Spicy Roasted Tomato Soup With Herb Salad

Recipe By : Good Morning America
Serving Size : 1 Preparation Time :0:00
Categories : Chowder, Soups Stews Good Morning America

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds fresh tomatoes — quartered
10 cloves garlic
1 small carrot — peeled and finely
— chopped
2 tablespoons olive oil
salt
freshly ground black pepper
1/2 cup minced shallots
2 tablespoons grated fresh horseradish
1/2 cup chopped fresh parsley leaves
3 cups v-8 juice
2 tablespoons worcestershire sauce
2 lemons — juice of
1 pint yellow tear drop tomatoes
1/2 cup thinly sliced red onions
1/4 cup small fresh basil leaves
1/4 cup small fresh tarragon leaves
1/4 cup small fresh chervil leaves
1/4 cup small fresh flat leaf parsley
drizzle extra-virgin olive oil

1. Preheat the oven to 400 degrees F.

2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together
.

3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a
re tender. Remove from the oven and cool completely.

4. In a food processor with a metal blade, combine the roasted tomatoes shallo
ts, horseradish, and parsley. Puree the mixture until slightly smooth.

5. Add the v-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree un
til the mixture is smooth. Season with salt and pepper. Remove the mixture fr
om the food processor and chill completely.

6. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon,
chervil, and parsley. Season with a drizzle of the extra-virgin olive oil, sa
lt and pepper.

7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato
and herb salad.

Yields: 6 to 8 servings.

Soup’s On!

Things getting just a little too cool for you? As the summer winds down and the
chill sets in, cuddle up to a nice bowl of soup and a fresh salad. Good Morni
ng America provides viewers with a recipe that’s both tasty and soothing.

Spicy Tomato Soup and Salad See how you can stay warm as summer cools down. Ai
rdate: 8/21/98

MC formatted by Barb at Possum Kingdom using MC Buster SNT on 8/23/98

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Pumpkin Soup

Recipe By : Lisa Rotunda
Serving Size : 6 Preparation Time :0:00
Categories : Soup MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 large sprig parsley
1/8 teaspoon thyme
1 bay leaf
1 can tomatoes (1 cup) — (8oz)
1 lb cooked pumpkin (canned OK)
2 cups chicken broth or stock
1 tablespoon flour
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper

Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and
bay leaf. Cook 5 miutes. Add tomatoes, pumpkin and chicken broth. Cover and
simmer 30 minutes, stirring occasionally. Puree.
Blend together flour and milk and stir into soup. Add slat and pepper and
cook, stirring frequently, until mixture comes to a boil. Serve immediately
Lisa Rotunda Serves 6

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Title: Barley-Buttermilk Soup
Categories: Soups, Vegetables
Yield: 4 servings

1/2 c Barley 2 tb Finely chopped dill; -=OR=-
1 qt Water 1/2 ts -Dried Dill
Salt 1 tb Finely chopped cilantro
1/4 c Finely diced red onion 1 tb Snipped chives
3 c Buttermilk Freshly ground pepper
1/2 ts Turmeric 1 ds Paprika or herb blossoms
1/4 c Finely chopped parsley -(if available, for
garnish)

RINSE THE BARLEY and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is tender,
about 45 minutes. Drain the barley. (The liquid can be reserved to use in
another soup.) Toss the onions into the warm barley to wilt them slightly;
then put the mixture in a soup bowl with the buttermilk. Stir in the
turmeric and herbs and season to taste with additional salt. Cover and
refrigerate until chilled. Serve with freshly ground pepper and paprika or
with a garnish of blossoms, such as chive blossoms, cilantro flowers or
mustard petals. Makes 1 Quart

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Title: Mock Chicken (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 batch

3/4 c Basic chicken stock
2 tb Light soy sauce
1 tb Sugar
1 tb Oriental sesame oil
1 ts Salt
8 Dried bean-curd sheets,
-soaked to soften
Peanut oil for deep-frying

I got into the cookbooks looking for the Buddhist mock meat dishes
and ran across a bunch of other “mock” stuff, some of it vegetarian
and meant to satisfy the craving for meat and some of it meant to
represent other ingredients not available at the time. This first
recipe is for “Mock Chicken”. I’m not sure if the use of chicken
stock would be permitted to a strict Buddhist vegetarian++I suspect
not++but I imagine a hearty veggie stock could be substituted. Dried
bean curd can give a surprisingly realistic impression of meat
products.

Bring stock, soy, sugar, sesame oil and salt to boil. Cool. fold
bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack
the sheets on top of each other, spooning the stock mixture between
each layer. Roll stacked sheets into oblong loaf, wrap in cheesecloth
and steam on rack over boiling water for 20 0minutes. Remove
cheesecloth and fry loaf in deep oil until golden. Drain and cut
into 1/2-inch diagonal slices.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle. 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg; December 20 1990.

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Title: SHERRY-BROTH SAUCE FOR EGG FOO YUNG
Categories: Chinese, Condiment
Yield: 1 servings

1 1/2 c Chicken broth
2 tb Sherry
1/4 ts Salt
4 ts Cornstarch
1 ts Soy sauce
1/2 ts Ginger

In small saucepan, combine all ingredients. Over
medium heat, cook, stirring constantly, until mixture
thickens and comes to a boil. Boil 1 minute longer.
Keep warm for serving. Makes 1 2/3 Cups. Remaining
sauce may be kept in covered container in refrigerator.

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Title: Cranberry Conserve
Categories: Christmas, Fruits, Gifts, Relish
Yield: 5 servings

2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 ea Oranges; Peeled Chopped
2 ea Apples; Cored,Pared Chopped
1 c Nuts; Chopped

* Use 2 packages (12 ozs each) of fresh cranberries. There should
be 6
cups of cranberries.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++

Mix the water with the brown sugar in a Dutch oven and heat to
boiling. Boil for 1 minute. Stir in the remaining ingredients except
the nuts and heat to boiling. Boil rapidly until the cranberries pop
and mixture thickens, about 20 minutes. Stir in the nuts.
Immediately pour into sterilized jars or glasses or freezer
containers and cover tightly, letting them stand until they reach
room temperature. Refrigerate or freeze no longer than 3 months.

Makes about 5 half pints of conserve.

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FRIED YAM PUFFS – EPOK-EPOK KELADI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Yam cut into small pieces
1 t Salt
1 t Msg
2 tb Sugar (gula melaka
-preferred)
2 tb Softened butter
2 tb Tapioca flour
Stuffing Ingredients
4 oz Prawns
4 oz Meat, minced
3 sm Onions chopped
2 oz Frozen green peas
1 Spring onion chopped
2 Mushrooms diced
1/2 ts Salt
1/2 ts Msg
1 t Sugar
1/2 ts Soy sauce
1/2 ts Oyster sauce
1/2 tb Cornflour in 3 T water
2 tb Cooking oil

Puff Ingredients

1. Steam yam until cooked. Remove and mash. Leave to cool.

2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.

3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.

4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide
into 20-25 portions.

5. Roll each portion into a ball and flatten.

6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and
seal.

7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve
Hot.

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Title: MINNIE AND AUNT PETE’S YEAST ROLLS
Categories: Breads
Yield: 36 servings

6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees

Cut shortening into flour, salt and sugar. Dissolve
yeast in warm water and add to flour mixture, then add
egg whites. Mix together, knead until smooth and
elastic (DON’T overknead and add only enough flour to
keep dough from sticking) and let rise 1-1/2 hours, or
until doubled in size.

Punch dough down, roll out on a lightly floured
surface, shape into rolls and place in greased muffin
tins . Let rise until doubled in size and bake in a
375 degree oven 10 to 12 minutes or until brown.

NOTE: these rolls can also be frozen on cookie sheets
and placed in zip-loc freezer bags for up to 4 weeks
after they have been shaped before the second rising.
Take out of freezer at least 3 hours before baking,
place in greased tin and let thaw and rise until
doubled in size.

Source: My beloved, albeit eccentric, grandmother and
great aunt, who married and then built their houses
side-by-side and remained culinary collaborators, to
their family’s benefit, all their lives. Deb’s notes:
these are an old family favorite and they’re quite
flexible. It’s pretty hard to mess ’em up. They work
as well for breakfast with jam or honey as they do
with with dinner. Sometimes I substitute whole wheat
flour for up to half the bread flour called for.

I’ve successfully halved the recipe (3 cups bread
flour, 1 pkg yeast or about 1-1/2 ts bulk) in my
Hitachi ABM–BUT, BUT, BUT–I _don’t_ add the full
amount of water at once. Rather, I start out with
about 7/8 cup and then dribble enough add’l water into
the bread pan during the early stages of the knead
cycle ’til the dough “looks right”.

—–

BULGUR PILAF WITH APRICOTS

Recipe By : The Lighthearted Cookbook by Anne Lindsay
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Margarine
1 Onion — chopped
1 cup Bulgur
1/4 cup Dried apricots — diced
2 cups chicken stock — Boiling
1/4 cup Parsley — fresh chopped (opt)
Salt freshly ground pepper

In nonstick skillet, melt margarine over medium heat. Cook onion, stirring
until
softened. Stir in bulgur and cook, stirring for 1 m
inute.

Stir in, apricots and stock; cover and simmer over low heat for 15 min or
until
liquid is absorbed. Stir in parsley, season to taste
.

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Title: Hearty Vegetable Soup
Categories: Diabetic, Soups/stews, Main dish, Crockpot, Vegetarian
Yield: 4 servings

3 1/2 c Boiling Water 1/2 c Green pepper; coarsely,
2 Chicken bouillon cubes; – chopped
16 oz Can Tomatoes; 1/2 ts Salt
1/2 c Onion; chopped 1 tb Lemonjuice;
1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried
1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot

Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into bitsized pieces.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g;
FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium
bouillon cubes and unsalted canned tomatoes. Add dried basil.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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