Recipes of the Week - September 7th

Chinese Long Beans with Cracked Black Pepperhttp://www.foodandwine.com/recipes/chinese-long-beans-with-cracked-black-pepper

1 tablespoon vegetable oil

1/2 small onion, thinly sliced

1 pound Chinese long beans or green beans, cut into 3-inch lengths

1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice

1/2 teaspoon sugar

1/4 cup water

2 tablespoons soy sauce

1 teaspoon cracked black pepper

Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.

Celery Victoria http://www.cdkitchen.com/recipes/recs/67/Celery-Victoria74659.shtml

1 bunch celery
1 can (10.5-oz size) beef broth condensed
1/2 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon water
1 tablespoon parsley minced fresh
1 teaspoon italian seasoning dried crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper freshly ground
1 pimiento whole, cut in strips

Trim off root end of celery but do not separate ribs. Remove coarse outer ribs, reserving some leaves for garnish. Rinse celery bunch. Cut crosswise so bottom section is 6 inches long. Reserve top portion for another use.
Cut bottom section crosswise into six 1-inch portions. Securely tie the outside of each portion with string to hold it together. Place in a 12-inch skillet.
Add broth. Cover and bring to a boil over medium heat; cook for 15 minutes or until crisp-tender. Remove celery with a slotted spoon and place in a shallow dish.
Place oil, vinegar, water, parsley, Italian herb seasoning, garlic, salt, curry powder and pepper in a blender container; cover and blend until uniform. Pour over celery. Cover and chill for 3 hours, turning celery several times.
To serve, drain celery and place on individual serving plates. Remove string and garnish with pimiento and celery leaves.

Volcanoed Potatoes http://www.cooks.com/rec/view/0,1721,150170-248198,00.html

3 c. mashed potatoes

1/2 c. milk

1/2 c. whipping cream

1/2 c. shredded cheese

Preheat oven to 350 degrees. Mix together mashed potatoes and milk to make fluffy. Pile in buttered 8 inch round baking dish, mounding to shape like a volcano, with a crater in center top. Fold together 1/2 cup whipping cream beaten thick 1/2 cup shredded cheese. Pour mixture over potatoes. Bake at 350 degrees about 20 minutes or until lightly brown.