POTATO PARSLEY BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
— unpeeled,
— cut into 1/2-inch cubes
2 md Leeks — sliced
— (thoroughly washed)
1 c Finely chopped fresh parsley
1 t Freshly squeezed lemon juice
1 t Fine sea salt
1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds.
Drain, and plunge almonds into cold water. Drain, and
squeeze the almonds between your fingertips to remove
the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable
stock in a blender, and blend until smooth, about 1
minute.

In a large pot, combine the potatoes, leeks, and the
remaining 4 cups vegetable stock and bring to a simmer
over medium heat. Cover and boil until the potatoes
are tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsely, lemon
juice, salt, and pepper into the soup. Bring to a
simmer and cook, stirring often, until thickened,
about 2 minutes. Transfer the soup to a food
processor and process, in batches if necessary, until
smooth.

Serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Pasta without Tomato – Old

Recipe By : Pat
Serving Size : 2 Preparation Time :0:30
Categories : HighCarb-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce spaghetti — broken
2 ounces rotini (pasta twists)
1/2 pound lean ground beef — crumbled
1 teaspoon olive oil
1/4 cup chopped onions — or more, to taste
2 teaspoons garlic powder — to taste
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning — commercially blended
1 large egg — slightly beaten
1 teaspoon olive oil
1/2 teaspoon fresh basil
1 teaspoon dried oregano
ground white pepper
pinch salt
1/4 cup parmesan cheese — grated
cilantro leaves — optional

[1] Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta;
break about 1 ounce of long spaghetti in halves or thirds; place in the cup,
and add enough of the rotini (about 2 ounces) to make up the difference.
[2] Cook pastas together; spaghetti will be over-cooked, and the starch will
act as a binder.
[3] While the pasta is cooking, brown beef; remove fat as it appears. When
meat is no longer pink, then add olive oil and onions and fry, stirring, to
soften and sweat the onions.
[4] Add garlic, mushrooms, parsley, and the Italian blend. Continue
cooking and stirring until mushrooms are warmed (not limp).
[5] Remove from heat but keep warm. Drain the pasta. Do not rinse. Put
pasta back in the pot used to cook it. Add the hamburger mixture. Make a
well in the center of spaghetti mixture
[6] Working quickly, mix the egg and extra oil. Using moderately high heat,
quickly pour the egg mixture into the well and stir, constantly, to both
coat the pasta, and to cook the egg. Season with basil, oregano and
pepper. Add the parmesan and optional cilantro.

Menu: vegetable medley or mixed greens salad

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(End of message from Pat Hanneman)

Chili #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Vegetable oil
1 1/2 cups Chopped onion
1 cup Chopped green pepper
1 1/4 pounds Ground veal, beef — pork
1 1/2 tablespoons Minced garlic
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the
meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to
break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and
oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed
hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

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Szechwan Cucumber Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Salads
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Small dried wood ear — mushrooms
2 Cucumbers
4 Red hot peppers cut in thin — rounds
2 teaspoons Light soy sauce
2 tablespoons Chinese white vinegar
2 tablespoons Sugar
1 teaspoon Salt
1 tablespoon Sesame oil

Pour boiling water over tree ears; let stand for 15 minutes. Peel cucumbers,
cut in half lengthwise, scrape out seeds. Slice into thin half-moons. When
mushrooms are soft, drain, rinse and dry. (Slice ’em if they’re too big.
Wood ears will quadruple in size when soaked++SC.) Combine with remaining
ingredients. Let stand for 15 minutes then toss again before serving.

NOTE: (Wood ears can be found in Chinese markets. After soaking they have
little taste but lots of crunch. They’re there for the texture. I can’t
think of anything to substitute (maybe raw carrots or water chestnuts) except
for dried duck web or jellyfish and you’re much more likely to find wood ears
than those items. Be sure to use the dark, cooked, Asian sesame oil rather
than the light stuff in health food stores. I’d make this before the ribs and
chill it well while doing the rest.) It’s from the same article by Bruce
Cost.

Posted by Stephen Ceideburg April 22 1990.

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Title: Raspberry Meringues
Categories: Desserts Candies
Servings: 36

3 ea Eggs (room temp)
1/4 t Cream of tartar
1 x Dash salt
3/4 c Sugar
1/4 c Raspberry preserves, seedles
6 x Drops red food coloring

1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
until soft peaks form. Gradually add sugar, beating until very stiff
peaks form, about 10 minutes. Add preserves and food coloring and beat
one minute at highest speed of mixer.

2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
Bake for two hours. Cool completely. Peel off foil.

from: _Cookiemania_

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COLD CUCUMBER AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to
-taste
1 c Light cream
Radishes
Green onions

In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice
and pepper. Simmer uncovered until the potatoes are tender. Transfer
the mixture to a blender in batches and puree. Transfer the puree to
a bowl and stir in the light cream. Let soup cool and chill for
several hours, or overnight. Garnish each serving with thin slices of
radishes and/or green onions.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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TORNEP WITH CHESTENNE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Turnip, small white — peeled
– cut in bite-sized pieces
1/3 c White wine — mixed with
2/3 c — Water
12 Chestnuts — peeled
1/2 tb Dried sage — chopped
1 t Honey

Young, small turnips should be cooked in water without
wine for the first boiling. Then throw away the water
and cook slowly in water and wine, with chestnuts
therein, or, if one has no chestnuts, sage.

Parboil the turnips in water for 5 minutes; Drain.
Add 1 cup water and 1 cup wine. Add chestnuts and
sage. Salt to taste. Bring to a boil, lower heat and
simmer about 30 min.

— Pleyn Delit
Hieatt and Butler
per Emily Epstein
epsteine@spot.colorado.e
u

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Caramel Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Condiment
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Sugar
1/4 cup Nuoc mam (Vietnamese fish — sauce)
4 Shallots — thinly sliced
Freshly ground pepper

Thought your reference to cooking sugar syrup to “caramelize” it was
interesting. It reminded me of a sauce that’s used in Vietnamese cuisine. It’s
used in a variety of recipes and turns out to be the “secret” ingredient that
gives barbecued Vietnamese stuff that unique taste when used as a marinade for
strips of beef, chicken or pork. I use it in Satay recipes. The result is a
subtle, delicious taste.
It also gives a nice glazed finish to stuff. Its use shouldn’t be limited to
Asian cuisine. In fact, I suspect that this is originally a French influence…

“…the only rule to remember is to turn off the smoke alarm and open all the
windows, as the sauce will smoke heavily, with a pungent smell.” [I didn’t
find this to be much of a problem. S.C..] Cook the sugar in a small heavy
saucepan over low heat, swirling the pan constantly, until brown. It will
smoke slightly. Immediately remove the pan from the heat and stir the fish
sauce into the caramel, being careful to guard against splattering (the
mixture will bubble vigorously).

Return the mixture to low heat and gently boil, swirling the pan
occasionally, until the sugar is completely dissolved, about 3 minutes. Add
the shallots and ground pepper to taste; stir to combine. Use in recipes where
required. [Or, as I noted, as a marinade for BBQ stuff. S.C..]
NOTE: Cool this sauce thoroughly before using. If cold food is added to a
caramel sauce that is hot, the sugar will harden instantly and you’ll end up
with a dish full of candy chips.

Yield: 1/3 cup.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.
1989.

You can multiply the recipe and keep it on hand for when needed. It stores
well.

Posted by Stephen Ceideburg; December 20 1990.

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BRAN MUFFINS+++FGGT98B

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bake it all mix — do not pack
1 Egg
1/4 c Sugar
3/4 c Buttermilk or sour milk*
1 c Whole bran
1/2 ts Baking soda

*To make sour milk, place 2 teaspoons vinegar into a
measuring cup and fill to the 3/4 cup mark with milk.
Break egg into bowl; beat. Add sugar and milk.
Stir in bran and let stand a minute to moisten. Add
Mix and soda. Stir quickly until just mixed. Batter
will be lumpy. Fill muffin cups, rubbed well with
shortening, 1/2 full. Bake in a 425 F. oven, 15
minutes. Serve hot with jam or jelly. YIELD: 10 to 12
large muffins

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RED CHILE OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cups
1 c Dried red chiles such as
-Piquin or Cayenne
2 c Vegetable oil

Heat the oil in a pan to 350 F. Remove from heat, add
chiles, and let stand until cool.

Cover pan and let stand for 12 to 24 hours … the
longer it sits the hotter it gets. Strain and use as
any vegetable oil.

The Whole Chili Pepper From the collection of Jim
Vorheis

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