Title: Hot and Sour Soup 3
Categories: Soups, Appetizers, Vegetarian
Yield: 6 servings

8 Dried chinese mushrooms
8 c Vegetable stock
8 sl Ginger, peeled
1/2 Lime, peeled sliced thin
4 tb Lime juice
1 tb Lemon juice
2 tb Soy sauce
2 Chilies
1 lb Firm tofu, cut into chunks
Cilantro, chopped

Rinse the mushrooms, put them in a small saucepan and cover with
water. Bring them to a boil on high heat and swish the mushrooms to
remove excess dirt. Discard the water. Rinse. Once again, cover the
mushrooms and bring them to a boil, covered. Let sit 1 hour. Then
drain, remove tough stems, squeeze out excess water and slice or cut
in half. Bring the stock to a boil in a large saucepan on high heat,
add the ginger and lime slices and cook for 2-3 minutes. Lower the
heat and add the lime and lemon juice, soy sauce and chilies. Simmer
for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.
Taste to check the balance of hot, sour and salt — none should
overwhelm the other — and add more chilies, lime juice or soya sauce
as needed.

Serve garnished with chopped cilantro. Have a side dish of extra
sliced chilies for those who like it hot. Keeps a few days
refrigerated but it is best served fresh.

Jeanne Marie Martin, “Vegan Delights” Posted by Anne MacLellan

MMMMM

TOMATILLO CHICKEN ENCHILADAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

– – – – – – – – – – – – – – – – – –

Title: Vegetable Beef Soup
Categories: beef, soups
Yield: 6 servings

2 lb stew meat or chuck roast
1 pk frozen stew vegetables
1 lb canned tomatoes
2 cn beef broth
10 oz frozen mixed vegetables

Cut stew meat or chuck roast into reasonably sized pieces. Combine all of
the ingredients together except frozen mixed vegetables, in a large pot.
Add enough water to cover. Cook on low or medium low heat, allowing to
simmer for 2-3 hours. Add the package of frozen mixed vegetables. Salt
and pepper to taste and cook for 10 more minutes on medium heat. Serve
with lots of bread and butter and chilled vin’ rose wine.

—–

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.)”

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus
sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart
glass jar and bruise them with a wooden spoon. Add the cinnamon
and the vinegar and let the mixture steep, covered with the lid,
in a cool dark place for at 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
lids.

Butternut Squash Soup

Recipe By : COOKING RIGHT SHOW#CR9665
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons unsalted butter
3 Cups yellow onions — chopped
3 Cups baked butternut squash
6 Cups rich chicken or vegetable stock
1 1/2 Tablespoons high quality curry powder — lightly toasted
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon honey
1 Cup heavy cream, light cream or milk
3 tbsp dry sherry
Kosher salt and freshly ground white peppe
–Garnish–
Toasted pepitas (pumpkin seeds) <>
slivered almonds

=20
In a large saute pan, melt the butter and saute the onions until very soft
but not brown. In a food processor, in batches if necessary, puree the
onions and baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.

Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
sherry and correct seasoning with salt and pepper. Serve in warm bowls
garnished with pepitas or almonds.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – -=20

Gingersnaps

Recipe By : Anita A. Matejka
Serving Size : 48 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c margarine — softened
1/4 c molasses
1 egg
2 1/4 c unbleached flour
1 c brown sugar — packed
1 tsp baking soda
2 tsps ginger
1 tsp cloves
2 tsps cinnamon
1/4 c granulated sugar

Preheat oven at 375. In a mixing bowl, combine margarine, molasses, and
egg. In another mixing bowl, combine flour, brown sugar, baking soda,
ginger, cloves, and cinnamon. Mix wet ingredients with dry ingredients just
until moistened. Shape dough into 1″ balls. Roll balls in granulated sugar
to coat. Place balls 2″ apart onto unprepared baking sheets. Bake for 10
minutes or till edges are set and tops are crackled.

– – – – – – – – – – – – – – – – – –

RATATOUILLE BREAD ABM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST BREAD MACHINE CB EVER—–
1/3 c Summer squash, chopped
1/3 c Zucchini, chopped
1/3 c Bell peppers, chopped
3 tb Olive oil
2 Plum tomatoes
2 Garlic cloves, crushed
2 1/4 ts Yeast
3 c Bread flour
1/3 c Wheat bran
1/2 tb Sugar
1/2 tb Salt
1 1/2 tb Chopped fresh basil
3/4 c Water — warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

In hot humid weather, use 1/8 c less water.

This bread makes a wonderful cold steak or grilled lamb sandwich.

Tested in DAK R2D2. Sylvia’s comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

– – – – – – – – – – – – – – – – – –

Winter Mushroom Soup

Recipe By : “Soup, A Way of Life” by Barbara Kafka, 1998
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 quarts chicken or vegetable stock — divided (12 c.)
2 ounces dried porcini mushrooms — (cŠpes)
2 tablespoons unsalted butter
1 pound fresh mushrooms
wiped clean and thinly sliced
1 large onion — diced
White part only from 2 large leeks
halved lengthwise then cut into
1 1/2-in. lengths
2 carrots — thinly sliced
1/2 pound parsnips — diced
4 cloves garlic — crushed
4 bay leaves
1 cup pearl barley — rinsed well
1/2 pound firm potatoes
peeled and cut into 1-in. cubes
1 tablespoon kosher salt
Freshly ground black pepper to taste
1/2 cup snipped fresh dill
Sour cream — for serving

This is mushroom-barley soup at its best. The recipe, is spicy and rich.
Dried mushrooms are soaked in stock and the soaking liquid is strained
through a coffee filter to remove any particles. If you have leftover
soup, you’ll need a bit more stock to thin it for serving the next time.

In small saucepan, bring 1 1/2 cups stock just to boil. Place dried
mushrooms in small bowl and pour steaming stock over them. Soak mushrooms
15 minutes. Drain mushrooms, squeezing out excess liquid and reserving all
liquid. Strain this mushroom broth through a paper coffee filter rinsed
with hot water. Reserve strained broth. Chop soaked mushrooms and reserve.

In large soup pot over low heat melt butter. Stir in fresh mushrooms and
cook until they soften and release moisture, about 10 minutes. Stir in
remaining 101/2 cups stock, the soaked mushrooms and their broth, and the
onion, leeks, carrots, parsnips, garlic and bay leaves. Increase heat and
bring mixture to boil. Skim surface if necessary. Reduce heat and simmer
30 minutes.

Stir in barley and simmer 20 minutes. Stir in potatoes and simmer until
barley and potatoes are tender, about 30 minutes. Remove bay leaves.
Remove soup from heat and season with salt, pepper and dill. Ladle soup
into individual-serving bowls and swirl a spoonful of sour cream into each
portion. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 1 vegetable exch., 2 bread/ starch
exch., 1 fat exch.; 190 calories, 33 gm. carbohydrate, 8 gm. protein, 4
gm. fat (including 2 gm. sat. fat), 6 mg. cholesterol, 555 mg. sodium,
54 mg. calcium and 6 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Refreshing Cucumber Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — softened
1/2 cup Sour cream
1 tablespoon Milk
1 teaspoon Onion — grated
1/4 teaspoon Worcestershire sauce
1/3 cup Cucumber — finely chopped

Combine all ingredients except cucumbers, mixing until well blended. Stir in
cucumbers. Chill several hours or overnight.

– – – – – – – – – – – – – – – – – –

AMERICANA BANANA ROLL

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A14
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Banana sheet cake:
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg — room temperature
1/2 cup mashed ripe banana — (1 large)
1 tablespoon sour cream
1 teaspoon lemon zest
5 1/2 tablespoons unsalted butter — room temperature
1/2 cup granulated sugar
Filling:
3/4 cup heavy cream — (6 ounces)
2 tablespoons sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla
Glazed Raspberries:
1 cup fresh raspberries — room temperature
3 tablespoons red currant jelly

Position rack in lower third of oven; preheat oven to 375 degrees. Using a
paper towel, lightly
grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet
with solid shortening,
and line the pan with foil, leaving a 2-inch overhang at each short end (the
dab of shortening
holds the foil in place). Lightly grease the foil with shortening, and
sprinkle with allpurpose flour.
Shake the pan to distribute flour, and tap out excess.
Pour the flour, baking soda, baking powder, and salt in that order into the
triple sifter or sieve.
Sift onto a sheet of waxed paper to distribute the ingredients; set aside.
Crack the egg into a
small bowl, and whisk briefly just to combine the yolk and white. Combine
the mashed banana,
sour cream, and lemon zest in a small bowl; set aside.
Place the butter in the bowl of a heavyduty mixer. With the flat beater
(paddle), cream the butter
on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter
in color. (This is a
small amount in a large bowl, but you can adjust most heavyduty machines so
the attachment
reaches lower in the bowl.) Maintaining the same speed, add the sugar in a
steady stream. Then
stop the mixer, and scrape the mixture slinging to the sides into the center
of the bowl. Continue
to cream at the same speed until the mixture is light in color and fluffy in
appearance (about 3 to
4 minutes).
With the mixer still on medium speed, pour in the egg, very cautiously at
first, as if you were
adding oil when making mayonnaise. Continue to cream for 1 to 2 more
minutes, scraping the
sides of the bowl at least once. When the mixture is quite fluffy and has
increased in volume,
detach the beater and bowl. Tap the beater against the edge of the bowl to
free the excess.
With the aid of a metal spatula, lift half the flour mixture, and sprinkle
it over the creamed
mixture. Stir it in with a rubber spatula. Then add the mashed banana
mixture, stirring to blend.
Scrape the sides of the bowl with each addition. Add the remaining flour
mixture, and stir until
smooth.
Scoop the thick batter onto five different areas over twothirds of the
prepared baking sheet. With
a metal spatula, spread and coax the batter to cover the twothirds of the
sheet. Now extend it to
the rest of the sheet in as even a layer as possible. (At first you will not
believe it will cover the
entire sheet, but it will. You do not have to rush. The layer will be very
thin, but that is just the
way it should be. It will increase in volume in the oven.) Bake for 8 to 10
minutes, or until the
cake is light golden brown, the sides are beginning to contract from the
metal, and the cake
springs back when lightly touched in the center. Remove the pan from the
oven. Using a
thinbladed knife, gently release any portion of the cake sticking to the
long sides of the pan. Pull
up on the foil overhangs, one at a time, to release foil from the pan’s
edges. Finally, loosen foil
from the bottom of the pan by gently lifting up on the flaps, and transfer
it to a large rack to cool.
Place a sheet of foil over the cake, and manipulate the foil in a tent
fashion (this holds in the
moisture as it cools, but prevents sticking to the cake). Cool for 30
minutes. Yield: one 12 x 15
1/2-inch cake
For the filling: Combine the filling ingredients in a 1 1/2 quart deep
mixing bowl, and whip them
until some cream dropped from the beater or whisk does not disappear on the
surface of the
mixture in the bowl. Another test is to draw the beater or whisk through the
center of the cream in
the bowl; if the track stays in place, you are ready to spread the filling
on the cake. The cream
will appear soft, shiny, andsmooth but stiffer than for most desserts. It
will coat the cake layer,
sticking to it and staying in place when rolled.
Assembling The Dessert: Lift the cake on its sheet of foil so that one of
its long sides is parallel
to the edge of your counter. (The cake will be rolled lengthwise.) Spread
the cream evenly over
the cake with a rubber spatula, up to 1 inch before reaching the long end
farthest from you.
(Some of the filling will move to that end as you roll.)
Begin rolling by flipping the edge of the cake nearest you over onto itself.
Then, with the aid of
the foil that extends on either side of the cake, roll the cake lengthwise
until you reach the other
end. With you hands, wrap some of the roil around the roll to assist you in
rounding the shape as
you work toward the other end of the cake (otherwise, the cake will stick to
your hands).
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a
light coating of powdered
sugar over it to disguise any cracks in the cake. Lift it onto a serving
plate with the aid of a long,
wide spatula or a baking sheet without sides. If desired, decorate top of
roll with Glazed
Raspberries.
Glazed Raspberries: To decorate the top of the roll, place the raspberries
into a 3 quart bowl.
Heat currant jelly just until it’s almost melted, but not hot. Pour the
jelly through a strainer over
the berries (push it through the strainer with a rubber spatula.) Gently
slide the rubber spatula
under the berries, and fold the two together. Repeat this three more times.
The object is to coat
the berries evenly. Carefully scoop the raspberries on top of the cake, down
the length of the roll.

– – – – – – – – – – – – – – – – – –