PORTUGUESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock – OR canned
-broth
1 lb CHORIZO – smoked, diced (or
-Linguica)
1 lb Potatoes – boiling type,
-peeled, diced
1 cn Kidney beans – drained
-(5-1/4 oz. can)
1 cn Tomatoes – diced (14-1/2 oz.
-can)
1/2 Head cabbage – green,
-medium, coarsely chopped
1 Med. onion – chopped
1 lg Carrot – diced
1/2 Bell pepper – green, diced
3 Clove garlic – minced

I saw this in Bon Appetit yesterday and decided to
keep it. I’ll bet a dollar to a doughnut that the
recipe originally called for Linguica, but was changed
to kielbasa for the masses. If you can’t find smoked
Linguica or Kielbasa, Andouille would also be a good
substitute. I hope to try this when it gets cooler
(like October — grin)! Hope it appeals to you, too.

Number of Servings: 8

Combine all ingredients in large pot. Bring to boil,
stirring occasionally. Reduce heat; simmer until
thick, stirring occasionally, about 2 hours. Season
with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)

Recipe from Benton’s Restaurant, Florence, South
Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

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SWEET POTATO BISCUITS 3

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 c Apple juice
1 c Well mashed, cooked sweet
— potato
3 tb Honey
1/3 c Finely chopped walnuts or
— pecans

Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking
powder salt. Work in the
margarine till the mixture resembles coarse
breadcrumbs. Add apple juice, potato, honey nuts
work till it resembles a soft dough. Turn dough out
onto a well-floured board knead enough extra flour
to make the dough lose its stickiness. With floured
hands, divide dough into 16 equal parts. Shape into
small balls arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten them. Bake for 12
to 15 minutes. Serve hot with Creamy Mushroom Soup.

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QUICK BAKED OR FRIED PIES (TURNOVERS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Multigrain Biscuit MIx
1/4 c Unrefined vegetable oil
3/4 c Apple juice
Jams, fruit butters,
Honey and nuts, cinnamon,
Nutmeg, etc.

Stir oil into dry mix with fork until mixture is
uniform in color and texture. Stir in juice. Let
dough set 2 minutes. Knead dough 12 to 15 times.
Roll dough out to 1/4 inch thickness. Cut with
biscuit cutter. Roll biscuits out into larger, thin
circles of dough. Spoon 1-1/2 to 2-1/2 teaspoons of
jam into the center of each circle, fold circle in
half. Press edges together. Place pies on lightly
oiled cookie sheet. Brush tops lightly with oil. Bake
at 375 F. for 12-12 minutes or until done.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Impossible Caramel-Custard Pie
Categories: Bisquick, Pies
Yield: 8 servings

2 c Milk
1/4 c Butter; melted
4 Eggs
1 ts Vanilla extract
1 c Brown sugar
1/2 c Bisquick baking mix
1/2 c Flaked coconut; (optional)

Combine all ingredients except coconut in a blender;
blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.

Sprinkle coconut on top, if desired. Bake at 350
degrees for 40 to 45 minutes or until knife inserted
in center comes out clean. Cool completely before
cutting.

Source: Southern Living Cooking School Cookbook, Fall,
1982. From the cookbook files of Deidre-Anne Penrod.

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Spicy Duck Casserole

Recipe By : Good Housekeeping
Serving Size : 4 Preparation Time :2:30
Categories : Wild Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 pounds ducking (fresh or frozen)
2 medium red onions — cut in half
2 medium yellow onions — cut in half
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon ginger root — grated
1 teaspoon sugar
2 whole star anise (or tsp aniseed)
20 ounces Brussel sprouts

1. Remove giblets and neck from duckling; refrigerate to use in soup another
day. Cut duckling into quarters; trim excess skin and fat. Rinse duckling with
running cold water; pat dry with paper towels.

2. In 8-quart Dutch oven over high heat, brown duckling pieces; remove pieces
to large bowl as they brown. Discard all but 1 tablespoon fat from Dutch oven.

3. In fat in Dutch oven, cook onion halves until golden brown. Remove onions
to bowl with duckling.

4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar, star
anise, and 3/4 cup water. Over high heat, heat to boiling, stirring to loosen
any brown bits from bottom of Dutch oven.

5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven and bake
in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends from Brussels
sprouts. Cut Brussels sprouts in half if they are large. Stir Brussels sprouts
into liquid in Dutch oven. Cover Dutch oven and bake 45 minutes longer or
until duckling and vegetables are tender, basting duckling and vegetables with
liquid in Dutch oven several times during baking.

6. To serve, skim fat from liquid in Dutch oven.

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Per serving: 121 Calories; 1g Fat (4% calories from fat); 6g Protein; 24g
Carbohydrate; 0mg Cholesterol; 865mg Sodium

Title: Mushroom, Turkey and Swiss Cheese Pizza
Categories: Pizza
Yield: 1 servings

4 White mushrooms (about 4 oz)
2 t Olive oil
1 sm Pizza shell (6″ round)
3 sl Turkey or ham (thin slices)
1 md Tomato, thinly sliced
Coarsely ground black pepper
-to taste
2 t Chopped parsley or basil
3 sl Swiss cheese (thin slices;
-about 1 oz)

If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.

1. Preheat oven to 450’F.

2. Wipe mushrooms clean and trim stems; slice.

3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.

4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.

5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.

Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.

MMMMM

Raspberry Chocolate Bliss~

Recipe By : 1960’s newspaper clipping from England
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Raspberries 15 Oz.
6 Ounces Fresh Brown Breadcrumbs
6 Ounces Castor Sugar
1 1/2 Ounces Plain Chocolate — Grated
1/4 Pint Double Dairy Cream
1/4 Pint Single Dairy Cream
1 Tablespoon Sherry

Drain the raspberries and divide between four individual dishes reserving a few
for decoration.

Mix together breadcrumbs, sugar and 1 1/4 oz of the chocolate. Whip the creams
together and stir in the sherry. Layer the breadcrumb mixture and cream on top
of the raspberries, ending with a layer of breadcrumbs. Place remaining cream
in a piping bag with a large star nozzle attached and pipe a whirl of cream in
the centre of each dish. Decorate with raspberries and sprinkle with the
remaining chocolate.

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NOTES : Juice from raspberries may be sued for making a jelly.

Title: Hazel Nut Cookies
Categories: Cookies
Yield: 30 servings

1 lb Hazelnuts; shelled, skins on
1/4 lb Almonds; shelled, skins on
2 Eggs
1 Egg whites
1 lb Sugar

Recipe by: Elizabeth Powell
Preparation Time: 12:0
Grind nuts in blender or food processor until as fine as flour. Beat
eggs and egg white together. Add sugar and eggs to ground nuts. Knead
until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place
separated on a slightly buttered cookie sheet. Let stand overnight. The
next day, bake at 275 degrees for 30 minutes or until lightly browned.

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Title: Flemish Beef Stew
Categories: Beef, Pork/ham, Soups/stews
Yield: 4 servings

2 oz Chopped salt pork 1 ea Bay leaf
1 lb Beef chuck in chunks 1 ts Thyme
3 ea Onions thinly sliced into 3 tb Dijon mustard
1 ts Flour 1 ea French bread (stale)
1 1/2 tb Vinegar 2 c Stout or porter
1 ea Parsley spring 1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat
dry. Transfer to heavy large skillet and cook over medium flame until
lightly browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished. Increase heat to medium high. Add beef to
skillet in batches (do not crowd) and cook until well browned on all sides,
turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add
onions to skillet reduce heat slightly and cook until deep golden brown
about 10 minutes, stirring occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn. Add stout and stir,
scraping up any browned bits. Bring mixture to boil. Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and
simmer mixture for 30 minutes. Spread mustard over bread.
Press bread into stew. Cover and cook until meat is tender, about 1
hour. remove bay leaf and discard. Serve immediately. Serve with
boiled potatoes, green salad and beer.

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