8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
– Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded

—————–VINEGAR SOY DIPPING SAUCE—————–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
– And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.

Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.

Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.

Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

—–

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.

MMMMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.

– - – - – - – - – - – - – - – - – -

2 ts Salt
2 ts Pepper, white
2 ts Fennel seed, ground
2 ts Pepper, black, ground
2 ts Garlic powder
1 ts Mustard, dry
1 ts Cayenne pepper
Vegetable spray
1/4 c ;Water
3 tb Worcestershire sauce

Place an iron skillet on a grill set over a high fire, and preheat
for 15 minutes.
Meanwhile, mix the salt with the white pepper, fennel, black pepper,
garlic powder, dry mustard and cayenne.
Prepare the burgers according to their recipe, up through the step
where the patties are formed.
Pat a thin film of the spice mixture on the surface of the burgers.
Spray the burgers with vegetable spray and cook the burgers in the
skillet for 4 minutes per side.
Remove from heat. Transfer burgers to buns. Add the water and
Worcestershire sauce to the pan and stir to loosen bits sticking to
pan. Spoon this liquid over burgers.

—–

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

MMMMM

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
-presoaked
2 Pieces dried mandarin orange
-peel (size of a half-dollar)
-presoaked
5 Thinly sliced pieces
-bamboo shoots
10 Star anise seeds
1 1/4 ts Salt
1/4 ts Sugar
1 ds Pepper
1 ts MSG (optional)
1 tb Cornstarch
1 tb Soy sauce
Chinese parsley
Vegetable oil (for frying)

————————–GARNISH————————–
Loose lettuce leaves

This dish will require a good deal of time to prepare
but will turn out well.

Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don’t cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots mushrooms. Save all juices for gravy.
Carefully remove wings legs. Gently separate flesh
from carcass with hands, starting from slash keeping
skin intact.

Be sure not to make any more holes in skin, to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms
bamboo shoots on duck meat. Replace in steaming
utensil steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley serve
immediately.

Chopsticks are recommended.

Temperature (s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE

—–

17 oz Refried Beans
1/2 c Red Salsa Sauce
1/3 c Reduced-Calorie Sour Cream
2 tb Dried Onion Flakes
1/8 ts Cayenne Pepper
1/3 c Sharp Cheddar Cheese
— (shredded)

Combine refried beans, salsa sauce, sour cream and
dried onion flakes in a 1-1/2 or 2 quart (1-1/2 or 2
L) microwave bowl.

With the microwave on MEDIUM, cook for 5 to 7 minutes,
stirring the mixture and turning the bowl every 2
minutes.

Next, stir in cayenne pepper and sprinkle with
shredded cheese.

Return to the microwave and cook on MEDIUM 1 to 2
minutes longer or until the cheese is melted and hot.
One Serving: Calories: 33 (spread only) Carbohydrates:
5 (spread only)

Exchange: 1/2 bread (spread only) Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion — chopped
2 medium Green peppers — diced
2 medium Carrots — diced
1 medium Jalapeno — seeded

2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes — drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat — cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack — cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved
bean liquid to a boil over medium heat. Add onion, garlic, green pepper,
carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally,
until vegetables are tender and liquid is absorbed. About 10 min. Add drained
beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15
minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan,
heat
water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5
minutes until well thickened. Into an 11 inch round baking dish, pour half of
the bean mixture, spreading evenly around bottom of dish. Spread half of
cornmeal mixture evenly over the bean mixture. Sprinkle with half of the
cheese.
Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10
minutes before serving.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

– - – - – - – - – - – - – - – - – -