Title: Creole Onion Soup
Categories: Soups, Emeril, Ethnic, Creole, Am/la
Yield: 8 servings

1/2 c Olive oil
1/2 c Flour
6 c Onions; julienne
1 1/2 ts Salt
1/2 ts Cayenne
4 Bay leaves
1/2 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Dried basil
2 tb Garlic; minced
1/2 ga Chicken broth
2/3 c Maytag White Cheddar cheese
;grated
2/3 c Yellow Cheddar cheese
;grated
1/2 c Parmigiano-Reggiano cheese
;grated
2 c French bread, cubed; lightly
-toasted
2 tb Olive oil
1 tb Rustic Rub

————————–GARNISH————————–
1/4 c Maytag white cheddar cheese
;grated
2 tb Chive; chopped
Essence

In a large sauce pot, combine the oil and flour
together. Stirring constantly for about 3-4 minutes,
making a blonde roux. Add the onions, salt, cayenne
bay leaves, thyme, oregano, and basil. Stirring
often, cook for about 10 minutes or until the onions
are golden. Add the garlic and continue cooking for 2
minutes. Stir in the broth. Reduce the heat and cook
for 1 hour. Add the chesses, a little at a time,
stirring to incorporate. In a mixing bowl toss the
bread with the olive oil and Rustic Rub. Reseason if
necessary. Ladle the soup into the bowl and top with
the bread. Garnish with the grated cheese, chives and
Essence.

Source: Essence of Emeril, #2324, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Date: Tue, 18 Jan 94 11:43:34 EST
From: dean@underground.irhe.upenn.edu (Kareema Dean)
Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

Potato Cheddar Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cracked black pepper
2 tablespoons butter
1 large onion — chopped
4 large Yukon Gold potatoes — peeled and sliced
1/4 pound sharp Cheddar cheese — cubed
2 quarts chicken stock
2 bay leaves
ground nutmeg
shredded sharp Cheddar cheese

In 6 quart pot combine the butter and saute the onions with the black
pepper until the onions are tender. Add the potatoes, chicken stock, and
bay leaves and bring to a boil. Simmer for 45 minutes to 1 hour. Remove bay
leaves. Remove from heat and gradually stir in the cheese until melted.
Carefully contents into a food blender and process until creamy. Return to
stock pot and serve. Garnish each serving with nutmeg and grated Cheddar.

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SEVEN GRAIN BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Don Fifield xkgr41a
2 1/4 c Whole wheat flour
1/4 c 7-grain cereal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Title: CINCINNATI SKYLINE CHILI
Categories: Chili
Yield: 1 servings

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1 1/2 ts Salt
1 1/2 ts Vinegar
1 1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Mix ground beef and water until soupy. Mix in other ingredients.
Simmer, uncovered 3 hours. Stir occasionally. “Makes 8 servings.”

Note: Top with grated Cheddar, onions, chili beans or use as sauce
over noodles or spaghetti. From: Pat Stockett Date: Mon, 10-1

MMMMM

CREAM OF WHEAT CREPES WITH SESAME POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Breakfast
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder
—–POTATO FILLING—–
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded
— minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt pepper
Olive oil spray
—–GREEN PEA CHUTNEY—–
1/3 c Almonds, chopped toasted
1 c Peas, defrosted
1 t Ginger, grated
1 t Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt pepper

CREPES: Mix cream of wheat flour, whisk in oil 2 c
water. Cover set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet
until they jump. Stir in jalapeno peppers potatoes
fry 3 minutes. Sprinkle with lime juice season.
Toss to mix, remove from heat spary with oil.

Place mustard seeds in a small pan, cover toast.
When they pop, pour them into the crepe batter. Add
salt baking powder. The batter should be thin, add
water as necessary.

Heat crepe pans, spray with oil pour 1/3 c of batter
into each pan. Ensure batter spreads into a 10″ crepe.
Cook 3 to 4 minutes, flip cook for another 1 to 2
minutes. Repeat with remaining batter. When cool,
stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish
with parchment paper spray with oil. Lay each crepe
on a work surface spoon 1/3 c of potato mixture into
the centre of each. Roll into logs place on a
baking sheet. Srpay with oil bake for 10 to 12
minutes. Place two crepes on a warmed serving plate
spoon green pea chutney down the middle.

CHUTNEY: Pulse almonds in a food processor until they
are minced. Add remaining ingredients process till
smooth.

Yamuna Devi, “Yamuna’s Table”

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Amish Potato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Potatoes
1 sm Onion, chopped
1 c Celery
1 t Celery Seed
1 t Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.

DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together. From:
“Amish and Mennonite Kitchens” Submitted By N.F. MILLER ORTIZ On 02-05-95

From: Fido National Cooking Echo

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HOMMUS

Recipe By : Lisa Whicker/ Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dips Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas
2 cloves garlic
1/4 cup lemon juice, or more — to taste
1 teaspoon salt
1/3 cup tahini (sesame paste)
3 tablespoons olive oil
chopped parsley or cilantro
paprika or cayenne pepper

Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice,
salt and tahini (tahina) in blender container. Process until smooth, using
some of the reserved chick pea liquid as needed.

Place into small bowl. Drizzle olive oil on top and sprinkle with parsley
(or cilantro) and paprika (or cayenne). Serve with crackers or pita chips
(see recipe for “Arabic Bread Chips”).

– – – – – – – – – – – – – – – – – –

Title: Garlic Soup
Categories: Vegetables Soups Mexican
Servings: 8

3 ea Cloves Garlic; Crushed
2 T Vegetable Oil
2 ea White Bread; Slices, *
4 c Chicken Broth
1/2 t Salt
1/4 t Pepper
1 ea Egg; Large, Slightly Beaten

* Bread should be cut into small pieces.
————————————————————————–

Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in
bread; cook and stir until light brown. Stir in broth, salt and pepper.
Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at
least half of the hot mixture gradually into egg. Stir back into hot
mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped
parsley, if desired.

—————————————————————————–

Tiramisu–Italian Dessert

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Ladyfingers — 4-ounce pkg
1/2 c Coffee — brewed espresso
2 T Brandy
6 ea Egg — separated
6 T Sugar
2 lb Mascarpone cheese *OR*
1 1/2 lb Cream cheese, mixed with
1/2 c Heavy cream – and
1/4 c Sour cream
4 T Unsweetened cocoa powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

– – – – – – – – – – – – – – – – – –