Souper Leftovers

Recipe By : A Campbell® Cookbook, Cooking With Soup
Serving Size : 4 Preparation Time :0:10
Categories : Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c turkey light meat, skinless — * see note
1 1/2 c frozen mixed vegetables — thawed * see note
1/2 c onions — chopped
1/2 c bell peppers — chopped
10 3/4 ozs low-fat cream of mushroom soup — * see note
1 tbsp skim milk — or more if needed
4 white bread toast slices

In a mixing bowl, combine turkey, mixed vegetables, onions, bell peppers,
cream of mushroom soup, and milk. Heat and serve on toast slices.

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Per serving: 185 Calories; 2g Fat (9% calories from fat); 16g Protein; 27g
Carbohydrate; 24mg Cholesterol; 415mg Sodium

NOTES : * Roast, chicken, or steak may be used. For the vegetables, corn,
peas, or other vegetable may be used. For the soup, cream of chicken,
tomato, or celery may be used.

Title: SIMPLE BEAN CURD MUSHROOM STIR-FRY
Categories: Oriental, Vegetables
Yield: 2 servings

1 lb Firm fresh bean curd
3 tb Oil, preferably peanut
1/2 lb Sm. fresh button mushrooms
– (whole)
1 tb Oil, preferably peanut
2 Cloves garlic, crushed
1/4 ts Salt

—————————SAUCE—————————
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Sugar
2 tb Chicken or vegetable stock
2 Scallions
– sliced on the diagonal

CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3
tablespoons of oil in a large frying pan or wok. When
the oil is hot, fry the bean curd on each side until
it is golden brown. You may have to do this in several
batches. Drain each cooked batch on paper towels.
Drain the oil and wipe the wok clean. Reheat the wok
over moderate heat and add 1 tablespoon of oil. Then
add the garlic and salt and stir-fry for 30 seconds.
Add the mushrooms and the rest of the sauce
ingredients. Cook over moderate heat for 5 minutes or
until the mushrooms are cooked. Return the bean curd
to the wok and once it is heated through, it is ready
to be served.

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Title: Hot Sweet Mustard
Categories: Spreads, Misc.
Yield: 6 servings

1 1/2 c Mustard, prepared
1 tb Wine, Sherry, Bourbon, etc.
2 oz ‘Hot’ Horseradish
1/2 tb Cayenne
1 tb Mustard, Dijon
1/3 c Sugar, brown
1 tb Tabasco

Mix thoroughly, allow to stand at least 4 hours.
Excellent on hot beer type sausages. Fairly hot, but not a killer!
—–

Title: KOBEBA SAMAKEYAH
Categories: Appetizers, Masterchefs, New york, Lebanese, Am
Yield: 6 servings

1/2 c Bulgur, fine (cracked wheat)
1/2 sm Onion, cut in half
Salt (to taste)
Pepper (to taste)

——————————–FISH FILLING——————————–
1/2 lb Flounder, fillets, OR
1/2 lb Cod, fillets
2 tb Butter, unsalted
1 md Onion, chopped
2 Scallions, trimmed, chopped
1 tb Cilantro, chopped
— (coriander) (opt)
1 ts Cumin, ground
Salt (to taste)
Pepper (to taste)

——————————–TAHINI SAUCE——————————–
1/2 c Tahini (sesame seed paste)
1/2 c Water (approximately)
2 tb Vinegar, red wine
1 ea Garlic, clove, minced
Salt (to taste)
Pepper (to taste)
2 tb Parsley, chopped
Oil, vegetable (for frying)

Cover the bulgur with water and soak for 30 minutes.

Drain and, a handful at a time, thoroughly squeeze out all
liquid.

Place bulgur, onions, salt and pepper in processor and process
with on-and-off turns until nearly smooth, scraping down sides as
necessary. Transfer to bowl and knead until smooth. Set aside.

Fish Filling:
=============

Steam fish until just cooked. Flake into small pieces and set
aside.

Heat butter in a small skillet then add onion and scallions and
saute until onion wilts, 3 to 5 minutes.

Stir in flaked fish, cilantro, cumin and salt and pepper,
stirring gently over medium heat 2 minutes.

Set aside and cool completely.

For Tahini Sauce:
=================

Place tahini and a 1/2 cup water in processor or blender; blend
until smooth.

Add wine vinegar, garlic and salt and pepper; blend until smooth.

Add enough water to bring sauce to pouring consistency. Transfer
to small bowl and stir in parsley.

Set aside, covered, at room temperature.

To Assemble:
============

To assemble, place small bowl if ice water on work surface.
Using palms, form golf ball-size balls of bulgur mixture. Dipping
fingers in ice water as you work shape each ball into a hollow tube
around your index finger, gently pressing mixture into small
cigar-shaped tubes about 3 inches long.

Moisten fingers frequently and patch any cracks as you work.

Slip each shell off your finger and fill with about 1 tablespoon
of cooled fish filling using a small spoon. Press ends of tubes over
fish filling, forming a tight seal.

Cover and freeze until firm, at least 2 hours.

Heat 2 inches of vegetable oil in large saucepan to 375 F.

Fry kobebas until golden, 4 to 5 minutes, turning once.

Serve immediately with tahini sauce.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

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Apple Ice *

Recipe By : Patti Anderson
Serving Size : 4 Preparation Time :0:00
Categories : Apples Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 pkg Stouffer’s escalloped apples
2 tbsp Grenadine syrup — + 1-1/2 tsp
defrosted
1 tsp Lemon juice
12 Ice cubes
1/2 c Rum
1/2 c Orange juice

Empty apples into blender; add ice cubes, orange juice, grenadine, lemon
juice and rum. Blend on high speed for 1-2 minutes. Pour apple mixture
into chilled glasses. If desired, top with a dollop of whipped cream.

NOTE: Can be made 1 hour ahead of time and kept in freezer until ready to
serve.

Stouffer’s pamplet.

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TARRAGON VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fresh tarragon sprigs (about 2 cups)
1 quart white wine vinegar

Fill a wide mouth quart jar 3/4 full of tarragon sprigs. Heat the white wine
vinegar to the boiling point and pour into jar. Cover and keep in a cool
place, out of the sun, for 10 days to 2 weeks. Strain into bottles in which
you’ve put 1 to 2 fresh tarragon sprigs for decoration. Cork tightly.

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NOTES : You can make basil and rosemary vinegar this way also.

Title: Chicken Barley Soup (Low Cal)
Categories: Diabetic, Soups/stews, Low-fat/cal, Main dish, Poultry
Yield: 8 servings

3 lb Chicken, Cut in pieces 1/2 c Finely chopped carrot
1/2 c Uncooked barley 1/2 c Chopped fresh parsley
9 c Water 1 tb Salt
2 tb Lemon Juice 1/2 ts Pepper, freshly ground
3 Celery stalks with leaves 1/4 ts Celery seed
1 sm Onion 1 1/2 c Green beans cut, fresh
1/2 c Chopped onion

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994

MMMMM

1 reg. can tuna, drained.
1 can cream of mushroom soup
1 3-oz. package cream cheese, softened
1/3 cup milk
1 T dried onion flakes
1 t. mustard
1 cup raw macaroni, cooked

Cook macaroni, drain. Drain tuna and flake. Mix soup, cream cheese, milk,
dried onion, flakes and mustard. Combine macaroni, tuna and soup. Mix.
Pour into buttered casserole. Top with buttered cracker crumbs. Bake at
350* 45 minutes.

This casserole is creamy and rich. I usually add another can of tuna and
throw in some frozen peas!

Title: Anzac Biscuits (Cookies)
Categories: Cookies
Yield: 1 servings

3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water

ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.

In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.

Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother’s handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)

MMMMM

LENTIL LASAGNA

Recipe By : FF Mailing List (Michael Traub)
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Legumes
Pasta Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — thinly sliced
3 cloves garlic — minced
1 whole red chili pepper — deseeded
2 stalks celery — chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock — (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

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