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% [?]

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% [?]

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% [?]

Title: TRUFFLE MICE
Categories: Cookies, Holiday
Yield: 1 servings

4 oz Chocolate; semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar; icing

———————————-GARNISH———————————-
Gold or silver dragees (eyes)
Almonds;slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate wafer
crumbs; mix well. Cover and refrigerate till firm; about 1 hour. Roll scant
tablespoonfuls of chocolate mixture in small balls slightly pointed at end.
Roll lightly in icing sugar or chocolate wafer crumbs. GARNISH: Insert
dragees (silver or gold balls) for eyes, almond slices for ears and small
bits of licorice for tails. Refrigerate until firm, about 2 hours.
(Truffles may be stored in airtight container in fridge for up to 1 week).
MAKES: 2 dozen

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Popularity: 4% [?]

Title: Rhubarb Lemon Tofu “Pie” (Vlf Vegan)
Categories: Veg-cook, Sept., Dessert
Yield: 1 servings

5 Stalks rhubarb, washed,
Leaves discarded
1 Granny smith apple, peeled,
Cored and cubed
Dozen large strawberries
6 oz Firm (reduced fat) tofu
Juice of 1/2 lemon
1/4 c + 2 T sugar
2 T Whole wheat flour
2 t Sugar + 2 t whole wheat
Flour (or optional pie crust
And crust crumble)

In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped. Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as needed).
When rhubarb is pretty well done, carefully remove the cover (have an oven
mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and
continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very
smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process
until well blended. Line an 8″ pie tin with oil, (here you can add a pie
shell if you prefer, instead of…) and sprinkle to coat with a sugar and
whole wheat flour mixture, about 2 t each. Spread the tofu mixture into
the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until
crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust
to your preference. Pour into a fine (or cheesecloth lined) seive, and
drain off juices, do not squeese dry. Save juices for some other use
(perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon
tofu. Refrigerate (or top with crust crumble and bake again until done).
The texture of the fruit mixture does not jell, or thicken, when the
smaller amount of sugar is used, but I like it the way it is. The lemon
tofu is in sweet contrast to the more tart but still sweet rhubarb and
fruit filling.

From: Lu Bozinovich . rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Popularity: 4% [?]

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% [?]

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.

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Popularity: 20% [?]

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% [?]

BEAN BACON SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto beans (dried)
1 t Salt
1/2 ts Pepper
4 Bacon slices, cut in squares
4 Carrots, chopped
4 Celery stalks, chopped
1/2 ts Thyme (dried)
1 Garlic clove, minced
4 oz Can of tomato paste
2 tb Olive oil
1 Onion, chopped
1 tb Wine vinegar

The approximate cooking time is 3 hours.

Cover the washed beans with 6-8 cups of water and
bring to a boil. Reduce heat, cover and boil gently
for 1 hour and then simmer while still covered. Stir
about every 15 minutes for the ENTIRE time the beans
are cooking.

After the beans have been cooking for about 1 hour and
45 minutes chop the onion and celery and carrots.
Slice the four slices of bacon into 1″ squares. Saute
the onion, celery and bacon squares in the olive oil
for about 10 minutes. Add to the beans along with the
thyme, chopped carrots and tomato paste. Simmer
uncovered for another hour until the beans are tender
and slightly mash the beans. Add the salt, pepper and
wine vinegar before serving.
Submitted By JSCHLANK@PACIFICNET.NET On THU, 21 DEC
1995 200833 -0500

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Popularity: 12% [?]

Title: Nutty Apricot Bars
Categories: Desserts, Fruits
Yield: 48 servings

12 oz Apricots – dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut – flaked
1/2 c Pecans or walnuts – chopped

Cover apricots with water, and bring to a boil; reduce heat, and
simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4
cup liquid. Coarsely chop apricots, and set aside. Combine reserved
apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an electric mixer until light and fluffy. combine flour, baking soda,
and salt; add floured mixture to creamed mixture, mixing well
(mixture will be crumbly). Stir in coconut and pecans. Pat about
three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350F for 10 minutes. Spread apricot mixture evenly over
crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in
refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook

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Popularity: 14% [?]