Ham Or Chicken And Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Stews
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Water
1 1/4 Cups Dry navy beans
1 Medium potato — 1/2″ pcs
1 Medium carrot — 1/2″ pcs
1 Stalk celery — sliced
1 Medium onion — chopped
1 Tablespoon Parsley flakes
1/2 Teaspoon Dried thyme — crushed
1/4 Teaspoon Salt
Tabasco
4 Cups Water
3/4 Pound Meaty ham hocks
OR 2 chicken breasts

Place navy beans in pot and add 3 c.water. Bring to a boil. Boil
uncovered for 10 minutes, and drain. Meanwhile, combine vegetables,
herbs and tabasco and put into crockpot. Stir in drained beans and 4 c.
water. Place ham hocks or chicken on top of beans. Cover; cook on low heat
setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before
serving, remove ham hocks or chicken from crockpot. Pull meat apart and
return meat to soup. Leftovers will freeze well.

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Tzatziki

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Strained yogurt
2 medium Cucumbers
4 large Garlic cloves (or more)
4 tablespoons Olive oil
A little vinegar
Salt

Grate the (peeled) cucumber or chop finely. Salt it, and squeeze out and
discard the liquid. Add to it the peeled (minced or grated) minced garlic,
the vinegar, yogurt and stir the mixture. Finally, add the oil. If you
want, sprinkle with paprika and garnish with olives.

Variation: You can add more garlic, if you want a spicier tzatziki, or you
may add to the mixture almonds or hazelnuts which have been blanched and
skinned.

One serving (130 grams), 75 calories
Source: Elliniki Mageiriki by Sofia Souli (loosely) translated by: Karen
Mintzias

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CHICKEN STOCK, HOME MADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken Bones — 1 kg,
Rinsed
2 Onions — roughly chopped
2 Carrots — roughly chopped
3 Stalks Celery — roughly
Chopped
4 Sprigs Thyme
8 c Water — 2 L/64 fl oz
1 Bay Leaf

In a large stockpot over high heat, bring the bones,
onions, carrots, celery, garlic, thyme and water just
to a boil. Add the bay leaf. Reduce the heat and
simmer for 4 to 6 hrs, or until the stock is richly
flavored. Strain through a fine sieve into a bowl and
use imediately or allow to cool to room temp before
refrigerating.

This stock keeps in the refrigerator for up to 1 week
or can be frozen.

Recipe By : Caprial’s Cafe Favorites, Chef Caprial
Pence, pg 141

From: Date: 05/28

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1 pound beef (cubed)
5 large carrots (peeled and chopped)
4 medium potatoes (peeled and diced)
1 medium onion (peeled)
1 can tomato soup
4 bay leaves
4 beef boullion cubes
salt and pepper
Put all ingredients into a crockpot. (If you like to eat onions, you may
chop the onion up. My boyfriend hates them, so I leave it whole so the
flavor stays, but I can take the onion out.)

Fill the remainder of the pot with water. Stir. Turn on high and let cook
for 6 to 8 hours.

APPLE PHYLLO KISSES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Apples
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped cookg apples
1 t Lemon juice
1/4 c Grated cheddar cheese
1 tb Minced fresh chives
4 Phyllo dough sheets
1 1/2 tb Melted butter
—–06/07 05:03 PM DON FIFIELD—–

In a small bowl, combine apples, lemon juice, cheddar cheese, and
chives. Set aside. Preheat oven to 375′ F. Cut each sheet of phyllo
in half lengthwise and into fourths crosswise, forming 32 6 x 4-inch
squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush
lightly with melted butter. Repeat with 2 more squares of phyllo.
Place 2 tablespoons of filling in center. Bring up opposite corners
of square and pinch to form a “kiss”. Repeat with remaining phyllo.
(You should have 8 filled pastries) Transfer to lightly buttered
baking sheet. Bake for 15 to 20 minutes, or until golden brown.
Serve warm.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 5:27 PM

TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES

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Title: Low-Fat Pizza
Categories: low-fat, pizza
Yield: 1 servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
1 lg tortilla
1 tomato sauce
1 fresh basil
1 low-fat mozzarella; shred

Put tortilla in pan; top with sauce, basil and mozzarella. Cover and
heat until cheese is melted. Source: Lightly Ethnic

—–

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2.00 c Heavy cream
2.00 c Half half
0.67 c Sugar
0.33 c Unsweetened Cocoa powder
2.50 oz Semi-sweet chocolate; chop
6.00 Eggs; well-beaten
0.50 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan. Add
sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into
eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15
minutes or until mixture thickenes and coats the back of a spoon. Strain
into bowl. Cool mixture completely, stirring often. Stir whiskey into
custard. Pour into a 1 quart ice cream churn. Freeze according to
manufacturer’s directions. Store in a covered container for several hours
to mellow the flavor. If ice cream is frozen solid, soften in refrigerator
before serving.

—–

Date: Fri, 20 Aug 93 11:47:09 EDT
From: asya@empress.com (Asya Kamsky)

I just made a McDougall Rice Pudding from the recipe hardback
that he and his wife published (I think recently).

RICE PUDDING

It’s very yummy: the ingridients are:
2 cups cooked brown rice
3/4 cups soy milk (I used the fat free Soy Moo from Health Valley,
which is still good, btw, after two weeks in the fridge)
3/4 cups water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set. It came out
a little too cinnamony for me but I’m not a huge fan of that flavor.
I’m taking this to a pot-luck dinner where many people are eating
fat-free, so I know it’ll be appreciated.

1 1/2 lb. boneless chunk or stew meat,
cut into bite size pieces
1/2 c. diced onions
1/4 c. diced bell pepper
1 clove garlic
2 tbsp. oil
1 tbsp. flour
1 c. water
2 to 3 cans whole tomatoes (or 2 to 3
fresh)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
Cook the beef, onion, bell pepper and garlic in the oil until the
meat is browned and the onion is tender. Add the flour, stirring to
blend it with the pan juices. Add the water, tomatoes, salt, pepper
and cumin and simmer, covered for 45 minutes. Serve as a main dish
or with flour tortillas.

Sour Cream Dill Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fresh dill — snipped
4 tablespoons cold vegetable shortening
2/3 cup sour crea

In a bowl, sift together the flour, baking powder, baking soda, salt and
sugar. Add the dill and the shortening; blend unti lit resembles meal. Stir
in sour cream and milk; stir until it just forms a soft sticky dough. Drop
by rounded tablespoons onto a buttered baking sheet and bake in the middle of
a prehated 425 oven for 15 to 17 minutes or until pale golden. Makes about
16 biscuits.

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