EGG DROP SOUP # 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken broth
1 t Salt
Dash of white pepper
1 md Green onion with top
Chopped
2 Egg slightly beaten

Heat chicken broth, salt and white pepper to boiling
in 2 quart saucepan. Stir green onions into eggs. Pour
egg mixture slowly into boiling broth, stirring
constantly with fork to form shreds of egg.

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Soupe Au Pistou With 13 Vegetables

Recipe By : TOO HOT TAMALES SHOW #TH
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup small dried white beans (Great Northern) — soaked
overnight in
— Cold Water
1 Medium yellow onion — peeled,
— Cut In Half And
— Stuck With 2 Cloves
1 bay leaf
4 Teaspoons salt
1 Tablespoon olive oil
3 Medium red onions — diced
1/2 Teaspoon pepper — freshly ground
3 Cloves garlic — minced
2 leeks — white and light
— Green Parts Only,
— Washed And Sliced Th
2 Ribs celery — sliced thin
2 carrots — peeled,
halved lengthwise — and sliced thin
2 purple turnips — peeled, cut into
small wedges
1/2 Cup white wine
1 bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
parsley (small amount)
tied together
6 Cups Vegetable Stock (Or 8 Cups) Or
chicken stock OR
water
1 Cup small pasta such as tubetti
1 Small bulb fennel — cored,
— Cut In Half Lengthwi
— And Sliced Thin
1 Medium zucchini — cut in half
— Lengthwise
— Sliced 1/2″ Thick
2 Small yellow squash — Sliced 1/2″ Thick
2 ripe tomatoes (or 3) — Cored, Chunked
1 Cup Baby Peas (Fresh Or Frozen)
2 Cups spinach leaves — washed and
— cut into wide strips
1/2 Bunch parsley — washed, picked
and chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan with enough water to
cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a
boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any
foam that has accumulated on the surface. Add water to just cover beans if
necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until
beans are creamy inside but still intact. Remove bay leaf and onion halves,
and set beans aside in their cooking liquid until needed.
In the meantime, heat olive oil in large kettle or Dutch oven over medium
heat. Add onions, season with remaining salt and pepper, and cook 58 minutes
until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add
leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf,
bouquet garni and simmer until wine is reduced by half. Add stock or water
and bring to the simmer. Add pasta and cook until pasta is almost al dente.
Add fennel, zucchini and squash, the cooked white beans and their cooking
liquid, and cook five minutes; add tomatoes and cook two more minutes.
Finally, add peas and spinach and cook 1 minute, until peas are tender. Add
parsley, taste and adjust seasoning if needed. Remove bay leaf and bouquet
garni. Serve with a dollop of pistou swirled in.
Yield: 12 servings (freezes well)
10/21/96 show

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Title: FRUITED RICE MIX
Categories: Condiment, Gifts, Fruits, Grains, Mixes
Yield: 1 servings

-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields
about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited
rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly.
Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30
minutes or until water is absorbed.

Yield: about 3 1/2 c. of cooked rice.

—–

Strawberry Cream Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
15 oz Fat-free sour cream
2 ts Vanilla extract
1/3 c Powdered sugar
1/2 c Half and half
6 sl Pound cake, croutons —
(optional)
1 1/2 ts Grenadine syrup —
(optional)

Slice strawberries and mix with sour cream. Process
briefly with food processor or blender. Add vanilla
and powdered sugar; process until smooth. Pour into
bowl and add half and half stirring until well
blended. Chill. Serves 6.

To make croutons: Cut pound cake into cubes. Toast in
the oven under the broiler until lightly brown.

Recipe By : bjs

From: owner-Mm-Recipes@idiscover.Net O

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CREAM OF GARLIC SOUP – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 md Onions, sliced
4 Garlic, heads, mashed
1 qt Stock, chicken **
1/2 lb Bread, French, day old
1 Bay leaf
2 Thyme, sprigs OR
1/2 ts Thyme, dried
6 oz Cream, heavy
Salt (to taste)
Pepper (to taste)

** See Chicken Stock recipe.

Melt the butter in a soup kettle and add onion
and garlic. Cook for 5 minutes over moderate heat.

Strain a quart of chicken stock into the pan and
simmer for 10 minutes.

Stir in the bread slices and add bay leaf and
thyme. Simmer for 10 minutes longer.

Put the mixture into a food processor and process
to a puree. Force through a sieve and add cream.

Heat through and correct seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Title: BEAN DIP-WW
Categories: Appetizers, Vegetables, Dips
Yield: 4 servings

2 ts Olive oil
1/4 c Green pepper; finely chopped
2 tb Onion; finely chopped
1 cl Garlic; minced
1/2 ts Jalapeno pepper
4 oz Beans; (canned pink), mashed
1/4 c Sour cream
5 ea Black olives; chopped
1/2 ts Cilantro; frsh-chopped
1/2 ts Salt

In small skillet, heat oil over medium heat; add green pepper, onion,
garlic and jalapeno pepper (seeded and minced), and saute until
vegies are softened, 1-2 min. Add beans and cook, stirring
frequently, until beans are thoroughly heated, 2-3 min. Transfer to
small mixing bowl; add remaining ingredients and mix well. Transfer
to serving dish; cover with plastic wrap and refrigerate until
flavors are blended and mixture is well chilled, at least 30 min. 97
calories/serving

MMMMM

RICE AND OYSTER DRESSING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Rice, cooked in chicken
-broth
1 1/2 Sticks butter
3 Garlic cloves, finely
-chopped
1 c Chopped onion
1/2 c Chopped bell pepper
2 c Chopped celery
1 pt Oysters
1 lb Chicken livers
1/4 ts Cayenne pepper (more if
-desired)
1/4 C ÿ 1/3 c Lea Perrin’s
-Worcestershire sauce
1/2 ts Celery salt
1/2 ts Onion salt
6 Beaten eggs

Melt butter in large skillet. To butter, add garlic,
onions, bell pepper and celery. Saute lightly and
remove from pan, retaining butter. Add oysters and
saute in remaining butter. (If oysters are small, they
may remain whole. Large ones can be chopped after
sauteed.) Oysters should be sauteed lightly, just
until edges curl. Remove and set aside. Wash chicken
livers thoroughly. Place in pan and add enough water
to just cover them. Boil until done. Drain and slice
finely. Combine everything but eggs into large bowl
and mix together well with your hands. At this time,
you can taste to adjust seasonings. According to
personal taste, you might want to add more of the
salts or cayenne. Now add the six beaten eggs and mix
together well. Mixture should hold together without
being too wet or dry. Adjust for moisture by draining
liquid or adding additional chicken broth. Pour
mixture into 4-quart casserole. Cover and warm in a
325-deg. oven for about 20 minutes. You can also stuff
a 25 pound turkey and cook. This recipe may be a side
dish and serves 15 people.

Judi Johnson (Rice Farmer)

MM by Cathy Svitek

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Title: ASIAN BLACK BEAN MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————FOR POULTRY, PORK, LAMB——————
2 tb Black bean sauce
1/2 ts Dry mustard
2 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil

Combine all ingredients in a bowl. Makes about 1/2 cup

—–

Cucumbers Melted with Cream

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 European cucumbers — (about 1 3/4 lb), un
3 tablespoons Unsalted butter
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/3 cup Heavy cream

Halve the cucumbers lengthwise using a large knife.

Scrape out the seeds with a spoon and discard. Cut each half crossways into
1/4 inch slices and set aside. In a large skillet, melt the butter over
moderate heat. Add the cucumbers, salt and pepper, cover and cook, stirring
occasionally, until the cukes are tender, about 10 minutes. Stir in the cream
and cook until slightly reduced and thickened, about 2 minutes.

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Veggie Lentil Soup

Recipe By : Sue Gilbert, an iVillage Community Member
Serving Size : 10 Preparation Time :0:00
Categories : Beans Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS
1 pound lentils
5 cups vegetable stock
3 cups water
3 cloves garlic — chopped
1 cup onions — chopped
1 cup carrots — chopped
1 cup celery — chopped
1 cup red bell pepper — chopped
1 cup green beans — cut into 1″ pieces
1 cup spinach — chopped
1/3 cup tamari soy sauce
1 teaspoon oregano
1 teaspoon fresh thyme — or 1/2 tsp. dried.
salt and pepper

In your favourite soup pot, cook lentils in just enough water to cover.
When they are soft (usually in about an hour or less) add everything else
and simmer until the vegetables are cooked. You may need to add more stock
if it cooks down too much. Substitution tip: Soy sauce may be substituted
for tamari

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NOTES : Calories 264, Total Fat 2.6; Fibre 17.1

Weight Watchers’ Points = 2.5

Italian Tradition is that if you eat lentils on New Years Day, you will have
good luck that year.

This was an excellent soup. A keeper and one to eat also on other days.