NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Popularity: 2% [?]

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

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Popularity: 7% [?]

SLOPPY JOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, diced
2 md Green peppers, diced
3 tb Oil
1 1/2 c Boiling water
2 1/2 c Tomato sauce
1 tb To 2 tbsp. chili powder
1 pn Pepper
1 t Salt
1 tb Soy sauce
1 tb Mustard
1 tb Sugar
1 1/2 c Dry Texturized Vegetable
Protein (TVP®)

Saute onion and green peppers in oil. Add remaining
ingredients, and simmer together for 20 minutes and
serve hot on soft sandwich buns.

Source: Vegetarian cooking class at East Senior High
School, provided from The New Farm Vegetarian Cookbook

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 4% [?]

WALLEYE PIKE SANDWICHES WITH CAMBRIDGE SAUCE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 4 ounce piec Walleye Pike
1 egg beaten with 2 tablespoons buttermilk
Vegetable oil for frying
3 tablespoons cornmeal
3 tablespoons flour
Creole spice-recipe included
4 slices pumpernickel bread
2 dill pickle spears
For the Cambridge sauce:
1 hard cooked egg
1 can rinsed and chopped anchovy fillets
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
1 Pinch cayenne pepper
1/2 cup olive oil
Salt and pepper

Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge
sauce. In a small bowl
combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar,
cayenne, and salt and
pepper. Stir and mash together thoroughly. Then gradually add the oil and
incorporate completely.
You should end up with a mayonnaise type consistency. Place vegetable oil in a
deep saute pan to
come no more than 1/3 up the side of the pan. Heat until a deep fat fry
thermometer registers 350
degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and
season with the Creole
spice. Coat the fish fillets with the flour mixture. Carefully drop the fish
fillets into the saute pan and
fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a
generous coating of the
Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place
each piece on a
slice of bread and top with another slice. Garnish with the pickles.

Yield: 2 serving

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Popularity: 2% [?]

Title: Date-Nut Butter
Categories: Posted-mm, Topping, Butter, Nuts, Fruit
Yield: 3 /4 cup

1/2 c Unsalted butter, softened
1/4 c Pitted dates, finely chopped
3 tb Toasted walnuts, chopped
1 ts Sugar
1/4 Tsp variilla extract

In small bowl beat butter until smooth. Add remaining ingredients; mix
well. Cover and refrigerate butter if not using immediately. Let butter
stand at room temperature to soften before serving.

Makes 3/4 cup.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipes files of suzy@gannett.infi.net

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Popularity: 3% [?]

COLCANNON AND CORNED BEEF SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed Parsley Sprigs
1 c Water
3 Leeks, with 1″ of dark green
Part, split, cleaned and
Sliced
1 lb Onions, quartered and sliced
2 Golden Delicious Apples,
Cored and chopped
10 c Low-Sodium Chicken Broth
2 lb Baking Potatoes, pared
Quartered and sliced
Lengthwise
1 lb Green Cabbage, finely
Chopped
3/4 lb Deli Corned Beef, sliced and
Cut into thin strips
3 tb Sherry
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg
1/4 ts Ground Mace
Ground Pepper
3 dr Hot Pepper Sauce
1 lb Kale, leaves stripped from
Stems and finely chopped,
Stems discarded
1/4 c Fresh Lemon Juice
3/4 ts Salt
Prepared Mustard

In a blender, process parsley with water until pureed;
reserve in refrigerator in covered container at least
1 hour and up to 2 days. In a large pot, place leeks,
onions, apples and 2 cups broth. Cook, covered, on
medium-low heat for 50 minutes. Let stand to cool
slightly. Puree in food processor or blender and
return to pot.

Add remaining broth, the potatoes, cabbage and half
the corned beef to pot’ reserve remaining corned beef
for garnish. Heat to simmering; reduce heat to medium.
Simmer, covered, until potatoes are tender, about 15
minutes. Mash som of the potatoes into the soup,
leaving some pieces whole. Stir in sherry, spices and
kale; heat to simmering. Simmer, covered, just until
kale is tender, about 8 minutes. Stir in reserved
parsley mixture and lemon juice; simmer uncovered 2
minutes. Add salt, if desired. Ladle into bowls and
garnish with reserved corned beef, and, if desired, a
small dollop of mustard.

Per SErving: Calories: 376, Protein: 23g,
Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber:
9g, Sodium: 752mg.

Source: Medford Mail Tribune Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 3% [?]

PUSIT RELLENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED CALAMARI—–
12 lg Squids
1/2 lb Ground pork
3 Green onions, finely sliced
1 Egg, beaten
Salt and pepper to taste
1 Garlic clove, minced
1 tb Vegetable oil
1 md Onion, chopped
1 md Tomato, chopped
1/2 Bay leaf
1 tb Soy sauce

Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little
salt and pepper.
Stuff squid cavities with meat mixture. This is messy and slippery, don’t
over stuff the calamari as the stuffing will swell when cooking. A pastry
bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10-15 minutes,
or until filling is cooked. Drain liquid and set aside.
Prepare sauce while steaming calamari. In a skillet over medium heat,
saute garlic in oil until lightly browned. Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato
pieces are soft.
Pour sauce on top of stuffed calamari. Serve with rice.
Note: I save the tentacles from the calamari and as a side dish stir fry
them with some shrimp and vegetables. I used the broth from steaming the
calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.

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Popularity: 4% [?]

Title: Impossible Ham Salad Pie
Categories: Easy, Eggs
Servings: 6

1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1 1/2". Rinse peas under
cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or
1 minute with hand beater. Pour in pie plate. Bake till golden brown and
knife inserted halfway bewteen centre and edge comes out clean 30 to 35
minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

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Popularity: 4% [?]

Title: Pot Roast of Beef
Categories: Crockpot
Yield: 6 servings

3 lb Roast
2 Onions; sliced
3 Potatoes, sliced
1/2 c Water or beef broth
3 Carrots, thinly sliced

Salt and pepper

(Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in
bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add
liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours).
Remove meat and vegetables with spatula. From Rival Crock-pot
cookbook, date unknown

ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles
and 1 teaspoon dill weed to above recipe.

Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1
teaspoon basil to basic roast beef recipe. Delete water. Without
Vegetables: Season roast with salt, pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil directly on top of meat.
From Rival Crock-pot cookbook, date unknown

MMMMM

Popularity: 5% [?]

Title: Chocolate Crackles
Categories: Cookies
Yield: 48 cookies

1 c Semi-sweet chocolate pieces
1 c C and H Brown Sugar; packed
1/2 c Salad oil
2 Eggs
1 ts Vanilla
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Chopped walnuts
1/2 c C and H Powdered Sugar
— (approximately)

Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat
well. Add vanilla. Combine flour, baking powder and salt. Add to
chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of
dough in powdered sugar. Roll to coat. Place on greased cookie sheet.
Bake in 350 degree oven 10 to 12 minutes. Cool on rack.

Makes 4 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 3% [?]