*SUE’S SWEET BUTTERNUT SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Butternut squash
1 md Onion
3 md Apples
1 c Chopped carrot
5 c Broth
1/4 c Brown sugar
1 t White sugar
1 t Cinnamon
1 c Skim milk
2 ts Cornstarch

Place the whole squash in the microwave for 8 minutes
to make peeling and cutting easier.

Peel and cut squash in cubes. Place all ingredients
(except milk and cornstarch) in a soup pot and cook
for 45 minutes or longer. Before serving stir in milk
and cornstarch. Correct seasonings.

– – – – – – – – – – – – – – – – – –

BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

– – – – – – – – – – – – – – – – – –

GREEK STYLE PIZZETTES ABM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main dish
Breads Kooknet
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 t Honey
1/2 ts Lemon Rind — grated
1/4 ts Pepper
1 t Oregano
1 t Salt
2 3/4 c Flour
1 1/2 ts Yeast
—–TOPPING—–
1/4 Unsalted Butter
1/4 lb Spinach leaves — rinsed and
-dried
14 Kalamata Olives — pitted
1/2 c Feta Cheese — crumbled
2 tb Parsley — chopped
Salt
Pepper
3 tb Olive Oil

Place all dough ingredients in machine and program for
knead and first rise. Press start. After the first 5
minutes of kneading the dough will be firm and pull
away from the sides of the machine. While the dough
is rising you can prepare the toppings. In a saute
pan, heat the butter over low heat and cook the
spinach long enough for it to wilt, about 2 minutes.
Remove the pan from the heat and stir in the garlic.
Set the mixture aside while you assemble the pizzettes.

Preheat the oven to 425øF. with the rack in the center
position. Lightly flour 2 baking sheets and set them
aside. When the dough is completed, transfer to a
lightly floured surface, cover it with a clean towel
and let it rest for 5 minutes. Divide the dough into 4
even pieces and roll each piece out to a 6″ circle.
Transfer the circles to the prepared baking sheet.
Distribute the spinach over the circles followed by
the olives and feta cheese. Sprinkle on the chopped
parsley, salt and pepper. Drizzle a small amount of
olive oil over the top of each. Bake for 20 minutes,
or until the crust is deep golden brown and the top is
starting to brown.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Forum, 07-19-95 Revised for

– – – – – – – – – – – – – – – – – –

Title: Lemon Coleslaw
Categories: Coleslaw, Salads
Yield: 6 servings

1/2 c Mayonnaise
1/4 c Fresh lemon juice
2 tb Olive oil
1 tb White wine vinegar
1 ts Salt
1/2 ts Pepper
1/2 ea Red bell pepper (cut into ma
1/4 ea Red onion (cut into matchsti
2 tb Chopped fresh parsley
1/2 c Sour cream
2 tb Dijon mustard
2 tb Sugar
1 tb Prepared horseradish
1/2 ts Celery seeds
8 c Shredded cabbage (about 1 1/
1/2 ea Green bell pepper (cut into
1 ea Carrot, shredded
2 ts Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate
dressing until cold. (Can be prepared 1 day ahead). Combine cabbage,
bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.

MMMMM

Vegetable Soup with Pesto Swirl

Recipe By : 1997 Family Circles’ Light Easy
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup finely chopped leeks
1 tablespoon olive oil
6 cups chicken broth
3/4 pound red potatoes — diced
1/2 pound green beans — cut in half
1 tomato — chopped
6 ounces yellow squash — diced
6 ounces zucchini squash — diced
3/4 teaspoon salt
10 tablespoons pesto

Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8
to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add
broth and potatoes; simmer until potatoes are almost tender, about 10
minutes.

Add green beans, tomato, squash, zucchini, and salt; cook until tender, about
10 minutes.

Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each
serving.

– – – – – – – – – – – – – – – – – –

Herring in Cherry Tomatoes

Recipe By : the California Culinary Academy
Serving Size : 1 Preparation Time :0:15
Categories : Hors d’Oeuvres- Canapes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 basket cherry tomatoes
herring in sour cream sauce

Remove stems from 1 basket of cherry tomatoes. Slice top off stem end and
hollow out interior by gently squeezing out seeds. Dice prepared herring in
sour cream sauce and spoon into tomatoes.

– – – – – – – – – – – – – – – – – –

NOTES : Each cook needs a few hors d’oeuvres that will be a snap to prepare.
However, other than a wedge of cheese and a box of crackers, there are very few
work-free appetizers. Simplicity and good planning will help lessen the burden
of coming up with that perfect little something before dinner.

Chinese Cucumber Salad

Recipe By : Too Many Tomatoes … by Burrows Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 6″ cucumbers
4 tablespoons red wine vinegar
4 tablespoons soy sauce
4 tablespoons sugar — (3T was fine)
4 teaspoons sesame oil
2 teaspoons salt
1 teaspoon Tabasco sauce

Peel the cukes if you want, cut lengthwise, and scrape out any large seeds.
Slice 1/4″ thick.
Soak in salted ice water for 30 min.
Drain.

Mix sauce ingredients and pour over drained cukes.
Let stand 30 min prior to serving.

[Standing 1-2 hours is ok; longer and the cukes are probably too marinated.]

– – – – – – – – – – – – – – – – – –

Title: MAPLE CUSTARDS
Categories: Desserts, Ew
Yield: 4 servings

1/2 c Pure maple syrup*, plus
4 t For topping
3/4 c Skim milk
2/3 c Evaporated skim milk
2 lg Eggs
2 lg Egg yolks

*for the richest flavor, use syrup graded “Dark Amber”
In a saucepan over high heat, bring 1/2 c maple syrup to a boil. Cook until
thickened and reduced to about 1/4 c, about 4 minutes. Reduce heat to low;
pour in skim milk and evaporated skim milk. Stir until the syrup has
blended
with the milk. Remove from the heat. In a mixing bowl, lightly whisk eggs
and egg yolks until combined. Gradually whisk the hot milk mixture into
the
eggs. Skim off any foam and pour the mixture into four 6 oz custard cups or
ramekins. Preheat over to 350 degrees. Place the filled custard cups in a
shallow baking dish and add enough hot water to come 2/3’s of the way up
the
sides of the cups. Bake for 30 to 40 minutes, or until a knife inserted in
the center of a custard comes out clean. Serve the custards warm or
chilled,
with 1 t of the remaining maple syrup drizzled over each.

—–

RISSOTO CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Servings
4 1/2 c Of chicken stock
6 tb Unsalted butter
1 md Onion, finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Freshly grated parmesan
-cheese
1 lg Egg, lightly beaten
1/2 c All-Purpose flour
2 tb Olive oil

1. In a medium saucepan, bring the chicken stock to a
simmer over moderate heat. Butter a 9 by 13 inch glass
baking dish.

2. Melt 4 tbsp of the butter in a large non-reactive
saucepan. Add the onion and cook over moderate heat,
stirring occasionally, until softened, about 5
minutes. Add the rice and stir until coated with
butter, 1 to 2 minutes. Raise the heat to moderately
high and pour in the wine. Cook, stirring, until
almost all the wine is absorbed, about 4 minutes.

3. Add about 1 cup of the simmering stock ( enough to
just cover the rice ) and cook, stirring constantly,
until the stock is absorbed. Continue adding stock,
about 1 cup at a time; stir constantly until the stock
is absorbed before adding more. The rice is done when
it is just cooked through and lightly bound with with
creamy liquid, after about 15 minutes. Remove from the
heat and stir in the Parmesan cheese. Let cool
slightly, then stir in the egg. Spread the risotto
evenly in the prepared baking dish. Cover and
refrigerate until very firm, at least 4 hours or
overnight.

4. Cut the risotto into 16 even squares. Shape each
square into a disk, about 2 1/2″ in diameter and 1/2″
thick. Coat the disks with flour and refrigerate on a
baking sheet until firm, about 20 minutes.

5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
of the olive oil. Add 8 of the cakes to the skillet
and cook over moderately high heat, turning once,
until browned and warmed through, about 3 minutes per
side. Transfer the cakes to a warm serving platter,
cover and keep warm in a low oven. Wipe out the pan
and repeat with the remaining butter, oil, and risotto
cakes. (The risotto cakes can be fried up to 1 day
ahead. To serve, warm them in a 450 degree oven for
about 10 minutes, or until heated through.)

– – – – – – – – – – – – – – – – – –

Title: CHICKEN BARLEY SOUP (LOW CAL)
Categories: Low-cal, Soups/stews, Low-fat, Main dish, Poultry
Yield: 8 Servings

3.00 lb Chicken, Cut in pieces
0.50 c Uncooked barley
9.00 c Water
2.00 tb Lemon Juice
3.00 Celery stalks with leaves
1.00 sm Onion
0.50 c Chopped onion
0.50 c Finely chopped carrot
0.50 c Chopped fresh parsley
1.00 tb Salt
0.50 ts Pepper, freshly ground
0.25 ts Celery seed
1.50 c Green beans cut, fresh

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.

MMMMM