Franfoods

Oriental

FRIEDRIC

6 BLACK MUSHROOMS

1 WHOLE CHICKEN BREAST 10 OZ.

3 OZ CANTONESE PORK(OPTL)

3 OZ COOKED SHRIMP(OPTL)

1 EGG YOLK

3 WHOLE EGGS

SALT

4 WHOLE SCALLIONS TRIMMED TO 1/4INCH

7 TBLESP PEANUT OIL

1 CLOVE GARLIC CRUSHED

1/2 CUP CHICKEN STOCK

1 TBLESPN OYSTER SAUCE(OPTL)

SEASONING:

2 TBLESPN WATER

1/2 TEASP SALT

1 EGG WHITE

1 TBLESPN PALE DRY SHERRY(OPTL)

1/2 TEASP SUGAR

DASH WHITE PEPPER

1 TBLESPN TAPIOCA POWDER

1 TBLESPN PEANUT OIL

1 TEASP SESAME OIL

COOKING: WOK AT HIGH HEAT ADD 1 TBLESP OIL, ADD GARLIC AND BROWN THEN DISCARD GARLIC, ADD CHICKEN STIRRING CONSTANTLY UNTIL NOT PINK, REMOVE TO BOWL. ADD 1TABLESPN OIL TO WOK ON HIGH ADD PORK AND SHRIMP AND MUSHROOMS, STIR 1 MIN REMOVE TO BOWL WITH CHICKEN. RINSE WOK AND DRY, HIGH HEAT 4 TABLESPN OIL ADD EGGS AND COOK TIL SET, THEN TO MEDIUM HEAT, ADD RICE AND SPRINKLE SALT, TURN RICE FOR 5-7 MIN, WHIRL IN HALF CHICKEN STOCK ALONG EDGE OF WOK WHEN ABSORBED ADD REST OF STOCK STIRRING, RETURN ALL INGREDIENTS TO WOK, STIR CONSTANTLY, ADD SCALLIONS AND SEASONINGS. ADD OYSTER SAUCE, MIX AND SERVE 6 PEOPLE.

BREAD

HERB FR BREAD

1-1/2 TSP. SNIPPED CHIVES 1/4 TSP. CRUSHED CHERVIL

1-1/2 TSP. SNIPPED PARSLEY 4 TBSP. SOFT BUTTER OR MARGARINE

1/4 TSP. CRUSHED TARRAGON 8 SLICES FRENCH BREAD

MIX TOGETHER CHIVES, PARSLEY, TARRAGON, CHERVIL, AND BUTTER OR MARGARINE. SPREAD ON FRENCH BREAD SLICES. PLACE ON BAKING SHEET AND BAKE IN MODERATE (350 DEGREE) OVEN TILL LIGHTLY TOASTED, ABOUT 20 MINUTES. SERVE WARM.

.Bread

ONION PARM BREAD

Combine 1/2 cup grated Parmesan cheese, 1/2 cup mayonnaise or salad dressing, and 1/4 cup finely chopped onion. Slice one loaf French bread in half lengthwise. Spread cut surfaces of bread with Parmesan-onion mixture. Place on baking sheet; bake in moderate oven (375 degrees) for 15-18 minutes or till bubbly and brown. Cut in pieces. Makes about 10 servings.

PASTA

I found this was a better basic SEMOLINA PASTA mix for rolling:

Two eggs

1 ½ cup of semolina Flour

½ teaspoon salt

2 tablespoon olive oil

2 tablespoon water

Folding work with hands for 10 minutes

Roll then cut into two lengthwise halves

Put them on a dish and cover with wet towel

place in refrigerator for 20 minutes.

Remove and roll into sheets that fir rolling machine

Use pasta rolling for each set to one and roll thru five

Switch to spag or other rolling for final cuts

Hang cut pasta on drying rack or something to allow separation

Place into plastic bag after 30 min and refrigerate to hold

or add to boiling pot and taste for serving time.

These work but can be too dry for semolina and the pasta rolling machine

ONE EGG PASTA

2 SERVINGS/ 1/2 POUND

3/4 CUP FLOUR (PREFER SEMOLINA)

1 EGG

1/4 TEASP SALT

1/2 TABLESP OLIVE OIL

1/4 TABLESP LUKE WARM WATER OR MILK

MAKE WELL IN FLOUR MIX ADD EGGS OIL ETC.MIX IN BOWL OR COUNTER TOP WITH FORK OR FOOD PROCESSOR.

KNEAD FOR 5 MINUTES

LET REST FOR 15 MIN IN BOWL COVERED.

TWO EGG PASTA

3-4 SERVINGS 3/4 POUND

1 1/2 CUP FLOUR

2 EGGS

1/2 TEASP SALT

3/4 TABLESP OLIVE OIL

3/4 TABLESP LUKE WARM MILK OR WATER

KNEAD FOR 7 MINUTES.

LET REST FOR 15 MIN IN COVERED BOWL

THREE EGG PASTA

5-6 SERVINGS ABOUT 1 POUND

2 1/4 CUP FLOUR

3 EGGS

3/4 TEASP SALT

1 TABLESP OLIVE OIL

1 TABLESP LUKEWARM WATER OR MILK.

KNEAD DOUGH

BREAK INTO 2 EGG SIZE BALLS

LET REST 15 MIN IN BOWL

ROLLING/CUTTING:

KNEAD INTO FLAT STRIP WITH ROLLING PIN OR HAND TO USE WITH ROLLING MACHINE AND ROLL THRU EACH SETTING STARTING WITH WIDEST TO 1/8 INCH. IF HAND CUTTING USE ROLLER TO SPREAD TO THICKNESS.

Bread

PULL A PART ROLLS

1/2 CUP SUGAR 2 PKGS. REFRIGERATED BISCUITS

1/2 CUP CHOPPED NUTS 1/3 CUP MARGARINE, MELTED

1/2 TSP. CINNAMON 1 12-OZ. JAR APRICOT PRESERVES

COMBINE SUGAR, NUTS AND CINNAMON; SPRINKLE 1.4 CUP MIXTURE IN GREASED 9-INCH RING MOLD. CUT EACH BISCUIT IN HALF; ROLL IN BALLS. DIP EACH BALL IN MARGARINE. LAYER BISCUIT BALLS, CINNAMON MIXTURE AND 1/2 CUP PRESERVES IN RING MOLD. BAKE AT 350 DEGREES, 35 MINUTES. INVERT ON SERVING PLATE; TOP WITH REMAINING PRESERVES. SERVE HOT.

MAKES 6-8 SERVINGS.

Rice

NORMAL RICE WHEN BOILED AND SIMMERED HAS STARCH WHICH CAUSES IT TO STICK IN CLUMPS. THIS IS THE COLONNADE APPROACH TO STARCH FREE PLAIN RICE.

ADD DESIRED CUPS OF RICE TO QT SIZE PAN.

ADD WATER AND RINSE IN POT BY SINK - AT LEAST THREE TIMES OR UNTIL CLOUDY WATER IS MINIMAL.

FILL POT 3/4 FULL OF WATER.

BRING TO BOIL AND LOWER TO KEEP COOKING UNTIL RICE SAMPLES ARE DONE AND SOFT(LIKE PASTA).

REMOVE FROM STOVE AND RINSE WITH COLD WATER SEVERAL TIMES TO STOP COOKING AND RINSE MORE OF THE STARCH.

DRAIN IN COLANDER AND PUT RICE IN CONTAINER IN REFRIGERATOR FOR FUTURE USE IN FRIED RICE OR NORMAL RICE USES.

REHEAT IN WOK FOR FRIED RICE.

REHEAT IN MICROWAVE OVEN FOR NORMAL RICE.

RICE preparation ALTERNATIVE

THE RECEIPES THAT CALL FOR RICE SHOULD BE COOKED BASED ON RICE RECEIPE SENT PREVIOUSLY. SOME HAVE RICE CLUMPS AS AN EXPERIENCE. THIS IS DUE TO THE STARCH EFFECT IF YOU DO NOT RINSE BEFORE COOKING AND AFTER.

Pasta

RIGATONI

SAUCE AND CHEESES(OPTL ADD SAUSAGES).

1/2 CUP OLIVE OIL

1 CUPS CHOPPED ONIONS

1 TEASP GARLIC, CHOPPED

1 -28OZ CAN ITALIAN STYLE TOMATOES,CHOPPED

6 OZ CAN TOMATO PASTE

2 TEASP CRUSHED RED PEPPER FLAKES

1 TABLSP CHOPPED MARJORAM

1/4 TEASP BLACK PEPPER

2 TEASP DRIED BASIL CRUSHED

SALT

2 CUPS CHICKEN STOCK

1 POUND RIGATONI

ADD 1 CHOPPED GREEN PEPPER IF DESIRE

1 CUPS SHREDDED HARVARTI CHEESE 4 OZ

1/3 CUP GRATED PARMESAN CHEESE

1/3 CUP PITTED BLACK OLIVES CUT IN SLIVERS

1/4 CUP FINELY CHOPPED PARSLEY

IN LARGE SKILLET HEAT 5 TABLSP OLIVE OIL MEDIUM HIGH HEAT. WHEN HOT ADD ONIONS, GARLIC AND SAUTE STIRRING 3 MIN. ADD TOMATOES, RED PEPPER, BLACK PEPPER, BASIL MARJORAM AND 1 TEASP SALT STIR MIX WELL. ADD STOCK AND BRING TO LOW BOIL. COOK UNTIL LIQUID REDUCED AND THICKENED 25 MIN. REMOVE SAUCE FROM HEAT.

BRING 5 QTS WATER TO BOIL ADD PASTA 1 TEASP SALT. RETURN TO BOIL AND COOK AL DENTE 8-10 MIN. DRAIN.

GREASE 2 QT GRATIN PAN. TOSS PASTA WITH 3 TABLSP OLIVE OIL. SEASON WITH SALT.

ADD TOMATOES SAUCE TO PASTA AND TOSS. ADD HARVARTI CHEESE TOSS AGAIN. SPRINKLE PARMESAN CHEESE OVER TOP. ARRANGE SLIVERS OF OLIVES OVER PASTA.

BAKE 350 DEG UNTIL HOT BUBBLY 25 MIN.

REMOVE SPRINKLE PARSLEY ON TOP. SERVE4-6

NOTE:MONTEREY JACK OR MILD CHEDDER CAN REPLACE HAVARTI CHEESE.

Oriental

SIZZLING RICE

INGREDIENTS: 6 MEDIUM BLACK MUSHROOMS

1 CUP WARM WATER

12 MEDIUM SHRIMP IN THE SHELL

4 OZ BONELESS PORK CUT FROM LOIN

1/2 CUP BAMBOO SHOOTS

1/4 CUP SHELLED GREEN PEAS

1 TBLESPN SUGAR

2 CUPS WATER

2 SCALLIONS WHITE PART ONLY

2 TABLESP OIL

6 CUPS "BASIC SOUP" STOCK

STEWING HEN 5LBS, 3-4 LBS LEG PORK, 6 SLICES GINGER ROOT (1/2 OZ)

SIMMER 5-6 HOURS, REMOVE SOLID FATS

12 PIECES RICE CRUST 1 X 2 INCH

2 CUPS RAW OR COOKED RICE LONG GRAIN, 2 1/2 CUP WATER. PUT COOKED RICE IN NON STICK PAN.PAT RICE FLAT TO FORM PATTY - 2 GRAINS THICK, LOW HEAT 40 MIN,FLIP 30 MIN OTHER SIDE.

SEASONINGS: 1/4 TEASP SALT

1/2 EGG WHITE

3 TEASP TAPIOCA POWDER

2 TEASP LIGHT SOY SAUCE

1 TEASP SESAME OIL,DASH SUGAR

PINCH WHITE PEPPER

PREPARATION: SOAK MUSHROOMS, SQUEEZE DRY-SHRED 1/16 IN, SAVE LIQUID.SHELL/DEVEIN SHRIMP,CLEAN WITH 2 TBLESP SALT, RUB AND RINSE SHRIMP WITH SALT, UNTIL TRANSLUCENT (5 MIN), DRAIN AND DRY, CHILL 1 HOUR.

COOKING: 4 QT SAUCEPAN,HIGH HEAT, ADD 2 TBLESP OIL, STIR PORK SHREDS 30 SEC, ADD SHRIMP, ADD MUSHROOMS,BAMBOO SHOOTS-STIRRING. POUR STOCK AND MUSHROOM LIQUID, BRING TO BOIL, TURN TO LOW,SIMMER TIL USE. ADD SEASONINGS. USE WOK OVER HIGH HEAT, ADD REMAINING OIL WAIT 5-7 MIN, MUST BE BOILING POINT, TEST WITH RICE. DEEP FRY RICE UNTIL PUFFY LIGHT GOLD. LINE SERVING BOWL. ADD PEAS TO SOUP.ADD SCALLION SHREDS TO RICE BOWLS,ADD SOUP.

Pasta

SPAGHETTI

8 OZ PACKAGE SPAGHETTI

1/2 TO 1 POUND GROUND BEEF BROWNED

2 CANS CONTADINA TOMATO PASTE

3 CANS WATER

1/4 TSP HOT RED PEPPERS

1/2 TSP SWEET BASIL

ONION SALT

1 TSP OREGANO

1 GARLIC CLOVE

1TSP WORCESTER SAUCE

1 TSP SALT

1/2 TSP PEPPER

BOIL CONTADINAPASTE AND WATER MIX, SIMMER FOR 3 HOURS AFTER ADDING OTHER INGREDIENTS-SEASON TO TASTE.

Pasta

SPAGGETTI PIE

6 OZ. SPAGHETTI 1 8-OZ. CAN (1 CUP) TOMATOES,

2 TBSP. BUTTER OR MARGARINE CUT UP

1/3 CUP GRATED PARMESAN CHEESE 1 6-0Z. CAN TOMATO PASTE

2 WELL BEATEN EGGS 1 TSP. SUGAR

1 CUP (8-OZ.) COTTAGE CHEESE 1 TSP. DRIED OREGANO, CRUSHED

1 LB. GROUND BEEF OR BULK 1/2 TSP. GARLIC SALT

PORK SAUSAGE 1/2 CUP SHREDDED MOZZARELLA

1/2 CUP CHOPPED ONION CHEESE (2 OUNCES)

1/4 CUP CHOPPED GREEN PEPPER

COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS; DRAIN (SHOULD HAVE ABOUT 3 CUPS COOKED SPAGHETTI). STIR BUTTER OR MARGARINE INTO HOT SPAGHETTI. STIR IN PARMESAN CHEESE AND EGGS. FORM SPAGHETTI MIXTURE INTO A "CRUST" IN BUTTERED 10" PIE PLATE. SPREAD COTTAGE CHEESE OVER BOTTOM OF SPAGHETTI CRUST.

IN SKILLET COOK GROUND BEEF OR PORK SAUSAGE, ONION, AND GREEN PEPPER TILL VEGETABLES ARE TENDER AND MEAT IS BROWNED. DRAIN OFF EXCESS FAT. STIR IN UNDRAINED TOMATOES, TOMATO PASTE, SUGAR, OREGANO, AND GARLIC SALT; HEAT THROUGH. TURN MEAT MIXTURE INTO SPAGHETTI CRUST. BAKE, UNCOVERED, IN 350 DEGREE OVEN FOR 20 MINUTES. SPRINKLE WITH MOZZARELLA CHEESE. BAKE 5 MINUTES LONGER OR TILL CHEESE MELT. SERVES 6.

Vegetables

SPINACH CASSEROLE

2 PKG. FROZEN CHOPPED SPINACH

8 OZ. PKG. CREAM CHEESE

1 4 OZ. STICK BUTTER OR MARGARINE

1 CUP BREAD CUBES

3/4 TSP. SAGE(OR HALF THYME/HALF SAGE)

1/2 TSP. SALT

1/8 TSP/ PEPPER

DASH NUTMEG

COOK SPINACH UNTIL THAWED; ADD CHEESE, 1/2 STICK BUTTER OR MARGARINE, SALT, PEPPER AND DASH OF NUTMEG.

CUBE BREAD. MELT REMAINING 1/2 STICK BUTTER OR MARGARINE, ADD SAGE AND BRAD CUBES AND SAUTE UNTIL LIGHT BROWN AND CRISP. PLACE ON TOP OF SPINACH CASSEROLE.

BAKE AT 350 DEGREES FOR 20 MINUTES.

Breakfast

WAFFLES

GRIDDLE CAKES

INGREDIENTS: 1 CUP FLOUR

1 1/2 TEASP DOUBLE ACTING BAKING POWDER

1/2 TEASP SALT

1 TABLESP SUGAR

1 EGG

3/4 CUP MILK

1 1/2 TABLESP SHORTENING

MAKES 1 DOZEN PANCAKES

POUR FLOUR, BAKING POWDER, SALT, SUGAR IN MIXING BOWL. BEAT I MIN, ADD MILK. POUR OVER DRY INGREDIENTS BEAT SLOW SPEED ONLY TILL BLENDED- ABOUT 1 MIN. SCRAPE BOWL.

BAKE ON PREHEATED GRIDDLE. TURNING ONLY ONCE TO BROWN ON BOTH SIDES. FOR THINNER PANCAKES USE 1 CUP MILK INSTEAD OF 3/4.

WAFFLES:

INGREDIENTS: 1 1/2 CUP FLOUR

2 1/2 TEASP BAKING POWDER

1/2 TEASP SALT

1 TABLESP SUGAR

2 LARGE EGGS

1 CUP MILK

3/4 TEASP VANILLA

1/3 CUP BUTTER OR MARGARINE/SHORTENING

MAKES 2 FULL SIZE 4 SECTION WAFFLES

MELT AND COOL SHORTENING. MIX FLOUR, BAKING POWDER, SALT, SUGAR IN MIXER. PUT EGGS INTO BOWL, BEAT I MIN, ADD MILK VANILLA, ADD TO DRY INGREDIENTS, BEAT 1 MIN.BLEND IN SHORTENINGOR BUTTER ON SLOW SPEED. BAKE IN PRE HEATED WAFFLE BAKER.

Bread

WALNUT CHEESE BREAD

2-1/2 CUPS SIFTED ALL-PURPOSE 1/4 CUP CRISCO SHORTENING

FLOUR 1 CUP GRATED CHEDDAR CHEESE

2 TBSP. SUGAR 1 EGG

2 TSP. BAKING POWDER 1 CUP BUTTERMILK

1-1/4 TSP. SALT 1/2 TSP. WORCESTERSHIRE SAUCE

1/2 TSP. DRY MUSTARD 1 CUP CHOPPED WALNUTS

1/2 TSP. SODA

DASH CAYENNE PEPPER

RESIFT FLOUR WITH SUGAR, BAKING POWDER, SALT, MUSTARD, SODA AND CAYENNE. CUT IN SHORTENING. ADD CHEESE, AND MIX IN WITH A FORK. BEAT EGG LIGHTLY. ADD BUTTERMILK AND WORCESTERSHIRE SAUCE. STIR INTO DRY MIXTURE JUST UNTIL MOISTENED. ADD WALNUTS AND MIS WELL. TURN THE STIFF DOUGH INTO GREASED LOAF PAN, (8-1/2 X 4-1/2 X 2-1/2 INCHES), AND SMOOTH TOP. BAKE IN PREHEATED 350 DEGREE OVEN ABOUT 55 MINUTES. LET STAND 10 MINUTES, THEN TURN OUT AND COOL ON WIRE RACK. MAKES ONE LOAF.

NOTE: IF DESIRED, SAVE A FEW OF THE WALNUTS TO SPRINKLE ON TOP OF LOAF. PRESS LIGHTLY INTO DOUGH BEFORE BAKING.

Bread

WHITE BREAD

1 PACKAGE ACTIVE DRY YEAST

1/3 CUP WARM WATER

10 CUP UNBLEACHED ALL PURPOSE FLOUR

1 STICK UNSALTED BUTTER OR MARGARINE AT ROOM TEMPERATURE AND CUT IN PIECES

2 TABLESP SUGAR

1 TABLSP SALT

3 CUPS VERY COLD WATER

***

DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER. INSERT DOUGH KNEADING BLADE ADD FLOUR, BUTTER, SALT TO WORK BOWL. PROCESS UNTIL BUTTER IS CUT INTO MIX 20 SEC.

TURN MACHINE ON POUR YEAST MIX THRU TUBE. WITH RUNNING POUR ICE WATER THRU TUBE AS FAST AS ABSORBED 20 SEC. WHEN DOUGH LEAVES SIDE BOWL AND MAKES BALL,CONTINUE 60 SEC MORE TO KNEAD.

FLOUR HANDS LIFT BALL AND SHAPED IN BALL. PLACE IN LIGHTLY FLOURED PLASTIC BAG 15X18 INCH, SQUEEZE OUT AIR, TIE END LEAVE ROOM FOR BALL TO DOUBLE SIZE. LET RISE IN WARM PLACE 80 DEG ABOUT 1 TO 1 1/2 HOURS.

REMOVE TWIST PUCH BALL DOWN IN BAG,S SHAPE INTO 3 LOAVES AND PUT IN GREASED 8X4X2 PAN. COVER WITH OIL PLASTIC WRAP AND LET RISE IN WARM PLACE,UNTIL CENTER DOMES UP 1 1/2 INCH ABOVE RIM OF PAN ABOUT 1 TO 1 1/2 HOUR.

BAKE IN MIDDLE LEVEL OF HEATED 375 DEG FOR 30 TO 35 MIN. REMOVE LOAVES AND LET COOL ON WIRE RACKS. MAKES THREE 1 2/3 POUND LOAVES.

NOTE: THIS USES ONLY 1 YEAST PACKAGE SINCE IT IS FOUND THAT 2 AS CALLED FOR IS UNNECESSARY.

Rice

WILD RICE

1 6 OZ. PKG LONG GRAIN AND WILD RICE

1 CUP FRENCH DRESSING

1 SMALL JAR MARINATED ARTICHOKE HEARTS, QUARTERED

1/2 PACKAGE FROZEN PEAS, UNCOOKED

1 MEDIUM ONION, MINCED

12-16 MEDIUM SIZED FRESH MUSHROOMS, QUARTERED

COOK RICE ACCORDING TO PACKAGE DIRECTIONS.

ADD REMAINING INGREDIENTS. REFRIGERATE AT LEAST 2 HOURS.

SERVES 4-6