Wednesday, March 18, 2009


3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour 2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Arabian Coffee

1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Kardamom
1 teaspoon vanilla or vanilla sugar

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

Amaretto Coffee / Variation

3/4 c Warm water
3 tb Amaretto
1 1/2 ts Instant coffee crystalsDessert topping; * see note

* Dessert topping should be in a pressurized can.

In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.

Amaretto Coffee

1 1/2 c Warm Water
1/3 c Amaretto
1 tb Instant Coffee CrystalsDessert Topping from a pressurized can

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Alpine Carnival

2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 1/2 c Boiling water
1/2 c Whipping cream, whipped

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 6 oz servings.

Alexander Espresso

1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2


---- Marinade ----
2 Chicken; breasts -- boneless
3 tablespoons Rice wine -- or dry sherry
2 teaspoons Soy sauce
2 teaspoons Ginger -- shredded
2 Onion -- peeled and diced.
2 Sm Green peppers -- cut 1/2 in
1/3 cup Straw mushrooms -- drained
1/3 cup Cashew Sauce:
4 tablespoons Oyster sauce Sherry -- or sake (rice wine)
1 tablespoon Hoisin sauce Ketchup ;(yes -- this is a c
1 pinch 5 spice powder
Sugar -- (just a pinch)
Pepper flakes

Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil as needed (appx 4 tbl) With following ingredients marinate >> for at least 30 minutes. Drain marinade and discard. To prepare:
1) Marinate meat
2) heat wok to high
3) add oil, garlic, and ginger. stir
4) add chicken, brown momentarily
5) add all veggies
6) add cashew and heat for a short time
7) add sauce ingredients, stir till bubbly. If you like, you may add a some cornstarch solution to thicken (1/2 starch, 1/2 water)
8) serve immediatly Cooking time: 5-7 mins


1 pound Chicken ; breasts -- cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers -- cut into 1/Set above ingredients aside Sauce
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
1/2 teaspoon Salt

Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish


1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve.


10 each Chow Fun Noodles
1 pound Beef flank steak -- sliced across the grain
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white 1 tablespoon Peanut oil
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled and
1/2 each Green sweet bell pepper -- cored & cut julienne
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
1 cup Fresh bean sprouts Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley.