Title: Chicken Cabbage Soup
Categories: Soups, Poultry, Main dish, Low-cal
Yield: 6 Servings

5 c Cabbage finely chopped
2 c Carrots finely sliced
1 c Celery chopped
1 cn V-8 vegetable juice (lg)
2 c Chicken broth
1/4 t Pepper (white)
1 md Onion finely chopped
3 lb Chicken breast, skinned and
Boned, cut into 1 in. cubes
1 t Paprika (sweet)

Directions; Add all vegetables, along with broth, seasoning,(except
paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then
cover and simmer at least 30 minutes. In non stick skillet, brown
chicken over medium heat, covering each side with paprika, continue
to brown and turn until chicken is no longer pink, and done through.
About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut
chicken into cubes, add to cabbage broth, along with juices from
saute pan. Cover dutch oven, and continue to simmer 45 minutes.

Submitted by Marina Cheesman Source kitchen of marina

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Turkey Soup

Recipe By : Kimberly Long
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Large Onions — finely chopped
3 Ribs Celery — finely chopped
2 Carrots — peeled and chopped
1/2 Pound Butter
1 1/2 Cups Flour
3 Quarts Turkey Stock
1 Pint Cream
Salt And Pepper
1/4 Cup Cooked Turkey — finely diced
1/4 Cup Cooked Rice

Cook onions, celery and carrots in a little water 20 minutes, or
until tender. Set aside. In a large heavy pan melt butter;
thoroughly blend in flour. Heat turkey stock and cream; add very
gradually to butter-flour mixture, stirring until lumps disappear.
Add vegetables, water in which they were cooked, and seasonings.
Stir and cook over low heat 10 minutes. Taste/correct seasoning.
Add turkey and rice. Serve in large bowls.

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Title: Tex-Mex Strata
Categories: Breakfast, Mexican, Cheese, Sausage
Yield: 8 servings

1/2 lb Hot Italian sausage
6 oz Red peppers; roasted, drain
– and chopped
6 oz Green peppers; fried
6 Firm white bread;quartered
1 1/2 c Monterey Jack cheese
1 1/2 c Milk
1 ts Chili powder
1/2 ts Salt
6 Eggs; beaten

In medium skillet; saute sausage 10 minutes or until
lightly browned. Cool slightly; cut crosswise into
thin slices. Place in bowl. Add peppers; toss to
combine. Preheat oven to 350~. Generously grease 2 qt.
shallow baking dish. Reserve 6 bread quarters; place
remainder in prepared dish. Sprinkle with cheese and
the sausage mixture; arrange reserved bread on top.
Set aside. In medium bowl, beat eggs with milk, chili
powder and salt until mixed; pour over bread in dish.
Bake 1 hour or until center is set. Let stand 10
minutes before serving. Makes 6 servings.

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Title: My Baba’s Pyrohy (Perogies)
Categories: Side dish, Vegetables
Yield: Lots (6 dozen or so)

1 1/2 c Water
3 tb Cooking oil
1 ea Egg
4 1/2 c Flour
1 1/2 ts Salt
1/4 ts Pepper
1 ea Medium onion, chopped
1/4 c Butter
3 c Potatoes, mashed
1 c Cheddar Cheese (old), grated
8 c Water, boiling

Dough:

Combine water, egg, oil and blend well. Add flour and 1 tsp of the salt.
Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.

Potato Filling:

Combine (slightly cooled) mashed potatoes and grated cheddar in
a bowl. Saute onions in butter and add to mashed potatoes. Add in
the remaining salt (1/2 tsp) and pepper to taste.

Take small pieces of the dough and roll it out until it is very thin
(1/8″ or so). Take a coffee mug (or round container of your choice)
and cut our a circular shape.

Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture . Fold
the circle in half and seal edges by pinching them together. This should
leave you with a half moon shape.

When you have completed sealing the pyrohy, it should be laid between
two clean towels (this prevents it from drying out). Once you have
made all of the pyrohy possible (when either your dough or potato runs out),
set a pot of water to boil.

In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole dish
and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.

Now they’re ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives
or fried onions and little pieces of bacon (shkvarky–optional).

The next day, you may find that frying the pyrohy give you an even more
pleasant taste!

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Title: Pisni Holubts (Meatless Cabbage Rolls)
Categories: Vegetables, Christmas, Russian
Servings: 10

2 c Rice; Uncooked
4 c Water
1 md Head White Cabbage; 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions; Use 3 If You Like
-Onions, Chopped
1/4 lb Butter; 1 Stick
1 c Mushroom Mix
1 tb Salt
1 ts Black Pepper; To Taste
16 oz Canned Tomatoes
1 Bouillon Cube; OR
1 tb Maggi Sauce
;Tomato Juice Or Water As
-Needed

Combine the rice and water in a medium saucepan. Bring to a boil, stir
gently, cover and cook for about 20 minutes. Cool in a large bowl. Core
the cabbage and place it in a large pot or Dutch oven half filled with
water, cover, and bring to a boil. Cook about 2 minutes. As the outer
leaves become translucent and soft, pry off and remove with a wooden
spoon. Continue until the head is about 5 inches in diameter, remove and
save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib. In a large
skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the filling at the stem
end of each leaf, fold over the sides and roll from the bottom to the
top. Do NOT overstuff or the results will look like hand granades. The
rice will expand when baked. Without crowding, arrange in neat layers in
the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube
or Maggi seasoning, cover, and bake in a preheated 325 Degree F. oven for
about 2 hours. Add tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will keep hot for about 1
hour.

Yield: About 2 dozen. To freeze before baking, place the rolls on an
oiled baking sheet and freeze until rigid, then store in heavy plastic
bags. Serve with mushroom gravy.

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Shrimp Bisque

Recipe By : Linda Bullard
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds shrimp — with shells and head
2 medium onion
1 bunch celery
3 medium green pepper
2 cloves garlic
1/4 cup green onion — green part
1 tablespoon parsley — minced
1/4 pound butter
1 cup flour
1 tablespoon paprika
1 tablespoon Creole seasoning
1 tablespoon Worcestershire sauce
1 pint half and half

Peel, head, shell and devein shrimp, reserving shells and heads. Wash and
prepare all vegetables, reserving all peels, trimming, and such, including
white parts of green onion. Add all reserved scraps (shrimp and
vegetables) to 1/2 gallon cold water and bring to a slow boil over
medium-high heat. Simmer for 20 minutes; strain and reserve liquid.
Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter
in 4-quart soup then add minced vegetables (except green onions) and
shrimp. Saute until shrimp are pink. Add flour, reduce heat and stir for
about 5 minutes
Add reserved shrimp stock and remaining ingredients, except green onion and
half and half. Cook over medium heat 30 minutes, then add green onions and
half and half. Adjust seasoning and change consistency with more half and
half if desired.

– – – – – – – – – – – – – – – – – –

NOTES : I have made this with evaporated skim milk instead of half and
half. Can be frozen.

Title: Lemon Picnic cake x
Categories: Cakes
Yield: 16 Servings

Pat dwigans
4 lg Eggs seperated
2 c Sugar
1 c Butter,softened
3 c Flour
2 ts Baking powder
1 c Milk
2 ts Grated lemon peel
1 tb Lemon juice
1 tb Vanilla
–glaze–
1/3 c Sugar
1/3 c Lemon juice
1 tb Grated lemon peel
Fresh berries

Heat oven to 350. Beat egg whites at high speed,
scrapping bowl often, just until stiff peaks form, 2-3
minutes. Set aside

Combine the 2 cups sugar and the butter, beat at
medium speed until creamy. Add egg yolks, continue
beating until creamy.

mix together the flour and baking powder, reduce speed
to low, beat gradually adding flour mixture
alternatley with milk to butter mixture, until well
blended. Add lemon peel, lemon juice and vanilla.
Continue beating until well mixed. By hand gently
fold in the egg whites

Pour batter into greased and floured 12 cup bundt or
10 inch tube pan. Bake for 50-65 minutes or until
toothpick inserted in center comes out clean

glaze
IN 1 quart saucepan stir together all glaze
ingredients except berries. Cook over medium heat,
stirring occasionally, until sugar is dissolved about
3-4 minutes. with tooth pick poke holes in top of
cake; pour glaze over cake. Cool 15 minutes, remove
from pan. Serve with fresh berries.

Recipe from Land o Lakes published in the Franklin, In
Daily journal

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Prize Coffee Cake

Recipe By : Betty Crocker
Serving Size : 9 Preparation Time :0:00
Categories : Breads Cereals Breakfast Goodies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups sugar
1/4 cup margarine — softened
1 large egg
1/2 cup skim milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar — see directions
1 1/2 teaspoons cinnamon — see directions

Mix together thoroughly sugar, margarine, egg. Add flour, baking powder
and salt. Add milk. Stir together and pour into 9-inch square pan. Make
topping by combining brown sugar and cinnamon. Sprinkle over cake
batter. Bake at 375 degrees F for 25 to 35 minutes.

– – – – – – – – – – – – – – – – – –

Title: Garlick Low-Cal Vinaigrette
Categories: Salad dres, Lighter
Yield: 4 servings

————————TIME LIFE:FRESH WAYS W/SALAD————————
1 Whole bulb of garlic;
Separated and peeled
1 T Red wine vinegar; mixed w/
1/4 t Honey
1 t Virgin olive oil
1 T Safflower oil
1/8 t Salt
Freshly ground pepper

——————————–PER SERVING——————————–
100 Cal
3 g Prot
mg Chol (zero)
5 g Fat
1 g Sat fat
150 mg Sodium

Put the garlic cloves into a small saucepan and pour enough water to cover
them. Bring to a boil and then reduce heat and simmer until garlic is quite
tender…about 15 minutes. Increase the heat and reduce liquid to about 2
T; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl
and with a wooden spoon, mash the garlic through the sieve into the bowl.
Whisk the vinegar into the garlic mixture; incorporate the oils and
seasoning. Great tossed over Boston or Bibb lettuce. E. Radis

Cal 100; Pro 3g; Chol 0mg; total fat 5g; Sat fat 1 g; sod 150mg

FRESH WAYS WITH SALADS TIME LIFE BOOKS

—–

Title: Herbal Lemon Cookies
Categories: Companion, Cookies, Harned 1994, Herb/spice
Yield: 1 batch

1 c Butter
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Dried lemon herbs*
— finely chopped

*1/3 cup total: Herbs such as lemon grass, lemon thyme or lemon basil.

Cream butter and 1 3/4 cups sugar. Add eggs and vanilla; beat well.

Combine the flour, baking powder, salt and herbs. Add to creamed
mixture; mix.

Drop dough by teaspoonfuls, 3″ apart, on a greased cookie sheet.
Flatten slightly with a fork or cup bottom. Sprinkle lightly with
the remaining sugar.

Bake at 350 F. for 8 to 10 minutes, or until barely browned. Cool
slightly, then remove to a rack.

Yield: 6 to 8 dozen cookies.

Recipe from Nancy Brewer/New Orleans, Louisiana. In “Kitchen Table:
Where Herbs and Spices Make a Difference” column in “The Herb
Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by
Cathy Harned.

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