Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

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NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Popularity: 9% [?]

Title: KOREAN HOT POT – SHIN SUL RO *
Categories: Korean, Beef, Pork
Yield: 6 servings

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
– Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded

—————–VINEGAR SOY DIPPING SAUCE—————–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
– And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.

Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.

Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.

Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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Popularity: 5% [?]

Title: ORANGENPLAETZCHEN FROM BRIGITTE SEALING
Categories: Cookies
Yield: 1 servings

8 tb Butter (1 stick)soft
1/2 c Light Brown Sugar
2 tb Orange Peel Grated
1/4 ts Salt
1 Egg
1 oz Semisweet Chocolate,very
Finely chopped
1 3/4 c Flour
Glaze:
1 1/2 c Powdered sugar
2 tb Orange Juice
4 tb Lemon Juice

Cream butter, sugar, orange peel, and salt in the
mixer at high speed for 1 to 2 minutes, untill light
and fluffy. Add the egg and beat 1 minute more at
medium speed. Add the chocolate and the flour and beat
at low speed just enough to combine. Divide the dough,
flatten each half into a 6-inch circle, wrap in
plastic wrap and chill for at least 2 hours or, better
yet, overnight. When ready to proceed, preheat oven to
375 F. Roll out each circle of dough, one at a time,
between sheets of lightly flowered waxed paper until
scant 1/4 inch thick, sprinkle with flour once during
rolling. Carefully pel off the top piece of paper and,
using 2 1/2 inch round cutters, cut the dough-still on
the bottom sheet of wax paper- into rounds but do not
lift from paper. Slide the paper of dough on a
cookiesheet and set in the freezer for 5 minutes. Than
use small spatula to remove the cookies and space 1
inch apart on a lightly greased baking sheet. Bake the
cookies in the middle of the oven for 8-10 minutes, or
until lightly browned on the edges. Transfer at once
to wire racks. For the glaze: whisk the powdered sugar
with the juices until smooth. Using pasrty brush,
brush the glaze on the still warm cookies. As soon as
glaze is hard you can store them with waxpaper between
the layers in airtight containers.

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Popularity: 19% [?]

DOUGHNUTS (“SUFGANIOT”)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/8 6 lb Sifted flour
2 Eggs
1/2 teaspoon Salt
4 tablespoons Sugar
1/2 cup Oil
1 3/4 ounces Fresh yeast
1/3 ounce Package of vanilla sugar
2 cups Warm water — approximately
1/4 cup Cognac
Jam
Icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.Mix
well. Add oil, water, cognac. Mix till smooth. Add eggs. Mixagain. Add
remaining flour until smooth, elastic texture is obtained. Leave to
rise. Knead, then roll out dough with rolling pin and divide into 4
sections. Roll out each section, cut into rounds with a cup, leave to
rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with
jam and roll in icing sugar.

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Popularity: 5% [?]

Date: Wed, 29 Sep 93 09:57:50 CDT
From: Veronica Shores

This is all approximate, I just throw in whatever I have to make the lasagne.
You can use other veges, add green peppers, onions, mushrooms, sprinkle
nutritional yeast on the layers, whatever you like.

LASAGNA

1 pkg microwaveable lasagne noodles (I use Pasta Vigo’s 1 step brand)
1 jar Ragu sauce
1-2 eggplant, sliced in thin circles
1-2 zuchinni, sliced in thin circles
1 container of fat free cottage cheese (I use Light Lively’s brand)

Layer the eggplant/zuchinni slices on a microwavable plate, cover with
plastic wrap and cook a few minutes in the microwave.

Pour a layer of sauce in a square, microwave baking dish.

Repeat until you run out of stuff:

Put a layer of noodles in then spread more sauce on top.
Add a layer of eggplant/zuchinni slices,
top with a layer of cottage cheese,
then top this with some sauce.

Your last layer should be noodles. Then top with more sauce and bake in
the microwave (according to package directions).

Popularity: 4% [?]

CHICKEN CURRY #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Thai Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining ingredients
except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd’s Cookbook.

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Popularity: 4% [?]

Title: PICKLED SWEET PEPPERS
Categories: Canning
Yield: 8 pints

4 qt Sweet Peppers — Red,
-green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Cut two small slits in each pepper. Wear rubber gloves
for hot peppers to preven buring hands. Dissolve salt
in 4 quarts water. Pour over peppers and let stand 12
to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball
jars, leaving 1/4 inch headspace. Pour boiling hot
pickling liquid over peppers, leaving 1/4 inch
headspace. Adjust caps. Process half-pints and pints
10 minutes in boiling-water bath. Yields: about 8
pints.

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Popularity: 5% [?]

Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

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Popularity: 4% [?]

Potatoe Vegetable Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

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Popularity: 5% [?]

Title: Avocado Stuffed with Smoked Fish (West Africa)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

4 Hard-cooked eggs *
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell
-pepper or canned
-pimiento **

* the yolks rubbed through a sieve and the whites finely chopped.

** each cut about 1/4 inch wide and 2 inches long.

In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 tablespoon of the
lime juice, the sugar and the salt.

Then beat in the vegetable oil, a teaspoon or so at a time; make sure
each addition is absorbed before adding more. Add the olive oil by
teaspoonfuls, beating constantly. Stir the remaining lime juice into
the sauce and taste for seasoning.

With your fingers or a small knife, remove the skin from the fish and
pick out any bones. Drop the fish into a bowl and flake it finely
with a fork. Add the chopped egg whites and the sauce, and toss
together gently but thoroughly.

Just before serving, cut the avocados in half. With the tip of a
small knife, loosen the seeds and lift them out. Remove any brown
tissue like fibers clinging to the flesh.

Spoon the fish mixture into the avocado halves, dividing it equally
among them and mounding it slightly in the center. Arrange 3 strips
of sweet pepper or pimiento diagonally across the top of each avocado
and serve at once.

Makes 4 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

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Popularity: 13% [?]