title: potato soup with dumplings
categories: entree, soup
servings: 10

1/4 c unsalted butter
1 c onion
4 c water
3 lb new potatoes
1 c celery
1 t salt
1/2 t white pepper
2 t parsley
2 t unsalted butter
1/3 c flour
2 ea egg
1/4 t salt
1/8 t freshly grated nutmeg
1 c sour cream

heat butter in a stockpot, over a medium flame
add onions, heat and stir for 5-6 minutes
add water and bring to a boil
add potatoes, celery, 1 tablespoon salt, and pepper
bring to a boil, reduce heat, and simmer for 15-20 minutes meanwhile,
combine butter and flour-
mix well
beat in eggs, remaining 1/4 teaspoon salt, and nutmeg-mix well
drop by teaspoonsful into simmering soup
cover and simmer for 10 minutes
remove from heat, uncover, and gently stir in sour cream serve hot

—–

DUKE’S CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Potatos, new, diced
4 Ea. bacon slices, diced
6 tb Butter
3 Ea. celery ribs, diced
1 Ea. onion, medium, peeled
-and diced
2 ts Chopped fresh basil
1 t Dried marjoram
1 t Dried Italian seasoning
1/2 ts Dried thyme
2 ea Bay leaves
1 ea Pinch chopped fresh garlic
White, black and Cayenne
-peppers to taste
1/3 c Flour
4 c Whipping cream
1/2 c Half and half
1 1/4 c Clam nectar or broth
2 oz Clam concentrate (or 1
-addtl. c. clam nectar)
1 1/2 c Clams, chopped, fresh or
-frozen
1/4 ts Dill
2 tb Parsley, fresh, chopped

1. Blanch the potatoes in boiling water for 5
minutes, or until tender. Drain and set aside.

2. Cook bacon until transparent. Add butter, celery,
onion, basil, marjoram, italian seasoning, thyme, bay
leaves, garlic and peppers to taste. Cook until
vegetables are tender, about 10 minutes.

3. Stir in the flour and cook over low heat, 3 to 4
minutes. Stir in the cream, half and half, clam nectar
and concentrate. Heat to just under boiling.

4. Add potatoes and chopped clams. Bring to slow
boil and cook for 2 to 3 minutes. Discard bay leaves.
Stir in dill and parsley; serve.

Makes 8 servings.

Posted by Bob Stein. Courtesy of Fred Peters.

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Grilled Marinated Portobellos

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Portobello mushrooms — sliced

1/2 tsp Salt — or to taste
White pepper — freshly ground
1 tbsp Olive oil
—–MARINADE—–
3 oz Extra-virgin olive oil
2 Limes — juice of
1 Clove garlic — minced
1 sm Shallot — chopped
1 tsp Fresh rosemary — chopped
1 tsp Fresh parsley — chopped

Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.

MARINADE: In shallow platter, mix together marinade ingredients.
Add mushroom slices. Marinate at least one hour. Serve chilled.

Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the American
Mushroom Institute, in the Orlando Sentinel, 4/20/95.
Prodigy, Thomas Shepard (SKDR61A)
Shared on rec.food.recipes by Judi M. Phelps, 6/17/95.
Internet: jphelps@shell.portal.com

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Title: Light Sour Cream Dip
Categories: Diabetic, Dips
Yield: 1 servings

1 c 1% low-fat cottage cheese; 1 1/2 ts Lemon juice; fresh squezzed
2 tb Buttermilk; -or more to taste

In a blender, place cottage cheese, buttermilk and lemon juice. Blend
until smooth.
Adapted from “Diet for a Happy Heart” and appeared in the

San Diego Union Food Section, May 19, 1994

MMMMM

Title: Herb Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 tb Milk
2 tb Minced green onion
1 t Dry dill weed
1/2 t Dry tarragon

Cream together all ingredients.

MMMMM

Beaten Biscuits

Recipe By : Nathalie Dupree’s “New Southern Cooking”
Serving Size : 100 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups All-purpose flour
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is
dry
or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it’s ready, the dough should “snap”
when you hit it. Fold the dough in half. Roll out the folded dough until
it
is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all
the
scraps are gone and you have made about 100 biscuits. Preheat the oven to
350 degrees. Place the biscuits on a lightly greased pan. Bake for 30
minutes, until crisp, but not browned. They should open easily when split
with a fork. They will keep for weeks tightly covered in a tin or in the
freezer. Split in two before serving. From Nathalie Dupree’s “New Southern
Cooking”

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Title: White Chocolate Macadamia Nut Cookies
Categories: Cookies, Chocolate
Yield: 1 servings

1 c Flour — plus 2 Tb
1 tb Salt — (I usually use
Less)
1/2 tb Baking Soda
4 oz Butter Or Margarine
6 tb Brown Sugar, Packed
6 tb Granulated Sugar
1 tb Vanilla
1 Egg
1/2 c White Chocolate Chunks — *
See note
1/2 c Macadamia Nuts — ** see
Note

* I buy large good quality candy bars, such as Lindt,
and chop them up. ** I use straight from the jar, you
may prefer to chop up

Preheat oven to 375 F
Mix all dry ingredients together in a separate bowl
In a large bowl, cream butter and sugars until fluffy.
Add vanilla and egg–mix well.
Slowly add dry ingredients to butter/sugar
mixture–mix well Add chocolate and nuts
Spoon onto lightly greased cookie sheets (I use
cushionaire–no burning) Make whatever size you
what–I tend to make them large because it saves time
Bake 8-12 minutes, depending on size of cookies–they
should not brown, more of a golden color
Cool on rack

BTW: I usually make a double batch of the dough,
separate into halves, and add regular chocolate chunks
and pecans to one (and maybe some coconut), white
chocolate and macadamias to the other–two cookies
with half the work

Recipe By : “Leo, Debbie”

—–

Wheat Meat Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whole wheat kernels
1/4 cup Lard
2 Onions
1 1/2 pounds Ground Beef
2 tablespoons Ground Red hot chili
2 tablespoons Ground red mild chili
3 Garlic cloves
1/2 teaspoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
1/2 teaspoon Chile caribe
8 ounces Green chiles — diced
8 ounces Tomato paste
32 ounces Tomato juice

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water
used for soaking. Add more water as the kernels cook, if necessary. Melt the
suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered
suet pieces, add the onions to the pot, and cook until they are translucent.
Combine the beef with the ground chile, garlic, oregano, cumin, and salt to
taste. Add this beef-and-spice mixture to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally, until the meat
is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato
juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to
a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili
begins to get too dry, add some of the liquid the wheat was cooked in. Taste
and adjust seasonings.

– – – – – – – – – – – – – – – – – –

Black Beans and Garden Tomatoes on Potatoes

1. Cook up black beans (proportions are whatever you like)
(The more you rinse , the less undigestible sugars are left and I believe
hot rinsing is best for this)
2. Go out to your garden and pick 10 or so ripe tomatoes and some cilantro and
a couple hot peppers. For those of you without a great garden, go to the
corner farmers market and buy some.
3. Buy 12 or so ears of fresh corn at the same farmers market
4. Look in your cupboard and find some balsamic vinegar and cumin
5. Clean several potatoes

Cook the corn (I let it steam for not even 1 minute- don’t overcook!)
and strip off the cob, chop the tomatoes (big hunks) and peppers
(teeny bits), chop up the cilantro (I use alot),throw the beans into a
big bowl, add the rest of the goodies. Add cumin if you wish and more
red pepper and toss in as much vinegar as you like.

Bake some potatoes and put heaping spoonfuls of this good fresh stuff
onto your potato. I also add non-fat yogurt to mine. This is
delectable. Try it. And if you don’t have that much time, used
canned beans and corn. It is still good but not quite AS good.

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan as an accompaniment
In a large skillet cook the onion, the bell pepper, and the garlic in the
butter over moderate heat, stirring, until the vegetables are softened. Stir
in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and
pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes.

While the sauce is simmering, in a kettle of salted boiling water boil the
penne until it is al dente. Reserve about 1 cup of the cooking water, and
drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring
and thinning the sauce as desired with some of the reserved cooking water,
for 1 to 2 minutes, or until the pasta is coated well, and stir in the
parsley. Divide the pasta between 2 plates and serve it with the Parmesan.