ONION AND POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 White onions, thinly sliced
3 tb Butter
2 tb Chopped fresh parsley
2 Cloves garlic, finely choppe
2 Bay leaves
1/2 c Prosciutto or cooked ham
4 c Chicken Broth
3 c Water
1 t Pepper
4 Potatoes, shredded
1/4 c Grated Romano cheese

Cover and cook onions in butter in 4 Qt Dutch oven
over medium-low heat 10 minutes. Stir in
parsley,garlic, bay leaves and prosciutto. Cook,
uncovered, over high heat 5 minutes, stirring
frequently. Stir in remaining ingredients except
cheese. Heat to boiling. Reduce heat. Cover and simmer
30 minutes, stirring occasionally. Remove bay leaves.
Top each serving with cheese. Slow-simmering soup is
enriched with diced prosciutto and freshly grated
Romano cheese.

– – – – – – – – – – – – – – – – – –

Halloween: Cool Whip Grave Yard Dessert

Recipe By : Cool Whip
Serving Size : 15 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c chocolate wafer cookie crumbs
1/4 c granulated sugar
1 stick margarine — melted
—-Filling—-
8 oz pkg fat-free cream cheese
12 oz tub Cool Whip Lite® topping — thawed
2 c water — boiling
2 4 serv pkgs orange gelatin
1/2 c water — cold
ice cubes
—-Decorations—-
1/4 c chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
decorator icing brown, green, orange, — white
candy corn
candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2″ pan with cooking spray and
flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake
for 10 minutes and then chill. To prepare filling, combine cream cheese,
remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another
mixing bowl, combine boiling water into gelatin until completely dissolved.
Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water
into gelatin until thickened. Remove any remaining ice cubes. Spoon
gelatin over cream cheese layer. Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining
cookie crumbs. Decorate as a “grave yard” by poking sandwich cookies on
end into dessert. Decorate the cookies as tombstones with the decorator
icing. Scatter candy and pumpkins around the surface.

– – – – – – – – – – – – – – – – – –

GRILLED SAUSAGE TAPAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fully cooked Smoked Sausage,
-cut into 1-1/2 inch pieces
1/2 lb Fully cooked Bratwurst, cut
-into 1-1/2 inch pieces
1/2 lb Fully cooked Thuringer or
-Summer Sausage, cut into
-1-1/2 inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cut
-into wedges
1 Summer Squash/Zucchini, cut
-into 1 inch pieces
2 sm Onions, parboiled, cut into
-wedges
4 Firm Plum or Cherry
-Tomatoes, halved
4 md To 6 md Whole Mushrooms
1 Small Green and Red Bell
-Pepper, cut into 1-1/2 inch
-squares
Lemon Pepper Marinade/Sauce
3/4 c Olive Oil
3 tb Red Wine Vinegar
1/3 c Fresh Lemon Juice
2 ts Grated Lemon Rind
1 Clove Garlic, minced
2 tb Sugar
1/2 ts Thyme
1/4 ts Fresh ground Pepper
1/2 ts Salt

In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a
wire whisk until well blended. Add sausage pieces and coat well, turning
with a spatula. Marinade in refrigerator at least 1 hour, turning
occasionally. Preheat grill. Alternate sausage with fruit and vegetables on
skewers in as attractive fashion. Place kabobs on grill; brush generously
with remaining marinade. Grill 5 to 6 minutes – turning as needed. Brush
with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C
marinade

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92

– – – – – – – – – – – – – – – – – –

CARNATION BASIC MUFFIN MIX

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
1 c Rolled oats
1 c Sugar
1 1/4 c Carnation Instant Skim Milk
Powder
2 1/2 tb Baking powder
1 tb Cinnamon
1 t Salt
1/4 ts Ground cloves

In a large mixer bowl, combine ingredients well.
Store in a dry place in a sealed container for up to 6
months.

**NOTE: see recipe for Apple n’ Spice Muffins**
Source: Carnation Instant Skim Milk Powder Leaflet

From the collection of K. Deck

– – – – – – – – – – – – – – – – – –

Title: Southern Gems
Categories: Bread Osg1966
Servings: 1

1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
—–

BEIGNETS (CREOLE DOUGHNUTS)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cajun Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Boiling water
2 tb Shortening
1/4 c Sugar
1/2 ts Salt
1/2 c Evaporated milk
1/2 pk Yeast
1/4 c Warm water
1 ea Egg, beaten
3 3/4 c Flour, sifted
Powdered sugar

Pour Boiling water over shortening, sugar, and
salt. Add milk; let stand until warm. Dissolve yeast
in Warm water; add to milk mixture along with beaten
egg. Stir in 2 cups flour. Beat. Add enough flour
to make a soft dough. Place in a greased bowl.
Grease top of dough, cover with waxed paper and a
cloth. Chill until ready to use.
Roll dough to 1/4 inch thickness. Do NOT let
dough rise before frying. Cut into squares and fry a
few at a time in deep hot fat (360 degrees). Brown on
one side, turn and brown on the other. Drain on paper
towels. Sprinkle with confectioners sugar.

Recipe courtesy of Myrtle Signorelli, Gulfport,
Mississippi.

– – – – – – – – – – – – – – – – – –

CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste)
1 Garlic clove, peeled and
-roughly chopped
1/4 c Loosely packed, roughly
-chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into
-squares abut 1 1/2 inches

Remove the husks from the tomate verde and rinse will.
Put into a saucepan with the fresh chilies, cover with
water, and bring to a simmer. Continue simmering until
soft but not falling apart, about 10 minutes. Drain
the tomate verde and transfer with the chilies and 1/4
cup of the cooking water to a blender. Add the garlic
and cilantro and blend until smooth.

Heat the lard in a frying pan, add the onion, and fry
gently, without browning, for 1 minute. Add the
blended sauce and fry over high heat, stirring from
time to time, until reduced and thickened – about 7
minutes. Add salt to taste and the pieces of
chicharron and continue cooking over medium heat until
the chicharron is just soft – about 5 minutes,
depending on thickness and quality.

Serve with corn tortillas and a dollop of frijoles
refritos.

The Art of Mexican Cooking From the collection of Jim
Vorheis

– – – – – – – – – – – – – – – – – –

Title: Potato Soup (Cream Style)
Categories: Cream, vegetable
Yield: 6 servings

4 lg potatoes; peel dice
1 onion; diced
3 celery; diced
2 c water; * see note
1/2 ts dill weed
1/2 ts mrs. dash; or substitute
2 tb chives; chopped
1 c nonfat milk; or substitute
3 tb flour

Recipe by: The Mormon Diet Cookbook Preparation Time:

1:00 Place potatoes, onion, celery and water in a lg

saucepan. Add dill weed, Mrs. Dash and chives; simmer

until potatoes are tender, about 30 min. Place milk

and flour in a pint jar. Shake vigorously to mix

thoroughly. Add to potato mixture; simmer 5 – 10 min,

or until thickened.

VARIATIONS: Add 1/4 ts ground pepper, 1 ts basil

leaves and/or 1/2 ts garlic powder in addition to or

instead of other herbs. Blend part of soup mixture in

blender if desired. From Fatfree Digest April-May

1994, Formatting by Sue Smith (using MMCONV)

—–

GREEN LENTIL RISSOLES WITH VEGAN YOGURT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish British
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RISSOLES—–
8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 ea Onion, finely chopped
1 ea Carrot, finely chopped
1 ea Green bell pepper, diced
2 ea Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt pepper, to taste
1 tb Parsley, chopped
—–COATING—–
Vegetable oil
2 oz Wholewheat flour
2 oz Breadcrumbs
2 oz Oats
—–YOGURT SAUCE—–
1/2 pt Plain soy yogurt
2 tb Parsley, chopped
1 tb Chives
1 ea Garlic clove, crushed
1/4 ts Cumin
Lemon juice, to taste
Salt pepper

RISSOLES: Combine lentils water, bring to a boil, reduce heat
simmer for 30 minutes, or until the lentils are tender (I think it
needs closer to an hour to get them really tender). Add more water
if necessary.
Heat the margarine, add the onion cook for a couple of minutes.
Add the carrot pepper cook until tender, about 10 minutes. Add
the spices, tomato paste salt pepper. Mix together well stir
in the lentils. Add the parsley. Allow to cool till it is cool
enough to handle.
Divide the mixture into 12 portions shape into patties. Coat them
in flour, dip in some oil coat in the breadcrumbs oats (I omitted
this step). Shallow fry in hot oil until the patties are golden
brown on both sides. Drain well serve with the sauce.
SAUCE: Combine all ingredients together chill.
MARK’S NOTE: The vegetables do need to be finely diced, it may well be
easier to use a food processor. Also, if using the oats, I’d
recommend running them through the processor too so that they
resemble oat flour.

– – – – – – – – – – – – – – – – – –

Title: Reese’s Chewy Chocolate Pan Cookies
Categories: Cookies, Chocolate, Hershey’s, 100th
Yield: 48 bars

1 1/4 c Butter or margarine,
-softened (2 1/2 sticks)
2 c Sugar
2 Eggs
2 t Vanilla extract
2 c All-purpose flour
3/4 c HERSHEY’S cocoa
1 t Baking soda
1/2 t Salt
1 2/3 c REESE’S peanut butter chips

Heat oven to 350’F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer
bowl, beat butter and sugar until light and fluffy. Add eggs and
vanilla; beat well. Stir together flour, cocoa, baking soda and salt;
gradually blend into butter mixture. Stir in peanut butter chips.
Spread batter into prepared pan. Bake 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. Makes about 4 dozen
bars.

MMMMM