Title: BLACK BEAN DIP
Categories: Dips
Yield: 3 cups

1 1/2 c Black beans; cooked
1/3 c Carrot; minced
1/3 c Celery; minced
1 T Garlic; minced
1 ts Oregano; dried
1/2 ts Coriander; ground
1 ts Cumin; ground
1/4 ts Salt
1/2 c Sour cream
1 T Cilantro, fresh; chopped, OR
1 ts Cilantro, dried; crushed, *

MMMMM————————–GARNISH——————————-
Fresh cilantro; OR
Parsley; chopped

* Use either the fresh leaves or the dried leaves for this recipe.

Coarsely mash half the beans by hand. Add the remaining whole beans
and all of the other ingredients, blending well. Cover and chill.
Garnish with cilantro or parsley.

SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons

MMMMM

Cream of Mushroom Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:50
Categories : Soups Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms
1/4 cup butter
2 whole shallots — minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
black pepper

Clean mushrooms, separating caps and stems. Slice half of the caps
crosswise into 1/8″ slices. Chop stems and remaining caps. Melt two
tablespoons butter in an enameled or stainless steel skillet and saute the
sliced caps until they just turn color, about five minutes. Remove from
skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and
shallots until just tender, about 10 minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan.
Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg
yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of
hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend
egg mixture into the rest of the soup, pouring in a slow, steady stream, and
beating constantly. Add sherry and heat through, but do not allow to boil.

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Nutr. Assoc. : 0 0 1358 902 0 532 0 0 0

Title: SPINACH AND BUTTERMILK SOUP
Categories: Soups, Vegetables
Yield: 4 servings

1 pk Frozen chopped spinach
4 c Chicken broth,reg. strength
2 tb Grated lemon peel
2 tb Cornstarch
2 c Buttermilk
Salt
Pepper

1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to
boil on high heat; use a spoon to break spinach apart. As soon as
spinach is in chunks, pour into a blender, add 1 tablespoon lemon
peel, and puree until smooth.
2. In pan, mix remaining 2 cups broth with cornstarch until smooth;
add spinach mixture. Stir often on high heat until boiling. Mix in
buttermilk and pour into bowls or mugs. Sprinkle with remaining peel
and add salt and pepper to taste.

MMMMM

Title: Creole Garlic Soup
Categories: Creole, Soups
Servings: 4

4 Garlic cloves,large,peeled
2 cn Beef broth,cond.(10 1/2oz ea
2 c Water
1 c Sherry,dry
4 French bread slices
1/4 c Butter or margarine,softened
2 T Parmesan cheese,grated

1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side
with butter.
4. Mash reserved garlic and spread over bread; sprinkle with Parmesan
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toasts in each of the four soup bowls; ladle hot soup
and serve

—–

Title: CUCUMBER SOUP
Categories: Soups
Yield: 6 servings

1 ea Cucumber, large peeled
2 c Chicken broth
1 1/2 c Milk
1 tb Lemon juice
1/2 ts Curry powder
1 x Salt
1 x Pepper
1 x Chive

Dice cucumber. Put all ingredients in blender. Blend
till smooth. Store in refrigerator several hours or
overnight. Garnish each serving with cucumber slice
and chopped chive. Serve with croutons and carrot
sticks. Makes an excellent cold soup.

—–

DARK CHOCOLATE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopp
-d
3 oz Unsweetened chocolate, chopp
-d
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste

In a small heavy saucepan, combine the cream and brown sugar. Bring the
mixture to a boil over mod-high heat, whisking occasionally, and boil it,
whisking, until sugar is dissolved. Remove pan from heat and add
chocolates, whisking, until they are melted. Whisk in the butter and the
Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups. Gourmet Mag. Jan. 91

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Shrimp and Vodka Linguine

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c chicken broth
1 medium onion — sliced
2 medium garlic cloves — crushed
1/2 c vodka
1 large ripe tomato or 3 plum tomatoes — cut into 1″ p
ieces
1/2 c clam juice
8 large shrimp — shelled and deveined
2 tbs heavy cream
1/2 bunch fresh basil — washed and torn into
small pieces
salt — to taste
ground pepper — to taste
6 oz fresh linguine
2 tbs freshly grated Parmesan cheese

1. Place a pot of 4-5 quarts of water on to boil. Heat chicken broth in
a non-stick frying pan. Saute onions in stock until transparent, about
10 minutes. Add garlic and saute another minute. Add vodka, raise heat
and reduce by half, about 2 minutes. Add tomato and clam juice. Cover a
nd cook gently without boiling, 2 minutes. Cut shrimp into 1″ pieces a
nd add.
2. Cook, covered 3 more minutes. Add cream, stir and salt and pepper to
taste. Spoon into large serving bowl and add basil. Place linguine in
boiling water and boil 2 minutes. Strain and toss with sauce. Sprinkle
with Parmesan.

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Per serving: 1046 Calories; 90g Fat (87% calories from fat); 19g Protein; 12g
Carbohydrate; 406mg Cholesterol; 862mg Sodium

CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Christmas Party Pie

Recipe By : diannene@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
–Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
–Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
–Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar

Melt butter, mix with flour and pecans. Pat into 9×13 pan. Bake 20 minutes
at 350 degrees. Remove and let cool.

Mix whipped topping, cream cheese and powedered suger with mixer and layer
over above.

Mix puddings and milk and layer over above.

Cover last layer with whipped topping. Sprinkle with chopped pecans or
shredded chocolate bar.
Keep cool in refrigerator.

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VEGETABLE TORTILLA STACKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
1/2 c Chopped onion
1/2 c Picante sauce
16 oz Green Giant Valley Combo’s
-Frozen Broccoli Supreme
8 (8-inch) flour tortillas
16 cn Refried beans
8 oz (2cups) shredded Montery
-Jack cheese
8 oz (2cups) shredded cheddar
-Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Contributed to the echo by: Marleen Madar Heres a good
one that is great if you are into vegetables…
Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over
medium high heat. Add chopped green and red peppers
and onions; cook and stir until crisp-tender. Drain.
Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased
cookie sheet. Spread each with about 1/4 of the pepper
mixture. Top each with tortilla. Divide vegetables
evenly with between tortilla stacks; sprinkle each
with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with
remaining pepper mixture; place one on each tortilla
stack. Top each with one of the remaining tortillas;
sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is
melted. To serve top with green and red pepper rings,
ripe olives, picante sauce and sour cream. Cut into
wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch
skillet over medium heat. Fry tortillas in hot oil for
5 to 10 seconds on each side until lightly browned and
blistered; drain well on paper towels!

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