Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Popularity: 14% [?]

HUNGARIAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter, unsalted
2 c Onion — diced
2 lb Mushroom — sliced
3/4 c Wine, white, dry
6 tb Butter, unsalted
6 tb Flour, all-purpose
3 c Milk, whole
3 c Sour cream
1 1/2 ts Paprika, hungarian
1 t Salt
1 t Dill weed
1/2 ts Pepper, black, ground

Saute the onions and mushrooms in the butter in a
large saute pan until the onions are translucent.
Add the wine and cook un til the alcohol has boiled
off, abot 3-4 minutes. Remove from the heat and set
aside.
In a 3 quart saucepan, over low heat, blend the
flour and butter into a roux, stirring constantly for
4-5 minutes. Add the milk, continue whisking,
increase heat to medium. Cook until mixture thickens,
whisking occasionally.
Whisk the mushroom/onion mixture into the milk
mixture. Then add the sour cream and seasonings,
simmer over low heat for 10 minutes or until flavors
are blended. Yield: 8 cups. Source: Seva
Restaurant, 314 East Michigan Avenue, Ann Arbor,
Michigan from the book “Best Recipes of Michigan Inns
and Restaurants” received in the November ’93 cookbook
swap from Bud Prescott. MM by Lyn.

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Popularity: 9% [?]

SINIGANG NA BABOY (Pork in Sour Broth)

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

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

1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Popularity: 5% [?]

Pork Chops Golden Glow

Recipe By : =

Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Pork Chops
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pork chops — (5 to 6)
1/4 cup Brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves
1 can (8oz) tomato sauce
1 can (29oz) cling peach halves
1/4 cup Vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet or slow-cooking pot
with browning unit. Pour off excess fat. Combine brown sugar, cinnamon,
cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops
with salt and pepper. Arrange chops in slow cooking pot. Place drained peach
halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to
6 hours. Makes 5 to 6 servings.

Recipe from: “Crockery Cookery” (1975 paperback)

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Popularity: 3% [?]

ALWAYS READY BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Unprocessed wheat bran
1 c — Water, boiling
1 c Sugar
1/2 c Margarine
2 Eggs
2 1/2 c Flour, unbleached
2 1/2 ts Baking soda
1 t Salt
2 c Buttermilk
Raisins (opt.)
Pecans (opt.)

* I use whole wheat flour and add water to the
recipe.

Put 1 c of the wheat bran in a small bowl. Add the
boiling water, stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat
the eggs slightly and add to the margarine mixture,
mixing well.

Combine the flour soda and salt in a mixing bowl.
Combine the wheat bran, the softened bran, and the
flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the
buttermilk. Stir until thoroughly mixed.

Pour into a plastic container with a tight lid. Store
in the refrigerator for a minimum of 12 hours and a
maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator,
and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F.
Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and
serve.

I like to add rasins and pecans to the muffin tins
before cooking.

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Popularity: 5% [?]

CHOCOLATE MIDNIGHT MADNESS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — soft
1/2 cup Mayonaise
1/2 cup Sugar
2 Eggs
1 package Semi-sweet chocolate chips
Melted
1 teaspoon Vanilla
1 Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonaise
until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in
chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet.
Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

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Popularity: 6% [?]

Title: CHOCOLATE TRUFFLE HEAVEN
Categories: Candies, Chocolate
Yield: 24 servings

8 oz Chocolate; dark
1 c Heavy cream; room temp
3 oz White chocolate; chopped
1/2 c Macadamia nuts; chopped
16 oz White chocolate
Chocolate sprinkles

Recipe by: Jo Anne Merrill 1-Chop or grate dark
chocolate into small pieces. Melt chocolate and cream
in double boiler. Remove from heat and cool to room
temperature. Fold in 3 ounces of white chocolate that
has been chopped into chunks and the macadamia nuts.
Transfer to a covered bowl and place in refrigerator
overnight. 2-Form chocolate into balls. Place on waxed
paper and again refrigerator overnight. Allow to set
uncovered in refrigerator at least 2 hours before
loosely covering with wax paper. 3-Melt white
chocolate in double boiler. Dip truffles and place on
waxed paper lined baking sheets. Decorate with
chocolate sprinkles. How many truffles will depend on
size you make them. This was a second-prize recipe by
Paula Beck,Chula Vista Jo Anne Merrill

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Popularity: 4% [?]

Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings

Karen Mintzias
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
– white and green chopped
– together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat

MMMMM—————————PASTRY——————————–
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides – this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island – by Susie Jacobs ISBN:
0-671-74531-X

Typed for you by Karen Mintzias

MMMMM

Popularity: 9% [?]