Title: Bagels w/variations
Categories: Home Cookin,
Yield: 12

2 c warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5-3/4 c Flour
3 qt Water
1 tb Sugar
Cornmeal
1 Egg yolk
1 tb Water
WHOLE WHEAT BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T honey
instead. In place of
flour, use 2
c whole wheat flour, 1/2
cup wheat
germ, and about 2 3/4 cup
all purpose
flour, blended together.
Knead with
white flour.
PUMPERNICKEL BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T dark
molasses in place of
sugar. In place
of flour use 2 cups rye,
2 cups whole
wheat, 1 3/4 cups all
purpose flour
blended together. Knead
with white
flour.
ONION BAGELS: Add 1/2
cup instant
toasted onion to basic
dough with the
yeast , water and sugar
in basic
recipe.
SEEDED BAGELS: Springle
boiled bagels
with sesame seed, poppy
seed, or
caraway seed after using
egg wash and
before baking.

Combine warm water, yeast and sugar. Let stand 5 minutes, stir in
salt. Gradually mix in 4 cups of flour, beat at medium speed for
5 minutes. With spoon add 1 1/4 cups more flour to make a stiff
dough. Turn out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes), adding more
flour as needed. Dough should be firmer than for most yeast
breads. Place in a greased bowl, cover, let rise until almost
doubled (about 40 minutes). Knead dough lightly and divide into
12 equal pieces.

To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the
center. With one thumb in hole, work around perimeter, shaping
bagel like a doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let stand in a
warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls
sugar to boiling in large kettle. Adjust heat to keep it boiling
gently. Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400 degrees.

Gently lift one bagel at a time and drop into water, boil about 4
at a time, turning often, for 5 minutes. Lift out with slotted
spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.

Bake 35 – 40 minutes, or until well browned and crusty. Cool on
rack.

MMMMM

Title: Scrumptious Strawberry Soup
Categories: Desserts, Soups/stews
Yield: 4 servings

2 c Strawberries 1/4 c Honey)
1/2 c Yogurt, plain 1/2 c Dry red wine
1/2 c Sugar, (OR 1 c Strawberry halves

Blend all ingredients together in a blender, except strawberry halves.
Chill overnight. Garnish with strawberry halves. Serve chilled.

—–

Title: STEAMY SMOKED OYSTER DIP
Categories: Appetizers, Cheese, Fish, Vegetables, Dips
Yield: 4 servings

1 tb Butter Or Regular Margarine
1/2 c Almonds; Sliced
1 c Cream Cheese; Softened
1 tb Milk
1 x Black Pepper; To Taste
1 1/2 ts Horseradish; Prepared
2 tb White Onion; Chopped
7 oz Smoked Oysters; *

* Use two 3.6 oz cans of smoked oysters, rinsed,
drained and mashed
with a fork.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the butter in a frying pan.
Brown the almonds, on all sides, in the melted butter
and set aside. Beat the cream cheese until smooth
then blend in the milk. Add the pepper to taste,
horseradish, and chopped onion, blending well. Fold
in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at
375 degrees F for 20 to 30 minutes or until bubbly.
Put in a chafing dish and serve hot. Makes about 2 1/4
cups of dip. SUGGESTED DIPPERS: Potato Chips,
Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel,
Zucchini

—–

Title: CHINESE: SPICY COLD NOODLES WITH CHICKEN
Categories: Main dish, Chinese, Ethnic, Poultry
Yield: 6 servings

1/2 lb Thin Chinese flour noodles
1 md Chicken breast
2 Green onions, slivered
3 Egg yolks
2 tb Peanut oil
1 ts Cool water
1 tb Thin soy
1 ts Chinkiang vinegar
1 ts Hot chili pepper oil
1/2 ts Ginger juice
1 Clove garlic, minced
1 pn Sugar
2 tb Oil

Noodles: In large pot of salted boiling water, cook
noodles until chewy; rinse in cold water; drain. Toss
noodles with 1/2 t oil to prevent sticking. Cover
refrigerate until ready to use.

Chicken: Remove and discard skin from chicken breast.
Steam breast for 15 minutes; remove from steamer and
cool uncovered. Shred chicken with fingers; slice into
3″ strips.

Egg Yolks: Mix yolks with cool water. Brush skillet
at medium heat with peanut oil. Pour some egg yolk
mixture in skillet; spread to make a thin sheet;
remove when egg is set. Repeat until egg is used. Cool
egg sheets. Slice into thin strips to match chicken
shreds.

Onions: Wash remove roots. Slice the long way, then
thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice,
garlic sugar. Heat oil until it begins to smoke; add
to other ingredients. Cool. Using hot oil gives
dressing distinctive mellow flavor.

Mixing: Just before serving, mix dressing with cold
noodles, chicken onion. Garnish with egg strips.
Serve.

—–

Title: Brandy Wafers (Scottish)
Categories: Cookies, Holiday
Yield: 4 servings

2 oz Golden syrup
1/4 c Butter
1/2 c Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger

Set oven to 450F or Mark 8. Grease baking sheets. Melt the butter,
syrup and sugar together in a saucepan over a very gentle heat.
Stir in the flour, ground ginger and the brandy. Beat together for
about 5 minutes. Drop small teaspoonsful on to the baking sheet,
spaced well apart. Bake for 5 minutes until pale golden brown in
colour. Roll immediately, while still hot, around the greased handle
of a large wooden spoon. Set aside to cool. These are delicious
filled with freshly whipped cream.

>From the booklet Scottish Teatime Recipes Typed By Ray Watson

—–

Triple Chocolate Chunk Cookies

Recipe By : Ann Miner
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 semisweet chocolate squares — *
6 ounces white chocolate — chips or chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter — at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract — not imitation

Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate in small saucepan.
Cut remaining 6 squares chocolate into large chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.

* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.

– – – – – – – – – – – – – – – – – –

Portobella Mushroom Soup

Recipe By : Van Gogh’s Restaurant, Roswell, Georgia Bon Appetit 1994
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup (1/2 stick) unsalted butter
5 Leeks white and pale green parts only — chopped (about
3c)
1 Onion–chopped
10 ounces Portobella mushrooms — chopped (about 4
— generous cups)
1/4 cup All-purpose flour
3 cups Chicken stock or canned low-salt broth
4 tablespoons Dry Sherry
2 cups Half and half
1/4 teaspoon Cayenne pepper
Ground white pepper

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion; sa
uté‚ until tender, 10 minutes. Add mushrooms and sauté‚ 5 minutes. Reduce heat
to l
ow. Add flour; cook until mixture is thick, stirring occasionally about 3 minut
es. Gradually stir in stock and 2 tablespoons Sherry. Bring soup to boil, stirr
ing. Reduce heat and simmer until thickened; about 10 minutes. Stir in half and
half. Simmer until slightly thickened; about 10 minutes. Stir in cayenne peppe
r. Season with white pepper and salt. (Can be prepared 4 hours ahead. Cover and
refrigerate.) Stir remaining 2 tablespoons Sherry into soup. Bring to simmer a
nd serve.

MM Format Norma Wrenn npxr56b

scanned by sooz

– – – – – – – – – – – – – – – – – –

Louann’s Minestrone Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Main Dish
Pasta Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — chopped
3 Cloves Garlic — minced
1/4 Cup Dry Sherry
4 Cups Vegetable Stock
28 Ounce Can Roma Tomatoes — undrained, chopped
15 Ounce Can Kidney Beans — drained and rinsed
1 1/2 Tablespoons Tomato Paste — or more to taste
2 Medium Zucchini — cut in small pieces
1/2 Pound Green Beans — (fresh) sliced
1 Teaspoon Salt
1 Splash Tabasco Sauce — or to taste
1/2 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Dried Basil
2 Teaspoons Dried Oregano
1/2 Cup Macaroni — small shell

In a large pot, saut‚ the onion and garlic in the sherry until the
onion is translucent, adding more sherry if needed. Add everything
else, and bring it to a boil over medium-high heat. Reduce
heat, cover, and simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from:
A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the garlic, and
change the chicken stock into vegetable stock.

– – – – – – – – – – – – – – – – – –

1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing
vegetables in
Two large onions, chopped
Four cloves garlic (large cloves, mash these)
1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans
(drained)
raisins (however many you like, I used a cup of raisins).
Saute onions, garlic and spices in water or veggie broth. Add sweet
potatoes, zuccini summer squash and carrots. Let stew. Add water as
necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.
Cook until potatoes are mushy or done to your liking (about 30 minutes).

Serve over couscous or rice.

Servings: a lot!

** I eliminated the cayenne, cut way down on the garbanzo beans (or else
they permeate every bite) and served with a dollop of plain nf yogurt
(non-vegan).

COLESLAW (LF)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 tb Balsamic vinegar
6 tb Cider vinegar
2 tb Dijon mustard
1 tb Low-sodium soy sauce
2 ts Honey
1/2 ts Celery seed
1/2 ts Caraway seed
1/4 ts Pepper — black
—–SALAD—–
2 c Green cabbage — shredded
2 c Red cabbage — shredded
Carrot — julienned
Red pepper — julienned
Green pepper — julienned
Yellow pepper — julieened
1/4 c Scallions — finely chopped
1/4 c Fresh parsley — minced
—–PER SERVING—–
38 x *cals
*gm protein
3/4 x *gm fat
6 x *gm carbo
130 x *mg sodium
*gm fiber

Dressing: Mix dressing ingredients together in a small jar. Set aside.
Salad: Combine vegetables in a large bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1 hour to blend flavors.
Serves 8.

Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite
American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –