Cold Minted Pea Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cold-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed boston lettuce
— leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup washed mint leaves — packed
2 cups ice water or heavy cream
1/4 cup snipped chives
salt and freshly ground black pepper
plain yogurt for garnish — optional

In a saucepan heat the olive oil. When hot, add the onion, cover and simmer
gently for about 3 to 4 minutes or until tender. Add the lettuce and stir
just until wilted. Add the 2 cups of water and peas and bring just to a
boil and cook for 3 to 4 minutes. Remove from heat and season with salt and
pepper. Puree through a food mill or in a food processor with the mint,
then add enough ice water or cream to thin to the desired consistency.
Chill until serving time. Before serving, adjust the seasoning and serve
garnished with chives and yogurt if you wish

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

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Title: Lentil Salad with Smoked Turkey
Categories: Herb, Poultry, Salad, Vegetable
Yield: 6 Servings

1 c Lentils; rinsed, picked over
2 c Chicken stock or broth or
;water
1/4 c Fresh tarragon or
1 ts Dried tarragon
11 oz Smoked turkey breast
— in 1/2″ cubes (2 cups)
1/4 c Red onion; minced
1/2 c Celery; minced
2 tb Fresh parsley; minced
1/4 c Mayonnaise
1/4 c Plain yogurt
2 ts Dijon mustard
1 tb Freshly squeezed lemon juice
1 Garlic clove; peeled, minced
Salt pepper; to taste

Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl, and cool to
room temperature.

Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.

Whisk the remaining ingredients together in a small bowl; add to the
lentil mixture. Mix gently but thoroughly. If desired, chill before
serving.

Loomis writes: “This recipe is another treasure from Li Ochs of
Eureka Farm in eastern Washington. It’s a big, hearty salad, full of
fresh herbs. And with its yogurt-based dressing it manages to be
light and sprightly, too.”

From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc., 1991. Pp.
285-286. ISBN 0-89480-772-2. Electronic format by Cathy Harned.

MMMMM

Rolo Cookies

Recipe By : Cindy Tarsi
Serving Size : 48 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter — softened
2 tsp vanilla
2 eggs
1 cup pecans — finely chopped
48 Rolo candies
1 Tb sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and
baking soda. Mix well. In large bowl, beat the sugars and butter until
light and fluffy. Add vanilla and eggs; beat well. Add flour mixture;
blend well. Stir in 1/2 cup of pecans.
For each cookkie, with floured hands, shape about 1 Tb of dough around a
Rolo, covering completely.
In small bowl, combine rest of pecans and 1 Tb sugar. Press one side of
each ball in pecan/sugar mixture. Place nut side up on ungreased cookie
sheet, 2 inches apart. Bake 7 – 10 minutes or until set and slightly
cracked. Cool on cookie sheet 2 minutes, then remove and cool completely
on wire racks.

– – – – – – – – – – – – – – – – – –

NOTES : 1 pkg of Rolo candies has 48 in it. I buy 2 packages to allow for
some being eaten during the baking process and because I can get more than 4
dozen cookies out of the dough.

Title: Stuffed Pepper Casserole
Categories: Vegetables Main dish Meats Londontowne
Servings: 4

4 ea Green peppers, med 1/4 t Pepper
1 1/2 lb Ground beef 1 1/2 c Rice
2 T Onions 1 c Corn, whole kernel
1/2 t Salt 8 oz Tomato sauce

Cut tops off peppers and clean inside. Cook peppers in water to cover for
20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and
tomato sauce. Heat until bubbly. Spoon filling into peppers; place in
casserole dish. Place extra filling, if any, around peppers. Bake at 350
degrees for 20-25 minutes.

Mrs. Robert F. Lewis

—————————————————————————–

Turkey and Vegetable Hot Pot (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 clove garlic — finely minced
1 35 oz can tomatoes with juice — coarsely chopped
1 1/2 pounds small potatoes (abt 8) — scrubbed
2 large carrots, peeled — cut in 4-5 chunks
8 small onions (10 ounces) — peeled
3 stalks celery — finely chopped
1/3 cup dired mushrooms (1/2 oz)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary leaves
or
1/4 teaspoon ground rosemary
1 bay leaf
2 strips orange zest
1/2 teaspoon salt — or to taste
2 turkey drumsticks (abt 1-1 1/4 lb each) — skinned
or
1 turkey drumstick and thigh (abt 2 lbs) — skinned
10 ounces fresh or frozen green beans — thawed
1 1/2 cups fresh or frozen corn kernels — thawed
1/3 cup finely minced fresh parsley
or
coriander (cilantro)
salt and pepper — to taste

serves 4

Be sure two turkey drumsticks will fit into you r cooker. There’s no harm if t
he end of the bone touches the lid of the cooker, as long as it doesn’t block t
he vent.

Heat the oil in the cooker and saute the garlic for 10 seconds. add the tomato
es, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf,
orange zest, and salt. Stand the two drumsticks, meaty side down, in the soup.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 12 minutes. Let the pressure drop na
turally or use a quick release method. Remove the lid, tilting it away from yo
u to allow any excess steam to escape.

Remove the drumsticks and cut the meat from the bone. Cut the meat into 1 inch
chunks and return it to the pot. Discard the bones (or reserve them for stock
). Stir in the green beans, corn, and parsley, and cook over medium heat until
the vegetables are cooked, about 3 to 5 minutes. Remove the orange zest and b
ay leaf and add salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

Title: Cheese Peanut Butter Cookies
Categories: Cookies, Cheese
Yield: 12 Servings

1/2 c Peanut Butter
1 c Shredded Sharp Or Mild
Cheddar Cheese
2/3 c Butter, Softened
1 1/2 c Unbleached All-Purpose Flour
1/2 ts Salt

In a medium bowl, combine the peanut butter, cheese, butter, flour and
salt. Mix well. Cover and chill for 1 hour. Heat the oven to 375 Degrees
F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10
to 12 minutes or until golden brown.

Makes 2 dozen

—–

Title: SEITAN A LA NORMANDIE
Categories: Vegetarian, Ethnic
Yield: 4 servings

4 c Sliced onions
2 tb Minced garlic
2 tb Sesame oil
-OR- other cooking oil
4 Pieces of seitan, 2 oz each
– fried and simmered
-(SEE NOTE IN DIRECTIONS)
6 tb Tamari
4 tb Apple juice concentrate
1 c -Water
1/2 c Ground, roasted pecan nuts
-(Optional; this dish is
– more delicate without it)
3 md Apples; peeled, cored,
– and thinly sliced
2 tb Mirin or calvados or sherry

NOTE: This recipe needs uncooked seitan. Cut the
seitan into four thin pieces (1/8 to 1/4 inch thick),
each about 2 ounces. The thinner the better. Fry the
seitan in a (little?) hot oil until lightly browned
and then simmer it in a little water for about 30
minutes before using. If you don’t simmer it first,
you may need to add more liquid to the recipe.

Saute the onions and garlic in the oil until the
onions are soft and translucent but not fully cooked.

Place the seitan in an ovenproof baking dish and cover
it with tamari, apple juice concentrate, and water.
Cover with the sauteed onion mixture and sprinkle the
ground pecans over it, if you wish. Fan the apples
over the onions and pour the mirin on top. Cover the
dish with a tight-fitting lid or aluminum foil, and
bake at 300 degrees F for 2 hours. Serve hot.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

—–

Carrot and Acorn Squash Soup (Home Version)

Recipe By : Sacramento Natural Foods Coop
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 acorn squash — baked
13 cups vegetable stock
1 tablespoon salt
1 tablespoon thyme
2 teaspoons dill
1 1/4 teaspoons white pepper
2 yellow onions — chopped
3 pounds carrots — peeled and sliced
2 cloves garlic — minced
3/4 cup rolled oats

Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices,
garlic, stock and oats in large pot. Puree in blender.

– – – – – – – – – – – – – – – – – –

CORNBREAD MASON-DIXON STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 c Dry white bread crumbs
1/2 c Butter or margarine
2 Onions, chopped
6 Ribs celery (including
-some tops), chopped
1/2 c Chopped pecans or walnuts
1 cn Corn, undrained, OPTIONAL
Chicken broth/turkey stock
-to moisten
Sage, thyme, salt and
-pepper to taste

As a Californian, married into a Southern family, I
can warn you that the traditional cornbread stuffing
probably isn’t gonna be to his taste. The first time I
had the stuff, I found it gritty, nasty, and just
plain wierd.

Wes, on the other hand, was less than enthralled by
the sage-laden stuff that *I* think ought to go into a
bird. Now, we compromise, with a dressing that we
both enjoy.

Crumble the cornbread and white bread into a big bowl.

Melt the butter in a large frying pan, add the onions
and celery, and cook over low heat until the
vegetables are soft, but not browned. Dump the
butter/vegetable mixture over the bread. Stir in the
nuts, canned corn and its liquid (if used),
seasonings. Add broth to moisten to the consistancy
you like (Western-style dressing tends to be a bit
dryer than the Southern version).

Kathy in Bryan, TX

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Title: Bisquick Cherry Fruit Chews
Categories: Cookies, Bakery
Yield: 48 servings

1/4 c Butter
1 c Sugar
2 Eggs
1 1/4 c Bisquick baking mix
1 c Walnuts; chopped
1 c Dates; cut up
1 Jars (4 oz) maraschino cherr
(abt 1/3 cup)
Drained/chopped

Recipe by: PAULA TOLBERT
Mix butter, sugar, and eggs; stir in baking mix. Gently fold in
nuts, dates and cherries. Spread dough in greased oblong pan 13 x 9
x 2 inches. Bake 30 minutes at 350*. Cool slightly and cut into 1 1/2
inch squares. Makes 4 dozen. The book says they are moist and rich
bars. NOTES : Good for sending to people by mail.

MMMMM