Cold Avocado Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 avocado — mashed
1 Tbsp. lemon juice
1/8 Tsp. salt
1 1/2 Tsp. instant minced
onion or grated onion
3 Drops Tabasco sauce — (3 to 5)
1 C. sour cream
1 Can chicken broth
crumbled bacon and minced
parsley for garnish

Combine avocado, lemon juice, salt, onion and Tabasco in
blender and blend well. Add sour cream and blend again. Add
chicken broth and blend. Chill thoroughly. Serve in chilled
soup bowls and garnish with crumbled bacon, minced parsley. Or
a nice touch is a sprig of cilantro. Serves 4 to 6.

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Title: SHALLOT AND PAPAYA CHUTNEY
Categories: Relishes
Yield: 1 servings

3 c Papaya, Mango Or Peaches,
– Peeled And Chopped
3 oz Shallots, Peeled And Thinly
– Sliced
1 1/2 c Cider Vinegar
1/4 c Lemon Juice
1 c Packed Brown Sugar
1/2 c Golden Raisins
1 tb Minced Fresh Ginger
2 Minced Cloves Garlic
1/2 ts Salt
1/2 ts Ground Cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on hamburgers, or with fish. Makes
3-1/4 cups. Typed by Syd Bigger.

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Title: IMPERIAL SESAME FISH
Categories: Chinese, Seafood
Yield: 6 servings

2 ts Toasted sesame seeds
1/4 c Soy sauce
2 ts Distilled white vinegar
2 ts Minced fresh ginger root
1/2 ts Sugar
1/2 c Water
1 1/2 lb Fresh or thawed fish
-fillets,
1/2 To 3/4″ thick
2 ts Cornstarch
1 Green onion and top, chopped

Measure sesame seed into blender container; cover and
process about 10 seconds, or until finely ground. ADd
soy sauce, vinegar, ginger and sugar; cover and
process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container;
combine with water in small saucepan and set aside.
Generously brush both sides of fish with remaining
sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend
cornstarch with mixture in saucepan. Bring to boil;
cook and stir until sauce thickens. Stir in green
onion. Just before serving, spoon sauce over cooked
fish. Serve with assorted vegetables.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Title: Pizza (using biscuit mix)
Categories: Main dish
Yield: 2 servings

1 c Biscuit mix (See recipe)
3 tb Water
1/4 lb Regular ground beef
1/2 ts Oregano leaves
1/8 ts Garlic powder
1/3 c Tomato puree
1 sm Onion; very thinly sliced
1/2 md Green pepper
– cut in very thin strips
1/4 c Process American cheese
-(shredded)

2 servings of 2 wedges each 480 calories per serving

1. Preheat oven to 425ø F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely
moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet
or pizza pan. Turn up edge of dough slightly to form a
rim.

5. Bake until surface begins to dry–about 6 minutes.

6. Brown beef in hot frypan… Drain.

7. Stir oregano and garlic powder into puree. Spread over
hot crust. Sprinkle with browned beef, onion, and green
pepper and top with cheese.

8. Bake until cheese is melted and crust is golden
brown–about 15 minutes.

9. Cut into 4 wedges.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: For Safety’s Sake
Categories: Information, Canning
Yield: 1 text

Pressure canning is the only recommended method for canning meat,
poultry, seafood, and vegetables. The bacterium ‘Clostridium botulinum’
is destroyed in low-acid foods when they are processed at the correct
time and pressure in pressure canners. Using boiling water canners for
these foods poses a real risk of botulism poisoning.

If Clostridium botulinum bacteria survive and grow inside a sealed jar
of food, they can produce a poisonous toxin. Even a taste of food
containing this toxin can be fatal. Boiling food 10 minutes at
altitudes below 1,000 feet destroys this poison when it is present. For
altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional
elevation. Caution: To prevent the risk of botulism, low-acid and
tomato foods not canned according to the recommendations in this
publication or according to other USDA-endorsed recommendations should
be boiled as above, even if you detect no signs of spoilage. All
low-acid foods canned according to the approved recommendations may be
eaten without boiling them when you are sure of all the following:

* Food was processed in a pressure canner.

* Gauge of the pressure canner was accurate.

* Up-to-date researched process times and pressures were used
for the size of jar, style of pack, and kind of food being processed.

* The process time and pressure recommended for sterilizing the food
at your altitude was followed.

* Jar lid is firmly sealed and concave.

* Nothing has leaked out when jar is opened.

* No liquid spurts out when jar is opened.

* No unnatural or “off” odors can be detected.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Chocolate and Coconut Macaroons
Categories: Cookies
Yield: 30 servings

1 Unsweetened chocolate
-squares
4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract

Recipe by: Jo Merrill
Melt together in the top of a double boiler, over hot water, the
unsweetened chocolate and sweet cooking chocolate. Stir until smooth;
remove from heat and cool. Beat the egg whites with a rotary beater
until stiff. Gradually beat in sugar. Add the cooled chocolate mixture
and continure beating until well mixed.
Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking
sheets, making about 30 cookies. Bake in preheated 325 degree oven until
stiff on the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula. Remove from pan when cookies
are completely cooled.

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CHOCOLATE PEANUT BUTTER CUPCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin
cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat
vigorously 30 second. fill muffin cups about 2/3 full
Bake unitl golden brown, about 15 minutes. Cool

Heat chocolate and margarine over low heat until
melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of
each muffin; dip into peanuts.

From the Kitchen of: Gary Margie Hartford, Eugene,
OR (1:152/19) Taken from: Bisquick side panel. (1988)

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Title: GERMAN SAUERBRATEN
Categories: Beef, German, Beverages, Ethnic, Main dish
Yield: 8 servings

4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil

———————————–GRAVY———————————–
3 c Drippings Plus
Strained Marinade
5 tb Flour
5 tb Ginger Snap Crumbs

Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag. In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat. Fasten bag tightly and lay flat in a 9″ X 13″
pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.) When ready to cook, remove meat (saving marinade)
and dry well. Rub the surface lightly with flour. In a Dutch oven, heat
oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
meat is fork tender. If needed, add more marinade during the cooking time
to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
keep warm until ready to slice. Into a large measuring cup, strain the
drippings. Add several ice cubes and let stand for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary. This makes about 3 cups of gravy. From:
“International Cooking with Coca-Cola”, a give away pamphlet from The
Coca-Cola Company, 1981.

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Title: Anise Cookies
Categories: Desserts, Cookies, Fat-free, Wrv
Yield: 6 Dozen

WALDINE VAN GEFFEN VGHC42A
3 Eggs
1 c Sugar
1 tb Anise seeds
1/2 ts Anise extract
1/2 ts Baking powder
1 3/4 c Flour
Butter for pan

With a heavy-duty mixer, mix the eggs with sugar at
medium speed for 30 minutes. Add anise seeds and
extract, baking powder, and then flour. Combine gently
just until mixed. Drop by small ts, about 1 1/2″
apart, on a greased cookie sheet. Let dough stand,
uncovered, at room temperature for at least 10 hours,
preferably overnight. (Note: The USDA advises against
leaving perishable foods at room temperature for more
than two hours. If you so choose, the cookies can be
baked immediately, but they will have a different
texture and appearance.) Bake in a preheated 350~ oven
for 12 minutes. 25 cal; 0 gr fat. Source: The Access
Atlanta Cookbook. MM Waldine Van Geffen vghc42a.

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Title: Chunky Chicken Rice Soup
Categories: Soups/stews, Poultry, Rice/grains
Yield: 7 servings

1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.

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