GERMAN CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices Bacon — Thick, Diced
1 Head Green cabbage — shredded
2 Onions — Sliced
1/2 sm Rutabaga* — Sliced
2 Carrots* — Diced
2 Potatoes — Cubed
4 c Chicken Stock Or Bouillon
2 c Water
6 Sprigs Parsley *
1 Bay Leaf *
—–GARNISH—–
1/4 c Parmesan Cheese — Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread. In a 6-quart saucepan or pot, combine all ingredients except salt,
pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard
the parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

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Olive Potato Frittata

Recipe By : BH G?
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil — or cooking oil
2 medium potatoes (11oz each), thinly sliced — about 2 cups
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1/2 teaspoon salt — divided
1/4 teaspoon pepper
8 eggs
2 tablespoons snipped fresh oregano -OR- 1tsp dried
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan

In a 10″ broiler-proof or regular skillet, heat oil.
Add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper.
Cover and cook over medium heat for 5 minutes.
Turn potato mixture with a spatula.
Cover and cook for 5-6 minutes more till potatoes are tender,
turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the
remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the skillet,
lifting egg mixture to allow the uncooked portion to flow underneath.
Continue cooking and lifting edges till egg mixture is almost set (the
surface will be moist).

Place the broiler-proof skillet under the broiler 4-5″ from the heat.
Broil for 1-2 minutes or till top is set.
(Or, if using a regular skillet, remove the skillet from the heat; cover
and let stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan cheese.
Serve immediately.
To serve, cut the frittata into wedges.
Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg
sodium / 21g Carb / 2g Fiber / 17g Prot.

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Serving Ideas : Makes a nice dinner with a green salad.

NOTES : This halved easily.

Title: CANNOLI CREAM PIZZA
Categories: Desserts
Yield: 1 servings

Dessert Pizza Shells
1 c Confectioners’ sugar
6 c Ricotta cheese, well drained
1 1/4 c Candied fruit, fine chopped
2 ts Vanilla extract
2 oz Semisweet miniature
-chocolate chips

MMMMM————————–TOPPING——————————-
Unsalted pistachios,
-coarsely chopped
Unsweetened cocoa powder

In a food processor or mixing bowl, whip the confectioners’ sugar
with the ricotta cheese until smooth and creamy. Fold in the candied
fruit, vanilla and chocolate chips. Chill, covered, for two to three
hours before using.

Put a layer of the cannoli cream over the baked pizza shell. Sprinkle
the chopped pistachios over the cheese. Dust lightly with cocoa
powder if desired.

Source: Pat Bruno, Pizza Today June 1992.

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Cold Lunch Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint milk
3/4 cup shortening
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Enough flour to make stiff dough

Mix and knead well. Mold into small biscuits. Bake at 350 degrees until brown
about 20 minutes Keeps for several weeks in tight container.

Mother of Louise Rollins

Posted to bbq-digest V5 #

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Title: HORSERADISH SAUCE SUPREME
Categories: Sauces
Yield: 1 servings

1/2 c Sweet or sour cream; whipped
1/4 c Horseradish
Soft bread crumbs

Fold horseradish into whipped cream, add enough soft
bread crumbs to give the mixture body,serve
immediately on cold meats.

—–

DILL PICKLE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 1/2 qt Chicken broth
–fine chopped (1-1/2 cups)
1/2 md Onion — fine chopped
2 tb Vinegar
4
Croutons — opt
1/2 c Flour
12 oz Dill pickles — shredded or
1 c White wine/chicken broth
3 tb Sugar
1 tb Worcestershire sauce
lor;opt — ¥

In a large kettle, melt butter. Add flour; cook and
stir until bubbly. Gradually add broth. Add the next
12 ingredients; bring to a boil over med. heat.
Reduce the heat; add milk. Remove bay leaves. Add food
color and garnish with croutons. Source: The Inn at
Orchard Heights, Salem, Oregon

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Italian “Sausage” seitan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP®
3/8 c Boiling water
1/4 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Ground fennel
1/2 ts Paprika
1/2 ts Black pepper
1 Egg white
1/4 c Bread crumbs

Mix the TVP® into the hot water. Let stand for a few minutes. Add
everything else and form into two patties. Fry in non-stick pan.
It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate
comments and suggestions.
Source: Original
Posted by “R. S. Koss” to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
By “Griff” on Apr 14, 1997

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Jade Tree Salad
Categories: Greensalads, Restaurants, Hawaiian
Yield: 6 servings

1/2 c Safflower oil
1/4 c Tarragon vinegar
2 T Sugar
1 1/2 t Dry mustard
1/2 t Salt
1/4 t Garlic powder
1/4 c Parmesan
8 oz Sliced water chestnuts
1/4 c Sesame seeds; toasted
1 lg Head iceberg lettuce
Fresh ground black pepper

Lightly toast sesame seeds in skillet over low heat.
Combine all ingredients in a large jar; shake to
blend. Chill at least 3 hours. Serve over crisp,
chilled lettuce torn (not cut) in bite-size piece Toss
with pepper. Per serving 241 calories. Waikiki Beach,
Hawaii

—–

JICAMA AND PEPPER STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Ethnic Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1/2 md Onion — cut into wedges
1 t Gingerroot — grated
1 Garlic clove — minced
2 md Peppers, sweet, red or green
–cut into thin strips
1/2 lb Jicama — peeled, sliced, cut
–into 2 x 2 1/2-inch
–pieces
2 tb Soy sauce
1 1/2 ts Sugar, unrefined
1 tb Lemon juice
1 t Sesame oil (optional)

In a wok or large heavy skillet heat oil over medium
heat. Add onion, gingerroot and garlic. Stir-fry for
30 seconds. Add peppers and jicama. Stir-fry over high
heat 2 minuts. Ad soy sauce and sugar. Stiry-fry 1 1/2
minutes or until peppers are crisp-tender. Sprinkle
with lemon juice and oil; stir and serve. Makes 6
side-dish servings.

Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg
chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA
vitamin C

From the files of DEEANNE

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Title: Cold Buttermilk Soup (Kaernemaelkskoldskall)
Categories: Danish, Soups, Ceideburg 2
Yield: 1 servings

4 c Buttermilk
2 Eggs
4 tb Sugar
1 ts Vanilla extract
Juice of 1 lemon

Grabbed a little Danish cookbook at a sale this weekend. After going
through it I’ve decided that the Danes could give the Japanese a run
for their money as far as strange and wonderful edibles go. They
depend heavily on fish and even have a version of sushi that I’ll go
into in some detail later in the packet. There is also a hitherto
unsuspected connection between Danish food and Mexican food. It’s
really interesting to see how all these dishes from various countries
inter-link.

I ran across this early on in the Danish book and it raised my
eyebrows enough to keep me going…

Beat the eggs, sugar, lemon juice and vanilla together in the bowl
the soup is to be served in. Beat the buttermilk and fold in a
little at a time.

If you want to make something out of this dish, top the bowl with a
cup of whipped cream. Small cakes of oat meal, fried in butter and
sugar, pressed into moistened eggs cups and turned onto a plate, are
served with this dish.

It can also be served after the main course with whipped cream,
meringue and sweetened fruit.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

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