WEST VIRGINIA'S FINEST COOKIES

WEST VIRGINIA'S FINEST COOKIES

Printed from COOKS.COM

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1 c. butter (no substitutes)
1 c. sugar
1 c. light brown sugar, packed
1 egg
1 c. oil
1 c. rolled oats
1 c. crushed corn flakes
1/2 c. shredded coconut
1/2 c. chopped walnuts
3 1/2 c. sifted all-purpose flour
1 tsp. vanilla

In a large bowl cream butter, sugars, oil until light and creamy; add egg; mix well. Add oats, corn flakes, coconut and nuts. Mix well. To same mixture add flour, soda, salt and vanilla. Stir well. Form into balls the size of a walnut. Flatten with fork dipped in water. Bake on an ungreased baking sheet, 350 degree oven for 12 minutes. Allow to cool a few minutes before removing from pan.

Baked Acorn Squash - Nov. 23, 2007

It is nice to have the recipe (cooking instruction to be more specific) on the acorn squash, which I brought at least more than two weeks ago. I still don't know what I have been busying about. Studying or whatever in the library definitely is to be blamed on, at least partially.

Here is the instruction that came along with the squashes.

* Cut in half, remove seeds.
* Bake in a dish skin side up in about 1'' water at 350F for 40min or until tender.
* Fill with 1 tsp brown sugar, butter, salt, and pepper to taste. (or brown sugar & seasoned sausage)
* Continue to bake for 10min. (20min)

* Microwave on high 4-6min --> fill --> 2min

生面筋菜谱 - Oct. 20

肉酿生麸(http://www.keko.com.cn/menu/29/menu_1060113130949014_13016.html)

1. 葱去根须，洗净，切末；
2. 将猪肉剁成未，放入碗中，加葱末、料酒50 克、酱油、白糖，拌成肉馅；
3. 将生面筋拉成长条，切成50 块，搓成圆形，放入清水浸约10 分钟；
4. 面筋取出拉成厚薄均匀的圆薄皮，包入肉馅17 克，收好口，成生麸肉圆；
5. 将锅置旺火上，舀入清水1500毫升烧沸，加入精盐，再放入生麸肉圆，烧至锅边的水起小泡；
6. 再用小火烧5 分钟，撇去浮沫，加料酒、味精、香油，起锅盛入大汤碗中即成。

制作提示

1. 生面筋搓成长条后，冷天放入温水中，热天放入冷水中浸泡。
2. 面筋制法：以2500 克面粉为例，将面粉放入盆中，加精盐2.5 克，用清水1500 克分数次倒入，将面粉揉匀和成软硬适中的面团，用湿布盖着饧半小时左右，然后将饧好的面团分为两块，逐块用手拿着在清水盆中不断揉搓，这时面团即有白色浆 汁渗出溶于水中，使清水变浑，再换清水继续揉搓，反复三四次后，至面团中渗出物减少，盆内水质逐渐变得清澈，面团变成色泽乳白，软滑柔韧，富有弹性时，即 成面筋。
3. 在往面筋里包馅时，不能漏馅，且要大小整齐均匀。

历史文化

1. 肉酿生麸又称生麸酿肉、生麸肉圆，是无锡名菜。无锡称水面筋为生麸。
2. 生面筋即才洗出来的水面筋，其特点洁白、质地细腻、柔韧滑润、可塑性强，是烹制素菜必备的原料之一。
3. 面筋的起源很早，大约唐宋年间为人们所喜食，宋代诗人王炎在《双溪集·山林清供杂味咏·鼓筋》中说：“色泽似乳酪，味胜鸡豚佳。一经细品嚼，清芳甘齿颊。”

虾子面筋 (http://www.fixdown.com/caipu/article/2/8/2007/200705031570.htm)

原 料:生面筋500克、虾仔25克、青蒜适量。

制 法：

1、生面筋下开水锅中汆一下捞出，装入砂锅中加高汤、料酒、盐、味精，大火烧开，小火煮至入味；

2、虾仔用熟鸡油稍煸，烹料酒、白糖，倒入砂锅用小火收干汤什撒青蒜末即成。

三鲜酿面筋 (http://www.foodqs.com/fashion/menu_view.asp?id=100500)

面筋150克。 猪肉、100克、海参25克、玉兰片25克。葱15克、姜10克、酱油10克、绍酒15克、精盐5克、味精1克、熟猪油100克、清汤100克、葱椒油5克。
【制作过程】
猪肉，海参洗净，均切成小丁，玉兰片切末，与葱姜末、酱油、绍酒、精盐、味精一起搅匀成三鲜馅。生面筋洗净，每条将片成长薄片，在每片面筋的一面，抹上 馅，卷成直径3厘米的圆柱形，放入九成开的清汤锅内，小火煮熟捞出。炒锅内加入熟猪油烧至六成热（约132℃）入放入葱段、姜片，炸出香味，加入酱油、清 汤烧开，捞出葱姜、倒入面筋，用慢火煨透，待汤汁剩下1／3时，将面筋捞在盘内。锅内原汤烧开，撇去浮沫，加入味精、绍酒，淋上花椒油，浇在面筋上即成。