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.

—–

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.

—–

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.

MMMMM

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.

MMMMM

PANCAKE AND WAFFLE MIX

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rye flour
1 c Whole-wheat flour
2 c All-purpose flour
1/2 c Yellow cornmeal
1/3 c Sugar
2 tb Baking posder
2 1/2 ts Salt
1/2 ts Baking powder

Sift the flours, corn meal, sugar, baking powder, salt
and soda into a bowl, using a wide-meshed sieve. With
lge. whisk, mix them very thoroughly for at least 30
seconds.

Measure mix into 3 plastic bags or other containers,
putting 1 3/4 cups into each. If any mix is left,
divide equally. Close containers and store at room
temperature.

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Title: Pecan Fingers
Categories: Cookies
Yield: 28 servings

3/4 c Powdered sugar
1/3 c Shortening
1/3 c Margarine or butter;
-softened
1 1/2 c All-purpose flour
1/2 ts Salt
2 Eggs
1 c Packed brown sugar
1 c Chopped pecans
2 tb All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Vanilla
Powdered sugar

Recipe by: Betty Crocker’s Microwave
1. Mix powdered sugar, shortening and margarine in large bowl thoroughly.
Stir in 1-1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in
rectangular dish, 11 X 7 X 1-1/2 inches. Microwave uncovered on high 4 to
6 minutes, rotating dish 1/4 turn after 2 minutes, until no longer doughy.
2. Mix remaining ingredients; spread over hot layer. Microwave uncovered 6
minutes, rotating dish 1/4 turn after 3 minutes; cool completely. Sprinkle
with powdered sugar. Cut into about 3 X 1-inch bars. 28 BARS; 145
CALORIES PER BAR.

—–

Chestnut Risotto With Herbs~

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
400 Grams Rice
150 Grams Sausages
1 Spring Onion
2 Tablespoons Single Cream
20 Grams Butter
70 Grams Parmesan Cheese — Grated
Bay Leaf
Cloves
Stock Or Stock Cube
Salt

Peel the chestnuts and boil them in lightly salted water containing one bay
leaf
and a few cloves. When they are well cooked, take them off the stove and remove
the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub
the others through a sieve. Brown the very finely sliced spring onion in a
little butter, and add the chestnut puree, the cream and the rice. Cook the
risotto, using the hot stock.

Take a small frying pan and brown the crumbled sausage in the remaining butter
for a few minutes. Add the whole chestnuts which were put aside, turn the heat
down to its lowest setting and simmer for a short time. When the rice is ready,
season it with the parmesan cheese, arrange it in a ring shape on a round
serving dish, and put the sausage and whole chestnuts with their sauce in the
middle.

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