Recipes Included On This Page Vanilla Cream Vi's Zucchini soup (WW) Vietnamese Corn and Coconut Fritters (Cha Bap Ran) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vanilla Cream Recipe By :Making Liqueurs for Gifts by Mimi Freid; 1988 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 3 teaspoons vanilla -- (15 mL) 12 ounces sweetened condensed milk -- (375 mL) 1 1/2 cups brandy -- (375 mL) 1/2 cup vodka -- (125 mL) Beat all ingredients together. Refrigerate for 2 weeks before serving. Results in a rich after dinner drink for a "sweet tooth" or in coffee. Yields 3 cups. From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin A-101; 1988. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 November 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 6g Fat (27.5% calories from fat); 6g Protein; 32g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Vi's Zucchini soup (WW) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds zucchini -- cut into chunks 2 cups chicken stock 2 tablespoons onion -- minced or 1 1/2 teaspoon dried onion flakes 1 teaspoon garlic powder 1/2 teaspoon salt 1 leaf fresh herb -- (basil, bay, oregano or mint 1/2 cup milk -- (optional) 1/2 cup grated parmesan cheese Cook squash in stock until tender. Pour off liquid and reserve. Puree squash in blender or food processor. Pour into saucepan. Stir in stock, onion and seasonings. Heat thoroughly, stirring to prevent scorching. (May be frozen after this step.) Serve either hot or cold. Stir in milk at serving time. Garnish with parmesan cheese. (I don't usually.) Contributed to the FareShare Gazette by Chupa; 4 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 3g Fat (31.8% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1034mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Vietnamese Corn and Coconut Fritters (Cha Bap Ran) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn kernels -- cut from 2 ears corn or use frozen "sweet" corn 4 tablespoons thick coconut milk 1/4 cup all-purpose flour 1 teaspoon cornstarch 1/2 teaspoon salt 1 egg Corn oil for deep frying Dipping sauce: 1 tablespoon Vietnamese chili garlic sauce -- or Sriracha hot chili sauce 1 teaspoon water 1/2 teaspoon sugar 1. BATTER: Place the corn in the bowl of a mini-chopper or food processor and pulse 10 to 12 times, scraping down the sides of the bowl midway through with a rubber spatula. The corn will turn into a semi-cohesive mass that you can pinch together between your fingers. Remove to a bowl and mix in the remaining ingredients except the oil and sauce ingredients. Set the batter aside. 2. DIPPING SAUCE: In a small shallow bowl, mix the dipping sauce ingredients together to dissolve the sugar. Taste and add more water and sugar if you want to decrease the intense heat of the sauce. Set aside. 3. FRY THE FRITTERS: Use a wok or a large, heavy skillet to fry in. Pour in the oil to a depth of ¾ to 1 inch. Over a medium-high flame, heat the oil to 350 degrees on a deep-fry thermometer. Test the readiness of the oil by dropping in a bit of the batter, which should generate immediate bubble action before floating to the top in about 5 seconds. When the oil is ready, gently drop teaspoonfuls of batter into the oil. The fritters should sink to the bottom, instantaneously be surrounded by a ring of bubbles, and then rise to the top within seconds. Fry as many fritters as your pan may comfortably accommodate without crowding the surface once the fritters have floated to the top. Fry the fritters until they are golden brown, turning over once. Remove to a paper towel-lined plate to blot away any excess oil. (If the fritters deflate and soften soon after you've pulled them from the oil, you need to fry them longer; they should hold their shape and remain slightly crispy.) Continue to fry until all the batter is used up, remembering to regulate the heat so that it remains around 350 degrees F. Serve as finger food accompanied by the dipping sauce. Advance Preparation - Although these fritters are best just out of the frying pan, you may fry them early in the day and keep them at room temperature. Reheat the fritters on a baking sheet in a 350-degree oven until hot and crispy, 7 to 10 minutes. During the frying, remove the fritters just shy of golden brown, as they continue to brown during reheating. Source : "Vietworldkitchen.com" Copyright : "Copyright 2002 by Andrea Q. Nguyen." Yield : "20 fritters" NOTES : Often times, the straightforward combination of a few ingredients delivers in a splendid way. Tender, flavorful and lightly crispy, these delicious fritters impart a remarkable fragrance as they fry. But don't think that Vietnamese cooks cornered the market on corn fritters. In Fannie Farmer's original The Boston Cooking School Cook Book (1918) there was a similar corn fritter recipe that included corn, flour, salt, baking powder, eggs and paprika. A New World native, corn was widely disseminated around the globe by seafaring merchants and explorers. Although debates exist as to how and when corn reached Asia, there's no doubt that creative cooks found ways to work the grains from this fast growing grass into their repertoire. (Corn is technically a grass that produces seed heads ('ears') with rows of grains ('kernels') on cobs.) I'm sure that cooks in other countries have been frying corn fritters for ages. Traditionally, the corn for these fritters was crushed using a mortar and pestle, but a mini-chopper or food processor does a fine job. At the height of corn season during the summer, use fresh corn to produce the best flavors. Otherwise, substitute frozen "sweet" corn, which contributes the perfect sweetness to contrast with the spicy dipping sauce. This batter takes minutes to assemble and the frying is undramatic, fast and clean. What more can you ask for? Contributed to the FareShare Gazette by Chupa; 2 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; trace Fat (14.1% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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