Title: FENNEL AND WATERCRESS SOUP
Categories: Soups, Appetizers
Yield: 4 servings

1 tb Butter
1/2 x Large fennel bulb chopped
1 Small onion, thinly sliced
1 lb Pototaes, peeled, sliced (4)
4 c Strong chicken stock
Parsley, bay leaves
Peppercorn, thyme
Salt and pepper
1/2 c Whipping cream
1 ts Chopped parsley
Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium
heat until soft but not brown, about 5 minutes. Add potatoes, stock
and parsley, bay leaf, peppercorns and thyme enclosed in a small
cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through
food mill or puree until smooth in a food processor or blender. Pour
puree into a clean saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes
four 1 1/2 cup servings.

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Title: BISCOCHITOS- A CUT OUT SUGAR COOKIE
Categories: Biscuits
Yield: 1 servings

1 c Sugar
1 c Margarine or butter
3 tb Sweet sherry
1 Egg
3 c Flour
2 ts Baking powder
2 ts Anise seed crushed
1/4 ts Salt
1/4 c Sugar
1 ts Cinnamon

Heat oven to 350 degrees. Mix sugar and margarine,
sherry and egg in a large bowl. Stir in the remaining
ingredients except the 1/4 cup sugar and the cinnamon.
Divide dough into two balls. Roll out each ball to 1/4
inch thick and cut into any shape with cookie cutters.
Place on ungreased sheet. Mix together the sugar and
cinnamon and sprinkle on the cookies before baking.
Bake 10-12 minutes until golden.

These cookies are cute made into a cactus shape.
Pinch off balls of dough, one larger than a quarter
and 2 the size of a nickel. Roll each of the balls
between your palms to make cigar shape. Flatten the
large one to make the main stem of the cactus. Bend
one third of each of the two smaller ones to make a J
shape and attach them at uneven intervals on each side
to make the “arms”. Flatten them to match the trunk
and bake.

Let you daughter taste the anise first. Often
children do not like it as much as adults. If your
daughter does not like the anise flavor simply
substitute cinnamon oil or flavoring. It is very
popular in Mexico.

Nancy Lee Collins bcollins@students.wisc.edu

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VEGETABLE SAUTE WITH MISO SAUCE OVER LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Low-Cal Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
2 Garlic cloves — minced
1/4 c Sliced shittake mushrooms
1/2 c Zucchini, sliced
1/2 c Eggplant, sliced
1/2 c Yellow pepper, sliced
8 Scallions — finely chopped
1/4 c Miso
1 c Vegetable stock
4 tb Fresh chopped parsley
1 lb Cooked linguine

In a large saucepan, heat oil over medium heat. Add
veggies and garlic and saute for about 3 minutes.
Transfer to bowl. Add miso. Slowly add stock while
stirring well. Add parsley, veggies and pasta. Toss
and serve. Add more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed
for you by Karen Mintzias

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Date: Thu, 15 Jul 93 11:11:36 PDT
From: Jan Gordon

Couscous with Zucchini

slice 3 small zucchini
slice one small onion

put in saucepan with 3 cups veggie stock or soy veggie chicken flavor
stock
add your favorite seasonings, could be curry or lots of garlic or some
Mrs. Dash.

bring to a boil, simmer 15 or 20 minutes

add 2 cups couscous
turn off heat
let stand 5 or 10 minutes
serves 2 as main dish or 4 to 6 as side dish

P.s. this is pretty basic, use your favorite veggies, mushrooms,
carrots, green beans, anything. You can’t go wrong. Quick and easy

My Rugelach

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — softened
6 ounces Cream cheese — room temp
3 cups All-purpose flour
1/2 teaspoon Salt
3/4 cup Sugar — divided
2 teaspoons Cinnamon
6 tablespoons Chopped raisins
1/2 cup Chopped walnuts
3/4 cup Jam (apricot/strawberry
Or raspberry)
1 Egg yolk
1 tablespoon Water

This is a rich, interesting cookie, made with nuts, raisins, cinnamon,
and jam rolled into a tender cream-cheese pastry. Combine the butter and
cream cheese and beat until well mixed. Add the flour and salt, and mix
until completely blended. The dough will be easier to handle if you wrap
and chill it for about an hour. Stir together 1/2 cup of the sugar and
the cinnamon. Add the raisins and nuts, and toss to coat all the pieces.
Preheat the oven to 375`, and get out some cookie sheets. Divide the
dough into 6 equal pieces. Keep chilled any dough you are not working
on.
Roll 1 of the pieces into an 8-inch circle. Spread with 2 tablespoons
jam and sprinkle woth 2 tablespoons of the sugar-raisin-nut mixture. Cut
into 8 pie-shaped wedges. Beginning at the wide end, roll toward the
point, forming a crescent shape. Roll out, and form the remaining dough
in the same way. Place the cookies point sides down, about 1″ apart on
the ungreased cookie sheets. Mix together the egg yolk and water and
brush over the top of each cookie. Sprinkle each cookie with a little of
the remaining 1/4 cup sugar.
Bake for about 15 minutes, or until lightly golden.
Remove from the oven, and transfer to racks to cool.
Yield: 40 cookies Wis/Gramma

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Title: CHICKEN CHOP SUEY #2
Categories: Chinese, Chicken
Yield: 6 servings

1 c To 2 c chicken parboiled and
-cut into bite-size pieces
1 tb Teriyaki sauce
1 tb Soy sauce
2 c Divided water
1 Heaping tablespoon peanut
-butter
1 cn (14-oz) fancy mixed chinese
-vegetables
1 cn (8-oz) sliced water
-chestnuts cut in half
1 cn (4-oz) drained mushrooms
1/2 c Fresh broccoli florets
1/2 c Fresh cauliflower florets
1/2 c Diagonally sliced celery

Olive oil Handful of fresh pea pods soaked in cold
salted water for 30 minutes then drained trimmed Hot
boiled rice/chinese chow mein noodles

Pour a little oil into a wok or large skillet and
heat. Drop in chicken and stir-fry until thoroughly
cooked but tender. Add teriyaki marinade and soy sauce
and stir. Add 1 cup water and let mixture simmer until
it gurgles. Add peanut butter. Stir and simmer until
sauce is golden. Add remaining water, fancy mixed
vegetables, water chestnuts, mushrooms, broccoli,
cauliflower, celery and pea pods and heat through.
Serve over rice and noodles.

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Lentil and Spinach Soup

Recipe By : Ann Lindsry
Serving Size : 12 Preparation Time :0:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c lentils
10 1/2 c water
1 tbsp salt
1/4 c olive oil
1 lg onion — chopped
1 clove garlic — crushed
2 1/2 c potatoes — diced
1 c carrot — diced
10 oz chopped spinach
1/4 c leamon juice
1/2 tsp ground coriander

In a large soup pot,add the lentils and salt to the water or
broth.Simmer for 30 minutes. Meantime saute the onions and garlic until
light brown.When lentils are done,add the onion and garlic and cook for
an additional 10 minutes.Add remaining ingredients and salt and pepper
to taste. Simmer until carrots and potatoes are tender.

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Date: Tue, 31 Aug 93 09:43:45 CDT
From: hnowak@sunloop.central.sun.com (Helen Nowak Admin Chicago Loop)

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

May I suggest making one of 24 ounces nonfat yogurt (strain overnight)
and adding 3 cloves mashed garlic to it along with 1/2 t. oregano
(dry) and 1/4 t. of basil, dill, marjoram and black pepper. This is
delicious as a spread or dip. I also top a baked potato with it.

Title: Violet Ice Cream
Categories: Desserts
Yield: 1 batch

1 c Heavy cream 1/4 c Crystallized raw sugar
2 c Fine, fresh whole wheat — (turbinado sugar)
— bread crumbs Crystallized violets
— (abt. 4 medium slices)

Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the
freezer until stiff but not hard.

Before serving, mix in a few crystallized violets, and garnish each serving
with more of the same.

From Kathleen S. Van Horn’s “Sweet Violets” article in “The Herb
Companion.” April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy
Harned.

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