BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

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Popularity: 5% [?]

Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

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Popularity: 6% [?]

Cherry Trifle

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
2 c skim milk — at room temperature
10 ozs low-fat pound cake
thawed and thinly sliced
1/4 c orange juice — at room temperature
21 ozs cherry pie filling
1 1/2 c Cool Whip Lite® — thawed

Mix vanilla pudding with milk according to package directions. Let stand 5
minutes. Brush orange juice on cake slices. Line bottom and sides of a
2-quart glass bowl with cake slices. Layer 1/2 vanilla pudding, 1/3 cherry
pie filling, 1/2 cup whipped topping, and 1/2 cake slices. Repeat layers.
Spread with remaining whipped topping over all. Spoon cherry pie filling
into center, leaving a 1″ border. Refrigerate 30 minutes.

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Per serving: 239 Calories; 4g Fat (13% calories from fat); 4g Protein; 48g
Carbohydrate; 1mg Cholesterol; 219mg Sodium

NOTES : Trifle can be refrigerated overnight, if desired.

Popularity: 7% [?]

Title: NERO WOLFE’S BACALHAU (PORTUGUESE SALT COD)
Categories: Seafood
Yield: 4 servings

1 1/2 lb To 2 lb soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or
until it is completely moistened. Change the water two or three times.
Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a
boil, reduce the heat, and simmer for 15 minutes, or until the fish is
tender. Drain; remove skin and bones. Flake the meat with a fork into large
pieces. Saute the onions in 3 tablespoons of butter until they are tender
and golden in color. Add the garlic. Boil the unpeeled potatoes in salted
water. When they are tender (about 20 minutes), remove from the heat, put
under cold running water, and remove the skins. Drain and slice into
1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart
casserole with the remaining 3 tablespoons of butter. Arrange a layer of
half the potatoes, then half the cod, then half the onions. Sprinkle with a
little pepper and repeat the layering. Sprinkle the bread crumbs over the
top layer. Bake for 15 minutes, or until heated through and lightly
browned. Before serving, garnish the top with olives and eggs; sprinkle
with parsley. Serve with the wine vinegar and oil in cruets and black
pepper in a small dish.
(Prisoner’s Base)

SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress
#72-75754 1973 Posted by: Bob Emert

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Popularity: 3% [?]

Title: Chocolate Cheesecake Pudding
Categories: Dessert
Yield: 4 nice size

1 c Vanilla Yogurt 1 pkg (4 serving) chocolate instant pudding (can
use other puddings if= desire) 1=BD c cold lowfat or skim milk

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yugart until blended.
Spoon intodessert dishes if desired can garnish with chocolate
sprinkles or= coconut.

175 calories per serving if regular pudding is used or 110 calories if
sugar fee pudding is used.

I always enjoyed this dessert whenever my mother would serve it. From:
Arlenes@holly.Colostate.Edu Date: Wed, 17 Jan 1996

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Popularity: 4% [?]

Title: MUGGINE IN BIANCO
Categories: Seafood, Jewish
Yield: 6 servings

4 lb Striped bass
1 sm Onion, sliced
1 Carrot, sliced
1 Stalk celery, coarsely
-chopped
1 Lemon sliced
1/4 ts Whole peppercorns
Salt
White pepper
1 c Home made mayonnaise made
-with olive oil

Fish must be absolutely fresh. Clean the fish well
making sure the gills are removed from the head.
Separate the head from the body and remove all bones
from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a
fish poacher. Add the fish filets, the head and the
bones. Add cold water to cover and 1/2 tsp salt.
Simmer, covered, for 10 – 20 minutes or until done.
The fish is done when the eye pops out a little and
the meat flakes. Remove from heat. Carefully pick out
any pieces of meat avoiding bones and vegetables and
arrange inside a fish mold or on an oval serving
plate. Lightly season with salt, white pepper and
lemon juice. Strain the broth and return to the stove.
Let it boil uncovered until the liquid is reduced to
about a cup, then pour it over the fish and
refrigerate until the gelatin is firm. To serve,
unmold and cut in half lengthwise with a sharp knife.
Then cut each half into four or five pieces diagonally
forming a fishbone pattern. Mask the cuts under a
swirl of mayonnaise so the effect looks like a whole
fish. Cut the lemon slices and arrange around the fish
to look like fins.

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Popularity: 3% [?]

Rhubarb Juice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice
back in kettle and add other ingredients. Bring to a boil. Boil for 5-10
minutes. Pour in warm jars right from stove and seal

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Popularity: 3% [?]

CHEESE VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced tomatoes
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
2 ts Chicken bouillon
4 1/2 c Water
4 tb Water
3 c Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 t Salt
1/4 ts Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 1/2 c water and simmer until vegetables are
done and
liquid is reduced. Shake together flour with a
small portion of
milk and add to vegetables with the rest of the
milk. Cut the
velveeta cheese in cubes and add to soup along with
parsley,
salt and pepper. Simmer at low temperature till hot.

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Popularity: 5% [?]

Title: Bodacious Chili
Categories: Chili, Chocolate
Yield: 1 servings

2 lb Boneless beef chuck roast
Cut into 1″ inch cubes
2 lg Onions; chopped
3 Celery
Sliced into 1-inch pieces
1 lg Green pepper; coarsely
-chopped
1 lg Sweet red pepper; coarsely
-chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers
; seeded and chopped
4 cl Garlic; minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 ts Paprika
1 ts Ground turmeric
1/2 ts Salt
1/2 ts Ground cardamom
1/4 ts Pepper
1 tb Molasses
1/2 c Burgundy or other dry red
-wine
2 cn Kidney beans, drained; 16
-oz each
1 cn Chick peas (garbanzo beans)
; 16 oz each
Spicy sour cream topping
; * see note
Shredded cheddar cheese

Recipe by: DOROTHY CROSS (TMPJ72B)
Cook first 8 ingredients in olive oil in a large Dutch
oven over medium-high heat, stirring constantly, until meat
browns. Drain and return meat mixture to Dutch oven. Stir
in cocoa and next 13 ingredients. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours, stirring
occasionally. Serve with Spicy Sour Cream Topping and
shredded cheese. Yield 12 cups.

* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream,
1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili
powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of
ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard.
Combine all ingredients; chill. Serve with chili. Yield
1-2/3 cups.
Source Southern Living Magazine – January, 1995
DOTTIE, in Irvine, CA

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Popularity: 3% [?]

Title: Dairyland Whippersmackers
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Butter
3 oz Cream cheese
2 c Granulated sugar
3/4 c Brown sugar
5 Eggs
1/4 c Sour cream
1/4 c Ricotta cheese
1/4 c Small curd cottage cheese
5 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 c Milk
3/4 c Buttermilk
1/2 c Heavy whipping cream
1/4 Sweetened condensed milk; *
-see
1 ts Vanilla
12 oz Chocolate chips
1 c Walnuts; chopped
1 1/2 c Raisins
(simmered and drained)
2 pk Peanut butter chips
(10 oz each)
1 c Coconut
12 oz Chocolate chunks

This recipe took First Place in the Dairyland Bake-Off here.

Cream shortening, butter and cream cheese. Add both sugars, and beat
well. Add eggs, sour cream, ricotta and cottage cheese, and beat well. Add
flour, baking powder, baking soda and salt, alternating with milk,
buttermilk, whipping cream,condensed milk and vanilla. Stir in chocolate
chips, walnuts, raisins, peanut butter chips, coconut and chocolate
chunks. Drop by heaping teaspoonsful onto a lightly greased cookie sheet
2″ apart. Bake at 350 degrees for 12 minutes. Wis/Gramma * NOTE from
Jo–Don’t know if this should be 1/4 cup of sweetened condensed milk or 14
oz can of the milk.

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Popularity: 4% [?]