TURKEY SOUP CONTINENTAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
2 tb Finely chopped onions
1 c Cooked turkey
2 c Diced raw potatoes
1 c Diced celery
2 c Turkey broth
1 c Creamed style corn
2 c Half and half cream
1 t Salt
1/4 ts Paprika
1/4 ts Ginger
1/8 ts Pepper
2 tb Chopped parsley

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth. Simmer until
vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly,
stirring occasionally. Garnish with parsley and serve
with crustly rolls.

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SMOKY GERMAN FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese —
Grated
4 oz Emmental cheese — grated
3 ts Cornflour
3 tb Milk
1 t German mustard
Rye bread and cooked
Frankfurters — to serve

Rub inside of fondue pot with cut side of onion. Pour
in ale, heat gently until bubbling. Reduce heat and
gradually stir in cheeses. Heat slowly until cheese
melts, stirring frequently. In a small bowl, blend
cornflour with milk, stir into cheese with mustard
until mixture is thick and creamy, stirring
frequently. Serve with cubes of rye bread and pieces
of cooked frankfurters.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

MINT CORIANDER DIP (DHANIA-PODINA CHUTNEY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 Plain yogurt
2 Bsp
1 Bsp
13 Sp
2 Finely chopped green chilis
1 Sp
34 Sp
14 Packed fresh mint leaves
34 Packed coriander (cilantro)
Cold water
Finely chopped onion
Finely chopped fresh ginger
Kosher salt
Sugar

Put all the ingredients in the container of a food
processor or electric blender, and blend until finely
pureed and reduced to a creamy sauce. Check for salt,
and pour into a small bowl. Cover and chill thoroughly
before serving.

Recipe By :

From: Date:

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Title: SUSHI SHRIMP SALAD
Categories: Salads
Yield: 4 servings

4 c Cooked medium-grain white
Rice, at room temperature
2 c Diced seeded cucumber
1 c Thawed frozen peas
1/2 c Thinly sliced radishes
1/4 c Sliced green onions
Sushi dressing (recipe
Follows)
1 lb Cooked, peeled, and divined
Large (31 to 35 per lb.)
Shrimp
1 1/2 qt Rinsed, crisped fresh
Spinach leaves
Whole radishes
Salt
—–sushi dressing—-
1/2 c Seasoned rice vinegar
2 tb Fresh ginger, minced
2 tb Prepared horseradish
2 tb Asian sesame oil

In a large bowl, combine cooked rice, cucumber, peas,
sliced radishes, onions, and dressing. Gently mix in
shrimp. Arrange spinach leaves on a platter and spoon
sushi salad into the center.
Garnish with whole radishes. Season to taste with
salt.

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KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)

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

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

2 1/2 lb Pork hocks or oxtail,
-cut into 2″ lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces

1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

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

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1 lb. leeks
1/2 lb. butter
1 c. flour
1 qt. chicken stock or 4 bouillon
cubes
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
Clean leeks and cut into 1/2″ pieces. Steam in 1/2 cup water
until tender. Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock,
stirring with wire whip, bring to boil. Turn heat on low and add
remaining ingredients. Do not boil. Add 1 cup diced, cooked
potatoes and 1 cup diced, cooked ham, if desired.

Coffee Shortbread Cookies

Recipe By : Simple Desserts by Ken Haedrich
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tablespoons Instant Coffee
1 Tablespoon Boiling Water
1 Cup (2 Sticks) Unsalted Butter — At Room
Temperature
1 Teaspoon Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
2/3 Cup Confectioners’ Sugar, Plus Extra For
Dredging (Optional)
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cinnamon

Put the coffee in a small custard cup or ramekin. Pour the boiling
water out of the kettle into your measuring spoon, then immediately pour
it over the coffee. Stir with a spoon to dissolve the coffee. Cool for
5 minutes.

In a bowl, cream the butter with the vanilla extract. Blend in the
dissolved coffee.

In another bowl, sift together the remaining ingredients (except
optional confectioners’ sugar). Blend the dry mix, about one-third at a
time, into the butter until evenly mixed.

Divide the dough in half. Place each half on a sheet of wax paper and
shape into cylinders about 1 1/2 inches in diameter. Wrap them up in
the wax paper and refrigerate for at least 2 hours, or up to 2 days.
You can also overwrap the dough in a plastic bag and freeze for up to 2
months; thaw overnight in the refrigerator.

When you’re ready to bake, preheat the oven to 325 degrees F. Using a
serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place
them on ungreased baking sheets. Bake for 25 minutes, or until the tops
feel firm to the touch.

Transfer the cookies to a rack and cool to room temperature. Dredge the
cooled cookies in confectioners’ sugar if you like. Store in an
airtight container.

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NOTES : “These cookies are especially good with ice cream. They’re
delicately flavored with instant coffee, and not too sweet. If you have
a coffee grinder, brush a few of the fine grounds out of it and add them
to the dough (with the dry ingredients); those coffee-brown flecks add a
classy touch.”

Title: PINEAPPLE CHERRY CAKE
Categories: Cakes, Fruits
Yield: 6 servings

1 c Butter
1 c White sugar
3 c Flour (saving 1 cup to flour
-fruit)
1/2 ts Lemon extract
1 ts Vanilla
1 ts Baking powder
4 Eggs separated
1 20 oz can crushed pineapple
-with juice
1/2 lb Slivered almonds
1 lb Red cherries
1 1/2 lb Sultanas
1/2 lb Mixed peel (optional)

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till
fluffy. Add flour and baking powder alternately with pineapple. Add well
floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans
lined with 2 layers of greased brown paper. Bake at 275 for 2-1/2 to 3
hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
Sharon Stevens Aug/91

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VELVET CRUMB CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1/2 c Sugar
1 Egg
1/2 c Milk or water
2 tb Shortening
1 t Vanilla

Honey Crisp Topping

Heat oven to 350

1. Blend all ingredients except topping in large
mixer bowl on low speed 1/2 minutes, scraping bowl
frequently. Beat 4 minutes at medium speed. 2. Pour
batter into greased and floured square pan, 8 x 8 x 2
inches, or round layer pan, 9 x 1-1/2 inches. 3. Bake
30 to 35 minutes or until wooden pick inserted in
center comes out clean. While warm, spread with Honey
Crisp Topping. 4. Set oven control at broil and/or
550. Place cake about 3 inches from heat; broil about
3 minutes or until mixture is nicely browned.

Honey Crisp Topping: Mix 3 Tbsp. butter or margarine,
softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2
cup crushed Wheaties cereal and 1 can (8-1/2 ounces)
crushed pineapple, drained.

Coconut Broiled Topping: Mix 1/2 cup flaked coconut,
1/3 cup brown sugar (packed), 1/4 cup chopped nuts, 3
Tbsp. soft butter or margarine and 2 Tbsp. light cream.

From: Betty Crocker’s Bisquick Cookbook Shared By: Pat
Stockett

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CREAM OF BROCCOLI SOUP (ROBBINS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2″ cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 t Dried basil
1 t Fine sea salt
1/4 ts Freshly ground black pepper

(From “May All Be Fed,” John Robbins. William Morrow;
1992; $23)

Put the cashews and 1 cup of the vegetable stock into
a blender. Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes
and the onion into a large pot. Bring to a simmer,
cover and cook for 5 minutes. Stir in the broccoli and
basil and return to a simmer. Cover and cook until the
potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the
pepper and bring just to a simmer. Remove from the
heat, transfer about half of the soup to a blender and
puree. Return the puree to the pot and stir well.
Serve immediately.

Calcium in cook broccoli: 206 milligrams per spear.

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