Title: Hearty Green Gumbo
Categories: Vegetarian, Vegan, Soups/stews, Ethnic, Cajun
Yield: 6 Servings

1 pk Frozen chopped spinach (10
-oz)
1 bn Watercress; chopped
1 bn Parsley; chopped
1/4 c Water
1/2 c All-purpose flour
1/2 c Cooking oil
2 lg Onions; chopped
1 md Green pepper; chopped
2 Celery stalks; chopped
Water
1 ts Salt
1/4 ts Ground red pepper
1/4 ts Black pepper
1 c Chopped broccoli
1 c Diced parsnips or rutabaga
1 cn Cannelini beans; rinsed and
-drained
2 c Hot cooked rice

In a Dutch oven combine spinach, watercress, parsley
and 1/4 cup of water. Bring to a boil, breaking up
spinach with a fork; reduce heat. Cover and simmer
for 10 minutes. Drain, reserving liquid and pressing
liquid out with a spatula. Set greens and liquid aside.
In the same Dutch oven stir together the flour and oil
till smooth. Cook over medium high heat for 5
minutes, stirring constantly. Reduce heat to medium.
Cook and stir about 10 minutes more or till reddish
brown. Add onions, green pepper, and celery. Cook
and stir over medium heat for 5 to 10 minutes or till
very tender. Add enough water to reserved liquid to
make 2 1/2 cups. Add liquid, cooked greens, salt, red
pepper, and black pepper to onion mixture. Bring to a
boil; reduce heat. Cover and simmer for 15 minutes.
Add broccoli and parsnips or rutabaga. Cover and
simmer about 10 minutes more or until tender. Stir in
beans; heat through. To serve, place rice in
individual. Ladle gumbo over rice.

Per serving: 403 cal; 11g pro, 53g carb, 19g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Gardens
format by Lisa Crawford

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Title: LEEK POTATO SOUP
Categories: Vegetables, Soups
Yield: 6 servings

3 ea Large Bunches Leeks
3 lb Potatoes
3 ea Large Onions
2 ea Garlic clusters
1 qt Milk (optional)
1 qt Half and Half (optional)
1 pt Heavy Cream (optional)
3 c Chicken Stock (clear)
3 c Water
1 x Salt and/or Pepper

Peel the potatoes in advance and keep them submerged
under cold water to prevent discoloration.
Smash the garlic clusters on their sides to seperate
the cloves. Cut off the large end of the cloves and
crush the clove by laying the cloves on a flat
surface, and pressing down on them under the side of
the blade of a wide, bladed knife. Remove the peelings
from the crushed cloves. (This is a very easy way to
peel garlic.)
Inspect the leeks and remove any parts of the plants
that are withered or discolored. Chop the onions.
Coarsely chop the leeks, including the leaves. Saute
the leeks, onions, and garlic in peanut oil. Peanut
oil seems to work best but olive oil or corn oil may
be used. Saute until tender. Set aside in a strainer
to drain any excess oil. Select a pot large enough to
cook the potatoes with some room to spare for the
soup. Add 3 cups of chicken stock and 3 cups of water.
Make sure the chicken stock is clear; containing no
fat. If homemade chicken stock is not available then
substitute with instant chicken broth, but use locally
prepared stock if possible.
Cook the potatoes in the stock/water combination for
25 – 30 minutes, or until done. Remove the potatoes
and reduce heat under the pot, but keep the liquid hot.
Drain the potatoes and insure the sauted vegatables
are drained. Place potatoes and the drained vegatables
in a food processor and blend on medium to high speed
until smooth. Return the blended mixture to the liquid
in the soup pot. Stir well and increase heat. Heat
just to boiling. If the soup appears to be too thick
at this stage slowly add a little more stock or water.
If desired add salt and pepper to taste.
The soup is ready to serve at this point, especially
as low fat or a lite soup. But I like to add milk or
cream.
When the liquid reachs boiling point, add the milk or
cream. Stir. Milk produces a thinner soup than the
cream. Cream or Half-N-Half provides a full flavor
with more body. Heat to just below the boiling point.
Be careful at this stage and do not boil after adding
the milk or cream. Too much heat at this time will
cause the soup to stick to the pot and loose flavor.
Serve immediately with fresh baked bread or homemade
croutons. Additional comments:
The amounts of the ingredients are not critical to a
successful soup. If you like garlic its hard to put
too much in this receipe. The amount of onions can be
varied also. The more onions, the better it seems to
be. A ratio of one bunch of leeks to one pound of
potatoes is OK. But more leeks doesn’t spoil it either.
For people without a large food processor: The
potatoes can me prepared as if making mashed potatoes
(with a mixer) but with just potatoes. If the mixture
becomes too dry add water or milk while beating. Blend
the sauted vegetables in the food processor and add to
the beaten potatoes. Blend until smooth before adding
to the stock.

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Title: Hot Apple Soup
Categories: Polkadot, Lisa, Autumn, Soups/stews, Fruits
Yield: 4 Servings

4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 c Water
2 tb Lemon juice
1/4 ts Nutmeg
1/2 ts Cinnamon
1 c Light cream
Unsweetened whipped cream,
-for garnish

Peel, core quarter apples. Combine all ingredients except cream in
saucepan bring to boil. Simmer 15 min. till applesa are soft.
Puree; return to pan; add cream heat through but don’t boil.
Garnish each serving with a dollop of unsweetened whipped cream and a
sprinkle of cinnamon.

You can even serve this soup for brunch – it’s a Fall soup, when
apples are a part of the celebration.

Source: “Vinyard Seasons” by Susan Branch

I know I mentioned “Vinyard Seasons” to you guys before, but I haven’t
tried anything out of it yet. I just picked these three things (Hot
Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for
what I think will be a nice autumn meal. Get a fire going in the
fireplace, and it’ll be great! This is a nice book. Meal Master
doesn’t do these recipes justice. The entire book is hand-written
and illustrated.

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-26-95

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Clootie Dumpling

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 t Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk

Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter. Dip a
pudding cloth (cheesecloth) into boiling water, sink
it in a basin large enough to hold the batter. Dredge
it lightly with flour and spoon in the batter. Draw
the fullness of the cloth together evenly, then tie it
tightly with string, but leave enough room for the
dumpling to swell. Place a saucer or plate in the
bottom of a large saucepan. Lift the dumpling into the
pan. Pour in enough boiling water to cover. Simmer for
a full 2 hours, then untie. Turn out carefully onto a
hot serving dish. Dredge with castor sugar. Serve with
hot custard sauce. Yields 4 to 6 servings.

For the hot custard sauce, we usually use Byrd’s
Custard. If you have the availability of British goods
in your area, they should have Byrd’s custard. It
comes in a large tin, like a container of powdered
chocolate for chocolate milk. Just follow the
directions to make a custard, only dilute it a little
more to make it sauce-like.

GSD

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Cucumber Salad with Dill

Recipe By : Cooking with Dill
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole cucumbers — peeled
1/8 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons fresh dill
white pepper — to taste

Halve cucumbers lengthwise; remove seeds and cut into 1/4″ slices. In medium
bowl, combine vinegar, oil, and dill; add S P. Add cucmbers to dressing,
tossing gently to coat. Refrigerate 30 minutes; serve chilled.

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Title: Beef and Lentil Stew
Categories: Ground beef, Soups/stews, Vegetables, Beef
Yield: 6 servings

1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Minced 4 oz Mushroom Stems
Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced
1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked
3 c Water 1/4 c Red Wine; Optional
1 ea Bay Leaf 1 ts Salt
1 ts Beef Bouillon; Instant 1/4 ts Pepper
2 tb Parsley; Snipped

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
is brown. Drain off the excess fat. Stir in the undrained mushrooms, and
the remaining ingredients. Heat to boiling then reduce the heat, cover,
and simmer, stirring occasionally, until the lentils are tender, about 40
minutes. Remove the bay leaf and serve.

—–

FIDDLEHEADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen Fiddleheads
1 c Water
1 t Lemon juice
1 tb Butter

Cook fiddleheads in the water about 5 to 8 min. Drain.
Add salt, pepper, lemon juice and butter, mix well.

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Title: NOODLES WITH SPICY PORK
Categories: Chinese, Pork
Yield: 6 servings

1 lb Fresh angel hair pasta or
-other very fresh noodles
2 ts Chinese sesame oil
1 1/2 lb Very lean ground pork
4 tb Ginger grated coarse
2 lg Cloves minced garlic
2 ts To 4 ts hot chili sauce
-with garlic
4 ts Reduced sodium soy sauce
4 tb Dry sherry
3 tb Hoisin sauce
1 1/2 c Chicken stock
4 Chopped scallions

Cook noodles according to package directions. Heat
sesame oil in wok or skillet and brown pork. Stir in
ginger and garlic; saute 30 seconds, stirring. Reduce
heat and add chili sauce, soy sauce, sherry and hoisin
sauce; mix thoroughly. Add chicken stock; raise heat
and cook quickly to reduce liquid. Remove from heat,
stir in scallions and mix thoroughly with noodles. Let
stand, covered, 30 minutes to blend flavors. Stir
occasionally.

—–

Title: Garlic Soup I
Categories: Polkadot, Lisa, Garlic, Soups/stews
Yield: 1 Servings

1 Head garlic, peeled and
-smashed
1 qt Chicken broth
2 md Onions, peeled and sliced
Whole cardomom pods
Some other herbs, if
-desired
4 Eggs separated
Olive oil
Butter
Juice of one lime

Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1
tablespoon of olive oil. Add the garlic and onion and saute until
limp but not browned. Add herbs.

Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon — for those of you who can remember back that
far, this was the recipe that spawned the “Bouillon is Evil” thread).
Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use a
little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour. Remove onions and garlic and press through
a strainer (I zapped them in the food processor) and return to broth.

Whisk a tablespoon of olive oil into the yolks and whisk into the soup
(you’ll probably want to add a bit of the hot broth to the yolks
first). Add the juice of the lime. Whisk a little bit of water into
the egg whites. Just before serving, swirl the broth and add the
whites quickly in a thin stream.

Source: The Internet Cookbook

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA

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STORING CANNED FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

If lids are tightly vacuum sealed on cooled jars,
remove screw bands, wash the lid and jar to remove
food residue; then rinse and dry jars. Label and date
the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near
hot pipes, a range, a furnace, in an uninsulated
attic, or in direct sunlight. Under these conditions,
food will lose quality in a few weeks or months and
may spoil. Dampness may corrode metal lids, break
seals, and allow recontamination and spoilage.

Accidental freezing of canned foods will not cause
spoilage unless jars become unsealed and
recontaminated. However freezing and thawing may
soften food. If jars must be stored where they may
freeze, wrap them in newspapers, place them in heavy
cartons, and cover with more newspapers and blankets.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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