MUSHROOM-BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Uncooked barley
6 1/2 c Water
1 T Margarine
1 Medium onion, chopped
2 Garlic cloves, mince
1 lb Mushrooms, sliced
1/2 t Salt
3 T Soy sauce
3 T Dry sherry
Black pepper to taste

1) Place the barley and 1 1/2 cups of the water in a large saucepan or a
Dutch oven. Bring to a boil, cover, and simmer until the barley is tender
(20 to 30 minutes).
2) Meanwhile, melt the margarine in a skillet. Add the onions and saute’
for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender –
about 10 to 12 minutes. Stir in soy sauce and sherry.
3) Add the saute’ with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Grind in a generous amount of black pepper,
and simmer, partially covered, another 20 minutes over very low heat.
Taste to correct seasonings, and serve.

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Title: Stoveless Homemade Yogurt
Categories: Yogurt
Yield: 1 servings

2 2/3 c Whole milk
1/3 c Whipping cream
1/3 c Instant non-fat dry milk
-powder
1/4 c Yogurt for starter

Combine milk and cream in saucepan. Heat until boils and rises in
pan. Set aside to cool to 120’F.

Stir in dry milk thoroughly. Cool to 115’F. Place yogurt for starter
in warmed 1-quart crockery bowl. Stir in some of milk mixture until
blended. Add all of milk mixture and stir lightly. Cover bowl with
plastic wrap. Wrap in towels and place in insulated picnic tote.

Close securely. Let stand undisturbed in warm place without drafts
8-10 hours. When yogurt is set, remove from picnic tote and store,
tightly covered, in refrigerator.

Makes 3 1/4 cups.

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SOURDOUGH RIZ BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SALLIE KRATZ
NXMB21A——————-
1/2 c Milk — warm
2 ts Sugar
1 pk Dry yeast
2 1/2 c All-purpose flour — sifted
1/2 ts -salt
1/2 ts Baking soda
3/4 c Sourdough starter
1/2 c Butter
<<>>
1/2 c Shortening
1 c Cheese — shredded; I used
-CoJack cheese

Dissolve yeast in warm milk to which sugar has been
added. Mix remaining dry ingredints in medum bowl, cut
in butter with pastry cutter to resemble cornmeal. Mix
in 1 cup shredded cheese. Bleand starter into
dissolved yeast and stir all lightly into flour
mixture until ball just forms. Roll out 1/2-inch thick
on well-floured board, flouring top as needed just to
keep from sticking to rolling pin. Cut out and
quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in
draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425~ for 25
minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki
Fuller…who was one of the best Sourdough teachers!
She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

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Title: Black Bean and Millet Salad
Categories: Beans, Low-fat, Grain, Vegan
Yield: 8 servings

1 c Millet, uncooked
3 c Water
1 1/2 c Black beans, cooked
2 lg Tomatoes, chopped
1 md Onion, chopped
1 md Cucumber

————————-DRESSING————————-
1/3 c Water
3 T Lemon juice
2 ts Balsamic vinegar
1 ts Garlic, minced
1 t Salt
1/4 ts Allspice
1/4 ts Black pepper
1/2 ts Cumin

Cook the millet in 3 cups of water until all water is
absorbed, 30-45 minutes. Fluff with a fork and allow
to cool slightly.

In a very large bowl, combine millet, black beans,
tomatoes, and onion. Peel several strips from the
cucumber (it should look striped) and cut it
lengthwise into four pieces. Remove the seedy part
from the pieces and cut them into 1/2 inch slices.
Add the cucumber to the salad.

Mix all dressing ingredients until well-blended. Pour
over the salad and toss to blend. Cover and
refrigerate until the salad is very well chilled.
Serve on lettuce leaves or stuff into pita breads.

Note: Try this using your favorite salad dressing
instead of this one.

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Title: BULGUR SALAD WITH APPLES GRAPES
Categories: Salads
Yield: 6 servings

1/2 c Bulgur (Health Food Store)
1/2 c Boiling Water
2 tb Apple Juice
2 tb Lemon Juice
1/8 ts Finely Grated Lemon Rind
1 Celery Stalk
1 lg Red Apple Cored Diced
1/2 Carrot Grated
1 tb Minced Italian Parsley
1 c Red Seedless Grapes

Place The Bulgur, Water, Apple Lemon Juices Lemon Rind in A Small
Bowl; Cover Allow To Soak Until The Liquid Is Absorbed, Between 30
Min. 1 Hour. Halve The Celery Stalk, Then Cut Wider Half in Two
Lengthwise. Cut The Celery Into Thin Slices On The Diagonal. Place
The Bulgur, Celery, Diced Apple, Grated Carrot, Grapes Parsley in A
Serving Bowl And Toss Until Combined. Chill If Desired Before
Serving. (0.5 Grams Fat, 4 Percent Cal. From Fat.)

MMMMM

Title: Mr. Food’s Easy Wonton Soup- 1/23/96
Categories: Soups
Yield: 1 servings

1 lb ground pork — or 1 1/2 lbs
1/2 ts ground ginger
1/2 ts black pepper
3 cn chicken broth — (14.5 oz ea
1 c water
2 TB soy sauce
2 1/2 oz fresh mushrooms — sliced (1
: cup)
6 scallions — sliced
1 package (6oz) won-ton
: wrappers — cut into 1/2″
: strips

In a soup pot, brown the pork over medium-high heat
for 3 to 5 minutes, or until no pink remains. Drain
off the excess liquid. Reduce the heat to medium and
add the remaining ingredients except the wonton
strips; bring to a boil. Separate the wonton strips
and stir into the soup. Cook for 8 to 10 more minutes,
or until the wonton strips are cooked.

Recipe By : Source: WKBWTV

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Title: CHINESE: GENERAL TSAO’S CHICKEN 1
Categories: Main dish, Meats, Chinese, Ethnic, Poultry
Yield: 6 servings

1 lb Boneless chicken breasts cut
-into 1 in pieces
3 tb Soy suace
3 tb Cornstarch
1 Egg white beaten until
-frothy
1 c Veg. oil
3 Hot dried chili peppers,
-broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in)
-peeled and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 ts Brown sugar

Wow, with over a dozen Chinese or Oriental cookbooks,
I had a hard time finding this recipe! It is probably
called something else (like spicy fried chicken) and I
really do have a dozen recipes. 🙂 This one is from
_Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.

General Tsao was a real person, general and poet who
lived in China 155-220 AD.

rn e in the frig for 1 hour.

Heat the oil in a wok. Deep fry the chicken, a few
pieces at a time, about 1 minute or until golden
brown. Remove and drain on paper towels. Pour all but
2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic
and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce,
vinegar, white wine and 1 tea cornstarch, mix until
smooth. Stir in sugar, sesame oil and salt. Pour into
wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.

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Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped scallion (about 3)
1/3 cup chopped onion
2 teaspoons finely grated peeled fresh gingerroot
1 tablespoon unsalted butter
1 1/2 teaspoon curry powder
3/4 pounds carrots — peeled and sliced
— thinly (about 2
— cups)
1 1/4 cup low-salt chicken broth — hot
1/2 cup canned unsweetened coconut milk — (up to 3/4)
2 teaspoons fresh lime juice plus additional to taste
ice water for thinning soup
garnish:
scallions brushes

In a large heavy saucepan cook chopped scallion, onion, and gingerroot
in butter with curry powder and salt and pepper to taste over
moderately low heat until softened and add carrots and broth. Simmer
mixture, covered, 15 minutes, or until carrots are very soft.

In a blender puree mixture in batches with coconut milk until very
smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime
juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and
salt and pepper.

Garnish with scallions and Crisp Shrimp

Yield: 3 cups

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Southern Black-Eyed Peas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Black-eyes peas,dried

2 qt Water

1 Onion,chopped

1/3 c Green bell pepper,chopped

1/2 Jalapeno pepper,diced

1/3 c Red bell pepper,chopped

1 Celery rib,chopped

1 Ham bone

1 Chunk of salt pork

Salt to taste

Black pepper to taste

1. Rinse peas; soak overnight in cold water to cover.

2. Drain and put in Dutch oven with 2 quarts fresh water.

3. Add remaining ingredients; cover and simmer about 2 hours, or until peas

begin to soften enough to mash easily.

4. Add water as needed.

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Title: Chipotle Brown Ale
Categories: Beverages, Alcohol
Yield: 3 gallons

7 lb Dark plain malt
Extract syrup
1/2 lb Crystal malt
1/4 lb Black patent malt
2 oz Fuggles hops (boiling)
1/2 oz Fuggles or Cascade
Hops (finishing)
4 Chipotle peppers
(split in half)
1 Or 2 packages of
Ale yeast
3/4 c Corn sugar

Add the cracked crystal and black patent malt to 3 gallons of cold
water and bring to a boil. Strain out the grain when it comes to a
boil. Add the syrup, the boiling hops and the chipotles, boil for
45-60 minutes. During the final 5-10 minutes, add the finishing hops.
Sparge the hot water into the fermenter and cold water. Allow to
cool, add the yeast. Ferment for 2 weeks. Add the corn sugar and
bottle. WALT

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