French Cabbage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Potatoes — peeled chopped
1 lb Lean bacon or ham
— in 1 piece
3 qt — Water
2 lb Cabbage — roughly sliced
6 Peppercorns — crushed
2 Celery stalks — sliced
1 1/2 c Canned red or white beans
— drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Each ground thyme marjoram
2 Garlic cloves — crushed
2 Onions
2 Carrots — quartered
2 Turnips — peeled chopped
Salt

Put potatoes and bacon in deep kettle. Add water. Bring to boil.
Simmer, covered, 2 hours, or until meat is tender. Remove meat;
slice into serving pieces. Skim off excess fat from soup. Return
meat to soup. Add beans. Season to taste with salt. Heat thoroughly.
Serve with French bread.

From _A Taste of West Virginia: A Book of Favorite Recipes_.
Leawood, KS: Circulation Service, Inc., 1991. Pg. 15. Posted by
Cathy Harned.

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WHOLE WHEAT IRISH SODA BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/8 c Bread flour
1 1/8 c Whole wheat flour
1 t Salt
1 tb Butter
1/2 c Raisins
1 t Baking soda
1 c Buttermilk
2 tb Caraway seeds
1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

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Title: UPSIDE-DOWN APPLE TART
Categories: Pies, Desserts, Low-cal, Low-fat
Yield: 8 servings

—————————CRUST—————————
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarien, cut into small
-pieces and chilled
2 tb Ice water

————————–FILLING————————–
5 md Golden Delicious apples
-about 2 lbs, each peeled
-and cut into 8 wedges
1 tb Lemon juice

—————————SAUCE—————————
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat
-yogurt
1 tb Low-fat sour cream

CRUST
Combine flour and 2 tablespoons sugar in a bowl; cut
in margarine with a pastry blender until mixture
resembles coarse meal. Sprinkle ice water, 1
tablespoon at a time, over surface; toss with a fork
until dry ingredients are moistened and mixture is
crumbly. (Do not form a ball) Press mixture into a 4
inch circle on heavy duty plastic wrap, and chill 15
minutes. Roll dough, still covered, to an 11 inch
circle. Place in freezer 10 minutes or until plastic
wrap can be easily removed. FILLING
Combine apples, 1 tablespoon sugar, and lemon juice in
a bowl; toss well. Let stand 15 minutes. Wrap handle
of a 10 inch heavy skillet with aluminum foil.
Sprinkle remaining 1/2 cup sugar in skillet, and place
over medium heat. Caramelize by stirring often until
sugar melts and is golden (about 6 minutes). Add
apple mixture, and cook 5 minutes or just until apples
are tender, stirring constantly. Remove from heat.
Remove plastic wrap from dough. Place dough on top of
apples in skillet, gently tucking dough around edge of
skillet. Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned.
Invert onto a serving platter.
SAUCE
Combine brown sugar, yogurt, and sour cream; stir
well. Drizzle over warm tart.

—–

Title: PASSOVER CHOCOLATE NUT TORTE
Categories: Desserts, Jewish, Chocolate
Yield: 12 servings

———————————–TORTE———————————–
6 oz Butter (or margarine) 1 c Almonds (unblanched),
3/4 c Sugar -finely ground
7 Eggs, separated 1/2 ts Baking powder
4 oz Chocolate (bittersweet), 1/4 c Almonds (unblanched),
-melted and cooled -chopped

———————————–ICING———————————–
4 Eggs, lightly beaten -melted
1/2 ts Potato starch 4 oz Margarine, softened
4 oz Chocolate (bittersweet), 1/2 c Almonds, finely ground

TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the
mixture is light and creamy. Beat in the yolks, one at a time. Blend in
the chocolate, and gently fold in the ground almonds mixed with the baking
powder. Beat the egg whites until stiff but not dry, then fold into the
mixture.

Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in
an oven preheated to 350 degrees F. degrees. Allow to cool, then frost
thickly with the icing and sprinkle with the chopped nuts.

TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top
of a double boiler. Heat over boiling water, stirring, until mixture
thickens.
Do not boil the mixture, and beware of “scrambled eggs!” Cool, then stir
in the chocolate.

Gradually beat in the butter, one tablespoon at a time. Fold in the nuts
until the mixture is thick enough to spread.

NOTES:

* Rich chocolate dessert for Passover. This is the only Passover dessert
I’ve ever tasted that is good enough to be making during the rest of the
year as well (when you can use corn starch instead of the potato starch).

* If you don’t have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has cooled.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

—–

Title: Aniseed Charabeli
Categories: Cookies
Yield: 300 servings

1 1/4 c Sugar 2 ts Aniseed, grated
2 ea Eggs 1 x Grated peel of 1/2 lemon
1 2/3 c Flour, all-purpose; sifted

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into
a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp
knife. Place on prepared baking sheets. Cover and let stand overnight at
room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent “dunking” cookie!

—–

Title: NEW YORK STYLE CLAM CHOWDER
Categories: Soups, Seafood
Yield: 4 servings

2 Hard or chowder clams
1/2 c Boiling water
4 c Cold water
1 c Potato cubes cut 1/2 inch s
1/2 c Carrot cubes cut 1/2 inch s
1 Medium sized onion finely c
1/4 c Diced celery
1/4 lb Salt pork cut fine
1 c Stewed or canned tomatoes
1/2 t Thyme
1/8 t Pepper

Scrub the clams well. Put into a kettle with the boiling water, cover
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.

—–

ORANGE YOGURT MUFFINS

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Cakes Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1 t Baking soda
1/2 ts Salt
1/3 c Currants
1 Egg
1 c Low-fat yogurt
1/4 c Margarine or butter,melted
2 tb Orange rind strips
1/4 c Orange juice

In large bowl, stir together flour, sugar, baking
powder, baking soda and salt. Mix in currants. In
separate bowl, beat egg; blend in yogurt, margarine or
butter, orange rind and juice. Stir into flour mixture
just until moistened. Spoon into large greased or
paper-lined muffin cups, filling to top. Bake in 350
oven for 25 minutes or until firm to the touch. Makes
11 muffins. From: Michelle Bruce Date: 05 Feb 95

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BREAKFAST DUTCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

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

3 – cups flour 1 – tsp. salt 2 – eggs Milk Oil for
cooking

Combine first 3 ingredients.Add enough milk to make
soupy consistency like eaten eggs.Put enough cooking
oil in cast iron skillet so batter will not stick.(Be
generous.Batter will stick while baking.)Pour batter
into skillet.Bake on top of stove,stirring and
chopping as for scrambled eggs,until it looks like
scrambled eggs and is baked through.Serve immediately
with butter and syrup.

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VEGAN MACARONI “CHEESE”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked elbow macaroni
1/4 c Dry sherry
2 ea Green onions, thinly sliced
2 ea Plum tomatoes, coarsely
— sliced
2 tb Chives, minced
1 t Cornstarch
1 c Cold vegetable broth
1 c Shredded tofu cheddar
1 tb Dijon
Freshly black pepper
Salt to taste
1/2 c Toasted bread crumbs

Lightly oil a 1 1/2-quart baking dish pre-heat oven
to 375F. Place cook pasta in a large bowl. In a
skillet, bring sherry to a simmer. Add green onions
saute for 1 minute, stirring. Add tomatoes chives.
Saute 2 minutes till tomatoes are slightly softened.
Toss with pasta set aside.

In a small bowl, dissolve cornstarch in cold broth
pour into skillet. Heat to simmering. Add soy cheese
whisk over low heat till mixture is thickened.
Remove from heat. Stir in mustard, pepper salt.
Spoon into casserole dish. Top with bread crumbs.
Bake 20 minutes.

Serve with a green salad.

“The Cookbook For People Who Love Animals”

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Baked Beans

Recipe By : Kathy Libengood
Serving Size : 12 Preparation Time :0:15
Categories : Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans baked beans — drained
1 can butter beans — drained
1 can kidney beans — drained
1/2 pound ground beef
1 pound bacon
1/2 cup brown sugar
1 teaspoon mustard
1 teaspoon vinegar
1/2 cup ketchup
1 small onion — chopped

Preheat oven to 350°
Cube bacon, fry and drain. Brown ground beef with onion and drain.
Combine all ingredients and pour into 2 quart baking dish. Bake for
1 hour.

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