Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Vegetables
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Wilson (BWVB02B)
1 tablespoon Fresh parsley — chopped
1/4 cup Olive oil
2 teaspoon Dried basil leaf
1 md Onion — sliced
1 teaspoon Dried oregano leaf
2 Garlic cloves — minced
1 teaspoon Salt
2 Carrots — sliced
1/4 teaspoon Pepper
2 Celery stalks — sliced
2 can (15-oz) Cannellini beans or
1 Leek — sliced
dark-red kidney beans
1 can (28 oz) Italian plum
drained
tomatoes
2 cup Cabbage — shredded
1 quart Chicken broth -OR-
1/2 cup Uncooked elbow or small-
2 can (14-1/2 oz) regular strength
shell macaroni
chicken broth
Fresh Paresan cheese — grated

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek.
Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes
with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper.
Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in
beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni.
Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup)
servings.

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Title: ORANGES WITH MAPLE CARMEL
Categories: Low-cal, Fruits, Two
Yield: 2 servings

2 md Naval oranges
1/4 c Firmly packed light-brown
-sugar
2 tb Maple syrup
1 tb Lemon juice
1 tb Water

Makes 2 servings Nutrient Value Per Serving: 218 calories, 1 g
protein, 0 g fat, 56 g carbohydrate, 13 mg sodium, 0 mg cholestterol.
Exchanges: 3 3/4 fruit

1. Peel oranges, and slice, or section. Divide between two dessert
dishes. 2. Bring to boiling sugar, maple syrup, lemon juice and water
in small saucepan; cook 3 to 4 minutes until thick syrup forms. Spoon
over oranges.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

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Title: Plum Pudding
Categories: Penndutch, Puddings
Yield: 1 servings

1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts
and fruit peel and sprinkle with 1/2 cup of the sifted dry
ingredients. Add oraange juice to suet mixture; then add the milk and
rest of dry ingredients alternately. Mix thoroughly. Stir in the
fruits. Fill greased pudding molds about 1/2 full; cover tightly and
steam for 3 hours. Serve with any desired pudding sauce.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Blueberry French Toast Cobbler

Recipe By : Me
Serving Size : 6 Preparation Time :0:25
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 french bread loaf
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
4 1/2 cups blueberries — fresh or unthawed
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter — melted
powdered sugar for sprinkling

Slice bread diagonally into 10 to 14 slices, about 3/4 inch thick. Place bread
slices on rimmed 10 – 1/2 x 15 – 1/2 x 1 -inch baking sheet. In medium bowl,
whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread,
turning slices to coat completely. Cover with plastic wrap and let stand at
room temperature 1 to 2 hours or refrigerate overnight.

Preheat oven to 350 F. Butter 13 x 9 baking dish. Place blueberries, sugar,
cinnamon and cornstarch in dish. Stir to coat berries, spreading to cover
bottom of dish evenly. Place bread slices, wettest side up, atop berry mixture,
wedging slices in tightly and if necessary, cutting some slices to fit. (you
may
not use all of the bread). Brush tops of bread slices with melted butter.
Bake
in center of oven 20 to 25 minutes or until toast is golden and berries are
bubbling. Let stand 5 minutes before serving. To serve, life toast onto
plates, spooning blueberry sauce over top. Source: Milwaukee Journal

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Tree Appetizer Torte

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese — softened
8 Oz. Goat Cheese — softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1 1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed — chopped and
drained
1/2 Cup Pine Nuts — toasted
Thinly Sliced French Bread, Toasted
(Brush With Olive Oil Before Toasting If
Desired)

Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows:
2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
a cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top. (For the holiday’s I like to use my
Wilton’s Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices.
Makes 25 appetizer-size servings.

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MICROWAVE BUTTERSCOTCH APPLESAUCE BARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
3 c Vanilla wafers
1/2 c Raisins
1 c Butterscotch morsels
1/4 c Wheat germ
2 c Applesauce
1/2 c Chopped nuts
-or sunflower seeds

From the International Apple Institute

1. Spray the bottom of an 8×8″ glass pan or a 9″ glass pie pan with
cooking spray. Crush the wafers into large chunks. Put half the
wafers in the pan.
2. In a bowl, mix the raisins, butterscotch morsels, wheat germ and
applesauce. Add the nuts or sunflower seeds if desired. Spread over
the wafers in the pan. Press the remainder of the wafers evenly over
the applesauce mixture.
3. Microwave for 8 minutes. Let cool for at least 15 minutes before
cutting into bars. Store any leftovers in the refrigerator.

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Fettuccine w/Lentil Sauce No. 1810 Yields 4 Servings

SAUCE: 15 oz Canned Tomatoes
2 Tbls Olive Oil 2 Cups Water
2 Onions, Chopped PASTA:
2 tsp Garlic, Minced 1/2 lb Green Fettuccine
1/2 tsp Cinnamon, Ground 1 tbls Butter
1 Cup Dried Red Lentils,
Rinsed

Start with the sauce: Heat the olive oil in a large pan.
Saute the onion for 10 minutes.
Add the garlic, cinnamon, lentils, tomatoes and water.
Bring to a boil.
Simmer until the lentils are tender (about 20 minutes).
Cook the fettuccine according to package directions.
Drain.
Add the butter.
Turn out into individual dinner plates.
Top with the sauce.
Serve.

Title: Fresh Tomato and Basil Sauce (Vegan)
Categories: Sauces, Tomatoes, Prodigy, Dec.
Yield: 8 servings

8 c Very ripe tomatoes; chopped/
– about 5 lbs.
1 c Onions; chopped
2 Garlic cloves; minced
3 tb Fresh basil; finely chopped
– or 1 t. dried basil
1 tb Sugar
Salt and pepper; to taste
6 oz Tomato paste

We like to make this delicately spiced sauce in the
summer when fresh, ripe tomatoes are sweet and
plentiful. And the addition of fresh basil definitely
adds a gourmet touch Place chopped tomatoes in a
colander or strainer for 30 min to drain. Press down
with a spoon several times to squeeze out excess
liquid. In a medium sauce pan over medium heat add
onions, garlic and cook until onions are tender adding
a bit of water to prevent sticking about 5-10 min. Add
tomatoes, basil, sugar salt and pepper to saucepan and
bring to a boil. Reduce heat to low and simmer
uncovered 1 hour. Stir in tomato paste and continue to
cook 10 more min. Serve over your favorite shape of
pasta. Nutrition (per serving): 82 calories Total Fat
1 g (9% of calories) Source: Lean Luscious and
Meatless, Page (s): 199, Date Published: 1992, by
Bobbie Hinman Millie Snyder :

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

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Title: Hortosoupa 1
Categories: Vegetarian, Vegan, Greek, Soups/stews
Yield: 2 servings

340 g Chopped fresh tomatoes
1 md Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 md Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
minutes and add the vegetables, oil and seasoning Cook for 45 – 60
minutes until the vegetables are tender. Serve.

Posted by Kaz Dunkley

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CHILLED TOMATO CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 lb Carrots, peeled and thinly
-sliced
1 c Chopped onion
1 Clove garlic minced
8 md Fresh tomatoes (about 2
-lbs) peeled and chopped
1 cn Chicken broth
1/2 ts Each basil and thyme,crushed
1/2 ts Salt
1/8 ts Each, pepper and nutmeg
1 c Milk
Chopped parsley

In large saucepan, melt butter. Add carrots, onion and
garlic; cook five minutes. Add seven of the tomatoes,
chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil. Reduce heat, cover and simmer 30
minutes or until vegetables are tender. In electric
blender or food processor fitted with metal blade,
puree thoroughly in batches. Pour into large bowl and
stir in milk. (For freezing do not put in milk until
you thaw it out). Chill thoroughly, Stir in remaining
chopped tomato. Sprinkle with parsley. Makes six
servings.

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