KRAUTSUPPE (CABBAGE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Slices Bacon — Thick, Diced
2 ea Onions — Sliced
1 ea Turnip — Sliced
2 ea Carrots — Diced
2 ea Potatoes — Cubed
1 ea Head Green Cabbage — shredded
4 c Chicken Stock Or Bouillon
2 c Water
6 ea Sprigs Parsley *
1 ea Bay Leaf *
—–GARNISH—–
1/4 c Parmesan Cheese — Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

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White Stock

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
10 Lb Beef Bones — sawn
10 Lb Veal Bones — sawn
5 Lb Chicken Backs — or feet
1/2 Celery Stalk — chopped
1 Leek — chopped
2 Onions — chopped
1/2 Bunch Parsley Stems
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to
the boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for
up to 18 hours, with skimming to remove any scum that rises.

3. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glace
d’viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 18:00

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Snicker Bar Pie

Recipe By : Renee Farkas
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Snicker Bars (Regular Grocery Store Size) —
cut/chopped
8 Oz. Cream Cheese
16 Oz. Container Of Cream Whip — (the biggest one you
1 1/2 Cups Confectioner Sugar
1/2 Cup Peanut Butter — (she used chunky)
2 Graham Cracker Crusts — (or your preference

Whip cream cheese and confectioner sugar together. Add everything else
and
combine well. Pour into graham cracker crusts, refrigerate and let sit
over
night. Done

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NOTES : I hope I have the right size for the cool whip, I know it’s the
largest tub
you can buy, it’s like 4″ deep or so, I’ll try and check it out in the
supermarket for sure!
Nutr. Assoc. : 2629 0 2862 0 0 0

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

Title: Sausage Cabbage Soup
Categories: Soups/stews, Meats, Vegetables, Sausages
Yield: 8 servings

1 lb Sausage Italian 1 Water
2 Onions, diced 2 Bouillon cube
1 Garlic clove diced 1 Zucchini, sliced
1 Spaghetti sauce 1 Cabbage, sliced

Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add
spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti
sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste,
and add more water is tomato flavor is too strong. Serve with freshly
grated parmesan or romano cheese.

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CANDIED APPLE TART

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Whipping cream
2 tb Sugar
4 c Apples — thinly sliced
-about 4 medium
1/4 c Bisquick
1/3 c Brown sugar
1 tb Butter — firm
3/4 ts Cinnamon
2 tb Cinnamon apple jelly

Heat oven to 425F. Mix 2 c bisquick, whipping cream
and sugar until soft dough forms. Shape into ball.
Pat dough into ungreased 12 inch pizza pan. Spread
apples over dough.

Mix 1/4 c bisquick, brown sugar, butter and cinnamon
until crumbly; sprinkle over apples. Cover edge with
2 inch strip of aluminum foil to prevent excessive
browning. Bake 5 minutes; remove foil. Bake 10 to 15
minutes longer or until edge is deep golden brown.
Heat jelly until melted; drizzle over tart.

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Almond Rice Pilaf (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/4 cup raisins or currants
2 tablespoons dehydrated chopped onion
1 tablespoon butter — optional
2 chicken stock cubes
2 cups water (2 to 2-1/2 cups)
1/3 cup slivered toasted almonds
Salt and pepper

Place the rice, raisins, onion, butter, stock cubes and water in a 2- to
3-quart saucepan. Bring to the boil, and stir once or twice. Reduce heat,
cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is
absorbed. Remove from heat. Add almonds, season with salt and pepper, and
fluff with a fork.

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PIZZA SAUCE #1

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Tomato paste
1 Clove garlic (chopped)
3 cups Water
1 pint Oregano
3 pints Cooking oil
1/4 pint Marjoram
1 pint Black pepper
1/4 pint Basil
1 pint Instant minced onion
1 pint Brown sugar
1 pint Grated Parmesan cheese

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes=
enough sauce for 4 12″ Pizzas.

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Title: HEART HEALTHY MUD PIE
Categories: Pies, Chocolate, Low-fat
Yield: 8 servings

———————————–CRUST———————————–
1 1/4 c Graham cracker crumbs
1/4 c Unsweetened cocoa
1/3 c Unsweetened applesauce
1/4 c Sugar
1/4 ts Cinnamon
2 ts Margarine

———————————-FILLING———————————-
18 oz Nonfat frozen coffee yogurt
2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and
margarine until combined. Press mixture evenly on bottom and side of
a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until
firm. Cool and set aside. Refrigerate. Spread softened yogurt
evenly over pie crust to form filling. Place in freezer. Drizzle
with chocolate syrup before serving.

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Mad Mike’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Mexican
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Round steak — cubed
2 large Onions — chopped
4 large Carrots — shredded
46 ounces V-8 juice
6 ounces Tomato paste
28 ounces Tomatoes — whole peeled
1 can Beef broth
2 cans Enchilada sauce — mild
10 Bay leaves
4 tablespoons Brown sugar
2 1/2 ounces Chili powder
3 tablespoons Cumin
2 teaspoons Cayenne pepper
1 tablespoon Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot,
saute the onions in some olive oil until they are soft. Add the meat and
continue cooking until meat is grayish brown, about 20 minutes. Mix in all the
other ingredients, bring to a boil and simmer for 3 hours.

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