Fire Alarm Chili From College Park

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Margarine
2 pounds Ground beef
4 dashes Worcestershire sauce
4 tablespoons Chili powder
1 teaspoon Sugar
2 Onion — chopped
2 cans (#2 cans) Tomatoes
1 can (#300) Chili beans
Salt and pepper to taste

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt
and pepper to taste.
Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions
and continue cooking until onions are almost done. Chop the tomatoes and add
them along with the beans. Bring the mixutre to a boil then lower heat to
simmer for about 1 hour before serving.

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CHICKEN SOUP AVGOLEMONO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
64 oz Chicken broth
-(You can get away
-with instant broth,
-but make sure it is
-of good quality.
-I usually use Knorr
-Chicken Bouillon cubes)
4 tb White rice (unconverted,
-not Uncle Ben’s!!!)
2 lg Eggs
1 Lemon
1/2 ts Salt (or more to taste)

Bring the broth to a boil and add the rice and salt.
Let rice cook for 15-20 minutes. Remove pot from stove
and let it cool for a while.

Separate the whites from the egg yolks, and beat the
whites in a large bowl, until they thicken a little.
Add the yolks and the juice of the lemon and beat
until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm
broth into the egg mixture, while beating
continuously. When your bowl is full, pour the
contents back into the remaining broth, and stir until
you get a uniform mixture.

Now serve and, I hope, enjoy!

NOTES:

* Greek style egg lemon chicken soup — Avgolemono
in greek means egg and lemon and is the most popular
technique for preparing soup in Greece. So much so,
that unless stated otherwise, when one talks of soup,
one means avgolemono soup. What follows is a recipe
for my favourite, chicken soup, but feel free to
substitute any kind of meat or fish broth for the
chicken. Yield: Serves four -hungry- people.

* This process of treating eggs is known in greek as
avgokomma, and describes both this process and what
will happen if you are not very careful, the egg will
coagulate and spoil everything! In order to avoid such
an unfortunate occurrence, you must let the broth cool
a little before adding the egg. This can easily be
done by starting to beat the eggs only after you have
removed the broth from the stove, thus giving time to
the broth to cool. However, if you’re in a hurry, you
can pour a small glass of cold water into the broth
(which will obviously make the soup more diluted).
The broth must be poured slowly into the egg and lemon
mixture, but the two must be blended quickly (use of
an electric mixer is recommended).

* The original recipe does not require beating the
whites separately, so you can simply beat the eggs
whole until the whites blend with the yolks, and then
add the lemon. If you prepare the eggs this way, the
soup will be a little less smooth.

* The soup can be kept in the refrigerator for a day
or two. Be careful not to bring it to a boil when
re-heating it, because the egg will coagulate.

: Difficulty: moderate (handling of egg whites in
soup takes experience). : Time: 30 minutes.
: Precision: Approximate measurement OK.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.
: princeton!tilt!kyrimis
: I reversed the polarity of the neutron flow…

: Copyright (C) 1986 USENET Community Trust

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LIGHT VEGETABLE BROTH (VEGAN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-fat Soups
Mcdougall Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 qt Water
2 c White wine
– or unsweetened apple juic
6 Celery — thickly sliced
6 Carrots — scrubbed and
— coarsely chopped
2 lg Potatoes — scrubbed and
— coarsely chopped
3 md Zucchini — thickly sliced
2 lg Onions — chopped
1 Leek, white part only — clean
— thickly sliced
5 To 6 cloves garlic — crushed
1/2 lb Mushrooms — cleaned left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the
ingredients in a large soup pot. Bring to a boil,
reduce the heat, cover, and simmer over low heat for 3
to 4 hours. Strain the broth and discard the
vegetables. Freeze in 1- to 2-cup containers for use
in recipes calling for vegetable stock or broth.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Gingersnaps
Categories: Cookies
Yield: 48 cookies

1 c C and H Brown Sugar; packed
3/4 c Shortening
1 Egg
1/4 c Molasses
2 c All-purpose flour
2 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1 ts Cloves
1/4 ts Salt
C and H Granulated Sugar

Cream together sugar and shortening until fluffy. Add egg and molasses;
beat well. Combine dry ingredients and add to creamed mixture; mix well.
Chill dough, then shape into 1-inch balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12
to 15 minutes. Makes 4 dozen snappy cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

GULYASSUPPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Onions — chopped
1/4 lb Bacon — diced
1 t Paprika
1/2 ts Caraway seed
1 pn Marjoram
1 Garlic clove — crushed
6 c Beef stock
1 lb Soup meat — finely cubed
1 t Salt
3 Tomatoes — peeled/seeded/diced
3/4 lb Potatoes — peeled/diced
1/4 c Flour
3/4 c Water
3 Beef franks — cooked/peeled
Lemon juice

Saute the onions and bacon, until the onions are
golden and puffy. Add the paprika, caraway seeds,
marjoram and garlic. Cook just a minute and add the
beef stock, soup meat, salt and tomatoes. Simmer for
20 minutes. Add the potatoes, and more beef stock, if
needed. Continue to cook until the meat and potatoes
are soft. Make a thin cream of the flour and water,
and stir it slowly into the soup. Continue to cook
until thickened. Slice the cooked franks about 1/4″
thick and add to the soup along with a squeeze of
lemon juice. Gourmet’s Old Vienna Cookbook

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CHERRY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 oz Canned bing cherries,
-undrained
1 c Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 tb Cornstarch
1/4 c Water
1 Egg yolk, well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic
casserole, combine cherries, cherry liquid, wine,
cinnamon and lemon juice. 2. Heat, covered, in
Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the
1/4 cup water. Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or
until thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring
constantly. 6. Refrigerate 6 hours or overnight. Serve
cold.

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BUTTERED BELGIAN ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Belgian endive — heads
2 tb Butter — or margerine
Salt and pepper to taste
2 tb Water
1/2 Lemon — juice
1 tb Parsley — leaves fine chop

Rub the butter over the bottom of a shallow flameproof casserole or
skillet. Trim off the bottoms and any damaged outer leaves of the endive
and cut the heads into diagonal slices about 1″ thick. Put them in the pan
with salt and pepper to taste, lemon juice and water. Press a piece of
buttered foil on top of the endive and cover with a lid. Cook over low heat
for 7-8 minutes or until the endive is tender. Shake the pan occasionally.
Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon.

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Title: BLACK FOREST PUDDING
Categories: Desserts
Yield: 8 servings

——————————-PUDDING BATTER——————————-
6 oz Semisweet chocolate
3/4 c Unsalted butter
2/3 c Sugar
8 Eggs
1/4 c Kirsch
1 1/3 c Ground almonds
1/3 c Dry bread crumbs
1 lb Sour cherries
– rinsed, stemmed pitted

PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the
batter, cut the chocolate finely and place in a small bowl over hot water
to melt, stirring occasionally. Beat the butter with half the sugar until
soft and light, beat in the chocolate, then the yolks, one at a time. Beat
in the kirsch. Combine the almonds and crumbs and stir in. Fold in the
cherries. Beat the egg whites until they hold a very soft peak and beat in
the remaining sugar in a slow stream. Beat the whites until they hold a
firm peak. Stir 1/4 of the whites into the batter, then fold in the rest
with a rubber spatula. Pour the batter into a buttered and floured 2-quart
gratin dish or other baking dish. Bake the pudding about 30 minutes, or
until it is well puffed. Serve the pudding immediately, or allow it to cool
slightly and serve it warm or at room temperature.

—–

Title: Tomato Cheese Souffle
Categories: Vegetables, Heirloom, Cheese/eggs
Yield: 4 Servings

3 tb Butter or margarine
3 tb Flour
1/2 ts Salt
Few grains cayenne
1 c Tomato juice
1 c Grated cheddar cheese
3 Egg yolks
3 Egg whites

Melt butter; blend in flour, salt and cayenne.
Gradually add tomato juice.
Cook over hot water, stirring constantly until thick.
Add cheese, then slowly add beaten egg yolks; cool.
Beat egg whites stiff, but not dry; fold in. Pour
into greased baking dish. Bake at 325F for 50
minutes. If desired, pour mixture into individual
baking dishes; bake at 325F for 30 minutes. Serves
4-6 Source: Heritage Recipes ch.

—–

Title: Hoppin John Soup
Categories: D/g, Cajun, Soup, Beans, Boat
Yield: 6 servings

1/2 c Black eyed peas
3 c Chicken broth
1 c Water
1/4 ts Crushed red pepper
1 Garlic; clove;finely chopped
1/2 lb Ham; hunk; cubed
1/2 c Onion; chopped
1/4 c Rice, uncooked
1/2 c Green Pepper; chopped
1/4 ts Pepper; black or white
1 ts Celery seed
2 c Collard Greens Fresh; finely
Chopped
1 c V-8
2 Chicken bouillon cubes

Serves 4 – can be doubled easily

Heat peas and water and broth to boiling in large sauce pan or dutch
oven. Boil uncovered 2 minutes; remove from heat. Cover and let
stand 1 hour. Do not drain.

Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce
heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are
tender. (Do not boil or peas will burst)

Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8,
and 2 chicken bouillon cubes.

Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in
match size strips. Stir in collard greens, simmer until heated
through.

== Courtesy of Dale Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50

MMMMM