ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303

CHEESECAKE SUPREME AND VARIATIONS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, — melted
3 packages (8-oz) cream cheese, — softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel, — optional
2 eggs
1 egg yolk
1/4 cup milk

For crust: In a medium mixing bowl stir together crushed graham crackers,
walnuts and cinnamon. Stir in butter. If desired, reserve 1/4 cup for
topping. Press remaining crumb mixture onto the bottom and about 2
inches up sides of an 8- or 9-inch springform pan. Set pan aside.
For filling: In a large mixing bowl combine cream cheese, sugar, flour,
vanilla and lemon peel (if using); beat with an electric mixer on medium
speed till combined. Add eggs and egg yolk all at once, beating on low
speed just till combined (do not overbeat). Stir in milk. Pour filling
into crust-lined pan. If desired, top with reserved crumbs. Place on a
shallow baking pan. Bake in a 375 oven for 45 to 50 minutes for 8 inch
pan or 35 to 40 minutes for 9 inch pan, or till center appears nearly set
when shaken gently. Cool in the pan on a wire rack for 15 minutes. Use
a sharp, thin bladed knife to loosen the crust from the sides of the pan;
cool for 30 minutes more. Remove the sides of the pan. Cool cheesecake
completely. Cover and chill at least 4 hours before serving. Makes 12
t0 16 servings.

VARIATIONS:

LOW-FAT BERRY MARBLE CHEESECAKE: Prepare crust as above, except reduce
crushed graham crackers to 1/3 cup; omit walnuts and butter. Sprinkle
onto bottom side of a well greased 8- or 9-inch springform pan. For
filling, substitute three 8-ounce packages nonfat cream cheese for the
regular cream cheese; add 1/2 cup refrigerated or frozen egg products
(thawed) for the eggs and egg yolk. Prepare as directed. If desired,
top with nonfat sour cream; spoon on seedless red raspberry preserves and
swirl with a spoon.

SOUR CREAM CHEESECAKE:
Prepare Cheesecake Supreme as directed, except reduce cream cheese to 2
packages and omit milk. Add three 8 ounce cartons dairy sour cream with
eggs. Bake about 10 minutes longer than Cheesecake Supreme.

CHOCOLATE CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 4
ounces semisweet chocolate. Beat melted chocolate into filling mixture
just before adding eggs.

CHOCOLATE SWIRL CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 2
ounces semisweet chocolate. Stir melted chocolate into half the filling
mixture. Pour chocolate mixture into crust; pour plain filling into
crust. Gently swirl fillings with a spatula.

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Title: Hot Orange Soup with Wafers
Categories: Soups/stews, Ethnic
Yield: 6 servings

5 c Water 6 Thin slices of orange
3/4 c Rock sugar 6 Thin slices of lime
4 c Fresh orange juice 6 Maraschino cherries
1 tb Preserved ginger, in syrup 6 Mint leaves
3 tb Cornstarch paste 12 Vanilla cream wafers

Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger.

Cooking: Combine water and rock sugar; bring to boil. When rock sugar is
dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
should give soup a light body. Pour into individual warmed bowls; add
preserved ginger to each serving. Float orange and lime slice and a
cherry; garnish with mint leaf. Serve with wafers.

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Title: ORIENTAL GRILLED STEAKS
Categories: Chinese, Beef
Yield: 4 servings

4 Top round steaks, 1-inch
-thick (3 Lbs)
1/2 c Soy sauce
1/2 c Dry sherry
2 tb Sugar
1/2 ts Ground ginger
1/4 ts Dry mustard
1/2 ts Garlic powder

Place steaks in a plastic bag. Mix remaining
ingredients in small bowl. Pour marinade over steaks;
turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room
temperature for 1 hour before cooking. Prepare grill
for cooking. Remove steak from bag and reserve
marinade. Grill steak 4 inches from medium coals, 5
minutes per side for rare, 7 minutes for medium, and
10 minutes for well done. Brush with reserved marinade
before turning over.

Family Circle GREAT IDEAS Vol 12 No 4

Posted by Fred Peters.

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FALAFEL (EDWARDS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas — soaked in
5 c -Water for 24 hours
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves — finely minced
1 tb Lemon juice
1 d Black pepper

Drain the chickpeas well and place them and other
ingredients in a food processor. Process until the
mixture is of the consistency of coarse corn meal.
Form into patties and fry.

From: ded@kps.se (David Edwards /DP)

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Title: Cute Cake
Categories: Cakes, Humor
Yield: 6 servings

1 c Of butter
1 c Sugar
6 Drops lemon juice
Nuts
4 lg Eggs
1 ts Baking powder
4 c Mixed dried fruit
1 ts Baking soda
1 Or 2 bottles of whiskey

Sample the whisky to check quality. Select a large mixing bowl.
Check the whisky again as it must be just right. To ensure the
whisky is of top quality, pour 1 large glass and drink fast. Repeat.
With an electric mixer, beat 1 cup of butter in a large fluffy bowl.

Add 1 tsp thugar and beat again. Meanwhile, check the whisky is
still top quality by crying another tup. Repeat. Add 2 arge leggs,
2 cups fried druit and beat till high.

Sample whisky again, checking for tonscistististicity. Next sift 3
cups of salt — or anything, it doesn’t really matter. Wample the
shisky. Sift half pint of lemon juice. Fold in the chopped butter
and stained nuts. Add 1 babble-spoon of brown sugar, or whatever
colour you can find and wix mell.

Whink remaining drisky. Grease oven and turn cake into pan to 200
degrees. Pour eveything into the coven and bo to ged.

MMMMM

Title: CURRIED BROCCOLI SLAW
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 4 servings

1 ts Curry powder
1 lb Broccoli slaw
1 tb Orange peel, grated
3/4 c Orange juice
2 1/2 tb Maple syrup
1 ts Cornstarch, mixed with
1 tb Water
Salt pepper, to taste

———————————-GARNISH———————————-
Minced parsley
Cilantro

——————————–FOR SERVING——————————–
Cooked brown or white rice

Broccoli cole slaw is available in plastic bags in the produce
section; it contains shredded broccoli, red cabbage and carrots.
In a 10 to 12 inch skillet, stir the curry powder over medium heat
until it smells toasted, about 2 minutes. Add broccoli slaw, orange
peel, orange juice and maple syrup. Boil over high heat for about 8
minutes, or until vegetables are cooked tender-crisp, stirring
frequently. Stir cornstarch mixture and add to vegetables. Stir until
boiling. Add salt and pepper to taste.
Serve hot over cooked rice. Garnish with chopped parsley or cilantro,
if desired.
Can be prepared in advance, refrigerated and served cold as a salad.

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Title: HOT AND SPICY CHILI SAUCE
Categories: Pickles, Sauces
Yield: 1 serving

5 lb Ripe tomatoes
2 md Onions
3/4 c Sugar
1 1/4 c Cider vinegar
1 ts Crushed red pepper
1 ts Ground ginger
1 ts Ground nutmeg
1 ts Curry powder

Chop vegetables, add remaining ingredients and simmer
for about 1 hour or a little more until thick.
Bottle in sterilized jars.

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STUFFED CANTALOUPE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer’s cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a “basket edge.” To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

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BALTIMORE EGGNOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Brandy (1 pint)
1 oz Rum (1/2 pint)
1 oz Madeira (1/2 pint)
1 Egg (12)
1 t Sugar (2 cups)
3/4 c Milk (3 pints) -OR-
2 oz Heavy cream (3 pints)
Nutmeg

Shake with ice, and strain into a collins glass or a highball glass. If
heavy cream is used, you may want to top the drink with milk. Dust the
surface with lots of nutmeg

The recipe above is for one drink only, but the measurements in
parentheses will make about 30 servings.

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