Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Title: Omelette Basquaise
Categories: Basque, Eggs
Yield: 2 servings

4 eggs, well beaten
2 potatoes, finely sliced
1 bell pepper, cut in
small pieces
1/2 sm onion, sliced
5 inch long piece of chorizo,
cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the
pan at low heat. When ready, fold in half. Continue cooking for two
minutes, then turn with spatula and cook other side two minutes more.
Serve on platter with slices of tomatoes on top sprinkled with
parsley. This makes a delicious light dinner, with a green salad with
oil and vinegar dressing. Walt

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Title: Zucchini Soup
Categories: Vegetables Soups Mexican Cheese
Servings: 4

1/4 c Onion; Chopped, 1 Small
1 T Margarine Or Butter
2 c Chicken Broth
2 T Green Chiles; Canned, *
1/2 t Salt
1/8 t Pepper
2 ea Zucchini; Small, Chopped
8 3/4 oz Whole Kernel Corn; Drained
1 c Milk
2 oz Cheese; Monterey Jack, **
———————————GARNISHES———————————
1 x Nutmeg; Ground
1 x Parsley; Snipped

* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
————————————————————————–

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.

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PREPARING SOUPS FOR CANNING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Canning

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

Vegetable, dried bean or pea, meat, poultry, or
seafood soups can be canned.

Procedure: Select, wash, and prepare vegetables, meat
and seafoods as described for the specific foods.
Cover meat with water and cook until tender. Cool meat
and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2
minutes, remove from heat, soak 1 hour, and heat to
boil. Drain and combine with meat broth, tomatoes, or
water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired.
Fill jars halfway with solid mixture. Add remaining
liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Soups in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for
Quarts. *Caution: Process 100 minutes if soup contains
seafoods. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Soups in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for
Quarts. * Caution: Process 100 minutes if soup
contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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OAT CARROT BRAN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water-Less 1 1/2 T-1 1/3 C
1 1/4 tb Applesauce – 2 1/2 t
2 tb Sugar – 1/4 C
2 tb Gluten – 1/4 C
1/2 ts Salt – 1 t
1/3 c Oat Bran,Raw – 2/3 C
1/3 c Oats – 2/3 C
1/3 c Flour, Oat – 2/3 C
1 t Cinnamon – 1 1/2 t
1/3 c Carrots, grated – 1/3 C
1 c Bread Flour – 1 1/2 C
2 tb Nonfat Dried Milk 1/4 C
Whole Wheat flour – 1/2 C
1 t Yeast – 2 1/2 t

D. German I – Small – Page 60 Put in pan. Press Start. NOTES
: 1181 Cal

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Title: Diet Cream Soup Base
Categories: Diabetic, Allergy, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

WHITE SAUCE 8 oz Can tomato sauce
3 1/2 tb Instant milk powder 3 tb Chopped onion
1 1/2 tb Cornstarch 1 pn Dry rosemary, crumbled
1 1/4 c Cold water 1 pn Fresh ground pepper
TOMATO 1 pn Cayenne pepper

This recipe is suitable for anyone who needs to know the exact
contents of soup.
OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb
flour per cup of milk for a medium white sauce.

5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch

1 cup soy milk plus 1 Tb corn starch

1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch

Put ingredients in a blender and process at high speed until well
blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.

Stir constantly in the top of a double boiler until the sauce
thickens and simmers, then cook ten minutes. A medium saucepan set
in a larger saucepan of simmering water works, too.

Fresh tomatoes may be cooked with onion and seasoning, allowed to
cool and pureed in a blender to make the sauce. If the tomato
mixture is colder, add a little of the hot white sauce to bring it to
the same temperature. This prevents curdling when the red mixture is
gradually added back into the pot with the white sauce.

Heat soup until it is hot enough to serve but do not allow it to boil.

The same method may be used with 3/4 to 1 cup of cooked diced (or
pureed) vegetables with cooking liquid used to make the sauce. Makes
about 2 cups. Suggested vegetables: potato with a little onion,
carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom,
broccoli. Season to taste.

Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a
combination of recipes from several different books.

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Patty Pan Lasagna

Recipe By : Barbara Schmidt
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large squash, scallop — sliced 1/4″ thick
8 ounces spaghetti sauce, homemade
8 ounces cottage cheese, lowfat
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tablespoon salt

Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce
water
in squash at least an hour a head of making this dish, then drain. Spray 1 1/2
qt. square baking dish lightly with Pam-type spray. Layer sliced squash in
baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage
cheese, sprinkle of mozzarella parmesan cheese. Repeat 2 more times ending
with cheeses. Bake at 350F for 1 hour. 133.4 calories per serving with 6.9
grams
fat.

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NOTES : I have also heard you can use zucchini sliced lengthwise (like lasagna
noodles).

Title: FROZEN CITRUS PIE
Categories: cool whip, ice cream, Share
Yield: 1

1 cn frozen concentrate orange
-juice or
1 lemonade, or pink lemonade
1 pt vanilla ice cream; softened
3 1/2 c Cool Whip; thawed
1 graham cracker crust (8-9
-in)

Beat concentrate in large mixer bowl about 30 seconds. Blend in ice cream.
Fold in whipped topping until smooth. Freeze, if necessary, until mixture
will mound.
Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at
room temp. 10 min. before serving.
Note: store leftover pie in freezer.
Source: Cool Whip
formatted by Sarah Gruenwald sitm@ekx.infi.net 6/11/97

Contributor: COOL WHIP
—–

Title: Ranger Joe Cookies
Categories: Cookies
Yield: 8 Dozen

2 c Crisco
2 c White sugar
2 c Brown sugar
4 Eggs
2 ts Vanilla
1 1/2 c Chocolate chips
2 ts Baking soda
1 ts Baking powder
4 c Flour
4 c Rice krispies
3 c Rolled oats
2 c Coconut
1 ts Salt
1 c Chopped pecans

recipe leona davis submitted by marina #1434

Directions: cream crisco, brown sugar, white sugar, 4
beaten eggs, and vanilla together. In a seperate bowl,
combine flour, baking powder, baking soda, and salt.
Mix dry ingedients to blend. Add, rice krispies,
rolled oats, coconut, pecans and chocolate chips.

Begin adding dry ingredients to creamed crisco
mixture, this mixture will get stiff, and unless you
have dough hooks, it will become necessary to mix by
hand.If needed add a Tablespoon of water to moisten
just a bit After you have added all ingredients and
they are well blended. roll dough into small to med
balls and place on cookie sheet. Flatten dough with
fork, and Bake at 325 F. for 8 to 10 minutes.

NOTE: this makes at least 8 doz. cookies. I have made
the recipe and refrigerated dough during the
holidays.( great for those of us who like hot cookies
and milk. I also have cut recipe in half and that
works well for me. This recipe is quite old and given
to me by an aunt of 76 years old. When she said by
hand after working in some of the dry ingredients she
means BY HAND, said get right in there and toss the
dough around blending it well.

Marina phx. az.

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Lewis and Clark’s White Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Poultry
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Great Northern beans — canned

2 pounds Chicken breast; skin — bone
1 tablespoon Olive oil
40 milliliters Garlic — minced
2 medium Onions — chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Mild green chilies; chopped — 4oz each
4 cups Chicken stock or broth
20 ounces Monterey Jack — grated

x Sour cream x Canned jalapenos; chopped
Place chicken in large sauce pan. Add cold water to cover and bring to
simmer. Cook until tender, approximately 15 to 20 minutes. Remove from
saucepan and dice into 1/2″ cubes. Using the same pan discard water and heat
oil over medium heat. Add onions until translucent. Stir in garlic, chilies,
cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle
into large bowls and top with 1 oz chese. Serve with a side of sour cream and
chopped jalapeno peppers.

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