POT AU FEU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless rump roast stuck
-wilh whole cloves
2 Peeled onions, halved
2 Scraped parsnips
1 lb Pork lenderloin, (oplional)
2 Stalks celery, cut in 2-inch
-pieces
2 Or 3 chicken breasts
10 oz Beef bouillon
1/2 lb Polish sausage, cut up,
-browned and drained
3 Carrots, scraped and cut in
3 Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay
leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic
cloves. ** Alternate pieces of meat in CROCK-POT with
sausage on top; add vegetables on sides to fill up.
Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook
on Low 8 to 10 hours. Serve with cooked carrots,
leeks, turnips, onions and potatoes. From Rival
Crock-Pot cookbook, date unknown

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MOM’S THICK SPLIT PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried green split peas
4 c Water
1 Onion, chopped
2 Carrots, pared and chopped
3 Celery tops
1 Bay leaf
2 ts Salt
1/4 ts Pepper

Wash peas well with cold water and drain. Place in
large saucepan, add water and drain. Place in large
saucepan, add water and bring to boil. Add remaining
ingredients, reduce heat to the lowest point, cover
and cook for 1 1/2 hours. Remove cover and mash with
fork or in food mill. Cook without cover several
minutes to thicken if necessary. Adjust seasoning to
taste. For a thinner soup, puree in blender or food
processor. Serve very hot.

From “Cooking What Comes Naturally” by Nikki Goldbeck.

Posted by Theresa Merkling. Courtesy of Fred Peters.

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Title: No-Bake Salad Pizza
Categories: Appetizers, Dips, Salad/dress
Yield: 8 Servings

8 oz (1 cup) purchased spinach
Dip
1 (10 oz) thin crust Italian
Bread shell
1 c Chopped broccoli
1 c Cubed cooked chicken or
Turkey
1/3 c Sliced green onions
1 sm Tomato, seded, chopped

Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.

Recipe By : Pilsbury Picnics BBQ

MMMMM

Title: HOT AND SOUR SOUP ** (VGPM51A)
Categories: Chinese, Soups
Yield: 4 servings

3 c Chicken broth
1/3 lb Lean pork;*
4 ea Chinese mushrooms**
2 oz Bean curd
2 tb Soy sauce
2 tb Dry sherry
1 ts Salt
1/2 ts Pepper
2 tb White vinegar
1 tb Cornstarch; mixed with
2 tb Water

* shredded in to match stick pieces **(soak 20-30
minutes in warm water and bring broth to a boil in a
wok,add pork,mushrooms,and bean curd.Simmer for 8
minutes until pork is done.Add soy
sauce,salt,sherry,pepper,and vinegar.Continue to heat
until mixute thickens.Serve hot and enjoy.I add two
more ingrediants if you desire.I add two or three
drops of chilli oil to add more zip and heat. I also
like to garnish with chopped scallion greens.(nice
color contrast.If you need and more recipes feel free
to drop me e-mail neal hirshburg
FROM: NEAL HIRSHBURG (VGPM51A)

—–

Date: Tue, 11 Jan 94 20:00:14 PST
From: tachyon@cats.ucsc.edu (Tane’ Tachyon)

Salsa

Chop in cuisinart or otherwise, then pour into a large bowl

1 large can peeled tomatoes including the juice they were packed in
(believe me, in the summer I get organic ones from the farmers’
market, but in the winter I think the canned ones are better
than the so-called fresh.)

Chop coarsely in cuisinart or otherwise, dump in the bowl

1 Anaheim pepper
1 pasilla pepper

Chop up fine in cuisinart or otherwise, dump in the bowl

5 Hungarian wax peppers
5 large (as large as they get, anyway!) serrano peppers
1 head of garlic (all cloves peeled, obviously)
1 bunch cilantro

Chop by hand and dump in the bowl

1 bunch green onions

Dump into the bowl

2 tablespoons balsamic vinegar
1 tsp cumin

You guessed it, stir it all up. And if you were me, you would spoon
the results into two big old peanut-butter jars and stick them in the
refrigerator.

Title: Shrimp with Sweet Red Pepper and Cucumber
Categories: Seafood, Oriental, Wok
Yield: 4 servings

2 c Shrimp, shelled deveined
-OR
1/2 lb Shrimp, shelled deveined
1 md Onion, sliced
1 Sweet red pepper, sliced
1 Cucumber, pared and sliced
-1/4″ thickness
1 tb Soya sauce
1 t Sugar
Salt
3 tb Oil

1. Wash and slice all ingredients, as needed.

2. Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes
until shrimp turn white. Add sliced cucumber, soya sauce, sugar.
Stir, cover wok, cook 3 minutes, lifting cover once to stir
ingredients. Lift cover up, add red pepper and salt, to taste. Cover
wok. Cook everything 2 more minutes. Stir everything well.

NOTE: Chicken can be substituted for shrimp.

MMMMM

Title: PORTUGUESE POTATO AND KALE SOUP
Categories: Soups
Yield: 8 Servings

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add
chorizo and cook, stirring, until browned, about 5
minutes. Drain the chorizo on paper towels and set
aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a
boil. Reduce heat to low and simmer, uncovered, until
potatoes are tender, 10 to 15 minutes. With a slotted
spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring
to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in
the reserved chorizo and season with salt and pepper.
Serves 8. 254 calories per serving: 10 grams fat, 277
mg sodium and 19 mg cholesterol. Source: “Eating Well”
magazine – January/February, 1993 COMMENTS: For a
satisfying winter supper, serve this peasant soup with
chewy Portuguese corn bread called broa. Collard or
mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps.
jpheps@slip.net or best.com

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Neiman-Marcus Chili Con Queso (Tortilla) Soup

Recipe By : Diane’s Traveling Newsletter
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — finely chopped
6 tablespoons unsalted butter
3 cans mild green chiles — drained, seeded,
— and finely chopped,
— (4-oz each)
4 cans plum tomatoes — drained seeded and
— finely chopped, (14
— 1/2-oz each)
4 packages cream cheese — cut into bits (3-oz
— each)
2 cans chicken broth — (14 1/2-oz each)
3 cups half-and-half
8 teaspoons fresh lemon juice — or to taste
cayenne pepper — to taste
salt — to taste
julienned tortilla strips — finely chopped
green onions — chopped
monterrey jack cheese — grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasiona
lly until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi
nutes over moderate heat until liquid evaporates, stirring occasionally. Stir
in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch
icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod
erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions,
and Monterrey jack cheese over individual servings.

Makes 8 cups.

Girl2Di4

Here’s one of my favorites:

Diane’s Traveling Newletter – Issue 9

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/5/98

By SuzyWert@aol.com on Jul 5, 1998.

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SWEET CORN AND CHEDDAR CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1 lg Onion — chopped
1 Celery stalk — chopped
1 Carrot — chopped
2 ts Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes — peel dice
1 tb Chopped fresh thyme or
1 t -dried thyme
1 lg Bay leaf
3 c Corn kernels — fresh or
– frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
– cheese
1 Green onion — thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan
over medium heat. Add the chopped onion, celery and
carrot and saute until vegetables begin to soften,
about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and
thyme. Bring mixture to a boil. Reduce heat to low,
cover saucepan and simmer until potaotes are almost
tender, about 10 minutes. Add the corn and half and
half. return soup to a simmer. Cover saucepan and
cook until vegetables are tender, about 6 minutes.
Reduce heat to very low and add the cheddar cheese to
the soup, mixing until cheese is just melted. Season
soup to taste with salt and pepper. Ladle soup into
deep bowls, and garnish with remaining cheese and
green onion and serve.

From Bon Appetit; August 1991

Shared by Robert Rostrup

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Slow Cooker Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh — chopped
1/2 pound Pork sausage
1 pound Beef stew meat
(1/2-inch cubes
1 Onion — chopped
1/2 cup Celery — finely chopped
1 Green chile pepper, mild
(seeded/chopped
1/2 cup Sun-dried tomatoes — chopped
8 ounces Can whole-kernel corn — draine
1 can Ripe olives, sliced — drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constnatly,
slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in
cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about
2 inches up sides of slow-cooker. In large bowl, combine sausage, stew
meat,onion,celery,chili pepper, sun-dried tomatoes, corn, sliced olives, salt
and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and
cook
on LOW 7-8 hours. Garnish with ripe olives, if desired.

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