Sweet Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sweet butter or oil
1 medium onion — finely chopped
3 stalks celery — thinly sliced
5 sweet potatoes (about 2 pounds) — peeled and grated
2 large McIntosh apples — peel, core, grate
5 cups chicken stock or bouillon — or
vegetable stock or bouillon
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt — or to taste

serves 6 to 8

Heat the butter in the pressure cooker. Saute the onions until soft, about 3 m
inutes. Add the celery and grated potatoes and toss to coat with the butter.
Add the grated apples, stock, 1 teaspoon orange zest, and salt. Lock the lid i
n place and over high heat bring to high pressure. Adjust the heat to maintain
high pressure, and cook for 4 minutes. Let the pressure drop naturally or use
a quick-release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

If the soup seems too thin, puree about 1 third of it and stir the puree back i
nto the soup. Stir in the remaining 1/2 teaspoon orange zest and salt to taste
. Heat thoroughly before serving.

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SCANDINAVIAN RASBERRY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Soups
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz (2 pk) Red Raspberries *
1/2 c Orange Juice
1/4 c Lemon Juice
1 T Cornstarch
3/4 c Chablis **
1 x Fresh Orange Sections
1 x Granishes ***
1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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ENGLISH TEA CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter, softened
1 c Sugar
2 Eggs
2 Scant c flour
1/2 ts Baking powder
1/4 ts Salt
1 t Vanilla
1 tb Cherry juice
12 Maraschino cherries
1/2 c White raisins or currants

(served at English High Tea)

Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream
butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder
and salt together. Gradually add to butter mixture. Add vanilla and cherry
juice. Fold in cherries and raisins. Bake 1 1/4 hours.

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PITTU

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Rice flour
250 g Coconut
1/2 ts Salt
75 ml Hot water
180 ml Thick coconut milk

Roast and sieve the flour well. Grate the coconut.
Place the flour in a bowl and add the salt. Slowly
pour in the hot water, mixing with your fingers as you
do so until it resembles breadcrumbs. Add the grated
coconut and mix well in. Place the mixture in the
pittu mould and place over a pan of boiling water
until steam emerges from the top of the pittu mould.
Cover with half a coconut shell and steam for a
further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough
into loaf shape, wrap in muslin and steam for about
15 minutes. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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Title: CORN PUDDING (FINSAND)
Categories: Diabetic, Side dish
Yield: 6 servings

16 oz Can of corn;
1 Egg;
1 ts Pimiento; Chopped
1 ts Green pepper;
1 ts Margarine;
1 ts Sugar replacement;
3/4 c Milk;
Salt to taste;
Fresh ground pepper;
Vegetable cooking spray;

Combine all ingredients, except vegetable cooking
spray. Pour into baking dish coated with vegetable
cooking spray. Bake at 325F for 35 to 40 minutes, or
until firm. Food Exchange per serving: 1 STRACH/BREAD
EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Title: ASSORTED VEGETABLES IN A CLEAR SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

2 md Turnips
2 sm Carrots
4 Green onions
3 Fresh asparagus spears
1/2 c Button mushrooms
1/2 c Peeled straw mushrooms
8 Baby sweet corn
8 Water chestnuts
1/2 ts Fresh ginger root
1 tb Tientsin preserved
Vegetable
2 tb Peanut oil
2 c Chicken stock
1 ts Salt
1 pn Sugar
Cornstarch paste
1 tb Chicken fat
1/2 c Crab meat or shelled
Shrimp (opt)

Preparation: Peel turnips carrots. Use melon scoop
to cut turnips into large balls. Slice carrots 1/2″
thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don’t cut into center
core). Carrots should look like little flowers.
Parboil turnip carrots in stock until barely tender.
Remove from stock plunge pieces into cold water;
drain. Cut onions, asparagus baby corn into 1 1/2″
pieces. Mince together fresh ginger root Tientsin
preserved vegetable. Insmall pot or beaker on medium
heat, render pieces of chicken fat.

Stir-frying: Add peanut oil to hot wok. When it
begins to smoke, briskly fry crab meat or shrimp for 1
minute. Add asparagus, baby corn, mushrooms water
chestnuts, stir-frying until they are hot. Add ginger
mixture, then onions. Stir-fry another 30 seconds.
Add 1/2 stock, salt sugar; bring to boil. Add
turnips carrots. Cover reduce heat; simmer for 5
minutes. Uncover, push ingredients out of liquid,
dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick
soup. Recombine, then mix in chicken oil. Remove to
serving platter.

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WHOLE OR BAKED GARLIC

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7104

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole heads garlic
3 tablespoons olive oil or butter
Salt
Freshly ground black pepper

Preheat oven to 350 degrees.

Remove the thin papery outer skin that covers each whole head of garlic.
(Either peel it off starting from the root or take a knife and cut around
the covering midway up the head, then peel off the outer skin.) Place the
heads in a small baking dish. Drizzle a little oil or butter over them and
sprinkle on salt and pepper. Bake 1 to 2 hours, depending on size, until
tender. Serve one head per person.

To cook in a microwave, drizzle the peeled garlic heads with oil and cook 1
to 12 minutes at full power.

Yield: Serves 4

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Mrs.Lind’s Butter Balls (Butter Glace)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fine dry breadcrumbs
1/2 cup butter — softened
1/2 cup cream
pinch allspice (optional)
4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined. Add cream, allspice and
eggs, mixing well. Refrigerate until chilled. Roll into balls about the
size of walnuts. Drop into chicken and noodle soups during the last 15
or 20 minutes cooking time.

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NOTES : A pinch of nutmeg can be substituted for the allspice. I prefer
the nutmeg.

Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Pure Olive Oil
2 Large Onions — chopped
3 Medium Garlic Cloves — minced
1 Pound Ground Chuck
1 Cup Yellow Corn Meal
3/4 Cup Milk
1 Can Plum Tomatoes — 28 oz
Drained And Liquid Reserved
1 Can Creamed Corn — 16 oz
1 1/2 Cups Pitted Ripe Olives — drained
Salt And Pepper To Taste
1 Tablespoon Butter
1 Tablespoon Flour
Tomato Juice — (optional)
Or V8 Juice
2 Teaspoons Chili Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
Paprika For Garnish

This is THE one you’ll want to make again and again!!
Heat the oil and sautE the onions until translucent;
add garlic and cook just to aroma; drain and set aside
in a deep greased casserole; brown meat, breaking up
large pieces as it cooks; add the meat, corn meal, milk,
tomato solids, corn, olives, salt and pepper to the
casserole and mix well; bake, uncovered, in a preheated
350F oven for 1 1/2 hours, or until a knife inserted in
the center comes out clean.
Make a roux of the butter and flour being careful not
to brown. Thin with the reserved tomato liquid, and
tomato juice if required. Add the chili powder, cayenne,
cumin, then salt and pepper to taste. Spoon servings of
the pie onto individual dishes, top with the chili sauce
and sprinkle with paprika. Serves 6 to 8.
Note: The sauce should be the consistency of heavy
cream. DO NOT BE PUT OFF BY THE APPEARANCE OF THIS RECIPE.
IT IS GOOD!!! CHUCK OZBURN (HBWK07A)

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EMILY’S SPINACH SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 t Sugar
1 t Mustard, dry
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk Spinach, fresh, (10oz)
-torn into bite-size pcs
5 Bacon strips, cooked
-crumbled
2 Eggs, hard cooked — sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well
mixed; set aside. Place spinach in a large salad bowl. Just before serving,
pour dressing over spinach and toss gently. Garnish with crumbled bacon and
egg slices.

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