Cream of Artichoke Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup unsalted butter
2 cups sliced leeks — white part only
16 ounces frozen artichoke hearts — thawed
5 cups chicken broth
1/4 cup grated Parmesan cheese
salt and freshly ground pepper
2 cups cream

Heat butter in a large saucepan, over medium heat. Add the leeks, heat
and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3
minutes. Add the chicken stock and bring to a boil; reduce heat and simmer
for 30-35 minutes. Remove from heat and purée in a food processor or with a
hand blender. Season to taste with salt and pepper. Add cream and heat just
through. Sprinkle with Parmesan cheese and serve hot.

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BEAN BACON SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto beans (dried)
1 t Salt
1/2 ts Pepper
4 Bacon slices, cut in squares
4 Carrots, chopped
4 Celery stalks, chopped
1/2 ts Thyme (dried)
1 Garlic clove, minced
4 oz Can of tomato paste
2 tb Olive oil
1 Onion, chopped
1 tb Wine vinegar

The approximate cooking time is 3 hours.

Cover the washed beans with 6-8 cups of water and
bring to a boil. Reduce heat, cover and boil gently
for 1 hour and then simmer while still covered. Stir
about every 15 minutes for the ENTIRE time the beans
are cooking.

After the beans have been cooking for about 1 hour and
45 minutes chop the onion and celery and carrots.
Slice the four slices of bacon into 1″ squares. Saute
the onion, celery and bacon squares in the olive oil
for about 10 minutes. Add to the beans along with the
thyme, chopped carrots and tomato paste. Simmer
uncovered for another hour until the beans are tender
and slightly mash the beans. Add the salt, pepper and
wine vinegar before serving.
Submitted By JSCHLANK@PACIFICNET.NET On THU, 21 DEC
1995 200833 -0500

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Date: Thu, 20 Oct 94 08:57:04 CDT
From: wallis@oxygen.aps1.anl.gov (David Wallis)

Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Hearty Ham and Three-Bean Soup

Recipe By : Janice Cole
Serving Size : 4 Preparation Time :0:35
Categories : *** Legumes
Pork Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 1/2 ounces navy beans (canned) — drained and rinsed
15 1/2 ounces red kidney beans (canned) — drained and rinsed
15 ounces black beans (canned) — drained and rinsed
14 1/2 ounces stewed tomatoes — undrained
1 1/4 cups chicken broth
1 cup cooked ham — diced
1 medium onion — chopped
1 clove garlic — minced
1 teaspoon chili powder
1/4 teaspoon pepper

In large saucepan, combine all ingredients; mix well. Bring to a boil over med
ium heat.

Cook 15 to 20 minutes or until onion is tender and soup is slightly thickened,
stirring occasionally.

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Title: Congee (Jook)
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

1 c Long grain rice
3 qt Stock
2 tb Minced Chinese preserved
-turnip
1 sl Ginger root, minced
1 Piece tangerine peel,
-soaked to soften and minced
Salt

MMMMM————————–GARNISH——————————-
Chopped green onion
Chopped coriander
Sliced preserved ginger
Sliced tea melon

Combine rice, stock, preserved turnip, ginger and tangerine peel in a
large soup pot and bring to a boil. Lower heat and simmer, uncovered
for approximately 1 to 1 1/2 hours or until the rice is thoroughly
broken up. Stir occasionally to prevent soup from sticking and add
boiling water if necessary. When done, soup should be thick and
creamy. Add salt to taste and garnish with any or all of the
suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or
beef. Or with rice add diced forest mushrooms, soaked to soften or
dried shrimp.

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

Posted by Stephen Ceideburg

MMMMM

MM: Toasted Pecan Scones

Title: Toasted Pecan Scones
Categories: Cookies
Yield: 30 scones

4 c All-purpose flour
4 ts Double-acting baking powder
2 tb Sugar
2 Sticks cold, unsalted
-butter, cut into pieces
4 lg Eggs
4 tb Milk
1 c Finely chopped toasted
-pecans

In a food processor, process the flour, the baking
powder, the sugar, and the butter until the mixture
just resembles coarse meal. In a small bowl whisk
together the eggs and the milk, add the mixture to the
processor, and blend the dough, pulsing the motor,
until it is just combined. Turn the dough out onto a
floured surface and knead in the pecans. Roll or pat
the dough 1/2 inch thick, with a 2″ cutter cut out
rounds, and transfer them to a greased baking sheet.
Bake the rounds in the middle of a preheated 425
degree oven for 14 minutes, or until they are pale
golden. Makes 30 scones.

Pita Breads

Recipe By : GwynneC@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup wrist-temperature water
1 1/2 tsp active dry yeast — (half 1/4 oz packet)
1 Tb sugar or honey
1 tsp salt
3 1/2 cups flour — see note

Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas.
Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and
stir to dissolve. Beat in 1 cu flour for a smooth batter. Add rest of flour
gradually for a fairly soft dough. Knead til smooth. Cover with damp towel; let
rise til double. Punch down and knead a few minutes. Divide in 6 or 12 pieces.
Knead each unit and roll into 1/8 – 1/4 inch thick circleoids (my word :). The
shape and size don’t matter so much as thickness. I found it’s better to err on
the side of too thick, as too thin makes them burn easily and be cracker-like.
Use lots of flour when rolling. Let circleoids rest at least 30 minutes covered
with damp towel. (I rest them on placemats.) Heat oven to 500F and heat baking
sheets. I use just one sheet and bake pitas two at a time. Brush hot sheets
with oil or sprinkle with cornmeal. (I have used sesame seeds sucessfully.)
Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed
like blowfish and perhaps very slightly brown. W!
atch closely; they bake fast. Wrap pitas in damp towel and put in paper or
plastic grocery bag for 15 minutes. This important step keeps them supple.
These are easy to make, very good, and fat-free. They freeze well and thaw
fairly quickly.

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HONEY, IT’S PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Parsnips — peeled and
-diagonally sliced into
-1/2″ pieces
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 t Orange Peel — grated

In a saucepan, cook parsnips in water and salt over
medium heat until fork-tender, about 10 minutes. Drain
and remove from pan. In same pan heat butter, honey,
juice and orange peel together; toss with parsnips and
a little salt, if desired. Serve hot.

Source: Medford Mail Tribune, 10 January 1995 TYped by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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COCONUT-CRANBERRY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 oz Cream Cheese — softened
1/4 c Whole-berry cranberry sauce
1 t Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut

Combine first 4 ingred. stirring until well blended.
Spoon into a serving dish, and sprinkle with coconut.
Serve spread with gingersnaps. Yield: 1 1/4 c.

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Title: NEVER FAIL TOFFEE
Categories: Candies, Chocolate
Yield: 1 servings

-June James-GNDR31B
2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar
-broken into small pieces

Directions:
Combine sugar, butter and water in a heavy saucepan, cook, stirring
constantly to the soft-crack stage. Add the alomds, cook, stirring to
hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading
as thin as possible. Place chocolate on hot toffee, spread melting
chocolate to cover the toffee.

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