Ma Maison's Spinach Salad
- Dressing - Salad - 2 T sherry wine vinegar 2
- lbs spinach, stems discarded, 2 egg yolks washed and dried 2 t Dijon
- mustard
- 3 c shredded Swiss cheese 2 t chopped fresh tarragon
- 3/4 lb mushrooms, sliced 1/4 t salt 1/2 lb bacon, crisply cooked, pinch of
- freshly ground pepper drained and chopped 2 c oil 3 hard-cooked eggs,
- chopped
- tomato wedges (garnish)
- Combine first 6 ingredients for dressing in medium bowl and blend well
- with whisk. Slowly add oil in steady stream, whisking constantly. Store in
- tightly covered container (up to one week).
- Place spinach in large salad bowl. Add cheese, mushrooms, bacon and
- eggs and toss with just enough dressing to coat lightly. Arrange on chilled
- individual plates and garnish with tomatoes. Serve with additional
- dressing.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ma Pa Tofu
Categories: Vegetable
Yield: 2 Servings
2 tb Oil
1 ts Grated gingerroot
1 ts Crushed or minced garlic
2 sm Red chilies; minced
5 Mushrooms; thinly sliced
3 Green onions; whites thinly
-sliced and greens cut into
-2" lengths
16 oz Tofu; pressed and cut into
-1/2" cubes -or-
12 oz Firm tofu
2 tb Red miso creamed with:
1/2 c Water
1 tb Shoyu
1 tb Honey
1 tb Cashew or sesame butter
1/2 ts Vinegar
1 ts Arrowroot or cornstarch;
-dissolved in:
2 tb Water
Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies,
and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute
for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1
minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well.
Stir into tofu-mushroom mixture and simmer for 1 minute. Stir in dissolved
arrowroot and simmer for about 30 seconds more, or until thick.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
---------- Recipe via Meal-Master (tm) v8.05
Title: Ma Pa Tofu
Categories: Vegetable
Yield: 2 Servings
2 tb Oil
1 ts Grated gingerroot
1 ts Crushed or minced garlic
2 sm Red chilies; minced
5 Mushrooms; thinly sliced
3 Green onions; whites thinly
-sliced and greens cut into
-2" lengths
16 oz Tofu; pressed and cut into
-1/2" cubes -or-
12 oz Firm tofu
2 tb Red miso creamed with:
1/2 c Water
1 tb Shoyu
1 tb Honey
1 tb Cashew or sesame butter
1/2 ts Vinegar
1 ts Arrowroot or cornstarch;
-dissolved in:
2 tb Water
Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies,
and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute
for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1
minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well.
Stir into tofu-mushroom mixture and simmer for 1 minute. Stir in dissolved
arrowroot and simmer for about 30 seconds more, or until thick.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
