VERMONT CHEDDAR CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter — unsalted
2 sm Onion — halved, sliced
2 ts Flour — all purpose
2 sm Potatoes — 12 oz, peeled
-diced
1 c Chicken stock
4 c Milk
1/4 ts Celery seed
1/2 ts Dry mustard — English
1/2 ts Paprika, hot — Hungarian
1 1/2 c Cheddar, sharp — grated
-salt freshly ground pepper
Croutons — optional

Melt the butter in large saucepan over medium-low
heat. Add the onion; cook 5 minutes. Sprinkle the
onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce
the heat. Cook covered over medium-low heat 25
minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the
heat, stir in the cheese and season with salt and
pepper to taste. Serve with croutons if desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip
Stephen Schulz posted by Anne MacLellan

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Title: TOLL HOUSE CHOCO-OAT RAGE
Categories: Desserts, Party, Cookies
Yield: 1 servings

1 c Margarine;softened (2 stick)
1 1/3 c Oats; quick or old fashioned
1/2 c Flour
1 c Brown sugar;light
1/2 c Walnuts; chopped (optional)
2 Eggs
1 ts Vanilla
12 oz Chocolate chips

DIRECTIONS ~——————————————————
~— IN LARGE MIXER BOWL, COMBINE MARGARINE, OATS, FLOUR, BROWN
SUGAR, WALNUTS, EGGS, AND VANILLA. BEAT 3 MINUTES AT MEDIUM SPEED OR
UNTIL MIXTURE IS LIGHT AND CREAMY. STIR IN 1 C CHIPS. SPREAD BATTER
IN 8 IN SQUARE MICROWAVE SAFE BAKING DISH; COVER DISH WITH WAXED
PAPER. COOK ON HIGH 4 MINUTES; ROTATE DISH 1/4 TURN. COOK ON HIGH
POWER 4-5 MINUTES OR UNTIL TOP OF CAKE APPEARS DRY AND BOTTOM OF CAKE
IS AN EVEN
COLOR. SPRINKLE REMAINING 1 CUP CHIPS OVER TOP OF WARM CAKE. LET
SAND 10 MINUTES, THEN SPREAD CHOCOLATE EVENLY OVER CAKE. COOL
DIRECTLY ON
COUNTER TOP. CUT N SERVING PIECES . MAKES 8-10

—–

Title: Lemony Leek Mushroom Soup
Categories: Soups/stews, Appetizers, Jewish, Formatted
Yield: 8 servings

———————————–STOCK———————————–
7 c Water
1 c Onions; chopped
2 ea Leek; green parts only
4 ea Parsley sprigs
1 lg Celery stalk; chopped
2 ea Bouillon cubes, vegetable

————————————SOUP————————————
2 tb Oil, olive
4 lg Leeks; chopped, white only
2 md Turnips; peeled, diced
1 lg Celery stalk; diced
2 ea Bay leaves
1 cn Tomatoes (14.5oz); chopped
12 oz Mushrooms, white; sliced
Juice of 1 lemon
Salt; to taste
Pepper, black; to taste
3 tb Parsley; minced
3 tb Dill; minced
Matzo farfel; optional

Combine all stock ingredients, bring to a boil simmer for 30 minutes.
Let stand till needed then drain befroe using. Heat oil in a soup pot.
Add chopped leeks saute over moderate heat, stirring frequently, til
lthe leeks start to go limp.
Add stock, turnips, celery bay leaves. Bring to a boil, cover simmer
for 10 minutes. Add tomatoes (including their juice) mushrooms, simmer
another 15 to 20 minutes. Season to taste remove from heat. Allow soup
to stand for several hours or cool refrigerate overnight.
Before serving, heat through, add parsley dill. Top each serving with
matzo farfel if desired.reposted by DonW1948@aol.com

—–

Title: Dulce De Mange (Mango Paste)
Categories: Caribbean, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Dulces (literally sweets) like this one are common all over Latin
America. They are firm, sliceable pastes made from, for example,
quinces or sweet potatoes. Serving a slice of semi-soft cheese with
a similarly- sized slice of dulce is a popular dessert and the
flavours marry exceptionally well. This mango dulce originated in
the Caribbean.

Peel remove the flesh and process enough ripe mangoes to provide 2
cups of mango puree.

Scrape the puree into a saucepan and add 2 cups of white sugar and a
tablespoon of lime juice.

Cook over a medium heat, stirring all the time until the mixture
thickens sufficiently so that you can see the bottom of the saucepan
in the wake of the spoon.

Moisten the inside of a mould++a cake or loaf tin will do++scrape the
dulce into it and leave to cool. When it is cold, turn out. It will
keep very well wrapped in plastic and refrigerated.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald
1/12/93.

Posted by Stephen Ceideberg; February 18 1993.

MMMMM

FRENCH ONION SOUP GRATINEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
3 Large onions, sliced (4 C)
1 t Sugar
1 tb All purpose flour
2 1/2 c Water
1/2 c Red wine
2 cn Condensed beef broth
French bread
8 oz Swiss cheese slices

1. In a 4 quart saucepan over medium heat in hot
butter, cook onions and
sugar for 10 minutes.
2. Stir in flour until well blended with the onions
and the pan juices. 3. Add water, wine, and undiluted
beef broth; heat to boiling.
Reduce heat to low; cover and simmer 10 minutes.
4. Cut four 1 inch thick slices of bread from loaf.
Toast in 325F oven
just until lightly browned, about 10 minutes.
5. Ladle soup into 4 oven safe bowls and place 1
slice toasted bread on
surface of soup in each bowl.
6. Fold Swiss cheese slices and fit onto toasted
bread slices in soup. 7. Place soup bowls in pan for
easier handling. Bake in 425F oven for
10 minutes or just until cheese is melted.

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Title: French Onion Soup
Categories: Soups/stews, Beef, French
Yield: 6 servings

1/4 c Butter 6 x Medium cooking onion sliced
1 ts Sugar 1 tb All purpose flour
1 c Dry white wine 4 c Beef broth
1/4 ts Pepper 6 x 1/2 in day old french bread
2 c Grated swiss cheese 1/2 c Grated parasean cheese
1 x Paprika

In large Dutch oven over medium heat, melt butter. Add onions and sugar.
Cover and cook, stirring occaisionally, 30 minutes or until onions are
tender but not colored. Uncover pan, increase heat slightly and continue
to cook, stirring regularly until onions are rich caramel colour (10 to 15
minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and
thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to
low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof
bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean
cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese
melts and bubbles.

—–

Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Yield: 1 Servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled
-cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6“x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It
was a traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

MMMMM

Hearty Vegetable Soup

Recipe By : Gourmet, March, 1986
Serving Size : 6 Preparation Time :2:00
Categories : Soups Soups Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce
1 1/2 pounds eggplant — cut into 1″ cubes
1 pound zucchini — cut into 1″ cubes
1 large onion — halved sliced
1 pound mushrooms — sliced
1 clove garlic — minced
2 tablespoons unsalted butter
14 ounce can tomatoes, drained juice reserved — chopped
1 cup dry white wine
1 teaspoon dried marjoram — crumbled
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 3 T water
freshly grated Parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the
eggplant, the zucchini, and the onion and toss the mixture until it is
combined well. Spread the mixture in a large baking pan and broil it under a
preheated broiler about 3 inches from the heat, stirring occasionally, for
25-30 minutes or until the vegetables are tender and charred lightly around
the edges. In a kettle cook the mushrooms and the garlic in the butter over
moderate heat, stirring occasionally, until the mushrooms give off their
liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the
rosemary, 6 cups water, the Worcestershire sauce, and salt and pepper to
taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered
partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup,
stirring, and simmer the soup for 5 minutes. The soup may be made up to 3
days in advance, kept covered and chilled, and reheated over moderate heat,
stirring until it is hot. Ladle the soup into heated bowls and sprinkle it
with the Parmesan. Makes about 10 cups.

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