VEGETABLE BURGER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
2 c Water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
Vegetables
1/4 c Dry onion soup mix
1 t Sugar

In large saucepan, brown ground beef. Drain off excess
fat. Stir in water, stewed tomatos, tomato sauce,
vegetables, onion soup mix and sugar. Bring to
boiling. Cook and simmer 20 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Chutney Cheese Spread

Recipe By : Narsai David
Serving Size : 10 Preparation Time :0:20
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces cream cheese — softened
1/4 cup cheddar cheese — shredded
2 teaspoons worcestershire sauce
1 tablespoon curry powder
1/4 teaspoon paprika
2 dashes onion salt
1/4 teaspoon salt
2 teaspoons dry sherry — more if needed
3 green onions (tops only) — chopped
1/2 cup chutney

Combine all ingredients except green onions and chutney in food processor
and blend thoroughly. Spread into nice 8″ quiche or tart pan. Top with
chutney and onions, and
serve with crackers.

– - – - – - – - – - – - – - – - – -=20

Popularity: 4% [?]

Title: Paul Jenny’s Father’s Baked Ziti
Categories: Meats
Yield: 8 Servings

MMMMM—————–ITALIAN FROM CHEF FREDDY’S———————-
2 lb Ground beef
1 lb Italian sausage
29 oz Jar Spaghetti sauce
1 lb Pasta shells or ziti
1 ts Italian seasoning
3/4 tb Garlic powder
12 oz Mozzerella cheese [shredded]
Parmesan cheese to taste

This recipe is loosely adapted from one that is prepared at the
“Cherry Tree Inn” in Henderson NY… by MR. Paul Read sr.

1) Break up and brown the meats and onion togeather, until just
brown… add the spaghetti sauce and simmer while the pasta is
cooking… add the spices to taste, and when the pasta is done,
combine it with the meat and the cheese in a large baking dish and
bake in a 350=F8 oven for 30 to 45 min… 2) Serve with warm garlic or
italian bread… and wine if you like…

from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120

MMMMM

Popularity: 3% [?]

Title: Traditional Southern Buttermilk Biscuits
Categories: Breads, Mom’s best
Yield: 12 Biscuits

2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Solid vegetable shortening
-chilled
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two knives, cut the
shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two hours ahead, wrapped in plastic wrap, and refrigerated until
ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120

MMMMM

Popularity: 3% [?]

PROSCIUTTO-BLACK PEPPER BREAD

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breadmaker Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Yeast
1 t Black pepper
3 c Bread flour
1/2 tb Sugar
1/2 tb Salt
3 tb Olive oil
1 1/8 c Water — warm
3/4 c Prosciutto, chopped

Do not trim fat from prosciutto before chopping. Bring all
ingredients to room temperature. Pour all ingredients into bakery
except prosciutto, in order. Set “baking control” at eleven o’clock.
Select “white bread” and push Start. Add prosciutto at beep, 88
minutes into cycle.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Peanut Butter Sandwich Loaf

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:55
Categories : Breads For Dessert Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1/3 cup sugar
3/4 cup creamy peanut butter
1 cup milk
1 egg
1/4 teaspoon orange extract — optional

1. Sift flour and mix thoroughly with the salt, sugar and baking powder.
Add the peanut butter and mix in with a pastry blender.
2. Beat the egg and add the milk and orange extract to the egg; blend.
Pour this mixture into the flour mixture and stir until thoroughly combined
but do not beat.
3. Grease a 9 x 5-inch loaf pan. Pour mixture into pan and bake in
preheated 350-degree oven for 50-55 minutes. Cool before slicing.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Black Bean and Potato Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can black beans — drained
2 potatoes — washed and diced
1/2 pound cooked ham — diced
6 cups beef broth
1/4 cup dried chopped onions
1 4 oz can chopped jalapeno peppers — or
mild chili peppers
1 clove garlic — minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
sour cream — garnish
chopped tomatoes — garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi
n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High
4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de
sired.
Serve 6 to 8

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Mulled Cider
Categories: New england, Beverages, Holiday
Yield: 8 servings

1/2 ga Apple cider
1/4 c Brown sugar
3 ea Cinnamon
1/2 ts Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer
for 5 minutes. Strain to remove sticks and twigs. Serve hot with
half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
quarts.

MMMMM

Popularity: 13% [?]

Title: BACALAO A LA VISCAINA
Categories: Fish, Mexican, Basque
Yield: 6 servings

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn’t burn. A few dribbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

—–

Popularity: 2% [?]

ZUCCHINI SOUP 3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
1 Clove garlic
8 md Zucchini, cut into 1 1/2
-inch slices
1 Can veggie broth
2 1/2 c Water
1 t Salt
1/4 c Parsley
1 t Basil
1/8 ts Black pepper
1/8 ts Cayenne pepper

Saute onion and garlic in some oil. Add everything
else. Bring to a boil, then reduce temperature to
simmer and cook for 15 minutes. Place 2 C of soup in
blender at a time. Puree. Serve with garnish or
parmesan cheese.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]