Title: Fruited Spinach Salad
Categories: Low cal, Salads, Fruits
Yield: 10 servings

1/4 c Vinegar, white wine
2 T Honey
3 T Oil, salad
1 t Poppy seed
1/2 t Mustard, dry
8 c Spinach, fresh, torn
1 x Papaya, medium *
1 1/2 c Grapes, seedless, halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
and cubed ~——————————————————
~—————— PER SERVING: 85 cal., 2g pro., 11g carbo., 4g
fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil,
honey, poppy seed, and dry mustard Cover; shake well to mix. Combine
spinach, papaya or pears, and grapes. Shake dressing again and pour
over salad. Toss to coat.
Serve immediately. BETTER HOMES AND GARDENS

MMMMM

Popularity: 4% [?]

Carrot Vichyssoise

Recipe By : Cooks ‘Round The Globe – The Old Globe Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups chicken broth
6 tablespoons butter
2 cups green onion — without tops, sliced
4 tablespoons flour
4 cups carrot — peeled and sliced
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sour cream
— Garnish –
sour cream
chives — chopped

Comment: This recipe is really easy to make and excellent served hot or
cold. Make sure your blender can tolerate hot stuff or use one of those
“one prongers” made by Braum or other manufacturers.

Heat chicken broth; set aside and keep warm.
Melt butter, add onions and saut? 5 minutes; stir in flour.
Gradually add hot broth and bring to a boil. Add carrots, salt, and
pepper; simmer 30 minutes.
Puree in blender and stir in sour cream.
Serve hot or cold; garnish with sour cream and chives.

Note: I had a Japanese roommate that added rice and fukujinzuki
(Japanese pickled veggies) with also was excellent in it.

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Popularity: 2% [?]

Title: Chicken Tortilla Soup
Categories: Soups Poultry Mexican Vegetables
Servings: 6

1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
———————————GARNISHES———————————
1 x Avocado Slices
1 x Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
————————————————————————–

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

—————————————————————————–

Popularity: 3% [?]

Title: Mock Crab Roe
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 batch

1/4 lb Fresh filet of sole, plaice
-(flounder) or cod
6 Egg yolks
2 Level tablespoons chopped
-spring onions (scallions),
-white parts only
1 ts Sesame oil
1/4 Level teaspoon MSG
-[optional, as usual. S.C.]
1/4 Level teaspoon salt
1/8 Level teaspoon white pepper
Fat for deep-frying
5 tb Soy sauce
3 tb Vinegar

“When the crab season ended, people were loath to give up the idea of
being without crab. The following recipe is an excellent dish, but a
poor substitute for the heady concentrate of roe found in the furry-
clawed crabs of the Yangtse lakes.”

Steam the fish for 10 minutes and flake it gently. Mix the egg yolks
together with the spring onions, sesame oil, MSG, salt and white
pepper. Add the fish and mix it in. Fry tablespoons of the mixture
in fairly deep fat, until the sides are almost brown or pinkish gold.
The fat will foam, but this cannot be helped. The final texture must
be firm. Serve hot with a separate dish of soy sauce mixed with
vinegar. Excellent with warmed wine.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Popularity: 4% [?]

WINE AND VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2 1/2 c Vegetable stock
2 tb Margarine
1 ea Garlic clove, crushed
1 lg Onion, chopped
2 ea Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.

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Popularity: 3% [?]

Title: Liquid Saffron
Categories: Saffron, Liquids
Yield: 6 servings

60 Saffron threads
1 ds Sugar (tiny dashes)
1/4 c Warm water

Sarron must be dry. If in doubt, warm in over a few minutes. Put
saffron and sugar grains in mortar and crush to powder. Add water to
mortar, rinse around thoroughly and pour into cup.

MMMMM

Popularity: 3% [?]

PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

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Popularity: 2% [?]

Title: WEIGHT WATCHERS SOUP
Categories: Soups/stews, Beef, Hamburger
Yield: 1 servings

1 lg Can V-8 juice
1 V-8 can water
1 lb Hamburger
1/2 sm Head cabbage
3 Cubes beef bouillon
1 pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to
hamburger. Add V-8 juice and 1 can water. Add bouillon
cubes and mixed vegetables. Simmer, for about 2 hours
until cabbage is tender.

—–

Popularity: 2% [?]

Title: Date Drops 1
Categories: Cookies
Yield: 48 servings

1 1/2 c Flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 c Vegetable shortening
1 cn Sugar
2 lg Egg
1 1/2 c Dates; pitted and chopped
1 c Walnuts

Recipe by: 1001 Cookies Preparation Time: 30:0 Preheat oven to 350
degrees. Combine the flour, baking powder, spices, and salt. In a large
bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a
time. Gradually blend in the dry ingredients. Fold in the dates and
walnuts.

Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking
sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks
to cool.

—–

Popularity: 3% [?]

Spritz

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter Flavor Crisco
1/2 cup Sugar
1 Egg
3/4 teaspoon Salt
3/4 teaspoon Vanilla
1/2 teaspoon Almond extract
2 1/4 cups All purpose flour

Preparation Time: 25 Minutes Bake Time: 5 to 7 Minutes
1. Heat oven to 400.

2. Cream Butter Flavor Crisco and sugar in large bowl at medium speed
of electric mixer until well blended. Beat in egg, salt, vanilla and
almond extract. Stir in flour.

3. Place dough in cookie press. Press into desired shapes 2 inches
apart on cooled, ungreased cookie sheet.

4. Bake at 400 for 5 to 7 minutes or until set, but not brown. Cool
one minute. Remove to cooling rack.

4 to 4 1/2 dozen cookies.

NOTE: Dough may be tinted using a few drops of food color. Cookies may
be iced and decorated if desired.

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

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Popularity: 3% [?]