Title: Hearty Vegetable Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings

2 lb Stew beef, cubed 1 1/2 c Corn
3 1/2 qt Water 2 ea Onions, sliced
1 ea Onion, chopped 1 ea Large potato, cubed
1 tb Salt 1 c Spinach, chopped
1/2 ts Thyme 1 c Green beans, chopped
1/2 c Split peas 1 c Green peas
6 ea Carrots; sliced 1 c Lima beans
3 c Celery, diced 1 c Ketchup
1 ea Green pepper, diced 2 tb Parsley, chopped
3 ea Medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion, salt,
thyme. Bring to boil. Skim fat from surface. Add split peas, cover
and simmer over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust seasoning.

—–

1/2 pound lentils, washed and picked over
5-1/2 cups water
2 garlic cloves, minced or put through a press
1 bay leaf
1 teaspoon ground cumin
Pinch cayenne pepper
Salt and freshly ground pepper
6 ounces (1 cup) bulgur
2 large onions, thinly sliced
1 tablespoon olive oil
2 tablespoons chopped fresh parsley or cilantro
1/2 cup plain low-fat yogurt for topping

Makes: 6 to 8 servings

Soak the lentils in the water in a large casserole for 1 hour. Add the
garlic, bay leaf, and cumin and bring to a boil. Reduce the heat and simmer
20 to 30 minutes, until tender. Toward the end of cooking, add the cayenne
and salt and pepper to taste.

Stir the bulgur into the lentils (there should be plenty of liquid left),
cover and turn off the heat. Let sit for 20 to 30 minutes, until the bulgur
has absorbed the liquid from the lentils and become tender.

Meanwhile, saute the onions in the olive oil over low heat in a nonstick
skillet until almost caramelized.

Taste the bulgur and lentils and adjust seasonings. Transfer to a serving
platter and sprinkle on the onions and parsley or cilantro. Serve topped
with plain low-fat yogurt, with a crisp green salad on the side.

Per Portion:

Calories Fat Sodium Protein Carbohydrate Cholesterol
____________________________________________________________________

212 3 G 15 MG 11 G 38 G 1 MG

Title: VANILLA REFRIGERATOR WAFERS
Categories: Cookies
Yield: 60 cookies

1/2 c Butter
1/2 c Margarine
1 1/4 c C and H Powdered Sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Cream of tartar
1/8 ts Salt

Cream together butter, margarine and powdered sugar.
Beat in egg and vanilla. Combine flour, soda, cream of
tartar and salt and add to creamed mixture. Mix well.
Divide dough in half. Form each half into a 2-inch
round roll. Wrap in waxed paper or aluminum foil.
Chill in refrigerator or freezer. Slice 1/4-inch
thick. Bake on ungreased cookie sheet in 350-degree
oven 8 to 10 min. Cool on rack. Makes about 5 doz.
cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Chicken Fried Ice Cream

Recipe By : More Calf Fries to Caviar
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
__ Combine In Medium Saucepan
1 Cup Water
1/2 Cup Butter
__ Bring Mixture To A Boil. Reduce Heat To —
low: Add:
1 1/2 Cups Flour
__ Stir Vigorously Until Mixture Leaves — sides
of
__ Pan And Forms A Smooth Ball. — remove
ssaucepan
__ From Heat And Allow To Cool — slightly.
__ Add, One At A Time:
5 Eggs

Beat with a wooden spoon after each addition. Beat until batter is
smooth. Drop batter by scant one-third cupfuls about 3 inches apart on
lightly greased baking sheets. Bake at 350^ for 40 minutes or until
golden brown and puffed. Cool puffs on wire racks away from drafts.
Cut off top of each puff. Pull out and discard most of the soft dough
inside. Fill bottom halves with vanilla ice cream. Cover with top
halves. Wrap in alumunum foil and freeze.

Just before serving, remove puffs from foil and deep fry in hot oil
(350^) until they are golden brown.

Posted on Genie C04 T06 by Ylr.rose on 11/12/91

– – – – – – – – – – – – – – – – – –

NOTES : Texans will “chicken fry” almost anything. This is a repeat for
company or special family meals."

SAGH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Indian
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach (raw)
1 T Butter
2 T Water
1 t Ginger, ground
1 pn Sugar
Salt, to taste

Chop spinach (a food processor comes in handy) and mix well with other
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.

NOTES:

* An Indian spinach side-dish — This recipe is from “Indian Cookery: A
Practical Guide,” by Dharamjit Singh, which is undoubtedly translated into
English, as many of the phrases are awkward.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.

: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

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Clotted Cream

Recipe By : SpecialTeas
Serving Size : 6 Preparation Time :0:15
Categories : Dips Sauces, Gravies, Marinades
Tea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy cream — room temperature
1/3 cup sour cream — room temperature
1 Tablespoon confectioner’s sugar

One hour before serving, pour the heavy cream into a bowl and whip until
soft peaks form. Whisk in the sour cream and sugar; continuing to beat
until the mixture is very thick.
Place in refrigerator and chill until it is time to serve.

– – – – – – – – – – – – – – – – – –

NOTES : If you want to make this ahead of time, it should last 4-6 hours in
the refrigerator.

Title: FUN GWAU (STEAMED TRANSLUCENT DUMPLINGS)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

6 Dried Chinese black
Mushrooms
6 oz Shrimp, shelled deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
Chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
Sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
Coriander leaves
1 Oil
Wheat Starch Wrappers
(see recipe)
Light soy sauce, for
Dipping
Chinese mustard, for
Dipping

can be prepared entirely in advance and reheated a few
minutes before serving. The wheat starch wrappers
have an interesting chewy texture, a unique
translucent appearance and are absorbent of flavors.
Roll out the wrappers as thin as possible; otherwise
they come out rubbery.

Cover mushrooms in warm water for 20 minutes or
until soft and pliable. Remove and squeeze out excess
water from the mushrooms. Cut off the stems at the
base and discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the
peanut oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the
mixture to a shallow plate and mix in the remaining
green onion and coriander. Allow the filling to cool,
then refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch
off 1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes.
Serve hot, dipped in light soy sauce and Chinese
mustard. Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

—–

Title: CREAMY FRUIT SALAD-WW
Categories: Salads, Fruit
Yield: 6 servings

1 c Strawberries; quartered
1 c Cantaloupe; chunked
6 ea Strawberries; whole
1 ea Apple; cored and chopped
20 ea Grapes; seedless green
1/2 c Pineapple; chunked
1/2 c Mandarin orange sections*
1 1/2 c Topping*
2 T Coconut; shredded toasted

In 2 quart bowl combine fruits except whole berries; cover with
plastic wrap and refrigerate until well chilled, at least 2 hours. To
serve: into each of 6 parfait or sundae glasses spoon 2 T whipped
topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping,
then an equal amount of remaining fruit mixture. Spoon 1 T whipped
topping onto each portion of fruit, sprinkle with 1 t coconut, and
granish with 1 berry. 1 serving=116 calories.

MMMMM

Oreo Surprise

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Oreo cookies
1 c margarine, melted
1 c confectioner’s sugar
8 oz cream cheese
16 oz Cool Whip
2 sm Boxes Jello instant chocolate pudding

1. Crush entire package of Oreos to fine consistancy (potato
masher works fine for this). Saving out 1/2 cup of Oreo crumbs
for later use, mix remaining crumbs and melted margarine and
press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or
spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner’s sugar, cream
cheese and one-half of cool whip. Beat with electric mixer
until thoroughly mixed. Note: Items will mix much more easily
if cream cheese and cool whip have been set out at room
temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool
Whip/sugar mixture evenly over Oreo crust. Spread carefully, as
crust will have tendancy to stick to mixture. Return to
refrigerator.
5. Prepare both boxes of chocolate pudding according to package
directions. Then quickly retrieve pan from refrigerator and
spread over top of previous layer. Return to refrigerator for 5
minutes.
6. Retrieve pan from refrigerator and spread remaining Cool Whip
evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top
of Cool Whip layer.
8. Refrigerate until served. For best results, make the night
before.

– – – – – – – – – – – – – – – – – –

Title: PALATSCHINKEN+
Categories: Jewish, Viennese, Brunch
Yield: 6 servings

————————–FILLING————————–
1 tb Brandy
1 c Apricot or strawberry jam

————————–CREPES————————–
1 c Flour
pn Salt
2 tb Sugar
1 c Milk
2 Eggs

———————-TO COOK CREPES———————-
Butter as needed

Stir the brandy into the jam and set aside.

Sift the flour into a bowl along with the salt and
sugar. Gradually add the milk, to make a smooth
batter. Add the lightly beaten eggs and stir again
until the batter is once more smooth.

Heat a 9 inch skillet (nonstick would be perfect) and
pour in just enough melted butter to cover the whole
surface of the pan when the pan is tilted. Pour in
enough batter to cover the pan thinly, but completely.
*Tip-Kind of rotate the pan just after batter is
poured in to spread the batter all around quickly.
It’s really easy and after a couple crepes you’ll be
an expert! Cook the crepe over medium heat until the
underside is lightly browned and the pancake is firm.
Turn the crepe over and brown it lightly on the other
side. Don’t overcook as they can become stiff. Tranfer
the crepe to a platter and cover with a thin coating
of the jam. Roll it up neatly, place it on an
ovenproof or silver platter and keep it warm in a 250
degree oven with a tea towel placed over the top.
Repeat this procedure until all the batter is used,
laying the Palatschinken side by side or stacking them
like logs. Dust the finished Palatschinken generousely
with vanilla sugar or powdered sugar and serve.

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