Zesty Vegetable Beef Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. plum tomatoes or 1 (1 lb. 12 oz.)
1 Can tomatoes — undrained
4 Lb. beef short ribs or shanks
2 Tsp. salt
1/2 Lb. green beans
2 Large onions
2 Cloves garlic — crushed dumplings
1 bay leaf
4 Ears corn
1 Tbsp. sugar
water

To peel tomatoes: Pour boiling water over several
tomatoes in a medium bowl. After 1 minute, lift one out with a
slotted spoon. Cut out stem end and peel off skin with a
paring knife. Repeat until all tomatoes are peeled. Cut the
peeled tomatoes into 1/2-inch slices. Pour 2 1/2 quarts water
into a 8 quart kettle. Wipe beef with damp paper towel. Turn
beef into kettle. Add sliced tomatoes, 2 teaspoons salt and
the bay leaf. Cover; bring to boiling; skim surface. Reduce
heat, simmer covered 2 hours. Wash beans under cold water.
Trim ends; cut on diagonal into 1-inch pieces. With a sharp
knife, cut kernels from cobs (need 2 cups). Slice onions;
chop into cubes. Lift meat out of soup with slotted spoon, set
aside to cool. Skim fat from surface; discard. Add beans,
corn, onions, sugar and garlic. Simmer covered 15 minutes or
until vegetables are just tender. Remove meat from bones;
discard bones. Cut meat into large pieces. Add to soup.
Slowly bring to boiling.
Make Dumplings: Into a medium bowl sift 1 1/2 cups
flour, dash of salt and 1/4 teaspoon baking powder; make a
well in center. In a measuring cup, beat together 2 small eggs
and 1/2 cup of water; pour into well in flour mixture; with
fork mix until blended and then beat until smooth. Drop from
wet teaspoon into salted boiling water. Cook uncovered until
dumplings come to top. Do not crowd kettle. Cook half at a
time. Remove with a slotted spoon. Add to soup, simmer 10
minutes.
To Serve: Pour soup into tureen or individual bowls.
Top with chopped parsley. Refrigerate leftover soup, covered.
Makes 10 servings.

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TOMATILLO SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Tomatillos
1/4 c Chopped onion
1 tb Minced fresh cilantro
1 tb Tequila
1 tb Lime juice
1/2 ts Crushed red pepper

1. Remove husks and stems from tomatillos. Position
knife blade in food
processor bowl; add tomatillos and remaining
ingredients, and pulse 10
times or until chopped. Cover and set aside.
Yield 1 1/2 cups; about
calories per tablespoon. —

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Title: EGGPLANT SZECHUAN STYLE
Categories: Chinese, Vegetables
Yield: 4 servings

6 Chinese eggplants (about 1
-1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled
-grated
1 tb Garlic; minced
1/4 ts Dried red chile flakes
1/4 c Water chestnut; peeled
-chopped (preferably fresh)
3 Scallion; trimmed chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for
-garnish

Everyone loves this dish, even those who don’t
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first
course for Western menus.

Cut eggplant into 1/2-inch wide by 2-inch long strips.

Mix together soy sauce, sugar and chicken stock. Set
aside.

Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.

Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.

—–

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

—–

Title: Walnut Spice Cake with Lemon Curd
Categories: Cakes
Yield: 8 servings

2 c All-purpose flour
1 1/4 ts Baking soda
1 ts Ground ginger
1 ts Ground “cinnamon”
1/2 ts Pepper
1/2 ts Salt
1 Egg
1/2 c Sugar
1/2 c Butter, melted and cooled
1 tb Grated lemon peel
3/4 c Hot water
1/3 c Unsulfured molasses
1/3 c Honey
1 c Chopped walnuts
Purchased Lemon curd

Servings: 8

Preheat oven to 350F. Butter 8-inch square baking dish. Sift first 6
ingredients together. Whisk egg and sugar in large bowl to blend.
Whisk in butter and lemon peel. Combine hot water, molasses and
honey in large cup.

Add to butter mixture alternately with dry ingredients,beginning and
ending with dry ingredients. Mix in walnuts. Transfer to prepared
dish. Bake until springy to touch, about 50 minutes. Cool cake
slightly on rack.

Cut cake into squares. Serve warm or at room temperature, spooning
lemon curd over each piece.

Source: Bon Appetit, Too Busy To Cook posted by Linda Davis

MMMMM

SUGAR-FREE MIXED BERRY JAM

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Preserves Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Strawberries — hulled
3/4 pt Blackberries
3/4 pt Gooseberries — trimmed
1 c Apple juice concentrate

Rinse and drain berries. Place half of the berries in
a blender or food processor and puree. Transfer
pureed berries to a saucepan along with unprocessed
berries. Simmer mixture gently until fruit is cooked.
Stir in the apple juice concentrate and boil for 15
minutes, until mixture reaches setting point (220 F.
on a candy thermometer). Mixture is ready when a
teaspoonful chilled on a saucer a few minutes in the
freezer does not flow back together when you run a
finger through it.

Remove from heat and pour into sterilized jars. Seal
according to jar manufacturer’s instructions. Store
in a cool place up to 4 weeks, or in the refrigerator.

Adapted by Karen Mintzias, from a recipe in:
“The Complete Vegetarian Cuisine” by Rose Elliot

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WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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Almond-Coconut Twinkles

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups Pillsbury’s Best All-Purpose Flour* — sifted
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup butter
2/3 cup sugar
2 egg whites — unbeaten
1/2 teaspoon French’s Vanilla
1/4 teaspoon French’s Almond Extract
1 1/2 cups coconut

BAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt.
Cream butter and gradually add sugar, creaming well.
Blend in egg whites, vanilla and almond extract; beat well.
Add coconut and the dry ingredients. Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees
for 10 to 12 minutes until delicate golden brown.
*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and
salt.

– – – – – – – – – – – – – – – – – –

NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking
Contest by Mrs. John E. Matthews, Charlotte, North Carolina. Adapted by Ann
Pillsbury.”

Title: Margarita Marinade – Chi-Chi’s
Categories: Marinade, Chi chi’s
Yield: 1 batch

10 oz Can Chi Chi diced tomatoes
And green chilies, drained
1/4 c Orange juice
1/4 c Tequila
1/4 c Vegetable oil
2 tb Fresh lime juice
1 tb Honey
1 ts Minced fresh garlic
1 ts Grated lime peel

MMMMM—————-TO BE USED WITH YOUR CHOICE———————
2 lb Pork tenderloin, or
Chicken breasts, or
Beef tenderloin, or
Flank steak

In large recloseable plastic food bag, combine all ingredients except
meat. Mix well.

Add meat, seal the bag and turn over several times to coat meat
thoroughly. Place bag in refrigerator, turning bag occasionally 8
hours or overnight.

Preheat broiler.

Remove meat from marinade; reserve marinade. Place meat on broiler
pan. Broil 7 to 8 inches from heat source until desired doneness. In
small saucepan, bring marinade to a boil, boil one minute. Serve
marinade with the meat.

Marinade and 2 lbs of meat should serve 6 – 8 people.

Chi Chi Booklet
== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

Title: STIR FRIED CHINESE CHICKEN WITH CASHEWS
Categories: Stir-fry, Meat/poul, Chinese, Ethnic
Yield: 6 servings

1 Egg white
2/3 c Unsalted cashews
1 tb Soy sauce
1 Inch square ginger; peeled
-and quartered
1 tb Cornstarch
1 1/2 lb Chicken breasts; boned, cut
Into 1″ cubes
2 Scallions; peeled and sliced
8 oz Canned water chestnuts;
-drained and sliced
1/4 c Soy sauce
1 ts Cornstarch
1 md Green bell pepper; cored,
-seeded and sliced
1 tb Dry sherry
2 tb Cider vinegar
1 ts Sugar
1/4 c Peanut oil
Cooked white rice

Lightly beat egg white in a small bowl. Add 1 tbs soy
sauce and 1 tbs cornstarch and mix well. Add the
chicken and toss throughly. Let stand for 15 minutes.
Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider
vinegar, and sugar in a second small bowl. Mix very
well and set aside. Heat oil in wok and add cashews.
Stir-fry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add
ginger, sliced scallions and water chestnuts to wok.
Stir-fry for 1 minute. Add the chicken cubes, green
peppers and sauce. Cook, stirring constantly, until
thickened. Discard ginger and return cashews to wok.
Serve over hot cooked white rice.

formatted by Lisa Crawford, Easter 1996

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