Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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Popularity: 3% [?]

Marbleized Mint Bank

Recipe By : Christmas At Home By The Fireside
Serving Size : 20 Preparation Time :0:15
Categories : Holiday/Gift Ideas Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c semisweet mint-flavored chocolate pieces — or
semisweet
chocolate pieces
1 lb vanilla flavored candy — cut up
3/4 c candy canes or peppermint candies — crushed

Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
pi
eces over low heat, stirring constantly, until melted and smooth. Remove from
h
eat. In a double boiler, heat candy coating over low heat, stirring
constantly,
until melted and smooth. Remove pan from heat. Stir in crushed candies.
Pour
melted coating mixture onto prepared baking sheet. Spread coating mixture to
a
bout a 3/8″ thickness; drizzle with melted chocolate. Gently zigzag a narrow
me
tal spatula through chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (candy can be chilled 30 minutes
or
until firm). Use foil to lift candy from baking sheet. Carefully break into
p
ieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4
pound
s.

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Popularity: 4% [?]

BROCCOLI ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Sweet onion, chopped
2 tb Butter or margarine
2 pk (8 ounces each) cream
-cheese, cubed
2 c Milk
2 Chicken bullion cubes
1 1/2 c Boiling water
1 pk Frozen chopped broccoli (10
-ounces) cooked and drained
1 t Lemon juice
1 t Salt
1/4 ts Pepper

Saute onion in butter until tender. Add cream cheese
and milk; stir over low heat until cheese is melted.
Dissolve bullion in boiling water; add to cream cheese
mixture. Stir in broccoli, lemon juice, salt and
pepper. Heat thoroughly.

Source: Rock Springs Sweet Onion Festival Cook Book
1992

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Popularity: 13% [?]

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Popularity: 10% [?]

TORTILLA BLACK BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews Beans
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/4 c Diced celery
1/4 c Diced onion
1/4 c Diced bell pepper
1 1/2 c Black beans
2 c Of water
2 ts Salt
2 Corn tortillas
2 tb Cilantro (Chinese parsley)

Boil black beans in water for 2 minutes; remove from
heat. Let soak in cooking water for 1 hour, or
overnight if preferred. Saute celery, onion, and bell
pepper in oil, until slightly tender. Then in bean
soup, add salt, cilantro, and saute vegetables.
Covered and simmer, until beans are soft, about 2 to 3
hours. Slightly mash some beans, and stir.

In frying pan, warm up tortillas on both sides until
they are bendable. Put a tortilla in bowl, then ladle
black bean soup on top of the tortilla. Makes 2
servings.

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Popularity: 5% [?]

CREAMY PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Popularity: 4% [?]

Title: SEASONED VEGETARIAN BROTH
Categories: Vegetarian, Soups/stews, Chinese
Yield: 1 servings

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

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Popularity: 15% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

Title: CARAMEL SHORTBREAD
Categories: Desserts, Bread
Yield: 6 servings

1.00 c All-purpose flour 0.50 c Icing sugar
0.50 c Butter or margarine 0.50 c Butter or margarine
0.25 c Corn syrup (dark is best) 1.00 ts Unflavored gelatin
0.67 c Sweetened condensed milk

An upside down toffee-like confection.

First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment’s rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.

Source: Company’s Coming – 150 Delicious Squares By Jean Pare’

Shared By Kaitlin Young

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Popularity: 13% [?]

Gin Bucket

Recipe By : Suzanne Leach
Serving Size : 2 Preparation Time :0:00
Categories : American Alcohol
Beverage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (6 Oz) Limeade
1 can (6 Oz) Gin
Several Sprigs Fresh Mint
Plenty Ice
Plenty Of Club Soda

Crush 2 or three sprigs of mint in the bottom of a small metal bucket
like those sold as ‘beer buckets’ at German festivals. Add the limeade
and gin, and stir. Fill the bucket with ice, and pour in club soda until
it fills the bucket.

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Popularity: 3% [?]