Split Pea Soup (vegan) – Done in Crockpot

Recipe By : Lou Rosenfeld At U. of Mich.
Serving Size : 10 Preparation Time :5:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound split peas — yellow
1 medium potato — peeled and diced
1/2 cup carrots — sliced
2 large onions — coarsely chopped
2 small scallions — sliced
4 cloves garlic — more if desired
1 tablespoon soy sauce — about 5 shakes
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper

**** Soak split yellow peas overnight – bring to a boil – drain and wash -
at least twice before putting into crockpot.

Method:
1. Put onions, carrots, scallions,and potatoes into slow cooker.
2. Put peas on top.
3. Toss in remaining ingredients.
4. Top off the crockpot with water. and cook on high 3 – 4 hours.

Use which ever seasonings you feel like putting in. I use lots of mace,
and/or tumeric, oregano….depending how the mood striles me. Good with a
little sherry added too. Multi mix and matches with this one.

Popularity: 5% [?]

SESAME TAHINI OAT COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 5% [?]

Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Popularity: 16% [?]

STUFFED CANTALOUPE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer’s cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a “basket edge.” To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

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Popularity: 6% [?]

HUMMUS BI TAHINI (CHICK PEA SESAME PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chick peas
3 c Water
1/3 c Tahini
1/2 c Lemon juice
2 Cloves garlic — crushed
Salt
—–FOR SERVING—–
Parsley — chopped
1 tb Olive oil
Paprika or cayenne pepper

1. Wash chick peas well, cover with the water and soak
for 12 hours or overnight. 2. Boil gently for 2 hours
in the water in which they were soaked, add 1 teaspoon
salt and cook until very tender, about 3 hours in all.
Drain and reserve some of the cooking liquid and 1
tablespoon of the peas. 3. Press peas through a sieve
or food mill, adding about 2 tablespoons of the
cooking liquid to separate the last of the peas from
the skins. 4. Slowly blend the tahini and most of the
lemon juice into the puree. 5. Crush garlic with 1/2
teaspoon salt in a mortar and add to puree. Adjust
flavour and consistency with lemon juice or cooking
liquid and add salt if necessary. Hummus should be
thick and smooth. 6. Spread in a shallow serving dish,
swirling it with back of a spoon. Pour olive oil in
centre and garnish with reserved chick peas, chopped
parsley and a sprinkling of paprika or cayenne pepper.
Makes 3 cups. Cooking time: 3 hours Blender or food
processor method: Puree peas to separate skins, add to
container or processor bowl with remaining
ingredients, holding back some lemon juice and salt to
adjust flavour. Blend or process until thick and
smooth. Note: Even if using a modern appliance the
chick peas must be separated from their skins for a
successful hummus.

Preparation time can be shortened by removing the
skins either after the initial soaking, or after
boiling.

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Popularity: 18% [?]

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

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Popularity: 19% [?]

Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

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Popularity: 4% [?]

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 14% [?]

Title: CROCKPOT MEATBALL STEW
Categories: Beef
Yield: 6 servings

1 lb LEAN GROUND BEEF
1 ea EGG
1/2 t SALT
2 T MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 t ITALIAN SEASONING
3 ea POTATOES, PEELED AND DICED
2 T CORNSTARCH
1 ea ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 T BEEF GRANULES
1/2 t SEASONED SALT
4 ea CARROTS, PARED AND SLICED
1 ea ONION, SLICED
1/4 c COLD WATER

COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM
OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING,
REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE
CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON
HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND
SERVE

MMMMM

Popularity: 5% [?]

BELL PEPPER BISQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Long-grain white rice
4 lg Red bell peppers — coarsely
Chopped
1 sm Onion — chopped
2 c Chicken stock
2 c Milk
1/2 c Heavy cream
1/4 ts Cayenne
1/4 ts Hungarian sweet paprika
1/8 ts White pepper
Salt to taste

Place the rice in a small saucepan with 2 cups of
water. Bring to a boil, reduce the heat to low and
simmer uncovered until the rice is overcooked and
mushy and the water has almost boiled away, about 40
minutes. In a medium saucepan, combine the red
peppers, onion and 2 cups of water. Boil over moderate
heat until the peppers are tender but still bright
red, about 10 minutes. Drain at once.

Put the rice, red peppers, onion and 1 cup of the
chicken stock into a blender or food processor. Puree
until smooth.

Strain the puree into a medium saucepan, add the milk
and the remaining 1 cup of chicken stock. Simmer over
low heat for 5 minutes to thicken slightly. Stir in
the cream, cayenne, paprika and white pepper. Season
with salt to taste. Cover the bisque and set aside
for 1 hour to blend the favors. Rewarm over low heat
before serving.

NOTE: May be made day ahead of time.

Recipe By :

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Popularity: 14% [?]