Title: Dog Cookies
Categories: Misc, Abm, Pets
Yield: 30 Cookies

1 c Beef, chicken or vegetable
–stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour
–OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut
with cookie cutters or knife. Place on baking sheets
sprinkled with cornmeal. Cover with clean kitchen
towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes. When all are
baked, turn off oven and return all cookies to cooling
oven overnight to harden. Store in airtight container.
[Using a 3.5″ bone shaped cutter, I get about 30-35
cookies from this recipe. Sam the Wonder Dog adores
them.]

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CHEDDAR-POTATO-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted
spoon and set aside. Pour the contents of the saucepan into a blender and
process until smooth. Return to the saucepan. Mix in the reserved potatoes
and the broccoli. Place over medium-low heat and very gradually add the
cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

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GINGER-MEATBALL AND WATERCRESS SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1 cn (8 ounce) water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper,
-to taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste
—–SOUP—–
5 c Vegetable Stock
5 c Chicken stock
Salt
Freshly ground black pepper
2 Bunches watercress, chopped
3 Green onion, finely chopped

Meatballs: Finely chop 12 of the water chestnuts.
Reserve the remaining ones for garnish. Combine the
pork, ginger, chopped water chestnuts, soy sauce,
cornstarch, salt and pepper. Mix well and form into
balls 3/4 inch in diameter. These may be made in
advance and frozen. Be sure to thaw completely in
refrigerator before poaching.

Soup: Bring the vegetable stock and chicken stock to
a simmer in a large pot. Put a fourth of the meatballs
in the broth and poach until they rise to the top.
Remove and keep warm. Repeat with the remaining
meatballs. About 20 minutes prior to serving, return
stock to a boil and add the meatballs. Cook 10-15
minutes (Note: Meatballs will be slightly pink in the
center even after the second cooking.) Season with
salt and black pepper to taste. Turn heat to medium
low. Add the watercress and green onions. Cook,
uncovered, for a few minutes until watercress is
slightly wilted and bright green in color. Add the
remaining water chestnuts and cook for 1 minute so
that they remain crisp.

Serve immediately.
Serve as the first course of a traditional Chinese
dinner or alone as a light nutritious supper.

Posted by Cookie-Lady From: The California Heritage
Continues, a Cookbook by the Junior League of Pasadena.
Cookbook sent to me in the December 91 Cookbook Swap
by Apple Debbie.

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OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Title: SHIITKE AND PORCINI POSOLE
Categories: Main dish, Chin/japan, Kooknet
Yield: 4 servings

20 Dried Shiitake Mushrooms;
-stemmed, caps broken into
-4-6 pieces
1/2 oz Dried Porcini Mushrooms
1 qt Hot Meat Broth; such as
-pork, beef, chicken, duck
-or a combination
2 c Cooked Hominy
Salsa
Salt
Black Pepper
Slices of Jack Cheese

Combine the mushrooms and hot broth in a saucepan.
Cover and let sit until softened, 15-20 minutes. when
the mushrooms are soft, add the hominy and salsa to
taste. Simmer 15-25 minutes, or until the flavors are
melded. Season to taste with salt and pepper and serve
right away, either as is or ladled over a slab of Jack
cheese.

Per serving: 130 calories, 8 g protein, 26 g
carbohydrate, 4 mg sodium, 4 g fiber, no fat, no
cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

—–

Title: Creamed Carrot Soup
Categories: Soups/stews, Beef
Yield: 8 servings

5 tb Butter 3 1/2 c Milk
4 Onions, chopped 1 Pinch salt
4 c Carrots, sliced 1 Pinch pepper
4 tb Flour 1/4 ts Nutmeg
5 c Beef broth

Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.

—–

Banana Bun For On The Run!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana
1 hot dog roll
peanut butter
jelly
lemon juice — optional

Spread inside of hot dog roll with peanut butter and jelly. Brush peeled
banana lightly with lemon juice (so it doesn’t turn brown). Place banana in
roll and off they go!

– – – – – – – – – – – – – – – – – –

Title: PLUM SAUCED RIBS
Categories: Chinese, Pork
Yield: 3 servings

4 lb Pork spare ribs
1/2 c Soy sauce
1/2 c Plum jam
1/2 c Honey
1/4 c Orange juice
1 Clove garlic

Cut ribs into serving pieces. Simmer one hour in
water.

Combine all other ingredients. Baste ribs, cover with
aluminum foil. Bake in 350 degree F. oven for 30
minutes, basting every 10 minutes.

—–

Turkey Noodle Soup

Recipe By :
Serving Size : 8 Preparation Time :6:30
Categories : Poultry Crockpot
Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 turkey carcass broken into pieces
2 quarts water
1 teaspoon salt
1/4 teaspoon pepper
1 onion — chopped
2 stalks celery
2 teaspoons parsely — chopped fresh
1/2 teaspoon dried marjoram
1 bay leaf
6 ounces noodles — cooked and drained

Combine turkey carcass and water in a slow cooker. Add salt, pepper,
onion, celery, carrot, parsley, marjoram and bay leaf. Cover and cook on
LOW 5 to 6 hours. Remove carcass and bay leaf from cooker. Take meat off
bones; return meat to broth. Disc
a

VARIATION: This recipe is designed for a 4-1/2 -quart slow cooker. For a
3-1/2-quart or smaller slow cooker, use shunks of turkey meat cut off the
bones, or chicken parts.

– – – – – – – – – – – – – – – – – –

DIET RITE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
3 c Bread flour
1 1/4 c Diet rite soda, or Club soda
-at room temperature

Place all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

– – – – – – – – – – – – – – – – – –