Title: HABITANT PEA SOUP
Categories: Soups
Yield: 6 servings

2 c Yellow split peas
8 c Water
2 lb Smoked ham hocks
1 lg Onion, chopped
1/2 c Celery leaves, chopped
1/2 ts Summer savory
1/4 ts Thyme
3 tb Fresh parsley, chopped
Black pepper
Salt

Soak peas overnight. Drain the peas and place them in a large soup
kettle with the water, ham hocks, onion, celery, and seasoning. Bring
to a boil. Reduce heat, cover, and simmer for three hours, stirring
frequently. The peas are done when soft and creamy. Add black pepper
and salt to taste.

Traditional Quebec dish.

Source: Americas, September, 1995

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Salmon and Potato Casserole (Crockpot)

Recipe By : Rival Crockpot Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Potatoes
Fish – Salmon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 potatoes — peeled/thinly sliced
3 tablespoons flour
salt and pepper
16 ounce can salmon — drained and flaked
1 medium onion — chopped
2 eggs — beaten
1 tablespoon butter or margarine
2 cups milk — scalded
nutmeg

Place half of the potatoes in greased Crockpot. Sprinkle with half of the
flour, salt and pepper. Cover with half of salmon. Sprinkle with half the
onion. Repeat layers in order. Gradually add beaten eggs and butter to scalded
milk. Stir well. Pou over potato-salmon mixture. Dust with nutmeg Cover and
cook on Low setting for 7-10 hours.

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Title: HOLIDAY ALMOND WREATHS
Categories: Cookies
Servings: 36

3/4 c FLEISCHMANN’S Margarine,
-softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2″ star
tip, pipe dough into 1 1/2″ wreaths, 2″ apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400’F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.

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SIOUX BERRY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chuck steak, boned/trimmed
3 tb Peanut oil
1 md White onion, peeled/sliced
2 c Beef stock (up to 3 cups)
1 c Blackberries
1 tb Honey
Salt to taste

Broil the chuck steak in the oven until brown on both
sides. In the old days this would have been done over
the fire, so you might wish to quickly barbeque the
meat in order to increase the flavor. Set the meat
aside to cool.

In a Dutch oven heat the oil and brown the onions. Cut
the meat into bite-size pieces and add to the pot. Add
the blackberries and enough beef stock to barely cover
the meat. Stir in the honey and simmer the meat,
covered, until it is very tender, about 1 hour. If the
berries are too tart add more honey to taste. Add salt
and serve in bowls.

Smith recommends servings this with Bacon Corn Bread
and Hominy Baked with Cheese.

Source: “The Frugal Gourmet Cooks American” by Jeff
Smith.

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Title: Tortellini with Cream
Categories: Pasta, Ethnic
Yield: 6 servings

4 tb Butter
1 c Heavy cream
48 Tortellini
1 c Freshly grated Parmesan
Freshly ground black pepper

MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat
through. Cook the tortellini in boiling salted water, then drain them and
place them in a heated serving bowl. Pour the cream-butter mixture over
them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup
grated Parmesan cheese and a generous quantity of pepper, and toss again.
Pass additional cheese at table.

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: YUNNAN STEAMED POT CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

3 1/2 lb Chicken
1 ts Salt
8 sl Peeled fresh Ginger
3 c Chicken stock
1/2 c White Wine
1 bn Green onions

Place the chicken in a pot (or wok) full of boiling
water for 3 minutes. Rinse in cold water. Set a
steaming rack in your wok and fill wok with water to
just below the rack. Place the chicken in a
casserole. Place the breasts in the center and cover
with the slower cooking dark meat parts. Arrange the
ginger slices all over the chicken and. Trim the
green onions and cut into 2 inch pieces and cover the
chicken with it. Pour in the wine and broth and.
sprinkle the salt over everything.

Place the casserole in the rack in the wok and cover
the wok with the dome lid.

Steam for about an hour. Check every 20 minutes to
make sure the wok does not boil dry.

—–

Veggie Vomit^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Box lime jello
1/4 Head cabbage
3 Carrots — washed and peeled
1 can (8oz) crushed pineapple
Drained
1 can (11oz) mandarin orange
Segments — drained
—–TOOLS—–
Grater
Knife
Mixing bowl
Fork
Plastic wrap

With an adult’s help, prepare jello according to directions on box. Refrigerate
2 1/2 hours or until partially set.

Grate about half a cup cabbage and half a cup carrots into a bowl. Add the
drained pineapple and orange segments to the vegetables and mash with a fork
until mixture looks well chewed.

Remove the jello and dump the vegetables in. Stir gently with a fork. Cover
with plastic wrap and chill 2-4 hours until it has the consistency of a grassy
pile of gelatinous puke.Serves 8-10 chunk chompers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Title: GARLIC CAULIFLOWER
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1 sm Cauliflower;
1 tb Virgin olive oil;
2 lg Cloves garlic; minced
1 tb Toasted Sesame Seeds;
Dash paprika;
Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil.
Trim cauliflower and break into flowerets. Drop into
boiling water and cook about 2 minutes. Drain in a
colander. In a large, non-stick skillets, heat oil
and brown garlic. Add cauliflower and sesame seeds
and stir-fry 1 minute. Dust with paprika and pepper
before serving. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g;
PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O’Brion and her

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Chilled Tomato-Yogurt Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups plain yogurt
3 medium ripe red tomatoes — peeled
seeded and chopped
2 garlic cloves — peeled
ends removed — minced
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh dill
1 1/4 cups cold milk
3 tablespoons white wine vinegar
OR fresh lemon juice
coarse salt
freshly ground black pepper
6 small dill sprigs

Line a strainer with 2 to 3 coffee filters or cheesecloth. Set over a bowl
and place the yogurt in the strainer. Refrigerate for 2 hours to allow the
whey (liquid) to drip from the yogurt. Discard the liquid and place the
yogurt in a medium bowl. Add the tomatoes, garlic, olive oil, dill and
milk. Combine well. In a blender, puree the mixture in batches, if
necessary, until smooth. Pour into a bowl, add the vinegar and season to
taste with salt and pepper. Chill for at least 1 hour. At serving time,
ladle the soup into bowls and garnish with dill sprigs. Makes 6 servings
(about 6 cups).

[per serving: 109 calories (51% from fat), 6 grams fat (3 grams sat. fat),
9 grams carbohydrate, 5 grams protein, 70 mg sodium, 15 mg cholesterol, 169
mg calcium, 1 grams fiber.]

Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July
29, 1998

Kitpath@earthlink.net 8/27/98

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Title: Fresh Peach Cobbler
Categories: Cyberealm, Mom’s best, Fruits, Desserts
Yield: 6 servings

1/2 c Sugar
1 tb Cornstarch
1/4 ts Ground nutmeg
4 c Peeled fresh or canned
Peaches, drained
1 ts Lemon juice
1 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
3 tb Shortening
1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in
a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium
heat until mixture thickens and boils. Boil and stir 1 minute.

2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form
into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.

3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.

NOTE: You may substitute any fruit for the peaches, just being care-
ful that the amounts are approximately the same.

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