Title: Frische Tomatensuppe (Fresh Tomato Soup)
Categories: German, Soups/stews
Yield: 4 servings

6 ea Tomatoes; Medium Size OR 1 tb Tomato Paste
2 lb Italian Plum Tomatoes 1/2 ts Basil; Dried
1 ea Onion; Chopped 1/4 ts Pepper; Freshly Ground
1 ea Celery; Stalk, Chopped 1/2 ts Salt
2 c Chicken Broth 1/2 c Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of
yogurt.

—–

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Spareribs
1 Clove garlic — minced fine
2 tablespoons Salted black beans
1 tablespoon Fresh ginger — minced
1 teaspoon Dark soy sauce
1 tablespoon Cornstarch
1 tablespoon Sherry

Here’s a couple of simple, good recipes that use black bean sauce.
Just in case you don’t know, these black beans are the Chinese
fermented black b eans. They’re extremely salty++and should be rinsed
before use++ and have a ver y nice, savory taste that blends well with
many foods. Very common in Chinese ma rkets and I’ve seen bottles of
ready prepared black bean sauce in supermarkets i n the Oriental food
sections. Just substitute the deep fried tofu cubes for the meat in
these recipes. One of these recipes is for pork spareribs and one for
p rawns. They’ll give you an idea of how the beans are combined with
the other ing redients to come up with the sauce.

Yield: 4 servings
Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off
fat. Pla ce spareribs in a heat proof dish. Wash and rinse black
beans 2 or 3 times, the n mash them with garlic, ginger, soy sauce,
cornstarch and sherry. Mix with spa reribs.

Cooking: Place heat proof dish on steaming rack in wok. Add water to
bottom o f wok. Cover. Steam for 30 minutes.

Do-ahead notes: Do through preparation.

Comments: Spareribs can be left in the steamer for 2 hours if dinner
is late.
Substitute bean sauce for salted black beans++and abracadabra! Mein
See Jing Pi e Quat! (Steamed Spareribs in Bean Sauce.)
From “The Chinese Village Cookbook.” A practical guide to Cantonese
country coo king. Rhoda Yee, Yerba Bueana Press, San Francisco.
1975.

Posted by Stephen Ceideberg; January 10 1991.

– – – – – – – – – – – – – – – – – –

Title: MUSHROOM SOUP (PRODIGY)
Categories: Soups/stews
Yield: 6 Servings

4 tb Unsalted butter
2 md Onions; finely minced
1 3/4 lb Mushrooms, sliced
1 c Dry sherry or Madeira
2 tb Freshly chopped thyme leaves
-=OR=-
1 ts -Dried thyme
1 ts Salt
Freshly ground pepper
– to taste
2 tb Flour
4 c Milk
1 c Whipping cream

MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the
onions and cook covered, stirring occasionally, for 10 minutes or
until onions are soft. Add the mushrooms, replace the cover and
continue to cook another 10 minutes. Add the sherry, thyme, salt and
pepper. Sprinkle the onion/mushroom mixture with flour and cook,
stirring, about a minute. Add the milk and cream, cover and simmer 10
minutes more. Do not let the soup come to a rolling boil or the milk
will curdle. Serve the piping hot soup immediately.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Sauteed Garlic Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 2 servings

1 lb Red potatoes; Salt
1 tb Olive oil; Fresh ground black pepper
3 md Garlic cloves;

Wash potatoes and cut into 1″ cubes. Heat oil in a nonstick skillet
large enough to hold the potatoes in one layer. Add garlic and saute
until about 1 minute. Add potatoes and saute golden all sides, about
15 minutes. Sprinkle with a little salt and cover. Reduce heat and
cook gently for about 10 minutes, or until soft, tossing and stirring
from time to time. Remove garlic and season with a little more salt
and pepper to taste.
276 calories; 5g protein; 50g carb; 7g fat; 0 chol; 13 mg sodium;
Source: San Diego Union Food Section, march 1994
Brought to you and your via Nancy O’Brion and her Meal Master

MMMMM

Title: Fruited Spinach Salad
Categories: Low cal, Salads, Fruits
Yield: 10 servings

1/4 c Vinegar, white wine
2 T Honey
3 T Oil, salad
1 t Poppy seed
1/2 t Mustard, dry
8 c Spinach, fresh, torn
1 x Papaya, medium *
1 1/2 c Grapes, seedless, halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
and cubed ~——————————————————
~—————— PER SERVING: 85 cal., 2g pro., 11g carbo., 4g
fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil,
honey, poppy seed, and dry mustard Cover; shake well to mix. Combine
spinach, papaya or pears, and grapes. Shake dressing again and pour
over salad. Toss to coat.
Serve immediately. BETTER HOMES AND GARDENS

MMMMM

Title: CREAMY HORSERADISH DIP #1
Categories: Dips
Yield: 1 servings

1 pk (8 oz) softened cream
Cheese
1/4 c Chopped green onions
1/2 c Kraft real mayonnaise
1/3 c Horseradish sauce
1/4 c Chopped green onions
1 cn (6 3/4 oz) chunk ham,
Drained flaked

Combine cream cheese, mayonnaise and horseradish
sauce, mixing until well blended. Stir in remaining
ingredients. Chill. Serve with vegetable dippers or
chips. VARIATIONS: Substitute 2 1/2 oz package smoked
sliced beef, chopped, for ham. Substitute 4 crisply
cooked bacon slices, crumbled, for ham.

—–

Peanut Butter Cream Cheese Pies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 graham cracker crust pie shells
(9-inch)/baked)
1 cup chunk-style peanut butter
8 ounces cream cheese — softened
1/4 cup margarine — softened
1/2 cup plus 1 tb sugar, divided use
1 teaspoon vanilla
1 cup whipping cream
1 package instant chocolate pudding
(prepared as directed on box)
2 tablespoons chopped peanuts
1 spray can whipped cream

In large bowl beat peanut butter, cream cheese and margarine with
electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1
minute, until soft and fluffy. Beat in vanilla. In another bowl, whip
cream with 1 tablespoon sugar until soft peaks form when beaters
lifted. Fold into peanut butter mixture until thoroughly blended. Pour
into pie shells. Frost pies with a half-inch of chocolate pudding.
Sprinkle chopped peanuts on top. Cover with plastic wrap or with
inverted pie crust covers. Chill at least two hours.

– – – – – – – – – – – – – – – – – –

PINEAPPLE CARROT COFFEE RING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Desserts
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pk active dry yeast (1tbsp)
1/4 c Warm water (110-115 F)
1 Egg
2 tb Honey
1 c Unbleached white flour
1 8 oz crushed pineapple in
Its own juice
1 c Grated carrots (2 med)
1/4 c Raisins (dark or golden)
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1/4 c Sunflower seeds
1 1/2 c Whole wheat flour
1/2 c Bran
2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the
yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and
the pineapple in a mixing bowl. Beat well. Let stand in a warm place for
30 minutes covered with a wet towel. Add the carrots, raisins, salt,
cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend
well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti
ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25
minutes or until browned. Cool in the pan for 5 minutes; then remove from
the pan and cool completely on a wire rack. Engergy per serving (1/16 of
recipe): 130 calories

– – – – – – – – – – – – – – – – – –

Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings

2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla

Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened. Beat eggs and add slowly to
hot custard, beating briskly. Cook over medium heat,
stirring constantly for a few more minutes. Remove
from heat and add condensed milk and vanilla. Stir
well.

NOTE [from the contributor]: This is just the right
amount for my half-gallon freezer. This was my
mother’s recipe, and she used to call it “Daisy’s
low-cal custard.” The nice thing about it is that you
usually have all the ingredients on hand. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose.

This recipe is from “The National Recovery Act
All-Dessert Cookbook” put out by Radio 85, KOA, in
Denver. The book is a collection of recipes from
listeners, I suppose, of this powerful station. This
one is from Marcia Wilcoxon of Albion, NE.

Source: _The National Recovery Act All-Dessert
Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Corn And Sausage Chowder

Recipe By : Steve Fritzinger Computer Consoles Inc., Reston, Virginia, U
Serving Size : 0 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Polish sausage — cut into thin round
100 g bacon slices — chopped
150 g chopped onions
25 g flour
500 ml chicken stock
250 ml water
500 g corn
500 g cubed potatoes (pieces about 5 mm on a si
1 ml white pepper
red pepper sauce
500 ml milk
30 g butter

1. In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion.

2. Saute onion in reserved fat until tender, about 5 minutes.

3. Gradually stir in the flour. Add stock and water, stirring constantly.

4. Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper
sauce to taste. Heat to boiling.

5. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.

6. Add milk and cook until soup is heated through, and potatoes are tender.

7. Top with butter, and serve.

Author’s Notes:
This chowder is a variation on a family recipe from an old roommate of
mine. (She makes it without the sausage, and with more water). It goes very
well with most seafood. I am especially fond of it served with crab cakes.

Difficulty : easy.
Precision : approximate measurement OK.

– – – – – – – – – – – – – – – – – –

Per serving: 1770 Calories; 100g Fat (49% calories from fat); 79g Protein;
154g Carbohydrate; 221mg Cholesterol; 3824mg Sodium