NAVY BEAN BORSCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
1/2 c Sour cream
8 Whole peppercorns
2 cl Garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (optional)
8 Beets for soup
2 sm Beets
2 c Shredded green cabbage
2 lg Sliced leeks
3 md Potatoes, cut into 1/8′s
1 cn (1 lb 13 oz) tomatos
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (optional)
2 tb Flour
1 tb Melted butter

Cover beans with water and allow to soak overnight:
cook until tender; drain; set aside. Place beef, bacon
water in large soup pot;bring to a boil. Skim fat
from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion salt. Cover simmer
over low heat for about 1 1/2 hours. Scrub beets for
soup cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut
each beet into eights. Scrub small beets; grate; cover
with water to soak. Remove meat from soup; set aside.
Strain soup into anothe pot and add cooked beats,
cabbage, leeks, potatoes, tomatos, tomnato paste,
vinegar, sugar, beef bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add
with navy beans to soup. Simmer 20 minutes more. Mix
flour and butter together to form paste. Stir into
soup to thicken slightly. Strain raw beets, saving
liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

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Popularity: 3% [?]

FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c Stock
1 t Black pepper
3 ea Garlic cloves, chopped
1/4 c Tumbleweed greens, for
— garnish

Roast the chiles and peppers by the Open-Flame Method.
Peel the chiles and peppers, pull off the stems,
remove the seeds and veins, and set aside.
In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender.
Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until
smooth. Add the remaining salt, the pepper, and garlic
and process again. Press the puree through a fine
sieve. Heat the puree in a saucepan. Serve hot,
garnished with tumbleweed greens.

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Popularity: 4% [?]

Title: Cookies Made From Cake Mix
Categories: Cookies
Yield: 1 servings

1 pk Cake mix
If wanted one can add raisin
Nuts or coconut
2 Eggs
1/2 c Vegetable oil

Mix all ingredients well, and using a teaspoon, drop spoonfuls of batter
on an ungreased cookie sheet 2″ apart. Bake at 350 degrees 8 to 10
minutes. Cool.

—–

Popularity: 5% [?]

HELI SPETZIOTIKO (EEL SPETZES-STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish
Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 lb Eel — (moray, conger, OR
– freshwaterer), dressed,
– cut into 2-1/2″ thick pcs.
1/2 lb Onions — roughly chopped
3 Sun-dried tomatoes (in oil)
– snipped up soaked in:
2 tb Boiling water — -OR-
1 tb -Tomato paste instead
3/4 lb Tomatoes
— skinned, seeded chopped
1/2 ts Honey
1 tb Fresh thyme — -OR-
1/2 ts -Greek “Mountain” thyme
1 Bay leaf — crumbled
1 Lemon — zested
1 t Lemon juice
2 Garlic cloves — minced
1 c Finely chopped parsley
— (flat-leaf type)
1 tb Finely chopped fresh mint
Salt
Freshly ground black pepper
1/2 lb Feta cheese, crumbled

In a heavy skillet or wide flameproof casserole, heat
2 tablespoons olive oil and saute the eel pieces until
well browned on all sides. Remove from the pan and
add another tablespoon oil if necessary.

Add the onions and fry gently until translucent.
Pound the sun-dried tomatoes, if using, to a paste.
Add to the pan with the chopped tomatoes, honey,
thyme, bay leaf, lemon zest, and garlic and simmer for
10-12 minutes until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the
parsley, mint, and salt and pepper to taste. Move to
a baking dish or earthenware casserole, if necessary.
Strew with the crumbled feta and shake the dish, so
the cheese settles a little. Sprinkle with lemon
juice. Bake in an oven preheated to 350 degrees F for
about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

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Popularity: 5% [?]

BRIAMI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Greek
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 t Sugar
Salt and pepper,
-to taste

Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite
sized chunks (do not peel the zucchini or the eggplant). Remove the stems
and seeds from the peppers and slice them into strips. Peel and slice the
onions. Dice the tomatoes.

Saute the vegetables except the tomatoes in the olive oil in small batches.
Saute each batch for 2 or 3 minutes, then remove from the pan, trying to
drain some of the oil so that enough oil is left for the next batch. When
you’re done, most (if not all) of the oil should be gone from the pan.
Place the sauteed vegetables in a baking dish and toss them briefly so that
you won’t get only one kind of vegetable in one place.

Add the tomatoes into the pan and saute for a couple of minutes. Crush the
garlic and add to the tomatoes. Add the sugar, salt and pepper to taste
and simmer for another minute. Pour the tomato sauce on top of the
vegetables and bake at 350 degrees F. or until the vegetables are tender.

Serve with plenty of fresh bread and, if you like, some feta cheese on the
side.

NOTES:

* Greek vegetable casserole — This is a very colourful vegetable dish
from Greece. I got the recipe out of a Greek cookbook.

: Difficulty: easy.
: Time: 30-45 minutes preparation, 1 hour baking.
: Precision: No need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA
: kyrimis@princeton.edu allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

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Popularity: 15% [?]

Title: Chicken Stew Provencal
Categories: New import
Yield: 4 servings

3 qt Mixed root vegetables*
2 tb Balsamic vinegar
3 ts Tarragon leaves (divided
Use)
1 ts Thyme (divided use)
1/2 ts Instant minced garlic
1/2 ts Salt
1/2 ts Black pepper
1/8 ts Cayenne pepper
1 c Fresh green beans, cut
In 2-inch pieces
3/4 c Dtv white wine
1 1/2 lb Boneless, skinless chicken
Breast halves, cut in 2-inch
Pieces
2 (13 3/4-ounce) cans
Low-sodium,
Chicken broth
3 tb Flour

*(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
chunks)

Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
Bake until vegetables begin to caramelize, about 30 to 45 minutes.
Add green beans and bake until vegetables are tender, about 10 to 15
minutes longer. Remove vegetables to a large bowl; cover to keep
warm. Add wine to pan, scraping brown bits off the bottom. Add
chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
vegetables; cover again. Place roasting pan on top of range. Add
broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
smooth; add to pan. Cook, stirring constantly, until smooth. Add
remaining tarragon and thyme. Return vegetables and chicken to pan;
toss to coat evenly. Heat through. Makes 6 servings.

MMMMM

Popularity: 3% [?]

CHOCOLATE LOVER’S DREAM

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate chips
1 1/2 cups melted butter
6 large eggs
Shortening or butter
1 teaspoon vanilla extract
Glaze:
8 ounces coarsely chopped bittersweet chocolate
1 cup heavy cream
1 1/2 tablespoons butter

Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with
shortening or butter.
Line pan with wax paper and coat with shortening or butter. Dissolve coffee
and sugar in boiling
water, add chocolate and melt until smooth, being careful not to overheat.
Stir constantly and
remove from heat. In bowl, use electric mixer to mix butter, eggs and
vanilla. Add chocolate
mixture and mix well. Pour into prepared pan. Bake 2 1/2 hours, then cool
and remove.
Glaze: Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over
low heat until chocolate
melts, add cream and stir well. Remove from heat and stir in remaining
chocolate. Cool glaze,
and pour over torte.

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Popularity: 6% [?]

Title: Light and Luscious Orange Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 12 servings

-FHMN87A 1/2 c Nonfat dry milk powder
1 ts Unflavored gelatin 1/2 c Cold water
1/4 c Frozen concentrated Orange J 1 tb Lemonjuice
2 tb Sugar 24 Graham crackers
1/2 ts Vanilla

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place
over hot water,and stir until the gelatin is completely dissolved.
Remove from heat and stir in the sugar and vanilla. Using cold
beaters, beat dry milk and water until soft peaks form. Add the lemon
juice and beat until stiff. Fold in orange juice mixture. Spread on
12 Graham crackers. Top with the remaining crackers. Wrap
individually; freeze until firm about 2 hours. From the ADA FAmily
Cookbook vol.II. Exchanges per sandwich: 1/2 non fat milk, 1 fruit
Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8
cal) per serving

MMMMM

Popularity: 4% [?]

RAISIN-WALNUT STUFFING [FOR A 12-POUND TURKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Seedless raisins
1 1/2 c Water
2 c Celery, chopped
1 lg Onion, chopped
1/2 c Butter or margarine-1 stick
1 t Granulated chicken bouillon
1 t Salt
1 t Powdered Sage
1/4 ts Pepper
8 c Cubed white bread-16 slices
2 c Walnuts, coarsely chopped

1. Simmer raisins in water in a small saucepan for 1
minute; reserve.

2. Saut‚ celery and onion in butter or margarine
until soft in a large
skillet. Stir in chicken broth,salt, sage, and
pepper.

3. Add too bread cubes and walnuts in a large bowl;
add raisin-water
mixture; toss lightly until evenly moist.

Makes approximately 10 cups.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Popularity: 1% [?]

Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

Popularity: 5% [?]