BEST YET ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Yellow sweet onions
1 tb Margarine
1 tb Olive oil
1/4 ts Coarsely ground pepper
1 tb Flour
3 c Beef broth (10 3/4 oz.size
Container) undiluted
2 c Water
Salt and pepper to taste
After cooking
6 sl Fench bread (toasted)
2 tb Parmesan cheese
1 c Grated Mozzarella or Jack
Cheese

Peel, and thinly slice onions. Put margarine in 4
quart dutchoven melt margarine mixed with olive oil
over medium high heat. Add onions, and sauate stirring
frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat,
stir until all traces of white flour disapear. Cook
one minute longer, remove from heat. Gradually add
beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil.
Reduce heat and cook uncovered, for 30 – 40 minutes.
Taste soup and add salt paper to taste.. Pour soup
into 6 individual oven proof serving bowls. Place the
bowls on a jelly roll pan, top soup with a slice of
toasted french bread. Sprinkle liberally with parmesan
and gratted cheese. Place bowls 6 inches from
preheated broiler or oven preheated to 425F. Broil or
bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.

Source Kitchen of Marina Cheesman

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Title: Cheesy Chili Success
Categories: Main dish
Yield: 4 servings

1 pk Success Rice
1 cn Hormel Chili No Beans (15oz)
1 c Pasteurized process cheese
-spread
1/2 c Sour cream
Chopped red bell pepper or
-tomato slices (opt)

Prepare Success Rice according to package directions. Drain.

Combine remaining ingredients in a saucepan. Heat until cheese is
melted. Stir to blend well.

Serve over hot cooked rice. Garnish with red bell pepper or tomato
slices, if desired.

MMMMM

Key Lime Pie

Recipe By : Mrs. Jack Thompson in “The Gulf Gourmet”
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — prepared and baked
12 ounces sweetened condensed milk
1/2 cup KEY lime juice — (no substitutes!!!)
4 eggs — separated

Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top
with stiffly beaten egg whites for meringue. Brown quickly and lightly.
Refrigerate. Serves 6-8.

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NOTES : Key limes are as different from “regular” limes as peaches are from
pears. The very definition of a “key lime pie” is a pie made with juice
from key limes. A pie made with any other kind of lime juice may be tasty,
but it is NOT a key lime pie!!

Beware: Some unscrupulous vendors are marketing things like “Key West Lime
Juice” (Trader Joe’s here in California is one of the guilty). This means
absolutely nothing; the juice in the bottle is NOT key lime juice; they are
just trying to fool you with the name. Read the ingredients list — if it
doesn’t say key lime juice then it isn’t key lime juice.

Curtis

BRUNSWICK STEW #2 (With Chicken, Beef, Pork)

Recipe By : Homemade Good News (Vol 3 No 6)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large hen
1 1/2 pounds chuck or round steak
1 pound lean pork backbone
2 quarts cold water
2 tablespoons salt
1/2 teaspoon whole black peppercorns
2 tablespoons dried red pepper
1 cup diced potatoes
1 cup snap beans (fresh)
1 cup peas (fresh)
1 1/2 cups chopped onion
2 cups sliced okra (fresh)
2 cups baby lima beans (fresh)
2 cups fresh whole kernel corn (just cut off cob)
2 1/2 quarts fresh tomatoes
1 teaspoon coarsely ground black pepper
1/3 cup butter
Optional: Tabasco or other red hot pepper
sauce — to taste

Put chicken, beef and pork into a very large kettle with the cold water,
salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or
until meat is tender and falling off bones. Remove and discard bones,
gristle, fat. Reserve stock. Cut meat into cubes or dice and return to
stock. Add all remaining ingredient. Cover and cook slowly for several
hours. Check ooccasionally during this cooking time, and if stew is not
thickening up satisfactorily, remove lid and let stew continue to simmer
uncovered.
Makes about 1 1/2 gallons.

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CURRIED LEEK POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 lg Onion, chopped
4 lg Leeks, washed sliced
12 oz Potatoes, diced
1 pn Arame weed
1 t Rosemary
1/2 ts Curry powder
1 3/4 pt Water
1 ea Garlic clove
Soy sause, to taste

Heat oil in a soup pot saute the onion leeks for 5
minutes. Add the potatoes, arame, rosemary, curry
powder water. Stir well, bring to the boil, reduce
heat, cover cook for 20 minutes. Blend until smooth
in a blender with the garlic clove soy sauce.
Reheat serve.

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Title: Pillsbury Corn Dog Twists
Categories: Snacks, Kids
Servings: 8

8 Wooden sticks
8 Hot dogs
1 11.5 oz can Pillsbury
-Cornbread Twists (16 ct)
1 tb Margarine, melted
1 tb Grated Parmesan cheese

Securely insert a wooden stick into each hot dog. Unroll dough into one
long sheet and seal center perforations. Separate dough into 8 long strips
(2 twists each). Wrap each long strip around a hot dog. Place on ungreased
cookie sheet with ends of dough tucked under hot dog. Brush dough with
margarine and sprinkle with Parmesan Cheese.

Bake at 375 for 12 to 16 minutes or until Cornbread Twists are light golden
brown. Makes 8 Corn Dog Twists.

These are on my “to try” list…just up my kids alley…

~donna

MMMMM

Broiled Orange Cake

Recipe By : Mrs. T. A. Galyean
Serving Size : 16 Preparation Time :0:25
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick Butter Or Margarine
1 Cup Sugar
1 Egg
2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Buttermilk
1 Cup White Raisins — ground
Rind Of 1 Orange — grated
1/2 Cup Chopped Nuts
–Topping–
Juice Of 1 Orange
Juice Of 1 Lemon
1 Cup Sugar
1 Tablespoon Melted Butter
Whipped Cream As Garnish

FOR THE CAKE:
Cream butter, add sugar, and blend. Add unbeaten egg and beat well.
Sift dry ingredients together and add alternately with buttermilk.
Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x
2-inch pan and start in cold oven set at 325°. Bake until well done,
about 1 hour. Test for doneness with toothpick; cake is done when
toothpick comes out clean.

FOR THE TOPPING:
Combine orange and lemon juices with sugar and melted butter. Pour over
cake. Place under broiler until topping browns sllightly, but watch
carefully not to burn. Serve warm or cold with whipped cream.
Keep cake in pan to retain moisture.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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CACTUS PEAR BREAKFAST SHAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cactus pears — peel/chunked
1 lg Banana — peel/chunked
4 Ice cubes
1 1/2 tb Honey
1 c Milk

Press cactus pears through medium disk of food mill.
Combine puree in blender or processor with banana, ice
cubes, honey and milk; whirl until no chunks of ice
remain. Serve at once to 2.

from Uncommon Fruits Vegetables: A Commonsense Guide
by Elizabeth Schneider

Source: Chicago Sun Times, March 20, 1986

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Wildflower Honey Cake with Indian Summer Berry Compote

Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen
Serving Size : 8 Preparation Time :1:00
Categories : Desserts New American Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon clove
2/3 cup walnuts — chopped
1 pint raspberries
1 pint strawberries — quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint — chopped

STEP ONE:
Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine
ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour
batter into pan and bake at 350 degrees F for 45 minutes until skewer comes
out clean. Cool and unmold onto cake rack. Cut into 1–inch by 1–inch
squares.

STEP TWO: Prepare the Indian Summer Berry Compote–
Combine fruit, mint, and remaining lemon juice with raspberry sauce.

STEP THREE:
Serve cake topped with compote.

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Suggested Wine: Late Harvest Reisling

Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0

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Apple Lemon Puff

Recipe By : , August/September, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Cooking For One Or Two
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons butter or margarine
1 small apple, peeled, cored cut into rings
6 teaspoons sugar, divided
1 egg — separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2
teaspoons sugar. Cook until tender, turning once. In a mixing bowl, beat
the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl,
beat egg white until stiff peaks form; fold in flour and remaining sugar.
Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking
dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or
until golden brown and set. Invert onto a serving plate. Yield:1 serving.

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NOTES : Submitted by Field Editor, Doris Heath of Bryson City, North
Carolina.