Title: POOR MAN’S SOUP
Categories: Chinese, Soups
Yield: 6 servings

1 Quartered whole chicken
Water
1 oz Piece pork tenderloin
6 Stalks celery cut on the
-diagonal
1 Diced large onion
1/4 Head cabbage thinly sliced
3 Carrots cut on the diagonal
2 Diced potatoes
1 tb Soy sauce
2 Green onions finely chopped
2 Eggs slightly beaten
Wonton wrappers
1 Egg white slightly beaten

Place chicken and pork in a pot. Cover with water,
bring to a boil. Add celery, onion, cabbage, carrots,
potatoes and soy sauce. SImmer about 2 hours. Remove
pork, chop finely. Debone and skin chicken and chop
finely. Combine pork and chicken with green onions and
eggs. Mix thoroughly. Place 1 heaping teaspoon of
mixture in center of each wonton wrapper. Brush edges
of wrapper with egg white. Fold in half to form a
triangle, pressing edges together to seal tightly.
Cover with damp cloth while filling remaining wontons.
While soup is simmering, carefully drop in wontons.
Bring back to boil, then simmer until wontons become
transparent. Season to taste with soy sauce.

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Gazpacho

Recipe By : BHG Soups Stews Cookbook – 1978
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 large tomatoes
1 cup cucumber — chopped
1/2 cup green pepper — chopped
1/2 cup celery — chopped
1/4 cup onion — finely chopped
— (1 small)
1 clove garlic — minced
1 1/2 cups chicken broth — low sodium
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco Sauce
Croutons

Directions;
Plunge tomatoes into boiling water for 30 seconds to loosen skins; then
immerse in cold water. Slip skins off. Coarsely chop tomatoes (you
should have about 2-1/2 cups)
In large bowl combine chopped tomatoes, cucumber, green pepper, celery,
onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar,
salt,
pepper, and hot pepper sauce. Cover, chill thoroughly.
Garnish each serving with croutons.
Serves 8 – 10.

– – – – – – – – – – – – – – – – – –

NOTES : An uncooked superb cold soup. Serves 8-10.

For a smoother soup, combine all ingredients except croutons as
directed above. Place a third of the mixture in a food
processor,
cover and blend until smooth. Chill and serve as above

Source: Better Homes and Gardens Soups Stews Cookbook 1978 by
Meredith Corporation
ISBN 0-696-00445-3

Title: Asparagus Soup
Categories: Soups/stews, Beef
Yield: 4 servings

2 lb Asparagus, diagonally 1 Vegetable, beef or chicken
Sliced into 1″ pieces Bouillion cube
3 Leeks, sliced 1 c Cream
4 Green onion, sliced thinly 2 tb Tarragon
1 Red potato, chopped small 2 tb Basil
3 tb Butter 1 Clove garlic, pressed
4 c Water 1 tb Soy sauce

Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.

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CURRIED LENTIL CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
4 oz Onions, chopped
6 oz Red lentils
4 oz Carrots, sliced thinly
1 tb Madras curry powder
2 pt Boiling water
1 1/2 ts Salt
1/4 ts Paprika
2 sl Bread, made into crumbs
Cilantro, to garnish

Heat oil in a large soup pot. Add the onions saute
them for about 10 minutes. Add the lentils cook for
1 minute, stirring constantly. Mix in the carrots
curry powder. Cook for 2 minutes. Add the boiling
water, salt paprika. Bring to a boil, lower heat
cover. Simmer for 1 hour, stirring occasionally. Add
the breadcrumbs continue to cook for another 5 to 7
minutes. Ladle into soup bowls garnish with cilantro.

– – – – – – – – – – – – – – – – – –

SHRIMP SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Jumbo shrimp
6 ea Garlic cloves
1 x Margarine
1 x Bread crumbs
1 x Parsley
1 x Oregano
1 x Pepper
1 x Lemon

Clean 1lb jumbo shrimp and place in a flat pan. Boil 3-6 cloves of
garlic in 2 sticks of margarine. Pour garlic and margarine over the
shrimp. Cover the shrimp with bread crumbs. Top with parsley, oregano,
pepper, and lemon. Place in the oven for 15 min at 400 degrees. Serve
over spaghetti.

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Title: MOROCCAN COUSCOUS
Categories: Jewish, Ethnic
Yield: 4 servings

1 c Orange or other juice
1 c Instant couscous
1/4 c Pitted dates, finely chopped
1/4 c Raisins
1/4 c Slivered almonds
1 ts Cinnamon

From the upcoming “Low-Fat Jewish Vegetarian Cookbook” by Debra Wasserman.

Bring juice and * cup water to a boil in a small pot. Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in
* cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.

—–

30 Minute Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground chuck or lean ground — beef
1 Onion, large — chopped
1 can Kidney beans (12 oz)
1 can Tomato soup — undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce — to taste

Brown the meat in a little butter and cook until the meat is brown – about 10
minutes. Add all other ingredients and let simmer for 30 minutes. Your choice
of hot sauce may be added to taste.

– – – – – – – – – – – – – – – – – –

Tuna Noodle Casserole

Recipe By : Reader’s Digest Down Home Cooking
Serving Size : 6 Preparation Time :0:30
Categories : Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1 tsp olive oil
1/2 c onions — chopped
1/2 c red bell pepper — chopped
10 3/4 ozs cream of mushroom soup
1 c cheddar cheese — shredded
1 c plain fat free yogurt
1/4 tsp crushed red pepper
1/2 tsp black pepper
8 ozs macaroni shells — cooked
12 1/4 ozs tuna in water
2 c frozen corn
—-Topping—-
1/2 c fresh bread crumbs
1/4 c Parmesan cheese — grated

Preheat oven at 350. In a 12″ skillet heat oil over medium heat. Then, cook
onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,
crushed red pepper, black pepper, macaroni shells, and tuna just until
combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile,
combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable
mixture. Bake for 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: BANANA FUDGE COOKIES
Categories: Cookies
Yield: 40 servings

18 1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl.
Beat with electric mixer at medium speed until smooth.
Stir in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on greased baking
sheets. Bake in 350 degree oven 8 minutes or until
done. Remove from baking sheets; cool on racks.
Makes 3 1/2 dozen.

—–

Refrigerate, covered, several hours or overnight.
Slice the top third off of one bread loaf and hollow out the inside.
Fill with dip for presentation and surround with fresh vegetable for dipping.