Title: Tomato-onion soup with rigatoni
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

1 lg Onion; chopped
1/8 ts Garlic powder
1 c Water
28 oz Canned tomatoes; chopped, w/
1 tb Dried parsley
1 c Rigatoni
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Dried basil
1 tb Soy sauce

Recipe by: The New McDougall Cookbook Preparation Time: 0:10
Saute the onion and garlic powder in the water for 15 minutes. Add the
remaining ingredients, except the soy sauce. Simmer, covered, for 1 hour.
Add the soy sauce and remove the bay leaf just before serving.

150 calories, 1.0 gram fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Quick French Onion Soup
Categories: Soups/stews, Beef, French
Yield: 4 servings

1 lb Yellow onions 1 ts Sugar
2 tb Olive oil 5 c Beef broth, strained
1/4 ts Black pepper 4 x French bread slices
6 oz Jarlsberg cheese

hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast.
In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to
20 minutes or until deep golden brown, stirring fre- uently to prevent
burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover,
and cook slowly for 20 minutes. Ladle into venproof container or
individual ovenproof bowls. Place bread slices n top and add Cheese. Place
under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese
is hot and bubbly.

—–

Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies/pastry
Yield: 6 servings

1/3 c Semi-sweet Chocolate Chips
1 tb Light Corn Syrup
1 tb Water
1/3 c Creamy Peanut Butter
1/3 c Sugar
3 tb Light Corn Syrup
3 tb Water
1/4 c Peanuts; Chopped
2 ea Egg Whites; Lg
2 tb Sugar
1 t Vanilla
1 c Heavy Cream; Whipped
14 ea PeanutButterSandwichCookies
3 tb Butter Or Regular Margarine

~———————-PEANUT BUTTER COOKIE
CRUST————————- Prepare the Peanut Butter Cookie Crust
and set aside. Combine the chocolate chips, 1 tb of light corn syrup
and 1 tb of water in the top of a double boiler. Cook over simmering
water until the chocolate melts and the mixture is smooth. Remove
from the heat and cool well. Meanwhile combine the peanut butter, 1/3
cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
saucepan. Cook over medium heat, stirring constantly until the sugar
is dissolved and the mixture is well blended. Pour into a bowl and
stir in the peanuts; cool. Beat the egg whites until foamy, using an
electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a
time, beating well after each addition. Beat in the vanilla and
continue beating until stiff, glossy peaks form when the beaters are
slowly lifted. Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut
butter mixture into the peanut butter cookie crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining
filling. Drizzle the remaining chocolate in parallel lines over the
filling. Pull a knife across the lines at 1 inch intervals. Freeze
until firm.
Wrap securely in aluminum foil. Return to the freezer and continue
freezing 8 hours or overnight.
Remove from the freezer 10 minutes before serving. PEANUT BUTTER
COOKIE CRUST: Crush the cookies and melt the butter or margarine.
Combine them and mix well.
Press the crumb mixture into the bottom and up the sides of a 9-inch
pie plate. Chill in the refrigerator until set.

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Title: Old Fashioned Macaroni Cheese
Categories: Pasta, Main dish, Side dish
Yield: 1 servings

3 1/2 c Uncooked elbow macaroni (12
-oz.)
1/4 c Butter
1/4 c Flour
1 ts Salt
3/4 ts Dry mustard
1/2 ts Pepper
-Few dashes hot pepper sauce
3 1/2 c Milk
5 c (20 oz.) shredded cheddar,
-divided

Cook macaroni in boiling salted water until almost tender. Meanwhile,
in a small saucepan, melt butter. Stir in flour, salt, mustard,
pepper and hot pepper sauce. Cook and stir until smooth. Drain
macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2″
baking dish. Cover and bake at 350 degrees for 45 minutes or until
bubbly. Sprinkle with remaining cheese; let stand 5 minutes before
serving.

Serves: 12 From: “Reminisce Extra” Magazine Posted by: Debbie
Carlson – Cooking Echo

From: Debbie Carlson

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Title: CHESTNUT ALMOND TORTE
Categories: Desserts, American
Yield: 10 servings

4 Egg yolks
3/4 c Sugar
2 1/4 c Heaping cups (roughly 1/2lb
-unshelled chestnuts, peeled
-and put through food mill)
2 tb Dark rum
1 c Whole, shelled almonds,
-blanched, peeled, and
-put through food mill
5 Egg whites
Unsalted butter
Flour

——————CHOCOLATE WHIPPED CREAM——————
3 oz Semisweet chocolate
1 c Heavy cream, whipped

———————–APRICOT GLAZE———————–
3 tb Apricot jam
1 tb Dark rum

———————-CHOCOLATE ICING———————-
4 oz Semisweet chocolate
6 tb Unsalted butter

Preheat oven to 350 deg F.
Beat yolks and sugar until very light and fluffy. This
will take several minutes even with an electric
beater. The end product should have an off-white color.
Add chestnuts and run to yolk-sugar mixture. Blend
together and add half the almonds.
Beat egg whites to stiff peaks and fold into mixture.
Next, fold in rest of almonds and pour mixture into a
buttered, floured, 10×2.5 inch spring mold.
Place filled mold in oven. After 10 minutes, reduce
heat to 325 deg F and bake for 35 to 50 minutes more,
until cake has pulled away slightly from sides of mold.
Remove from oven, let cool, unmold, and cut into two
layers of equal thickness, leaving spring mold bottom
attached to bottom of 1 layer. Apply chocolate whipped
cream to top of bottom layer and arrange the other
layer on top of that. Several hours before serving,
glaze top of top layer with hot apricot glaze.
When glaze has set, prepare icing. Balance cake in one
hand, with hand under spring mold bottom, and dribble
icing over top of cake. Tilt cake back and forth to
coat evenly. Put cake on a rack and finish icing sides
with a table knife or spatula. Refrigerate until icing
sets. CHOCOLATE WHIPPED CREAM FILLING:
Place chocolate and 3 tb water in a small pan, over
low flame. Stir until
chocolate melts into water and mixture is smooth.
Start with 3 tb water
and add more if necessary for smooth texture.
Cool, but do not refrigerate. Combine with whipped
cream. APRICOT GLAZE:
Heat jam until it thickens slightly.
Add rum off heat and apply immediately to cake.
CHOCOLATE ICING:
Soften chocolate in a double boiler over simmering
water.
Add butter to chocolate. When butter melts, stir it
into chocolate until
mixture is smooth and all lumps have disappeared. If
icing is too thick
to pour, add more butter. If it is too loose, add a
small amount of
chocolate. It should coat the spoon heavily and drip
slowly off.

—–

Cinnabon Cinnamon Rolls

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Melted butter
4 Tablespoons Water
1/2 Box instant vanilla pudding
— (1/2 of a 3.4oz. box
1 Cup Milk
1 Egg — (beaten)
1 Tablespoon Sugar
1/2 Teaspoon Salt
4 cups Bread flour
2 1/2 teaspoons Active dry yeast — Fill with:
1/2 cup Softened butter
1 cup Brown sugar
2 teaspoons Cinnamon

ROLLS: Place ingredients in machine following the specifications of that
particular machine. Set for dough cycle (about 1 hr. 40 minutes in my
Hitachi B101 After complete on dough cycle, remove from machine roll
out to 17 x 10 (approx) rectangle.
FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 1/2″ slices (or larger if a larger bun is
preferred ).Place into greased cake pans. ( I use 3 – 9″ pans ) I
usually get 19 – 20 buns from this. Let rise until doubled. Bake at 350
for 15 – 20 minutes, until golden. Do not overbake. FROST with: 4 oz
cream cheese (softened) 1/4 C butter (softened) 1 1/2 C confectioners
sugar 1/2 tsp vanilla 1 1/2 tsp milk SPREAD on very warm rolls. They
are best when eaten fresh, but we have found that 10 – 15 seconds in the
microwave rejuvenates them! Note: I made these in my Hitachi B101 and
the dough turned out beautifully! I added chopped nuts to the filling
though and doubled the cinnamon. I also sliced my rolls about 1″ and
placed them in a non-stick 13×9″ baking pan which rendered about 10
large rolls. Also, because I don’t care for a cream cheese frosting, I
used 3 cups powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and
about 3 Tbsp. milk which made lots of frosting, perhaps too much.
(Debbie Carlson) Posted by:

– – – – – – – – – – – – – – – – – –

Title: Grilled Angel Food Cake with Nectarines Blueberries
Categories: Bbq, Ethnic, Fruit
Yield: 6 servings

6 Ripe nectarines Juice of 1/2 a lemon
3 tb Powdered sugar 6 sl Angel food cake
Grated zest of 1 lemon 1 pt Fresh blueberries

Prepare grill cover to build an intense heat. Remove nectarine pits
slice each one into 6 slices. Combine sugar, zest, lemon juice in a small
bowl. Place 6 nectarine slices on a skewer place on grill. Cook 5
minutes, turn baste with glaze. Cook baste for another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part of the
grill, turning once. Serve toasted cake with grilled nectarines handfuls
of blueberries.

284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.

VT July, 1993

Title: Beef And Macaroni Casserole
Categories: Home Cookin,
Yield: 6

1 pk Package
Macaroni,
Cooked and drained
2 tb Oil
1-1/2 lb Ground beef,
browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 cn Tomato paste
3/4 c Water
2 tb Sherry
1 cn Tomato soup
Grated Cheddar or
Parmesan cheese
1 ts Leaf oregano

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese overtop. Cover and cook on Low 4 to 8 hours.
(High: 2 to 3hours). From Rival Crock-Pot cookbook, date unknown

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ZINFANDEL BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef, cut into 2″
-cubes
2 tb Olive oil
2 md Onions, peeled and sliced
4 Carrots, peeled and cut
-in thin slices
2 c Hot beef stock or bouillon
-(homemade, canned or
-reconstituted)
2 c Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
-fresh), peeled and coarsely
-chopped
1 t Salt
1 t Freshly ground black pepper
2 t Thyme
3 Juniper berries
2 Bay leaves, crumbled
4 Carrots, cut into 3″ chunks
5 Potatoes, peeled and cut
-into 3″ chunks

Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly
and saute briefly in a large skillet over high heat. Remove meat to
pot. Cook onions and carrots in skillet for 3 minutes over medium
high heat (add an additional tablespoon of oil if necessary). Pour
beef stock in skillet, add wine and bring almost to a boil. Simmer
for 5 minutes. Add salt, garlic, tomatoes and pepper. Place remaining
herbs in a square of cheesecloth and tie into a bundle with string or
thread. Bury bundle in meat. Pour contents of skillet over beef and
herbs. Cover and place in a cold oven. Set oven temperature at 450’F.
and cook for 90 minutes. While stew is cooking, steam additional
carrots and potatoes. Remove casserole from oven and discard herb
bundle. Strain juice over a large bowl. Return beef cubes to
casserole. Press baked vegetables in sieve placed over stewing juice.
Pour juice over beef cubes in casserole. Add steamed carrots and
potatoes to casserole. Cover and return to oven for 15-20 minutes.

– – – – – – – – – – – – – – – – – –

Title: PORK CHOPS WITH BANANAS AND BACON
Categories: Main dish, Pork, Fruits, Bar-b-q, Caribbean
Yield: 4 servings

-Sheryl FGKG27A
4 Pork chops, 1″ thick
3/4 tb Cumin
Salt and pepper, to taste
1 Lemon; juiced
2 tb Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into
both sides of the meat. Saute’ the bacon briefly,
until some of the fat has rendered. Remove and drain.
Peel banana’s and cut into 1 1/4 chunks. Place on a
dish and sprinkle with lemon juice. Slice the bacon in
strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon….
Place the pork chops on a hot grill, for 15 minutes,
turning once. Turn grill down to medium, adding the
bacon and banana’s; grill another 10 minutes, turning
both the meat and banana’s. Also good basted with
beer, while the meat cooks.

—–