Title: Turkey Chowder
Categories: Soups
Yield: 10 Servings

2 sl Bacon, cut up
1 c Chopped onion
1 3/4 lb Potatoes, pared and cubed
-(about 4 cups)
2 pk (10 oz each) frozen
-whole-kernel corn, thawed
1/4 c Butter/margarine
1 1/2 ts Salt
1/4 ts Pepper
2 c Cubed cooked turkey
2 c Milk
1 c Half-and-half
2 tb Chopped parsley

Turkey broth, recipe follows

Make turkey broth; set aside. In 5-quart dutch oven
or heavy kettle, saute bacon until crisp; remove and
reserve.

In bacon fat, saute onion, stirring until golden,
about 5 minutes. Add potato and turkey broth. Bring
to boiling; simmer over low heat, covered, about 30
minutes, or just until potatoes are tender but not
mushy.

Meanwhile, in medium saucepan, combine corn, butter,
salt, pepper, turkey and milk. Simmer, coverd and
stirring occasionally, 5 minutes.

Add to potato mixture, along with the half-and-half.
Cook, stirring occasionally, until hot, do not boil.

Turn into warm soup tureen; sprinkle with reserved
bacon and chopped parsley. Serve with crackers, if
desired.

Makes 10 servings.

~=>Turkey Broth carcass from turkey 3 cups water 3
sprigs parsley 3 celery tops 2 carrots, pared and
halved 2 onions, halved 1 tsp salt 1/2 bay leaf
10 black peppercorns

Break up the turkey carcass. Place in a 6-quart
kettle with the remaining ingredients.

Bring to boiling; simmer over low heat, covered, 2
hours. Strain.

Return to kettle; bring back to boiling; boil gently,
uncovered, to reduce to 2 cups. Refrigerate if not
using immediately. Posted by cjhartlin@msn.com

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Baby Porcupine Appetizers No. 3029 Yields 6 Servings

1/2 Cup Raw White Rice 1/2 tsp Celery Salt
1 Lb Ground Beef 1 Clove Garlic, Minced
1 Tbls Onion, Minced 2 Cups Tomato Juice
2 Tbls Green Bell Pepper, 2 Whole Cloves
Cored, Seeded 1/2 tsp Oregano
Chopped Fine 2 Tbls Worcestershire Sauce
1/2 tsp Salt

Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and
garlic.
Form into 1 1/2″ diameter balls.
Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet.
Add the meatballs.
Cover tightly.
Simmer for 50 minutes.
Remove the cloves before serving.
~~~ Chester Foster

Title: Honey Buttermilk Bread (Radis)
Categories: Home Cookin,
Yield: 16

Elaine Radis BGMB90B
1 pk Yeast; scant pakg.
3 c Flour; better for bread flo
1-1/2 ts Salt
3/4 c Buttermilk
3 ts Margarine
3 tb Honey
1/2 c Water

Calories per serving: 128 Fat grams per serving: 1.8 Put all
ingredients in B/M. Push the button and enjoy. NOTE: We use Saco
buttermilk powder and adjust the water accordingly.

ROLLS: These our one of our favorite rolls. We let the machine do
the work through the MANUAL method (or DOUGH cycle). Then kneed
again adding some flour if the dough is sticky. shape into rolls
and allow to rise until doubled in bulk. I usually do this on top
of the dryer when it is in use. Then I bake at 375 degrees until
lightly browned. Sometimes I use an egg wash and sprinkle with
seeds of our choice; sesame or caraway.

MMMMM

Godiva Whisper

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Ounce Godiva Liqueur
1/2 Ounce Cognac — Martell copy
3 Scoops Vanilla Ice Cream

Combine ingredients in a blender until smooth. Serve in a snifter or
cocktail glass. Also delicious with coffee or chocolate ice cream.

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Cuban Black Bean Soup No. 1912 Yields 4 Servings

1 lb Dried Black Beans 1/2 tsp Dried Oregano
1 Cup Onions, Chopped 1/2 tsp Salt
1 Tbls Butter 1 Whole Dried Red Pepper
4 Cups Water 1 Cup Green Bell Pepper,
1 Cube Beef Bouillon Chopped
12 oz Cooked Lean Ham 1/3 Cup Dark Rum
2 Bay Leaves 1 Cup Sour Cream
1/2 tsp Dried Thyme

Sort the beans.
Soak overnight in water to cover.
Drain.
Discard the soak water.
Saute the onion in butter in a (4 quart) pot until tender but not browned.
Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme,
oregano, salt and red pepper.
Bring to a boil.
Reduce heat.
Cover.
Simmer until the beans are tender (1-1 1/2 hours).
Remove 1 cup of the beans (for 4 servings, adjust as required).
Mash the removed beans with a potato masher or fork.
Return to the soup.
Stir thoroughly.
Remove and discard the bay leaves and red pepper.
Add the green pepper and rum.
Cover.
Simmer 15 minutes.

Title: Surprise Cheeseburgers
Categories: Main dish, Meats
Yield: 6 servings

———————————HAMBURGERS———————————
1 1/2 lb Ground beef
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 ts Onion salt
2 tb Catsup
1/2 c Milk

——————————-CHEESY FILLING——————————-
5 oz Process cheese spread
2 tb Sweet pickle relish
2 ts Prepared mustard

For hamburgers, combine all ingredients thoroughly. Shape to form 12 thin
patties. For filling, combine all ingredients throughly. Spread filling
on center of 6 of the patties. Cover with remaining patties; pinch edges
together to seal.

Place in broiler about 4 inches from source of heat. Cook about 7
minutes. Turn and cook about 5 minutes longer. Serve on toasted
hamburger buns.

FAVORITE HAMBURGERS: Omit onoin salt in above hamburger recipe. Add 1/4
cup finely-chopped onion and 1-1/2 teaspoons salt. Combine all
ingredients thoroughly. Shape to form 6 patties. Broil or pan-fry about
7 minutes. Turn and cook 4 to 5 minutes longer.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

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WHITE BEAN CHARD PANCETTA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Pancetta (Italian bacon)
– finely diced
1 md Onion — finely diced
1 sm Carrot — finely diced
2 Celery ribs — thinly sliced
1 t Finely minced garlic
1 c Dried white beans
4 c Low-sodium chicken broth
1 t Chopped fresh thyme leaves
-ÿÿ
1 t -Dried thyme
6 lg Swiss chard leaves
Salt and pepper — as desired
Grated Parmesan cheese
– as desired

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof
pot over medium heat and cook, stirring occasionally,
for 2 minutes. Add the onion, carrot, celery and
garlic and continue to cook, stirring occasionally,
another 7 minutes, or until vegetables soften. Add the
beans, broth and thyme. Cover tightly, place in oven.
Bake for 1 1/2 hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves.
Slice into crosswise slices 1/4-inch thick. Roughly
chop the chard leaves. Add the chard to the bean
mixture and replace in the oven. If the soup is
looking too thick, add some water. Cook another 20
minutes. Remove the pot from the oven and add salt and
pepper as needed. Serve the soup piping hot and offer
grated Parmesan cheese on the side.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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No Bake Best Blueberry Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked Pie Crust
—–Filling—–
3 Cups Fresh Or Frozen Blueberries
1/3 Cup Sugar
1 Tablespoon Cornstarch — (plus 2 tsp.)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2/3 Cup Water
1/4 Cup Medium Sherry
2 Teaspoons Lemon Juice

Spread the berries in the pie shell.

Mix sugar, cornstarch, salt and cinnomon in a 4 cup glass measure. Stir in
the water. Microwave uncovered on high stirring every minute until
thickened and clear, 3 to 4 minutes.

Stir in the sherry and lemon juice. Pon on the fruit in the pie shell.
Refrigerate at least 2 hours.

Serve with sour cream topping:
Mix 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla.

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Title: RECESS PEANUT BUTTER CUPS (REESES) – GLORIA PITZER
Categories: Candies, Chocolate
Yield: 6 servings

8 oz Hershey’s Chocolate
1/2 c Peanut Butter
1 c Peanut Butter

Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.
Cut cupcake papers down to about the size for the Reese’s cups and place in
cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min
then place 1 T peanut butter on choc. let set for 10 minutes then place 1
more T of choc on top and let set.

From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) –
Prodigy Reposted by: Debbie Carlson – Cooking Echo

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