SOPA DE MANI (PEANUT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Peanuts, roasted ground
-ÿÿ
1/2 c Peanut Butter
2 tb Oil
1 ea Onion, finely chopped
1 lb Potatoes, chopped and boiled
4 c Stock
2 tb Chives, chopped
Salt and pepper

Heat the oil in a saucepan and cook the onion until it becomes
transparent. Add the ground peanuts or peanut butter, potatoes and a
little stock and mash well. Alternatively, put these ingredients into
a blender. Now pour the rest of the stock slowly into the puree,
mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5-10
minutes. After this, remove the pot from the heat and season.
Sprinkle the chives on top before serving.

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Title: CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 Clove garlic
1/2 c Olive oil
1 c Cubed French bread
2 Heads Romaine lettuce
1 ts Salt
1/4 ts Dry mustard
1/4 ts Fresh grated pepper
5 Anchovy fillets
1 ds Worcestershire sauce
3 tb Wine vinegar
1 Egg, raw or coddled
Juice of 1 lemon
2 tb Parmesan [opt’l]

Marinade the peeled garlic clove in the oil at least 24 hrs and/or
rub a wooden salad bowl with a split clove. Saute’ the bread in 2 T
of the oil.

Break the Romaine into 2″ pieces, place it in a salad bowl and
sprinkle on the salt, mustard, pepper, chopped up anchovy fillets,
and Worcestershire. Add vinegar, oil, egg, lemon juice and optional
cheese. Toss. Add the croutons.

For a different flavor use Crumbled Blue cheese instead of Parmesan.
This is the classic recipe. Today the dressing is EXTREMELY creamy
and garlicky and the salad gets garnished with shrimp, grilled
chicken breasts and who knows what else.

Jim Weller

MMMMM

Homemade Vanilla Pudding Pie Filling Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 cups granulated sugar
1 3/4 cups cornstarch
3/4 teaspoon salt

In a large bowl, combine all ingredients. Stir with a wire whisk until ble
nded. Pour into a 4 cup container with a tight fitting lid. Seal containe
r; label with date and contents. Store in a cool, dry place. Use within 4=
months.

Makes about 4 cups Homemade Vanilla Pudding Pie Filling Mix.

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Title: Chocolate-Mint Cookie Sandwiches
Categories: Cookies
Yield: 36 servings

3 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
3/4 c Butter; softened
1 c Sugar
1 ts Vanilla extract
1 Egg
3 oz Unsweetened baking c
-hocolate — melted and cool
Mint cream filling
3 c Powdered sugar
2/3 c Butter; softened
1/2 ts Peppermint extract
3 tb Half and half; up to 5 t
Chocolate glaze
6 oz Semisweet chocolate;
-coarsely chopped
2 tb Vegetable oil

Recipe by: The Joy of Cookies, pp. 156-7
1. To prepare cookies: In a medium bowl, combine flour, baking powder
and
salt; set aside. In mixing bowl, beat butter, sugar and vanilla until
light
and fluffy. Add egg, then chocolate, beating well after each addition.
Stir in flour mixture 1/2 cup at a time, blending well after each
addition.
Divide dough in half. Form each half into a log 9 inches long and about 2
inches in diameter. Wrap in plastic and freeze or refrigerate until firm,
1
to 4 hours.
2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into
1/4
inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp
to
imprint the tops of half of the rounds.
3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
Cool on racks. While cookies are baking, prepare the filling. In a small
mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T
half half. Beat at low speed until smooth, adding more half half if
necessary. Mixture should be thick and creamy smooth.
4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
plain cookie rounds. Top with imprinted rounds to create sandwiches;
press
down lightly. Refrigerate until filling is firm, about 20 minutes.
5. To prepare glaze. In a small saucepan, combine chocolate and oil.
Warm
over low heat, stirring occasionally, until mixture is smooth. Pour
chocolate into a small deep bowl or 1-cup glass measure. Line a large
baking sheet with waxed paper. Dip half of each cookie sandwich into
melted
chocolate, shaking off excess. Arrange sandwiches on waxed paper and
refrigerate until chocolate is set. Store in an airtight container at
room
temperature 1 week; freeze for longer storage.

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Title: Frozen Coconut Pie
Categories: Dessert, Pie
Yield: 8 servings

3 oz Cream cheese; softened
1 T Sugar
1/2 c Milk
1 1/3 c Coconut
8 oz Cool whip*; thawed
1/2 ts Vanilla
1 ea Graham cracker pie crust, 9

Recipe by: Cool Whip label

Beat cream cheese and sugar in large bowl. Gradually add milk; beat
until smooth. Stir in coconut, Cool Whip and vanilla. Spoon into
crust. Freeze 4 hours or until firm. Let stand at room temperature 15
minutes until it can be cut easily. Store leftover pie in freezer.

MMMMM

Slow Cook Sweet Sour Pork

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Cubed pork
3 Tablespoons Soy sauce
1/4 Cup Vinegar
1 Small Onion — sliced
2 Tomato — cut in slices
2 Tablespoons Cornstarch
1/4 Teaspoon Ginger
1/4 Cup Brown sugar
2 Green peppers — cut into

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients
except green pepper and tomatoes. Cook on low for 8 hours. Stir in green
pepper and tomatoes. Cook on high for 10 minutes.

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking

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Title: Stewed Chicken
Categories: Crockpot, Poultry, Meats, Main dish
Yield: 1 crock full

1 Whole fryer chicken/pieces
2 Stalks of celery, cut up
2 Carrots, cut up
2 Small zucchini, 1″ slices
Rosemary
Sage
Parsley
Thyme
Basil
Salt

Wash chicken, remove skin. Pat chicken dry with paper towels. Season
chicken with spices. Place chicken in crock pot and surround with
vegetables. Add water to barely cover. Cook on HIGH until bubbling, then
reduce to LOW fo 6-8 hours. Serve with rice.

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Title: Chocolate-Pecan Clusters
Categories: Cookies, Marshmallow
Yield: 20 servings

1 c Miniature marshmallows
1/2 c Semisweet chocolate chips
2 tb Margarine or butter
1 c Pecan halves
1/4 ts Vanilla

Recipe by: Betty Crocker’s Microwave
1. Place marshmallows, chocolate chips and margarine in small bowl. Cover
with waxed paper and microwave on high 1 to 2 minutes, stirring every
minute, until marshmallows are melted and mixture is smooth.
2. Stir in pecans and vanilla. Drop mixture, with 3 pecan halves per
cluster, onto waxed paper-lined cookie sheet. Refrigerate uncovered about
30 minutes or until firm. ABOUT 20 CANDIES; 80 CALORIES PER CANDY.

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Title: BEAN PATTIES
Categories: Vegetarian
Yield: 4 servings

16 oz Pinto beans, rinsed, drained
1/2 c Shredded lowfat cheddar
1/4 c Dry bread crumbs
2 tb Chopped gr onions w/tops
1 ts Worcestershire
1/4 ts Pepper
1/8 ts Salt
1 ea Egg white or 2T egg product
4 ea Whole wheat hamb. buns
4 ea Slices tomato
4 ea Lettuce leaves

———————HORSERADISH SAUCE———————
1/2 c Plain nonfat yogurt
2 ts Prepared horseradish

Spray 10 inch nonstick skillet with nonstick cooking
spray. Mash beans in med bowl. Mix in cheese, bread
crumbs, onions, worcestershire, pepper, salt and egg
white. Shape into 4 patties. Cook in skillet over med
heat about 10 mins, turning once until light brown.
Serve on buns with horseradish sauce, tomato and
lettuce. Per serving–280 calories, 14 gr protein, 5
grams fat, 0 cholesterol, 790 milligrams sodium, 3
grams saturated fat, 2 grams unsaturated.

From Betty Crocker Low Fat Low Cholesterol Cooking
Shared on Cooking Echo by Lisa Greenwood

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Cream Of Fresh Greens Soup

Recipe By : Twelve Months of Monastery Soups. p. 85
Serving Size : 6 Preparation Time :0:00
Categories : Soups New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
1 Onion — Chopped
1 Head Lettuce Or Escarole — Finely Chopped
1 Bunch Watercress — Finely Chopped
1 Pound Spinach — Chopped
6 Quarts Water — More If Needed
2 Bouillon Cubes
2 Potatoes — Sliced
1 Pint Heavy Cream
Salt, Nutmeg And White Pepper — To Taste
Paprika — For Garnish

1. Pour the olive oil into the soup pot and saute the onion slightly. Add
the chopped greens, potatoes, bouillon cubes, and water. Boil the soup
for 15 minutes and the simmer for another 15 minutes.

2. Blend the soup in a blender and return it to the pot. Add the heavy
cream and seasonings and stir well. Reheat the soup and serve hot,
sprinkling some paprika on top of each serving.

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