Title: Peanut Soup
Categories: African, Soups, Ceideburg 2
Yield: 1 servings

1 pt Good stock (preferably made
-from chicken carcass with
-one onion
1 pt Shelled peanuts
1 c Milk

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes++Asian ones++that I’ll be posting for you
over the weekend.

Dry peanuts in the oven until the skin can be rubbed off and the nuts
are a deep biscuit in colour. Crush with a rolling pin, or mince, to
a very fine meal. Strain the stock and simmer with the nut meal for
1/2 hour or more. Season to taste. Before serving, stir in milk, or
even better, 1/2 small tin unsweetened condensed milk, add a little
butter and serve.

From “Nyasaland Cookery Book and Household Guide”. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it’s REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.

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Crunchy Seafood Salad

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ounce can cannedtuna fish
6 ounce can crabmeat
5 ounce can shrimp
1 large head of lettuce
1 cup celery — diced
1/2 cup green onions
1/2 avocado — ripe and diced
1/2 cup walnuts — chopped
1/2 cup roasted soybeans, unsalted — roasted
1/2 cup sunflower seeds
2 eggs, hard-boiled — diced
1 tomato — cut in wedges

Drain canned seafood, discarding bones from crab and deveining shrimp. Place
in bowl and chill.
In a large bowl, combine remaining ingredients except tomato. Toss well. Add
seafood and toss again. Add dressing of your choice, (mayo, sour cream, etc.),
toss again. Garnish with tomato wedges.

– – – – – – – – – – – – – – – – – –

Per serving: 139 Calories; 6g Fat (38% calories from fat); 19g Protein; 3g
Carbohydrate; 109mg Cholesterol; 270mg Sodium

NOTES : Total Grams- 77; Grams/serving 7.7

Title: Fresh Fruit Platter
Categories: Fruits, Desserts
Yield: 6 servings

8 oz Plain yogurt
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
2 tb Lemon juice
1/4 ts Cinnamon
2 md Bananas; sliced
2 c Halved strawberries
2 c Pineapple chunks
2 Kiwifruit or small oranges
— sliced

For dressing, combine yogurt, syrup, 1 teaspoon lemon juice and cinnamon;
mix well. Chill until ready to use.

Dip banana slices in remaining lemon juice. Arrange with remaining fruit
on platter. Garnish with mint leaves, if desired. Serve with dressing.

NUTRITIONAL ANALYSIS per serving:
* calories 197
* carbohydrates 44 g
* protein 3 g
* fat 1 g
* calcium 90 mg
* sodium 50 mg
* cholesterol 2 mg
* dietary fiber 4 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Date: Mon, 02 Jan 95 16:48:57 EST
From: tkreider@census.gov (Tom Kreider)

Made this for supper tonight. Great very filling! It’s from 500 fatfree.

Recipe: Chick-Peas, Vegs, Couscous
Servings: 8
Serv. Size: 2 Cup (s)
Prep. Time: 1:00

Portion Ingredient
******* **********
1/2 Cup (s) Vegetable Stock
1 Medium Onion red
3 Medium Pepper green
3 Medium Potato raw ,sliced
3/4 Cup (s) Chickpeas
1/4 Cup (s) Raisins
2 Cup (s) Zucchini sliced
3 Tbs Tomato paste canned, low salt
1 teaspoon (s) Coriander, ground
1 teaspoon (s) Cumin seed, ground
1/4 teaspoon (s) Cayenne pepper
1 Medium Garlic clove crushed, 1 medium
1/2 teaspoon (s) Paprika
1/4 Cup (s) Wine table, white
10 Ounce (s) Couscous, uncooked

Saute onions and peppers in broth. Add remaining
ingredients (except couscous) and simmer for 35 minutes.
Meanwhile, prepare couscous according to box instructions.
Let vegs stand for 10 minutes. Serve over couscous.

Nutritional Analysis

Calories ( 230 cal) Vitamin D ( 0 IU )
Protein ( 8.6 g ) Thiamine (0.31 mg )
Carbohydrate ( 49 g ) Riboflavin (0.13 mg )
Total Fat (1.17 g ) Niacin ( 3.2 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.44 mg )
Mono-Unsaturated (0.15 g ) Folate ( 57 mcg)
Poly-Unsaturated (0.46 g ) Sodium ( 82 mg )
Cholesterol ( 0 mg ) Calcium (44.5 mg )
Dietary Fiber ( 6.5 g ) Magnesium ( 88 mg )
Caffeine ( 0 mg ) Potassium ( 600 mg )
Vitamin A ( 71 RE ) Iron ( 3 mg )
Vitamin C ( 54 mg ) Zinc (1.47 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 4 %

2 1/2 squares of chocolate or 3 tbsp. cocoa
2 cups sugar
1 tbsp. Karo syrup or other syrup
1 small can evaporated milk
Mix well, and cook with candy thermometer to 232 degrees. Add in:

1/2 stick margarine or butter
1 tsp vanilla

DO NOT STIR!! Let it cool to 130 degrees, then beat well.

This is the recipe used by the lady who made all the birthday cakes and
special occasion cakes in our community in eastern North Carolina for
years. It’s worth the effort.

Title: ANISE COOKIES #2
Categories: Cookies, Dessert, Italian
Yield: 3 dozen

2 c Flour
2 ts Ground anise seed (or 1 ts
-anise extract)
1/2 ts Baking powder
1/8 ts Salt
1 lg Lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract
1 tb Sugar (for decoration)
1 ts Ground cinnamon (for decor.)

Thoroughly stir together flour, anise, baking powder, and slat and set
aside. Using a small sharp knife peel a thin layer of zest (without
white membrane) from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade. Process until zest is
very finely minced. Add shortening and butter to the processor and
process for one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue processing just
until they are blended. Divide dough in half and place each portion
between large sheets of waxed paper and roll out to 1/8 inch thick.
Check the underside of the dough to check for any creases. Slide
dough onto a large tray or baking sheet and refrigerate for 15
minutes, or until the dough is chilled and slightly firm. Preheat
oven to 375 degrees F. Lightly grease several baking sheets. Work one
half of the dough at at time. Turn the dough over and peel the sheet
of wax paper off of the dough and replace the paper loosely. Then
turn the dough right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown ant
the edges. Remove from the oven and let stand for 3 minutes. Transfer
to wire racks and let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

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MEXICAN DUMP CORNBREAD BY CLEM KOHL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 c Cornmeal — (yellow)
3 tb Honey – may need 4 T
3 tb Baking soda
3/4 ts Salt
1/4 c Mozarella cheese — grated
1/4 c Colby cheese — grated
1/4 c Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk – see directions
3 tb Vanilla

In order: Dump all ingredients into a large mixing
bowl. Add just enough milk (while stirring with a
fork) to produce a cake-like-batter consistency.
Continue mixing with a fork until well blended. Pour
into a well greased COOKIE sheet (about 14 1/2″ x 10″
x 1/2"). Bake in a preheated 375-400 degree oven
until done. Approximately 20 minutes. Serve it hot
with chunks of real butter on top.

– – – – – – – – – – – – – – – – – –

Title: Creamed Turnip Soup
Categories: Soups, Vegetables
Yield: 4 Servings

1 lb Turnip greens
1 T Chopped shallots
1/2 T Olive oil
1 c Cream
2 Peppercorns
1/4 c White wine
3 oz Finely grated Parmesan
-cheese
Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly
saute shallots in olive oil. Add cream, peppercorns and white wine.
Reduce by half and strain. Place blanched turnip greens in food
processor. While pureeing add cream mixture. Add cheese, salt, and
pepper.

MM Format by John Hartman
Fidonet Cooking Echo Recipe Submitter unknown

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