Green Olive Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
-sliced
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4 Shots Tabasco
1/3 c Dry sherry
Garnish:
Sliced pimento-stuffed green
-olives
Garlic-bread croutons

Serves 6 – 8

Soak the olives in cold water for 1 hour. Drain and
coarsely chop the olives. Heat a frying pan and add
the oil, onion, and garlic, along with 2/3 of the
olives. Saute until the onions are transparent. Puree
this mixture in a food processor along with 1 cup of
the stock. Place this mixture in a 4-quart saucepan
and add the remaining stock. Simmer for 20 minutes and
add the cream. Whisk in the roux and simmer, stirring
constantly, until thickened. Add pepper to taste and
the remaining chopped olives, Tabasco, and dry sherry.
Heat to serving temperature and serve with the sliced
olive and crouton garnish.

The Frugal Gourmet – 3 Ancient Cuisines From the
collection of Jim Vorheis

– – – – – – – – – – – – – – – – – –

Title: DIRT CUPS
Categories: Desserts, Kids, Seafood, Chocolate
Yield: 10 servings

2 c Cold milk
1 pk JELL-O chocolate pudding
1 pk COOL-WHIP topping,thawed
1 pk Chocolate sandwich cookies
10 7 ounce plastic cups

MMMMM——————-SUGGESTED DECORATIONS————————
Gummy worms
Gummy frogs
Candy flowers
Chopped peanuts

Crush cookies until they resemble dirt and set aside.

Combine pudding mix and milk until well blended. Then fold in the whipped
topping.

Fill plastic cups with pudding mixture alternating with the cookie crumbs.
Top with cookie crumbs.

Refrigerate for a couple of hours, then decorate with gummy worms and other
toppings.

MMMMM

Title: Honey Spice Cookies
Categories: Cookies
Yield: 1 servings

1 c Softened butter
3/4 c Sugar
1/4 c Honey
3 c Flour
2 ts Ground ginger
1/2 ts Baking powder

In large bowl with mixer at med speed, beat butter, sugar honey
until light fluffy. In small bowl combine flour, ginger baking
powder; with mixer at low speed, beat into butter mixture to blend
well. Flatten dough to disk shape; refrigerate, wrapped in plastic 1
hour until firm. Heat oven to 325. Work with 1/2 the dough at a time;
keep remainder in refrigerator. Mold into shapes or press into pans,
or roll out to 1/4″ thickness between 2 sheets or waxed paper cut
into shapes. Place on ungreased cookie sheets about 1″ apart. Bake
12-40 minutes, according to size thickness of cookies, until golden
brown. Cool on wire racks. Store in air tight containers.

MMMMM

Date: Thu, 03 Mar 94 17:07:51 CST
From: “Lu Bozinovich ”
Subject: Re: passover approaching

FF Farmer’s Cheese (LACTO)

1/2 gallon (8 cups) skim milk
1 c dried skim milk powder (Carnation instant)
1/4 c lemon juice or white vinegar (I used the latter)
optional seasonings to taste

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat — for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state — with salt, pepper and herbs.

Tuna Chili Texas-Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Red or green bell pepper — cubes
1/2 cup Onion — chopped
1/2 cup Celery — chopped
1 Clove garlic — minced
2 tablespoons — water
1 can Whole tomatoes w/juice-28 oz — cut up
1 can Kidney beans-8 oz — drained
1 can Tuna (6-1/2 oz) — drained and

2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil — crushed
1 teaspoon Dried oregano — crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce — to taste

*If you don’t like it too hot, cut to 1 tablespoon.
In a 3-quart microwavable bowl or casserole, combine bell pepper, onion,
celery, garlic and water.
Cover with waxed paper; micro-cook on High power for 4-5 minutes or until
vegetables are nearly tender.
Stir in remaining ingredients excpet hot pepper sauce.
Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend,
stirring every 3 minutes.
Season to taste with hot pepper sauce. Makes 4 servings.
Preparation time: 10 minutes. Calories: 206 per

– – – – – – – – – – – – – – – – – –

Title: Garlic soup
Categories: Low-Fat, Soups, Mcdougall
Yield: 10 servings

3 qt Water
25 Garlic cloves; up to 30
– papery covering removed
1/2 c Barley
1/4 c Wild rice
4 Onions; chopped
4 Potatoes; peel/chunk
4 Carrots; scrub/slice
3 Celery; sliced
4 tb Soy sauce
1 ts Dried thyme
1 ts Freshly ground black pepper

Recipe by: The New McDougall Cookbook
Place 2 cups of the water in a large soup pot. Add the whole garlic
cloves and cook over medium heat for 15 minutes. Remove the garlic cloves
and mash them thoroughly before proceeding. (Use a potato masher or process
in a blender or food processor.)
Add the remaining 21/2 quarts water, the barley, and the wild rice.
Bring to a boil, cover, and cook for 15 minutes.
Add the remaining ingredients and continue to cook until tender, 30 to 45
minutes.
Ths soup tastes best if allowed to cool and then reheated. Make it
several days ahead, or make with the intention of freezing for later use.

123 calories, 0.5 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Hearty Minestrone
Categories: Soups/stews, Sausages, Pasta
Yield: 6 servings

1 lb Hot or Mild Italian Sausage 1 1/2 c Sliced carrots
2 tb Olive oil 1 1/2 c Frozen cut beans
1 ea Large onion, chopped 1 1/2 ts Dried basil
3 ea Large cloves garlic, chopped 1/2 ts Dried Marjoram
5 c Chicken stock 1 pn Hot Pepper Flakes
1 cn 28 oz tomatoes, chopped 1 cn 19 oz Romano beans
1 pk 10 oz frozen spinach, chop 3/4 c Small shell pasta

Prick the skins of the sausages; place in a saucepan and cover with water.
Bring to a boil, cover and let simmer for 15 minutes or until cooked.
Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and
lightly brown the sausage slices. Add the onions and garlic; cook 2 – 3
minutes until softened. Add the chicken stock, chopped tomatoes including
juice, frozen spinach, carrots, beans, basil, marjoram and red pepper
flakes. Bring to a boil, reduce heat and let simmer, covered, for 10
minutes or until vegetables are almost tender. Add the romano beans
including liquid, and the pasta and peas. Let simmer 5 – 7 minutes more or
until pasta is al dente – tender but firm. Adjust seasoning with salt and
pepper to taste. Thin soup with additional chicken stock (if you wish).
Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
Serves 6 – 8.
From The Gazette, 91/01/09.

—–

Title: TRADITIONAL CHUTNEY
Categories: Relishes 999
Servings: 1

4 c Ripe mango 1/2 c Lime, seeded and chopped
1 c Yellow onions 1/2 c Grated fresh ginger
3 ea Cloves garlic, minced 3/4 c White raisins
2 c Light brown sugar 1 c Apple cider vinegar
1/4 c Fresh orange juice 1/4 c Fresh lemon juice
1 T Whole mustard seed 1 t Dried red pepper flakes
1 t Ground cinnamon 1/4 t Ground cloves

Mango: Hard, ripe, peeled, seeded and sliced.
Place all ingredients in heavy saucepan over medium heat. Bring to boil.
Lower heat and simmer for about 20 minutes, stirring frequently. Remove
from heat, cover, and let stand for about 12 hours. Again bring to a
boil, lower heat, and cook for 15 minutes, stirring frequently. Remove
from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.

—————————————————————————–

Veal Cordon Bleu with Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Ham slices,thin

8 Veal cutlets,pounded thin

2 tb Romano cheese,grated

2 tb Parmesan cheese,grated

Seasoned

1 Egg,beaten

1 c Bread crumbs,seasoned

3 tb Butter or margarine

1/3 c Shallots,chopped

1/4 c Green bell pepper,chopped

2 Garlic cloves,pressed

1 1/2 c Mushrooms,sliced fresh

1/4 ts Black pepper,cracked

1/2 c Milk

1 cn Cream/mushroom soup (10 3/4oz

2 tb Marsala

Parsley,chopped fresh

1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then

press edges together to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread

crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until

golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add shallots, bell pepper and garlic to skillet; saute until vegetables

are crisp-tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to

skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil,

stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches

desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat

and garnish with parsley.

– – – – – – – – – – – – – – – – – –

Title: Gingerbread People
Categories: Cookies
Yield: 30 servings

1 c Packed brown sugar
1/3 c Shortening
1 1/2 c Dark molasses
2/3 c Cold water
7 c All-purpose flour*
2 ts Baking soda
2 ts Ground ginger
1/2 ts Salt
1 ts Ground allspice
1 ts Ground cloves
1 ts Ground cinnamon
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Mix brown sugar, shortening, molasses and water. Stir in remaining
ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Grease cookie sheet lightly. Roll about 1/4 of
the dough 1/4-inch thick on floured board. Cut with floured gingerbread
cutter or other favorite cutter. Place about 2 inches apart on cookie
sheet. Bake 10 to 12 minutes or until no indentation remains when touched;
cool. Decorate with colored frosting, colored sugar and candies if
desired. ABOUT 2-1/2 DOZEN 2-1/2-INCH COOKIES; 185 CALORIES PER COOKIE.

—–