BARLEY CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c broccoli — pieces
1 teaspoon salt
3 1/2 c water
1 clove garlic — minced
1 tablespoon chicken soup mix
1/4 teaspoon pepper
1 c carrots — slices
1 1/2 c skim milk
1 onion — chopped
1/4 c flour
1/2 c barley
4 oz Cheddar cheese — diced

Combine all but last 3 ingredients in 3 qt pot. Bring to boil, then
simmer 15 minutes till barley is tender. Mix glour into 1/2 c milk
and add. Add rest of milk. Cook about five minutes till thickened.
Remove from heat and stir in cheese. Cover and let stand 3-5 minutes.

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Apple-Cheese Soup

Recipe By : Dean Fearing, Chef at Turtle Creek (1989)
Serving Size : 6 Preparation Time :1:10
Categories : Soup Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*bouquet garni:
1 tablespoon white peppercorns
3 sprigs fresh thyme
2 bay leaves
(tied together in cheesecloth)
1/4 cup peanut oil
3 ounces ham scraps — and/or 1 ham bone
1 stalk celery — diced
2 cloves garlic — minced
2 onions — diced
8 tart apples — peel, core and
quarter
(Granny Smith)
1 cup white port
6 cups chicken broth
4 slices bacon — for garnish
(apple- or hickory-smoked)
1 small red apple — for garnish
(such Red Delicious)
1 small tart green apple — for garnish
(as Granny Smith)
1 lemon — juiced
4 tablespoons unsalted butter — softened
1/4 cup all-purpose flour
1 1/2 pounds sharp Cheddar cheese — grated
Salt — to taste
Tabasco — to taste

Cold weather soup, diced apples and cheese make it colorful. Easily made
without the ham or bacon. Use vegetable broth instead of the chicken stock.

To make the soup, in a medium-sized saucepan heat the oil over medium-high
heat. Add the ham scraps, if using, the celery, garlic, and onions and saute
for about 4 minutes, or until the onions are translucent but not brown.

Reduce the heat to medium and add the quartered apples. Cover and cook,
stirring frequently, for abour 10 minutes or until the apples soften. Add the
port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and
ham bone, if using. Reduce the heat to low and simmer, partially covered, for
about 20 minutes, or until the flavors are well blended. Remove the bouquet
garni.

(The soup may be made a day or two in advance, up to this point. Cool and
refrigerate. See detail ‘A’.)

Meanwhile in a small skillet, fry the bacon over medium heat for about 5
minutes, or until browned and crisp. Drain on paper towels. Cut into l inch
dice and set aside.

Leaving the skin on, cut the green and red apples into 1/8-inch dice to use
for garnish. You will need about 2 tablespoons of each color. Put the diced
apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the
lemon juice. Set aside.

In a small bowl, knead the softened butter and flour together until smooth to
make a beurre manie’. Whisk the mixture into the soup to thicken it. Cook for
5 minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring constantly, until it is melted.

Strain the soup through a fine sieve into the top of double boiler set over
gently boiling water to keep the soup hot. (Do not press too hard on the
solids.) season with the remaining lemon juice and salt and Tabasco to taste.
Ladle the soup into warm serving bowls and garnish with the diced apples and
chopped bacon. Serve hot.

Detail ‘A’ continued: Add the Beurre manie and then the cheese and
seasonings, when you reheat the soup for serving. Do not prepare the apple and
bacon garnish until a few hours before serving. This soup can be completed up
to 2 hours before serving, but keep it warm in the top half of a double boiler
set over hot water. Do not simmer over direct heat after the cheese has been
added or the soup will separate.

—–

Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by
a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad

—–

Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.
Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents
the Great Cooks’ Cookbooks, Southwest Cooking. Selections based on
demonstrations given at Macy’s. McRecipe (1996) Oc PATh.

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Title: SLICED BEEF WITH SESAME SEEDS
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

—————SLICED BEEF WITH SESAME SEED—————
450 g Beef shin
500 ml Bottle of Chinese spice
-sauce
1 1/2 ts Sesame seeds
Cooking oil
3 ts Sugar
1 1/2 ts Sesame oil

————————-MARINADE————————-
1 tb Fen Chiew Chinese wine (or
-Kao Liang Chiew, or sherry)
1 ts Salt
2/3 ts Cinnamon powder
2/3 ts Star anise powder

1. ea Prepare the marinade and marinate beef shin for
24 hours.

2. ea Cook shin in boiling water for 10 minutes, then
remove. Simmer in the spice sauce for 75 minutes. (A
special sauce would be prepared in the restaurant
kitchen; bottled sauce is recommended for home-cooking
purposes.) Remove, cool and freeze (for subsequent
ease of slicing++ ideally with a slicing machine).

3. Stir-fry sesame seeds in a dry wok until they are
golden, and set aside.

4. Thinly slice frozen beef shin, and deep-fry in hot
oil over medium flame until crisp.

5. Melt the sugar in 2 tsp of water in another wok,
add beef slices and stir fry until no liquid is left.

6. Sprinkle sesame seeds and sesame oil over slices
while still hot. Gently mix and transfer to serving
dish.

From “Champion Recipes of the 1986 Hong Kong Food
Festival”. Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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Title: Corn Pone
Categories: Bread Osg1966
Servings: 1

1/4 c Shortening
1/2 c Sugar
2 ea Eggs
1 c Milk; sweet
3/4 c Corn meal
1 3/4 c Flour
2 ts Baking powder
1/2 ts Salt

Cream shortening and sugar. Add eggs beaten, milk. Sift corn meal,
flour together with baking powder and salt. Bake about 20 minutes.

Note: Temperature not give, assume a moderate 350 – 400 F. oven.

Source: Mrs. J. L. Powell, Robertsville Grange, Stark County, OH
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COCONUT-MOLASSES MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Flour
2 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 ts Ginger
1 c Flaked unsweetened coconut
1/4 c AM Unrefined Vegetable Oil
1 Egg or egg replacer
2/3 c Buttermilk
1/2 c Unsulphured molasses
-OR- honey
1 t Pure vanilla

In mixing bowl stir together flour, baking powder,
salt, ginger and coconut. Mix liquid ingredients and
add to the dry mixture until moistened. Fill
well-greased muffin tins 2/3 full. Bake at 350 F. for
20-25 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Basic Stock
Categories: Soups
Yield: 1

1 1/2 lb Chicken pieces
1 1/2 lb Pork spareribs
15 c Water
3 (to 4) pieces fresh ginger,
Unpeeled and crushed
3 (to 4) scallions, each tied
Into a knot
3 T (to 4T) Chinese rice wine or
Dry sherry

Trim off any excess fat from the chicken and spareribs. With a sharp
knife, chop them into large pieces.

Place the chicken and spareribs in a large pot or pan with the water. Add
the ginger and scallion knots.

Bring to a boil and, using a strainer, skim off the froth. Reduce the heat
and simmer, uncovered, for 2-3 hours.

Strain the stock, discarding the chicken, pork, ginger, and scallions; add
the wine or sherry and return to a boil. Simmer for 2-3 minutes.
Refrigerate the stock when cool. It will keep for up to 4-5 days.
Alternatively, it can be frozen in small containers and defrosted when
required.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 22

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Bul Kogi (Korean barbecue)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Beef short ribs
2 each Cloves garlic — crushed
1/4 cup Sesame seed — toastd/crushd
1 cup Grn onions — finely chopped
1 teaspoon Pepper
1 teaspoon Sesame oil
2 cups Soy sauce
1 cup Sugar
1/4 cup Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or run
under broiler, turning and basting often with marinade until meat is tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

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Hot Clam Dip 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans minced clams
1 stick of butter
1 tablespoon lemon juice
1 medium onion — diced
2 cloves chopped garlic
1/2 package chicken broth
Dash of oregano
chopped parsley
1 cup flavored breadcrumbs
1/2 cup Parmesan cheese

* In saucepan melt butter and saute garlic and onion until
onion is transparent. Add in the 4 cans of clams, using Juice of only 2
cans and replacing juice in other cans with
water. Cook under low flame for about 3 minutes. * Add in all other
ingredients (lemon juice, oregano, parsley, flavored breadcrumbs,
chicken broth, parmesean cheese) and mix well. If it seems too thick
then add a little water until you have a slightly thick consistency. *
Transfer to baking dish and bake at 400 degrees for 15-20 minutes. Serve
hot on party rye breads. Do not use any salt as the clams and parmesean
cheese are salty enough! Also add a dash
of red pepper or tabasco if you like your dips spicy! Enjoy!

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Title: Quick Paella
Categories: Chicken, Rice, Spanish
Yield: 4 servings

4 Servings
1/4 c Margarine or butter
1 1/3 c Instant rice (uncooked)
1/2 c Minced onion or 2
-tablespoons instant chopped
-onion
1/3 c Minced green pepper
2 Cloves minced garlic or 1/4
-teaspoon garlic powder
8 oz Cans tomato sauce
7 oz Can minced clams (drained)
5 oz Can cooked chicken

The Boy Scouts of America puts out an excellent book called
Introduction to Family Camping. Nice color pictures and like that.=7F
In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green
pepper, and garlic.

Add remaining ingredients along with 1-1/2 cups water, and mix well.
Bring to a boil. Lower heat and simmer for 5 minutes.

MMMMM

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English Crumpets

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Herbs Muffins
Salsas Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with butter. The butter
soaks into the crumpet and drips down your chin as you bite them:)

Strong white flour is the type bakers use for bread dough. High in gluten
in makes a good risen batter or dough. In England we have ‘Crumpet Rings’
which are metal, about 3″ in diameter. These are placed into a fry pan and
act as moulds while the crumpet cooks. Crumpets can be anywhere between 2″
and 5″ in diameter.

Sift the flour and salt into a mixing bowl. Gently warm the milk to just
hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15
minutes until frothy. Add the yeast mix to flour and beat to a smooth
batter. Cover with a damp cloth and leave to stand in a warm place for 45
minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again and leave to stand for
a further 20 minutes. Place a 3 inch metal pastry cutter into a hot
greased fry pan. Pour in about table spoon of the batter to cover the base
thinly. Cook until the top is set and the bubbles have burst. Remove it
from the ring, turn the crumpet over and cook the other side for 2 or 3
minutes only. It should just colour slightly. Cool on a wire rack. Eat
them now, or leave to go cold and toast them until brown on both sides.
Spread with lots of good butter and enjoy:) From Ron’s Plaice in
Blackpool:)

From: Recipes

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