Title: Broccoli Crevette Soup
Categories: Soups
Yield: 6 servings

Base:
2 tb Vegetable oil or olive oil
2 tb Butter
1 c Cooked and peeled popcorn
-shrimp
1 c Chopped sea clams, drained
-well
2 ts Fresh chopped garlic
1 1/2 tb Clam base
1/3 c Flour
2 1/2 c Ground broccoli including
-stock and florets
1 qt Whole milk (with vitamin D)
1 c Heavy whipping cream
1 tb Dry dill
1 tb Dry basil
2 tb Lemon juice
1/2 tb Ground white pepper (or to
-taste)

Mix and saute the following 6 ingredients, 5 to 10 minutes:

Then add 1/3 cup all-purpose flour and brown about 5 minutes over
medium heat. Add in the following 7 ingredients and bring to boil
slowly:

MMMMM

GOLDEN TIGER Pot Sticker Dipping Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Soy sauce
2 tablespoon Rice Wine Vinegar
1 teaspoon Sugar
1 Clove garlic — chopped
Slivers of ginger and green
Onion
1/4 teaspoon Of crushed chili peppers
*OR*
1/4 cup oriental hot chili
Oil

Mix all ingredients. Let sit for 30 minutes. Serve.

– – – – – – – – – – – – – – – – – –

Green Gage Plum Salad

Recipe By : HIGH COTTON COOKIN’
Serving Size : 10 Preparation Time :02:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (16-oz) green gage or purple plums
1/2 cup syrup from plums
2 cups grape juice
2 packages (3-oz) lemon gelatin
1/4 teaspoon salt
1 teaspoon lemon juice
2 packages (3-oz) cream cheese

Heat grape juice and add to gelatin, with syrup, mashed plums, salt and
lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill
until firm. When remaining gelatin thickens like raw egg white, beat in
cream cheese until frothy. Pour over firm gelatin mixture and chill until firm.

– – – – – – – – – – – – – – – – – –

NOTES : From MRS N.R. Hosey (Judy), Marvell, AR, as printed in “High Cotton
Cookin’”, Marvell Academy Mother’s Association, Marvell, AR 72366.

Deep Dish Blueberry Pie

Recipe By : COOKING LIVE SHOW #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter — cut into bits
1 Large Egg Yolk, Beaten Lightly
With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries — picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar

Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the
butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and
form
the dough into a ball. Dust the dough with flour and chill it,
wrapped
in plastic wrap, for 1 hour.

Make the filling:
In a large bowl stir together the cornstarch, the rum, the lemon
juice,
the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking
dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the
edge of the dish, and crimp the edge decoratively. Make slits and
holes in the crust for air vents, brush the crust with the egg wash,
and sprinkle it with the sugar. Bake the pie on a baking sheet in the

middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours,
or until the filling is bubbly and the crust is golden. Transfer the
pie
to a rack and let it cool. The pie may be made 1 day in advance and
kept at room temperature.

Yield: 1 pie

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL VEGETABLE SALAD
Categories: Salads, Oriental
Yield: 8 servings

1 cn (20 Oz.) Unsweetened
Pineapple Chunks Undrained
2 tb White Wine Vinegar
2 tb Low Sodium Soy Sauce
1 ts Sesame Oil
1/2 ts Minced Gingerroot
1/2 lb Snow Peas Trimmed
1 1/4 c Diagonally Sliced
Carrots
1 1/2 ts Sesame Seeds
1 bn Watercress
2 md Size Red Bell Peppers
Cut Into 1/2 in. Strips

Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple
Aside. Combine Reserved Juice, Vinegar, Soy Sauce,
Oil, Gingerroot in A Small Bowl. Stir Well, Cover
Chill.
Place Snow Peas in A Steamer Over Boiling Water.
Cover Steam 1 Min. OR Until Crisp-Tender. Rinse With
Cold Water, Drain Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover
Steam 3 Min. Rinse With Cold Water; Drain Set Aside.
Line A Large Serving Platter With Watercress.
Arrange Pinapple, Snow Peas, Carrots Bell Peppers
Attractively Over Watercress. Cover Chill. To Serve
Pour Vinegar Mixture Over Salad; Sprinkle With Sesame
Seeds. (Fat 1.3 Grams.)

—–

CHESTNUT SOUP WITH AMARETTO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt — to taste
Pepper, black — to taste
Cayenne pepper
Nutmeg

Make a slash in the rounded side of each chestnut and
roast in a pre- heated 400 F. oven for 5 minutes.
Peel off the shell and inner skin. Peel the carrots,
parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt
the butter in a large saucepan over medium heat. Add
the vegetables and cook for five minutes, or until
soft but not brown. Add the chestnuts, stock, and
bouquet garni. Gently simmer the soup for 40 minutes,
or until the chestnuts are very soft.

Remove the bouquet garni and puree the soup in a
blender or food pro- cessor. Return the soup to the
saucepan, adding the amaretto, two- thirds of the
cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a
sweeter flavor is desired, add a spoonful of brown
sugar.

To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl
and marble it into the soup, stirring with a skewer.
Chestnut soup is extremely rich, so keep the rest of
the meal simple.

— Washington
Post

– – – – – – – – – – – – – – – – – –

White Chocolate Mousse

Recipe By : Mimi Markofsky
Serving Size : 16 Preparation Time :0:30
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces white chocolate — chopped fine
4 tablespoons water
2 cups heavy cream

Place chocolate and water in the top of a double boiler. Keep over
medium-low heat and stir until the chocolate is melted. Remove from the
heat and set aside to cool, stirring occasionally.

Beat cream until stiff peaks form. Whisk 1/3 of the cream into the
chocolate, incorporating completely. Gently fold in remaining cream.
Refrigerate until used.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 32 ounces

Title: Strawberry Yogurt Ice Cream
Categories: Dessert
Yield: 4 servings

225 g 8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
natural Yogurt 1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with
the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to
freeze around the edges. Whisk the egg white and fold into the part
frozen mixture. Return the ice cream to the freezer until frozen.

152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

MMMMM

Title: Lamb in a hot garlic sauce
Categories: Meats, Lamb, Vietnamese
Yield: 2 servings

1/2 lb Spinach or any green
Vegetable
2 tb Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 Cloves garlic,finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce
1 tb Oyster sauce
Fresh sprigs of mint and/or
Cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish.

Heat the oil in a wok and stir-fry the lamb until nearly cooked. This
should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc
Mam sauce, and oyster sauce and stir-fry until the lamb is completely
cooked and tender.

Pour the lamb and sauce over the greens. Garnish with mint and/or
cilantro.

—–

Tex Mex Chili

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Cheese
Chili Main Dishes
Onions Peppers
Sausage Tomatoes
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound bulk pork sausage or ground beef
2 cloves garlic — minced
3 to 4 tsps. chili powder
1/2 teaspoon cumin
1 to 2 cans red kidney beans — drained
1 cup chopped celery
1 cup chopped onions
1/2 cup green bell pepper — chopped
1 pound can tomatoes — cut up
10 ounce can tomatoes with green chilis — Mexican style
1 cup tomato juice or vegetable juice cocktail
6 ounce can tomato paste
1/4 teaspoon salt
shredded Cheddar cheese
sour cream

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir
in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot,
combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili
peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and
cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup
bowls. Pass cheese and sour cream for topping.

– – – – – – – – – – – – – – – – – –