Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

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Popularity: 24% [?]

Blender Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces Chocolate Chips
Pinch Salt
1 Teaspoon Vanilla
3/4 Cup Hot Milk
Creme De Menthe
Whipped Cream

Put all in blender on high. Blend for about two – three minutes. Pour in
parfait (or champagne flutes) glasses. Chill til firm (at least 4 hours) Top
with creme de menthe
and real whipped cream. Makes four servings. Jan Moppert

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Popularity: 3% [?]

Title: Pheasant wild rice casserole
Categories: Casseroles, Poultry, Rice
Yield: 6 servings

Ingredients:
1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
-(optional)
Salt and pepper
1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds

Directions: Prepare wild rice according to package directions. Saute onion
in butter until tender. Remove from heat; stir in flour until smooth. Drain
mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2
cups. Gradual stir into flour mixture, add milk, cook stirring constantly
until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and
pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350
degrees for 25-30 minutes.

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Popularity: 4% [?]

FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c Stock
1 t Black pepper
3 ea Garlic cloves, chopped
1/4 c Tumbleweed greens, for
— garnish

Roast the chiles and peppers by the Open-Flame Method.
Peel the chiles and peppers, pull off the stems,
remove the seeds and veins, and set aside.
In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender.
Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until
smooth. Add the remaining salt, the pepper, and garlic
and process again. Press the puree through a fine
sieve. Heat the puree in a saucepan. Serve hot,
garnished with tumbleweed greens.

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Popularity: 4% [?]

Fresh Blender Lemonade

Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
Serving Size : 1 Preparation Time :0:05
Categories : Beverages American Classics
Diner And Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemons — white pith removed
1/2 cup water
1/4 cup simple syrup — recipe in directions
1 1/2 cups crushed ice

FOR EACH SERVING:
Place 2 lemons, simple syrup, and water in a blender with top on and blend at
medium speed until lemons are liquified. Add ice and blend on high until pureed
(3 to 4 minutes). Serve in a tall glass with a straw and iced tea spoon and
garnish with a lemon wheel.

CHEF’S NOTE: Recipe can be adjusted to your personal preferences for sweetness
or tartness.

SIMPLE SYRUP:
1 cup water
2 cup sugar
Place sugar and water in a heavy saucepan and bring to a boil. Boil for five
minutes and transfer to a container to cool. Can be refrigerated for up to 6
weeks.

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Serving Ideas : Suggested menu : California Spring Lunch (see cookbook).

Nutr. Assoc. : 803 0 0 0

Popularity: 4% [?]

Shrimp Risotto with Portobello Mushrooms

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Broccoli Main Dishes
Mushrooms Recipes From Mysteries
Rice Seafood
Shrimp Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dry sherry
1 1/2 cups chopped portobello mushrooms
4 to 4 1/2 cup lowfat chicken stock — recipe in file
1 cup water
1 teaspoon Old Bay Seasoniong
3/4 pound large “Easy-Peel” shrimp — about 20-22
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic — minced
1 1/4 cups Arborio rice
1 teaspoon fresh thyme — finely chopped
4 cups broccoli florets

Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto.=20
In a large saucepan, bring 1 cup of the chicken stock, the water, and the
Old Bay Seasoning to a boil. Add the shrimp and poach for 3-5 minutes or
until just pink. Remove and shell. Set aside.=20
Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
and saute over Medium heat for 2-5 minutes or until itis limp. Add the
garlic and rice. Cook and stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat, add the remaining
chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.
Continue the process until the rice is tender and the mixture is creamy
(This can take up to 30 minutes.)
Heat the other teaspoon of olive oil in a small saute pan and briefly saute
the marinated mushroom pieces over Medium-High heat until they release their
liquid. Remove from the heat.=20
Steam the broccoli for 5-6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto
and stir over Medium-Low heat until heated through. Place the broccoli
around the edge of a large platter. Fill the center with the risotto.
Serves 4-6

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Popularity: 4% [?]

Title: Mock Chicken (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 batch

3/4 c Basic chicken stock
2 tb Light soy sauce
1 tb Sugar
1 tb Oriental sesame oil
1 ts Salt
8 Dried bean-curd sheets,
-soaked to soften
Peanut oil for deep-frying

I got into the cookbooks looking for the Buddhist mock meat dishes
and ran across a bunch of other “mock” stuff, some of it vegetarian
and meant to satisfy the craving for meat and some of it meant to
represent other ingredients not available at the time. This first
recipe is for “Mock Chicken”. I’m not sure if the use of chicken
stock would be permitted to a strict Buddhist vegetarian++I suspect
not++but I imagine a hearty veggie stock could be substituted. Dried
bean curd can give a surprisingly realistic impression of meat
products.

Bring stock, soy, sugar, sesame oil and salt to boil. Cool. fold
bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack
the sheets on top of each other, spooning the stock mixture between
each layer. Roll stacked sheets into oblong loaf, wrap in cheesecloth
and steam on rack over boiling water for 20 0minutes. Remove
cheesecloth and fry loaf in deep oil until golden. Drain and cut
into 1/2-inch diagonal slices.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Popularity: 2% [?]

Title: GENERAL TSO’S CHICKEN II
Categories: Main dish, Poultry, Chinese
Yield: 6 servings

1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced ginger
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1 1/2 c Hot chick broth
1 ts M.S.G. (optional)
3 lb Dark deboned chicken meat
-cut into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
1 c Salad oil
2 c Scallions, diced
16 sm Dried hot peppers

To make sauce, mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce, vinegar and
wine. Then add chicken broth and M.S.G. and stir
until sugar disolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and
pepper. Stir in egg. Add cornstarch until chicken is
coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a
paper towel. Place a small amount of oil in wok and
heat until wok is hot. Add scallions and peppers and
stir-fry briefly. Stir sauce; add to wok. Place
chicken in sauce and cook until sauce thickens. Add
either cornstarch or water as needed. Serve with rice.
Serves 6 – 8.

From: Stephanie da Silva

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Popularity: 5% [?]

Title: GARAM MASALA (SPICE MIX – MILD)
Categories: Indian, Vegan, Vegetarian, Spices
Servings: 1

3 oz Coriander seeds 1/4 ts Mace
1 oz Cumin seeds 1/4 ts Nutmeg
1/4 oz Fenugreek seeds 1 oz Cinnamon
1 oz Cloves 1 oz Black pepper
2 oz Cardamon seeds (brown best)

Roast coriander seeds, cumin, and fenugreek seeds separately for a few
minutes until their rich aroma is given off. Combine with all other
ingredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives
off its characteristic aroma at a different time.

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Popularity: 8% [?]

Title: Kolaches – Cheese Filling
Categories: Desserts
Yield: 36 servings

1 1/2 c Creamed cottage cheese,
Small curd
1 Egg, beaten
1/2 c Sugar
1 ts Vanilla
1/8 ts Salt
3 ts Melted butter

Drain cottage cheese, press in cheese cloth to remove as much
liquid as you can.

In mixing bowl, combine cheese and remaining ingredients until
blended and creamy.

Yield: 1 1/2 to 2 cups

Enjoy! – Jeff Duke

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Popularity: 10% [?]