Title: CONNER PRAIRIE PUMPKIN SOUP
Categories: Soups
Yield: 6 Servings

1/2 c Onions
3 tb Butter
2 c Mashed cooked pumpkin
1 ts Salt
1 tb Sugar
1/4 ts Nutmeg
1/4 ts Ground pepper
3 c Chicken broth
1/2 c Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put
mashed pumpkin into onions in pan with the salt, sugar, nutmeg and
pepper. Slowly add chicken broth and heat thoroughly, but do not
boil. To serve, pour into a tureen and add the cream. Makes 4 to 6
small servings.

The Story Inn, Story, Indiana

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MANDARIN HOT SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/2 Square bean curd (optional)
3 Dried black mushrooms 2-3*
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
1 t Chili Oil (optional)
1/4 ts White pepper
3/4 ts Salt
1/2 ts Sugar
2 Eggs lightly beaten
1/4 lb Pork, lean
1/4 c Shredded bamboo shoot
2 tb Sliced can button mushrooms
2 Stalks green onion, chopped
4 tb Vinegar
1/2 ts Sesame oil
1 tb Soy sauce
3 tb Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black
mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except
cornstarch, eggs, and green onion) reduce heat and
simmer for 2 minutes. Thicken with cornstarch and turn
off heat. Slowly pour in beaten eggs in a thin stream
while stirring. Serve immediately. Garnish with green
onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

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PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Puppy’s Breath Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Tri-tip beef or sirloin tip — cut into small piece
coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can Beef broth-(14-1/2 oz)
1/2 teaspoon Oregano
6 Cloves garlic — finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 tablespoons California chili powder
8 ounces Tomato sauce
1 Dried New Mexico chili peppr — boiled and pureed
3 Dried california chili peppr
1 can Chicken broth-(14-1/2 oz)
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime

ds MSG Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough
beef broth to cover meat.
Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts
oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili
powder and cook for 10 minutes. Add tomato sauce and pulp from the dried
peppers and remaining garlic. Add any remaining beef broth and chicken broth
for desired consistancy.
Cook for one hour on medium heat, stirring occasionally. Add remiaing chili
powders and cumin.
simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar
and juice of lime. Simmer on medium heat.

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Title: Prassa Me Domata (Leeks Stewed With Tomatoes)
Categories: Greek, Vegetables, Vegetarian
Yield: 4 servings

Karen Mintzias
2 Bunches leeks
1 c Canned tomatoes or tom.juice
1 c Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 sm Bunch parsley; chopped
1 pn Dried thyme or oregano
3 tb Butter or oil
Salt freshly ground pepper
2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly
and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes,
then drain and discard the water. In a non-aluminum pan, combine
with the tomatoes or tomato juice, stock or broth, onion, celery,
parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and
pepper. Simmer until tender (approximately 20 minutes), adding the
lemon juice during the last 5 minutes. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel
Books, New York.

Typed for you by Karen Mintzias

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Vegetarian Supper Dish

Recipe By : Pillsbury’s Say Yes to Less cookbook
Serving Size : 7 Preparation Time :
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked regular rice
1 medium onion — chopped
2 garlic cloves — minced
2 tablespoons oil
1 medium zucchini — coarsely chopped
1 medium green pepper — chopped
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
2 medium tomatoes — peeled,coarsely
— chopped
16 ounces can kidney beans — drained
1/4 teaspoon salt — if desired
1/2 cup shredded cheddar cheese

Cook rice as directed on package, omitting or reducing salt to 1/2 teaspoon. I
n large skillet, saute onion and garlic in oil until onion is tender. Add zucc
hini, green pepper, oregano and pepper; cook vegetables until crisp-tender, abo
ut 5 minutes. Add tomatoes and beans; cover and heat thoroughly. Add salt, if
desired. Spoon hot rice onto serving platter. Spoon vegetable mixture over r
ice; sprinkle with cheese.

7 (1-cup) servings

Scanned by Pam and formatted with MC Buster 9/2/98
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Date: Thu, 19 May 94 11:47:56 EDT
From: Kirstin Reade Wilcox

ginger-pineapple pudding

1 20-oz. can crushed pineapple in its own juice
1/4 c lemon juice
Grated peel of 1 lemon (I used more)
1/2 c sugar
1.5 tsp finely minced fresh ginger
3 T cornstarch mixed with 3 T water

Mix all ingredients in a saucepan. Cook over moderate heat, stirring
constantly, until mixture comes to a boil and thickens. Cool slightly
before pouring into a crust.

To gild the lily:

If you do make this into a pie, garnishing with sliced bananas glazed
with heated, strained apricot preserves makes it even more festive.

Honey-Ginger Snaps

Recipe By : “Catering to Nobody” by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1 stick butter
1/2 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Preheat oven to 375ø. Cream 1/2 cup honey, 1 stick butter, 1/2 cup sugar, 1
egg. Sift together and add 2 cups flour, 2 teaspoons baking soda, 1/2
teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves.
Chill one hour. Roll level tablespoons of dough into balls and place 2
inches apart on greased cookie sheet. Bake for 10 to 12 minutes. Makes
about 4 dozen.

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CREAM OF FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chicken broth
1/2 c Chopped onion
Desired vegetable and
-seasonings (see chart
-below)
2 tb Butter
2 tb All-purpose flour
1/2 ts Salt
Few dashes White Pepper
1 c Milk

In saucepan combine chicken broth, chopped onion, and
one of the vegetable-seasoning combinations from
chart. (Or substitute an equal amount of frozen
vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the
chart or till vegetable is tender. (Remove bay leaf if
using broccoli.)

Place half the vegetable mixture into a blender
container or food processor. Cover and blend 30 to 60
seconds or till smooth. Pour into bowl. Repeat with
remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the
flour, salt and pepper. Add the milk all at once. Cook
and stir till mixture is thickened and bubbly. Stir in
the blended vegetable mixture. Cook and stir till soup
is heated through. Season to taste with additional
salt and pepper. Serves 3 or 4.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Title: BREAD AND BUTTER PUDDING
Categories: Desserts
Yield: 4 servings

6 ea Slices of brea
3 ea Eggs
2 c Warm milk
1/2 c Sugar
1 t Vanilla
1/2 c Raisins
1 ea Maple syrup on the side

Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
9 inch square cake pan. Generously butter one side of bread, but in
half to make two triangles. Arrange triangles, buttered side up, in
prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
vanilla; beat together. Stir in raisins. Slowly pour over bread
making sure all bread is well soaked. Bake 45 minutes or until
custard has set. Serve with warm maple syrup.

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