Title: Daddy’s Shishkabob Marinade
Categories: Meats, Holiday
Yield: 1 batch

1 c Oil
3/4 c Wine vinegar
1 tb Garlic salt
1/4 c Worchestershire Sauce
1 tb Salt
1/4 c Sugar
1 tb Black Pepper

Mix above ingredients together in a large container
and marinade Shishkabob ingredients for a minimum of
24 to 48 hours in the refrigerator. Turn occasionally
to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes,
beef cubes, etc. *I serve this with consommed rice, a
green salad and french bread.

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Popularity: 15% [?]

Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Popularity: 7% [?]

Title: Hungarian Goulash Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 10 servings

4 x Med Onions, peeled chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1″ cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled choppe 4 x Med Potatoes, peeled
cubed
2 ts Caraway seeds

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.

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Popularity: 3% [?]

Title: Butterscotch Apple Crumb Pie
Categories: Pies, Apples
Yield: 6 servings

1 1/2 ts Lemon juice
4 c Pared,sliced tart apples
1/2 c Sugar
1/4 c All-purpose flour
1 ts Cinnamon
1/8 ts Salt
1 9″ unbaked pie shell

MMMMM————————–TOPPING——————————-
1 pk 6 oz. butterscotch chips
1/4 c Butter
3/4 c All-purpose flour
1/8 ts Salt

Preheat oven to 375~. In large bowl, combine lemon juice and apples;
toss until well coated. Stir in sugar, flour, cinnamon and salt; mix
well. Turn into 9″ unbaked pie shell. Cover edges with aluminum foil.
Bake at 375~ for 20 minutes. TOPPING: Melt over hot (not boiling)
water, Nestle Butterscotch Flavored Morsels and butter; stir until
smooth. Remove from heat; stir in flour and salt. Blend until mixture
forms large crumbs. Remove foil from pie. Crumb mixture over top of
hot apples. Bake at 375~ 25 minutes longer.

MMMMM

Popularity: 4% [?]

Title: FIVE-SPICE TOFU
Categories: Appetizers, Chinese
Yield: 1 servings

2 Ckes tofu, firm
3 tb Tamari
3/4 c Water
1/4 ts Five-spice powder
2 Whole stars of star anise
1 ts Molasses

Cut each cake of tofu in half horizontally. Combine
marinade ingredients in a pot wide enough to accept
the four tofu pieces in a single layer. Bring marinade
to a boil add tofu. Simmer, uncovered, on very low
heat for 10 minutes. Remove from heat marinate for
3 hours, turning 2 or 3 times. Keeps refrigerated
wrapped for a week.

“Sundays at Moosewood Restaurant Cookbook”

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Popularity: 4% [?]

WINE CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Wine,White Table Wine
1/2 c Cheddar Cheese,Shredded
1 1/2 tb Applesauce
1/2 ts Salt
3/4 ts Sugar
2 1/4 c Bread Flour
1 1/2 ts Yeast

D. German IV – Page 30

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Popularity: 12% [?]

Ham Skillet Gumbo

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

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

2 c Dice cooked ham

1 c Chopped green bell pepper

1 c Chopped onions

1 pk Cut okra (10oz)

1 cn Tomatoes (15oz)

1 c Chicken broth

1 c Water

1 ts Salt

1/4 ts Black or cayenne pepper

1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet; bring to

a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is

tender.

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Popularity: 5% [?]

Filo Pastries with Smoked Turkey and Mushrooms

Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :1:00
Categories : Snacks Appetizers Hors d’Oeuvres
Low Cholesterol Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup minced mushrooms
2 cloves garlic — minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham — trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter — melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and
onion in sherry and olive oil until soft. Add parsley, feta, mozzarella,
oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half
widthwise to make 30 smaller sheets. Stack them evenly on top of each
other, and cover with a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of
each other. Place about 2 tablespoons of filling in the lower right
section near the edge. Fold bottom right corner of filo over filling to
meet left edge, creating a small triangle. Continue folding pastry, as you
would a flag, until you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking
sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

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NOTES : Spoonfuls of savory filling are layered on thin filo dough, which
is then folded into triangles. Prepare the pastries ahead and freeze for
entertaining.
Nutr. Assoc. : 2673 0 2679 0 0 0 3272 921 0 0 3886 0 0

Popularity: 4% [?]

Mom’s Pineapple Upside-Down Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice
1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
—–TOPPINGS—–
Pineapple rings
Maraschino cherries
Pecan halves
—–SYRUP—–
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add
all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat
oven to 350 degrees F.

Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.

Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared cast-iron
skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of
each skillet, and in the centers, place a cherry. (Can add pecan halves,
too.) Divide batter between pans and bake at 350 degrees F. about 30-35
minutes, until done.

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Popularity: 2% [?]

Portobella Mushroom Soup

Recipe By : Van Gogh’s Restaurant, Roswell, Georgia Bon Appetit 1994
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup (1/2 stick) unsalted butter
5 Leeks white and pale green parts only — chopped (about
3c)
1 Onion–chopped
10 ounces Portobella mushrooms — chopped (about 4
— generous cups)
1/4 cup All-purpose flour
3 cups Chicken stock or canned low-salt broth
4 tablespoons Dry Sherry
2 cups Half and half
1/4 teaspoon Cayenne pepper
Ground white pepper

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; sa
uté‚ until tender, 10 minutes. Add mushrooms and sauté‚ 5 minutes. Reduce heat
to l
ow. Add flour; cook until mixture is thick, stirring occasionally about 3 minut
es. Gradually stir in stock and 2 tablespoons Sherry. Bring soup to boil, stirr
ing. Reduce heat and simmer until thickened; about 10 minutes. Stir in half and
half. Simmer until slightly thickened; about 10 minutes. Stir in cayenne peppe
r. Season with white pepper and salt. (Can be prepared 4 hours ahead. Cover and
refrigerate.) Stir remaining 2 tablespoons Sherry into soup. Bring to simmer a
nd serve.

MM Format Norma Wrenn npxr56b

scanned by sooz

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Popularity: 3% [?]