Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Russian, Christmas, Soups, Vegetables
Servings: 10

2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns; Use 4 If
-Desired
3 Dried Boletus Mushrooms; OR
1/2 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1 qt Beet Kvas; OR
1 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 ts Ground Pepper; Or To Taste
2 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool,
reserving the liquid, and chop finely. Scrub the beets and cut into
quarters. Cover with water and cook over low heat until tender, about 1
to 2 hours. Cool and pour off the liquid, reserving it. Slip off the
peels. (Wear rubber gloves to prevent purple hands.) This may be done a
day in advance. Peel and cut up the other vegetables. Add the bay leaf,
peppercorns, and boletus or mushrooms to the vegetables, with enough water
to cover, and cook, in a large aluminum pot over low heat, until tender.
Strain the beet liquid into the vegetables. Shred the beets in a processor
or on a medium grater, and add. Simmer for about 10 minutes and strain
into a large pot. To keep the broth clear, do not press the begetables.
Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle
boil, then turn the heat low. Taste, the flavor should be tart, mellow,
and full. For more tartnes, add fresh lemon juice or sour salt. Keeps
well in the refrigerator. Reheat gently; do not overcook or the color
will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup
plates and garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

MMMMM

Popularity: 5% [?]

Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Popularity: 57% [?]

BEAN SPROUT SALAD WITH GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
– and drained
3 md Garlic cloves
peeled and minced
2 md Scallions — trimmed minced
1 1″ cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China’s Hunan province.
The canned variety don’t have the requisite crispness. Keep a close eye on the
toasting sesame seeds so they don’t burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

JEAN ANDERSON – PRODIGY GUEST CHEFS COOKBOOK

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Gringo Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons Lard,butter — or bacon dripins
1/2 Onion,med — coarsely chopped
1 pound Beef round — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/4 teaspoon Oregano,dried — pref. Mexican
1/4 teaspoon Cumin — ground
2 Garlic cloves,med — fine chop
2 cans Tomato soup (10-1/2oz ea)
1 can Onion soup (10-1/2oz ea)
2 cans Kidney beans (16oz ea)

1. Melt the lard, butter or drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.~ 2. Combine the meat with the
ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to
the pot. Break up and lumps with a fork and cook, stirring occcasionally, until
the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans.
Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until
the liquids cook down and the mixture thickens.
Taste and adjust seasonings.~

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Chicken Stew
Categories: Crockpot, Chicken
Yield: 10 servings

2 lb Chicken breasts/skinless
Boneless/ cut in 1 inch
-cubes
2 cn Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover
and cook on HIGH for 4 hours. Mix water and cornstarch
until smooth; stir into stew. Cook, covered, 30 minutes
more or until the vegetables are tender.

—–

Popularity: 5% [?]

Title: Sour Milk Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 1/2 c Flour; general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening; rounded
1 ts Soda
1 ts Salt

Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut
out with biscuit cutter and place on greased baking sheet. Bake
imediately in a hot oven about 400 F about 10 minutes. If sour milk is
very sour, add more soda.

Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH
Mrs. L. E. Gorham, Westfield Grange, Medina County, OH
—–

Popularity: 4% [?]

Title: Pecan Tea Cookies
Categories: Cookies
Yield: 60 cookies

1 c Butter or margarine
2 c C and H Powdered Sugar
— unsifted
1 Egg
1/2 ts Vanilla
2 c All-purpose flour
1/8 ts Salt
1/2 ts Nutmeg
1 Egg yolk
1 tb Water
Pecan halves

Cream together butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix
well. Shape into small balls. Place on greased cookie sheet. Mix egg
yolk and water. Brush each cookie with egg mixture. Lightly press pecan
half on top of cookie. Bake in 350-degree oven 12 to 15 minutes.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Popularity: 5% [?]

Title: HUNGRYMAN’S STEW WITH VENISON
Categories: Wild game, Main dish
Yield: 6 servings

3 lb Venison
2 Onions, chopped
3 tb Worchestershire sauce
2 lb Potatoes
1 cn Green beans
1 cn Wax beans
1 cn Corn
1 lb Carrots, sliced
2 qt Water
2 ts Seasoned salt
1 ts Pepper
2 ts Oregano
2 ts Garlic powder
4 tb Cornstarch

Cut venison into chunks. In a large stew pot, lightly brown venison
with chopped onions and Worchestershire Sauce. Cut potatoes into
cubes. Add potatoes, green beans, wax beans, corn, carrots, water,
seasoned salt, pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer
2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew
pot, and add cornstarch. Stir until dissolved. Add back into mixture.

—–

Popularity: 7% [?]

Title: Oysters with Lime-Chili Sauce Salad
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 4 servings

12 ea Oysters, shucked, shells 1 ea Chili, Jalapeno, seeded
— reserved 1 ea Chili, red, seeded
2 lg Shallots, fresh 1/2 c Juice, lime, fresh
1/2 bn Coriander

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

—–

Popularity: 3% [?]

From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Popularity: 6% [?]