Title: FRENCH ONION SOUP WITH CROUTONS
Categories: Londontowne, Appetizers, Soups/stews
Servings: 4

2 ea onion
2 ea chicken bouillon cube
1 qt water
1/2 t kitchen bouquet
2 ea bouillon cube

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper, garlic,
paprika and Parmesan cheese. Dice.

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Popularity: 16% [?]

PENUCHE DROP COOKIES (NO-BAKE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Light brown sugar
1 Stick butter
1/2 c Milk
3/4 c Chopped nuts
3 c Oats, quick
1 t Vanilla

Combine brown sugar, butter, and milk in a saucepan
and bring to a boil. Boil 1 minute. Pour over nuts,
oats and vanilla. Drop by teaspoonfuls on wax paper.
Cool. For chocolate drops use 2 cups white sugar and
1/2 cup cocoa. You could also add peanut butter and/or
chocolate chips, carob chips,
coconut, etc. to the oatmeal/nut mixture before
pouring the hot sugar mixture
over.

Recipe By :

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Popularity: 7% [?]

Title: Herbed Sardine Spread
Categories: Appetizers
Yield: 2 Servings

3 1/2 oz Can of sardines, packed in
-oil,drained
1 1/2 oz Cream cheese, softened
1 tb Minced fresh parsley leaves
1 Scallion, minced
1 ts Fresh lemon juice, or to
-taste
Crackers or toast points as
-an accompaniment

In a small bowl with a fork mash together the
sardines, the cream cheese, the parsley, the scallion,
the lemon juice, and pepper to taste. Serve the
spread with the crackers. Makes about 1/2 cup,
serving 2 Typed in MMFormat by Cindy Hartlin Source:
Gourmet’s Short Order

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Popularity: 3% [?]

Title: Vietnamese Lemongrass Marinade
Categories: Marinade, Mine
Yield: 3 /4 cup

1/4 c Lemongrass, chopped
-(4-6 stalks) or
1/4 c Dried lemongrass or
6 Strips lemon zest
3 Garlic clove (s)
-minced (1 tbs)
2 (to 3) shallots
-minced (3 tbs)
2 Serrano, jalapeño or
-Thai chilies, minced
2 ts Brown sugar
-or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai
-hot sauce or chili oil
-or Tabasco sauce

Cut off the top 2/3 of each lemongrass stalk, trim off the outside
leaves and roots, and slice the core thinly.

Purée the lemongrass, garlic, shallots, chilies, and brown sugar to a
fine paste. Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning
once or twice.

Makes enough for 1 1/2-2 pounds seafood, poultry, or meat.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
170

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Popularity: 8% [?]

Title: Charred New Potato and Fennel Salad
Categories: Salads, Potatoes
Yield: 6 Servings

2.00 lb Small red potatoes;
– washed
2.00 md Fennel bulbs; trimmed,
– quartered lengthwise
0.50 c Light-tasting olive oil
Salt
Freshly ground pepper
0.33 c Pitted Nicoise olives;
– chopped
0.33 c Green onions; chopped
6.00 Or 7 tb red wine vinegar

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra
oil. Spread in single layer on broiler pan. Lightly season with salt
and pepper. Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree oven until just
tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch
dice. Toss with all oil, 6 tablespoons vinegar and remaining
ingredients. Season to taste. Add remaining tablespoon vinegar if
needed. Can be made several hours ahead and kept at room temperature
or a day ahead and refrigerated, covered airtight. Let come to room
temperature before serving. Adjust seasoning.

‘This salad would be a great accompaniment to any grilled meat or
poultry. Try to make it several hours or a day ahead so the flavors
have a chance to deepen and meld together.’

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago
Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

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Popularity: 7% [?]

Pizza Dough***

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 teaspoon Sugar
2 teaspoon Oil
6 cup Flour
Salt
1 tablespoon Dry active yeast
1/2 cup Milk
1 cup Water

Mix flour with dash of salt in a large bowl. In separate bowl, mix yeast with
1/2 cup of warm water and sugar. Let sit for 5 min. Slightly warm flour in
microwave or over a pan of hot water. This will help activate the yeast better.
Make a well in the warmed flour and pour in yeast mixture and 1 tsp oil. Mix
the milk with the other 1/2 cup water. Add liquid gradually to flour mixture
and mix well. Knead for 10 min. Place in a bowl and cover with a cloth. Let sit
in a warm (warm room temp.) place until it doubless in size. Punch down and
roll to fit pizza pan. Follow directions for kind of pizza toppings you like.

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Popularity: 2% [?]

Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
Categories: Greek, Appetizers, Vegetarian
Yield: 60 servings

Karen Mintzias
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and
saute for about 5 minutes, until soft and transparent. Add the
garlic and cook for a few minutes, then add the rice, dill, parsley,
lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir
well, then add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar,
leaving the brine in the jar. Wash grapevine leaves thoroughly and
drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling
leaves for 5 minutes when not tender, then drain.) Line an enameled
pan with a few heavy grapevine leaves and set aside. To stuff a
grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the
stem end. Using both hands, fold the part of the leaf near you up and
over the filling. Then fold the right side of the leaf over the
filling, then the left side, and roll tightly and back away from you
and toward the pointed end of leaf. Place the “dolma”, seam side
down, in the prepared pan. Continue stuffing grapevine leaves until
the mixture has been used. (If any grapevine leaves remain, replace
in the reserved brine for future use.) Place an inverted plate on
the dolmades, then add enough water to cover the dolmades (about 1 to
1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
simmer as slowly as possible for 1-1/4 hours, then taste one to see
if the rice is tender, and continue cooking slowly if necessary.
Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace:
add a few tablespoons of raisins and pine nuts to the filling when
adding the rice. Also, you may vary the size of dolmades as you wish
by adding 1-1/2 teaspoons of the filling. However, be consistent to
allow them to cook at the same rate. They may be stored in the
refrigerator for a week or so.

Source: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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Popularity: 6% [?]

Pineapple Angel Food Trifle

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple tidbits — 2
2 packages instant vanilla pudding
3 cups milk
8 ounces sour cream
8 ounces cool whip Lite¨
1 angel food cake — cubed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large
mixing bowl; beat at a low speed with an electric mixer 2 minutes or until
thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3
tablespoons remaining reserved pineapple juice. At this point I also drizzle a
generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat
procedure twice, ending with pudding mixture. Cover and chill at least 3
hours.

Just before serving, spread top with whipped topping. Garnish, if desired with
mint leaves and pineapple slices.

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Per serving: 306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g
Carbohydrate; 17mg Cholesterol; 356mg Sodium

NOTES : Creamy and Delicious. It’s fast and easy to make for a crowd

Popularity: 7% [?]

Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 13% [?]

Title: CHOCOLATE FROSTING – SUGAR FREE
Categories: Cakes, Diabetic, Frosting
Yield: 12 servings

1 pk Dream whip (1 envelope)
1/2 ts Vanilla
1/2 c Skim milk
1 pk Sugarfree choc. pudding (2oz)

Blend together skim milk, vanilla, and dream whip (or
sugarfree whipped topping mix). Beat til stiff. Add
pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on
lowfat cupcakes using 1T per cupcake. Can also be used
to frost cake or brownies. 1T = 9cals, 0cholesterol

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Popularity: 3% [?]