Title: FRENCH ONION SOUP – WITH COKE
Categories: Soups/stews, Vegetables
Yield: 4 servings

1/4 c Butter or margarine
4 c Onions, thinly sliced
2 cn Beef broth, or bouillon
– (2-10.5 oz cans)
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut
– into thick slices
Parmesan cheese, grated

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown.
Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt,
vinegar, and pepper. Cover and simmer 20 to 25 minutes. . In a broiler,
toast one side of the French bread slices. Turn and generously sprinkle
with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the
soup and top with the toast, cheese-sided up.
Makes 4 servings or about 6 cups.

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BLACK BEAN PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked black beans
1 c Cornmeal
1 tb Cumin
1 c Cooked brown rice
1 c Soymilk

The North American Indians made patties of black beans and cornmeal,
cooking them over campfires. Brown rice has been added to give them more
substance, though the Native Americans on the plains would have used wild
rice. For a main dish, you can make or buy a mushroom gravy to serve over
the patties, serving with a green vegetable and salad. Uncooked patties
can be wrapped in wax paper and frozen, then for a quick meal you can
defrost and fry or grill. This is a nice way to use up leftover rice or
beans, but you can also cook some for the occasion. For breakfast, you can
serve with warm maple syrup.

Cool the beans and rice, if you have just cooked them. Combine all the
ingredients well. Add more cornmeal as needed to form a stiff dough. Form
into patties. Add corn oil to a frying pan and fry, or grill over
charcoal. Cooking black beans: put 1 cup dry black beans in 3 cups water
and store overnight (a quart canning jar works well for this.) Bring to
a boil in fresh water and simmer around 40 minutes. Cooking brown
rice: place 1 cup brown rice in 2 1/2 cups water. Bring to a boil, then
cover and simmer until water has disappeared, about 35 minutes. Let the
rice rest with cover on an additional 10 minutes. From: Mary Howard.

– – – – – – – – – – – – – – – – – –

2 cups Bisquick
1/2 cup cold water
3/4 cup grated cheddar

2 tablespoons butter
1/4 teaspoon Garlic salt or powder
1/2 teaspoon Parsley flakes
1/4 teaspoon Italian seasonings

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and Italian seasoning. (Amounts will vary by the size
batch you make, but a little goes a long way.) Serve hot.

Title: Sunflower Eggs
Categories: Eggs Main dish Mexican Vegetables
Servings: 6

3 oz Uncooked Fine Noodles; *
2 tb Vegetable Oil
3/4 c Onion; Chopped
1 ea Clove Garlic; Minced
3 c Tomatoes; 4 Lg., **
4 oz Green Chile Peppers; ***
4 ts Sugar
4 ts Vinegar
1 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
1 tb Vegetable Oil
6 ea Eggs; Large
1 tb Water
1 ea Avocado; Large

* 1 1/2 cups of the fine noodles should be 3 oz.
** Tomatoes should be peeled, cored and chopped.
*** Use 1 4-oz can of green chile peppers that have been rinsed, seeded
and chopped.
————————————————————————–

In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4
minutes or until lightly browned, stirring constantly. Remove the noodles
from the skillet, reserving the oil. Reserve the noodles. Cook the onion
and garlic in the reserved oil until tender. Stir in the tomatoes, chile
peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling
then reduce the heat. Boil gently, uncovered, for about 15 minutes or
until slightly thickened, stirring occasionally. Meanwhile, cook the
browned noodles in a large amount of boiling salted water until tender,
about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of
oil just until hot. Carefully break the eggs into the skillet, sprinkle
with a little salt and pepper. When the whites are set and the edges are
cooked, add the 1 tbls of water. Cover and cook the eggs until they are
done as you like them. Combine the noodles and half of the tomato sauce,
transfer to a heated platter. Arrange the eggs on top the noodles. Spoon
the remaining tomato mixture over the eggs. Seed, peel and slice the
avocado. Arrange the slices in a sunburst fashion over the eggs and serve
hot.

—————————————————————————–

Ham and Bean Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. dried navy beans — or soup beans
4 cups ham broth — bones leftovers
2 onions — sliced
2 cups tomatoes — canned or fresh
2 Tbsp. fresh parsley — chopped
1/2 cup celery — chopped

1) Soak the beans overnight, drain and cook in the ham broth until they
are tender.
2) Add the other vegetables and cook until they are soft.
3) Remove the bone, add the parsley and pieces of leftover ham.
4) Simmer for a few minutes, then serve.

– – – – – – – – – – – – – – – – – –

NOTES : Soup will be quite thick.

Formatted for MC by: RecipeLu

IRISH BARMBRACK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Garrett Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
6 tb Currants 1/4 c
6 tb Seedless raisins 1/4 c
6 oz Milk 1/2 c
2 oz Water 1 oz
3 1/2 tb Applesause (butter) 2 1/2 T
3 c Bread flour 2 c.
3/4 c Sugar 1/2 c
1 1/2 ts Salt 1 t
3/4 ts Allspice 1/2 t
3/4 ts Dried lemon peel 1/2 t
1 1/2 ts Yeast 1 t

This bread doesn’t rise much. It’s a dense, sweet and quite tasty.
Place in pan according to custom.

– – – – – – – – – – – – – – – – – –

RAZZLE-DAZZLE BERRY TRIFLE

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Cyberealm Kooknet
Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Boiling water
2 pk (3 oz each) raspberry jello
1 c Cold water
24 Ice cubes
2 c Sliced bananas
1 cn (21 oz)blueberry pie filling
4 c (1") angel food cake cubes
1/2 c Orange juice
1 pk (5.1 oz) vanilla instant
.low-fat pudding/pie filling
2 1/2 c 2% milk
1 c Frozen reduced calorie
.whipped topping, thawed
Blueberries raspberries
Mint sprigs (optional)

Combine boiling water and gelatin in a large bowl;
stir until gelatin dissolves (about 2 minutes). Add
cold water and ice cubes, stirring until slightly
thickened. Remove any unmelted ice cubes. Stir in
bananas and blueberry pie filling; set aside. Place
cake cubes in a large bowl. Drizzle orange juice over
cake cubes, and toss well. Spoon gelatin mixture over
the cake cubes; cover and chill 30 minutes.
Prepare pudding according to directions, using 2 1/2
cups of 2% milk. Fold whipped topping into the
pudding, and spread over gelatin mixture. Cover and
chill. Garnish with blueberries, raspberries, and mint
if desired.

– – – – – – – – – – – – – – – – – –

Title: PARIS BREST
Categories: Desserts, Pastries, Masterchefs, Norleans, L16
Yield: 4 servings

1 x Pastry Cream **
2 c Water
1 c Butter
1 pn Salt
1 1/2 c Flour
7 lg Eggs
1 tb Sugar, powdered, to dust
Almonds, slivered

** See recipe for Pastry Cream.

Boil water in a pan with butter and salt.

Add flour all at once and beat vigorously until dough pulls away
from the sides of the pan and forms a ball.

Off the heat, beat in eggs, one or two at a time, until
incorporated and smooth.

Put mixture into a pastry bag and pipe in a circle on a buttered
and lightly floured baking sheet. Make another circle just inside the
first, and a third on top of the first two.

Preheat oven to 375 F.

Paint with melted butter and top with almonds.

Place it in the oven and bake for 30 minutes.

Remove and cool on a cake rack.

When cool, split horizontally and fill bottom ring with pastry
cream. Replace top ring and dust with powdered sugar.

Note: The preceding recipe is a basic pate a choux, or cream puff
pastry, and it may be used in other recipes.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

—–

Title: CHILI STEAK
Categories: Tex-mex, Chili, Steak
Yield: 6 servings

3 lb Rump or round steak, 1 inch
1 ts Salt
1/2 ts Pepper
2 ea Cl Garlic, crushed
3 tb Shortening
1/2 c Green pepper, chopped
1/2 c Onion, chopped
1 1/2 c Texas red or original san an
1/2 c Strong black coffee

Fat grams per serving: Approx. Cook
Time: 1 hr Cut steak into six servings. Mix salt,
pepper, and crushed garlic; season both sides of steak
with mixture. Let stand in a dish (glass or pottery)
for about 1 hour. Pat steaks dry and fry in the
shortening until browned, turning once. Remove from
pan. Cook green pepper and onion in pan until soft;
add chili and coffee. Return steaks to pan ; bring to
a boil. Reduce temperature, cover and cook 45 minutes.
Serve with rice. Makes 6 servings.
There’s a lot of good things that chili goes with, or
on, or in. Like tortillas. Tamales. Sourdough bakin’s.
Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground
beef. Steak. And you can fancy up chili with opnions,
green peppers, tomatoes, avocado or guacamole, and
different kinds of cheese. You get the idea. chili’s
not only one of the best eatin’ ideas there ever was,
but one of the best for satisfying all kinds of
tastes. From “Famous Chile Recipes from Marlboro
Country”.

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Lamb, Artichoke and ROasted Potato Salad

Recipe By : NY Times 5/21/95 Molly o’Neill
Serving Size : 6 Preparation Time :0:00
Categories : Meat Salad
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———— The Potatoes — ——————–
2 1/2 pounds small red popatoes — quartered
1 tablespoon olive oil
3 teaspoons fresh rosemary — chopped
1 teaspoon kosher salt — plus more to taste
freshly ground pepper — to taste
———— The Lamb — ——————–
1 teaspoon olive oil
8 lamb loin chops — boned and trimmed
2 1/2 tablespoons lemon vinaigrette — see recipe
1/2 teaspoon kosher salt
freshly ground pepper — to taste
1 teaspoon Italian parsley — chopped
———— The artichokes — ——-
18 ounces frozen artichokes hearts — cooked and cooled
4 large fresh artichoke hearts, raw — very thinly sliced
10 ounces frozen baby lima beans — cooked and cooled
2 cloves garlic — peeled and minced
1/4 cup lemon vinaigrette — see recipe
2 teaspoons italian parsley — chopped
1 teaspoon kosher salt
freshly ground pepper — to taste
12 cups salad greens
3 tablespoons lemon vinaigrette — see recipe
1 1/2 cups imported black olives
1 1/2 cups Parmesan cheese — shaved

1. Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and
toss with the olive oil and 2 teaspoons of rosemary. Roast until tender,
stirring from time to time, about 30 minutes. Let cool. Place in a bowl and
toss with the salt and pepper. Garnish with the remaining rosemary.

2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add
the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from
the skillet and cool. THinly slice the lamb and toss with the vinaigrette,
salt and pepper. Place ona platter and garnish with parsley.

3. Place the cooked and raw artichokes, lima beans and garlic in a bowl and
toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper.

4. Place the salad greens in a large bowl and toss with the 3 tablespoons
vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes
separately, letting guests build their own salads.

– – – – – – – – – – – – – – – – – –

NOTES : Assembly Required- this recipe for a summer party where guests
assemble their own salad…Have platters of roast lamb with potatoes and
marinated artichokes. Of course, plates of marinated mushrooms, roasted
peppers, sliced tomatoes, cucumbers and cheese enable the guest to further
customize the meal.
THese are foods that people like to eat in summer. Tasty, appealing and
stylish.
One proviso: Group efforts tend to need reinforcement, like a sumptuous
dessert.
Mis-typed by Jane Rosenberg-Coombs 9/9/96