Shrimp Tempura

1/2 cup sifted flour***1/4 teaspoon salt***1/4 teaspoon baking powder***1egg***1/3 cup milk***1 tablespoon salad oil ***           1 pound cooked shrimp, canned or frozen***oil for frying

Place all ingredients except shrimp and oil for frying in blender. Blend until smooth. Pour into a bowl. Heat one inch of oil in a large skillet to 375 F. Dip shrimp in blended batter. Fry about 2-3 minutes to a golden brown. Remove from pan. Drain on absorbent paper. Set aside in a warm place. Serve with Sweet-Sour sauce.(Makes 3-4 servings)

Sweet-Sour Sauce

1 1/2 teaspoon cornstarch***1 1/2 teaspoon sugar***                      1 1/2 teaspoon soy sauce***2 1/2 tablespoons vinegar***2 1/2 tablespoons pineapple juice.

Place all ingredients in blender. Cover and blend until well mixed. Pour into saucepan.

Chicken Pot Luck

1 small onion, sliced***1 tablespoon butter***1 cup cooked chicken or turkey pieces***1 can (10 ounces) condensed cream of chicken soup***1 cup water***2 sprigs parsley***1 teaspoon fresh tarragon leaves or 1/3 teaspoon dried tarragon*** 1/2 cup light cream or milk(cold)

Cook onion in butter in skillet until lightly browned.Combine in blender with remaining ingredients, except cream or milk.Cover and blend until smooth. Chill.Add cream or milk before serving. Garnish with chopped parsley and chives. Makes four servings.

Ham and Cheese Macaroni Salad

3 ounces macaroni, cooked, drained and cooled***1 can (12 ounces) ham, cubed***1/2 cup mayonaise***1/4 cup light cream***1 tablespoon prepared mustard***1/2 teaspoon Worcestershire sauce***3-4 green onions and tops, cut in 2-inch pieces***1 large stalk celery, cut in 2-inch pieces.

Toss macaroni, ham and cheese lightly i a large bowl. Place remaining ingredients in blender.Cover and process until vegetables are chopped. Add to mixture in bowl and fold until combined. Chill.Makes four servings.

French Toast

1 egg***60 ml (4 tablespoons) milk***two 1-cm(1/2 inch) thick slices fresh bread*** small knob butter

Preheat the skillet. Beat together the egg and milk in a shallow plate. Slide in the bread, turning over once. It will absorb the egg mixture as the skillet heats.Swirl the butter over the hot skillet and add the bread. Cook 2-3 minutes, turning over once. Serve immediately, with bacon or sprinkled with demerara sugar.

Quick Barbecue Sauce

1 cup catsup***1 1/2 cups water***1 tablespoon flour***               3 tablespoons tarragon vinegar***1/4 teaspoon oregano*** 1/4 teaspoon marjoram***1/8 teaspoon thyme***Dash of garlic salt ***1 tablespoon Worcestershire sauce.

Place all ingredients in blender.Cover and blend until smooth. Spread on meat while broiling or barbecuing. Makes 2 1/2 cups.

Indian Curry Sauce

1 cup mayonaise***1/2 cup catsup***2 anchovies*** 1/8 green pepper,cut in 1-inch pieces***4 parsley leaves***1 tablespoon curry powder***1/8 teaspoon cayenne pepper.

Place all ingredients in blender. Cover and blend until smooth. Chill and serve with lamb, fowl, or fish. Makes 1 1/2 cups.

Wine-Beef Marinade

1 cup dry red wine***1/2 cup vinegar***1 cup salad oil*** 2 onions, quartered***2 cloves garlic*** 1 1/2 tablespoons salt*** 1 teaspoon pepper***Dash Cayene pepper***Dash thyme***Dash oregano***4 1/2 pounds chuck pot roast

Place all ingredients except pot roast in blender. Blend until smooth. Place pot roast in deep baking dish. Pour wine marinade over. Cover well and allow to remain overnight, turning once, to be sure both sides are well marinated. Broil or barbecue to desired degree of doneness, brushing with sauce which remains. Makes 2 1/2 cups.

Sweet-Sour Basting Sauce

1 can (6 ounces) pineapple juice concentrate***2 tablespoons salad oil***1/2 cup wine vinegar***1/3 cup brown sugar*** 1/8 green pepper***1 slice pimiento***1 teaspoon soy sauce*** 1/2 clove garlic*** 1 teaspoon salt***Pineapple chunks and pepper strips for garnish

Place all ingredients except garnishes in blender.Cover and blend until smooth. Brush on pork or chicken while it broils, roasts or barbecues. Add a few pineapple chunks and green pepper strips for garnish. Makes 1 cup.

Tofu with Noodles

4 or 5 dried Chinese mushrooms***1 cup water***4 cups chicken stock***1 cup brocoli pieces***2 cups sliced Chines greens***  250 g fine rice noodles, soaked in warm water for 5 minutes and drained***1 cup sliced green spring onions***2 cups bean sprouts***200 g bean curd (tofu), cut into 1 cm cubes*** 1 tablespoon  light soy sauce***1 tablespoon sesame oil

1.Soak dried mushrooms in water for 20 minutes.Cut into strips. Discard the water (2.)Bring stock to boil,add mushrooms and brocoli. Simmer for 5 minutes. (3.) Add greens and noodles, simmer for another 3-4 minutes. Add spring onion, bean sprouts and bean curd;simmer for 2 minutes. (4.)Sprinkle with soy sauce and sesame oil and serve immediately. Fat per seve:4 g.

Strawberry Yoghurt Ice-cream

1 punnet strawberries, hulled (or use 300 g frozen bluberries or raspberries)***2 teaspoons gelatine***2 tablespoons orange juice ***2 tablespoons honey***500 g non-fat natural yoghurt*** 2 egg whites*** 1 tablespoon sugar

(1)Process berries in food processor until smooth. Combine gelatine and orange juice in a cup and  place cup in a bowl of hot water (or microwave on high for 15 seconds), stir until gelatine dissolves. (2)Place honey and yoghurt in bowl, stir in gelatine mixture. (3)Beat egg whites until soft peak form.Add sugar gradually, beating well after each addition until mixture is thick and glossy.Gently fold yoghurt and berry puree into beaten egg whites. (4)Pour into freezer container and freeze until just firm around edges. Remove from freezer, transfer to a large mixing bowl. Beat with electric beaters until creamy. (5) Return to freezer, freeze overnight or until firm. Remove from freezer, place in refrigerator section 1 hour before serving to soften. Serve with fruit salad or berries. Fat serve: 0 grams.

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