Recipes Included On This Page Maki-Zushi (Rolled Sushi) with Sushi Meshi (Vinegared Rice) Mandarin Orange Cookies Mango Sorbet Mediterranean Potato Casserole Meringue Kisses Mushroom Cutlets with Mornay Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Maki-Zushi (Rolled Sushi) with Sushi Meshi (Vinegared Rice) Recipe By :Chrysler Magazine Vol 2 Issue 1 Serving Size : 64 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sushi Meshi: 1 1/4 cups Japanese sushi rice or California or other short-grain rice 3 tablespoons rice wine vinegar 2 tablespoons sugar 1 teaspoon salt 3 tablespoons sweet cooking rice wine -- or sake Maki-Zushi: 8 (8x8-inch) sheets nori seaweed 1 medium cucumber -- seeded and cut into thin strips 3 ounces lox-style smoked salmon -- sliced paper-thin Purchased wasabi paste Italian flat-leaf parsley Tiny cooked shrimp -- halved lengthwise Caviar Sushi pickled ginger Prepare Sushi Meshi: This vinegared rice is the basic element of Maki-Zushi. Place rice in fine-wired strainer. Rinse under cold running water, rubbing grains together with fingers to clean thoroughly. Continue rinsing and lifting until water runs clear. Tap strainer to remove liquid. In a medium saucepan combine rice and 2 1/2 cups water; soak 15 minutes. Bring to boil; reduce beat, cover and simmer 15 minutes. Remove from heat. Let stand, covered and undisturbed, for 15 minutes. Transfer rice to large shallow baking pan. Cool slightly. While rice is standing, heat and stir vinegar, sugar and salt in small pan over medium heat until sugar and salt dissolve. Remove from heat. Stir in rice wine. Drizzle vinegar mixture evenly over surface of rice. Using rubber spatula, pull rice toward you, then fold it over on itself. Repeat folding, being careful not to cut rice grains, until rice absorbs vinegar mixture. (To make ahead, cover vinegar-seasoned rice with clean, damp kitchen cloth and store at room temperature up to 24 hours.) Makes 4 cups. Making the Maki-Zushi: To toast seaweed, pass shiny side of each sheet 2 or 3 times over flame of gas stove. Or place on broiler pan; broil 5 to 6 inches from heat a few seconds or until color changes to lighter green. Broil one side only (Do not over toast; sheet will crack.) Spread about 1/2 cup Sushi Meshi over one side of each seaweed sheet, leaving 1-inch strip down the long edge uncovered. (See Chef's Note.) Place 2 or 3 cucumber strips and 1 strip salmon on top of rice. Use finger to dot rice with small amounts of wasabi alongside salmon and cucumber strips. Spread wasabi to make thin line on rice. Starting with the rice-covered edge, roll up each sheet jelly-roll style. Moisten seaweed edge with water; press lightly to seal. To cut sushi roll, dip sharp, thin-bladed knife into hot water. Using sawing motion and very light pressure, slice each sushi roll crosswise into eight or more pieces. Place sushi piece, cut side up, on serving plate. Garnish as desired. Makes 64 pieces. Chef's Note: Sushi Meshi is sticky. To make handling easier, rinse 1/2-cup measuring cup in water and moisten hands. Place Sushi Meshi into wet measuring cup and unmold onto seaweed. If necessary, re-moisten hands before spreading rice. Art's Note: This recipe and a photo of the results is on our website at: http://fareshare.net/maki-zushi.html Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 21 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (2.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Mandarin Orange Cookies Recipe By :Edmonton Journal 1994 Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (125 mL) 1 1/4 cups brown sugar -- (300 mL) 2 eggs 1 1/2 cups mandarin oranges -- (375 mL); chopped* 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon ground ginger -- (1 mL) 1/2 teaspoon nutmeg -- (2 mL) 1/2 teaspoon cinnamon -- (2 mL) 2 cups white flour -- (500 mL) 4 teaspoons baking powder -- (20 mL) 1 cup raisins -- (250 mL) 1 cup walnuts -- (250 mL); chopped 1 teaspoon vanilla extract -- (5 mL) *This cookie requires 6 to 8 Japanese mandarin oranges, chopped. The easiest way to do this is to peel and slightly freeze the oranges, then cut them with a sharp knife. In one bowl cream the butter and sugar thoroughly and then add eggs, oranges and raisins. In second bowl sift flour, baking powder and spices; add nuts. Add flour mixture to the creamed mixture and beat thoroughly. Blend in vanilla extract. Drop from teaspoon onto greased cookie sheet. Bake for 15 minutes at 300F (150C). From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 7g Fat (39.2% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Mango Sorbet Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large mangos 1/2 cup water -- (125 mL) 1/2 cup granulated sugar -- (125 mL) 1/4 cup fresh lime juice -- (50 mL) Scrape the mango flesh away from the pit and skin. Puree in food processor using a pulsing motion or mash until smooth to make about 1 1/2 cups (375 mL). In a saucepan, bring the water and sugar to the boil. Reduce the heat and simmer for 2 minutes. Let cool to room temperature. Stir the lime juice and cooled syrup into the mango puree until well combined. Freeze in an ice cream maker according to manufacturer's directions or in a shallow pan covered with plastic wrap for 4 hours or for up to 2 days. Author's note: Be sure to use fully rip mangoes. Mangoes are ripe when they have a distinct sweet fragrance, deep orange color and feel tender to the touch. Makes 2 cups (500 mL); 4 servings. Nutritional information per 1/2-cup (125 mL) serving: 201 calories; 0.9g protein; 52.5g carbohydrate; 0.4g fat; 17.8mg calcium; 3.6g dietary fiber. Percent of calories from: carbohydrate - 97%; protein - 2%; fat - 2%. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; trace Fat (1.8% calories from fat); 1g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 2 Fruit; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mediterranean Potato Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new red potatoes -- sliced 3 tablespoons olive oil 4 garlic cloves -- finely chopped 2 medium red onions -- sliced thin 1 tablespoon crushed lovage -- or sage 1 tablespoon thyme 1 teaspoon tamari sauce -- or soy sauce Pepper 4 tomatoes -- sliced 1 cup pitted black olives -- sliced in half 1 cup parmesan cheese Parsley Steam the potatoes until they are soft but still firm (if that makes any sense). You want them to be soft, but not to the point that they will fall apart when lifted. Set aside. In a small skillet, sauté the garlic, onions, and herbs until the onions become translucent. Remove them from the heat. In a medium-sized bowl, mix the potatoes and the onions. Add the tamari and pepper to taste. In a casserole, begin layering the ingredients. First, place the onions and potatoes on the bottom of the tray. Cover this with the tomatoes and olives. Finally, cover this with the cheese. Continue to layer in this order until there aren't any more ingredients. Bake this in an oven at 350 F for 30 minutes with a loose tinfoil cover. Uncover the mixture and cook for another 20 minutes or until brown on top. Garnish with the parsley. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 5 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 20g Fat (62.1% calories from fat); 11g Protein; 17g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 682mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Meringue Kisses Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 milliliters butter -- melted (2 tbsps.) 50 milliliters powdered sugar 4 large egg whites 1/2 milliliters cream of tartar -- (1/8 tsp.) 175 milliliters granulated sugar -- (3/4 cup) [superfine is best] 5 milliliters vanilla -- (1 tsp.) or almond extract 56 grams chopped semi-sweet chocolate -- (2 ounces) or bittersweet chocolate -- (1cm/chop) [about 1/4 to 1/3-inch pieces] Preheat oven to 107 C (approximately 225 F). Line 2 baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with powdered sugar, shaking off excess sugar. Place the egg whites and cream of tartar in a medium sized mixing bowl. Use the chef’s whisk, and start mixing the egg whites and cream of tartar on speed 1, increasing gently to speed 7. Whip until soft peaks form, 1 1/2 to 2 minutes (depending on temperature of egg whites). Sprinkle sugar 15ml (1 tablespoon) at a time over egg whites and beat on speed 6 after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total. Add the vanilla and beat on speed 1 to blend in, 10 seconds. Using a clean rubber spatula, fold in chopped chocolate. Drop by rounded tablespoons onto prepared baking sheets, or gently place meringue mixture in a large pastry bag fitted with a 1cm plain tip and pipe out "kisses". Bake in preheated oven for 1 1/2 hours; do not open. Turn off oven and let sit in warm oven for an additional 1 1/2 hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container. To make "nests" for mousse: Draw 8cm (approximately 3 inches) circles on the underside of parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 8cm rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4 nests. Tip : Meringues are best when made on a dry day. Preparation : 15 / 20 minutes, plus baking and resting times. Contributed to the FareShare Gazette by Laurie; 1 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 5g Fat (18.7% calories from fat); 4g Protein; 44g Carbohydrate; 0g Dietary Fiber; 13mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Mushroom Cutlets with Mornay Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 1/2 tablespoons flour 1 cup milk 1 cup half and half 1 bay leaf 1 pinch white pepper 1 pinch cayenne 2 teaspoons herb salt -- (see recipe) 1 tablespoon sherry 1 dash Worcestershire sauce 1/2 cup mild cheddar cheese -- grated 2 eggs 1 teaspoon herb salt 1/2 teaspoon Worcestershire sauce 2 cups mushrooms -- chopped 2 scallions -- trimmed and chopped 1 cup fresh bread crumbs 1 1/2 cups mild cheddar cheese -- grated 4 tablespoons butter For the sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low. Add milk, half and half and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in the pepper, cayenne, herb salt, sherry, Worcestershire sauce and cheese until smooth, then cover and keep warm. For the cutlets: Beat together eggs, herb salt and Worcestershire sauce in a large bowl. Mix in mushrooms, finely chopped scallions, bread crumbs and cheese. Shape into 8 1/2-inch-thick patties. (I only got 4) Heat 2 tablespoons butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve mushroom cutlets with Mornay Sauce, garnished with scallions, if desired. NOTES : A delicious vegetarian dish. Contributed to the FareShare Gazette by Jennie; 14 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 15g Fat (72.3% calories from fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

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