Caribbean Papaya-Orange Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pn Salt
pn Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top,
and set aside to soften for a few minutes. Beat the
egg white until frothy. Add egg white to soup mixture
and bring to simmer, whisking constantly until gelatin
is fully dissolved and soup is frothy. Allow to cool
down for about 10 minutes. Meanwhile seed and mash
the papaya. Then put into a food processor, adding
the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigate few hours or better
overnight. Adjust seasonigs before serving. Garnish
with almonds and coconut.

Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
rmsarcar@post.uni-bielefeld.de

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Popularity: 19% [?]

Title: ICING FOR IOWA BROWNIES
Categories: Chocolate, Desserts
Yield: 16 servings

1 Stick Butter/Margarine
1 1/2 c Sugar
1/3 c Evaporated milk*
1/2 c Chocolate morsels*

**Can substitute 1/4 c. milk with Hershey’s syrup to taste, but not as good
as above.
In saucepan combine butter, sugar and evaporated milk. Bring to boil.
Boil one minute. Stir in chocolate morsels and heat and stir until melted.
Frosting will be thin and glossy, but sets up on the brownies.
Frost brownies RIGHT AWAY with wet knife. (In hot weather, place in
refrigerator for about 20 mins to aid in “setting up”)

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Popularity: 8% [?]

Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

Popularity: 8% [?]

CHERRY PUDDING AND HOT SAUCE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 c Sugar
2 ts Soda
2 ts Cinnamon
1 t Salt
2 Eggs
2 cn Cherries — drain, reserv juic
1 c Nuts
—–HOT SAUCE—–
1 c Sugar
2 tb Flour
Butter
1 t Almond flavoring

Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan.
Bake in 350 degree oven for about 40 minutes.

Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring. Serve hot over pudding.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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Popularity: 7% [?]

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

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Popularity: 6% [?]

PUMPKIN-BLACK WALNUT BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all purpose flour
1/4 ts Ground allspice
2 tb Sugar
1/2 c Butter, cold
1 tb Baking powder
1/3 c Finely chopped black walnuts
1 t Baking soda
2/3 c Canned or mashed cooked
-pumpkin
1/4 ts Salt
1/2 c Buttermilk, or a bit more if
-needed
1/4 ts Ground cinnamon
1/4 ts Grated nutmeg

Sugar

“A batch of these intriguingly flavored biscuits is a
nice addition to any meal. This particular biscuit has
a tendency to overbrown on the bottom, so use a
light-colored metal baking sheet instead of a nonstick
sheet. Serve the biscuits hot with butter.”

Preheat oven to 450 F. Sift together the flour,
sugar, baking powder and soda, salt, and spices into a
large bowl. Cut in the butter (or use food processor)
until the mixture resembles coarse crumbs. Add the
nuts. In a small bowl, whisk together the pumpkin and
buttermilk. Add it to the flour mixture and stir to
combine. The dough will be quite stiff and not all
the flour will be incorporated. Turn the dough out
onto a lightly floured cloth and knead gently a few
times to work in the rest of the flour. Roll out the
dough to a 1/2 inch thickness and cut with a 2 inch
round cutter. Transfer the biscuits to a lightly oiled
shiny baking sheet, and sprinkle tops with sugar.
Bake for 10 minutes–do not let them get too brown.
Serve immediately with butter. If you must have jelly
with the, choose a delicate apple jelly so the subtle
pumpkin flavor is not masked.

From: Cooking From Quilt Country Shared By: Pat
Stockett

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Popularity: 3% [?]

Title: MANHATTAN-STYLE CLAM CHOWDER
Categories: Soups
Yield: 8 servings

4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
– finely chopped
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
– drain (saving liquid)
– and chop
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun
-salt to taste
-parsley, fresh ; chopped
– for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley. Serve with crusty garlic bread or
oyster crackers.

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Popularity: 6% [?]

PASTA WITH SZECHUAN SPICED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Spinach leaves
1/4 cup Chinese chili paste
2 Tomatoes
1 pound Dry or fresh penne
16 lg Shrimp
(or fettucine
2 tablespoon Olive oil
or other pasta — cooked
2 Garlic cloves
1/2 cup Butter — cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a
few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until
tender. Stir in remaining butter, bit by bit, until all butter in pan is
melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.

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Popularity: 5% [?]

Pine Nut-Spinach Pesto

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Microwave Sauces/Marinades
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces frozen spinach — 1 pkg.
1/2 cup chicken broth
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/4 cup chopped tomatoes
2 tablespoons green onions — thinly sliced
1/4 cup pine nuts — toasted, * see note
Parmesan cheese — ** see note
1 tablespoon yogurt
1 tablespoon mayonnaise

* You can substitute sunflower kernels or chopped almonds for the pine nuts if
desired.
** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of
yogurt and mayonnaise if using as a sauce for grilled chicken or fish.

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with
vented plastic wrap and thaw several minutes on high. Break up center with
fork.
Drain spinach, pressing out excess moisture. Place in food processor;
add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.
Puree this mixture. Pour back into microwave bowl. Cook on high for 2
minutes. If cooking on stove, cook and stir until thickened. Add tomatoes,
green onion and pine nuts; heat through.
Toss this with pasta and sprinkle with Parmesan cheese. If using as a
sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the
pesto.

Yield: About 1-1/2 cups

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Per serving: 105 Calories; 7g Fat (57% calories from fat); 6g Protein; 7g
Carbohydrate; 3mg Cholesterol; 294mg Sodium

Serving Ideas : Serve on pasta or use as a sauce for chicken or fish.

Popularity: 5% [?]

CREAM OF GARLIC SOUP – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 md Onions, sliced
4 Garlic, heads, mashed
1 qt Stock, chicken **
1/2 lb Bread, French, day old
1 Bay leaf
2 Thyme, sprigs OR
1/2 ts Thyme, dried
6 oz Cream, heavy
Salt (to taste)
Pepper (to taste)

** See Chicken Stock recipe.

Melt the butter in a soup kettle and add onion
and garlic. Cook for 5 minutes over moderate heat.

Strain a quart of chicken stock into the pan and
simmer for 10 minutes.

Stir in the bread slices and add bay leaf and
thyme. Simmer for 10 minutes longer.

Put the mixture into a food processor and process
to a puree. Force through a sieve and add cream.

Heat through and correct seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Popularity: 5% [?]