Title: BUTTERNUT SQUASH SOUP
Categories: Soups, Mexican, Vegetables, Fruits
Yield: 6 servings

1 md Onion; chopped
2 T Butter
2 c Chicken broth
1 lb Butternut squash; pared,
-seeded cut into 1″ cubes
2 Pears; pared sliced
1 ts Thyme, fresh; snipped
1/4 ts Salt
1/4 ts Pepper, white
1/4 ts Coriander; ground
1 c Whipping cream

MMMMM————————-GARNISHES——————————
1 Pear; unpared, sliced
1/2 c Pecans; toasted, chopped

Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor workbowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.

MMMMM

Title: Garlic-Almond Spread
Categories: Appetizers, Dairy, Party, Holiday
Yield: 12 servings

3 tb Almonds
12 Cloves garlic; peeled
3 tb Peanut oil
8 oz Cream cheese; at room temp
1/4 c Our cream;
1 ts Worcestershire
1 ts Dijon mustard
2 ts Chopped parsley;fresh—->
1 ts Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 c Heavy cream

Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
bake the garlic in the oil. You might want to cover it to prevent
browning. Let the garlic cool,then blend it along with the oil in a
f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend
well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold
into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
at room temp.

MMMMM

Title: HOT YEAST ROLLS
Categories: Breads, Christmas
Yield: 30 servings

2 pk Active dry yeast
1 tb Granulated sugar
1/4 c Water,very warm
1/4 c Butter,cut into small pieces
2 c Milk,warm
6 c Flour,all-purpose
1 ts Salt
1/4 c Butter,melted

1. In a large bowl sprinkle yeast and sugar over warm water (should
feel comfortably warm when dropped on wrist) and allow to stand until
bubbly, about 10 minutes.
2. Combine butter and milk in top of double boiler over simmering
water until butter has melted and milk is warm. Add to yeast mixture
and stir until blended. Mix in 2 cups of the flour, 1 cup at a time,
and beat well to form a spongy dough. Cover and let rise in a warm
place until double in bulk, about 1-1/2 to 2 hours. Stir down with
wooden spoon, then add about 3 more cups of flour to form a moist
dough that is firm enough to turn out onto a well-floured board.
3. Dip hands in flour and knead dough until smooth and nonsticky,
adding additional flour as needed. The dough should be
velvety-smooth.
4. Form into a ball and place in a well-buttered, warm mixing bowl.
Turn ball of dough so that entire surface of dough is coated with
softened butter. Cover and again place in a warm place until double
in bulk, about 1 hour.
5. Punch dough down, turn out onto a lightly floured board, and let
rest for about 5 minutes.
6. Roll out to a thickness of about 1/2 inch cut with a floured knife
first into approximate 2-inch squares, then into triangles. Roll up
from wide side to point and place on baking sheet about 1/4 inch
apart. When all are prepared, brush with melted butter and again let
rise until about double in bulk, about 30 minutes.
7. Bake in a preheated 350’F. oven until lightly browned, 25 to 30
minutes, depending on size. To test for doneness gently tap top of
roll for a hollow sound or break open one roll to see if it is
sufficiently baked in the center.

MMMMM

Holly Rose Flan~

Recipe By : 1960’s newspaper clipping from England
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Bought Or Homemade Shortcrust Pastry — For The Case
Filling:
1 Tablespoon Jam
2 Ounces Butter
2 Ounces Castor Sugar
3 Drops Almond Essence
1 Large Egg
1 Ounce Almonds — Ground
2 Ounces Self-Rising Flour — Sifted
1 Dessertspoon Cold Milk
Topping:
1/4 Pint Double Dairy Cream
1 Tablespoon Cold Milk
1 Tablespoon Rose Hip Syrup
2 Ounces Almond Paste, Bought Or Homemade
Green And Red Food Colouring

Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and line
ring. Spread jam over base. Cram butter with sugar and essence until light and
fluffy. Beat in whole egg then stir in almonds. Fold in flour alternately with
milk. Spoon into flan case and smooth top evenly with a knife. Bake just above
centre of moderately hot oven, 400 F or Gas Mark 6, for 35 to 40 minutes or
until top is golden brown. Remove from oven and carefully lift off flan ring.
Cool flan completely.

To make topping, beat cream and milk together until thick. Stir in rose hip
syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.

To make holly decoration, colour most of almond paste green.Roll out on surface
sprinkled with caster sugar and cut into 6 holly leaves with a sharp pointed
knife. Colour rest of paste red and roll into berries. Stand leaves and berries
on centre of flan. Chill lightly before serving.

– – – – – – – – – – – – – – – – – –

Title: TEA SMOKED DUCK
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb To 5 lb. duck, washed and
-dried
6 tb Reduced-sodium soy sauce
4 Whole pieces star anise
1 Cinnamon stick
1 c Uncooked long-grain white
-rice
1 c Strong black tea leaves,
-such as Darjeeling
1 c Brown sugar
1 ts Toasted sesame oil

The Chinese method of home smoking is surprisingly
easy and eliminates duck’s fattiness while preserving
its flavor. Serve tea-smoked duck as an appetizer at
room temperature with toothpicks, or use the meat in
stir-fries.

Remove any fat from the cavity of the duck and prick
the bird all over. Bring an inch or two of water and 4
Tbsp. soy sauce to a boil in a wok with a
tight-fitting lid. Add star anise and cinnamon. Place
the duck on a rack in the wok, cover and steam over
simmering water just until the juices run clear, about
40 minutes.

Remove the duck from the wok, pouring out any juice
from the cavity, and set the bird aside. Discard
liquid, rinse the wok and dry it with paper towels.
Line it with heavy aluminum foil, allowing foil to
hang about 2″ over the edge. Place rice, tea and sugar
in the bottom of the wok and mix well. Place a rack
about 1 inch above the rice mixture. (If you do not
have a rack that fits properly, place four chopsticks
across the wok so that they crisscross.) Place the
duck on the rack, breast-side up. Cover with foil,
allowing at least 1 inch between the duck and foil and
letting the foil cover also hang about 2 inches over
the edge. Cover with the lid.

Turn heat to high (turn on exhaust fan) and cook until
smoke begins to emerge from the wok, 3 to 5 minutes.
Crimp the top and bottom edges of the overhanging foil
together and smoke for 10 minutes. Reduce heat to
medium and smoke for 20 minutes longer. Turn off heat
and, leaving foil sealed, let sit for 15 minutes.
Unwrap duck and discard tea mixture and aluminum foil.
(The duck can be smoked up to 2 days ahead and stored,
well covered, in the refrigerator. Bring to room
temperature before serving)

Remove and discard skin. Carve the breast meat into
thin slices. Cut the legs from the carcass (discard
carcass) and separate the thigh from the drumstick at
the joint. Mix remaining 2 Tbsp. soy sauce and sesame
oil and brush over the meat. Makes about 1/2 lb.
cooked meat.

Serves 4 as an appetizer.

128 CALORIES PER SERVING: 14 G PROTEIN, 7 G FAT, 1 G
CARBOHYDRATE; 381 MG SODIUM; 51 MG CHOLESTEROL.

From “Eating Well”, Jan/Feb, 1992.

—–

Title: Danablu Soup
Categories: Soups/stews
Yield: 4 servings

1 1/2 tb Butter 2 1/2 tb Flour
4 c Boiling water 4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped

In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.

—–

WARM PRALINES N’ CREAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, firmly packed
1/3 c Margarine or butter
— softened
2/3 c Milk
1 Egg
1 t Maple or vanilla extract
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c All-purpose flour
1/3 c Whole wheat flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Chopped pecans — divided

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or lightly grease bottoms only. Beat
together brown sugar, margarine and cream cheese until
creamy. Add milk, egg and maple extract; mix well.
Add combined ddry ingredients and 1/2 cup pecans.
Bake 20 to 22 minutes or until golden brown. Let
muffins stand a few minutes; remove from pan. Serve
warm.

To freeze muffins: Wrap securely, seal, lable and
freeze.

To reheat muffins: Unwrap; microwave at HIGH about 30
seconds per muffin.

Nutrition Information (1 muffin):
* Calories 220
* Fat 14g
* Sodium 205 mg
* Dietary Fiber 2g

Source: Quaker Oats Prize-Winning Recipes (Martha
Davis) Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Mock Kishke

Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : **** Jewish
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces crackers — Wheat Tams are good
1 onion
2 stalks celery
2 carrots
6 oz margarine
1/4 teaspoon pepper
salt to taste
1 egg

Grind crackers and veggies (or use food processor). Mix all together. Form
into long cylinders on foil sheets. Wrap completely in
the foil. Put on baking pan (jelly roll size is good). Bake about 40 min. at
350.

– – – – – – – – – – – – – – – – – –

Title: NUEVO FRIJOLES*
Categories: Vegetables, Beans, Tex-mex, Vegetarian
Yield: 6 servings

1 lb Dried pinto beans
-soaked for 8-12 hrs.
1 tb Olive oil
1 tb Mexican oregano dried
1 oz Chopped block olives
1 oz Chopped green Spanish olives
1 ts Ground cumin
1 ts Marjoram
1 tb Chopped pimientos

Bring beans to a boil in water just covering them.
Add the olive oil when the water starts to boil. Cook
for 15 minutes then add the balance of the
ingredients. Cook for 30 minutes more. Stirr
occassionally but be sure cover them while they cook.
Origin: Don Houston’s kitchen circa 1989

—–

7 GRAIN CORN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM 7 Grain Cereal
2 c Water
2 tb Maple syrup
2 tb AM Unrefined Vegetable Oil
2 ts Sea salt (optional)
1/4 c AM Instant Oatmeal
— (original)
2 c AM Yellow Cornmeal

Mix all ingredients (except for cornmeal) in blender
until very smooth. Mix in cornmeal with a spoon. Fill
oiled muffin cups 1/2 full. Bake at 375 F. for 35-45
minutes.

Source: Arrowhead Mills “7 Grain Cereal Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –