Title: French Onion Soup
Categories: Polkadot, Lisa, Onions, Soups/stews
Yield: 1 Servings

MMMMM——————WHITE STOCK (FONDS BLANC———————–
2 lb Veal bones
2 Chicken carcasses, cut into
-pieces
1 Gal water
2 Carrots, sliced
1 Onion, sliced
1 Celery stalk, sliced
2 Leeks, washed well and
-sliced
6 Cracked black peppercorns
4 Parsley sprigs
2 Sprigs thyme
2 Bay leaves

MMMMM———————FRENCH ONION SOUP————————–
8 c Fonds blanc
3 c Onion, sliced
2 tb Butter
8 tb Mixed grated Gruyere
-and Parmesan cheese
Salt and pepper to taste
1 Baguette

I’ve recently been making French onion soup. The recipe I’ve been
using is from the Chez Francois cookbook (Chez Francois is a rather
good French restaurant in the DC area). I’m writing this from memory,
but I’m pretty certain it’s accurate.

Place bones, carcasses, and water in a large stock pot. Bring to a
boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to
simmer for 4-5 hours partly covered, skimming fat as necessary.
Strain well (or just ladle the soup out, leaving the bones, etc.
behind). Melt the butter on low heat in a large saucepan. Add the
onion, and cook for 30-40 minutes, stirring often, until the onions
are soft and golden brown. Add the fonds blanc, and simmer for 30
minutes. Add salt and pepper to taste. In a 375 F oven place 16
1/2-inch slices of bread, cut into ~1-inch pieces. Bake until golden
brown (5-8 mins). Put the soup into individual serving dishes, top
with the croutons and 1 heaping tbsp. cheese each (I find I really
need more like 2 tbsp each). Brown the cheese under a broiler and
serve immediately.

From the Internet Cookbook

[Wow! That looks quite complicated. I don’t even have half of those
ingredients. -Lisa]

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Famous Waer Wolf Dip

Recipe By : Johnette Hassell
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Family Fav
Low-Fat To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz lowfat cottage cheese
8 large cloves garlic
1 pkg Hidden Valley Dressing Mix – dry
2 tbsp skim milk

Process garlic ’til finly chopped. Add cottage cheese and Hidden Valley.
Process to smooth texture. Thin with milk if needed, it usually is.

Why Waer Wolf? There’s enough garlic in this to take care of any supernatural
being!

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Title: Scalloped Green Peas and Onions
Categories: Veggies, Potato cass, Try soon
Yield: 6 servings

MMMMM———————-SO COUNTRY CKBK—————————
1/4 c Butter
1/4 c All purp flour
1 t Salt
1 t Seasoned salt
Pepper
2 c Milk
10 oz Pkg frozen peas, part thaw
1 lb Pearl onions, frozen,thawed
2 md Baking potatoes, peel, slice
1 c Swiss cheese, shredded

Melt butter in saucepan over low heat, blend in flour, salts, and
pepper. Add milk, stirring constantly. Cook and stir until sauce is
smooth and thick. Arrange half the peas, onions, and potatoes in a
buttered 1 1/2 qt shallow casserole. Spoon half sauce over, sprinkle
with half cheese. Repeat. Cover, bake 375, 1 hr. S: Southern Country
Ckbk

MMMMM

Title: Cucumber Dill Dip #1
Categories: Dips
Yield: 4 servings

1 md Cucumber
1/4 ts White Pepper
1 1/2 c Mayonnaise
3/4 c Sour Cream
1/4 c Green Bell Pepper, Diced
2 tb Fresh Dill, Chopped, OR
2 ts Dried Dill, Crushed

Peel, seed and finely dice the cucumber. Using a colander, squeeze out any
excess water from the cucumber chunks. Place in a bowl and blend will with
the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED
DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.

—–

Title: Jack Daniel’s Spectacular Sauce
Categories: Other sauce
Yield: 1 servings

1/2 Clove Garlic
2 tb Butter
2 tb All-Purpose Flour
1 c Beef Broth
1 tb Fresh Parsley; chopped
2 c Fresh Mushrooms; sliced
2 Green Onions; chopped
1 tb Butter
1/4 c Jack Daniel’s Whiskey

Rub saucepan with garlic; discard garlic. Melt 2 TBS butter;
stir in flour. Slowly add broth, stirring constantly. Add
parsley; cook until thickened; set aside. Saute mushrooms and
onion in butter until tender. Add whiskey and thickened broth.
Simmer several minutes over low heat. Serve over grilled or
broiled chicken. Makes 2-1/2 cups.
—–

Title: Rice Trail Mix
Categories: Snacks
Yield: 10 cups

2 c Crispy rice corn squares
— (bite-size)
2 c Puffed rice
2 c Crispy rice squares
— (bite-size)
1 c Dried banana chips
1 c Dry roasted peanuts
1 c Chocolate candies
1 c Seedless raisins

Combine all ingredients. Store in tightly covered container.

Each 1/2-cup serving provides:
* 153 calories
* 3.3 grams protein
* 5.6 grams fat
* 24.7 grams carbohydrate
* 83 milligrams sodium
* 1 milligram cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

THICK ‘N CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
5 c Water
1 t Goya adobo with pepper
1 c Lentils
1 c Barley
16 oz Whole tomatoes-1 cn — cut up
1 c Onions — sliced
1 c Carrots — sliced
1 c Celery — sliced
1 pk Goya Sazon sin Achiote
2 c Chicken — chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on
medium heat until onions wilt. Cover and cook 3
minutes more. Add water, boullion, Adobo, Sazon and
bring to a boil. Add barley and lentils, simmer 20
minutes. Add chicken and tomatoes and heat through.
Serves 6 – 8.

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Wild Rice Salad with Sun-Dried Tomato – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 4 Preparation Time :0:00
Categories : Cucina Fresca Wild Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces wild rice
2 tablespoons pine nuts — or more
4 sun-dried tomatoes — chopped
1/4 cup pitted black olives — sliced
minced parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy. Drain the rice in a sieve and run cold water over
to cool. Drain thoroughly. Toast the pine nuts lightly (dry skillet) until
tan. Let the nuts cool. Combine the drained wild rice in a bowl with pine
nuts, tomatoes, olives, etc. Toss gently to mix.

(odd that cheese is not listed!?!)

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NOTES : Insalata di riso selvatico
Wild rice is a cereal grown in the Lake Superior area. It’s woodsy flavor
complements game and fowl.

Cherry Cookie Pizza

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—- — * see note
1 1/3 c margarine — softened
2 egg whites — whipped
2 tbsps skim milk
2 tsps vanilla
4 c unbleached flour
1 1/2 c granulated sugar
2 tsps baking powder
—-Topping—-
16 ozs fat-free cream cheese — softened
1/4 c powdered sugar — sifted
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge. Spoon
cherry pie filling over cream cheese layer.

– – – – – – – – – – – – – – – – – –

Per serving: 515 Calories; 20g Fat (35% calories from fat); 11g Protein;
73g Carbohydrate; 6mg Cholesterol; 528mg Sodium

Serving Ideas : Chill until ready to serve and then cut into wedges.

NOTES : * A half of a 20 ounce package refrigerated sugar cookie dough may
be substituted. Use remainder to bake cookies.

CRUMPETS MUFFINS (ENGLISH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour

MUFFINS: Wash, peel boil the potatoes, rub through a
colander, add the water (just warm enough to bear the
hand in it without discomfort); then dissolve the
yeast salt in it, stir in sufficient flour to make
a moist paste. Beat it well in a deep bowl then
clear off the paste from the hands; cover over with a
clean cloth leave it to rise in a warm place. When
it has well risen, is light spongy, turn it out on
the table, dredge over with flour, then divide it
off into pieces about 3 oz in weight, roll them up
into round shapes, set them on a wooden tray, well
dusted with flour to prove. When light enough, see
that the hot plate is hot, then carefully transfer
the muffins from the tray, one at a time, using a thin
tin slice for the purpose, taking particular care not
to knock out the proof or the muffins will be spoilt.
When they have been properly cooked on one side, turn
over with the slice cook the other side. When the
muffins are done, brush off the flour, lay them on a
clean clothe or sieve to cool. To toast them, divide
the edge of the muffin all round by pulling it open to
the depth of about 1 inch with the fingers. Put it on
a toasting fork hold it before a clear fire till one
side is nicely browned, but not burnt; turn, toast
it on the other. Do not toast them too quickly,
otherwise the middle of the muffin will not be warmed
through. When done, divide them by pulling them open;
butter them slighlty on both sides, put them together
again, cut them into halves. Pile on a hot dish
send quickly to table. Time: 25 to 30 minutes to bake.
Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, leave for 1/2 an
hour. At the end of that time take a large wooden
spoon well beat up the batter, leave in the spoon,
cover over, leave for another 1/2 an hour. Then give
the batter another good beat up. This process must be
repeated 3 times with the intervals. When completed,
see that the hot plate is quite hot, lay out some
crumpet rings rubbed over inside with a little clean
lard on a baking tin, pour in sufficient of the
batter to make the crumpets. When cooked on one side,
turn over with a palette-knife, when done take off
on to a clean cloth to cool. Muffins crumpets should
always be served on separate dishes, both toasted
served as quickly as possible. Time: about 20 minutes
to cook. Sufficient for about 2 dozen crumpets.

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