Title: Nutty Shrimp (Or Chicken) Pasta
Categories: Fish/shellf, Thai
Yield: 8 servings

1 lb Pasta of your choice,
Prepared
1 pk A Taste of Thai Peanut Sauce
Mix
1 cn A Taste of Thai coconut Milk
(reg )
1 lb Cleaned medium shrimp or
Bite-size
Boneless/skinless chicken
1 c Bean sprouts (optional)
1/4 c Unsalted peanuts; chopped
1/2 c Scallions; chopped

In saucepan bring coconut milk to a boil. Stir in peanut sauce mix.
Add shrimp or chicken. Cook until done. Add bean sprouts. Combine
sauce and prepared pasta. Sprinkle withchopped peanuts and
scallions. [IG’s guesstimation is 8 servings.]

A Taste of Thai may be found in your store’s Asian food section. If
not, please call 1-800-243-0897.

Source: Coupon circular, 2/11/96.

Typing MM format provided by Iris Grayson.

MMMMM

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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Doc Martin’s Green Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground beef
1/2 pound Roast beef — cubed
1/2 pound Ground pork
1 medium Onion — finely chopped
1/3 bn Cilantro — chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon Dried parsley
2 tablespoons Flour
1 Mexican beer
1 Tomato — diced
3 tablespoons Butter
1 Clove garlic — minced
2 teaspoons Tabasco
2 teaspoons Granulated garlic
2 teaspoons Cumin powder
1/2 teaspoon Black pepper
3 cups Chicken or beef stock
1 Green chiles; diced — peeled
— FOR ROUX
4 tablespoons Butter
4 tablespoons Flour

Saute beef, pork and roast beef in butter, chopped onion and minced garlic
until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered
onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes.
Add the chicken or beef stock, beer, green chiles and tomato. Bring to a
simmer.
Thicken with the roux. The chili should be the consistency of a stew. Let
simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4
tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over
medium heat. Whisk in the flour one tablespoon at a time and cook for about 4
to 5 minutes, whisking constantly until the roux is thick and forms a ball.
Remove from heat and incorporate immediately into the chile.

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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: HOMEMADE OREO COOKIES
Categories: Cookies, Chocolate
Yield: 50 cookies

1 pk Devils food cake mix
2 Eggs
2 tb Vegetable oil
2 tb ;Water
1/2 c Chocolate drink powder
1 pk Gelatin, unflavored
1 c Vegetable shortening
4 1/2 c Sugar, confectioners
1 ts Vanilla

Blend cake mix, eggs, water, oil and chocolate drink
powder and shape into a ball. Let stand 20 min. Form
dough into 1/2″ balls and place on greased cookie
sheets. Flatten each with the smooth bottom of a
drinking glass, greased once and dipped into the
chocolate drink powder each time. Bake at 400 degrees
for eight minutes. Remove cookies at once and
immediately flatten with the back of a spatula. Let
cool 20 min. Makes 100 halves.

For filling, place gelatin in a heatproof cup. Add
1/4 cup cold water, stir well and place in pan of hot
water until mix clears and gelatin is softened. Beat
shortening until fluffy. Add sugar gradually and beat
for 10 minutes. Mix in vanilla, beat in cooled gelatin
mix. Spread about 1 teaspoon filling between two
cookies. Press gently together so that filling comes
to the edges of cookies. Chill until set.

—–

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.

—–

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.

– – – – – – – – – – – – – – – – – –

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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