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

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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.

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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.

MMMMM

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

KALAMARAKIA ME KRASSI (SQUID IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Squid
2 tb Olive Oil
3/4 c Dry Red Wine
1/2 ts Salt, Pepper, Sugar
1 1/2 tb Parsley, Chopped

Clean squid, discard tenacles, wash bodies and drain. Place squid in a
heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a
boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle
with parsley and serve.

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Title: Country Western Ketchup
Categories: Condiments, Canning
Yield: 1 recipe

24 lb Ripe tomatoes
5 Chile peppers
— sliced and seeded
1/4 c Salt
2 2/3 c Vinegar (5 percent)
1 1/4 c Sugar
1/2 ts Ground red pepper (cayenne)
4 ts Paprika
4 ts Whole allspice
4 ts Dry mustard
1 tb Whole peppercorns
1 ts Mustard seeds
1 tb Bay leaves

Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
boil. Turn off heat and let stand until tomato mixture has been cooked
20 minutes. Then, remove spice bag and combine vinegar and tomato
mixture. Boil about 30 minutes. Put boiled mixture through a food mill
or sieve. Return to pot. Add sugar and salt, boil gently, and stir
frequently until volume is reduced by one-half or until mixture rounds
up on spoon without separation. Fill pint jars, leaving 1/8-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Country Western Ketchup in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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