Black Bean Soup

Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black turtle soup beans
1 cup onion — coarsely chopped
1 cup celery with leaves — coarsely chopped
1 medium carrot — chopped
1 bay leaf
1 pinch thyme
1 tablespoon Worcestershire sauce
2 1/2 quarts water
3 smoked ham hocks
1 cup chicken stock
1 dash salt — to taste
1 dash crushed peppercorns — to taste
1/4 cup Dry Sack Sherry

CHEF’S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces
lean, diced salt pork or 1 pound cooked, diced bacon. In place of the
chicken stock, you may substitute an appropriate amount of chicken base or
prepared bouillon cubes.

STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other
ingredients except salt, pepper, and sherry. Simmer at least three hours or
until a bean will crush easily.

CHEF’S NOTE: An optional method of preparing this soup that we do not use
includes this step: Remove the bay leaf and ham hocks, and puree beans in a
food mill or sieve.

STEP TWO:
Return to heat and add salt, pepper, and sherry. Adjust the consistency to
your preference.

* If too thin, add a little roux made of equal parts butter and flour. Stir
over heat until rich and creamy.

* If too thick, add a small amount of chicken stock.

To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and
lace all over with Dry Sack Sherry. Top with a dollop of sour cream.

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Suggested Wine: Gamay Beaujolais
Serving Ideas : Top with grated egg,sliced onions,dry sherry or sour cream

Nutr. Assoc. : 0 999 2516 260 92 1492 0 0 0 342 0 4437 1363

DATE NUT BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CATHY SVITEK (BCXV75A)
-Regal Breadmaker manual
–1 pound
1 c Water
1 tb Butter or Margarine
-softened
2 1/4 c Bread flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 1/4 ts Dry active yeast
3/4 c *dates — chopped
1/3 c *nuts — Chopped
….
–1.5 pound
1 1/3 c Water
2 tb Butter or Margarine
-softened
3 1/2 c Bread flour
3 tb Sugar
2 tb Dry milk
2 ts Salt
2 1/2 ts Dry active yeast
1 c *dates — chopped
1/2 c *nuts — Chopped

*As soon as you press Start; set a separate minute timer for 15
minutes, at which time add the Dates and Nuts.

Not for Timer Bread Setting

Follow operating instructions for chosen size of bread, 1 pound or
1.5 pound MM by Cathy Svitek

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TART DOUGH

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

In a small bowl, mix together the egg and cream. Set aside.

In the bowl of an electric mixer, combine the flour, sugar, salt, and
butter. Using the paddle attachment on low speed, mix in the butter
until
is the size of small peas. With the mixer on low speed, add the egg
mixture. Mix the dough just until it is no longer dry-looking. It
will
still be loose and crumbly at this point.

Place the dough on the work surface. With your hands, combine and
form the
dough into a single ball. Wrap the dough in plastic wrap and
refrigerate
until firm but still malleable.

Rolling and forming the shells:

On a lightly floured work surface roll the dough out to 1/8-inch
thick.

Yield: 6 4-inch tartlets

When lining tart, be sure to press the dough carefully around the
bottom
edges of the pans.

Prebaking shells:

To prebake a frozen or chilled shell line it with parchment paper.
Fill the
shell with uncooked rice, beans, or pie weights. (This helps the
shell
retain its shape.) Bake the shell in a preheated 350 degree oven
until the
edges are golden brown, about 10 minutes. Remove the parchment paper
and
the rice, beans, or weights and continue to bake the shell until it
is
golden brown all over.

Unbaked shells can be stored for a day in the refrigerator or for
several
weeks in the freezer. Once a shell is baked, it should be eaten that
day
for maximum freshness and flakiness of the crust

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TURKEY NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STOCK
1 All bones from roast turkey
7 c Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP
1/4 c Broken noodles, 1/2″ pieces
1 Stalk celery leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 c Grated zucchini
1 t Dried basil
1 t Dried thyme
1 d Hot pepper sauce
Salt to taste
Freshly ground pepper

My note: Remove bones from turkey or chicken before
serving and refrigerate or freeze until you have time
to prepare the soup. I like to do it the next day, if
possible, and make a batch of crackers while the soup
is cooking.

STOCK: In stockpot or large saucepan, combine bones,
water, bay leaf, celery and onion. (Skin and drippings
may be included, if desired.) Simmer, covered about 4
hours. Strain, reserving stock. Let bones cool, pick
out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil;
add noodles and simmer for 5 minutes. Add celery,
carrot, green onions, zucchini, basil and thyme.
Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4
1/2 cups.

3/4 cup serving – 91 calories, 1 1/2 protein, 1/2
fruit vegetable choice 5 grams carbohydrate, 11
grams protein, 3 grams fat 137 mg sodium, 32 mg
cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay,
Cdn. Heart Foundation 1988. Shared but not tested by
Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups
chicken stock if you start without bones For a main
course, add 19 oz can chickpeas or kidney beans,
drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

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SEASONED TEMPEH IN A COLD VEGETARIAN GELATIN.

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Grated tempeh
2 tb Tamari
1 t Paprika
1/4 ts Cayenne Pepper
Vegetarian Gelatin
– to make 3 liquid cups
1 Green Pepper
1 Red Pepper
1 Kosher Dill Pickle
4 -to
6 Cubes of vegetarian bouillon
– (optional)
Black Pepper — to taste
– (optional)

Mix tamari with paprika and cayenne pepper in a bowl
and then stir in grated tempeh. Spread on large plate
and microwave for 5-10 min. (Or bake or broil until
firmer and browner).

Chop fine the peppers and pickle and mix with browned
tempeh. Bring 3 cups of vegetarian gelatin (with or
without bouillon) to boil, pour over the
pepper/pickle/tempeh mix and then pour into flat dish
to 1/2 inch height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and
Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat
eating Bavarian turned vegan tempeh maker; comments
and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little
tempeh cookbook which was easily overlooked: The
Tempeh Cookbook; The Book Publishing Company; P.O. Box
99, Summertown TN 33483

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Kompot W Spirytusie

Recipe By : Original recipe passed down through the generations and tran
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
750 ml water
500 g mixed dried fruit (pears, figs, apricots,
150 g pitted prunes
75 g raisins
200 g pitted sweet cherries
2 apples — peeled and sliced
50 g cranberries
200 g sugar
1 lemon — sliced
6 whole cloves
2 cinnamon sticks
1 orange
100 g grapes, pomegranate seeds, or pitted plums
200 ml brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large enough
to hold all the ingredients. Bring to a boil, cover and then simmer for about
20
inutes (or until the fruit is plump and tender).

2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices.
Cover and simmer for about 5 minutes.

3. Grate orange peel and set aside. Peel and section the orange (removing the
skin and white membrane). Add to fruits in kettle.

4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat.
Stir in the orange peel, cover and let stand 15 minutes.

Author’s Notes:
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Difficulty : easy.
Precision : No need to measure.

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Title: Steak Kew (Canton)
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Flank, skirt steak or other
-tender beef, cut in 1-inch
-squares
1 Onion, cut in 1-inch chunks
1 1/2 tb Hoisin sauce
1/2 ts Oriental sesame oil
1 tb Soy sauce
1/4 ts Pepper
1 ts Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,
-minced
1/2 lb Snow peas, or
1 lb Chinese or regular
-broccoli, or fresh
-asparagus tips, or
1 lb Firm ripe tomatoes, cut in
-wedges
3 tb Peanut oil

Here’s a nice, non-weird, Chinese recipe for Steak Kew with
variations for hoisin sauce, oyster sauce and hot bean paste. Combine
beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir-fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.

Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges

Variation with oyster sauce: Omit hoisin sauce and sesame oil and
add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons
hot been paste.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; April 19 1991.

MMMMM

Title: Cruelty-Free Pate
Categories: Pate
Yield: 6 servings

1 md Onion, chopped
1 tb Margarine or water
2 lb Fresh mushrooms, finely
-chopped
4 Garlic cloves, minced
2 tb Chopped fresh parsley
1 1/3 c Bread crumbs
2 tb Lemon juice
Salt
Pepper

In a large saucepan, heat the margarine or water and cook the onion
for 10 minutes.

Add the mushrooms and cook for another 20-30 minutes, or until all the
liquid has evaporated. Remove the mixture from the heat and add the
remaining ingredients. Spoon into a serving dish and serve
immediately.

Preparation time, 20 minutes.

MMMMM

Chrismas Tree Cookies

Recipe By: Grace Nelson from S’port Times
Serving Size: 1
Preparation Time: 1:00
Categories: Cookies Christmas Favorites

Amount Measure Ingredient Preparation Method
1 stick margarine or butter
1/2 cup shortening (butter flavored)
2 cups sugar
2 whole eggs
2 teaspoons vanilla
4 cups self- rising flour

Cream together butter/margarine and sugar. Add eggs and vanilla and mix.
Add flour aand form 2-3 inch balls; flatten with hands and place 6 to a
cookie sheet. Bake at 375* about 15 minutes. Frost with icing made from 1
lb. confectioner’s sugar, and 4 T. of meringue powder (from Wal-Mart or cake
decorating dept. and icing paste from same source). Make holes with ice-pick
and open while still warm or hot from oven.
—–
Notes: I found this and made it for Ford and John for Xmas ’93 and frosted
them and they were so good. Gracie saved it!

Serving Ideas: These are tough enough to be made into ornaments.

Title: RADISHES IN CREAM
Categories: Harned 1994, Salads, Side dish, Vegetables
Yield: 4 servings

1 bn Radishes; thinly sliced
Lettuce leaves

————————-DRESSING————————-
1/4 c Thinly sliced scallions
1/4 c “Lite” sour cream
1/4 c Fresh plain yogurt
1 pn Salt
1/4 ts Fresh ground pepper
1/2 ts Prepared horseradish
1 tb Chopped parsley

————————–GARNISH————————–
1 tb Chives; minced

Combine radishes with dressing and mix together well.
Serve on lettuce leaf “cups.”

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 41.

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