HIGHLAND SAUSAGE ROLL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very
finely and mix together. Season with a good grinding
of pepper – but no salt – and some allspice, thyme or
a few shakes of Worcester sauce. Pour on the port and
mix well, then cover and leave for several hours or
overnight to allow the flavours to blend. Cover the
prunes with cold tea and leave to soak for several
hours.

Season the sausagemeat with salt and roll it into a
long, fat sausage shape. Roll the pastry out to a
rectangle and lay the “sausage” down the length of it.
Lay the whole drained prunes on top of the meat. Damp
one long edge with beaten egg, roll up carefully and
seal. Alternatively you may like to enclose the
sausage in a decorative pastry plait. In this case,
roll the pastry out to a square, lay the “sausage”
down the centre and place the whole drained prunes on
top. Cut the pastry diagonally into 1/2-inch strips on
either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately
from each side, over the meat to create a plait
effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and
glaze the top. If you have made a sausage roll,
decorate it with pastry leaves and make one or two
steam slits in the top of the pastry. Bake at 425 F
(220 C) gas mark 4 for a further 25 minutes or so.

Source: Philippa Davenport in “Country Living”
(British), November 1988.

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Popularity: 5% [?]

Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

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Popularity: 9% [?]

Chick-Pea and Red-Pepper Dip

Recipe By : Woman’s Day 12/20/94
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas — rinsed and drained
– 16 oz. can
1 jar roasted red peppers — rinsed and drained
– 7 oz. jar
1/2 cup plain nonfat yogurt
1 small garlic clove — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Process all ingredients in a food processor or blender until
smooth. Makes 2 cups. Per 2 tablespoon serving: 26 calories, 0.2 g. fat.

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Popularity: 4% [?]

CHAPCHAE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Korean
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 t Sugar
1/2 ts Salt

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When
they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water. Boil rapidly for 2
minutes. Drain. Run under cold water. Squeeze out as much moisture
as possible.
Peel the carrot, cut into 3 sections and then into fine julienne
strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps
into very fine slices. Cut the nonwoody part of the stems into
matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves. Cut this into julienne
strips.
Cut the scallions into 2-1/2-inch sections. Quarter the section with
the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms,
cabbage, and scallions in a bowl. Mix well, separating all the
spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute
pan over a medium-high flame. When hot, put in the garlic. Stir and
fry for 10 seconds. Add all the vegetables in the bowl. Stir and
fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn
the heat to low. Add the drained noodles, soy sauce, and salt. Stir
well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste
for seasonings.

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Popularity: 3% [?]

Title: Chinese Steamed Cracked Crabs
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

1 Crab, live in the shell,
-about 2 pounds
2 Green onions, bruised and
-cut in half
2 qt Sized slices of ginger
1 tb Shao Hsing wine or dry
-sherry
Ginger, Green Onion and
-Vinegar Dipping Sauce
4 tb Finely shredded green onion
2 tb Finely shredded ginger,
-preferably young ginger
1/4 ts Sugar
1/2 ts Salt
5 tb Vinegar
3 1/2 tb Peanut oil

It’s crab season here in the San Francisco bay area. Heap and heaps
of luscious Dungeness crabs are showing up all over the place.
Steamed or live++take your pick! I was in Oakland’s Chinatown last
weekend shopping at the Sam Yick gorcery and saw a couple of boxes of
still- kicking Blue crabs for a buck seventy-nine a pound. Good
eatin’ ahead!

Kill and clean the crab. Place it, top shell down, on a heat-
resistant plate. Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for 15 minutes. Remove and cool.

Disjoint and crack the crab and arrange on a platter. Dip the meat
into the dipping sauce and eat with green onions and ginger. Use the
tip of the leg to dig out the meat.

Serves 2 as a light meal.

GINGER, GREEN ONION and VINEGAR DIPPING SAUCE Scatter green onions in
a shallow saucer. Top with the shredded ginger. Sprinkle sugar and
salt evenly over the ginger. Pour the vinegar over the ginger. Heat
the oil until it’s hot but not smoking, and pour it over the mixture.
It should sizzle lightly. If it is too hot, let it cool.

Makes about 2/3 cup.

Joyce Jue, San Francisco Chronicle, 12/5/90.

Posted by Stephen Ceideburg December 8 1990.

MMMMM

Popularity: 3% [?]

Pecan Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole

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

1 c Pecans,shelled

1/4 c Butter,unsalted

1/2 Juice of lemon

1 ts Worcestershire sauce

1. Spread pecans on cookie sheet and roast in preheated 350′F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

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Popularity: 3% [?]

SAUERBRATEN (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2418
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pound top round
10 whole garlic cloves, — peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place the
roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
the marinade over the roast and cover with plastic wrap. Place the roast in
the refrigerator and marinate for 72 hours. Remove the roast from the
marinade. Strain the marinade.

Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
the meat several times and add additional stock if needed. Place the pan
with the braising liquid over a burner. Bring the liquid up to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
Garnish with chives and brunoise peppers.

Yield: 6-8 servings

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Popularity: 6% [?]

THE GREAT GLUTEN TURKEY, PART ONE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Whole wheat flour
-made into gluten
-use approx 14
-cups water or 8
-cups vital wheat
-gluten flour 6
-cups water
1/3 c Light yeast flavoring
-1/2 cup if using vital
-wheat gluten
1 Yard cheese cloth
2/3 c Light yeast flavoring
-see recipe
1 ga Water
1/3 c Margarine
1/3 c White wine
2 Round circles chinese bean
-curd sheet (yuba) or enough
-smaller squares to cover
-“turkey” in 2 – 3 layers
8 c Stuffing of choice
-see recipe
—— Light Yeast Flavoring
1 c Yeast flakes
1 tb Salt
1/2 ts Ginger
1/2 ts Turmeric
1 t Black pepper
1 t Marjoram
1 t Tarragon
1 t Paprika
1 t Rosemary
2 ts Sage
2 ts Celery seed
2 ts Thyme
2 ts Garlic powder
2 ts Onion powder
—- Great Glutten Dressing
2 tb Margarine
1 Large onion, chopped
2 Stalks celery, chopped
6 oz Mushrooms, sliced
1 1/2 lb Bread crumbs
1 1/2 ts Sage
1 1/2 ts Marjoram
1 1/2 ts Thyme
1 t Salt
1 c Stock
—– Gravey For “Turkey”
2 ts Margarine
2 1/2 tb Flour
1 c Reserved gluten stock
-from “turkey” recipe
1 tb White wine
Several dashes soy sauce
1 tb Light Yeast Flovoring
-see recipe, optional

The yuba must be soaked and reconstituted to a soft,
pliable texture before using. It is best to put
individual sheets between wet towels until they turn
soft and white in color. They are then ready to use.
Using either wheat flour or vital wheat gluten flour,
make gluten according to the recipe. Roll it out into
a rectangle approximately 15 inches long and 8 to 10
inches wide. Sprinkle with 1/3 cup yeast flavoring
(unless you’ve added it in with your vital wheat
gluten). Roll it up lengthwise. Spread out the
cheesecloth and place the glutten roll in the middle.
Wrap the sides of the cloth around the glutten roll
first, then tie the ends together. It should be
wrapped fairly loosely so that the gluten can expand a
little while cooking but not so loose that it expands
too much and becomes too soft and spongy in texture.
Place the roll in a large pot. Pour over it the gallon
of water and the remaining 2/3 cup yeast flavoring.
Cover bring to a boil, turn down the heat and simmer
for 1 1/2 hours. This process can be done up to two
days before serving. Prepare the stuffing of your
choice. Remove the gluten roll from the stock, saving
the stock for gravy. Untie and remove the cheesecloth.
Unroll the “turkey” and fill it with the stuffing, or
mound the stuffing on a large greased baking sheet and
place the gluten around it. Place the stuffed gluten
on a large greased baking sheet. Reconstitute the yuba
as mentioned before, by soaking for 5 minutes in water
in a flat, shallow dish or between layors of wet
towels. It will turn white and be pliable but will
still be fragile. Cover the “turkey” with two to
three layers of yuba. Melt the margarine and brush
the entire “turkey” with some of it. Pour the wine
into the remaining margarine: this will be used for
basting while baking. If desired, 2 tablespoons of
the yeast flavoring can be added to the margarine-wine
mixture to give it an even more authentic flavor.
continued, see part two

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Popularity: 3% [?]

Prepare fresh fish for cooking by washing it with cold running water and
then patting dry with paper towels.

Frozen fish should be thawed in the refrigerator, not at room temperature.

If you have any doubt as to the freshness of seafood, do not buy it.

When buying live lobsters or crabs, be sure to pick the most active of the
group.

Fresh shrimp and scallops should be firm and dry.

For easier splinter removal, soak the “splintered” area in warm water for 15
minutes.

Keep a list of emergency phone numbers by the telephone.

Set a yearly date for renewing all of the smoke detector batteries in your
home. Pick an easy date to remember, like Valentines Day.

Unless otherwise specified, bake on the middle rack in your oven.

Popularity: 1% [?]

Title: Sweet Pepper Soup (“Acquacotta”)
Categories: Soups, Vegetables, Misc.
Yield: 6 servings

Pat Dwigans fwds07a
1/2 c Olive oil
3 ea Onions, sliced
1/2 lb Sweet red or green peppers
1 1/2 lb Tomatoes, peeled chopped
1 c Diced celery
1 x Salt pepper
9 c Boiling water
4 x Eggs
3/4 c Grated parmesan cheese
12 x Slices bread, toasted

“The literal translation of acquacotta is ”cooked
water“. This Tuscan soup is Internationally famous”
Heat the oil in a large heavy pan and saute the onions
until soft and transparent. Remove the seeds and cores
from the peppers and cut the flesh into strips. Add
them to the pan together with the celery and tomatoes,
season to taste with salt and cook over a brisk heat
for 30 minutes. Pour in the boiling water, check
seasoning and boil for 5 minutes. Beat the eggs until
smooth with a pinch of salt and stir in the grated
cheese. Pour the soup into a heated tureen and quickly
stir in the egg mixture **. Ladle into soup bowls over
slices of toast.

** – Stirring the egg mixture directly into the
boiling soup is a good alternative if you are
concerned about the eggs. Make sure you pour the eggs
in slowly while stirring so that they don’t form a
clump.

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Popularity: 3% [?]