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Full Moon Recipes
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Scallops are perfect for Full Moon ritual meals. Scallops are like little Full Moons to eat.
Bacon-Wrapped Scallops
· 24 lg. sea scallops (about 2 lbs.)
· 12 slices bacon
· Seasoned pepper
Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan, with bacon facing the heating element. Broil 8 to 10 minutes until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.
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Mayo
Drop Biscuits
2 cups self-rising flour*
1 Tbsp. sugar
.1 cup milk
1/3 cup mayonnaise
Grease a baking sheet; set aside. In a medium bowl,
stir together the flour and sugar. Make a well in the center. Add the milk and
mayonnaise. Stir just until combined (batter will be stiff). Drop batter into 12
mounds on the prepared baking sheet. Bake in a 400 degree F oven for 16 to 18
minutes or until golden. Serve warm. Makes 12 biscuits.
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Wontons and Water Chestnuts both have the milky white color of Full Moons!
Won-Ton Soup
Ingredients
1/2 pound ground pork
1/2 cup waterchestnuts, canned -- drained and minced
1 1/2 Tablespoons minced green onions
4 ounces canned shrimp -- drained and chopped
1 1/2 Tablespoons minced ginger -- fresh
1 1/2 teaspoons sesame oil
1 eas egg white -- lightly beaten
1 Tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 Tablespoons cornstarch
48 each won-ton wrappers
3 quarts water
1 quart chicken stock -- lowfat okay
1 1/2 cups bok choy -- sliced thin
1/4 cup waterchestnuts, canned
1 cup fresh mushrooms -- sliced
1 teaspoon soy sauce
1 teaspoon salt
Preparation
Combine pork, waterchestnuts, green
onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper in a
mixing bowl, using your hands or a spoon.
Add the cornstarch to mixture and stir to blend. The mixture should be stiff.
Place a scant teaspoonful of the filling in the center of each wonton skin.
Gather the edges of the skin together around the filling and squeeze to form a
"waist". Squeeze the "waist" and the ends shut to enclose
the filling. (The finished dumpling should look like a drawstring purse.) Use a
drop of water to help seal the wonton. Place the finished dumplings on a tray
that has been lightly dusted with cornstarch.
Heat 3 qts. of water to boiling in a large pot. Add the wontons and cover. Once
the water is boiling again, cook for about 4 minutes or until they rise to the
surface. Remove with a long-handled strainer and drain. Discard the water.
Heat remaining ingredients to boiling. Add the cooked wontons and serve.
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Chocolat Blanc
Makes 4 five-ounce servings
2 cups of milk
1 vanilla bean, split lengthwise
5 oz good quality white chocolate, roughly chopped
1. HEat milk and vinilla bean over medium heat until almost boiling.
Remove from heat. Remove vanilla bean halves; scrape seeds into milk.
Stir; let stand, covered to infuse, 5 to 10 minutes.
2. Place pan over medium-low heat; add white chiocolate; wisk until
completely melted. Serve immediately in mugs.
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cucumber-tomato-sandwich recipe
1 clove garlic minced
1 small onion sliced
1/2 tsp salt
1/2 cup balsamic vinegar
1 tsp coarsely ground black pepper
1 med cucumber sliced
1 large tomato sliced
lettuce
Combine all ingredients except lettuce in the order listed.
Cover container and shake for 30 seconds.
Leave in refrigerator for at least 10 mins so that flavors
get absorbed in vegetables. Then toast bread of
choice. Arrange lettuce on bread and add cucumber and
tomato mixture.
* French bread works best.
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Potato Croquettes
Vegetable oil, for
frying
3 pounds Yukon Gold potatoes, peeled and cut into small cubes, cooked through
and cooled
6 eggs
1/2 cup cooked ham, cut into small cubes
1 cup freshly grated Parmesan or Romano cheese
1/2 cup milk
1 cup cake flour
1 cup breadcrumbs
Salt and freshly ground black pepper
In a 6-inch-deep saucepan, heat 4 to 6 inches of oil to 375 degrees F.
Put the cooked and cooled potatoes through a food mill into a large bowl. Stir in 4 of the eggs, ham, and cheese and incorporate. Season with salt and pepper.
Pour flour onto a large plate and the breadcrumbs onto another large plate. Whisk the remaining 2 eggs with the milk and pour this mixture into another large plate.
Starting with a ball of potato mixture the size of an egg, form your croquettes using your hands (it helps to cover your hands with some of the flour to avoid a lot of sticking). They should look like fat cylinders. Dredge the croquette in flour, then the egg mixture, and finally, the breadcrumbs. Continue until all potato mixture is finished.
Carefully place 5 croquettes in the hot oil and fry until a deep golden brown, about 4 minutes. Remove and drain on paper towels. Continue until all croquettes are fried. Serve immediately.
Yield: 4 to 6 servings
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Impossible Zucchini Pie
2 c shredded Zucchini
1 small chopped onion
5 eggs, beaten
1 c Bisquick
1/2 c veg oil
1/2 c milk
1/2 c parmesan cheese
2 c shredded cheddar
Blend eggs, Bisquick, oil and milk. Fold in remaining
ingredients. Pour
into pie plate. Bake 350 for 30 min, or until set.
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Boston
Cream Pie
Makes 8 Servings
3 large Eggs, separated
1 teaspoon vanilla extract
1/2 Cup granulated sugar
pinch of salt
3/4 Cup cake flour
Filling:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 Cups milk
6 large egg yolks
2 teaspoons vanilla extract
Pinch of salt
Glaze:
1/2 cup granulated sugar
3 teaspoons light corn syrup
2 Tablespoons water
4 ounces (4 Squares) semisweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Grease a 9-inch round cake pan. Line with
waxeC d
paper. Beat together egg yolks and vanilla at medium speed until blended.
Beat
+-2
in half of the sugar until very thick and pale. Using clean, dry beaters,
beat
together egg whites and salt at medium speed until very soft peaks form.
Gradually beat in remaining sugar until stiff, but not dry, peaks form.
Fold
yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do
not
overmix. Pour batter into prepared pan. Bake cake until top springs back
when
lightly pressed. (about 25 minutes.) Loosen cake by running a metal spatula
around sides of pan. Invert cake onto a wire rack. Remove pan, leaving
waxed
pap++++++++++++++++++er on cake. Turn cake right side up. Cool completely on
rack.
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour.
Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a boil
over
medium heat; boil for 1 minute, whisking constantly. Strain through a fine
sieve or cheesecloth into a bowl. Press plastic wrap on surface. Chill for
30
minutes.
Using a serrated knife, cut cake horizontally in half. Carefully remove
waxed
paper. Place bottom layer on a serving plate. Spread evenly with filling.
Top
with remaining cake layer.
To prepare glaze, in a saucepan, bring sugar, corn syrup and water to a boil
over low heat, stirring constantly, until sugar has dissolved. Remove from
heat. Add chocolate; let stand for 1 minute. Whisk until smooth.
Gradually
pour glaze over cake, allowing it to drip down sides. Let stand until glaze
sets.
Please be sure to store in the refrigerator.
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COCONUT PIE
2 cups milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teasoon salt
1 cup coconut
In a blender, combine milk, sugar, eggs, flour, butter, vanill and salt. Cover and blend for 10 seconds; scrape the sides. Blend for another 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased 10 inch pie plate. Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.
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