Greatest Recipes

1/4 lb Dried bean thread noodles

1/2 lb Ground pork

1 tb Dark soy sauce

2 ts Rice wine or dry sherry

2 ts Sesame oil

1 tb Peanut oil

1 tb Finely chopped ginger

2 tb Finely chopped garlic

4 tb Finely chopped scallions

2 tb Dark soy sauce

1 tb Chili bean sauce

1/2 ts Salt

2 ts Sugar

2 ts Sesame oil

2 c Chicken stock

———————————-GARNISH———————————- 3 tb Finely chopped scallions

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the rest of the ingredients. Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated. Ladle into a large serving bowl, garnish with the scallions and serve. Makes 2 to 4 servings

3/4 c Cooked chick peas

1 c Cooked basmati rice

1/2 ea Red bell pepper, diced

1/2 ea Green bell pepper, diced

1/2 ea Yellow bell pepper, diced

4 ea Scallions, sliced

Salt to taste ——–VINAIGRETTE——— 2 ts Toasted sesame seeds

1 ts Sesame oil

1/4 ts Cumin

2 tb Lemon juice

1 tb Olive oil

+++++ ts Salt Toss together chick peas, rice, bell peppers, scallions in a large bowl. Whisk together all the ingredients for the vinaigrette. toss with salad & season to taste. “The Hamilton Spectator” August, 1993

3 oz 90 g cooked long grain rice

1 oz 30 g pineapple in natural

Juice, drained and chopped. Half medium banana sliced. 15 oz 45 g black grapes, halved

And pipped. 2 ts Lemon juice.

Quarter oz 7 g sultanas. 2 ts Desiccated coconut.

1 tb Low fat natural yoghurt.

2 ts Low calory mayonnaise.

pn Chili powder (optional). 2 oz 60 g cooked chicken, chopped

Salt and pepper. Lemon slices and fresh Sprigs of parsley to garnish 1. Mix together the rice, pineapple, banana, grapes and lemon juice.

2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and

chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper. 3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.

4 5-oz swordfish steaks (cente

1 Ruby red grapefruit; peeled

2 Oranges; peeled & sectioned

2 Limes; peeled & sectioned

1 Lemons; peeled & sectioned

1 c Red, green, and yellow bell

1 md Red onion; finely diced

1 tb Cilantro; chopped

1 tb Mint; chopped

1 oz Tequila

1 tb Corn oil

1 ds Salt

1 ds Black pepper

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time: 1:00 STEP ONE: Prepare the Citrus Salsa– Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours. STEP TWO: Grill the Swordfish– Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill. STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.

8 Dried, pitted dates,

Coarsely chopped 1/4 c Orange juice

1 lg Banana, peeled & sliced

1 tb Unsalted butter

1 tb Fresh lemon juice

Combine the dates and the juice in a 2 cup measure and cover, microwaving on full power until the dates are soft, about 3 minutes. Let them cool, uncovered, for about 2 minutes. Then tip them into a processor or a blender along with the banana, butter and lemon juice and whiz until the texture is smooth but flecks of date still remain. Serve at room temperature or chilled on waffles, whole-wheat English muffins or rice cakes. Stores covered and refrigerated for up to four days; makes 2/3 cup.

8 1/2 oz Tempeh, cut to small cubes

3 tb Vegetable oil

1 md Onion, chopped

2 ea Garlic cloves, minced

1 tb Fennel

1 ts Chili powder

1 ts Coriander

1 ts Cumin

1/4 ts Cayenne pepper

1 ea Green pepper, chopped

2 tb Tamari

2 tb Lemon juice

3 tb Molasses

2 tb Cider vinegar

1 tb Mustard powder

6 tb Tomato paste

1 c Water

4 ds Tobasco sauce

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered.