CREME PEA SOUP FRANCAISE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen green peas
1 tb Rice
1 c Beef bouillon
2 1/4 c Milk
4 1/4 c Beef stock or bouillon
1/2 ts Sugar
2 Egg yolks
1/3 c Heavy cream
Salt and pepper to taste
Shredded lettuce

Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and
cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their
green color. Drain. Reserve broth. Puree heavier part of mixture in a
blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put
puree, milk and 4 cups of stock or bouillon in saucepan and heat to
boiling point. Add sugar and stir and cook for 10 minutes or until soup
has thickened slightly. Blend egg yolks with cream and mix with the
soup. Season to taste and garnish with shredded lettuce cooked 1 minute
in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel
a lot better. Taken from the Martin County Guide. Marilee
Schabo

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Low Calorie Dressing w/Homemade Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 packet homemade low-calorie salad dressing Mix
3/4 cup tomato juice — regular or spicy
2 tablespoons lemon juice
1/4 teaspoon horseradish

Combine all ingredients in a glass jar. Shake until well blended. Chill b
efore serving.

Makes about 3/4 cup.

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Title: CHOCOLATE TOFFEE
Categories: Candies
Yield: 64 servings

1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 oz Unsweetened chocolate
– melted
1 1/2 ts Vanilla
1 pn Salt

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set
over moderate heat. Stir the mixture until the sugar dissolves completely.
Insert a candy thermometer, reduce the heat to low, and cook the syrup,
stirring frequently, until the thermometer registers 238F. Blend in another
1/2 cup of the cream, which will cause the temperature to drop, and
continue to cook and stir until the thermometer reaches 236F or until a bit
of the hot toffee dropped into a little cold water forms a soft, pliable
ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the
toffee, stirring constantly, lest it scorch. Cook toffee until the mixture
becomes quite thick: A drop of it should firm up quickly in cold water.
(NOTE: Even though the temperature of the toffee may not exceed 230F, if it
firms in cold water, remove the pan from the heat at once.) Quickly mix in
the vanilla and salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch
squares. Wrap each one in waxed paper or plastic wrap.

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Title: Eggplant Spread
Categories: Low-fat, Vegetables, Appetizers
Yield: 2 servings

1 Eggplant; 1 to 1 1/2 pounds
2 tb Fresh parsley; minced
2 tb Fresh cilantro; minced
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt; optional
ds Tabasco sauce

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat
the oven to 350 degrees.
Cut the stem off the eggplant and prick it all over with a fork.
Place it directly on the oven rack and bake for about 1 hour, or
until the eggplant is soft and the skin is wrinkled. Remove from the
oven and allow to cool.
When it is cool enough top handle, peel and chop. Place in a
blender or food processor with the parsley and cilantro. Process
until smooth. Place in a saucepan and add the remaining ingredients.
Cook, stirring, until the mixture thickens slightly, about 10 minutes.
75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: Masa z Liskovykh Orikhiv (Filbert Filling)
Categories: Desserts, Christmas, Russian
Servings: 10

6 oz Filberts Or Walnuts
1/2 c Sugar
1 ts Vanilla Extract
3 ts Sour Cream
Seedless Berry Or Grape Jam

Roast the nuts in a heavy skillet, rub lightly to remove some of the skin,
and grate fine in a processor or a nut grinder. Mix in the sugar,
vanilla, and enough sour cream (you might need up to 4 ts) to bind. Split
the cake into two layers and spread one cut surface with jam then the nut
filling. Cover the filling with the other layer and press lightly. Wrap
in foil and refrigerate overnight. Glaze with chocolate icing or cover
lightly with the same type of jam used inside and sprinkle with chocolate
shavings.

NOTE:

This filling is especially good with Medianyk (Honey Cake).

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Title: Old Fashioned Rice Pudding
Categories: desserts
Yield: 6 cups

6 c milk
3/4 c long-grain rice
1 c heavy cream
3/4 c sugar
3 egg yolks; beaten
2 ts vanilla extract
1 ts cinnamon

Rinse medium saucepan with cold water (do not dry); pour in milk and
bring
to a boil over medium heat.
Stir in rice and return to a boil.
Reduce heat and simmer uncovered until rice is tender, about 55
minutes,
stirring occasionally.
Meanwhile, in small bowl combine cream, sugar, egg yolks, vanilla and
salt.
Set aside. When rice is tender, stir in cream mixture until
completely
combined; heat to a boil.
Remove from heat and pour into 2-quart serving dish. Sprinkle top
generously with cinnamon. Chill at least 4 hours.
—

Title: CASHEW CHICKEN #2
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boneless chicken
1/2 ts Salt
1 1/2 c Flour
1/2 c Milk
2 Eggs, beaten
Peanut Oil
SAUCE:
2 cn Chicken broth
2 To 4 Tb cornstarch
2 To 4 Tb water
3 tb Soy sauce
Green onions, chopped
Cashew nuts

Mix the salt and flour. Cut chicken into small
pieces; dredge in well in flour mixture. Let stand
for 15 minutes in flour mixture. Mix the milk and
eggs. Remove chicken from the flour mixture and place
in the egg mixture; let stand for 10 minutes. Remove
chicken from the egg mixture and roll again in the
flour mixture. Immediately deep fry in the peanut
oil. Keep warm in the oven

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy
sauce. Cook over medium heat until thick. Pour over
fried chicken platter and top with chopped green
onions and cashew nuts. Serve over wild rice.

[ The Asbury Park Press; Dec 2, 1987 ]

Posted by Fred Peters.

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Title: PEPPER JELLY
Categories: Desserts, Spices, Jams
Yield: 6 servings

3 1/2 c Sugar
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo
-liquid pectin

Simmer sugar, vinegar and peppers very slowly for 10
minutes stirring to be sure all sugar is well
dissolved. Turn off heat and let stand for 30 minutes.
Bring to a boil and add Certo. Boil 1 minute. Cool and
stir with non-metal spoon 5 minutes. Check that it
comes of the spoon in a ribbon or sheet. If not, cook
it a bit more. Pour into jars and seal, or pour into
freezer containers and freeze (that’s what I do).

Note: the peppers are seeded and sliced 1/4 inch thick
with a knife or on a mandoline, for a marmalade
effect. I like to use red and yellow peppers for
color, or all green. Mixing red and green isn’t as
pretty as you might think it would be, as it makes the
jelly browner. I have substituted home made pectin,
which seems to work fine, if it is the same
consistency as the Certo. It just tends to be pinker.
I make that by boiling apple skins and cores in as
little water as possible, with a lid on, and then
cooling it and pressing the juice out through a sieve
and saving it in a bottle in the fridge till I have
enough. How much is enough? About a cup of the home
made pectin, as I recall. If the stuff doesn’t jell
right I save it in the fridge, then later add more
pectin and more sugar and cook it until it sheets
right. –Helen Fleischer

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Date: Thu, 07 Jul 94 13:01:58 PDT
From: J. Ari Kornfeld

The following is my current favorite as a “yogurt substitute.” It
has a similar mouth-feel although different taste. This recipe is
very basic, you can make endless variations….

PUMPKIN CREAM (vegan) (ok, so it’s a pudding)
makes 4 1/2-cup servings.

3/4 cup rice milk
1/2 cup solid pack pumpkin
3/4 cup water
1/4 cup tapioca flour (not pearls)
2-3 TB water
1 TB sugar (I’ve used Sucanat white sugar successfully)
1 tsp vanilla
option:
1 stick licorice root, split (3-4″ long)

Pour rice milk into a two-cup measuring cup. Add pumpkin until
liquid level is up to 1 1/4 cups. Add water until level is at two
cups. Stir, pour into pot, add licorice root, if using. Cover.
Bring to rolling boil.

While liquid is coming to a boil, mix tapioca, sweetner and 2-3 TB
water and stir well until smooth.

Once liquid is boiling, turn of flame/remove from heat. Fish out
licorice root, if using. Stir with a wooden spoon for around a minute
to let the mixture cool off a bit. Stir in vanilla. Alternatively,
stir vanilla into tapioca mixture.

Continue stirring and slowly pour tapioca mixture into hot liquid.
The liquid will gel almost immediately. Stop stirring once the
mixture is smooth. Cover an let it all cool off for twenty minutes or
so.

Pour into 1/2 cup bowls and cover with plastic, or pour into small
jars and screw on lids (more ecological, not as pretty). Refridgerate
and serve cold.

You can eat this warm right away but I don’t know if it reheats
well.

NOTES:
If the mixture did not gel try adding some more tapioca immediately.
I have found, though, that once the gel breaks up you can’t fix it.

Try different variations – use different “filling” or more or less
sweetner, more vanilla, other flavorings, vary the milk/water ratio
etc. In some cases you may need to add more thickener in order to get
it all to gel.

Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

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NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”