Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/EXRECIPE.ZIP/RECIPES.TXT

Text File | 1992-07-18 | 153KB | 3,798 lines

One more low-fat recipe from the Tampa Tribune:

Tidal Wave Cocoa Almond Mousse

1 envelope unflavored gelatin      1/2 teaspoon almond extract
2/3 cup sugar                      1 envelope (1.3 ounces) whipped
1/3 cup cocoa                        topping mix
1 1/2 cups (12-oz can) evaporated  1/2 cup cold skim milk
  skim milk                        1/2 teaspoon vanilla extract

In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended.  Let stand 1 minute.  Cook over
low heat, stirring constantly, until gelatin is completely dissolved,
about 5 minutes.  Remove from heat; pour mixture into large bowl.  Stir
in almond extract.  Refrigerate, stirring occasionally, until mixture
mounds slightly when dropped from spoon.  In small mixer bowl, stir
together topping mix, milk and vanilla; whip on high speed of electric
mixer until topping peaks, about 2 minutes.  Continue beating 2 minutes
longer until topping is light and fluffy.  Reserve 1/2 topping for
garnish (cover and refrigerate until ready to use); fold remaining
topping into chocolate mixture.  Let stand a few minutes; spoon into
dessert dishes.  Refrigerate until cold.  Garnish with reserved topping.
Seven 1/2 cup servings.

Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg  Carb: 31 g
Cholesterol: 0 mg  Calories from fats:  5%

Here's a fairly low-fat cookie recipe from the Tampa Tribune:

Sunny Cocoa Drop Cookies

1/2 cup (1 stick) light corn oil spread   1 3/4 cups all-purpose flour
2/3 cup granulated sugar                  3 tablespoons cocoa
2/3 cup low-fat sour cream                1 teaspoon baking soda
1 teaspoon vanilla extract                1/2 teaspoon baking powder
1 egg white                               cocoa glaze (recipe follows)
1/4 teaspoon freshly grated orange peel

Heat oven to 350 degrees.  Spray cookie sheet with ligh vegetable
cooking spray.  In large mixer bowl, beat corn oil spread and granulated
sugar on medium speed of electric mixer until light and fluffy.  Add
sour cream, vanilla, egg white and orange peel; beat until well blended.
Drop dough by rounded teaspoonfuls onto prepared cookie sheet.  Bake
10-12 minutes or until set.  Remove from cookie sheet to wire rack.
Cool completely.  Drizzle glaze (below) over cookies.  Makes about 4
dozen cookies.  (2 cookies with glaze is a serving.)

Calories: 100  Protein: 1 g  Fat: 4 g  Sodium: 50 mg  Carb: 14 g
Cholesterol: 0 mg  Calories from fats: 36%


Cocoa Glaze:

1 tablespoon light corn oil spread         1 tablespoon cocoa
2 tablespoons water                        1/2 cup powdered sugar
1/2 teaspoon vanilla extract

In small saucepan over low heat, melt spread.  Stir in water and cocoa.
Cook, stirring constantly, until thick.  Do not boil.  Remove from heat;
gradually add powdered sugar and vanilla, beating until of drizzling
consistency.

Another low-fat recipe from the Tampa Tribune:

Sand Dunes Cocoa Expresso Bars

6 tablespoons light corn       1/2 cup frozen egg substitute,
  oil spread                       thawed
1 cup granulated sugar         1/2 cup all-purpose flour
1/2 cup cocoa                  1/4 cup finely chopped walnuts
1 1/2 tsp powdered instant     powdered sugar
  espresso or powdered
  instant coffee

Heat oven to 350 degrees.  Lightly spray 8-inch square baking pan with
light vegetable cooking spray.  In medium saucepan over low heat, melt
corn oil spread.  Add sugar; stir until well blended.  Remove from heat;
stir in cocoa and espresso powder.  Add egg substitute; stir to blend.
Stir in flour and walnuts.  Spread batter into prepared pan.  Bake 25
minutes or until edges begin to pull away from sides of pan.  Cool in
pan on wire rack.  Sprinkle powdered sugar over top.  Cut into bars.
Makes 16 bars.

Calories: 100  Protein: 2 g  Fat: 3 g  Sodium: 55 mg  Carb: 16 g
Cholesterol: 0 mg  Calories from fats:  27%


Red Beans and Rice with Smoked Sausage
  Serves  4

    1 lb dried red beans                     1 ea garlic clove chopped
1 1/2 lb smoked sausage cut                  1 t  dried thyme
         into chunks                         1 t  ground pepper
    8 oz smoked ham shanks                 1/2 t  sage
    1 ea large onion chopped                 1 pn cayenne pepper
         salt                                     freshly cooked rice

Place beans in Dutch oven and cover generously with water.   Let soak 30
minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over  medium  high heat.   Reduce heat to medium low,
cover and  simmer until  beans  are tender,  adding more water if
necessary (about  2  1/2 hours).   Add  salt  to  taste.   Discard ham
bones.   Remove  about  3 tablespoons  of  beans from mixture and mash
to paste;  return to  Dutch oven and stir.  Simmer 15 more minutes.
Serve over hot rice.
------------------------------------------------------------------------
Jambalaya
  Serves  6

  2 T  Butter or Margarine         14 1/2 oz Chicken Broth *
  1 c  Cooked Ham, cubed               16 oz Can Tomatoes **
1/2 c  Onion, sliced                    1 c  Regular Long Grain Rice ***
1/2 c  Gn Pepper, chopped               2 T  Worcestershire Sauce
1/2 t  Thyme, dried leaves, crushed     1 ds Ground Red Pepper,(Generous
  1 ea Clove Garlic; minced             1 lb Shrimp, medium ****

   * Swanson's Clear, ready to serve
  ** Undrained, cut-up
 *** Uncooked
**** Shelled and deveined

In 10" skillet over medium heat, in hot butter, cook ham, onion and
green pepper with thyme and garlic until ham is browned. Add remaining
ingredients except shrimp. Heat to boiling. Reduce heat to low. Cover;
simmer 20 mins or until almost all liquid is absorbed, stirring
occasionally. Add shrimp. Cover; simmer 5 mins or until shrimp turns
pink and all liquid is absorbed, stirring occasionally.  -- Alvin Rivera
------------------------------------------------------------------------

Mahalia Jackson's Okra Gumbo
  Serves 12

  4 ea Blue crabs, lg                  4 lb Shrimp
       Oil                         1 1/2 lb Beef stew meat, in 1" cubes
  1 lb Cooked ham, cut in 1" cubes     1 lb Link sausage, sliced
1/2 lb Chicken gizzards, sliced        1 lb Salt pork, cut in 1/2" cubes
  2 cn Whole tomatoes (1-lb 12 oz)     4 ea Bay leaves, crumbled
  2 ea Onions, lg, diced               2 ea Gn bell peppers, lg, diced
  5 ea Celery stalks, diced            4 ea Cloves garlic, crushed
  2 lb Chicken wings and backs     1 1/2 lb Okra, fresh
1/4 c  Sugar                         1/4 c  Parsley flakes, dried
       Salt, pepper                         Hot cooked rice
       Hot pepper sauce (optional)          Crackers (optional)

Clean crabs, discarding spongy substance in main shell. Reserve claws
and other meaty portions. Clean shrimp, reserving shells. Place shrimp
shells in deep saucepan with water to cover generously and simmer 30
minutes or longer to make broth. Pour oil into heavy skillet to depth of
1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute
until lightly browned, stirring occasionally. Pour meat mixture into
large kettle and add 1 can tomatoes and enough strained shrimp broth to
cover generously. Add bay leaves, cover and simmer about 30 minutes.
Heat 2 tablespoons more oil in skillet and add onions, green peppers,
celery and garlic. Saute until lightly browned, stirring now and then.
Add vegetable mixture and chicken parts to kettle and simmer 30 minutes
longer. Heat 2 tablespoons oil in another heavy skillet, add okra and
cook, stirring often, until lightly browned and loses stickiness, about
30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until
shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to
kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes,
crab and enough tomato liquid and water from shrimp shells to keep
mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and
remaining 2 tablespoons sugar. Season to taste with salt and pepper.
Serve at once or refrigerate and reheat later. Serve over hot rice in
deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if
desired.

Here is our pizza dough recipe.  It is quick and easy (about the
same as your dough takes to defrost, I would think).  Note that we don't
use oil or salt in it.

                Sarah's Pizza Crust

1 T yeast
1 T sugar
1 c warm (105 - 110 degrees) water
about 3 cups flour (we use a blend of high-protein unbleached, whole
                    wheat, corn _flour_, and oat or rye flours,
                    depending upon the mood/likes of the person doing
                    the making)

Disolve yeast and sugar in water.  Stir in flour 1/2 cup at a time.
Knead 10 mins or so.  Rise.  Punch down, rest 10 mins.  Pat into lightly
oiled pizza pan.  Finish as usual.

Title:  Banana Fudge Cookies
Keywords:  cookies, dessert, chocolate

18 1/2 oz        package chocolate cake mix
1/3        cup mashed bananas, ripe
1        egg
2        tbsp water
6        oz semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl.  Beat with electric
mixer at medium speed until smooth.  Stir in chocolate pieces.  Drop by
rounded teaspoonfuls, about 2 inches apart, on greased baking sheets.
Bake in 350 degree oven 8 minutes or until done.  Remove from baking
sheets; cool on racks.  Makes 3 1/2 dozen.

Title: Banana-Date Cake
Keywords:Banana, Dates, Cake, Fat Substitute

Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening.

2/3     cup     nonfat milk
2       t       vinegar
2 1/3   cups    flour
1 2/3   cups    sugar
1 1/4   t       baking powder
1 1/4   t       baking soda
1       t       salt
2               eggs
1               egg white
1 1/4   cups    mashed very ripe bananas (about 3)
3/4     cup     Pureed Dates (replaces 3/4 cup shortening)
                (recipe follows)
1       t       vanilla
1/2     cup     chopped walnuts, optional
                Powdered Sugar, optional

  Mix nonfat milk and vinegar and let stand until thickened.
  Sift together flour, sugar, baking powder, baking soda and salt
into mixing bowl. Stir to blend. Lightly beat eggs and egg white.
Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla
and nuts. Stir just until blended.
  Pour into 12-cup bundt pan sprayed with non-stick vegetable spray.
Bake at 350 degrees F. 45 to 55 minutes or until cake tests done.
Remove to wire rack to cool. If desired, sprinkle with powdered sugar
and serve. Makes 16 servings.
  Note: In place of nonfat milk and vinegar, substitute 2/3 cup
buttermilk if desired.

  Banana-Date Cake with dates in place of shortening:

  Each serving, without walnuts or powdered sugar, contains about:

  212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48
grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories
from fat.

  Compare to Banana-Date Cake made with shortening, no dates:

  Each serving, without walnuts, contains about:

  257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat,
40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories
from fat.

  Optional walnuts, per serving, contains about:

  24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75
gram carbohydrates, .5 gram protein, .17 gram fiber.

PUREED DATES

1       cup     dried dates
6       T       water
1       t       vanilla

  Puree dates, water and vanilla in blender or food processor.
Makes about 3/4 cup.

Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.

Title:  Baked Asparagus and Mushroom Omelet
Keywords:  eggs, breakfast, asparagus

1        cup fresh asparagus cut in 2" pieces or 1/2 a 10-oz package of
           frozen asparagus
1        cup sliced fresh mushrooms
1/4      cup sliced green onion
6        eggs
1/2      cup milk
1/4      tsp salt
1/8      tsp ground nutmeg
1        cup shredded Swiss or Gruyere cheese
2        tbsp snipped parsley, optional

Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender.  (Or cook frozen
asparagus, mushrooms, and green onion according to asparagus package
directions.)  Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended.  Stir in cooked vegetables
and Swiss or Gruyere cheese.  Turn egg mixture into a greased 10x6x2
baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set.
Sprinkle with snipped parsley, if desired.  Serves 4.

Note:  You can mix it up the night before, put in the pan and chill, and
just pop it in the oven the next morning.

Source:  Better Homes & Gardens New Casserole Cook Book
Shared by:  Sue Bryant
-End Recipe Export-


Title: Lemmon Poppy Seed Tart
Keywords: Poppy Seed, Lemon, Tart, Low Fat, Fat Substitute

  This cake is remarkable; no one would ever believe that it is so low
in fat and calories. Depending on the sweetness of the fruit you use to
garnish the cake, you may wish to increase or decrease the sugar in
the lemon syrup. (By Times Food Stylists)

2/3     cup     nonfat milk
2       T       poppy seeds
1       jar     (4-ounce) baby food pear puree
1               egg white, lightly beaten
3/4     t       vanilla
                Grated zest of 2 lemons
1 1/3   cups    cake flour
1       cup     sugar
1       t       baking powder
1/4     cup     lemon juice
1/2     pint    raspberries
2               kiwi fruits, peeled and cut into thin wedges
10      small   papaya balls
                Lemon zest rose, optional
                Lemon leaves, optional

  Combine nonfat milk and poppy seeds in a bowl. Let stand about 15
minutes. Stir in pear puree, egg white, vanilla and lemon zest.
  Sift together cake flour, 3/4 cup sugar and baking powder in another
bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch
indented, fluted shortcake pan sprayed with non-stick vegetable spray.
Bake at 375 degrees F. about 20 minutes or until cake tests done in
the center. Let cool in pan 5 minutes. Loosen edges and turn out onto
wire rack with wax paper underneath.
  Combine remaining 1/4 cup sugar and lemon juice in small sauce pan.
Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush
syrup over top and sides of cake while cake is still warm.
  Place cake on serving platter. Arrange raspberries, kiwi wedges and
papaya balls in attractive arrangement on top of cake. Garnish center
with lemon rose and severl lemon leaves, if available.
Makes 8 servings.
  Each serving contains about:

  214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
carbohydrates; 3 grams protein; 1.2 grams fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

Title:Moist Rhubarb Coffeecake
Keywords:Rhubarb, Coffecake, Lowfat, Fat Substitute, Yogurt

  Rhubarb with its uniquely tangy taste, is a favorite spring fruit of
many midwestern and east coast transplants. Just stir diced uncooked
rhubarb into the coffeecake batter and bake. (By Times Food Stylists)

2       cups    cake flour
1       t       baking powder
1       t       baking soda
1/2     t       salt
1       cup     plus 2 tablespoons light brown sugar, packed
1/4     cup     thawed, frozen egg substitute
1       cup     nonfat palin yogurt
1/2     cup     applesauce
1       t       vanilla
3       cups    caorsely chopped rhubarb

  Sift together cake flour, baking powder, baking soda, and salt into
large bowl. Stir in cup brown sugar.
  Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla.
Stir into flour mixture just until ingredients are almost blended.
Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan
sprayed with non-stick vegetable spray or lined with parchment paper.
  Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350
degrees F. 30 to 35 minutes or until cake tests done in center.
Makes 9 servings.

 Each serving contains:

 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams
 carbohydrates; 4 grams protein; 0.41 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

Title: Chewy Chocolate-Orange Bars
Keywords:Chocolate, Orange, Cookies, Low Fat, Fat Substitute

  Raisin Puree is the basis for the dough of this rich-tasting, chewy
bar. The combination of orange and chocolate is a classic favorite. We
considered cutting the amount of chocolate in the recipe, thereby cut-
ting the fat, but in the end we agreed that the extra richness is worth
the extra grams of fat. (By Times Food Stylists)


2       cups    cake flour
3/4     t       baking powder
1/2     t       salt
1 1/2   cups    quick-cooking oats
1       cup     dark-brown sugar, packed
2               egg whites
                Raisin Puree (recipe follows)
3/4     cup     chopped bitttersweet chocolate
1/3     cup     toasted walnuts, optional
1       T       grated orange zest

  Sift together flour, baking powder and salt into large bowl. Stir
in oats and brown sugar.
  Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir
into flour mixture along with chocolate, walnuts, and orange zest just
until blended. Spoon in 9-inch-square baking pan sprayed with non-stick
vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut
into  24 bars. Makes 24 servings.

  Each serving contains:

  213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams
carbohydrates; 4 grams protein; 0.5 gram fiber.

Raisin Puree

2       cups    seedless raisins
6       T       water
4       t       vanilla

  Combine raisins, water and vanilla in food processor and blend until
smooth.

Title: Four-Spice Cake
Keywords:Cake, Low Fat, Fat Substitute

  The flavor of this dark spice and buttermilk cake is so old-fashioned
that it may remind you of your childhood. The orange slices add a
colorful touch to the finished cake. (By Times Food Stylists)


1       cup     golden raisins
2       cups    cake flour
1       t       baking soda
1       t       ground nutmeg
1       t       ground cinnamon
1/2     t       ground allspice
1/2     t       ground cloves
1/2     t       salt
1       cup     light-brown sugar, packed
2               egg whites
1       cup     low-fat buttermilk
                Date Puree (recipe follows)
                Orange Syrup with orange slices (recipe follows)

  Soak raisins in hot water to cover until plump. Drain.
  Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and
salt into large bowl. Stir in brown sugar.
  Beat egg whites lightly in another bowl. Stir into dry ingredients
along with drained raisins just until blended.
  Pour into 2-quart fluted tube pan sprayed with non-stick vegetable
spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests
done in center. Brush cake with Orange Syrup and decorate with orange
slices.  Makes 12 servings.

  Each serving contains:

  231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
carbohydrates; 3 grams protein; 0.54 gram fiber.

Date Puree

1       cup     pitted dates
6       T       water
2       t       vanilla

  Combine dates, water and vanilla in blender and puree until smooth.


Orange Syrup

2       T       sugar
1/4     cup     water
1/4     t       orange flower water
1               orange, sliced thinly, optional

  Combine sugar, water and orange flower water in small saucepan. Bring
to boil. Add orange slices and simmer 1 minute. Strain and reserve
orange slices for garnish.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

Title: Sweet Potato-Currant Mini Bundt Cakes
Keywords:Cakes, Low Fat, Fat Substitute

  Sweet potato puree provides the moistness in these individual non-
fat cakes.  Mini-bundt pans, each containing 6-bundt shaped cups, are
available in many cookware stores.  (By Times Food Stylists)

2               oranges
1/2     cup     currants
2       jars    (4-ounce) sweet  potato baby food puree
1       cup     nonfat milk
1/2     cup     thawed frozen egg substitute
2       cups    cake flour
1 1/3   cups    sugar
1       t       baking soda
1       t       salt
1       t       ground cinnamon

  Remove peel from oranges in large strips. Remove any white pith on
orange. Finely chop peel in food processor along with currants. Stir
in juice from oranges, sweet potato puree, milk and egg substitute.
  Sift together cake flour, 1 cup sugar, baking soda, and salt.
Quickly stir sweet potato mixture into dry ingredients.
  Divine batter amoung 9 mini-bundt non-stick cups sprayed with non-
stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until
cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar
mixture while still warm.  Makes 9 mini-bundt cakes.

  Each mini-bundt cake contains about:

  216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

-End Recipe Export-

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Anise Meringue Kisses
Keywords:Cookies, Low Fat, Fat Substitute


  The flavor of anise in these light cookies makes them a great after-
dinner dessert. Some people prefer the center to be soft and chewy, but
if you prefer the dry melt-in-your-mouth type of meringue, turn off the
oven and, with the door closed, let them stand 30 minutes to an hour.
These cookies are generally baked on parchment paper, but we have found
that regular bond paper makes a very acceptable substitute.
(By Times Food Stylists)


3               egg whites
1/8     t       cream of tartar
1/2     cup     sugar
1 1/2   t       ground anise seeds

  Beat egg whites until frothy. Add cream of tartar and beat to soft
peaks. Gradually beat in sugar. Continue beating until stiff and glossy.
Beat in anise. Using pastry bag, pipe onto parchment-lined baking
sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses.

  NOTE: If drier meringue is desired, turn off oven and let kisses stand
in oven with door closed about 1 hour.

  Each kiss contains about:

  9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates;
0 protein; trace fiber.

Title: Fruit-Laced Yogurt Cheesecake
Keywords:Fruit, Ricotta Cheese, Yogurt, Low Fat, Fat Substitute

  Light and smooth, this cheesecake isn't missing anything but calories
and fat. This is accomplished by using strained nonfat yogurt, low-fat
ricotta cheese and egg whites. To reduce fat and cholesterol even more,
use fat-free cottage cheese in place of ricotta. Make the topping pretty
with a lacing of pureed and sweetened fresh fruit: mangoes and
strawberries make a delightful combination.
If you want crisper crumbs, sprinkle them on top instead of the bottom.
(By Times Food Stylists)

1       cup     graham cracker or ginger snap crumbs
2       T       peach or any flavor baby food fruit puree, optional
2       cups    Yogurt Cheese (recipe follows)
1       cup     low-fat ricotta cheese OR fat-free cottage cheese
3               egg whites
2 1/2   T       cake flour
1/3     cup     nonfat milk
3/4     cup     sugar
2-3     t       vanilla
1       cup     Fresh Fruit Puree (recipe follows)

  Sprinkle crumbs in bottom of 10-inch springform pan sprayed with non-
stick spray. Or lightly mix crumbs and 2 tablespoons fruit puree and
press onto bottom and about 1 inch up sides of pan. If using puree bake
at 350 degrees F. 5 minutes.
  Combine Yogurt Cheese, ricotta cheese, egg whites, cake flour, nonfat
milk, sugar and vanilla in food processor bowl. Process only until
smooth and blended. (Over-blending will produce bubbles). Turn into
prepared pan. Bake at 350 degrees 40 to 45 minutes or until just set.
Cool on rack.
  Remove sides of springform pan. Cover cheesecake and chill until
serving time. Lace some Fresh Fruit Puree on top or garnish with thin
slices fesh fruit. Serve with remaining fruit puree. Makes 16 servings.

  Each serving contains about:

  133 calories; 107 mg sodium; 8 mg cholesterol; 3 grams fat; 22 grams
carbohydrates; 6 grams protein; 0.13 gram fiber.

  This thick, creamy and tangy concoction makes a wonderful substitute
for sour cream in many dessert recipes. You may sweeten it with low-
sugar fresh fruit preserves or fruit juice concentrate.
(By Times Food Stylists)

Yogurt Cheese

1       qt.     nonfat plain yogurt

  Place yogurt in fine strainer lined with cheesecloth and place over
deep bowl. Cover and refrigerate 6 to 8 hours or until thick. Yields
2 cups. Discard whey liquid (about 2 cups) or use for nonfat milk as in
baking bread.

Fresh Fruit Puree

1 1/2   cups    hulled, strawberries, mango pulp or other fresh fruit in
                season
2       T       sugar to taste (or as desired for taste)

 Puree strawberries with sugar until smooth. Makes about 1 cup.
 NOTE: Two kinds of fruit may be pureed seperately and spooned in
spiral or lattice fashion over cheesecake

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

Title: Rice Flan Tart With Candied Ginger
Keywords:Tart, Rice, Cheese, Low Fat, Fat Substitute, Flan

  The low-calorie rice pudding flan is so delicious by itself that you
may want to save the calories and fat in the crust, and serve it without
the pastry.

3       cups    nonfat milk
1/2             vanilla bean, split
1/4     cup     medium-grain rice
1/2-2/3 cup     sugar
1               (8-ounce) carton frozen egg substitute, thawed
1/3     cup     low-fat ricotta cheese or pureed fat-free cottage
                cheese
1 1/2-2 T       finely slivered candied ginger
                Low-Fat Sweet Pastry (recipe follows)
1       t       ground cinnamon
1       T       powdered sugar, optional
                Sliced candied ginger, optional

  Bring nonfat milk to boil in medium saucepan. Add vanilla bean and
rice. Cover partially and simmer until rice is almost tender, about
20 to 30 minutes, stirring occasionally. Stir in sugar and continue
and continue cooking 3 minutes. Remove from heat and cool slightly.
Remove vanilla bean.
  Blend egg substitute with ricotta cheese. Stir into rice mixture
with candied ginger. Carefully pour into prepared pastry shell, filling
almost to the top (if there is any flan mixture left from incomplete
reduction in cooking, place in small custard dish, cover and microwave
40 to 60 seconds or until set.)
  Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to
30 minutes or until set. Remove from oven. Sift powdered sugar over
and sprinkle with remaining cinnamon. Serve warm and garnish with sliced
ginger if desired.   Makes 12 servings.

  Each serving contains about:

  183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams
carbohydrates; 6 grams protein; 0.25 gram fiber.


  The use of oat flour blend and cake flour is what gives this low-fat
crust its tenderness. It also makes it more difficult to roll, but don't
despair: The dough is easily patched.


Low-Fat Sweet Pastry

1/2     cup     plus 2 tablespoons oat flour blend
5       T       all-purpose flour
1/4     cup     cake flour
1/2     t       ground cardamom or cinnamon
2 1/2   T       sugar
3       T       cold butter, diced
1       T       canola oil
2-2 1/2 T       very cold water

  Sift flour, cardamom and sugar into large bowl. Rub in butter with
fingers or cut in with pastry blender until size of small peas. Using
fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing
with fork until flour is moistened without being wet.
  Gather dough with moist hands, shape into flattened round and let rest
about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To
facilitate rolling, dough may also be rolled between sheets of wax paper
Or unrolled dough may be placed in pan and gently pressed  to cover
inside of pan.) Gently lift and press onto 9-inch square tart pan with
removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15
minutes or until golden brown. Makes 12 servings.
  NOTE: Unsalted butter will give a more delicate fresh flavor in this
pastry. Add a dash of salt if using.

                     Aioli/Skordalia
Lyn, this version is from "Joy of Cooking."

Skin and chop fine
    4 garlic cloves
Beat in
    2 egg yolks
    1/8 tsp salt
 (opt., 1 slice dry french bread, crust removed,
    soaked in milk and wrung out)
As for mayonnaise, add slowly with constant beating
    1 cp olive oil
As the sauce thickens, beat in
    1/2 tsp water
    1 tsp lemon juice
If it fails, treat as for failed mayo (that is, beat another
egg yolk and g-r-a-d-u-a-l-l-y add the 'broken' sauce.

For skordalia, 'Joy' makes no mention of mashed potatos, so
it may not be 'authentic,' but they say to add:
    1/4 cp ground almonds
    1/4 cp fresh bread crumbs
    3 tsp lemon juice
    2 Tb chopped parsley

SKORDALIA

2 potatoes, about 3/4 lb total weight
1 T finely minced garlic
1/4 cup olive oil   [I used extra virgin olive oil]
1 T white vinegar
salt to taste
2 T cold water, optional
assorted vegetables for dipping

1.  Preheat oven to 375 degrees.
2.  Bake potatoes till done.  [Recipe says about 45 minutes.
    I usually speed the process somewhat by nuking them
    first to warm up the inside; and if you push potato nails
    thru them that will further speed up the cooking process.]
3.  When potatoes have cooked, and cooled, remove the pulp.  You
    are looking for about 1.5 cups "packed".  [That's what the
    recipe says, tho it doesn't matter how much you have.  Also,
    save potato skins and use them to stuff or something.]

    Put the pulp thru a food mill or potato ricer.  Add the
     garlic.

4.  The oil should be heated


                               BAKED APPLE ZAPATA


  Oty    Measurement      Ingredient
-------  ------------     ----------------------------------------------------
    2/3  lb               flour tortilla dough
                          flour
      3                   Granny Smith apples, peeled and sliced
      2  Tbsps            lemon juice
    1/2  cup              brown sugar
    1/2  tsp              cloves
    1/2  tsp              ground cinnamon
    1/2  cup              walnuts, chopped
      2  Tbsps            cornstarch dissolved into
 2 to 3  Tbsps            water
                          water


Use your favorite recipe for flour tortillas, or make dough from the recipe on
the Tortilla mix package.

Divide the dough into 4, 2-inch balls.  Roll each into a 6-inch tortilla.
Dust with flour, cover with plastic wrap and set aside.

In a saucepan, place apples with enough water to cover.  Add lemon juice.
Cook over high heat until boiling 5 minutes.  Add sugar, cloves, cinnamon, and
walnuts; continue cooking over low heat until slightly thickened.  Combine
cornstarch and water and add to mixture, stirring until thick.  Remove from
heat.

Lay out tortillas; dust off excess flour.  Spoon on 2 tablespoons of the apple
mixture down the middle of each tortilla.  Fold one side of the tortilla over
the mixture; then fold the remaining side over.  Fold in the ends and seal by
moisting the tortillas with a little water.

Bake in a preheated, 400 degree F oven until lightly browned.  Remove and
sprinkle with cinnamon and sugar.  Serve with whipped cream (at Cafe Noche, it
is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar.

NOTE:  Tortillas and apple mixture may be made ahead several hours or a day
       before.
Recipe:  Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

                  CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE


 Oty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    4  large            poblano peppers
  1/4  cup              onion, chopped
  1/2  lb, medium       shrimp, lightly cooked, peeled, and chopped
  1/4  cup              cilantro, chopped
  1/4  lb               Monterey jack cheese, shredded
    2  8 ozs            chicken breasts, halved, deboned, and pounded flat
    2  tsps             white pepper
                        salt, to taste
   12  6-in long        strings
                        oil, for frying


CREAMY SHRIMP SAUCE:

-----  ------------     ------------------------------------------------------
    3                   shallots, diced
    1  cup              white wine
  1/2  cup              fish stock or chicken broth
    1  lb, small        shrimp
    2  cups             whipping cream
  3/4  lb               butter


ROAST PEPERS:  Place poblano peppers under the broiler and char on all sides.
Put in plastic bag and freeze 10 minutes.  Remove from freezer, rub off peel,
then slit to remove seeds under running water.

Preheat oven to 400 degrees F.  In a medium saute pan, saute onion, shrimp,
and cilantro until the shrimp are almost cooked, about 5 minutes.  Place in
mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper.  Layer each breast with one pepper and 2 to
3 tablespoons shrimp/cheese mixture over pepper.  Roll each breast tightly to
form a cylinder.  Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts, one
at a time, on all sides.  Remove from heat, transfer to a oven-proof dish and
bake for 10 minutes until golden brown.

Remove from oven.  Cut strings and slice chicken into 1-inch roulades
(rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and
arrange the roulades on top of the sauce.  Serve warm.  Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat, combine
shallots and wine.  Cook until reduced by three-fourths.  Add stock/broth and
shrimp and cook until reduced by half.  Add the cream and reduce again by
half.  Whisk in the butter by tablespoons.  Cook until butter melts and sauce
is well-blended.  Remove from heat.
Recipe:  Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

Y'all were looking for "No Ho-Hum Breakfasts."  Here's one I found
in Fast and Healthy Magazine:

Menu:
  Orange Juice Fizz
  Lean Pork Breakfast Patties
  Yogurt-topped Strawberry Pancakes
-------------------------------------------------------------------------
Orange Juice Fizz:

1 6-oz can orange juice concentrate, thawed
1 cup cold water
1/2 cup orange-flavored liqueur, if desired
2 cups club soda, chilled

In large non-metal pitcher, combine orange juice concentrate, water and
liqueur; mix well.  Just before serving, slowly add club soda; stir
gently to blend.  Serve over ice.  If desired, garnish with orange slices.
Makes 8 1/2-cup servings.

Per serving:  calories 100; protein 1g; carb 18g; fiber 0g; fat 0g;
sodium 15 mg; potassium 190 mg; exchanges:  1 fruit, one fat.
--------------------------------------------------------------------------
Lean Pork Breakfast Patties

3/4 cup shreds of whole bran cereal
1/3 cup apple juice
1/2 lb. center cut pork loin, ground
1/4 teaspoon fennel seed
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon salt
1/8 teaspoon hot pepper flakes

In medium bowl, combine cereal and apple juice; let stand 5 minutes.  Add
remaining ingredients; mix well.  Shape into six patties.  Heat broiler.
Place patties on oiled broiler pan.  Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink.  Makes 6 patties.

Microwave directions:  Prepare patties as directed above.  Place on
microwave-safe roasting rack; cover with waxed paper.  Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.

Per serving:  calories 80; protein 10g; carb 7g; dietary fiber 2g;
fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
potassium 230 mg; exchanges:  1 lean meat, 1/2 starch.
--------------------------------------------------------------------------
Yogurt-Topped Strawberry Pancakes

2 cups buttermilk complete pancake mix
2 tablespoons sugar
1/4 teaspoon cinnamon
1 1/2 cups water
1 cup thinly sliced strawberries
1 8-oz carton strawberry or vanilla lowfat yogurt

Heat griddle or skillet to 375 F.  Grease lightly with oil.  In medium
bowl, combine pancake mix, sugar, cinnamon and water; stir just until
large lumps disappear.  Fold in strawberries.  For each pancake, pour
1/4 cup batter onto hot griddle.  Cook 1-1 1/2 minutes, turning when
edges look cooked and bubbles begin to break on surface.  Continue to
cook 1-1 1/2 minutes or until golden brown.  Spoon yogurt over each
serving.  If desired, garnish with additional strawberries.  6 servings
(12 pancakes).

Per serving:  calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
(saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg;
exchanges: 2 starch, one fruit.


                OYSTERS POACHED IN WHITE WINE

16 freshly shucked oysters
6 oz. dry white wine (I use jug Chablis from California)
2 oz. olive oil
2 oz. fresh lemon juice
1/4 tsp. salt
1/4 tsp. pepper (I use white pepper)
1/4 tsp. dried thyme
1/4 tsp. dried chervil
1 tsp. chopped fresh parsley
1 garlic clove, crushed

Place all ingredients in nonreactive pot.  Bring to a boil over
moderate heat.  Remove from heat and allow to cool to room
temperature.  Remove crushed garlic clove before serving.

Serves four as a first course, two as a light entree.

This elegant first course looks very attractive served in clear
glass bowls or clear stemmed dessert dishes.

Be sure to serve fresh heated French bread with sweet butter to
sop up these wonderful juices.


Title: Heavenly Chocolate Cheesecake
Keywords: Cake, Chocolate, Cheesecake, Dessert

  Servings: 10

      2 c  Vanilla Wafers, Fine Crush
      1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted
    1/2 c  Sugar
     12 oz Milk Chocolate Chips
    1/2 c  Milk
      1 ea Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened
    1/2 c  Sour Cream
    1/2 t  Almond Extract
    1/2 c  Heavy Cream, Whipped

  *   Garnishes to include whipped cream and chocolate shavings
  (optional).

  In large bowl, combine vanilla waver crumbs, almonds, butter and
  sugar; mix well.  Pat firmly into 9-inch springform pan, covering
  bottom and 2 1/2 inches up the sides.  Set aside. Melt over hot (not
  boiling) water milk chocolate chips; stir until smooth. Set aside.
  Pour milk into small saucepan; sprinkle gelatin on top.  Set aside for
  1 minute.  Cook over low heat, stirring constantly until gelatin
  dissolves.  Set aside.  In large bowl, combine cream cheese, sour
  cream, and melted chocolate chips; beat until fluffy.  Beat in gelatin
  mixture and almond extract.  Fold in whipped cream.  Pour into
  prepared pan.  Chill until firm (about 3 hours).  Run knife around
  edge of cake to separate from pan; remove rim.  Garnish with whipped
  cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

                         BETTER THAN SEX CAKE

*This comes from the Harvard-Yale-Princeton Club in Pittsburgh:

1 pkg Duncan Hines chocolate butter     1 cp sour cream
  or deep chocolate cake mix            4 large eggs
3/4 cp pecans, toasted & chopped        1/4 cp coffee
(2) 12-oz pkgs semisweet choc chips     2 tsp vanilla, divided
  (divided)                             1 cp water
(1) 4-oz pkg instant chocolate pudding  1/2 cp oil
  mix

Coat nuts & half the chips with 1 Tbs cake mix and set aside.  Combine
cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla.
Beat at med speed for 3 mins.  Fold in chocolate chips and nuts.  Turn
into greased & floured tube pan and bake at 350 for 1 hr or until done.
Cool for 15 mins and turn onto rack.  Cool completely before
glazing.(Cake freezes well without glaze)
GLAZE:  Combine remaining chips with 1 cp water in top of double boiler
        over simmering water.  Stir until smooth & shiny.  Remove from
        heat and add 1 tsp vanilla.  Chill until slightly thickened,
        then drizzle over cake.
---

                              PHOENIX-TAILED SHRIMP


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    1  lb (medium)      fresh shrimp
    1  Tbsp             vodka
1-1/2  tsps             salt
  1/8  tsp              white pepper

    1  cup              all-purpose flour
    2  tsps             baking powder
    1  cup              water, cold

    2  cups             oil, for deep-frying

    6  Tbsps            salt, coarse
  1/2  tsp              black peppercorns
    2  Tbsps            Szechuan  peppercorns


Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels.  In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F.  Add 1
tablespoon of the hot oil to the batter and stir to combine.  Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil.  Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch.  Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns.  In a dry
frying pan over high heat, brown the salt/pepper mixture.  When browned remove
and run the mixture through a grinder.

Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


                                  RED-COOKED EGGS


 Qty   Measurement      Ingredients
-----  ------------     -------------------------------------------------------
    6                   eggs
  1/4  cup              brown sugar
  1/2  cup              dark soy sauce
  1/2  cup              chicken broth
    1  tsp              sesame oil

                        hoisin sauce
                        oyster sauce


In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
minutes.  Remove from heat, cool the eggs under cold running water, and shell
them.

In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil.
Heat the mixture, stirring to dissolve the brown sugar.  Add the eggs.
Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it does
not, baste frequently.

Turn off the heat and let the eggs stand in the another hour, turning them
from time to time, to ensure even coloring.  Serve cut into halves or
quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.

DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster
sauce.


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

BAGELS

4 to 5 cups flour
1 package active dry yeast
1 tablespoon kosher (or regular) salt
1 1/2 cups warm water (110 to 115 degrees)
2 tablespoons honey
1 egg white lightly beaten

In the bowl of an electric mixer, combine 1 cup of the flour, the
yeast and salt.  Add the water and honey and beat until smooth.
Add the remaining flour,1 cup at a time, to make a soft dough.
Turn the dough out onto a generously floured board and continue
working on the flour until the dough is stiff enough to knead.
Knead until smooth and elastic, 5 to 10 minutes.  Cover with a
towel and let rise 15 minutes.

Divide the dough into 8 to 12 equal portions.  Shape each portion
into a flattened ball.  With your forefinger, poke a hole in the
center.  Stretch and rotate the dough until the hole is 1 1/2 to
2 inches wide.  Place the bagels on a well-floured board, cover
with another towel, and let them rise for 20 minutes.

Preheat oven to 375 degrees.

Fill a large shallow pan (a wok works well) with 3 inches of
water.  Bring the water to a boil, reduce the heat and simmer.
Add a few bagels at a time and simmer for 5 minutes (turning once
or twice).  Remove the bagels from the pan with a slotted spoon
and drain on a towel.  Place the bagels on well-oiled baking
sheets, brush with egg white and sprinkle with topping of your
choice.

Bake for 30 minutes, until well browned.  Transfer to racks to
cool.

SUGGESTED TOPPINGS:  Kosher salt, finely chopped onions or
garlic, poppy, sesame or caraway seeds.

Here's the recipe once again.  I hope it reaches you.  Kevin said
only his family calls them Dutch Babies, but I'm part of his
family!

I've found that the butter can be reduced to about 3 tablespoons,
but further reduction keeps the pancake from growing up the sides
of the pan.  For a truly festive touch, fill the bowl-shaped
pancake with strawberries and whipped cream.

----------------------------------------------------------------
Date:  2/01/1991
From: RON HOLMBERG
Subj: German Pancake

Here is your recipe. This is one of my family's morning favorites.
It is very easy and good. German Pancake 1/2 cup flour 1/2 cup milk
2 eggs, slightly beaten 1 pinch nutmeg

   Mix ingredients together until smooth. Melt 4 Tbsp butter in a
9-1/2 inch pie pan (glass works best). Add mixture to pan and bake
at 425 degress in a preheated oven. Bake for 15-20 minutes or until
golden brown. Squeese lemon juice generously over the pancake and
then sprinkle powdered sugar over it. Cut into quarters and serve
hot. Also good with fresh or canned fruit spooned over the pancake.
Enjoy.


                 CHICKEN SZECHUAN-STYLE WITH SESAME PASTE


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    2  whole            chicken beasts, skinned and boned
    2  Tbsps            Szechuan peppercorns
    4  Tbsps            sesame paste
    3  Tbsps            green tea
    2  Tbsps            wine vinegar
2-1/2  tsps             soy sauce
    3  Tbsps            peanut oil
    2  tsps             crushed red pepper *
    3  slices           fresh ginger, minced
    1                   scallion (white part only), chopped
    1  clove            garlic, minced fine
1-1/2  Tbsps            dry sherry or Shaoshing wine
  1/2  tsp              cayenne pepper
                        lettuce leaves

*  or you substitute 2 whole chili peppers, crushed.


In a pot, poach the chicken breasts in a little boiling water for 10 minutes
until white and opaque.

In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then
crust or grind them; set aside.

Remove the chicken breasts from the pot, drain and cool them.  Slice them,
then shred the slices into julienne pieces.

In a mixing bowl, combine the sesame paste and green tea (or the peanut butter
and sesame oil -- See NOTE).  Add the vinegar and soy sauce; blend well.  Add
the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper,
and the peppercorns.  Mix all ingredients very well.

Toss the chicken strips in this sauce, to coat.  Refrigerate until 20 minutes
before serving.  Pass the chicken and the lettuce leaves separately, and let
each guest place a small portion of the chicken in the middle of a lettuce
leaf and roll it up like an egg roll to eat using fingers.  Makes 6 appetizer
servings.

NOTE:  The authentic recipe calls for green tea to thin the sesame seed paste,
       but you may substitute chicken broth, or simply water, if you prefer.

       Another substitution you may make if you wish is peanut butter for the
       sesame seed paste along with sesame oil instead of green tea.

       This dish is served cold or at room temperature and can be made a day
       ahead . -- Verdi


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


                            CLASSIC BARBECUED SPARERIBS


 Qty   Measurement          Ingredient
-----  ----------------     --------------------------------------------------
    2  lbs                  spareribs, in one piece (have the butcher trim the
                            fat and discard the breastbone)
  1/4  cup                  plum sauce


MARINADE:

-----  ----------------     --------------------------------------------------
    4  Tbsps                chicken broth
  1/4  cup                  soy sauce
    3  Tbsps                honey or corn syrup
    3  Tbsps                hoisin sauce
    2  Tbsps                wine vinegar
    2  Tbsps                dry sherry or Shaoshing wine
    1  tsp                  sugar
    2  cloves (medium)      garlic, chopped fine
  1/2  tsp                  cinnamon
       pinch (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.


                    COLD LEMON CHICKEN WITH "FRAGRANT GREEN"


  Qty    Measurement      Ingredient
-------  ------------     ----------------------------------------------------
      1  medium           onion
      1  lb (whole)       chicken beast
 5 to 6                   celery leaves
      4  Tbsps            Chinese lemon sauce
  1-1/2  Tbsps            dark soy sauce
                          lettuce leaves
      4  Tbsps            cilantro leaves and stem, finely chopped
      1                   lemon's juice


In a saucepan, put the onion, chicken breast, and celery leaves with just
enough water to cover.  Bring to a slow boil; cover and simmer over medium
heat for 10 minutes.  Remove from the heat and allow the chicken to cool in
the liquid.  When it is cool, skin and boned the chicken and slice it.
Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45
minutes.

On a serving dish, arrange the chicken slices on a bed of lettuce leaves;
sprinkle with the chopped cilantro.  Sprinkle the lemon juice over the chicken
slices.

Your guests can put some of the sliced chicken in the middle of a lettuce leaf
and roll it up like an egg roll before eating.  Makes 8 to 10 appetizer
servings.

NOTE:  Cilantro, also called Chinese parsley, fresh coriander, and "fragrant
       green," gives the Szechuan dish its distinctive flavor. -- Verdi


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


                              GREEK STUFFED TOMATOES


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    2  Tbsps            olive oil
    1  small            onion, diced
    2  cups             spinach, chopped and cooked
    2  tsps             dried basil
  1/2  cup              bread crumbs
    1                   egg
  1/2  lb               feta cheese, crumbled
                        salt, to taste
                        pepper, to taste
    6                   tomatoes, firm and with insides scooped out


In a saucepan, heat oil and saute onion until translucent.

In a bowl, combine the sauteed onions with all remaining ingredients except
tomatoes.  Stuff filling into tomatoes.  Bake in a preheated, 350 degree F
oven for 15 minutes.  Make 4 to 6 servings.


Recipe:  "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created by
         the editors of Garden Way Publishing

                             HONEY-APPLE PANCAKES


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
1-1/4  cups             all-purpose flour
    2  tsps             baking powder
  1/4  tsp              salt
  1/4  tsp              apple pie spice
  1/8  tsp              baking soda
    1                   egg
  3/4  cups             apple juice
    2  Tbsps            honey
    1  Tbsp             cooking oil


In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and
baking soda.

In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil.
Add egg mixture all at once to flour mixture; stir until blended but still
slightly lumpy.

FOR EACH PANCAKE:  Onto a hot, lightly greased griddle or skillet, pour about
1/4 cup batter.  Cook 2 to 3 minutes or until pancakes have a bubbly surface
and slightly dry edges.  Turn and cook 2 to 3 minutes more or until golden
brown.  Makes 8, 4-inch pancakes.


Recipe:  Associated Press

                         PARCHMENT-WRAPPED CHICKEN


 Qty   Measurement         Ingredient
-----  ---------------     ---------------------------------------------------
    4                      scallions, green tops only
    2  whole               chicken beast
    1  tsp                 ginger juice (see below)
    2  tsps                dry sherry or Shaoshing wine
    2  tsps                light soy sauce
    1  tsp                 salt
    1  tsp                 sugar
    2  tsps                oil

   24  squares (6-in)      parchment (see NOTE)

    2  cups                oil, for deep-frying

                           hoisin sauce, for dipping


Shred the scallions lengthwise and then cut into 1-1/2 inch lengths.  Cut the
chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.  Squeeze
enough fresh ginger in a garlic press to render 1 teaspoon of ginger juice.

In a bowl, combine the ginger juice with the sherry/wine, scallion strips, soy
sauce, salt and sugar, to make a marinade for the chicken strips.  Let the
chicken marinate for at least 10 minutes.

Place a square of parchment in front of you, with a corner toward you.  Rub a
bit of oil o the center of the paper.  Place a little of the chicken and a bit
of the scallion on the paper horizontally, well below the center of the angled
square.  Fold the lower corner up to cover the meat, then fold the left corner
over to the right and the right corner over to left, to make a small envelope.
Fold the top corner down and tuck it in securely.  Repeat the process for the
other 23 pieces of paper, using the rest of the chicken and scallions.

In wok or deep fryer, heat the oil to 375 degrees F.  Deep fry the envelopes
in the hot oil for 1 minute on each side.  Remove with a slotted spoon or a
strainer, and drain on paper towels.  Serve with hoisin sauce.

NOTE:  Deep-frying foods in a wrapping of paper is a Chinese trick.  The paper
       acts like a batter coating, to protect and insulate the ingredient
       against the hot oil.

       Use cooking parchment or rice paper; other suitable papers are
       available in cooking-supply houses.  The paper must be porous; never
       use aluminum foil or plastic cling wrap. -- Verdi


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

Another good pasta recipe.  Try it with real fresh kielbasa (but make
sure you cook it completely first).

Polish Reuben Casserole

(8 to 10 servings)
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/3 cups milk
1/2 cup chopped onion
1 tbsp prepared mustard
2 cans (16 oz each) sauerkraut, rinsed and drained
1 package (8 oz) uncooked medium-width noodles
1 1/2 lb Polish sausage, fully cooked, cut into 1/2 inch pieces
2 cups (8 oz) shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tbsp butter, melted

Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan.  Top with uncooked
noodles.  Spoon soup mixture evenly over top.  Top with sausage, then
cheese.  Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil.  Bake in preheated 350 degree oven 1 hour
or until noodles are tender.  Garnish as desired.

Source:  Best Recipes Pasta Cookbook
Shared by:  Sue Bryant


     Title: Chocolate Mint Layer Cake
Categories: Chocolate Mint Cakes Desserts
  Servings:    8

      1 c  Mint-Chocolate Chips;Nestles    1 1/4 c  ;water, divided
  2 1/4 c  Flour; Unbleached                   1 t  Salt
      1 t  Baking Soda                       1/2 t  Baking Powder
  1 1/2 c  Brown Sugar; Firmly Packed        1/2 c  Butter, Softened
      3 ea Eggs; Large
--------------------------CHOCOLATE MINT FROSTING--------------------------
    1/2 c  Mint-Chocolate Chips;Nestles      1/4 c  Butter
      1 t  Vanilla Extract                   1/4 t  Salt
      3 c  Confectioners' Sugar                6 T  Milk
---------------------------------GARNISHES---------------------------------
      1 x  Chocolate Leaves                    1 x  Chocolate Curls
      1 x  Chocolate Gratings

  CAKE:
  Preheat oven to 375 degrees F.  In a small saucepan, combine
  mint-chocolate chips and 1/4 cup of water.  Cook over medium heat,
  stirring constantly, until chips are melted and mixture is smooth.  Cool
  10 minutes.  In medium bowl, combine flour, salt, baking soda, and baking
  powder; set aside.  In a large bowl, combine brown sugar and butter; beat
  until creamy.  Add eggs, 1 at a time, beating well after each addition.
  Blend in chocolate mixture.  Gradually beat in flour mixture alterantely
  with remaining 1 cup of water.  Pour into 2 greased and floured 9-inch
  round baking pans.  Bake at 375 degrees F. for 25 to 30 minutes, or until
  cakes test done.  Coll completely on wire racks.  Fill nd frost with
  Chocolate Mint Frosting.  Garnish as desired.
  CHOCOLATE-MINT FROSTING:
  Combine over hot (not boiling) water, the mint-chocolate chips and butter.
   Stir until chips are melted and mixture is smooth.  Stir in vanilla
  extract and salt.  Transfer to a large bowl.  Gradually beat in the
  confectioners' sugar alternately with milk; beat until smooth.  (if
  necessary add more milk until desired consistency is reached.)
  GARNISHES:
  Use chocolate curls and grated chocolate on top of the cake.  Form a ring
  of grated chocolate pieces around the outside edge and use the curls in
  the center.  To make chocolate leaves, select several small leaves, wash
  and dry them and paint one side of them with melted chocolate.  Chill
  until firm and peel the leaf off the chilled chocolate.  Use as garnish.


     Title: Pecan Cinnamon Muffins
Categories: Muffins Breads Breakfast
  Servings:    4

  1 1/2 c  Unbleached Flour, Sifted          1/4 c  Sugar
    1/4 c  Brown Sugar, Packed                 2 t  Baking Powder
    1/2 t  Salt                              1/2 t  Ground Cinnamon
      1 ea Large Egg, Slightly Beaten        1/2 c  Vegetable Oil
    1/2 c  Milk                              1/2 c  Chopped Pecans

  Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
  into mixing bowl.
  Combine egg, oil and mil in small bowl; blend well.  Add all at once to
  dry ingredients, stirring just enough to moisten.  Stir in pecans.  Spoon
  batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full.
  Bake in 400 degree F. oven 20 minutes or until golden brown.  Serve hot
  with butter and homemade jelly or jam.
  Serving Hint:
  Match the mood of your mealtime by using a variety of pretty napkins to
  line a muffin basket.  For a picnic, choose a red and white checked napkin;
  for special dinners, use your finest linen napkins; and for Christmas, of
  course, a bright red napkin.


    **************************************************
    ***** Danish Hash with Fried Eggs (Biksemad) *****
    **************************************************

    Categories: Breakfast       Beef            Eggs

    Calories     per serving:             Number of Servings:   4
    Fat grams    per serving:              Approx. Cook Time: :45
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1/2      cup   butter or margarine (1/4 lb.)
       2        each  large onions, finely chopped
       2        cups  peeled cooked potatoes, cut in 1/2 inch cubes
       3        cups  cooked lean beef, cut in 1/2 inch cubes
       1/4      cup   regular strength beef broth
       1        tsp   Worcestershire
       1/2      tsp   salt
       1/8      tsp   pepper
       4              eggs
                      Butter lettuuce and cherry tomatoes for garnish
                      Coarse (kosher-style) salt (optional)

    DIRECTIONS  ------------------------------------------------------------

    In a wide frying pan over medium heat, melt 3 tablespoons of butter.
    Add onions and cook slowly, stirring occasionally, until they are limp
    and golden (about 15 minutes). When onions are cooked, transfer to
    another container and keep warm.

    Then, in the same frying pan over medium-high heat, melt 3 tablespoons
    more of the butter and cook potatoes, turning as needed to brown on
    all sides; add to onions and keep warm.

    Add 1 tablespoon more butter to the pan and cook beef, stirring
    occasionally, until it is browned and heated through. Add beef to
    container with onions and potatoes; keep warm.

    Again using the same frying pan add broth, Worcestershire, salt, and
    pepper. Cook over high heat until reduced by about half; then pour
    over hash mixture. Mix lightly but thoroughly. Using the same pan,
    melt 1 to 2 tablespoons butter and fry eggs until done as desired.
    Spoon hash onto a warm platter and arrange eggs on top. Garnish with
    the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4
    to 6 servings.

    Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
    potatoe hash. It makes a delightful entree for a casual supper or
    brunch. From the "Sunset Scandinavian Cook Book", published by Lane
    Publishing Co., Menlo Park, California.


                    CRISP PASTA AND GOAT CHEESE SALAD


 Qty   Measurement             Ingredient
-----  -------------------     -----------------------------------------------
   12                          wonton skins
                               corn oil, for frying

    4  ozs                     goat cheese
    1  oz                      cream cheese
    1  oz (about 2 Tbsps)      sour cream
    1  Tbsp                    chives, chopped
    1  Tbsp                    fresh parsley
  1/2  tsp                     fresh thyme leaves
    1  tsp                     garlic, chopped
    1  tsp                     shallots, chopped
                               black pepper, freshly ground

    4  hearts                  palm, cut into 1/4-in slices
   16                          cherry tomatoes or yellow teardrop tomatoes



SALAD DRESSING:

-----  -------------------     -----------------------------------------------
    2  Tbsps                   Dijon mustard
  1/2  tsp                     garlic, chopped
    1  tsp                     salt
  1/3  tsp                     white pepper
    1  Tbsp                    red wine vinegar
    5  Tbsps                   olive oil, extra virgin


SALAD MIX:

-----  -------------------     -----------------------------------------------
    1  head                    Boston lettuce
1-1/4  head                    red tip lettuce
    1                          Belgian endive
  1/2  head                    radicchio


In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke).  Set aside.

In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives,
parsley, thyme, garlic, and shallots.  Season to taste with the freshly ground
pepper.  Set aside.

TO PREPARE THE DRESSING:  In an electric blender, place the mustard, garlic,
salt, pepper, and vinegar.  With blender running, slowly add the olive oil in
a thin, steady stream until mixture is thickened to dressing consistency.  Set
aside.

TO PREPARE THE LETTUCE:  Separate the lettuce leaves; then tear each leaf into
bite-size pieces.  In a large bowl, toss the lettuce and dressing, using just
enough of dressing to evenly coat all the pieces.  Set aside.

TO ASSEMBLE THE EACH SALAD:  Spread over one side of each deep-fried wonton
skin some of the goat cheese mixture.  On 4 plates, place a wonton, cheese-
side up.  Stack some of the lettuce pieces on the wonton.  Top with a second
wonton, cheese-side down.  Some of the lettuce will spread out onto the plate.

Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato
halves drizzled with the remaining salad dressing.  Makes 4 salads.


Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

                            POT AU FEU OF SALMON


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    2  6 oz             salmon fillets, skinned

    1  qt               chicken stock
    1  rib              celery, sliced
    1  medium           carrot, peeled and julienned
    1  medium           leek, julienned
    1  small            turnip, julienned
    2  sprigs           fresh parsley, chopped
                        rock or coarse (kosher) salt
                        imported cornichon pickles
                        horseradish sauce (see below)


HORSERADISH SAUCE:

-----  ------------     ------------------------------------------------------
    1  Tbsp             butter
    1  Tbsp             flour
    1  cup              chicken stock
    1  Tbsp             heavy (whipping) cream
    2  Tbsps            prepared horseradish
                        salt, to taste


In a 3-quart pan, heat the chicken stock to a simmer.  Drop in the celery,
carrot, leek, and turnip until tender-crisp.  Remove the vegetables from the
stock and keep warm.

Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3
minutes more until firm firm. (The salmon should not flake or fall apart.)

Transfer the salmon to warm soup plates,  Surround and sprinkle attractively
with the poach vegetables and chopped parsley.  Ladle stock over salmon.
Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce.

TO PREPARE THE HORSERADISH SAUCE:  In a saucepan over medium heat, melt the
butter.  Stir in the flour, with a wooden spoon or wire whisk.  Stir until
smooth.  Add the stock gradually, stirring/whisking constantly until sauce is
smooth.  Whisk in the cream and horseradish.  Salt to taste.  Stir until the
sauce is smooth and thickened.


Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

                         RED SOAKED FRESH FRUIT CAKE


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    1                   sponge cake (use favorite recipe or good-quality
                        yellow cake mix)

1-1/2  cups             blackberries
1-1/2  cups             strawberries
    1  cup              red or black currants, stemmed
1-1/2  cups             red cherries, pitted
    1  oz               kirsch (clear cherry brandy)

                        Strawberry Sauce (see below)

                        heavy (whipping) cream, whipped
                        fresh mint leaves, for garnish


STRAWBERRY SAUCE:

-----  ------------     ------------------------------------------------------
    1  pt               ripe strawberries, cleaned and hulled
    6  ozs              mineral water
    1  Tbsp             sugar


In a large bowl, mix all the fruits and partially crush the fruit with the
back of a spoon to release some of the juices.  Sprinkle with kirsch.  Cover
and refrigerate.

Prepare the cake.

TO ASSEMBLE:  Line a round, 3-quart mold with plastic wrap.  Line again with
1/2-inch slices of cake, pressing to make sure the slices take the shape of
the mold.  Fill the cake-lined mold with the refrigerated fruits and cover
with more slices of cake.

Press down with a weight, such as a heavy plate and refrigerate 24 hours or
overnight.  Unmold with the help of the plastic wrap or by running a sharp
knife around the edge, turn out on serving plate.  Decorate with the whipped
cream, strawberry sauce, and mint leaves.

TO PREPARE THE STRAWBERRY SAUCE:  In a blender, process the berries with the
mineral water until puree.  Refrigerate.


Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX

     Kahlua Chocolate Cake
3 egg whites
3 egg yokes
1/4 cup strong cold coffee
1/4 cup granulated sugar
21/4 cups flour
3/4 cups Kahlua
1/2 cup shortening
1/2 cup unsweetened cocoa
1 cup light brown sugar
11/2 tsp baking soda
Kahlua Frosting

Grease and flour two 9inch cake pans, set aside.  Preheat oven to 350*F.
Beat egg whites untill soft peaks form.  Gradually add granulated
sugar,beat until soft peaks form,set aside.  Cream shortning and brow
sugar until fluffy.  One at a time add egg yolks,beating well after
each. Sift flour,cocoa,and baking soda together. Add to creamed mixture
alternately with coffee and Kahlua, beating well with each addition.
Fold egg whites into batter. Pour into pans.  Bake 30 to 35 minutes
until done.  Cool 10 minutes.  Turn on wire racks. Cool completly.
Frost.

Kahlua Frosting

1lb box sifted powdered sugar
6 tbs. butter
3tbs. unsweetened cocoa
2-3 tbs.hot coffee
3tbs. Kahlua

In bowl, cream butter.Add powdered sugar and cocoa, beat continually
while adding Kahlua.  Still beating, add hot coffee to a thick and
smooth consistancy.
---

                         SURPRISE COCONUT CREAM PIE


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
2-1/2  cups             water
  1/2  cup              grits, regular
    1  cup              sugar
    2  Tbsps            butter or margarine
    2  large            eggs, beaten
1/1/2  cups             coconut, flaked
  1/2  cup              sour cream
    1  6 oz             chocolate-graham cracker crust, prepared
                        whipping cream, whipped and sweetened (for garnish)
                        maraschino cherries (for garnish)


In a medium saucepan, bring the water to a boil; stir in the grits.  Cover,
reduce heat, and simmer for 15 minutes, stirring occasionally.  Remove from
the heat, and stir in the sugar and butter/margarine.

Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot
mixture; add the egg mixture to the remaining hot mixture, stirring
constantly.  Cook over low heat until the mixture thickens and reaches 160
degree F (about 8 minutes).

Remove from heat, and stir in the flaked coconut and sour cream.  Spoon
mixture into the prepared pie crust; cover and chill.  Garnish, if desired.
Makes one 9-inch pie.


Recipe:  Rachel Major of Prosperity, South Carolina


                      EGG PANCAKE ROLLS WITH PORK FILLING


 Qty   Measurement             Ingredients
-----  -------------------     -----------------------------------------------
    4                          eggs
    1  Tbsp                    dry sherry

                               carrots, finely chopped (for garnish)


FILLING:

-----  -------------------     -----------------------------------------------
    1  cup (about 1/2 lb)      ground pork, uncooked
    2  medium-sized            fresh mushrooms, chopped fine
    2                          scallions, chopped fine (white parts separate
                               from the green)

    2  tsps                    cornstarch, dissolved in
    2  Tbsps                   water, cold

  1/2  Tbsp                    dark soy sauce
    1  Tbsp                    dry sherry
    1  tsp                     salt
    1  Tbsp                    peanut oil


SAUCE:

-----  -------------------     -----------------------------------------------
    2  Tbsps                   oyster sauce
    1  Tbsp                    light soy sauce
    1  Tbsp                    plum sauce
       dash                    hot chili oil or tabasco sauce


*  or you may substitute 1/4 teaspoon ground cinnamon.


In a bowl, stir the eggs with the dry sherry.

In a mixing bowl, combine all the filling ingredients, include only the white
parts of the chopped scallions (save the green parts for garnish) and stir to
blend well.

In a 8-inch skillet, heat the oil lightly.  Pour about a quarter of the egg
mixture to cover the bottom of the skillet.  Heat until the egg pancake has
barely set, then transfer to a plate.  Make 3 more pancakes.

Divide the filling into 4 portions and put a portions on each pancake.
Moisten your fingers with cold water and spread the filling mixture evenly
over the surface of the pancake, then roll up tightly, as you would a jelly
roll.  Seal with a little leftover egg from the egg-beating bowl.  Place the
rolls on a flat plate that will fit your steamer, and then steam them over an
inch of simmering water for 15 minutes.

In a bowl, mix together the sauce ingredients.  To serve, cut the rolls into
slices, cutting on the slant.  Drizzle the sauce over them and top with the
scallion greens and the carrots.  Makes 6 to 8 appetizer servings.


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


                              GRITS FIESTA PIE


 Qty   Measurement        Ingredient
-----  --------------     ----------------------------------------------------
1-1/2  cups               water
  1/4  tsp                garlic powder
  1/2  cup                quick-cooking grits
  1/4  cup                all-purpose flour
  1/2  cup (2 ozs)        cheddar cheese, shredded
    1  large              egg, lightly beaten
  3/4  lb                 ground beef
    1  pkg (1.75 oz)      taco seasoning mix
    1  cup (4 ozs)        Monterey jack cheese, shredded and divided
  1/3  cup                fresh tomatoes, chopped
  1/4  cup                ripe black olive, sliced
    3  Tbsps              green bell pepper, cored, seeded, and finely chopped
    2  large              eggs, lightly beaten
    2  Tbsps              milk


In a large saucepan, bring the water and garlic to a boil; stir in the grits.
Return to a boil; reduce heat and cook 4 minutes, stirring occasionally.
Remove from the heat.  In a bowl, combine the flour and cheddar cheese; stir
into the grits.  Stir 1 egg into the mixture until well blended.

Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of
a spoon to form a pie shell.

In a large skillet, cook the ground beef and taco seasoning until meat browns;
drain.  Spread meat mixture into pie shell.  Top with 3/4 Monterey jack
cheese, tomato, ripe olives, and green bell pepper; set aside.

In a bowl, combine 2 eggs and milk; pour over pie.  Bake in a preheated, 375
degree F oven for 25 minutes.  Remove from oven; sprinkle with the remaining
1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing.
Makes 6 servings.


Recipe:  Joy Gillespie of Neeses, South Carolina


                                    TEA EGGS


 Qty   Measurement      Ingredients
-----  ------------     ------------------------------------------------------
    1  piece            tangerine peel
                        water
    4                   eggs
    3  Tbsps            tea, preferably black (or if using another tea, such
                        as jasmine or lychee, increase soy sauce quantity by 2
                        tablespoons)
    1  whole            star anise
    1  Tbsp             salt
  1/4  cup              soy sauce
    1  stick            cinnamon  *
                        plum sauce, for dipping

*  or you may substitute 1/4 teaspoon ground cinnamon.


In a bowl, soak the tangerine peel in water for 20 minutes.

Meanwhile, in a pan place the eggs and cover them with cold water.  Bring to a
boil and simmer for 15 minutes.  Turn off the heat and remove the eggs from
the pan with a slotted spoon and cool them under running water.  Tap each egg
all over with the back of a spoon to crack the shell thoroughly, but carefully
keeping the shell on and intact.

Bring the water in the pan back to a boil again, add the tea, star anise,
salt, soy sauce, cinnamon, and soaked tangerine peel.  Stir, then add the
cracked eggs to the pan.  Simmer for an hour, turning the eggs often to ensure
even coloring.

Remove the pan from the heat and let stand for an hour.  Remove the eggs, cool
them, and then remove the shells.  Serve the eggs cut into halves or quarters,
with plum sauce.  Makes 6 to 8 appetizer servings.

NOTE:  These are best when made the day before.


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


       I've been cookin' this weekend. I made John's favorite:
    Chicken & Dumplins. Thought you might like my recipe.

    Ingredients:       1 whole Chicken
                       2 cans Cream of Chicken soup
                       3/4 cup milk
                       1 tbsp Lemon Pepper
    Dumplings:         2 cups Bisquick
                       2/3 cup milk

    Boil chicken. I use some spices to boil in like sage, basil,
    oregano, rosemary, garlic, and salt. Any spices you like.
    De-bone chicken. Add soup, milk, Lemon Pepper and chicken
    to chicken broth. Bring to a boil. Mix milk and Bisquick.
    (If you have your own dumplin recipe, use it. I use this
    one for convenience.) Drop small spoonfulls of mix into broth
    mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a
    little. I also use more Lemon Pepper than that. It's to taste.
    I don't use much salt as the soup has plenty.


     Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT
Categories: Thai Curry Ett
  Servings:  1

      3 ea Dried chilies
      3 T  Chopped shallots
      2 T  Chopped garlic
      1 t  Chopped galangal
  1 1/4 T  Chopped lemon grass
      2 ea Cloves
      1 T  Coriander seeds
      1 t  Cumin seeds
      5 ea Peppercorns
      1 t  Shrimp paste
      1 t  Salt

  Soak dried chilies in hot water for 15 minutes and deseed.  In a
wok over low heat put the shallots, garlic, galangal, lemon grass,
cloves, coriander seeds, cumin seeds and dry fry for about 5
minutes, then grind into a powder (with mortar and pestle).

  Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well.  Add the shallot-garlic-galangal-lemon
grass-clove-coriander seed-cumin seed mixture and the shrimp paste
and blend again to obtain 1/2 cup of a fine-textured paste.

  This can be stored in a glass jar in the refrigerator for about
3-4 months.

  This recipe from: The Elegant Taste of Thailand, by Sisamon
Kongpan & Pinyo Srisawat.


     Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT
Categories: Thai Curry Ett
  Servings:  1

      3 ea Dried chilies
      3 T  Chopped shallots
      1 T  Chopped garlic
      1 t  Chopped ginger
      1 T  Coriander seeds
      1 t  Cumin seeds
      1 T  Chopped lemon grass
      1 t  Shrimp paste
      1 t  Salt
      2 t  Curry powder

  Soak dried chilies in hot water for 15 minutes and deseed.  In a
wok over low heat, put the shallots, garlic, ginger, coriander seeds
and cumin seeds and dry fry for about 5 minutes, then grind into a
powder (with mortar and pestle.

  Into a blender, put the rest of the ingredients and blend to mix
well. Add the shallot-garlic-ginger-coriander seed-cumin seed
mixture and blend again to obtain about 1/2 cup of a fine-textured
paste.

  This can be stored in a glass jar in the refrigerator for about
3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

     Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT
Categories: Thai Curry Ett
  Servings:  1

      5 ea Dried chilies
      3 T  Chopped shallots
      2 T  Chopped garlic
      1 t  Chopped galangal
      1 T  Chopped lemon grass
      1 t  Chopped kaffir lime rind
      1 t  Chopped coriander root
      2 t  Salt
      1 t  Shrimp paste

  Soak dried chilies in hot water for 15 minutes and deseed.  Into
a blender, put all ingredients except the shrimp paste and blend
until well mixed.  Then add the shrimp paste and blend once more to
obtain about 3/4 cup of a fine-textured paste.

  This can be stored in a glass jar in the refrigerator for about
3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

  THAI Green Curry PAste
  Servings:  1

     15 ea Green hot chilies
      3 T  Chopped shallots
      1 T  Chopped garlic
      1 t  Chopped galangal
      1 T  Chopped lemon grass
    1/2 t  Chopped kaffir lime rind
      1 t  Chopped coriander root
      5 ea Peppercorns
      1 T  Coriander seeds
      1 t  Cumin seeds
      1 t  Salt
      1 t  Shrimp paste

  In a wok over low heat, put the coriander seeds, and cumin seeds
and dry fry for about 5 minutes, then grind into a powder.

  Into a blender, put the rest of the ingredients except the shrimp
paste adn blend to mix well.  Add the coriander-cumin seed mixture
and the shrimp paste and blend to obtain 1/2 cup of a fine-textured
paste.

  This can be stored in a glass jar in the refrigerator for about
3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.


     Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT
Categories: Thai Soups Curry Ett
  Servings:  1

      7 ea Dried chilies
      3 T  Chopped shallots
      1 T  Chopped garlic
      2 T  Chopped krachai
      1 T  Shrimp paste
      1 t  Salt

  Soak dried chilies in hot water for 15 minutes and deseed.  Into
a blender, put all ingredients except the shrimp paste and blend
until mixed well.  Then, add the shrimp paste and blend once more
to obtain about 1/2 cup of a fine-textured paste.

  This can be stored in a glass jar in the refrigerator for 3-4
months.

  (Note:  Krachai is related to ginger and galangal, and usually
used in fish dishes.)

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

     Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT
Categories: Thai Curry Ett
  Servings:  1

     13 ea Small dried chilies
      2 T  Chopped shallots
      4 T  Chopped garlic
      1 T  Chopped galangal
      2 T  Chopped lemon grass
      2 t  Chopped kaffir lime rind
      1 T  Chopped coriander root
     20 ea Peppercorns
      1 t  Shrimp paste
      1 T  Coriander seed
      1 t  Cumin seed

  Soak dried chilies in hot water for 15 minutes and deseed.  In a
wok over low heat, put the coriander seeds and cumin seeds and dry
fry for about 5 minutes, then grind into a powder.

  Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well.  Then add the coriander seed-cumin
seed mixture and the shrimp paste and blend again to obtain about
3/4 cup of a fine-textured paste.

  This can be stored in a glass jar in the refrigerator for about
3-4 months.

  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.


                           CHICKEN IN GREEN CURRY
                            (GANG KEAO WAN GAI)


1 1/2 cups unsweetened coconut milk
1 1/2 Tbl. green curry paste
2 1/2 lb. boneless chicken sliced into 1-inch strips
1 cup sliced bamboo shoots
1/4 cup fish sauce
1 Tbl. sugar
1 small bunch mint leaves, chopped (about 1/4 cup) or Oriental basil leaves
2 fresh green chili peppers, seeded & thinly sliced on the diagonal.

  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste.  Stir until it is well blended and a thin coat of oil appears on the
surface.  Add the chicken and continue cooking over medium heat for 5 minutes,
stirring constantly.  Stir in the remaining coconut milk and the bamboo shoots,
fish sauce, and sugar.  Cover and simmer for 8-10 minutes, or until chicken
is cooked.  Remove cover and stir in mint leaves and chili peppers.
Cook, stirring for 3-5 minutes.  Serve with rice.

                                                4-6 servings

From Pojanee Vatanapan's Thai Cookbook

HOT CROSS BUNS (Makes 12)

In England, these are usually eaten on Good Friday, sort of like crépes
for Mardi Gras or hot dogs on the Fourth.

4 c. flour                                1/2 t. nutmeg
1 1/4 oz. pkg dry yeast                   1/4 c. sugar
1 t. sugar                                1/4 c. melted butter
2/3 c. warm milk                          1 egg
1/4 c. warm water                         1/2 c. currents*
1 t. salt                                 1/2 c. raisins
1/2 t. apple pie spice                    1 recipe glaze

Combine 1/2 c. flour, yeast and 1 t. sugar in a large bowl.  Add milk
and water and mix well.  Let stand in a warm place 20 minutes.  Sift
remaining 3 1/2 c. flour, salt, and spices into another large bowl; stir
in sugar.  Beat melted butter and egg into yeast mixture.  Add dry
ingredients and fruit and mix to form a soft dough.  Turn out onto a
lightly floured surface and knead about 10 min. or until dough is
smooth and elastic.  Place in a greased bowl; turn dough in bowl to
grease top.  Cover and let rise in a warm place about 90 min. or until
doubled in size.  Flour a large baking sheet; set aside.   Punch down
dough, turn out onto floured surface and knead well to release air.
Divide dough in 12 equal balls.  Place on baking sheet.  Cover and let
rise in a warm place 30 min. or until puffy.  Preheat oven to 375 F.
With a sharp knife, lightly score a cross on top of each bun.  Bake
about 20 min. or until golden brown.  Meanwhile, prepare glaze.  While
buns are still warm, brush twice with Glaze.  Cool on wire racks.  Serve
fresh and warm.

Glaze

2 T. milk
2 T. water
3 T. superfine sugar

Stir ingredients together in a small saucepan over medium heat until
sugar is dissolved.

*If currents are not available, substitute sultanas (golden raisins) or
just use 1 c. regular raisins.

Hope this is what you were talking about.

Leona

*Chicken-Filled Puffs*

Ingredients:
Mini Puffs (recipe follows)
2 c. finely chopped cooked chicken or 3 cans (6 3/4 oz ea.)
   chicken, drained
1/3 c. mayonnaise or salad dressing
1 T. finely chopped onion or 1/2 t. instant minced onion
2 t. lemon juice
1 t. ground ginger
1/2 t. salt
1/4 t. pepper
2 stalks celery, finely chopped (about 1/2 c.)

Prepare Mini Puffs.  Mix remaining ingredients.  Cut off tops of
puffs with sharp knife; remove any filaments of soft dough.  Fill
each puff with rounded teaspoon chicken mixture; replace top.
Refrigerate until serving time.


*Mini Puffs*

Ingredients:

1 c. water
1/2 c. margarine or butter
1 c. all-purpose flour
4 eggs

Heat oven to 400°. Heat water and margarine to rolling boil in
3-quart saucepan.  Stir in flour.  Stir vigorously over low heat
until mixture forms a ball, about 1 minute; remove from heat.  Beat
in eggs, all at once; continue beating until smooth and glossy.
Drop dough by slightly rounded teaspoonfuls onto ungreased cookie
sheet.  Bake until puffed, golden brown and dry, about 25 minutes.
Cool on wire rack.


*Manhattan Clam Chowder*

Ingredients:
1/4 c. finely cut-up lean salt pork or bacon, or margarine or
  butter
1 small onion, finely chopped (about 1/4 c.)
2 cans (8 oz. ea) minced or whole clams*
2 c. finely chopped potatoes
1 c. water
1/3 c. chopped celery
1 can (16 oz.) whole tomatoes
2 t. snipped parsley
1 t. salt
1/4 t. dried thyme leaves
1/8 t. pepper

Cook and stir salt pork and onion in large kettle until pork is
crisp and onion is tender.  Drain clams, reserving liquid.  Add
clam liquid, potatoes, water and celery to pork and onion.  Cook
until potatoes are tender, about 10 minutes.

Add clams, tomatoes (with liquid) and the remaining ingredients.
Heat to boiling, stirring occasionally.  Serve with assorted
crackers if desired.

*1 pint shucked fresh clams with liquid can be substituted for the
canned clams.  Chop clams and add with the potatoes.


Variation---

*Vegetable-Clam Chowder*

Add 2 T. finely chopped green pepper with the onion.  Add 1 small
carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with
the potatoes.  Add broken soda crackers and 1 T. margarine or
butter just before serving.

Enjoy!


                    KENTUCKY TURKEY AND BACON BROCHETTES

 2 skinless, boneless Turkey thighs        Kentucky Marinade (recipe follows)
 1/2 teaspoon salt                           8 strips thinly sliced Bacon

 1) Rinse turkey with cold water and pat dry.  Cut each thigh into 8 equal
pieces and season with salt. Place in bowl with marinade and toss well. Cover
and marinate 2 hours at room temperature, or as long as 48 hours refrigerated.
 2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on a
clean work surface. Lift turkey from mariande and place 1 piece on each bacon
slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled
metal skewers, taking care that the bacon is secured.
 3) Place brochettes on an oiled grill set about 6 inches from coals. Grill
brochettes, turnming an moving occasionally and basting with reserved mariande,
until bacon is well browned and turkey is cooked through, about 10 minutes.
  4) Invite Bob & myself over to help you eat them!   <<GRIN>>

                         KENTUCKY MARINADE

    1 bunch Scallions                       1/4 Cup (packed) Brown Sugar
    1/3 Cup Dijon Mustard                   1/4 Cup flavorless cooking Oil
    1/4 Cup Kentucky Burbon Whiskey
 Process all ingredients in a blender of food processor until thoroughly
combined. Mariande can be stored in a covered jar in refrigerator for 3 days.

Title: KOREAN MARINADE
Keywords:  BBQ, MARINADES

        3       Tbsp.     sugar
        2       Tbsp.     sesame oil
        6       Tbsp.     soy sauce
        1                 green onion, chopped
        1       clove     garlic, minced
                dash      pepper
        2       Tbsp.     toasted sesame seeds*
        1       Tbsp.     flour

Mix all ingredients together.  Marinade for at least 1/2 hour or
overnight at maximum.  Baste meat with marinade while cooking.

This is enough marinade for approximately 2 lbs. meat.  It can be used
on beef, ribs, chicken etc.

* = can usually be found in the ethnic section of any supermarket or in
    a Chinese market etc.

Courtesy:  Debbie Carlson - Cuisine


Title: ZINGY BARBECUED CHICKEN
Keywords:  CHICKEN, BBQ, MAIN DISH, HEALTHY

       1/2    cup    grapefruit juice
       1/2    cup    apple cider vinegar
       1/2    cup    oil
       1/4    cup    chopped onion
       1             egg
       1/2    tsp.   celery salt
       1/2    tsp.   ground ginger
       1/8    tsp.   pepper
       3      lb.    chicken pieces

In blender container, place all ingredients except chicken; blend
30 seconds.  In small saucepan, pour blended sauce mixture and
heat about 5 minutes, until slightly thickened.  Remove from heat;
dip chicken in sauce, one piece at a time, turning to thoroughly
coat.  Reserve sauce.

Place chicken on prepared grill, skin-side up, about 8" from heat.
Grill, turning every 10 minutes, for about 50 minutes or until
chicken is tender and juices run clear.  Brush generously with
reserved sauce during last 20 minutes of grilling.  Watch chicken
carefully because the egg and sauce can cause the chicken to brown
too quickly.

Serves:  4

Do you like onions?  One of my favorite things on the BBQ
is BBQ onions in foil.  I take 2 onions, peel and slice them and place
them on 2 large sheets of heavy-duty foil.  I pour a little melted
butter over them, salt and pepper and wrap tightly.  Then, while the
meat is cooking, I put these on the grill.  I cook them probably 45-60
minutes (I like mine a little overdone so about 60 minutes is preferable
to me - makes them a little brown which adds to the flavor in my
opinion).  I make 1 packet per person.

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: BARBECUED RIBS
Keywords:  PORK, RIBS, BBQ, MAIN DISH

        4       lbs.    pork ribs (spareribs or country style)
                        Vinegar Basting Sauce
                        Barbecue Sauce

If using slabs, cut each crosswise in half.  Place ribs in a shallow
roasting pan; pour Vinegar Basting Sauce over ribs.  Cover with foil,
and bake at 300 degrees for 1 hour spareribs or country-style ribs,
basting with vinegar mixture halfway through cooking time.

Drain ribs, discarding basting sauce.  Grill ribs over low coals for 15
minutes, turning after 8 minutes.  Baste ribs generously with Barbecue
Sauce; grill 8 minutes.  Turn ribs; baste again with Barbecue Sauce, and
grill 7 minutes or until done.

Vinegar Basting Sauce:
        2/3     cup     water
        1/3     cup     red wine vinegar

Combine ingredients.

Barbecue Sauce:
        1       cup     catsup
        1       cup     water
        1/2     cup     cider vinegar
        1/3     cup     Worcestershire sauce
        1/4     cup     prepared mustard
        1/4     cup     butter
        1/2     cup     brown sugar
        1       tsp.    hot sauce
        1/8     tsp.    salt

Combine all ingredients in a saucepan, stirring well.  Bring to a boil;
cover, reduce heat, and simmer 1 hour.

From:  Southern Living Magazine
Serves:  4

Velvet VEGETABLE SOUP............ makes 6 servings

1 Head broccoli                    3 cups pacages Herb-Ox low
  4 cups rogh chopped                salt chicken stock
* any vegetables                   1-2 tbs olive oil
1 cup onions, chopped              1 stalk cellery, chopped
1 lg baking potato, scrubbed       1 carrot, chopped
  and diced                        salt, pepper, 1/2 tsp thyme,
                                   Tarragon

Saute onions, carrots and celery in large pot with oil. Saute
until translucent, then carmelized (turns light brown. Add
chopped vegetables, water to cover vegetables. Add chicken
packets, stir in thyme, and pepper and bring to boil. Lower heat
and simmer for 30-45 minutes.

Place in blender a cup or so at a time. Puree each batch and
empty into large bowl. Rinse pot, replace soup mixture and again
bring to simmer again for a few minutes, stirring occassionally.

Note: At this stage, we allow the mixture to sit until it cools
slightly and divide the soup into 3 equal portions. The soup
freeezs excellently and we do that with 2 of the portions.

Variations: Place the basic soup into a pot. Simmer and bring to
a boil. Add a quarter cup of milk either regular or skimmed) and
bring to boil again.  To add texture to the mix, add diced
potatoes and carrots. *Serve with a pinch of dried tarragon*. A
a dollop of no fat yogurt adds additional smoothness.

If desired, substitute 1/2 cup of cooked fucilli instead of the
potato. You may also substitute frozen corn or peas.

---

From "Chef Paul Prudhomme's Louisiana Kitchen",  William Morrow and
Co., Inc, NY, 1984, p. 88.


BARBECUED SHRIMP (serves 2)

2   dozen large shrimp, in shells, preferably heads on

    Seasoning Mix
    1   t each of cayenne and black pepper
    1/2 t each of salt, crushed red pepper, thyme & rosemary
    1/8 t oregano
    (I like to add about 1/2 t+ fennel seeds as well.  Indicated
     amounts are Prudhomme's -- adjust as desired.  I increase
     the cayenne and black pepper just a bit.)

1/4     lb plus 5 T unsalted butter, *in all*
1 1/2   t mince garlic
1       t Worcestershire sauce
1       C Basic Shrimp stock (see notes and recipe following)
1/4     C beer, room temperature

Rinse shrimp in cold water and drain well.  Pinch off and discard
the portion of the heads from the eyes forward, including the eyes
but not the protruding long spine above them.  Leave as mush as
possible of the orange shrimp fat from the head attached to the
body.  Set aside.

In a small bowl, combine seasoning mix ingredients.  Combine 1/4 lb
butter (1 stick) of the butter and the garlic, the Worcestershire
sauce and the seasoning mix in a lrge skillet over high heat,
adding the shrimp after butter has melted. Cook for 2 minutes,
shaking (as opposed to stirring -- see notes) the skillet in a
back-and-forth motion.  Add remaining 5 T butter and the stock and
cook, continuing shaking pan, for 2 minutes.  Add the beer and cook
and shake pan for 1 minute.  Remove from heat.

Arrange shrimp around a large scoop of rice (we like to use a
mixture of long grain white rice and wild rice) on each plate,
doused with a generous helping of the sauce.  Serve immediately
with plenty of French bread on the side for sopping up extra sauce.

Serve any sauce not initally poured on shrimp in a pitcher ...
you'll probably want to sop up every last drop.


Notes:

A certain percentage of oil is released when butter is melted;
shaking the pan -- vigorously -- in a back-and-fourth motion and
the addition of stock to the butter keep the sauce from separatng
and having an oily texture -- stirring doesn't produce the same
effect.  (That's Prudhomme's advice, and best heeded in this
instance.  Stirring really *doesn't* work with this recipe as we
discovered when a "guest chef" was timid about shaking the pan ...
his sauce never did combine properly.)

You can, of course, use any seafood stock you like, tho, if using
fish bouillon cubes, you may need to reduce or eliminate the salt
included in the seasoning mix.

If making more than 2 servings, do so in separate batches
(one recipe fills a skillet), but serve while piping hot.   Be sure
to stir the sauce frequently while serving as it separates easily.
Eaters peel their shrimp as they eat them.



BASIC SHRIMP STOCK

Cover
    1 medium onion, peeled and quatered
    1 large clove garlic, peeled and quartered
    1 rib celery
    1 1/2 to 2 lbs. rinsed shrimp detritus (heads, shells, etc)
                    (of course, include similar "waste parts" from
                     any other seafood, if desired.)
with
    about 2 Quarts *cold* water

in a large stock pot or saucepan.  Bring to boiling over high heat,
then lower heat and *gently* simmer for 4 - 8 hours, replenishing
liquid as required to keep about 1 quart of liquid in the pan.  The
pot may be left wholly or partially uncovered.  Strain, cool and
refrigerate until ready to use.

               YORKSHIRE PUDDING
2 CUPS flour
3 eggs
2 cups liquid - 1 3/4 cups milk plus 1/4 cup water
1 tsp butter
combine above ingredients & beat well.  It is best done early in day
and let sit on counter & everytime you think about it give it a beat
with the fork.  Heat oven to 425 degrees.  Put oil to cover bottom
of 12 muffin trays (not a spray it burns).  Heat oil then pour batter
3/4 full in the muffin trays.  After puddings have risen about 10 mins
reduce oven gradually first to 410 then 400 then 375.  Cook for about
30 mins until brown but not too much.  You will have to practice this
a bit before you can say you have perfect Yorkshires believe me.

-------------------------------------------------------------------------

Of course you'll need to have good English roast beef to go with
this one, but I'm not sure that I have the recipe on disk at
this time!

How about a couple of recipes for pasties now, the first is
courtesy of Edee Deeden, and of course she's around still - if
she can only evade the RIME gremlins!

-------------------------------------------------------------------------

     350g/12oz chuck or blade steak
    100g/4oz raw potato, peeled and diced
    1 small onion, skinned and chopped
    salt
    pepper
    350g/12oz shortcrust pastry made with 350g/12oz flour

 Cut the steak into small pieces, add the potato and onion
 season well.  Divide the pastry into four and roll each
piece BE» into a round 20cm/8in in diameter.  Divide the meat
 mixture BE» between the pastry rounds, dampen the edges, draw
 the edges BE» together to form a seam across the top and flute
 the edges BE» with the fingers.  Place on a baking sheet and
 bake in a hot BE» oven (220 C/425 F) for 15 minutes to brown the
 pastry, and BE» then reduce the oven temperature to moderate
 (160 C/325 F) BE» and cook for a further hour.  Serve hot or
 cold. BE»

.....and to wrap it up for now, here's another Pastie recipe,
courtesy of Jo Schekman, a fellow New Zealander!!  Where are
you, Jo, haven't seen you back here in a few months!

-------------------------------------------------------------------------

         OK here goes...firstly for the more adventurous I will post a
         recipe for your homemade pastry..
         8 oz flour
         2 oz Crisco
         2 oz butter (or Marg)
         pinch of salt
         2-3 tablespoons water (approx

         Sift the flour and salt. Rub in the Crisco and butter until a
         sandy texture is reached. Make a hollow in the middle and add
         water. Handle as little and as lightly as possible. Wrap in
         grease proof paper and refrigerate for 24 hours. Now it's
         ready to use for the Cornish Pasties..

         4 oz finely diced RAW potato
         4 oz ground beef
         2 oz chopped onion
         2 oz finely diced RAW carrots
         1 oz green peas (optional)

         Roll out pastry to approx 1/8" thick, cut into 5" diameter
         rounds, I cut around a dessert dish, moisten the filling with
         a little water and place a generous spoonful in the middle of
         each round. Make sure it is in a pile not flattened out.
         Moisten the edges of the pastry with beaten egg. Fold in half
         and flute the edges. Now stand them up so the fluting is a
         cross the top, and push with your fingers to make the join
         into a wavey seam. Boy.. thats hard to try and explain
         without being able to show you...Mind you that part is only
         for looks! Brush the outside of each pastie with beaten egg,
         and cook at 275 degrees for 3/4 hr to an hour. When cooked,
         pastry should be nicely browned......ENJOY.

-------------------------------------------------------------------------

I'm sure that I have a lot more, but it's more than I can do to
decipher the file names that I'd given to the recipes to see
what it actually is.  One of these days, when I'm all caught up
with my mails, I'll get around to importing all of these recipes
into Qbook!


                   DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE


 Qty   Measurement             Ingredients
-----  -------------------     -----------------------------------------------
    1  lb                      shrimp
    2  slices, thin            ginger, fresh
    1  clove                   garlic
    1  stalk, good-sized       celery, very crisp and fresh
    1  tsp                     light soy sauce
    1  Tbsp                    oyster sauce
    1  Tbsp                    vodka
    3  Tbsps                   chicken broth
    1  Tbsp                    cornstarch
    1  tsp                     salt
    1  Tbsp                    cornstarch
    2  cups                    oil, for deep-frying
                               lettuce leaves


Devein the shrimp.  Chop the shrimp very finely, almost into a paste.  Mince
the ginger and garlic; keep them separate.  Peel the tough strings from the
celery stock; slice it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch.  Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced ginger and
half of the minced garlic; add the salt and the remaining tablespoon of
cornstarch.  Mix well, and with lightly moistened hands form this mixture into
balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.  Drain
the balls on paper towels and them keep warm.  Put 1 tablespoon of the hot oil
from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic
until it turns golden; add the celery and stir-fry quickly for about for about
a half a minute.  Add the reserved sauce mixture and stir until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it,
pour the sauce over the shrimp balls and serve hot.  Makes 6 to 8 appetizer
servings.


Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981


MYRA'S BEFORE-SHE-KEPT-KOSHER PATE

3/4 cup butter or margarine
1 pound chicken livers
1 medium onion, minced
2 tablespoons brandy
1/4 teaspoon salt
1/8 teaspoon pepper

Melt 1/4 cup butter in skillet over medium heat.  Add livers and
onion and cook, stirring often, until livers are tender but still
pink inside, about 5 minutes.

In blender or food processor blend liver-onion mixture until
smooth, scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liver-onion
mixture with remaining ingredients, blending well.  Pour into
small bowl or crock, cover and refrigerate for several hours or
overnight.

Makes about 2 1/4 cups.


MYRA'S JEWISH CHOPPED LIVER

1 pound chicken livers
1/2 cup schmaltz or Nyafat
1 large onion, coarsely chopped
3 eggs, hard boiled and peeled
2 tablespoons brandy
1/2 teaspoon kosher salt
Pepper to taste

In broiler pan, spread livers and broil until very well done (no
pinkness remaining).  In skillet, melt schmaltz and saute onion
until very brown.  Add livers and cook an additional few minutes,
allowing the liver to absorb the schmaltz-onion flavor.

In food processor or blender, chop eggs, add the liver-onion
mixture and remaining ingredients.  Pulse until everything is
ground and mixed together.

Put in bowl or crock and refrigerate.

Makes about 2 1/2 to 3 cups.

NOTE:  Schmaltz is rendered chicken fat with onion, and is
available in the kosher section of your market.  Nyafat is a
cholesterol-free, schmaltz-flavored vegetable shortening, also
available in the kosher section.


      These are often called thousand-year eggs, even though the
 preserving process lasts only 100 days. They may be purchased
 individually in Oriental markets.

 2 cups very strong black tea
 1/3 cup salt
 2 cups each ashes of pine wood, ashes of charcoal and ashes from
   fireplace
 1 cup lime*
 12 fresh duck eggs

      Combine tea, salt, ashes and lime. Using about 1/2 cup per
 egg, thickly coat each egg completely with this clay-like mix-
 ture. Line a large crock with garden soil and carefully lay
 coated eggs on top. Cover with more soil and place crock in a
 cool dark place. Allow to cure for 100 days. To remove coating,
 scrape eggs and rinse under running water to clean thoroughly.
 Crack lightly and remove shells. The white of the egg will appear
 a grayish, translucent color and have a gelatinous texture. The
 yolk, when sliced, will be a grayish-green color.

      To serve, cut into wedges and serve with:

      Sweet pickled scallions or any sweet pickled vegetable

      Sauce of 2 tablespoons each vinegar, soy sauce and rice wine
 and 1 tablespoon minced ginger root.

      *Available in garden stores and nurseries.

      The description of the whites turning grayish isn't quite
 accurate from the ones I've seen. They're more a dark blackish
 amber color-- quite attractive actually.

      From "The Regional Cooking of China" by Margret Gin and
 Alfred E. Castle, 101 Productions, San Francisco, 1975.

────────────────────────────────────────────────────────────────────────────────
This is a new adaptation from a series of fish recipes I developed
for "people who don't like fish". The stock and juice combined
with the onion add a distinctive savory flavor. The combination
makes it hard to distinguish the individual flavors. This
dinner takes less than ten minutes to complete. ...George

Succulent Salmon  (c) 1992 George Gilder     Serves 2

This recipe must not be reproduced without the (c) line
and may not be edited in any manner.

10 oz salmon fillet                Broccoli, cut into
  (remove the skin)                   florets
2 med red potatoes                  1 tbs olive oil
1 lg. onions, sliced 1/4 inch      1/4 tsp thyme
8 baby carrots or 8 carrot         1/2 tsp basil
  sections, cut into 2" pieces     1 pk Herb-ox low salt
1/4 cup fresh orange juice           Chicken stock mix
                                   salt, pepper,to taste

Cut the potatoes into one quarter inch slices and place into a pan
of cold water. Turn pot on high until it starts to boil. Add the
carrots after three minutes. Salt the water and reduce heat to
medium. Cook until tender, about six to seven minutes. Add
broccoli about 2 minutes before the potatoes are finished. Drain
if finished before the fish, and place back in hot pan. Add fresh
pepper.

Saute onions in one half the oil, med-low heat in a ten inch
teflon pan. When they start to brown add the rest of oil. Place
the fish fillet on top fat side down and turn up heat to med-
high. Saute until salmon turns white on bottom. Add herbs and
pepper. Add one quarter cup of water, chicken stock and the
orange juice. Lower heat and simmer about five minutes. Baste
occasionally. The salmon should be pink inside and not over done.

Cut the filet in half in the pan. Using a plastic spatula, pick
up the fish and onions and place in one half of plate. Add a
spoon or two of sauce. Add vegetables and arrange in semi-circle.


     Title: Vidalia Onion Pie
Categories: Pies Vegetables Appetizers Cheese/eggs
  Servings:  6

      2 ea 9" Pie shells, baked                6 ea Vidalia onions, large,
      4 ea Eggs, beaten                        1 x   sliced thinly
      1 c  Sour cream, (generous cup)        1/4 c  Grated Parmesean cheese
      1 x  Salt & pepper to taste              4 ea Shakes of Tabasco sauce
      1 ea Stick of butter                   1/4 c  Grated cheese for top

  Cook onions in butter until clear and soft (about 15 min.), stirring
  often. Add all other ingredients. Mix and pour into the 2 baked pie
  shells. Sprinkle grated cheese on top. Bake in 375 deg. oven for 20
  minutes, then lower temp. to 350 deg. for an additional 40 minutes until
  lightly browned on top.

                The Authentic Mrs. Field's Cookies!

    Cream Together:  1/2 cup butter
                     1/2 cup sugar
                     1/2 cup brown sugar

               Add:  1 egg
                     1/2 tsp. vanilla

    Take 1 1/4 cup oatmeal - put small amounts in blender;
    blend until it turns to powder - set aside;

    Take a 2 oz. plain Hershey bar - grate in blender
    or by hand - set aside;

               Mix:  Oatmeal
                     1 cup flour
                     1/4 tsp. salt
                     1/2 tsp. baking powder
                     1/2 tsp. baking soda

    Combine all above ingredients ( except chocolate).
    Mix well.

               Add:
                     1 6-oz bag of chocolate chips
                     grated Hershey bar

    Make golfball-sized cookies.
    Bake on an ungreased cookie sheet for 6 minutes at 375°.
    (We doubled the recipe for a large bag of chips.)
    ============================================================


                              TOMATO SAUCE

1 large can tomatoes (cheapest is best here, since they're soupy to
                      start with)
2 dead-ripe, peeled, fresh tomatoes (optional - if they're in season,
                                     else don't bother)
1 onion, chopped
1 or 2 cloves of garlic, minced
1 small bell pepper, red or green (optional - only if you like it)
1/4 cup best olive oil
1 8 oz. can Contadina tomato sauce
1 6 oz. can Contadina tomato paste
1/2 tsp. salt
1/4 tsp. dried oregano
Minced fresh basil, to taste (hard to have too much basil, IMNSHO)

Heat the olive oil in a large pot, and saute the onions and green pepper
until soft.  Add the garlic and saute another minute or two.  Coarsely
chop the fresh tomatoes, add them to the pot and cook, stirring, until
they begin to give up their juice.  Coarsely chop the canned tomatoes
and add them, along with the tomato sauce and tomato past.  Stir in the
seasonings, cover the pot and simmer the sauce over low heat 20 to 30
minutes, stirring occasionally.

The Contadina tomato sauce and paste have significantly better flavor
than any others I know of.  If you can't get Contadina, then a small
shake of tobasco will help (not enough to make it hot, just enough to
give it a little sparkle).
---
 ■ SLMR 2.0 ■ Ah well, they say it's not as bad as they say it is.
 ■ SFMail Qwk v3.0
---
For all those people who THINK they can't make a pie crust, here is a
quick, easy, and CHEAP pie crust recipe.  I think the trick is the
boiling water and fluffing the shortening with a fork so that it
disperses evenly throughout the flour.

Never-Fail Pie Crust

1 cup Crisco or other GOOD shortening
1/2 cup boiling water
Pinch of salt
3 cups flour.

Mix shortening, salt and boiling water in a large bowl. Whip with a fork
until fluffy.  Add the flour all at once.  Stir until it leaves the
side of the bowl.  Roll between two sheets of wax paper.  Makes enough
for a two-crust pie.  If using for two one-crust pies, bake at 375 10-12
minutes or until light brown before adding filling.

This also freezes well if made up ahead, if you like to have pie shells
on hand for one-crust pies.

▐ ROBIN'S DEATH-BY-CHOCOLATE CAKE
▐ by Robin Sambor
▐ Ingredients:
▐ 1 box devils food cake mix (Duncan Hines Super Moist)
▐ 4 eggs
▐ 1 cup sour cream

Mix in one conference host
Sift out messages not on topic
Blend in a bit of humor
And only half bake, since I am definitely half baked.
                            HOPPING JOHN

4 strips bacon      1/4 C Onion     2 C fresh Blackeye Peas
1/2 C raw rice      2 C water       Salt & Pepper to taste

Dice bacon. Add onion and fry until bacon is crisp.  Add peas and
rice, then water.  Cover and simmer over low heat for about 20
minutes or until rice is tender.  ( I *ALWAYS* add a good sized
shake or two of Louisiana Hot sauce (NOT Tabasco, there is a
difference) Yields 10 servings

This is the basic recipe (from Southern Living)  It can be adjusted
in several ways:

1)  substitute ham hocks for bacon by boiling them in the 2 C water
until the meat comes off the bone.  Fry onion in bacon grease until
yellow. Or use any fatty pork meat: trimmings from a roast or
chops, "fat-back", etc

2)  I prefer Purple-Hull Peas ove the Black-eyes, But if you don't
know the difference (or can't find them)  it's not a big deal.  It
is important to use fresh peas, frozen if you have to...if you can
only get canned or dried peas, nevermind and fix something else.

3)  I discovered a secret to Southern style cooking: Cavender's
Greek Seasoning.  Put a little of it in everything, along with the
Louisiana Hot Sauce makes everything taste better.  This is what I
would do for the greens as a regular family dinner.  Later I'll get
out the company recipe.

BTW  Southern Living is *the* Soutern magazine and has the best
recipes for regional favorites.  They also put out an annual
cookbook which includes all the recipes for the year.  If I keep
osting them here y'all see that this book is a very worthwhile
purchase.
  with another triple layer, put a plate on top of that, and put a two pound
  weight (cans of vegetables for an example) on top of the plate.  Let stand
  for 20 to 30 minutes to press out the excess water.  Put the dried shrimp
  in a sieve, rinse them quickly under hot running water, and set aside to
  drain.  After the tofu has been pressed, slice it into strips about 1/4
  inch thick, 1/2 inch wide and 1 inch long.


               BACON, AVOCADO, AND CHEESE OMELETS
                        WITH TOMATO SALSA

        Salsa ingredients:
    2/3 cup finely chopped seeded tomato
    2 tablespoons finely chopped red onion
    1 pickled or fresh jalapeno chili, or to taste,
        seeded and minced.  (wear rubber gloves)
    2 tablespoons minced fresh coriander (cilantro)
    1 tablespoon fresh lime or lemon juice
        Omelet:
    4 large eggs
    2 tablespoons water
    1 tablespoon unsalted butter
    3 slices of lean bacon, cooked and crumbled
    1 small avocado (preferably California) peeled and chopped
      in half-inch cubes.
    1/2 cup coarsely grated Monterey Jack (about 2 oz)

        In a small bowl stir together the tomato, the onion,
the jalapeno, the coriander, the lime juice, and salt and
pepper to taste until the salsa is combined well.  In a bowl
whisk together the eggs, the water, and salt and pepper to
taste.

        In an 8-inch skillet, preferably non-stick, heat 1/2
teaspoon of the butter over moderately high heat until the
foam subsides, pour in half the egg mixture, tilting the skillet
to spread the egg mixture evenly over the bottom, and cook it
for 1 minute, or until it is almost set.  Sprinkle half the
omelet with half the bacon, half the avocado, peeled and cut
into 1/2 inch pieces, and half the Monterey Jack and cook the
Omelet for 1 minute, or until it is set.  Fold the omelet over
the filling, transfer it to a plate, and keep it warm.  Make
another omelet in the same manner with the remaining butter,
egg mixture, bacon, avocado, and Monterey Jack and serve the
omelets with the salsa over.   Serves 2.  (or 3 if you have
enough other things in the breakfast.)

        Boney appetite!  (Or something like that.)

            David Oesterreich
            Indianapolis, IN

---
                                   LA JOLLA SALAD


    Qty      Measurement      Ingredient
-----------  ------------     ------------------------------------------------
                              mixed greens (Boston, bibb, red tip, and romaine
                              lettuce
     1 or 2                   radicchio leaves, filled with
 1-1/2 to 2  ozs              lump crab meat
          2  large            shrimp, grilled
             slices           fresh papaya
                              Lime Dill Vinaigette (see below)


LIME DILL VINAIGRETTE:

-----------  ------------     ------------------------------------------------
        1/4  cup              Dijon mustard
        1/2  cup              red wine vinegar
        1/8  cup              white wine vinegar
          1                   egg yolk
        3/4  cup              salad oil
          1  lime's           juice
          3  ozs              honey
        1/4  tsp              tarragon leaves
        1/4  tsp              basil leaves, whole
        1/4  tsp              oregano leaves
        1/2  tsp              parsley leaves
        1/2  clove            garlic, crushed
        1/2  tsp              white pepper
        1/2  tsp              seasoned salt
          1  tsp              salt
          1  Tbsp             fresh dill weed, chopped
          1  drop, small      green food coloring (optional)


On a large salad plate, arrange the greens and crab-filled radicchio leaves.
Garnish with grilled and papaya slices.  Pour vinaigrette over the salad or
serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE:  In a bowl, mix the mustard and vinegars.
Wisk in the egg yolk.  Gradually add the oil, wisking constantly.  Stir in the
lime juice and honey.  Wisk in the tarragon, basil, oregano, and parsley
leaves, garlic, pepper, salts, and dill weed.  Add a drop of green food color
if desired.


                                  LINGUINI TOMATO


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    4  cups             tomatoes, roasted and blended
    2  Tbsps            garlic, roasted and chopped
                        salt, to taste
                        pepper, to taste
    6  servings         linguini, cooked, rinsed in tap water, and set aside
   24                   Roma tomatoes, grilled or oven-roasted and sliced
    6                   Portobello mushrooms (or other large mushrooms)
                        grilled or sauteed and sliced
   12                   fresh basil leaves


TO MAKE TOMATO SAUCE:  In a heavy saucepan, mix 4 cups roasted tomatoes with
garlic, salt, and pepper.  Simmer over medium heat until reduced by one-third.

JUST BEFORE SERVING:  In a heavy skillet, bring the sauce to boil over medium
heat.  Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE:  Divide the linguini among 6 pasta bowls.  Alternate the Roma
tomatoes and mushroom slices in a circle around it.  Drain and put 1 leaf in
the middle of each bowl.   Garnish each with a fresh unblanched basil leaf.
Makes 6 servings.


Recipe:  Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

                               POST OAK DELIGHT


  Qty    Measurement          Ingredient
-------  ----------------     ------------------------------------------------
     16  ozs                  chocolate wafers
     10  Tbsps                unsalted butter, melted
      1  qt                   frozen yogurt, vanilla-flavored
      1  qt                   raspberry ice (sorbet)
                              Fudge Sauce (see below)
                              Whipping cream, whipped (optional)


FUDGE SAUCE:

-------  ----------------     ------------------------------------------------
      1  cup                  sugar
    1/2  cup                  unsweetened cocoa powder
    1/2  cup                  milk
 2 to 4  Tbsps                light corn syrup
      4  Tbsps (1/2 stk)      butter
      2  tsps                 vanilla extract


In a food processor, process the chocolate wafers into crumbs.  Add the melted
butter; combine.  Press the crumb mixture into 9-inch round, 3-inch deep
springform pan, reserving 1-1/2 cups of the crumb mixture.

Bake in a preheated, 325 degree F oven for 10 to 12 minutes.  Remove and allow
to cool.

When the crust is cool, fill with the frozen yogurt.  Sprinkle with half of
the reserved crumb mixture.  Dribble half the fudge sauce over the crumb
layer, then place in the freezer so the yogurt won't melt.

After 5 minutes, make a second layer with the raspberry ice.  Sprinkle the
remaining crumb mixture on top.  Put in freezer immediantly.

Serve with the remaining fudge sauce and whipped cream, if desired.

TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar, cocoa
powder, milk, corn syrup, and butter.  Bring to a boil and let boil 2 to 3
minutes.  Remove from the heat.  Whisk in vanilla extract.


Recipe:  Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
                            CHERRY MOLD

To be served with cold chicken, turkey, or duck.

18-ounce jar or can cherries            1 cup cranberry juice
1 envelope gelatin                      Sugar to taste

Drain the cherries, add their juice to the cold cranberry juice and
sprinkle the gelatin over.  Heat until almost simmering.  Remove from
heat, stir in the gelatin until it is thoroughly dissolved, and then
add sugar, if needed.  Pour into a 4-cup mold and cool.  Pit the
cherries, if necessary.  When the liquid is about the consistency of
egg whites, spoon in the cherries and chill until set.  Serve garnished
with watercress and cream cheese balls.
-----------------------------------------------------------------------
                             CHERRY SOUFFLÉ

3/4 cup cherry purée                    Pinch of salt
1 tablespoon fresh lemon juice          Sugar to taste
3 egg whites

Pit and purée enough sour cherries to make 3/4 cup.  (My guess is that
something over 1 cup whole cherries will be required.)  Preheat the
oven to 375°F.  Oil a 1-quart soufflé dish and sprinkle it with sugar.
Heat the cherry purée in a small pan.  Add the lemon juice, salt, and
sugar to taste, and stir to blend; remove from the heat.  Beat the egg
whites until stiff but not dry and stir them into the hot purée until
evenly blended.  Spoon into the soufflé dish and bake for 20-25 minutes.

Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.
------------------------------------------------------------------------
                            COLD CHERRY SOUP

2 pounds pitted red cherries            2 cups water
1 stick cinnamon                        2 cloves
2 drops almond extract                  ¼ teaspoon salt
2 cups red wine                         1 tablespoon brandy
2 egg yolks                             1 teaspoon sugar

In a pot combine the cherries, water, cinnamon, cloves, almond extract,
and salt.  Cook until cherries are soft (if fresh or frozen), or until
heated through (if canned).  Remove from heat.  Gently mash cherries.
Add wine, brandy, and sugar.  Blend in egg yolks.  Cook until slightly
thickened.  Chill.

"The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970
---
DO│      My recollection of a Purple Cow is essentially that it's a
DO│grape soda float:  One or two scoops of vanilla ice cream (preferably
DO│not too hard) in a tall glass; pour grape pop over ice cream; serve
DO│with a straw and long spoon.  Very complicated.

Thanks, Dave!  I chatted with good ol' mom after a bit and she
said basically the same but with these revisions to make up a
batch in the blender...

Vanilla ice cream
Frozen grape juice
Frozen lemon juice
7-Up
3-4 ice cubes

blend like the devil and serve!

Well, I don't remember now whom I'd promised this recipe for
Thai calamari salad to, but here it is anyway, and if you like
squids, you'll want to try this.  Cut down on the chili pepper
if you don't like hot food, or better still use a milder
variety!  It's very easy to make.

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Yum Pra-Hmik (Thai Squid "Salad").
Categories: Appetizers Seafood Thai
  Servings:  6

      1 lb Fresh Squids.                       1 T  Fresh Ginger Root, Julienne.
      1 T  Lemongrass, Sliced Fine.            2 T  Onion, Chopped.
      3 T  Lime or Lemon Juice.                3 T  Fish Sauce.
      1 T  Scallions, Chopped.                 1 T  Cilantro, Chopped.
    1/2 c  Mint Leaves.                       10 ea Crushed Hot Chili Peppers.

  Clean and wash the fresh squids, removing all inner matters and skin.  Cut
  through the side so that the meat is in a single "sheet".  Cut the meat
  into strips about 3/4" to 1" wide and 2" long.  If desired, slash one side
  in a close criss-cross patterns, and the strip will curl into a roll upon
  cooking.  Place the squid pieces into a wire strainer with long handle.

  Boil a pot of water, and immerse the strainer with the squid meat into the
  boiling water to cook.  For very fresh squid, cook until the meat had
  turned opaque and heated through.  For frozen, or "not so fresh" squid, it
  is advisable to cook a little longer.  Lift the squid out of the boiling
  water and let drain in the strainer.

  Place the well drained squid meat into a bowl and add fish sauce and lime
  or lemon juice.  Adjust tastes by adding more of either ingredients.  The
  tastes should be tangy sour with sufficient salty tastes.  Add lemongrass,
  ginger roots (very finely julienne), and chopped onions, and mix well.
  (Optionally, you may add dry ground hot chilli pepper to taste).

  Place on a serving platter (lined with lettuce leaves) and topped with
  chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by
  Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.


     Title: Devilled Crab in Cucumber Cups.
Categories: Appetizers Thai
  Servings:  6

      3 c  Cooked crab meat, flaked.           2 ea Hard boiled eggs, chopped.
    1/4 c  Lemon grass, sliced fine.         1/4 c  Onion, chopped.
      2 tb Nam-prik Pao.                       2 tb Fish sauce.
      3 tb Lime juice.                         1 tb Sugar.
      2 tb Scallions, chopped.                 2 tb Corianders leaves, chopped.
      1 x  Cucumber.

  Mix all ingredients together and fill cucumber cups.

  To make cucumber cups - Peel and cut cucumber crosswise approximately 3
  inches thick, and scoop out seeds to make cups.
  Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup
  sugar.  Add the cucumber cups and marinate for about 1/2 hour, then drain
  off and discard liquid.

  From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.


                         NEW ENGLAND STYLE BAKED BEANS


 Qty   Measurement       Ingredient
-----  -------------     -----------------------------------------------------
1-1/2  lbs               dry navy beans
    1  lb                smoked ham or ham hocks *
  1/2  cup               onion, chopped
  1/2  cup (packed)      brown sugar
  1/2  cup               maple syrup
    1  tsp               salt
    1  tsp               dry mustard

*  or 1/2 lb salt pork, cubed


Rinse and pick over beans.  Cover in 3 time their volume of water and bring to
a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes.
Cover and let stand for 1 1/2 hours or until beans are tender; drain.  Add 1
cup water to crock pot with beans; add remaining ingredients, mixing well.
Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring
occasionally.  Cut ham from bone and return to pot.

NOTE:  If thicker beans are desired, uncover and turn to high for last hour.


Recipe:  Chuck Ozburn in Pok, New York


                         GRANDMA WEXLER'S BAKED BEANS


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
  1/2  lb               bacon, diced
    1  medium           onion, minced
    1  gallon           water
  1/2  cup              molasses
  1/2  cup              brown sugar
    2  cups             ketchup
    2  Tbsp             prepared mustard
1-1/2  lbs              Navy beans, picked over, rinsed, and soaked overnight
                        in water to cover
                        salt and freshly ground pepper to taste


Saute bacon in large pot until browned; add onion and cook until browned,
about 4 minutes.  Add water, molasses, brown sugar, and mustard; bring to a
boil.  Drain beans and add to pot; return to boiling, reduce heat to a slow
simmer.  Cook 4 to 5 hours until beans are soft, adding water as necessary.
Season with salt and pepper.  Makes 20 servings.


Recipe:  Chuck Ozburn in Pok, New York

        Bestever Pound Cake

1 c. butter
1/2 c. soft shortening
3 c. sugar
5 eggs
3 c. all-purpose flour (Mama always used Gold Medal)
1/2-1 tsp. baking powder
1/8 tsp. salt
1 c. milk
1 tsp. each vanilla and lemon extract (Mama always substituted almond
for the lemon)

Cream butter, shortening and sugar until very light and fluffy.  Then
add eggs, one at a time until very creamy.

Blend in flour, baking powder and salt mixture alternately with milk in
small amounts, beating well after each addition.  Blend in flavorings.
Turn into greased and floured 10-inch tube pan.  Bake in preheated oven
350 degrees 1 hour.  Turn off oven heat and allow cake to remain in oven
15 minutes longer.  (Or place cake in cold oven, set temperature to 300
degrees and bake 1 hour 40 minutes.)  Cake is done when cake tester
inserted in center comes out clean.

Cool 10-15 minutes in pan on cake rack, then remove from pan and finish
cooling on rack.

Delicious as is, dusted with confectioners sugar, or frosted with
7-minute icing.


Title: General Tso's Chicken
Keywords: Oriental, Chicken

Subj: General Tso's Chicken          Conf: (6) Cooking Di
---------------------------------------------------------------------------

I've been reading the messages for a while, but figured I'd come out of
lurking and donate this recipe for General Tso's Chicken.

Title: General Tso's Chicken

 4 large chicken legs including thighs, boned, cut into 1/2-inch pieces
 1 egg, slightly beaten
 1/2 Tbl. vegetable oil
 1/2 Tbl. cornstarch
 Vegetable oil
 SAUCE 1:
 2 green onions, trimmed to 4 inches
 1 1/2 Tbl. light soy sauce
 1 1/2 Tbl. mushroom soy sauce
 1 1/2 Tbl. rice wine or dry sherry
 2 1/2-inch thick pieces fresh ginger, peeled
 Grinding of fresh pepper
 3 Tbl. chicken bouillon
 1 tsp. brown sugar
 1 Tbl. cornstarch
 SAUCE 2:
 1 tsp. rice or cider vinegar
 1/2 Tbl. chili paste (more, if you like hot food)
 1 tsp. sesame oil (optional)

DIRECTIONS:
In a medium bowl, combine the chicken with the egg, oil, and cornstarch.  In a
blender or food processor, or by hand, combine the ingredients for Sauce 1.
In a small bowl, combine the ingredients for Sauce 2.  Place the measured
ingredients beside the wok in the order in which they are to be placed in the
wok.  Warm 2 serving dishes, one lined with paper towel, in a 250í oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.  Heat the oil
to high (400í), or until a day-old cube of bread browns in just under 1
minute.  Heat another 4 minutes to stabilize the temperature.  Put the chicken
pieces into the oil one at a time until all are in.  Stir-fry 3 minutes.
Remove the pieces from the oil, draining well over the wok, and keep warm in
the oven on the paper-lined dish.  Empty the oil from the wok.  Reduce the
heat to medium (350í) and stir in Sauce 1.  As soon as it bubbles, stir in the
chicken.  Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn
into the serving dish.  Scrape the sauce over the chicken and serve at once.

From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau

Hope this is what you were looking for!

Al's chocolate to the max.      serves 6

 1       6 oz    package of semisweet chocolate chips
 1               egg
 /       tsp     vanilla
 /       tsp     almond extract
 1       Tbs     creme de cacao liqueur
 1       cup     whipping cream

Blend together first 4 ingredients while microwaving the cream until
just beginning to boil. With blender going add the hot cream and blend
until well combined. Pour into small sherbet or wine glasses (I use
the disposable plastic ones) and refrigerate for several hours.
This is chocolate to the MAX! Few people refuse one of these and few
can eat more than one.


                 JUICY FLORIDA BARBECUE SAUCE

1  24oz bottle Ketchup                3/4 cup Fl. Orange Juice
1  Pound Dark Brown Sugar             3/4 cup Pineapple Juice
1/2 Tbsp prepared Mustard             3/4 cup Mango Juice
1 Tbsp Black Pepper                     4 Tbsp Corn Starch
1/2 cup Onion Juice

Combine all ingreadients in a 1 gallon non-metal container. Mix well.
Pour into a Dutch oven or Kettle.
Cook over low heat until mixture begins to thicken. If to thin add more
cornstarch.
When cool pour into squeeze bottles with large hole in tip.
Makes 1 1/2 Quarts

COOKS NOTES:
This is enough sauce for 10 lbs of ribs or chicken. baste ribs over
grill and turn frequently, using squeeze bottle to keep moist....

Nutrition information per Tbsp.
Calories, 53
fat, 0 grams
carbohydrate, 13.5 Gram
Cholesterol, 0
Sodium, 152 milligrams

As copied from the Orlando Sentinel:


I tried this last week, I liked the taste,  but would not rank in my TOP
10.....It might be better with chicken!  there was 10 recipes for the
top 10 winners, will post some of the others, after I have tried them!

POUND CAKE

    1 lb butter
    1 lb sugar (approx. 2½ C)
    1 lb eggs  (approx. 10)
    1 lb flour (approx. 3 C)
    generous pinch of salt
    juice and zest of 1 large lemon (or 1 or 2 T lemon juice)

Cream butter, then add sugar gradually till mix is smooth.  Add
eggs, one at a time, stirring until fully absorbed into mixture.
Add flour gradually, stirring until fully absorbed.  Stir in salt
and lemon juice and zest.  Bake in well-greased angel-food cake tin
for 90 minutes at 300° F.


ICING

Cream 1 or more T butter with 1 1-lb box of powdered sugar.  Add
butter as needed to absorb the sugar.  Add juice and zest of 1 or 2
lemons, 1 at a time as needed to achieve spreading consistency.  If
icing is still too thick, thin with heavy cream.

 ------------
Source:  Alice's Restaurant Cookbook, by Alice May Brock, Random
House, 1969.


PS:  This makes a big cake which will keep much longer than I've
ever seen one last.  It's also almost impossible to overbake.  A
couple years ago I was making one as an Xmas gift for friends. I
went to bed, forgetting to remove the cake from the oven, and it
baked all night long.  When I finally got it out of the oven (over
7 hours after it went in) the cake was perfectly OK except for a
suface layer about ½" deep that was a bit dry.  I made another cake
for the gift, but my family gobbled the "mistake" in short order.
:-)
         Easy Pumpkin Ice Cream


     1 qt. softened vanilla ice cream

     1 1/2 cup pumpkin pie mix

     In large mixing bowl, combine ice cream and pumpkin pie mix;
     stir wuntil well blended.  Pour into ice cream maker.  Freeze
     following manufacturer's instructions.  Top with your choice
     of toppings: mini chocolate chips, crushed toffee candy, chopped
     nuts, chocolate covered raisins, corn candies, or chocolate and
     orange jimmies.  To make in home freezer, freeze mixture 2 hours.
     Beat with mixer or in food processor.  Freeze an additional 2 hours
     or until firm.


                           MILKY WAY CAKE

   11 ea Milky Way bars
    3 pk butter
    2 c  sugar
    4 ea eggs
2 1/2 c  flour
    1 c  buttermilk
  1/2 T  baking soda
    2 T  vanilla
    2 c  powdered sugar

Melt 8 bars & 1 stick of butter in double boiler until smooth.  Set aside.
Cream sugar & 1 stick butter.  Add eggs, 1 at a time, beating until
smooth.  Add flour, buttermilk, and soda.  Add milky way mixture, vanilla
and chopped nuts.  Bake in a greased & floured bundt or angel food cake
pan for 40 min. to 1 hour at 325 degrees.

ICING:  Melt remaining candy bars & remaining butter until smooth.  Add
small amount of vanilla & powdered sugar until desired spreading
consistensy is reached.  Spread over cool cake.

NOTE:  cake must be well cooled before you attempt to put icing on!!!!

                                  CURRY POWDER


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    3  Tbsps            coriander seeds
    2  Tbsps            cumin seeds
    2  Tbsps            tumeric
    1  Tbsp             mustard seeds
2-1/2  tsps             fennel seeds
    8  pods             cardamon seeds
    8                   cloves
1-1/2  tsps             ground ginger
1-1/2  tsps             black peppercorns
  1/4  tsp              freshly grated nutmeg
  1/4  tsp              cayenne


In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with an
electric spice or coffee grinder and strain it through a sieve into a bowl.
The curry powder will keep six months in a tightly sealed jar in a cool dark
place.  Use to season soups and stews.  Makes about 1/2 cups.


Recipe:  Chuck Ozburn in Pok, New York


                              EAST TEXAS CORN BREAD


 Qty   Measurement      Ingredient
-----  ------------     ------------------------------------------------------
    1  cup              yellow corn meal
  1/2  tsp              baking soda
  1/3  cup              flour
    1                   egg
    2  tsps             baking powder
    1  cup              buttermilk
    1  tsp              salt
    4  Tbsps            bacon drippings


Preheat oven to 400 degrees F.

Place bacon drippings in skiLlet in oven while it is heating.  The skillet must
be hot before batter is added.

In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients,
Mix well.  From hot skillet, pour l/2 grease and mix well.  Pour batter into
skillet with remaining grease.  This makes a crisp crust,  Bake at 400 degrees
F for approximateLy 30 minutes.


Recipe:  Avis Walker of Saint Christopher's Episcopal Church, Houston, Texas
         from somewhere in the Sixies.

                             A FANCY CURRY POWDER


 Qty   Measurement              Ingredient
-----  --------------------     ----------------------------------------------
2-1/2  tsps                     fenugreek
    1  tsp (about 20 pods)      cardamom seeds (cracked with a cleaver to
                                release seeds)
    3  Tbsps                    coriander seeds
    1  Tbsp                     cumin seeds
    1  Tbsp                     mustard seeds
    6                           cloves, whole
    1  2 to 3 in                cinnamon stick, thin and broken into pieces
  1/4  tsp                      ground mace
  1/4  tsp                      nutmeg, grated
    1  big pinch                cayenne
    2  Tbsps                    turmeric, ground
                                hot pepper, toasted and dried (to taste)


Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
pan a few times.  Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
and peppers.  Place in a spice mill and grind to a powder.  Store in an
airtight container.  Makes a 1/2 cup of curry powder.


Recipe:  Chuck Ozburn in Pok, New York

                             THAI CURRY SPICE PASTE


 Qty   Measurement        Ingredient
-----  --------------     ----------------------------------------------------
    5  small              dried red chilies with their seeds, broken into
                          small pieces OR
    1  tsp                cayenne pepper

    1  tsp, heaping       whole black peppercorns OR
    1  tsp                ground black pepper

    1  Tbsp, heaping      whole coriander seeds OR
    1  Tbsp               ground coriander

    1  tsp, heaping       whole caraway seeds OR
    1  tsp                ground caraway

  1/2  lemon's            zest, minced
    2  inch piece         ginger root, peeled and minced
    8  cloves             garlic, peeled and minced
    4                     shallots, peeled and minced
    1  tsp                anchovy paste
    6  sprigs             coriander, finely chopped
    1  tsp                salt
    3  Tbsps              vegetable oil


Grind the whole spices and add any ground ones.  Into a food processor, pour
the mixture and add the remaining ingredients (except for 1 tablespoon of the
oil.  Grind as fine as possible.  Using a spatula, transfer the paste to a jar
and pour in the last tablespoon of oil.  Cap tightly and refrigerate until
needed.  Keeps 2 months in the refrigerator.  Makes approximately 8 ounces.

NOTES:  Although substitutions for hard-to-find ingredients have been made,
        this curry paste still carries the true flavor of Thailand.  Use it in
        Thai curries unless otherwise specified.  A little added to stir-fry
        dishes or rubbed into chicken as a marinade before barbequing or
        grilling will add a real Thai accent.  A teaspoon added to a meatloaf
        mixture or meat balls, transforms them into something that is rather
        exotic, and when combined with peanut butter and coconut milk, it
        makes a tangy and aromatic sauce for Thai-style satays.

        Use whole spices whenever possible.  Anchovy fillets may be
        substituted for the anchovy paste.  Shallots are preferable to onions;
        if not available, use an equal amount of a red onion.



Recipe:  Chuck Ozburn in Pok, New York

                 The "Secret" Recipe for Orange Julius

    8-16 Oz. Orange Juice
    Ice
    Water
    1 oz. simple or vanilla syrup.
    1 tsp instant vanilla pudding mix (!)

    Use a blender.

    Put orange juice in blender.  Fill with ice to 3/4 full.  Add water
to just cover ice.  Add syrup and "secret powder" (i.e. instant vanilla
pudding mix; use a good brand).  Blend until smooth.


                     SALSA CUBANO BARBECUE SAUCE
 1 medium white onion, chopped
 5 cloves garlic, chopped
 1/2 cup sour orange juice < OR > 1/3 cup lime juice (see note)
 1/2 teasp. oregano
 1/2 teasp. cummin seeds
 1/4 teasp. salt
 1/2 cup water

   Put onions, garlic, orange juice (or lime juice) and water in a
   blender. Set blender on "liquify" setting and process. Crush all dry
   ingredients togather and add them to blender. Process for one minute
   more.
     Marinate meat (chicken, beef, pork or fish) for at least one hour
   in mixture. It is better to marinate meats overnight.
   Brush meat frequently with the sauce while cooking.....Makes 2 Cups.

Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour
orange juice is available in Hispanic grocery stores.

Nutrition infomation per Tbsp.
Calories, 4
FAT, 0 grams
Carbohydrate, 1 gram
Cholesterol, 0 milligrams
Sodium, 18.5 milligrams
                    Summited By............ Enrique W. Perez

               ------------------------------------------
                    "FINGER LICKIN" PICKENS' SAUCE

  2 cups ketchup                      4 Tbsp. horseradish
  2 teasp. A-1 steak sauce          1/2 teasp. garlic powder
  1 teasp. whole celery seed        1/2 teasp. sage
  1 teasp. tabasco sauce              1 teasp. salt
  2 tbsp. soy sauce                   1 cup beer
  2/3 cup dark brown sugar            2 small onions finely chopped
  juice of 2 lemons

 Combine all ingredients in a saucepan. Bring mixture to boil. Simmer
 sauce over medium-low heat, uncovered, for 5 minutes, stirring
 constantly..        ................MAKES 4 CUPS

Nutrition information per Tbsp:
Calories, 18
Fat, 0.03 gram
Carbohdrate, 4 gram
Cholesterol, 0 milligram
Sodium, 155 milligram
                          Sumitted By Thomas W. Pickens
---

                      CREAM CHEESE ICE CREAM

     So rich and creamy it's just like eating cheesecake.   A $100
     Better HOmes and Gardens recipe.

     3 8-ounce pkg's cream cheese, softened
     2 1/2 cups sugar
     4 eggs
     2 Tblsp. lemon juice
     2 Tsps. vanilla
     5 cups light cream

     In a large mixer bowl beat cream cheese and sugar with an
     electric mixer on med. speed till smooth.  Beat in the eggs,
     lemon juice, and vanilla till combined.  Stir in the light
     cream.  Freeze in a 4 o5 5 qt ice cream freezer according
     to the manufacturers directions.  Makes about 3 qts.

     Note: 1/2 cup contains 290 calories

                     FRESH PEACH ICE CREAM

     5 peaches  (about 1 1/4 pounds)
     1 1/2 cups sugar
     1 1/2 cups milk
     1 1/2 cups heavy cream
     1 teaspoon vanilla

     In a kettle of boiling water blanch the peaches for
     1 minute and transfer them to a bowl of ice and water
     to stop the cooking.  Peel and pit the peaches and in
     a food processor or blender puree them.  In a  large
     bowl stir together the sugar, the milk, and the cream,
     stirring until the sugar is dissolved., stir in the
     puree and the vanilla, and freeze mixture in an ice
     cream freezer according to manufacturer instructions.
     Makes about 1 1/2 quarts.