Title: Sauerkraut-Bulgur Soup
Categories: Soups, Armenian
Yield: 4 servings

1 sm Onion, chopped
1/4 c Butter
2 3/4 c Sauerkraut
1/4 c Tomato puree
1 lg Russet potato, diced
1/2 c Bulgur, fine grade
2 qt Rich chicken or veal stock
Salt
Pepper
Sliced green pepper
Parsley

Armenian culture is rich in soups, many of them made tart with yogurt
and thickened with bulgur. This version is flavored with sauerkraut.
From “Armianskala Kulinaria,” by A.S. Piruzian.

In 5-quart pot, saute onion in butter until golden. In bowl, soak
sauerkraut in water, drain and chop. Add to onions and cook until
done, adding water if mixture gets too dry. Add tomato puree. Saute
5-7 minutes.

Add potatoes, bulgur and stock and cook 15 minutes. Season to taste
with salt and pepper. Garnish with slight green pepper and parsley.

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Popularity: 3% [?]

Title: POTATO, LEEK AND COD SOUP
Categories: Diabetic, Soups/stews, Vegetables, Main dish
Yield: 6 servings

Stephen Ceideburg
1 lb Salt cod (see note)
4 c Milk
1 tb Butter
2 c Finely sliced leek rounds,
-white parts only (4 large
-leeks)
1 tb All-purpose flour
1 1/2 lb Waxy potatoes *
1/2 ts Ground white pepper
1/2 c Sour cream
1 tb Finely chopped fresh dill

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in
pan. In a sauce pan, cover and cook over medium heat 8
minutes. Remove salt from pan. Pour milk through
strainer and set milk aside. Flake and discard any
skin and bones. Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks
and cook stirring occasionally, until soft, about 5
minutes. Stir in flour. Stir in reserved milk,
potatoes and pepper. Increase heat to medium. Cover
and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this
point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over
medium heat until piping hot. Thin sour cream with 1/2
cup hot soup, then pour mixture into soup pot. Do not
heat soup again or sour cream will curdle. Pour soup
into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or
flounder, be used, either in combination with salt cod
or by themselves,

Note: Use waxy, less starchy potatoes, such as new
potatoes, low Finnish, Kennebecks, red rose or white
rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27
percent from protein, 46 percent from carbohydrate, 27
percent from fat), 22 grams protein, 38 grams
carbohydrate, 10 grams fat, 53 milligrams cholesterol,
195 milligrams sodium.

Exchanges: 1 milk, 1 vegetable, 1 1/2 bread, 2 meat, 2
fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

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Popularity: 2% [?]

Breakfast Sundae

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm container nonfat yogurt
3 different types of fruit — sliced
(like bananas, strawberries, grapes, etc.)
Granola or Grapenuts cereal
raisins

Spoon yogurt into a sundae dish or bowl. Layer with fruit and granola or
grape nuts. Sprinkle with raisins. Serve

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Popularity: 3% [?]

Title: SPICY STEAK MARINADE
Categories: Bar-b-q, Marinades
Yield: 1 cup

1/2 c A-1 Steak Sauce
1 1/2 ts Coarsely ground black pepper
1 Garlic clove, crushed

Combine all ingredients. Use to marinate any steak for
about an hour. Use marinade to baste beef while
cooking. Serve garnished with olives if desired.

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Popularity: 2% [?]

Anna’s Salsa

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Roma tomatoes — fine chopped
8 Tomatoes — finely chopped
1 bn Cilantro — finely chopped
1 md Red onion — finely chopped
1 cl Garlic — minced
2 Celery — finely chopped
2 sm Jalapeno peppers — or to taste
1 Green chili pepper
-or to taste
1 Serrano pepper — or to taste
1 t Salt
Red cayenne pepper — to taste
Black pepper — to taste

Recipe by: Ann Lyne
Combine first six ingredients in a large bowl and mix well.
Chop the peppers finely and add to large bowl. Mix salsa
well. Add the spices (I normally use about 1-2 teaspoons of
the spices) and mix. Let chill in refridgerator at least 1
hour for flavor to combine.

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Popularity: 3% [?]

TOMATO PEANUT BUTTER BOUILLON

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomato Juice
32 oz Beef Bouillon
1 tb Lemon Juice
2 c Peanut Butter, Smooth
1 t Worcestershire Sauce
1/2 c Sherry

Combine and warm all ingredients but the sherry in a
saucepan. Blend thoroughly. Once thoroughly blended,
cook slowly for about 30 minutes, stirring frequently.
Stir in the sherry and serve.

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Popularity: 3% [?]

ARTICHOKE OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Butter — melted
4 C Oysters, drained — reserve
1/2 C Shallots (chopped fine)
(less — to taste)
1/4 teaspoon Thyme
14 ounces Artichoke hearts — cooked
1 Bay leaf
2 teaspoons Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Tabasco
2 tablespoons Flour
1/2 C Whipping cream
14 ounces Chicken broth
3 tablespoons Parsley (chopped — fresh)
or less won’t hurt)

In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil.
Add oysters and parsley. Simmer on medium, partly covered, for exactly 5
minutes. Add whipped cream and serve immediately.

NOTES:

* Chicken broth with artichokes and poached oysters — This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook by
Jean
Durkee. It’s an intriguing combination of modern American ingredients with
traditional cajun flavorings.

* Fresh parsley tastes much better than dried parsley. If the oysters are
bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.

* When I’m not making a double recipe, I usually dump the entire (about
1-cup)
container of whipping cream into the soup, even though that’s double what the
recipe calls form.

* The timing on cooking the oysters is fairly critical. If you overcook
them,
they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Deborah Pedersen : Microelectronics Computer Corporation, Austin TX :
pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust

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Popularity: 5% [?]

Title: Cathedral Windows
Categories: Candies
Yield: 10 servings

2 tb Margarine
1 c Chocolate chips
1 Egg, beaten
1 c Powdered sugar
3 c Colored marshmallows

Melt the margarine and chocolate chips in a saucepan over the
lowest heat setting. Remove from heat when melted.

Add the egg and powdered sugar. Mix well.

Add marshmallows. Stir until coated.

Turn out onto wax paper and form a roll. When hardened, slices into
30 pieces approx. 1/2 inch in size.

Freezes well.

Enjoy! – Jeff Duke

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Popularity: 5% [?]