Cold Cucumber Soup

Recipe By : Mrs. Stephen Thomas, III
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cucumbers — peeled
1/4 C Green Peppers — chopped
1 Tsp Dry Mustard
2 Tbsp Parsley
1/4 Tsp Worcestershire Sauce
1 C Skim Milk
1/2 C Sour Cream
1 Sm Onion
Lemon Parsley For Garnish

Combine all ingredients a little at a time in blender, and blend to purée
consistency. While still in blender container, store overnight in
refrigerator. Before serving, blend again slightly. Serve chilled with
lemon and parsley to garnish.

Serves 4

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Potato Chip Cookies 2
Categories: Cookies, Pitzer
Yield: 1 servings

1 c Butter
1/2 c Sugar
1 ts Vanilla
2 c White flour
1/2 c Potato chips crushed
1/2 c Pecans, chopped

Cream together until light and fluffy, Butter, sugar, and vanilla
extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped
Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.
Flatten with a greased and sugared glass bottom. Bake in a preheated
350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen
cookies.

from Gloria Pitzer’s Secret Recipe Books

MMMMM

Title: GRILLED PORK TACOS PAPAYA SALSA
Categories: Tex-mex, Pork, Mexican
Yield: 5 servings

-MARY WILSON BWVB02B

Papaya Salsa
1 Papaya; peeled, seeded, cut
– in 1/2 inch cubes
1 sm Red chili; seeded and fine
– chopped
1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 T Lime juice

Pork Mixture
1/4 lb Pork boneless center loin
– roast; cut in 2×1/4 inch
– strips
1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7″ in
– diameter); warmed
1 1/2 c Monterey Jack cheese;
– shredded (6 oz)
2 T Margarine or butter; melted

Directions:
Cook pork in 10-inch skillet over medium heat about 10
minutes, stirring occasionally, until no longer pink;
drain. Stir in papaya and pineapple. Heat, stirring
occasionally, until hot. Heat oven to 425~F. Spoon
about 1/4 cup of the pork mixture onto half of each
tortilla; top with about 2 tbsp. of the cheese. Fold
tortillas over filling. Arrange five of the filled
tortillas in ungreased jelly roll pan, 15 1/2×10 1/2×1
inch; brush with melted margarine. Bake uncovered
about 10 minutes or until light golden brown. Repeat
with remaining tacos. Serve with Papaya Salsa. Makes 5
servings.

Salsa: Mix all ingredients. Cover and refrigerate
about 30 minutes or until chilled. Makes 3 cups salsa.

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2 cups penne pasta (or 8oz corkscrew or other pasta)
1 Tbsp olive oil
1 large clove garlic, minced
1 can (19 oz) tomatoes (undrained), chopped
1 tsp each dried basil and oregano
1 can (19 oz) chick-peas, drained and rinsed
1/4 c chopped fresh basil (I actually freeze basil in 1/4 c
batches, just for this recipe!)
1/4 c freshly grated parmesan cheese
1. In large pot of boiling water, cook pasta until tender but firm,
7 to 10 minutes; drain and transfer to large bowl.

2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic
for 30 seconds. Add tomatoes, dried basil, oregano and chick-peas;
simmer for 5 minutes.

3. Add fresh basil; simmer for 5 minutes. Pour over hot pasta and
toss to mix. Sprinkle cheese over each serving. Makes 4 servings.

Per serving: 444 calories/19 g protein/8 g total fat (2 g saturated
fat, 5 mg cholesterol)/75 g carbohydrate (7 g dietary fibre)/543 mg
soldium/508 mg potassium.

Title: STIR-FRIED LONGBEANS
Categories: Vegetables, Oriental
Yield: 4 servings

1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-=OR=- Green beans
1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 ts Sugar
1/2 c Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least
15 minutes. Rinse them several times in cold running
water to remove any sand. Drain thoroughly and set
aside. If you are using the Chinese longbeans, trim
the ends and cut them into 3-inch segments. If you are
using green beans, trim the ends and cut them in half.
Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch
pieces. Heat a wok or large saute pan until hot and
add the oil. Put in the shallots, garlic, ginger,
cloud ears and longbeans. Stir-fry for 1 minute, then
add the silk squash, oyster sauce, rice wine, soy
sauce, salt, sugar and chicken stock. Cook over high
heat, uncovered, until the vegetables are tender,
about 5 minutes. Serve at once.

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SIZZLING RICE HOT AND SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
5 c Chicken broth
1 Chicken breast half,
-skinned, boned, and cut
-into matchstick pieces
1/4 c Slivered bamboo shoots
1/2 c Rice vinegar
2 tb Soy sauce
1 Green onion (including top),
-cut into 2 inch slivers
1 t Finely chopped cilantro
-(Chinese parsley)
1 t Hot pepper sauce
1/2 ts Salt
1/2 ts White pepper
3 tb Cornstarch mixed with 1/4 C
-water
1 Egg, lightly beaten
-Vegetable oil for
-deep-frying
8 Two-inch square rice crusts

Soak mushrooms in warm water to cover for 30 minutes;
drain. Cut off and discard stems and thinly slice
caps. Set aside.

Bring broth to a boil over medium-high heat in a large
pot. Add chicken and cook, stirring occasionally, for
3 minutes. Stir in mushrooms, bamboo shoots, vinegar,
soy sauce, green onion, cilantro, hot pepper sauce,
salt, and white pepper. Return to a boil. Add
cornstarch solution and cook, stirring, until soup
thickens slightly. Remove pot from heat and slowly
drizzle in egg, stirring constantly. Keep warm while
preparing rice crusts.

Set wok in a ring stand and add oil to a depth of
about 2inches. Over high heat, bring oil to 375. Add
rice crusts, half at a time, and cook, turning
constantly, for 15 seconds or until puffed. Lift out
and drain on paper towels. Cook remaining crusts.
Pout hot soup into a warmed serving bowl and carry to
the table. Bring hot fried rice crusts to the table
and carefully slide into the soup.

TIP: Look for rice crusts in Chinese market. To make
your own crusts:

To Make Rice Crusts: Combine 1 C medium- or
short-grained rice and 1 C water in a medium saucepan.
Cover and bring to a boil over high heat. Reduce heat
to low and simmer for 25 minutes. Turn off heat and
let stand for 5 minutes. Spread cooked rice in a 1/4″
thick layer on a greased, shallow baking pan. Cut
into 1 1/2-2″ squares with a wet knife. Bake in a 350
oven for 50 minutes or until rice squares are firm and
dry. Store rice crusts in an airtight container at
room temperature for up to 6 months.

Serves 4-6

Source: A Wok For All Seasons by Martin Yan; Copyright
1988

From: Joyce Flory Date: 03 May 94
Submitted By On

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Title: GREEN TOMATO RELISH BY MAVIS VAWTER
Categories: Relishes, Can/cure
Yield: 11 Pints

4 qt Green tomatoes; unpeeled,
– chopped
1 qt Onions; finely chopped
2 c Bell pepper; chopped
1/2 c Hot peppers; chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

Combine ingredients and bake @450 for 15 minutes then reduce heat to 350
for 15 min more…

Mad Alice’s Wild Rice Soup

Recipe By : Dunghanrach Stoneware Pottery
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wild rice — cooked
2 tbls butter
1 tbls chopped onion or leek
1/4 cup flour
4 cups chicken broth
1/2 tsp salt
1 cup cream
2 tbls white or red wine
parsley — minced
1 can mushsrooms — (4 oz)
1/3 cup carrots — grated
1/2 cup almonds — slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,
bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until
most of kernels have popped. Pre-heat over to 350 degrees, melt butter
in sauce pan and saute onions until transparent, blend in flour and
gradually add broth. Cook-stir until mix thickens slightly. Stir in
rice and salt and simmer about 5 minutes. Transfer to soup tureen and
blend in cream. Place in oven (20 to 30 min) Remove to base and garnish
with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will
wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using
about 1 pound (sliced). I have also substitued canned condensed milk for
the cream or used half and half.

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UPTOWN POTATO SKINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
-MAIN INGREDIENTS
12 Tiny red (new) potatoes
-about 1-1/2″ in diameter
2 c (to 4) peanut or corn oil
1/2 c Sour cream or creme fraiche
-OPTIONAL TOPPINGS:
Salsa and chopped fresh
-cilantro
Crisp crumbled bacon and
-minced scallions
Caviar and minced chives

Chopped ripe olives and finely shredded Cheddar cheese
1. Preheat oven to 400 degrees. Pierce each potato
with a fork and bake until tender, about 40 minutes.
Let cool.
2. Halve potatoes. Cut a thin slice from the rounded
bottom of each potato half so it will stand upright.
Using a melon baller or a small spoon, scoop out
center from each potato half, leaving a shell about
1/4 inch thick; reserve potato for another use.
3. In a wok or large heavy saucepan, heat oil to 360
degrees on a deep-fry thermometer. Cook potato shells,
in batches without crowding, until just golden, 1 to 2
minutes. Drain on paper towels. (If made in advance,
cover and refrigerate as long as 24 hours.)
4. Preheat oven to 400 degrees. Using a small spoon
or a pastry ball fitted with a star, fill each potato
cavity with 2 teaspoons sour cream. Arrange on a
baking sheet and cook until heated through, about 10
minutes. Top with desired toppings and serve warm.
Reformatted by: CYGNUS, HCPM52C

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