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.

Title: Southwest Strawberry Stack
Categories: Desserts, Berries, Strawberrie
Yield: 8 servings

3 Four tortillas
3 ts Cinnamon sugar
4 Eggs, beaten to blend
1 16oz. carton plain yogurt
1 c Sugar
1/2 c Lemon juice
2 ts Vanilla, divided
1 tb Additional sugar
2 ts Gelatin
1/4 c Water
1 pt Whipping cream
1 qt Strawberries

Place each tortilla on a 12 in foil square. Gently
press each into a 9 in pie pan. Sprinkle 1 T cinnamon
sugar over bottom of each. Fold foil over tortilla
edges Bake at 450 4 minutes. If tortillas bubble
gently prick with sharp fork . Set aside. Reduce ehat
to 300 F. Copmbine eggs, yogurt, sugar, lemon juice
and 1 t vanilla. Pour about 1 1/3 cups of mixture into
each tortilla shell. Bake 20 -30 minutes until set and
top loses its shine. Cool on wire racks. Slice berries
and set aside reserving a few whole berries for
garnish. In small saucepan, stir 1 T sugar and
gelatin. Add water and stir over m heat until gelatin
dissolves. Cool 5 minutes Beat cream until it begins
to thicken. Slowly beat in gelatin mixture and
remaining vanilla. Continue beting until cream holds
stiff peaks. Carefull remove foil from 1 tortilla.
Place on serving plate and fill center iwth 1/3 of the
whipped cream. Arrange half sliced berries on top.
Repeat with remaing tortillas. Chill until ready to
serve. Makes 8 servings. Washington Post Edith Hodgson
of Little River Kansas 1991 Egg REcipe contest

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NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Title: CALIFORNIA SUNSHINE BREAD
Categories: Diabetic, Breadmaker
Yield: 1 1/4lb loaf

1/4 c Lukewarm water;
(110-115 degrees)
3 tb Sugar; (needed for yeast
-action)
1 pk Instant active dry yeast;
2/3 c Orange juice; fresh (warmed
-to room temperature)
2 1/2 c All-purpose flour; unsifted
1 ts Salt;
3 tb Margarine; melted
1 tb Orange rind; finely grated
1 ts Lemon rind; finely grated
2 ts Vegetable oil;(to oil pans)

Combine lukewarn water, sugar, and dry yeast in a
large bowl, stirring until completely dissolved. Add
warm oranged juice and beat until well blended. Add 1
cup of the flour gradually, beating gently smooth.
Cover bowl and set in a warm place until bubbly and
light (30-40 minutes). Add salt, margarine, and
grated orange and lemon rinds; beat gently to mix.
Stir in remainng flour gradually, mixing well. Trun
onto a lightly floured board and knead until smooth
and elastic (about 10 minutes). Place in a large,
oiled bowl, turning dough around to to coat all over.
Cover bowl; place in warm place until dough has
doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape
into a loaf and place in an oiled 8 1/2″ X 4 1/2″ X 2
1/2″ loaf pan. Cover and let rise in a warm place
about 1 hour. Preheat oven to 375 degrees. When bread
has risen, bake 35-45 minutes. When done, remove bread
from pan and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER
SLICE (1 oz slice) Low-sodium diets: Omit salt.
Substitute salted margarine.

Source: The Art of Cooking for the Daibetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

—–

Vegetarian Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box Zatarains Gumbo Mix (w/rice)
6 cups vegetable broth and/or water
1 pkg. Morningstar Farms “breakfast links” — thawed
1/2 cup TVP® granules

Prepare gumbo mix according to package directions. Cut “breakfast links”
into bite size pieces and add pieces and TVP® granules to gumbo. Simmer
20-25
minutes per package directions.

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TVP is a registered trademark of Archer-Daniels-Midland Company.