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.

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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

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Title: Catfish Stew
Categories: Fish
Yield: 8 Servings

0.50 lb BACON,DICED
2.00 CLOVE GARLIC,MINCED
2.00 ONIONS, DICED (LARGE)
1.00 GREEN PEPPER, DICED (LARGE)
1.00 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8.00 oz OKRA, SLICED
6.00 oz TOMATO PASTE
2.00 lb CATFISH,CUBED
Salt
Pepper
2.50 c DICED, CANNED TOMATOES
3.00 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters, chicken. Went out
fishing the other day and caught a few catfish too small to keep but
this recipe came to mind. Its real good when made spicy and served
with COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

MMMMM

Title: Crab Salad w/2 Dressings
Categories: Greensalads, Seafood
Yield: 4 servings

1 pk Frozen thawed crab
1 Head lettuce, shredded
Green pepper, sliced
Cucumber, sliced
Lemon wedges
Parsley, chpd, opt

MMMMM——————–SNAPPY RED DRESSING————————-
3/4 c Chili sauce
2 T Lemon juice
2 T Sour cream
1 T Onion, grated
2 t Horseradish, to 3t

MMMMM———————-CREAMY DRESSING—————————
1/2 c Mayonnaise
1/4 c Whipping cream
1/4 c Chili sauce
1/4 c Green pepper
1/4 c Green onion
1/4 t Salt

Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of
dressing over. Top with green pepper, cucumber, lemon and parsley.
SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.
CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in
chili sauce, green pepper, green onion, and salt. Extra dressing may
be refrigerated for several days.

MMMMM

Butterscotch Chewies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder

Melt margarine. Add sugar, boil (stirring). Cool. Drop in eggs and mix. Add
vanilla and flour. Pour into 9 x 9 inch baking pan. Bake at 350 degrees for 3
0 minutes.

busted by sooz

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Title: SOUTHERN TURNIP GREEN SOUP (FLORIDA COOKING)
Categories: Soups
Yield: 6 Servings

1.00 bn Young turnip greens with-
-turnips (1 pound)
6.00 tb Butter
1.00 c Chopped onions
1.50 ts Salt
1.25 ts Sugar
5.50 c Chicken stock
2.00 tb Lemon juice
2.00 c Half-and-half
4.00 tb Cooked grits
Salt and freshly ground-
-pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves
into smaller pices. Trim the ends and peel the turnips. Cube into
bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate
heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions, and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add
the greens and saute over medium heat for 10 minutes, until
crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of
sugar, and remaining 4 cups chicken stock. Blend well and remove
from the heat and cool for 15 minutes. Puree the greens in a food
processor or in batches in a blender. Add the pureed greens to the
turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste. Serve
hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

MMMMM

MAMA’S CHERRY NUT BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Sugar
3 c Bisquick
1 Egg
3/4 c Walnut (or any nuts)
1 c Cherries

Cut cherries in quarters. Mix all ingredients
together. Bake in a greased bread pan at 350 for 1
hour.

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Garlic Soup 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
4 tb Chopped garlic
2 1/2 c Fresh bread crumbs
2 sm Zucchini, diced
1 Sweet red pepper, diced
1 lg Ripe tomato, peeled,
Seeded and diced
1/2 c Diced eggplant
1 md Onion, diced
2 ts Paprika
2 ts Garlic powder
7 c Chicken broth
1 c Marinated artichoke hearts,
Drained
1/4 c Fresh parsley, chopped
Salt and pepper
Toasted almonds, garnish

Heat half the oil in a frying pan with chopped garlic. Add bread
crumbs and cook, stirring, 5 minutes.

In a large saucepan or soup kettle heat remaining 1/4 cup of oil. Add
zucchini, red pepper, tomato, eggplant and onion. Cook until tender,
then stir in bread mixture. (Bread will break down as soup cooks and
acts as a thickener.)

Stir in paprika and garlic powder followed by chicken broth. Simmer 30
minutes, stirring frequently. Stir in artichoke hearts and parsley.
Season with salt and pepper. Serve immediately in heated bowls.
Garnish with toasted almonds. Makes 11 cups.

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Title: BLOODY MARY MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————FOR POULTRY, PORK, FISH——————
3/4 c V-8 juice
1/4 c Vodka
1 ts Prepared horseradish
1 ts Lemon juice
1/2 ts Soy sauce
1 ds Hot pepper sauce

Combine all ingredients in a bowl. Makes about 1 cup

—–

Title: BRAISED WHOLE FISH WITH SHRIMP SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

2 Dry Shiitake mushrooms
1 tb Soy sauce
1 tb Shao Hsing wine OR dry
-sherry
1 ts Cornstarch
1/4 lb Medium shrimp, peeled,
-deveined and minced
1 Whole Cleaned fish, scaled
-if necessary OR
1 1/2 lb Fish fillets or steak
Salt and pepper (optional)
1 tb To 2 tb Cornstarch
2 tb Salad oil
1 tb Shredded or minced fresh
-ginger
1/2 c Low-salt chicken broth
1 tb Soy sauce or bean sauce
1 ts Corn starch, mixed with 2
-teaspoons water
3 Green onions, thinly slice
-on a sharp diagonal
-(garnish)

Soak mushrooms in warm water until caps are tender, 15
to 30 minutes; drain. Gently squeeze water from
mushrooms then cut off and discard stems; thinly slice
caps. Set aside. In a small bowl, combine 1 tablespoon
soy sauce, wine and cornstarch. Add shrimp and stir to
coat. Set aside.

Sprinkle fish lightly with salt and pepper; dredge in
cornstarch and shake off excess or lightly sprinkle
with cornstarch (fish does not need to be completely
coated). Place a wide frying pan (preferably with a
non-stick surface) over medium-high heat. Add 1
tablespoon of the oil; swirl to coat surface. Add fish
(skin side up if using fillets); cover and cook until
golden brown on bottom, about 3 minutes. carefully
turn fish over and repeat to brown other side. Remove
fish and set aside.

Add the remaining tablespoon of oil to the pan. Add
ginger and cook, stirring, until fragrant, about 10
seconds. Add shrimp and stir until shrimp are opaque
and separated, about 1 minute. Add mushrooms, broth
and soy sauce and cook for 30 seconds. Add cornstarch
solution and stir until sauce boils and thickens.
Return fish to pan and spoon sauce over fish. Cover
and simmer until center of fish at thickest is just
opaque, about 3 to 5 minutes. Transfer fish to
platter; pour sauce over fish. Garnish with green
onions. Serves 4.

Per serving: 294 Calories, 31 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 5 g Monounsaturated
Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109 mg
Cholesterol, 668 mg Sodium

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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