Title: Shanghai Style Sweet and Sour Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 lb Pork spareribs, cut across
-bones into 1 1/2 inch
-length
Peanut oil
1/2 c Sugar
1/3 c Chinese rice vinegar
1 ts Salt
1 tb Dark soy sauce
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black

This one isn’t for the barby, but I thought I’d pass it on anyway.
Don’t be deceived by the simplicity of this recipe. It’s one of the
very best sweet and sour rib recipes I’ve run across as well as being
one of the easiest. The taste of the ribs shines through rather than
being overwhelmed as it often is with more complex sweet and sour
recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and
bring to a boil over moderate heat, stirring until the sugar
dissolves. Increase the heat to high and cook briskly, uncovered, for
5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal,
cilantro, and pepper, and simmer for 3 minutes. Remove from the
heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will
keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 5 1992.

MMMMM

Popularity: 5% [?]

Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

—–

Popularity: 19% [?]

BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Popularity: 3% [?]

Title: Sweet Potato Pancakes
Categories: Vegetarian, Vegan, Potatoes, Breads
Yield: 4 servings

1 1/3 c Light soy milk
2 ts Lemon juice
1/2 c Quick oats
1 tb Egg replacer
1/4 c ;water
1/2 ts Oil
1 tb Maple syrup or honey
1/2 c Sweet potatoes; pureed
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to
oats and let stand for 15 minutes to soften.

Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil,
maple syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to
oat mixture.

In a small bowl, combine flours, baking powder, baking soda and
cinnamon. Add to oat mixture. Add more soy milk if batter is too
thick.

Lightly oil a griddle and preheat over medium heat.
For each pancake, pour about 1/4 cup of batter onto griddle. When
surface of pancake is bubbly and sides are firm, turn and cook on
other side until golden.

Keep pancakes warm while cooking remaining batter.

Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb;
2 g fat; 0 mg chol; 126 mg calcium.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

MMMMM

Popularity: 3% [?]

BASIC CREAM SOUP AND VARIATIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fresh vegetables, coarsley
-chopped
4 tb Flour
5 c Chicken stock
3 c Light cream
5 tb Butter
Salt and Pepper to taste
CREAM OF CAULIFLOWER SOUP:
4 c Cauliflower flowerets
Paprika
Basic cream soup recipe
CREAM OF BROCCOLI SOUP:
5 c Broccoli
A pinch or two of nutmeg
Basic Cream soup recipe
CREAM OF CUCUMBER SOUP:
4 c Cucumbers, peeled, seeded
-and diced
1/2 c Sour cream
Basic cream soup recipe
CREAM OF LIMA BEAN SOUP:
4 c Lima beans
4 tb Crisply fried bacon crumbled
Basic cream soup recipe
CREAM OF SPINACH SOUP:
4 c Spinach, coarsely chopped
2 Hard cooked egg yolks
Basic cream soup recipe
CREAM OF ASPARAGUS SOUP:
4 c Tender asparagus tips

BASIC CREAM SOUP: Pumpernickel croutons Basic cream
soup recipe

Peel the vegetable, if necessary, and chop coarsely.
Place in a saucepan with 3 cups of the stock. Cook
over medium heat until the vegetable is tender. Set
aside 1/2 cup choice pieces of cooked vegetables to
use as a garnish. Puree the remaining cooked
vegetable together with the vegetable water in an
electric blender, or press through a strainer. Melt
the butter in a soup kettle, blend in the flour, and
stir in the cream. Simmer over a low flame, stirring
constantly for 3 minutes. Stir in the pureed vegetable
and the remaining 2 cups of chicken stock, and simmer
for 3 minutes more. Adjust the seasonings and serve in
individual bowls garnished with the reserved cooked
vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in
Basic cream soup. Garnish with reserved cauliflower
and a sprinkle of paprika. Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break
broccoli into flowerets. Slice the stems. Proceed as
directed in Basic cream soup recipe. Serve with nutmeg
sprinkled on top.

Cream Of Cucumber Soup: Reserve 1/2 cup diced raw
cucumber to use as a garnish. Cook remaining cucumber
for 8 minutes. Proceed as directed in Basic cream soup
recipe. Serve hot or cold with a dollop of sour cream
in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in
Basic cream soup recipe but do not reserve any lima
beans. Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in
basic cream soup recipe, but do not reserve any
spinach. Serve hot or cold, garnished with hard-cooked
egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in
basic cream soup recipe. Garnish with reserved
asparagus tips and Pumpernickel croutons. Serve hot or
cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Popularity: 4% [?]

PUREED GREEN BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Green beans (#303) OR>>>
1 pk Frozen green beans, unthawed
1 Beef bouillon cube
Sour cream
1 sm Onion, sliced
2 c Chicken broth
2 oz Cheddar cheese, grated
Salt pepper to taste
Worcestershire to taste

Cook beans, onion and broth together, add bouillon
cube. Puree in blender while hot, season with salt,
pepper and Worcestershire sauce. Divide cheese in
bottoms of 4 soup cups, add soup and garnish with sour
cream.

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Popularity: 3% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

Title: ANNE’S CAPPUCCINO SQUARES
Categories: Candies
Yield: 1 servings

——————————–FIRST LAYER——————————–
1 c Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan

——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk

———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)

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Popularity: 18% [?]

Title: RICE STUFFED MUSHROOMS
Categories: Vegetables, Appetizers
Yield: 12 servings

24 lg Fresh Mushrooms
1 tb Chili Sauce
3 tb Minced Onion
1 tb Lemon Juice
1 tb Butter or Margarine
1 ts Salt
1 c Cooked Extra Long Grain Rice
1/4 ts Ground Black Pepper
1/2 c Finely Chopped Nut Meats
1/4 c Melted Butter

Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except
for melted butter. Press rice mixture into each mushroom cavity.
Place mushroom caps on rack in broiler. Drizzle with melted butter
and broil until golden brown. Makes 24 mushrooms (2 per person).

MMMMM

Popularity: 8% [?]

SPICY CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal--even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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Popularity: 4% [?]