MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Slice bread
1/2 c Milk
1 lb Ground turkey
1/2 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
3 c Chicken broth
16 oz Tomato sauce wth tomato bits
1 ea Medium onion
2 ea Carrots, sliced thin
2 ea Celery stalks, sliced
1/4 ts Allspice
1/4 ts Garlic powder

Place bread and milk in bowl; soak bread. [Substitute
about 6 ritz crackers for a different flavor.]

Add meat, salt and pepper and mix well. Form into 24
balls. Brown meat balls in oil and drain.

Add remaining ingredients and simmer uncovered for 1
hour. Makes 4-6 servings.

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Carrot Salad: Ladies Lunch

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups vegetable oil
2 cups red wine vinegar
1 cup sugar
1 teaspoon dry mustard
8 ounces tomato sauce — canned
1 pound baby carrots — julienned and cooked
1 large green bell pepper — sliced
1 medium onion — sliced
Salt and freshly ground black pepper

Mix together the oil, vinegar, sugar, dry mustard, and tomato sauce. Add the
carrots, green pepper, and onion. Season to taste with salt and pepper. Chill.
May be made ahead several days. Yield: 6 servings

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Title: Sarnapur (Yogurt and Chard Soup)
Categories: Soups, Yogurt
Yield: 4 servings

1/2 c Chopped walnut meats
1 1/4 c Water
1/4 c Rice
2 c Chopped Swiss chard leaves,
-packed
1 1/2 T Flour
3 c Yogurt
3 c Cilantro leaves, chopped
1 c Mint leves, chopped
Salt

In large pan, add walnuts to water, bring to boil and simmer until
slightly tender, about 5 minutes. Add rice, cover and simmer until
done, about 15 minutes.

In medium pan, cook chard in 2 cups water until tender, 2-3 minutes.
Drain well.

In small bowl, stir flour into yogurt until smooth. Stir into rice,
bring slowly to boil, stirring constantly, and cook, continuing to
stir, until thickened, about 1 minute.

Add yogurt and cooked chard to rice. Stir in cilantro and mint.
Season to taste with salt. Cook 3 minutes. Serve hot or cold.

Makes 4 servings. Each serving contains about 382 calories; 249
milligrams sodium; 3 milligrams cholesterol; 10 grams fat; 57 grams
carbohydrates; 16 grams protein; 1.08 grams fiber.

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Title: VANILLA-LIMEADE ICE CREAM PIE **
Categories: Pies, Ice cream
Yield: 8 servings

———————-PATTI – VDRJ67A———————-

—————————CRUST—————————
23 Chocolate wafer cookies
3 tb Butter; melted

————————–FILLING————————–
3 pt Vanilla ice cream; softened
6 tb Limeade concentrate; thawed
3 dr Green food coloring

For crust, take 11 of the wafers and trim 1/4″ from
one end of each; set aside trimmed wafers. Crush
remaining 12 wafers along with trimmed 1/4″ pieces.
Combine crumbs with melted butter; press onto bottom
of 9″ pie plate. Stand trimmed wafers upright around
edge of pie plate. Freeze until crust is firm, about 1
hour.
For filling, spread 1 pint vanilla ice cream over
frozen crust. Combine limeade and food color. Drizzle
2 tbls mixture over ice cream. Return to freezer until
firm, at least 1 hour. Repeat twice. Freeze completed
pie several hours or overnight. If freezing longer,
wrap pie in freezer paper. Remove from freezer and let
stand 15 minutes before serving.

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Tomato and Bread Soup – Marion Cunningham

Recipe By : The Supper Book – Marion Cunningham
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
4 cloves garlic — crushed
2 large onions — finely chopped
6 medium tomatoes — peel, seed, chop
4 cups chicken broth
1/2 loaf French bread — sliced
3 ounces Parmesan cheese — grated

Heat the oil in a heavy-bottomed saucepan over medium heat. Stir in the garlic
and onions and cook until soft, about 1 to 2 minutes. Add the tomatoes and
simmer for 10 minutes – watch carefully and stir often. Pour in the broth,
stir to blend, and bring to a boil. While the soup is boiling, break up the
bread slices and add to the soup. Continue to cook over medium heat for 2 more
minutes. Cover and let stand for 1 hour, then reheat and serve. (This may be
served without reheating, but the flavors are stronger when the soup is
allowed to stand.) Pass around a bowl of the grated Parmesan cheese at the
table.

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Title: Blueberry-Spice Jam
Categories: Jam/jelly, Canning, Preserving
Yield: 5 half-pints

2 1/2 pt Ripe blueberries
1 tb Lemon juice
1/2 ts Ground nutmeg or cinnamon
5 1/2 c Sugar
3/4 c Water
1 3/4 oz Powdered pectin

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time,
in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
to a full, rolling boil over high heat, stirring frequently. Add the
sugar and return to a full rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat, quickly skim off foam, and fill
sterile jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Gingerbread Dough For Structures
Categories: Polkadot, Epona, Cookies
Yield: 1 Servings

2/3 c Shortening
1/2 c Sugar
1/2 c Blackstrap molasses
1 Egg
3 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 ts Ginger
1 ts Cloves
1/2 ts Nutmeg

Cream shortening and sugar. Add molasses and egg; beat thoroughly.
Sift together remaining ingredients and add to liquid mixture. Mix
well. If dough does not come together, add water as necessary.
(Dough tends to be stiff.) Roll to 1/2″ thick and cut pattern for
desired structure. Bake at 350 for 15-18 minutes. Be very careful
when removing from baking sheets to cooling rack. Let cool
thoroughly, then assemble using Royal icing (2 egg whites, 1/2 tsp.
cream of tartar, 1/2 to 1 tsp. vanilla, 1 lb. confectioners sugar.
Beat until stiff.)

A couple of things: Roll out the dough right on the cookie sheets,
cut your pieces, and peel away the extra dough. A lot easier than
trying to transfer the pieces from rolling board to sheets. Leave
some space between pieces; this dough tends to spread a bit. It also
has a tendency to crack a little when you take it off the baking
sheet if you use a small spatula to move it. I went out and invested
in one with a 5"x3″ blade. The cookie isn’t too sweet, but nice and
spicy.

I spent the whole day with my mom, helping her make cookies for
Christmas gifts. Somewhere around 600 cookies later, I’m finally
home…. Anyway, she gave me permission to divulge her gingerbread
recipe, so here it is.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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Title: Hayes Street Grill Apricot Crisp
Categories: Desserts, Ceideburg 2
Yield: 4 servings

8 tb Unsalted butter, cut in
-small pieces
4 c Pitted apricot halves
Juice of 1 lemon
2 To 8 tablespoons granulated
-sugar, to taste
1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt
1 ts Ground cinnamon
Softly whipped cream,
-creme fraiche or vanilla
-ice cream

This is a dessert from one of the good ol’ San Francisco eateries.

Adapted from “A Taste of San Francisco”, Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow,
round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile
into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon
in a bowl. Rub together with fingertips until the mixture is
crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges
and the top has browned. Allow to cool briefly; serve while still
warm, with whipped cream, creme fraiche or ice cream.

Makes 4 to 6 servings.

San Mateo Times, 2/5/91.

Posted by Stephen Ceideburg; February 14 1991.

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Title: Sesame Prawn Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 16 Snacks

4 Meadium-thick slices
-White bread
1 oz Pork fat
1 lb Peeled cooked
-prawns
2 tb Chopped parsley
2 Spring onions, chopped
5 ts Cornflour
Salt and pepper
1/2 ts Sugar
A few drops of sesame oil
4 oz Sesame seeds
Oil for deep frying
A few whole cooked
-prawns to garnish

The bread slices should be dry. If they are not, then put them under
a low grill to become crisp without browning.Blanch the pork fat in
boiling water, then drain it thoroughly and chop the fat finely.
Roughly chop, then mash the prawns in a basin. Add the pork fat,
parsley and spring onions, then mix in the cornflour, seasoning,
sugar and sesame oil. Make sure that all the ingredients are
thoroughly combined. Spread the prawn mixture on to the bread in a
thick, even layer, moulding it with your fingers. Press the sesame
seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at
a time, and fry them until they are golden brown. Drain on absorbent
kitchen paper. Cut the slices into small neat triangles, then serve
them hot. Garnish with a few whole cooked prawns if you like.

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Jalapeno Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tsp Whole Coriander Seeds
1/4 Cup Whole Yellow Mustard Seeds
1 Small Onion — peeled chopped
1/4 Cup Whole Black Mustard Seeds
2 Small Jalapeno Peppers — Stemmed Seeded
1/4 Cup Dry Powdered Mustard
1/4 Cup Cider Vinegar
3/4 Cup Cold Water
1/4 Cup Dry White Wine
3 Cloves Garlic — Peeled Chopped

Toast the coriander seeds in a dry skillet.
Slightly crush the two types of mustard seeds and the
coriander seeds in a mortar or a blender.
Mix the crushed seeds with the water.
Let stand for at least 3 hours.
Combine the remaining ingredients in the blender.
Puree until smooth.
Stir the puree into the mustard mixture.
Bring the mixture to a boil.
Reduce the heat.
Simmer until the mixture is the desired thickness
(usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools.
Store refrigerated and tightly covered.

Yields 1 Pint.

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