Title: Panocha Walnuts
Categories: Candies
Yield: 1 batch

1 c C H Brown Sugar
1/2 c C H Granulated Sugar
1/2 c Water
1/4 ts Salt
1 ts Vanilla
2 1/2 c Walnut halves

Combine 1 cup C H Brown Sugar, 1/2 cup C H granulated Sugar, 1/2 cup
water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil,
stirring occasionally until sugar dissolves. Boil slowly to 246 degrees
(firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2
cups walnut halves; stir until nuts are coated and sugary. Quickly spread
on waxed paper or foil and separate nuts with two forks. Let cool.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 5% [?]

TEMPEH SATAY ASIAN PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Bar-B-Q
Main Dish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Grated coconut
1/4 c Orange juice
1 t Honey
1/4 c Tarmari
1/8 ts Cayenne pepper
4 Tempeh cutlets
—–ASIAN PEANUT SAUCE—–
1/4 c Smooth peanut butter
3 tb Tamari
1 t Mirin or sherry
1/2 ts Rice vinegar
1/8 ts Garlic powder
1 tb Honey
1 c Plain, nonfat yogurt
1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange
juice, honey, tamari and
cayenne in a blender. Pour marinade into a shallow
baking dish. Cut tempeh inot 3/4-inch cubes and add to
marinade. Set aside 15 minutes. In a small bowl, blend
together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes
onto bamboo skewers that have been soaked in water.
Grill tempeh over medium-hot coals 3 to 5 minutes on
each side. Brush shish kebabs
with marinade and sprinkle with remaining coconut.
Serve immediately with Asian Peanut Sauce.

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Popularity: 3% [?]

Blackeye Beans with Wild Rice and Herbs

Recipe By : Bean – Bean Education and Awareness Network (1994)
Serving Size : 16 Preparation Time :0:00
Categories : Beans Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato — diced
1 green bell pepper — diced
1 cup whole kernel corn
fresh herbs — for garnish
DRESSING —–
3 tablespoons fresh oregano — chopped
1 1/2 tablespoons fresh thyme — chopped
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt — optional
pepper — to taste

Prepare blackeye beans according to dry packaged bean method below. Rinse and
cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove
rcook. Beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar,
olive oil, salt and pepper. Set aside.
On a platter, combine white and wild rice, tomato, onion, bell pepper and
corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add
itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16
3/4 cup servings.

DRY BEAN PREPARATION METHOD – Rinse beans well. In a saucepan, cover beans wi
th water at least 2 inches above the beans and bring to a boil over high heat.
Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo
re proceeding with recipe.

mcRecipe 23Au96 patH
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NOTES : “Inspired by traditional Hoppin’ John, this recipe combines blackeye be
ans and rice in a new way.”

Popularity: 4% [?]

CREAMY ZUCCHINI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Zucchini — peel/slice/steam
1 c Sour cream
1 t Cumin seeds — toasted/ground
1/2 ts Salt

Blend all the ingredients. Serve the soup chilled.

Source: “Cold Soups” by Linda Ziedrich

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Popularity: 50% [?]

Title: PRIMAVERA-MARINARA SAUCE
Categories: Sauces
Yield: 12 servings

2 Onions,small,chopped
1 ts Olive oil
4 Garlic cloves,crushed
28 oz Tomatoes,crushed
16 oz Tomato sauce
2 c Small broccoil flowerets
2 c Small cauliflower flowerets
2 Carrots,cut in diag. slices
1 tb Parsley,dried
2 ts Leaf basil,dried
2 ts Leaf oregano,dried

1. Cook onion in oil in large nonstick skillet until
softened, about 6 minutes.
2. Add garlic, crushed tomatoes, tomato sauce,
broccoil, cauliflower, carrots, parsley, basil and
oregano. Bring to boiling. Lower heat; partially cover
and simmer 30 minutes.
3. Serve 1/2 cup sauce over 1 cup cooked pasta.

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Popularity: 3% [?]

BAZAAR VEGETABLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

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Popularity: 8% [?]

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% [?]

Title: Easy Hungarian Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 8 servings

2 lb Stewing beef 9 c Water
3 tb Butter 1/4 ts Caraway seeds
1 Onion, chopped 4 Medium carrots, sliced
1 Clove garlic, minced 4 oz Wide noodles
1 tb Paprika 10 oz Frozen cut green beans
2 cn (10 3/4 oz) tomato soup 1 c Sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.

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Popularity: 10% [?]

Smooth And Spicy Boursin Cheese Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter — Softened
1 cup Cream Cheese — Softened
1 each Garlic Clove — CrushedIn Press
2 teaspoons White Onion — Finely Minced
1 teaspoon Italian Seasoning
2 tablespoons Milk
2 tablespoons Walnuts — Minced

Cream the butter and cream cheese together by hand and then blend in the
garlic.
Blend until almost smooth.
Add the onion and Italian seasoning mixing well.
Blend in the milk and then blend in the walnuts.
Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4
cups
of dip.
SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail
Rye Bread, Dried Fruit

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Popularity: 10% [?]

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: 11% [?]