Acorn Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Acorn squash
3 Carrots, sliced
1 Onion, sliced
1/3 c Water
2 tb Butter
1 tb All-purpose flour
1 t Salt
1/2 To 1 tsp pepper
29 oz Chicken broth
1/2 c Sherry
1/2 ts Ground nutmeg
1/8 ts Paprika
1 d Of ground allspice
1 d Of red pepper
1 c Half-and-half
1 1/2 tb Sherry (optional)

Kale leaves Paprika

Cut squash in half lengthwise, and remove seeds. Place
squash, cut side
down, in a broiler pan. Add hot water to pan to a depth of
1 inch. Bake
at
350 F for 30 minutes. Spoon pulp from squash to create a
serving bowl,
reserving pulp.

Place carrots and onion in a saucepan; cover with water.
Bring to a
boil;
cover, reduce heat, and simmer for 15 minutes or until
vegetables are
tender. Drain; combine vegetables with reserved pulp and
1/3 cup water
in
container of an electric blender or food processor.
Process for 30
seconds
or until mixture is smooth. Set aside.

Melt butter in a large Dutch oven over low heat; add flour,
salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly.
Gradually add pureed vegetable mixture, chicken broth, and
next 5
ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1
hour,
stirring occasionally. Stir in half-and-half and, if
desired, 1 1/2
Tbsp
sherry. Cook until heated. If desired, serve in squash
shells on a bed
of
kale. Sprinkle with paprika.

Yield: 8 servings

Kaki Hockersmith Little Rock, Arkansas

Source: Southern Living, December 1991

Posted by Kim Smith. Courtesy of Fred Peters.

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Title: Almond-streusel peach pie
Categories: Pies, Fruits
Yield: 8 servings

-Jo Ferry cmsj69b
2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized pieces
remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until
dough just comes together. Gather into a disk. Wrap and chill at least 30
minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt,
and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in
almonds. Chill. On a lightly floured work surface, roll out chilled pie
pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and
squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3
cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch
and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill
with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes.
Reduce temperature to 350. Continue baking until top is browned and fruit
juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

—–

Aphrodisiac Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread/Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dry yeast
1/2 teaspoon Curry powder
1/2 cup Warm water
2 pinches Parsley
1 1/2 cups Unbleached white flour
3/4 teaspoon Salt
2 tablespoons Oil
1 teaspoon Garlic minced

In a large bowl, sprinkle yeast into water dissolve. Add the rest of
the ingredients in order beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a
round bread set aside until its has doubled.

Preheat oven to 350F bake for 45 minutes till light brown.

Anne Lerner, “Breads You Wouldn’t Believe”

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Selkirk Bannock (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Salt
1 1/2 oz Butter
1 1/2 oz Granulated sugar
1/4 pt Warm milk
1/4 oz Fresh yeast
8 oz Sultanas
1 Beaten egg to glaze

Butter a llb. loaf tin. Dissolve the sugar in the milk
and stir in the yeast until thoroughly mixed. Leave in
a warm place for 15 minutes. Meanwhile sift the flour
and salt into a bowl. add the butter and rub in. Make
a well in the centre and pour in the yeast mixture.
Mix together vigorously until it forms a soft dough.
Turn on to a floured surface. Knead gently and shape
into a ball. Transfer to a greased bowl, cover and
ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly
distributed. Re-form the dough ball and leave to rise
for 30 minutes. Finally transfer to the tin; leave to
rise for 45 minutes. Brush with beaten egg. Bake for
20 minutes in a pre-heated oven at 350F or Mark 4
until golden in colour. Turn on to a wire rack to
cool. Serve sliced thinly and buttered.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: VENISON AND 4-BEANS
Categories: Wild game
Yield: 5 servings

2 lb Venison
1 lb Bacon
1 cn Pork and beans
1 cn Lima beans
1 cn Kidney beans
1 cn Navy beans
1/2 Onion, cut up
1 Green pepper, cut up
1 c Mustard
1 c Catsup
1 ts Brown sugar
1 ts Salt
1 ts Pepper

Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.

—–

Title: Brazil Nut Bark
Categories: Candies
Yield: 1 servings

12 oz Semisweet chocolate pieces
1 tb Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins

DIRECTIONS: Melt chocolate and butter over hot water. Remove from
heat, and stir in Brazil nuts and raisins. Spread on cookie sheet
lined with waxed paper. Chill until firm. Break into pieces. Store in
refrigerator.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

MMMMM

Date: Sat, 09 Jul 94 04:53:54 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I love sukiyaki, the Japanese dinner of vegetables, noodles and
thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan
modification, and I’ve been experimenting with different
combinations. This recipe is the result. I’ve used a 15 oz.
can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread
and mushrooms that traditionally are in sukiyaki), but the
individual items could easily be used to prepare the dish.
I paid 99 cents for the can of Tomo, so the cost savings of
using separate ingredients would be slight.

Quick VLF Vegan Sukiyaki

1 15 oz can sukiyaki no tomo (drained, 8.8 oz)
1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu)
1 C green onions, cut into 2″ (5 cm) lengths
1 C celery, cut diagonally into 3/4″ (2 cm) pieces
1 C chinese cabbage, bok choy, or green cabbage
1/4 C salt-reduced shoyu / soy sauce / tamari
2 T mirin or sake
1/2 C sugar (if using mirin, reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in
soy sauce and mirin. Add cabbage and when getting limp, add all
other ingredients. Cook about 3 minutes. Don’t overcook!
Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best
results, nuke or steam them about 90% done before adding, then
gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate
44.8 g., Protein 4.7 g. Dietary fiber 3 g.

WEREWOLF IN THE WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples
1 tb Lemon juice
1/2 c Golden raisins
1/2 c Walnuts — chopped
1 c Diced celery
1/2 c Mayonnaise
1/2 tb Milk
1 t Sugar
1/2 Iceberg lettuce
8 Endive
–or other curly, leafy gree
Alfalfa sprouts — a large han
4 Carrots — peeled
–sliced lengthwise into 2-i
4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe
Peel, core and dice the apples; toss in a large
bowl with the lemon juice. Add the raisins, nuts and
celery to the apples and toss together. In a small
bowl, mix the mayonnaise, milk and sugar until well
blended. Add the dressing to the other ingredients and
toss. Place 2 or 3 letuce leaves on individual salad
plates and spoon the salad over the lettuce in a
“head” shape. To create the werewolf in your Waldorf,
decorate each salad with pointy endive ears, alfalfa
sprout hair and beard, pointy carrot fangs and
radish-half eyeballs.
Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE LEAF PIE
Categories: Desserts, Pies
Yield: 8 servings

3/4 t Salt
3/4 c Cold vegetable shortening
6 T Ice water
4 oz Chocolate
3/4 c Heavy cream
1/4 ea Vanilla bean
1 T Sugar

1 x FLAKY PASTRY PIE DOUGH
2 1/2 c all purpose flour

FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
in shortening until the mixture resembles coarse meal with some pieces
of shortening the size of corn kernels still visible. Sprinkle 5
tablespoons of the ice water over the mixture, tossing to moisten
evenly. Gather the dough into a ball adding up to 1 tablespoon more
ice water if the dough is to dry. Divide the dough in half and pat
each piece into a 6 inch disk. Wrap separately in plastic warp and
refrigerate for at least 30 minutes. When dough is cold, roll out one
piece on floured surface and fit into pie plate. With other piece of
dough roll out and cut leaf patterns making light vein like designs.
Fit onto pie plate and freeze. Pre bake at 350 degrees until golden.
CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add
melted chocolate and

—–

Title: Hot and Sour Shrimp Soup
Categories: Vietnamese, Seafood, Soups
Yield: 6 servings

1/2 lb Medium raw shrimp
1 tb Vegatable oil
5 c Chicken broth
2 Slalks lemongrass, cut into
-2 inch pieces and crushed
Peel of 1/2 lime
1 Serranor or jalepeno chile,
-cut in half
1/2 c Canned straw mushrooms
2 1/2 tb Fresh lime juice
1 tb Fish sauce (Nuoc mom)
Garnish:
2 Green onions (including
-tops), thinly sliced
2 tb Coarsely chopped cilantro
1 1/2 tb Coarsely chopped mint leaves
1 Serrano or jelapeno chile,
-seeded and slivered

1. Shell the shrimp, rinse the shells and pat them dray. Cut the
shrimp in half horizontally and rinse out the sand veins. 2. Place a
large pot over high heat until hot. Add the oil, swirling to coat the
surface. Add the shrimp shells; cook until they turn pink, abt 30
seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to
aboil over high heat. Reduce the heat to medioum-low, cover, and
simmer for 20 minutes. Strain the broth, discarding the seasonings.
Return the broth to the pot and heat tto simmering. Add the shrimp
and straw mushrooms and cook until the shrimp turn pink, about 2
minutes. Stir in the lime juice and fish sauce. To serve, lade into
individual soup bowls. Garnish with green onio, cilantro, mint leaves
and chile.

MMMMM