STUFFED CUCUMBER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground pork (or veal)
2 ea Cloves garlic, finely minced
1/2 ts Freshly grated ginger root
1 tb Thai Fish Sauce* (Nam Pla)
1/2 ts Dried Cilantro or 1
-teaspoon fresh (also
-called Chinese parsley)
8 ea Green onions, white part
-and 2″ of green tops
2 sm Carrots
1 cn Of boiled Quail eggs*
-(drained and rinsed with
-fresh tap water)
4 ea Cucumbers (about 8″ long)
2 qt Chicken stock
* Available in Oriental
-markets.
—–PREPARING CUCUMBERS—–

Select cucumbers which are 7 to 8 inches long, but as
small around as you can get. Peel the cucumbers and
then slice each across into four equal pieces. Using a
small spoon scoop out the seeds being careful to leave
a “bottom” in each piece. Preparing the meat stuffing:
Combine the ground pork, garlic, ginger, Cilantro, 4
of the green onions, and fish sauce. Make a small ball
of the mixture and microwave for about a minute to
cook thoroughly. Taste for seasoning, and correct if
needed. Using your fingers stuff the meat mixture into
the cucumbers (stick a toothpick through the side of
the cucumber and into the meat to hold it in place
while it cooks), and place in the hot stock. Cook
about 15 minutes and add the 4 remaining green onions
cut in 2″ lengths, the two carrots cut into
matchsticks and the canned quail eggs. Cook another 5
minutes and serve immediately. Note: If you can manage
to keep the soup just barely below the boil your
finished soup will be very clear. If that doesn’t
work out don’t worry…..it will taste just as good!
Subj: Stuffed Cucumber Soup

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Popularity: 4% [?]

Title: Koala Kookies
Categories: Cookies, Newspaper
Yield: 5 Dozen

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

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Popularity: 7% [?]

Title: Broccoli Soup
Categories: Jaw, Soups, Vegetables
Yield: 6 Servings

3 c Chopped broccoli
1 md Onion, chopped
1 Carrot, shredded
1/4 c Melted margarine
2 c Skim milk
1 Can cream of chicken soup
White pepper and paprika

Saute broccoli, onion and carrot in margarine until tender. Stir in
milk and soup. Cook until thoroughly heated. Add more milk to thin if
needed. Chopped and cooked chicken bits can be added to soup to make
a main dish. Sprinkle top with white pepper and paprika.

From “The Austin American Statesman” typed by jessann

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Popularity: 3% [?]

Title: Roasted Bell Peppers
Categories: Peppers
Yield: 4 halves

2 lg Bell peppers, red or yellow

1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3″ from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.

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Popularity: 19% [?]

Title: CLASSIC BARBECUED SPARERIBS
Categories: Pork, Appetizers, Chinese
Yield: 8 servings

2 lb Spareribs, in one piece
(have the butcher trim the
Fat and discard the
Breastbone)
4 c Plum sauce

————————-MARINADE————————-
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine
1 ts Sugar
2 cl (medium) garlic,
Chopped fine
1/2 ts Cinnamon
pn (tiny) 5-spice powder
(optional)

———————–DIPPING SAUCE———————–
Plum sauce
Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat
from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if
you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out
over the mixture. Mix well, and pour over the ribs and
leave for 3 hours at room temperature or about 6 hours
in the refrigerator. Baste the ribs every hours or
so, turning them over. TO ROAST THE RIBS: Remove the
ribs from the marinade. Add the 1/4 cup plum sauce to
the marinade; reserve it for basting. Hook metal
drapery hooks through both ends of each rack of ribs,
at the top, and hang each one as if you were hanging a
hammock, suspended from the bars of one of the oven
racks. Set the oven rack in the highest position in
the oven. On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a
baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line
the baking pan with aluminum foil before putting the
water in, to make it easier to clean. Roast the
spareribs for 45 minutes in the preheated oven. Then
baste them with the reserved basting sauce, using a
small pastery brush and carefully pulling out the oven
rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes.
By this time the spareribs should be a rich golden
brown with crisp edges. Baste again, then take them
out of the oven. Place the ribs on a cutting board
and remove the drapery hooks. Separate the individual
ribs with a cleaver or sharp knife. Serve at room
temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12
drapery hooks. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Popularity: 6% [?]

Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Popularity: 3% [?]

Lawry’s Black Beans

Recipe By : Lawry’s Foods via LA Times
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes California
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — uncooked
10 slices bacon — julienned
1 medium sweet red pepper — diced
1 medium green pepper — diced
1 medium yellow pepper — diced
1 medium onion — chopped
2 cloves garlic — minced
2 sprigs fresh cilantro — minced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 quarts chicken stock
salt and pepper — to taste
1 cup Lawry’s Italian dressing

The day before preparing recipe, soak the black beans in cold water in the
refrigerator overnight. Use an over-sized container to allow for expansion.

Drain the beans. Wash thoroughly in cold water to rinse away any coloration
to the water. Place beans in fresh water to cover in a kettle. Cook until
the beans are al dente or slightly firm. Pour into a colander and discard
water. Rinse again in cold water to prevent any further cooking.

Meanwhile, saute the bacon until half cooked. Drain off the fat. Continue
cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and
cayenne pepper. Saute until peppers are tender-crisp. Add to precooked black
beans in kettle. Gradually add chicken stock and continue cooking until most
of the cooking liquid is absorbed, leaving a moist, but not dry bean mixture.

Season to taste with the salt and pepper. Add the Italian dressing and stir
well. Chill. Stir well before serving. Makes 6 servings.

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NOTES : Although it is no more, Lawry’s California Center in Los Angeles
served these wonderful black beans as a side dish. They make a great
accompaniment to tacos al carbon or almost any grilled meat or poultry.

Popularity: 2% [?]

BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Popularity: 3% [?]

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Popularity: 10% [?]

OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Popularity: 17% [?]