KLOESSCHENSUPPE / LITTLE DUMPLING SOUP (OBERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 ml Water
1/4 ts Salt
1/2 oz Butter
1 3/4 oz Flour
1 Egg, well beaten
3 tb Grated Parmesan
1/2 c Chopped parsley
1 l Beef stock

Heat the butter, salt and water together until
boiling. Add all the flour at once and stir until the
dough cleans the pan. Then allow to cool. Combine the
beaten egg with the dough mixture: then add the
Parmesan and the chopped parsley. Form into small
dumplings with two teaspoons. Heat the beef stock and
poach the dumplings in it gently for about 5 minutes.
Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED
RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of
the Swiss Womens’ Institutes

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Title: FLOWER TART – COUNTRY LIVING HOLIDAYS
Categories: .clhl, Holidays, Desserts, Tarts, Decor
Yield: 10 servings

Sugared Flowers, Petals, or
-Leaves (separate recipe)
Pastry (recipe follows)
1 1/2 c Slivered blanched almonds,
-toasted
1/2 c Sugar
1/2 c (1 stick) butter, softened
2 lg Eggs
1/4 c Unsifted all-purpose flour
1 ts Almond extract

NOTE: This elegant tart with sugared-flower topping can be made with
an almond filling for a spectacular holiday dessert or without the
filling for a table or sideboard holiday display that will last
several days.

1. Several hours or day before, prepare Sugared Flowers, Petals, or
Leaves. At least 45 minutes before, prepare Pastry.

2. Heat oven to 375’F. On floured surface, roll out pastry to 11 -inch
round. Fit pastry into 9-inch fluted tart pan with removable bottom.
Line pastry shell with aluminum foil and fill with pie weights or
beans. Bake 10 minutes. Remove foil and weights; bake shell 10
minutes longer. Set aside. If making for display, cool and fill with
Sugared Flowers. Petals, or Leaves at this point.

3. In food processor fitted with chopping blade, grind 1 C almonds
with the sugar until very fine.

4. In large bowl, with electric mixer on medium speed, beat butter and
almond-sugar mixture until combined. Add eggs, one at a time, beating
well after each addition. Stir in flour and almond extract just until
combined and stiff batter forms.

5. Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently
pour batter over almonds.

6. Bake tart 20 minutes or until golden. Cool completely on wire rack.
Remove tart from pan; place on serving platter and top with Sugared
Flowers, Petals, or Leaves. Cut into 10 wedges to serve. Pastry: In
medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t
salt. With pastry blender or 2 knives, cut in 6 1/2 T butter until
mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water, 1 T at
a time, over flour mixture and mix lightly with fork until pastry is
moist enough to press into a ball. Wrap and refrigerate 30 minutes.

Country Living Holidays/1994 Scanned edited by Di Pahl

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Orange Liqueur Marinated Strawberries

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints strawberries — washed and
— quartered
3 tablespoons confectioners’ sugar
3 tablespoons orange liqueur
1 large orange — juice and zest
— reserved
1 lemon — juice and zest
— reserved
1 vanilla bean
1/2 pint whipping cream
1 pint premium vanilla ice cream

Toss the strawberries with the confectioners’ sugar, liqueur, juices, and
zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean
open with a knife and scrape out the seeds. Add the seeds to the whipping
cream in an ice cold bowl and whip the cream to soft peaks just prior to
serving. Serve one scoop of ice cream in a martini glass, spoon some marinated
strawberries over the ice cream and serve with a dollop of whipped cream on
top.

Yield: 4 to 6 servings

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Tomato Butter Dill Sauce

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 plum tomatoes, — seeded and finely chopped
2 tablespoons minced dill fronds

Heat butter until golden, saute tomatoes just to warm; add dill off heat,
season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak
and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

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OLD-FASHIONED EGG FU YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Eggs — slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots — trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves — finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts — tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork — diced
1 tb Chopped Coriander leaves
-ÿÿGreen onions
—–EGG FU YUNG SAUCE—–
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 t Cornstarch — mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.

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Title: FINNISH SUMMER SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 c Water
6 x Small thin skinned potatoes*
1 ts Salt
1/8 ts White pepper
2 tb Butter or margarine
6 x Small boiling onions **
12 x Young fresh baby carrots ***
1/2 lb Young fresh green beens ****
2 c Fresh sshelled tiny peas
2 c Half and half (light cream)
3 tb All purpose flour

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch
lengths *** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5
minutes. Add salt, pepper, butter, onions, carrots,
and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are
crisp-tender. In a small bowl, stir together half and
half and flour until smooth; stir into simmering
vegetables. Cook, stirring until soup slightly
thickened (about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates,
49 milligrams cholesterol, 292 calories
May be served with open faced sandwiches of cream
cheese on rye, decorated with sliced vegetables.

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Three Flavored Fried Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JUDI M. PHELPS (BNVX05A)
1 cup Cooked chicken — diced
3 tablespoon Oil
4 cup Rice; cold — cooked
2 Green onions chopped
2 tablespoon Soy sauce
1 cup Raw shrimp; shelled
1/4 teaspoon Black pepper
deveined and diced
1 sm Piece ginger or dash
1/4 teaspoon Salt (optional)
ground ginger
2 Eggs — slightly beaten
1 cup Lettuce — shredded
1 cup Cooked pork — diced

Set ingredients prepared and measured by the stove in order listed. Set wok
over high heat for 30 seconds, swirl in half the fat, count to 20, add green
onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes.
Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate.
Swirl remaining fat into the wok, count to 20, add pork and chicken, and
stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until
heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and toss
until mixed. Serve at once before lettuce wilts.

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Title: Orange Biscuits #2
Categories: Cookies
Yield: 1 servings

4 oz Butter
Grated rind of 1/2 orange
2 oz Caster sugar
1 oz Bird’s custard powder
3 oz Plain flour

Cream together the butter, sugar and orange rind until light and fluffy.
Gradually blend in the custard powder and flour. Form into 24 small balls
and place, well apart, on greased baking sheets. Flatten with a fork and
bake at 350 degrees F Leave to cool on a wire rack.

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Chicken Pasta Primavera

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Pasta
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb boneless skinless chicken breast halves — cut in
1″ strips
1 c broccoli florets
1/2 c carrots — cut in 1/4″ strips
1 garlic clove — finely chopped
1 1/2 c fettucine — cooked
2 tbsps grated Parmesan cheese
2 tbsps ranch salad dressing
2 tbsps half and half
1/8 tsp dried basil

Place chicken, broccoli, carrot and garlic in 1-quart microwaveable casse
role. Cover tightly and microwave on high for 5-6 minutes, stirring afte
r 3 minutes, until vegetables are tender and chicken is no longer pink in
center.

Add remaining ingredients; toss. Microwave on high 1-1/2 minutes or unti
l hot.

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Per serving: 284 Calories; 13g Fat (42% calories from fat); 32g Protein;
9g Carbohydrate; 78mg Cholesterol; 366mg Sodium

LEEK POTATO SOUP W/STILITON, PORT, SAGE L

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
2 Leek,white part,chop
1 Onion,chop
1 Garlic clove,mince
3 c Chicken stock
1 1/2 lb Potato,boiling,peel,dice
1 1/2 c Heavy cream
1 t Sage,dried
1/2 ts Salt
White pepper
1/4 c Tawny port
2 tb Sage,mince
1/4 lb Stilton

Melt butter over low heat, add leek, onion garlic
cook, covered w/buttered wax paper lid, stir
occasionally 15-20min, til onion softens. Add stock
potato, simmer, covered 15min, til potato is tender,
puree in blender/processor. Return puree to pan, stir
in cream, dried sage, salt white pepper to taste
reheat over low heat. put in bowls top w/port, fresh
sage Stilton. Source: Gourmet, Feb’87,pp108

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