Title: ROAST LUNG KONG CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, cut in half
Looing sauce:
4 c Water
1 c Light soy sauce
1 c Dark soy sauce
1 Star anise
1/2 c Dry sherry
5 tb Sugar
4 sl Fresh ginger
Additional
6 c Peanut oil for deep frying

Blanch the chicken halves in boiling water for 2
minutes. Drain. Place the bird halves in a pot with
the looing sauce ingredients and bring to a boil.
They should be covered with the sauce. Turn the heat
to a simmer and cook lightly for 15 minutes, then
allow the halves to cool in the sauce. Remove and
place on a rack on the counter. Pat dry with paper
towels and dry the meat using an electric fan. Aim
the fan at the bird halves for about 3 hours, or until
the skin is dry to the touch. Deep fry one half at a
time in oil at 350 degrees. Be very careful when
sliding the half into the hot oil. A wok lid will be
helpful in protecting your hands and face in case the
oil should pop and spit at you. Deep fry each half
until the skin is crispy and golden. Drain on paper
towels before cutting up to serve. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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Popularity: 1% [?]

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

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Popularity: 4% [?]

TOURTE MILANESE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves — minced
1/4 ts Nutmeg (or more)
Salt freshly ground pepper
2 Lg red peppers*
—–OMELETS—–
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 t Chopped fresh tarragon*
Salt
2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg — beaten

*Note: Spinach should be blanched first, then well drained. Red peppers
should be cut into 1″ pieces and blanched.

Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4″ thick and
line bottom and sides of pan. Keep remaining pastry refrigerated. Heat
oil and butter in large skillet. Add spinach and garlic and saute’ 2 to 3
minutes. Season to taste with nutmeg, salt and pepper. Remove from
skillet. Add red peppers to skillet and saute’ briefly. Remove from heat
and set aside.

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch
skillet over medium heat, add 1 tablespoon butter and shake so butter coats
bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to
set, lift edges so liquid can run under. When eggs are completely set, and
top of omelet is no longer moist, shake pan and slide omelet onto warm
plate. Repeat with remaining butter and egg mixture.

To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, 1/2
spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in
reverse order, using remaining ingredients. Roll remaining pastry 1/4″
thick. Cut out 8-inch circle. Place over omelet and seal well to pastry
lining by pinching with fingers. With tip of knife, draw number of slices
desired directly on pastry, or decorate with scraps of pastry. Brush with
beaten egg. Place pan on baking sheet and bake until golden brown, about
70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife.

From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
Calif.

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Popularity: 12% [?]

Title: Glazed Sweet Onions
Categories: Appetizers
Yield: 6 servings

2 lg Spring sweet onions,
-approximately 1 pound each
2 tb Butter
1/4 c Packed light brown sugar
1 t Dried thyme
Salt to taste
Pepper to taste
1 tb Water
1 t Cornstarch

Peel and cut onions into three slices each; set aside. Place butter
in a 2-quart rectangular glass dish; microwave on high 30 seconds or
until melted. Tilt dish to coat with melted butter. Combine sugar,
thyme, salt and pepper; sprinkle over butter. Place onion slices in
dish; cover with vented plastic wrap. Redistributing and turning,
slices over midway through cooking, microwave on high 10 minutes.

Pour liquid into a 1-cup glass measure while onions stand covered 5
minutes. Combine water and cornstarch; add to liquid in glass measure.
Stirring midway through cooking, microwave on high 1 1/2 minutes, or
until thickened. Pour over onion slices to serve.

Nutrient data per serving: 104 calories; 1 gram protein; 3.5 grams fat
(32% of total calories); 18 grams carbohydrates; 2 grams dietary
fiber; 10 milligrams cholesterol; 183 milligrams sodium.

MMMMM

Popularity: 3% [?]

Title: Minestrone
Categories: Diabetic, Soups/stews, Vegetarian, Vegetables, Crockpot
Yield: 6 servings

1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced
3/4 c (1 lg) Potato; cut 1″ pieces Clove Garlic; minced
16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced
1/2 lb Green Beans;cut in 1″ pieces 1/2 c Spaghetti; broken
3 c Hot Water; 2 ts Instant Beef Bouillon
powder
1 ts Basil leaves; 1 tb Parsley Flakes;

In 3-qt casserole, combine all ingredients. Cover. Microwave at High
25-35 minutes or until vegetables are tender, stirring once or twice.

PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food
Exchanges: 1 1/2 vegetables Exchanges

MMMMM

Popularity: 3% [?]

Title: Granada turkey empanada
Categories: Poultry, Mexican
Yield: 8 servings

1 lb Ground turkey
1 Clove garlic, minced
1 c Onion, chopped
1/2 Green bell pepper, chopped
2 c Fresh tomato, chopped
1 tb Dried parsley
1 ts Dried cilantro
1 ts Cumin
1/2 ts Oregano
1/2 ts Red pepper flakes
1/8 ts Black pepper
1 – 15 oz pkg refrigerated pie
-crusts
1 Egg white, beaten

Source: MAINPOUL.ZIP

Preheat oven to 400 degrees. In a large skillet, over medium heat, saute
turkey, garlic, onion and green bell pepper until turkey is no longer pink
in color, onions are transparent and green bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black
pepper. Stirring, occasionally, cook over medium heat about 15 minutes or
until liquid is reduced. Spray cookie sheet with non stick vegetable oil.
Unfold, one pie crust in the center of the cookie sheet. Carefully, spread
one half the meat mixture to within 1″ of one ha; f of pie crust. Brush
exposed 1″ of pie crust with egg white. Encase meat by folding other half
of pie crust over meat mixture. Using a fork, press edges of crust
together. Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake for 20 to 25
minutes or until pastry is golden brown. To serve, cut each empanada into 4
wedges. Serves 8.

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Popularity: 3% [?]

Title: DIRT
Categories: Desserts
Yield: 12 servings

1 ea Pkg of chocolate pudding
1 ea Container cool whip
1 ea Pkg Oreo cookies
1 x Gummy worms (optional)

Crush Oreo cookies. Layer cookies, prepared pudding and cool whip in a
plastic flower pot, in several layers, ending with crumbled cookies on
top. Add in gummy worms if desired, add silk flowers as a finishing touch.
Freak out your guests by dipping their “desert” out of the
“center-piece” flower pot.

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Popularity: 3% [?]

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

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Popularity: 3% [?]

Title: RED COOKED BEEF WITH GRAVY NOODLES
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boned chuck roast or thick
-steak
3 tb Cooking oil
2 tb Peanut oil or deep frying
-oil
2 Scallions, coarsely chopped
2 Cloves garlic, minced
1/4 ts Fresh ginger, minced
4 lg Stalks Napa cabbage, leaves
-removed,
Cut in 2″ squares
1/2 lb Fresh egg noodles

——————–RED-COOKING LIQUID——————–
1 ts Sichuan peppercorns
4 c Water
1/2 c Black soy sauce
2 tb Chinjiang vinegar
2 Scallions
3 sl Ginger
1 Piece dried licorice root
-(opt)

———————GRAVY INGREDIENTS———————
1 1/4 c Chicken stock
2 tb Medium sherry
1 ts Ground bean sauce
1/2 ts Sugar
Cornstarch paste

A fatty cut of beef gives this dish more beef flavor,
which is the point of the dish; rich, mellow, gently
seasoned.

Red-Cooking Meat: In medium hot wok, toast
peppercorns until fra- grant (avoid burning); crush
finely mince with cleaver; reserve. Cut beef into 1
1/2″ chunks. Heat cooking oil in hot wok until it
starts to smoke; brown beef in several batches; drain
oil discard. Combine peppercorns remaining
ingredients of red-cooking liquid; add to wok. Bring
to boil; reduce heat simmer, covered, for 1 1/2 to 2
hours, until meat is very tender. (If liquid
evaporates before meat is tender, add cup of water or
stock and continue cooking.) Remove meat from liquid.
If desired, cool meat, cover and refrigerate.

Boiling Noodles: Bring 4 qts. water to rolling boil;
add noodles. Drain when still slightly undercooked.

Stir-frying: Heat peanut oil in hot wok. When oil
starts to smoke, add scallions stir-fry until
fragrant. Add garlic, ginger Napa cabbage; stir-fry
for about 1 minute, until cabbage is slightly wilt-
ed. Add meat all gravy ingredients except cornstarch
paste. Reduce heat to medium, cover, simmer for
about 3 minutes. Remove cover; dribble in enough
cornstarch paste to make a light gravy; not too heavy
as you want to coat noodles, but not too soupy either.
Turn up heat; when sauce returns to boil, add noodles.
Toss to mix ( reheat) noodles. Transfer to warmed
serving platter or large bowl.

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Popularity: 4% [?]

CRANBERRY BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Fresh cranberries
4 c Dried bread crumbs
1/2 c Melted butter
3 To 4 Tbsp granulated
-white sugar
1/2 c Finely minced onion
1/2 c Finely diced celery
1/2 ts Dried marjoram
1 t Salt
1 t Ground sage
ds Black pepper
ds Dried mace
ds Dried thyme
ds Dried oregano
1 Clove garlic (minced)

Puree cranberries in food processor. Place cranberry
puree in saucepan with bread cubes, butter, sugar,
onion, celery, marjoram, salt, sage, pepper, mace,
thyme, oregano and garlic. Mix well and cook over
medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird or meat. Makes enough
stuffing for 1 (8 – 10 pound) turkey

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Popularity: 3% [?]