CHEF ANDREW BERMAN’S POTATO-HORSERADISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Leeks — white only, sliced
-fine
1 md Onion — diced
2 tb Butter
4 md Potatoes — peeled and diced
4 c Chicken stock
1 1/2 c Heavy cream
Salt and freshly ground
-pepper
ds Nutmeg
3 oz Prepared horseradish or to
-taste
—–GARNISH—–
1/4 lb Smoked salmon — julieened
1 tb Fresh dill — chopped
4 tb Pickled red cabbage
1 oz Sevruga caviar

In a soup pot, saute leeks and onion in butter for 3
minutes. Add potatoes and chicken stock. Bring to a
boil and simmer 20 minutes. Put through a sieve or
into a blender to puree, and add heavy cream. Season
with salt, pepper and nutmeg. Add horseradish and
stain the soup if desired. Chill in an ice bath and
refrigerate. Just prior to serving, ladle into bowls
and garnish with salmon, dill, pickled cabbage and
caviar.

Nutritional info per serving: 331 cal; 10g pro, 27g
carb, 22g fat (57%)

Source: Cafe des Artistes, Key West, Fl Miami Herald.
4/11/96

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POTAGE PARISIENNE, FROM “LA TOUR” RESTAURANT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups French
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Potato — raw diced
1/2 c Leek — potatoes {yellow
part
1/2 c Flour
1 c Heavy cream — { i use 1/2 cu
1 tb Onion — finely chopped
2 tb Butter
1 t Parsley — finely chopped
6 c Chicken stock
1 x Salt to taste

You have given me so many soup recipes, I thought you
might like this one. I use it as is or as a base for
Clam Chowder, Corn Chowder, or any soup that calls for
a cream base. Saute onions in butter until
transparent, add flour and mix well. Then add 3 cups
chicken stock, stir well and simmer slowly. In a
separate pot put the other 3 cups chicken stock,
potatoes, leek and bring to a boil. Let simmer for 20
minutes. Then mix both pots, add the cream and check
for seasoning {salt}. Top with parsley. Makes 6
servings. Nancy/Crockett CA/12:26 PM PDT FROM:
NANCY JACKSON (BMWN78B)

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Chicken Okra Soup

Recipe By : Aunt Bessie Mae Rainwater
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Remove the breast from a raw foul, and with the remaining chicken
make a chicken broth. Dice breast in small pieces. Put in vessel with
a chopped onion and a chopped green pepper and a small amount of
butter. Simmer until the onion is soft, then add the chicken broth, 2
peeled tomatoes, diced small, or some canned tomatoes, salt and
pepper to taste. Boil slowly for 1/2 hour then add 1 pound of okra
cut in pieces 3/4 or an inch in length,and cook until the okra is
soft. Add 1 teaspoon Worcestershire sauce and a cup of boiled rice
and serve with chopped parsley. If desired, a slice of ham may be cut
in small squares and added at the same time as the chicken breast.

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NASHVILLE FRIED BISCUITS

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt MILK
1/4 c SUGAR
2 2/3 pk DRY YEAST
1/2 c LARD OR SHORTENING
6 ts SALT
9 c FLOUR

ADD YEAST TO WARM WATER (1/2 CUP). ADD OTHER
INGREDIENTS AND LET DOUGH RISE. WORK INTO BISCUITS AND
DROP INTO HOT FAT. RECIPE WILL MAKE ABOUT SIX DOZEN
BISCUITS. THEY CAN BE FROZEN AND STORED. WHEN YOU WORK
THEM UP DON’T LET THEM RISE TO MUCH. THE FAT SHOULD BE
SLIGHTLY HIGHER THAN 350 F. IF FAT IS TO HOT THE
BISCUITS WILL BE SOGGY IN THE CENTER. THE BISCUITS
WILL BE SOGGY IN THE CENTER.

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Title: Spicy Meatball Soup
Categories: Soups
Yield: 6 servings

1 lb Extra lean ground beef
1 cn Drained corn, divided (11oz)
1 c Hot or medium-spicy salsa,
-divided
1 Egg
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro,
-divided
1 1/2 t Minced fresh garlic, divided
1/2 t Salt
1 c Chopped green bell pepper
1 cn Whole tomatoes including
-liquid, cut up (28 oz)
1 cn Dark red kidney beans,
-drained (15.5 oz)
1 c Beef broth
1 t Chili powder

In a large bowl, combine ground beef, 1/2 cup corn, 1/3 cup salsa,
egg, green onions, half the cilantro, half the cumin, 1 teaspoon
garlic and the salt. Shape into 36 1″ balls and place half of them on
paper towels in a rectangular baking dish. Rearranging balls midway
through cooking, microwave on high 5-7 minutes, or until no longer
pink. Remove cooked meatballs and microwave remaining half of
meatballs as before; set aside.

Place bell pepper and remaining 1/2 teaspoon garlic in a 3-quart
casserole. Cover with lid or vented plastic wrap and microwave on
high 2 minutes. Add tomatoes including liquid, beans, remaining corn,
broth. Stir in remaining two-thirds cup salsa, 1 tablespoon cilantro,
1 teaspoon cumin and chili powder; re-cover. Stirring midway through
cooking, microwave on high 10 minutes, or until mixture begins to
boil. Add meatballs; re-cover and microwave on high 4 minutes, or
until meat is hot. Makes 6 1 1/2 cup servings.

MMMMM

BROCCOLI APPLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Oil
2 c Fresh Broccoli Stalks
– (peeled and diced)
2 tb Fresh Thyme, finely chopped
-OR-
3/4 ts -Dried Thyme, crushed
1 c Onion — thinly sliced
1 c Red Cooking Apple
– peeled and diced
1/2 c Celery, diced
4 c Lo-Salt, Lo-Fat Chick. stock
1/4 ts Ground white pepper
1/4 c NonFat Yogurt
2 tb Minced Parsley

Heat oil in large pot with lid. Add broccoli, thyme,
onion, apple and celery. Cover and cook over low heat
10 minutes. Add chicken stock and pepper. Cook 30
minutes more. Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of
yogurt and sprinkling of minced parsley. Makes 5 1/2
cups.

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ITALIAN WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Marie Frainier *DGCP02C*
1/2 c Plus (see below)
2 tb Water
1 1/2 c Bread Flour
1/2 c Whole-Wheat Flour
1 tb Sugar
1/2 ts Salt
1/4 c Pesto sauce
1 1/2 ts Yeast (active dry)

1 POUND LOAF

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Chicken Barley Broth

Recipe By : Herald Journal, Logan, UT
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Chicken Breasts Without Skin
2 Quarts Water
1/2 Cup Pearled Barley
1 Large Onion — Chopped
2 tsp Poultry Seasoning
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Bay Leaf
1 Cup Carrots — Sliced
1/2 Cup Celery — Chopped
8 Ounces Mushrooms — Sliced
10 Ounces Peas, frozen
Fresh Parsley

Combine chicken thighs, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover,
reduce heat and simmer until chicken is fork-tender, about 45 minutes.
Remove chicken; skim fat brom broth unless you’re planning to chill the
finished soup overnight. The chilled fat could be lifted off just before
reheating.

Cool chicken; remove meat from bones and dice. Set aside. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes,
stirring occasionally. Return diced chicken to soup and peas and parsley.
Discard bay leaf; Cook until soup is heated through.

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Date: Mon, 21 Feb 94 21:13:08 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

VEGETARIAN SUSHI

STUFF TO BUY:

Sticky Rice (Sticky rice works best, but you CAN use brown rice)
Bamboo sushi mat (Not totally essential, but it helps a LOT)
Plastic wrap…like Saran wrap
Roasted Seaweed (comes 4 to 8 sheets in a package…HFS’s have it, but
it’s much less expensive at an Oriental Market)
Rice Vinegar
Toasted Sesame seed
Fat Free Mayonnaise
Dijon Mustard (I make a mixture of 2/3 Mayo and 1/3 mustard)
Veggies can include: Avocado, cucumber, green beans, radishes,onion,
yellow squash, zucchini, black or green olives, etc.
If you like HOT stuff, try a little Wasabi (John likes a LOT of Wasabi.)

I bought a Sushi cookbook and the following instructions are taken from the
book. Believe me, it works!

HOW TO MAKE SUSHI RICE, USING WHITE RICE) I USUALLY make mine with brown
rice. Just add little extra water and cook it a little longer. (Two cups
of water to one cup of brown rice, cook for 45 to 55 minutes and let stand
for 15 minutes before building Sushi.)

2 Cups White Sushi rice (They call it sticky rice)
2 Cups Water
3 1/2 Tbsps. Vinegar
1 Tbsps. Sugar (I use Barley Malt)
1 tsp. salt (can be reduced or omitted)

Wash rice and Make rice in Rice Cooker, OR

1. Wash rice in a big bowl of water. Rub grains gently; wet grains break
easily.
2. Drain water. Repeat this step 3 or more times until water is almost clea
r.
3. Let rice sit for at least 30 minutes in summer and 1 hour in winter.
This allows ample time for rice to absorb the water.
4. In cooking pot, mix rice and correct amount of water. Cover with lid.
5. Cook rice over medium heat until water boils. Do not bring it to boiling
point quickly.
6. When it begins to boil, turn heat to high and cook for 1 minute.
NEVER lift lid while cooking. Since the lid might bounce from the
pressure of the steam, it is better to place a weight, or some dishes on
the lid.
7. Turn heat to low and cook for 4 or 5 minutes.
8. Reduce heat to the lowest setting for 10 minutes. Every grain of rice
absorbs water and becomes plump.
9. Turn off the heat and let rice stand, covered with lid for 10 minutes.
During this time the grains are allowed to “settle,” and the cooking
process is completed by the heat retained in the rice and walls of the
pot.

Mix Vinegar, salt, and sugar in cup and heat until sugar and saltis
dissolved. (Use Microwave)
Put rice in a large glass, wooden, or plastic bowl…(Not metal)
Spread rice evenly over the bottom. Sprinkle vinegar mixture generously
over the rice….You may not need all of it.

BUILDING THE SUSHI:

Use any combination of 3 or 4 veggies, cut into thin strips.

1. Spread Plastic wrap on bamboo Sushi mat.
2. Lay Roasted Seaweed sheet on plastic wrap.
3. Spread Sushi rice on Seaweed (About 1 cup, flatten to 1/4 in. with back
of spoon.
4. Lay a strip of the veggies along one end.
5. Spread on a teaspoon of the mayo mustard mixture.
6. Begin rolling by lifting mat and pressing ingredients with fingers.
Roll up carefully, press end. Remove mat and unwrap the plastic.
7. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise
into 6 to 8 equal slices.

8. Serve with Wasabi, Soy Sauce, Braggs Amino, or ANY kind of mustard. I
like it plain!
This makes a SUPER plate of appetizers. OR, a complete meal for two, along
with a salad or WHATEVER! I’ve found that it keeps well for a day or two.
We love it cold the next day, so I usually make enough for 8 rolls.

QUINOA: BASIC COOKING INSTRUCTIONS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water

Rinse quinoa thoroughly in a small strainer or by running fresh water over
the quinoa in a pot. Drain.

Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to
simmer; cover and cook until all water is absorbed (10-15 minutes). When
done, the grain appears translucent and the germ ring will be visible.

Yield: 4 cups.

Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.
Typed for you by Cathy Harned.

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