CORN, TOMATO SUMMER SQUASH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
2 Garlic cloves — fine chopped
1 lg Onion — chopped
5 c Chicken broth
4 md Tomatoes — chopped
2 c Fresh corn kernels
1 Roasted Anaheim chile or
— peeled, seeded chopped
1 tb Canned mild chopped chile
4 md Zucchini — thinly sliced
1/2 c Chopped fresh basil
—–GARNISHES—–
Sour cream
Cilantro — chopped

In a large deep pot, heat oil. Add garlic and onion;
saute until softened. Add chicken broth, tomatoes,
corn and chile and simmer for 15 minutes. Add zucchini
and basil; simmer for 5 minutes longer. Serve hot,
passing garnishes of sour cream and cilantro.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 43.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 02
JAN 96 114815 -0800

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TOURTE MILANESE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves — minced
1/4 ts Nutmeg (or more)
Salt freshly ground pepper
2 Lg red peppers*
—–OMELETS—–
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 t Chopped fresh tarragon*
Salt
2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg — beaten

*Note: Spinach should be blanched first, then well drained. Red peppers
should be cut into 1″ pieces and blanched.

Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4″ thick and
line bottom and sides of pan. Keep remaining pastry refrigerated. Heat
oil and butter in large skillet. Add spinach and garlic and saute’ 2 to 3
minutes. Season to taste with nutmeg, salt and pepper. Remove from
skillet. Add red peppers to skillet and saute’ briefly. Remove from heat
and set aside.

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch
skillet over medium heat, add 1 tablespoon butter and shake so butter coats
bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to
set, lift edges so liquid can run under. When eggs are completely set, and
top of omelet is no longer moist, shake pan and slide omelet onto warm
plate. Repeat with remaining butter and egg mixture.

To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, 1/2
spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in
reverse order, using remaining ingredients. Roll remaining pastry 1/4″
thick. Cut out 8-inch circle. Place over omelet and seal well to pastry
lining by pinching with fingers. With tip of knife, draw number of slices
desired directly on pastry, or decorate with scraps of pastry. Brush with
beaten egg. Place pan on baking sheet and bake until golden brown, about
70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife.

From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
Calif.

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LOW-FAT CHOCOLATE FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-fat Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 c Water
1/4 c Unsweetened cocoa
1/4 c Granulated sugar
1 t Vanilla extract
Few grains salt
Cut up fresh bananas
Fresh strawberries

Mix cornstarch and water in a small saucepan. When
smooth, add remaining ingredients except fruit and
stir over moderately high heat until mixture boils 1
minute. Pour into fondue pot to keep warm.

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CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sliced bacon
2 Onions, sliced
2 Green peppers, hulled and
-chopped
1 Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and
-savory, chopped
1 1/2 qt Water
2 Egg yolks
1/2 c Heavy cream (sweet or sour)
1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in
a heavy stewpan until the fat runs. Fry the onions in the fat until they
are golden. Add the peppers and fry them, too. Remove the stewpan from
the heat. Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper, and the herbs.

Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.

Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.

Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.

Serves 6. Time: 20 minutes plus 50 minutes cooking

From: THE OLD WORLD KITCHEN – THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92

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PUREE OF ONION SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Appetizers
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1/4 c UNSALTED BUTTER
12 oz BOTTLE DARK BEER
4 MEDIUM ONIONS SLICED,8 CUPS
1/2 lb SHARP CHEDAR CRUMBLED
4 c VEAL STOCK,OR LOW
SODIUM BEEF BROTH
1/2 ts SALT
FRESHLY GROUND PEPPER
1/8 ts FRESHLY GRATED NUTMEG

MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW
HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND
COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK
30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS
TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER
AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES.
MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER
MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM
HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE
TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL
SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND
STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR
FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN
PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE
MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE
PIPING HOT IN TUREEN.MAKES 5 SERVING

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Title: FRESH TOMATO SOUP ALA TERRI
Categories: Soups
Yield: 24 servings

12 lb Very ripe fresh tomatoes
16 tb Sweet butter
4 tb Olive oil
4 Onion, finely minced
12 tb Flour
16 c Boiling water
4 Bouquet Garni*
Salt freshly ground
-white pepper
24 tb Sour cream
8 tb Finely chopped fresh dill

MMMMM————————–OPTIONAL——————————-
8 c Cooked rice
4 c Chicken stock

* Bouquet Garni – In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
thyme and 1 t fresh marjoram. Leave the string long enough to hang
the garni in the pot and tie the string to the pot handle for easy
removal. Drop the tomatoes into boiling water for 1 minute. Drain
and peel. Chop coarsely and reserve. In a large saucepan, heat 1 T
of butter and oil. Add the onion and cook over low heat until lightly
browned. Add the remaining butter. When the butter is melted, add
the flour and cook until it is golden brown. Be careful not to burn
it! Add the chopped tomatoes stirring constantly. Then add the
boiling water, Bouquet Garni, salt and pepper. Cover and simmer the
soup for 35 minutes. Remove the soup from the heat. Remove the
Bouquet. Cool the soup and puree it in the blender. If it seems too
thick, thin it out with a little chicken stock or water. Serve the
soup in individual bowls, each topped with 1 T sour cream and a
sprinkling of dill. Notes: For a hearty soup, omit the sour cream and
substitute cooked rice. From “Seasonal Kitchen, a Celebration of
Fresh Foods” by Perla Meyers.

Typed for you by Terri St. Louis, Kook-Net 1994

MMMMM

NO-BAKE FRUITCAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Graham crackers rolled
-fine
1/2 ts Salt
1/2 ts Ground cloves
1/2 ts Allspice
1 1/2 c Chopped dates
1 c Mixed candied fruit
1/2 c Candied cherries
2 c Whipping cream (unwhipped)
1 t Cinnamon
1/2 ts Nutmeg
2 c Chopped nuts
1 c Glazed pineapple, chopped
1/2 c White raisins
2 c Miniature marshmallows

Put everything but cream and graham crackers in a
large mixing bowl. Stir together well. Whip the cream.
Add fruit mixture to the whipped cream. Add the
crumbs, gradually, mixing with hands. Put in a graham
cracker box lined with foil. Chill in refrigerator.

posted on cooking echo by Suzze Tiernan on 11-19-92

MM by Cathy Svitek

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Title: HAM PINWHEELS
Categories: Appetizers
Yield: 1 servings

1 Cream cheese, softened
1 ts Onion, gratred
1 ts Horseradish
1 ds Worcestershire sauce
100 Ham, slices

Blend cream cheese, onion, horseradish and
Worcestershire sauce until of spreading consistency.
Separate meat slices. Lay out five slices slightly
overlapping on an 18″ piece of aluminum foil. Lay out
two more rows to form a rectangle of meat. Spread
with cheese mixture. Roll up as jelly roll using foil
to bring up meat at beginning of roll. Use fingers to
roll until complete. Chill. Just before serving,
slice into one inch slices. Can be used with Corned
Beef or Smoked Beef as well. Source: Gail Teichmann

—–

Title: Caraway Cakes
Categories: Cakes, 1941
Yield: 6 servings

1/4 c Butter or butter substitute
1 c Sugar
1 ts Lemon juice
1/4 ts Vanilla
2 Eggs
1/2 c Milk
1 ts Grated lemon rind
1 1/2 c Flour
1 ts Caraway seed
1 ts Baking powder

Cream sugar and butter or butter substitute. Add egg yolks. Beat
thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift
flour, measure, and sift with salt and baking powder. Add alternately
with milk to first mixture. Add caraway seed. Mix thoroughly. Fold
in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full.
Bake in moderate oven (375 F) about 30 minutes. The Household
Searchlight

MMMMM

FRESH PINEAPPLE WITH RUM CREAM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Pineapple
8 sl Cantaloupe, thin slices
— (garnish)
—
—
—
—–RUM CREAM—–
3 ea Egg yolks
3 tb Sugar, superfine
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
— and cut into pieces
1/3 c Cream, whipping

For Rum Cream:
ÿÿÿÿÿ

In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch. Add
the butter, 1 or 2 pieces at a time. When all of the butter has been
incorporated, whisk until lightly thickened, 1 or 2 minutes longer.

Remove from heat and cool, whisking occasionally. When cool,
gradually whisk in the rum and fold in about 1/3 cup of whipped cream.

Cut off the base and stem of the pineapple, reserving a few small
leaves for garnish. Quarter the pineapple lengthwise and then remove
the skin and core with a sharp knife. Slice each quarter lengthwise
into 1/4-inch-thick slices.

To Assemble:
ÿÿÿÿ

Arrange the pineapple slices on chilled plates, overlapping
slightly. Gently curl the cantaloupe slices in the shape of an “S”
and place 2 pieces on each plate as garnish. Garnish with reserved
pineapple leaves. Spoon some of the rum cream over the pineapple and
serve remainder of the cream on the side.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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