Lazy Wife’s Chili Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can tomato juice
2 cans Zesty tomato soup
1 pound hamburger
1 can chili beans
Chili powder and pepper — to taste

Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker
. Add hamburger and beans. Boil for about 5 or 10 minutes. Then turn down he
at to keep soup hot. Add chili powder and pepper to your family’s taste. This
is a quick, easy, perfectly seasoned soup that tastes like you simmered it all
day.

busted by sooz

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SWEET-POTATO TZIMMES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Sweet potatoes,
-peeled and diced
1 Butternut squash,
-peeled and diced
4 Tart apples, peeled,
-cored and diced
1/3 c Passover wine, sweet, red
1/2 lb Prunes, pitted and
-halved
1/3 c Water
1/3 c Sugar
1 t Cinnamon, ground
1/2 t Nutmeg, ground
1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the
liquid evenly. Dump into a baking dish and seal the baking dish tightly
with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes
juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer
Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: reid@decwrl -or- decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Mushrooms Stuffed with Spinach and Ham

Recipe By : from a newspaper cutting
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Cornellier Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms — large, 14-24
2 teaspoons olive oil
salt and pepper — to taste
2 teaspoons lemon juice
1/4 pound spinach — (1/4 bag)
1/2 teaspoon butter
1 teaspoon lemon juice
1/4 cup onion — finely chopped
2 tablespoons whipping cream
1/8 teaspoon nutmeg
1 small egg — beaten
3 tablespoons prosciutto — finely chopped
1 tablespoon parmesan cheese — grated

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the
lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and
bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add
onions, and cook till wilted. Add mushroom stems and 1 teaspoon lemon juice.
Cook briefly, stirring. Add spinach and cook till most of the liquid is
evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook
about 10 seconds. Purie the mixture in a blender or food processor, return
to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake
for ten to fifteen minutes.

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FRIED CABBAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, finely chopped
6 tb Oil
1 lg Tomato, sliced
1/2 ts Salt
1/2 ts Curry powder
1 md Cabbage, shredded
2 ea Carrots, sliced into rounds
1 ea Green bell pepper, chopped

Over moderate heat, fry the onion in oil until lightly browned,
stirring to prevent scorching. Add tomatoes, salt curry powder
continue to stir-fry for 3 minutes.
Add cabbage, carrots pepper mix well. Pour in about 1/2 c water.
Cover the pot, reduce heat simmer until the liquid is abosrbed the
cabbage is still slightly crunchy.

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Title: White Chocolate Butter Cream Frosting
Categories: Frostings, Chocolate
Yield: 1 servings

6 oz White Chocolate — chopped
1/4 c Whipping Cream
1 c Unsalted Butter — cold, cut
Up
1 c Powdered Sugar

Microwave white chocolate and cream in medium bowl on
high for 1 1/2 minutes or until white chocolate is
almost melted, stirring halfway through heating time.
Stir until white chocolate is completely melted. Cool
to room temperature. Beat butter and sugar gradually
into cooled mixture on high speed until light and
fluffy.

Makes enough to frost 2 9-inch cake layers.

Recipe By :

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Title: CAMPER’S COOKIES
Categories: Cookies, Tex-mex
Yield: 6 servings

2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Baking powder
1 c Margarine
1 c White sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
2 c Oats
6 oz Semi-sweet chocolate chips
1 c Nuts

Sift together the flour, baking soda, salt, and baking
powder. Cream the margarine and the sugars together.
Add the eggs and beat. Add the flour mixture and mix
well. Add the vanilla, oats, chocolate chips, and
nuts. Grease a 13x9x2 pan, and press mixture in
evenly. Bake in a preheated oven 15 minutes at 350 F.

Judean Scott Fort Worth, TX in the Gustine, TX P-TC
cookbook

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Title: MR. FOOD’S MINT CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

6 c Mini marshmallows
1/4 c Milk
1/3 c Creme de menthe
1 ts Vanilla extract
3 dr Green food color <3 or 4>
8 oz Whipped cream
1 Choc. ready pie crust

Combine marshmallows and milk. Cook and stir over low heat until melted.
Remove from heat, cool, stirring every few minutes until partially set.

Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour
into crust.

Freeze until firm.

Before serving, let stand for 10 mins at room temp and garnish with grated
chocolate.

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Title: ORANGE CARROTS WITH NOODLES
Categories: Veggies, Suzy, Posted-mm, Pasta
Yield: 6 servings

2 tb Margarine
1/2 c Chopped onion
1/2 c Shredded carrot
1/2 c Orange juice
1 tb Cider vinegar
1/2 ts Salt
6 oz Wide egg noodles
(about 4 cups), cooked,
-drained

Source: Mueller’s Egg Noodles

In large skillet melt margarine over medium heat. Add onions and carrots.
Saute 3 minutes. Add orange juice, vinegar and salt. Bring to boil and cook
2-3 minutes. Stir in egg noodles. Makes 6 servings.

From the recipe files of suzy@gannett.infi.net

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Jana had a problem with hard beans. I learned to cook beans from The Bean
Book by British vegetarian cook. Rose Elliot (Fontana, 1979). Here are a
few hints.

Hint #1 – Soaking

Rose advises that all pulses be washed and then soaked before cooking.
There are two ways of soaking.

1. The long cold soak (Soak for 4-8 hrs)
2. The short hot soak. Bring beans to the boil in a saucepan of water. Boil
for 2-3 minutes and soak for 45-60 minutes.

Hint #2 – Rinsing

Always rinse after soaking. This improves their digestibility.

Hint #3 – Cooking times

These vary for different types of beans. Here are the times for the most
common types of beans.

Black beans 1hr
Kidney beans 1 hr
Lima beans 45 minutes
Broad beans 1 1/2 hrs
Haricot beans 1 1/2 hrs
Red split lentils (soaked) 15-20 minutes
Soya beans 3-4 hrs

Hint #4

Do *not* add salt until the beans are cooked. This will mean they take
forever to become soft.

Hope this helps. If you need more help, feel free to email me privately. I
would also recommend Rose’s book to anyone who would like to learn how to
cook beans easily.

For anyone who is a vegetarian for environmental reasons (I’m not), one
interesting fact is that beans can provide ten times more protein from a
piece of land than m**t. They are really cheap too, for student vegetarians
like me.

Title: BORSCHT
Categories: Soups
Yield: 4 servings

5 ea Beets, peeled
1 1/2 qt Water
1 ea Onion, chopped
1 c Tomato puree
1 tb Lemon juice
1 ts Sugar
2 ea Egg
1 c Sour cream
1 x Salt
1 x Pepper

Grate beets and combine with onion and water in a
heavy kettle. Bring to a boil; cover and simmer about
45 minutes. Add tomato, lemon juice, salt and pepper.
Cook 45 minutes more.Mix the eggs together and stir
into soup. Heat but do not boil. Serve hot or cold
topped with sour cream.

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