CABBAGE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 25% [?]

Title: Jalapeno Poppers
Categories: Chiles, Appetizers, Cheese
Yield: 24 servings

Cut jalapeno’s in half, seed and vein. Press cream cheese into each
half. Dip into egg, then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for about 20 minutes.

WALT

MMMMM

Popularity: 11% [?]

CHEDDAR-POTATO-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted
spoon and set aside. Pour the contents of the saucepan into a blender and
process until smooth. Return to the saucepan. Mix in the reserved potatoes
and the broccoli. Place over medium-low heat and very gradually add the
cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

– - – - – - – - – - – - – - – - – -

Popularity: 24% [?]

WINE CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Wine,White Table Wine
1/2 c Cheddar Cheese,Shredded
1 1/2 tb Applesauce
1/2 ts Salt
3/4 ts Sugar
2 1/4 c Bread Flour
1 1/2 ts Yeast

D. German IV – Page 30

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

STRAWBERRY CHEESECAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese,softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking
cups. Blend cream cheese and icing sugar until
smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar,
melted butter, and almond extract. Stir liquid
mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups.
Top with 1 tb cream cheese mixture and 1 ts jam.
Spoon remaining muffin batter on top. Bake at 375
degrees F (190 C) for about 20 minutes, or until light
golden. Cool in pan 5 minutes; remove muffins and
cool on rack. Store in airtight container.

– - – - – - – - – - – - – - – - – -

Popularity: 28% [?]

Date: 21 Sep 94 08:07:18 EST
From: RBERNDT

Carrot Cake

4 C grated carrots
2 C sugar
1 cab (8 oz.) crushed pineapple
1 C Solo, Simon Fischer or Baker brand prune plum lekvar filling
4 large egg whites (I use Balas dry egg whites)
2 t vanilla
2 C flour (I use part whole wheat)
2 t baking soda
2 t cinnamon
1/2 t salt
(3/4 C flaked coconut, optional)

Prehat oven to 375. Coat a 9 X 13 pan with vegetable spray. Combine carrots,
sugar, pineapple, lekvar, egg whites and vanilla; blend thoroughly. Add
remaining ingredients; mix completely. Spread batter in pan; bake about 45
miutes until toothpick…etc. makes 12 servings.

Popularity: 18% [?]

SUGAR COOKIE WREATHS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
Green food coloring
Candied or maraschino
-cherry pieces

1. Preheat oven to 375′F. Combine cookie mix, contents of buttery flavor
packet from Mix and egg in large bowl. Stir until thoroughly blended.

2. Tint dough with green food coloring. Stir until desired color. Form into
balls the size of miniature marshmallows. For each wreath, arrange 9 or 10
balls with sides touching into a ring, 2″ apart, on ungreased baking
sheets. Flatten slightly with fingers. Place small piece of candied cherry
on each ball.

3. Bake at 375′F. for 5-7 minutes or until set but not browned. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]

Title: Fudgy Bonbons
Categories: Cookies
Yield: 60 cookies

12 oz Semi-sweet chocolate chips
1/4 c Butter or margarine
1 cn Sweetened condensed milk
-(14 ounces; not evaporated)
2 c All-purpose or unbleached
-flour
1/2 c Finely chopped nuts (opt)
1 t Vanilla extract
60 Milk chocolate candy kisses
-or white chocolate-striped
-candy kisses, unwrapped

MMMMM———————–FOR THE GLAZE:—————————-
2 oz White baking bar or vanilla-
-flavored candy coating
1 t Shortening or oil

Mary Anne Tyndall’s Pillsbury Bake-Off grand prize-winning recipe:

Preheat oven to 350′F. In medium saucepan, combine chocolate chips and
butter; cook and stir over very low heat until chips are melted and
smooth. Add sweetened condensed milk; mix well.

Lightly grease spoon flour into measuring cup; level off. In medium
bowl, combine flour, optional nuts, chocolate mixture and vanilla;
mix well. Shape 1 tablespoon (use measuring spoon) of dough around
each candy kiss, covering completely. Place 1″ apart on ungreased
cookie sheets.

Bake at 350′F. for 6-8 minutes. Cookies will be soft and appear shiny
but will become firm as they cool. Do not overbake. Remove from
cookie sheets and cool.

For the glaze: Combine white baking bar and shortening in small
saucepan. Over low heat, stir until mixture is melted and smooth.
Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14
grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams
cholesterol; 20 milligrams sodium.

MMMMM

Popularity: 8% [?]

Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================
In a large mixing bowl, make the dough by combing flour, baking powder
salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and
milk into the dough. Form into a ball and let rest for 20 minutes.
Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit
mixture into the middle of each circle and fold over. Seal sides and
top with egg wash. Bake at 450 degrees until golden.

—–

Popularity: 9% [?]

Title: SHRIMP, CHICKEN AND BACON IN A POT
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1/4 lb Bacon; cut in 1/4-in dice
1 c Dry white wine
1 1/2 lb Chicken breast meat
– cut into 1-in strips
12 Raw jumbo shrimp
– peeled and deveined
5 c Fish stock or chicken broth
1 tb Finely minced garlic
2 ts Finely minced onion
1 ts Celery seed
1 ts Aniseed or fennel seed
3 Sprigs fresh tarragon
– leaves only, chopped, -OR-
1 tb -Dried tarragon leaves
2 c Broccoli florets
3/4 c Milk
Salt; to taste
Freshly ground pepper
– to taste
2 tb Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
the bacon, stirring, for 2 minutes without browning. Add the white wine,
increase heat to high, bring to a boil and cook 1 minute to burn off the
alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
off heat and add the chopped fresh tarragon leaves. Serve the soup in a
tureen and ladle it into the garnished bowls at the table.

—–

Popularity: 6% [?]