| Chef2Chef Recipe Club - Volume 1 Number 016 - October 8, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. You know when things get a little out of sorts in my life, personally or out of my control, like recent events, I find great solitude in taking the time to making an extra special/ or new recipe to give myself a break from my concerns. It doesn't have to be an elaborate dish, just something new to stimulate my mind, give new focus and challenge my taste buds. Welcome to our fourth week of the Recipe Club at Chef2Chef.net. This week "Cynthia of Cynthia's Corner" offers up the first of her menus for the Recipe Club. We'll get to sample a selection of her "Oriental Recipes". This is a great collection of recipes covering soup to desserts, and a great "Dim Sum Celebration" on Friday. I promise to tell you more about Cynthia in the next few days. Have a Great Day and tell a true friend how much you appreciate them today. You won't believe how good it will make you feel. Bon Appetit, David Nelson Monday Quick Chinese Egg Drop Soup Quick Chinese Egg Drop Soup 4 c. seasoned chicken broth Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot. Serves 6. Note: can also add sliced mushrooms to this. Spicy Napa and Red Pepper Stew with Buckwheat Noodles You can use Korean buckwheat noodles but this should work with soba as well. It's an earthy and satisfying dish, somewhere between a soup and a stew that's nice on cold evenings. NOTE: amounts are per person: Veggie topping: 1/4 red bell pepper, cut into strips Noodles: a few oz. buckwheat noodles (mine are thin, like capellini, and I use a loose 1/2" bundle) water to cook in Broth: 2 tsp. "miso-cup" soup mix (available in health food stores) Chop the veggies. Saute the onions and peppers in oil just until tender,adding the spices as you go. Then add the tofu and soy sauce and saute just a few minutes more. Add the water and cabbage and simmer, covered, about 4-5 minutes or until cabbage is tender. Uncover and let the water evaporate. In the meantime, stir together the miso mix, soy sauce, sherry, and water (you can use boiling water or microwave the broth after it's mixed) Also in the meantime, boil the noodles until done. (Depending on how long your noodles take, you might want to do this first; my noodles cook in 3 minutes, so I put them in the water just after adding the cabbage and water to the saute) To serve, place broth and noodles in a bowl and top with hot veggie-tofu mixture. Chinese Tea Jell-O Salad 11 o. can Mandarin oranges Drain oranges and pineapple, reserving juices (for the 1 c. Add orange juice if necessary to get the 1 c.) Dissolve Jell-O in hot tea, add reserved juices. Chill until consistency of egg whites. Stir in fruit and water chestnuts. Combine mayonnaise, cream and orange rind. Unmold salad onto a bed of lettuce and serve with dressing. Serves 6-8. Chinese Almond Cookies 1 c. (8 0z.) lard, room temp. NOTE: The recipe says lard makes the difference. Add flour and baking powder, beating until well blended. Shape dough into 1-1/4" balls. Place 2" apart on ungreased baking sheets. Press an almond in the center of each. Brush cookies with beaten egg yolk. Bake 14-15 minutes or until golden. Watch carefully. Remove cookies and cool on racks. Makes 50-55 2" cookies. |