Chilled Cantaloupe Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large ripe cantaloupe
1/2 Tsp. cinnamon
2 Tbsp. lime juice
fresh mint sprigs
2 C. orange juice

Remove seed from melon; cube the pulp. Place pulp and
cinnamon in blender; puree. Combine orange juice and lime
juice; stir into the puree. Chill and serve in chilled soup
bowls. Garnish with mint sprigs; chill at least 2 hours.

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Title: CREAM OF SHIITAKE MUSHROOM SOUP
Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
Yield: 4 servings

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt

———————–BOUQUET GARNI———————–
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf

————————SOUP, CON’T————————
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms

————————-OPTIONAL————————-
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices

This rich, earthy soup has but 100 calories per
serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the
mushroom stems. Reserve a few mushroom slices for
garnish and chop the remaining mushrooms coarsely,
then place in a food processor with a steel blade and
chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the
chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in
hot bowls, garnished with a slice of mushroom.

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Title: Kona Banana Bread
Categories: breads
Yield: 1

3/4 c butter; softened
1 1/2 c sugar
3 ea eggs
1 1/4 c banana; mashed
1 3/4 c flour
1 1/4 ts baking soda
3/4 ts salt

Mix in order and pour into a greased 13×9 pan. Bake at 350 degrees for

35-40 minutes. (In a glass pan, 325 for 30 minutes) Makes good muffins

too. (25 minutes in muffin tins.) Chocolate chips are a good addition
to
the muffins.

Contributor: Carol Mitchell
—–

Boiled Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick And Easy Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/2 teaspoon Light corn syrup
2/3 cup Water — boiling
2 Egg whites — stiffly beaten
1 teaspoon Vanilla

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until small
amount of syrup forms a soft ball in cold water, or spins a long thread
when dropped from tip of spoon ( 240
deg. F.). Pour syrup in fine stream over egg whites, beating constantly.
Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or
until frosting is cool and of right consistency to spread. Use wooden
spoon when too stiff for beater. Make s enough frosting to cover tops and
sides of two 9-inch layers.

Kate Smith Collection 1940 Published by General Foods

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Title: Double Frosted Brownies
Categories: Cookies
Yield: 1 servings

First layer:
2 1/2 oz Unsweetened chocolate
1/2 c Butter
2 Eggs
1 c Sugar
1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1/2 c Chopped pecans
Second layer:
1/2 c Butter
3 tb Milk
2 tb Vanilla instant pudding mix
2 1/2 c Powdered sugar
Third layer:
1 pk Semi-sweet chocolate chips
1 1/2 tb Butter
3 tb Water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour
and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in
greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second
layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in powdered sugar. Spread on top of brownie and refrigerate
until firm. Third layer: melt chocolate chips in butter and water over
very low heat. When slightly cool, spread over top and refrigerate.

—–

Title: Pinto Beans with Potatoes
Categories: Main dishes, African, Rwandan, Vegetarian
Yield: 6 servings

2 c Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 ea Celery stalks, chopped
1 ts Salt
1 ea Onion, thinly sliced
4 tb Peanut oil

Cover pinto beans with enough water to cover bring to a boil.
Reduce heat simmer until they are just tender. Add potatoes,
celery salt more water if necessary. Cook over low heat.

Just before the potatoes beans are tender, gently fry the onions in
a heavy skillet. Using a slotted spoon, add the beans to the skillet
stir until well mixed heated through. Serve hot over rice or a
stiff porridge.

*This dish traditionally uses manioc (casava) in place of the
potatoes. If you can get it, use it.

“The Africa News Cookbook” oil has been abosrbed. Serv Collected from
the Fidonet Int’l Cooking Echoes
MMMMM

Title: (Machine) Dog Cookies
Categories: Dog biscuit
Servings: 1

1 c Beef, chicken, or vegetable
-stock
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other
-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling oven overnight to harden. Store in airtight
container.

(Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this
recipe. Sam the Wonder Dog adores them.)

MMMMM

Greek St. Basil’s Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
1/3 cup milk — +1 T
2 tablespoons butter or margarine
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves
1 1/2 cups bread flour
1 teaspoon yeast
–medium–
1/2 cup milk
2 1/2 tablespoons butter or margarine
1 1/4 egg
1/3 cup sugar
1/3 teaspoon salt
1/3 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/3 teaspoon nutmeg
dash ground cloves
2 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : This traditional Greek bread is usually served with one coin hidden
inside which bestows luck upon the finder. I do not recommend including it in
the bread as it might damage the machine. (You could add a single raisin added
at the beep, if desired.) St. Basil’s bread is a delicious, sweet bread which
disappears quickly.

TURKEY LEFTOVER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth (clear)
1/4 c White rice, raw
1/4 c Wild rice, raw
1 c Green onions,
-chopped fine
1/2 c Butter
3/4 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Milk (or a mixture of
-milk and cream)
1 1/2 c Turkey (cooked),
-cubed (or use chicken)
8 sl Bacon, cooked crisp
-and crumbled
3 tb Sherry, dry (optional)

In a large sauce pan combine chicken broth, rice and
onions. Bring to a boil, reduce heat and simmer 40
minutes.

In a medium sauce pan or skillet melt butter. Stir in
the flour, salt and pepper, cook 1 minute stirring
until smooth and bubbly. Slowly stir in the milk and
cook until slightly thickened.

Slowly stir the milk mixture into the rice mixture,
add remaining ingredients and heat gently, do not boil.

NOTES:

* A Hearty winter soup with turkey and wild rice —
This is a traditional after-Thanksgiving soup, and a
wonderful use of turkey leftovers. It is a hearty
winter soup, suitable as a main course, especially
when served with fresh bread or biscuits.

: Difficulty: Easy to moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

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Title: Petite Boules
Categories: Candies, Chocolate
Yield: 6 servings

1/2 c Whipping cream
1 lb White chocolate, finely
-chopped
3 tb Frangelico liqueur
10 oz Semisweet chocolate, finely
-chopped
1 c Toasted hazelnuts, ground

1. Heat cream to the boiling point; add white chocolate and stir
with a wooden spoon until chocolate is completely melted and mixture
is smooth.

2. Cool 15 minutes and stir in Frangelico. Transfer to shallow
dish and cool in refrigerator 2 hours.

3. When filling is firm, remove by teaspoonfuls and roll into
balls. Let sit for 30 minutes on parchment paper.

4. Melt semisweet chocolate over hot water until half melted;
remove from heat and stir with wooden spoon until completely smooth.
Cool to 89 degrees.

5. Place ground hazelnuts in a flat dish; dip white chocolate
centers in semisweet chocolate, then roll in hazelnuts. Transfer to a
baking sheet lined with parchment paper.

6. Cover candies with plastic wrap and dry at room temperature
overnight before storing in airtight container.

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