Raspberry-Cranberry Soup

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c fresh or frozen cranberries
2 c apple juice
1 c fresh or frozen unsweetened raspberries —
thawed
1 c sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 c half and half — divided
1 tbsp cornstarch
whippping cream, additional raspberries —
optional

In a 3-qt. saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the sieve;
discard skins and seeds. Add to cranberry mixture; bring to a boil.
Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4
minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan;
bring to a gentle boil. Mix cornstarch with remaining half and half;
stir into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream and raspberries, if desired.

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Title: BEEF FAJITAS
Categories: Beef, Tex-mex
Yield: 4 servings

8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin,
flank, or round. Pickled jalapeno peppers should be
chopped and may be omitted if not desired. Toppings
for fajitas are a personal choice. Suggestions: Salsa,
chopped tomatoes, shredded Cheddar cheese, guacamole,
sour cream, shredded lettuce.
Variations: for chicken fajitas, omit beef and use 1
lb skinless, boneless chicken breasts, cut into thin
strips. Saut‚ for 3 to 5 minutes or until no longer
pink. Directions: Wrap stacked tortillas in foil. Bake
at 350F (180C) for 5 minutes
or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and
sweet pepper for 3 to 5 minutes or until tender.
Remove from pan. Add remaining oil to skillet. Brown
beef, about 2 minutes. Stir in chili powder, lime
juice, jalapeno peppers and cumin. Return vegetables
to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.

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WAY OF LIFE STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stewing beef, in bite size
1/2 pk Lipton’s Onion soup mix –
– stir before dividing
1 cn Cream of mushroom soup
1/2 cn Sherry or wine

Mix all together. Bake at 300 for 3 hours in covered casserole. Just as
good the second time around.. Great for the cold months.

Mrs Muriel Aldwinckle, Hamilton

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Title: Red Onion Soup
Categories: Soups, Vegetables
Yield: 4 Cups

1 lb (about 4) red onions,chopped
1 Bay leaf
3 tb Unsalted butter
1 1/2 c Dry white wine or dry
-vermouth
1/2 ts Sugar
2 c Beef broth
1/2 ts Angostura bitters
Freshly grated Parmesan as
-an accompaniment if desired

In a kettle cook the onions with the bay leaf in the
butter over moderate heat, stirring occasionally, for
20 minutes, or until they are golden. Add the white
wine and the sugar, bring the mixture to a boil, and
boil it, stirring, for 5 minutes. Add the broth, the
bitters, and salt and pepper to taste, bring the soup
to a boil, and simmer it for 2 minutes. Discard th bay
leaf, divide the soup between 2 heated bowls, and
sprinkle it with the Parmesan. Makes about 4 cups,
serving 2. Typed in MMformat by Cindy Hartlin Source:
Gourmet’s Short Order

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Rich Davis’ Barbecued Meat Loaf

Recipe By : Chile Pepper Magazine, July/August 1995
Serving Size : 6 Preparation Time :0:30
Categories : Beef Casseroles
Main Dishes Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground chuck
1/2 pound lean ground pork
1 cup chopped onions
1 cup chopped green bell pepper
2 thick slices dry toast — crumbled
1 large egg — beaten
3/4 cup Spicy KC Masterpiece
3 Tablespoons worcestershire sauce
1 1/2 Tablespoons minced Garlic
2 Tablespoons chili powder
to taste Salt and pepper
1 6 to 8 inch Cooked Smoked Sausage

Thoroughly combine all the ingredients except the sausage. Place minture on
wax papper and flatten enough to place the sausage down the center. Wrap the
mixture around the sausage and shape to form a meat loaf with the sausage in
the center.

Place in a loaf pan and make a slight grove in the top and pour in additonal
babecue sauce. Place on a hot covered barbecue for 1 hour. Remove and let
cool 10 – 15 minutes.

Turn loaf out of pan, slice and top servings with additional barbecue sauce.

*****Note: The meat loaf can also be cooked in the oven at 350.

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Title: HORSERADISH SANDWICH BUTTER
Categories: Spreads
Yield: 1 servings

1/4 lb Sweet Butter
2 ts Finely Grated Horseradish Or
2 ts Drained Commercial
Horseradish

Combine ingredients until smooth.

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WALNUT MUSHROOM ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 c Mushrooms
1 tb Vegetable oil
1/4 c Walnuts
1/4 c Sunflower seeds
1/3 c Soymilk
1 c Whole wheat breadcrumbs
1/8 ts Sage
1/4 ts Sweet basil
Sea salt — to taste
—–CREAMY GRAVY—–
1/8 c Rolled oats
1/3 c Warm water
1 t Vegetable oil
1/2 ts Yeast extract
— (or more to taste)

Chop the onion and mushrooms finely. Saute over low
heat in the oil for about 3 minutes, until tenderized.

Chop the walnuts coarsely. Grind the sunflower seeds
finely.

Add all the rest of the ingredients to the onions and
mushrooms, and mix well. Transfer to a greased baking
dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for
about 45 minutes. Serve with Creamy Gravy (see recipe
below) if desired and seasonal vegetables.

CREAMY GRAVY: Put the oats, water and oil in a
liquidizer and blend thoroughly. Pour the mixture
into a small saucepan and heat gently, stirring
constantly until it has thickened. Stir in the yeast
extract. If the mixture is too thick add a little more
water. (N.B. This can be made earlier and reheated
when serving the roast.)

From: The Single Vegan – by Leah Leneman Typed for you
by Karen Mintzias

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Title: CHICKEN STIR-FRY WITH SPAGHETTI
Categories: Chinese, Chicken, Pasta
Yield: 4 servings

1 1/2 lb Chicken thighs (6 to 8) **
2 Egg whites
5 tb Cornstarch, divided
3 tb Minced fresh garlic
1/4 lb Thin spaghetti
1 c Water
1/2 c Rice vinegar
3 tb Reduced sodium soy sauce
1 ts Red pepper flakes
2 tb Peanut oil
1/2 lb Fresh mushrooms, thinly
-sliced (2 cups)
1 c Diagonally sliced green
-onions

** Chicken breasts can be substituted for thighs,

Remove chicken meat from bones in large pieces. Shred
meat into 1- inch long pieces. You should have 2 cups.

In a large kettle or saucepot, start cooking pasta in
boiling water following package directions for al
dente stage.

While pasta is cooking, whisk together egg whites with
3 tablespoons of the cornstarch and the garlic in
medium bowl. Add the chicken shreds; toss to coat.
Let stand for 5 minutes.

In another bowl, smooth the remaining 2 tablespoons
cornstarch with part of the water. Stir in remaining
water, vinegar, soy sauce, and red pepper flakes; set
aside.

Coat a large wok or heavy skillet with the oil. Heat
over medium- high heat until the oil begins to sizzle.
Lift chicken pieces from egg white mixture, letting
excess drip back into bowl. Stir-fry until golden
brown, about 5 minutes. Lift out with slotted spoon
to paper towels. Wipe out wok or skillet.

Place wok over medium heat. Whisk the reserved
cornstarch/soy mixture again and pour into wok. Bring
mixture just to a boil. Add mushrooms and onions.
Cook, stirring constantly, until sauce thickens, about
3 minutes. Add the cooked chicken pieces and heat,
stirring constantly, until chicken and vegetables are
glistening and mixture is hot.

Drain pasta and place on a large serving platter. Top
with the chicken/vegetable mixture.

1001 HOME IDEAS MAGAZINE; April 1990

Posted by Fred Peters.

—–

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Title: MINT JULEP SYRUP
Categories: Condiments
Yield: 6 servings

1 lb Sugar granulated
6 c Soda water
1 1/4 oz Pure lime juice concentrate
8 1/2 oz Lemonade concentrate
3/4 c Creme de Menthe topping

Combine sugar and water in a 3-quart sauce pan. Stir until sugar is
dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
topping and mix well. Stir well and bring to just below the boiling
point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add
at ratio of 1 part syrup to 5 parts chilled water.

Yield: 2 quarts.

MMMMM