NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Title: ORANGE JULIUS TYPE DRINK
Categories: Beverages, Non-alcohol
Yield: 4 servings

1/2 c Sugar
1 c Milk
1 1/2 c Orange Juice
1 c Cold Water
1 c Finely Crushed Ice

Add all these ingredients in a 48oz blender, adjust Quantities for
individual taste. Blend on Highest Speed for around 5 to 10 seconds
and pour. To achieve a closer taste to the real thing use Carbonated
Water but regular tap water will due. You can also substitute
Strawberries or pineapple for the Orange Juice or mix flavors. I have
adjusted the recipe by taking 1/4th the ingredients and use one of
the New hand held blenders to mix a single serving in a cup.

Be sure when you do this you don’t fill the cup too full or you’ll
have a mess.

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PEPPER SLAW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Sweet green peppers — cored an
12 Sweet red peppers — cored and
12 Onions — large
2 Cabbages;cut into wedges — lar
1/4 cup Pickling salt
2 1/2 tablespoons Mustard seed
2 1/2 tablespoons Celery seed
6 cups Sugar
Vinegar

Day before put all vegetables through coarse blade of a meat grinder.
Sprinkle with salt; mix well; let stand overnight. Next day, drain off
juice from vegetables; add mustard seed, celery seed and sugar; mix
well. Add vinegar just to cover. Pack in hot sterilized jars; seal at
once. Will keep for one year if stored in cool place. Makes 14 pints.

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Title: BRUNCH EGGS
Categories: None
Yield: 1 servings

2 lb Spicy sausage
12 Eggs, slightly beaten
4 c Milk
2 ts Dry mustard
1/2 ts Salt
4 Slices white bread, cubed
2 c Grated cheddar cheese

Brown and drain sausage. Mix together eggs, milk, dry
mustard and salt. Stir in cubed bread. Add cheddar
cheese and sausage. Pour into greased 9×13 baking
pan. Refrigerate overnight. Bake at 350~F for 1
hour. Test with knife.

Optional: Can add mushrooms and peppers, or can
eliminate sausage.

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FIDDLEHEAD HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Chopped parsley
1 t Chopped chives
1 1/2 c Ham — diced and cooked
3 c Fiddlehead ferns — cooked
Buttered crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce.

In a casserole, alternate layers of ham, cooked
fiddleheads, and white sauce until dish is filled,
ending with a layer of sauce.

Cover top of casserole with buttered crumbs; bake at
350 degrees F until sauce bubbles and crumbs are
browned (about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

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Title: Grasshopper Dessert
Categories: Desserts
Yield: 10 Servings

2 3 oz. pkges. or 1 6 oz. pkge
– Jello-O-Lime Gelatin
1 1/2 c Cold water
1/4 c Sugar
2 c Boiling water
2 tb Green creme de menthe
-liqueur
1 Envelope Dream Whip Whipped
-Topping mix

Dissolve gelatin and sugar in boiling water. Add cold
water and liqueur. Pour 1 cup into a bowl and chill
slightly, until slightly thickened. Pour remaining
gelatin mixture unto slightly thickened. Pour
remaining gelatin mixture into a 9 inch square pan.
Chill until firm – at least 3 hours. Cut into 1/2 inch
squares.

Meanwhile, prepare whipped topping mix as directed on
package. Blend into slightly thickened gelatin. Pour
into a 3 cup bowl. Chill until firm – about 3 hours.
Unmold the creamy gelatin in the center of a shallow
serving bowl. Arrange gelatin cubes around the mold.
Garnish with chocolate curls, if desired. Makes about
5 cups or 8 – 10 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Best Recipes.

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Title: CLAM CHOWDER, MAINE STYLE
Categories: Soups, Fish
Yield: 4 servings

1/4 lb Salt pork
1 qt Water
1 1/2 c Onions -diced
2 c Clams
3 c Potatoes – diced
12 fl Evaporated milk

Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring it
to a boil. Add the diced potatoes and bring back to a boil. Put the clams
through a meat grinder then add to the pot. Simmer until done. Add salt and
pepper. When done, add the evaporated milk. Turn off heat and let set. Heat
again just before serving. Serve with Crackers. (I made this one with
canned chopped clams and it ws good!) From: Charlotte Grunwald’s private
collection of Authentic New England Cooking

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Title: 24 HOUR SALAD
Categories: Salads
Yield: 1 servings

2 Egg yolks, beaten
4 tb Sugar
2 tb Vinegar
2 tb Butter
1 1/2 c Pineapple tidbits, drained
1 1/2 c Minature marshmallows
3 Oranges
1 c Whipping cream

Put egg yolks in double boiler on low flame and add vinegar and sugar
beating constantly until thick. Remove from heat, add butter and cool.
Whip cream until peaks for, then fold in egg mixture. To this, add drained
pineapple, oranges and marshmallows. Chill for 24 hours. Randy Rigg

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Angel Biscuits (for freezer)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Freezer Meals Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
1/2 cup cold butter — *
1 cup buttermilk — * see note

Dissolve the yeast in warm water and set it aside. Put all the other dry ingre
dients, in the order that they are listed, in a bowl and mix. Then cut the but
ter into the mixture as you would for pie dough.

Pour the buttermilk and the yeast mixture in the bowl with the other ingredient
s, blending well but not overbeating.

Refridgerate until needed, then warm to room temperature to allow it to rise.

When you are ready, gently roll out the dough on a lightly floured board and cu
t, using a biscuit cutter or a small glass to cut our biscuits. Put them on a
greased pan and let them rise a bit (10 to 15 minutes) before popping them in a
n oven heated to 400ø for 12 to 15 minutes.

*For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordi
nary milk and bring to room temp in the microwave. Works great!

*The original recipe calls for shortening but I don’t use it.

from the Frozen Assets List by frozen-assets@xc.org (Natalie) on Jul 28, 1998.

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NOTES : I’ve had this recipe clipped from who-knows-where for years and then re
cently discovered it in a great bread book called “Bread Alone.”

Title: SPICY LENTIL SOUP
Categories: Soups, Usenet
Yield: 4 servings

1 lb Lentils, washed
8 c Water
1 Celery stalk, chopped
1 Onion, chopped
1 Carrot, sliced
2 c Diced tomatoes
4 Garlic cloves,
-diced (or less)
2 t Cayenne
2 t Chili powder
1 t Cumin
Salt (to taste)

Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover.
Cook for about 45 minutes or until beans are tender. Stir occasionally;
you will also need to add water during this 45 minutes.

NOTES:

* A simple soup with lentils, tomatoes and hot pepper — This is a spicy
vegetarian lentil soup. It makes a very good main course or side dish. You
don’t have to soak the lentils ahead of time!

* The spicing can be varied to taste.

: Difficulty: easy.
: Time: 15 minutes dicing, 2 hours cooking.
: Precision: no need to measure.

: Charles S. Geiger, Esq.
: The University of Texas at Austin, Texas
: cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger

: Copyright (C) 1986 USENET Community Trust

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