I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!

Popularity: 7% [?]

Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.

Popularity: 16% [?]

Title: Exchanges for Special Foods (Vegetarian)
Categories: Diabetic, Info/help
Yield: 1 chart

EXCHANGES FOR SPECIAL FOODS
brewer’s yeast, 3 Tblsp = 1 bread;
carob flour, 1/8 cup = 1 bread;
kefir, 1 cup = 1 milk plus 1 fat;
miso, 3 Tblsp = 1 bread plus 1/2 lean meat;
sea vegetables, cooked, 1/2 cup = 1 vegetable;
soy flour, 1/4 cup = 1 lean meat plus 1/2 bread;
soy grits, raw, 1/8 cup = 1 lean meat;
soy milk, 1 cup = 1 milk plus 1 fat;
tahini, 1 tsp = 1 fat;
tempeh, 4 oz. = 1 bread plus 2 protein;
wheat germ, 1 Tblsp = 1/2 bread;
(if used in large amounts may need to add a fat exchange. Speak to
your dietitian.)

The article also says that vegetarians should treat legumes as 1/2
protein and one bread, rather than just bread. The author also
reccomends using low fat, high fiber recipes.

MMMMM

Popularity: 13% [?]

Title: FRENCH ONION SOUP COCA-COLA
Categories: Soups, French
Yield: 4 servings

1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn (10.5 oz ea) beef broth
(bouillon)
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut into
Thick slices
Parmesan cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.

In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups. Recipe: “International Cooking with Coca-Cola”, a
give-away
pamphlet from The Coca-Cola Company, 1981

—–

Popularity: 5% [?]

Apple Pie

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Desserts Pies Pastry
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch pie pastry — see recipe
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter — cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest.
Mix sugar, flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9″ pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling and
crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake
an additional 20-30 minutes.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Popularity: 6% [?]

Pasta Frittata

Recipe By : from Woman’s Day, 6-27-95; Budget Cook by
Nancy Dell’aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables — * see note
3/4 cup cheese — shredded
1/2 teaspoon salt

* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.

Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.

– - – - – - – - – - – - – - – - – -

NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.

Popularity: 5% [?]

Sauteing Techniques

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info

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

While stir-frying cooks small pieces of seafood and
vegetables over high heat with constant stirring,
saut‚ing is done in a skillet over moderate heat with
less activity. First you brown the fish on one side,
then turn it over to finish cooking on the other ÄÄ an
ideal way to cook larger or more delicate pieces of
fish.

The fish can be whole, cut into easy-to-handle
fillets, or cut into small pieces. Very thin fillets
are tricky to saut‚ because they become quite fragile
as they cook; you might want to consider steaming them
instead. To create a nice crisp coating when saut‚ing,
first dust the fish lightly with flour, cornmeal,
breadcrumbs or finely chopped nuts.

Once the fish is cooked and has been transferred to
warmed dinner plates, you can make sauce in a flash
using the same skillet. Add a splash of lemon juice or
white wine, some freshly chopped herbs and/or minced
green onion, heat just until warmed and pour over the
fish to serve. Or add a handful of chopped nuts to the
skillet, toast over moderately high heat, and scatter
over the fish.

Because saut‚ing requires the use of fat (oil, butter,
or margarine), you can’t avoid the added calories, but
a skillet with a nonstick surface keeps added fat to a
minimum. If you are not using a nonstick pan, be sure
that a thin layer of fat evenly covers the bottom of
the pan. You may need more or less oil than called for
in the recipe depending on the size of the pan.

How to Saute

1. If cooking the fish uncoated, pat dry with paper
towels to remove excess moisture and avoid splattering
during cooking. If coating the fish, lightly dust with
the chosen coating and pat to remove the excess.

2. Heat the oil or butter in a large skillet over
medium heat, then add the fish. Take are that the fish
fits evenly in the pan without overlapping. If
necessary, cook the fish in batches or in two pans at
one time. Cook the fish until nicely browned, then
carefully turn.

3. Continue cooking until well browned on both sides
and opaque through the thickest part of the fish.
Cooking time will depend on the thickness of the fish,
but figure roughly 10 minutes total for each inch of
thickness.

4. Transfer the fish to warmed dinner plates and cover
with foil to keep warm. Add sauce ingredients to the
pan and bring to a boil.

5. Arrange the fish on individual plates, spoon sauce
over the fish and serve.

Simply Seafood Fall 1994

Posted by Michael Prothro

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 6% [?]

Title: Lemonade Syrup
Categories: Beverages, Circa 1924
Yield: 1 servings

2 c Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick
syrup, adding the grated outer rind of one lemon. When this is cool,
add the juice of the lemons and bottle. By diluting with ice water,
you have lemonade on short notice.

Source: Modern Prisscilla Cook Book Copyright 1924 by The Prisscilla
Publishing Company.

MMMMM

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Popularity: 4% [?]