MUSHROOM AND CHEDDAR CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried porcini mushrooms *
2 tb (1/4 stick) unsalted butter
6 oz Fresh shitake mushrooms,
– stems removed, sliced
1 bn Green onions, chopped
2 tb All-purpose flour
2 c Canned chicken broth
2 c Milk
1 1/4 c Packed grated sharp
– Tillamook cheddar cheese

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake
mushrooms and green onions and saute’ until tender and beginning to brown,
about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to
simmer, stirring frequently. Reduce heat to low and simmer unti thick,
stirring occasionally, about 20 minutes. Add cheese and stir just until
melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March ‘93.

Shared by Cate Vanicek.

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Popularity: 10% [?]

Title: A Variation on the Theme of Pashka
Categories: Desserts
Yield: 16 servings

4 8 oz. pkgs cream cheese
1 c (2 sticks) butter
3 Egg yolks
2 c Sifted powdered sugar
2 ts Vanilla extract
1 c Toasted, slivered almonds
2 pt (or 3) fresh or frozen
Strawberries

Let cream cheese, butter and egg yolks stand at room temperature at
least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or
blend at low speed in electric mixer. Add butter and continue
beating. When well blended, add sugar, then egg yolks, one at a
time. Add vanilla and fold in almonds.

Wash and dry the inside of a Pashka mold or a new 2 quart clay or
plastic flowerpot with drain holes in the bottom. Line the pot with
a double thickness of cheesecloth wrung out in cold water. Spoon
cheese mixture into the pot to the brim. Cover with plastic wrap and
refrigerate several hours or overnight on a plate.

To unmold, trim around and discard top of the cheesecloth. Invert a
dessert plate over the opening of the flowerpot and quickly turn the
whole thing upside down. Place on table and gently lift off pot,
tugging at the cheesecloth lining if necessary. When the pot is
clear, gently remove the cheesecloth.

Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened
strawberries as a sauce. You may add some brandy or liqueur to the
sauce if you wish.

RECIPE FROM: NEWMAN’S OWN COOKBOOK

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Popularity: 4% [?]

TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

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Popularity: 5% [?]

Cold Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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Popularity: 10% [?]

Title: EGGSQUISITE EASTER BASKETS
Categories: Misc, Holiday
Yield: 4 baskets

4 Shredded wheat biscuits
-crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until
melted. Add shredded wheat.
Cool slightly, then mold into baskets – wonderfully yucky! Try shaping
over back of bowl.
Place baskets in fridge to set.
Fill nests with Easter eggs and/or candy. Little nests filled with
jellybeans are delightful.

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Popularity: 25% [?]

Title: THE STRAUSS FAMILY’S TIPSY SQUIRE PUDDING
Categories: Desserts, Tex-mex
Yield: 10 servings

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a
single layer and set aside. Reserve remaining
ladyfingers. In a medium-size bowl, soak almonds and
raisins in 2 tablespoons of bourbon and set aside.
Scald milk (heat until bubbles form at edges) and set
aside. Combine sugar, cornstarch, flour and salt in
top of a double boiler over simmering water on
medium-high heat; whisk in scalded milk, stirring
well. Reduce heat, cover pan and cook for 15 minutes,
stirring often. Beat egg yolks and egg whites in
separate bowls with clean beaters.
Remove pan from heat and pour a little of the milk
mixture over the egg yolks. Mix well then return egg
mixture to pan. Cook for 2 minutes longer, whisking
constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg
whites. Pour one-third of the custard over ladyfingers
in bowl. Sprinkle with one-third of the almond/raisin
mixture, then add a layer of ladyfingers on top.
Repeat layers until bowl is almost full, finishing
with a layer of lady fingers. Garnish as desired.

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Popularity: 5% [?]

Title: Never Fail Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt

Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.

Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
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Popularity: 4% [?]

Celery With Pine Nuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — large bunch
1 Onion — small chopped
1/2 cup Pinenuts — toasted
4 tablespoons Butter — Salt pepper
1 tablespoon Parsley — chopped italian

Wash celery, cut into diagonal pieces, 1″ long. Melt butter in saucepan
and add onions and celery. Cover and cook, shaking pan till celery is
tender-crisp, about 15 minutes. Remove lid, stir in salt pinenuts,
serve immediately.

Source: _Italian Fast Fresh_ posted by Anne MacLellan

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Popularity: 5% [?]

Date: Fri, 09 Sep 94 00:02:23 GMT
From: “adam@veda.is (Adam David)”

Rice rolls
———-
Take an umeboshi plum and chop it into little pieces distributed through
the rice. Lay some of this rice out on a piece of sushi nori (that’s nori
sheets that have been roasted), and roll it up closing the ends. Do this
while the rice is still warm and it sticks together perfectly. When you bite
a piece off, the seaweed wrapper closes itself with help from your teeth so
the rice doesn’t fall out.

Popularity: 19% [?]

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

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Popularity: 6% [?]