AIGO BOUIDO (GARLIC SOUP)

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

Amount Measure Ingredient — Preparation Method
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1 Separated head or about 16
-cloves whole, unpeeled
-garlic
2 qt Water
1 t Salt
1 pn Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil

This isn’t cream of garlic soup, but it has a creamy
texture. I’ve done this one and it’s great. As Julia
says, “Because the garlic is boiled, its after-effects
are at a minimum, and its flavor becomes exquisite,
aromatic and almot undefinable.”

From Julia Child’s “Mastering the Art of French
Cooking, Vol. I”:

Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.

3 egg yolks 3 to 4 T. olive oil

Beat the egg yolks with a wire whip in a soup tureen
for a minute or until they are thick and sticky. Drop
by drop beat in the olive oil for making a mayonnaise.

Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese

Just before serving, beat a ladleful of hot soup into
the egg mixture by droplets. Gradually strain in the
rest, beating and pressing the juice out of the
garlic. Serve immediately, accompanied by the bread
and cheese.

Posted by Al Martin. Courtesy of Fred Peters.

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Popularity: 7% [?]

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Popularity: 5% [?]

Title: LINDA’S LASAGNE
Categories: Vegetarian
Yield: 6 servings

12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP® mince
3 ea 16 oz cans chopped tomatoes
1 ts Oregano
;Salt and pepper to taste
;stock or veg water
1 c Cottage cheese
1 c Cheddar; grated

Preheat oven 350.

Place lasagne strips in saucepan, cover with water,
and boil for a few minutes until they are starting to
soften.

Heat the oil in a large saucepan and saute the onion
and garlic. Add the TVP® mince, chopped tomatoes with
their juice, oregano, salt and pepper. Simmer 20-30
mins, adding a little stock or water if necessary to
make a moist sauce. Remove from heat.

Pour a layer of tomato sauce in a deep, large baking
dish. Spoon a layer of cottage cheese over the sauce,
then arrange a layer of lasagne over that, followed by
a layer of grated cheddar. Repeat this layering
process until you are about 1 1/2 inches away from the
top of the baking dish. Finish with a layer of tomato
sauce topped by a final layer of cheddar cheese.

Bake the lasagne 30 mins, until the cheese is brown
and bubbly.

Good source of protein, B group, calcium, iron
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 4% [?]

Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 7% [?]

Title: Cocoa-Mallow Cookie-Wiches
Categories: Cookies
Yield: 30 servings

Cookie
1 c Sugar
1/2 c Butter — Softened
1 ts Vanilla
1 lg Egg
1 c Milk
2 c Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1/2 ts Baking Powder
1/2 ts Salt
Filling
2 c Powdered Sugar
1 c Marshmallow Cream
1/4 c Butter
1/4 c Shortening
3 ts Milk
1 ts Vanilla

Heat oven to 375 deg. Grease cookie sheets. In large
bowl, combine sugar, 1/2 cup butter, 1 teaspoon
vanilla and egg; blend well. Stir in 1 cup milk.
Lightly spoon flour into measuring cup; level off. Add
reamining ingredients, mixing well. Drop dough by
rounded teaspoonfuls 2 inches apart on prepared cookie
sheets. Bake at 37 deg for 7 to 9 minutes or until
edges appear set. Cool 1 minute; remove from cooking
sheets. Cool.

In large bowl, combine all filling ingredients, beat
until light and fluffy, about 2 minutes. Place flat
slice of 2 cookies together with 1 tablespoon filling
, sandwich-style. Store in tightly covered container.
30 sandwich cookies. Typos by Pat Asher.

Recipe By : Pillsbury Chocolate Lovers II

From: Pat Asher Date: Tue, 29
Oct 1996 16:13:18 -0600

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Popularity: 7% [?]