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

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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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Title: Callaloo Soup
Categories: Soups, Caribbean, Vegetables
Yield: 6 servings

1 bn Dasheen, cleaned deveined
6 ea Fresh okras, trimmed
1 lg Plantain, cubed
1 ts Oregano
5 ea Scallions, chopped
6 ea Cloves, pounded
2 ea Tomatillos, husked
— quartered, optional
2 ea Garlic cloves, pressed
1 lb Yam, peeled diced
Salt pepper
Scotch bonnet, to taste

Combine all but the last three ingredients in a pot with 2 quarts of
boiling water. Simmer for 1 1/2 hours.

Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water reserve the vegetables.

Allow the soup to cool slightly. Strain the stock set aside.
Puree the cooked solids return to the pot. Add enough of the
reserved stock to form a syrupy consistency. In a small pan, reduce
the remaining stock until thickened add it to the soup.

Add the salt, pepper Sctoch bonnet. Simmer for 1 hour. 5 minutes
before serving, add the diced yams. Heat through serve.

VARIATIONS: Replace the dasheen with 1 bunch of spinach.

Replace the yams with either malanga or dasheen root. Cook in the
same way.

Virginie George Ebart, “Down-Island Caribbean Cookery”

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Cranberry Rugelach

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine
2 packages Cream cheese — softened
(3 oz ea)
2 tablespoons Honey
2 cups All-purpose flour
—–FILLING—–
1 cup Walnuts — very finely chopped
1 cup Cranberries — very fine chop
1/2 cup Honey
1 tablespoon Sugar
1 teaspoon Cinnamon
Nonstick spray coating
2 tablespoons Sugar
1/2 teaspoon Ground cinnamon
Milk

Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2
tbsp.
honey till combined. Beat or stir in flour till just combined. Divide
dough into four equal parts. Cover and chill for 1 to 2 hours or till
easy to handle.
For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1
tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
Line cookie sheet with foil. Spray generously with nonstick spray
coating. Set aside.
Roll one portion of dough on a lightly floured surface into a 9-inch
circle. Spread one-fourth of the filling over circle to within 1/2 inch
of edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Beginning
at wide end, roll up each wedge.
Place rolls, point side down, on prepared cookie sheet. Repeat with
remaining dough and filling.
Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon.
Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer
cookies to wire racks. Cool. Makes 48. Source: BH G Christmas Cookies
1995. Mary Wilson, BWVB02B.

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Cabbage Patch Stew

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Cabbage Carrots
Ground Beef Main Dishes
Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef — lean
1 large onion — sliced
1 lg. clove garlic — halved
1 1/2 pounds cabbage — coarsely chopped/7c.
2 medium carrots — thinly sliced
1 medium bay leaf
1 teaspoon thyme
3 cups water
1/2 to 1 tsp. salt
1/2 teaspoon pepper
3 tablespoons chopped parsley
1/4 cup instant potato flakes — optional

In a Dutch oven, over Medium heat, cook ground beef, onion and garlic. Stir
to break up meat. Cook until brown. Drain off fat. Add cabbage, carrots, bay
leaf and thyme. Cook, covered, stirring often for 12m inutes. Stir in water,
salt and pepper. Bring to boil. Reduce heat Cover and simmer for 10-12
minutes until all vegetables are tender. Stir in chopped parsley. Remove bay
leaf. If desired, stir in instant potato flakes to thicken.

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NOTES : Per serving; 307 calories.

Title: Pasta Fagioli Soup
Categories: Soups, Pasta, Italian
Yield: 2 Quarts

2 tb Oil
2 Garlic cloves; minced
1 lg Onion; chopped
2 Stalks celery; chopped
3 c Tomato juice
3 c Water
1 cn Tomato sauce (8 oz.)
2 Bay leaves
1/2 ts Oregano
1/2 ts Basil
1/2 ts Garlic salt
1/2 ts Coarse black pepper
3 c Precooked beans
1 ts Salt (less if beans are
-salty)
1 c Sm. whole wheat shells or
-macaroni
1 c Fresh spinach; shredded
Parmesan cheese; grated

Using 5 quart pot, heat oil and saute garlic, onion,
and celery for 5 minutes. Add tomato juice, water,
tomato sauce, beans, bay leaves, oregano, basil,
garlic salt, and pepper, adjusting seasonings to
taste. Bring to a boil, cover and simmer 10 minutes.
Add pasta; cover and simmer 10 minutes. Add spinach
and simmer 5 minutes. Serve with cheese at table.
Makes 2 quarts.

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Cream of Fiddlehead Soup

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Fiddleheads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 french shallots — finely chopped
1 tablespoon butter
1/4 cup carrot — finely diced
1/4 cup leeks — thinly sliced
1 1/2 cups fiddleheads — * see note
2 quarts chicken stock — or veal stock
salt and pepper
1 cup heavy cream — 35%
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about
10 min or until soft. Toss in carrots, leeks and fiddleheads. Add
stock, salt and pepper to taste and bring to a boil. Simmer for 30
min. Mix cream and egg yolks in blender. Pour into soup. Heat
slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
water for 6 min. Drain. Serve in tureen. Sprinkle cooked
fiddleheads on top as garnish.

– – – – – – – – – – – – – – – – – –

NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
garnish).

Title: Parmesan-Basil Cream Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, E
Yield: 2 cups

1/2 c Puree, basil ** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

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Title: COTTAGE CHEESE-POTATO SALAD FOR 1
Categories: Salads
Yield: 1 servings

1 lg Potato, preferably new
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce

Preparation: 30 minutes including cooking potato plus
chilling.

Cook potato in its jacket until just tender. Cool
until it can be handled, peel and dice into a bowl.
You should have about 1 cup. Stir oil, vinegar, and
salt together and pour over hot potato, tossing
lightly. Cool.

Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to
salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver’s Good Food For One c. 1990
Shared but not tested by Elizabeth Rodier

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