Bill’s Vegetable Soup

Recipe By : Bill Marksberry
Serving Size : 1 Preparation Time :3:00
Categories : Beef Main Dish
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 pounds london broil — cubed
2 stalks celery — sliced
2 cups water

2 quarts water — approximately
1 soup bone — optional
1 tablespoon thyme
salt and pepper — to taste
1 medium onion — diced
2 cloves garlic — chopped
2 cans beef broth
2 tablespoons kitchen bouquet
1 package frozen mixed vegetables — large
1 can tomatoes — diced
1 package frozen stew vegetables — large
4 potatoes — cut up
1 can corn
1 can green beans
1 cup barley

Brown meat in vegetable oil. Add two cups water and celery. Allow to
simmer about twenty minutes covered.

Add beef broth (the non-condensed kind), soup bone, garlic, onion, and
Kitchen Bouquet. Simmer about one hour covered.

Add barley. Simmer one-half hour.

Add frozen, fresh, canned vegetables, thyme, salt and pepper . Simmer
one-half hour or until vegetables are tender.

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STUFFING FOR MANICOTTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
-cheese
1/2 ts Salt
1 pn Black pepper

Drain the ricotta cheese. Combine all of the
ingredients and mix well.

[ Leone’s Italian Cookbook; Gene Leone; Harper Row,
1987 ]

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DARK MOIST BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine

Combine flour, bran, sugar, salt and soda and mix
well. Combine buttermilk, egg, molasses and butter and
add all at once to dry ingredients. Stir just enough
to moisten flour mixture. Fill greased muffin cups 2/3
full and bake at 350F 20 to 25 minutes.

(C) 1992 The Los Angeles Times

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CREAMED TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter (to saute with)
2 tb Safflower oil
2 Large onions, chopped
1/2 ts Thyme, crushed
1 t Basil
1 d Salt pepper
10 Medium ripe tomatoes,
Coarsely chopped
5 tb Tomato paste
1/3 c Flour
6 c Chicken broth
1 1/2 ts Sugar
1 c Cream
1 c Milk
2 tb Butter

Combine butter and oil in soup pot; add onions; saute
over low heat, sprinkling with thyme, basil, salt and
pepper; stir occassionally. When onions are tender,
stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken
broth; add to tomato mixture and mix well. Slowly add
remaining chicken broth, stirring well. Simmer
covered, over low heat, for about 30 minutes. Stir
occasionally to prevent soup from sticking to bottom
of pan. Put soup through blender in small batches.
Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add remaining butter just before
serving.

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Baked Doughnut Puffs

Recipe By : Farm Journal, 1952
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons shortening
1/2 cup sugar
1 egg
2 cups flour — sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup chopped walnuts
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup butter — melted

Cream shortening, sugar egg until light and fluffy. Sift together
flour, salt, baking powder and nutmeg. Add alternately with milk to
creamed mixture. Mix well to a stiff dough. stir in nuts. Drop by
tablespoon into well greased small size muffin pan cups. Bake at
400° for 20 minutes. Combine powdered sugar and cinnamon in paper bag.
Dip top of doughnut in melted butter, shake 2 or 3 at a time in bag
with sugar.

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Serving Ideas : Less fat, less work than frying.

Creamy Leek and Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
6 medium leeks, white part only (abt 4 c) — thinly sliced
3 stalks celery — thinly sliced
3 large potatoes (abt 1 1/2 lbs), scrubbed — cut in 1/4″ slice
s
5 cups vegetable or chicken stock
1/4 cup finely minced fresh dill — optional
salt and pepper — to taste

serves 6

Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirr
ing occasionally. Meanwhile, cut the potato slices in half. Add the potatoes
and stock. Lock the lid in place and over high heat bring to high pressure. A
djust heat to maintain high pressure and cook for 5 minutes. Let the pressure
drop naturally or use a quick release method. Remove the lid, tilting it away
from you to allow any excess steam to escape. Puree half of the soup in a blen
der or food processor. Pour the puree back into the pot. Stir in the dill (if
desired) and add salt and pepper to taste. Reheat thoroughly and serve.

Variation: For a creamier, more elegant version of this rustic country dish, p
uree the entire mixture, but don’t overprocess or the potatoes will become gumm
y.

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SLOPPY JOES 2 (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Garlic cloves, minced
1 ea Onion, chopped
1 ea Green bell pepper, chopped
2 c TVP® granules or flakes mixed
3 3/8 c Hot water (for TVP®)
6 oz Tomato Paste
1/2 c Water
1 t Oregano
1/4 c Catsup
1/4 ts Cayenne pepper
1 t Worcestershire sauce,
-vegetarian
1 tb Honey, optional
Salt, optional
8 lg Rolls
Shredded lettuce

Saute garlic, onion, pepper TVP®. In a bowl, mix
tomato paste with water, oregano, ketchup, cayenne,
worcestershire sauce honey is using. Stir into
skillet. Bring to a boil add salt if desired. The
sauce should be thick but spreadable.
If desired, toast rolls. Spoon the sauce over the
bottom half of the roll, pile on the lettuce top
with remaining roll half.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Title: EASY MILKY WAY PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c 21 oz. cherry pie filling
4 1 1/2 oz. milky way bars
1 9″ pie crust,chilled
4 ts Lemon juice
1/3 c Chopped nuts

Add the lemon juice to pie filling.Place in pie shell.Thinly slice
candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree
oven for 10 minutes.Reduce temperature to 350 degrees. Continue
baking 10 to 15 minutes more.Cool and serve.

MMMMM

Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

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