Recipes Included On This Page Crab-Stuffed Crepes Crispy Salmon Steaks With Sweet Chili Sauce Cuban Pork Chops With Mojo - Raichlen Curry Korokke (Japanese Potato Dumpling) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Crab-Stuffed Crepes Recipe By : on soar Serving Size : 24 Preparation Time :0:00 Categories : Seafood Volume 2-4, Apr.'99 Cheese Luncheon Main Dishes Pancakes/Waffles Sauces Crab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CREPES----- 3 Egg -- beaten 1 1/2 c Milk 2 tb Butter or margarine,melted 1 c Flour 1/2 t Salt 1 c Swiss cheese -- grated -----CRAB FILLING----- 1/2 c Butter or margarine 1/2 c Scallion -- minced 2 lb Crabmeat, lump Salt -- to taste White pepper -- to taste 1 pn Garlic powder (opt) 1/2 c Dry vermouth -----SWISS CHEESE SAUCE----- 2/3 c Dry vermouth 1/4 c Cornstarch 1/4 c Milk 4 c Heavy cream Salt -- to taste White pepper -- to taste 1 1/2 c Swiss cheese -- grated Crepes: Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes. To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides). To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking. Crab Filling: Melt butter in skillet; stir in green onions and crabmeat. Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve. Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk mixture. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. Stir in cheese and cook until melted and well-blended; correct seasoning. NOTE: This recipe makes enough crepes to fill two baking dishes. Recipe from Soar Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Salmon Steaks With Sweet Chili Sauce Recipe By : Mol, Daily Apple, April 1999 Serving Size : 2 Preparation Time :0:00 Categories : Fish Volume 2-4, Apr.'99 Fish - Salmon Healthwise Main Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 salmon steaks (6-oz each) -----Rub----- 1 tablespoon cornstarch 1/4 teaspoon Szechwan pepper -----Stirfry----- olive oil spray or up to 2-tbs olive oil 1 medium onion -- thinly sliced 1 medium red pepper -- thinly sliced 1 medium yellow pepper -- thinly sliced 1 cup snow peas or snow pea sprouts -----Sauce----- 1 tablespoon soy sauce 1 tablespoon mild sweet chili sauce 1 tablespoon sake or sherry 1 tablespoon lime juice 2 teaspoons honey 2 tablespoons chopped fresh mint 1. Mix the cornstarch with the Szechwan pepper and turn the salmon steaks in this to coat. 2. Heat the oil in a large pan and cook the steaks for 4 minutes approx. on each side ­ check to see they are cooked but still moist. Remove from pan and keep hot. 3. Stir­fry the onions and peppers until onion is soft. Add the snow peas and stir-fry until hot. 4. Mix together the soy sauce, chili sauce, sake, lime juice and honey and stir well. 5. Pour over the vegetables and stir till hot. 6. Serve the vegetables and sauce with the salmon on top and sprinkle with fresh mint. Source: Cooking with Mol - featured by The Daily Apple http://thedailyapple.com/ "We can eat great tasting food and be looking after our health at the same time! Food that's good for you doesn't have to taste bland. You don't have to eat portions that you have trouble finding on your plate!! That's where Cooking with Mol comes in... Mol has been cooking all her life. Raising three children, cooking in restaurants and teaching cookery classes has meant she has certainly seen the inside of a few ovens." FISH with 2 tablespoons oil (original) EACH 447 cals, 20g fat (40% cff); with olive oil spray 328 cals, 6g fat (18% cff). Add a baked potato (1/3-lb) and (3/4-cup) steamed broccoli: 435 cals(14% cff) Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : tuna instead of salmon, which is also delicious. Nutr. Assoc. : 0 0 0 4810 2615 0 0 0 0 0 0 0 0 0 0 1091 0 0 4822 * Exported from MasterCook * Cuban Pork Chops With Mojo - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pork Volume 2-4, Apr.'99 Main Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 2 tablespoons olive oil 3 cloves garlic -- thinly sliced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 3 tablespoons fresh lime juice salt and freshly ground black pepper -- to taste 12 ounces pork chop with bone -- preferably 1 pork chop -- (1-inch thick) OR 2 chops -- (1/2-inch thick) 1. Heat the olive oil in a small frying pan over medium heat. Add the garlic, cumin, and oregano and cook until the garlic is just beginning to brown, 20 to 30 seconds. Immediately add the lime juice and bring to a boil. Boil until slightly thickened, 1 to 2 minutes. Add salt and pepper to taste. Cool to room temperature. 2. Place the pork chop(s) in a shallow bowl. Pour half the sauce on top. Turn to coat the meat, and marinate for 30 to 60 minutes. Preheat grill or broiler. 3. Grill or broil the pork chop(s) for 2 to 4 minutes per side, depending on the thickness of the chop. Reheat the remaining sauce. Transfer the chop(s) to a plate, pour the sauce over it, and serve at once. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Mojo (pronounced moe-hoe) is Cuba's national table sauce, a tangy mix of garlic, cumin, and lime juice. In this recipe, half the sauce is used as a marinade. White rice and black beans would make a great accompaniment to this dish. * Exported from MasterCook * Curry Korokke (Japanese Potato Dumpling) Recipe By : Noriko's Kitchen Serving Size : 4 Preparation Time :1:30 Categories : Asian Japanese Vegetables Volume 2-4, Apr.'99 Ground Beef Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound ground meat 1 pound potatoes 1/2 medium yellow onion -- minced 1/2 egg -- beaten (to mix with potato) 1 teaspoon curry powder -- (optional) 1 tablespoon oil salt -- pepper, nutmeg to taste 1/2 cup flour 1 egg -- beaten (to coat korokke) 2 cups bread crumbs canola oil for deep-frying 8 cabbage leaves* -- thinly sliced *Cabbage leaves, soak in cold water until serving time. Boil or microwave the unpeeled potatoes. Place the oil in a frying pan and add the onion. Saute until the onion is tender. Add the ground meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes until crumbled. Set the meat aside while you peel and mash the potatoes. Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mixture into eight parts, and shape each portion into a 1/2-inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg and then into the bread crumbs on a plate. Deep- fry them at 350F for about 3 minutes on each side until lightly browned. Drain them on paper towels. Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce). This recipe uses beef or pork, but substituting canned salmon or tuna should work great (an idea from Ken Love [at Compuserve -- Ed.]). Also, I heard that tarako (cod roe, which has to be baked) can be used, too, if you care for tiny pink fish eggs. This looks a lot like a knish; it's basically a piece of dough stuffed with potatoes, meat, or cheese and baked or fried. If my memory is right, it was invented in Japan by a chef who cooked for the Meiji Emperor. Source: Noriko's Kitchen recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com) Recipe at http://www.bento.com/tr-koro.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -

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