Butternut Squash Soup

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium butternut squash — (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger — optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water — as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.

When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat
sour cream.

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Popularity: 4% [?]

Golden Potatoes With Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds potato — peeled and sliced
1 1/2 cups carrot — sliced
1 tablespoon vegetable oil
1 cup onion — finely chopped
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Cook potatoes and carrot boiling water 5 minutes; drain.

Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling
to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender.

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Popularity: 4% [?]

Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400′F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

MMMMM

Popularity: 3% [?]

SINGIN’ HINNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham -
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

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Popularity: 12% [?]

Date: Fri, 29 Oct 93 09:31:24 PDT
From: Jan Gordon

This is good on anything. Can be vegan or dairy.

MUSHROOM GRAVY

Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic

sautee all in about 1/3 cup white wine alcoholic>
When veggies are soft, add about 2 – 3 tablespoons of flour, stir and
cook for a minute or two
add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work
Stir and heat til thickened.
If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt
but add some of the sauce to the yogurt, then add back to sauce. Heat
this all together but do not boil
If you want it darker, richer, add a bit of soy sauce or Bragg’s Aminos.