Title: African Tomato-Avocado-Buttermilk Soup
Categories: Soups
Yield: 8 servings

3 lb Tomatoes, peeled and seeded
2 tb Tomato paste
1 c Buttermilk
1 tb Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tb Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded,
-and diced

sour cream, plain yogurt, or creme fraiche

Puree tomatoes in a food processor or food mill, then press through a
sieve to remove seeds. In a large mixing bowl, beat the pureed
tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado
with 1 tablespoon lemon juice to hold the color. Add the avocado,
remaining lemon juice, and parsley to the tomato mixture; stir to mix
well. Season to taste with salt and pepper, and a generous number of
drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual
bowl and have guest garnish their portions with cucumber and sour
cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92

MMMMM

Chicken And Rice Avgolemono

Recipe By : Weight Watchers/February, 1994
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Foreign
Greek Low Fat
Rice Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Vegetable Oil
1 Cup Onion — chopped
36 Ounces Chicken Drumsticks — skinned, 12, 3-oz ea
3 Cups Low Sodium Chicken Broth
6 Ounces Long-Grain Rice — white
1/2 Cup Egg Substitute, Liquid
2 Tablespoons Flour
3 Ounces Lemon Juice, Bottled — OR
2 Each Lemons — juice of
4 Cups Frozen Spinach — chopped, thawed*
6 Sprigs Fresh Dill — chopped OR
2 Teaspoons Dried Dill Weed
Lemon Slices — for garnish, Opt.

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring
occasionally, until tender. Add drumsticks and brown on all sides; remove
drum
sticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are
separat
ed. Return chicken to pan; cover and simmer until chicken is cooked through,
ab
out 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour
a
nd lemon juice in a small bowl, set aside.
4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add
spinach and dill to rice mixture and cook over medium heat, stirring
frequently,
until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in
eg
g mixture and
stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and
garn
ish with lemon slices.

Each serving (2 drumsticks lus a scant cup of rice mixture) provides 1/2 FA, 1
3
/4 V, 3 1/4 P, 1 B, 25 c.

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NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry. 36
o
unces chicken drunsticks = Twelve 3 ounce skinned drumsticks.

Title: MUSHROOMS AND RICE
Categories: Diabetic, Rice, Vegetables, Side dish
Yield: 6 servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in
butter about 5 minutes. Add salt, pepper, and sherry;
simmer about 5 minutes. Stir in rice; add liquid
drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.

—–

Herb and Wheat Cloverleaf Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 3/4 cups all-purpose flour — (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages FLEISCHMANN’S RapidRise Yeast
2 teaspoons SPICE ISLANDS Fines Herbes*
1 1/2 teaspoons salt
1/2 teaspoon SPICE ISLANDS Onion Powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine — cut into pieces
2 eggs
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk,
and butter until very warm (120¡ to 130¡F); stir into dry ingredients.
ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18
greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at
400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on
wire racks.

*Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano
(leaves), Sweet Basil, and Marjoram.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 3198 Calories; 70g Fat (20% calories
from fat); 87g Protein; 549g Carbohydrate; 514mg Cholesterol; 3880mg Sodium

NOTES : Fleischmann’s Yeast Web Site – Makes 1 1/2 dozen rolls.

_____

THE BEST BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular muffins

Bursting with berries, these are the best blueberry
muffins of all. The secret is an extra half cup of
blueberries, which are mashed and then added to the
batter.

1/2 cup (1 stick) butter, at room temperature 1 cup
granulated sugar,or slightly less depending on
tartness of blueberries 2 large eggs 1 teaspoon
vanilla extract 2 teaspoons baking powder 1/4 teaspoon
salt 2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour 1/2 cup milk 1 tablespoon
sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups,
including the area between each cup, or use foil
baking cups.

In a medium-size bowl, beat butter until creamy. Beat
in the sugar until pale and fluffy. Beat in eggs, one
at a time. Beat in vanilla, baking powder, and salt.

Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the
milk. Add the remaining flour and milk. Fold in
remaining blueberries.

Scoop batter into muffin cups. Sprinkle with nutmeg
sugar.

Bake 25 to 30 minutes, or until golden brown. Let
muffins cool at least 30 minutes in the pan before
removing.

Source: Muffins By Elizabeth Alston

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Prawns with Lobster Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Prawns
1 1/2 tablespoons Fermented black beans
1 Clove garlic; minced
1 slice Ginger root
1 slice Fresh ginger
1 teaspoon Sugar
3 tablespoons Oil
1/2 pound Ground pork — (NOT sausage!)
2 teaspoons Hot bean paste
2 tablespoons Oyster sauce
1/4 teaspoon Salt
2/3 cup Water
1 Egg
1 Scallion — chopped

Shell, devein and rinse prawns. slice in half lengthwise (butterfly
them). Mash bl. bean sauce with garlic, ginger and sugar. SEt
aside. Add 3 T. oil to wok. Co ok pork 2 min. til not pink. Add
bl. bean mix. Add prawns and cook 1/2 min on HOT. If you lke add
tinch of HOT BEAN PASTE (opti on al); Ad oyster sauce, salt and
water. Bring to a boil , cover wok and cook fo r ONE MINUTE. Stir in
one raw egg, add scallions. Mix a little cornstarch with water. Add
to wok. Stir til gets somewhat thick.

– – – – – – – – – – – – – – – – – –

MAPLE PECAN CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Pure maple syrup
1/4 c Unsalted butter
1/4 c Dark brown sugar
— (firmly packed)
1 pn Ground mace
1 3/4 c Coarsely chopped pecans
2 1/2 c Bleached all-purpose flour
1 t Baking soda
1 pn Salt
1/2 c Unsalted butter — room temp.
3/4 c Sugar
2 Eggs — room temperature
1 t Vanilla
1 t Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants
Whipped cream (optional)

Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x
11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch ovenproof
glass baking dish). Heat syrup, 1/4 cup butter, brown sugar and mace in
heavy medium saucepan over low heat, stirring until sugar dissolves. Bring
to boil. Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 degrees F. Sift flour,
baking soda and salt into bowl. Using electric mixer, cream 1/2 cup butter
in another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat
in eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
Stir in flour mixture and yogurt alternately, beginning and ending with
flour mixture. Fold in currants. Spoon batter atop pecan mixture,
spreading gently to sides of pan. Bake until tester inserted in center
comes out clean, about 55 minutes. Immediately invert cake onto rack set
over sheet of waxed paper. Serve warm. Pass cream if desired.

* Source: Bon Appetit – April 1986 * Typos courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

ONION AND POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions-white — thinly sliced
3 tablespoons Butter
2 tablespoons Parsley fresh-chopped
2 Garlic cloves-chopped fine
2 Bay leaf
1/2 cup Prosciutto-diced or 4 oz coo
4 cups Chicken broth
3 cups Water
1 teaspoon Pepper
4 Potatoes-shredded
1/4 cup Romano cheese-freshly grated

Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10
minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered,
over high heat 5 minutes, stirring frequently. Stir in remaining ingredients
except cheese. Heat to boiling.
Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay
leaves. Top each serving with cheese.

Betty Crocker

– – – – – – – – – – – – – – – – – –

TOMATO FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Medium onions, chopped
2 tb Butter or margarine
1 ea Can stewed tomatoes (14.5oz)
1 t Italian seasoning
1 ea Can condensed beef
Consomme (10.5 oz)
2 c Water
1/4 c Dry sherry
4 ea Slices toasted French bread
1 1/4 c Swiss cheese, shredded
1/4 c Parmesan cheese, grated

In large saucepan, cook onion in butter until tendeer.
Drain tomatoes, reserving liquid. Chop tomatoes; add
tomatoes, reserved liquid, 2 cups water, consomme and
sherry to onions. Bring to boil, skimming off foam.
Reduce heat and simmer 10 minutes. Place soup in four
broilerproof bowls, top with bread and cheeses and
broil until cheese is melted and golden.

Posted by Loren Martin on Cyberealm BBS Watertown, NY
315-786-1120

– – – – – – – – – – – – – – – – – –

LORRAINE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Thick slice white bread
1/4 pt Milk
2 ea Breasts of cooked, skinned,
-minced chicken
4 ea Gound almonds
2 ea Hard boiled egg yolks
2 pt Chicken stock
Salt
White pepper
1/4 ts Grated nutmeg
2 ts Lemon juice
2 ea Egg yolks
1/4 pt Double cream
2 tb Finely diced cooked chicken

Remove crusts from bread and place in small saucepan.
Cover with the milk and bring to boil. Set aside and
allow to cool a bit. Pound minced chicken, almonds and
hard-boiled yolks in mortor until smooth, then place
in a large bowl. Gradually beat in the bread and milk.
Stir in the stock, then pass through a seive into a
suacepan. Bring to the boil, season with salt and
pepper, add nutmeg and lemon juice. Simmer for 10
mins, then remove from the heat. Beat egg yolks with
the cream and blend 3 tablespoonfuls of the hot soup.
Stir the mixture into the soup and heat gently for 2
or 3 mins. DO NOT ALLOW TO BOIL. When it thickens,
serve with the diced chicken as a garnish.Subj:
Alexandra Soup Lorraine Soup – Scottish

– – – – – – – – – – – – – – – – – –