Blueberry Buttermilk Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruit Soups, Chilled
Desserts, Cold

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c blueberries — washed
1 1/2 cups water
1/2 c sugar
1/2 tsp grated orange rind
2 tbsp orange juice
2 cups buttermilk
1 Thin orange slices

Set aside a few blueberries for garnish. Combine remaining berries, water,
sugar, orange rind and orange juice in a saucepan. Bring to a boil. Cover
and reduce heat. Simmer 20 minutes. Cool. Press blueberries through a sieve
or puree till smooth in a blender. Stir in buttermilk. Chill until icy cold.
Over each serving float orange slice topped with a few blueberries. Makes 5
or 6 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

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Title: Corn Chowder
Categories: Soups
Yield: 6 servings

1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
6 sl Bacon; diced
1 c Sliced celery
2 c Water
2 c Milk
1 cn Whole kernel corn; undrained
— (7 to 8-3/4-oz. can)
1 ts Prepared mustard
8 oz Shredded cheddar cheese

Place oats in blender container or food processor bowl; cover. Blend or
process about 1 minute, stopping occasionally to stir.

In large saucepan, fry bacon until crisp; set aside. Pour off all but 2
tablespoons drippings. Saute celery in drippings; blend in oat flour.
Gradually add water and milk; continue cooking over medium heat, stirring
constantly until thickened. Reduce heat; add reserved bacon, corn and
mustard. Continue cooking over low heat about 5 minutes or until heated
through. Remove from heat; add cheese, mixing until well blended.

ABOUT SIX 1 CUP SERVINGS

NUTRITIONAL ANALYSIS per serving:
* calories 287
* carbohydrates 13 g
* protein 16 g
* fat 19 g
* calcium 383 mg
* sodium 490 mg
* cholesterol 60 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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CHILLED STRAWBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
1 1/2 ts Instant tapioca
1 c Orange juice
1 tb Lemon juice
Dash of cinnamon
Dash of allspice
1/2 c Sugar
1 t Grated lemon rind
1 c Buttermilk
1 Thin sliced lime
Additional sliced
Strawberries

Process strawberries in blender or food processor
until strawberries are pureed. In medium saucepan,
combine pureed strawberries, tapioca, orange juice,
lemon juice, cinnamon and allspice. Bring to a boil,
stirring constantly with a wire whisk. Reduce heat and
simmer uncovered over moderate heat until mixture is
thickened. The time varies, it may take 1 hour. Stir
frequently. Remove from heat. Add sugar and stir until
sugar dissolves. Refrigerate mixture until well
chilled. Add lemon rind and buttermilk. Mix well with
wire whisk. Serve soup garnished with lime slices and
sliced strawberries.

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NEW YEAR’S PAELLA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Spanish
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Fish or Chicken Stock
1 tb Saffron Threads
3 tb Olive Oil
6 Garlic Cloves, chopped
2 Onions, medium, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
8 Chicken Pieces, boned
8 Chorizo Sausages in chunks
8 oz Squid, cut into rings
4 c Rice
4 Tomatoes, peeled, in chunks
1 Salt
1 c Green Peas, shelled
1/2 c Black Olives, sliced
1 Parsley, chopped
1 1/2 lb Rockfish, cut into chunks
2 lb Mussels, rinsed, debearded
2 lb Shrimps, large, peeled

Bring the stock to a boil, add $affron, simmer 10 minutes, and set
aside. In a large paella pan or other large pan, heat the olive oil.
Add the garlic and saute just till it begins to color. Add the onions
and saute to soften. Add the peppers and cook slightly, then remove
the vegetables form the pan and set aside. Add the chicken and brown,
remove from pan. Add sausage chunks and brown, remove from pan. Add
the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage,
chicken, the reserved vegetables, peas, olives, and parsley,
reserving some of the parsley for garnish.
Stir, cover, and bring to a boil. Remove cover and arrange rockfish
pieces on top. Replace cover and cook about 5 minutes more. Uncover
and add mussels, cover and cook 5 minutes. Add the peeled and
deveined large shrimps, cover and cook until mussels open, shrimp are
cooked, and rice is tender. Add more stock or water at any point if
the rice appears too dry.
The rice should be moist, not soupy.
Let the paella stand covered about 5 minutes before serving. Sprinkle
with remaining parsley. Place pan on a pad in center of table and
remove lid with a flourish!

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Title: POTATO PANCAKES #2
Categories: Breakfast, Vegetables
Yield: 6 servings

2 beaten eggs 1 teaspoon salt 2 tablespoon matzo meal/flour 2 teaspoon
grated onion Pepper to taste Cooking fat

Peel and grate the raw potatoes; drain off all water. Put the
potatoes into a large bowl and add the onion, eggs and seasoning> add
the matzo meal/flour and mix well. Heat the cooking fat in a medium
frying pan. Drop in the potato mixture, about 1 1/2 tablespoon makes
a nice pancake. Spread the mixture thin to make larger pancakes,
makes them lighter and tastier. Fry until golden brown; turn them
over and repeat. Serve with applesauce or sour cream. Pancakes can be
frozen between sheets of foil and reheated, in the foil, in a 450
degree oven until hot and crisp, about 15 minutes.

== Courtesy of Dale Gail Shipp, Columbia Md. == -End Recipe Export-

MMMMM

Title: Magic Truffles
Categories: Candies, Chocolate, Syd’s book, Christmas
Yield: 1 servings

6 oz Semi-Sweet Chocolate Chips
1/3 c +1 tb Sweetened Condensed
Milk
1 pn Salt
1/2 ts Vanilla Or Rum Extract

Melt chocolate without stirring in top of double boiler. Remove from
heat and add condensed milk,salt and flavoring. Stir only until
blended. Press into a block one inch high in wax paper lined pan.
Chill until firm. Turn out. Remove wax paper. Cut into serving
pieces. Store in airtight container. Makes about 1/2 pound. From:
Syd’s Cookbook.

MMMMM

Title: GRANNY SMITH BUCKWHEAT MUFFINS
Categories: Buckwheat, Breads
Yield: 18 servings

4 c Apples, granny smith; peeled
Diced (1/4 in) about 1 1/2 lb
1 c Sugar
1 Eggs, large; beaten lightly
1/2 c Oil
1 ts Vanilla extract
1 c Flour, buckwheat; light or
Whole
1 c Flour; whole wheat
2 ts Cinnamon
2 ts Baking soda
1 ts Salt
1 c Raisins
1 c Walnuts; coarsely chopped

—————-AH-CHOO, T.D. IN MD.- 03/21—————-

Toss together apples and sugar in large bowl. Whisk
or beat together eggs, oil and vanilla. Stir together
well, buckwheat flour, whole wheat flour, baking soda,
cinnamon and salt. Stir egg mixture into apple
mixture. Add flour mixture and stir just enough to
combine (batter will be stiff). Stir in raisins and
walnuts. Divide batter among 16 to 18 well -greased
muffin cups. Bake in middle of 325d oven for 25-30
minutes. Serve warm or cold.

**formatted by AH** from The Burkett Mills Buckwheat
Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE
TIME: 03/21 6:37 PM TO: FRANCES NOSSEN (SWTK50B)
FROM: AH BROWN (BSJR42A) SUBJECT: R-MM BUCKWHEAT
MEGA

—–

Title: Colonial Bread
Categories: Home Cookin,
Yield: 2

1 pk Yeast
3-1/2 c Bread flour
1/3 c Yellow cornmeal
1-1/2 c Boiling water
1/3 c Molasses
1 ts Salt
1 tb Butter

Pour cornmeal into a bowl. Carefully pour boiling water into
cornmeal, stirring to make sure it is smooth. Let stand to cool
for about 30 minutes. Stir in molasses, salt and butter. In the
pan, place the yeast, bread flour, and then cornmeal mixture.
Select white bread and press “Start”. NOTE: Unless otherwise
noted all ingredients should be at room temperature. This can be
mixed on manual of the bread machine.After Second kneading,
remove dough from machine, divide into to equal portions and
place in small loaf pans. Cover and let rise to double, about 45
min to 1 hour. Bake at 350 f. for 35-40 min.

MMMMM

Title: Persimmon Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Sugar
1/2 c Butter or margerine
2 Eggs
1 c Strained persimmon pulp
1/2 c Coconut
1 c Chopped walnuts
1/2 ts Lemon extract
1 ts Cinnamon
1/2 ts Allspice
2 c Flour
1 ts Soda
1/2 ts Baking powder

Cream sugar and butter together. Add eggs and persimmon
pulp. Mix well. Add walnuts, coconut, lemon extract,
and spices. Sift together flour, soda, and baking powder.
Add to mixture. Drop by teaspoons full onto greased and
floured cookie sheet. Bake at 350 degrees F for 15 – 20
minutes.

Notes: I do not use the coconut or the lemon extract,
since I do not normally have these things around, and
I have never floured a cookie sheet. They turned out
fine.

—–

Stew onion in butter for about 30 minutes, without browning.

Preheat oven to 400F. Add the eggs, seasoning and milk to the flour, whisk
until smooth, and stir in the onion.

Pour onion mixture into well-oiled baking dish and bake 20 – 25 minutes,
until puffed-up and browned.