Title: Pumpkin Broccoli Chowder
Categories: Vegetables
Yield: 4 servings

4 T Butter or mild vegetable oil
1 lg Onion, chopped
1 T Tamari or shoyu soy sauce
1 Ripe tomato, diced, peel if
-you like
4 c Chicken stock
4 c Fresh pumpkin or butternut
-squash puree; or use canned
1 T Maple syrup or honey
Salt to taste
Freshly ground black pepper
-to taste
1 bn Broccoli, tops cut into
-small flowerets, stems
-julienned into strips
-1/4×1″
1/2 c Heavy (whipping) cream

(From “Soup and Bread: A Country Inn Cookbook” by Crescent
Dragonwagon. Workman Publishing; $12.95)

In a 10″ skillet, melt the butter or heat the oil over medium-low
heat. Add the onion and saute slowly until almost limp but not brown,
about 6-7 minutes. Add the tamari or soy sauce and the tomato. Cook,
stirring often, until the tomato’s juice has evaporated, about 6
minutes.

Transfer the saute to a soup pot. Deglaze the saute pan with a little
of the stock, and add the pan contents, plus the remainder of the
stock to the soup pot. Add the pumpkin or squash puree, the maple
syrup or honey, salt and a touch of freshly ground black pepper.
Heat, stirring often.

Separately, in a small pot with a tightly fitting lid, steam the
broccoli flowerets and stems until tender-crisp (they should be a
bright green), about 3-4 minutes.

Stir the steamed broccoli into the soup, then stir in the cream. Let
the soup cook over low heat, stirring occasionally, until hot and the
flavors have blended, 8-10 minutes.

MMMMM

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

—–

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.

—–

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.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

Title: CHALUPAS
Categories: Entrees, Tex-mex, Usenet
Yield: 12 chalupas

Vegetable oil
12 Corn tortillas (the
-thinner the better)
6 c Frijoles refritos
-(or less)
1/2 lb Cheddar cheese
-(sharp), grated
1 lg Tomato, chopped
3 c Lettuce, shredded

In a small skillet, heat about 1/2 inch of vegetable
oil. Test the oil for proper temperature by putting
in a small piece of tortilla. When the oil reaches
the temperature where it immediately begins to bubble
frantically over the tortilla as soon as it is put in
the oil and the tortilla piece becomes crisp quite
quickly, you are ready to cook the chalupa shells.
This is important because there is nothing worse than
a soggy chalupa shell which results from the oil not
being hot enough.

Fry tortillas completely flat on both sides until very
crisp. Drain and keep warm on a newspaper-covered
cookie sheet in a warm oven.

Spread about 1/4-inch thick layer of refried beans on
each fried tortilla. Top with a generous amount of
grated sharp Cheddar cheese and about 1 T chopped
onion.

Place assembled chalupas on a cookie sheet and brown
under broiler until cheese melts. Watch them
carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and
serve.

NOTES:

* Tex-Mex style tostada — You will need to first
make a batch of frijoles refritos. This dish is more
properly known in Mexico as tostadas.

: Difficulty: easy to moderate.
: Time: 15 minutes, plus preparation time of frijoles
refritos. : Precision: no need to measure.
:
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles,
Calif., USA

: Copyright (C) 1986 USENET Community Trust

—–

Title: DEATH BY CHOCOLATE ALA MR. FOOD
Categories: Desserts
Yield: 8 servings

1 pk 19.8 oz fudge brownie mix
1/2 c Coffee liqueur
3 pk 3.5 oz each instant choco-
-late pudding (can use local
8 Chocolate-covered toffee
-candy bars (like Heath or
Skor)
1 ct 12 oz frozen whipped topping

1. Preheat oven according to brownie package directions. Bake
according to directions, and let cool. When cool, prick holes in the
tops of the brownies with a fork and pour the coffee liqueur into
them. Let stand.

2. Prepare the chocolate pudding according to directions. If you wish
you can use the low calorie pudding mix (it tastes the same).Break
the candy bars up into very small pieces with a food processor or a
kitchen hammer.

3. Break up half the brownies and place in the bottom of a large
trifle dish or glass bowl. Cover with half the pudding, half the
candy and then half the whipped topping. Repeat layers with remaining
ingredients.

Typists note: To cut the calories, you can use low calorie whipped
top- ping, low calorie brownie mix, low calorie pudding and omit
candy.

Very very good and very very filling.

Source: The Mr. Food Cookbook, OOH it’s so GOOD!! Typed for you by
Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

MMMMM

Finnish Summer Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Water
Small thin skinned potatoes*
1 Teaspoon Salt
1/8 Teaspoon White pepper
2 Tablespoons Butter or margarine
Small boiling onions **
Young fresh baby carrots ***
1/2 Pound Young fresh green beans ****
2 Cups Fresh shelled tiny peas
2 Cups Half and half (light cream)
3 Tablespoons All purpose flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into
3-inch lengths *** 1/2 lb.
**** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper,
butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half and half and flour until smooth; stir into
simmering vegetables. Cook, stirring until soup slightly thickened (about 5
minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of
cream cheese on rye, decorated with sliced vegetables.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 1180 0 0 222 998 260 676 1086 704 14

SOUR CREAM-PEACH MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c All-purpose flour
1/4 c Sugar
1/4 ts Ground cinnamon
2 tb Unsalted butter, softened
—–MUFFINS—–
3 Med. peaches, pitted, diced
1/2 c Milk
1 Lg. egg
1/2 c Sour cream
1 t Vanilla extract
4 tb Butter, melted
2 c All-purpose flour
1/2 c Sugar
1 tb Baking powder
1/4 ts Baking soda
1/4 ts Salt

Prepare topping: In small bowl stir together the
flour, sugar and cinnamon; with a fork, work in the
butter until crumbly. Refrigerate until needed.

Preheat oven to 400F. Line 12 muffin cups with paper
liners or generously butter the cups and the top of
the pan around the muffin cups. In a medium bowl,
whisk the egg. Then whisk in the sour cream, milk,
vanilla and melted butter. Stir in the diced peaches.
In a large bowl, stir together the flour, sugar,
baking powder, baking soda and salt. Pour in the sour
cream-peach mixture all at once and stir quickly, just
to moisten; the batter will be thick and lumpy. Spoon
into muffin cups, dividing it equally until the cups
are full. Quickly crumble the topping over the batter.
Bake at 25 to 30 minutes or until golden brown. The
tops will spring back when lightly touched. Let cool
in the pan for 5 minutes and then carefully remove and
cool on a rack. Cool 10 to 15 minutes. Serve warm.

– – – – – – – – – – – – – – – – – –