1 lb Linguine; in 6″ lengths

1 sm Green pepper; julienned

1 sm Sweet red pepper julienned

4 Scallions; finely sliced

1 c Salted chopped peanuts roasted

VINAIGRETTE
1 Lemon; juice of

2 tb Dijon mustard

2 tb Brown sugar

2 Garlic cloves; minced

2 tb Chopped fresh ginger root (finely chopped)

1/4 c To 1/3 c. red wine vinegar

1/3 c Sesame oil

1/3 c Vegetable oil

1/3 c Olive oil

Salt and pepper; to taste

GARNISH
Cucumber Watercress Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes. (Or season the chicken with salt and pepper and bake it at 375 F. for 25 minutes). When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain. Cook linguine in salted water according to package instructions. Rinse with cold water to cool. Drain linguine. Place the chicken, linguine, peppers, scallions and peanuts in a large bowl. Prepare vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad; mix well. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs. Recipe from Eichelbaum & Company/San Francisco, CA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 228.

1 lb Shortcut carrots (bag) cut Into 1/4″ slices

4 Ribs Celery, strings removed W/vegetable peeler, cut into 1/3″ dice

2 sm Green onions, split length-wise, thinly sliced

3 tb Safflower oil

2 tb EACH: water, cider, vinegar

1 tb Dark brown sugar

1/2 ts Celery seed

1/4 ts Salt

Freshly Ground Pepper

3 tb Finely julienned fresn basi

Preparation time: 25 minutes Chilling time: Several hours Salad is relishlike so it benefits from being mixed several hours in advance. Toss the salad with the basil just before serving. Firm chery tomatoes make a diffrence as they hold up well in the salad. The short-cut packaged baby carrots in the produce bins are the perfect size for this salad. 1. Put tomatoes, carrots, celery and green onions in 3-quart mixing bowl. Combine remaining ingredientx, except basil, in small dish. Add to vegetables. Gently toss to coat vegetables with dressing. Cover airtight and refrigerate up to 5 hours. 2. To serve, toss salad with basil. Adjust seasonings, sugar and vinegar as desired. Use slotted spoon to transfer to serving dish. Serve chilled.

1 1-pound daikon radish

2 ts Salt

1/2 lg Chicken breast

1/2 Egg white

1 ts Cornstarch

1 ts Sesame oil

1/2 ts Salt

1 1/2 ts Sugar

2 ts Dry sherry

3 tb Peanut oil

2 tb Sesame oil

3 Scallions, chopped

Here’s a classic Chinese “texture” dish, a cold salad made of with dried jellyfish. I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food… Actually, this would probably be quite good with just the chicken or just the jellyfish. It has a light dressing made of mixed oils and wine. Very nice on a hot summers day. More than likely, you’ll have to go to a Chinese market to get the jellyfish. This is another recipe from my huge pile of clippings. It’s from the SF Chronicle, but I don’t know the date. Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour. Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside. Bone the chicken breast and slice thinly; cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes. While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place in a large bowl. Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. Heat 3 cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish. Blend the salt and sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don’t let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.

1 ts Peanut or sesame oil

1/4 c Rice vinegar

1 tb Tamari

2 ts Honey

1 Garlic clove; minced

1 tb Fresh cilantro, minced

1/4 ts Red pepper flakes

1/4 lb Tofu steak; thinly sliced

1/2 c Fresh shiitake mushrooms (OR white button mushrooms) — sliced

1 sm Red bell pepper sliced into thin strips

1 c Fresh sugar snap peas OR snow peas

1/2 c Green onion, sliced

1/2 lb Fresh spinach; washed, dried

PREP TIME: 15 Minutes
MARINATING TIME: 30 Minutes

To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes. Divide spinach between four plates. Top with marinated tofu and vegetables and serve.

Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5 Source: Delicious! – May/June 1993

Directions:

The Lemon-Basil Vinaigrette: Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside.

Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese.

Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French bread and a bottle of dry white French wine.

1/3 c Red wine vinegar

1/4 c Safflower oil

1/4 c Parsley, minced

1/4 c Crystallized ginger, minced

15 oz Pickled beets, drained & diced

2 c Sweet red cherries, pitted

6 c Red cabbage, shredded

Parsley sprigs

Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.

1 Fresh pineapple

1 c Mandarin oranges

1 c Whipping cream

2 tb Sugar

1/2 c Toasted flaked coconut

Fresh mint (optional) Slice dried figs. Slice pineapple into half; scoop out center; cut into bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and oranges in pineapple shells. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired). Spoon over fruits. Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs

1 sm Onion, chopped

1 c Celery

1 ts Celery Seed

1 ts Salt

4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing.

DRESSING:
2 Eggs, well beaten
3/4 cup sugar
1 t Cornstarch
Salt to Taste
1/4 to 1/2 cup vinegar (to taste)
1/2 c Cream or evaporated milk
1 t Mustard
3 T butter, softened
1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayonnaise and mix until smooth Add potato mixture to the cooled dressing, folding gently together.

From: “Amish and Mennonite Kitchens” Submitted By N.F. MILLER ORTIZ On 02-05-95 From: Fido National Cooking Echo

2 Envelopes unflavored gelatin

1/4 c Sugar

6 oz Frozen lemonade concentrate

2 lg Apples, skinned and diced

1/4 c Chopped celery

1/4 c Slivered almonds

Whipped cream for topping

Mix 1 cup cider with gelatin in small pan. Let stand for few minutes. Add sugar and cook; stir until dissolved, remove from heat. Core and dice apples and mix with thawed lemonade concentrate to prevent any darkening. Lift out apples with slotted spoon and reserve. Stir lemonade and remaining cider into gelatin mixture. Regrigerate until thick and syrupy, then add apples and celery. Place almonds or other chopped nuts in bottom of 6 cup mold. Spoon gelatin over nuts, cover and chill firm. Dip mold to the rim in hot water for 5 seconds to invert onto serving plate. Surround with lettuce leaves and serve with whipped cream. Sour cream goes good with this too.

Directions:

Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl.

Cut the knackwurst into 1/4 inch slices and then quarter the slices. Add to the salad, then add
the onions and salt.

Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle.