Title: Savory Hamburger Soup
Categories: Hamburger Meats Soups Main dish
Servings: 2

1 ea Lge. Carrot, Thinly Sliced
2 T Chopped Onion
1 T Water
1/2 lb Lean Ground Beef
1 c Tomato Sauce
1/2 c Water
2 T Dry Red Wine
1/2 t Sugar
1/4 t Salt
1 x Dash Garlic Powder
1 x Dash Pepper
2 T Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

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Popularity: 12% [?]

Crystal Garden

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tbsp Salt
1 tbsp Ammonia
6 tbsp Bluing — liquid
Food coloring
6 tbsp Water

Combine salt, bluing, water and ammonia. Pour over small pieces of rock
or coal in a shallow GLASS OR CHINA bowl. Drip food coloring on top, if
desired. Crystals will begin to grow soon. Add water occasionally to keep
crystals growing. You’ll probably want to place dish on a tray or wooden
board as crystals grow over the sides of the bowl.

Submitted by a Crafty Mom to keep her kids occupied.

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Popularity: 4% [?]

BAKING POWDER BISCUITS (ROBERTS)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-ÿÿShortening
3/4 c Buttermilk

COMBINE FLOUR, baking powder, salt and butter in a
mixer and mix until crumbly. Add the buttermilk and
mix until the dough holds together. Do not over-mix.
Turn out on a floured surface and roll the dough out
to a 3/4-inch thickness. Cut into rounds or squares.
Place fairly close together on an ungreased cookie
sheet and bake in preheated 450F oven for 12 to 15
minutes.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 19% [?]

CHOCOLATE PIE WITH MERINGUE – WHNP81A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
2 ounces Unsweetened chocolate *
2 cups Milk — scalded
1/3 cup Sifted flour
1 cup Sugar
1/4 teaspoon Salt
3 Egg yolks — slightly beaten
2 tablespoons Butter
1/2 teaspoon Vanilla
1 9-in. pie crust — baked
3 Egg whites — stiffly beaten
6 tablespoons Sugar
1/4 teaspoon Cream of tartar

* NOTE: If using Hershey’s chocolate, increase sugar to at least 1 1/4 cups.
Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk
and chocolate. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Cook 2 minutes; remove from heat.Add small amount of
chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1
minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into
baked pastry shell. Cool.Cover with meringue. Bake in moderate oven, 350 deg.,
for 12 – 15 min.

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Popularity: 12% [?]

Vegetable Split Pea Soup

Recipe By : The Low-Fat Good Food Cookbook 1994
Serving Size : 8 Preparation Time :0:00
Categories : Soups- Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried split peas
2 1/2 quarts Water or low-sodium vegetable stock
1 1/2 cups chopped celery — 1/2-inch pieces
1 cup chopped carrots — 1/4- inch pieces
3 medium red potatoes — cut into eighths
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Rinse the peas and combine with 2 -1/2 qts of water or stock.
Bring to a boil, then REDUCE the heat and let simmer for 1 hour,
stirring every 15 minutes.

Add 2 more cups of water, the celery, carrots, potatoes, salt,
pepper, and other seasonings if desired.

Return to a boil, then REDUCE heat again, and simmer another hour,
stirring every 15 minutes.

The soup is done when the peas are creamy, the vegetables are soft
but hold their shape, and the soup is thick but not stiff.

( If necessary, add more water and simmer an additional 20 minutes.)

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Popularity: 6% [?]

Title: HOMEMADE TARTER SAUCE (FPNV92B)
Categories: Sauces, Condiments
Yield: 10 servings

2 Green onions
2 Sweet pickles
1 Dill pickle
1/2 c Pimento olives
1 Clove garlic
1/2 Lemon; juiced
2 c Mayonnaise
1 ds Worcestershire
1 ds Tobasco

Put onions, pickles, olives and garlic in a food processor and chop
them fairly fine. Do not puree! Add the lemon juice, Worcestershire,
Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for
several weeks.

MMMMM

Popularity: 20% [?]

Title: Avocado Stuffed with Smoked Fish (West Africa)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

4 Hard-cooked eggs *
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell
-pepper or canned
-pimiento **

* the yolks rubbed through a sieve and the whites finely chopped.

** each cut about 1/4 inch wide and 2 inches long.

In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 tablespoon of the
lime juice, the sugar and the salt.

Then beat in the vegetable oil, a teaspoon or so at a time; make sure
each addition is absorbed before adding more. Add the olive oil by
teaspoonfuls, beating constantly. Stir the remaining lime juice into
the sauce and taste for seasoning.

With your fingers or a small knife, remove the skin from the fish and
pick out any bones. Drop the fish into a bowl and flake it finely
with a fork. Add the chopped egg whites and the sauce, and toss
together gently but thoroughly.

Just before serving, cut the avocados in half. With the tip of a
small knife, loosen the seeds and lift them out. Remove any brown
tissue like fibers clinging to the flesh.

Spoon the fish mixture into the avocado halves, dividing it equally
among them and mounding it slightly in the center. Arrange 3 strips
of sweet pepper or pimiento diagonally across the top of each avocado
and serve at once.

Makes 4 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 13% [?]

Fettuccine with Shrimp and Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 garlic clives — chopped
1 lb Fresh jumbo shrimp — Butterflied
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c Dry white wine
1 pt Heavy cream
5 oz Parmesan Cheese — grated
Salt — to taste

Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through. Drain noodles and add to sauce with half the grated
cheese. Fold in gently until noodles are well coated and cheese is
melted. Salt lightly. If sauce is too thin, continue heating until
sauce reduces to a creamy consistency. If sauce is too thick, add
cream. Garnish with chopped parsley and additional grated cheese and
serve immediately.

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Per serving: 1180 Calories; 94g Fat (72% calories from fat); 25g Protein;=
57g Carbohydrate; 222mg Cholesterol; 835mg Sodium

Popularity: 6% [?]

MARINADE FOR CHARCOALED ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Inch thick sirloin tip
Roast
1/2 c Oil
1/2 c Red table wine
Juice of one lemon
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Rosemary
1 t MSG
3 tb Green onion flakes
1 t Salt
Lots of black pepper
1 Clove garlic — pressed
1 Bay leaves
2 tb Meat tenderizer

Place in jar and shake well.. Take large fork and
poke holes in roast. Place roast and marinade in large
Ziploc bag, or in flat pan and squeeze or turn to
thoroughly coat meat. Let marinate 2 days in
refrigerator.

I made a medium fire in the bottom of the smoker and
left out the water pan and placed the roast on the
grill for about 20 minutes per side. It is supposed to
be medium, not well done. You’ll have to check for
doneness then and if not done to your taste, cook
longer. It is FANTASTIC!! Dark brown on the outside
and very tender on the inside.

I also used the same marinade, doubled, and marinated
a whole sirloin tip in a huge stainless steel bowl and
smoked it with the water pan and it was great too, but
only for a crowd!

Recipe By : Judy Howle

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Popularity: 12% [?]

Mushrooms Stuffed with Spinach and Ham

Recipe By : from a newspaper cutting
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Cornellier Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms — large, 14-24
2 teaspoons olive oil
salt and pepper — to taste
2 teaspoons lemon juice
1/4 pound spinach — (1/4 bag)
1/2 teaspoon butter
1 teaspoon lemon juice
1/4 cup onion — finely chopped
2 tablespoons whipping cream
1/8 teaspoon nutmeg
1 small egg — beaten
3 tablespoons prosciutto — finely chopped
1 tablespoon parmesan cheese — grated

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the
lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and
bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add
onions, and cook till wilted. Add mushroom stems and 1 teaspoon lemon juice.
Cook briefly, stirring. Add spinach and cook till most of the liquid is
evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook
about 10 seconds. Purie the mixture in a blender or food processor, return
to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake
for ten to fifteen minutes.

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Popularity: 18% [?]