Title: TURNIP AND APPLE WHIP
Categories: Vegetables, Fruits/nuts
Yield: 3 servings

1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

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Popularity: 18% [?]

Title: ORIENTAL NOODLES WITH CHILI AND CASHEWS
Categories: Chinese, Vegetarian
Yield: 2 servings

13/16 c Plain flour
1 pn Salt
1 1/3 Eggs
1/3 Egg

—————————SAUCE—————————
1/3 ts Vegetable oil
1/3 sm Red chili
1/3 Spring onion
83 1/3 g Snow peas
3/16 ts Sesame oil
1/16 c Light soy sauce
3/16 c Malt vinegar
1/16 c Cashew paste
1/3 tb Lime juice
1/3 ts Lime rind
1/3 Red Chili
3/16 c Roasted Cashews

Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)

Finely chop one of the chiles, and the spring onion.
Thinly slice the snow peas. Finely shred the lime rind
and the second red chili.

As an alternative to making your own noodles, chinese
thread noodles are a suitable (but not as nice!)
substitute, as is tagliatelle.

1. To make the noodles sift the flour and salt into a
bowl.
Make a well in the centre and add the 4 beaten
eggs, gradually
importing into the flour with a fork. Turn onto a
lightly
floured surface and knead until smooth and elastic
(about 5
minutes). Cover and stand for 30 minutes.

2. Divide the dough into 4 portions. Cover with a tea
towel. Roll one
portion of the dough to 3mm thickness using a
rolling pin or sharp
knife. Roll up the sheet of pasta completely and
cut into 5mm wide
strips. Carefully unroll the strands.

Repeat the process with the remaining portions of
dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set
aside.

3. Prepare the sauce whilst the pasta is standing.
Heat the oil in a pan
and add the chilli, spring onion and snow peas.
Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce,
vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook,
stirring, over a gentle
heat for 3-4 minutes.

4. Cook the pasta in a large pan of boiling water
until just tender.
Drain, spoon over the sauce and toss to combine.
Sprinkle over
shredded chili, cashews and serve.

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Popularity: 5% [?]

BRAN OR RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

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Popularity: 14% [?]

Title: CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken parts
1 Stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c Water
1/2 tb Catsup
1 tb Rice vinegar
1 1/4 tb Sugar
Dash of salt
1 ts Cornstarch for thickening
2 ts Cold water for thickening
2 c Oil for deep frying

————————-MARINADE————————-
1/2 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

————————–BATTER————————–
1 lg Egg
1 tb Water
2 1/2 tb Flour
3 tb Cornstarch

1. Skin and bone chicken. Cut intl 1 1/2″ cubes.

2. Sprinkle chicken with each of the ingredients
listed under “marinade,” mix well and marinate for 1/2
hour.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.

8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.

10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

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Popularity: 16% [?]

Title: Spiced Crab Apples
Categories: Fruits, Canning
Yield: 9 pints

5 lb Crab apples
4 1/2 c Apple vinegar (5%)
3 3/4 c Water
7 1/2 c Sugar
4 ts Whole cloves
4 Cinnamon sticks
6 1/2″ cubes ginger root
-(fresh)

Yield: About 9 pints

Procedure: Remove blossom petals and wash apples, but leave stems
attached. Puncture the skin of each apple four times with an ice pick or
toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/syrup
solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
or 2-gallon crock and add hot syrup. Cover and let stand overnight.
Remove spice bag, drain syrup into a large saucepan, and reheat to
boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Spiced Crab Apples in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 7% [?]

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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Popularity: 4% [?]

PHO BAC (HANOI BEEF RICE-NOODLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion — halved
3 Shallot — unpeeled
2 oz Ginger, fresh — unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip — cut into 2″ pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion — thinly sliced
1 tb Coriander — shredded
2 md Onion — sliced paper-thin
1/4 c Hot chili sauce (tuong ot)
-or nuoc cham)
1 lb Dried rice stick, 1/4″ wide
1/2 c Nuoc mam (Vietnamese fish sa
Pepper, black
—–GARNISH—–
2 c Fresh bean sprouts
2 Fresh red chile peppers
-sliced
2 Lime — cut into wedges
2 tb Olive oil
2 lg Garlic clove — flattened

*Leave onion unpeeled, and stud with eight whole
cloves.

In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.

The night before, clean the bones under cold
running water and soak overnight in a pot with water
to cover at room temperature. (This will help loosen
the impurities inside the bones. When heat is applied,
these impurities are released and come to the top much
faster and can be removed, therefore, producing a
clear broth.)

Place the beef bones, oxtails and short rib plate
in a large stockpot. Add water to cover and bring to a
boil. Cook for 10 minutes. Drain. Rinse the pot and
the bones.

Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove the
foam and fat. Stir the bones in the bottom of the pot
from time to time to free the impurities. Continue
skimming until the foam ceases to rise. Add 3 quarts
more water and bring to a boil. Skim off all the
residue that forms on the top. Turn the heat to low
and simmer.

Meanwhile, char the clove-studded onions, shallots
and ginger directly over a gas burner or under the
broiler until they release their fragrant odors. Tie
the charred vegetables, star anise and cinnamon stick
in a double thickness of dampened cheesecloth. Add the
spice bag, parsnips and salt to the simmer-ing broth.
Simmer for 1 hour.

Remove the short rib plates. Pull the meat away
from the bones. Reserve the meat and return the bones
to the pot. Simmer the broth, uncovered, for 4 to 5
hours. Keep an eye on it; as the liquid boils away,
add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the
grain into paper-thin slices, roughly 2 by 2 inches in
size. Slice the reserved short rib meat paper-thin.
Set aside.

In a small bowl, combine the scallions, coriander
and half of the slice onions. Place the remaining
sliced onions in a small bowl and stir in the hot
chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes.
Drain and set aside.

When the broth is ready, remove and discard all of
the bones. Strain the broth through a strainer or
colander lined with a double layer of dampened
cheesecloth into a clean pot. Add the fish sauce and
bring the broth to a boil. Reduce the heat and keep
the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.

Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

The Foods of
Vietnam
Nicole Rauthier
per Stephen
Ceideburg Submitted By SAM WARING
On MON, 06
NOV 1995 105605 GMT

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Popularity: 10% [?]

Title: The Ultimate Cookie
Categories: Cookies
Yield: 30 servings

3/4 c Golden flavour crisco
1 1/4 c Brown sugar
1 Egg
2 tb Milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Chocolate chips
1 c Coarsely chopped pecans
Or walnuts

Recipe by: Crsico
Preheat oven to 375F. Cream crisco and brown sugar in large bowl at medium
speed for 2 minutes, or until light. Add egg, milk and vanilla, beating 1
minute, or until thoroughly blended. Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until
just blended. Stir in chocolate chips and pecans. Drop dough by heaping
spoonfuls (2Tbsp) on ungreased baking sheet. Bake 6 to 9 at a time leaving
about 3 inches between cookies for spreading. Bake at 375F for 8 to 10
minutes. Cookies will still appear moist when baked. Cool 2 minutes, then
remove to cooling rack.

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Popularity: 21% [?]

BEEF ‘N’ BARLEY VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Soup bone – 1/2 meat
1/4 c Barley
2 tb Fat
1 c Cubed carrot
2 qt Water
1/4 c Chopped onion
1 1/2 ts Salt
1/2 c Chopped celery
1/4 ts Pepper
2 c Cooked tomatoes
2 tb Minced parsley
1 c Fresh/frozen peas

Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and
skim off excess fat. Remove soup bone. Add carrots, onion,
celery and tomatoes; cook 45 minutes. Add fresh peas and cook
15 minutes.

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Popularity: 5% [?]

Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10 oz) frozen chopped spinach — drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can (14 oz) Artichoke Hearts — drained and chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and lightly
browned. Serve with salsa and tortilla chips. Yield 16 to 20 serving

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Popularity: 10% [?]