La Madeleine’s Tomato Basil Soup

Recipe By : Fort Worth Star-Telegram
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups tomatoes (8-10) — peeled, cored
— and chopped
or
4 cups canned whole tomatoes — crushed
12 fresh basil leaves — washed
1 cup heavy cream
1/4 pound sweet unsalted butter
salt to taste
1/4 teaspoon cracked black pepper — cracked

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender or food
processor.

Return to saucepan and add cream and butter, while stirring, over low
heat. Garnish with basil leaves and serve with your favorite bread.

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PUREED CARROT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 TB butter
1/4 c finely chopped onion
1/2 ts curry powder
2 c finely chopped carrots
3 c chicken broth
: Salt and pepper
1 ts grated orange rind
1/4 c orange juice
: Sour cream and finely sliced
: scallion or chives, for gar

Heat 2 tablespoons butter in a saucepan. Cook onions,
covered until soft. Stir in curry powder. Add carrots
and broth; bring to a simmer and cook for 20 minutes
or until carrots are very tender. Season to taste with
salt and pepper.

Puree in food processor or blender with orange rind
and juice.

Return soup to saucepan (boil down if too thin; add
water if too thick); adjust seasoning. Portion soup
into bowls and garnish with a dab of sour cream and a
sprinkling of scallion.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602

Date: Sun, 29
Sep 1996 21:27:39 -0400

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CURRY N’ CHUTNEY CHEESE TART

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cream cheese (8oz each)
2 ts Curry powder
2 tb Sherry (optional)
8 oz Cheddar cheese — shredded
4 Scallions — thinly sliced
9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart
glass measure. Microwave on medium (50 percent) 2 1/2
minutes. Blend in curry powder and sherry. Fold in
Cheddar and 3/4 of onion; mix well.

Spoon mixture onto serving platter in an 8-inch
circle. Use a spatula to form a tart shape, building
up sides while indenting the top surface area to form
a “well.”

Place chutney in blender and puree to uniform mixture.
Pour in “well” area of cheese tart. Chill until firm.
To serve, garnish top with remaining onion.

Accompany with orackers.

Nutritional analysis per serving with crackers: 121
calories, 9 grams fat, 4 grams carbohydrates. 31
milligrams cholesterol. 196 milligrams sodium, 69
percent of calories from fat.

** Fort Worth Star Telegram — Food section — 29
November 1995 **

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Title: STRAWBERRY JAM SQUARES
Categories: Cookies, Christmas
Yield: 35 squares

1 c Butter
1 c Sugar
2 Egg yolks
2 c Unsifted flour
1 c Chopped walnuts
3/4 c Strawberry jam

1. In a medium bowl cream butter and sugar. Beat in
egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half. 2. Wrap 1/2 of
the dough in plastic and chill in the freezer. Pat the
remaining half into an ungreased 8x8x2 pan. Spread on
the jam. Take the remaining half and roll between 2
pieces on plastic wrap. Then place on the covered half
in the pan. 3. Bake at 325F for 55-60 minutes, or
until lightly browned. NOTE: This is VERY sweet and
VERY rich!!

—–

Title: ASIAN MARINATED EGGPLANT
Categories: Chinese, Vegetables
Yield: 6 servings

1/4 c Tamari
2 tb Loosely packed cilantro
-(coriander or chinese
Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed
-and peeled
3/8 oz Peeled fresh ginger (1 by
-1/4 piece cut
Crosswise into 1/4 inch
-slices
4 md Sized (2 oz. each) Chinese
-eggplants *

* (here they call them Japanese – the small skinny
light purple or lavender ones)

Combine all ingredients EXCEPT EGGPLANT in a blender
or processor. Process until smooth. Prick th
eggplants several times with a fork and pull off the
leaves. Cut in half lengthwise. On the open side of
each half make three deep diagonal slashes in each
direction. Place eggplants skin side down in a 13x9x2
oval dish.

Spoon 1 1/2 teaspoons of the marinade over each
eggplant half. Rub into flesh so that it runs into the
cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes.

Turn eggplants skin side down. Cover tightly with
microwave plastic wrap. Cook at high power for 10
minutes. Prick plastic to release steam. Remove,
uncover, spoon sauce over eggplants. Serve as side
dish. Recommended with grilled fish steak or chicken
breast (of course I’d baste that with a soy based
marinade).

I may try this over a wok steamer rather than in the
microwave.

WHICH REMINDS ME: Stephen, I love a dish which I have
seen referred to as Yu Shaing Eggplant. Based on a Yu
Shaing sauce. Which is, to some extent, translated as
fish sauce (I know the yu or ju is fish) not made from
it but to go with it, I gather. It is certainly not
nuoc mam but I don’t know if it contains it. It is
rather hot and by flavor I would guess it comes from
the northern provinces – perhaps NE end of China. I
have also had it with fresh pork strings. Glorious. Do
you have any idea what it is or a recipe??? I have
been unable to find it anywhere in my Chinese library.
The restaurant where I eat it is not one to give
recipes or ingredients to non-Chinese (if they’d give
it to the Chinese. The place is popular with the newer
Chinese community here. (The old timers are all
Cantonese and so well integrated that they probably
consider red beans and rice their dish).

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CHARLS ENGLISH MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk — scalded
1 1/2 ts Salt
1/2 c Water — room temperature
3 c Flour —
1/4 c Shortening
1 tb Sugar
1 pk Yeast
te cornmeal

Combine milk, shortening, salt and sugar. Cool to
lukewarm by adding water. Dissolve yeast as directed
on package. Add to milk mixture and stir well. Add
flour and mix until a soft dough is formed. Roll out
on floured board to 1/4 inch thickness. Cut with a 3
1/2 inch round cutter. Place on a baking sheet that
has been sprinkled with 2 tablespoons cornmeal.
Sprinkle tops of muffins with additional 2 tablespoons
cornmeal.

Let rise in a warm place (85-90 degrees) until double
in bulk-about 1 hour.
Bake slowly on a hot, ungreased griddle until brown,
about 7 minutes on each side. Split muffins, toast and
serve with butter and marmalade.

>From: TLMVC@aol.com

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Title: Couscous Salad
Categories: Salads, Vegetarian
Yield: 6 servings

2 c Cooked couscous
6 Green onions, chopped
2 md Tomatoes, seeded and chopped
1 c Cucumber, seeded and chopped
2 c Cooked garbanzo beans
1 c Chopped parsley

MMMMM————————–DRESSING——————————-
3/4 c Olive oil
1/2 c Lemon juice
4 Garlic cloves
2 t Dijon mustard
1 t Ground coriander
1 t Salt
Ground black pepper

Mix all ingredients together and toss with dressing.

MMMMM

Title: MINNESOTA MINESTRONE
Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
Yield: 10 servings

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 ts Beef Bouillon; Instant
1 1/2 ts Salt
1 1/2 ts Italian Seasoning

————————–GARNISH————————–
1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch
oven until the meat is brown. Drain off the excess
fat. Stir in the undrained tomatoes, undrained kidney
beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer,
covered, until the macaroni and vegetables are tender,
about 30 minutes, stirring occasionally. Serve hot
with the Parmesan cheese.

—–

BASIC ENGLISH MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YEAST-FLOUR MIXTURE—–
2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast
—–LIQUID MIXTURE—–
1 3/4 c Milk
1/4 c Water
1 tb Butter
—–REMAINING INGREDS—–
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal

Yeast-flour Mixture: In large bowl of mixer stir
together 2 c flour, the sugar, salt and dry yeast; set
aside.

Liquid Mixture: Heat milk, water and butter until very
warm (120 to 130 degrees F). Add gradually to
yeast-flour mixture and beat at medium speed 2
minutes. Add egg and 1 c flour; beat at high speed 2
minutes. Stir in just enough remaining flour to make
a soft dough. Knead on lightly floured surface until
smooth and elastic, adding more remaining flour if
dough is sticky. Cover with plastic wrap and let rise
in warm, draft-free place until double, about one
hour. Punch down. Cover and let rise again until
double, about 45 minutes. Punch down. On lightly
floured surface roll out 1/2 inch thick. With a 3 1/4
inch round cutter cut out muffins. Sprinkle cookie
sheets lightly with cornmeal. Add muffins, about 1
inch apart. Sprinkle with additional cornmeal. Cover;
let rise until double, about 45 minutes. Heat lightly
greased griddle or heavy skillet. With wide spatula
carefully remove muffins (do not compress or puncture
or they will collapse) to griddle. Bake over very low
heat 8 to 10 minutes on each side until light brown.
(Muffins should sound hollow when tapped) Cool on
racks. To serve, split with fork tines; toast.

VARIATIONS – ONION: Add 1 envelope onion soup mix and
3 T nonfat dry milk to yeast-flour mixture and
decrease salt to 1 t. Increase butter to 2 T.
Substitute 1 3/4 c water for the milk in liquid
mixture (total 2 c water).

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Mrs. King’s Irresistibles

Recipe By : Mary Otten
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. walnut halves
1 1/2 c. raisins
1 1/2 c. unsweetened granola mix
1 c. old-fashioned rolled oats
6 oz. chocolate chips
1 2/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. brown sugar
3/4 c. sugar
1 c. unsalted butter, cut in pats
2 eggs
1 tsp. vanilla

Preheat oven to 375 deg. Toast walnuts on cookie sheet in preheating
oven, stirring, about 7 min. until lightly borwned. Cool. Toss together
raisins, granola, oats, and chocolate chips in large bowl. Sift together
flour, soda, baking pwoder, and salt into small bowl. Whisk together to
combine thoroughly. Add walnuts and set aside. Place sugars in food
processor. Whirl till blended. Add butter. Whirl until smooth and
creamy. Add eggs and vanilla. Whirl to combine. Add flour mixture.
Pulse in just until incorporated. Scrape into granola mixutre; combine
with wooden spoon. Shape dough into balls with hand, using 2 tblesp.
(level) of dough for each. Place 2″ apart on ungreased sheets. Bake at
375 deg. for 12-15 min. or until golden. Cookies should be very soft
when pressed. Cool cookies on sheets a few min. before transferring to
racks to cool completely (I always just transfer to brown grocery bags).
Store airtight at room temp. for several weeks.

These are impressive. And toasting the walnuts makes a big difference in
taste–don’t skip that step.

I love the idea of cookie exchanges–but I participated in one that every
cookie recipe except for mine and one other had peanuts in them. It was
definitely too much of a good thing! So another idea might be a
traditional one from your family’s “homeland”. There probably wouldn’t
be any duplications that way.

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