WHITE GREEN BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.

Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict – keep checking.

Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the soup pureed, do it
before adding the green beans – the color will be
better.

Serves 6 to 8.

From: MAIN COURSE SOUPS STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

EASY FISH CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Halibut,frozen (14.54oz)
1 pk Noodles,wide egg (8oz)
1 pk Vegetables,mixed,frozen (10oz
1/2 c Half-and-half
1/2 c Milk
1 cn Cream/mushroom soup (10.75oz)
1 c Dairy sour cream
2 ts Worcestershire sauce
1/2 ts Onion powder
Salt to taste
Pepper to taste

1. Bake halibut (breaded or batter-dipped) according
to package directions; set aside.

2. Cook noodles and vegetables according to directions
on each package.

3. Meanwhile, combine remaining ingredients in a
shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole,
stirring to combine.

5. Bake in preheated 350′F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake,
uncovered, 10 minutes longer, or until heated through.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 lb Roma tomatoes — peeled;
Seeded
1 md Yellow onion — diced
2 c [stock]
4 c Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2″ long)
1/2 c Carrots — thinly sliced
1 lb New potatoes — unpeeled; cut
Into 1″ cubes
1/2 c Celery — diced
1/2 ts Salt
Freshly ground pepper
1 Ear yellow corn
1/4 lb Green beans — trimmed; sliced
On diagonal
1/2 c Zucchini — julienned

Cut tomatoes into small pieces. Set aside. In large
saucepan, saute butter and onion for 3-4 minutes. Add
chicken broth and water. Tie together with string bay
leaf, oregano, parsley sprigs and lemon zest, and add
to pan along with tomatoes, carrots, potatoes, celery,
salt and pepper. Bring to a simmer over medium heat,
reduce to low, cover and cook 20 minutes. Cut kernels
off corn cob and add to soup along with green beans
and zucchini. Simmer, covered for 15 minutes more.
Remove herb bundle. Taste, adjust seasonings and serve
immediately. From Simple American Cooking,
Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Doggie Biscuits
Categories: Misc, Pets
Yield: 1 Servings

1 1/2 c Flour
1 1/2 c Whole wheat flour
1 c Rye flour
1 c Oats
1 c Cornmeal
1/4 c Liver powder*
1 ts Salt
1 ts Garlic powder
1 Egg
1/2 c Vegetable oil
1 3/4 c Beef broth

*Liver powder available in health food stores.

Mix flours and all other dry ingredients in a large
bowl. Add egg,oil and beef broth. Mix the dough,
adding enough additional flour to make a dough that
can be rolled. On a floured surface, roll to 1/2″
thickness, then cut with cookie cutter into desired
shapes. Prick with a fork halfway through each biscuit
and bake on foil-covered cookie sheets for 2 hours at
300. Turn the heat off,but keep the biscuits in the
oven until hardened. Store up to 3 months in plastic
bag in refrigerator.

—–

Popularity: 3% [?]

175ml/6oz coffee liqueur (Tia Maria)
18-20 savoiardi (sponge fingers)
300ml/0.5pint double cream
40g/1.5oz icing sugar, sifted
50g/2oz chocolate chips
50g/2oz each of shelled hazelnuts and shelled almonds, toasted, skinned and
chopped
85g/3oz chocolate, in pieces
To decorate:
2 Tbsp cocoa powder
2 Tbsp icing sugar

Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim.

Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge
fingers one at a time and use to line the bowl or basin, placing them
sugared side outwards. Fill the bottom and any gaps with liqueur-soaked
trimmings so that the lining is completely solid. Chill for 30 minutes.
Reserve the remaining sponge fingers and liqueur.

Whip the cream with the icing sugar until very thick and standing in stiff
peaks. Transfer three-quarters to a separate bowl. Stir the nuts and
chocolate chips into the remaining one-quarter, then spread this over the
sponge fingers to make an inner lining. Return to the refrigerator. Put
the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl.
Stand the bowl over a pan of gently simmering water and heat gently,
stirring occasionally, until the chocolate has melted and is smooth. Remove
from the heat and leave to cool slightly, then stir into the remaining
whipped cream. Use to fill the centre of the bowl or basin and smooth over
the surface. Cover with the remaining sponge fingers dipped in the rest of
the liqueur. Press the sponge fingers down firmly, then cover with the
muslin. Place a plate with heavy weights on top and chill overnight.

To serve, remove the weights and unfold the muslin, then run a palette knife
carefully between the muslin and the bowl/basin. Invert a serving plate
over the mould and turn the Zuccotto out onto it. Carefully remove the
muslin. Decorate with alternate sections of sifted cocoa powder and icing
sugar. Fold a circle of greaseproof paper into 8 sections, then cut out
each alternate one. Place over the Zuccotto and sift over the cocoa powder,
then move the paper around so that the cocoa powder is covered and sprinkle
with the icing sugar. If you are in a rush the Zuccotto can, of course, be
simply dusted with either icing sugar or cocoa instead of both but the
decoration is worth the effort for a special occasion.

Source: Patisserie of Italy by Jeni Wright
Serves: 8

Popularity: 4% [?]

Title: GORTON’S NEW ENGLAND CLAM CHOWDER
Categories: Soups, American
Yield: 4 servings

2 cn Gorton’s clams
1 c Pared diced potatoes
2 tb Butter
1/4 c Chopped onion
2 c Milk
-Salt and pepper to taste
-Cooking Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and
clam juice and cook until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback

From The Cookie Lady’s Files

—–

Popularity: 3% [?]

Title: Wheat Mix
Categories: Master mix
Servings: 1

6 c Whole-wheat Flour 3 c Unbleached
All-purpose Flour
1 1/2 c Instant Non Fat Dry Milk 1 T Salt
1 c Sugar 1/2 c Wheat Germ
1/4 c Baking Powder 2 c Vegetable Shortening

In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
salt, wheat germ, sugar, and baking powder. Mix well. With a pastry
blender, cut in shortening until evenly distributed. Put in a large
airtight container. Label as WHEAT MIX and store in cool, dry, place.
Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.

—————————————————————————–

Popularity: 3% [?]

Title: ORANGE APRICOT BALLS
Categories: Candies, Alcohol
Yield: 25 servings

1/3 c Finely chopped dried
-apricots
3 tb Grand Marnier
-(orange-flavored liqueur)
2 c Ground vanilla wafers
1/2 c Plus 2 T confectioner’s
-sugar
1/4 c Finely choped slivered
-almonds, toasted
2 tb Frozen orange juice
-concentrate, thawed

Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour
to soften. In medium bowl, combine vanilla wafers, 1/2 c confectioner’s
sugar and almonds. Stir in apricots with liquid and orange juice
concentrate. Blend well. Form 1-inch balls. Roll balls in 2 T
confectioner’s sugar. Place in airtight container for at least 2 days for
flavors to develop; refrigerate for longer storage. If desired, roll in
additional confectioner’s sugar before serving. Orange-apricot balls will
keep for several weeks in the refrigerator. Allow to come to room
temperature before serving. Makes 25.

Source: Safeway Preferred Customer News, December 1991

Enjoy.

Barbara

—–

Popularity: 5% [?]

Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

—–

Popularity: 4% [?]

Green Beans and Carrots with Onion Dill Dressing

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Carrots Green Beans
Onions Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces green beans — in 2″ pieces
2 large carrots — in julienne strips
1 cup + 2 T. boiling salted water
1 onion — chopped
2 tablespoons oil or bacon fat
2 tablespoons red wine vinegar
1 tablespoon fresh dill — or 1/4 tsp. dried dw
1/4 teaspoon fresh ground pepper

Add beans and carrots to boiling, salted water. Reduce heat. Cover and
simmer for 10-15 minutes until crisp-tender. Drain. In small skillet, saute
onion in oil or bacon fat until tender. Add vinegar, dill and pepper. Add to
drained green beans and carrots. Toss and serve hot.

– - – - – - – - – - – - – - – - – -

NOTES : Per serving: 113 calories.

Popularity: 4% [?]