Three Bean Turkey Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground turkey
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic — minced
1 16 oz can red kidney beans — drained
1 16 oz can great northern beans — or
pinto beans — drained
3 cups water
2 14.5 oz cans whole tomatoes — undrained, chopped
1 16 oz can black beans
1 8 oz can tomato sauce
2 cups sliced carrots
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chicken flavored bouillon granules
1/2 teaspoon salt
1/2 teaspoon black pepper

In a skillet, brown turkey, onions, green pepper,a nd garlic. Drain fat. Tran
sfer to Crock-Pot. Add beans, water, tomatoes, sauce, carrots, and seasonings.
Stir. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Before s
erving, mash beans slightly ofor a thicker soup if desired. Serve

Serves 10 to 12

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Popularity: 100% [?]

Pina Colada Fruit Dip

Recipe By : Jeanne Hinds
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz crushed pineapple in its own juice, — can/undrained
3 1/2 oz pkg. instant coconut pudding and pie filli
3/4 cup milk
1/2 cup dairy sour cream

In food processor bowl with metal blade or blender container, combine all
ingredients. Cover; process 30 seconds. Refrigerate for several hours or
overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups. I
serve it usually in a pineapple that I’ve split in half lengthwise and
hollowed out.

Another good dip is simply caramel ice cream topping. Serve with sliced
apples in the Fall is really a nice treat

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Popularity: 5% [?]

KOORMA VEGETABLE CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1 ea Hopped onion
4 ea Garlic cloves
14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop
1 t Grated ginger, salt, cumin
1 t Coriander, dry mustard
1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yogurt

Heat margarine in wok. Add onion saute until
translucent. Add garlic continue until onion golden.
Add tomatoes, chiles, ginger, salt and spices. Bring
to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10
min., stirring occasionally, then stir in the
cilantro. Simmer for another 20 min over low heat,
until vegetables and tender but firm. While cooking,
there should be enough liquid to form a sauce; if
needed add additional water, but not so much that
becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable
mixture. Remove from heat and stir in yogurt. Serve
at once.

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Popularity: 17% [?]

Title: APPLE MATZOH KUGEL (PAREVE)
Categories: Passover
Yield: 6 servings

4 Matzohs
3 Eggs ;beaten
1/2 ts Salt
1/2 c Honey
1/4 c Oil
2 tb Horseradish
1/2 c Chopped Walnuts
2 Apples ;chopped
1/2 c Raisins
1 ts Cinnamon

Break matzohs in to pieces, soak in water and drain.
Combine eggs, salt, honey, oil, cinnamon and
horseradish and add to matzoh. Mix in nuts, apples and
raisins. Place in greased 8 inch square baking dish
and bake at 350 degrees for 35 minutes. Makes 6 to 8
servings.

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Popularity: 10% [?]

FANTASTIC FETA DIP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Minced jalapeno pepper
1 Sprig fresh dill — or
1 t Dried dill weed
4 oz Feta cheese
4 oz Cream cheese
1/2 ts Salt
1 tb Buttermilk — (1 to 3)

Combine all ingredients, except buttermilk in a
blender and process. Add buttermilk a tablespoon at a
time until desired consistancy is reached. Serve with
fresh crudites such as jicama, kohlrabi, zucchini and
broccoli.

Recipe By : doreen@mastnet.net (Doreen Howard)

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Popularity: 3% [?]

Tortellini In Porcini Broth (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 2 Preparation Time :0:00
Categories : Pasta-pd

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini or polish mushrooms
2 cups warm water
1 teaspoon olive oil
4 ounces mixed wild and domestic mushrooms
–trimmed and cut into thin slices
2 cups chicken broth
1 cup tortellini
–stuffed with porcini or plain cheese
salt and freshly ground black pepper
fresh finely cut chives for garnish

If you haven’t soaked the Porcini in advance (see note below) set combine
Porcini and water in a saucepan and bring to a simmer; let soak for 20
minutes or until tender. Drain soaked Porcini, rinse them to remove grit;
and chop them. Strain the soaking liquid through non-bleached paper towel
or cotton cheesecloth-lined sieve; reserve for later.

Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and
saute for a few seconds. Add the fresh mushrooms, cover and cook over very
low heat until mushrooms are tender (if they begin to stick to the bottom
of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved
Porcini liquid and broth and bring to a simmer; add tortellini and cook,
uncovered for 5 minutes or until tender. Season to taste with salt and
pepper and portion out; garnish with chives.

NOTE – to soak mushrooms in advance; cover 2 ounces of dried mushrooms with
1 quart of water; set in refrigerator overnight or for longer; remove
soaked mushrooms and soaking liquid as needed.

Yield: 2 main course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997

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Popularity: 3% [?]

Title: HOMEMADE OREO COOKIES
Categories: Cookies, Chocolate
Yield: 50 cookies

1 pk Devils food cake mix
2 Eggs
2 tb Vegetable oil
2 tb ;Water
1/2 c Chocolate drink powder
1 pk Gelatin, unflavored
1 c Vegetable shortening
4 1/2 c Sugar, confectioners
1 ts Vanilla

Blend cake mix, eggs, water, oil and chocolate drink
powder and shape into a ball. Let stand 20 min. Form
dough into 1/2″ balls and place on greased cookie
sheets. Flatten each with the smooth bottom of a
drinking glass, greased once and dipped into the
chocolate drink powder each time. Bake at 400 degrees
for eight minutes. Remove cookies at once and
immediately flatten with the back of a spatula. Let
cool 20 min. Makes 100 halves.

For filling, place gelatin in a heatproof cup. Add
1/4 cup cold water, stir well and place in pan of hot
water until mix clears and gelatin is softened. Beat
shortening until fluffy. Add sugar gradually and beat
for 10 minutes. Mix in vanilla, beat in cooled gelatin
mix. Spread about 1 teaspoon filling between two
cookies. Press gently together so that filling comes
to the edges of cookies. Chill until set.

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Popularity: 11% [?]

Title: YUNNAN STEAMED POT CHICKEN #1
Categories: Chinese, Soups
Yield: 4 servings

4 lb Chicken, cut into pieces
1 ts Salt
6 sl Fresh ginger
2 Scallions, cut into 2-inch
– pieces
3 c Chicken stock
2 tb Rice wine or dry sherry

———————-DIPPING SAUCES———————-
Light soy sauce
Chili bean sauce
Chopped scallions

To make this soup, you can use a Yunnan ceramic steam
pot, a squat, rounded lidded vessel with an internal
spout that allows steam to circulate but not escape. A
heat-proof casserole works almost as well.

BLANCH THE CHICKEN for 3 minutes in a large pot of
boiling water. Remove the chicken and rinse thoroughly
in cold running water. Place the chicken pieces around
the Yunnan pot or on a rack set into a heat-proof
casserole. Sprinkle the chicken with the salt, and
scatter the ginger pieces and scallions over the top.
Pour in the chicken stock and rice wine or sherry.
Cover and gently steam on stove for 2 hours,
replenishing the hot water from time to time if
needed. Remove the ginger and scallion pieces. With a
spoon, skim off all the surface fat. Ladle the soup
into a tureen, and pass the chicken on a platter with
dipping sauces.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 3% [?]

Title: OLD FASHIONED LEMONADE
Categories: Beverages, Jam/jelly
Yield: 12 servings

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

“This delightful recipe is from _The Anne of Green Gables Cookbook_
by Kate MacDonald.”

In small saucepan, stir together sugar, water and lemon rind. Bring
to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
Gables Cookbook_

MMMMM

Popularity: 9% [?]

Potato Sweet Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium sweet potatoes — peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar — packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

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Popularity: 10% [?]