http://www.hhs.gov/news/press/2009pres/04/20090430a.html
FOR IMMEDIATE RELEASE
Thursday, April 30, 2009
Contact: HHS Press Office
(202)-690-6343
Secretary Sebelius Takes Two Key Actions On Strategic National Stockpile
13 Million Treatment Courses Purchased to Replenish Stocks Sent to the States, 400,000 Treatment Courses Deployed to Mexico
Health and Human Services Secretary Kathleen Sebelius announced today that the Federal government will purchase an additional 13 million treatment courses to help fight influenza, including the 2009 H1N1 flu virus. The additional treatment courses will be added to the Strategic National Stockpile. The Secretary also announced that HHS began moving 400,000 treatment courses to Mexico to help slow the spread of the H1N1 virus.
“As this flu virus outbreak expands across the country, we have been taking necessary steps to ensure states have the resources they need,” said Sebelius. “The 13 million additional treatment courses that we will purchase will allow us to replenish our national stockpile and further ensure we are prepared to provide the American people with the treatments they may need to stay healthy.”
HHS has stockpiled approximately 50 million courses of antiviral drugs in the Strategic National Stockpile, and state stockpiles across the country include an additional 23 million more treatment courses. Earlier this week, HHS released a total of 11 million treatment courses to help all 50 states. Today HHS began moving 400,000 treatment courses to Mexico to help stop the spread of the virus. The 400,000 courses represent less than 1 percent of the total American stockpile.
As a result of today’s action by the Secretary, HHS will spend an estimated $251 million to refill the Strategic National Stockpile and replace the 11 million treatment courses offered to states and to purchase an additional two million treatment courses. These additional two million treatment courses will be used to replace those that have been provided to Mexico or could also be available to respond to other outbreak needs.
“Flu viruses don’t stop at the border, and it is imperative we do whatever we can to slow the spread of the virus and help stop this outbreak,” said Sebelius.
HHS will make Strategic National Stockpile experts available on a background briefing call at 7:15 PM to answer questions about today’s actions.
###
Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
Last revised: April 30, 2009
Watch today’s earlier Webcast on H1N1 Flu
http://meltingpot.fortunecity.com/georgia/677/recipe/beverage/cordial.html
Fruit Cordial
Ingredients
# 3 cups sugar
# 1 Tbsp citric acid
# 1 Tbsp tartaric acid
# 3 lemons
# 3 oranges
# 1.5 Liters boiling water
Directions
Place sugar and acids in large basin. Grate rind from fruit and add to sugar. Squeeze juice from fruit and add. Pour boiling water over and stir until sugar is dissolved, cool and bottle. Before service dilute with iced water - 1 part cordial to 4 parts water. Serves about 50.
http://meltingpot.fortunecity.com/georgia/677/recipe/dessert/
Cassata
Ingredients
# 50g chocolate
# 1/4 cup cream
# 1 Tbsp cocoam sifted
# 1 Liter vanilla ice cream
# 1/3 cup red and green glace cherries, chopped
# 1/3 cup glace ginger, chopped
# 1/2 cup flaked almonds
# 1/2 tsp almond extract
Directions
Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.
When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices. Serves 6-8.
Spiced Pears
Ingredients
# 1 cup water
# 1 cup red wine
# 2 Tbsp lemon juice
# 1 cup sugar
# 1 stick cinnamon
# 1 tsp whole allspice
# 4-5 firm pears, peeled with stalks attached
Directions
Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil. Reduce heat and simmer gently for 5 minutes. Place the pears in an ovenproof dish and pour the syrup over them. Poach at 150C (300F) for 20 - 25 minutes or until tender. Pour a small amount of the syrup in the bottom of desset dishes and place in the pears. Serve with whipped cream. Serves 4.
Castle Pudding
Ingredients
# 60g (2oz) butter
# 60g (2oz) brown sugar
# 1 egg
# 1/2 cup self raising flour, sifted
# 1 Tbsp milk
# 3 tsp cocoa
# 1 Tbsp hot water
# 1/4 cup vanilla essence
Directions
Grease 5 ramekins. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla and hot water to the remaining mixture. Top up each ramekin and swirl the two mixtures together with a spoon. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Allow to stand 1-2 minutes prior to serving.
Australian Sticky Toffee Pudding
Australian Sticky Toffee Pudding Recipe By : Jill Dupleix
Serving Size : 6 Preparation Time :0:00 Categories : Desserts 1 cup dates (180g) — pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) — sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter
Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7” square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed.
Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.
Dumplings and Cocky’s Joy
Ingredients
# 1 1/2 cups self raising flour
# 2 TBSP caster sugar
# 60g butter, melted
# 1 egg, lightly beaten
# 1/4 cup milk
# 1 1/3 cups water
# 1/3 cup golden syrup
# 1/2 cup soft brown sugar
# 1/2 tsp lemon juice
# 60 g butter extra
Directions
Sift flour into mixing bowl, add sugar and stir until combined. Make a well in the center. Combine butter, egg and milk, and add to the dry mixture. Using a knife, stir until just combined.
Combine water, syrup, juice and extra butter in a large pan. Stir over high heat until sugar has dissolved, bring to a boil.
Carefully drop heaped tablespoonfuls into the syrup. Reduce heat to low and cook for 10 minutes or until dumplings have risen and are cooked through.
Ladle the syrup over the dumplings occasionally during cooking. Serves 4.
Pineapple and Jelly Supreme
Courtesy of Eliza Garrett
Ingredients
# 1 pkt. of Jelly(Jello)
# 1 cup of boiling water
# 300mL of cream
# 1 tin of crushed pineapple
Directions
Make Jelly with the boiling water and drained juice of pineapple. Put this in fridge to set. Whip cream. Put pineapple in cream and fold. When Jelly is nearlly set, beat it with an egg beater. Fold Jelly into cream. Then place in frige overnight and Bob’s yer uncle.
[LOL, Did I mention that these posts are Australian recipes?...granny]
http://meltingpot.fortunecity.com/georgia/677/recipe/dessert/
Dundee cake
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 15 Sep 1993 12:00:00 +0200
Servings: 6
110 g Sultanas, cleaned 225 g Butter
110 g Currants, cleaned 1 ts Baking powder
110 g Raisins, cleaned and stoned 225 g Caster sugar
50 g Mixed peel, chopped 3 Eggs
75 g Glace cherries, chopped 1 tb Sherry
50 g Ground almonds 3 tb Almonds, blanched and halved
250 g Plain flour Grated rind of 1 lemon
(For a 18cm-cake tin)
Grease and line the base and sides of the tin and grease the paper lining.
Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.
Beat the butter until it is soft and creamy then add the caster sugar and
beat the mixture with the lemon rind until light and fluffy in both colour
and texture. Beat the eggs together then add them gradually to the creamed
mixture, beating well between each addition. Sift together the flour and
baking powder and lightly stir it into the creamed mixture with the sherry
and all the dried fruit.
Turn the mixture into the tin, spread it to the sides and slightly hollow
out the centre, then cover the surface with the almonds.
Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer
pushed into the mixture comes out clean.
Cool the cake in the tin for 15 minutes then turn it out onto a wire tray
to cool completely.
(casted sugar = granulated sugar, Glace cherries = candied cherries,
Sultanas = seedless white raisins)
(From: A feast of Scotland, Janet Warren)
Lamingtons
Ingredients
Cake
# 1 cup butter
# 1 cup caster sugar
# 4 eggs, beaten
# 2 cups self raising flour
Directions
Preheat oven to 180C (350F). Grease a slab cake pan or line with non-stick cooking paper. Cream butter and sugar, gradually add eggs and mix well. Add flour alternately, about 1/3 at a time; stir gently and thoroughly. Place batter in pan, and bake for 1 - 1 1/4 hours, decreasing temp to 160C (325F) during cooking. Place on a wire rack to cool
Frosting
# 2 cups icing sugar
# 2 Tbsp cocoa
# 1 Tbsp boiling water
# 1 Tbsp vanilla
Directions
Sift icing sugar and into an bowl. Add boiling water and vanilla to cocoa and stir into icing sugar; beat well.
Cut cooled cake into 24 blocks. Ice on all sides and roll in 1 1/2 cups coconut. Allow to dry on wire rack.
Lemon Delicious
Ingredients
# 1 Tbsp butter
# 1/4 cup caster sugar
# 1 Tbsop flour
# 2 Tbsp self raising flour
# 2 lemons, rind and juice
# 2 eggs, seperated
# 1 cup milk
Directions
Set oven at 190C (375F). Mix butter and sugar. Stir in flours, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites until stiff, fold into mixture. Pour into greased, oven proof dish. Stand dish in a water bath, bake at 190C for 45 minutes until set and lightly browned. Serve with cream or ice cream. Serves 4 - 6.
Rock Cakes
Ingredients
# 2 cups self raising flour
# 1/4 tsp mixed spice
# 1/3 cup butter
# 1/3 cup caster sugar
# 2 Tbsp sultanas
# 2 Tbsp currants
# 1 Tbsp mixed peel
# 1 egg, beaten
# 1/2 cup milk
Directions
Preheat oven to 220C (425F). Sift flour and spice. Rub butter into flour with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk to form a stiff dough. Place spoonfuls of mixture on greased oven tray (cookie sheet). Bake at 200C until golden brown, 10 - 15 minutes. Cool on wire rack. Makes 24.
Anzac Biscuits
Ingredients
# 1 cup rolled oats
# 1/2 cup sugar
# 3/4 cup flour
# 1 Tbsp golden syrup
# 1 tsp bicarbonate of soda
# 2 Tbsp boiling water
# 1/2 cup butter, melted
Directions
Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.
Pavlova
Ingredients
# 4 egg whites
# 1 cup caster sugar
# 1 Tbsp cornflour
# 1 tsp vanilla
# 2 tsp vinegar
Filling
# 1 cup cream, whipped
# 1 bananna, sliced
# 1/4 cup pineapple pieces
# 1 passionfruit
# 1 kiwi fruit, sliced
# 4 glace’ cherries
Utensils needed
# 20cm (8 inch) springform pan, dusted with 1/2 tsp cornflour
Directions
Set oven to 110C (225F). Beat Egg whites until stiff. Add sugar gradually and continue to beat until mixture is stiff. Fold in cornflour, add vanila and vinegar. Pile on oven tray or place in springform pan. bake at 110C (225F) for 1 1/4 - 1 1/2 hours, until firm, without allowing pavlova to color. Cool on tray. Spread pavlova with half of whipped cream/ Cover this with fruit. Decorate with remainder of whipped cream and cherries.
Fruit Gelato
Ingredients
# 1/2 cup sugar
# 1 cup hot water
# juice of 1/2 orange
# juice of 1/2 lemon
# 1 ripe bananna
# 1 egg, separated
Directions
Dissolve sugar in hot water, cool. Add orange and lemon juice. Combine bananna and egg yolk thoroughly, add to juice and water mixture. Pour into trays and freeze for 2 hours (not hard freeze). Remove mixture from freezer and beat thoroughly. Fold stiffly beaten egg white into mixture. Return to freezer and freeze overnight. Serves 8
Frozen Christmas Pudding
Ingredients
# 1/2 cup raisins
# 1/2 cup sultanas
# 1/2 cup currants
# 1/4 cup glace cherries, chopped
# 1/4 cup mixed peel
# 1/4 cup fuit juice or other liquid
# 1 tsp cinnamon
# 1 tsp rated nutmeg
# 1/2 cup almondsm blanched
# 1/2 cup cream
# 1 Liter chocolate ice cream
Directions
Combine fruit with fruit juice or other liquid and spices. Cover and allow to stand overnight. Mix together soaked fruits, almonds, cream and ice cream. Pour into a large mold and cover with foil. Freeze until firm, for at least one week to allow flavour to develop. Unmold by quickly dipping into hot water and inverting onto serving plate. Serves 8.
http://meltingpot.fortunecity.com/georgia/677/recipe/appetizer/
Welsh Rarebit
Ingredients
# 3 slices hot buttered toast
# 1 Tbsp butter
# 2 tsp flour
# 1/4 cup milk
# 3/4 cup grated cheese
# 1/2 tsp mustard
# 1 tsp Worecestershire sauce
# 3 shakes pepper
Directions
Melt butter in a saucepan, add flour, stir well. Add milk and stir until boiling. Remove from heat, add cheese and flavorings, stir until cheese is melted. Spread mixture onto toast and place under broiler until golden brown. Remove crusts and cut each slice into four triangles. Serve garnished with parsley sprigs.
Ham and Ricotta Roulade
Ingredients
# 2 Tbsp butter
# 3 Tbsp flour
# 1 cup milk
# 3 eggs, seperated
Filling
# 1/2 cup smooth ricotta cheese
# 100g chopped ham
# 3 shakes pepper
Directions
heat butter, stir in flour. Add milk slowlym stirring continuously, while bringing to a boil. Remove from heat and beat in egg yolks. Cool. Beat egg whites until stiff, fold egg yolk mixture into egg whites very lightly. Pour into a greased and floured swiss roll pan lined with non-stick baking paper, and bake for 30 minutes at 170C (325F).
Place clean tea towel (dish towel) on wire rack, and turn roulade out onto towel, remove paper. Quickly roll up. Leave to cool. Make filling; mix ham, cheese and pepper. Unroll roulade. Spread with filling, roll up. Cut into 8 slices and serve.
Grilled Grapefruit
Ingredients
# 2 grapefruit
# 2 tsp butter
# 1 Tbsp brown sugar
# 1/2 tsp mixed spice
# 2 glace’ cherries
Directions
Cut grapefruit in half, discard center core and pips. Loosen pulp from pith and cut pulp into segments. Spread top of each grapefruit with butter, sugar and spice. Grill* 4 minutes or until lightly browned. Garnish with half cherries - Serves 4 (* can be done in a microwave on High power for 30 seconds)
Savory Cheese Dip
Ingredients
# 250g cream cheese or ricotta cheese
# 1/2 cup mayonnaise or sour cream
# 1 Tbsp lemon juice
Directions
Mix all ingredients. Can be stored in an airtight container in refrigerator for several days. Serve with crackers or raw vegetables.
Variations
# Avacado Dip - Add 1 mashed avacado, 1/2 tsp chili, 1 Tbsp tomato paste and 1 clove of crushed garlic
# Salmon Dip - Add 1 small can salmon, drained
# Oyster Dip - Add 1 can smoked oysters, drained
# French Onion Dip - Add 1 packet French onion soup mix mixed with 1/4 cup milk
# Smoked Salmon Dip - Add 1 jar smoked salmon, drained
Savoury Puffs
Ingredients
# 1 quanity Choux Pastry Filling
# 2 Tbsp butter
# 1 1/2 Tbsp flour
# 1/2 cup milk
# 1/2 cup chopped savory foods (asparagus, salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc)
# Dill sprigs
Directions
Set oven at 220C (425F), place choux pastry mixture in teaspoonfuls on a cookie shhet lined with non stick baking (parchment) paper and make 24 puffs. Bake for 15 minutes, reduce tempreature to 180C (350F) and cook until puffs are golden brown (about 15 - 20 minutes longer)
Make filling: Melt butter, add flour, and cook for 1 minute. Add milk slowly while stirring. Cook for 1 minute, add savory food; keep hot.
Place puffs on cake cooler, partly split to release steam and ensure crispness. Remove any soft mixture from the center, if necessary. Place filling in puffs, replace tops. Reheat at 150C (300F) for about 10 minutes, serve garnished with dill sprigs.
Dim Sims
Ingredients
# 125g (4oz) minced pork
# 4 shallots, finely chopped
# 1 cup shredded cabbage
# 10 shelled prawns, finely chopped
# 1 Tbsp cornflour
# 1 egg
# 2 Tbsp soy sauce
# few drops sesame oil
# 1/4 tsp salt
# wanton wrappers
# oil for frying
Directions
Combine all chopped ingredients, with cornflour, egg, soy sauce, sesame oil and salt mixing well. Place a teaspoon of mixture into the center of each wanton wrapper, pinch the wrapper together at the top to form a small package. Heat oil and deep fry until golden brown. Drain and serve with soy sauce or sweet and sour sauce. Makes about 30
Sausage Rolls
Ingredients
# 6 slices of bread
# 1/2 cup hot water
# 2kg (4LB) sausage meat
# 1 onion finely chopped
# 1/2 tsp mixed herbs
# 750g (24oz) package ready rolled puff pastry, thawed
# 1 egg, beaten
# seasoning to taste
Directions
Remove crusts from bread and soak in a bowl of hot water for 5 minutes, then squeeze to remove excess moisture. Combine the bread in a bowl with the sausage, onion, herbs and seasonings and place into a piping bag (icing bag). Cut the sheets of pastry in half, and pipe the filling along the edges of the pastry, turning the egde of the pastry over the filling, then turn again so that the filling is completely encased in the pastry. Repeat process with the remaining pastry and filling. Score the pastry at 5cm (2”) intervals and brush with beaten egg. Bake at 230C (450F) on a greased baking sheet for 20 minutes, then reduce temperature to 180C (350F) and bake an additional 10 - 15 min. Makes about 48
Scotch Eggs
Ingredients
# 4 hardboiled eggs
# 500g sausage meat
# 1 Tbsp flour
# 1 egg, beaten
# 1 cup breadcrumbs
Directions
Set oven at 180C. Cover eggs with sausage meat. Coat eggs with flour, egg and breadcrumbs; press crumbs on firmly. Place on baking dish and bake at 180C for 30 minutes. Garnish with parsley sprigs and serve.
http://meltingpot.fortunecity.com/georgia/677/recipe/sauces/
Sauces and Compliments
Ginger Marinade
Ingredients
# 1/4 cup soy sauce
# 1/2 cup pineapple juice
# 1 tsp ground ginger
# 2 Tbsp cider vinegar
# 1 tsp sugar
# 2 Tbsp oil
# 3 shakes pepper
Mix all ingredients. Marinate meat for 2 hours, stitrring occasionally. After meat has been removed for cooking, marinade may be thickened with 1 tsp cornflour, brought to a boil and used as a sauce.
[Today they say it is not safe to reuse the marinade...granny]
Sauces and Compliments
Honey Marinade
Ingredients
# 1 tsp honey
# 1 tsp oil
# 1 Tbsp soy sauce
# 3 shakes pepper
# 1 clove garlic, crushed
# 1/4 tsp herbs
Mix all ingredients together. Marinate meat for 1 hour, stirring occasionally. brush over meat while grilling.
Sauces and Compliments
Orange Marmalade Marinade
Ingredients
# 1 1/2 Tbsp butter, melted
# 2 Tbsp orange juice
# 2 Tbsp marmalade
# 1 clove garlic, crushed
Mix all ingredients together, marinate meat for 1 hour, stirring occasionally. Brush over meat while grilling.
Sauces and Compliments
Egg Sauce
Ingredients
# 1 Tbsp butter
# 1 1/2 Tbsp flour
# 1 cup milk
# 1/2 tsp salt
# 6 shakes pepper
# 1 egg, hardboiled and chopped
# 1 Tbsp chopped parsley
Melt butter in a small saucepan and remove from heat. Add flour, and stir with a wooden spoon. Cook slowly for 1/2 minute, stirring continuously. Do not allow to brown. Remove from heat. Add the liquid, egg and parsley, gradually stir until smooth. Return to the heat and stir until boiling. Reduce heat and stir 1 minute. Serve.
Sauces and Compliments
Curry Sauce
Ingredients
# 1 Tbsp butter
# 1 1/2 Tbsp flour
# 1 cup milk
# 1/2 tsp salt
# 6 shakes pepper
# 1 tsp curry powder
# 1/2 tsp lemon juice
Melt butter in a small saucepan and remove from heat. Add flour, and stir with a wooden spoon. Cook slowly for 1/2 minute, stirring continuously. Do not allow to brown. Remove from heat. Add the liquid, curry and lemon juice and gradually stir until smooth. Return to the heat and stir until boiling. Reduce heat and stir 1 minute. Serve.
Breads
Bun Glaze
Ingredients
# 1/4 cup sugar
# 3 Tbsp water
# 1 tsp gelatin
# 1/2 tsp cinnamon
# 1/2 tsp mixed spice
Combine all ingredients in a small saucepan. Stir over heat until sugar is dissolved, bring to a boil. Cool. Use to glaze sweet doughs.
Sauces
Tomato Yogurt Dressing
Ingredients
# 250ml yogurt
# 1 tsp lemon juice
# 1/2 tsp sugar
# 1/4 tsp salt
# 1 Tbsp tomato sauce
Combine all ingredients, chill before serving.
Sauces
Brown Sauce
Ingredients
# 2 Tbsp butter
# 1 small onion, chopped
# 2 Tbsp flour
# 1 cup stock or water
# 1 tsp Worcestershire sauce
Using a small saucepan fry onion in butter until brown. Add flour and stir with wooden spoon, cooking until mixture is light brown. Remove from heat, add the liquid gradually. stirring continuously. Return to heat and stir until boiling. Add remaining ingredients, reduce heat and simmer 1 minute.
Vatiations
# Tomato Sauce - add 1 cup chopped tomatoes and 1 Tbsp chopped bacon. Simmer 15 minutes.
# Mushroom Sauce - add 50g mushrooms, chopped and sauteed, or 1 small can of mushrooms.
# Onion Sauce - use 1 large onion instead of 1 small onion.
Sauces and Compliments
Plum Chutney
Ingredients
# 1 kg plums (1.5 L prepared)
# 250g onions
# 12 cloves
# 1 tsp mustard seed
# 1/8 tsp cayenne
# 1 tsp ground ginger
# 2 small dried chillis
# 2 1/2 cups vinegar
# 3/4 cup sugar
Prepare plums, wash and remove pits. Peel and slice onions. Tie spices in a muslin bag. Put all ingredients except sugar in pan, stir until boiling. Cook 45 minutes, stirring frequently. Add sugar, stir until boiling and cook 20 minutes. Bottle, seal and label.
[I do not know if this is enough processing for safe food, would be ok in the refrig....granny]
http://aussierecipe.tripod.com/greataustralianrecipes/id6.html
Great Australian Recipes!
Apricot Chicken
Ingredients:
1 packet French Onion soup (can use Chicken noodle)
1 can (425gm) apricot nectar
1 cup of dried apricots (optional)
1 to 1 and a half kgs chicken pieces
Procedure:
1. Blend soup mix and nectar to avoid lumps.
2. Add all ingredients to a casserole dish.
3. Cover and cook in moderate oven until chicken is tender.
Good served over rice.
Thanks to Faye in Sweden for this one!
Chicken Casserole
Ingredients:
500 grams of chicken pieces
1 can (425gm) cream of Chicken soup
1 small can of sweet corn
1 small can of crushed pineapple
Half a tsp tumeric
Procedure:
1. Mix all ingredients in a saucepan (do not add water to the soup).
2. Heat through but do not boil.
Thanks to Faye in Sweden for this one!
Savoury Chops
Ingredients:
1 kg chuck (or braising) chops or steak
1 onion
3 Tblspns tomato sauce
2 Tblspns Worcestershire sauce
salt & pepper
spices to taste (a shake of mustard, curry, ginger & cinnamon)
1 tsp sugar
1 tsp vinegar
1 cup water
Procedure:
1. Roll meat in plain flour and place in a cassarole dish.
2. Mix other ingredients in a jug and pour over meat.
3. Bake 1 and a half hours in a slow oven.
Thanks to Faye in Sweden for this one!
Shepherds Pie
Ingredients:
1 kg mince beef (even better minced cold roast)
1 onion finely chopped
salt & pepper (other seasonings to taste)
1 cup gravy or stock
1 and a half cups mixed vegetables (optional - frozen or leftovers)
2 cups mashed potatoes (4-6 medium raw potatoes)
2 tsp melted butter
Procedure:
1. Fry onion and mince. Cook mince if not already cooked.
2. Combine with gravy and seasonings.
3. Place in a round casserole or deep pie dish.
4. Layer mixed vegetables over the meat.
5. Cover with a generous layer of mashed potato.
6. Smooth top and then decorate with a fork, pour over melted butter.
7. Bake in oven until warm through and top lightly browned.
Thanks to Faye in Sweden for this one!
http://members.tripod.com/cookings_oz/quickfix.htm
When time is short. When the cat ate the meat that had been marinating all day. When you’ve had an experience worthy of the Great Cookings Disaster page. You need a quick fix.
On this page
No Ordinary Emergency Pasta I
No Ordinary Emergency Pasta II
Pantry Rescue I - Tandoori Chicken
Chocolate Sauce for Icecreamnewlight.gif (9786 bytes)
Simple Ways to Avoid Making Dessert
Submit your Quick Fix Idea.
No Ordinary Emergency Pasta I
Keep a large jar of premium tomato based pasta sauce in the pantry (5 Brothers recommended)
Get the pasta cooking
Put the pasta sauce in a saucepan
Add: a few slurps of red wine, a handful of sliced mushrooms and a few pitted and halved Kalamata olives.
Simmer gently until pasta is cooked. At the last minute add a little fresh chopped basil to the sauce.
Combine and chow down. [Submitted by DC]
No Ordinary Emergency Pasta II
Put on some spaghetti or fettuccini (no, not instead of your gold spangly boob-tube - just into a large pot of boiling water.)
Whisk together a few tablespoons of olive oil and some lemon juice (from a fresh lemon or the indispensable plastic bottle of juice you have in the fridge) in a largish bowl.
Whisk in a small pile of grated parmesan cheese
Pit and halve some olives (Yes, you have a jar of lovely Kalamatas nestling in the fridge, and a natty olive pitter in the gadget drawer)
Pick a handful of basil (Yes, you do of course have some fresh basil growing, or have thought ahead, harvested some and frozen the leaves in a freezer bag for future use). Chop roughly.
Add olives and basil to dressing
Drain pasta when it is cooked.
Add to dressing
Mix it around with some tongs, then serve, making sure to distribute dressing, olives and basil roughly evenly between the serving plates
Work out your own proportions by trial and re-trial (error is not all that likely)
Serve with crusty bread - as a starter or a late night snack.
Pantry Rescue I - Tandoori Chicken
You need a jar of tandoori curry paste, plain yoghurt, chicken breast fillets, rice, veges, papadums
Mix Tandoori paste and yoghurt together (see jar for instructions), and smear on chicken. You could adopt the Two Fat Ladies “bare hands” method, but you’ll end up with orange hands. Your choice. But don’t forget the bright red nail polish.
Cook the rice.
Grill the chicken.
Steam or microwave veges (eg carrots, zucchini, broccoli, cauliflower, capsicum). Throw in a few mustard seeds and a sprinkle of garam marsala if you want.
Spray papadums on one side with non-stick canola spray, and zap in the microwave on absorbant paper for 30-45 seconds each. Yes, they go all crunchy!!
Assemble and eat.
Chocolate Sauce for Icecream
Warm a cup of cream in heatproof dish in microwave. Do not boil.
Break up 125g dark chocolate into pieces, put into cream and stir until chocolate is melted and the sauce becomes smooth - this will take a while.
Out on good quality vanilla icecream
Simple Ways to Avoid Making Dessert
Premium icecream/gelato, with strawbs
Ask a guest to bring along something special. It will taste as good!
A fruit platter
A selection of icecream treats - Magnums, Paddle Pops, Frozen Yoghurts etc.
Chocolate biscuits and hot milk
Frozen dough cookies (no need to own up)
Melt a few Mars bars in the microwave (carefully) as a choc-caramel sauce for premium vanilla icecream
Fortune Cookies. (Adventure Club: Pull out the fortunes and replace with your won)
Condensed from The Surreal Gourmet and The Surreal Gourmet Entertains. [Submitted by DC]
Crush a packet of Maltesers and sprinkle on icecream. (Jamie Oliver)
Note: Cookings does not encourage short cutting on desserts, but it you have to . . . .
I found this at Cookings: http://members.tripod.com/cookings_oz
http://members.tripod.com/cookings_oz/recipes.htm
Lumberjack Cake
We had this cake in a cafe, and some years after searching high and low for a recipe, found it in Womens Weekly Sweet Old Fashioned Favourites.
Ingredients
2 large (400g) apples, finely chopped
1 cup (200g) chopped dates
1 teaspoon bicarbonate of soda
1 cup boiling water
125g butter
1 teaspoon vanilla essence
1 cup sugar
1 egg
11/2 cups plain flour
TOPPING
60g butter
1/2 cup brown sugar, firmly packed
1/2 cup milk
2/3 cup shredded coconut
Method
Grease deep 19cm square cake pan, line base with paper, grease paper.
Preheat oven to moderate (180 deg C)
Combine apple, dates, soda and water in bowl, cover, stand until warm.
Beat butter, essence and sugar in small bowl with electric mixer until light and creamy, add egg, beat until combined.
Transfer mixture to large bowl, stir in sifted flour alternately with apple mixture.
Pour into prepared pan.
Bake in moderate oven (180-200) 50 minutes.
Spread with topping, bake about further 30 minutes, or until topping is golden brown. Put a tray on the rack below the cake in the oven, as sometimes the topping bubbles over the edge - if your cake tin isn’t quite deep enough.
Cool cake in pan.
Topping
Combine butter, sugar, milk and coconut in pan, stir over low heat until butter is melted and sugar dissolved.
This a dessert standby in our house. Warm with icecream and cream for dessert, or for afternoon tea in the garden.
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Hot Norwegian Ginger Bread
Ingredients
2 eggs
3/4 cup brown sugar
3/4 cup molasses
3/4 cup melted butter
3/4 tsp ginger
2 1/3 cups plain flour
1 1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp nutmeg
2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 cup boiling water
Method
Beat the eggs in a large mixing bowl. Add brown sugar, molasses and melted butter. Mix the spices, soda, baking powder and salt with the flour and sift into the bowl.
Stir everything together “as if you meant it”! Pour the boiling water in the last thing and give the material another mixing. Don’t panic - it will sem runny.
Bake 45 minutes at 180 C
Never put whipped cream on gingerbread. A chunk of butter melted into the spicy hot goodness is acceptable.
[Submitted by AC]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Armenian Nutmeg Slice
Ingredients
1 cup plain flour
1 cup self raising flour
125g butter
1 1/2 cups brown sugar
1 cup milk
1 teaspoon bicarb soda
1 egg
1 teaspoon nutmeg
1/2 cup of chopped walnuts (or pecans)
Method
Rub butter into flour, and then add sugar.
Divide the mixture into two
Press half the mixture into base of square lamington tin. The back of a spoon will be helpful
To the other half, add milk, soda, egg and nutmeg.
Mix together and pour over the base.
Sprinkle nuts on top
Bake at 180 deg C for 30 - 40 minutes.
[Submitted by LR]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Date Tart
Pastry
180 g butter, cut into cubes
25g suger
1 egg
1 tblspn milk
250g plain flour, sifted.
Put the butter, sugar, egg and milk into food processor and blend until butter is in small pieces. Add flour and mix. Remove from bowl and work into a smooth ball. Rest in fridge for 2 hours (the pastry, silly). Roll out thinly to the “right “ size, place in a 22cm flan tin, being careful not to stretch the pastry. Let stand for 30 minutes, then trim edges. Line with greaseproof paper and half fill the paper with rice. Bake for 20 minutes at 200 deg C, or until golden. Remove and discard paper and rice.
Filling
10 fresh dates, halved, stones removed
7 egg yolks (count them, 7!)
80g sugar
700 ml cream
Dash of vanilla
Place dates on cooked pastry in two circles, pressing them flat if they are above the level of the flan. Cream together the yolks and sugar until light and fluffy. Add vanilla, and mix in the cream. Pour filling into flan, making sure the dates are covered. You can put the flan in the oven when three quarters full and carefully pour the remaining filling in using a jug - but don’t burn your hands on the top of the oven. Bake at 180 deg C for about 30 minutes, or until custard is just set.
From: The RockPool, George Street Sydney
Tip: Meringues or Pavlova are good uses for the egg whites left over. OR Date and Chocolate Cake
[Submitted by DC]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
http://aussierecipe.tripod.com/greataustralianrecipes/id7.html
Great Australian Recipes!
Aussie Tarts
Ingredients:
For Pastry:
125g butter
3 teaspoons vegemite
1 and a half cups plain flour
1 egg
1-2 teaspoons water
For Filling:
250g light Philly or cottage cheese
2 eggs
2 teaspoons Vegemite
One quarter of a cup of parsley
One quarter of a cup of grated parmesan
1 teaspoon nutmeg
pinch black pepper
250g pkt frozen spinach (thawed)
Procedure:
Pastry
1. Use a food processor to combine butter, vegemite and plain flour until mixture resembles fine breadcrumbs.
2. Add egg and water if required to form a smooth dough.
3. Refrigerate 30 minutes.
4. Roll out dough on a lightly floured board.
5. Cut out rounds and place in flan tins.
Filling
1. Cream Philly or cottage cheese with eggs and Vegemite with an electric beater.
2. Add parsley, grated parmesan, nutmeg, pinch black pepper and thawed spinach. Mix well.
Add filling to pastry and bake in an electric oven 200 celsius for 20-25 minutes, or until firm in the centre.
Thanks to Colleen in Doha for this one!
Cheese Fingers
Ingredients:
Select own quantity of:
Cheese
Bacon
Egg
Procedure:
1. Grate cheese.
2. Finely chop bacon.
3. Mixed with a beaten egg.
4. Pour onto bread and grill until crisp.
5. Cut into fingers and serve!
Thanks to Faye in Sweden for this one!
Mini Edam Quiches
Ingredients:
1 pkt puff pastry (the ready rolled one)
125g edam, grated
125g ham, diced
3 tbsp cream
1 tbsp french mustard
1 egg
1 tbsp chopped parsley
Procedure:
1. Cut out 24 circles of pastry (use a glass about 6 cm in
diameter). Press into patty tins.
2. Combine remaining ingredients, spoon into pastry cases and bake in a hot oven (say 230 degrees celsius) for 20 minutes or until puffed up and golden brown.
Variations:
Hot Chicken Turnovers
Substitute a filling of a small cooked chicken - diced, 2 tsp butter, 1 tsp chopped parsley, a little cream, salt and pepper. Then cut rounds of pastry and spoon on filling (about 1 tsp) and fold over to form a pasty shape, sealing the edges with a fork and glazing the surface with egg.
Mushroom Chicken Rolls
1 cup shredded cooked chicken, about a quarter of a cup of diced ham, 125g chopped mushrooms (sauteed in butter and drained), 2 tsp lemon juice and half a cup of cream cheese. Form into sausage roll shapes.
Savoury Pinwheels
Beat together 4 eggs, add 3 finely chopped onions, 5
rashers bacon, chopped and 500g grated cheese. Lay out the pastry and spread liberally (In Australia, this was enough for 5 sheets of that ready rolled puff pastry). Roll up pastry sheets like a swiss roll, moistening the edge with a
little milk. Cut each roll into 14 pieces. Bake on greased oven tray at 210 degrees celsius for 20 minutes.
Thanks to Marie in Sweden for this one!
Mock Fish
Ingredients:
3 eggs
1 medium sized onion
3 medium sized potatoes (peeled or unpeeled)
2 tblspns plain flour
1 tsp lemon juice (optional)
1 tsp salt
1 tsp pepper
Vegetable oil for frying (even better with lard or dripping)
1. Grate potatoes and onion into a large bowl and drain excess fluid.
2. Beat eggs and add flour, lemon juice, salt and pepper to make a batter.
3. Add batter to potato and onion mix, should be a gluggy consistency.
4. Spoon dessert spoon sized dollops of mixture into hot oiled (or larded or dripping-ed) pan. Mixture should be no thicker than about 2 cm.
5. Fry until golden brown on both sides, drain on paper.
Thanks to me (webmaster) in Norway for this one!
Walnut Cheese
Ingredients:
120 g butter, softened
half tsp french mustard
pinch cayenne pepper
1 tbsp vinegar
250 g tasty cheese
60 g walnuts, chopped
Procedure:
1. Combine butter, mustard, vinegar and cayenne.
2. Add cheese then stir in walnuts.
3. Shape into a round and refrigerate.
Serve at room temperature with crackers or crisp, raw vegetables.
Thanks to Marie in Sweden for this one!
Zucchini Slice
Ingredients:
375g Zucchini
1 cup self raising flour
Half a cup of oil
5 eggs
1 large onion
3 rashers of bacon
1 cup grated cheddar cheese
salt and pepper to taste
Procedure:
1. Grate unpeeled zucchini coarsely, finely chop onion and bacon.
2. Combine zucchini,onion,bacon,cheese,flour,oil and beaten eggs.
3. Season to taste with salt and pepper.
4. Pour into well greased pie dish and bake in moderate oven(180 degrees) for 30-40 minutes or until browned.
Hints:
Can be served hot or cold , but don’t be over generous with the oil or it can end up a bit gluggy. Keeps well. Can be made a day ahead.
Thanks to Christine from Melbourne, Australia for this one!
http://www.bugbios.com/ced1/aust_abor.html
SEARCH
Cultural Entomology - insects in human culture Home Page Icon
Ants Entophiles CE Digest Class Insecta Entolinks
CEDIGIEST First Issue June 1993
Use of Insects by Australian Aborigines
by Dr. Ron Cherry
Reproduced, with permission, from ESA
American Entomologist (32: 8-13)
Rug Art by Lorraine Lamothe
Lorraine Lamothe Rug Art For more than 40,000 years before European navigators visited the shores of the Great South Land, Aborigines occupied Australia, including its arid deserts, tropical rainforests, coastal plains, mountains, and especially its major river systems. Estimates by anthropologists put the population of Australian Aborigines before 1770 at more than 300,000. They spoke 500 different languages grouped in thirty-one related language families.
Aborigines were completely at home in their surroundings and had no trouble “living off the land.” This was mainly because of their intimate knowledge of the topography and natural resources of their tribal territories, and their complete understanding of the habits of the animals they hunted. The Australian aborigines extensively used insects from their surroundings as food, medicine, and as part of their cultural beliefs. However, most data concerning the use of insects by Australian Aborigines occur as scattered references in various anthropological, gastronomical, and pharmaceutical sources. This article highlights the use of insects by the Australian Aborigines.
Insects have been consumed as food in many parts of the world, and insects consumed directly as food was probably the most important use of insects to the Australian Aborigines. An interesting example of mass harvesting of edible insects is the moth feasts that occurred in the Bogong mountains of New South Wales. The Bogong moth, Agrotis infusa, aestivated in large numbers every year in rock shelters of these mountains. From November to January, hundreds of Aborigines from different tribes would gather for huge feasts on these adult moths. Rock crevices were covered with layers of these moths, which were collected by dislodging and then collecting the moths from the cave of crevice floor. Moths were then cooked in sand and stirred in hot ashes, which singed off the wings and legs. Moths were then sifted on a net to remove their heads. In this state, they were generally eaten, although sometimes they were ground into a paste and made into cakes. As a food, the Bogong moth was rich in fat, with the average fat content of the male’s abdomens exceeding sixty-one percent and of females, fifty-one percent of their dry weight.
Another lepidopteran that was considered a food delicacy by the Aborigines was the witchety grub. Although different source suggest different names for this insect, the larvae of (Xyleutes leucomochla Turn) is the true witchety grub of the Aborigines. Witchety grubs (larvae) are found in the roots of Acacia bushes, commonly known as the witchety bush in central Australia. These grubs were the most important insect food of the desert and were a much values staple in the diet of the Aborigines-especially women and children. Men also loved the grubs but would seldom dig them. The grubs were collected by digging up the roots and chopping them up to obtain the grubs within. The grubs can be eaten raw or can be cooked in ashes. Cooking causes the grub to swell and their skins to stiffen. Cooked witchety grubs frequently have been likened in taste to almonds. The larvae are rich in calories, protein, and fat. Ten large grubs are sufficient to provide the daily needs of an adult.
Although the Aboriginal diet was generally low in sugar, honeypot ants were a highly valued food that provided a source of sugar for the Aborigines of central Australia. Workers of the honeypot ant (Melophorus bagoti Lubbock and Campanoyus spp.) gather honeydew from scale insects and psyllids, and feed it to other workers, which become mere nectar storage vessel with greatly enlarged abdomens. The helpless replete ants, which regurgitate some of the nectar when solicited by other workers, are kept safe in deep underground galleries. The ants were obtained by scraping the surface of the ground to find the vertical shaft of the nest that led down to horizontal chambers where the honeypot ants were located. Vertical shafts may be dug down to almost two meters.
Another popular source of sugar in the aborigine’s diet was the “honeybag” (hive) of stingless native bees (Trigona spp.). To locate the honeybag, the Aborigines caught a bee feeding on pollen, and after attaching to it a leaf or petal by means of sticky juices of certain plants, let it go. The bee would fly straight to the hive and the item it was carrying not only would make it easy to see, but would result in its flight being lower and slower, thus, it was easily followed by the hunter. Also, when looking for honey, Aborigines watched for small black lizards, which often lived in honey trees and fed upon the bees as they returned to the hive. To obtain the honeybag, a tree could be cut down or, if the tree were large, a hole could be cut in the tree under the hive. A stick could then be poked into the hive and stirred about until the honey ran down the stick into a bark basket.
Besides being consumed directly as food, insects served the Aborigines in other diverse ways. Many classic myths, legends, and beliefs are related to insects and numerous fables about insects occur in the anthropological literature of the Australian Aborigine. These fascinating fables often had moral connotations and were helpful to the Aborigine in explaining the physical environment.
Several aboriginal fables exist; One story describes how giant men, in an early age, discovered the secrets of finding bee honeybags. The giant men passed these secrets on to the Aboriginal culture. Another story tells a perfect example of transformation- An Aborigine man and his son were walking through the outback, and the son got sick. To protect his son, the father built a shelter and then went away to find food, which would have taken several days. On his return to the shelter, he found that his son was gone. He looked everywhere for his son but could not find him. As the father leaned against a tree in despair, he looked up and saw a cocoon and a pupa in the branches of the tree. The man assumed that the gods saved his son by turning him into a pupa. The cocoon of the pupa represents the shelter he built for his son. This story has been passed down for hundreds of years and is one that helps to explain the natural environment. Anothe myth tells of lice from mythical men becoming stones in rock holes. Should an Aborigine wish to punish an enemy, he would visit the rock holes, and cause lice to infest the hair of his enemy by chanting and rubbing stones together.
Insects and their products also were used frequently in Aboriginal art. Limonite oxide from ants’ nests was used for a yellow pigment in paintings; beeswax was shaped into ritual objects and human figures for sorcery and love magic; and insects themselves were depicted in cave paintings. Interestingly, insects especially termites, also have been reported to cause extreme damage to Aboriginal cave paintings. Insects and their products often are employed in folk healing and several examples of Aboriginal uses of insects for medicinal purposes are given at the end of this paper.
The widespread use of insects described in this article refers primarily to historical uses rather than contemporary use by the Australian aborigine. Aborigines have been drawn progressively into a money-commodity economy. One result of this is that they have come to rely more and more on industrially produced foods. The Aboriginal population today numbers about 160,000, with many located in the northern parts of Australia or in rural centers. About two-thirds of the Aborigines now live in cities and have adopted suburban life-style; However, even today in Australia, insects still are depicted frequently in contemporary Aboriginal art, which is sold to tourists who have no understanding of the rich and varied historical association of Aborigines with insects.
Bogong moth Noctuidae Adult moth used as food.
Bush cockroach Blattidae Local anesthetic.
Green tree ant Formicidae Used to prepare a refreshing drink, cure headaches, and as a cold remedy, as an antiseptic and expectorant.
Honeypot ant Formicidae Worker ants used as food.
Lerp insect Psyllidae Lerp (manna-like substance) was sugar source used directly as food and also made into drinks.
Processionary caterpillar Notodontidae Silk bag made by gregarious larvae used as a protective dressing for wounds.
Sugarbag honey bees Apidae Hive (sugarbag) of native bees consumed for food and honey used as medicine to “clean their guts out”
Termites Termitidae Didjeridu (wind instrument) made from tree limbs hollowed out by termites and termites used as food and termitaria used for absorbent antidiarrheal agent.
Witchety grub Cossidae Fat-rich larvae used as food and crushed to provide a protective covering for wounds and burns.
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http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Molasses_Oatmeal_Bread.txt
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect!
INGREDIENTS
6 cups flour
2 C oats
1 t salt
2 packages yeast
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
2 eggs
PROCEDURE
(1) Combine in mixing bowl:
4 1/2 cups flour
2 C oats
1 t salt
2 packages yeast
(2) In small pan mix:
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
Heat to 120-130 F
(3) With mixer on medium, gradually add liquids. Beat c. 2min.
(4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough
(6) Turn out and knead 8-10 min
(7) Place in greased bowl, turning to grease top. Cover and let rise for 1
hour.
(8) Punch down and turn out onto lightly floured surface. Divide into 4
equal parts. Take 2 sections and role into 12” ropes, then twist then
together, turn the ends under, and place in 8.5” x 4.5” x 2.5” loaf pan.
Repeat for remaining bread.
(9) Cover loaf pans and let rise 1 hour.
(10) Bake at 400 for approx. 30min. Toothpick should come out clean. Put
it out on a cooling rack until it’s had the chance to dry out a bit.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/More_Scones.txt
In answer to the recent request for scones, I dug some up
from: Hamlyn All Colour Cakes and Baking cookbook. It is
an honest-to-goodness British cookbook.
Fruit scones are my favorite, so I’ll write the recipe for
them first. Because this is a British cookbook, the
measurements may look a little different than you’re
used to. In these recipes, I assume that caster sugar is
roughly equivalent to the American granulated sugar.
Fruit Scones
8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze
Preheat oven to 425 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream—sort of like whipped cream (yum yum)).
Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.
-**-
Next we have Drop Scones. These are * a lot * like pancakes.
Drop Scones
8 oz. plain flour (225 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz. milk
1 Tbsp. oil
Sift the dry ingredients together into a mixing bowl and
make a well in the center.
Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly.
Drop tablespoons of the batter onto the hot surface and
cook until the top is blistered.
Turn with a spatula and cook until the underside is
golden brown.
Serve with butter.
Tip: Keep the scones warm for serving by wrapping in a
clean folded tea towel—this way they will keep moist
and warm until they are all cooked.
-**-
Finally, we have Basic Scones.
Basic Scones
8 oz. plain flour (or 8 oz. plain wholemeal flour, if desired)
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch of salt
2 oz. butter or margarine
1 oz. caster sugar (granulated sugar)
4 fl. oz. milk
milk to glaze
Preheat oven to 425 F.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a
3/4-inch thickness.
Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter or cream, and jam.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Scones.txt
CONTENTS:
From: kati@glnserv.UUCP (Lady Dragon)
APPLE SCONES
Ingredients:
Instructions:
From: vigil@esca.com (Sandra)
APPLE SCONES
Ingredients:
Instructions:
Add shredded apple and milk. Stir to form stiff dough. Turn out on
lightly floured surface. Knead gently 8-10 times. Pat into two six
inch circles. Place on greased baking sheet. Brush tops with milk.
Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped
wedges. Bake in 425 F oven for 15 minutes until browned and risen.
Serve warm with butter.
Variation:
From: jcole@osiris (Joan Cole)
Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X)
BASIC SCONE RECIPE
Ingredients:
Instructions:
Dice the fats into the dry ingredients, then lightly rub in with cool
fingertips or a pastry blender until completely blended.
Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough.
Turn out onto a floured board and knead very lightly for about 30
seconds to a loose, smooth dough. Roll out with a rolling pin to
approximately 3/4 inch thick.
Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift
with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush
only the tops with lightly beaten egg or milk.
Bake toward the top of the oven for approximately 10 minutes, or until
well risen and golden brown. Lift onto a wire rack with the spatula to
cool. (If you were to make cheese scones, you would add 1 3/4 cups very
finely grated mature cheddar cheese, and a pinch of dry English mustard)
Clotted cream is a spread somewhat similar to butter, but not the same.
I don’t know if it is possible to get in the U.S..I seem to recall that
I may have seen instructions for making it in one of those “Cheaper and
Better” type books. I’ll look. (Any Brits out there with better Info
than me?)
From: ellen@iti.org (Ellen Sudia)
BUCKINGHAM PALACE SCONES
Ingredients:
Instructions:
Add sugar and raisins.
Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.
Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch
fluted edge. Place on lightly greased baking sheet, brush with beaten
egg.
Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.
Serve hot.
Note:
From: harvey@oasys.dt.navy.mil (Betty Harvey)
BUCKINGHAM PALACE SCONES VARIANT
Ingredients:
Instructions:
Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.
Put half the dough in 8 x 11 baking pan. Covered the dough with Black
Current Preserves and used the last half of the dough to cover the
preserves.
Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.
Serve hot.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
Source: More Baking with Schmecks Appeal
CAPE BRETON SCONES
Ingredients:
Instructions:
2. Blend the remaining ingredients and stir in the flour mixture until
the dough is all together.
3. Toss on a lightly floured surface until no longer sticky. Knead a
few times. Divide the dough in half then pat each ball of dough into a
6” circle with the top slightly rounded. Brush the tops with milk and
sprinkle with sugar.
4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Source: Cleveland Plain Dealer, 11/07/91
CAPE COD CRANBERRY SCONES
Ingredients:
Instructions:
In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moistened.
Working on floured surface, shape dough into two 8-inch circles,
1/2-inch thick. Cut each circle into eight wedges and place on
ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly
browned.
From: c508723@umcvmb.missouri.edu (Deva)
CARDAMOM PINE NUT SCONES
Ingredients:
Instructions:
Note:
From: vigil@esca.com (Sandra)
CHEDDAR DILL SCONES
Ingredients:
Instructions:
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Source: Quaker Oat pamphlet received in mail
FRUITED OAT SCONES
Ingredients :
Instructions:
From: vigil@esca.com (Sandra)
KILLER BUTTERMILK SCONES
Ingredients:
Instructions:
Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a
food processor; add butter and process until the mixture ressembles
coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you
don’t have a food processor.]
Add currants, then buttermilk, stirring quickly with a fork until the
dough is soft and slightly sticky. With floured hands, press the dough
into a ball. Knead delicately a dozen times.
Flatten the dough into a 1” thick circle. Cut into 3” disks. Repeat
this with remaining dough.
Paint the scones with egg. Bake 12-15 minutes.
From: vigil@esca.com (Sandra)
OLD FASHIONED ORANGE SCONE
Ingredients:
Instructions:
From: jamie.wernitznig@his.com (Jamie Wernitznig)
ORANGE DATE SCONES
Ingredients:
Instructions:
2. Combine all liquids, beat slightly to break up the egg, and add to
dry ingredients.
3. Gently shape dough into a ball; place on floured board and pat into
a large circle about 1/2” thick.
4. Cut into wedges, place on baking sheet and bake at 350 degrees F.
about 15 to 20 minutes.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
ORANGE POPPYSEED SCONES
Ingredients:
Instructions:
2. Mix all dry ingredientS together. Cut butter into flour mixture
until it resembles cornmeal.
3. Beat the egg slightly into the orange juice; add liquid mixture to
dry mix and gently shape dough into a ball.
4. Cut the ball in half, and pat each half out on a floured surface
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.
5. Bake 15 to 20 minutes, until golden brown.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
SAVORY CHEESE SCONES
Ingredients:
Instructions:
2. Combine all dry ingredients, stir in cheeses and toss well.
3. Cut in butter. Combine eggs and milk, add to flour mixture and
gently knead to form a stiff dough.
4. Cut dough ball into halves and pat each half into an 8” diameter,
1/2” thick circle. Cut into wedges, place wedges on a baking sheet and
bake 15 to 17 minutes, until lightly browned.
From: io71245@maine.bitnet
SCONES
Ingredients:
Instructions:
Surgeon General’s warning: these are a highly addictive substance and
should be used sparingly. :)
From: morrissey@stsci.edu (Janet “Mostly Harmless” Morrissey)
SCONES
Ingredients:
Instructions:
From: kati@glnserv.UUCP (Lady Dragon)
SCONES
Ingredients:
Instructions:
In a cup, mix egg and milk together. Stir milk mixture into the flour
mixture _all at once_ mixing just until ingredients are blended. Drop
scone mixture by scant 1/4-cups about 1” apart on cookie sheet to make
12 scones.
Bake 12-15 minutes or until scones are golden.
Serve them warm or later. To save for later cool the scones on wire
racks and wrap in a single layer of foil. To reheat, warm for 10
minutes or so in a 400 degree oven. About 190 calories each.
From: vigil@esca.com (Sandra)
SCONES
Ingredients:
Instructions:
Roll into a circle, about 1/4” thick, slightly thicker in the center.
Cut into wedges (eight works well), and place on an ungreased baking
sheet. Bake at 450 F for 10-12 minutes, until golden.
From: shavelson@binah.cc.brandeis.edu (Susanne)
SCOTTISH OAT SCONES
Ingredients:
Instructions:
From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: May 1993 Bon Appetit
TREACLE SCONES
Ingredients:
Instructions:
Gently knead dough on generously floured surface until smooth, about 20
turns. Divide dough in half. Pat out each dough piece into 5-inch
diameter round. Cut each dough round into 4 wedges. Transfer dough
wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with
melted butter. Sprinkle with sugar. Bake until scones are just firm to
the touch, about 20 minutes. Serve scones hot.
From: vigil@esca.com (Sandra)
WHEAT AND HERB SCONES
Ingredients:
Instructions:
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Portuguese_Bread.txt
PORTUGUESE SWEET BREAD
(PAO DOCE)
Makes 2 loaves
Up and down the northeastern seaboard of the United States are fans of this
melt-in-your-mouth Portuguese bread.
Ingredients:
2 pkgs active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 tsp salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 cups flour (up to 6 cups possibly)
1 egg
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased bowl. Turn greased side up. Cover and let rise in warm
place until double, 1 1/2 to 2 hours. (Dough is ready if indentation
remains when touched)
Punch down dough and divide into halves. Shape each half into a round,
slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer
cake pan. Cover and let rise until double, about 1 hour.
Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle
with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45
minutes.
SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each
half into a rope about 25x1 1/2-inches. Coil each to form a snail shape
in greased round 9-inch layer cake pan. Proceed as directed.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Muffins.txt
APPLE CHEESE MUFFINS
1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts
Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.
APPLE STRUDEL MUFFINS
2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter
1 medium grated apple, 1 Tbsp grated lemon rind
Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar
Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter
until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add
milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1
Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining
topping ingredients & sprinkle over each muffin. Bake for 20 mins or until
done.
APPLESAUCE OATMEAL MUFFINS
1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar
1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt
3/4 cup rolled oats, 1 egg, 1/3 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet
mix until just combined. Spoon into pans & bake for 20 mins or until cooked.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BACON MUFFINS
6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar
1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter
1/2 cup grated cheese
Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain &
reserve the bacon fat, chop bacon. Stir together the flour, baking powder,
sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry
mix along with the bacon to the wet mix until just combined. Mixture will be
somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes
15 medium or 12 large muffins.
BIRDSEED MUFFINS
1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds
1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder
1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves
2 beaten eggs, 1 cup low-fat milk
Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden
syrup & cloves until the mixture dissolves; set aside to cool. Mix the
flours, seeds & baking powder together. Add the dry mix to the wet mix until
just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame
or poppy seeds if desired. This is a super-healthy muffin. Makes 12.
Nutritional Value: Energy - 140 calories per muffin.
BLUEBERRY MUFFIN CAKE
4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar
Line a 7.1/2” cake tin with cake liner or greaseproof paper. Set oven to
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the oven,
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.
Note: You can also make muffins with this recipe. Reduce baking time to 20
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.
BRAN & RAISIN MUFFINS
8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg
1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins
1/2 pint milk, 6 Tbsp sunflower or vegetable oil
Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in
bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until
just combined. Spoon into pans & bake for 15-20 mins or until well risen.
Makes 9-10 muffins.
BANANA & PASSIONFRUIT MUFFINS
1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon
3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk
1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda
Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon &
bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking
soda & passionfruit syrup. Add the dry mix to the wet mix until just
combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12
large muffins. 268 calories per muffin.
BLUEBERRY CORNMEAL MUFFINS
1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained
Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin.
Recipe courtesy of Sunset Magazine July 1988 (USA).
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
BREAKFAST MUESLI MUFFINS
1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top
Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &
muesli mixture. Mix together the dry ingredients, add to the wet mix until
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when
in a hurry to get to work or time is short!
CARROT MUFFINS
Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt
1 cup grated carrot, 1/2 cup chopped walnuts
Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon
Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yoghurt. Add the carrot & walnuts. Fold in the previously combined dry
mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.
CHEESY HAM MUFFINS
1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham
1 cup jarlsberg cheese, grated
Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until
firm & golden. Serve warm with butter if desired. Makes 12.
CHOCOLATE BOURBON MUFFINS
3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.
CORNMEAL MUFFINS
1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar
1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in
cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix
until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes
8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.
CORNMEAL HAM MUFFINS
1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham
2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal
1 cup flour
Preheat oven to 375oF, prepare pans. Put the first five ingredients into a
bowl & mix well. Mix remaining ingredients, add to wet mix until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice
savoury muffin.
CORNMEAL & WHOLEMEAL MUFFINS
2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder
1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal
Preheat oven to 375oF, prepare pans. Put the first four ingredients into a
bowl and mix well. Add the remaining premixed ingredients & blend until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy
muffin!
FEIJOA & GINGER MUFFINS
(This one is for the Aussies & Kiwis, unless you know someone with a
Feijoa Tree!)
1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk
2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk
1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg
1 cup chopped feijoas
Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,
baking powder & soda & sugar. Rub in the butter until it resembles fine
breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas
until just combined. Spoon into pans & bake for 15 mins. A small slice of
crystallised ginger may be placed on top of each muffin before baking if
desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3” long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy & once
established will tolerate moderate frosts. They are either eaten raw (with or
without the skin) or made into jellies, sauces & chutneys.
FIG & ORANGE MUFFINS
2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange
Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to
wet mix until just combined. Spoon into pans & bake for about 25 mins or
until well browned. Makes 10 muffins.
FOUR-CHIP DOUBLE-NUT MUFFINS
2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder
1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips
1/2 cup butterscotch chips, 1/2 cup peanut butter chips
1/3 cup chopped walnuts, 1/3 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20
mins or until done. Makes 12. These muffins freeze well.
FUDGE FILLED PEANUT BUTTER MUFFINS
1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine
1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt
1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil
1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts
without skins (optional)
Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat
chocolate chips & butter until melted, stirring constantly; remove from heat
& reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another
bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix
until just combined. Spoon half of batter into pans. Divide chocolate mixture
among muffins, a scant teaspoon per pan; do not let filling touch sides of
pan. Spoon remaining batter over filling. Sprinkle tops of muffins with
chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.
Makes 9 muffins.
Variation: A ripe banana cut into 1/2” thick slices & dipped in orange juice
may be used instead of the fudge filling.
HAWAIIAN MUFFINS
Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut, 1/2 cup chopped dried pineapple
Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine
1 lightly beaten egg, 1 tsp vanilla
Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix
ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix
together the wet mix ingredients. Add dry mix to wet mix until just combined.
Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These
muffins freeze well.
HEALTHY HEART MUFFINS
3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt
3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats
1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins
1/2 cup chopped apricots
Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then
add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran,
b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix
until just combined. Spoon into pans & bake for 20 mins. Makes 12
muffins. Nutritional Value: Energy - 156 calories per muffin
HIGH-FIBRE MUFFINS
4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt
1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon
1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder
1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour
1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran
1 tsp cinnamon, 1/2 tsp allspice
Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add
milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple
to prevent browning. Add the lemon rind & all the fruit to the wet mix,
combine well. Mix together the flour, rolled oats, brans, b/pdr &
spices. Add the dry mix to the wet mix until just combined. Spoon into
pans & bake for 25 mins. Makes 12 muffins.
Nutritional Value: Energy - 180 calories per muffin
HONEY-CARROT-DATE MUFFINS
1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs
1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt
1 cup grated carrots (2 medium), 1 cup pitted chopped dates
Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients &
stir thoroughly. Add to wet mix until just combined, fold in carrots & dates.
Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated &
served with butter, cream cheese or marmalade.
WHOLE-GRAIN HERB-CHEESE MUFFINS
1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional
Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or
until well browned. Makes 12. 170 calories per muffin.
HONEY APRICOT MUFFINS
1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt
3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites
4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped
finely with syrup reserved
Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is
optional). In another bowl combine honey, oil, egg whites, apricots & syrup;
add dry mix to wet mix until just combined. Spoon into pans and top with
extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18
muffins.
Recipe courtesy of the Sunset Magazine (USA)
HOT CROSS MUFFINS
2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,
1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg
1/2 cup melted & cooled butter or margarine, 1 tsp vanilla
1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants
Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or
orange juice, or water
Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.
In another bowl stir together rest of ingredients except currants. Add dry
mix to wet mix until just combined, stir in currants. Spoon into pans & bake
for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.
For glaze, combine ingredients & drizzle over each muffin to form a cross.
Serve warm. Makes 12. These muffins freeze well. An easy to make substitute
for hot cross buns.
JAM & COCONUT MUFFINS
2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg
1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut
Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in
sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet
mix until just combined. Place a large tablespoon of batter into each pan,
add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with
a little coconut. Bake for 25-30 mins or until well risen & firm to the
touch. Makes 9-10 muffins.
LEMON BREAKFAST MUFFINS
Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt
Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs
finely grated rind of 1 lemon
Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice
Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 15-20 mins or until
nicely browned. Remove from pan while warm & dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious
muffin for any time of day.
Topping: Combine melted butter & juice, measure sugar into separate dish. Dip
top of muffins into butter then sugar.
LINZERTORTE MUFFINS
Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon
1/8 tsp ground cloves
Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar
1/2 cup softened butter or margarine, 1 lightly beaten egg
1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk
3/4 cup ground blanched hazelnuts (filberts)
1/4 cup seedless raspberry jam
Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in
milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon
half of batter into pans, place 1 tsp of jam in centre of each muffin; do not
let jam touch sides of pans. Spoon remaining batter into pans & bake for
15-20 mins or until lightly browned. Makes 12. These muffins freeze well.
MARMALADE MUFFINS
Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar
1 tsp salt, 1/2 cup butter or margarine
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda
Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,
add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix
ingredients together & pour wet mix over, stirring just to moisten. Bake for
20 mins or until done. Makes 12 muffins. Note: These are a really piquant
muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter & white sugar. Absolutely scrumptious!
MARZIPAN RASPBERRY MUFFINS
1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla
1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg
1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds
Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;
form each piece into 1.1/2” diameter circle (or small enough to fit into your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste & top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.
MOIST DATE MUFFINS
1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran
1 tsp baking soda
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour &
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,
margarine, oil etc.
MAPLE SYRUP & CHERRY MUFFINS
1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence
rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon
1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries
12 whole cherries (optional)
Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly.
Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt.
Gently fold in the previously mixed dry ingredients then the chopped
cherries, do not overmix. Spoon into pans, top with whole cherries if
desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Singapore_Soup_Noodles.txt
Mah Mi (Singapore Soup Noodles)
Ingredients:
1 lb shrimp, preferably fresh with heads on
3 Tbsp peanut oil
3 cloves of garlic, crushed and chopped
1 1/2 in piece of fresh ginger, peeled and chopped fine
8 oz cooked pork, cut into strips
1 cup bean sprouts
4 oz fine noodles or vermicelli
Garnish:
4 oz crab meat, flaked
1/4 cucumber, peeled and diced
6 scallions, chopped fine
First make the stock: remove shells and heads, if available,
from shrimp. Put heads and shells, or just shells, into a large
saucepan, and add 5 cups water. Bring to boil, then reduce heat and
simmer 1/2 hour. Salt and pepper to taste. Remove from heat and
strain. Set aside 3 1/2 cups of this broth.
Now heat the oil in the large saucepan. When just smoking, add
chopped garlic and ginger. Stirfry one minute, or until golden. Add
pork, deveined shrimp and sprouts; stirfry 3 minutes. Pour the reserved
broth back in and return to boil. Stir in noodles, cook 5 minutes or
until done. Transfer to a large serving bowl and garnish with the crab,
cucumber and scallions; serve piping hot.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Sesame_Chicken.txt
Title: Sesame Chicken
Keywords: chicken, sesame
From: lah1l@krebs.acc.Virginia.EDU (Lawrence A. Hite)
Stir Fry Ingredients
1-2 lbs. deboned chicken (white or dark meat)
marinade (see below)
5 stalks celery, chopped
5 carrots, sliced
3/4 lb. broccoli, cut into small pieces
1/4 lb. snow peas, trimmed and halved
1/4 lb. mushrooms, sliced
1 medium onion, coarsely chopped
1 large green pepper, cut in strips
3 cloves garlic, diced
1 tsp. ginger root, diced
2 Tbsp. sesame seeds
peanut oil for stir frying
Marinade:
1/2 C. white wine
1/3 C. vinegar
2 Tbsp. lemon juice
1/4 C. soy sauce
3 cloves garlic, crushed
1 tsp. ginger root, diced
3 Tbsp. sesame oil
2 tsp. chili oil
Seasonings:
1/4 cup chicken broth
1/4 cup soy sauce
1/4 cup vinegar
1 tsp. honey
1 tsp. chili oil
Wash the chicken and chop into approximately 1/2 inch cubes. Mix
together marinade ingredients in a medium sized bowl and add chicken
pieces. If there is not enough marinade to cover all of the chicken,
add more wine, soy sauce and vinegar. Place in refrigerator for at
least one hour (but better if overnight).
Warning! This marinade is acidic and will tend to remove the seasoning
on your wok! If this is a concern of yours, then in the sections below
use a large stainless steel pan or a wok which you haven’t taken so
much care to season.
When ready to cook, heat 2-3 tbsp. peanut oil in wok until just barely
smoking. Quickly add garlic and ginger and the vegetables (it is often
easier to split the vegetables into 2 to 3 batches so that they cook
evenly and quickly). Stir fry the vegetables stirring constantly until
just cooked, but still crisp, then remove to a bowl.
Drain marinade from chicken and reserve for later. Heat 2-3 Tbsp.
peanut oil in wok, then add chicken and stir fry until cooked. Remove
chicken with a slotted spoon, leaving juices in wok.
Add marinade to juices in wok and boil rapidly to reduce volume
slightly. After about 5 minutes (with constant stirring) taste broth
and adjust using the ingredients listed above under ``Seasonings’’.
Note that honey can be added to lessen the sourness if there is too
much vinegar for your taste (dissolve honey in 1/4 C. hot water before
adding).
You can serve this dish either hot or cold:
To serve hot dissolve about 2 tbsp. corn starch in about 1/4 cup
water and add to the broth in the wok and stir constantly under low
heat until it starts to thicken. Return chicken and vegetables to
wok and stir to coat with sauce. Serve over rice.
To serve cold add a little more sesame oil, vegetable oil and
vinegar. The idea is to get enough liquid to adequately marinate the
partially cooked vegetables. As always taste the mixture as you go
and adjust accordingly. Put it in a (non-metal) bowl and refrigerate
overnight to allow the flavors to mix. If desired, strain broth away
before serving. You can also add your favorite variety of cooked
pasta.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
————— Recipe via Meal-Master (tm) v7.07
Title: Sesame Chicken Teriyaki
Categories: Low-cal, Chicken, Main dish
Servings: 2
2 T Teriyaki Sauce
1 T Water
2 x Cloves Garlic, minced
1/4 t Ground ginger
6 oz Chicken Breast halves *
1/4 t Sesame Seeds, toaster
* boned, skinless chicken breast halves, cut into 3/4” wide strips.
For marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.
Thread chicken, accordion-style, on two 10-12” skewers or four 6”
skewers. Place on the unheated rack of a broiler pan.
Broil 4-5” from heat for 3 minutes. Turn chicken and broil 2-3
minutes more or till chicken is tender and no longer pink. Sprinkle
with toasted sesame seeds.
Microwave Directions: Prepare as above, except thread marinated
chicken on four 6” bamboo skewers and place in 8x8x2” baking dish.
Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -
5 minutes or till chicken is no longer pink. Give dish a half-turn
every 2 minutes.
*******************************************************
Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat,
72 mg cholesterol, 639 mg sodium, 268 mg potassium.
————— Recipe via Meal-Master (tm) v7.07
Title: Sesame Chicken
Categories: Main dish, Poultry, Chinese
Servings: 4
2 tb Margarine
2 tb Oil
1 Chicken, frying (2 1/2 - 3
-lbs.) cut into serving
-pieces
1/3 c Flour seasoned with pepper
1/4 c Sesame seeds
1/2 lg Lemon, use juice
3 tb Green onions, minced
1/2 c Wine, dry white
Melt margarine with oil in baking pan. Allow to cool slightly but not
harden. In a paper bag, shake chicken in seasoned flour until coated. Then
roll pieces in oil in baking pan and arrange do that pieces do not touch.
Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30
minutes, or until lightly browned. Turn chicken; sprinkle with sesame seeds
and minced onion. Pour wine into bottom of pan and cook for 30-45 minutes,
basting occasionally, until done.
————— Recipe via Meal-Master (tm) v7.07
Title: Nancy’s Sesame Chicken
Categories: Main-dish, Chicken, Oriental
Servings: 2
2 x Chicken cutlets
2 ts Sugar
Flour
2 tb Sesame Oil
2 ts Tabasco sauce (to taste)
Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce.
Dredge in flour.
Spray medium skillet with Pam. Place chicken cutlets in hot pan, and
brown slightly on both sides.
Delicious served with Nancy’s Sesame Noodles!
————— Recipe via Meal-Master (tm) v7.07
Title: Nancy’s Sesame Noodles (cold)
Categories: Pasta, Side dishes, Oriental
Servings: 2
4 tb Peanut Butter
2 ts Sesame oil
1/2 ts Sugar
3 c Cooked Spaghetti noodles
3 ts Water (see directions)
1 ds Soy sauce
1 ds Tabasco, to taste
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti
you make depending upon how hungry you are!) Mix peanut butter with a few
teaspoons of warm water until creamy and light in color. Add sesame oil,
dash soy sauce, dash Tabasco to taste.
Pour over spaghetti.
Serve with Nancy’s Sesame Chicken.
SESAME CHICKEN
This recipe is good and easy to prepare. I usually use hoison sauce for the
fruit jelly.
INGREDIENTS
1/4 tsp garlic powder
1/2 tsp ginger (use minced fresh ginger if possible)
1-2 tsp Soy sauce
1 chicken breast (cut-up)
1 tsp sesame oil (use dark toasted sesame seed oil)
1 Tbsp sesame seeds
1 Tbsp fruit jelly (your choice - try plum)
1 tsp sugar
~1 tsp cornstarch
~2 Tbsp water (or chicken stock)
5-10 drops Tabasco sauce
PROCEDURE
1) Stir fry the chicken.
2) Add all remaining ingredients EXCEPT the cornstarch to the chicken.
(Watch out it cooks fast).
3) Thicken and coat the chicken with the thickened mixture.
4) Add the cornstarch and cook until bubbly. (Again, it cooks fast).
Serve.
RATING
Difficulty: easy.
Time: ?
Precision: measure ingredients.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pad_Thai.html
COLLECTION: Pad Thai
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 2 Aug 93 14:20:23 CDT
Contents
* Pad Thai (1)
* Pad Thai (2)
* Pad Thai (3)
* Pad Thai (4)
* Pad Thai with Shrimp
Pad Thai (1)
Ingredients:
1/2 lb dried rice noodles, 1/8 inch wide
warm water
1/2 lb shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp white vinegar
1 tsp paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 tsp chopped garlic
2 eggs
3/4 lb bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
lime wedges
1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be
mashed easily with the fingers. Later cooking in liquid will soften
them more. Drain them throughly in a colander while preparing the
other ingredients.
Traditionally they are left in full-length strands, but you may cut
them into 8 inch lengths if you find it easier to stir-fry them
that way.
2. Peel and devein the shrimp leaving the tails intact (or remove if
preferred)
Slice chicken, pork into 1/8-inch strips about 1 to 2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2 inch long pieces. Set
aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic
and stir-fry until light golden. Add the meat and stir-fry until
shrimp is pink. If using chicken or pork, stir-fry until the pink
disappears. Add the noodles and toss lightly to coat with oil and
the distribute meat and garlic (I often do this in a larger pot
since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed
the liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick
to the wok.
7. When the eggs are set and almost dry, fold them gently but rapidly
into the noodles. Try not to break the noodles, which will be soft
and fragile at this point. An effective way is to insert the scoop
under the eggs, lift it through, and fold the mixture over. Continue
the lifting and folding motion until the eggs are broken up and well
distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts (if you left them out
above). Spread Pad Thai from wok over top. Sprinkle ground chilies
(see note) and ground peanuts over the top and squeeze some lime
juice over the top. Or serve toppings separately for each diner to
add according to taste.
Note on chilies: Buy whole dried chiles and grind since pre-ground ones
often lack the “bite” of whole ones. Thai chilies may
be used (_VERY_ hot), or milder American chiles may be
used. The Thai chilies are known as “Prig hang”. They
may also be found in Mexican food sections under the
name “Chiles Arbol”. Use sparingly if you aren’t used
to them as they are quite potent.
Pad Thai (2)
Ingredients:
1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 Tbsp sugar
3 Tbsp fish sauce
1 1/2 Tbsp ketchup
2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for
15 mins. and drained
1 cup bean sprouts
Garnish Ingredients:
1 Tbsp dried shrimp powder
2 Tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 Tbsp coriander leaves, chopped
2 limes, sliced into rings
Heat oil in a wok and fry garlic until golden. Quickly add the shrimp
and stir-fry until heated through. Add the sugar, fish sauce and ketchup
and stir until sugar dissolves. Add the beaten eggs, letting them set
slightly, then stir to scramble. Add the noodles and toss and stir for
about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder
to the wok. Stir over heat until the bean sprouts are barely cooked.
Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts
on one side.
Presentation:
Sprinkle the noodles with the garnish ingredients in the following order:
shrimp powder, peanuts, chili flakes, green onions, coriander leaves.
Ring the platter with the lime slices and serve.
From: The Original Thai Cookbook by Jennifer Brennan
Pad Thai (3)
Ingredients:
6 oz vermicelli or rice noodles
2 Tbsp peanut butter
5 Tbsp soy sauce or tamarind
1 Tbsp brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime
Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the peanut butter, soy sauce, and sugar.
In the wok, saute the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry
them for about 5 minutes. Then add the mixture in the bowl and the
vinegar. Cook this for a couple more minutes. Lastly, add the eggs
and peanuts, and heat until hot. Serve with the lime wedges on the side.
Pad Thai (4)
Ingredients:
1 pkg (10-16 oz. [.3-.5 kg]) rice stick noodles
2 Tbsp oil (30 ml)
3 (or more) cloves garlic, crushed or minced
8 oz (250 g) Shrimp, peeled (optional)
8 oz (250 g) Chicken, Pork or more Shrimp, diced (optional)
2 or 3 eggs
1 cup (250 ml) bean sprouts
1/4 cup (60 ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes
1 cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges
Sauce Ingredients:
1/4 cup (60 ml) Thai Fish Sauce
1/4 cup (60 ml) White Vinegar
2 Tbsp (30 ml) white sugar
3 Tbsp (90 ml) Paprika
Soak the rice noodles in cold water at least two hours before cooking.
Drain.
In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.
Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).
Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
‘streaky’ yellow and white eggs. As they cook, fold the noodle mixture
back in.
Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.
Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.
In my house, we have doctored this with Thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.
Pad Thai with Shrimp
Ingredients:
8 oz small size rice noodles
3 Tbsp tomato sauce or tamarind paste
2 Tbsp vegetable oil
1 Tbsp pickled radish
3 Tbsp sugar
1/3 cup water or chicken stock
1 egg
3 Tbsp fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 Tbsp finely chopped peanuts
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are “springy”. Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the
noodles — chop them with the spatula or spoon some to separate them.
It may help to “toss” the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir
or “toss” like a salad to get everything mixed, and to ensure that the
egg and shrimp cook thoroughly. It will help to cover the wok with
a lid for a minute or so, then toss the mixture, then cover again.
You’ll know it’s done when the shrimp are completely pink. There may
be a little browning of the noodles; stirring will keep them from
burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Hot_n_Sour_Soups.txt
HOT AND SOUR SOUP
2 large dried black mushrooms *
6 wood ear mushrooms *
4 dried Tiger Lily stems *
1 Tbsp peanut, vegetable, or corn oil
1/4 cup finely shredded pork
1 Tbsp light soy sauce
1/2 cup filely shredded bamboo shoots
5 cups rich chicken broth
salt to taste
2 to 3 Tbsp red wine vinegar, according to taste
1 tsp dark soy sauce
2 Tbsp cornstarch
3 Tbsp water
1-1/2 pads fresh white bean curd, cut into thin strips
2 eggs, lightly beaten
1 Tbsp sesame oil
1 tsp freshly ground white or black pepper
2 Tbsp choped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)
* these items should be available at any reputable Chinese market.
1. Place the mushrooms, wood ears, and Tiger Lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.
2. Cut off and discard the stems of the mushrooms and the harder part
of the wood ears. Cut both the mushrooms and wood ears into thin
slices. With your fingers, shred the tiger lily stems, and if they are
very long, cut them in half.
3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, wood ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.
4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won’t overcook when they are added.
5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired. Serve immediately.
Yield: about 6 to 8 servings
HOT and SOUR RICE SOUP: (Serves 6)
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
Hot & Sour Soup
Ingredients:
. 7 1/2 cups chicken broth - use canned over cubes
. 1/4 - 1/2 lb. pork - shredded
Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
. 3 cups hot water
. 20 small dried wood ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms
. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)
. 1/2 - 3/4 lb. tofu - shredded
. 6 tbsp. cornstarch
. 6 tbsp. COLD water
. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar
. 1 egg - beaten
. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)
Directions:
Preparation:
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.
3. Add wood ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
wood ears. If the wood ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2. Add all of the vegetables (wood ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.
HOT AND SOUR SOUP
HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup
I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples’ tolerance range.
INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).
PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.
(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When
mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.
(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.
(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.
(5) Shred and cube the other ingredients.
(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.
(7) Serve hot.
NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.
You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don’t attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.
Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with dif-
ferent kinds of fungus and bamboo. Adding other mild veget-
ables is usually a success.
HOT AND SOUR SOUP
INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and wood ears). Heat the
chicken broth (if it’s canned, prepare it).
(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.
(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.
(4) Add the pork, cooking until it loses its pink
color.
(5) Add the soy sauce, cook for 1 minute more.
(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.
(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time and add it
to the soup.
(9) Add the tofu and bring the soup to a boil.
(10) Turn the heat to low, add the green onions.
(11) Add the beaten eggs in a slow stream, stirring
several times.
(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.
NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find wood ears and lily buds in an oriental
food store.
Subject: VEGAN: Hot and Sour Soup
Hot and Sour soup
Ingredients
o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots
Method
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
Hot and Sour Soup
1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
HOT AND SOUR SOUP
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I’m sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
8 oz. tofu (or a package), sliced 2” X 1/4” X 1/4”, drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
Tabasco sauce or chili oil (optional)
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can’t say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn’t bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it’s
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.
FROM: Terri Huggett
Saved from the net. Don’t know if all the ingredients are easy to
find. Hope it helps.
Terri Huggett
From: (Cynthia K. Harkins)
Path: iraq!harkins
Hot & Sour Soup
Ingredients:
. 7 1/2 cups chicken broth - use canned over cubes
. 1/4 - 1/2 lb. pork - shredded
Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms
. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)
. 1/2 - 3/4 lb. tofu - shredded
. 6 tbsp. cornstarch
. 6 tbsp. COLD water
. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar
. 1 egg - beaten
. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)
Directions:
Preparation:
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.
3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.
From: (Gary Allen)
HOTSOUR-SOUP-2(SP) USENET Cookbook HOTSOUR-SOUP-2(SP)
HOT AND SOUR SOUP
HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup
I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples’ tolerance range.
INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).
PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.
(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When
mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.
(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.
(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.
(5) Shred and cube the other ingredients.
(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.
(7) Serve hot.
NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.
You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don’t attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.
Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with dif-
ferent kinds of fungus and bamboo. Adding other mild veget-
ables is usually a success.
RATING
Difficulty: easy but tedious. Time: 1-2 hours (lots of
preparation, little cooking) Precision: measure the
ingredients.
HOT AND SOUR SOUP
HOTSOUR-SOUP-1 - Szechuan hot and sour soup
I have seldom been to a Chinese restaurant without having
hot and sour soup, and it was pleasant to discover how easy
it is to make it at home. We have fixed this by itself as a
dinner for two with enough left over for lunch. Particu-
larly when we add extra meat and vegetables, we find it a
very hearty soup which is surprisingly easy to make.
INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and tree ears). Heat the
chicken broth (if it’s canned, prepare it).
(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.
(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.
(4) Add the pork, cooking until it loses its pink color
(5) Add the soy sauce, cook for 1 minute more.
(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.
(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time and add it
to the soup.
(9) Add the tofu and bring the soup to a boil.
(10) Turn the heat to low, add the green onions.
(11) Add the beaten eggs in a slow stream, stirring
several times.
(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.
NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find tree ears and lily buds in an oriental
food store.
RATING
Difficulty: easy to moderate Time: about an hour Precision:
no need to measure.
Hot and Sour soup
Ingredients
o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots
Method
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
Units
All units and measures are metric American. A UK imperial measure
version is available from foster@jumbly.enet.dec.com
HOT & SOUR SOUP
This is a recipe from a good chinese restaurant in Cincinnati.
1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min