RISOTTO WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried mushrooms (porcini)
2 c Hot water
1 cn Chicken broth (14 oz)
1 c Water
1 c Dry white wine
2 md Tomatoes
1 md Bunch broccoli
4 tb Butter or margarine
1 md Onion, chopped
1 Clove garlic, minced
2 c Arborio rice, uncooked (OR
-long-grain rice)
1 1/2 lb medium shrimp, peeled
-and deveined
1/2 c Fresh basil leaves, torn
-(OPTIONAL)

Soak dried mushrooms in hot water until soft, at least
1/2 hour. Remove mushrooms with slotted spoon and
strain liquid through cheesecloth into medium
saucepan. Add chicken broth, water,and wine; bring to
a boil. Keep hot over low heat, covered. Rinse
mushrooms in water to remove all grit; chop into
1/2-inch pieces. Remove stem ends and seeds from
tomatoes; chop into 1/2-inch cubes. Cut flowerets
from broccoli. Peel tough skin from stems with
vegetable peeler; cut stems into 1/4-inch slices. Heat
oil in 5-quart Dutch oven over medium-high heat. Add
broccoli and saute until tender-crisp. Transfer to
bowl; cover, and keep warm. Add 2 tablespoons butter
to Dutch oven; saute onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2
minutes. Laddle simmering broth, 1/2 cup at a time,
into rice mixture, while stirring. Alloe rice to
absorb broth before adding more. After 10 minutes,
add mushrooms, and continue to cook, stirring, until
rice is tender but firm, about 10 to 15 minutes
longer. Rice should be creamy. Remove rice from heat;
cover and keep warm. Melt remaining butter in medium
skillet over medium heat. Add shrimp; cook, stirring
constantly, until shrimp are just pink, about 3
minutes. Remove from heat. Stir tomatoes and broccoli
into cooked rice. Add shrimp and pan liquid to rice
and vegetable mixture; mix well. Cook over medium-high
heat until heated through; remove from heat. Stir in
basil, if desired. Serve immediately in warmed shallow
soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall’s COOKING SCHOOL No 12] Posted by Fred Peters.

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Title: CARROT GINGER SOUP
Categories: Soups
Yield: 4 Servings

1 Onion; chopped
1 tb Margarine
1 1/2 lb Carrots; sliced
1 ts Fresh grated ginger
Black pepper
4 1/2 c Light vegetable stock or
-Water
1 lb Apples; peeled chopped
3 tb Sherry

1. Saute onion in margarine, covered, for 5 minutes,
without browning. Add the carrots ginger. Cover and
cook a further 10 minutes. Stir occasionally.

2. Add the stock or water and bring to a boil, then
simmer gently for 15 min, until the carrots are
tender. Puree the soup in a food procesor, then sieve
(not really necessary).

3. Return soup to the rinsed-out pan, reheat gently
and season to taste with pepper.

You may use parsnips instead of carrots and add 1 T.
curry powder to the onions when you saute them. A
swirl of yogurt on top is good and add some crisp
croutons.

—–

CARAMEL CRUNCH PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BETTE LELAND CGVH43B—–
—–CRUST—–
2 cups Graham cracker crumbs
3 tablespoons Finely chopped peanuts
6 tablespoons Butter — melted
2 packages Cream cheese softened (8 oz)
1/3 cup Brown sugar
1/4 cup Corn syrup
2 tablespoons Cornstarch
3 large Eggs
1/3 cup Sour cream
1 1/2 teaspoons Vanilla
6 Snicker candy bars (2.07 oz) — coarsely chopped
(3
—–TOPPING—–
3/4 cup Milk chocolate chips
1/4 cup + 2 tbl. sour cream
1 tablespoon Brown sugar
1/4 cup Whole peanuts
10 Caramel candies

1. Make crust: Preheat oven to 350. Combine graham cracker crumbs,
peanuts and melted butter in med.
bowl. Press into bottom and halfway up the sides of 9″ springform pan.

2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar,
corn syrup and cornstarch. Add eggs, one at a time, beating well after
each addition. Stir in sour cream and vanilla. Stir in chopped candy
bars and peanuts. Pour over crust.

3. Bake 15 min. Reduce oven temp. to 300 and bake 1-1/4 hrs. more until
top of cheesecake is no longer wet or glossy. Remove cake from oven; run
knife around edge. Turn oven off and return cake to oven for 1 hr.
more. Cool completely on wire rack. Cover and refrigerate overnight.
4. Prepare topping: Melt choc. chips in small sauce pan over low heat.
Stir in 1/4 c. sour cream and the brown sugar/ Spread over cheesecake
and sprinkle peanuts on top. Melt caramels in heavy saucepan over low
heat. Remove from heat and stir in 2 tbls. sour cream. Drizzle over
cheesecake. Makes 16 servings.

Bette…NM

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APPLE-GINGER SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Apple — chopped, peeled
3 tb Brown sugar
1/4 ts Ginger
1/3 c Milk
1 Egg — or 2 egg whites
-or 1/4 c egg substitute
Milk
Sugar

Heat oven to 425F. Grease cookie sheet. Mix
bisquick, apple, brown sugar, ginger, milk and egg
until dough forms. Knead 10 times.

Pat dough into 8 inch wide circle on cookie sheet.
Brush with milk. Sprinkle with sugar. Cut into 8
wedges.

Bake about 14 minutes or untl golden brown. Serve
warm.

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Pea Soup with Pork

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Pork
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (2 c) dried yellow Swedish
-peas -ÿÿdomestic
-yellow split peas
5 c Cold water
2 md Onions — finely chopped
1 md Onion — whole, peeled and
-studded with 2 cloves
1 lb Lean salt pork — in 1 piece
1 t Majoram leaf -ÿÿ
1/4 ts Marjoam powder
1/2 ts Thyme
Salt

Wash the dried peas in cold running water and place
them in a 2-3 quart saucepan. Cover with 5 cups cold
water and bring to a boil over high heat. Boil briskly
for 2 or 3 minutes then turn off the heat and let the
peas soak in the water for an hour. Skim off any pea
husks that may have risen to the surface, add the
finely chopped onion, the whole onion, salt pork,
marjoram and thyme and again bring to a boil.
Immediately lower heat and simmer with pot partially
covered for about 1 1/4 hours or until peas are quite
tender but have not fallen apart. Remove the whole
onion and the salt pork from the soup and cut the pork
in slices about 1/4″ thick. This may be served in
either of two variations. Place a few slices of pork
in individual serving bowls. Season the hot soup with
salt to taste and ladle it over the pork. Or, if you
prefer, serve the soup alone, accompanied by a
separate place of the sliced salt pok and spicy brown
mustard. NOTE: If domestic yellow split peas are used,
they need not be soaked for an hour. Wash them
carefully, cover them with 4 cups cold water and
proceed with the recipe as above. They will take
somewhat less time to cook than the Swedish peas.

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GAZPACHO (COOK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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Maple-Pecan Balls

Recipe By : Woman’s Day, Cookies Sweet Treats
Serving Size : 24 Preparation Time :0:00
Categories : Shaped Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
–at room temperature
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon maple extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup pecans — finely chopped
24 pecan halves
powdered sugar

Preheat oven to 350 degrees. In a large bowl, combine
the butter, sugars, baking powder, egg, maple extract and
vanilla extract; beat with an electric mixer until fluffy,
scraping the sides of the bowl several times. With the
mixer on low speed, gradually add the flour, beating just
until blended. Stir in the pecans. Shape level measuring
tablespoonfuls of dough into 1 1/4-inch balls. Place 1 inch
apart on ungreased cookie sheets. Press a pecan half into
the top of each ball. Bake for 12 to 15 minutes, or until
the cookies look dry and the bottoms are lightly browned.
Cool on the cookie sheets on wire racks for 1 to 2 minutes,
then remove to racks to cool completely. Store in an
airtight container for up to 2 weeks. Just before serving,
dust with powdered sugar. Penny Halsey (ATBN65B).

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UNBAKED CARAMEL COOKIES

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
3/4 c Butter or margarine
6 oz Can evaporated milk
– undiluted
1 Pkg instant butterscotch
-pudding mix
3 1/2 c Quick-cooking Oatmeal

Combine sugar, butter and evaporated milk; stir over
low heat until mixture comes to a full rolling boil.
Remove from heat and add pudding mix and oatmeal.
Stir thoroughly. Cool 15 minutes, the drop by rounded
spoonfuls onto waxedúper lined cookie pans.

These are almost like candy, too.

From – THE LADIES AID COOKBOOK by Beatrice Vaughan.
Pub by The Stephen Greene Press, Brattleboro, Vermont.
1971

Shared by Robert Rostrup

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Vegetable-Style Rarebit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low-Cal Vegetables
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Cabbage — finely chopped
1/4 Cup Carrot — finely chopped
2 Tablespoons Green pepper — finely chopped
2 Tablespoons Celery — finely chopped
2 Tablespoons Onion — finely chopped
2 Tablespoons Radishes — finely chopped
Bread, whole wheat — toasted
1 Cup Cheese, cheddar — shredded
1/4 Cup Alfalfa sprouts
Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable
mixture. Place slices on baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon
over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is
bubbly. Transfer to serving plates. Top with sprouts.

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Nutr. Assoc. : 237 260 685 274 999 1223 1644 277 12 1093

Spinach-Feta-Cheese Dip

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Jaw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Low fat plain yogurt
1 sm Clove garlic
2 tb Chopped fresh dill or 2
Teaspoons dried
1 Package frozen leaf spinach,
Thawed and squeezed out
4 oz Feta cheese, cut into cubes
1 t Grated lemon rind
1/4 ts Salt
1/4 ts Pepper

Set coffee filter or double thickness of paper
toweling in strainer over small bowl. Spoon yogurt
into filter. Refrigerate; drain for 2 hours. Chop the
garlic and dill in a food processor. Add spinach,
feta, rind, salt and pepper. Whirl until cheese is
finely grated, scraping down side of bowl as needed.
Add drained yogurt. Pulse with on/off motion just
until mixture is combined. Scrape into serving bowl.
(can be prepared a day ahead and refrigerated.)

typed by jessann 🙂

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