Four-Onion Soup

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med yellow onion
1 med red onion
1 med leek (white portion only)
5 green onions with tops
1 clove garlic — minced
2 tbsp butter or margarine
2 14.5 oz cans beef broth
1 10.5 oz can beef consomme
1 tsp worcestershire sauce
1/2 tsp ground nutmeg
1 c shredded swiss cheese
6 slices French Bread (3/4 inch thick) — toasted
6 tbsp grated Parmesan cheese

Slice all onions 1/4 inch thick. In a 3-qt. saucepan over medium-low
heat, saute onions and garlic in butter for 15 minutes or until tender
and golden, stirring occasionally. Add broth, consomme, Worcestershire
sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30
minutes. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six
oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of
bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if
desired. Broil until cheese melts. Serve immediately.

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Title: PASSOVER HERMIT COOKIES
Categories: Passover, Desserts, Kids, Nuts
Yield: 12 servings

-RHONA ALTOMARI (KXPV54B)
12 oz Pkg Honey Cake mix
1 tb Instant coffee
1 lg Egg
2 tb Peanut oil*
1 c Walnuts; chopped
1 c Raisins

* (any KP oil) water (or orange juice) Stir coffee
into cake mix. Break egg into measuring cup. Add oil
and liquid to measure 1/2 Cup Mix as directed on pkg.
Fold in raisins and nuts. Chill in refridge at least 1
hour. Drop by tsp onto greased cookie sheet. Bake 15
minutes @ 300. 3 dozen Formatted by Elaine Radis; 3/92

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Herbed White Bean Dip with Crudites and Toasts

Recipe By : Bon Appetit Magazine/ June 1993 p. 118
Serving Size : 6 Preparation Time :0:00
Categories : Hors d’Oeuvres- Bruschetta… Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces kidney beans, canned — white (cannenlini)
— drained
1 tablespoon fresh lemon juice
1 clove garlic — minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper — to taste
Cayenne pepper
Additional dried oregano — to taste
Crudites
Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.)

Let stand 30 minutes at room temperature before serving.)
Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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Title: Honey Nutty Snack Mix *
Categories: Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
6 c Honey nut cheerios
1 c Salted Spanish peanuts
1 c Raisins
1 c Brown sugar; packed
1/2 c Butter or margarine
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Grease jelly-roll pan, 15×10". Grease large bowl. Mix cereal,
peanuts, and raisins in bowl. Heat oven to 250~. Heat brown sugar,
margarine, corn syrup and salt in a 2-qt saucepan over medium heat,
stirring constantly, until bubbly around edges. Cook uncovered for 2
minutes, stirring occasionally; remove from heat. Stir in baking soda
until foamy and light colored. Pour over cereal mix; stir until mix
is coated. Spread evenly in pan. Bake 15 minutes; stir. Let stand
about 10 minutes or just until cool. Loosen mix with a metal spatula.
Let stand about 30 minutes or until firm. Break into bite-sized
pieces.

MMMMM

MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Old English Sherry Cheese
Puffs
Merrie Crown Roast of Pork
Savory Rice Stuffing
Lady Apple Fruit Wreath
Duchess Potato Puffs
Carrots Grapes Vermouth
Herbed Green Beans
Royal Toast Triangles
Cran-Brandy Pudding
Golden Toffee Sauce
Claret Cup
—–EXTRA TREAT—–
HA’PENNY FRIENDSHIP BREAD

See recipes to follow and have a Merry Ole Yuletide!!

I have not tested any of these recipes, but thought
you all would enjoy! Marilyn Sultar

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Title: Crock Pot Pot Roast
Categories: Crockpot
Yield: 1 servings

3 lb pot roast (chuck works well)
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, with jui

I prefer to brown the roast on top of the stove beforehand, although
this i If you can manage to do the prep work the night before, it’s a
good meal f

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Title: HORSERADISH AND BEET RELISH
Categories: Relishes
Yield: 1 servings

2 c Diced or julienne cooked bee
1/2 c Sugar
1/3 c Horseradish
2 tb Onion juice
1/2 c Vinegar

Pour all into saucepan, toss lightly and bring to a
boil. Serve hot or cold with meat or fish. If served
cold, allow to chill overnight.

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Hot Mocha Pudding

Recipe By : Doreen Randal
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz. butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
2 Dsp cocoa
1 tsp instant coffee

TOPPING:
1/2 cup sugar
1 tsp instant coffee
2 Dsp cocoa
1 1/2 cups hot water

Cream butter and sugar until light and fluffy.
Add unbeaten egg and vanilla, mix well.
Sift flour, baking powder, cocoa and instant coffee.
Add to the creamed mixture alternately with the milk.
Place mixture into 8 inch ovenproof dish.

TO PREPARE TOPPING;
Mix together the sugar, instant coffee and cocoa.
Sprinkle over the pudding. Then carefully pour over
the 1 1/2 cups of hot water.
Bake at 350 F for 35-40 mins. Serve hot.

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Per serving: 162 Calories; 1g Fat (4% calories from fat); 2g Protein; 37g
Carbohydrate; 23mg Cholesterol; 54mg Sodium

NOTES :

KAHLUA FANTASY CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Alcoholic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Linda Gross-HXVH61A
—–CHOCOLATE CRUMB CRUST—–
1 1/3 cup Chocolate wafer crumbs
1/4 cup Softened butter
1 tablespoon Granulated sugar
—–CHEESECAKE—–
1 1/2 cup Semi-sweet choc. pieces
1/4 cup Kahlua
2 tablespoon Butter
2 Lg. eggs — beaten
1/3 cup Granulated sugar
1/4 teaspoon Salt
1 cup Sour cream
2 8 oz. pkgs. cream cheese*

*Soften cream cheese, and cut in pieces.

Prepare chocolate crumb crust and press firmly in a 9″ springform pan. Preheat
oven to 350 deg..

In a small saucepan, over med. heat, melt choc. with Kahlua and butter. Stir
until smooth. Set aside.

In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream
cheese to egg mixture; beat until smooth. Gradually blend in choc. mixture.
Turn into prepared crust.

Bake 35 min. or until filling is barely set in center.

Turn off heat, and let stand in oven for 15 min. with door open. Then take out
of oven and let stand at room temp. 1 hr.

Refrigerate several hrs. or overnight. You can garnish with whipped cream and
choc. shavings.

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STUFFED CUCUMBER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground pork (or veal)
2 ea Cloves garlic, finely minced
1/2 ts Freshly grated ginger root
1 tb Thai Fish Sauce* (Nam Pla)
1/2 ts Dried Cilantro or 1
-teaspoon fresh (also
-called Chinese parsley)
8 ea Green onions, white part
-and 2″ of green tops
2 sm Carrots
1 cn Of boiled Quail eggs*
-(drained and rinsed with
-fresh tap water)
4 ea Cucumbers (about 8″ long)
2 qt Chicken stock
* Available in Oriental
-markets.
—–PREPARING CUCUMBERS—–

Select cucumbers which are 7 to 8 inches long, but as
small around as you can get. Peel the cucumbers and
then slice each across into four equal pieces. Using a
small spoon scoop out the seeds being careful to leave
a “bottom” in each piece. Preparing the meat stuffing:
Combine the ground pork, garlic, ginger, Cilantro, 4
of the green onions, and fish sauce. Make a small ball
of the mixture and microwave for about a minute to
cook thoroughly. Taste for seasoning, and correct if
needed. Using your fingers stuff the meat mixture into
the cucumbers (stick a toothpick through the side of
the cucumber and into the meat to hold it in place
while it cooks), and place in the hot stock. Cook
about 15 minutes and add the 4 remaining green onions
cut in 2″ lengths, the two carrots cut into
matchsticks and the canned quail eggs. Cook another 5
minutes and serve immediately. Note: If you can manage
to keep the soup just barely below the boil your
finished soup will be very clear. If that doesn’t
work out don’t worry…..it will taste just as good!
Subj: Stuffed Cucumber Soup

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