Soup-Soup-Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
cooked vegetables
1 cup chicken broth
lemon juice to taste
2 green onions
1/2 cup sour cream

Whirl all in blender. This is great on a hot day when iced.

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Popularity: 4% [?]

WINE CHEESE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Wine,White Table Wine
1/2 c Cheddar Cheese,Shredded
1 1/2 tb Applesauce
1/2 ts Salt
3/4 ts Sugar
2 1/4 c Bread Flour
1 1/2 ts Yeast

D. German IV – Page 30

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Popularity: 12% [?]

Chili Ala Capt. James Mcdonnell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex Mex
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mild Italian sausage*
1 pound Ground chuck
1 each Large yellow onion — diced
2 each Large garlic cloves — minced
1 1/2 tablespoons Chili powder
6 ounces Can tomato paste
1 1/2 cups Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cup Dark red kidney beans — drain
1 cup Refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After
cooking time is up, add the beans and stir. Top with grated Monterey Jack
cheese and finely chopped scallions.

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Popularity: 9% [?]

Title: Eating Well’s Granola
Categories: Desserts, Snacks, Grains
Yield: 16 servings

1/3 c -Boiling water 1/4 c Almonds; chopped
2/3 c Sugar 1/4 c Coconut,unsweetened
shredded
1 c Milk, nonfat dry 1 ts Salt
2 tb Corn syrup 2 tb Oil, vegetable
2 1/2 c Rolled oats 1 c Raisins
1 c Wheat flakes 1/2 c Prunes, pitted; chopped
1/2 c Wheat germ, toasted 1/2 c Apricots, dried; chopped

In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn
syrup and beat with electric mixer for about 2 minutes or until smooth and
creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to
300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread
on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or
until golden brown. Stir in raisins, prunes and apricots. Bake for 5
minutes longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.

Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

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Popularity: 3% [?]

Title: BASIC LIQUID GAME MARINADE
Categories: Game
Yield: 6 servings

Stephen Ceideburg
2 md Carrots, peeled and chopped
1/2 lg Yellow onion, peeled,
-chopped
1 Shallot, peeled and chopped
1 tb Olive oil
2 1/2 c Hearty red wine
1/4 c Red wine vinegar
2 Whole bay leaves
3 Parsley stalks
8 Whole juniper berries
1 ts Sea salt or kosher salt
6 Whole black peppercorns

Saute chopped vegetables. in olive oil in a
nonreactive pan until lightly browned.

Add remaining ingredients and bring to a boil. Reduce
heat and simmer for 10 minutes.

Cool before using.

Marinade may be made ahead and refrigerated for 1 to 2
weeks.

Heidy Haughy Cusik writing in the San Francisco
Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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Popularity: 5% [?]

Title: KOREAN HOT POT – SHIN SUL RO *
Categories: Korean, Beef, Pork
Yield: 6 servings

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
– Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded

—————–VINEGAR SOY DIPPING SAUCE—————–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
– And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.

Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.

Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.

Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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Popularity: 5% [?]

Title: Oriental Rhubarb Jam
Categories: Jams
Yield: 4 servings

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.

MMMMM

Popularity: 5% [?]

BROCCOLI BLUE CHEESE IN PREPARED PUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.

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Popularity: 3% [?]

Title: SPICY BLACKENED BURGERS
Categories: Meats
Yield: 4 servings

2 ts Salt
2 ts Pepper, white
2 ts Fennel seed, ground
2 ts Pepper, black, ground
2 ts Garlic powder
1 ts Mustard, dry
1 ts Cayenne pepper
Vegetable spray
1/4 c ;Water
3 tb Worcestershire sauce

Place an iron skillet on a grill set over a high fire, and preheat
for 15 minutes.
Meanwhile, mix the salt with the white pepper, fennel, black pepper,
garlic powder, dry mustard and cayenne.
Prepare the burgers according to their recipe, up through the step
where the patties are formed.
Pat a thin film of the spice mixture on the surface of the burgers.
Spray the burgers with vegetable spray and cook the burgers in the
skillet for 4 minutes per side.
Remove from heat. Transfer burgers to buns. Add the water and
Worcestershire sauce to the pan and stir to loosen bits sticking to
pan. Spoon this liquid over burgers.

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Popularity: 3% [?]

Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

MMMMM————————–FILLING——————————-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

MMMMM————————–MERINGUE——————————-
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
tartar; beat until soft peaks form. Gradually add sugar, beat until
stiff peaks form. Spread meringue over ice cream and crust to cover
completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
minutes or until lightly browned. Serve IMMEDIATELY !

MMMMM

Popularity: 15% [?]