Title: Sweet Pickled Carrots
Categories: Pickles, Vegetables, Gifts
Yield: 3 servings

2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice

Serve these sweet-and-sour nibbles as cocktail food or give jars of
them to friends.

Cook carrots in boiling water until crisp-tender. Drain. Cut carrots
into 3-inch-long sticks and pack upright in small hot sterilized
jars. Combine sugar, vinegar, water and salt in saucepan. Tie
cinnamon stick and pickling spice in cheesecloth bag and add to
vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup,
leaving 1/2-inch head space. Adjust lids and process in boiling water
bath 30 minutes.

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

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CANADIAN CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato, finely chopped
1 lg Onion, finely chopped
1/4 c Carrots, thinly sliced
1/4 c Finely chopped celery
1 c Water
2 c Chicken consomm‚ or
2 c Chicken broth
1 c Grated sharp Cheddar cheese
1/2 c Half and half
2 T Chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole
place 1 cup water, potatoes, onion, carrots and celery. Heat,
covered, in Microwave Oven 8 minutes or until vegetables are
tender.
2. Add remaining ingredients, except parsley, and heat, covered,
5 minutes or until soup bubbles and cheese has melted. Stir
occasionally.
3. Serve garnished with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: LOVE ‘EM AND LEAF ‘EM (FGGT98B)
Categories: Salads
Yield: 4 servings

MMMMM—————–COMBINE AND MIX THOROUGHLY———————-
2/3 c Mayonnaise
2 tb Vegetable oil
2 tb Honey
2 tb Half and half
1 tb Prepared mustard
1 1/2 tb Fresh lemon juice
1/8 ts Dry mustard
1 tb Parsley; chopped

MMMMM—————-OPTIONAL INGREDIENTS TO ADD———————
1/8 ts Curry
1 Green onion; chopped
1/2 ts Celery seeds
1/2 ts Poppy seeds
1/2 ts Sesame seeds
2 tb Raisins
2 tb Nuts, slivered almonds, etc
2 ts Capers
2 ts Black olives; chopped

NOTE: You can garnish the greens to reflect your own intentions by
combining common ingredients in an unusual way. A creative
arrangement of olives and carrots could be mildly fliratious–or
boldly suggestive, depending on how you slice them! Compose your
salad to best express your desires, but keep it simple and make your
own dressing, if possible. This recipe is a basic honey-lemon
dressing whose variety is almost endless. Source: Cooking In The
Nude–Quickies, c1984

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Title: Hungarian Goulash Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 10 servings

4 x Med Onions, peeled chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1″ cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled choppe 4 x Med Potatoes, peeled
cubed
2 ts Caraway seeds

Cut chuck into 1″ cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.

—–

CRISP PASTA AND GOAT CHEESE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Wonton skins
Corn oil, for frying
4 oz Goat cheese
1 oz Cream cheese
1 oz (about 2 Tbsps) sour cream
1 tb Chives, chopped
1 tb Fresh parsley
1/2 ts Fresh thyme leaves
1 t Garlic, chopped
1 t Shallots, chopped
Black pepper, freshly
Ground
4 Hearts of palm, cut into
1/4-in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes
—–SALAD DRESSING—–
2 tb Dijon mustard
1/2 ts Garlic, chopped
1 t Salt
1/3 ts White pepper
1 tb Red wine vinegar
5 tb Olive oil, extra virgin
—–SALAD MIX—–
1 Head Boston lettuce
1 1/4 Head red tip lettuce
1 Belgian endive
1/2 Head radicchio

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke). Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
chives, parsley, thyme, garlic, and shallots. Season to taste with the
freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
blender, place the mustard, garlic, salt, pepper, and vinegar. With blender
running, slowly add the olive oil in a thin, steady stream until mixture is
thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
Separate the lettuce leaves; then tear each leaf into bite-size pieces. In
a large bowl, toss the lettuce and dressing, using just enough of dressing
to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD:
Spread over one side of each deep-fried wonton skin some of the goat cheese
mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the
lettuce pieces on the wonton. Top with a second wonton, cheese-side down.
Some of the lettuce will spread out onto the plate. Garnish each salad with
heart of palm slices and cherry/yellow teardrop tomato halves drizzled with
the remaining salad dressing. Makes 4 salads.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

– – – – – – – – – – – – – – – – – –

Achiote Marinated Shrimp Salad

Recipe By : Cooking Live Show #CL8902
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
achiote paste:
3 tablespoons ginger
1 tablespoon garlic
2 tablespoons shallots
2 tablespoons ancho chili powder
3 tablespoons almonds — slivered
1 red pepper — chopped
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
2 tablespoons ground annatto seeds
2 tablespoons lime juice
1/4 cup olive oil — plus 2
— tablespoons,
— divided
1 pound (21 to 25 pieces) shrimp — deveined and
— shells reserved
— (for stock)
stock:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato — diced
1 quart water
1 head frisee
2 bunches mache
1 bunch scallions — sliced on
— diagonal, some
— reserved for
— garnish
2 oranges — supremed
1/2 cup toasted almonds

For the paste: In a blender or food processor, puree first 9
ingredients and then slowly add the lemon juice and 1/4 cup oil.

For stock: Heat a heavy bottomed pot, when smoking add shrimp shells
and cook, stirring for 6 to 8 minutes or until shells are toasted. Add
wine and reduce by half. Add onion, tomato, and water bring just to a
boil and then reduce to a simmer. Simmer slowly for 45 minutes and
strain.

Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons
achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to
coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5
minutes or until the shrimp are no longer translucent. Set aside in a
bowl. Repeat process for other half.

Assembly: Place the mache and frisee divided among 6 plates. In a
medium size bowl, toss the shrimp with the orange sections, and
scallions. Divide shrimp among plates. Top with scallions and toasted
almonds. Shrimp can be served hot or cold.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

SINIGANG NA BABOY (Pork in Sour Broth)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Title: Freezer Ice Cream – Sugar Free
Categories: Diabetic, Desserts
Yield: 16 servings

MMMMM————————INGREDIENTS—————————–
8 c PET Lite milk 8 Pineapple, slices, canned
1/2 c Sugar Subst. equivalent 16 T Pineapple Juice, from can
4 c Strawberries 2 c Orange Juice

Directions: Put all ingredients in a home freezer and freeze
according to instructions.
Makes 16 1-Cup Servings.
Exchanges: Each Serving equals 1 Milk and 3/4 Fruit.
Calories: 125
From Files of A.Broaddus 6/24/93

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1/2 lb (1 cup) butter (room temp)
1/4 lb (1/2 cup) fruit sugar
1/2 cup rice flour
1 1/2 plus 1/4 cup all purpose flour
Measure out all ingredients. With hands, mix butter and fruit sugar, then
rice flour, then 1 1/2 cups flour. Add 1/4 cup flour, in gradual amounts,
until
dough cracks. Roll out on floured surface, 1/2″ thick. Cut with small cutter
or glass (approx. 3″ diameter works best).
Bake 250 degrees F on ungreased baking sheet for 30 min.
Cookies are done when centre springs back to touch. DO NOT BROWN!!!

Title: VEGETARIAN CHILI
Categories: Mexican, Chili
Yield: 8 servings

2 1/2 c Kidney beans,dried,soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur,raw
2 tb Olive oil
2 Onions,med,coarsely chopped
4 Garlic cloves,medium,crushed
3 Celery stalks,coarse chopped
3 Carrots,coarsely chopped
4 Tomatoes,coarsely chopped
1 tb Lemon juice,fresh
2 tb Red chile,hot,ground
3 tb Red chile,mild,ground
1 ts Cumin,ground
1/2 ts Oregano,dried,pref. Mexican
1 ts Basil,dried
Black pepper,freshly ground
1 1/2 Bell pepper (s)

1. Transfer the kidney beans and the water in which they were soaked
to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a
boil over high heat. Lower the heat and continue boiling the beans,
partially covered, until tender, about 1 hour. Watch the water level
and add more, if necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to
a boil over medium heat. Remove from the heat immediately and add the
bulghur to the juice. Cover and let stand for 15 minutes. It should
be slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the
onions and garlic and cook until the onions are translucent. Add the
celery, carrots, tomatoes, lemon juice, and all the spices –
including the remaining salt – to the onions and cook, covered, until
the vegetables are nearly tender, about 10 to 15 minutes. Add the
bell peppers and continue cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the
bulghur to the vegetables in the large pot. Stir the mixture
thoroughly and simmer for 30 minutes over low heat. The chili may be
thick – add water as necessary and stir occasionally making sure the
bulghur does not stick to the bottom of the pot. Taste and adjust
seasonings.

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