BERNESE POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes,
Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter.
Add onion, carrot, celery and garlic, and cook,
stirring often, until soft but not browned. Mix in
pepper, marjoram, nutmeg, potatoes and broth. Bring to
a boil, cover, reduce heat slightly, and boil gently
until potatoes are tender, 25-30 minutes. Puree soup,
about half at a time, in blender or food processor
until smooth. Return to cooking pan. Gradually blend
in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is
smoothly melted into soup. Taste, and add salt if
needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

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Title: SUGAR COOKIE ORNAMENTS
Categories: Cookies
Servings: 48

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 t Milk
Assorted colored sugar
-crystals, cinnamon gems,
-nonpareils or decors
DUNCAN HINES Vanilla Layer
-Cake Frosting (opt)

1. Preheat oven to 375’F.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
milk in large bowl. Stir until thoroughly blended. Form dough into 1″
balls. Place 3″ apart on ungreased baking sheets. Grease and flour bottom
of drinking glass. Press gently to flatten cookies to form 2″ circles.

3. Press end of drinking straw into top of each cookie to make hole.
Decorate cookies as desired or leave plain to frost.

4. Bake at 375’F. for 5-7 minutes or until set but not browned. Press
straw through holes in top of cookies again. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely. Frost plain cookies, if
desired.

5. String ribbon through holes in cookies. Tie at top.

Makes 3 1/2 to 4 dozen cookies.

TIP: Frosting can be divided and tinted with a few drops of red and green
food coloring. Stir until well blended. Frost patterns on ornaments or
frost and sprinkle with decors.

PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
Divide into 3 custard cups. Tint each with 1 drop different food coloring.
Sketch design on unbaked cookie with top of knife. Use clean watercolor
paint brushes to paint designs on cookies before baking. Bake and cool as
directed.

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Crazy Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Frostings Chocolate
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
1 cup Cocoa
1 teaspoon Salt
1/2 cup Butter — softened
2 teaspoons Baking soda
2 cups Instant coffee — boiling
2 teaspoons Vanilla
2 Eggs
1/2 teaspoon Baking powder
—–FROSTING—–
2 cups Heavy cream
1/2 cup Sugar
4 tablespoons Cocoa
1 teaspoon Vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend
together butter, baking soda and boiling coffee. Add all together and beat by
hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and
blend. Bake in two 9″ layer pans for 30 minutes at 325~. Cake will not test
done but is! Cool on racks.
FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours.
Then whip at high speed until thick and creamy. Ice center and top. Refrigerate
till ready to serve.

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HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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DIVINITY AND VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC DIVINITY—–
1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 t Vanilla extract
1 c Coarsely chopped nuts
—–HOLIDAY DIVINITY—–
1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—–CHOCOLATE DIVINITY—–
6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts)
—–GINGER DIVINITY—–
6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water
1/2 c Finely diced ginger

Servings: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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Title: Chocolate Icing
Categories: Chocolate, Cakes
Yield: 6 servings

1 c Sugar
4 tb Chocolate
3 tb Milk
1 tb Water

Notes: From Grandma Ruby’s (Williams) files. Newspaper clipping.
Looks old. Also on clipping are Confectioners’ Icing and Chocolate
Frosting. This chocolate icing is recommend for frosting an Angel
Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to
boiling. Then add sugar. Boil five minutes, stirring occasionally.
Spread on cake that is cold.

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Title: STEAMED SHREDDED CABBAGE
Categories: Chinese, Vegetables
Yield: 6 servings

1/2 md Head cabbage
1/4 c Peanut oil
1/2 ts Salt
1/4 c White sesame seeds

Steamed vegetables are common to many cooking
traditions. You may discover in this recipe a dish
that suits non-Chinese meals as well.

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2″ shreds; pull head apart
to make a loose mound. Sprinkle with salt; allow to
stand, uncovered, for 10 minutes. Place on round
serving platter and steam in Chinese steamer for 5
minutes.

While cabbage is steaming, heat oil in small pan or in
your ladle. Hot oil keeps the vegetable hot, and adds
a rich taste.

Remove cabbage from steamer.Douse with hot oil;
sprinkle with toasted sesame seeds. Serve.

—–

Title: Fresh Fruit Parfait
Categories: Desserts
Yield: 6 servings

1/2 c Sliced bananas
1/2 c Sliced strawberries
1 pk JELL-O Brand Gelatin, any
-flavor
6 T COOL WHIP Whipped Topping

Divide sliced bananas and strawberries into 6 dessert glasses. Prepare
JELL-O as directed. Pour gelatin evenly over fruit in each glass.
Refrigerate 4 hours or until firm. Top each dessert with 1 tablespoon
thawed COOL WHIP before serving.

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Capetown Fruit Veg Curry

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups onions — coarsely chopped
30 ml peanut or vegetable oil
2 cloves garlic — minced
1 tsp ginger root — grated peeled
2 med zucchinis — quartered lengthwise
1/3 l water
1 cup cut green beans
2 firm tart green pears or apples — cored and cubed
1/2 red bell pepper — coarsely chopped
1 cup chopped dried apricots (unsulfered)
75 g currants or raisins
110 ml apricot conserve
fresh lemon juice (optional)
6 cups cooked brown rice
1 cup raw or roasted peanuts
2 bananas
1 1/2 Tbls ground cumin
1 1/2 Tbls ground coriander seeds
1 1/2 tsp cinnamon
1 tsp turmeric
1/2 tsp cayenne or other ground dried red chilies
1/2 tsp ground fennel seeds
1/4 tsp ground cardamom
1/4 tsp ground cloves

1. Saute the onions in the oil for 10 min. Stir in the garlic, ginger root,
curry spices, and continue to saute, stirring patiently for about 3 min.

2. Add the zucchini water, stir conscientiously to keep the spices from
sticking to the pan. Cover the pan simmer for about 10 min.

3. Mix in the beans, pears, bell peppers apricots. Simmer gently,
covered, for around 30 min. Stir periodically and add a little more water
if necessary to prevent sticking.

4. When everything is quite tender, stir in the currants and the conserve.
Taste the curry (yum) and adjust the flavor as you please. Add cayenne or
garam masala for spice, lemon juice for tartness, or conserves for
sweetness.

5. Serve on rice, topped with peanuts and sliced bananas…and your
favourite raita.

Difficulty : moderate.
Precision : measure ingredients.

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Title: Applesauce Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

2 c All-purpose flour; 1/4 ts Cloves;
1/3 c Sugar; 1 1/2 c Unsweetened applesaue; hot
Dry sugar sub equal to 3/4 c 2 ts Baking soda;
Sugar 1/2 c Walnuts; chopped
1 ts Cinnamon; 1/4 c Rasins;
1/2 ts Nutmeg;

Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves
in mixer bowl and mix a low speed to blend well. Combine HOT
applesause and baking soda ( don’t try to be modern and use cold
applesause and mix with baking soda with the flour; it doesn’t work
as well that way), and add, along with oil, walnuts and raisins, to
flour mixture. Mix at medium speed until flour is moistened and
batter in creamy. Spread batter evenly in a 9″ by 13″ cake pan that
has been sprayed with pan spray or greased well with margarine. Bake
at 375 degrees for 20 to 25 minutes, or till bars pull away from the
sides of the pan and a cake tester comes out clean from the center.
Cool on a wire rack. Cut three by six.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is
suitable written.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton

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