Roasted Red Bell Pepper Soup

Recipe By : Solero
Serving Size : 4 Preparation Time :0:00
Categories : Soup Tapas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 pound red bell pepper* — roasted and peeled
tablespoon garlic — chopped
1/4 cup yellow onion — julienned
1 bay leaf
1 teaspoon creole seasoning
1 teaspoon ground cumin (cominos)
1 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
4 cups water
1 cup whipping cream
charred corn kernels for garnish
julienned corn tortillas for garnish

* Solero uses Solero’s roasted, canned peppers.

Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion
is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice
and Worcestershire. Add water and bring to a boil. Process in blender or
food processor until smooth. Stir in cream and blend in blender again (may
have to do in batches). Divide among 4 to 6 bowls, and garnish with corn
and tortilla strips. Makes 4 to 6 servings.

>From Solero

From the Chronicle by Lou Parris on Aug 06, 1997

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Tuna Greens Salad

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Salads Dressings

Amount Measure Ingredient Preparation Method
leaf lettuce or mixed greens
cherry tomatoes halved
hard-boiled eggs diced
tuna, canned drained
green onions sliced
celery sliced
mayonnaise
lemon juice
salt and pepper to taste

Wash lettuce greens. Dry thoroughly and tear into bite-sized
pieces. Wash cherry tomatoes; cut in half. Quarter hard-boiled eggs
lengthwise, then cut each wedge into fourths. Drain and flake tuna.
Slice green onions and celery. Combine all in a large salad bowl. In
a small bowl, thin some mayonnaise with a little lemon juice. Toss
salad and dressing together. Season with salt and pepper to taste.
– – – – – – – – – – – – – – – – – – – –

NOTES: The first time I made this next one, I thought I might get some flak
from my teenaged boys. I was very surprised to get their thumbs up. All you
really need to complete the meal is some good french bread. Throw in a wedge
of ripened brie, and it is a meal fit for company. Pour everyone a glass of
good red wine and c’est magnifique!

CUTLASS POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorehis
5 Bacon slices
2 tb (1/4 stick) butter
3 Medium-large boiling
-potatoes, peeled and
-chopped
4 md Celery stalks, chopped
1 lg Carrot, chopped
1/2 md Onion, chopped
3 c Water
2 ts Salt
1/8 ts Freshly ground pepper
2 c Milk
2 tb Cornstarch dissolved in 1/2
-cup cold water

Fry bacon in heavy large saucepan over medium-high
heat until crisp. Remove with slotted spoon; drain on
paper towels. Crumble bacon and set aside. Pour off
drippings. Melt butter in same pan over medium heat.
Add vegetables and cook until slightly softened,
stirring occasionally, about 15 minutes. Add bacon,
water, salt and pepper. Cover and simmer until
vegetables are tender, about 20 minutes. Add milk and
heat through. Stir in dissolved cornstarch and cook
until soup thickens, about 5 minutes. Serve
immediately.

Cutlass Motor Lodge – Antigo, WI.

Posted by Jim Vorheis. Courtesy of Fred Peters.

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Date: Thu, 13 Jan 94 22:08:30 EST
From: sysbill@tenforward.cc.uky.edu

Pasta Beans

2 cloves garlic–minced
3 large cans tomatoes, chopped (mine were 28 oz. size)
2 cans great northern beans
1 large can tomato sauce (28 oz. again)
1 cup Ditalini (pasta)
1 large onion, chopped
1 tbs. oregano
4 tbs. parsley, chopped
salt pepper (I omitted the salt)

Saute garlic, onion, and parsley. Add tomatoes (with the juice), tomato
sauce, and about 4 cups of water. Bring to a boil and add the beans,
oregano, and salt and pepper. Cook for about an hour. Cook pasta
separately, add to soup, and serve.

Title: TRUMP’S CHOCOLATE PUMPERNICKEL PUDDING
Categories: Cyberealm, Desserts
Yield: 8 servings

8 sl Pumpernickel bread, crusts
-removed
1/4 c Currants
1 c Milk
1 oz Unsweetened chocolate, fine-
-ly chopped
3/4 c Sugar
1/4 ts Vanilla
1/4 c Butter, melted
2 c Whipping cream
3 oz Semisweet chocolate, finely
-chopped
9 Egg yolks

1. Lightly brush bread slices with melted butter. Place bread in greased 2
1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with
currants and set aside.
2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in
chopped chocolate until melted. Whisk together sugar, egg yolks, and
vanilla. Beat cream/chocolate mixture into egg mixture. Blend well.
3. Pour over bread slices and currants. Let stand 30 minutes to allow bread
to soak up liquid. Cover pan with buttered foil and place in a larger pan
filled halfway with warm water.
4. Bake at 350F for 45 minutes – 1 hour, or until knife inserted in pudding
comes out clean. Cool slightly. Serve with whipped cream, if desired.

—–

Title: Jamaican Jerk Chicken with Papaya Salsa
Categories: Poultry, Finalist
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
4 ea Leg, chicken, quarters
— broiler/fryer type
2 tb Hot pepper sauce
1 ts Salt, seasoned, spicy
1/2 ts Cinnamon
1/2 ts Allspice

MMMMM————————PAPAYA SALSA—————————–
1 1/2 c Papaya, diced
1/4 c Onion, red, minced
2 tb Sugar
2 tb Pepper, red, minced
2 tb Jelly, hot pepper
2 tb Cilantro, chopped
Rice, cooked

Papaya Salsa: =============

: In a large bowl, mix all of the ingredients together well.
Chill. Makes about 2 cups.

Chicken: ========

: In a shallow container, place the hot pepper sauce. Add
chicken, one piece at a time, turning to coat. Sprinkle salt,
cinnamon and allspice over the chicken.

: Place the chicken, skin side up, in a single layer in a large
shallow baking dish. Bake at 400 F, basting twice with pan juices,
for 45 minutes or until the chicken is fork tender.

: Arrange the rice and chicken on a serving platter. Spoon
papaya salsa over the chicken.

: Cook: Gloria E. Pleasants, Williamsburg, Virginia

: Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest : : Delmarva Poultry Industries, Inc.
: : Georgetown, Delaware, 19947-9622

From: Georgette/Dave Burnside

Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar or equivalent in — Equal
1 large Raw egg ( egg beaters equivalent)
1/4 cup oil
2 tablespoons Mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings — (optional)
sliced radishes — (optional)

Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent),and mayonnaise in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double boiler and add 1/4 c
oil. Stir gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or overnight
before using. If the dressing is too thick, add more Italian dressing as
needed. Mix together equal amounts of fresh spinach, iceberg and romaine
lettuce. Allow 2 T for each salad. Moisten leaves in dressing, do not
saturate; let stand 5 minutes. Add onion rings, radish, etc.

– – – – – – – – – – – – – – – – – –

BAKED BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
1 Onion, Chopped
5 ts Chili Powder
1 1/2 ts Dry Mustard
2 c Water
2 cn Cannellini (White Kidney
Beans, (15-oz. Cans),
Rinsed, Drained
1 cn Stewed Tomatoes, With Juice
(14-1/2 Oz. Can)
3 tb Unsulfured (Light) Molasses

Heat oil in heavy large saucepan over medium heat. Add
onion and cook until soft, about 8 minutes. Add chili
powder and mustard and stir 1 minute. Add water,
beans, tomatoes with their juices and molasses. Simmer
soup 15 minutes, stirring occasionally and breaking up
large chunks of tomatoes with back of spoon. Season
with salt and pepper. Makes 2 generous servings; can
be doubled If you prefer a thicker soup, remove one
cup of the beans, mash them to a paste, then stir them
back into the soup. Coleslaw and corn bread squares
round out the menu; a simple baked apple could be the
perfect finale. Recipe from Bon Appetit, March, 1993 –
“30-Minute Main Courses” Source: Bon Appetit – March,
1993

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Title: BARBEQUE PORK *** (NNBB09A)
Categories: Main dish, Chinese, Barbecue, Asian, Pork
Yield: 8 servings

1 lb Pork tenderloin 1 ts Dark soy sauce
2 tb Honey 1 tb Sherry
3 tb Light soy sauce 1 Clove garlic; mashed
2 tb Hoisin sauce 1 tb Sugar
2 tb Catsup

trim meat and cut into strips about 2″ wide and 6″ long. Combine remaining
ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork
with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a few inches of water. Preheat oven to 425 for 10 minutes.
Roast
pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
heat to 325 and roast 5 minutes more. Slice each strip diagonally against
the grain into 1/4″ pieces. Serve cold. Dip with Chinese hot mustard and
sesame seeds. I LOVE THIS RECIPE! Mike FROM:
MIKE CROUCH (NNBB09A)

—–

Title: FRUIT SHAKE
Categories: Beverages, Fruits
Yield: 2 servings

1 c Milk
1 Banana
1 c Strawberries
1 tb Honey
1/2 ts Vanilla

Blend all ingredients, may drink immediately or chill in freezer for
30 minutes, blend again, pour into chilled glasses.

from Mrs. Roy Rodgers, “Concho Valley Beekeepers Assoc. Honey
Cookbook”

typed and posted by teri Chesser 3/96

MMMMM

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