PRINCESS POOPOALIS PORTUGUESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ham shanks
3 qt Water
2 Stalks celery
1 Garlic clove
12 oz Package portuguese
-sausage, cut into 1/2 inch
-pieces
1 Carrot cubed
1 lg Onion, cut in wedges
1 cn Stewed tomatoes
8 oz Tomato sauce
3 lg Potatoes, sliced
30 oz Kidney beans
1/2 Head cabbage, cut in wedges
1 d Pepper and paprika
Salt, if desired

Simmer ham shanks in water 1-1/2 to 2 hours or until meat falls off bones.
Remove bones. Add sausage. Simmer 20-30 minutes. Add carrots,onions,
tomatoes and tomato sauce; cook until carrots are at parboil stage. Add
potatoes, beans, cabbage and seasonings. Simmer until vegetables are done.

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Chili with White Beans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground beef
6 cups Water
1 Bay leaf
60 milliliters Garlic — minced
2 teaspoons Salt
1 teaspoon Oregano
1/2 teaspoon Cayenne
2 tablespoons Paprika
1 teaspoon Cumin powder
1/2 pound Dry navy beans
1 teaspoon Brown sugar
1 tablespoon Chili powder

Brown beef thoroughly. Add all remaining ingrdients and cook over low flame for
4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly
sweet chili.

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Basic White Bread

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

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Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

Title: Little Jam Cakes
Categories: Desserts, Heirloom
Yield: 1 Servings

4 Eggs, separated
1 c Sugar
1 ts Vanilla
1 ts Lemon juice
1 1/2 c All purpose flour (measured
Then sifted)
1/4 ts Salt
1 c Melted butter or margarine
1 c Gooseberry jam

Beat egg yolks until thick and beat in the sugar,
vanilla and lemon juice. Fold in sifted flour and salt
alternately with melted butter. When smooth, fold in
stiffly beaten egg whites. Line 16 large or 24 small
muffing pans with paper cups. Place a spoonful of
batter in the bottom of each cup and a heaping
teaspoon of jam. Cover with remaining batter. Bake at
350F for 15 to 25 minutes depending on the size.
These are good as a sweet dessert anytime or to pack
in lunch boxes. Source: Heritage Recipes ch.

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SPRING GREEN POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion — minced
1 lg Russet potato — peeled,
– cut into 1-in cubes
1 lg Sweet potato — peeled,
– cut into 1-in cubes
6 c Chicken stock
-ÿÿCanned Broth
-(preferably low-sodium)
1 t Dried dillweed
1/8 ts Cayenne pepper
1 c Frozen peas
1 c Packed sliced Romaine leaves
Salt to taste

This isn’t made with green potatoes, but is rather
made green by the addition of peas and lettuce.

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat.
When hot, add onion. Cook until softened, about 4
minutes, stirring often. Add all potatoes and cook 1
minute, stirring constantly. Add 4 cups stock or
broth, dillweed and cayenne. Bring to boil. Simmer,
covered, 20 minutes. Add peas and lettuce. Cook until
potatoes and peas are completely tender, about 5
minutes. Puree soup in food processor with metal blade
until smooth, about 2 minutes. Return to pan. Thin as
desired with remaining stock or broth. Adjust
seasoning. It’s bright green when freshly made; the
color lightens on storage but it’s still appealing.
Can be made 3 days ahead and refrigerated. Can also be
frozen as long as 3 months. Serve hot or chilled.
Makes 6 1/2 Cups

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Title: FENNEL, ORANGE AND CAPER SALAD
Categories: Salads
Yield: 4 servings

2 Fennel bulbs
1 tb Capers;drained
1 tb Dill, fresh; chopped

———————————-DRESSING———————————-
1/4 Orange; seeded
2 ts Red wine vinegar
1 tb Dijon mustard
2 ts Sugar
1/2 ts -Salt
4 tb Olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut
crosswise into very thin slices. Place in a large bowl with the capers and
the dill.
Make the dressing. Cut the quarter orange in small pieces and place in the
work bowl of a food processor with the vinegar, mustard, sugar and salt.
Process until smooth. With the motor running slowly, pour in the olive
oil. Pour over the fennel, toss well and serve.
SERVES:4

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Dijon Steak, Cheese Baked Potato Soup

Recipe By : Grey Poupon
Serving Size : 16 Preparation Time :2:00
Categories : Beef Entree’
Main Dish Potatoes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Top Round Steak — diced 1/2 inch
1 Pinch White Pepper
1 Cup Clarified Butter — divided
3/4 Pound Onions — sliced 1/8″ thick
1 Tablespoon Garlic — minced
1 1/2 Teaspoons Ground Cumin
3 Ounces Flour
1 1/2 Cups Canned Drained Diced Tomato
3 Quarts Beef Stock
1/2 Cup Grey Poupon Dijon Mustard
2 5/8 Pounds Baked Potato — diced 1/2 inch
3/4 Pound Hot Pepper Monterey Jack Cheese — shredded
Chopped Cilantro — as needed

Season the beef with white pepper and sear in 1/3 cup of smoking hot
clarified butter. Remove and reserve. In the same, pot over medium heat,
saute the onion, garlic and cumin in 3 tablespoons of clarified butter until
the onion is soft. Add the flour, incorporate, then add the tomato and
saute for 5 minutes. Add the beef stock and reserved beef and bring to a
boil; cover and simmer for 1 to 1.5 hours, until the beef is fork tender.
Finish the soup with the Dijon mustard, baked potato and shredded cheese.
Mix well and simmer uncovered for 10 minutes, stirring occasionally.
Garnish with chopped cilantro.

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1 red bell pepper (4 oz.)
12 sticks (1 oz. each) mozzarella
8 small (about 5″ diam.) baked pizza crusts
1 cup purchased pizza sauce

Cooking Time: 8min.
Prep Time: 30min.
Makes: 8 pizzas

Core, stem and seed pepper; cut lengthwise into 1“-wide strips. Cut each
strip crosswise into 1/2″ pieces (fingernails). Round corners on one end of
each piece.

Cut each cheese stick in half crosswise. On rounded end of each stick
(finger), cut out a 1/2”-square notch into which a pepper piece will fit to
make a nail.

Lay crusts slightly apart on 3 baking sheets, each 12×15". Spread 2 T.
sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust:
fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins
to melt, about 8 min.

Nutritional Analysis per pizza: 338 cal., 40% (135 cal) from fat; 10 g
protein; 15 g. gat (6.9 g. sat); 36 g carbo.; 422 mg. sodium; 33 mg. chol.

Title: Bbq Dry Rub 12/22/91
Categories: Smoking, Barbeque, Rubs
Yield: 1 servings

1 tb Chile, ground, new mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman’s
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground

Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the chile for a
milder rub. Source: Overton Anderson
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Laura’s Golden Graham Drops

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces chocolate chips — melted
3/4 cup peanut butter
2 cups Golden Graham Cereal
1 cup mini marshmallows — (or a little more)

DIRECTIONS:
Melt peanut butter and chocolate chips, cool a little and dump in cereal and ma
rshmallows. Plop on waxed paper. Set in refrigerator to set.

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