Soup-Soup-Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
cooked vegetables
1 cup chicken broth
lemon juice to taste
2 green onions
1/2 cup sour cream

Whirl all in blender. This is great on a hot day when iced.

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2 med. to lg. eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 med. yellow onion, chopped
1 red, green or gold bell pepper,
diced
Salt and pepper to taste
Dash of cayenne pepper
1 tsp. fresh basil leaves, chopped
1 clove crushed garlic
2 tbsp. olive oil

Prepare the eggplant by peeling and slicing into 1/4 inch rounds.
Sprinkle the eggplant rounds generously with salt and let stand
until the eggplant sweats. Thoroughly wash off the salt, and then
squeeze the eggplant lightly and then dry. Brown off the ground
meat in the olive oil, and then add the rest of the ingredients.
Now layer the eggplant and the meat mixture alternately (eggplant
first) in a covered glass casserole. The last layer should be meat.
Bake in a 350 degree oven for 45 minutes to 1 hour. A variation to
this recipe would be to add a layer of Monterey Jack cheese
interspersed with the meat and eggplant.

Title: YUNNAN STEAMED POT CHICKEN #1
Categories: Chinese, Soups
Yield: 4 servings

4 lb Chicken, cut into pieces
1 ts Salt
6 sl Fresh ginger
2 Scallions, cut into 2-inch
– pieces
3 c Chicken stock
2 tb Rice wine or dry sherry

———————-DIPPING SAUCES———————-
Light soy sauce
Chili bean sauce
Chopped scallions

To make this soup, you can use a Yunnan ceramic steam
pot, a squat, rounded lidded vessel with an internal
spout that allows steam to circulate but not escape. A
heat-proof casserole works almost as well.

BLANCH THE CHICKEN for 3 minutes in a large pot of
boiling water. Remove the chicken and rinse thoroughly
in cold running water. Place the chicken pieces around
the Yunnan pot or on a rack set into a heat-proof
casserole. Sprinkle the chicken with the salt, and
scatter the ginger pieces and scallions over the top.
Pour in the chicken stock and rice wine or sherry.
Cover and gently steam on stove for 2 hours,
replenishing the hot water from time to time if
needed. Remove the ginger and scallion pieces. With a
spoon, skim off all the surface fat. Ladle the soup
into a tureen, and pass the chicken on a platter with
dipping sauces.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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DRIED FRUIT NUT STUFFING.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ml 1 tsp sunflower oil.
1 Onion, peeled and chopped.
2 sm Cooking apples peeled and
Chopped
5 ml 1 tsp ground cinnamon.
50 g 2 oz dried, no soak prunes
Chopped
50 g 2 oz dried no soak apricots,
Chopped
50 g 2 oz dried no soak peaches
Chopped
50 g 2 oz raisins.
100 g 4 oz almonds
45 ml 3 tbsp water.

Heat the oil in a non-stick pan and fry the onions
until soft, about 5 to 8 minutes. Add the apples and
cook for 3 minutes. Cover and cook for a further 2
minutes. Add the rest of the ingredients and cook for
5 minutes.

Values for whole recipe.

1036 calories 4351 kj. 23 g protein. 112 g
carbohydrates of which 111 g sugars. 59 g fat of which
4,9 g saturates. Trace of sodium. 43,6 g dietary fibre.

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Dandelion Soup – A Kitchen Witch’s Cookbook

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsps. Butter
2 Tbsps. Flour
2 Cups Milk
2 Cups Dandelion Flowers
1/8 Tsp Celery Seed
1/8 Tsp Thyme
1 Bay Leaf

Melt butter in a medium saucepan over low heat. stir in the flour to make
a roux. Stir in the milk a little at a time until smooth. Mix in the
dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers
are tender, 15-20 minutes.

(The book notes that Oliver Wendall Homes likens the color of dandelion to
“sparks that have leapt from kindling sun’s fire.”)

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Title: Pistachio Pudding Dessert
Categories: Desserts Londontowne
Servings: 10

3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins
Pudding
3 c Milk 1 pk Cool Whip (lg)
4 ea Heath candy bars

Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to
package directions using 3 cups of milk. Place half the ladyfingers in the
bottom of a 9″ X 13″ glass dish. Add half the pudding and half the Cool
Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate.

Mrs. James Hopkins

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Title: Spaghetti with peanut butter sauce
Categories: Pasta
Yield: 4 Servings

1/2 c Creamy peanut butter
1/3 c Hot water
1 tb Light soy sauce
1 Cl Garlic; crushed
1/3 c Heavy cream
1 ts Sesame oil
2 dr Tabasco sauce; optional
3/4 lb Spaghetti
=(garnish)=
Fresh coriander; (cilantro)

Recipe by: The Frugal Gourmet ‘Whole Family Cookbook’
Place the peanut butter in a small glass and add the hot water.
Stir with a fork until smooth. Add the remaining ingredients except
the pasta and coriander. Stir together until smooth and set aside.
Cook the pasta and drain well. Place the drained pasta in a bowl.
Stir the reserved peanut butter mixture together again and add to the
cooked pasta. Toss all together and garnish with coriander.
The Frugal Gourmet

MMMMM

Cajun Shrimp Pasta

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/2 Onion, chopped
1/2 ts Thyme
1/2 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts Basil
1 tb Chopped garlic
1 tb Worcestershire sauce
1/2 ts Tabasco sauce
2 c Diced peeled and
-seeded tomatoes
2 tb Sugar
1/2 c Green onions, chopped
3 c Chicken or shrimp stock
1 lb Vermicelli or linguine
1 lb Fresh shrimp, peeled
-and deveined *
1/2 c Grated parmesan cheese

* or substitute chicken

Saute the onion in the olive oil for approximately
four minutes. Add the garlic and stir. Add thyme,
cayenne and black peppers, and basil and cook at low
heat for five more minutes. Add everything else
except for the pasta, shrimp, and cheese, and cook
over lowish heat for an hour.

Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated
cheese. Serve hot.

Serves 4-6

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Title: Corn, Coconut And Fennel Chowder
Categories: New text im, Cooking rig
Yield: 6 servings

4 c yellow onion — thinly
: sliced
2 c leeks, stems removed — cut
: into thin rings
3 TB garlic — chopped
1 ts fennel seed
1 1/2 ts red pepper flakes
1 ts fresh serrano chiles —
: seeded and slivered
3 TB olive oil
4 c fresh corn kernels>>>>>
: cut from the cob with cobs
: reserved
8 c rich chicken stock
1 TB cornstarch
5 c coconut milk (unsweetened)
1 TB finely slivered fresh lime
: or lemon zest
2 c thinly-sliced fresh fennel
: Kosher Salt–To Taste
: White Pepper To Taste —
: freshly ground
1/4 c cilantro leaves — roughly
: chopped
: <>
: Fresh cilantro or mint
: leaves
: finely slivered red bell
: peppers

Saute the onions, leeks, garlic, fennel seed, pepper
flakes and chiles in olive oil until vegetables are
crisply cooked but not brown, about 5 minutes. In a
separate pot add corn cobs to chicken stock and simmer
for 10 – 15 minutes covered. Strain and add stock to
vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to
broth along with the lime zest. Simmer for 5 minutes.
Add corn kernels and fennel and warm through. Correct
seasoning and stir in the cilantro just before
serving. Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced
red bell peppers.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606

Date: 09/26/96

—–

1 large eggplant
3 baking potatos (baked)
1 cup tomato sauce
1/2 cup flour (use whole wheat)
1-2 tablespoon lite soysauce
2-3 teaspoon nutmeg (grated or ground)
1 liter (1 container) lite soymilk (vanilla flavoured is best)
1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu)

Cut the eggplant into 1/4″ disks and lay the disks on an absorbent cloth
or paper towel. Sprinkle with salt and allow the eggplant to “perspire”
for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly
in cold water using a colander.

Prepare the casserole by covering the bottom with just 3 – 4 tablespoons
of tomato sauce. Put the soysauce in a cup and brush each disk (both
sides) with soysuace and place in a preheated, non-stick fry pan. Fry
until the eggplant turns transparent and begins browning. As each disk
is done, place it on the bottom of the lasagna dish until the whole bottom
is covered.

Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant
and spoon the tofu burger mixture on top of the eggplant adding the remainder
of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices)
and arrange them in a layer on top.

Pour 1 container of vanilla flavoured soymilk into a large sauce pan and
heat (almost to boiling). Make a paste with some of the soymilk and
flour and mix the paste with the rest of the soymilk.

Add the nutmeg and paste to the soymilk and begin stirring. Eventually,
the soymilk will thicken. Pour this onto the casserole and
bake at 300F for 30 minutes or until the top casserole is browned.

Source:Sally Grande, Programme Director of the Toronto Vegetarian Association.
Makes: 6 to 8 servings

Notes:
Moussaka is a casserole made from eggplant, potato, tofu burger, tomato
sauce and soymilk. The distinctive flavour of this casserole lies in the
nutmeg used to make the soy-based bechamel sauce which goes on the top of
the casserole. This is a hearty dish which freezes well. A transparent
lasanga dish is preferable but any casserole dish can be used.