Chilled Fruit Soup

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

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Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Popularity: 4% [?]

KUTTLE SOUP FROM TESSIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 Celery Root
8 oz Leeks
1/2 Cabbage Head
18 oz Beef Tripe
1 md Onion
2 Garlic Cloves
2 oz Bacon
5 tb Olive Oil
4 Tomatoes, peeled
1 c Red Wine
4 c Beef broth
Basil
Rosemary
1 t Caraway Seeds
Parmesan Cheese, grated

1. Clean and cut the vegetables into fine stripes, do the same with the
tripe. 2. Chopp the onions and the garlic real fine and with the cubed
bacon
saute in the oil. Add the vegetables and the tripe and let simmer
slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3. Add the
wine and the broth and on a little flame let simmer about 30
minutes. 4. Add the parsley and caraway seeds shotly before the last
minute. 5. Sprinkle the parmesan on top.
By Peter P. Riesterner “Tessiner kueche” 1993
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 3% [?]

Title: CHOCOLATE BREAD PUDDING
Categories: Desserts, Personal
Yield: 6 servings

3 oz Unsweetened chocolate
– cut into small pieces
2 c Half and half
2 c Soft white bread crumbs
– (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 5% [?]

Hershey’s 50% Reduced Fat Oatmeal Chip Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Reduced Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c 60% vegetable Oil spread, softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
ts teaspoon ground Cinnamon
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
2 c HERSHEY’S Reduced Fat Semi-Sweet Baking Ch
1 c Raisins

Heat oven to 375F. In large bowl, beat spread, granulated sugar and
brown sugar with electric mixer until well mixed. Add eggs and
vanilla; beat until creamy. Stir together flour, baking soda,
cinnamon and salt; gradually add to sugar mixture, mixing well. Stir
in oats, chocolate chips and raisins. Drop by teaspoons onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. 4 dozen cookies.

Nutrition facts: Serv size: 1 cookie (26g),DV), Dietary Fiber 1g (4%
DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV),
Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on
a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55%
of which is used by the body. Therefore this recipe provides 3g of
available fat per serving vs 6g in the regular Oatmeal Butterscotch
Cookies recipe Hershey’s is a registered trademark of Hershey Foods
Corporation . Recipe may be reprinted courtesy of the Hershey
Kitchens.

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Popularity: 5% [?]

Title: Candy-Covered Berries
Categories: Wedding, Shower
Yield: 36 Berries

36 Strawberries
DARK CHOCOLATE COATING:
1/2 c Semi-sweet chocolate chips
1 ts Oil
WHITE CHOCOLATE COATING:
1/2 c Vanilla milk chips
1 1/2 ts Oil

Wash strawberries; gently pat dry. Line tray with
waxed paper. In small saucepan over low heat, melt
chocolate chips and 1 tsp. oil, stirring occasionally
until smooth. Remove from heat. Set saucepan in pan
of hot water to maintain dipping consistency. Dip 18
strawberries into chocolate mixture until 2/3 of each
strawberry is coated. Allow excess chocolate to drip
off; place strawberries stem side down on paper-lined
tray. Refrigerate until serving time. Repeat with
remaining strawberries, using vanilla milk chips and 1
1/2 tsp. oil. Tip: To make pastel-colored coating,
add 2 to 5 drops any food color to melted vanilla milk
chip mixture. Typed by cjhartlin@msn.com Source:
Pillsbury Party Cookbook

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Popularity: 5% [?]

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

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Popularity: 5% [?]

FIG CHERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 California dried figs
1 No.2 can pie cherries
1 t Cinnamon
2 tb Cake flour
1 c Sugar
3 tb Butter — melted
Biscuit dough

With scissors, snip off fig stems, and cut figs into small bits. In a
pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake
flour and sugar together and stir into fruit. Melt butter and stir into
fruit. Make half the amount of your favorite biscuit recipe – or use
biscuit mix – and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3
Tbsps. more milk than the recipe calls for. Drop biscuit dough from a
teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then
lower heat to moderate (350 F.) for about 20 minutes or until cobbler is
bubbly and biscuits are quite done. Serves 5 or 6. Extra good when
served with top milk or cream flavored with cinnamon, vanilla and
generously sweetened.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]