Title: GREEN LENTIL SOUP WITH LEMON
Categories: Soups, Appetizers
Yield: 8 servings

2 c Green lentils, washed
3 ts Olive oil
6 c Vegetable stock
1 ea Bay leaf
2 lg Onions, chopped
3 ea Garlic cloves, crushed
2 ts Coriander
2 ts Cumin
1/2 ts Sweet Hungarian paprika
2 lg Carrots, diced
2 tb Lemon juice, or to taste
Salt pepper

Heat oil in pot add lentils, stir briefly add the onions garlic. Cook
for 3 or 4 minutes, stirring constantly. Add the bay leaf spices stir
for 1 minute. Finally add the carrot. Pour in stock, raise heat bring
to a boil. Simmer for 60 minutes until the lentils start to puree. Remove
from heat let cool. Blend till smooth return to the pot. Add lemon
juice salt pepper. If too thick, thin with a little more stock. Serve
with freshly made bread.

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Double-Decker Cheese Melt

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c shredded cheddar cheese
1/4 c butter or margarine — softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika — optional

In a food processor, blend cheese and butter. Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy. Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired. Cut each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden and bubbly.

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Title: HOT AND SOUR SOUP WITH CHAYOTE, SHRIMP, AND M
Categories: Soups, Asian
Yield: 6 servings

1/2 lb Small shrimp, rinsed
1 Small Lemon rind
1 Top Lemongrass (optional)
1/2 ts Allspice berries
2 Garlic Cloves (sliced)
3 tb Oyster Sauce
5 c Water
1 Chayote, about 3/4 lb.
6 oz Small Mushrooms
2 ts Chili-garlic paste
1/4 c Lemon juice
Cilantro Leaves to taste

1. Peel chayote and cut in 1/8-1/4″ dice. Peel shrimp; combine shells in a
pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2
tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes.
2. Strain shrimp broth, discarding solids. Return to the pot with the
chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve
shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste.
Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon
juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.

Source: Uncommon Fruits and Vegetables – A Commonsense Guide, Elizabeth
Schneider

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Title: KY COLONELS SECRET PORK BBQ SAUCE
Categories: Sauces, Bar-b-q
Yield: 4 cups

2 1/2 c Water
1/4 c Vinegar
1 tb Sugar
3 ts Pepper
2 tb Butter
3 ts Salt
1/4 Chopped onion
1 Clove garlic, minced
1 ts Red pepper
2 ts Chili powder
1 ts Red pepper sauce
1 ts Dry mustard powder
3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a
boil, stirring constantly. Reduce heat and simmer for
5 minutes. Cool overnight, warm before using. Start
basting meat with this at the beginning of the cooking
process. Baste and turn until pork registers 170
degrees on a meat thermometer (takes about 20 minutes
for country ribs.)

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ZUCCHINI AND LEMON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust — unbaked
Zucchini filling
3 sm Zucchini — thinly sliced
2 tb Butter
1/2 ts Caraway seed
1 t Lemon rind — grated
2 tb Sugar
2 tb Lemon juice
Custard
6 tb Butter
2/3 c Sugar
2 Whole eggs
2 Egg yolks
2 tb Flour
1/4 c Lemon juice

Preheat the oven to 400 degrees. Melt the 2
tablespoons of butter in a skillet and saute the
zucchini and remain filling ingredients over high heat
until the zucchini loses it color. Place in the pie
shell and bake for 15 minutes. Then reduce the oven
temperature to 375 dregees. While this is baking make
the custard by creaming the 6 tablespoons of butter
with the sugar. Add the 2 whole eggs and 2 extra egg
yolks alternately with the flour and mix well. Then
add the lemon juice, don’t worry if it looks funny.
Pour the custard over the zucchini and bake for and
additional 35 minutes.

Recipe By :

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Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings

-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine’s instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade.
Our Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this
especially yummy! —–

MMMMM

Title: Strawberry Jam
Categories: Diabetic, Fruits, Desserts, Info/help, Jam/jelly
Yield: 1 servings

-Don Nassen-RNGG84A 2 1/2 tb Lemon juice
4 c Strawberries, halved 1/4 ts Grated lemon rind
1/2 c Concentrated white grape 1 1/2 tb Unflavored gelatin (1-1/2
-juice (simmered down from -envelops)
-1-1/2 cups)

Place berries juices and lemon rind in saucepan.
mash berries slightly to release juice. heat to boiling. Sprinkle
with unflavored geltatin. Remove from heat, skim and pack into hot
jars with hot lids.
coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

MMMMM

Title: Hard Rock Cafe Baked Potato Soup
Categories: Soups, Potatoes
Yield: 1 servings

6 Bacon slices (or 8) fried;
Crumbled
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken stock; hot
4 c Potatoes, baked, diced;
Peeled
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Red pepper sauce
1 1/2 ts Coarse black pepper
1 c Cheddar cheese; grated
1/4 c Green onions, diced; white
Only

Chop bacon; reserve. Cook onions in remaining drippings over medium
high heat until transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just begins to
turn golden. Add chicken stock grdually, whisking to prevent lumps
until liquid thickens. Reduce heat to simmer and add potatoes, cream,
chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack
pepper. Simmer for 10 minutes; do not allow to boil. Add grated
cheese and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and chopped
parsley.

Makes 2 quarts. Dallas Morning News: 10/30/91

Serves: 8 Posted by: Freddie Johnson (MDTF77) – Prodigy Reposted by:
Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson

___ Blue Wave/QWK v2.12

~– InterEcho 1.11 * Origin: Wild-Card, San Diego CA, USR DS 28.8
V.34+ (1:202/305) — END OF MESSAGE —

FORUM: INTERCOOK HOST: FILESHOP DATE:
Sep-27-95 10:52am MSG: 50 FROM: Debbie Carlson
TO: All SUBJECT: Soup *CR* 3/20 From: Date:

MMMMM

CARRY-OUT CAMPERS’ COLESLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Head cabbage, shredded
1 Onion, chopped
1 Carrot, grated
3/4 c Vinegar
1 t Prepared mustard
2 tb Vegetable oil
6 oz Frozen apple juice
– concentrate (1 can)
Salt and pepper to taste

Combine cabbage, onion and carrot in large insulated ice bucket. Separately
stir together vinegar, mustard and oil. Mix with vegetable mixture. Add
apple juice concentrate. Keep tightly closed until serving. Stir well and
season to taste before serving. Makes 6 to 8 servings.

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Title: Leah’s favorite pizza
Categories: Breads, Ethnic
Yield: 6 Servings

Dough:
3 c Flour
1 1/2 c Yellow cornmeal
1 ts Salt
1 tb Dry yeast
1 c Hot water
1 ts Honey
Tomato or pizza sauce
Mozzarella cheese
Italian spices

This dough produces a crisp crust but spongy soft
interior, a favorite of my daughter Leah. I taught her
how to make this and now she is a fine pizza maker!

Dissolve yeast in warm water ( 115F degrees ) with
honey until foamy. Mix flour, salt, and cornmeal. Make
a well in dry mixture and pour in foamy yeast. Stir
well with wooden spoon. Add more flour ( or water )
gradually to form a soft pliable nonsticky dough.
Knead smooth and elastic on floured surface for about
5 to 8 minutes. Cover dough in oiled bowl and let rise
double in warm place. Punch down and knead briefly.
Roll out with floured rolling pin to fit 12 to 14 inch
round pizza pan or pizza screen. form a rim of dough
around edges of pizza. Spread on desired sauce and
seasonings and sprinkle with shredded or sliced
mozarella cheese. Bake 450F 20 to 30 minutes or until
bottom crust is well browned and crisp. Note: if you
use a pizza screen place the screen directly over a
pizza oven stone. Make sure you oil the pizza screen
well before placing on the dough!.Note: you may let
pizza dough cool rise in plastic ziplock bag overnight
if not using immediately. Note: for best pizza crust
texture try to use a pizza oven stone, pizza screen or
pizza pan that has holes in it. Hight temps as 450 to
500 are also required and therefore use bread flour
which is more appropriate for pizza baking.

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