Title: Creole Garlic Soup
Categories: Creole, Soups
Servings: 4

4 Garlic cloves,large,peeled
2 cn Beef broth,cond.(10 1/2oz ea
2 c Water
1 c Sherry,dry
4 French bread slices
1/4 c Butter or margarine,softened
2 T Parmesan cheese,grated

1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side
with butter.
4. Mash reserved garlic and spread over bread; sprinkle with Parmesan
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toasts in each of the four soup bowls; ladle hot soup
and serve

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Title: CUCUMBER SOUP
Categories: Soups
Yield: 6 servings

1 ea Cucumber, large peeled
2 c Chicken broth
1 1/2 c Milk
1 tb Lemon juice
1/2 ts Curry powder
1 x Salt
1 x Pepper
1 x Chive

Dice cucumber. Put all ingredients in blender. Blend
till smooth. Store in refrigerator several hours or
overnight. Garnish each serving with cucumber slice
and chopped chive. Serve with croutons and carrot
sticks. Makes an excellent cold soup.

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DARK CHOCOLATE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopp
-d
3 oz Unsweetened chocolate, chopp
-d
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste

In a small heavy saucepan, combine the cream and brown sugar. Bring the
mixture to a boil over mod-high heat, whisking occasionally, and boil it,
whisking, until sugar is dissolved. Remove pan from heat and add
chocolates, whisking, until they are melted. Whisk in the butter and the
Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups. Gourmet Mag. Jan. 91

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Shrimp and Vodka Linguine

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c chicken broth
1 medium onion — sliced
2 medium garlic cloves — crushed
1/2 c vodka
1 large ripe tomato or 3 plum tomatoes — cut into 1″ p
ieces
1/2 c clam juice
8 large shrimp — shelled and deveined
2 tbs heavy cream
1/2 bunch fresh basil — washed and torn into
small pieces
salt — to taste
ground pepper — to taste
6 oz fresh linguine
2 tbs freshly grated Parmesan cheese

1. Place a pot of 4-5 quarts of water on to boil. Heat chicken broth in
a non-stick frying pan. Saute onions in stock until transparent, about
10 minutes. Add garlic and saute another minute. Add vodka, raise heat
and reduce by half, about 2 minutes. Add tomato and clam juice. Cover a
nd cook gently without boiling, 2 minutes. Cut shrimp into 1″ pieces a
nd add.
2. Cook, covered 3 more minutes. Add cream, stir and salt and pepper to
taste. Spoon into large serving bowl and add basil. Place linguine in
boiling water and boil 2 minutes. Strain and toss with sauce. Sprinkle
with Parmesan.

– – – – – – – – – – – – – – – – – –

Per serving: 1046 Calories; 90g Fat (87% calories from fat); 19g Protein; 12g
Carbohydrate; 406mg Cholesterol; 862mg Sodium

CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Christmas Party Pie

Recipe By : diannene@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
–Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
–Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
–Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar

Melt butter, mix with flour and pecans. Pat into 9×13 pan. Bake 20 minutes
at 350 degrees. Remove and let cool.

Mix whipped topping, cream cheese and powedered suger with mixer and layer
over above.

Mix puddings and milk and layer over above.

Cover last layer with whipped topping. Sprinkle with chopped pecans or
shredded chocolate bar.
Keep cool in refrigerator.

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VEGETABLE TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
1/2 c Chopped onion
1/2 c Picante sauce
16 oz Green Giant Valley Combo’s
-Frozen Broccoli Supreme
8 (8-inch) flour tortillas
16 cn Refried beans
8 oz (2cups) shredded Montery
-Jack cheese
8 oz (2cups) shredded cheddar
-Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Contributed to the echo by: Marleen Madar Heres a good
one that is great if you are into vegetables…
Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over
medium high heat. Add chopped green and red peppers
and onions; cook and stir until crisp-tender. Drain.
Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased
cookie sheet. Spread each with about 1/4 of the pepper
mixture. Top each with tortilla. Divide vegetables
evenly with between tortilla stacks; sprinkle each
with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with
remaining pepper mixture; place one on each tortilla
stack. Top each with one of the remaining tortillas;
sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is
melted. To serve top with green and red pepper rings,
ripe olives, picante sauce and sour cream. Cut into
wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch
skillet over medium heat. Fry tortillas in hot oil for
5 to 10 seconds on each side until lightly browned and
blistered; drain well on paper towels!

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Hanukah Roly Poly

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Dough:
3 eggs
1 cup sugar
1 cup oil
1/4 cup orange juice
Zest of 1 orange
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
4 cups (to 5 cups) all-purpose flour
–Filling:
6 tablespoons (+ or -) granulated sugar
3 teaspoons (+ or -) cinnamon
1 cup raisins, plumped and well dried
1/4 cup strawberry or apricot jam — warmed
1 cup chocolate chips
1 1/2 cups Gummy Bears
1 cup coconut shreds — sweetened
1 1/2 cups walnuts or pecans — finely chopped
–Garnish:
1 egg — beaten
Coarse or granulated sugar

Line 2 baking sheets with parchment paper (using parchment paper is
imperative for this recipe because of the sweet, sticky syrup that may
leak out). Preheat oven to 350 F.
In a large mixing bowl, stir together the eggs and sugar. Stir in oil,
orange juice, orange zest, vanilla and salt. Fold in baking powder and
flour to make a soft dough. (If you are not sure how much flour is enough,
more can be added on your work board when the dough is rolled.) Divide
dough in three sections. On a well-floured board, roll one section at a
time into a 10-by-12-inch rectangle. If dough seems too soft, add a little
more flour, as required, on the worktable.
On each rolled-out section of dough, spread one-third of the ingredients
in this order: sugar and cinnamon, then jam, raisins, chocolate chips,
Gummy Bears, coconut and chopped nuts.
Starting at the end nearest you, gently roll up pastry into a jelly-roll-style
log. Paint with egg wash and sprinkle with sugar. Prepare the remaining
dough sections in the same fashion.
Place the three logs on a baking sheet. Brush with the beaten egg, then
sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely
browned, around 25 to 28 minutes. Remove from oven, let cool on baking
sheet, then remove to a board. Cut into 1/2-inch slices.

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Title: GRAND FINALE CHEESECAKE
Categories: Cheesecake, Chocolate, Hershey’s, 100th
Yield: 8 servings

1 SYMPHONY milk chocolate bar
-or milk chocolate bar with
-almonds toffee chips,
-broken into pieces (7 oz)
4 pk Cream cheese, softened (3oz)
1/2 c Sugar
2 tb HERSHEY’S cocoa
1/8 ts Salt
2 Eggs
1 ts Vanilla extract
Whipped cream (opt)

——————————–ALMOND CRUST——————————–
3/4 c Graham cracker crumbs
2/3 c Chopped slivered almonds
2 tb Sugar
1/4 c Butter or margarine, melted

Heat oven to 325’F. In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and
smooth when stirred. In large mixer bowl, beat cream cheese until
fluffy. Stir together sugar, cocoa and salt; blend into cream cheese
mixture. Add eggs and vanilla; beat until well blended. Add melted
chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
Bake 35-40 minutes or until almost set. Remove from oven to wire
rack. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Refrigerate several hours before serving. Garnish
with shipped cream, if desired. Cover; refrigerate leftover
cheesecake.

ALMOND CRUST: In medium bowl, stir together graham cracker crumbs,
almonds and sugar. Stir in melted butter or margarine. Press mixture
onto bottom and up side of 8″ springform pan or round pan with
removable bottom.

—–

Title: Lemon Sauce
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

3 tb Sugar
1 tb Cornstarch
1 tb Lemon juice
1/2 Lemon, grated rind of
1/4 ts Salt
1 ts Butter
1 c Water, boiling

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and juice.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM