ITALIAN CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Garlic minced
1 t Fresh minced sage
1 tb Minced pancetta
1 tb Olive oil
1 c Fresh tomatoes diced
4 c Chicken broth
1 20 oz can white beans
( cannellini )
1/2 Cabbage sliced fine
( 4 cups )
2 c Cooked sausage or ham diced
1/3 c Yellow cornmeal
Salt and pepper

This is a hearty soup excellent for a cold day. Saute
garlic, sage and pancentta in olive oil in a heavy
dutch oven. Add the tomatoes and chicken broth and
bring to a boil and then to a simmer. add 1/2 of the
canned beans ( mash them with a fork and add to the
soup) Reserve the rest of the beans. Add the cabbage
and cover and let cook for 1 hour or until it is very
soft.Add the remaining canned beans and the cooked ham
or sausage. Slowly add and stir in the cormeal to
thicken the soup, careful not to make the cornmeal
become lumpy. continue to stir until soup is thickened
by cornmeal. Serve with crusty Italian bread, green
salad and a light red fruity wine.

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Title: CHICKEN AND MUSHROOM SOUP
Categories: Soups
Yield: 2 servings

1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the
chicken and mushrooms.
When the soup starts to boil again and all of the
ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the
parsley on top. Serves 2.
From The Gazette, 91/02/13.

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Date: Wed, 09 Nov 94 08:26:00 EST
From: “Shanks, Mira L.”
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Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell’s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.

Notes:

* I used a box of Graham Cracker Crumbs (because I don’t like the Snackwell
Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)

The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie

Miso Soup

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons red or white miso — or more to taste
3 1/2 Cups dashi or diluted chicken stock
3 Ounces fresh shiitake mushrooms — stems removed/sliced
1/3 Cake tofu — drained,diced
1/3 Cup watercress leaves — loosely packed
–Garnish–
Hot pepper sesame oil (optional)

In a small bowl soften the miso by stirring in tablespoonfuls of warm dashi.
Mixture should be very smooth like a thick sauce. Gradually stir softened
miso into remaining dashi and bring to a simmer in a pot over moderate heat.

Add the mushrooms and tofu and simmer gently until mushrooms are just
tender. Be careful not to boil soup. Add watercress and ladle into warm
bowls and serve immediately. Place a drop or two of hot pepper sesame oil in
each bowl if desired.

Yield: 4 servings

DASHI STOCK:

1 quart cold water
1 one ounce piece of konbu seaweed
1 ounce dried bonito flakes (katsno)

Add water and konbu to a soup pot and heat slowly to a bare simmer. This
should take at least 8 minutes. Do not boil — konbu develops a strong odor
and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and
then immediately remove from heat (this is done to insure a clear stock).
Allow the bonito flakes to begin to settle to the bottom of the pot. Strain
stock through a cheesecloth lined strainer.

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NOTES : Show: 10/18/9

Date: Wed, 10 Nov 93 16:39:37 EST
From: davenpor@ben.dev.upenn.edu (Donna Davenport)

LASAGNA

Since I come from an Italian family, Thanksgiving wouldn’t be anything
without pasta. We traditionally serve lasagna as the second course and
this year I’m making it again. I thought I’d share the recipe:

Marinara sauce:

3 cans of crushed tomatoes
5 – 6 cloves of crushed or chopped garlic
handful of parsley
basil if you have it
1 small onion
salt to taste

In a large pot, saute the onion and garlic in a little water. Add the
tomatoes and basil. Let simmer on low for an hour, then add salt and
parsley to taste.

Lasagna:

1 and 1/2 box of lasagna noodles – you will have some left over
3 – 4 lbs of Fat Free ricotta cheese
4 egg whites
2 cups of steamed spinach leaves, de-stemmed
2 cups of boiled and mashed carrots
3 long zucchini, cut into long strips and steamed
sun-dried tomatoes, chopped fine (or, buy the flakes)
white pepper
black pepper
crushed garlic or garlic powder
chopped mushrooms

Boil the lasagna noodles and lay them out on a tablecloth so they remain
flat and dry, set aside. In a large bowl mix ricotta cheese with egg,
white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the
mixture in a separate bowl with the spinach and 1/3 of the mixture in a
separate bowl with the carrots (add extra pepper to carrots) – you should
have 1/3 plain cheese left. Ladle some marinara sauce on the bottom of a
large lasagna pan and then add noodles to cover the bottom. Layer the
steamed zucchini on top of the noodles — spice the zucchini as you like
garlic and pepper is good. Add another layer of noodles. Add the carrot
and cheese mixture and another layer of noodles. Add the spinach and
ricotta mixture and another layer of noodles. Add some marinara sauce and
the remainder of the cheese. The top layer is the topped with noodles
tomatoe sauce and the copped mushrooms plus any left-over sun-dried
tomatoes and/or parsley you have around. Bake at 350 for about 45
minutes. Serve with marinara sauce.

Enjoy. My family was amazed that this was “healthy”!

Notes:

You can substitute tofu for cheese if you don’t want to eat cheese, and
egg beaters for the egg whites. Also, I’ve made this with only 3 layers:
the zucchini, the carrot cheese, and the spinach and cheese — when I
was feeling like less cheese was in order and it was still delish.

Title: Snickerdoodles (Mine)
Categories: Cookies
Yield: 66 servings

3 3/4 c Flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1 c Margarine
2 c Sugar
2 Eggs
1/4 c Milk
1 ts Vanilla
3 tb Sugar
1 ts Ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and
1/2
teaspoon salt. Beat margarine for 30 seconds; add the 2 cups sugar and
beat
till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients
to beaten mixture, beating till well combined. Form dough into 1-inch
balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon.
Place
balls 2 inces apart on a cookie sheet; flatten slightly with the bottom of
a
drinking glass. Bake in a 375 oven about 8 minutes or till light golden.
Makes about 66.

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Title: GREEN MOUNTAIN PIE *
Categories: Pies, Ice cream
Yield: 8 servings

———————-PATTI – VDRJ67A———————-

—————————CRUST—————————
1 3/4 c Macaroon crumbs; soft
– about 7, 2″ cookies
1/4 c Butter flavor Crisco; melted

————————–FILLING————————–
2 pt Lime sherbet; softened
1 qt Vanilla ice cream; softened
1 1/2 c Macaroon crumbs; soft

CRUST: Pregeat oven to 350~. Lightly grease 9″ pie
palte. Combine 1-3/4 crumbs and melted butter flavor
Crisco. Press into greased pie plate.
FILLING: Spread 1 pint lime sherbet in cooled crust.
Freeze about 1 hour until firm. Combine ice cream and
1-1/2 cup macaroon crumbs. Spread vevnly over sherbet.
Freeze about 1 hour until firm. Spread remaining
sherbet over ice cream. Freeze several hours. Remove
from freezer 10-15 minutes before serving.

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GOLDEN LEMON CHEESE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9") graham cracker baked
Pie shell
1 pk (8-oz) cream cheese, softend
1 cn (14-oz) Eagle brand sweeten-
Ed milk (not evaporated
Milk)
1/3 c Real lemon juice
1 t Vanilla extract
Golden lemon topping:
1/3 c Sugar
2 1/2 ts Cornstarch
1/2 c Water
1/4 c Real lemon juice
1 Egg yolk
1 tb Margarine or butter

In mixer bowl, beat cheese until fluffy. Gradually
beat in Eagle brand until smooth. Stir in lemon juice
vanilla. Pour into prepared crust. Top with golden
lemon topping.

Golden lemon topping:

In saucepan, combine sugar cornstarch. Add water,
real lemon juice, egg yolk; mix well. Over md heat,
cook stir until thickened. Remove from heat. Stir
in margarine or butter until melted.

~-

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Title: Hungry Jack (c) Biscuit Barbecups
Categories: Appetizers
Yield: 10 servings

1 lb Ground beef
1/2 c Prepared barbecue sauce
1 T Instant minced onion
-OR
1/4 c Chopped onion
2 T Brown sugar
1 cn Hungry Jack (r) Refrigerated
-Flaky Biscuits (10 oz)
2 oz Shredded Cheddar or American
-cheese

Heat oven to 400’F. Grease 10 muffin cups. Brown ground beef in large
skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1
minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits. Place 1 biscuit in each greased
muffin cup; firmly press in bottom and up sides, forming 1/4″ rim.
Spoon about 1/4 cup of meat mixture into each biscuit-lined cup.
Sprinkle each with cheese.

Bake at 400’F. for 10-12 minutes or until edges of biscuits are golden
brown. Cool 1 minute; remove from pan. 10 servings.

TIP: To make ahead, prepare as directed above. Cover; refrigerate for
up to 2 hours. Bake as directed above.

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Title: Iced Strawberry Soup
Categories: Soups
Yield: 4 servings

2 c Fresh strawberries, washed,
-hulled and dried
1 md English cucumber, peeled and
-cut into chunks
2 c Lemon yogurt
1/2 c Light rum
3 tb Chopped fresh mint leaves
2 tb Sugar

Mint sprigs Thin lemon slices

Place strawberries in a food processor fitted with a steel blade;
puree,pour into a large bowl, set aside. Place cucumber chunks,
yogurt, rum,chopped mint leaves, and sugar in food processor; process
until cucumber is fully pureed; pour into bowl of pureed
strawberries, stir to mix well; chill in refrigerator. Serve ice
cold, garnished with sprigs of mint and lemon slices. Makes 4 cups

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared
by: Sharon Stevens.

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