Title: Salmon Dip
Categories: Dips Appetizers
Servings: 4

1 cn Red sockeye salmon
1 1/2 T Onion (chopped)
6 oz Cream cheese
1/2 ea Juice from a lime

Mix all ingredients thoroughly; let set in refrigerator 3 hours before
serving.

—————————————————————————–

1 C. chopped nuts
2 Tbsp. cocoa
1 C. confectioners sugar
1 C. crushed vanilla wafers
1 1/2 Tbsp. white corn syrup
1/4 C. rum (or whiskey)
Mix all ingredients thoroughly.
Shape into small balls and roll in additional confectioners sugar.
Age in refrigerator overnight.

Source: Copper Kettle Cookbook published by the Kalamazoo Service Club
(Kalamazoo, MI) circa 1970.

1 pound ground beef
1 T. oil
1/2 cup onions, chopped
1 1/2 t. salt
1/8 t. pepper
1/8 t. garlic powder
1/8 t. thyme
1/8 t. oregano
1 small bay leaf
1 can (20 oz.) crushed tomatoes
1 can (10 oz.) condensed cream of mushroom soup
1 cup rice, pre-cooked
Cheddar cheese, grated

Brown the ground beef in the oil over high heat. Add chopped onions
reduce heat to medium; cook until tender. Stir in salt, pepper,
garlic powder, thyme, oregano, bay leaf, crushed tomatoes, mushroom
soup, and rice. Bring all to a boil; reduce heat and simmer 5
minutes, stirring occasionally. Discard bay leaf. Spoon into a 1
1/2 qt. casserole dish. Sprinkle cheese over top of the casserole.
Broil just until cheese melts.

GREEN CHILE YOGURT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 tb Oil
4 lg Garlic cloves — minced
1 md Onion — chopped
2 ts Paprika
4 c Chicken broth
1 1/2 lb Tomatoes — chopped
4 oz Canned diced green chiles
1/4 ts Chili powder
Salt, pepper
2 c Plain low-fat yogurt
4 oz Jack or cheddar cheese
– shredded
1 tb Chopped cilantro

Melt butter in large kettle and add oil. Add garlic
and saute until lightly browned. Remove garlic and set
aside. Add onion to butter and saute until tender. Add
paprika and saute 1 minute. Add chicken broth,
tomatoes, chiles and chili powder. Season to taste
with salt and pepper. Bring to boil, reduce heat and
simmer about 20 minutes. Stir in yogurt slowly and
cook over low heat just until heated through. Do not
boil or yogurt will curdle. Add reserved garlic. Ladle
into soup bowls and sprinkle with cheese and cilantro.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Low-Fat Soupe Au Pistou

Recipe By : World Wide Recipe A Day
Serving Size : 1 Preparation Time :0:00
Categories : Chowder, Soups Stews French
World Wide Recipe A Day

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***FOR THE SOUP***
1 tablespoon olive oil
2 medium onions — cut into 1/2″ dice
2 medium carrots — cut into 1/2″ dice
2 medium zucchini — (courgettes), cut
— into 1/2″ dice
1/4 pound green beans — (haricots), cut into
— 1″ pieces
3 medium tomatoes — peeled seeded and
— cut into 1/2″ dice
8 garlic cloves — finely chopped
1/2 pound potatoes — cut into 1/2″ dice
3 cups low-fat chicken broth — vegetable broth or
— water
1 cup chick peas — (garbanzos), or
— canned bean of your
— choice rinsed and
— drained
salt and freshly ground black pepper — to taste
***FOR THE PISTOU***
1 cup packed fresh basil leaves
1 tablespoon olive oil
2 cloves garlic — finely chopped
1/2 cup low-fat chicken broth — vegetable broth or
— water
salt and freshly ground black pepper — to taste
***FOR THE GARNISH***
2 tablespoons grated parmesan cheese

Begin by making the soup. Heat the olive oil in a large soup pot over moderate
heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not
brown. Add the remaining ingredients and bring to a boil. Cover, reduce the h
eat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the
pistou, combine all ingredients in a blender or food processor and puree until
smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons
(30 ml) of pistou and one (15 ml) of grated cheese. Serves 4 to 6.

Sent: Monday, August 03, 1998 6:34 PM Subject: Soups Salads – Soupe au Pistou –
August 4, 1998

Notes: Today’s “Elegant but Light” recipe is a reduced-fat version of a French
classic. You can add the pistou (kind of the French version of pesto) to your
favorite vegetable soup, and you can even use it to dress up a canned minestron
e, some of which are very good. Or you can start from scratch, as we have done
here. You can also make this recipe vegetarian by substituting vegetable brot
h or water for the chicken stock. Served with thick slices of toasted garlic b
read, this dish is a meal in itself.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/11/98

Sent to me by TheChef@wwrecipes.com

– – – – – – – – – – – – – – – – – –

Title: Chicken and rice casserole
Categories: Poultry, casserole
Yield: 1 casserole

1 c cooked rice
2 c chicken, cooked, chopped fine
1/2 ts salt (or to taste)
1/4 ts celery salt
1/8 ts pepper (or to taste)
1 sm chopped onion
2 tb cracker crumbs
1 lg egg, beaten
2 c hot water or stock

In a mixing bowl, combine chicken, seasonings, egg,
cracker crumbs, and stock or hot water.

line the bottom and sides of a greased mold or casserole
1/2 inch thick with rice, pack in the meat mixture, layer on
the onion over top and cover closely with the rest of the rice.

Cover with wax paper, lid, or aluminum foil and place in oven
at 350 for approximately 45 minutes. Can be turned out onto a
hot platter or served in the casserole. For variety, try covering
with canned tomato sauce before serving.

Adapted from _The New Settlement Cook Book_ of 1954.

—–

Oh yes. You can go to Pier One Imports or a similiar type of store and get
great Spanish glass bottles and fill them with vinegar and put a few sprigs
of herbs in them. You can also use oil. Tie a ribbon around it and voila!
you have a useful and decorative gift. Not unique but fun.

One that takes a little longer is to take a jar that you can vacuum seal and
fill it part way with salt, (I have found that natural non iodized sea salt
works best) then fill it the rest way with a selection of herbs and spices
(i.e. tarragon, garlic, oregeno, etc.) and seal it, then let it sit for
about a year, shaking it once a week. (I do about ten jars each year.) After
the year is up strain the herbs and spices out of the salt and you have a
wonderful herb flavored salt. Put it back in the vacuum jar and decorate the
jar, there you go.

Biscotti are good and keep real well, those and a pound of coffee make a
great gift too.
I woke late one night and rose to look in the mirror, but did not recognize
the person I saw there. She spoke to me and said “Life is not unlike a rose
bush. Occasionally you will find things of fleeting beauty, but you will
always find thorns.” Then she began to weep, and vanished, leaving me to
ponder her words.

Bill’s Favorite Mushroom Soup

Recipe By : Kathy Meade
Serving Size : 8 Preparation Time :0:30
Categories : Favorites Kathy’s
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 stems Portabello Mushrooms — chopped fine
1 package button mushrooms — chopped fine
10 ` dried mushrooms
4 cups water — hot
4 tablespoons butter
1 large onion — chopped fine
1 large garlic clove — minced
1 teaspoon pepper — coarsely crushed
2 tablespoons Hega Beef Base
1 pint heavy cream
3 tablespoons flour

Soak dried mushrooms in hot water for 20 minutes. In the mean time sautee
garlic
and onions in butter until soft. When soft finely chop dried mushroom. I use
fo
od processor for onions, garlic and mushrooms so it goes pretty fast. Save
mushr
oom water. add mushrooms to onion, garlic mix. Cook for 5 minutes. Add flour
and
stir until incoporated. Add 1/4 cup of the mushroom water to the cooked
vegaeta
ble. Stir until incorporated. Carefully pour mushroom water into soup leaving
so
lids and about 1/2 of liqiud in bowl. There are often sand particles in this
soa
king water. Dispose of this left over water. Add pepper and beef base. Cook at
m
edium heat for about 5 minutes. Add Cream and heat until warm.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with crusty bread and salad.

NOTES : I purchase Beef base at local warehouse grocery. It is a paste that I
us
e in place of boullion cubes. Doesn’t taste salty. I marinate and grill the
Port
abello caps to serve with beef or venison chops for another meal..

Title: SPRING BUTTERFLIES (LACTO)
Categories: Pasta, Low-fat, Prodigy, Dec.
Yield: 8 servings

1 lb Butterfly or bow-tie pasta
3 tb Butter
2 tb Finely chopped onions
8 oz Asparagus; 1/2″ diag. slices
2 Carrots, peeled; 1/4″ diag.
2 ts Chopped fresh thyme
2 c [stock]
10 Frozen peas
1/4 c Chopped fresh basil
1 ts Salt
Grated parmesan cheese

A fresh and lively side dish or a main course if
served with whole grain bread, bean salad and fruit
for dessert. Cook pasta in a large pot of boiling
salted water until tender but still firm, 8 to 10
minutes. In a large frying pan, melt butter over
medium heat. Add onion and cook 3 to 4 minutes, or
until softened. Stir in asparagus, carrots, and
thyme. Cook, stirring, 1 minute. Add stock, increase
heat to medium-high, and cook until vegetables are
crisp tender and stock is reduced to 1-1/4 cups, about
3 minutes. Stir in peas and basil and heat through.
Season with salt and pepper. Nutrition (per serving):
298 calories Total Fat 6 g (17% of calories) Source:
The National Pasta Association :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Title: PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
Categories: Cheesecakes, Sauces
Yield: 6 servings

1 1/2 c Fine gingersnap crumbs
-(about 1/2 lb. gingersnaps)
3/4 c Chopped pecans or walnuts
6 tb Unsalted butter, melted
1/2 lb Cream cheese, at room
-temperature
1/2 c Sugar
1/2 c Lightly packed brown sugar
1 ts Cinnamon
3/4 ts Ginger
1/2 ts Ground cloves
1/2 ts Freshly grated nutmeg
1 c Unsweetened pumpkin puree,
-fresh or canned (not
-pumpkin pie
Filling)
5 Lg. Eggs
1/2 c Heavy Cream

Here’s a cheesecake recipe I intend to try for
Thanksgiving dinner. I found it in the 10/21/91 issue
of New York Magazine and thought I’d share it with all
of you.

PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

MAPLE – BOURBON SAUCE (recipe below)

Crust: Lightly butter a 10×2 inch round cake pan.
Combine gingersnap crumbs, nut, and butter in a bowl,
and mix well. Press mixture firmly into prepared pan,
and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

Make Filling: In a bowl, beat cream cheese until
smooth. Add sugars and spices, beat until light in
texture, 3-4 min. Add pumpkin puree and mix until just
blended. Stir in eggs one at a time, scraping sides of
bowl after each addition. Stir in cream.

Pour batter into crust, and put cake pan in a roasting
pan. Add hot water to roasting pan halfway up sides of
cake pan. Bake in center of oven until cheesecake is
firm to touch and slightly puffed, about 50 minutes.

Let cheesecake cool on a wire rack for about 45
minutes. Cover, and refrigerate for at least 4 hours.
When cheesecake is completely chilled, lower pan into
a hotwater bath for 2-3 min. to loosen the crust.
Invert a large, flat plate on top of cheesecake;
invert pan, and remove. Put a second plate on bottom
of cheesecake, and turn it right side up. Cut with a
hot knife, and serve with maple/bourbon sauce.

Cheesecake will keep for 4-5 days in refrigerator and
2 weeks in the freezer.

MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1
C. Light Cream 1/4 Vanilla Bean, split lengthwise 3
Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C.
Heavy Cream Whipped

Combine maple syrup and bourbon in a saucepan. Over
medium heat, bring to a boil, and cook until reduced
by 1/3, about 10 minutes; set aside to cool.

Put light cream and vanilla bean in a large saucepan,
and bring to a boil. Immediately remove from heat, and
let bean infuse cream for about 10 minutes. Remove
bean, and scrape pulp into cream.

Whisk together egg yolks, sugar and cornstarch. Stir
in 1/2 C. cream and return mixture to saucepan with
rest of cream. Stirring continuously, cook over low
heat until thickened enough to coat back of a wooden
spoon, 5-8 minutes.

Add reduced maple syrup and bourbon, and strain
through a fine sieve into a bowl set in ice. Stire
until completely chilled, then fold in whipped cream.

—–