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Rec.Food.Recipes Digest #134
Fri 07 Jun 1991

Bo:   Banana Bread (Eleanor Cicinsky)
Bo:   Banana Bread (Ellen Mitsue Eades)
MSL:  Chinese Chicken Salad (Carol Miller-Tutzauer)
Co:   Scallion Cake (Carol Miller-Tutzauer)
MV:   Tofu Marinated in Sesame Oil & Rice Vinegar with Scallions (Carol Miller-Tutzauer)
OV:   Grilled Whole Chilies (Carol Miller-Tutzauer)
DSL:  Sliced Fresh Fruit (Carol Miller-Tutzauer)
SLV:  Cold Soba Noodles" (Carol Miller-Tutzauer)

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.RH REC.FOOD.RECIPES-#134 BANANA-BREAD-6 Bo "31 May 91" 1991
.RZ "BANANA BREAD"
This recipe has been around the house since 1938. You might like to try it.
.IH "Makes 1 loaf"
.IG "\(12 cup" "shortening" "100 g"
.IG "1 cup" "sugar" "100 g"
.IG "2" "eggs"
.IG "1 cup" "ripe mashed bananas"
.IG "1 tsp" "lemon juice"
.IG "2 cups" "all purpose flour" "250 g"
.IG "3 tsp" "baking powder"
.IG "\(12 tsp" "salt"
.IG "1 cup" "chopped nuts" "150 g"
(we use walnuts)
.PH
.SK 1
Cream shortening & sugar very well. Add eggs one at a time, beating until
light & fluffy.
.SK 2
Mash bananas & press through sieve then add lemon juice (to keeps bananas
from turning black). Beat into the creamed mixture. Add nuts.
.SK 3
Pour in a greased a
.AB "9x5 inch" "23x13 cm"
pan. Bake at
.TE 350 180
degrees for about l \(14 hours.
.NX
You can add some powdered sugar to the top - that's nice.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 - 1 \(34 hours.
.I Precision:
measure ingredients.
.WR
Eleanor Cicinsky
[e-mail]


.RH REC.FOOD.RECIPES-#134 BANANA-BREAD-7 Bo "31 May 91" 1991
.RZ "BANANA BREAD"
This recipe has never failed to get positive comments.
.IH
.SH Wet:
.IG "2 cups" "mashed bananas"
(I use 4)
.IG "3" "eggs"
.IG "1 cup" "oil" "225 ml"
.IG "1 tsp" "vanilla"
.SH Dry:
.IG "2 cups" "flour" "250 g"
.IG "1 cup" "sugar" "200 g"
.IG "1 tsp" "baking soda"
.IG "\(14 tsp" "salt"
.PH
.SK 1
Mix the wet ingredients well.
.SK 2
Sift the dry ingredients.
.SK 3
Put the two mixtures together and mix well.
.SK 4
Pour batter into greased
.AB "9x5 inch" "23x13 cm"
loaf pan (optional -- line pan with wax
paper also). Bake at
.TE 350 180
degrees 50 minutes or until done (with my
oven it always takes about an hour). Or fill greased muffin pan \(34
full and bake at
.TE 350 180
degrees 25 minutes (again, with my oven its a
little longer).
.NX
When I make it with the 4 bananas, I get enough for 6 muffins and a good-sized
loaf.
.PP
\fIOptional\fR -- add 1 - 1 \(12 cups chopped nuts (I've mostly used walnuts, but
pecans would work too, I imagine). Stir into wet ingredients before adding
dry ingredients.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(34 - 1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Milt Epstein
[e-mail]


.RH REC.FOOD.RECIPES-#134 CHICKEN-SALAD2 MSL "31 May 91" 1991
.RZ "CHINESE CHICKEN SALAD"
.KY CHINESE CHICKEN
Recipe developed by husband of Elaine Gilbert Greene, NY, NY, Gourmet
magazine, June 1991, p. 24. (orig. appeared 1984)
.IH "Serves 8"
.IG "" "vegetable oil"
for deep-frying
.IG "6" "won ton wrappers"
cut into
.AB "\(12 inch "1 cm"
strips
.IG "2 oz" "cellophane noodles" "50 g"
[aka bean thread, glass noodles]
.IG "3 cups" "shredded cooked chicken"
.IG "1 bunch" "scallions"
cut into
.AB "1 inch" "2.5 cm"
pieces
.IG "\(14 cup" "cashew nuts" "30 g"
dry-roasted and unsalted
.IG "1 cup" "fresh coriander"
minced
.IG "1" "red bell pepper"
cut into julienne strips
.IG "\(12 head" "lettuce"
shredded
.SH "For the dressing:"
.IG "\(12 tsp" "dry mustard"
dissolved in \(12 tsp water (Chinese mustard)
.IG "1 Tbls" "soy sauce" "15 ml"
.IG "3 Tbls" "distilled vinegar" "50 ml"
(rice vinegar)
.IG "2 Tbls" "hoisin sauce" "30 ml"
.IG "1 tsp" "ground allspice"
or to taste (or subst. 5-spice powder)
.IG "1 tsp" "sugar"
.IG "2 Tbls" "Oriental sesame oil" "30 ml"
.IG "\(14 cup" "corn oil"55 ml"
(or less)
.PH
.SK 1
In a wok or deep skillet heat
.AB "1 \(12 inches" "3-4 cm"
of the oil to
.TE 375 190 .
(using
a deep-fat thermometer). In it fry the wonton strips, turning them, for
15 seconds, or until they are golden, and transfer them with a slotted
spoon to paper towels to drain.
.SK 2
In the same oil fry the noodles in 2 batches, turning them once, for 5
seconds (they will quadruple in volume), transfer them to paper towels
to drain, and crumble them.
.SK 3
In a large bowl combine the won ton strips, half the noodles, the chicken,
the scallions, the cashew nuts, the coriander, and the bell pepper.
.SH "Making the dressing:"
.SK 4
In a small bowl whisk together the mustard mixture, the soy sauce, the
vinegar, the hoisin sauce, the all- spice, the sugar, and salt and pepper
to taste, add the oils in a stream, whisking, and whisk the dressing until
it is emulsified.
.SK 5
Toss the chicken salad with the dressing, mound it on a platter lined with
the lettuce, and garnish it with the remaining noodles.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#134 SCALLION-CAKE Co "1 Jun 91" 1991
.RZ "SCALLION CAKE" "Hunan onion cakes or Szechuan pancakes"
.KY CHINESE
From Henry Chung's Hunan Style Chinese Cookbook, ISBN# 0-517-533251
(Harmony Books, New York)
.IH
.IG "3 cups" "unsifted all purpose flour" "375-400 g"
.IG "1 cup" "boiling water" "225 ml"
.IG "\(14 cup" "cold water" "55 ml"
.IG "6 Tbls" "sesame oil" "100 ml"
(or vegetable oil)
.IG "2" "eggs"
beaten
.IG "" "salt"
.IG "1 cup" "finely chopped scallion"
.IG "4-6 cups" "vegetable oil" "1 l"
(for frying)
.PH
.SK 1
Place flour in a bowl. Add boiling water and mix with a fork or
chopsticks till cool. Add cold water and knead the dough on a lightly
floured board for 10-15 minutes. Cover and let stand for 30 minutes.
.SK 2
Empty dough onto a floured board and knead it again for a few minutes
until very smooth and velvety. Roll dough into 16-18 balls about the
size of a small egg. On a floured board roll each ball into a round
pancake
.AB "3 inches" "7.5 cm"
in diameter.
.SK 3
Brush sesame oil on pancake and dush with flour lightly and cover with
another one.
.SK 4
Place the double round pancake on a lightly floured board and roll out
with even pressure to
.AB "7-8 inches" "18-20 cm"
in diameter and about
.AB "1/8 inch" "1/3 cm"
thick.
(You want them to look like Mexican flour tortillas.)
.SK 5
Heat an unoiled wok or a frying pan over medium heat. Bake the
tortillas-like pancake; keep on turning it until cake is blistered by
air pockets on one side. Turn and bake the other side the same way.
.SK 6
Remove pancake from wok and pull the two rounds apart very carefully.
Allow them to cool.
.SK 7
To make each onion cake, brush the pancake with sesame oil and then the
beaten egg, and sprinkle a pinch of salt. Then add 1 Tbls. of finely
chopped scallion evenly on top of one pancake (baked and ready to eat)
and cover with another one. Press the two pancakes firmly together to
align them securely.
.SK 8
Heat vegetable oil in a wok until smoking hot. Slide the cake into the
wok. Turn abot every 30 seconds until cake becomes golden brown and
crispy. Remove from pan by tongs or chopsticks and hold it over pan
vertically to let oil drip off. Cut into small pieces and serve hot.
.SH Variation:
If you don't have time to make cakes that look like tortillas, just buy
Mexican flour tortillas, spread them with sesame oil, egg, and scallion,
and proceed as above.
.SH RATING
.I Difficulty:
tricky.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#134 TOFU-SCALLIONS MV "1 Jun 91" 1991
.RZ "TUFU WITH SCALLIONS" "Marinated Tofu with Scallions"
.KY BARBECUE
I have an excellent grill book at home called (of course) "Grill Book: New
Foods and Flavors for the Grill" by Kelly McCune, Harper & Row, ISBN#
0-06-096006-X. Although primarily a meat cookbook, the first half is devoted
to outlining a hoard of marinades that can be used for grilling. It has a
chapter devoted to grilling veggies and another chapter devoted to grilling
fruit. Then it offers a dozen or so grill menus.
.PP
Other good recipes from this book include: Grilled Pears (in a honey glaze)
and Grilled Mushrooms (marinated in a raspberry vinegar marinade) and Grilled
Polenta with Pesto (prepare polenta, chill and let harden, cut into wedges,
grill then top with a dollop of pesto).
.IH Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
.IG "2x 1 lb" "packages "firm" tofu"
drained
.IG "2 Tbls" "dark sesame oil" "30 ml"
.IG "3 Tbls" "rice vinegar or distilled white vinegar" "50 ml"
.IG "4 Tbls" "tamari or soy sauce" "65 ml"
.PH
.SK 1
Buy tofu labeled "firm" in the vegetable or refrigerated cheese section of
most grocery stores. Drain off the liquid and place tofu between several
layers of paper towels with a weight on top drain 1-3 hours. [I think
20 minutes is long enough -- CMT]
.PP
Cut the drained tofu into 4 slices (each
.AB \(34 inch" "2 cm" )
[cut each block into two
slabs about
.AB "3x4x1.5 inches" "7.5x10x4 cm" ].
.SK 2
Mix the sesame oil, rice vinegar, and tamari. Marinate the tofu, turning
frequently, for 1 hour. Soak 2 wood skewers in water for 15 minutes or so.
With the tofu pieces lying flat, insert the skewers parallel to each other
horizontally into the tofu. [The result should make the tofu look like
"popsicles".]
.SH "To grill:"
.SK 3
Place the tofu on an open grill over a medium-hot fire. Cook 5 minutes,
turn, and cook another 8 minutes, until the outside is slightly crispy
and brown. [Ideally, it will have "grill marks" across it.]
.SH "Suggested Menu:"
.nf
o Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
o Grilled Whole Chiles
o Sliced Fresh Fruit
o Cold Soba Noodles
o Sparkling Water with Lemon Zest
.fi
.SH RATING
.I Difficulty:
easy.
.I Time:
Draining time + 1 hour marinading + 15 mins. cooking.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#134 CHILIES-GRILL OV "1 Jun 91" 1991
.RZ "GRILLED WHOLE CHILIES"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.IG "4" "whole green chilies"
(Select fresh mild chilies, such as the long green poblano, ancho, or
Anaheim).
.PH "To grill chilies:"
.SK 1
On an open grill over medium-hot coals, grill the chilies, turning
frequently, until light brown and tender.
.SK 2
Slice along the side of the chili and remove the seeds [if desired].
Serve whole or remove the tops, as desired.
.NX
Goes well with 'Marinated Tofu with Scallions' (see TOFU-SCALLIONS).
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
NA.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#134 FRESH-FRUIT-1 DSL "1 Jun 91" 1991
.RZ "SLICED FRESH FRUIT" "Refreshing fruit salad or desert"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.PP
This tart and refreshing fruit dish can be served as a salad or dessert.
.IH
.IG "" "fruit"
- Select firm ripe fruit in season, such as peaches, honeydew, kiwi, green
grapes, green apples, cantaloupe, pears, and plums.
.IG "\(12 cup" "plain yoghurt" "110 ml"
.IG "1 tsp" "honey"
.IG "" "fresh mint"
chopped
.IG "" "mint sprigs"
.PH
.SK 1
Slice the fruit.
.SK 2
Serve with a dollop of yoghurt mixed with honey and mint.
Garnish with mint sprigs.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
NA.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#134 SOBA-NOODLES SLV "1 Jun 91" 1991
.RZ "COLD SOBA NOODLES"
.KY BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
.PP
Soba noodles are quite popular in Japan, and are just starting to catch on in
this country. Made from buckwheat, they are high in protein and have a nice
flavor and texture. They are sold dried and packaged in Asian markets or the
specialty section of some grocery stores.
.IH
.IG "\(12 lb" "soba noodles" "225 g"
.IG "2 Tbls" "peanut or safflower oil" "30 ml"
.IG "3 Tbls" "rice vinegar or distilled white vinegar" "50 ml"
.IG "2 tsp" "tamari or soy sauce"
.IG "1 tsp" "dark sesame oil"
.IG "1 \(12 tsp" "minced fresh ginger"
.IG "1 tsp" "fresh cilantro"
coarsely chopped
.IG "1" "carrot"
cut into small
.AB "1 inch" "2.5 cm"
[matchstick size] sticks
.IG "" "sesame seeds"
.PH
.SK 1
Place the noodles in a large pot of boiling salted water and boil for
5-7 minutes, until tender. Drain and rinse under cool water. Set aside
to drain.
.SK 2
Mix the oil, vinegar, tamari, sesame oil, ginger, and cilantro together in
a bowl. Add the noodles and carrot, and toss well.
.SK 3
Garnish each serving with sesame seeds.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]