Portuguese Kale Soup

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews High Vitamin C
Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CRUSHED RED PEPPER
1 medium ONION
2 tablespoons SALT
2 bunches KALE — 4 BOXES FROZEN
3 cans KIDNEY BEANS
1 1/2 pounds LINGUICA OR CHOURICO (PORTUGUESE SAUSAGE) — CHOPPED
6 POTATOES — PEELED AND DICED
1 head CABBAGE — SHREDDED
1 SHANK BONE WITH MEAT

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT.
ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.)
BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST
DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.)
WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL
30 MINUTES.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 0 0 0 0 0 2691 0 0 0

Popularity: 8% [?]

Title: BLUEBERRY LEMON COBBLER
Categories: Fruits, Desserts, Malgieri
Yield: 8 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 4% [?]

Title: SHERRY TORTONI
Categories: Desserts, Microwave
Yield: 6 servings

——————————FROM LOIS FLACK——————————

————————CYBEREALM BBS (315)786-1120————————
* * * * * * * * * * * * * *
2 c Marshmallows
1/4 c Cream Sherry
1 c Whipping Cream
2 ts Chopped,toasted Almonds
Slivered Almonds, toasted

1. In a 1-quart casserole combine marshmallows and sherry. Cook
uncovered, on 100% power (high) for 1 or 2 minutes or till
marshmallows are melted, stirring the mixture once.

2. In a large chilled mixer bowl beat whipping cream till soft peaks
form. Fold marshmallow mixture into whipped cream. Fold in
chopped, toasted almonds. Spoon the mixture into 6 muffin cups
lined with paper baking cups. Cover and freeze about 4 hours or
till firm.

3. Remove from muffin cups and top each tortoni with toasted,
slivered almonds just before serving.

Serves 6

NUTRITION ANALYSIS:

Calories………………..223 Protein……………..2 g
Fat……………………16 g Sodium……………..22 mg

Source: Better Homes and Gardens Microwave Cooking Card Library

Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

—–

Popularity: 5% [?]

Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

MMMMM

Popularity: 6% [?]

EGGPLANT STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-ÿÿShallots
1 Garlic clove — sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice — more if necessary
1/4 c Dry white wine
2 tb Tomato paste — MIXED WITH:
1/2 c Water
Salt freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small
knife, cut away the eggplant flesh from the skin
without breaking the skin (if planning to stuff the
shells, leave 1/4-inch of the flesh with the skin as a
firm base) and set the shells aside. Dice the
eggplant flesh and push through the medium blade of a
meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a
blender or food processor.)

Heat the oil in a frying pan and saute the scallions
and garlic. Add the parsley, fennel, allspice, wine,
and the diluted tomato paste. Stir in the eggplant
pulp, season with salt and pepper, and simmer for 20
minutes. Taste to adjust seasonings. Add the bread
crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an
oiled baking dish. Bake in a moderate oven (350 F) for
35 minutes. Serve warm – or particularly good – cold.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York. Typed for you by
Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

beans’n'greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

Popularity: 3% [?]

Title: MERINGUE KISSES
Categories: Ww, Desserts
Yield: 12 servings

-Joyce Burton – PDPP83A
2 Egg whites; room temperature
1/4 ts Cream of tartar
pn Salt
1/2 c Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips

1. Preheat oven to 375 F. Line baking sheet with
parchment paper; set aside.
2. In medium bowl, with electric mixer on medium
speed, beat egg whites until frothy; add cream of
tartar and salt. Beat on high speed until stiff; beat
in sugar 1 tablespoon at a time. Add vanilla; fold in
chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared
baking sheet. Place in oven. Turn oven off; leave
cookies in oven 5 hours. Variation: Add food coloring
for festive holiday touch: green for Christmas; pink
and yellow for Easter, etc.

Each serving (2 cookies) provides: 80 optional
calories.

Per serving: 80 calories, 1 g protein, 3 g fat, 15 g
carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg
cholesterol, 0 g dietary fiber. Source: “Weight
Watchers Favorite Homestyle Recipes.”

MMMMM

Popularity: 3% [?]

CHARD AND PARSLEY QUICHE WITH TWO CHEESES

Recipe By : “France: The Vegetarian Table”
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggs
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTRY SHELL:
2 cups all-purpose flour,
plus extra for working the dough
1 teaspoon salt
1/2 cup unsalted butter — chilled
3 tablespoons margarine — chilled
6 tablespoons ice water
FOR THE FILLING:
6 to 8 medium-size chard leaves
thick middle ribs removed
1 bunch flat-leaf parsley — stems removed
1 tablespoon olive oil
1 clove garlic — minced
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs
1/3 cup BelPaese or similar mild, soft cheese
cut into 1/2 inch cubes
1/4 cup freshly grated Parmesan cheese
2 teaspoons butter

To make the pastry shell, sift together the flour and salt
into a bowl. Cut the chilled butter and margarine into
1/2-inch chunks and add them to the flour mixture. Using a
pastry blender or 2 knives, cut in the butter and margarine
until the mixture forms pea-size balls. Add the ice water,
1 tablespoon at a time. At the same time, turn the dough
with a fork and then with your fingertips just enough to
dampen it. This method will help to keep the pastry light
and flaky. Do not overwork the dough or it will become
tough. Gather the dough into a ball, wrap it in aluminum
foil or plastic wrap and refrigerate for 15 minutes. (The
chilling will make it easier to roll out.) Preheat the oven
to 475 degrees.

To prepare the crust: On a lightly floured work surface,
roll out the chilled dough into a round about 11 1/2 inches
in diameter and 1/8 inch thick. Drape the pastry over the
rolling pin and carefully transfer it to a 9-to-10-inch
tart pan. Unfold it from the pin and press it gently into
the pan. Trim off the overlap even with the pan’s rim. Line
the tart shell with aluminum foil and then add a layer of
pastry weights or dried beans. Place the weighted pastry
pan on a baking sheet. Place both i n the preheated oven to
bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the
aluminum foil, and let the crust cool completely on the
baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer
rack over gently boiling water, cover and steam for 5 to 7
minutes. The leaves should retain their pretty green color
but be greatly reduced in volume. Remove the chard from the
steamer and squeeze the leaves to extract any water. Cut
the chard into chiffonade strips by stacking the leaves,
rolling them up into a thin cigar shape and then cutting
them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to
5 minutes. Remove from the steamer and squeeze dry. Mince
the parsley. Again squeeze the chard and parsley to remove
excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the
garlic and saute until just soft, 1 or 2 minutes. Add the
chard and parsley, reduce the heat to very low and cook,
turning often, until the greens have absorbed the oil,
about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and
eggs. Beat lightly, then add the olive oil-infused greens
and the cheeses.

With the partially cooked shell in place on the baking
sheet, fill it as full as possible with the mixture without
spilling any over the top. Cut the butter into bits and dot
the top of the quiche.

Place in the preheated 375-degree oven and bake until the
filling is puffed and golden and a knife inserted in the
center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to
room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg
cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
saturated fat

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: APRICOT SAUCE
Categories: Desserts, Sauces
Yield: 1 cup

1 c Apricot jam
2 T Orange juice
1/2 t Brandy flavoring

Mix all together. Serve hot or cold over crêpes, ice cream, cake or
whatever.

MMMMM

Popularity: 2% [?]

CABBAGE TOFU OVER RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOFU MARINADE—–
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
—–CABBAGE—–
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
—–SAUCE—–
2 tb Tomato paste
1 tb Vinegar
1 t Dill
1 t Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water
—–TOPPING—–
1 tb Currants
Cooked rice, barley or
— mashed potatoes
1 ea Dill pickle, minced

Bake the tofu in its marinade in a 375F for about 35
minutes, turning the cubes 2 or 3 times during the
baking. Saute the onion in the oil till translucent.
Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients pour over
cabbage. Add currants stir to coat cabbage evenly
with the sauce. Remove from the heat. Cover the
skillet bake in a 375F oven for 30 minutes. Serve
cabbage over rice, barley or mashed potatoes. Top
with minced pickle baked tofu.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]