Title: Grilled Vegetable Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/4 lb zucchini, cut into 1/2-inch
: lengthwise slices
1/4 lb yellow squash, cut into
1/2 -inch — lengthwise slices
1 sm red onion, cut into —
1/2 -inch slices
1/4 lb shiitake mushrooms, — stems
: removed
1/4 lb red pepper, — quartered and
: seeded
1/4 c olive oil
: Salt and pepper

Preheat the grill. Toss all the vegetables in the
olive oil and season. Carefully grill all the
vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool
enough, cut all into uniform small dice. Add to the
soup base and adjust the seasonings.

Recipe By :ESSENCE OF EMERIL SHOW #EE2178

Date: Tue, 29
Oct 1996 08:29:03 -0500

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Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

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MAMMA’S STRACCIATELLE WITH TINY MEATBALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground beef Italian
Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–DOM DELUISE EAT
THIS——————-
—–SOUP—–
1 qt Chicken broth
2 c Water
1/2 c Pastina (my note: any small
-pasta)
1 t Parsley, chpd
1 Carrot, thin sliced
1/2 lb Spinach, julienned
—–MEATBALLS—–
1/2 lb Ground beef^
1 Egg
2 ts Flavored breadcrumbs
1 t Parmesan
2 ts Parsley, chpd
1 sm Onion, minced
2 Eggs, additional
Parmesan

So many different textures and colors. Worth the
little extra effort. Soup:
In soup pot, combine ingreds; bring to a low boil.
Meatballs:
Mix.
In sm bowl, beat 2 eggs. With wooden spoon, stir soup
as you slowly drop in eggs, stirring constantly.
Remove from heat; cover; let stand 2 mins. Serve with
Parmesan.

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Title: Banana Oatmeal Cookies
Categories: Cookies, Fruits
Yield: 78 servings

1 c Sugar
2/3 c Butter; or shortening
2 Eggs
3/4 c Banana; mashed
1/2 ts Vanilla
1/2 ts Lemon juice
1 1/2 c Rolled oats
2 c Flour
3/4 ts Soda
1 ts Baking powder
1 ts Salt
1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together.
cream together sugar and shortening. Beat in well beaten eggs.stir
in the vanilla, lemon juice, and banana. Add rolled oats and nuts to
flour mixture, alternately with banana mixture, mixing well after
each addition. Stir in nuts. Drop by teaspoon onto greased baking
sheet and bake in preheated 350 degree oven 15 to 18 minutes, or
until golden. Barb

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Title: CHOCOLATE FRUIT CRISPIES
Categories: Cookies, Low-cal, Snacks
Yield: 96 servings

-Karen Thackeray
6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
Vegetable cooking spray

Combine cereal, raisins, and apricots in large bowl; set aside. Combine
marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and
cook, stirring, about 10 minutes or until melted. Pour over cereal mixture;
mix well. Coat 12x8x2″ baking pan with cooking spray; spread mixture evenly
into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1″ squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts

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Orange Almond Cheesecake

Recipe By : The Cactus Restaurant, Toronto
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 cups graham cracker crumbs
1 cup unblanched almonds — coarsely ground
1/4 cup sugar
6 tbsps. sugar
Filling:
]4 eggs
1 cup sugar
1 1/2 lbs. cream cheese
2 tbsps. amaretto
2 tbsps. Cointreau or Grand Marnier
10 tbsps. freshly squeezed orange juice
1 tsp. pure vanilla
Topping:
1 tsp. gelatin
1/4 cup lukewarm water
1 1/2 cups whipping cream
1 tbsp. sugar
1/4 tsp. pure vanilla
2 tbsps. Cointreau or Grand Marnier

To make crust, combine ingredients and pat and spread over bottom and up sides
of a 9″ springform pan. Chill for 30 minutes.

To make filling, preheat oven to 350 degrees. Beat eggs and sugar until
fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and
vanilla. Beat until well blended. Pour into chilled crust and bake for about
60 minutes or until filling is set. Allow to cool for about one hour before
adding topping.

To make topping, dissolve gelatin in water and allow to cool to room
temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla,
Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly
over cake. Chill 4 to 6 hours.

——————————

NOTES: Makes a very large cheesecake which is truly decadent and calorie
laden!

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Per serving: 8504 Calories; 160g Fat (17% calories from fat); 23g Protein;
1781g Carbohydrate; 536mg Cholesterol; 1059mg Sodium

Title: Snickerdoodles (#1)
Categories: Cookies
Yield: 1 servings

Lori norman
Formatted by l. crouch
1 c Butter or margarine
1 c Sugar
2 Eggs
2 3/4 c Flour, sifted
2 ts Cream of tartar
1 ts Soda
1/4 ts Salt
1 1/2 tb Sugar
1 1/2 tb Cinnamon

Cream butter; add 1 c. sugar gradually. Beat in eggs, one at a time.
Blend in sifted flour, cream of tartar, soda and salt. Shape into
balls, using a level teaspoonful of dough; roll in combined sugar and
cinnamon. Place 2″ apart on ungreased cookie sheets. Bake at 400
degrees about 8 minutes. Makes about 5 dozen cookies.

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SUMMER VEGETABLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew meat,lean,1″ cubes
1 Beef knuckle bone,cracked
4 qt Water
8 Tomatoes,large,fresh,chopped
2 ts Salt
1 t Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 c Celery
2 c Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 c Lima beans,fresh
1 c Cabbage,chopped
1 1/2 c Corn,fresh,cut from cob

1. Place beef and beef knuckle in soup pot. Add the
water, tomatoes, salt, pepper, red pepper, bay leaf,
and onion. Bring to a boil, then lower heat, partially
cover the pot, and let the mixture simmer for 3-4
hours, or until the meat is very tender.
2. Remove knuckle bone and bay leaf. Add celery,
carrots, potato, lima beans, and cabbage. Continue to
simmer about 30 minutes. Add corn and continue to cook
until all vegetables are tender.
3. Cool slightly, remove surface fat, then reheat and
serve.

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HAM STEAK CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

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