1 Free Flow Recipe

Well, it ain a Texas steak dinner, but then its probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger, chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud ears [Similar to wood ears, but white and more expensive. S.C.] I. 2 tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2 teaspoon sesame oil PREPARATION: I. Cut D into bite size pieces II. Wash F, soak for 15 minutes in warm water. Drain, saving water; cut each F in quarters. III. Soak G for 15 to 20 minutes in cold water; discard water. remove hard tips, cut each G in half. IV. Place H in pan large enough to allow it to double when expanded Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water; wash H well. COOKING: 1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir- fry for

2 minutes.

2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over low

heat. 3. Stir in L until gravy is thick.

4. Remove from heat, add M, and mix thoroughly.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990.

1/4 lb Salt pork

1 qt Clams

1 Onion -large

1/8 lb Butter

3 Potato -medium

Salt & pepper 3 c Milk

1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. Its excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt &

pepper to taste. Serve in soup bowls with dot crackers

1 lb Sauerkraut; (1 Lb Can)

1/2 lb Blue Grapes

6 oz Ham; Cooked

———————————-DRESSING———————————- 1/2 c Yogurt

1/4 ts Salt

1/4 ts Pepper; White

1 ts Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.

1 lb Chestnuts

Light oil 1 c French green lentils

-=OR=- Brown Lentils 2 qt Water

1 md Carrot

- diced into - small, even squares 1 Celery stalk

- cut into small squares 1/2 sm Onion; finely diced

1 lg Garlic clove

- peeled and finely chopped 1 Bay leaf

1/2 ts Salt; or to taste

5 Parsley sprigs

—————————–FINISHING THE SOUP—————————– 3 tb Light olive oil

-Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR-

1/2 ts -Dried Marjoram

1/4 ts Fennel seeds, crushed

- (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme

1/2 c Dry white wine

1 tb Tomato paste

-Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. —

3 ea Tomato, medium sliced

2 tb Olive oil

1 ts Basil

1 ts Vinegar

1 pn Salt

1 pn Pepper

1 pn Garlic powder

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.