EASY POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes — or
Potato buds

Recipe by: Mr.Food Tv series In a large saucepan, melt the butter. Saute the
onions until golden. Add the potatoes, carrots, water, salt, pepper, and
dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, abou
t
30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the
potato flakes during the last few minutes of cooking. Mr. Food – A Television
Program * Submitted by Roy Crockett
Posted on NVN #101136 by RCrockettj on 1/5/94, no-format

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Turkey Picatta

Recipe By : Terry
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound turkey cutlets — pounded thin
2 large egg whites — beaten
1 cup fresh bread crumbs
1 lemon juice — freshly squeezed
1 1/2 cups chicken stock
clove garlic — crushed (Optional)
1 tablespoon margarine

Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a
non stick pan spreayed with non stick spray, 2 at a time. brown garlic for 1
– 2 minutes. After all are browned, add lemon juice and scrape brown bits
off pan bottom. Add chcken broth and margarine. cover and cook about 20
minutes or until fork tender.

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NOTES : Can add garlic right after chicken is cooked Can use 1 whole egg
instead of whites and substitute fresh bread crumbs for dried.

BANANA OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine softened
3/4 c Brown suger packed
1 Egg beaten
1 c Buttermilk
1 c Rolled oats
1 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 ts Allspice
2 md Bananas chopped

1. Cream together butter and brown suger. Mix in egg
and buttermilk. 2. Mix together oats, flour, baking
powder, salt and allspice.
Add to creamed mixture.
3. Stir in Bananas.
4. Spoon into greased or paper lined muffin pan,
filling almost full. 5. Bake at 400 to 425 degrees
for 20 to 25 minutes until golden brown. Per Serving
Calories 162
Protein 3.5g
Fat 5.1g
Carbohydrates 26.4g
Sodium 242mg
Tips: For variation, add 1 cup chopped fresh peaches
in place of the
bananas. Or use 1 can chopped mixed fruit.

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Title: Bruschetta with Tomato, Basil, and Mozzarella
Categories: Relishes
Yield: 6 servings

1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
-and seeded 1/2 ts Salt
2 md Garlic cloves, minced 1/2 ts Coarse black pepper
3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
1 tb Finely chopped Italian -1/2 cubes
-parsley

Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when the
coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one of those dishes that can be addictive, so
don’t serve too many or your friends won’t have room for dinner!

RELISH:

I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
ground black pepper

Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
remove excess liquid. Combine all relish ingredients except the Mozzarella
cheese in a small non aluminum bowl. Stir well and taste for seasoning.
Prepare grill for medium hot grilling. Place the bread on the grill; grill
each side just until marks of the grill appear. Remove from grill and place
on serving platter. Rub the bread pieces on each side with cut edges of
the peeled garlic cloves. Add cheese to the relish, spoon mixture over each
baguette slice and then drizzle the final 2 tbsp extra virgin olive oil
over top. Sprinkle with freshly ground black pepper and serve. Makes 6
servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens

—–

Beef with Asparagus

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoon Ginger — minced
1/2 pound Beef, lean — strips
2 tablespoon Wine — Shaoxing or dry sher
1 1/2 teaspoon Cornstarch
3 tablespoon Soy sauce — dark
3 tablespoon Oil
1/2 teaspoon Oil — sesame
1 pound Asparagus — cut into 2″ piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.

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Title: Okra and Tomatoes
Categories: Low country, Southern
Yield: 8 servings

8 sl Hickory-smoked bacon
-(thick slices)
1 md Onion, chopped (~3/4 cup)
1 lb Fresh okra, trimmed
5 Vine-ripened tomatoes,
-peeled and quartered
-OR
1 cn Tomatoes, quartered,
-with their juice (1 1/2 lb)
1 Fresh hot pepper or
-cayenne pepper to taste
Dry white wine or
-chicken stock
Chopped fresh herbs of
-your choice for garnish

Cook the bacon in a cast-iron skillet over medium heat until it is
uniformly crisp. Remove from the skillet and set aside to drain. Add
the onion to the bacon grease and cook until the onion begins to
become transparent, about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with moisture. Add the
tomatoes and pepper and lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring occasionally and adding
wine or stock to the pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken stock and harnish with fresh
herb of your choice and the reserved bacon, crumbled. Serves 6-8.

MMMMM

O’DONOGHUE’S BEEF STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round steak — or stew
Steak
3 md Carrots
3 md Parsnips
1/2 c Barley, pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to
cover the meat and have approx 1″ left above. Put
in the chopped (large chunks) meat, lower heat to
keep the stew simmering, put in the chopped/diced
carrots and parsnips, add herbs, salt and pepper to
taste, leave simmer for a while (say 20 mins). Add the
peeled whole potatoes and some stock/soup mixture
or cornflour to thicken, keep the mixture simmering
and stir occasionally, after about 1hr from
start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed
by: Desmond P. O’Donoghue (8614903@ul.ie)

Recipe By : “Aine.McManus”
, Gaelic List

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Title: Spinach Pie (Fat Free) Well, relatively speaking, fat free!
Categories: Vegetables, Appetizers, Cheese/eggs
Yield: 15 servings
2 lb Spinach
1 pk Mushrooms (8 oz.)
1 lg Onion
5 Egg whites
1 pk Cheddar Cheese (8 oz.)
NO FAT Healthy Choice
1 pk Mozzarella Cheese (8 oz.)
NO FAT Healthy Choice
1 ts Pepper
1 pk Phyllo dough
REMOVE PHYLLO DOUGH FROM FREEZER! Let set at room Temp, for 5 hours.

FILLING:

1. Remove stems from Spinach and wash.
2. Cut onions and saute in vege. broth, wine, and/or water.
3. Wash and slice mushrooms and add to the
onions. (Cook until all liquid evaporates.)
4. Remove onions and mushrooms from heat, put in large bowl.
5. Saute Spinach in vege. broth, wine, and/or water, tossing frequently
until all liquid evaporates.
6. Mix onions, mushrooms, and spinach together, making sure onions and
mushrooms are evenly distributed throughout the spinach.
7. In large bowl, beat egg whites lightly with whisk.
8. Add grated cheese to egg mixture and mix thoroughly.
9. Add Spinach mixture to egg and cheese mixture and stir until mixed
well.

CRUST: Phyllo Dough
PREHEAT OVEN to 400 degrees
ASSEMBLE:

1. Spray large, rectangular glass baking dish with PAM.
2. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish,
spraying each layer lightly with Pam.
3. Spread half of Spinach filling on top.
4. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
5. Spread the other half of Spinach filling.
6. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with Pam
7. Spray top lightly with Pam.
8. Using a sharp knive, cut through the top layers of the Phyllo dough in
desired pattern . . . large, small, rectangular, square, or diamond.
9. Bake between 375 to 400 degrees for 35 minutes ’til golden brown.
——-

DOLMA ICI ZEYTINYAGLI (RICE STUFFING FOR VEGETABLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill parsley
1 oz Pine nuts (pignoli)
1 t Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an inch
above the the level of the rice and then boil out the water and steam for a
few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
with mixture, arrange in a flat roasting pan, cover each one with its lid
(after insides are scooped out and sprinkled w/ salt). Pour around them
enough water to come half-way up their sides. Bake in a 350 oven for 45
min. or until they are well cooked through soft, but have not lost their
shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
of peppers.

Recipe from “Home Book of Turkish Cookery” by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.