Creamy Cauliflower Soup

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans chicken broth — (14-1/2-ounce)
1 medium head cauliflower separated into flowerets — (about 6 cups)
—
3/4 cup chopped celery — (about 1 large
— stalk)
1/2 cup chopped onion — (about 1 medium)
1 tablespoon lemon juice
2 tablespoons margarine
1/4 cup all-purpose flour
1 1/2 cups low-fat milk
1/8 teaspoon pepper
1 dash ground nutmeg

Heat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery,
onion and lemon juice. Heat to boiling; reduce heat to medium. Cover and
cook 15 minutes or until tender; do not drain. Carefully pour about half the
cauliflower mixture in blender. Cover and blend until of uniform consistency.
Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart
saucepan over low heat. Stir in flour. Cook, stirring constantly, until
flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth
with wire whisk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in reserved cauliflower mixture, pepper and nutmeg; heat until
hot.

Posted To Fabfood August 1998~Busted With 2.0

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HERB SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Substitutes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Garlic powder
1 teaspoon Ground thyme
1 teaspoon Onion powder
1 teaspoon Black pepper
1 teaspoon Ground basil
1 teaspoon Ground parsley
1 teaspoon Ground sage
===Optional===
1 teaspoon Ground marjoram
1 teaspoon Ground mace
1/2 teaspoon Cayenne pepper
1 teaspoon Ground savory

Mix together thoroughly. Use as a salt substitute.
Source: Mrs. Richard Lans, Stamford (Nebr.) Centennial Cookbook Formatted
by: Nancy Filbert; April, 1995

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Date: Thu, 01 Dec 94 12:47:55 EST
From: Redcz@aol.com

Homemade Baking Powder (single acting)

2 measure cream of tarter
1 measure baking soda

Mix together and use immediately.
If you want to mix ahead of time and store no longer
than one month, add 1 measure cornstarch

Note: I use teaspoons for measure amount, but it really depends on how much
you need. The cornstarch will help keep the other ingredients from absorbing
moisture (this is what is used in manufactured baking powder). If you have a
recipe that calls for double acting baking powder, just use twice the amount.

Oh, one more thing, to check and see if the baking powder in your pantry is
still active, stir 1 teaspoon into one-third cup hot water. There should be
immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
baking powder is past its prime.

Homemade baking powder starts to fizz and release carbon dioxide the minute
it is added to liquid, it is very important that the oven be preheated and
baking pans be ready before mixing batter. Mix quickly and put in oven right
away.

Title: Rosemary Flat Bread
Categories: Polkadot, Lisa, Bread:yeast, Italian
Yield: 2 Loaves

1 tb Dry yeast 1 ts Canola oil
1 tb Sugar Nonstick cooking spray
1 c Warm water 2 tb Margarine
2 1/2 c White flour 1/4 c Fresh rosemary; chopped
1 ts Salt -(or 2 tbsps dried)

Recipe by: Shape May 1995
Preparation Time: 3:00

Place yeast, sugar and water in a large bowl or food processor and
allow the mixture to become bubbly. Mix in 2 c of flour and salt.
Knead for about 10 min or process in food processor for 15 sec until
smooth and elastic; add flour if necessary. Oil a bowl, put dough in
it and cover with a towel. Let dough rise in a warm place for 1 hr,
until doubled.

Punch down dough and divide in half. Let the dough rest for a few
minutes. Coat 2 9-in square cake pans with nonstick spray. Press
dough into pans. Melt margarine. Brush margarine over the tops of
the loaves. Sprinkle rosemary over the loaves and lightly press into
the surface. Let the loaves rise again until doubled, about 45 min.

Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake
for 20 – 25 min, until lightly browned.

Per serving (1/8 loaf): 92 Calories; 2g Fat (19% calories from fat);
2g Protein; 16g Carbohydrate; 0mg Cholesterol; 151mg Sodium

The Chef’s Comments:
“I don’t think I have mentioned this here before, but I have been on a
quest for the past several months to find a way to make the breaad
they serve at the Macaroni Grille. I hate just about everything on
their menu, but the free bread they serve before the meal with the
olive oil is wonderful! I could just sit there and fill up on that
alone. And I have 🙂 Anyway, I’ve bought several foccaccia mixes,
hoping to find one that comes close. Pappa’s Foccaccia is the closest
I’ve come so far, but it’s hard to find. I am on an internet mailing
list (mc-recipe@listserv.sierra.com) for MasterCook recipes, and one
day, THIS came thorugh, completely unsolicited by me:” – Lisa

From: Lisa
Date: 01-10-97 (10:59)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Chilled Minted Cantaloupe Soup

Recipe By : An Apple a Day
Serving Size : 2 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups cubed cantaloupe
1 1/2 tablespoons sugar
1 1/2 teaspoons chopped fresh mint
1/4 cup Chablis or other dry white wine
3 tablespoons plain yogurt
Fresh mint sprigs

Combine cantaloupe, sugar, and chopped fresh mint in blender or food
processor. Process until mixture is smooth. Transfer mixture to a
bowl. Add wine and yogurt stirring with a wire whisk until smooth.
Cover and chill at least 2 hours. Garnish each serving with a fresh
mint sprig. 2 cups.

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NOTES : This is wonderful!! In the evening of a hot summer day-so
refreshing.

Title: Tomatoes with Okra or Zucchini
Categories: Vegetables, Canning
Yield: 1 text

Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or
zucchini is needed per canner load of 7 quarts. An average of 7 pounds
of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner
load of 9 pints.

Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling
water 30 to 60 seconds or until skins split. Then dip in cold water,
slip off skins and remove cores, and quarter. Trim stems from okra and
slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.
Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and
boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the
jars, if desired. Fill jars with mixture, leaving 1-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or
Table 2, depending on the method of canning used.

Variation: You may add four or five pearl onions or two onion slices to
each jar.

Table 1. Recommended process time for Tomatoes with Okra or Zucchini in
a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in
a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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POTATO LEEK SOUP

Recipe By :FROM MY GARDEN Show #5529
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces butter
4 leeks, — chopped
2 stalks celery, — diced
2 onion, — chopped
3 potatoes, — chopped
1 1/2 quarts water
1 1/2 cups cream
Salt
Pepper

In large pot combine butter, leeks, celery and onion. Saute for about 8
minutes. Add potatoes and water. Bring to a boil. Lower heat and simmer for
about 30 minutes. During the last 5 minutes of cooking add cream and
seasoning. Serve hot.

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Title: PASHKA
Categories: Desserts, Snacks, Ethnic, Russian
Yield: 12 servings

4 ea 8-oz pkg cream cheese
1 c Butter
3 ea Egg yolks
2 c Confectioner’s sugar
2 ts Vanilla
1/2 c Canned crushed pineapple
(drained)
3/4 c Slivered Almonds (toasted)

Allow cream cheese, butter and egg yolks stand two hours at room temp.
Beat together at low speed. Beat in sugar,. fold in vanilla,
pineapple and almonds. Wash dry inside of two-quart clay pot. Line
with a double thickness of cheesecloth which has been wrung out in
cold water. Pour mixture into pot. Cover with plastic wrap
refrigerate overnight.

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OATMEAL-APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Egg Beaters
1 c Skim milk
3 ts Polyunsaturated oil
1 c Whole wheat flour
3 ts Baking powder
1 c Uncooked rolled oats
1 c Raisins
1 c Peeled, chopped apples

Preheat oven to 425 degrees F. and grease muffin
tins. Mix egg whites, milk, and oil in bowl. Add dry
ingredients and mix. Fold in raisins and apples. Place
batter in muffin tins; fill each 3/4 full. Bake about
20 minutes or until centers seem dry.

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Title: Ken’s Chinese Chicken Salad
Categories: Salad, Oriental, Poultry
Yield: 6 servings

1 Plain roasted chicken
-(about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

———————————-DRESSING———————————-

3 tb Sesame paste
-or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-=OR=- cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
Set the vegetables aside. Take all the meat off the cooked chicken and shred
it into fine strips using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean sprouts, cucumbers and
carrots. Combine all the ingredients for the dressing and mix them
thoroughly. (I find an electric blender is useful for this, but you
could use a screw-top jar and shake everything in it well.) Pour the
dressing all over the chicken and vegetables and mix well. Serve at
once.

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