Title: Tomato Egg Drop Soup
Categories: Soups/stews
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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MMMMM

Title: CURRIED CHICKEN RICE SALAD
Categories: Salads, Poultry, Grains
Yield: 1 servings

2 c Cut-up cooked chicken
2 c Cold cooked rice
1 md Stalk celery, thinly sliced
-(about 1/2 Cup)
1/4 c Sliced pimiento stuffed
-olives
2 tb Chopped onion
3 tb Slivered almonds, toasted
-Curried Dressing
1/2 c Yoplait Original plain
-yogurt
1/2 To 3/4 teaspoon curry
-powder
1/4 ts Salt
1/8 ts Ground allspice
1/8 ts Ground turmeric

Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no
longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss
with dressing until evenly coated. Spoon onto lettuce leaves if desired.
Sprinkle with almonds.

Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10
minutes, stirring occasionally, until golden brown.

Mix all ingredients.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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Title: Green Rice
Categories: Casseroles, Cheeses, Rice/grains, Vegetarian
Yield: 8 servings

2 c Cooked brown rice
2 c Grated cheese
1 c Chopped parsley
Egg substitute equivalent to
— 2 eggs
1/2 c Olive oil
2 c Milk
2 Green onions
1/2 Clove garlic
1 ts Salt

Chop onion and garlic. Cook in oil (do not brown). Add other
ingredients and put into a lightly greased casserole. Bake at 350 F.
for 45 minutes. Remove from oven and let stand 5 minutes before
serving.

Yield: 8 to 10 servings.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: YELLOW HELL (MANGO MARINADE)
Categories: Appetizers, Side dish, Fruits
Yield: 2 cups

2 ea Mangoes, peeled chopped
1 ea Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2 ea Garlic cloves, minced
1 tb Ginger, grated
1/4 c Coconut flakes
1/2 ts Coriander seeds, ground
1/4 ts Cumin, ground
1/2 c Coconut milk
1/4 c Lime juice, fresh
2 tb Cilantro leaves, chopped

Puree the mango, chili pepper, rum, and the hot sauce
in a blender or food processor. Combine the mango
puree with the garlic, ginger, coconut, coriander, and
cumin in a heavy nonreactive pot and bring to a boil.
reduce the heat and simmer for about 20 minutes.
Remove from the heat and cool. Stir in the coconut
milk, lime juice, and cilantro.

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Title: The Ultimate Cookie
Categories: Cookies
Yield: 30 servings

3/4 c Golden flavour crisco
1 1/4 c Brown sugar
1 Egg
2 tb Milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Chocolate chips
1 c Coarsely chopped pecans
Or walnuts

Recipe by: Crsico
Preheat oven to 375F. Cream crisco and brown sugar in large bowl at medium
speed for 2 minutes, or until light. Add egg, milk and vanilla, beating 1
minute, or until thoroughly blended. Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until
just blended. Stir in chocolate chips and pecans. Drop dough by heaping
spoonfuls (2Tbsp) on ungreased baking sheet. Bake 6 to 9 at a time leaving
about 3 inches between cookies for spreading. Bake at 375F for 8 to 10
minutes. Cookies will still appear moist when baked. Cool 2 minutes, then
remove to cooling rack.

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Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Yield: 36 servings

1 c Butter
1/2 c Brown sugar
1 c Flour
1/4 c Wheat germ
1 ts Baking powder
1 1/2 c Chocolate chips or raisins
1 c Granulated sugar
1 Egg
1 c Old mill oates
3/4 c Coconut
1 ts Baking soda

Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.

MMMMM

Italian Bread

Recipe By : Bread Machine Cookbook by Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Water
1 1/4 Tsp Salt
1 Tsp Sugar
3 C Bread flour
2 1/2 Tsp Yeast

This is by far our favorite dinner bread. It is closer to genuine
“French” bread than any other recipe we have tried.

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GARLIC SOUP (VEG TIMES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Water
4 Potatoes, diced
1 Carrot, diced
2 Celery stalks, diced
1 Onion, diced
2 lg Bulbs garlic, peeled
1/2 ts Thyme
1 d Cayenne
Salt to taste

Bring water to a boil. Add vegetables, garlic
spices. Cook over medium heat for 20 to 30 minutes.
Puree serve.

“Vegetarian Times Cookbook”

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CHICKEN NOODLE SOUP (SLOW COOKER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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CAJUN BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin

In large kettle, combine beans, ham hock and water.
Heat to boiling, reduce heat and simmer covered for 2
to 2 1/2 hours. Stir frequently and add more water if
necessary to cover beans. To test for doneness, remove
a few beans from kettle with a slotted spoon and blow
on them. Skins will pop open when beans are cooked.
Remove ham hock. Chop meat from bones, discarding fat
and bones. Add meat to soup. Stir in minced onion,
paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove
3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add
water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream,
minced chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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