Pureed Apple-Squash Soup

Recipe By: Jewish Holiday Cookbook by Gloria Kaufer Greene
Serving Size: 8
Preparation Time: 1:00
Categories: Jewish Holidays Soups/Stews

Amount Measure Ingredient Preparation Method
4 lbs butternut or acorn squash
3 c chicken broth
1/4 c margarine kosher
1 lg onion diced
4 med tart apples peeled and diced
salt to taste

Peel squash: cut into large chunks, removing and discarding all seeds and
fibers. Put broth into large saucepan or soup pot and add squash pieces.
Bring to a boil over high heat; then lower heat, cover and simmer 20-25
min, or until squash is very tender.

Meanwhile, melt margarine in a large skillet or saucepan over med-high
heat; then saute onion until it’s tender, but not browned. Add the apples
and saute until they’re tender.

In batches, using a blender or food processor, (fitted with steel blade),
process apples, onion, and baked squash broth so the mixture can be easily
pureed. (Reserve the remaining broth.)

Stir the pureed mixture back into the pot containing the reserved broth.
If the soup is too thick, stir in additional broth as desired. (The soup
may be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt if desired.
—–

Notes: Squash may be cooked in the microwave. Just puncture whole squash
with a fork in several places. Cook on high until slightly tender. Cut
open and remove seeds and fibers. Remove from peel and cut into chunks.
Proceed with remainder of recipe. Squash will finish cooking in broth.

Jen’s not: I have not tried this recipe yet.

Title: Hot Hoppin’ John Salad
Categories: Salads, Main dish
Yield: 6 servings

1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice
— (cooked in chicken broth)
16 oz Canned black-eyed peas
— rinsed and drained
1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage
— (green)

Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in
rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated.
Place bacon in large skillet; cook until crisp; set aside. Drain all but
1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until
tender-crisp. Spoon onto large platter. Ladle rice mixture into center
of cabbage; crumble bacon over top of salad. Serve hot or at room
temperature.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: California Fig Oatmeal Cookies
Categories: Cookies
Yield: 48 cookies

1 c California dried figs
— (coarsely chopped)
3/4 c Shortening
1 c Brown sugar
2 Eggs
8 tb Water
2 c Flour
2 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
2 c Quick-cooking oats
1/2 c Chopped nut meats

Cover figs with hot water, allow to stand 10 minutes. Pour off water and
reserve for liquid. Snip stems off figs, then chop coarsely. Sift flour,
measure. Then add baking powder, salt and cinnamon. Sift together. Add
oats, chopped figs and nut meats. Cream shortening; add sugar, cream
together thoroughly. Add well-beaten egg, then add sifted dry ingredients
alternately with water to form dough. Drop by teaspoonfuls on greased
cookie sheet and bake at 400 F. for 10 minutes.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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LEMON BLUEBERRY BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
8 oz Carton lemon yogurt
1 Egg — lightly beaten
1/4 c Butter or margarine —
Melted
1 t Grated lemon peel
1 c Fresh or frozen blueberries
Glaze:
1/2 c Confectioner’s sugar
1 tb Lemon juice
1/2 ts Grated lemon peel

In a large bowl, combine dry ingredients. Combine
yogurt, egg, butter and lemon peel; stir into dry
ingredients just until moistened. Fold in blueberries.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 400 for 15-18 minutes or until lightly
browned. Combine glaze ingredients; drizzle over warm
biscuits.

Recipe By : June/July ’96

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CELERY-APPLE SALAD WITH CURRANTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-ÿÿChampagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to
soften while you cut the celery and apples. When they’re soft, after 10
minutes or so, drain them and squeeze out the water. Separate the stalks of
celery and peel the tougher outer stalks. Slice the celery into thin
pieces, straight across or at an angle. Cut the apples into quarters or
sixths if they’re large and thinly slice them crosswise. Finely chop the
celery leaves and the parsley and crack the nuts. Combine the celery,
apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them
with just enough walnut oil to coat everything lightly. Add the lemon juice
or vinegar to taste, salt lightly, season with pepper and toss again.

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Hot-Fudge Sauce – Country Living Holidays

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-oz squares unsweetened
-chocolate
3 1-oz squares semisweet
-chocolate
1/2 c Sugar
1/2 c Light corn syrup
1/4 c Butter
1/4 c Water
1 t Vanilla

1. In a medium-sized heavy saucepan, combine chocolates, sugar, and corn
syrup. Heat over low heat until chocolates melt and sugar dissolves.
2. Add butter, water, and vanilla, stirring until mixture is well blended
and smooth. 3. Serve immediately or refrigerate and rewarm before
serving. Country Living Holidays/92 Scanned fixed by Di Pahl =

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Beer Cheese Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon mustard
8 cups chicken broth
1 12 oz. can beer — preferably flat
2 cups shredded Cheddar cheese
3 tablespoons freshly grated Parmesan cheese
chopped fresh parsley

1. In a large soup pot over medium heat, melt butter. Add celery, carrots,
and onion; sauté until tender but not brown. Remove vegetables with a
slotted spoon, reserving butter in soup pot. Place vegetables into a food
processor or blender; whirl until smooth; set aside.

2. In the soup pot over medium hat, make a roux with reserved butter, flour,
and mustard. Gradually add chicken broth, stirring constantly. Reduce heat
to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture
just comes to a gentle boil and is thickened.

3. Reduce heat to low. Add beer and stir to combine. Mix in pureed
vegetables and Cheddar cheese; simmer another 20 minutes, stirring
occasionally, until cheese is melted. Remove from heat. Serve in soup bowls
topped with Parmesan cheese and parsley.

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Title: CUCUMBER FENNEL WITH ORANGE-MINT DRESSING
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1 Cucumber, peeled, halved,
— seeded diced
1 sm Fennel bulb, trimmed
— finely slivered
1 Granny Smith apple, cored,
— quartered sliced
2 ts Lemon juice
2 tb Walnuts, chopped toasted

——————————–VINAIGRETTE——————————–
2 tb Orange juice
2 tb Walnut oil
1 tb Fresh mint
1 tb Cilantro, chopped
1/8 ts Paprika, sweet or hot
Salt pepper

SALAD: Combine salad ingredients, except walnuts, in a serving bowl
gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt pepper pour over salad. Serve immediately or
marinate, covered, in the fridge for 1 to 2 hours. Toss before serving
garnish with toasted nuts.

Yamuna Devi, “Yamuna’s Table”

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Tortilla Turkey Soup

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 large onion — chopped
4 ounces green chiles — diced, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 large garlic clove — minced
1/2 teaspoon dried oregano — crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock — or canned broth
16 ounces tomatoes — coarsely chopped, ju
12 ounces boneless turkey breast cutlets
1 cup frozen kernel corn — thawed
1/3 cup fresh cilantro — chopped
salt and pepper
1 1/3 cups Monterey Jack Cheese — grated
Tortilla Chips — broken into large pi

Heat oil in heavy large saucepan over medium-low heat. Add onion and
saute until translucent, about 4 minutes. Add chilies, chili powder,
cumin, garlic, oregano and cayenne. Stir 1 minute. Mix in stock and
tomatoes and their juices. Bring mixture just to boil. Add turkey and
simmer until cooked through, about 3 minutes. Add corn and simmer 1
minute. Mix in cilantro Season with salt and pepper. Ladle hot soup into
bowls. Sprinkle each with generous amount of cheese and chips. Serve,
passing extra cheese and tortilla chips separately. Serves 4

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5337 0 0 0 0 0

IMPOSSIBLE BREAKFAST PIE (QUICHE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Eggs
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage (bulk)
1 Green onion bunch, chopped
1 c Mozzerella, grated
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
1 Salt pepper to taste

Brown, drain and crumble sausage. put in bottom of
11X7 greased pan. Top with onions and cheese. Put
rest in blender for 1 min. Pout over meat mixture.
Bake at 350 for 35-45 min until tests done with knife.

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