Title: VIETNAMESE DIPPING SAUCE
Categories: Vietnamese, Condiments, Ceideburg 2
Yield: 1 servings

1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
2 Garlic cloves, crushed
1 Fresh red chili pepper,
-seeded
1 tb Sugar
3 tb Fresh lemon juice
1 1/2 ts Rice vinegar or distilled
-white vinegar
3 tb Nuoc mam (Vietnamese fish
-sauce)

For anchovy lovers, here are a couple of variations
for a Vietnamese dipping sauce made with ‘em. This is
traditionally served with Beef Fondue with Vinegar (Bo
Nhung Giam) that is part of the Vietnamese feast
called Bo Bay Mon (Beef in seven ways++seven distinct
ways of preparing beef). It’s good with other stuff
too but can be a bit strong to Western tastes. Some
restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the
Vietnamese culinary repertoire. What makes it so
special is the use of a condiment called mam nem,
prepared from ground fresh anchovies and salt and
fermented over a period of time. It can become
dangerously addictive. Traditionally, mam nem is
served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods. It is an
essential sauce fro Beef Fondue with Vinegar.

Use only fresh pineapple and remember to shake the
bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.

Over a bowl, squeeze the pineapple between your hands
to extract as much juice as possible. Combine the
pulp and juice and set aside. Into a bowl, strain the
anchovy sauce through a very fine sieve, pressing on
th solids with a spoon to extract all of the liquid.
Discard the solids.

Pound or crush the garlic, chile and sugar to a fine
paste in a bowl. Stir in the pineapple mixture,
strained anchovy sauce, lemon juice, vinegar an fish
sauce. Stir to blend.

Yield: 1 1/3 cups

VARIATION: If you are unable to find mam nem sauce,
here is a variation of the above recipe, using canned
anchovies. Add pineapple, if desired. 2 garlic cloves,
crushed 1 fresh red chili pepper, seeded 2 tablespoons
sugar 2 cans (2 ounces each) flat anchovies, drained
1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh
lemon juice 2 tablespoons pineapple or water

Combine the garlic, chile and sugar in a mortar and
pestle and pound to a fine paste. Add the anchovies
and mash to a very smooth paste. Stir in the fish
sauce, lemon juice and pineapple juice. Mix well.

Yield: about 1 cup.

From “The Foods of Vietnam” by Nicole Rauthier.
Stewart, Tabori Chang. 1989.

Posted by Stephen Ceideburg; January 22 1991.

—–

Popularity: 5% [?]

Creamy Smoked Salmon and Dill Tart

Recipe By : Bon Appetit Magazine/ April 1991
Serving Size : 6 Preparation Time :0:00
Categories : What’s For Brunch?

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 frozen phyllo pastry sheets — thawed
3 tablespoons unsalted butter — melted
4 large egg yolks
1 tablespoon Dijon mustard — + 1 tsp
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon — chopped
4 green onions — chopped
1/4 cup chopped fresh dill — or 1 tbsp dried
— dillweed
Dill sprigs — for garnish

Generously butter a 9 1/2-inch-diameter deep -dish pie plate.

Place 1 phyllo sheet on work surface. (Cover remaining pieces with plastic
wrap,
then with clean damp towel.) Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.

Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering
bottom and letting pastry overhang 1 section of edge by 1/2 inch.

Brush top of phyllo in pie plate with butter. Place second phyllo
rectangle in pie plate, covering bottom and letting pastry overhang
another section of edge by 1/2 inch; brush with butter.

Repeat process with remaining 4 phyllo sheets, making certain entire
surface of edge is covered to form crust.

Fold overhang under to form crust edge flush with edge of pie plate.
Brush crust edges with butter. (Can be prepared 4 hours ahead.
Cover and refrigerate.)

OVEN: 300

Whisk yolks and mustard in medium bowl to blend.
Beat in eggs, half and half, cream, salmon, onions and chopped dill.
Season to taste with salt and pepper. Pour into prepared crust.

Bake until center is set, about 50 minutes. Transfer to rack.
Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

– - – - – - – - – - – - – - – - – -

NOTES : Purchased phyllo pastry is used here instead of a regular pie crust for
quick and easy assembly. This tart is best when served at room
temperature.

Popularity: 5% [?]

MATZOH BALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Melted fat or oil
2 lg Eggs, slightly beaten
1/2 c Matzo meal
1 t Salt (optional)
2 tb Soup stock or water

Blend fat, or oil, and eggs together. Add matzo meal
and salt mixture to egg and blend well. Then add soup
stock or water and mix until uniform. Cover mixing
bowl and place in refrigerator for 15 minutes. Using a
two or three quart pot bring 1 1/2 quarts of slightly
salted water (no salt if desired) to a brisk boil.
Reduce flame, and into the slightly boiling water drop
balls approximately 1 inch in diameter formed from
mixture from refrigerator. Cover pot and cook 30 to 40
minutes. Have soup at room temperature, or warmer, and
remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5
minutes. Makes about eight balls.

Oh yes, the soup. Any chicken or vegetable soup,
Kosher Shel Pesach, will do fine. I prefer the
vegetable. My favorite Jewish cuisine book is “Jewish
Cookery”, by Leah H. Leonard. I’m sorry this is too
late for your Pesach Seder.

Casey Wilson

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

—–

Popularity: 5% [?]

Title: Morton’s Caesar Salad
Categories: Salads
Yield: 4 servings

3/4 c Olive Oil
1/4 c Red Wine Vinegar
6 Anchovy fillets, minced
4 ts Garlic, minced
1 tb Lemon Juice
1 tb Dijon Mustard
1 ts White Pepper
1 c Parmesan cheese, grated
1 lg Romaine Lettuce head
Torn into bite size pieces
Croutons

Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can
be prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad.

SOURCE: Morton’s Restaurant, Chicago, Il

MMMMM

This is the traditional recipe….

Popularity: 4% [?]

Pecan Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar — firmly packed
3/4 cup Butter or margarine — room
temperature
1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans — coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together to
creamed mix; blend to make a smooth dough. Add pecans.
Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~ for
10-12 minutes or until lightly golden. Remove from cookie sheets immediately.
Cool on racks.

VARIATIONS:
Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along
with the pecans.
Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Creole Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Desserts

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

3 Eggs

1 c Brown sugar,dark,firm packed

1 c Corn syrup,dark

1 c Pecans,broken

1 ts Vanilla

1/2 ts Salt

1 Pie shell,9",unbaked

1. Beat eggs and sugar together until thick.

2. Add corn syrup, pecans, vanilla and salt.

3. Mix well and pour into pie shell.

4. Bake in preheated 300′F. oven about 1 hour, or until filling is firm.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: French Onion Soup (Vegan)
Categories: Soups, Lowfat, Prodigy, Dec.
Yield: 8 servings

8 c Onions
– cut in thin half circles
6 c Water
4 Fresh garlic bulbs
– pressed or minced
1/4 c Tamari soy sauce
2 tb Powdered vegetable broth

A simple fat free delicious onion soup that was
altered to nonfat from the original recipe. For a
richer soup, you may add 4T butter and use regular
cheese in hot soup. The nutritional analysis does not
reflect the changes. In a large non stick skillet
saute half the onions until they are a deep brown but
not burned. The trick is to cook them until they are
well browned and tender yet still have a little
firmness. Add a little water at a time to keep onions
from sticking. If you have chosen to use butter then
you can saute the onions in butter. Repeat with
remaining onions. In a 3-4 qt pot place all the
sauteed onions the garlic water. Bring to a boil
reduce heat and simmer covered about 20 min or until
soup broth is quite flavorful. Turn burner to lowest
heat. Add tamari and vegetable broth powder. Add a
little more water if desired.
Serve hot topped with cheese croutons or French
bread. The nutritional analysis does not reflect these
additions. Nutrition (per serving): 73 calorie Total
Fat 0 g (4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Popularity: 4% [?]

STUFFIN’ MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Breads
Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Finely chopped onion
1/2 c Finely chopped celery
4 oz Can mushroom stems pieces,
-drained
1 t Dried rubbed sage
1 c Chicken broth
8 oz Pk seasoned bread stuffing
Butter or margarine

1. In a medium-sized, heat-resistant, non-metallic
bowl melt the 1/2 cup butter in Microwave Oven 1
minute. 2. Add onion, celery and mushrooms and heat,
uncovered, in Microwave Oven 5 minutes or until
vegetables are tender. 3. Sprinkle sage over vegetable
mixture. 4. Add chicken broth and stir to combine.
5. Heat, uncovered, in Microwave Oven 3 minutes.
S. Add bread stuffing and toss lightly.
7. Lightly grease 8 small, heat-resistant,
non-metallic custard or coffee cups with butter.
8. Divide stuffing among cups.
9. Just before serving, heat, uncovered, in Microwave
Oven 8 minutes or until heated through.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork
Sandwiches 4 Star
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — sliced, divided
4 to 5 lbs. pork shoulder roast — or fresh picnic
5 to 6 cloves
2 cups water
1 onion — chopped
16 oz. bottle barbecue sauce
salt and pepper — to taste
1 teaspoon vinegar — if too sweet
hamburger buns or Kaiser rolls
pickle slices

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices. Wonderful!! MC
formatting and posted by bobbi744@sojourn.com

– - – - – - – - – - – - – - – - – -

NOTES : A real favorite for picnics and casual parties.

Popularity: 4% [?]