Quick Black Eyed Pea Soup

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil (or 2)
1 large onion — coarsely chopped
1 clove garlic — finely minced
2 cups dried black-eyed peas — picked over rinsed
6 cups chicken, beef, or vegetable stock
1 smoked ham hocks — optional
3 large carrots, peeled — cut in 3-4 chunks
10 ounces fresh, trimmed or frozen baby okra — thawed
Tabasco sauce or cayenne pepper — to taste
salt — to taste

serves 6

Heat the butter in the cooker; saute the onion and garlic until the onion is li
ghtly browned, about 4 minutes. add the pease, stock, ham hock (if desired), a
nd carrots. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressur
e drop naturally or use a quick release method. Remove the lid, tilting it awa
y from you to allow any excess steam to escape. Remove and discard the ham hoc
k, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the ok
ra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: QUICK EASY BOSTON CREAM PIE
Categories: Pies, Chocolate
Yield: 8 servings

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350oF for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.

From the kitchen of Lois FLack.

MMMMM

Popularity: 6% [?]

TOMATO AND ORANGE SOUP (MARGUERITE PATTEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tomatoes, skinned
1 Onion, peeled
1 Carrot, peeled
35 fl Chicken stock or water witb
1 Chicken stock cube
1/2 ts Grated lemon rind
1 t Grated orange rind
1 Bay leaf
Salt and black pepper
1 1/2 oz Margarine
1 1/2 oz Flour
5 fl Orange juice
5 fl Single cream, optional
—–GARNISH—–
Strips of orange rind

Slice the tomatoes, onion and carrot. Put into a
saucepan with the stock, or water and stock cube, the
fruit rinds, bay leaf and a little seasoning. Cover
the pan and simmer gently for 30 minutes. Remove the
bay leaf. Sieve or liquidise the soup. Heat the
margarine in the saucepan, stir in the ilour, then
gradually add the soup and the orange juice. Bring to
the boil and stir or whisk until the soup thickens
slightly. Remove from the heat and whisk in the cream
then heat for 2 minutes, without boiling. While
cooking the soup put the narrow strips of orange rind
into cold water, bring to the boil and simmer for 10
minutes then strain. Top the soup with the softened
rind.

In a microwave: Simmer the tomatoes and other
ingredients in the liquid for about 20 minutes. Use
DEFROST after the liquid comes to boiling point.

Variations: Serve as an unthickened soup, simply sieve
or liquidise the ingredients add the orange juice and
heat or serve well chilled. Use 2 x 14 oz/400 g cans
of chopped plum tomatoes instead of fresh.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

ORANGE BEEF AND BARLEY STEW

Recipe By : GOOD HOUSEKEEPING — OCTOBER 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks
4 medium carrots, cut into 2 inch pieces
2 medium onions, each cut into 6 wedges
2 cloves garlic, crushed with garlic press
1 can (28-oz.) plum tomatoes
1 can beef broth (13 3/4ounces)
1 cup dry red wine
3 (3×1 inch) orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley

Preheat oven to 350. In 5-quart Dutch oven over medium-high heat, in 1
tablespoon hot vegetable oil, cook beef chunks, half at a time, until
browned; remove to bowl. In same Dutch oven in 1 more tablespoon hot
vegetable oil, cook carrots and onions until browned. Add garlic, cook 1
minute, stirring. Return meat to Dutch oven; add tomatoes with their
liquid, beef broth, rd wine, orange peel, bay leaf, and salt. Over high
heat, heat to boiling stirring with spoon to break up tomatoes. If you
like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60
minutes longer until beef and barley are tender. Discard bay leaf.
Makes 6 main-dish servings.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

Title: CHICKEN POX PANCAKES
Categories: Kids, Holidays, Pancakes, Poultry
Yield: 1 servings

Strawberries
Pancake mix
Bananas
Powdered sugar

MMMMM—————————TOOLS——————————–
Knife
Cutting board
Mixing bowl
lg Flat skillet
Spatula
Plates

With an adult’s help, chop the berries into small chunks, allowing
one or two per pancake face. Set aside.

With an adult’s help, prepare the pancake mix according to package
directions. When the pancakes are done, place each serving in a stack
on a separate plate.

For every two stacks of pancakes, you need to peel one banana.
Carefully slice off the two ends and put one on top of each stack for
a nose. Then cut two thin slices from each endfor eyes. Then cut
banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use
clean fingers to drop a pinch of powdered sugar on each pox for a
tasty bit of pus. Serves as many little polka dotted people as your
heart desires.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

MMMMM

Popularity: 9% [?]

Title: ASPARAGUS TIP PASTA
Categories: Pasta, Vegetables
Yield: 4 servings

1 lb FUSILLI PASTA (SPIRALS)
3 tb OLIVE OIL
4 tb SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 tb CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 tb FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER

Cook pasta according to directions. While cooking, melt butter
in saute pan over medium high heat. Add asparagus tips and cook
briefly–about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard, lemon juice, and salt and
pepper. Top with freshly grated cheese.

—–

Popularity: 3% [?]

Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

– - – - – - – - – - – - – - – - – -

NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

Popularity: 42% [?]

Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

Popularity: 5% [?]

Title: CHICKEN IN LEMON-PLUM SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve

—–

Popularity: 3% [?]