Title: Greenbirar Peach Soup
Categories: Soups
Yield: 8 servings

2 lb Ripe Peaches (about 4 cups
– roughly chopped, reserve
– the juice)
1 1/2 c Sour cream
1 c Reserved peach juice
1/2 c Pineapple juice
1/2 c Orange juice
1/4 c Lemon juice
1/4 c Dry Sherry
8 Mint sprigs

1. Combine the peaches and the sour cream in a blender and work them
to a puree. Add the peach, pineapple, orange and lemon juices and
the sherry and blend until very smooth.

2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours)
then ladle into chilled bowls, add the mind and serve either as a
first course or dessert.

From “The Greenbriar Cookbook,” The Greenbriar, White Sulphur Springs
, WV as published in the Chicago Tribune Magazine (5/16/930

posted by Bud Cloyd

MMMMM

Popularity: 2% [?]

Carrot-Tofu Soup with Dill

Recipe By : VegTImes (Nov 94)
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds carrots — peeled and sliced
4 cups water
1 teaspoon salt
1/2 small onion
1 10.5 oz pkg soft silken tofu — reg or low-fat
1 scant tbs chopped fresh dill — (or 1tsp dried)
1 teaspoon red miso — or to taste
1/2 teaspoon ground white pepper

Combine carrots, water, salt, and onion in a medium saucepan.
Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food
processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water;
puree.

Return puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4g
Fiber.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Carribean Blue Jell-O (Alcoholic)

Recipe By : “C. Baden”
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Box Berry Blue Jell-O
2 Cups Boiling Water
1/2 Cup Rum — * see note
1 1/2 Cups Cold Water

* I used Coruba dark rum, from Barbados

Mix in the usual way.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

HAM-SOMES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PINWHEEL DOUGH
2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
2 teaspoons caraway seeds
1 unbeaten egg in measuring cup — with enough milk
added to equal 2/3 cup
HAM FILLING
1 egg — well-beaten
2 1/2 cups ground cooked ham (leftovers are fine)
1 medium onion — minced or grated
2 tablespoons chopped fresh parsley — plus additional
sprigs for garnish
1 tablespoon prepared horseradish
2 teaspoons prepared mustard
1/8 teaspoon cayenne pepper
CHEESE SAUCE
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (4 ounces)
2 teaspoons Worcestershire sauce
Salt

Preheat oven to 425 degrees.

TO MAKE DOUGH
Sift together flour, baking powder, sugar and salt in a mixing bowl. Cut in
shortening until particles are fine. Stir in caraway seeds. Add egg/milk
mixture to dry ingredients all at once; stir until dough clings together.

Knead 10 strokes on floured surface. Roll out to a 12-by-10-inch rectangle.

TO MAKE FILLING
Combine egg, ground ham, onion, chopped parsley, horseradish, mustard and
cayenne; mix well. Spread over dough. Roll up as for jellyroll, starting
with 12-inch side; cut into 8 slices. Place cut-side down on ungreased
baking sheet.

Bake 20 to 25 minutes. Serve hot with Cheese Sauce. Garnish with parsley
sprigs.

TO MAKE SAUCE
Melt butter in saucepan over low heat. Blend in flour. Gradually add milk;
cook, stirring constantly, until thick. Add cheese, Worcestershire sauce and
salt to taste; cook until cheese melts.

Makes 8 biscuit pinwheels

– - – - – - – - – - – - – - – - – -

NOTES :
http://www.oregonlive.com:80/foodday/features/99/06/29/fd_baggj29.html

Popularity: 4% [?]

Title: Bagels
Categories: Breads, Original
Servings: 12

2 tb Yeast, dry; or
-2 packages
4 1/4 c Flour; sifted
-or as much as
-4 1/2 cups
1 1/2 c Water; tepid
3 tb Sugar
1 tb Salt

Combine water, sugar and salt. Add yeast to mixture. Beat at low speed
for
1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,
stir in
enough remaining flour to make a moderately stiff dough. Turn out on
floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.
Cut
into 12 portions. Shape into smooth balls. With floured finger, punch
a
hole in center and enlarge the hole working each into a uniform shape.
Let
rise 20 minutes. In large kettle put one gallon water and one
tablespoon
sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a
time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.

Debi LLora From Anne MacClellan disk 7/24/93

MMMMM

Popularity: 3% [?]

Cabbage and White Bean Stew

Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

Popularity: 3% [?]

BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

ANGEL BISCUITS (NO RISING NECESSARY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb Sugar
5 c Plain flour
1 t Salt
1 t Soda
1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with
other dry ingredients. Cut in shortening, add
buttermilk, then add yeast mixture. Stir until all
flour is dampened. Knead on floured board a minute,
roll to desired thickness, and cut with a biscuit
cutter. Bake at 400 degrees about 12 minutes. Dough
may be kept refrigerated and used about a week. Mrs.
Leslie M. Smith

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: Navy Bean Soup Cuban Style
Categories: Soups, Cuban
Yield: 6 servings

-JUDI M. PHELPS
1 c Navy beans; dried OR
3 Cans great northern beans;
-15-oz size
2 1/2 qt ;water
2 Bay leaves
1/4 c Extra-virgin olive oil
4 Cloves garlic; finely
-chopped
1 ts Oregano
2 oz Piece salt pork; rind
-removed, cut in small
-pieces
1 lg Onion; finely chopped
1 Green pepper; cut in strips
8 oz Can tomato sauce
1 md Potato; peeled and cut in
-chunks
1 Butternut squash; seeds
-removed and cut in chunks
1/2 lb Boneless smoked ham; diced
Salt and pepper to taste

Rinse dried navy beans in cold water, pick over to remove foreign
particles, and soak covered in water overnight. Drain beans and place
them in a large saucepan with 2 1/2 quarts water, bay leaves, and
salt pork. Bring to a boil, reduce heat, and simmer, covered, until
tender, 1 to 1 1/2 hours, adding water if necessary. (If using canned
beans, the above step is unnecessary, since beans are already cooked.)

In a medium-size skillet, heat olive oil and saute onion, green
pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a
separate saucepan, boil squash chunks for 5 minutes. Remove from
water, adding same water to tomato mixture. Peel squash. When beans
are tender, add tomato mixture, potato, salt, pepper, and squash.
Continue cooking another 30 minutes. Remove salt pork and discard.
Serve in soup bowls. Serves 6. Source: The Columbia Restaurant
Spanish Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

MMMMM

Popularity: 4% [?]

ROYAL SCOTTISH SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter (no substitutions!)
1/2 c Powdered sugar
2 c Flour

Cream together butter and sugar. Knead in flour. Place
dough on cookie sheet and pat out a 3/4 inch thick
rectangle or circle. Prick surface. Chill 1/2 hour.
Bake 5 minutes at 375 degrees and 45 minutes at 300
degrees, until golden but not brown. Cut into squares
or wedges.

[I've substituted whole wheat flour for half the white
flour. It doesn't exactly make this a healthy treat,
but it does add an interesting flavor and color.]
Shared by Kathy Lankford Converted from INET55.TXT and
Uploaded by D.WEISSGERBE

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]