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Ingredients: 2 1/2 Quart(s) Instant chicken boullion 2 Pound(s) Pork bones 2 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1 Tablespoon(s) Fish sauce (nuoc mam) 1 Teaspoon(s) White wine 1 Clove garlic, chopped 2 Shallots or 2 Scallions, chopped white part 1/2 Pound(s) Crab meat, fresh, frozen, or canned 1/4 Teaspoon(s) Freshly ground black pepper 2 Teaspoon(s) Cornstarch dissolved in 1 Fine dry bread crumbs 1 Can(s) (15 ounces) white asparagus, undrained 1/4 Cup(s) Chopped fresh coriander (Chinese parsley) 1/4 Cup(s) Chopped scallion greens Directions: The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well. Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. Makes 6 to 8 servings. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; May 24 1993.
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In large heavy saucepan, bring pumpkin and stock to a b Roasted asparagus with feta place oven rack in the middle of oven. heat to 500. toss asparagus with oil, salt and pepper. arrange in a single layer. roast, shaing pan once about half way through. 8 to 14 minutes depending on the thickness of the asparagus. sprinkle with feta che Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Fresh tomato-vegetable soup Plunge the tomatoes into boiling water & then into iced water to remove their skins. Chop the tomatoes & set aside. In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes. Stir in the garlic, z Rainy day chicken soup 1. Cook together until chicken is done: 8 cups water,4 chicken breasts, 10 chicken bouillon cubes, 1/2 cup chopped onion (I used 1/4 cup dried onion), 1/4 cup parsley (I used 2 TB dried parsley), & 1/2 tsp. pepper. Remove chicken from broth. Cool a Crab roll hors d'oeuvre Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. S