Title: Curried Pumpkin Soup
Categories: Food day, Soups ste
Yield: 6 servings

1/4 c butter
1 lg onion — chopped
3/4 c scallions — sliced
4 c pumpkin puree
4 c chicken broth
1 bay leaf
1 ts brown sugar
1/2 ts curry powder
1/8 ts nutmeg
1 ts parsley — finely chopped
2 c half and half
: salt and pepper — to taste
: roasted pumpkin seeds OR
2 TB chives — finely chopped
1 c sour cream — optional

In a medium-large saucepan, saute the onions and
scallions in butter until golden brown. Stir in the
pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer,
uncovered, for 15 minutes. Transfer the soup to a food
processor and puree with the half-and-half or chicken
stock to reach the desired consistency, creamy with
medium density. Add salt and pepper to taste. Serve
with a handful of roasted pumpkin seeds or chopped
chives. A small dollop of sour cream or creme fraiche
may also be used to garnish. How to Cook Your Pumpkin:
One 3-pound pumpkin Preheat the oven to 350 degrees.
Cut the pumpkin in half vertically and discard the
seeds and stringy pulp. Place the pumpkin, cut-sides
down, in a shallow baking dish and add water about a
1/2 inch high. Bake for about 1 hour or until tender.
The pumpkin is ready when it is easily pierced with a
fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.

Recipe By : “Thyme in a Bottle”, by Ingrid Croce

From: Rooby Oct 1996 22:20:31 -0800

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Popularity: 4% [?]

Title: BUSY DAY COBBLER
Categories: Desserts, Usenet
Yield: 6 servings

1/4 c Butter (or margarine,
-if you must)
1/2 c Sugar
2/3 c Milk
1 c Flour
2 t Baking powder
13 oz Tart cherries
-(one normal U.S. can)
2 T Sugar (to sweeten
-and thicken; use less
-or more as needed)

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted
dry ingredients. Pour into a buttered and floured casserole dish.
Top evenly with cherries. Sprinkle sugar on top and cover with saved
liquid/juice. Bake 45-50 minutes.

The batter will expand and surround the cherries so they’re evenly
mixed throughout the cobbler. The juice will congeal to fruity and
pudding-like. Serve warm topped with cream, milk or ice cream. (I
prefer milk). If any is left, it’s good cold, too.

NOTES:

* An extremely quick cherry cobbler dessert — This recipe came from
a PTA recipe collection from my Aunt’s school a number of years ago.
It’s not a true, classic cobbler, but I think it’s better. My
favorite dessert!

* As the name implies, this is a very quick recipe to make.
Depending on how soft the butter is to start with, or whether or if
you use a food processor (I don’t, but it should work) this recipe
takes only 5 to 10 minutes to mix.

* You can use any unsweetened canned fruit for this recipe. You can
also use frozen fruit, by thawing it before adding to the pan.
Berries or peaches are standard substitutes. Yesterday I made one
with crushed pineapple. I used brown, rather than white sugar atop
the fruit. It tasted very much like pineapple upside down cake
(though the appearance was a bit different).

: Difficulty: easy, I’ve been making this since I was about 8 or 9.
: Time: 5 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Suzanne Barnett-Scott
: Calcomp/Sanders Display Products, Scottsdale, Arizona
: suze@terak.UUCP

: Copyright (C) 1986 USENET Community Trust

MMMMM

Popularity: 4% [?]

Title: CASHEW “WHIPPED CREAM”
Categories: Vegetarian
Yield: 2 servings

1 c Raw cashews or cashew pieces
1 c Water
1 c Sunflower oil
4 tb Maple syrup or other
-sweetener
1/2 ts Vanilla extract
Pinch of salt

Blend cashews and water to form a thick cream. Slowly add to the oil in a
fine stream. The cream will get very thick. If necessary, add additional
oil until desired density is reached. Blend in maple syrup, vanilla nd
salt. Chill and serve. Yields 2.5 cups.

DEEANNE at 14:52 EDT

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Popularity: 4% [?]

Title: MYONG’S KIM CHEE
Categories: Korean, Relishes, Vegetables
Yield: 1 servings

1 Head bok choi (napa, etc)
-chopped into 2"x1″ pieces
1 Daikon radishes (or more)
– sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more)
– thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers*
– *(crushed) OR MORE
1/3 c Fresh ginger root slices*
– *or more to taste
1 c Coarsely chopped scallions
1 Japanese horseradishes *
– *or more to taste
2 c -water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

Mix all dry ingredients together. Place in a large
crockery or glass container that can be sealed
airtight. Pour liquids over them, vinegar first. If
the veggies are not covered by the liquid add more
vinegar…NOT water- Seal jar and place into
refrigerator for 2-12 weeks. *** NOTE *** The
refrigeration is necessary to prevent spoilage.

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Popularity: 4% [?]

CURRANT CAKES (OLD-FASHIONED CHRISTMAS DROP CAKES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sugar
1 lb Butter
6 ea Egg
3/4 lb Flour
1/4 t Salt
1/2 lb Currants
1 ea Lemon, juice of
1 ea Lemon, rind of

Mix the currants with some of the flour. Work butter and sugar
together to a smooth cream, then slowly work in whole eggs one at a
time. Add a little of the flour, rind and juice of the lemon and salt.
Work in slowly the rest of the flour and the currants. Drop by
spoonfuls on large buttered pans, pressing flat with a knife as the
cakes are better when very thin. A good plan is to heat the pan a bit
and allow the cakes to melt as much as possible before putting them in
the oven to bake. Be sure to butter the pans thoroughly; otherwise,
the thin cakes will be difficult to remove.
(recipe didn’t include baking time or temp).
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 4% [?]

CUCUMBER SOUP WITH PISTOU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 Leek (white part plus 1 inch — of green) chopped
1 Stalk celery with leaves — chopped
1 pound Cucumbers, peeled, halved — seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic — finely minced
1/4 cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
1/2 medium Sized tomato, peeled — seeded, and chopped

To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add
leeks and celery and cook until vegetables are soft, about 10 minutes,
stirring
occasionally. Add cucumbers, lemon juice and stock.
Bring to a boil over medium heat. Reduce heat to low and simmer for 20
minutes,
or until cucumbers are tender. Cool slightly. To prepare Pistou: With a
mortar
and pestle, mash together garlic, basil and walnuts to a paste. (you can also
use a bowl with a wooden spoon). Work in a little cheese and oil and
one-third
of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a
true emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and puree, in
batches,
until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1
tablespoon
of pistou per serving to be placed in the center of the bowl, then swirl into
soup.

Popularity: 4% [?]

Hawaiian Cake

Recipe By : Women’s Circle, Home Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese — softened
8 ozs Cool Whip Lite® — thawed
20 ozs crushed pineapple — drained
1/4 c coconut
1/4 c walnuts — chopped
1/4 c maraschino cherries — drained and chopped

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
coconut.

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Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

–
Anita A. Matejka

Texas, USA

Popularity: 7% [?]

Title: The Chewy Oatmeal Cookie
Categories: Cookies, Crisco
Yield: 30 servings

3/4 c Butter Flavor Crisco
1 1/4 c Firmly packed light brown
-sugar
1 Egg
1/3 c Milk
1 1/2 t Vanilla
3 c Quick oats
1 c All-purpose flour
1/2 t Baking soda
1/2 t Salt
1/4 t Cinnamon
1 c Raisins
1 c Chopped walnuts

1. Heat oven to 375′F. Grease baking sheet with Butter Flavor Crisco.

2. Combine Butter Flavor Crisco, light brown sugar, egg, milk and
vanilla in large bowl.

3. Beat at medium speed of electric mixer until well blended.

4. Combine oats, flour, baking soda, salt and cinnamon.

5. Mix into creamed mixture at low speed just until blended.

6. Stir in raisins and nuts.

7. Drop rounded tablespoonfuls of dough 2″ apart onto baking sheet.

8. Bake at 375′F. for 10-12 minutes, or until lightly browned.

9. Cool 2 minutes on baking sheet. Remove to foil on countertop.

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Popularity: 3% [?]

Title: Six-Can Slow Cooked Chili
Categories: Chili, Crockpot
Yield: 8 servings

1/4 c Cornmeal
1 ts Paprika
1/2 c Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
1 cn Condensed french onion soup

In 3-1/2 to 4-qt slow cooker, combine all ingredients;
mix well. Cover, cook on high setting for 2 to 4 hours or
until thoroughly heated. Or cover and cook on low setting
for 8 to 9 hours.
Source: Country Casseroles One-Dish Meals.

MMMMM

Popularity: 5% [?]

Garbanzo Stew

Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Freezable
Stovetop Quick
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c vegetable stock
1 c garbanzo beans — soaked overnight
1 c onion — diced
1 c tomatoes — diced
1 tbsp fresh ginger — minced
2 tsps ground coriander
1 tsp garlic — minced
1/4 tsp ground cumin
fresh ground pepper — to taste
salt — to taste
1 tsp lime juice
1 tbsp parsley — chopped

Combine stock and garbanzo beans, bring to a boil and simmer covered about an
hour, until tender. Reserve 1 c. liquid when drain. In large saucepan, combine
garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic and
cumin. Bring to a boil and simmer covered 20 minutes. Season to taste with
salt and pepper. Garnish with lime juice and chopped parsley.

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Per serving: 368 Calories; 7g Fat (17% calories from fat); 17g Protein; 62g
Carbohydrate; 2mg Cholesterol; 1820mg Sodium

Popularity: 4% [?]