CHICKEN AND STARS SOUP WITH PEAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Stellini or Alphabets
-OR other small pasta shape,
-uncooked
1 tb Butter or margarine
3 md Carrots — finely diced
2 Celery stalks — finely diced
6 c Low-sodium chicken broth
— skimmed of fat
1 1/2 c Diced cooked chicken
1/2 c Frozen peas — thawed
Salt — to taste

Prepare pasta according to package directions, drain
and set aside.

Melt the butter or margarine in a medium saucepan. Add
carrots and celery. Saute vegetables over medium heat
until soft, about 7 to 10 minutes. Stir in chicken
broth, diced chicken, pasta and peas. Bring the soup
to a boil, season to taste with salt and serve.

Each serving provides: 287 Calories; 19.3 g Protein;
40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;
722 mg Sodium. Calories from Fat: 16%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Title: WAYWARD WONTONS
Categories: Chinese, Appetizers, Seafood
Yield: 20 servings

1 pk Wonton Squares
1 6 oz Can Crabmeat
2 3 oz Pkgs. Cream Cheese
1 Green Onion (Chopped)
1 tb Garlic Powder

Mix crabmeat, softened cream cheese, onion, and
garlic. Put a spoonful of the mixture into each
wonton and fold over. Deep fry until light brown and
crisp.

As far as servings go, it made about 20 stuffed
wontons and still had ample wontons left over for the
next batch.

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HAMBURGER DUMP SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
3 Bouillon beef cubes
1 cn Tomato sauce
3 qt Water
1/2 ts Salt
1 t Pepper
1 Onion, chopped
1/2 ts Basil
1 t Parsley flakes
1 cn Mushrooms, cut up
3 cn Mixed vegetables
1/2 lb Noodles of any kind
1 cn Tomatoes, cut up

Dump the water in a large pot. Bring to a boil; add
bouillon cubes, tomato sauce, salt, pepper, parsley,
onion and basil. Drop hamburger into pot in small
pieces. Simmer for 10 minutes on medium heat. Add
the vegetables, mushrooms, tomatoes and the noodles or
rice. You can also use up the small bowls of
vegetables leftover in your refrigerator. Add more
water if necessary. Cook until the noodles are done.
Randy Rigg

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Spaghetti With Superb Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Beef roast
2 Bay leaves
1/2 teaspoon Oregano leaves
1 cup Red wine — dry
1/2 teaspoon Basil leaves
1 teaspoon Celery salt
3 teaspoon Salt
1/2 cup Ripe olives — sliced
1/2 teaspoon Parsley — finely chopped
1 teaspoon Black pepper
1/4 cup Flour
1/2 cup Stuffed olives — sliced
1/2 teaspoon Rosemary leaves — crushed
2 teaspoon Sugar
1/4 cup Olive oil
2 4 oz can mushrooms
2 cup Hot water
1/2 teaspoon Red pepper — crushed
1/8 teaspoon Nutmeg — fresh ground
4 pound Spaghetti
4 Garlic — squashed
1 tablespoon Season-all
4 Tomatoe paste — 6 oz cans
Parmesan cheese — grated
1 Onion — finely chopped
1/4 teaspoon MSG
1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable
sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly
on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or
until meat almost falls apart. Tear into small pieces with fork. Add
remaining ingredients except spaghetti and cheese.

Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover
and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for 4
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such
a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart
freezer jars and use as needed. I prefer to use rump roast, but chuck or round
is acceptable.

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Title: PFEFFERNUESSE (GERMAN PEPPERNUTS)
Categories: Cookies, German
Yield: 25 servings

3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy

Stir together flour, cinnamon, basking powder, nutmeg,
allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer
until fluffy. Gradually beat in sugar. Continue
beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel,
citron, and almonds to last third and blending
thoroughly after each addition. Turn half the dough
out onto lightly floured surface. Roll out 1/2 inch
thick. Cut with 1-inch round cutter (inside of
doughnut cutter works well) and place 1 inch apart on
greased cookie sheets.
Reroll scraps. Let stand uncovered at room
temperature overnight. When ready to bake, turn
cookies over so moist side is up; put drop of brandy
in center of each. Bake in preheated 300 degree F.
oven 20 minutes or until cookies “pop” and are baked
through. (Break one in half; if not sticky, it’s
done.) Remove to racks to cool. Makes 90 cookies. NOTE
cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few
days before serving to soften them. Per cookie: 48
cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol.
A drop of brandy on the top before baking causes
them to “pop,” giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright
1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From
Christmas Cookies and Candies by Barbaara Myers.

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Title: CHOCOLATE MINIROLLS
Categories: Candies
Yield: 4 servings

1 oz Baking chocolate
1 tb Butter or margerine
1/2 c Corn syrup
1/2 ts Vanilla
1/3 c Instant nonfat dry milk
Powder
1 1/2 c Confectioners’ sugar
Confectioners’ sugar

1. Combine chocolate and butter and melt over hot water, stirring until
mixture is smooth and well blended. Stir in corn syrup and vanilla.
Remove from heat. Add milk powder and sugar, mixing together until
it is hard to stir.
2. Place mixture on a smooth counter top that has been lightly sprinkled
with sugar. Knead until smooth and easy to roll out. Divide mixture
into 4 parts.
3. Shape each part into a 12″ long roll. Cut rolls into 2 inch lengths.
Wrap each candy individually in plastic wrap. Store in refrigerator.
~–

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Title: Blueberry Peach Coffee Cake
Categories: Pies
Yield: 3 Servings

1.00 pk Duncan Hines blueberry
Muffin mix
1.00 lb Can sliced peaches
0.25 c Sugar
0.25 c Flour
0.50 ts Cinnamon
2.00 tb Butter

Preheat oven to 400 degrees. Wash blueberries and drain peaches.
Spread fruit on paper towels. In a small bowl, combine sugar, flour,
cinnamon. Cut in butter and set aside. Mix muffin batter as directed
on label EXCEPT do not fold in blueberries. Spread batter in a
greased 8 inch square pan. Top with drained blueberries and peaches.
Sprinkle cinnamon mixture over the fruit and bake at 400 degrees for
25 minutes. Randy Rigg

MMMMM

Mocha Chip Cookies

Recipe By : Ellen Schorr
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces semisweet chocolate chips
1 1/4 cups all purpose flour
1/2 cup butter, cut into 8 pieces, room temperatur
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 egg, beaten to blend
2 teaspoons instant coffee crystals

Preheat oven to 350 degrees F. Melt 1/2 cup of the chocolate chips in top
of double boiler over barely simmering water. (I used the microwave oven).
Transfer to food processor. Add all remaining ingredients except unmelted
chocolate chips, blend well, about 20 seconds. Stir in remaining chips.
Drop by heaping tablespoon onto ungreased baking sheets. Bake until set,
about 15 minutes. Cool on cookie sheet about 2 to 3 minutes, then transfer
to rack. Serve at room temperature.

Hope you enjoy!

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Title: VIENNESE COOKIES – GWHP32A
Categories: Cookies, Ethnic, Desserts
Yield: 1 servings

1 c Pecans
1/2 ts Cloves
1 c Brown sugar
2 pn Lemon rind 1"x2″
2 1/2 c Flour
4 Eggs
1 c Sweet chocolate chips
1 ts Salt
1 c Butter; softened
1/2 ts Cinnamon

MAKES 7 DOZEN COOKIES PREHEAT OVEN TO 400 DEGREES CHOP
PECANS. ADD FLOUR AND CHIPS. GRATE LEMON INGREDIENTS
IN MIXER OR PROCESSOR. POUR INTO FLOUR MIX AND MIX
TOGETHER WELL. DROP BY TEASPOONFULS ON UNGREASED
BAKING SHEET. BAKE 6 TO 8 MINUTES UNTIL LIGHTLY
BROWNED.

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Title: Vegetarian Burgers
Categories: Vegetarian
Yield: 6 patties

1 Celery stalk
1 sm Onion
1 Scallion
1 Garlic clove
1 c Cooked barley, drained (or
-substitute cooked brown
-rice or cooked cracked
-wheat
1 c Slightly cooked chick peas,
-drained (canned is fine, or
-substitute cooked navy,
-pinto or soy beans)
1/2 c Instant uncooked oatmeal
1/8 t Salt
1 t Paprika
1/2 t Dried basil
2 tb Soy sauce
1/4 t Ground black pepper
Olive oil as needed

In a blender, finely chop celery, onion, scallion and garlic OR dice
them by hand finely. Set aside.

In a large mixing bowl, combine the barley, chick peas, oatmeal, salt,
paprika, basil, soy sauce and pepper. Mix them thoroughly with a
wooden spoon or with your hands. Add the chopped celery, onion,
scallion and garlic to the barley mixture and mix again.

Shape into six burgers. Heat olive oil in a nonstick skillet. Add
burgers and brown 5-7 minutes on each side. Or bake the patties at
350’F. on a lightly oiled cookie sheet for 25 minutes.

Serve on a hamburger bun with sprouts and tomato slices or ketchup.

Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat;
(0.7 grams saturated fat); 4.5 grams protein; 20.5 grams
carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.

MMMMM