The Online Recipe Book

1 sm Onion

1 tb Vegetable oil

1 sm Tomato

1 c Mushrooms

1/2 c Brown rice, cooked

2 oz Dried chestnuts

2 tb Water

1 ts Yeast extract

1 ts Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

1 Large DUCK

1 c Onions minced

1/2 lb Bacon, cut in small pieces

2 tb Celery, heart, minced

3 tb Green bell pepper, minced

1/2 c Red wine

1 tb Tomato paste

1 ts Basil

1 c Olives pitted split

Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice.

3/4 c Dates;pitted

1/2 c Almonds;sliced, toasted if

-you wish 1/4 c Dried apricots;finely

-chopped 1 ts Orange rind;grated

1/4 c Butter

1/3 c Corn syrup

1/3 c Brown sugar;firmly packed

1/2 ts Vanilla

6 c Cornflakes cereal

You can add sesame and sunflower seeds and coconut to these (to imitate Nature Classics from Confectionately Yours). I found refrigerating them made them easier to cut. Anne’s note: the one’s I’ve tried had dried apricots, sunflower seeds and coconut in them (like an upscale Rice Krispie). Combine dates, almonds, apricots and orange rind, set aside. In large, heavy saucepan over low heat, melt butter. Stir in corn syrup and sugar. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a full boil. Remove from heat, stir in vanilla. Add cereal and fruit-nut mixture, stirring till evenly coated. Press mixture firmly into greased 9 inch square pan. When partially cool, cut into bars. Cool completely. MAKES 16 to 24 BARS (Butter can be melted by microwaving at High 30-60 seconds, stir in syrup and sugar, microwave at High for 2 to 3 minutes or till sugar is dissolved, stirring 3 times. Continue as above.)

1 Sushi Information

I wrote this for a lady in Rime Cuisine who is interested in discovering the wonderful world of sushi. Thought it might be of interest to some of the folks here (particularly timidly eating, portly Portlanders… ;-} ). Helen++you might try tamago which is a kind of sweetish egg omelette on the rice. It’s very good and not at all odd. Also, I highly recommend toro and maguro which are used to make both sushi and sashimi. It’s raw tuna and has an indescribably clean and refreshing taste. (Toro is lean and maguro is fatty.) Chances are if you could taste it and not know what it was, you wouldn’t even know it was fish. I *hated* tuna until the first time I tried it raw in a Japanese restaurant. Unagi is grilled eel and is something that almost everyone likes. Kani (cooked crab) and Ebi (cooked shrimp) are quite good and not a taste stretch at all. Ama ebi is raw shrimp and a bit more for the adventerous, but I think it’s actually better than Ebi. Once again the taste is subtle and refreshing. I think you’ll actually be surprised at how subtle the tastes of sushi really are. The thing that *will* get your attention is the wasabi. Be very careful when you first try it as it’s quite easy to o.d. on. It’ll be easier for you if you’re already a horseradish fan. I’d be careful about stuff with shiso. It’s an herb somewhat like mint, but it can be quite startling to the uninitiated, somewhat like cilatro can be. BTW, there’s an excellent book you might like to check out. It’s called Sushi, by Mia Detrick. Paperback, 95 pages. Chronicle Books, San Francisco. ISBN: 0-87701-238-5. No publication date given (unless you can figure it out from the ISBN number). It’s pretty recent though. This is a guided tour of sushi eating++the food and the etiquette. Not a cookbook as such, though it does have a short section on preparing sushi at home. Primarily, it’s an introduction to the food with explanations of the ingredients and the most popular types of sushi. The illustrations are all color plates and the book is gorgeous. Each type of sushi is illustrated and explained. Good stuff! Posted by Stephen Ceideberg; July 10 1991.

1 Whole goose

—————————-HONEY SYRUP MIXTURE—————————- 1 Lemon

4 c Water

3 tb Honey

3 tb Dark soy sauce

2/3 c Rice wine or dry sherry

IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours–in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the

goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. KEN HOM PRODIGY GUEST CHEFS COOKBOOK

1/4 c Wild Rice — uncooked

1 1/4 c Water

1/2 c Onion — chopped

1/4 c Brown Rice

1 1/2 t Chicken Bouillon —

Vegetarian, 1/2 t Dried Thyme

1/8 t Pepper

2 c Fresh Mushrooms — fresh

Sliced 1/2 c Chopped Celery

1/2 c Waterchestnuts — chopped

Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV.

2 c Well-scrubbed leeks,

Chopped 1 Clove garlic, minced

1/2 c Red pepper, finely chopped

1 T Olive oil

3 c Vegetable broth or water

1 1/4 c Brown rice

Salt and pepper to taste pn Basil 1 c Pre-cooked lentils

1/4 c Freshly chopped parsley

1/4 c Finely grated carrots

In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving. Total Calories Per Serving: 368 Fat: 6 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.

2 tb To 4 tb sugar

1/2 c Rice vinegar

1/4 c Fresh lemon juice

1 ts Salt

1 ts Freshly grated ginger

1/4 ts Wasabi, powdered horseradish

- dissolved in 1 ts water Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono.

1 cn SPAM (12 oz)

1 ea Chicken breast

1 lb Medium shrimp, cooked and

-peeled 2 ea Bay leaves

1/2 c Finely chopped celery

1/2 c Finely chopped bell pepper

3/4 c Campbell’s French Onion Soup

3 c Water

3/4 c Campbell’s Cream of Celery

-Soup 1 cn Tomatoes,(14 1/2 oz) chopped

-and peeled 2 T Bottled Cajun seasoning

1 t Tabasco sauce

2 T Margarine

1 ea Rice-A-Roni (6.8 oz) Spanish

-Rice Mix 1/4 t Cayenne pepper

Cube SPAM in 1/4 inch chunks and brown. Boil chicken breast in 3 cups water until chicken is fully cooked. Cook celery and bell pepper in fat from SPAM. In a large pot, melt margarine and brown Rice-A-Roni, add cooked celery and bell pepper. Pour in stock from cooked chicken and both cans of soup and tomatoes (undrained). Add 1/2 of seasoning mix pack from Rice-A-Roni and stir. Add bay leaves, tabasco, cayenne pepper, and Cajun seasoning. Cook, covered, on low heat for 15 mins. Shred chicken, add chicken and SPAM and cook, covered, for 5 minutes. Add shrimp, uncover and cook 5 mins. on medium heat. Remove bay leaves and serve.