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

—–

Title: DIATETIC CANDY SUGGESTIONS
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

Raisins dates, or half pecans or walnuts may be dipped
in diatetic chocolate coating, separated and placed on
waxed paper and chilled until firm. Clusters may be
made by mixing the melted coatings with raisins, nuts,
or cereals. Place on waxed paper, chill until firm.
Strawberries may be partially or entirely dipped in
coating. Serve the same day as dipped. Source: Ideals
Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

—–

STRASS RYE BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rye flour — or oat flour
1 1/2 c Bread flour — or all purpose
1/4 c Cracked wheat
1 tb Molasses
1 Egg
1 tb Oil
1/2 Orange — grated zest of
1 t Salt
2 ts Fennel — or anise seeds
1/2 c Water
1/2 c Buttermilk
1 1/2 ts Active dry yeast

Recipe by: Narsai David
Put in mixing bin in order of your machine and push start

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BASIC MUFFINS AND BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——BASIC BISCUIT BAKING
MIX—————–
9 c Flour — sifted
1/3 c Baking Powder — double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted
flour. Sift all dry ingredients together until well
mixed. Cut or mix fat into flour mixture utnil all
particles are thouroughly coated and mixture esembels
coarse cornmeal. Sotre mix in a jar or can with a
tight lid. It can be measured into 2 cup amounts and
put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6
weeks. Vary the liquids: dry milk solids are already
in the mix so more milk is not need. You can use fruit
juice, water or meat broth for the liquid called for
in a recipe.

The recipes in this Pick-A-pocket book were written
for commercial packaged baking mix which has no milk
so it is the liquid called for in recipes. This mix is
a perfect substitte. Just use water where it calls for
milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water
to mix and stir 20-25 times. Turn out onto a lightly
floured surface and knead 10-15 times. Roll to 1/2″
thickness and cut with a knife to pockets shapes or
use biscuit cutter to make circles. Place in preheated
sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking
mix (milk), 8 links sausages cooked.

Prepare biscuits according to package directions for
rolled biscuits. Knead dough, roll out on floured
surface and cut 8 circles with a biscuit cutter. Lay
one sausage in center of each and wrap dough around,
pinching to seal. Sausages will stick out the ends.
Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of
your hand. Place 1/2 teaspoon jelly or preserves in
center. Fold over and pinch edges together to seal.
Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking
mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup
milk; 2 tablespoon drained dice pimento (optional) Mix
all ingredients together until soft dough forms. Spoon
into pockets. Bake 10 minutes or until golden.

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