Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

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Popularity: 7% [?]

Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA
Categories: Chinese, Pork
Yield: 6 servings

2 lb Pork Ribs
2 qt Water
2 tb Salty black beans
2 tb Oil
1 Clove garlic, crushed
1 Green onion, chopped
2 1/2 c Chicken stock
1/2 ts Salt
1 ts Sugar
1 tb Thin soy sauce
1 tb Oyster sauce
2 tb Cornstarch
4 tb Cold water

1. Have the butcher cut the spareribs into strips 1
1/2″ wide and you cut the bones apart and trim off the
fat.

2. Bring 2 quarts of water to a boil, and parboil the
meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and
then crush beans with the handle of your cleaver or
chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry
for 5 minutes.

5. Add black bean mixture and all remaining
ingredients except the cornstarch and 4 tablespoons
cold water. Bring to a fast boil and then turn to
medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons
cold water and add to the sparerib mixture. Bring to
a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still
taste delicious the second or third day. Reheat for 7
minutes before serving. Serve over rice as a plate
dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry
mustard to 2 t. cold water.

SOURCE: Chopsticks, Clever and Wok.

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Popularity: 5% [?]

Title: Cheddar Pear Cobbler
Categories: Cheese, Desserts, Fruits
Yield: 8 servings

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground

MMMMM————————–TOPPING——————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the
syrup and lemon juice. Heat until the syrup thickens then boil for 1
minute. Remove the pan from the heat and add the pears. Spoon the
pears and the syrup into a 9-inch square baking pan. Combine the
flour, sugar, baking powder, salt and cheddar, mixing well. Add the
butter and milk, mixing until well blended. Spoon the dough over the
pears, then bake for 25 to 30 minutes in the preheated oven. Serve
hot with Vanilla Ice Cream or Whipped Cream.

MMMMM

Popularity: 5% [?]

Banana milk — especially good over cereal

one banana
one cup water
1/2 teas. vanilla

Put everything in the blender until smooth

Popularity: 5% [?]

Coffee Chocolate-Chip Cookies

Recipe By : For Women First – August, 1991
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup almonds — slivered
1/3 cup instant coffee granules
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter — at room temp
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips

1. Heat oven to 350 degrees. Toast almonds on a baking sheet in oven until gold
en brown about 10 minutes; let cool.
2. Dissolve the coffee powder in 2 Tbsp hot water.
3. Combine flour, soda and salt. With a mixer at medium speed beat butter and s
ugar until fluffy. Beat in cooled coffee, vanilla and eggs.
4. Reduce mixer speed to low and beat in flour mixture. With a wooden sppon, st
ir in almonds and chocolate chips.
5. Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Ba
ke until edges start to brown, about 10 minutes.

Notes: Cook on baking sheets about 3 minutes before removing to racks.

Per Cookie: 95 calories 5g fat

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I made this cake for the first time yesterday it is delicious.
BANANA CAKE

Popularity: 5% [?]

ARROZ DE POLVO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Onl

This, too, is a Portuguese recipe++from the Algarve.

It can be made with octopuses of any size. Baby ones
won’t need so much precooking.

Precook 600 to 800 g octopus in 200 mL red wine with a
little water.

The octopus will exude liquid so that you are likely
to end up with more cooking liquid at the end.

Retain this and add water to make it up to 600 ea mL.
Cut the drained octopus into small pieces.

Heat 150 mL olive oil in a large saucepan, add a
chopped onion and cook gently, stirring, for 2 or 3
minutes. Add 2 garlic cloves finely chopped, 3
tomatoes, skinned and chopped, and a large green
pepper cut into snips. Season with salt, pepper and
chilli powder to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add 350 g rice (preferable a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

Makes 4 servings.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark
Herron.

Posted by Stephen Ceideberg; June 4 1993.

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Popularity: 3% [?]

Sensational Tomato Quiche

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Brunch Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green bell peppers — chopped
1 garlic clove — minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley — chopped
1/8 teaspoon black pepper
4 large eggs — ** see note
12 black olives — sliced
1/3 cup grated Parmesan cheese
8 anchovies — optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes
and let cool only about 5 minutes before filling with mixture to continue
baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in a heavy
skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add the basil,
oregano, salt, green pepper and parsley. Cover and cook over low heat for
5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let mixture
scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix
well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using them.

6. Bake about 30 minutes or until firm and golden brown.

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Serving Ideas : Serve as an appetizer or with a salad for lunch.

–PART.BOUNDARY.0.8795.emout06.mail.aol.com.825457430–

Popularity: 12% [?]

Title: CHOCOLATE MOUSSE FLAN
Categories: Desserts
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 t Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 t Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert. PASTRY: Combine flour, icing sugar and
1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry
blender or in food processor) till mixture resembles coarse crumbs,
form into ball with hands. Press into bottom and sides of flan ring
pan with removable bottom that has been greased. Chill 1 hour. Bake at
425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping
cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
form. Gently fold into chocolate mixture; pour into pastry crust,
chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3
squares (coarsely grated- use a vegetable peeler to make curls) over
mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
flan; remove wax paper. NB: Don’t make or serve this on a hot day; it
will melt. from Baker’s Chocolate
Source: Baker’s chocolate ad

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Popularity: 10% [?]

CANNING POTATOES (WHITE, CUBED OR WHOLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 35 pounds is needed per canner
load of 7 quarts; an average of 22-1/2 pounds is
needed per canner load of 9 pints. A bag weighs 50
pounds and yields 8 to 12 quarts–an average of 5
pounds per quart.

Quality: Select small to medium-size mature potatoes
of ideal quality for cooking. Tubers stored below 45
degrees F may discolor when canned. Choose potatoes 1
to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic
acid solution to prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2 minutes in boiling
water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for White Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 5% [?]

Low-fat Pineapple Cheesecake

Recipe By : bjs
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Cheese
Desserts Healthy And Hearty
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat-free cream cheese — softened
11 ounces graham crackers — crumbled fine
1/4 cup margarine
1 package gelatin — lemon
1/2 cup sugar
18 ounces crushed pineapple — drained
6 ounces evaporated skimmed milk
1 cup boiling water
lemon balm leaves — *optional

Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let
cool. Make pie crust with crushed graham crackers and margarine. Put into
buttered 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in
baking dish. Cream the ceese, adding sugar gradually, then add jello very
slowly
and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until
fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir.*
Add chopped lemon balm leaves, and stir. Put in baking dish. Sprinkle remaining
crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g,
24.7% from fat per serving. 16 servings.

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Popularity: 4% [?]