4 lb Chicken, cut into pieces

1 ts Salt

6 sl Fresh ginger

2 Scallions

- cut into 2″ pieces 3 c Chicken stock

2 tb Rice wine or dry sherry

——————————-DIPPING
SAUCES——————————-
Light soy sauce Chili bean
sauce Chopped scallions To make this soup, you can use a Yunnan
ceramic steam pot, a squat, rounded lidded vessel with an internal
spout that allows steam to circulate but not escape.
A heat-proof
casserole works almost as well.
BLANCH THE CHICKEN for 3 minutes in
a large pot of boiling water.
Remove the chicken and rinse
thoroughly in cold running water.
Place the chicken pieces around
the Yunnan pot or on a rack set into a heat-proof casserole.
Sprinkle the chicken with the salt, and scatter the ginger pieces
and scallions over the top.
Pour in the chicken stock and rice wine
or sherry.
Cover and gently steam on stove for 2 hours,
replenishing the hot water from time to time if needed.
Remove the
ginger and scallion pieces.
With a spoon, skim off all the surface
fat.
Ladle the soup into a tureen, and pass the chicken on a
platter with dipping sauces.
Makes 4 to 6 Servings

1 pound clams — well scrubbed

1 pound shrimp — raw

1 pound fish fillet — cut into chunks

1/4 pound scallops

3 tablespoons olive oil

1 1/2 cups onion — finely chopped

2 cloves garlic — minced

1 cup rice — uncooked

1/2 cup parsley — chopped

16 ounces Italian plum tomatoes — coarsely chopped

12 ounces clam juice

1/2 cup dry red wine

1 cup water

2 tablespoons cilantro — chopped

dash Tabasco sauce salt and pepper — to taste Avocado slices,
sour cream, and cilantro — garnish lime wedges

Steam seafood separately until just cooked.
Remove clams from
shells (discardin g any that do not open), peel and devein shrimp.
Set seafood aside.

Heat oil in a saucepan over medium heat and saute onion and
garlic until tender .
Stir in rice and parsley and cook until rice
is golden brown.
Add tomatoes, c lam juice, wine, and water.
Bring
to a boil, cover, reduce heat and simmer 15 m inutes.

Mix seafood into rice, add cilantro and Tabasco, cover and cook
on low heat an additional 10 minutes.
Check seasoning, and salt and
pepper to taste.
Pour into shallow serving dish, top with avocado
slices, dollops of sour cream, and spri gs of cilantro.
Serve with
lime wedges.

Reduce heat to low.
Cover and cook 20 minutes.
Stir in peas and
turkey.
Cover and cook 5 minutes more or until rice is done and
most of liquid is absorbed.

*WILD RICE CRUST 1 egg

1/3 cup grated Parmesan cheese

*preferably Parmigiano-Reggiano 2 tablespoons fresh lemon
juice

3 tablespoons unsalted butter — melted

2 1/2 cups cooked wild rice

Salt Freshly ground black pepper *CUSTARD FILLING 2 cups
zucchini — coarsely grated

Salt 1/4 pound unsalted butter

2 cups thinly sliced leek –include some stalk

4 eggs

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1 cup crumbled chevre cheese (goat’s milk)

1 tablespoon chopped fresh marjoram — or

savory Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild
rice; try Wehani.
It’s a satisfying counterpoint to the creamy
French custard filling.
Allow time to cook and cool the rice.
Preheat an oven to 350F.
[PATh 12 Oc 96 Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted
butter together in a howl.
Stir in the cooked rice, season to taste
with salt and pepper, transfer to a 9-inch pie pan, and press with
your fingertips to cover bottom and sides evenly .
Bake until set
and crisp, about 15 minutes.
Remove from the oven and cool to room
temperature, about 30 minutes.
(Or cover and refrigerate as long as
overnight; return to room temperature before filling.)

Meanwhile, make the filling.
Place the squash in a colander set
over a bowl or in a sink.
Generously sprinkle with salt, mix with
your fingertips to distribute the salt, and let stand for 30
minutes.
Gather squash in your hand and gently squeeze to release
any additional surface moisture.
Reserve.

Heat the butter in a saute pan or skillet over medium-high heat,
add the leek, and saute until soft, about 5 minutes Add the drained
squash and saute about 5 minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram,
and salt and pepper to taste and whisk to blend well.
Stir in the
leek and squash mixture, pour into the rice shell, and bake in the
350F oven until filling is set and the top is golden, about 30 to
35 minutes.
Serve hot or at room temperature.

1 tablespoon lard or crisco shortening

1 1/2 pounds pork — cut in 1/2″ cubes

salt pepper flour 1 large spanish onion — diced

3 cups chopped celery

3 tablespoons soy sauce — regular strength

2 tablespoons molasses

liquid drained from canned sprouts and from canned mushrooms –
(1 cup total) 8 ounces canned mushrooms

16 ounces canned Oriental Vegetables

Sticky steamed white rice Fried chow mein noodles soy sauce

PRESSURE COOKER — Heat shortening in cooker.
Dust meat lightly
with seasoned flour.
Brown meat in batches in hot, smoky oil.
Add
onion, celery, soy, molasses, and liquids from canned vegetables.
Cover.
Set rocker (pot only had one pressure setting).
Heat until
you get a steady rocking and cook 10 minutes.
Cool of its own
accord.
Stir in vegetables and heat through.
Serve: chow mein
noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra
soy sauce.
(And they always brought catsup.)

6 Bonless chicken breasts,

-skinned 2 cn Cream of chicken soup

1 cn Cream of mushroom soup

1 pk Rice-A-Roni (Chicken flavor)

Salt and pepper to taste In slow cooker put chicken breast with
canned soups, alt and ppper.
Cook all day on LOW (approx.
10 hrs.
or until chicken is tender).
Fix Rice-A-Roni per directions on box.
Put on plate and place chicken and gravy on top.
Bumgarner Family
Recipes submitted by Becky Tebrugge Cockayne posted by Bud
Cloyd