Recipes of the Week - October 1st

Cooking Bok Choi http://chinesefood.about.com/ When the time comes to start cooking, you'll find that bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. With full-sized bok choy you'll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe. When stir-frying add a tablespoon or two of water to the wok and cover. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking. Whichever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted. Oriental Pak Choy Salad (cooked) 1/2 c. butter2 tbsp. white sugar1 bottle of sesame seeds (1 oz.)2 pkgs. Ramen noodles (broken up), do not use flavor packet 1 sm. pkg. slivered almonds2 lbs. bok choy lettuce (chopped coarsely)5 to 6 green onions, tops and all chopped In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture, add to bok choy, pour dressing over, mix and serve. DRESSING: 3/4 c. vegetable oil1/4 c. red wine vinegar1/2 c. white sugar2 tbsp. soy sauce Mix well and chill until ready to use. WINTER SQUASH QUICHE from www.cooks.com Pureed winter squash, such as butternut, banana, or buttercup, adds rich flavor and color to this winning quiche. 1 (9 inch) pastry shell 2 tbsp. chopped onions 1 c. shredded Swiss cheese 3 beaten eggs 1 1/2 c. milk 1 c. mashed, cooked winter squash 1/2 tsp. salt 1/ tsp. ground nutmeg 1/8 tsp. pepper Prepare and bake pastry and keep it warm. Cook onion until tender. Sprinkle cheese and onion in the warm pastry shell. In a bowl combine the eggs, milk, squash, salt, nutmeg and pepper; pour into pastry shell. Bake in a 325 oven for 40 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. WINTER SQUASH AND APPLES from www.cooks.com 2 c. cubes winter squash 2 apples, peeled and sliced 1-2 tsp. grated orange peel Steam 20 minutes. Mash with potato masher (not processor). Add rind. Bake in greased dish just to heat. WINTER SQUASH ROLLS from www.cooks.com 1 c. cooked winter squash 1/2 c. sugar Pinch salt Heat and cool: 2 tbsp. butter Dissolve 1/2 yeast cake in 1/4 cup lukewarm water. Mix squash, sugar, salt, milk and butter. Add to yeast. Add enough flour to make like bread dough; let rise until double in bulk. Shape into rolls; dip into melted butter and put in pan. Let rise again. Bake at 350 degrees for 20 minutes.