Title: Southwest Black Bean Soup
Categories: Soups Meats Vegetables Mexican
Servings: 8

1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *
—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
———————————GARNISHES———————————
1 x Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
————————————————————————–

Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

—————————————————————————–

CREAM OF ASPARAGUS SOUP

Recipe By : Found on Internet not sure of author.
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup 2% low-fat milk
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low
and simmer for 12 to 15 minutes or until vegetables are soft. Remove
from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in a blender container. Cover and blend at high speed for 20 to 30
seconds or until very smooth. Pass through a fine sieve and return
blended soup to saucepan. Add reserved asparagus tips and cream (or half
and half, or milk) and heat thoroughly, or refrigerate to be served
cold. Serves 4

– – – – – – – – – – – – – – – – – –

NOTES : This soup is wonderful served hot or cold. Half half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half half, or milk), especially if you plan to serve
it cold.

You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!

Title: EASY BLUEBERRY COBBLER
Categories: Diabetic, Desserts
Yield: 6

3 c Fresh Blueberries
Vegetable Cooking spray
1 tb Lemon Juice
1 Egg; beaten
(egg sub may be used)
1 c A-p flour
Sugar substitute to equal
-1 1/2 cups sugar
1/4 c + 2 tb margarine, melted
-reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
cooking spray; sprinkle with lemon juice. Combine egg, flour, and
sugar substitute; stir until mixture resembles coarse meal. Sprinkle
over blueberries. Drissle melted margarine over top. Bake at 375
degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1
Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
Fiber: 1 gm; Sodium: 114 mg

MMMMM

Agression Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Brown sugar
3 cups Margarine
6 cups Oatmeal
3 cups Flour
1 tablespoon Baking soda
2 cups Chocolate chips

Put the ingredients in large bowl. Mash, squeeze, knead,
etc until it is completely blended. Form into small balls
about 1 to 1 1/2 inches in size. Place on an ungreased
cookie sheet. Butter the bottom of a small glass and dip
into white sugar, then pound the cookies flat. Bake at 350
degrees for about 10 to 12 minutes.
This is a good recipe to use when you need to get rid of
some agressions because the dough is too heavy for most
mixers. So you have to use your hands and beat it!! You
can also use peanut butter or butterscotch chips or a
mixture of them.

– – – – – – – – – – – – – – – – – –

Title: Microwave Easy Treat for Dogs
Categories: Misc, Pets
Yield: 1 Servings

3 Jars meat or vegetable baby
Food
1/2 c Cream of wheat

Mix together and drop by teaspoon on wax paper covered
paper plate, flatten with a fork, cover with second
plate. Microwave on HIGH for 2-5 minutes..cool..store
in refrigerator..

Notes: 3 minutes for my microwave….

—–

Title: ANISE PILLOWS / PFEFFERNEUSSE
Categories: Cookies
Yield: 60 servings

1 2/3 c All-purpose flour
1 1/2 ts DAVIS Baking Powder
1/2 ts Grated lemon peel
1/2 ts Salt
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts White pepper
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1 Egg
1/2 c Milk
1/2 c PLANTERS Walnuts, finely
-chopped
1/2 ts Anise seed
Confectioners’ sugar

In small bowl, combine flour, baking powder, lemon
peel, salt, spices and pepper; set aside. In large
bowl, beat together margarine and sugar until creamy;
beat in egg. Add flour mixture alternately with milk,
beating well after each addition. Stir in walnuts and
anise seed. Drop dough by teaspoonfuls, 2″ apart, on
lightly greased baking sheets.

Bake at 350’F. for 15-17 minutes. Cool slightly on
wire racks. Roll in confectioners’ sugar while still
warm; cool completely.

Makes 5 dozen cookies.

—–

Stovetop Beans and Franfurters

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Recipe Club

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frankfurters — cut up
1/2 c Onion — chopped
2 tbsp Margarine
32 oz Pork and beans
1/4 c Catsup
2 tbsp Brown sugar
2 tbsp Prepared mustard
1 tbsp Worcestershire sauce

Saute frankfurters and onion in margarine in a large skillet until frankf
urters are lightly browned. Add pork and beans and remaining ingredients
to skillet; stir gently. cook over mediumheat 10 minutes or until throu
ghly heated, stirring often. Yield 6 servings
…………Debbie Holland, June 1989 Taken from Southern Living Annual
Recipes 1988 **NOTE: To decrease fat, use turkey hot dogs.

RECIPE CLUB (one year anniversary) June 1995

– – – – – – – – – – – – – – – – – –

Title: BLUEBERRY LEMON COBBLER
Categories: Fruits, Desserts, Malgieri
Yield: 8 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: APRICOT EARL GREY TEA ICE CREAM
Categories: Fruit, Frozen
Yield: 1 batch

1.00 c Dried apricots
-(about 6 oz.)
0.33 c Granulated sugar
2.00 tb Granulated sugar
1.50 c Whole milk
2.00 tb Earl Grey tea leaves
1.50 c Heavy cream
1.00 pn Salt
4.00 lg Egg yolks
1.00 tb Apricot brandy or
-Cointreau

In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3
c. water. Bring to a boil over moderate heat. Reduce heat to moderately
low and simmer, uncovered, until apricots are tender, 10 to 12 minutes.

Transfer apricots and any remaining liquid to a food processor and puree
until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine milk and tea leaves. Warm over low heat
until milk is hot. Remove from the heat; let steep for 5 minutes. Strain
the milk through a fine-meshed strainer.

Return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar
and salt. Cook over moderate heat, stirring frequently with a wooden
spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6
minutes. Remove from the heat.

In a medium bowl, whisk egg yolks until blended. Gradually whisk in one-
third of the hot cream in a thin stream, then whisk the mixture back into
the remaining cream in the saucepan. Cook over moderately low heat,
stirring constantly, until the custard lightly coats the back of the spoon,
5 to 7 minutes; do not let boil. Immediately remove from the heat and
strain the custard into a medium bowl. Set the bowl in a larger bowl of ice
and water. Let custard cool to room temperature, stirring occasionally.
Whisk in the reserved apricot puree and the brandy until blended.

Cover and refrigerate until cold, at least 6 hours or overnight. Pour
custard into an ice cream maker and freeze according to the manufacturer’s
instructions.

From: linda.magee@salata.com in rec.food.cooking Formatted by Cathy Harned
Submitted By SAM WARING On WED, 01
NOV 1995 111946 GMT

—–

TRADITIONAL IRISH STEW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless lamb shoulder — trimmed and cut
into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme — crumbled
6 cups chicken broth
3 pounds boiling potatoes — peeled and quartered
1 large onion — finely chopped
1 pound carrots — peeled and cut into
1/2-inch pieces
6 stalks celery — trimmed and ribs
cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipes adapted from Gourmet Magazine)