Title: FENNEL SEED-ONION DIP
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings

1/2 ts Fennel Seeds
1 c Cream Cheese; Softened
1 c Sour Cream
1/4 c White Onion; Minced
1/2 ts Salt
1/4 ts Black Pepper
1 ts Paprika

Beat the fennel seeds and cream cheese together until smooth. Whip in the
sour cream. Blend in all the other ingredients, mixing well. Cover and
chill.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit
Chips

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Curried Red Lentil Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :1:20
Categories : Soups, Stews Chilis Curries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped onion
2 cloves garlic — minced
7 1/2 cups water
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley

Saute the onion and garlic in 1/2 cup of the water in a large pot until the
onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute.
Add the lentils and the remaining water. Bring to a boil, reduce the heat,
cover and simmer for 1 hour. Stir in the vinegar. Garnish with parsley
before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 142 Calories; 1g Fat (3% calories from fat); 11g Protein; 25g
Carbohydrate; 0mg Cholesterol; 13mg Sodium

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Title: WHITE CHOCOLATE MOUSSE-Chef Apuzzo of Andrea’s Restaurant
Categories: Puddings, Desserts
Yield: 12 servings

16 oz White chocolate
1 c Heavy whipping cream
3 Eggs, separated
1/4 c Brandy
1/4 c Hot water
1 tb Vanilla
2 oz Sugar

White chocolate is not actually chocolate at all, but cocoa butter
with the chocolate liquor left out. This dessert was originally
concieved as a dark chocolate mousse by Chef Andrea Apuzzo of
Andrea’s Restaurant in Metairie, Louisiana, when he was executive
chef at the Royal Orleans Hotel before opening Andrea’s. It is served
piped into a chocolate cup, which is then placed in a pool of
raspberry sauce.

Melt the chocolate in a double boiler over low heat. It’s a good idea
to stand over the chocolate while it is melting and stir it until it’s
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the brandy and hot water slowly
into a bowl with the egg yolks, whisking briskly as you go until
completely mixed.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry; add the vanilla
to the egg whites and sugar as you beat them.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can’t
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform. Walt MM

MMMMM

Spaghettini Portofino

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spaghettini
4 tb Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 ts Garlic — minced
4 tb Onion — minced
2 c White wine
4 c Tomato — seeded, diced
1 d Salt Pepper to taste

Cook spaghettini to al dente, rinse drain. Sear
olive oil, scallops, and shrimp over high heat until
shrimp turn white. Add garlic and onion and cook until
translucent. Deglaze with wine two minutes. Add
tomato, salt and pepper and simmer 8 minutes. To
serve, toss sauce and pasta, place in dishes, garnish
with basil leaves.

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Title: Shen-Hsien-T’ang (Soup for the Gods)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

6 c Boiling water
2 tb Soy sauce
1 Dozen 1/2-inch sections of
-garlic shoots or
1 Scallion cut into 1/8-inch
-sections
1/2 Ounce finely chopped
-Ginseng root
1 ts Sesame oil
1 ts Salt

Ran across these three short recipes utilizing ginseng. Thought
someone into herbs and/or Chinese medicinal cooking might find them
interesting. Note the measurement for “a heaping tablespoon vegetable
oil” in the last recipe. Ginseng must be pretty miraculous stuff if
you can heap tablespoons of oil…

Put seasonings in a bowl and pour the boiling water into it. This is
a good drinking soup that goes well with a heavy dinner.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Title: Pasta E’ Fagioli
Categories: Soups, Italian, Vegetables
Yield: 8 servings

-KPCG44B
3 ts Oil
2 lb Ground beef
12 oz Chopped onion
14 oz Slivered carrots
14 oz Diced celery
1 1/2 qt Tomatoes; (diced-canned)
30 oz Can of red kidney beans
48 oz Jar white kidney beans
1 3/4 qt Beef stock
3 ts Oregano
2 1/2 ts Pepper (black)
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
1 1/2 qt Spaghetti sauce
Shell macaroni *

*elbow macaroni noodles (as much as you like) Saute
beef in oil i large 10 qt pot until beef starts to
brown. Add onions; carrots celery and tomatoes and
simmer for about 10 minutes. Drain and rinse beans and
add to pot. Also add beef stock oregano, pepper,
Tabasco, spaghetti sauce, and cooked noodles. Simmer
until celery and carrots are tender —about 45
minutes (Makes 9 quarts of soup) I found it took a
little longer to cook and be prepared to feed the
neighborhood and a large party of friends. Every one
will like the soup! Just makes alot. Enjoy, Pat
FROM: PAT PREBLE (KPCG44B)

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CROCKPOT CHEESE FONDUE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10-3/4 cans condensed cheese
1 pk Freeze dried or fresh chive
2 c Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb Worcestershire sauce
1 t Lemon juice
Corn chips

Combine condensed soup, grated cheese, Worces-
tershire sauce, lemon juice, and chives. Cover and
heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.

– – – – – – – – – – – – – – – – – –

Title: CHINESE RADISH-CUCUMBER SALAD
Categories: Chinese, Salads
Yield: 4 servings

1 bn Radishes, coarsely chopped
1 Cucumber, cut in half,
-peeled, drained on paper
Towels about 15 minutes, and
-coarsely chopped
Oriental salad dressing:
1 tb Rice vinegar
2 ts Soy sauce
1/2 ts Sugar
1 ts Sesame oil
2 c Coarsely shredded cabbage,
-kept refrigerated until
-serving

In a medium-size bowl, combine the radishes and
cucumber.

To make the dressing: In a small bowl, mix together
the vinegar and soy sauce. Add sugar, stirring to
dissolve.

Pour dressing over vegetables, toss thoroughly, and
refrigerate until serving time.

At serving time, place chilled cabbage on a serving
dish. Toss vegetables again with dressing and spoon on
top of cabbage.

Serve immediately.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P.
Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9
Posted by: Karin Brewer, Cooking Echo, 8/92

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

3 tb Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 tb Flour 1/2 c Heavy Cream
6 c Chicken Stock 1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts.
SOURCE: Dallas Morning News, 11/18/90

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Title: LEMON BITES
Categories: Cookies
Yield: 72 servings

18 1/4 oz Pkg lemon cake mix
1 Egg
4 oz Container frozen non-dairy
-whipped topping, thawed
1/2 c Sifted confectioner’s sugar

Preheat oven to 350 F. In a large bowl, combine cake
mix, egg and topping. Batter will be very stiff. Drop
by Teaspoons into confectioner’s sugar. Roll into 1″
balls, using sugar to keep dough from sticking to
hands. Place balls of dough 2″ apart on greased baking
sheet. Bakle for 10-12 minutes or until light brown on
bottom. Transfer to a wire rack to cool completely.
Store in an airtight container. Submitted By RHOMMEL
On MON, 27 NOV 1995 063507
~0500

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