Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
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1 large bulb fennel, cored, fronds removed, — bulb cut into=
thi
4 medium tomatoes, cut in wedges and seeded
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons finely chopped fennel frond or cilantro

Combine the fennel and the tomatoes. Mix together the Dijon mustard,
vinegar, and oil. Season to taste with salt and pepper. Pour over the
dressing the fennel and tomatoes. Top with the chopped fennel.

Yield: 6 servings

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6 tb Margarine
1/4 c Sugar
1 c Flour
2 Eggs
3/4 c Sugar
2 tb Flour
1/4 ts Lemon peel; grated
3 tb Lemon juice
1/4 ts Baking powder

Recipe by: Net
Beat butter for 30 seconds. Add the 1/4 cup sugar and beat until fluffy.
Stir in the 1 cup flour. Press onto bottom of greased 8-inch square pan.
Bake 15 minutes.

Meanwhile, beat eggs; add remaining 3/4 cup sugar, 2 tablespoons flour,
lemon peel, lemon juice, and baking powder. Beat 3 minutes or until
slightly thickened. Pour over baked layer and bake 25-30 minutes or
until light golden around edges. Cool. Sift powdered sugar over top.

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Recipe By : Nathalie Dupree’s “New Southern Cooking”
Serving Size : 100 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
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6 cups All-purpose flour
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is
dry
or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it’s ready, the dough should “snap”
when you hit it. Fold the dough in half. Roll out the folded dough until
it
is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all
the
scraps are gone and you have made about 100 biscuits. Preheat the oven to
350 degrees. Place the biscuits on a lightly greased pan. Bake for 30
minutes, until crisp, but not browned. They should open easily when split
with a fork. They will keep for weeks tightly covered in a tin or in the
freezer. Split in two before serving. From Nathalie Dupree’s “New Southern
Cooking”

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Recipe By : Cloris Leachman, from “Famous Vegetarians and their…”
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Soups

Amount Measure Ingredient — Preparation Method
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12 Corn tortillas
Corn oil
1 medium Spanish onion — chopped fine
1/2 cup Celery — chopped fine
2 cups Fresh corn — cut from cob
2 cups Green beans — 1-inch lengths
2 cups Cabbage — chopped fine
84 ounces whole tomatoes (3 cans) — or fresh equivalent
Spike and Vegit (instead of salt)
Dash of hot sauce
Grated nuts for topping

Cut tortillas in one-and-a-half inch squares, and saute quickly in oil
until cri spy. Place them on paper towels to prevent their becoming
soggy, then wrap them in paper towels to keep them warm, and set
aside.

Saute chopped onion in oil until golden. Puree tomatoes in food
processor or ble nder, and pour into cooking pot with sauteed
onions. Add chopped cleery, cut cor n, chopped green beans, and
chopped cabbage. Bring soup liquids to a boil, then lower heat and let
simmer until vegetables are tender (about twenty minutes). Be fore
serving, season liberally with Spike and Vegit, and add a dash of hot
sauce .

Place tortilla squares into soup bowls. Pour in soup and top with
generous helpi ngs of grated nuts.

Serves 6-8.

Recipe by Cloris Leachman, from _Famous Vegetarians and their Favorite
Recipes_

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Per serving: 255 Calories; 3g Fat (9% calories from fat); 9g Protein;
55g Carboh ydrate; 0mg Cholesterol; 840mg Sodium

Nutr. Assoc. : 0 0 4288 0 0 0 0 2470 0 0 0

1 T Butter
1 pt Consumme, hot
1 T Flour
1/2 ea Lemon, juice of
1 ea Egg yolk, well beaten
1 T Parsley, chopped

Blend flour and butter in sauce pan and then add other ingredients
except egg. Let cook 15 minutes; remove from fire, cool slightly, and
stir in egg. Serve with baked Sheepshead. Also for: Recommended for
Pompano and Spanish Mackerel Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

MMMMM

2 tb Oil
2 Garlic cloves; minced
1 lg Onion; chopped
2 Stalks celery; chopped
3 c Tomato juice
3 c Water
1 cn Tomato sauce (8 oz.)
2 Bay leaves
1/2 ts Oregano
1/2 ts Basil
1/2 ts Garlic salt
1/2 ts Coarse black pepper
3 c Precooked beans
1 ts Salt (less if beans are
-salty)
1 c Sm. whole wheat shells or
-macaroni
1 c Fresh spinach; shredded
Parmesan cheese; grated

Using 5 quart pot, heat oil and saute garlic, onion,
and celery for 5 minutes. Add tomato juice, water,
tomato sauce, beans, bay leaves, oregano, basil,
garlic salt, and pepper, adjusting seasonings to
taste. Bring to a boil, cover and simmer 10 minutes.
Add pasta; cover and simmer 10 minutes. Add spinach
and simmer 5 minutes. Serve with cheese at table.
Makes 2 quarts.

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2 Egg whites
1 c Chopped dates
1 c Powdered sugar
1 c Chopped nuts

Beat egg whites until stiff and dry. Add remaining ingredients in order
given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow
oven (325 F) until delicate brown. Cool before removing from pan. 24
servings.

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2 c Dry Pinto Beans 1 x Water To More Than Cover
1/2 lb Meat * 1 ea Large Onion Chopped
1 ea Clove Garlic 1 T Red Chili Powder
1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
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Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.

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