MUSHROOM BARLEY MISO SOUP

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

Amount Measure Ingredient — Preparation Method
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3 tb Vegetable oil
1 lg Onion, chopped
1 t Thyme
12 oz Mushrooms, chopped
1 tb Pot barley, washed
1 1/2 pt Water
1 t Miso
1 sm Garlic clove, crushed
1 t Salt
Soy sauce to taste
Parsley, chopped

Heat oil in a large pot saute the onions thyme.
After 5 minutes, add the mushrooms cook for another
2 minutes. Add the barley water bring to a boil.
Reduce heat, cover simmer for 1 to 1 1/2 hours.
Blend 1/4 pint of the soup in a blender with the miso,
garlic, salt soy sauce. Pour the blended soup back
into the soup pot, mix well, reheat serve garnished
with lots of chopped parsley.

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Title: Scotch Shortbread 2
Categories: Cookies
Yield: 35 servings

1 c Butter
3/4 c Powdered sugar (c h)
1/2 ts Almond extract
2 1/2 c All-purpose flour
1/4 ts Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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Oatmeal Chippers

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1/2 cup milk
2 teaspoons vanilla
6 ounces chocolate chips
1/2 cup nuts — chopped
6 cups Oatmeal cookie mix

Stir eggs, milk and vanilla into cookie mix; add chocolate chips and
nuts. Drop by teaspoons about 2″ apart onto baking sheets. Bake in 350
degrees overn 12 to 15 minutes. Makes 4 dozen.

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Title: Espresso-Hazelnut Cheesecake
Categories: Desserts, Cheesecakes, Cakes
Yield: 14 servings

8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped
Chocolate covered espresso
-beans

Recipe by: Bon Appetit Magazine
For crust: preheat oven to 350°F. Generously butter bottom and
sides of 9″ diameter springform pan with 2 3/4″ high sides. Wrap
outside of pan with double layer of foil. Finely grind cookies,
hazelnuts, sugar and cinnamon in processor. Add butter; process
until moist clumps form. Press crumb mixture onto bottom and up sides
of pan. Chill while preparing filling.

For filling: using electric mixer, beat cream cheese in large bowl
until smooth. Add sugar and beat until well blended. Add eggs 1 at
a time, beating just until blended and scraping down sides of bowl
after each addition. Beat in sour cream and 1/2 cup cream. Stir
espresso powder and 2 tblsp warm water in small bowl until powder
dissolves. Add to filling and beat until blended. Beat in vanilla.
Stir in nuts. Pour filling into prepared pan. Place pan in large
baking pan. Pour enough hot water into baking pan to come halfway up
the sides of the springform pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4
hours. Turn off oven; open door slightly . Let cake stand in oven
with door ajar 1 hour. Remove pan from water and transfer to rack.
Cool. Wrap in foil and chill overnight. (can be made 3 days in
advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan
sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped
bag, pipe around top edge. Decorate with Espresso Beans.

MMMMM

Title: SOUR CREAM MARINADE FOR CHICKEN
Categories: Marinades, Chicken
Yield: 1 servings

1 pk Italian Salad Dressing Mix
2 tb Water
2 tb Lemon juice
1/2 c Sour cream
1/2 c Salad oil

**This delicious marinade makes enough for 3 lbs
chicken parts.**

In a bowl, blend together salad dressing mix, water,
and lemon juice. Add sour cream and combine
thoroughly. Slowly add salad oil, whipping until
creamy. Marinate chicken pieces for about 2 hours.
Bake in moderate oven until tender.
Source: Creative Home Cooking #425
: By Mona Brun

From the collection of K. Deck

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Title: LIME-GINGER MARINADE
Categories: Marinades
Yield: 4 servings

6 tb Lime juice
3 tb Honey
2 tb Rice wine vinegar
2 tb Olive oil
1 1/2 ts Chopped cilantro
1 ts Grated ginger root
1/4 ts Red pepper flakes

Whisk all ingredients until combined.

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Title: Frosted Lemon Treats
Categories: Cookies
Yield: 9 servings

1/2 c Margarine or butter;
-softened
1/4 c Sugar
3 tb Milk
1 ts Grated lemon peel
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
Lemon frosting
Lemon frosting
3 tb Margarine or
Butter; softened
3/4 c Powdered sugar
1 ts Lemon juice

Recipe by: Betty Crocker’s Microwave
1. Grease bottom only of square dish, 10 X 6 X 1/2 inch. Mix margarine,
sugar, milk, lemon peel and egg in medium bowl. Stir in flour, baking
powder and salt. Spread evenly in dish.
2. Microwave uncovered on high 3 to 4 minutes, rotating dish 1/2 turn
after 2 minutes, until no longer doughy; cool. Frost with Lemon Frosting.
Cut into about 2 X 1-1/2-inch bars. 18 BARS; 130 CALORIES PER BAR.
LEMON FROSTING
Beat all ingredients until smooth.

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5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed
tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 c. cider vinegar
1 c. (packed) brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in a large nonreactive pot and bring to a boil
over medium heat. Reduce heat and simmer 1 1/2 hours, stirring
occasionally until vegetables are soft and sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot. Bring
to a boil over medium-low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store
in refrigerator for up to 1 month. Freeze for longer storage.

Title: Applique Cookies
Categories: Cookies
Yield: 1 servings

1 Recipe chocolate pepper
-cookie dough (see
1 Recipe sugar cookie dough
-(see index)
Beaten egg white
Semisweet chocolate for
-drizzling on cooki — for d

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Roll out each dough until 1/8 inch thick. With cookie cutters or cardboard
forms, cut cookie shapes of different sizes from each dough. Preheat oven
to 350 deg F. and line baking sheets with parchment paper.

With a pastry brush, coat the underside of the smaller cookies with egg-
white “glue”; place on top of contrasting-color larger cookies. Set 1 to 2
inches apart on baking sheets.

Bake for 8 to 10 minutes; do not allow to brown. Cool on racks.

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Title: Cold Papaya Soup
Categories: Soups, Caribbean, Appetizers, Fruits
Yield: 4 servings

1 ea Ripe papaya, about 6″ long
Sugar, to taste
Fresh lime juice, to taste

Peel the papaya cut in half. Spoon out the seeds keep them in a
small container in the refrigerator.

Cut the papaya into chunks reduce to a liquid puree in the food
processor. Add the sugar lime juice. If the puree is too thick,
stir in a little water, but be very careful that you do not add too
much water or you will lose the consistency.

Serve in fruit cups with a dab of the reserved seeds in the centre of
each serving.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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