Peter’s Cream Of Pumpkin Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Safflower oil
1 Lb Pumpkin, fresh
-cut in chunks,
-=OR=- Canned Pumpkin
1 Yellow onion
– peeled and chopped
1 Sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -=OR=-
1/2 Ts -Dried thyme
1/2 Bay leaf
5 C Chicken broth
1 1/2 Tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 Tb Non-fat powdered milk
1/2 C Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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Title: Pineapple Cooler
Categories: Beverages
Yield: 2 quarts

46 oz Unsweetened pineapple juice
2 tb Lemon juice
6 oz Orange juice concentrate
— frozen
10 oz Club soda; chilled
Mint sprigs; as desired

Mix juices and frozen orange juice concentrate. Chill.

Add chilled club soda immediately before serving.

Serve over ice in tall glasses with straws. Garnish each serving
with a sprig of mint, if desired.

Calories per 8-ounce cup: About 140

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

MMMMM

CIDER BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound Beef stew meat — cubed
2 tablespoons Oil
1 cup Apple cider
1/2 cup Water
1 tablespoon Vinegar
1/2 teaspoon Thyme
2 large Carrots — cut into pieces
1 Celery rib — cut in pieces
1 large Potato; peeled — cubed
1 medium Onion — sliced

Recipe by: Sue Klapper Preparation Time: 2:00 In a bowl or bag, combine flour,
salt, and pepper; add beef and toss to coat. In a large saucepan, brown beef in
oil. Add cider, water, vinegar and thyme; bring a boil. Reduce heat; cover and
simmer for 1 hour and 45 minutes or until the meat is tender. Add carrots,
celery, potato and oni0on; return to a boil. Reduce heat; cover and simmer for
45 minutes or until vegetables are tender.

Source: ; Feb./March 1995.

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Pumpkin-Squash Bisque – Country Living Holidays

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Sugar pumpkins or small
-Golden Debut squashes
2 13 3/4 or 14 1/2 oz cans
-chicken broth, all surface
-fat removed
1 c Sliced fresh or frozen
-cauliflower
1 md Onion, chopped
2 c Milk
1/3 c Unsifted all-purposeflour
1/2 t Salt
1/8 t Ground white pepper
1/4 c Half-and-half
4 c Mashed cooked sugar pumpkin
-or winter squash (use any
-dry textured, orange
-fleshed winter squash such
-as butternut, Golden Debut,
-or Hubbard)

1. If using pumpkins for serving bowls, heat oven to 350’F. Rinse
pumpkins; pat dry. Cut a wide circle around the stem of each pumpkin
making a lid. Remove lid and with spoon, scrape out seeds and stringy
portion from pumpkins. Place pumpkins and their lids in large shallow
roasting or baking pan. Cover pan with aluminum foil.

2. Bake pumpkins 30 to 50 minutes or just until flesh is fork-tender.
Test lids for doneness after 30 minutes; if tender, remove and set
aside. (Do not overbake or the pumpkins will collapse.) To microwave,
place 3 or 4 pumpkins with their lids inserted on top in microwave
ovens. Cook 15 to 20 minutes, rotating them every 5 minutes, or until
tender. Repeat until all of the pumpkins have been microwaved.

3. In 4-quart saucepan, heat broth and cauliflower to boiling over
high heat. Reduce heat to low; cover and simmer fresh cauliflower
until tender-about 10 minutes. If using frozen cauliflower, cook
about 5 minutes. With slotted spoon, remove cauliflower to blender or
food processor, leaving broth in saucepan.

4. Add onion to broth remaining in saucepan; cover and heat to
boiling. Cook until tender-about 5 minutes. Meanwhile, in cup,
combine 1/2 C milk, the flour, salt, and pepper until smooth. Stir
flour mixture into onion and broth. Cook mixture, or sauce, stirring
constantly, until it thickens and boils. Remove from heat.

5. In blender, puree cauliflower with 1/2 C sauce and the
half-and-half Pour cauliflower soup into small saucepan and keep warm
over very low heat.

6. In same blender (no need to wash), blend remaining sauce until
smooth; return to saucepan; set aside. Add half the mashed pumpkin
and 3/4 C milk to blender; blend until smooth; pour into saucepan
with sauce. Repeat to puree remaining mashed pumpkin with remaining
milk. Heat pumpkin mixture, or bisque, over low heat just until hot,
stirring constantly. (Do not allow to boil.)

7. To serve, ladle pumpkin bisque into baked pumpkin “bowls” or
serving bowls and place on serving plates. Drizzle cauliflower soup
on top of each serving.

Country Living Holidays/92 Scanned fixed by Di Pahl

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RISOTTO WITH SHRIMP TOMATOES SUN-DRIED TOMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Plum tomatoes, cored
4 c Chicken broth combined with
2 cups water
2 tb Butter
1 tb Olive oil
1/2 md Onion, peeled and finely
Chopped
1 md Clove garlic, peeled and
Minced
2 c Arborio rice
1/4 c Tomato pesto (see note)
1/4 ts Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and
Minced
2/3 lb Medium shrimp, peeled and
Deveined
1/3 c Dry white wine
1/4 c Chopped parley
10 Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste

1. To prepare the risotto: Bring a pan of water to the
boil, add the tomatoes and time 1 minute. Drain and
rinse briefly with cold water. Peel, seed and coarsely
chop.

2. Heat the broth-water combination in a saucepan on
low heat. Keep warm.

3. In a large skillet or pot, preferably nonstick,
heat the butter and olive oil over medium heat. Add
the onion and garlic; saute 5 minutes. Add the
tomatoes and cook 5 minutes, until softened and
starting to break down. Stir in the rice, cooking for
2 minutes.

4. Slowly start to add the liquid, about a ladleful at
a time. Cook over low heat, stirring frequently.
Wait until the liquid has been absorbed each time
before adding the next ladleful. The risotto should
cook in about 35 minutes. (The finished risotto
should be creamy, with a little bite at the center of
the rice.) Stir in the sun-dried pesto during the
last 10 minutes of cooking time. Stir in the salt and
pepper.

5. When the risotto is almost done, start the shrimp.
Heat the olive oil over medium heat. When hot, add
the garlic and cook 30 seconds. Cook the shrimp until
pink, curled and cooked through. Remove the shrimp
with a slotted spoon to a plate. Add the wine and
boil until thickened to about 2 tablespoons. Put the
shrimp back into the pan, stirring to coat. Stir in
the parsley, basil, salt and pepper.

6. Spoon the shrimp over the risotto and serve.

Note: The Cibo brand of sun-dried pesto used in this
recipe can be found in the refrigerator section of
major supermarkets.

Data per serving: Calories…..353
Carbohydrates…..47g Monounsaturated fat….7g
Protein……14g Sodium……….683mg Polyunsaturated
fat….1g Fat……….12g Saturated fat……4g
Cholesterol……….67mg

(From “Cucina del Mare” by Evan Kleiman)
Submitted By CHERYL On SUN, 4
JUN 1995 184615 ~0700 (PDT)

– – – – – – – – – – – – – – – – – –

WARMED BRIE WITH BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c blueberries — fresh or
: frozen
2 TB chopped onion
1 1/2 ts ginger root — grated
1/4 c brown sugar — firmly
: packed
2 TB cider vinegar
1 1/2 ts cornstarch
1/8 ts salt
1 cinnamon stick
1 brie — 8″ or 12″

In a saucepan, combine all ingredients except brie
cheese, mix well. Bring to a boil over medium heat,
stirring frequently. Boil 1 min. Remove cinnamon
stick, cover, refrigerate at least 30 min.

Place brie on microwave safe serving dish. Microwave
on high for 2 – 3 min. or until warm. Remove from
oven. Top cheese with cold chutney. Serve with
crackers or a sliced baguette.

Recipe By : Pillsbury Appetizers Cookbook

From: La Parilla The Mexican Grill By R

– – – – – – – – – – – – – – – – – –

Mexican Style Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine
1 medium onion — chopped
1 medium green pepper — chopped
1 can (12 oz.) whole kernel corn with liquid
1 1/2 cups milk
1 small can sm. shrimp — drained
10 1/2 ounces cold pack snack cheese

Saute peppers and onions in margarine in 2 quart saucepan. Stir in whole kerne
l corn with its liquid and the drained shrimp. Bring to a simmer. Do not boil!
!! Reduce heat and add cheese snack. Mix and heat slowly until cheese is mel
ted. Garnish with parsley or cilantro.

busted by sooz

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MCDONALD’S APPLE MCMUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Skimmed or reconstituted —
Non-fat dry milk
1/2 sm Carton Egg Beaters (gg)
4 ts Non-fat plain yogurt*
2/3 c Sugar
1 c Apple — peel — grate
1/2 ts Cinnamon
1 1/2 c Self-rising flour

*Can use t ts yogurt and 2 ts applesauce for more
moist muffins. Grease 12 muffin wells. Preheat oven to
400~. Combine in medium mixing bowl using mixer on
medium speed all ingredients. When completely
combined, stir into it self-rising flour only until
flour is completely moistened and dissolved. Do not
overmix. You don’t want to beat this like a cakebatter
or muffins will be heavy and maybe dry after baked.
Divide batter equally among the 12 prepared muffin
wells. Bake about 18-20 minutes until a tester comes
out clean. Cool a few minutes before loosening and
removing from muffin tins. Source: Ask Your Neighbor

Recipe By :

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Old Ebbitt’s Grill White Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Restaurants Beans
Chicken Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE BEANS:
1 pound White navy beans
1 small Red bell pepper — diced
1 small Green bell pepper — diced
1 medium Spanish onion — diced
2 tablespoons Olive oil
7 cups Chicken stock
2 Cloves garlic — diced
2 teaspoons Cumin — or to taste
3 teaspoons Chili powder — or to taste
3 Plum tomatoes — chopped
Salt and pepper to taste
FOR THE CHICKEN:
3 Whole bone-in chicken breast
— (14 to 16 ounces)
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
1 tablespoon Diced garlic
2 tablespoons Chopped fresh cilantro
TO SERVE:
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish

For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and
pepper.

To Roast the chicken: Crack the breast bones to flatten. Rub breasts
with oil and season with remaining ingredients. Then roast in a preheated
350 degree oven about 30 minutes, being sure not to overcook. Cool
slightly and remove meat form bones. (If boneless breasts are used,
grilling is preferable since they would dry out quickly if roasted.)

To Serve: Place a generous portion of beans in large, flat soup bowl.
Slice chicken thinly, keeping skin on (skin may be removed, but some of
the seasoning will be lost) and place on top of the beans. Garnish with
salsa, sour cream, cilantro, and a warm quesadilla.

*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold
each into quarters and warm through in a 350F oven.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe was touted by Barbra Streisand during her visit
Inauguration week. Aretha Frankin also took 3 qts home to Detroit. (The
Wash Post 2/3/93)

Title: Reptile Pot Pie
Categories: Meats, Main dish
Yield: 4 servings

Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place
all ingredients plus the onion in food processor and
puree until smooth paste forms. Reserve Excess in
refrigerator. SAUCE PREPARATION: Combine all three
ingredients in saucepan. Over low flame, shisk until
fully incorporated. REPTILE PREPARATION: Place all
ingredients in water and poach, check every 15
minutes. When almost done, remove and set aside.
Then take the poached reptile meat and place in curry
sauce and finish cooking over low heat. Divide the
curry sauce with the reptile meat into 4 bowls, add
baby vegetables and cilantro. Garnish. Serve the
Thai hot sauce and cucumber salad on the side.

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