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Scrapple

Servings: 12
Ingredients:

4 lb Pork scraps with bones OR 1
-hog’s head, split
1 ts Salt
6    Peppercorns
3    Whole cloves
1    Bay leaf
2 c  Cornmeal
1    Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper

Here’s a Pennsylvania Dutch version of scrapple. You’ll probably havebetter luck rounding up pork scraps than a pig’s head, although youcould probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;discard water. return to pot with fresh water to cover, salt,peppercorns, cloves [...]

Scaloppine Of Sweetbreads With Lemon

Servings: 6
Ingredients:

2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
Salt and freshly ground
-pepper
4 tb Butter
2    Lemons, very thinly sliced

Cut the sweetbreads into slices 1/2 inch thick, season them with saltand pepper, and dust with flour. Heat the butter in a large fryingpan over fairly high heat and brown the sweetbreads for about 3minutes on each side. Transfer them to a hot serving platter andkeep warm. Add the paper-thin [...]

Scaloppine Of Sweetbreads In Cream

Servings: 6
Ingredients:

2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
4 tb Butter
1 tb Chopped shallot
1 c  Dry sherry wine
1 c  Heavy cream
Salt and freshly ground
-white pepper
6 sl Of bread, crusts removed,
-sauteed golden brown in
-butter

Cut the sweetbreads into 1/2-inch slices, season them with salt andpepper, and dust lightly with flour. Heat the butter in a largefrying pan over fairly high heat until the foam subsides and brownthe sweetbreads for about 3 minutes on each side. Transfer them to ahot serving platter and keep warm. [...]

Scallops St.jacques, A La Provencal

Servings: 4
Ingredients:

6 tb Butter
1/4 c  Finely chopped yellow onion
2 tb Finely chopped green onion
2 ts Finely chopped garlic
1 c  Flour
Salt and pepper
1 1/2 lb Scallops, cut into 1/4-inch
-slices
2/3 c  Dry white wine
1/4 ts Thyme
1    Bay leaf
1/3 c  Grated Swiss cheese

‘…For those who love a harmony of softly blended flavors with thefaint suggestion of seafood…’
Melt 2 tablespoons of the butter in a skill over medium heat. Add theonions, green onions and garlic. Cook, stirring often, for about 5minutes, or until the onions are tender but not browned. Using aslotted spoon, [...]

Savory Kasha Stuffing For Poultry

Servings: 1
Ingredients:

1 c  Buckwheat groats
1    Egg (slightly beaten)
2 c  Boiling water
3    Strips bacon (cut in pieces)
4 tb Butter
1 md Onion (chopped)
1    Clove garlic (minced)
1/2    Green pepper (chopped)
1/4 lb Mushrooms (chopped)
1 ts Oregano
1/2 ts Sage
Salt and freshly ground
-pepper

Kasha is frequently called buckwheat groats. It is made frombuckwheat grain and then roasted, which gives it a delicious nut-likeflavor. Aside from being a tasty stuffing for poultry, this recipemakes an excellent side dish in place of rice, potatoes, or noodles.So if you have any stuffing left over, be sure [...]

Savory Egg Custard With Clams And Shrimp

Servings: 4
Ingredients:

1/2 c  Juice from canned clams
1 1/4 c  Low-sodium chicken broth
1 ts Oil
1 ts Rice wine
1 ts Light soy sauce
1/4 ts Sugar
pn White pepper
4    Eggs
1/2 c  Canned whole baby clams
3 tb Chopped Chinese garlic
-chives, or green onions
6 md Shrimp, shelled, deveined
1 ts Oyster sauce

This steamed egg dish exemplifies the simplicity of Chinese homecooking it takes about 5 minutes to prepare. The Chinese use a heat-proof porcelain shallow bowl 7 inches wide by 3 inches deep withsloping sides to steam this egg dish. A 1 quart ceramic souffle dishor a Pyrex bowl [...]

Savory Chicken And Rice In A Lotus Leaf (China)

Servings: 8
Ingredients:

8 lg Dried lotus leaves
1 c  Long-grain rice
3/4 c  Sweet glutinous rice (see
-Note)
2 c  Chicken stock
3    Chinese sausages lop
-cheong) *
8    Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1    Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

1/2 ts Grated ginger2 ts Soy sauce2 ts Dry vermouth or Shao Hsing-wine1/2 ts Sugar1/4 ts White pepper1 ts Asian sesame oil
* cut diagonally into 1-inch slices ** soaked in warm water untilsoft and pliable (about 30 minutes) *** soaked in warm water for 30minutes
Foods wrapped [...]

Sauteed Strips Of Chicken With Chanterelles

Servings: 3
Ingredients:

3/4 lb Boned, skinned chicken
-breast, cut in 1/2-inch
-strips
Tarragon, to taste
Salt and pepper, to taste
Flour
4 tb Butter
5    Shallots, chopped
1    Clove garlic, chopped
3/4 lb Yellow and black
-chanterelles, coarsely
-chopped *
2/3 c  Red wine (Pinot Noir or
-Zinfandel)
1 1/2 c  Low-salt chicken broth
3 tb Cream
1 tb Chopped chives or a handful
-of chive spears, for
-garnish

* (may substitute other mushrooms)
Sauteed Strips of Chicken with Black and Yellow Chanterelles and RedWine Sauce
This dish comes from Cahors, a town in the southwest of France knownfor its dark, rough red wine. The sauce is equally good with salmon.
Sprinkle chicken strips with tarragon, salt and pepper, then dust [...]

Sauteed Prawns (Tahiti)

Servings: 1
Ingredients:

1 kg Prawns
150 g  Chopped onion
2    Crushed garlic cloves
1    Glass water or white wine
30 g  Finely chopped parsley
Salt and red pepper

Wash the prawns thouroughly, breaking off the feelers or legs whichare too long. Fry the chopped onion in a heavy frying pan untilgolden. Add the prawns and continue cooking until they turn red incolour.
Season and add a glass of water or dry white wine to the pan, then thecrushed cloves of garlic [...]

Sauteed Mixed Vegetables In Taro Nest

Servings: 1
Ingredients:

40 g  Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying

95 g Thinly sliced lotus root-(one section)40 g Sliced water chestnut-(approximately 1/3 cup)40 g Soaked dried black Chinese-mushrooms (approximately 5-pieces)40 g Soaked black fungi-(approximately 12 pieces)40 g Snow peas (approximately 15-pieces)40 g Celery1 tb Chinese celery (optional)40 g Carrot (a few slices)
4 tb Water1 tb Cornstarch1/2 ts Salt1/2 ts [...]