ZUCCHINI YELLOW SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Medium onion, thinly sliced
2 tb Minced shallots
1 1/2 ts Minced garlic
1/4 c All purpose flour
1 1/2 c Zucchini, sliced into
– 1/4 inch thick rounds
1 1/2 c Crookneck squash, sliced
-into 1/4 inch thick rounds
3 c Rich chicken stock
3 c Whipping cream
2 ts Minced fresh basil
2 ts Minced fresh oregano
Salt freshly ground pepper

Heat oil in heavy large saucepan over medium-low
heat. Add onion, shallots and garlic and cook until
onion is translucent, stirring occasionally, about 10
minutes. Add flour and stir 3 minutes. Add zucchini
and crookneck squash and cook until softened, stirring
frequently, about 5 minutes. Stir in stock, cream,
basil and oregano. Reduce heat and simmer 20 minutes.
Season with salt and pepper.

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Mocha Jova Sorbet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Sorbet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 ounce Semi-sweet chocolate — broken in 1/2 oz pie
2 cups Sugar
1 1/2 cups Brewed coffee — full strength
6 ounces Unsweetened chocolate — broken into 1/2-oz p
1 teaspoon Pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat.
Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened
and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid
from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes.
Vigorously whisk until completely smooth, about 3 minutes. Add the remaining
hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature
of 40-45~, about 18-20 minutes. When cold, add the vanilla and stir to
incorporate. Freeze in an ice cream freezer following the manufacturer’s
instructions. Transfer semi-frozen sorbet to a plastic container, securely
cover the container, then place for several hours before serving. Serve within
2 days.
Makes 2 quarts.

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Title: BAKED FISH AND VEGETABLES
Categories: Jewish, Seafood
Yield: 6 servings

1/4 c Salad oil
6 sl Carp, pike or whitefish
3 ts Salt
3/4 ts Pepper
2 Tomatoes; diced
1 pk Frozen mixed vegetables; def
3 Potatoes; peeled and sliced
2 Onions; sliced
1/4 ts Garlic powder

Recipe by: Jennie Grossinger – "The Art Of Jewish
Heat the oil in a baking pan. Sprinkle the fish
with half the salt and pepper and place in the pan.
Bake in a 425 degree oven 10 minutes. Add the
tomatoes, mixed vegetables, potatoes, onions, garlic
powder and remaining salt and pepper. Cover. Reduce
the heat to 350 degrees and bake an additional 40
minutes, removing the cover for the last 15 minutes.
Serves 6 to 8.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-14-1995

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Title: DUMP FRUIT SALAD
Categories: Salads, Fruits
Yield: 6 servings

1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the
Garnish (optional)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold
in the sour cream and marshmallows. Transfer to decorative serving bowl,
cover with plastic wrap and refrigerate up to 24 hours. Right before
serving you could garnish with a few maraschino cherries placed on the top
of the salad.

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KARTOFFELSUPPE (POTATO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Potatoes — Medium
1 ea Onion — Medium Size
4 ea Celery Leaves — Stalks
2 tb Vegetable Oil
1 x Boiling Water
1 ea Bay Leaf — Small
1/2 ts Salt
2 tb Butter
2 c Milk — Up to 3 Cups Maybe
Used
—–GARNISH—–
1 x Parsley — Chopped

Peel and thinly slice potatoes, onion and celery.
Saute for 3 to 5 minutes in hot vegetable oil. In a
large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay
leaf and salt in pot and boil vegetables until tender.
Drain vegetables and reserve liquid. Mash vegetables
into vegetable stock; add butter. Thin soup with milk
as desired; heat until warm. (DO NOT boil). Ladle
into soup bowls and sprinkle with chopped parsley.

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California Quiche

Recipe By : bobbi744@sojourn.com
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Dish Eggs
Pastry Pies/Tarts
Zucchini 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch unbaked pastry shell
6 ounce jar marinated artichoke hearts
1 small zucchini, in 1×1/4″ sticks
1 small onion — sliced
4 eggs or part egg-substitute
1/2 cup milk
1/2 teaspoon each salt and savory
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Prepare unbaked 9″ pastry shell. Chill. Meanwhile preheat oven to 425 F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in half.
Saute zucchini and onion in reserved marinade for 5 minutes. Geat eggs in
medium bowl until foamy. Stir in cream, milk, salt, savory and pepper. Spoon
zucchini nd onions into shell. Add artichokes. Sprinkle with cheese. Pour on
eggs and cream. Bake at 425 f. for 15 minutes. then lower heat to 350 F.
Bake for 20 minutes. until knife comes out clean. Cool 15 minutes before
serving.

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NOTES : Wonderful Brunch or Light lunch recipe.

Jamaican Jerk Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ethnic
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MARINADE—–
1 Onion — chopped
2/3 cup Scallions — chopped
2 Garlic cloves
1/2 teaspoon Thyme — crumbled
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg — grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper — minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil
—–ADD TO MARINADE—–
18 Chicken wings — trimmed

Marinade: In a food processor or blender, puree all ingredients except for
the wings. In a large shallow dish arrange the wings in one layer and spoon
the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered chilled, turning them once, at least 1 hour, or
preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined
roasting pan, spoon the marinade over them bake in the upper third of a
preheated 450F oven, 30-35 minutes, or until they are cooked through.

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Date: Mon, 20 Dec 93 07:26:40 EST
From: Lucinda Rasmussen

Orzo with Vegetables
——————–
8 oz uncooked orzo pasta (or other small pasta)
1 cup vegetable broth
1 small zucchini, quartered lengthwise and sliced thinly
1 carrot, peeled and diced
1 large onion, diced
1 cup diced eggplant (peel first if desired)

Cook orzo according to package directions. Bring vegetable broth to a boil
in a medium saucepan, add vegetables and saute until done to your liking
(5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is
at the temperature you like. Top with some lo/non fat cheese if you like.

GYOZA A LA RUTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Leaves of Napa cabbage,
-finely chopped
3/4 lb Ground pork
2 Scallions, white only
-minced, or dried green
-onions
1 T Parsley
1/2 t Salt
1/4 t Pepper
1/4 t Sugar
2 T Cornstarch
1 T Paul Mason Raspberry Cream
-Sherry (you can sub a dry
-sherry but I prefer this)
1 T Light soy sauce
1 pk Gyoza or potsticker
-wrappers (round ones)
5 Chicken bouillon cubes
2 sl Fresh peeled ginger,
-finely minced
Peanut oil

Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until
fully dissolved. Combine pork, cabbage, onions, ginger, parsley,
salt, pepper, sugar, cornstarch, soy sauce, and sherry. Place a
spoonful of filling in center of wrapper and brush 180 degrees of
wrapper lightly with water and close potsticker. Press firmly or use
your fingers to pinch edges together.
Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat.
Arrange gyoza in pan just barely touching each other. Brown on one
side only until it forms a golden brown crust. Add 1/2 cup chicken
stock and bring to a boil. Cover; reduce to a slow boil and steam
for 8 minutes. Remove the cover and cook over medium heat until all
the liquid is absorbed and fully cooked. Repeat the steps until all
the gyozas are cooked.

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Title: RED COOKED SHORT RIBS
Categories: Chinese, Beef
Yield: 6 servings

3 lb Beef short ribs
1/3 c (to 1/2 cup) flour
2 tb Oil
1 3/4 c Water, divided
1/2 c Kikkoman Teriyaki sauce
1 Clove garlic, pressed
1/2 ts Ground ginger
1/8 ts Ground cloves

Coat ribs thoroughly with flour; reserve 1/4 cup
excess flour. Heat oil in Dutch oven or large saucepan
over medium heat. Add ribs and brown slowly on all
sides; drain off excess oil. Combine 1 1/4 cups
water, teriyaki sauce, garlic, ginger and cloves; pour
over ribs. Cover; simmer 2 hours, or until ribs are
tender. Meanwhile, blend reserved flour and remaining
1/2 cup water. Remove ribs to serving platter; keep
warm. Pour pan drippings into large measuring cup;
skim off fat. Add enough water to measure 2 1/2 cups;
return to pan and bring to boil. Gradually stir in
flour mixture. Cook and stir until thickened; serve
with ribs.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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