Title: French Market Soup
Categories: Soups, Beans
Yield: 6 servings

2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped,
– don’t drain
1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice

Sort and wasy 2 cups of the bean mix, place in a large heavy soup
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup.

Makes 2 1/2 quarts of soup

From January 1992/ FAMILY

Shared by Robert Rostrup

MMMMM

Title: PASSOVER FRUIT CANDY
Categories: Candies, Desserts, Nuts, Passover
Yield: 12 servings

-BARBARA FEUERSTEIN MPDF75A
1 lb Figs
1 lb Dates
1 lb Seedless raisins
1 Lemon
Chopped; nuts and/or coconut

At the request of many on the Food Forum Board; I’m
posting this on the Holiday Board. This is from a
book called “Secrets from Bergen Kitchens” compiled by
the Sisterhood of the Jewish Community Center of
Teaneck, NJ – copyrighted 1947. This is the only
recipe specifically called “Passover” but I will look
further for any others Grind figs, dates and raisins.
Add juice and rind of lemon. Form into balls and roll
in chopped nuts or

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Title: Strawberry Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
8 md Strawberries, washed and
-sliced
3 tb Powdered sugar
1 Grated peel of lemon

In a blender or food processor, blend together all ingredients.

MMMMM

Vegi Spagetti

1 med. green pepper, chopped
1 med. zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 C grated parmesan cheese
1 large jar spaghetti sauce (or use your own from scratch)
1/4 C sliced olives
1 t oregano
1 t garlic salt
1 16oz pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med. Pour over
cooked noodles.

Title: MAPLE MOCHA TOPPING
Categories: Cakes, Desserts
Yield: 1 servings

2 ea Egg whites (beaten until sti
1/4 c Sugar
2 t Instant coffee
1/2 t Vanilla
3/4 c Maple syrup

Beat until thickened – serve over ice cream or angel cake. Makes 2
cups for Ice Cream or Angel Cake By Fay Bottum

—–

Peanutty Playdough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 C Creamy Peanut Butter
4 C Powdered sugar
3 1/2 C Light corn syrup
4 C Dried milk powder

assorted cake sprinkles or small candies
Note: This mixutre is too thick for most electric mixers, so mix by hand,
kneading works best.

Mix first four ingredients together until smooth. Divide into 10 15
portions. Children can mold and shape into animals, flours, cars, etc., then
decorate and eat!

– – – – – – – – – – – – – – – – – –

PUREE OF LEEKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Leeks — very thinly sliced
Butter

Drop the thinly sliced leeks (tender green parts as
well as white) into 1/2-inch fast-boiling salted
water. Cook until very tender. Save the cooking
liquor. Whizz the leeks to a smooth, pale green
puree. Season, enrich with knobs of butter and thin
with a little of the cooking liquor if liked. Serve
garnished with a bouquet of green coriander and
triangles of fried bread. Add some soft-boiled eggs
for a quick vegetarian supper.

Source: Philippa Davenport in “Country Living”
(British), November 1988. Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

FLORIDA BOUILLABAISSE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fish fillets, cut into
-pieces
1 lb Shelled shrimp
2 Softshell turtles, cleaned
-and parboiled until tender.
-Cut into
Small pieces
6 Blue crabs, boil and remove
-meat, or one 7-1/2 oz. can
-crabmeat
12 Clams or one 7-1/2 oz. can
-chopped clams
1 md Onion, sliced and 1/2 cup
-diced green onions
1/2 c Chopped celery
1/2 c Green pepper
1/2 c Sliced mushrooms
1/4 c Chopped parsley
2 One lb. cans tomatoes
2 Cloves minced garlic
1/2 ts Thyme
1/2 ts Saffron
2 Bay leaves
1/2 c Oil
1 c White wine
Hot sauce to taste
2 c Fish stock

This is a Florida chowder… it goes real good with
“french” bread.

Saute vegetables in oil until soft, about 10 minutes.
Add wine, stock, tomatoes and bring to a boil. Add
fish and remaining ingredients. Cook over medium heat
for 15 minutes. Turn on low and simmer for 20 minutes.

Posted by Bill Mathews. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: PEANUT-BUTTER-CHOCOLATE SHORTBREAD
Categories: Cakes, Desserts
Yield: 16 servings

1 1/2 c Margarine or butter
1 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla
2 c All-purpose flour
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
1/4 ts Salt
1 c Unsalted peanuts, chopped
1 c Creamy peanut butter
1 c Sifted powdered sugar
1/2 c Semisweet chocolate pieces
16 Milk chocolate kisses
16 Unsalted peanuts, whole

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2
cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and
salt; beat till smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of
cocoa mixture. Spread remaining cocoa mixture in the bottom and up the
sides of an ungreased 10-inch tart pan with a removeable bottom, or in the
bottom and 1-inch up the sides of a 10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar; stir in
chocolate pieces. Carefully spread peanut butter mixture over crust. Spoon
the remaining cocoa mixture over peanut butter mixture; carefully spread to
cover. Using tines of a fork, score shortbread into 16 wedges. Bake in 325
degree oven about 50 minutes or till surface looks slightle dry. Cool
slightly. While warm, place a chocolate kiss on each wedge. When kiss
softens (about 10 minutes), top with a peanut. Score wedges again. Cool
completely. Remove sides of pan; cut into wedges.

—–

Title: SMOKY BABA GHANOUSH
Categories: Vegetables, Bar-b-q
Yield: 2 cups

2 md Eggplants
3 Garlic cloves, chop coarsely
2 ts Salt
1 ts Sugar
1/2 c Tahini, *
4 tb Lemon juice, fresh
1 ts Pepper

Wash eggplants and, with fork, prick them in about 5
spots. Grill whole eggplants over medium-hot coals.
Turn about every 5 minutes to evenly char skin. Grill
until just soft and charred all over, about 20
minutes. Cool. Cut in half and scoop out insides (you
may find it easier to peel skin off with your fingers
if eggplant gets too mushy).
In food processor fitted with metal blade, combine
eggplant, garlic,salt, sugar, tahini, lemon juice and
pepper. Puree until smooth. If mixture seems too
thick, add a little water to achieve desired
consistency. Adjust seasoning.
*This paste, made from sesame seeds, is available at
most grocery stores. Makes 2 cups depending on size of
eggplants.

—–