STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Plain Yogurt
1 c Sliced fresh Strawberries
2 T Orange juice
1 T Honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.
VARIATIONS: – substitute white or red grape juice for orange juice
~ substitute apple juice for orange juice
~ serve in hollowed-out cantaloupe shells

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Impossible Lasagne Pie

Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces tomato paste
1 cup shredded mozzarella cheese
1/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 cup milk
2/3 cup bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and
stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato
paste and 1/2 cup of the mozzarella cheese. Layer cottage cheese and Parmesan
cheese in plate. Spoon beef mix- ture over top. Beat milk, baking mix, eggs,
salt and pepper until smooth, 15 seconds in blender on high or 1 minute with
hand heater. Pour into plate. Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5
minutes. 6 to 8 servings. High Attitude (3500 to 6500 feet): No
adjustments are necessary.

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Title: Wildfowl Stock
Categories: Game, Poultry, Ceideburg 2
Yield: 3 quarts

3 qt Cold water
5 lb Game bird carcass, wings,
-legs, neck, other spare
-parts
2 Or 3 stalks wild celery,
-cut in chunks
1/2 c Wild onions, chopped
1/2 c Wild carrots, chopped
1 sm Bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold
water. Soak for 1 hour. Add other ingredients. Do not stir. Soak
for 1 hour. Place pot, uncovered, at the back of a cook stove far
from the fire. On a conventional stove, place the pot on an asbestos
pad over very low heat.

Allow pot and it’s contents to warm very slowly. You need to draw as
much as possible out of the ingredients and into the stock. Skim off
scum as it rises. When the pot is uniformly warm, move it closer to
the fire (or increase the heat) and very slowly and carefully bring
the liquid to a simmer. Do not boil. Do not rush. Skim off all the
scum immediately, as it rises within the first 30 minutes of
simmering. After 30 minutes and after skimming, use a clean piece of
cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the
liquid through clean, moistened cheesecloth into a large screw-lid
jar. Do not pour the stock. Leave the unstrained stock uncovered
until cool. Cover cooled stock tightly and store in refrigerator. Do
not remove grease at this time.

Skim grease from stock. Reheat for use, or freeze.

This is from the cookbook on wild foods. I’ve copied as it’s written
because I found the style of writing and ingredients interesting. If
you try to use wild ingredients, be careful. I seem to remember that
both wild onions and wild carrots have close relatives that look much
the same but are toxic. Personally, I’d do my stalking at the
supermarket.

Posted by Stephen Ceideburg Feb 6 1990.

MMMMM

ROLLED SUGAR COOKIES

Recipe By : Country decorating ideas magazine — Spring 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Sugar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together margarine and sugar. Add egg, milk and vanilla; beat
well. Stir together the flour, baking powder and salt. Add to creamed
mixture and beat until well blended. Cover dough and chill for one hour.
On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place cookies on an ungreased
cookie sheet. Bake at 375 for 10 to 12 minutes. Remove from cookie
sheet and cool cookies on a wire rack. Makes about 3 dozen cookies.
Posted by Ethel Snyder
Date Aug. 8, 1997

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Lobster-Shrimp Chowder

Recipe By : Mrs. Ralph C. Dusic, Jr.
Serving Size : 8 Preparation Time :0:00
Categories : Fish/Seafood Soups Stews
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Chopped Celery
2 Tbsp Onion — finely chopped
2 Tbsp Butter
1 Can Condensed Cream Of Shrimp Soup — undiluted
1 Can Cream Of Mushroom Soup — undiluted
1 Soup Can Milk
1 C Half And Half
1 5 Oz. Can Lobster
1/4 C Dry Sherry
1 tbsp Snipped Parsley

Cook celery and onion in butter until tender. Add soups, milk, and cream.
Stir in lobster, sherry, and parsley. Heat until very hot. Do not boil.

Serves 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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PUSIT RELLENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED CALAMARI—–
12 lg Squids
1/2 lb Ground pork
3 Green onions, finely sliced
1 Egg, beaten
Salt and pepper to taste
1 Garlic clove, minced
1 tb Vegetable oil
1 md Onion, chopped
1 md Tomato, chopped
1/2 Bay leaf
1 tb Soy sauce

Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little
salt and pepper.
Stuff squid cavities with meat mixture. This is messy and slippery, don’t
over stuff the calamari as the stuffing will swell when cooking. A pastry
bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10-15 minutes,
or until filling is cooked. Drain liquid and set aside.
Prepare sauce while steaming calamari. In a skillet over medium heat,
saute garlic in oil until lightly browned. Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato
pieces are soft.
Pour sauce on top of stuffed calamari. Serve with rice.
Note: I save the tentacles from the calamari and as a side dish stir fry
them with some shrimp and vegetables. I used the broth from steaming the
calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.

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Title: APPLE-CHEDDAR CRESCENT
Categories: Miamiherald, Desserts, Kids 3-5
Yield: 4 Servings

Refrigerated pie dough for
– 1 crust
Vegetable oil spray
Flour
1/4 c All-fruit apple spread
6 Apples (3 Granny Smith and
-3 Red Delicious)
1 c Shredded cheddar cheese
2 tb Melted butter

Preheat oven to 400 degrees. Lightly coat a baking
sheet with vegetable oil spray. On a lightly floured
surface, roll the dough into a 12-inch circle. Melt
the apple spread in the microwave (10 – 15 seconds on
high). Brush the melted spread onto the pie crust with
a pastry brush. Peel the apples if desired and chop
them coarsely. Scatter the apple spices over the pie
crust and then scatter on the cheese. Using a pizza
cutter, cut the pie crust into 8 wedges. Starting form
the wide end, roll up each wedge of crust. Place the
wedges on the prepared baking sheet and shape into
crescents. Brush with melted butter. Bake for about
15 minutes, until browned and bubbly.

Nutritional info per serving: 465 cal; 9.3g pro, 60g
carb, 22g fat (10.3%)

Source: Miami Herald, 9/7/95 format: 8/7/96, LIsa
Crawford

—–

KATHIE LEE GIFFORDS’ SPAGHETTI SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces Pasta
Celebrity Misc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
2 pounds Ground chuck or turkey
1 large Onion — chop
1 tablespoon Garlic — mince
32 ounces Tomato sauce
1 large Can tomato paste
1 cup Dried parsley
1/2 teaspoon Oregano

Brown meat, onions and garlic in olive oil. Drain and add remaining
ingredients. Bring to a boil, reduce heat and simmer 1-1/2 hours. Source:
Live with Regis and Kathie Lee.

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TOMATO BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 lb Ripe tomatoes (or 2 15-oz
-cans), chopped
1 md Onion, thinly sliced
1 tb Butter
1 Bay leaf
1 tb Brown sugar, heaping
2 ts Finely chopped fresh basil
-(or 1 tsp dried)
2 Whole cloves
1 t Salt
1/2 ts Black pepper
1 pt Light cream
1 c Milk
6 lg Croutons, buttered
2 tb Chopped chives

Peel and seed tomatoes. Saute onion in butter and add
the chopped tomatoes. Add bay leaf, sugar, cloves,
salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25
minutes. Remove bay leaf and cloves and transfer
mixture to blender or food processor to puree. Strain.
Add cream and milk and heat through. Serve topped with
toasted buttered croutons. Sprinkle with chopped
chives.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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WHOLE WHEAT YOGURT BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Sugar
2 tb Sesame seeds
1/2 c Yogurt (4 1/2 oz)
1/2 c Water
1 t Dry yeast

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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