Carrot and Acorn Squash Soup

Recipe By : Sacramento Natural Foods Co-op
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 acorn squash — baked
8 cups vegetable broth
1 teaspoon salt
2 teaspoons thyme
1 1/2 teaspoons dill
3/4 teaspoon white pepper
1 onion — chopped
1 1/2 pounds carrots — grated
2 cloves garlic — minced
1/2 cup rolled oats
1 tablespoon olive oil
1 7/8 quarts water

Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and
pepper. Add remaining ingredients and cook till carrots are tender. Puree in
blender or food processor.

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NOTES : You can also use chicken bouillon or de-fatted homemade chicken stock.

Cafe au Lait

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Beverages

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

2 c Milk

Sugar

1 c Louisiana coffee w/chicory

1. Put milk in saucepan; bring to a boil.

2. Pour hot freshly brewed coffee and milk simutaneously into cups; sweeten

with sugar to taste.

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Title: Sponge Cake I
Categories: Cakes, 1941
Yield: 6 servings

6 Eggs
1 c Sugar
1/4 ts Salt
1 tb Grated lemon rind
1 c Cake flour
1 tb Lemon juice

Beat egg yolks until thick. Add salt, sugar, lemon juice, and rind.
Mix well. Sift flour, measure, and sift. Fold into egg mixture.
Carefully fold in egg whites which have been whipped until they hold
their shape. Pour into un-oiled tube pan. Bake in slow oven (325 F)
about 40 minutes. The Household Searchlight

MMMMM

FRENCH ONION SOUP WITH CHEESE GRATINEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRENCH ONION SOUP—–
45 g Butter
1 tb Light olive oil
750 g Onions, thinly sliced
1 t Salt
2 ts Plain flour
7 c Beef stock
1/2 c Dry white wine
Freshly ground pepper
—–ONION SOUP GRATINEE—–
Rounds of french bread,
– baked or toasted
125 g Gruyere or Emmentaler
– cheese, finely sliced

French Onion Soup:
ÿÿÿÿÿÿ

Melt the butter and oil in a large heavy saucepan.
Add the onions and allow them to cook very slowly
until softened and golden, stirring occasionally. Do
not allow them to brown. Sprinkle with salt and stir
in the flour. When blended allow to cook over a
moderate heat for 3 mins. Remove from the heat and
stir in stock. Add the wine. Season with pepper.
Cover the pot and allow to simmer for 30-40 mins,
skimming the surface of the soup occasionally.

While the soup is cooking, bake the bread slices on a
baking sheet in a moderately slow oven 160 C for about
30 mins until crisp and lightly colored. Serve the
bread with the soup.

Cheese Gratinee:
ÿÿÿÿÿ

Place prepared bread into a soup tureen or bowls.
Pour boiling soup over the bread.

Scatter the cheese over the top and place under a hot
griller until the cheese melts and browns lightly.
Serve immediately.

FROM: New Idea Magazine.

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Title: PALACE WHITE CHOCOLATE MOUSSE
Categories: Desserts
Yield: 6 servings

1/4 lb Sugar cubes
1/4 c -Water
1/2 c Egg whites; room temperature
1 lb Imported white chocolate
– cut into very small cubes
2 c Whipping cream; well chilled
Mint leaves

———————STRAWBERRY SAUCE———————
2 pt Strawberries
– washed and hulled
2 tb Imported kirsch
1 tb Sugar
1 pn Salt

Combine sugar cubes and water in saucepan and bring to
boil, stirring or shaking pan occasionally until sugar
melts. Cook without stirring until syrup reaches hard
ball stage (225øF on candy thermometer). Whip egg
whites to form soft peaks, then reduce speed of mixer
and slowly add syrup. Beat in chocolate pieces (they
will melt partially). Cool to lukewarm.

Whip cream until stiff and fold into mousse. Chill
for at least 4 hours.

To serve, place Strawberry Sauce on chilled dessert
plate (or in @tuile cup), then top with mousse.
Garnish with 1 or 2 mint leaves and pass remaining
sauce separately.

Strawberry Sauce: Puree strawberries. Stir in
remaining ingredients. Cover and chill thoroughly.

Source: Favorite Restaurant Recipes – ISBN:
0-89535-100-5 Typed for you by Karen Mintzias

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Title: Chili Popcorn
Categories: Popcorn
Yield: 6 servings

1 T Margarine, melted
1/2 t Chili powder
1/8 t Salt
1/8 t Garlic powder
1/8 t Paprika
6 c Popped corn

(From Helen Anne Dorrough, registered dietitian with Southern Living
magazine)

Combine first five ingredients and drizzle over warm popcorn.

41 calories per 1 cup serving.

MMMMM

LEMON SPONGE PIE VVKX95A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter (softened)
1 c Sugar
1 tb Flour
1 ea Salt (a dash)
2 ea Eggs
1 c Milk
1 ea Lemon
1/3 c Lemon juice
1 ea Unbaked pie shell (9 in)

In large bowl, cream together butter and sugar until
fluffy. Beat in egg Yolks, flour, salt, milk, lemon
peel (Grated from your lemon) and juice. In small bowl
with clean beaters..Beat 2 egg whites until stiff but
not dry Then fold these into the milk mixture and pour
into pie shell and bake in a preheated oven 375 for 15
minutes. Reduce the heat to 300 and bake 45 min more.
Top will be golden brown and an inserted knife will
come out clean. Hope you like the recipe, my whole
family loves it. It was my grandmothers recipe, so
it’s been around for at least 60 years. JO //
Pembroke, Ma….So. of BOSTON 10/07 09:20 pm

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Date: Sat, 13 Nov 93 21:33:04 EST
From: asya@empress.com (Asya Kamsky)

Pasta with Sun-dried tomatoes

Boil about a quart of water. Add your favorite
pasta (we use 1/2 whole wheat, 1/2 whatever), salt (optional)
1 tsp Mrs Dash, 1 TBLSP tomato paste, sun dried tomatoes and
8-10 cloves of crushed garlic. Stir untill the
water is evaporated/absorbed. I use a non-stick pot.

Texas Wiener Sauce

Recipe By : Journal Nov.8,1995
Serving Size : 1 Preparation Time :0:00
Categories : Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef—browned and drained
2 teaspoons chili powder
2 teaspoons cumin powder
3 teaspoons paprika
1 tablespoon minced onions
1 teaspoon oregano
salt,pepper and ketchup to taste

Combine all ingredients and cook until hot….

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Serving Ideas : Serve on hot dogs..

Title: HOO LA BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Flank steak
1 md Onion, thinly sliced
3 tb Soy sauce
3 tb Sugar
1 tb Sesame oil
1 ts Black pepper
2 tb Corn oil

Cut flank steak against grain 1/5 in. thick, 2 in.
long. Mix all ingredients except corn oil. Marinate
meat 1 hour to let flavor penetrate. Preheat wok.
Heat corn oil. Put in marinade and beef. Stir until
desired doneness is achieved.

Temperature (s): HOT Effort: AVERAGE Time: 01:20
Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI

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