POTAGE MONGOL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 1/2 oz Can condensed tomato soup
10 1/2 oz Can condensed green pea soup
2 Soup cans water
1/4 c Dry sherry

1. In a deep, 2 1/2-quart heat-resistant, non-metallic
casserole or heat-resistant, non-metallic soup tureen,
combine the tomato soup, pea soup and water; stir
until smooth. 2. Heat, covered, in Microwave Oven 10
minutes or until soup bubbles. Stir several times
during heating. 3. Before serving, stir in sherry.

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Popularity: 8% [?]

FOUR HOUR STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Stew beef
1 Onion sliced
1 pk Onion soup mix
3 ts Minute tapioca
6 Carrots sliced
3 Stalks of celery sliced
1 cn Mushroom soup
1 cn Water

Grease casserole and put in diced beef, add rest of ingredients in order
given. Cover and bake in 250 F oven for 4 hours. Very good.
Recipe from N.B. Women’s institute Cook Book.

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Popularity: 3% [?]

Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Popularity: 3% [?]

Tartar Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Mayonnaise

3 tb Gherkins,chopped

1 tb Capers,chopped

1 tb Parsley,chopped

2 tb Stuffed olives,chopped

1 tb Shallots,chopped

1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

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Popularity: 25% [?]

Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

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Popularity: 4% [?]

Title: Potatas Bravas (Potatoes with Paprika Sauce)
Categories: Appetizers, Spanish, Rrobin
Yield: 4 servings

MMMMM———————–JUDI M. PHELPS—————————-
3/4 c Olive oil +
3 T Olive oil
1 lg Onion; chopped
1 lg Tomato; chopped
2 lg Garlic cloves; chopped
2 T Paprika
2 T All-purpose flour
1 c Chicken stock
1 1/2 lb Russet potatoes; peeled, cut
-into 1-in cubes

Heat 3 tablespoons oil in heavy medium skillet over medium-low heat.
Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring
occasionally. Add flour and cook 3 minutes, stirring constantly.
Gradually add stock and bring to boil. Reduce heat and simmer until
mixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill. Before serving, bring sauce
to simmer, thinning with additional stock if necessary)

Heat remaining 3/4 cup oil in heavy large skillet over medium heat.
Add potatoes and cook until golden brown and cooked through, stirring
occasionally about 20 minutes. Transfer potatoes to paper towels and
drain. Divide potatoes among plates. Bring sauce to simmer. Spoon
over potatoes.

Source: La Ardosa Restaurant, Madrid, Spain.

MMMMM

Popularity: 3% [?]

Title: CHINESE VEGETABLE STOCK
Categories: Soups, Chinese
Yield: 1 servings

4 Dried shiitake mushrooms
Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 Celery stalks
1 Leek, washed well
1 tb Vegetable oil
4 Thin slices fresh ginger
2 Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water

Cover shiitake mushrooms soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil
for a moment. Add the vegetables the rest of the
ingredients except the mushrooms, tamari water.
Stir-fry for 3 to 4 minutes. Add the remaining 3
ingredients. Bring to a boil, lower heat simmer,
covered for about an hour. Strain cool to room
temperature. Any stock not being used within 2 or 3
days, freeze.

“Sundays at Moosewood Restaurant Cookbook”

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Popularity: 5% [?]

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 servings

15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM————————–GARNISH:——————————-
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Tansfer to
food processor, and pulse until chopped (but not pureed).

Peel the red bell pepper using a vegetable peeler, then chop. Finely
chop the onion. Heat the olive oil in a large pan, add the chopped
onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
along with the salt, pepper and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and garnish
with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar on March 1996.

MMMMM

Popularity: 4% [?]

Title: GARLIC CHIP COOKIES
Categories: Cookies, Desserts, Garlic
Yield: 60 servings

10 Cloves fresh garlic
Boiling water
-specialty stores carry this
1/2 c Maple syrup
1 c Butter, softened
3/4 c Brown sugar
3/4 c Sugar
2 Eggs
1 ts Vanilla
1/2 ts Salt
2 1/4 c Chocolate chips
1/2 c Chopped nuts
2 1/2 c Flour
1 ts Baking soda

Drop garlic cloves into boiling water for about 5 minutes until tender.
Peel and chop garlic and soak in Maple syrup for 20 minutes.
Meanwhile,[back at the ranch
] cream butter, sugars, eggs and vanilla together until light and fluffy.
Combine flour, baking soda, and salt. Add to cream mixture. Then stir in
chocolate chips and nuts. Drain garlic and add to cookie batter. Blend
well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2
inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly
browned. Remove from oven and cool on racks.

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Popularity: 4% [?]

SPICED OKRA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ground cumin
1/2 ts Turmeric
1 t Chili powder
1/4 ts Salt
1/4 c Lemon juice
1 t Dijon mustard
1/2 lb Okra
1/4 c Vegetable oil

Mix cumin, turmeric, chili powder, salt lemon juice
in a small bowl. Add mustard mix into a wet paste.
Cut stems off okra then split them three quarters of
the way down. Split them again, dividing pods into 4
equal parts that are held together at the narrow end
tip.

Pour al ittle of the paste in to the openings, spread
it lightly all over but the narrow tip. Sprinkle with
salt. Heat oil in a skillet fry okra, covered, till
tender, about 10 minutes, turning them once.

Ismail Merchant, “Indian Cuisine”

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Popularity: 4% [?]