53:54 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I love sukiyaki, the Japanese dinner of vegetables, noodles and
thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan
modification, and I’ve been experimenting with different
combinations. This recipe is the result. I’ve used a 15 oz.
can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread
and mushrooms that traditionally are in sukiyaki), but the
individual items could easily be used to prepare the dish.
I paid 99 cents for the can of Tomo, so the cost savings of
using separate ingredients would be slight.

Quick VLF Vegan Sukiyaki

1 15 oz can sukiyaki no tomo (drained, 8.8 oz)
1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu)
1 C green onions, cut into 2″ (5 cm) lengths
1 C celery, cut diagonally into 3/4″ (2 cm) pieces
1 C chinese cabbage, bok choy, or green cabbage
1/4 C salt-reduced shoyu / soy sauce / tamari
2 T mirin or sake
1/2 C sugar (if using mirin, reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in
soy sauce and mirin. Add cabbage and when getting limp, add all
other ingredients. Cook about 3 minutes. Don’t overcook!
Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best
results, nuke or steam them about 90% done before adding, then
gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate
44.8 g., Protein 4.7 g. Dietary fiber 3 g.

Popularity: 5% [?]

Title: Preparing Soups for Canning
Categories: Soups, Canning
Yield: 1 recipe

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. Cover meat with water and cook until
tender. Cool meat and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil. Drain and combine with meat broth,
tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
*Caution: Process 100 minutes if soup contains seafoods.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Soups in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
* Caution: Process 100 minutes if soup contains seafoods.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 3% [?]

SOYMILK YOGURT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Low-cal/fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c Soymilk
1 t Soymilk yogurt

Use soy milk at room temperature. Stir yogurt into
soymilk, then pour into a clean jar. Cover allow to
stand at room temperature for 14 to a8 hours. Set
aside a tablespoonful or two for starting future
yogurts. Use in place of dairy based yogurt.

Shurtleff Aoyagi, “The Book of Tofu”

From: MARK SATTERLY Refer#: NONE Conf:
(1114) F-INTERCOO

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Popularity: 5% [?]

Chili-Cheese Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

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

2 tb Olive oil

2 Onions, finely chopped

2 Garlic cloves, crushed

1 cn Tomatoes in juice (8 oz)

1 cn Green chilies (3.5 oz)

1 tb Chili relish

1/2 ts Cumin seeds

1 lb Lean ground beef

Salt to taste

Fresh ground pepper to taste

2 tb Corn oil

4 sl Gruyere cheese

Shredded lettuce

4 Buns, split, warmed

Onion slices

Heat olive oil in a saucepan. Add chopped onion and garlic and fry gently 5

minutes. Process tomatoes in a blender or food processor to a puree. Drain

and chop chilies. Add tomatoes, chilies, chili relish and cumin to onion

mixture. Stir well, then cover and simmer 10 minutes, stirring

occasionally.

Meanwhile, put ground beef into a bowl. Add remaining onion, salt and

pepper; mix well. Divide into 4 equal balls and shape each in 1 4-1/2″

round burger. Heat corn oil in a large skillet. Add burgers and 5-6 minutes

on each side. Top each with a slice of cheese. Arrange lettuce on 4 bun

halves. Place burger on lettuce and top with chili sauce, onion and

remaining bun halves. Serve hot in napkins.

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Popularity: 4% [?]

KRAUTSUPPE (CABBAGE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Slices Bacon — Thick, Diced
2 ea Onions — Sliced
1 ea Turnip — Sliced
2 ea Carrots — Diced
2 ea Potatoes — Cubed
1 ea Head Green Cabbage — shredded
4 c Chicken Stock Or Bouillon
2 c Water
6 ea Sprigs Parsley *
1 ea Bay Leaf *
—–GARNISH—–
1/4 c Parmesan Cheese — Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

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Popularity: 3% [?]

DEEP-FRIED SESAME SEED BALL – JIEN DUY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oriental Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Glutinous rice powder
2/3 c Boiling water
2 Chinese brown slab sugar
-(sticks)-
-ÿÿ
1/2 c Dark brown sugar
1/2 c Sweet red bean paste
1/2 c Sesame seeds
Peanut oil for deep-frying

PLACE THE GLUTINOUS RICE POWDER in a mixing bowl.
Bring the water to a boil and add the sugar; stir
until completely dissolved. Pour sugar water into the
rice powder; stir until well mixed. Gather the dough
into a ball and knead until smooth. Cut dough in half
and roll each half into two 10-inch long rolls. Cut
each roll into 10 pieces. Take one piece and roll into
a ball. Flatten it and place a 1/2-inch round piece of
sweet red paste into the center of dough. Fold over
sides to enclose filling and roll into a ball. Repeat
until all the balls are made. Wet your hands with
water and roll one ball in your hands to moisten the
ball. Dip the ball into a dish of sesame seeds until
the entire surface is covered. Press lightly to help
the seeds adhere. Add enough oil to a wok to a depth
of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to
10 minutes. As they expand in the oil, take a pair of
chopsticks and squeeze the balls to help them expand
and fill with air. The balls should triple in size,
float to the top of the oil and turn golden brown.
Remove and drain on paper towels. Makes about 20 balls.

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Popularity: 3% [?]