GAZPACHO (COOK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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Popularity: 12% [?]

Title: Slime
Categories: Kids, Misc
Yield: 1 Servings

2 c White glue (Elmer’s)
1 1/2 c Water
Food coloring of choice
1 ts Borax
1/2 c Water

Mix the glue, 1 1/2 c water and food color until it’s not sticky.
Seperately dissolve the borax and 1/2 c water. Add to the glue
solution. You will get a very thick clump of Slime where the two mix.
Now you must work in the rest of the solution. With clean hands,
knead the Slime to get it to mix. This will take about 10 minutes or
so, and is not very difficult as the Slime easily seperates between
your fingers. If you desire a looser, more slimy texture, add a bit
more water and knead it in. The more slimy this is, though, the more
apt it is to get stuck in any fabric it comes in contact with.

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Popularity: 4% [?]

BARB’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
4 sl Bacon — diced
1 lg Onion — diced (See note)
2 tb Butter
1 1/2 c Cabbage — chopped
12 oz Chicken broth
3 lg Potatoes — peeled, diced
-Salt and pepper to taste
1 c Egg noodles
2 c Milk
1 c Heavy cream
2 tb Butter

Note: I like to prepare onion by placing it in a
covered vessel and placing it in the microwave on
high, (skin on) for about 5 minutes. When the onion is
done, the skin can be slipped off easily, and the
onion chopped. This is equivalent to sauteeing to
the point where the onion is translucent, but for this
dish the onion still needs to be sauteed. Using this
method cuts out the tears and most of the odor, not to
mention, no use of fat! Cook the bacon in the butter
until it is lightly browned, then add the onion and
cook for a few minutes, until the onion just begins to
brown. Add the cabbage, and cook until it is very
limp. Now add the diced potatoes, and chicken stock.
Salt and pepper to taste.
Cover and simmer until the potatoes are almost
tender. Add the noodles on top of the mixture, and
cover again. Cook for about 6 to eight minutes, or
until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of
butter, and correct seasonings. Stir and cover the pan
again. Cook over low heat just until warmed through.
Serving Note: You might like a little crisp fried,
crumbled bacon and/or chopped chives or green onion
tops as a tasty garnish.

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Popularity: 4% [?]

Title: Refried Beans
Categories: Vegan, Mcdougall, Mexican
Yield: 1 servings

2 c Pinto beans, dried
1 Onion, chopped
3 Cloves garlic, crushed
2 t Ground cumin
1/4 t Ground coriander
1 T Liquid aminos or soy or
-tamari sauce
2 t SaltLess Brand Mexican
-Seasoning (contains chili
-peppers,
-dehydrated garlic and
-onion, paprika, cumin,
-oregano, celery seed,
-green bell pepper, cayenne
-and bay)

Cover pintos with water. Soak overnight, or bring to boil, remove from
heat, and let rest 1 hour.

Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
water (save for soup stock or gravy)and mash with a potato masher.

Heat small amount of pinto water in large saucepan. Add onions and garlic
and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
tortillas, or pita bread, or with brown rice.

This is from Mary McDougall’s Health-Supporting Cookbook Volume One, with a
few modifications from me (the liquid aminos and Mexican seasoning).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Popularity: 7% [?]

Title: Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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Popularity: 4% [?]

Cucumber Salad with Mint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers
3 tbsps salt
4 heaping tbsp creme fraiche (you may need more)
1 heaping tsp Dijon mustard
2 lemons, juice only
1/2 c fresh mint leaves — chopped
black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl
and mix with the salt. Put in refrigerator for 2 1/2 hours.
Whisk the creme fraiche with the mustard in a 1qt. bowl. Add the lemon
juice a little at a time (taste if all is needed). Whisk until thick and
creamy and add the chopped mint and some pepper. Take care not to overbeat
the creme as it may turn to butter.
After 2 1/2 hours, rinse cucumbers well and drain in a sieve. Pat dry with
towel. (Be careful to rinse them well, or they’ll be too salty). Mix with
dressing and serve very cold.

Notes:
Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy cream.
You may need less lemon juice. Or use only sour cream.
Use spearmint and not peppermint.

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Per serving: 28 Calories; less than one gram Fat (11% calories from fat);
2g Protein; 6g Carbohydrate; 0mg Cholesterol; 3233mg Sodium

Popularity: 3% [?]

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

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Popularity: 3% [?]

GREEN BEAN SALAD WITH MINT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans
3/4 c Extra-virgin olive oil
1/2 c Fresh mint leaves
1/4 c White wine vinegar
1/2 ts Salt
1 Clove garlic
1/4 ts Freshly ground black pepper
1 c Toasted walnuts (see NOTE)*
1 c Chopped red onion
1 c Crumbled feta cheese

*NOTE Place walnuts on cookie sheet or in shallow pan
and broil in oven until browned and aromatic, 5 to 10
minutes, stirring and turning once or twice.

Wash beans and trim ends; cut into thirds. Parboil
by dropping into boiling water 5 minutes. Drain and
plunge into ice water 5 minutes; drain and chill.
combine oil, mint leaves, vinegar, salt, garlic and
pepper in food processor or blender and process 20
seconds; set aside. Place beans in large glass bowl
and top with toasted walnuts, red onion and feta. Pour
dressing over salad and toss. Best if made 2 hours
ahead of time and or the day before to develop flavors.

From: FoodSection Houston Chronicle Best Recipe’s ’93

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Popularity: 5% [?]

MEE KROB (THAI CRISP FRIED NOODLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bn Rice vermicelli, about 8
-ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped
1/2 lb Pork fillet, sliced and cut
-into 1″ long pieces
1 Whole chicken breast,
-boned, sliced and cut into
-1″ pieces.
6 Dried Chinese mushrooms
-(shiitake), soaked and
-finely sliced.
2 sm Fresh chilies, seeded and
-finely sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm.
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
-chopped.
4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration.

Optional stuff: crab meat, bean curd, dried shrimp

Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and
garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines
that I’ve encountered have some variation of them. Use the thinnest
you can find. Other kinds of noodles won’t work. When they hit the
hot oil, they kinda go “whooosh” and double or triple in size and
turn a milky white. Kids really like to watch the process. The oil
MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I’d recommend halving it
for less than that. It’s a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.

Posted by Stephen Ceideberg; September 28 1992.

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Popularity: 2% [?]

HOT PEPPER VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Substitute 1 Tbsp crushed red pepper flakes for the ginger in Ginger Vinegar.

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Popularity: 1% [?]