SQUASH SOUP WITH CRANBERRY DOLLOP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tb Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 ts Salt
1/8 ts Fresh ground white pepper
1/4 ts Ground nutmeg
2 c Evaporated skim milk
1 c Whole-berry cranberry sauce

Cut squash into large pieces and steam until tender. Remove cooked squash
from shells; measure 4 cups pulp and reserve remainder for another dish.
Process squash in a food processor with a metal blade until pureed. Set
aside. In a large ssaucepan or dutch oven, melt margarine; saute onion and
carrots for about 5 minutes or until tender but not brown. Stir in broth,
salt, pepper and nutmeg; bring to boiling. Reduce heat to simmer, stir in
squash puree and milk. Simmer 5 minutes or until heated through. Adjust
seasonings as necessary. Spoon 2 tablespoons of the cranberry sauce in the
center of each bowl of soup.

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FRUITBALLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cherries
1/4 lb Walnuts
1/4 lb Coconut
1/4 lb Almondnuts
1/4 lb Dates

Put all through foodchopper and add one beaten egg, roll in small balls
and roll in white sugar.

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SPICY CLAM DIP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Cream cheese
3 ounces Clam juice
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon Prepared horseradish
1/4 cup Onion
1/2 teaspoon Liquid hot pepper sauce
1 cup Minced clams
1/4 teaspoon Kosher salt
1/2 teaspoon White pepper

SOFTEN CREAM CHEESE IN A FOOD PROCESSORADD CLAM JUICE AND MUSTARDPROCESS
TO MIX WELL ADD WORCESTERSHIRE, HORSERADISH, ONIONS, AND PEPPER
SAUCEPROCESS TO MIX WELL FOLD IN CLAMS, BY HAND, JUST UNTIL MIXED SEASON
WITH SALT AND WHITE PEPPER COVER AND CHILL SERVE SLIGHTLY CHILLED OR AT
ROOM TEMPERATURE

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Extra Quick Drop Cookies In Waffle Iron

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
3/4 cup sugar
2 eggs or 1/2 c. Eggbeaters
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons cocoa
1/2 teaspoon salt

Cream margarine until light – then beat in sugar. Add eggs or Eggbeaters, vani
lla and dry ingredients. Beat until well mixed. Heat waffle iron about 5 minu
tes. Spray waffle iron each time a new batch of cookies is baked with “pan coa
ting” to prevent sticking.

Drop a heaping teaspoon of dough onto each section of waffle iron (size of dou
gh should be about the size of a whole walnut) do not spread out dough, bake 2-
3 minutes. These may be baked on a greased cookie sheet also. 325 degree oven
for 20 minutes. Makes 2 dozen cookies.

busted by sooz

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1/3 c. olive oil
2 c. finely chopped onions
8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if
desired)
2 (6 oz.) cans tomato paste
2 tbsp. oregano, crumbled
2 tsp. basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. finely chopped garlic

Heat oil in large stainless steel pan, 6 to 8 quarts. Add onions
and cook over medium heat for 6 to 8 minutes until transparent. Add
garlic and cook another minute. Stir in tomatoes, paste, oregano,
basil, bay leaf, salt, pepper and bring to a boil. Then simmer,
uncovered for an hour or until thick. Stir occasionally. When
finished the sauce should be thin and fairly smooth. Remove bay
leaf. Taste and season. May be canned or frozen. 5 to 6 pints.

BAGELS (LEWIS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Flour
2 c Bread flour
1 1/2 ts Yeast

make dough let rise only twenty minutes in machine cut
into 12 pieces. Roll into balls and using the thumb
put hole in middle and turn to shape make sure you
have a good opening dust with flour if you have to
Place on greased cookie sheet and let rise 15 to 20
minutes. In a pan, put in about 2 inches of water and
bring to a slight boil carefully lower 3 or 4 bagels
at a time cooking 30 seconds on each side. Remove
bagels and drain on towel sprinkle with poppy seeds,
sesame seeds or onion bits if you want then place on
greased cookie sheet and bake in a PREHEATED 550 oven
8 minutes. All so try rolling dough in to rectangles
and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last
1 month to 6 weeks. Diana (:>) FROM: DIANA LEWIS
(VGWN37A)

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EGG DROP SOUP #4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
2 ts Water
2 Scallions
1 tb Cornstarch
3 tb Water
6 c Stock
1/2 ts Sugar
3/4 To 1 tsp salt
1 t Sherry
1 tb Soy sauce

Beat eggs stir in water. Mince scallions. Blend
cornstarch and remaining cold water to a paste. Bring
stock to a boil. Reduce heat to medium and stir in
sugar, salt, sherry soy sauce. Add cornstarch paste
cook, stirring, until soup thickens is smooth.
Reduce heat to low. Pour eggs in slowly, stirring
constantly, until they separate into shreds; then turn
off heat. Garnish with minced scallions. Serves 4-5.

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Title: ROASTED SPARE RIBS (PEI QUOT)
Categories: Chinese, Meats
Yield: 1 servings

2 To 2-1/2 lbs. spare ribs
1 tb Black beans
2 Thin slices ginger root
1 Scallion
1 cl Garlic
4 tb Soy sauce
4 tb Honey
3 tb Hoisin sauce
1 tb Rice Wine
1 c Chicken broth
2 tb Oil

PREPARATION:

Remove as much fat and gristle as you can from the
meat and cut apart into individual ribs. Wash black
beans and mash. Mince ginger root and the scallion.
Smash, peel, and mince garlic. Mix black beans,
ginger root, garlic. Mix soy sauce, honey, hoisin
sauce, and rice wine.

COOKING:

Heat oil in a large deep skillet or wok, and add
ginger root and the scallion. Stir-fry for 1 minute.
Add the ribs and stir-fry for 5 minutes. Add soy sauce
mixture; stir-fry for 2 minutes. Add the chicken
broth. Stir ribs to coat them with the sauce and bring
to a boil. Reduce heat to low. Cover, and simmer for
30 minutes, stirring the ribs every 5 or 6 minutes to
coat them with the sauce. Remove the ribs from the
skillet and spread in a large shallow roasting pan, in
one layer if possible. Roast in a 350-degree oven for
10 minutes. If ribs are not dry in 10 minutes, roast
a little longer. They may also be barbecued on an
outdoor grill instead of roasted in the oven.

NOTE: This sauce is quite spicy. If you prefer a
milder dish, omit the hoisin sauce.

SOURCE: ORIENTAL COOKING by Schryver

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Emily’s Bean Soup

Recipe By : , Oct.’93/Roberta Banghart
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Carrots
Ham Soups
Vegetables Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup EACH:
great northern beans
kidney beans
navy beans
lima beans
butter beans
split green or yellow peas
pinto beans
lentils
water
1 meaty ham bone
2 chicken bouillon cubes
28 ounce can tomatoes with liquid — quartered
6 ounce can tomato paste — tomato
1 large onion — chopped
3 ribs celery — chopped
4 carrots — sliced
2 cloves garlic — minced
1/4 cup dried chives
3 bay leaves
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon ground red or cayenne pepper
1 teaspoon salt — optional
1/2 teaspoon freshly ground pepper — optional

Wash all dried beans well. Drain and place in a 4 quart kettle with 5 cups
of water. Bring to a rapid boil, boil for 2 minutes. Remove from heat and
let stand, covered for one hour.
Meanwhile, place ham bone and 3 quarts of water in an 8 qt. soup kettle.
Simmer for 1 hour. Drain beans and add to ham stock. Add remaining
ingredients. Simmer for 2-3 hours or until beans are tender.Remove ham
bone, removing any meat still clinging to bone back to soup. Discard bone.
Add additional water and salt and pepper, if desired.
MC formatting by bobbi744@sojourn.com

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Serving Ideas : Serve with homebaked bread.

NOTES : A really wonderful meal in a bowl type soup. Very flavorful

Title: JERK CHICKEN PIZZA
Categories: Pizza
Yield: 1 10″ pizza

MMMMM—————————DOUGH——————————–
1/4 c Warm water (105-115’F)
1 1/2 ts Active dry yeast
2 ts Sugar
2 c Flour
1/4 c Semolina flour
1 1/2 ts Salt
2 tb Olive oil
1/2 c Warm water

MMMMM————————–TOPPING——————————-
4 oz Chicken breast, boneless/
-skinless
1 tb Jerk seasoning
1 tb Olive oil
1/2 c Shiitake mushrooms, sliced
1/2 c Barbecue sauce
1/4 c Asiago cheese, grated
1/4 c Mozzarella, shredded
1/4 c Smoked mozzarella, grated

MMMMM————————MANGO SALSA—————————–
1/2 Mango, ripe, diced
2 tb Red onion, diced
1 tb Tomato, diced
1 tb Olive oil
1 1/2 ts Balsamic vinegar
1 ts Chopped fresh mint, basil,
-or cilantro, or mixture

Prepare Dough:
In a small bowl, combine water, yeast and sugar and stir well to
combine. Set aside for 5 minutes. In a large mixing bowl, combine
flour, semolina flour and salt. Add olive oil to the yeast mixture.
Stir well and add to flour. Add additional 1/2 cup warm water. Bring
the mass of dough together until a compact ball is formed. Turn dough
out onto work surface and knead vigorously for 7 minutes until smoth
and satiny. Place a small amount of olive oil in a large bowl. Put
dough in the bowl and turn it twice to coat. Cover bowl with plastic
wrap and a kitchen towel. Set the bowl in a warm place. Allow dough
to double in bulk, about 1 hour. Punch down dough and let stand for
20-30 minutes at room temperature before using. Roll dough into a
circle about 10 inches in diameter, building up the edges slightly.
Place dough on a pizza pan or baking sheet.

Prepare Toppings:
Coat chicken with jerk seasoning. Heat olive oil in a saute pan and
when hot, sear chicken on both sides. Remove chicken from pan, add
mushrooms to pan and saute them for about 1 minute. Drain liquid from
pan. Slice chicken into thin strips.

Prepare Salsa:
In a small mixing bowl, combine and mix thoroughly all salsa
ingredients.

To Assemble Pizza:
Spoon barbecue sauce onto dough. Top with mushrooms and chicken
strips. Sprinkle cheeses on top. Bake pizza in a preheated 450’F oven
for 7-8 minutes until crust is browned and cheese is golden and
bubbly. Garnish pizza with mango salsa as soon as pizza is removed
from oven.

Source: Thomas Catherall from Atlanta, Georgia entered this recipe in
the 1991 Pizza Chef Showcase; printed in Pizza Today February 1993.

MMMMM