Title: Chicken Velvet Soup
Categories: Soups
Yield: 5 Servings

6 tb Butter or margarine
1/2 c Milk
3 c Chicken broth
1 ds Pepper
6 tb Flour
1/2 c Light cream
1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in
milk, light cream and chicken broth. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Reduce heat.
Stir in finely chopped cooked chicken and dash of pepper. Return
soup to boiling and serve immediately. Makes about 5 cups of soup.

1991 WILLIAMS, Dorothy June and Diana
HANSEN
The James Whitcomb Riley Cookbook
Guild Press of Indiana,
Indianapolis.

This recipe was a standard at the L.S. Ayres Tea Room at the L.S.
Ayres Department store.

Ayres’ opened for business in 1907. In the store’s early years it was
thought that food was served from informal food stands before the Tea
Room opened in 1929. The Tea Room was closed in 1991 and the
original downtown Ayres’ store was closed in January 1992.

MM Format by John Hartman
Indianapolis, IN
mensa-1@juno.com

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Title: Scallion Biscuits
Categories: Breads
Yield: 6 Biscuits

3/4 c All-purpose flour
1 ts Double-acting baking powder
1/4 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter, cut
-into bits
1/4 c Minced scallion, including
-the green part
1/3 c Plain yogurt

Into a bowl sift together the flour, the baking
powder, the baking soda, the salt, and freshly ground
pepper to taste and blend in the butter until the
mixture resembles coarse meal. Stir in the scallion
and the yogurt and combine the mixture until it just
forms a soft, sticky dough. Droop the dough by
heaping tablespoonsfuls onto a buttered baking sheet
and bake the biscuits in the middle of a preheated
425F oven for 12 to 15 minutes, or until they are
golden. Makes about 6 biscuits. Typed in MMformat by
Cindy Hartlin Source: Gourmet’s Short Order

—–

Butternut Squash Soup w/ Ginger Lime

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — finely chopped
1 1/2 tablespoons ginger root — minced
3 tablespoons unsalted butter
2 large butternut squash — peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root — julienned

In a large saucepan, cook the onion minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water the garlic.
Bring mixture to a boil simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor then
return to the pan. Stir in lime juice, season with salt pepper and
reheat soup.

In a small skillet, heat the oil over moderately high heat until it is hot
fry julienned ginger. Float a lime slice in soup sprinkle with fried
ginger.

– – – – – – – – – – – – – – – – – –

Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium

Suggested Wine: Chardonnay

SAGE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bh g Spicy
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
1 1/2 c Water (Milk) 1
1 tb Applesauce (Shortng) 1 1/2t
2 c Whole wheat flour 1 1/2
1 c Bread flour 2/3
1/3 c Cornmeal 1/4
1 tb Brown sugar 2 t
2 ts Fresh sage 1 1/2 OR
1/2 ts Crushed dried sage 1/2
3/4 ts Salt 1/2
1 t Yeast 1 t

Page 39

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Title: Chocolate Maple Walnut Praline
Categories: Desserts, Bakery
Yield: 1 servings

1 1/2 c Walnut pieces
1/2 c Pure maple syrup
2 c Granulated sugar
1/2 ts Fresh lemon juice
2 oz Unsweetened chocolate;
-chopped
Into

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the walnuts on a baking sheet in the preheated
oven for 8 minutes. Remove from the oven and cool to room
temperature. Heat the maple syrup in a 1 1/2-quart saucepan over
medium-high heat. When the syrup begins to boil, reduce the heat to
medium and allow the syrup to continue to boil and thicken for 10
minutes, stirring occasionally with a metal spoon. Remove the very
hot syrup from the heat. Immediately add the walnuts to the syrup and
stir to combine. Transfer the glazed walnuts to a baking sheet with
sides. Use a metal spoon to spread the walnuts evenly over one half
of the baking sheet. Set aside. Place the sugar and lemon juice in a
3-quart saucepan. Stir with a whisk to combine (the sugar will
resemble moist sand). Caramelize the sugar by heating for 10 to 10
1/2 minutes over medium-high heat, stirring constantly with a wire
whisk to break up any lumps (the sugar will first turn clear as it
liquefies, then light brown as it caramelizes. Remove the saucepan
from the heat, add the unsweetened chocolate and stir to dissolve.
Immediately and carefully pour the caramelized mixture over the
walnuts, covering all the nuts. Allow to harden at room temperature
for at least 30 minutes. Invert the praline onto a clean, dry cutting
board (it should pop right out of the baking sheet), this will keep
the shiny side looking shiny after cutting. Use a sharp serrated
slicer to cut (use a sawing motion) the praline into desired size
pieces. Store the praline in a tightly sealed plastic container until
ready to devour.

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PIZZA BM CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
Toppings:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2.
Divide the dough into 4 equal portions. Roll each portion into a ball. 3.
Place on a lightly floured surface. Cover with a plastic wrap and rest for
20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased
baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons
pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of
your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

– – – – – – – – – – – – – – – – – –

BAKED FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 F.

Butter a deep baking dish. Peel and thinly slice
three medium potatoes and two onions. In bottom of
dish, put half the potatoes and onions. Salt and
pepper and dot generously with butter. Cover with a
thick layer of fish fillet (or flaked, canned salmon).
Season and again butter generously. Layer with
remainder of potatoes and onions and season again.
Pour in enough milk to reach top layer. Sprinkle with
paprika and bake one hour at

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Strawberry Rhubarb Pie

Recipe By : R. Banghart – Recipe from Mom
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Rhubarb Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
3 tablespoons quick tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb, in 1/2″ pieces — 3 cups
1 cup sliced fresh strawberries
pastry for 2 crust, 9″ pie
1 tablespoon butter

Mix sugar, tapioca, salt, nutmeg and rhubarb. Add strawberries. Let stand for
20 minutes. Line a 9″ pie pan with pastry. Spoon filling into crust. Dot
with butter. Cut remaining crust in strips and lay on pie to make lattice.
Dot with butter. Bake at 400 F. for 35-45 minutes.

– – – – – – – – – – – – – – – – – –

Lbj Pedernales River Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Venison — bite size
Chili grind fine *OR*
Chuck, well trimmed — ground
1 large Onion — chopped
2 Garlic cloves — minced
1 teaspoon Oregano
1 teaspoon Cumin seed
2 cups Hot water
6 teaspoons Chili powder
1 1/2 cups Canned whole tomato
2 dashes Liquid hot pepper sauce
Salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until
light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper
sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and
simmer for one hour. Skim off fat during cooking. AUTHOR’S NOTE: Even more fat
can be removed if chili is stored in refrigerator, allowing fat to rise to the
top and solidify, when it can be easily removed

– – – – – – – – – – – – – – – – – –

Title: Sweet Potato Pie
Categories: Pies, Ceideburg 2
Yield: 8 servings

1 lg Sweet potatoes
4 tb Butter
1/2 c Light brown sugar
1/2 c Milk
3 Eggs, separated
1/4 ts Salt, or to taste
1/8 ts Grated nutmeg, or to taste
1/2 ts Cinnamon, or to taste
1/4 ts Ground cloves, or to taste
1/2 ts Vanilla extract
Prepared pie crust (see
-below)

MMMMM————————FLAKY PASTRY—————————–
2 c Flour
1/4 ts Salt
1/3 c Cold lard or vegetable
-shortening and
Cold butter or margarine
3 To 5 tablespoons cold water

In this very accommodating pie, the amount of sweet potato used need
not be exact.

1. Preheat oven to 375F. Pare sweet potato, cut in half lengthwise,
then cut each piece once crosswise, and drop into boiling water to
cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter
in small chunks and place in a medium mixing bowl with sugar.

2. Drain sweet potato and quickly mash with butter and sugar. While
mixture is still hot, beat until smooth. Beat in milk and egg yolks.
Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust
spicing to taste.

3. Using an electric mixer with clean, dry beaters, beat egg whites
in a small bowl until stiff. Gently fold beaten whites into sweet
potatoes. Pour mixture into pie crust, place on a baking sheet, and
bake for 40 minutes. Lower heat to 350F and bake until top is medium
brown and crust is golden brown (an additional 5 to 10 minutes).
Serve at room temperature or chilled.

Serves 8.

VARIATION: For the more familiar, heavier pie filling, omit milk,
and beat whole, unseparated eggs into the sweet potato mixture. Bake
at 375F for 40 minutes. Serve warm or at room temperature.

FLAKY PASTRY:

1. In a large bowl mix flour and salt. Using a pastry blender or 2
knives, cut in lard and butter until mixture is crumbly and particles
are the size of small dried peas.

2. Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a
time, until dough begins to cling together. With your hands press
dough into 2 flattened balls of equal size. Enclose in plastic wrap
to prevent dough from drying out while preparing filling. To avoid
stickiness, refrigerate for up to a day.

3. Roll out on a lightly floured surface, using short, firm strokes
to achieve uniform thinness, according to recipe directions.

Makes two 9-inch pie crusts.

NOTE: To prepare in food processor, combine flour and salt in work
bowl. Add lard and butter. Process, using short on-off bursts, until
coarse crumbs form. Add water through feed tube, 1 tablespoon at a
time, processing until mixture barely clings together. Use your
hands to press pastry together into 2 smooth balls.

From “Regional American Classics”, California Culinary Academy,
Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

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