Baked Potato Soup

Recipe By : jonrob19@idir.net
Serving Size : 8 Preparation Time :0:00
Categories : Potato

Amount Measure Ingredient — Preparation Method
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4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
salt and pepper
4 scallion — chopped divided
12 slices bacon, Cooked, crumbled, divided
1 1/4 cups cheddar cheese — shredded divided
8 ounces sour cream

Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter
over low heat and add flour. Add milk, until thick. Add potato pulp, salt,
pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.
Cook until throughly heated; stir in sour cream and heat through. Serve with
remaining green onions, bacon and 1/4 cup greese as garnish.

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Per serving: 464 Calories; 33g Fat (64% calories from fat); 14g Protein; 29g
Carbohydrate; 97mg Cholesterol; 374mg Sodium

Frog Legs a la Sauce Piquante

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Frog legs,cleaned

1/2 c Flour,well-seasoned

3/4 c Vegetable shortening

2 Garlic cloves,minced

1 Onion,medium,thinly sliced

1 cn Tomatoes (16oz)

Water

Salt

Cayenne pepper

1 c Parsley,chopped

Green onion tops,chopped

1. Dredge frog legs in seasoned flour; tap off excess flour and reserve.

2. Heat shortening in large skillet; saute frog legs until well done.

3. With slotted spoon, remove legs; add reserved flour to skillet and cook,

stirring, until golden.

4. Add garlic and onion; cook, stirring, until vegetables are soft.

5. Add tomatoes and stir until oil floats on top.

6. Add water to desired consistency and season lightly.

7. Add frog legs to sauce; simmer 10 minutes.

8. Add parsley and onion tops just before serving.

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Title: Canning Okra
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 11 pounds is needed percanner load of 7 quarts;
an average of 7 pounds is needed per canner load of 9 pints. A bushel
weighs 26 pounds and yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard diseased and
rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch
pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.
Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the method of canning used.

Table 1. Recommended process time for Okra in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner 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 Okra in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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A good start is to soak a 6″ piece of kombu and a small handful
of shiitake mushrooms in 3 qt of water overnight. Then simmer for
as long as you can (I try to go for at least 4 hours).

You can use this as is for a soup stock. Cut up whatever veggies
you like and add them. If you like a bit more depth, add some miso.

2 or 3 lobster shells
6 cups water
3 tablespoons butter
1 rib celery,chopped
1 carrot, scraped and chopped
2 leeks,sliced
1 medium onion,chopped
2 tablespoons flour
1 1/4 cups heavy cream
1/2 cup lobster meat,cut in chunks
salt
dash of cayenne pepper
for the lobster broth: Crack or grind up the lobster shells a bit.
If you have food processor, break the shells up and put in a few pieces at
a time until they break up in small pieces. Cover shells with the water
and cook over medium heat for about 25 minutes. Strain. Should be about
4 1/2 cups lobster broth.
In heavy saucepan, melt the butter and saute the vegetables gently,stirring
for about 5 minutes. Stir in the flour and cook,stirring 1 minute.
Then add the strained lobster broth and whisk until smooth. Cook gently
about 20 minutes, until the vegetables are tender.Puree soup in a blender
or food processor. Return it to the heat and add the cream. Season with
salt and cayenne pepper.Add lobster meat and heat.

Title: WHOLE WINTER MELON SOUP B1
Categories: Soups, Chinese, Fruits
Yield: 4 servings

1 (10-inch long) winter melon
1 Can chicken broth
1 c Diced raw chicken breast
1/4 c Canned lotus seeds
1/4 c Diced virginia ham
1/4 c Canned bamboo shoots,
-diced
1/4 c Canned abalone, diced

Wash melon, slice off lid 3 in. from stem. Scoop out
seeds pulp in center, then make tiger-teeth notches
3/4-in. deep around rim of melon. Pare off outer skin
from teeth, cut fleshy part in small pieces, use in
soup. Place melon in ovenproof bowl, set aside.

Place broth, 2 cans water, chicken breast, lotus
seeds, ham, bamboo shoots into melon.

Pour 3 inches boiling water into bottom of deep kettle
large enough to hold the melon. Place a kitchen towel
in bottom of kettle, place bowl on it, bring up the 4
corners over melon. When done, you just lift out bowl
with melon by the corners of the towel. Cover, steam
melon over medium heat 2 hrs. After 1st hr., check
water level. if not at 3 in. add boiling water. When
melon is done, the white meat on its lining will be
translucent. Just before serving, add abalone, steam 1
minute. To serve soup, scoop flesh carefully from
sides of melon and ladle with broth into soup bowls.
Be careful when scooping flesh not to cut through the
rind.

Temperature (s): HOT Effort: AVERAGE Time: 02:30
Source: MADAME WU’S GARDEN Comments: WILSHIRE
BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE

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1 tablespoon fish sauce
1 tablespoon tamarind juice
1 tablespoon lime juice
1 tablespoon chopped red birdseye chilis (prik ki nu)

Mix.

14 1/2 oz. can tomatoes, undrained
1 med. onion, diced
1 clove garlic, minced
2 tbsp. *cilantro or parsley
1/4 tsp. sugar
Salt and pepper
Tabasco to taste
5 c. chicken broth
2 chicken breasts, boiled, deboned
and cubed
2 c. Monterey Jack cheese, cubed
2 med. avocados, cubed
Tortilla chips
This is the “hot” recipe at Dallas restaurants. In blender
combine undrained tomatoes, onion, garlic, cilantro and sugar.
Blend until chunky. In large saucepan, add vegetable mixture and
chicken broth and chicken pieces. Simmer 20 minutes, season to
taste. To serve: place cheese, avocado, and broken chips on bottom
of bowl. Pour hot soup over this in bowl. Serves 4-6 people.
*(Most stores carry this spice with parsley).

Title: SMOKY PUMPKIN SOUP
Categories: Soups, Vegetables
Yield: 6 servings

6 x Slices bacon
4 tb Unsalted butter (1/2 stick)
6 c Peeled, cut up pumpkin
6 c Beef stock
1/2 c Marsala
1 t Dried thyme
Salt/pepper to taste
Toasted pumkin seeds/garnis

The bacon should be diced and cooked crisp. Reserve the fat.
The pumpkin should be cut in 1-inch pieces.
Heat the bacon fat and butter in a stock pot over medium-high heat. Add
the pumpkin and saute for 15 minutes, stirring occasionally.
Pour in the stock and simmer covered until the pumpkin is very tender,
about 30 minutes. Remove from heat.
Add the Marsala, thyme, and salt and pepper to taste. Process the soup in
batches in a blender until smooth. Return to the stock pot.
Add the bacon. Simmer 10 minutes. Serve immediately, garnish with
toasted pumpkin seeds.

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Maui Super Chunk Ice Cream

Recipe By : Miss Information
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Piece Vanilla Ice Cream
1/4 Cup Apple, Banana (Or Any Kind) — 1/4″ dice
1/4 Cup Pineapple — 1/4″ dice
1/4 Cup Mango — 1/4″ dice
1/8 Cup Loquats — or lychee, 1/4″ dice
3 Tablespoons Coconut — toasted
2 Tablespoons Macadamia Nuts — chopped fine
1/4 Cup Dark Chocolate Chips
1 Cup Whipping Cream — whipped

Let ice cream soften under refrigeration for 1 to 2 hours. In a mixer
with paddle add ice cream on slow speed quickly mix in all fruit, nuts,
and chocolate. Fold in whipped cream and freeze at once.

Makes 4 servings.

>From the Maui News 4/19/95

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