Fresh Herb And Garlic Bread

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic
1/4 cup packed fresh herb leaves — i.e. parsley,
— basil, thyme,
— oregano, etc.
1 stick unsalted butter — softened
salt and freshly ground pepper
cayenne
1 loaf italian or french bread

In a food processor combine the garlic, herbs, butter, salt, pepper
and cayenne to taste and process until smooth. Alternately, finely
chop together the garlic and the herbs and then in a bowl mix together
with the butter, salt, pepper and cayenne.

Preheat oven to 350 degrees F.

Cut the bread every 1 1/2-inches along the entire length of the loaf.
Spread each side of a slice with the butter mixture. Wrap loaf in
aluminum foil and bake for 15 to 20 minutes or until heated through.
Unwrap bread, bake for 5 minutes to brown top. Serve bread warm.

Yield: 4 servings

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VEGETARIAN HUNGARIAN GOULASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potatoes — peeled, sliced
1 c Onions — chopped
2 lg Garlic cloves — pressed
1 1/4 ts Paprika
1/2 ts Caraway seeds
1 Bouillon cube, vegetable
2 tb — water
1 c Peas, fresh or frozen
1/2 ts Black pepper
2 c Tomatoes, fresh — chopped
3 1/2 ts Marjoram
1/4 c Safflower oil OR veg stock
3 c Noodles, eggless — cooked

In a large saucepan, combine all the ingredients,
except the noodles. Cook over medium heat, covered for
30 to 40 minutes, then serve over hot noodles.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

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Title: 3-Bean Casserole
Categories: Casseroles, Ground meat, bacon, Legumes
Yield: 6 Servings

20 oz Kidney beans
20 oz Lima beans; canned
20 oz Pork beans
1/2 lb Bacon; chopped
1 lb Ground beef
1 lg Onions; chopped
1/2 c Brown sugar
1/2 c Ketchup
1 tb Mustard, prepared
1 tb Worcestershire sauce

Brown bacon and beef. Add all other ingredients. Mix well and bake
at 325 for 35 minutes.

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Title: Sring Rolls
Categories: Dim sum, Snacks, Chinese
Yield: 12 Snacks

8 oz Spring roll pastry
Squares or circles
1 Egg, beaten

MMMMM————————–FILLING——————————-
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts

First prepare the filling: soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes over boiling water.
Cook the carrot in boiling salted water then drain and shred it.
Alternatively shred the bamboo shoot. Shred the mushrooms Season the
shredded chicken and pork to taste. Mix these ingredents and add a
pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
the water. Heat the oil in a wok or frying pan, then add the shredded
meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
cha shiu or ham and all the remaining filling ingredients lncluding
the cornfiour mixture. Bring just to the boil and simmer for 2
minutes. Cool Lay a piece of pastry flat on the work serface and
place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the
edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
Cook the rolls until golden, drain and serve hot.

MMMMM

HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Texas Tortilla Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick butter
1/2 cup oil
1 large onion — chopped
1 fresh jalapeno — seeded chopped
4 garlic cloves — minced
2 large carrots — diced
6 ribs celery — diced
1 pound raw chicken meat — diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
3 teaspoons bottled liquid hot red pepper sauce
1/2 cup flour
1 can (14 oz.) tomatoes
4 cans (10 1/2 oz.) chicken broth
Tortilla chips
1 juice of lime

Garnish: diced avocado, grated cheddar cheese, chopped cilantro.

Heat butter and oil in large kettle and saute chopped onion, jalapeno, garlic,
carrots, celery and chicken; simmer 5 minutes. Combine with cumin, chili powd
er, salt, lemon pepper, hot pepper sauce and flour. Add tomatoes and chicken s
tock. Simmer 1 hour.

To serve, put a few tortilla chips in bottom of 6 to 8 soup bowls and add a sp
oonful of each garnish. Serves 6 to 8.

busted by sooz

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Title: BANANA COOKIE ICE CREAM
Categories: Fruit, Chocolate, Frozen
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
2.00 Bananas, ripe; peel, mashed
10.00 Chocolate sandwich cookies;
– finely chopped
1.00 qt Vanilla ice cream
0.25 c Chocolate syrup
Additional chocolate syrup
Banana slices
Maraschino cherries

Fold bananas and cookies into ice cream in large bowl. Pour into an 8″
square pan. Drizzle with chocolate syrup. Run knife through mix to make
swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top
with additional chocolate sauce, banana slices and maraschino cherries.

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Title: Four-colour Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 50 Snacks

MMMMM————————–FILLING——————————-
6 oz Minced pork
1 ts Light soy sauce
1 ts Dry sherry
1 ts Cornflour
2 ts Sugar
Salt and pepper
2 tb Water
1 tb Oil
6 oz Peeled cooked
-shrimps, diced
1 ts Finely grated fresh
-root ginger
1 ts Chopped spring onion
8 oz Winter melon or
-courgettes, grated
A pinch of monosodium
-glutamate

MMMMM—————————DOUGH——————————–
1 lb Plain flour
6 fl Boiling water
1/4 pt Cold water

MMMMM————————–GARNISH——————————-
2 tb Peas
2 tb Diced carrot
2 tb Minced black fungas
2 tb Sieved hard boiled
-egg yolks

Mannate the pork with the light soy sauce, sherry and cornfiour, the
sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in
the shrimps ginger, chopped spring onion, winter melon or courgettes,
seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift
the fiour and divide it in half. Mix the boiling water into ope
portion and knead well. Mix the cold water into the second portion.
Knead thorouhly. Combine both doughs and knead until smooth. Roll
into a cylinder and cut into 50 equal portions. Roll these into thin
rounds. Fold them in half, pinch the middle together, then open the
dough to form a bow=B7 Pinch opposite ends of the bow together in the
middle to make four neat pockets. Press filling into each pocket; top
with peas, carrot, black fungus and egg yolk. Steam the shiu my over
boiling water for 10 minutes. Serve at once.

MMMMM

Title: Sweet Potato Pie
Categories: Diabetic, Vegetables
Yield: 8 servings

3 tb Margarine 1/4 ts Cinnamon
1/4 c Sugar 3 lg Sweet potatoes, cooked,
mash
1/4 ts Salt 1 c Skim milk
1 Egg yolk 3 Egg whites, beaten stiff
3 tb Lemon juice 1 9-inch unbaked pie shell
1 ts Lemon peel

Use about 1 1/2 pounds sweet potatoes.

Heat oven to 350 F. Beat together margarine, sugar, and salt. Add
egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet
potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or
until knife inserted in center comes out clean. To reduce saturated
fat, use a homemade pie shell made with vegetable oil.

1/8 wedge – 263 calories, 2 starch exchanges, 2 fat 6 grams protein,
13 grams fat, 32 grams carbohydrate, 3 grams fiber 296 mg sodium, 524
mg potassium, 34 mg cholesterol

Adapted from The American Diabetes Assoc. Family Cookbook Vol. III
Shared but not tested by Elizabeth Rodier, Jan 94

MMMMM

Title: FAVORITE EGG NOG
Categories: Beverages, Eggs, Alcohol
Yield: 30 servings

24 Eggs, separated
2 c Sugar
1 qt Bourbon
2 c Brandy
1 qt Heavy cream
2 qt Milk
1 qt Vanilla ice cream
Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
thoroughly. (The liquor “cooks” the eggs.) Add cream and milk and continue
whipping. Break up the ice cream and add. Beat egg whites until stiff and
fold in. Refrigerate for at least 30 minutes before serving. Sprinkle
lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth,
so you might wish to
cut back on the Bourbon and Brandy a little. NOTE2: If you can get
it where you are, then the only ice cream to use in
this recipe is on of the following BLUE BELL CREAMERY flavors –
Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3:
Any good bourbon or sour mash will do, but Old Forester seems to add
a special something to the taste. As for the brandy, don’t waste the
VSOP, but don’t use that buck-fifty-a-liter varnish remover that you
picked up on that last trip to Tijuana, either.

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