Bobbie’s Gazpacho

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Can vegetable juice cocktail
1 Clove garlic — minced
2 Carrots — finely chopped
1 Cucumber — finely chopd
1 Onion — minced
1 tb Wine vinegar
1 tb Olive oil
2 Radishes — diced
3 Stalks celery — finely
Chopd
1/2 Green pepper — diced
1 Tomato — peeled chopped

Mix in large deep bowl: juice, garlic, carrot,
cucumber, onion, vinegar, olive oil, radishes, celery
and green pepper. Chill. Serve cold. Can add chopped,
peeled tomato.

Recipe By : Bob b1744@aol

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Tortilla Soup 2

Recipe By : The Best of the Best of Texas, p. 103. Orig in Taste Tale
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Onion — chopped
2 clove Garlic — mashed
4 oz Green Chiles — canned, chopped
2 Tbsp Oil
8 oz Tomatoes — Stewed
2 cup Chicken Broth
1 cup Beef Bouillon
1 tsp Cumin
1 tsp Chili Powder
1 tsp Salt
1/4 tsp Pepper
2 tsp Worcestershire Sauce
1 cup Monterey Jack — or Cheddar Cheese,
grated
4 Corn Tortillas
Oil

Using a medium saucepan, saute onion, garlic, and green chiles in oil until
soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and
simmer for 1 hour.

Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot
oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls
and top with shredded cheese.

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NOTES : Keywords: Soup/Chicken, TexMex/Soup

Servings: 4

* can substitute cheddar for monterey Jack

Title: Broccoli Cheese Barley Soup
Categories: Soups
Yield: 8 servings

4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves; minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli; OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley,
garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
Simmer 30 minutes, stirring occasionally. Add broccoli; continue
simmering 15 to 20 minutes or until barley and broccoli are tender.

Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir
into soup with remaining milk and cheese. Continue cooking over medium
heat about 5 minutes or until thickened, stirring occasionally. Add
additional water or chicken broth if soup becomes too thick upon
standing.

*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch
oven, combine all ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley
and broccoli are tender. Proceed as 2nd paragraph directs.

Nutrition Information: 1 cup
* Calories 130
* Protein 9g
* Carbohydrate 17g
* Fat 3g
* Cholesterol 10mg
* Dietary Fiber 2g
* Sodium 275mg
* Percent of Calories from Fat: 21%

Exchanges: Starch/Bread 1, Meat 1/2, Vegetable 1

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: SAUTEED APPLES, ONIONS, PEARS OVER SPINACH
Categories: Salads, Fruit
Yield: 4 servings

2 tb Honey
1/4 c White Wine Vinegar
1/4 c Dry Sherry or Apple Juice
1 tb Lemon Juice
1/8 ts Salt
1/8 ts Ground White Pepper
1/8 ts Dried Thyme (optional)
1 Small Onion, Sliced
1 Pear, Cored Sliced
1 Cooking Apple-Cored Sliced
1 Package of Fresh Spinach,
Washed Trimmed

Combine first 6 ingredients; add thyme, if desired. Set aside.

Separate onion into rings and cook in liquid in a large skillet over
medium-high heat, stirring constantly, until tender. Add pear, cooking
apple and honey mixture. Cook, stirring often, 5 to 6 minutes or until
fruit is tender and liquid is slightly thickened. Serve over fresh spinach.

: From Southern Living.

Posted by BXRR60A Ronald Rush 11/27/94. Revised (oil removed) by Sue
Smith.

From the Prodigy Service. Recipe collection of Sue Smith 1.80a

—–

NO. CAROLINA BARBECUE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 qt vinegar
1 6 oz jar mustard
2 ts tabasco sauce
3/4 lb dark brown sugar — or
: light
2 14 oz bottle catsup
1 c worcestershire sauce
1 lb butter — or margarine
1 ts salt
3 dr liquid Barbecue Smoker
1 TB lemon juice
1 ts pepper
2 cloves garlic

Mix this all together and store in refrigerator. I
use mince Suzy Lewis, Realtor Recipe By
: Suzy Lewis

From: “Lewis” date: Sun, 13
Oct 1996 23:23:26 +0000

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Title: Sour Cream Raisin Pie
Categories: Pies
Yield: 6 servings

1 ea 8 unbaked pie shell
1 c dairy sour cream
1 ts vanilla
1/4 ts nutmeg
1/2 c sour cream for topping (opt)
1 c all-purpose flour
1/3 c shortening
2 ea large eggs
3/4 c sugar
1/4 ts salt

——————————–Raisins pie s——————————-
1/2 ts salt
3 tb cold milk

Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together
until well blended.Stir in raisins.Pour into pie shell. Bake,below
oven center,in moderate hot oven (375 degrees) for 40 minutes,just
until set.Cool.If desired,top servings with sour cream. Combine flour
with salt.Cut in shortening until particles are pea size.Sprinkle
with milk to make a stiff dough.Roll on lightly floured board or
cloth to fit a 8″ pie tin.Fold edge under and flute rim.

—–

Title: RAINBOW RIBBONS REFRIGERATOR COOKIES
Categories: Cookies
Yield: 4 dozen

3 1/2 c Flour
1 c Sugar
1 c Margarine or butter,
-softened
1 ts Vanilla extract
1/2 ts Salt
2 lg Eggs
1 ts Instant espresso coffee
-powder
2 ts Hot tap water
2 tb Cocoa
1/2 ts Anise extract
Green food coloring
Red food coloring

4 hours or 1 week ahead:

1. Combine first six ingredients in large mixer bowl.
Beat on low speed until well blended. Divide dough
into thirds; place each in a bowl.

2. In a cup, stir instant espresso and 2 teaspoons hot
tap water until dissolved. Stir espresso mixture and
cocoa into one third of dough; with hand, knead until
well blended. To second third of dough, add anise
extract and enough green food coloring to tint dough a
pretty green; knead until well blended. To remaining
dough, add enough red food coloring to tint dough
pink; knead until well blended. Shape each dough into
a ball; wrap each with plastic wrap and regrigerate 1
hour or until firm enough to handle (or, place dough
in freezer 30 minutes).

3. On sheet of waxed paper* with floured rolling pin,
roll pink dough into 12 x 7 1/2″ rectangle. On another
sheet of waxed paper, roll chocolate dough into 12 x 7
1/2″ rectangle. On another sheet of waxed paper, roll
green dough into 12 x 7 1/2″ rectangle. Invert
chocolate dough onto pink dough; invert green dough
onto chocolate dough.

4. Fold dough into thirds: Starting from one 12-inch
side, fold one third of dough over middle one third;
fold opposite one third over both to make 12 x 2 1/2″
rectangular log. Wrap dough in plastic wrap and
refrigerate 1 hour or until firm enough to slice (or
place dough in freezer 30 minutes).

5. Preheat oven to 400 degrees. Cut dough cross-wise
into 1/4-inch-thick slices. Place slices, cut-side
down, on ungreased cookie sheets, about 1 inch apart.
Bake 10 minutes or until very lightly browned around
edges. Remove to wire rack to cool. Store in tightly
covered container and use within 1 week.

* To keep waxed paper from slipping on counter, dampen
counter slightly with a sponge before laying down
waxed paper.

—–

Yeast Rolls

Recipe By : USDA
Serving Size : 50 Preparation Time :0:00
Categories : Bread/Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup active dry yeast
1 1/2 cups Warm water — 110x
3 1/4 cups all-purpose flour
3 1/4 ounces nonfat dry milk powder
5 3/4 ounces sugar
3/4 cup plus 2 tablespoons vegetable oil
2 1/2 cups water — 68x

For best results have everything at room Temp.
1. Dissolve yeast in warm water and let stand 5 mins.
2. Place all dry ingredients in mixing bowl, blend with dough hook approx.2
mins.
3. Add oil and blend at low speed 2 mins.
4. Add 68x water mix at low for one min.
5. Add dissolved yeast and mix on low 2 mins.
6. Knead dough on medium speed for 8 mins. or until smooth and elastic.
7. Place dough in warm area to rise for about 1 hour.
8. Punch down.
9. Form rolls from dough by pinching off 2 oz. pieces and shaping.
Place rolls on lightly oiled sheet pans in rows of 10 down and 5 across.
10.Place in warm area (90x) until double in size 30-50 mins
11. Bake until lightly browned (350x 18-20 mins)
12. Brush lightly with melted butter.

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AND NO PUSHING!!!!!!

FRESH APPLE MUFFINS-

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cakes
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Soft margarine
2 tb Sugar replacement
Egg (beaten)
1 1/4 c Flour
1/4 ts Salt
2 ts Baking powder
6 tb Skim milk
Apple (peeled and chopped)

Cream margarine and sugar replacement; add egg.
Stir in remaining ingredients. Spoon into greased
muffin tins, filling no more than two-thirds full.
Bake at 400F for 25 minutes, or until done. For those
who like spices, you may add cinnamon, nutmeg, ginger,
cloves to the mix – just a dash of each. yield
: 12 muffins 1 muffin ñ bread calories ÷2

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Title: Butter Toffee
Categories: Candies
Yield: 6 servings

2 1/4 c Sugar
1 ts Salt
1/2 c Water
1 1/4 c Butter (2 1/2 sticks)
1 1/2 c Chopped blanched almonds,
-divided
1 c Finely chopped walnuts,
-divided
1 ts Rum extract
4 oz Milk chocolate, broken into
-pieces

Butter a 15×10″ jelly roll pan; set aside. Combine sugar, salt,
water and butter in a heavy 3-quart saucepan. Heat to boiling on
medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
to hard crack stage (300-310 degrees). Remove from heat. Stir in
remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
only enough to combine. Very quickly, pour into prepared pan. Spread
evenly. Place chocolate on warm toffee until melted. Spread
chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
walnuts. Cool; break into pieces.

Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie
Carlson – Cooking Echo

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