Green on Green Pasta Soup

Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons vegetable oil
2 leeks (white and green parts) — cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, — shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded cut into — 1/2″ half moons
1/2 pound green beans cut into 1″ lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen “petite” peas, — thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook
for a couple of minutes until they begin to soften. Add the garlic and
cabbage, 1 cup of the water, cover and cook for 10 minutes or until the
cabbage has wilted. Add the remaining water, zucchini and green beans,
cover and simmer for 5 minutes or until the vegetables are somewhat tender.
Add the pasta, cover and simmer for 10 minutes or until the pasta is
tender. (At this point check the level of liquid; if the soup seems
somewhat thick, just add more water to bring the level of the liquid back
up to where it was at the beginning of cooking time.) Add the peas and
simmer for 1 to 2 minutes to heat through. Season carefully with salt and
pepper. Remove the soup from the heat and stir in the fresh herbs. Serve
with 1 or 2 of the garnishes, according to taste.

Yield: 4 servings

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ZUCCHINI BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Oil
1 md Onion, chopped
1 1/2 lb Zucchini, sliced
2 ts Salt
1 1/4 c Vegetable stock or water
1/2 ts Nutmeg
1/8 ts Freshly ground black pepper
1/2 lb Tofu
1 tb Oil
1/4 c Vegetable broth or water

Saute the first four ingredients. Add the stock or
water, nutmeg and pepper to the sauteed vegetables.
Cover and simmer 20 minutes.

Remove from heat and let cool 5 minutes.

Blend the tofu, 1 T oil and 1/4 cup vegetable broth
in blender or food processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.

Makes 6 cups.

From South Texas Vegetarian Society newsletter,
edited by Shirley Wilkes-Johnson.

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Title: CANTONESE SWEET AND SOUR SPAM
Categories: Chinese, Pork
Yield: 4 servings

1 tb Cooking oil
1 lg Carrot sliced diagonally
6 Green onions, sliced 1/4
-inch
1 Clove garlic, minced
1 sm Cucumber, cut into chunks
2/3 c Water
1 tb Cornstarch
3 tb Each: sugar, ketchup and
1 ts Soy sauce
Vinegar
12 oz Spam, cubed 1/2 inch
8 oz Bamboo shoots drained

In large skillet, cook oil over medium heat. Add
carrot, green onion, garlic and cucumber; cook,
stirring occasionally until crisp tender (4 to 5
minutes). Add remaining ingredients except Spam and
bamboo shoots. Cook, stirring, until sauce is
thickened. Add Spam and bamboo shoots. Cook until
heated through. If desired, serve over rice.

—–

Title: Steamed Fruit Mush (or Duff)
Categories: Penndutch, Puddings
Yield: 1 servings

4 c Fruit **
2 c Sugar
1 ts Lemon juice
1 tb Butter
2 c Flour
4 ts Baking powder
1 ts Salt
3/4 c Milk

** For Blueberry Mush, use blueberries. For Raspberry Mush, use
raspberries. For Blackberry Mush, use blackberries. For Cherry Duff,
use cherries. For Peach Duff, use peaches.

Sift flour, baking powder and salt together, and work in the butter.
Add the milk and mix thoroughly. Combine sugar, fruit and lemon
juice. Mix with first batter. Pour into a buttered mold, cover
tightly and steam for 45 minutes. Serve with cream.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

VEGETARIAN STIR FRIED CRAB MEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut oil
1/2 c Mashed cooked carrot
2/3 c Mashed potato
1 c Finely shredded bamboo
-shoots
8 ea Chinese mushrooms
1/4 lb Snow peas
1/2 ts Sugar
1 1/2 ts Salt
2 ts Rice vinegar

Soak mushrooms for 15 minutes, drain and slice into
thin strips. Chop tips off snow peas, then slice
thinly. Heat oil, Stir fry carrot and potato until
crispy, about 4 minutes. Add bamboo, mushrooms and
peas, stir fry for 2 minutes. Add sugar and salt, mix
well. Add vinegar and serve.Subj: Re:General Tso’s
Chicken Vegetarian Stir-fried Crab Meat

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QUICK EASY MICROWAVE WHITE CLAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese
6 1/2 oz Can chopped or minced clams,
With liquid
1 t Lemon pepper
2 ts Garlic powder or grains
1 tb Dried parsley
1/4 c Grated parmesan cheese

In 1 quart casserole dish, microwave cream cheese for
1 minute on high to melt. Add the whole can of clams
and liquid, and mix together. Add the lemon pepper,
garlic, parsley, and parmesan, and mix together.
Return to the microwave and microwave 2-3 minutes, to
heat through. You can adjust the seasonings to taste,
and add other herbs if desired.

Serve over cooked pasta.

This is a great emergency meal recipe because it’s so
quick and easy to make, but it tastes really good!
Submitted By CHERYL On 27 APR
1995 105530 ~0600

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BLUEBERRY FRENCH TOAST SANDWICHES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Blueberries — frozen
3/4 c Maple syrup
1 t Orange peel — grated
1 tb Cornstarch
2 tb — water
3 Eggs — beaten
3/4 c Milk
1 t Vanilla
1/4 ts Nutmeg
8 sl Bread
3 tb Margarine
Sugar, powdered

Combine blueberries, maple syrup and orange peel in a
small saucepan. Dissolve cornstarch in water; add to
blueberry mixture. Cook and stir until mixture boils;
reduce heat and simmer 1 minute or until mixture
thickens.

Combine eggs, milk, vanilla and nutmeg; mix well. Dip
each slice of bread into egg mixture. Cook each slice
in small amount of butter in skillet or on griddle
about 2 minutes or until golden brown on each side.

Place one slice on each individual plate, spread with
3 tablespoons blueberry mixture, top with second slice
and 1 tablespoon blueberry mixture. Sprinkle lightly
with powdered sugar.

from: The Daily Herald, 2/14/95 posted by Jeanne Geake

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Date: Thu, 30 Mar 95 13:03:14 EST
From: Marianne Cowley

I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding. 🙂

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Strawberry Soup

Recipe By : Newspaper
Serving Size : 12 Preparation Time :0:00
Categories : Fruit Soups, Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 20-oz pkg dry-pack frozen strawberries — OR
4 10-oz pkgs frozen strawberries in syrup
1 c sugar*
1/4 c firmly packed brown sugar
1 c sour cream
3 c water
1 1/2 c rose wine or sangria

Defrost strawberries. Mash or puree about 1/2 of berries; combine with remaini
ng berries, syrup and sugars in 4 qt saucepot. Slowly beat water, a little at
a time, into sour cream; then beat in wine, a little at a time. Stir into stra
wberries. Heat slowly over low heat, stirring often, until soup simmers. Do n
ot boil. Serve hot or cold.

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NOTES : *Omit sugar when using berries packed in syrup.

Makes about 3 qts; 12 (8-oz) servings.

1 lb ground chuck 1 20-oz can tomatoes,
(or lean ground beef) including juice
1 c chopped onion 1 small bay leaf
1 large clove garlic, chopped 1/2 tsp dried thyme
1 1/2 quarts water 1/4 tsp dried basil
1 c cubed potatoes 1 Tbsp salt
1 c sliced carrots 1/8 tsp pepper
1 c diced celery 1/4 c uncooked rice
1 c shredded cabbage Grated Parmesan cheese

In a large kettle, cook beef with onion and garlic until slightly
brown. Add water, potatoes, carrots, celery, cabbage, and tomatoes;
bring mixture to a boil. Add bay leaf, thyme, basil, salt and pepper;
stir. Sprinkle rice on top. Reduce heat, cover and simmer one hour.
Remove bay leaf. Sprinkle with Parmesan cheese and serve.

Source: Stilwell/Stanley Sun Newspaper (KS)
Makes: 6 to 8 servings.