Title: Gentle Lentil Soup
Categories: Soups, Vegetables
Yield: 12 servings

2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tb Olive oil
1 bn Spinach, chard, or collards,
Washed and chopped coarsely

1. Saute onions, garlic and celery in the olive oil, 5-10 min. 2. Add
lentils, and water or stock and simmer until lentils are very soft. If
necessary, add more water to get soup to desired consistency. 3. Add
greens, salt and pepper. Simmer for 10 more minutes or until greens
are tender. 4. Stir in lemon juice right before serving. Serves 16
preschool or 12 school-age children. 1 meat alternative

Recipe via: RaceNet ™ (803) 871-9771 DS v32/42 (data/modem)
D/L File
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Sweet, Sweet Potato Casserole

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 small Sweet Potatoes
1 Stick Butter or Oleo, melted
1 cup Brown Sugar
1/2 cup Butter, melted
1 tsp Vanilla
3/4 cup Sugar
2 Eggs, beaten
1 cup Pecan, chopped

Mash potatoes well and mix with 1 stick butter, vanilla, 3/4 cup sugar
and eggs. Pour in a long baking pan. Top with brown sugar, pecans and 1/2
cup melted butter, mix together. Bake at 350 degrees for 45 minutes.
Serves between 8-10.

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Blueprint for Veal Stew

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder — cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, — thinly sliced
1 stalk celery — finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon paste made in equal proportions of butter flour

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

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Baked Potato Soup II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds russet potatoes — baked
4 slices thick-cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half-and-half or milk
1 cup grated cheese — (Cheddar, Edam,
and/or Colby)
4 green onions — chopped
salt and freshly ground pepper — to taste

Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup
pot, brown bacon until crisp, remove with a slotted spoon and set aside.
Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5
minutes over medium heat until soft, but not brown. Stir in flour; stir and
cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel
and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon.
Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is
melted.

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Title: CHOCOLATE VELVET CREAM
Categories: Desserts, Chocolate
Yield: 6 servings

1 Chocolate sq, unsweetened
1 c Milk
1 tb Gelatin, unflavored
1/2 c Sugar
1/4 ts Salt
1 c Cream, heavy
1/2 ts Vanilla

Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the
gelatin in the remaining milk five minutes. When the chocolate is melted,
beat with a rotary egg beater until blended. Add gelatin, sugar, and salt,
and stir until the gelatin is dissolved. Cool. Add the cream and vanilla.
Chill until cold and syrupy. Place in a bowl of cracked ice or ice water
and whip with a rotary egg beater until fluffy and thick like whipped
cream. Turn out into individual molds or one large mold, or pile lightly
in sherbet glasses. Chill only until firm; them unmold and keep in
refrigerator until served. Garnish with whipped cream. Sprinkle with
chopped blanched almonds, or grate chocolate over the top, if desired.

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Title: EASY TACO SALAD
Categories: Ground beef
Yield: 6 servings

1 lb Ground beef
1 pk (1 1/4 oz) taco seasoning
1 md Head lettuce, shredded
2 md Tomatoes, seeded and
Chopped
1 c Bottled Catalina dressing
4 c To 5 corn chips, crushed
2 c (8 oz) shredded chedder
Cheese

Brown ground beef; drain well. Put in taco seasoning. Combine beef,
lettuce, tomatoes, dressing, corn chips and cheese in a large serving
bowl; toss well. Serve immediately.

Ground Beef Collection 1996 Edition

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RAISIN NOUGAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 cup White corn sirup
1/4 cup Water
1/2 pound Marshmallow cream
2 tablespoons Cocoa butter
1 cup Raisins
1/4 teaspoon Salt
1/2 teaspoon Lemon flavoring with yellow — coloring
OR
1/2 teaspoon Raspberry flavoring with — pink coloring

Boil sugar, salt, sirup, and water to hard crack stage (285 – 290 F). Stir
constantly. Remove from fire.
Stir marshmallow cream in rapidly. Add cocoa butter; mix well. Add coloring,
flavoring, and raisins. Pour into well-buttered pan. Spread 1/2 inch thick. Cut
in squares. The Household Searchlight

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AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
1/3 c Rice, white
2 Eggs
1/4 c Lemon juice
1/2 ts Salt

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20
minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add
2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock
mixture to the rest of the rice and chicken stock,
whisking constantly while heating the soup over a
medium-low burner. Do not boil the soup or the eggs
will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5
minutes.

Original recipe from “The Ultimate Soup Book”

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Title: Summer Picnic Salad
Categories: Salads
Yield: 8 servings

2 c Cooked rice
– cooled to room temperature
17 oz Whole kernel corn (canned)
— drained
1/2 c Diced poblano pepper
1/2 c Chopped stuffed green olives
1/3 c Chopped green pepper
1/3 c Sliced green onions
1 ts Crushed red pepper flakes
3 tb Lime juice
3 tb Olive oil
1 ts Crushed garlic
8 oz Queso fresco*
Lettuce leaves
2 sm Tomatoes; cut into wedges

Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
green onions, and red pepper flakes; set aside. Mix lime juice, oil, and
garlic; add to rice mixture. Just before serving add crumbled cheese and
toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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GARBANZO OAT FLAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Oat Flakes (rolled oats)
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
-OR- Oat or Barley Flour
1/2 c Chopped nuts and/or raisins
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable Oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 t Vanilla

Mix dry ingredients together. Mix liquids together.
Combine mixtures. Drop by teaspoonful on an oiled
cookie sheet. Bake at 350 F. for 8-12 minutes or
until edges are lightly browned. Cool on pan before
removing.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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