Title: HOT AND SPICY CHILI SAUCE
Categories: Pickles, Sauces
Yield: 1 serving

5 lb Ripe tomatoes
2 md Onions
3/4 c Sugar
1 1/4 c Cider vinegar
1 ts Crushed red pepper
1 ts Ground ginger
1 ts Ground nutmeg
1 ts Curry powder

Chop vegetables, add remaining ingredients and simmer
for about 1 hour or a little more until thick.
Bottle in sterilized jars.

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Popularity: 9% [?]

ZUPPA D’AGLIO – GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Garlic, Fresh
1/4 c Olive Oil
1 md Onion, Cut up up
2 Celery Ribs, Cut Up
1 c White Wine, Dry
1/4 c All-Purpose Flour
1 ga Chicken Stock
1 md Potato, Peeled And Cut Up
1 c Whipping Cream
10 Basil Leaves, Fresh,
– Chopped
5 Sprigs Thyme Leaves, Fresh
2 ts Salt
ts White Pepper
1/2 ts Tabasco
1 t Extra Virgin Olive Oil
2 Garlic Cloves, Sliced Very
– Thin, For Garnish

1. Cut two of the garlic heads in half across and
remove the papery outer skin. Put these cut side down
on a very hot surface – a griddle or black iron
skillet – until they’re black. Peel all the garlic
completely. 2. Heat the olive oil in a large saucepan
and saute the onions, celery, and the garlic until
lightly browned at the edges. Add the wine and bring
to a boil. 3. Sprinkle in the flour and stir the pot
thoroughly, but don’t let it brown. Add the chicken
stock, 1/2 gallon water, and the potato. Whisk about
the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes. 4.
Strain out the solids from the soup, and puree them in
a blender or food processor, along with enough broth
to ease things along. Return the puree to the soup and
restore the boil. Add the whipping cream, basil,
thyme, salt, pepper and Tabasco. 5. Heat the extra
virgin olive oil in a skillet very hot. In it toast
the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted
garlic slivers. Float a toasted, garlic-buttered slice
of French bread on top. Serves eight to twelve.
Suggested wine: Marinasco Chef Andrea Apuzzo writes of
this recipe in his book “La Cucina di Andrea’s”,
“Garlic wears many hats. Most people think of it in
its aggressive, green, aromatic, sharp form. But when
garlic is cooked slowly for a long time, it takes on a
sweet nuttiness that is every bit as interesting as
its more raw flavors. The sweet side of garlic is
exemplified by this soup.” Andrea’s Restaurant 3100
Nineteenth Street Metaire, Louisiana 70002

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Popularity: 9% [?]

Title: Apple Crisp
Categories: Desserts
Yield: 8 servings

4 md Apples (preferably Granny
-Smith), peeled, cored and
-cut into eights
1 Quince, quartered, cored
-and coarsely grated
1/4 c Raisins, plumped in brandy
-or warm water and drained
Sugar
1/4 c Finely ground walnuts
1/4 c Flour
ds Salt
1/4 c Cold butter, cut in tb

Combine apples, quince and raisins in stainless-steel mixing bowl.
There should be about 8 cups fruit. Add sugar to taste, 1/4-1/2 cup,
depending on sweetness of fruit. Do not over-sweeten.

To make topping, combine in work bowl of food processor – or in
separate stainless-steel mixing bowl – 1/2 cup sugar, walnuts, flour
and salt. Stir to mix well. If using processor, add 2 tablespoons
butter and pulse briefly to mix. Add another tablespoon and pulse
again. If combination takes on consistency of moist sand, stop
processing. If not, add remaining tablespoon butter and pulse again.
If making by hand, follow same procedure, rubbing flour mixture and
butter between finger tips rather than in processor.

Pour fruit into buttered 13×9″ baking dish and spread evenly.
Distribute topping by hand over top, breaking up large clumps. Bake
at 350′F. 45-50 minutes or until fruit is tender and topping is
browned.

Each serving contains about: 147 calories; 90 milligrams sodium; 16
milligrams cholesterol; 8 grams fat; 19 grams carbohydrates; 1 gram
protein; 0.79 gram fiber.

MMMMM

Popularity: 3% [?]

MARAK PEROT KAR (COLD FRESH FRUIT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe
1 qt Strawberries, fresh
1/2 lb Grapes, green
4 md Apples, cored quartered
3/4 c Lemon juice, fresh
1/2 c Sugar
6 c Water
1 1/2 c Orange juice, fresh

Cut the cantaloupe in half. Remove the seeds and stringy fibers,
scoop out the pulp with a large spoon and chop it coarsely/ Wash the
strawberries and grapes under cold running water, picking out and
discarding any fruits that are badly bruised. Remove and discard the
stems.
Combine the cantaloupe, strawberries, grapes, apples, 1/2 cup of the
lemon juice, the sugar and water in a 4 to 6 quart enameled or
stainless steel saucepan. Bring to a boil over high heat, reduce the
heat to low and simmer uncovered for 15 minutes.
Puree the soup through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl and force the
ingredients through with the back of a spoon, pressing down hard on
the fruits before discarding any remaining pulp.
Stir the remaining 1/4 cup of lemon juice and the orange juice into
the soup and refrigerate for at least 2 hours, or until thoroughly
chilled.

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Popularity: 13% [?]

Title: Chicken Salad Supreme
Categories: Salads Poultry
Servings: 4

1 c Mayo Or Salad Dressing 1/4 c Lime Juice
1 t Salt 1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves 3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments.

In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.

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Popularity: 3% [?]

Title: Lois’ Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Sugar
1/2 c Brown sugar
3/4 c Flour
1 c Oatmeal
1 c Coconut
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Margarine
1 Egg
1 ts Vanilla

Recipe by: Lois Kosick
Preparation Time: 0:45
Cream margarine and sugars.
Beat in egg.
Add mixed dry ingredients.
Bake at 350* for 8 to 10 minutes.

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Popularity: 8% [?]

Title: CATHE’S STUFFED MUSHROOMS
Categories: Appetizers, Cathe
Yield: 1 batch

1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese

Pop stems out of shrooms (don’t tear cups). Cut stems up finely. Saute
shrooms and onions in butter (or olive oil) slowly, over medium-low heat,
until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has
evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should
be quite dry.

Add half and half until mixture has a good texture, like slightly dampish
clay for hand-building pottery. Add parmesan.

Fill mushroom caps with mixture (will have to mound). Bake in toaster
oven at 250 degrees F. until mushrooms start looking shriveled and ooze
juice, getting brown. If unsure, taste.

Vicki’s notes:

* Don’t cut mushrooms too finely.

* Try adding crumbled bacon to mixture.

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Popularity: 5% [?]

Title: APPLE RICOTTA PIE
Categories: Pies, Desserts, Fruits
Yield: 8 servings

3/4 c Grape-Nuts cereal
2 lg Apples (Rome, Beauty),
-peeled, cored, and
-sliced thin
1 ts Lemon rind, grated
1 ts Lemon juice
1/2 ts Cinnamon
1 1/2 c Ricotta
1/3 c Sugar
1 Egg white, and
1 Egg, whole, lightly beaten
1 c Yogurt, plain

Sprinkle the cereal on the bottom of a greased 8″
springform cake pan. Arrange the apple slices over the
cereal and sprinkle them with the lemon rind, lemon
juice and cinnamon. Combine the ricotta, sugar, egg
white and whole egg and yogurt in a medium bowl,
mixing with a spoon until smooth. Pour evenly over the
apples. Bake in a preheated 350 degrees oven for 45
minutes. When cool, go around the circumference of the
pan with a knife before removing the side.

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Popularity: 4% [?]

TOMATO AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (28 oz) tomatoes
1/4 c Butter
1 Onion, finely chopped
1 t Sugar
1/4 ts Dried oregano, crumbled
1/2 c Whipping cream
10 oz Frozen chopped spinach,
-thawed, well-drained
1/4 c Chopped fresh basil or 1 tb
-dried, crumbled
1/2 c Milk (optional)
1/2 c Grated Parmesan

Puree canned tomatoes with juices in processor or
blender until smooth. Melt butter in heavy large
saucepan over medium-low heat. Add onion and saute
until very tender, about 5 minutes. Stir in tomatoes,
sugar and oregano. Simmer 10 minutes. Mix in cream,
spinach and basil and simmer 3 minutes longer. Season
to taste with salt and pepper. Thin soup with milk if
desired. Ladle soup into bowls; pass Parmesan
separately. Posted by Linda Davis

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Popularity: 3% [?]

No Bake Fudge Cookies

Serving Size : 48

2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.

Popularity: 4% [?]