PUREE OF ASPARAGUS SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE STOCK—–
1 lb Asparagus, lower ends only
1 c Leek greens — chopped
1 Bay leaf
1 Celery stalk — chopped
1 Yellow onion — chopped
4 bn Parsley — chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
1/2 ts Salt
—–FOR THE SOUP—–
1 lb Asparagus
2 tb Olive oil
3 Leeks — white parts only
1 White onion — chopped
2 Shallots
1 t Fresh thyme
1 tb Parsley
6 c Stock (see above)
1 pk Silken soft Mori-Nu tofu
1/8 ts Black pepper
1/8 ts White pepper
2 tb White miso

Snap off the lower ends of asparagus where they
easily break and bend. Chop these and add to the other
stock ingredients with 8 cups water. Bring to a boil
and simmer for 20-25 minutes and strain. Cut off the
very tips of the asparagus and set aside. Chop the
middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil
over medium heat for 5 minutes, stirring often. Add
the middle pieces of asparagus, salt, pepper and
parsley and stock. Simmer for 10 minutes or until
asparagus is tender. Blend with the miso and strain
well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot
bring a few cups of water to a boil with a little
salt. Cook the asparagus tips until crisp-tender and
strain in a colander. Garnish soup with asparagus
tips. Serves 6-8.

From DEEANNE’s recipe files

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Title: Corn Flake Macaroons
Categories: Cookies
Yield: 1 servings

1/4 c Shortening
3/4 c Sugar
1 Egg
1 c Peanuts; grated
1/4 ts Almond extract
5 c Cornflakes

Blend shortening and sugar. Add egg and beat well. Add rest of
ingredients. Drop by tablespoonfuls on cookie sheets and bake at 350 until
brown.

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CHINESE PASTA SALAD WITH SHELLFISH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Snow peas
250 g Rice vermicelli
1 Red pepper — sliced thin
1/2 Cucumber — sliced thin
6 oz Shrimp — cooked
130 g Crabmeat
1 tb Fresh ginger — chopped fine
1 cl Garlic — chopped
2 tb Sesame oil
1/2 ts Black pepper
1 1/2 ts Salt
2 tb Lemon juice
3 ts Vegetable oil
1 t Red wine vinegar

Wash and trim snow peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.

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Potato Soup, Peasant Style

Recipe By : © 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Hungary/Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or bacon drippings
2 tablespoons flour
3 medium potatoes
peeled and cut into small cubes
1 teaspoon paprika
1 carrots
cut into small cubes
1/2 onion — minced
1/2 small tomato — minced
1/2 small green pepper
seeded, minced
Salt — to taste
2 quarts water

In a large saucepan over medium heat, melt butter. Add flour and cook,
stirring constantly, until well blended and lightly golden (about 3 minutes)
Add potatoes, paprika, carrots, onion, tomato, pepper, and salt; stir well.
Add the water and bring to a boil. Reduce heat, cover, and simmer until
vegetables are tender (about 25 minutes).

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Serving Ideas : Ladle into soup bowls and serve immediately.

NOTES : Yield: 6 servings.

GERMAN ELDERBERRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Elderberries
6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb Cornstarch

Wash berries and place in a soup kettle. Add water and a twist or two of
lemon rind. Cook until the berries are soft. Strain into a bowl, pushing
though as much of the pulp as possible. Return the liquid to the kettle,
bring to a boil, and remove the kettle from the stove.

Combine the cornstarch, cold water, and lemon juice, pressing out all the
lumps. Add to the soup, together with the sugar, and stir thoroughly.
Place over medium-low heat and cook, stirring constantly, until thick and
clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.

From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

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Title: SHRIMP-AND-CHICKEN CURRY
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1 c Chicken stock
-OR low-sodium chicken broth
1 c Clam juice
1 tb Vegetable oil
3 Italian sausages
– cut into 1-in slices
1 md Onion; finely diced
1 1/2 c Uncooked long grain rice
2 Jalapeno peppers
– seeded and finely minced
4 tb Curry powder
1/2 ts Thread saffron
1/2 ts Ground coriander
1/4 ts Fennel seeds
1/4 ts Ground cumin
2 tb Chopped fresh dill; -=OR=-
1 tb -Dried dill
2 lb Chicken breast meat
– cut into 6 pieces
1 c Unsweetened coconut milk
-Canned or Fresh
– (if unavailable, use
– all stock)
12 Jumbo shrimp
– peeled and deveined
12 Clams
12 Mussels

———————————CONDIMENTS———————————
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional
-(See RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
pan heat the oil over medium heat, add the sausages and saute to render
some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
fat and return pan to stove. Add the diced onions to the sausages and
saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
add it now.) Place the chicken, skin-side up, on top of the rice. Cover the
casserole and bake. After 15 minutes, add the coconut milk or extra stock,
the shrimp, the clams and mussels and return to oven, covered. Bake for
another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya
chutney.

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Ljubica’s Curried Chicken Salad

Recipe By : Rhona
Serving Size : 8 Preparation Time :0:00
Categories : Lunch Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken breasts — bone in
salt and pepper
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chutney
1 tablespoon ground ginger
1 tablespoon curry powder
1/2 teaspoon salt
1 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 small pineapples — green tops intact
2 avocados — ripe
2 papayas — ripe
watercress sprigs
*Condiments*
chopped roasted peanuts
chopped hard-boiled eggs
chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until
tender. Cool, bone, and cut into cubes. In a large bowl,
combine mayonnaise, sour cream, chutney, ginger, curry, and
salt. Fold in chicken, celery, and onions. Chill for 2 hours
and adjust seasonings. Cut pineapples, including the green
tops, in half lengthwise and carefully cut out fruit, leaving
shells approximately 1/2 inch thick. Cut some of the fruit into
small slices and reserve for garnish. Just before serving, peel
and dice avocados and papayas, fold into chicken mixture. Mound
into the pineapple shells and garnish with reserved pineapple
slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about
2-2.5 lbs. We also skip the pineapple boats and watercress, mix
the harboiled egg in from the start, and serve the salad in one
bowl with the peanuts and bacon sprinkled on top. Rhona notes
that this salad is also good with salmon instead of chicken.

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Per serving: 563 Calories; 43g Fat (69% calories from fat); 31g
Protein; 14g Carbohydrate; 110mg Cholesterol; 412mg Sodium

Peter Link

Title: PASTA WITH GOAT CHEESE AND ASPARAGUS
Categories: Vegetables, Cheese/eggs
Yield: 8 servings

1 1/2 lb Asparagus, fresh
2 tb Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 tb Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine,
boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should
be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3.
Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour in
the reserved water. Toss well and serve.

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CHICKEN TOMATO GREEK SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chunk white chicken, well
-drained (10 oz)
1 cn S W Ready-Cut Tomatoes, well
-drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 S W Extra Large Black
-Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c S W Vintage Lites White Wine
-Vinegar Herb Dressing
Romaine lettuce leaves,
-chilled

Combine chicken, tomatoes, cucumber, zucchini, onion,
garlic, olives and cheese in a large bowl. Add
dressing and toss well. Serve on lettuce leaves.

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Menudo (Tripe Stew)

Recipe By : Cocinas De New Mexico
Serving Size : 3 Preparation Time :1:30
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
Water
2 tablespoons shortening
2 eggs — separated
2 tablespoons onions — chopped
2 tablespoons flour
1/8 teaspoon garlic salt

1. Place tripe in a large saucepan and cover it with water. Simmer at
low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions of
tripe and cut tripe into 1-inch pieces. Set aside.
3. Saut, onion in shortening in a medium-sized saucepan at medium heat.
Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and
continue to beat until mixture is lemon colored. Add flour and salt and
mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
containing saut,ed onions. Cook at medium heat until eggs are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
simmer at low heat for 5-10 minutes

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NOTES : Uield: 2-3 servings Cooking Time:Appproximately 1 1/2 hour
Temperature: Medium, Low