Archive for December, 2017

Sopa De Palta- Avocado Soup

Recipe

1 Dec

SOPA DE PALTA – AVOCADO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Filed under: Cookies, Italian, Lisa, Polkadot

First Lady Jacque Batts Turketti Casserole

Recipe

1 Dec

Title: First Lady Jacque Batt’s Turketti Casserole
Categories: Governors r, Casseroles
Yield: 1 servings

1 1/4 c Uncooked broken spaghetti
1 c Diced leftover turkey; (1
-to 2)
Or chicken
1/2 c Chopped small onion
1 cn Cream of mushroom soup
1/2 c Chicken broth
Or water
1/2 ts Salt
1/8 ts Pepper
3/4 c Grated cheddar cheese
; (3/4 to 1 3/4)
Adjust to personal p
-reference

Recipe by: Governor Philip E. Batt, Idaho
Cook spaghetti, drain well. Mix all ingredients except
cheese. Toss together well. Pour into a greased casserole
dish. Cover with grated cheese. Bake in a 350 oven for 45
minutes.JM.
Governor Philip E. Batt, Idaho

MMMMM

Filed under: Candies, Desserts

Shanghai Beef

Recipe

1 Dec

Title: SHANGHAI BEEF
Categories: Beef, Oriental
Yield: 4 servings

1 lb Flank steak,cut into strips
1 cn 10 1/2 oz. condensed beef
Broth
2 tb Oil
8 oz Can sliced water chestnuts
Drained
1/4 c Water
1 md Red bell pepper coarsely
Chopped
4 tb Soy sauce
2 tb Cornstarch
5 Scallions cut diagonally
Into 1″ pieces
1/4 ts Black pepper
1 1/2 c Dry rice

Brown beef in hot oil in a skillet,about 5 minutes.Add
water chestnuts,red bell pepper,scallions and
pepper.Cook,2 minutes longer.Mix broth,water,soy sauce
and cornstarch;stir into beef mixture.Cook and stir
until mixture thickens and comes to a full boil.Stir
in rice.Cook;remove from heat.Let stand 5 minutes.
Fluff with a fork.Makes 4 servings.

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Filed under: Soups, Vegetarian

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Archive for December, 2017

Sopa De Palta- Avocado Soup

First Lady Jacque Batts Turketti Casserole

Shanghai Beef

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