1/2 c. butter
8 lg. leeks, finely chopped (white
only)
4 c. (or more) chicken stock
1/2 c. flour
4 c. half half cream
1 1/2 lbs. Brie cheese, well chilled
and cut into cubes
Salt and pepper to taste
2 tbsp. fresh chives, minced
Melt 1/4 cup of the butter in a soup kettle over medium heat.
Add leeks and saute until translucent, stirring frequently, about 4
minutes. Add stock and bring to a boil. Reduce heat, cover, and
simmer about 25 minutes. Puree mixture in batches in blender. Melt
remaining butter in a saucepan over medium heat. Add flour and stir
2 minutes. Blend in half half; whisk until smooth. Add cheese in
batches, stirring until cheese melts and mixture is smooth. Strain
through fine sieve. Return to saucepan. Add leek puree and heat
through. Season with salt to taste. Ladle into soup bowls and
garnish with ground pepper and chives. Serves 6.

Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)

Recipe By : Woman’s Day (19xx)
Serving Size : 42 Preparation Time :0:12
Categories : Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup margarine — softened
3/4 cup light brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup chopped nuts (optional) — finely chopped
1/2 cup raisins, seedless (optional) — moist

Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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from phannema@wizard.ucr.edu in S. Calif.

Cardamon Rub (Poultry Seasoning) India

Recipe By : BH G (Nov 1993:234)
Serving Size : 1 Preparation Time :0:00
Categories : Herb Blends

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed — ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger — optional

Ginger, fresh or dried? Dried ground ginger tends to be milder, more
suitable for baked goods. If you want the fiery taste of ginger, the ginger
must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2
teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above
recipe makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables,
fruit salads and, occasionally, for rice.

Example
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.

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from phannema@wizard.ucr.edu in S. Calif.

LEEK AND POTATO SOUP (MARGUERITE PATTEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper
—–TOPPING—–
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the
vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a
little seasoning. Cover the pan and cook steadily for
25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe
leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little
milk, add to the soup above and simmer for a few
minutes. If using a small amount of left-over soup
adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender
stalks from a small bunch of watercress. Sieve or
liquidise and top with freshly chopped watercress
leaves.

Cold Leek and Potato Soup Add a little milk or single
cream to the cold sieved or liquidised soup plus a
small quantity of white wine. Chill well.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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WONDER BREAD–GOLDEN EGG BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Yeast
3 c Bread flour
1 1/2 ts Salt
4 tb Sugar
2 Eggs
6 tb Vegetable oil
3/4 c Water

Load according to your machine’s directions. Bake on light.

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PICE BACH (WELSH CAKES) WELSH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Plain flour
1 t Baking powder
1 t Mixed spice
4 oz Margarine
4 oz Lard
6 oz Caster sugar
4 oz Currants
2 Eggs
Milk

SIft the flour, baking powder, and mixed spice; rub
in the margerine and lard; add the sugar, currants
and beaten egg. Mix in Milk to make a stiff dough and
roll out 1/4″ thick. Cut into 2″ rounds and bake on a
hot griddle until golden brown, after about 4 minutes
on each side. British Cookery (BTA/BFPC)

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CHILE DE ARBOL SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Roma tomatoes
3/4 lb Tomatillos, husked/washed
40 ea Arbol chiles (1 cup)
1/2 ea Bunch Cilantro, leaves
-only, roughly chopped
1 md White onion, chopped
4 ea Garlic cloves, crushed
2 c Water
1 t Salt
1/2 ts Freshly ground black pepper

Preheat the broiler. Place the tomatoes and tomatillos
on a baking sheet.

Broil, turning occasionally, until charred all over,
10 ro 12 minutes. Transfer to a saucepan along with
the remaining ingredients.

Bring to a boil and cook until the onions are soft, 12
to 15 minutes. Transfer to a food processor or
blender. Puree and then strain.

Serve at room temperature or slightly chilled.

Arbol salsa can be stored in the refrigerator 3 to 5
days or frozen for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Title: Curried Lamb
Categories: Indian Ethnic Main dish Spicy Easy
Servings: 6

1/3 c dried onion 1/4 c warm water
3 T vegetable oil 2 T ground coriander
1 1/2 t ground cumin 1 T ground cardamom
1 t ground ginger 1 t turmeric
1/2 t garlic powder 1/4 t pepper
1/8 t ground red pepper 2 lb 1″ cubes lamb stew meat
2 c beef stock 1 x salt
1/4 c plain yogurt 1 t fresh lemon juice
1 x freshly cooked rice

Soak onion in water until soft about 5 minutes. Heat oil in large
skillet over medium high heat. Add onion and saute until golden about 4
minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to
skillet. Increase heat to medium high and cook stirring frequently
until meat is evenly browned 10 to 15 minutes. Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender about 20
minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir
in yogurt and lemon juice. Serve immediately over cooked rice.

—————————————————————————–

Title: Mr. Food’s Easy Fettuccine – 9/8/95
Categories: Mr. food, Pasta
Yield: 1 servings

**heart4hom@aol.com**
1 pk Fettucine; or med. egg
-noodles
2 tb Butter
1/2 c Sour cream
1/2 c Heavy cream
1/8 ts Pepper
1/2 c Grated parmesan cheese
Chopped parsely for garnish
-(optional)

Recipe by: Source: WKBWTV Cook the noodles according to the package
directions; drian and set aside. In a large skillet, melt the butter
over low heat and add the sour cream, heavy cream, and pepper; mix
until well blended and continue cooking until heated through, about 5
minutes. Add the noodles to the cream mixture and simmer for 2
minutes, stirring occasionally. Spoon into a serving bowl and
sprinkle with Parmesan cheese; toss gently and garnish with the
parsley, if desired. Serve immediately

MMMMM

Penne In Tomato Sauce With Crabmeat

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
1 md Onion — minced
3 tablespoon Minced Italian parsley
1 can (28 ounce) plum tomatoes
Chopped coarsely with
Juices reserved
1/4 cup Dry white wine
1/2 pound Lump crabmeat — picked over
And flaked
Salt and ground black
Pepper
12 ounce Penne (or rotini — med.
Shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned tomatoes;
simmer until thickened slightly, about 10 minutes. Add tomatoes and wine;
simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until
heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to soup kettle. Add sauce; toss to combine. Serve immediately.

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