FRENCH ONION SOUP – COUNTRY LIVING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lg (about 1/2 lb) onion, very
-thinly sliced
1 tb Brown sugar
1 cn (10 1/2-oz) condensed beef
-broth
1 1/2 c Water
1/2 ts Ground black pepper
4 1-inch-thick slices French
-bread, toasted
1/4 c Coarsely grated reduced-fat
-Jarlsberg cheese
1 tb Chopped fresh parsley leaves

NOTE: For best results, use a sweet onion, such as
Vidalia or Texas Sweet, in this classic soup recipe.
When microwaved, these high-sugar onions cook more
quickly and are less bitter than more pungent
varieties.

1. In 2-quart microwave-safe bowl, microwave butter on
high (100 percent) 20 seconds or until melted. Stir in
onion and brown sugar. Cover with waxed paper and
microwave on medium (50 percent) 5 minutes.

2. Stir in undiluted broth and water; cover with paper
and microwave on medium 10 minutes, stirring after 5
minutes. Stir in pepper. (Soup can be made ahead up to
this point and kept refrigerated; reheat before Step
3.)

3. Place bread slices on microwave-safe plate; divide
cheese among slices. Microwave on high 20 seconds or
until cheese is just melted.

4. To serve, divide soup among 4 small soup bowls;
place one cheese-topped bread slice in each bowl and
top with parsley. Serve immediately.

Country Living/November/1994 Scanned edited by Di
Pahl

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Popularity: 5% [?]

OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Popularity: 17% [?]

CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM

Recipe By : Flo Braker
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Desserts
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints ripe strawberries — hulled, sliced
1/3 cup sugar — or more to taste
1 pint raspberries
1/2 pound cherries — pitted, chopped
SHORTCAKE DOUGH
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk — cold
1/2 cup milk — + 2 tbsp, cold
2 teaspoons orange zest — finely grated
3/4 cup unsalted butter — in 1/4″ pieces
3 tablespoons sugar — for topping
FILLING
1 1/2 cups whipping cream — cold
1 tablespoon sugar
1 1/2 teaspoons vanilla
1/4 cup powdered sugar — (optional)

Place strawberries in large bowl, add sugar, gently toss. Set aside for at
least 2 hours. Using a fork, mash one-third of the berries; toss again,
then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower
third of oven; preheat oven to 400 degrees. Line a large baking sheet with
parchment paper.

The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda,
salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir
to mix. Cut butter into dry ingredients until mixture resembles coarse
meal. Add egg mixture; stir just until it forms a soft, moist, sticky
dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking
sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2-
to 3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted
into center comes out clean. Cool shortcakes on a wire rack.

Topping: Whip cream with sugar and vanilla until soft peaks form.

To assemble: Split shortcakes in half. Place bottom halves on dessert
plates. Top each with berries and cherries, then with whipped cream. Set
top of shortcakes on whipped cream. If desired, sprinkle with a light
dusting of powdered sugar. Serves 12.

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NOTES : 6/21/95 , San Francisco Chronicle

Popularity: 5% [?]

CHAI KURDI (KURDISH TEA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Jewish
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb India tea leaves
1 Cinnamon — stick, 4″
2 c -water, boiling
Sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of
sugar are dissolved in the mouth as the tea is drunk,
the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in
the boiling water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

“Sephardic Cooking” by Copeland Mark — 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to
India — Copyright 1992 Published by Donald I. Fine,
Inc., New York, N.Y.

DPileggi in Houston, Texas

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Popularity: 4% [?]