Thanks
Kim

If anyone could help me find a recipe, I would appreciate it.

Mike
n8843...@beaker.cc.wwu.edu

Emily Epstein
epste...@spot.colorado.edu

Gazpacho

8 large tomatoes, peeled and chopped
2 medium cucumbers, peeled and chopped
2 green peppers, seeded and chopped
1 medium red onion, chopped
1 avocado, peeled and chopped (optional)
6 large garlic cloves, crushed
1/2 c. olive oil
2 tsp. salt (or less, none if using canned tomato juice)
6 Tbl. tarragon vinegar
1/2 tsp. fresh ground pepper
4-6 dashes hot sauce (I use Tobasco)
1/2 tsp. each dried basil, chervil and tarragon
3 Tbl. fresh parsley, chopped
3 Tbl. lemon juice
1 tsp. paprika
2 c. tomato juice

Combine all ingredients and stir well. Refrigerate 4-6 hours. Adjust salt,
tomato juice and seasonings to taste and serve.

Does anyone know a good recipe for plumcake, especially one German in
origin.

Tim Jebb
jebb_...@bt-web.bt.co.uk

Does anyone have a good recipie for a batter and/or sauce for Moz sticks?

Thanks,
Brian

This is another recipe that I got off of a Gopher site years ago. It is
absolutley awesome!
Seasonings (vinegar, pepper, chile oil, etc) should be done strictly to
taste. I found I like it hotter and more sour than the recipe.
Enjoy!

HOT AND SOUR SOUP

     HOTSOUR-SOUP-1 - Szechuan hot and sour soup

     I have seldom been to a Chinese  restaurant  without  having
     hot  and sour soup, and it was pleasant to discover how easy
     it is to make it at home. We have fixed this by itself as  a
     dinner  for  two  with enough left over for lunch.  Particu-
     larly when we add extra meat and vegetables, we  find  it  a
     very hearty soup which is surprisingly easy to make.

INGREDIENTS (Serves 4-6)
     1 Tbsp    peanut oil (or other vegetable oil)
     1         garlic clove
     1 tsp     ginger root (aboutr 2 slices)
     1/2 cup   boneless pork loin, shredded
     1 1/2 Tbsp
               soy sauce or tamari
     1/2 cup   bamboo shoots, shredded
     6         dried shiitake mushrooms
     10        dried lily buds (also called golden needles)
     12        dried tree ear fungus (also called cloud ears)
     4 cups    chicken broth (canned or homemade; I  usually  use
               canned)
     1 Tbsp    dry sherry
     3 Tbsp    red wine vinegar
     1 Tbsp    cornstarch
     1/4 cup   water
     1         tofu pad (a package generally contains 2 pads)
     1/4 cup   green onions
     2         eggs
     1 Tbsp    toasted sesame oil
     1/4-1 tsp chili oil
     1/4 tsp   white pepper
               salt and more pepper

PROCEDURE
          (1)  Rehydrate the dried ingredients (15  minutes:   in
               lukewarm  water  for the shiitakes, and in boiling
               water for the lily buds and tree ears).  Heat  the
               chicken broth (if it's canned, prepare it).

          (2)  Mince the garlic and ginger root and combine them.
               Shred  the  pork  loin.   Shred the bamboo shoots.
               Combine the cornstarch and the  water.   Chop  the
               green onions.  Lightly beat the eggs.

          (3)  Heat oil in  wok  (medium),  add  the  garlic  and
               ginger, stirring 30 seconds.

          (4)  Add the pork, cooking  until  it  loses  its  pink
               color.

          (5)  Add the soy sauce, cook for 1 minute more.

          (6)  Add bamboo shoots, shiitakes, lily buds, tree  ear
               fungi, stir quickly for 1 minute.

          (7)  Stir in chicken broth, sherry, and vinegar.

          (8)  Stir cornstarch/water mix one last time and add it
               to the soup.

          (9)  Add the tofu and bring the soup to a boil.

          (10) Turn the heat to low, add the green onions.

          (11) Add the beaten eggs in  a  slow  stream,  stirring
               several times.

          (12) Turn off the heat and add the  sesame  oil,  chili
               oil,  white  pepper.  Season  to  taste  and serve
               immediately.

NOTES
     Like many Chinese recipes, it takes longer  to  prepare  the
     ingredients  than it does to cook the soup.  As I understand
     it, hot and sour soup, traditionally, is a Northern  Chinese
     way  of  using  leftovers.   Therefore, there are many, many
     variations possible, particularly in the dried  ingredients.
     We  never  make  it exactly the same way twice.  I recommend
     using the shiitakes at least; most  any  grocery  store  has
     them.  You  may  find tree ears and lily buds in an oriental
     food store.

RATING
     Difficulty: easy to moderate Time: about an hour  Precision:
     no need to measure.

CONTRIBUTOR
     Dave Bartley
     {sun,allegra,uw-beaver,lbl-csam}!fluke!dbb

Thanks in advance!

Someone requested a recipe today, here is a VERY good one. The tricky part
is to steam them with plenty of room between the dumplings, or else they
will stick together like glue.
I much prefer using ground pork, as they seem much tastier. Plus I tried the
fish sauce and didn't care for it. Instead I use a chinese garlic chili
sauce - wonderful!

It's not my own, but was taken from some gopher site years ago. I've left
the credits on the bottom.

SHU-MEI(M)               USENET Cookbook               SHU-MEI(M)

SHU MEI

     SHU-MEI - Steamed dumplings (meatballs)

     This recipe is an adaptation of the one in The Frugal  Gour-
     met  by Jeff Smith.  The bigger the batch, the better. There
     are never leftovers.

INGREDIENTS (makes 35-40)
          DUMPLINGS
     2 lbs     ground turkey
     1 1/2 Tbsp
               corn starch (cornflour)
     1 1/2 Tbsp
               dry sherry
     3 Tbsp    light soy sauce
     1 Tbsp    ginger, grated or finely chopped
     6         cloves garlic, crushed, minced or pressed
     6         green onions, chopped
     1 Tbsp    brown sugar
     1 Tbsp    sesame oil
     1 pkg     wonton wrappers
               peanut oil
          DIPPING SAUCE
     1 1/2 cup fish sauce (You  may  want  to  dilute  this  with
               water, depending on its strength)
     1 cup     vinegar
     1 cup     sugar
     6         cloves garlic, finely minced or pressed
     1 Tbsp    ginger, finely minced or grated
     1 Tbsp    red pepper, crushed

PROCEDURE
          (1)  Make the dipping sauce by mixing together  all  of
               its  ingredients.  Store in the refrigerator until
               you are ready to use it.

          (2)  Stir together everything but the wrappers and  the
               peanut  oil.   Mix  vigorously  by  hand  until it
               begins to bind together.  (About 1 minute or so.)

          (3)  Place 1 1/2-2 Tbsp of filling in the middle  of  a
               wonton wrapper.  Fold the sides up around the meat
               so that you have a little bag or  cup.  Press  the
               bottom flat so that the bag doesn't fall over.

          (4)  Oil racks of the steamer with  peanut  oil.  Place
               dumplings in racks.

          (5)  Steam for 15 to 20 minutes in  covered  rack  over
               boiling water.

          (6)  Serve hot with dipping sauce.

NOTES
     These little gems would probably go just fine with a  favor-
     ite hoisin or chili dipping sauce.

     The steamer racks I recommend are the Chinese  bamboo  ones.
     You  can  stack  them  quite nicely (I find that three racks
     work well) and they sit at just the right height  above  the
     boiling  water  in  a wok.  The real advantage is that water
     will not condense on your food if you use a bamboo steamer.

     The dipping sauce is  an  adaption  of  one  served  at  the
     Phoenix  Vietnamese  restaurant  in Saint Paul Minnesota; it
     was originally served with eggrolls,  but  works  splendidly
     with these dumplings.

     The original recipe calls for ground pork, but I find ground
     turkey  preferable.   The flavor is lighter and the calories
     far fewer.  Pork is fine, though, and even  hamburger  could
     be used in a pinch.

RATING
     Difficulty: easy, but tedious.  Time:  45  minutes  prepara-
     tion,  15-20  minutes cooking.  Precision: approximate meas-
     urement OK.

CONTRIBUTOR
     Kathy Marschall
     Submitted for her by David Messer.
     d...@viper.UUCP    {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave

Leslie
r...@netcom.com