BARLEY-SHIITAKE MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dry shiitake mushrooms
2 lg Yellow onions
6 Stalks celery
6 Carrots
1 pk Quaker Quick Barley
8 c Water
2 T Michelle’s Chicken Style
Seasoning
1 t Salt or to taste

Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak. Chop the onions, celery, and
carrots. Put the vegetables and Michelle’s seasoning in a large stock pot
with the water. When the mushrooms are soft, snip them into smaller pieces
(approx. a square inch each) and drop them in the pot. Bring the pot to a
boil, turn down to simmer. Cook until the carrots just start to soften. Add
barley and simmer for another 10-15 minutes. Taste the broth occasionally
while cooking, add salt to taste and more of Michelle’s seasoning if
needed.

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VERACRUZ SALSA (Tomato Chile Salsa)

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried
chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skins and tomato stem.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain and,
wearing rubber gloves, discard stems.
In a blender purée garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
cups.
Serves 4.
La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or
less.
* available at Mexican markets

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Title: CHAYOTE RELLENO
Categories: Desserts, Mexican
Yield: 6 servings

3 sm Chayotes (about 6 ounces
-each)
1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs,
Plus 2 tablespoons for
-topping (see note)
1/2 c Golden sultana or black
-raisins
3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened

This is a use for chayote that I would never have thought of, but it sounds
really good.

I love to shock people with the unexpected, such as serving these stuffed
chayote shells for dessert. In this recipe, chayote’s delicate texture and
taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
cake to make an elegant pudding-like filling for the pale-green shells.
They are abso- lutely delicious and something you might have been served in
one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just
tender. Do not overcook–you don’t want the shells to collapse when you
scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.

Preheat oven to 375 degrees F.

When the chayote is cooked and cool enough to handle, remove the seed, and
scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs
and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1
1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed
shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.

Posted by Stephen Ceideburg

—–

Champagne Fruit Bowl

Recipe By : Better Homes and Gardens – June 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 apples and/or pears, cored — cut up
1/4 c orange juice
2 tbsp lemon juice
4 c assorted summer fruits such as:
strawberries — halved
melon balls
nectarines — sliced
peaches
plums
seedless grapes
3 tbsp sugar
2 tsp finely shredded orange peel
1 187 ml bottle champagne — chilled
1/3 c sliced almonds — toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice
and lemon juice; toss gently to prevent fruit from discoloring. Add
remaining fruit, the sugar and shredded orange peel; toss again. Cover
and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted
almonds, if desired.

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MOM’S SIX WEEK MUFFINS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Fruit Bran Cereal (425gbox)
5 c Flour
3 c Sugar
5 ts Baking Soda
2 ts Salt
2 ts Cinnamon
5 c Sour Milk
Or
5 tb Vinegar + 5 Cup Milk
4 Eggs
1 c Oil

Measure dry ingredients into a very large mixing bowl
that has a lid. Add eggs, oil and milk. Blend well.
Stores for 6 weeks in frig. Fill muffin cups 1/2 full
and bake at 400øF for 15-20 minutes. OR: mix all dry
ingrediants to store… use as follows (for 12
muffins) 3 c mix 1 c milk (sour or add 1 tb vinegar)
1/4 c oil 1 egg (minus yolk for less cholesterol).
NOTE: this mix works well with Raisin Bran, Fruit N
Fibre, OR just bran cereals.. dryed apple bits may be
a nice addition..

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SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

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Title: Spicy Gingerbread
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Shortening
1/2 c Sugar
2 Egg yolks
1 c Light molasses
2 1/2 c Sifted all-purpose flour
1 ts Salt
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Boiling water
2 ts Soda
2 Egg whites, stiffly beaten
Whipped cream

Grease a 9 x 13 inch pan. Cream shortening, add sugar
gradually. Add 2 well beaten egg yolks. Add molasses
and stir. Sift together flour, salt and spices.
Dissolve baking soda in boiling water. Add baking
soda and water mixture alternately with flour to the
creamed mixture. Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes. Serve hot with whipped
cream for dessert. Source: Heritage Recipes ch.

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Vegetarian Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Veggies Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces dried garbanzo beans
3 quarts water
3 tablespoons garlic — minced (divided)
1 bay leaf
1/4 cup butter or margarine
8 ounces fresh mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary — crushed
1/2 teaspoon dried oregano
1 cup dry white wine
3 tablespoons tomato paste
6 turnips, peeled — cut into fourths
4 large red potatoes, peeled — cut into fourths
1 rutabaga, peeled — cut into 1″ pieces
2 onions — cut into eighths
6 carrots — cut into 2″ pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 14.5 oz cans vegetable broth
1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover wi
th water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add
3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium
high heat for 2 hours or until beans are tender. Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat. Add 1
tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring consta
ntly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minut
es. Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
nts. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F f
or 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
les. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or
until vegetables are tender.

– – – – – – – – – – – – – – – – – –

NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamlin
e the process, cook the dried beans in a pressure cooker or cook them overnight
in a slow cooker. You could also cook the beans a day ahead and then prepare
and assemble the remaining ingredients the following day.

Title: LEMON ICE
Categories: Desserts, Pasta, Frozen
Yield: 6 servings

1 c Sugar
2 c Water
1 tb Lemon peel; grated fresh
2/3 c Lemon juice; fresh

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5
minutes; cool. Pour into large bowl of mixer and stir in lemon peel
and juice. Freeze until mushy. Beat until smooth. Freeze again, then
beat again. Spread in chilled shallow 8″ X 8″ metal pan or 2 ice
trays. Freeze until firm. Cover airtight Nice n’
easy…time-wise…I don’t remember how long it took.

MMMMM

Nearly Brownie Cookies

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Serving Size : 60 Preparation Time :1:20
Categories : Dupree Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans — chopped coarse

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over
low heat, stirring until smooth, or in the microwave. Sift together the flour,
baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high
speed until well combined. Slowly beat in the cooled chocolate, then the dry
ingredients, until just blended but smooth. Stir in the chocolate bits and the
nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool
on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies

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