JO’S BAKED GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine
4 Or 5 cloves fresh garlic,
-minced
1 Bay leaf
2 ts Salt
1 t Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific
Grove, CA.

"I’ll never live this down;’ teased grandmotherly Jo
Stallard as she was crowned with a tiara of fresh
garlic and draped in garlic wreaths. A vegetarian, Jo
has turned her cooking talents to adapting recipes for
meatless cooking. This delicious soup has always been
a winner with her friends, she says, and so it was,
too, with the 1980 Great Garlic Cook-off celebrity
judges.

Generously butter inside of 3-quart baking dish.
Combine all ingredients, except cheese and cream, in
dish. Cover and bake for 1 hour at 375 degrees. Stir
in cheeses and cream, lower heat to 325 degrees and
bake 10 to 15 minutes longer. Do not allow to boil.

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Title: CHOCOLATE BALLS WITH CHERRY CENTERS
Categories: Candies
Yield: 6 servings

50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary)
1/2 lb Sweet milk chocolate, broken
-into pieces
1/4 lb Unsweetened baking
-chocolate, broken into
-pieces
1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
Powdered sugar
Unsweetened cocoa

Soak the cherries in the brandy overnight or longer.
Drain the cherries, reserve the brandy.

Cream the butter and sugar in a mixer. In a double
boiler, melt the chocolates. Spoon the melted
chocolate, spoon by spoon, into the butter and sugar
mixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture and
stir by hand until all is absorbed. Add 3 T. cocoa
and mix by hand.

Put mixture in the freezer and thoroughly chill.
Prepare a surface to assemble the balls. Mix equal
amounts of cocoa and powdered sugar, about 1/3 cup
each. On a piece of waxed paper, heavily dust with
the cocoa powdered sugar mixture. Remove the
chocolate from the freezer when it is chilled and
stiff. For each cherry, spoon out a heaping teaspoon
of the chocolate and drop on dusted paper. Dip your
fingers into the cocoa/sugar mixture and flatten
chocolate to a small pancake. Place a cherry in the
center and fold chocolate around it. Gently roll the
ball between your palms to form and finish by rolling
the ball in the cocoa/sugar mixture. Repeat for each
cherry. If the chocolate mixture softens, return to
the freezer to firm up.

Place the completed balls in a container with a lid
and store in the frig.

These balls are dense and heavy with a rich chocolate
flavor. For a lighter flavor, I suggest you omit the
unsweetened baking chocolate and add 1/4 lb. more milk
chocolate.

Licking your fingers is not permitted during the
assembly, but manditory after you are done. (grin)

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Title: CHINESE HONEY GOOSE
Categories: Poultry, Foreign, Personal
Yield: 6 servings

1 Whole goose

MMMMM——————–HONEY SYRUP MIXTURE————————-
1 Lemon
4 c Water
3 tb Honey
3 tb Dark soy sauce
2/3 c Rice wine or dry sherry

IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and
blot it completely dry with paper towels. Insert a meat hook near the
neck. Using a sharp knife, cut the lemon into 1/4-inch slices,
leaving the rind on. Combine the lemon slices with the rest of the
honey syrup ingredients in a large pot and bring the mixture to a
boil. Turn the heat to low and simmer for about 20 minutes. Using a
large ladle or spoon, pour this mixture over the goose several times,
as if to bathe it, until all of the skin is completely coated with
the mixture. Hang the goose in a cool, well-ventilated place to dry
for 4-or-5 hours, or hang it in front of a cold fan for about 3
hours–in either case, the longer the better. Once the goose has
dried, the surface of the skin will feel like parchment. Preheat the
oven to 475F. Meanwhile, place the goose on a rack in a roasting pan,
breast side up. Put 2/3 cup of water into the roasting pan. Now put
the goose into the oven and roast it for 15 minutes. Reduce heat to
350F and continue to roast for 1 hour and 10 minutes. Remove the
goose from the oven and let it sit for at least 10 minutes before you
carve it. Using a cleaver or sharp knife, cut the skin and meat into
pieces and arrange them on a warm platter.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

TORTELLINI VEGETABLE FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Assorted vegetables
– cooked or uncooked,
– fresh or frozen,
– Such as: Artichoke hearts,
– Asparagus, Eggplant,
– Mushrooms, Broccoli
– or Cauliflower
2 c Cooked spinach — chopped
2 tb Olive oil
2 md Onions — roughly diced
6 tb Flour
1 c Milk
1 Egg
1/2 ts Salt — or as desired
1/2 ts Ground white pepper
1 t Fresh rosemary leaves — -OR-
1/2 ts -Dried rosemary

DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces
and set aside on a plate. Heat the oil in a large skillet over medium heat,
add the onion and cook, stirring, for 5 minutes. Decrease heat to low and
add the vegetables. If using uncooked ones, cover and cook for 10 minutes.
If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and
add the milk. Cook, stirring, another 2 minutes or until mixture thickens.
Add the salt and pepper. Remove the skillet from the heat, add the egg,
salt, pepper and rosemary and scrape the mixture into a bowl to cool.
Stuffing can be stored, covered, in the refrigerator for up to 7 days. To
freeze, place 1-cup amounts of stuffing in airtight freezer bags or
containers, label and place in freezer for up to 3 months.

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Title: Sour cherry soup wvhv17a
Categories: Soups, Fruits
Yield: 7 servings

2 lb Sour cherries pitted drained
1 c Sugar
1 Stick cinnamon
2 tb Flour
6 tb Cold water
3 c Water
1 c Dry red wine
1 c Heavy cream

Cook the cherries with the sugar and cinnamon for 10 to 15 min. Remove
cinnamon; blend flour w/little of the 6 T water. stir in what’s left of the
6 T water. Place flour mixture cherry mixture in blender and blend til
smooth. Add 3 cups water return to pot. Heat til boiling. Chill. Before
serving, add chilled cream and wine.

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Title: TOMATO HODGE-PODGE
Categories: Relishes
Yield: 1 Servings

2 qt Green tomatoes
2 qt Green peppers
2 qt Onions
1 c Salt
2 c Mustard seed
1 qt White or cider vinegar

Cut all vegetables finely and mix together well. Add salt and
mustard seed and mix again. Place mixture in large, clean bowl or
stone crock with cover. Pour vinegar over mixture and cover. Keep
refrigerated or in cool place until flavors develop. Serve with meats.

From The Housekeeper’s Assistant, Composed Upon Temperance Principles
(Boston; 1845). Reprinted in The Tomato in America (University of
South Carolina Press; $ 24.95).

MMMMM

UNCLE BUCK’S CURRANT JELLY SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Venison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cider vinegar
1 1/2 c Water
1 t Dry mustard
1/4 ts Cayenne pepper — to taste
1 t Paprika — hungarian
2 tb Worcestershire sauce
1 tb Tabasco sauce
1 tb Chili powder
1 tb Black pepper — freshly ground
Juice of 1/2 lemon
1 md Onion — coarsely chopped
1 Cl Garlic — crushed
2 tb Currant jelly
8 tb Unsalted butter

Recipe by: Uncle Buck’s Venison, Littleton, NH
Combine all ingredients except the butter in a stainless steel or enamel pa

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
(Don’t let it burn. Add a small amount of water if it cooks down too low.)
Strain sauce into a clean pan. Add butter. Simmer until the butter melts.
Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This
sauce keeps well in your refrigerator. Do not freeze!

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Title: Low-Fat Vegetable Lasagne Roll-Ups
Categories: pasta
Yield: 1 servings

1/2 lb lasagne noodles
2 broccoli, cooked 5 min, chop
2 ts basil
1/4 c chopped fresh parsley
1 pepper to taste
1 lb no-fat cottage cheese
1 4-oz pkg shredded mozzarella
1 egg
2 sm onions, chopped
1 1/2 ts oregano
1/2 ts garlic salt
1 26-oz jar spaghetti sauce

Recipe by: F D Preheat oven to 350. Cook lasagne til tender. Drain.
Lay flat on towel to dry. Combine all other ingredients except the
sauce. Spoon about 1/3 c. of mixture onto each noodle, leaving about
2″ at end; roll up. Spread some sauce in baking dish. Place rolls in
dish seam-side down. Pour remaining sauce over rolls. Cover dish with
foil and bake for 40 min.

—–

Caramel-Vanilla Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 14 ounce cans sweetened condensed milk
2 cups sugar
4 cups half-and-half
2 cups whipping cream
4 eggs — lightly beaten
4 cups milk

Pour sweetened condensed milk into two 8-inch square baking
dishes. Cover with aluminum foil. Place dishes in a larger
shallow pan filled with hot water to depth of 1/4 inch. Bake
at 425 degrees for 1 hour and 20 minutes or until condensed
milk is thick and caramel colored (add hot water to pan as
needed). Remove foil; let caramelized milk cool.

Combine sugar, half-and-half, and whipping cream in a
saucepan. Bring to a boil over medium heat, stirring
constantly. Gradually stir about one-fourth of hot mixture
into eggs; add to remaining hot mixture, stirring
constantly. Cook over medium heat, stirring constantly, 1
minute. Remove from heat, and stir in caramelized milk. Let
cool. Chill thoroughly.

Pour caramelized milk mixture into freezer can of a 1
1/2-gallon hand-turned or electric ice cream freezer; add
milk, stirring well. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

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ENGLISH BERRY TRIFLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Pkg frozen raspberries in
Syrup, thawed
10 oz Pkg frozen strawberries in
Syrup, thawed
Cranberry juice cocktail or
Cranberry juice (optional)
1 tb Cornstarch
2 tb Raspberry or blackberry rum
(optional)
1 Recipe Vanilla Custard
Pudding
1 Angel food cake (about 10 oz)
1/4 c Fresh raspberries or
Straberries (garnish)

Place the thawed raspberries and strawberries in a
large sieve and drain over a bowl. Place the fruit in
a medium bowl and set it aside. Measure the syrup.
You should have 1 cup; if necessary, add enough
cranberry juice to bring up the level.
Transfer 1/4 cup of the syrup to a small saucepan.
Add the cornstarch and stir to mix well. Stir in the
remaining syrup and mix well. Bring to a boil over
medium-high heat. Cook, stirring, until the juice
thickens and turns clear. Stir in the brandy or rum
(if using). Measure out and reserve 1/2 cup of the
fruit for garnish. Meanwhile, prepare the custard,
cover, and chill. Cut the cake into bite-size pieces
using a serrated knife. Place half of the pieces in a
large straight-sided glass bowl. Spoon half of the
fruit over the cake. Cover with half of the custard.
Repeat to use all the cake, fruit, and custard.
Garnish the top with the reserved fruit and the fresh
raspberries or strawberries. Cover and refrigerate
for at least 2 hours and up to 6 hours before serving.
~–

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