Title: PHILADELPHIA PEPPER POT SOUP
Categories: Soups/stews
Yield: 9 servings

1 tb Margarine
1/3 c Diced onions
2 tb Finely diced leeks or green
1/2 c Celery cut into 1/2″ pieces
1/4 c Diced ham
6 c Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 c Green pepper, cut into 1/2″
1 cn 16 oz. tomatoes, diced
2 ts Salt
4 oz Tripe, cooked and julienned
1 c Cooke rice

Heat margarine in a large saucepan. Add onions,
leeks, celery and ham. Saute, stirring, until
vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add
remaining ingredients and simmer for 5 minutes. From
Liberty Tree Tavern, Disney World Makes 9 Cups

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Popularity: 4% [?]

COCONUT-CRANBERRY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 oz Cream Cheese — softened
1/4 c Whole-berry cranberry sauce
1 t Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut

Combine first 4 ingred. stirring until well blended.
Spoon into a serving dish, and sprinkle with coconut.
Serve spread with gingersnaps. Yield: 1 1/4 c.

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Popularity: 4% [?]

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter's]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

Popularity: 4% [?]

IRISH SODA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter — melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or
overnight. Heat oven to 400 F. Grease 12 medium
muffin cups or line with paper baking cups. In large
bowl, combine egg, margarine and brown sugar; mix
well. Add oat mixture alternately with combined dry
ingredients to egg mixture, mixing just until dry
ingredients are moistened (batter will be slightly
lumpy). Stir in raisins. Fill prepared muffin cups
2/3 full. Bake 20 to 25 minutes or until golden brown.

*NOTE: To make sour milk, place 1 tablespoon lemon
juice or vinegar in glass measuring cup. Add enough
milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin:
* calories 162
* carbohydrates 23 g
* protein 4 g
* fat 6 g
* calcium 56 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 8% [?]

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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Popularity: 8% [?]

Penne with Artichoke Hearts

Recipe By : Eating Well Jan/Feb 1994
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ozs artichoke hearts, frozen — defrosted
8 ozs fresh spinach — washed
1 lb penne — cooked al dente
1 sm onion — thinly sliced
2 cloves garlic — minced
3/4 tsp oregano
salt and pepper — to taste
3/8 c dry white wine
3 tbsps lemon juice
3/4 c fat-free ricotta cheese
1 tbsp lemon zest — grated

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set
aside. While pasta is cooking, saute onion and garlic in water until soft. Add
oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine,
lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer,
stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir
in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.

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Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium

NOTES : use more artichokes and spinach if desired
too lemony for kids

Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0

Popularity: 6% [?]

Popcorn Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Popcorn Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg white

ds Salt 1/2 ts Baking powder 1 c Nuts; toasted – OR- 1 c Coconut; toasted 1 c
Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until
stiff. Fold in the toasted nuts or toasted coconut and the chopped popped
corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15
mintues, until lightly browned.

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Popularity: 3% [?]

WILTSHIRE WHITSUN CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sm. tart green gooseberries
5 Elderflower blossoms*
1/2 lb Plain wholemeal flour
2 ts Baking powder
2 lg Eggs
6 oz Butter
6 oz Pale muscovado sugar
Demerara sugar
Flowers leaves to garnish

*Note: A handful of sweet geranium or lemon balm
leaves may be substitued for elderflower blossoms if
desired.

Top and tail the gooseberries into a mixing bowl. Add
the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and
stir to mix with the fruit. Sift the flour and baking
powder into a separate bowl. Cut then rub in the
butter. Stir in the muscovado sugar then the lightly
beaten eggs. Finally, stir in the gooseberries and
their flavourings.

Grease the base of an 8-inch spring-clip cake tin,
line and grease again. Turn the cake mixture into it
and mound it up in the middle. Bake at 350 F (180 C)
gas mark 4 for about 1 1/2 hours. Unlike most cakes,
this one does not come away from the sides of the tin
when it is cooked.

Cool for a few minutes before unmoulding. Sprinkle
with demerara sugar and decorate with fresh elder
blossom or sweet geranium or melissa leaves, and serve
the deliciously moist cake while it is still warm – as
a pudding, with plenty of cream.

Source: Philippa Davenport in “Country Living”
(British), June 1988.

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Popularity: 2% [?]

MOM’S WALDORF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples, chopped
Celery, diced
2 c Nuts (or less), chopped
Raisins (and/or grapes)
Mayonnaise
Honey
ds Nutmeg
ds Salt

Combine apples with a sprinkle of nutmeg and salt, grapes /or raisins,
celery, pecans/walnuts, mayonnaise and a spoonful of honey.

Notes: Brian likes to add 3-4 bananas (sliced), but he doesn’t like the
celery. Mom says the bananas means it isn’t Waldorf salad anymore!
:-0

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Popularity: 2% [?]

Rugelach

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXGO5A
—–DOUGH—–
16 ounces Cream cheese
4 1/2 cups Flour
1 pound Butter/margarine — softened
—–RASPBERRY FILLING—–
2/3 cup Raspberry preserves
2/3 cup Almonds — chopped
—–APRICOT/ALMOND FILLING—–
2/3 cup Finely chopped almonds
2/3 cup Apricot preserves
2 cups Dried Apricots
—–CHOCOLATE FILLING—–
1 package German’s Sweet Chocolate
1 cup Chopped pecans
—–HONEY FILLING—–
1 cup Pecans — chopped
1/2 cup Honey
1 teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

While hot, roll in confectioner’s sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner’s sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

Judy Garnett/Raleigh, NC

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Popularity: 8% [?]