Chilly Tomato Bisque Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

In a blender container, combine vegetable juice cocktail, yogurt, 4
tomatoes, basil, salt and pepper. Cover and blend at medium speed until
smooth. Cover and refrigerate several hours to blend flavours

Canadian Diabetic Choices
Each Serving 1 cup
1/2 Protein Choice
1 Fruits Vegetables Choice

Source: Healthy Choices
Everyday Recipes for Healthy Eating
Recipes selected by Sheila Walker and
Edited by Beverley Renaham
Published in cooperation with the Canadian Diabetes
Association
ISBN 0-7715-9163

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NOTES : Serves 4, 1 cups each

CAJUN SPICE MIXTURE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If
grilling, let meat stand 30 minutes. This works well
when smoking brisket. Rub mixture on meaty side of 2
briskets. Do not trim fat from fat side. Place meaty
sides together, roll, and retie. Place in smoker for
8 to 10 hours depending on size of brisketss. Use
meat thermometer to determine doneness.
For ribs, rub mixture all over ribs and cook as you
alwaaaays do. This amount will be enough for 6 to 8
pork chops. On you can use it on hamburger patties

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Title: HORSERADISH SAUCE (TLC)
Categories: None
Yield: 1 servings

50 g Grated horseradish
150 ml Double cream
1 ts Sugar
1/2 ts Dry mustard powder
1/2 ts Salt
1/2 ts White pepper
2 ts White wine vinegar

Fresh horseradish must be soaked in cold water one
hour and then washed prior to use.

1. Scrape the horseradish into very thin shreds with a
sharp knife. 2. Whip the cream into stiff peaks and
then fold in the horseradish, sugar, mustard, salt,
pepper and vinegar. 3. Pour into a jar

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Title: Cold Peach Strawberry Soup
Categories: Soups
Yield: 5 servings

1 Sliced peeled peach or 1
-nectarine, sliced
1 c Sliced strawberries
1 (8-oz) carton peach or
-strawberry yogurt
1 To 2 tblsp. sugar
2 tb Lemon juice

Lemon slices Fresh mint sprigs

In food processor, combine all ingredients except lemon slices and
mint. Process until smooth. Pour into medium bowl. Cover;
refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup
into soup bowls; garnish with lemon slices and mint, if desired.

Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup)

Recipe from Pillsbury Classic Cookbook Sensational Salads

Posted by Susan Goldfield. Courtesy of Fred Peters.

MMMMM

Homemade Chicken Noodle Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).

Mix flour with small amount of milk until smooth. Add remaining milk. Stir
into soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster SNT on 4/9/98

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Title: Sugar Cookies
Categories: Cookies
Yield: 1 servings

1 c Lard
2 c Sugar
1 ea Egg
1 c Milk; sour
1 ts Baking soda
2 ts Baking powder
1 ts Nutmeg
4 c Flour
Salt; a pinch

Cream lard, sugar. Add egg, sour milk, soda, baking powder, nutmeg,
salt and flour. Roll and cut. Bake 10 minutes at 450 F. Add currants
or cocoanut to batter if desired.

Source: Mrs. Fauble and Mrs. Kolb, Bedford Grange, Cuyahoga County,
OH

MMMMM

Tomato-Bulgur Salad

Recipe By : The Rodale Cookbook (p134)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup coarsely ground bulgur
cold water to cover
1/3 cup finely chopped onion
1/2 cup chopped parsley
3 medium tomatoes — chopped
1/3 cup lemon juice
1 teaspoon kelp powder or salt
1/4 cup olive oil
2 tablespoons finely chopped fresh mint, OR
1 tablespoon dried mint
Garnish:
romaine lettuce
fresh parsley or mint

Place bulgur in a bowl and pour enough cold water over bulgur to cover
completely. Allow it to soak for about 10-15 minutes.

Drain bulgur in a sieve or colander lined with a double thickness of
dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze
it vigorously until completely dry.

Place the drained bulgur in a deep bowl and add the chopped onion,
parsley, tomatoes, lemon juice and kelp powder or sal. Toss the
mixture gently but thoroughly. Place in refrigerator, covered, for
about one hour to blend flavors. Just before serving, stir in the
olive oil and the chopped mint; adjust seasoning. Mound the salad in
a serving dish surround by romaine lettuce leaves. Garnish with
additional mint or fresh parsley, if desired.

4-6 servings.

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Bread Machine Basic Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour
2 tablespoons brown sugar
3/4 teaspoon salt
1/8 teaspoon active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Shahi Korma
Categories: Indian Ethnic Easy Entertain Main dish
Servings: 6

8 ea cloves garlic 1 ea 1″ cube of fresh ginger
5 T blanched slivered almonds 1 c water or beef broth
7 T vegetable oil 2 lb boned lamb or beef
(1″ cubes
10 ea whole cardamom pods 6 ea whole cloves
1 ea 1″ stick of cinnamon 2 ea medium onions chopped
1 t ground coriander 2 t black cumin ground
1/2 t cayenne pepper 1 1/4 t salt
1 1/4 c heavy cream 1/4 t garam masala

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender
and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a
medium-high heat. When hot. put in just enough meat pieces so they lie,
uncrowded in a single layer. Brown the meat pieces on all sides, then
remove them with a slotted spoon and put them in a bowl. Brown all the
meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds
the cloves will expand. Now put in the onions. Stir and fry the onions
until they turn a brownish color. Turn the heat down to medium. Put in
the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any liquid that might
have accumulated in the meat bowl, the salt, the cream, and rest of the
water or broth (a bit more for beef). Bring to a boil. Cover, turn
heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir
frequently during this cooking period. Skim off any fat that floats to
the top. Sprinkle in the garam masala and mix.

—————————————————————————–

Title: McDunnah Burgers
Categories: Ground beef, Burgers, Restaurants
Yield: 1 servings

———————-FIDDLEHEAD CKBK———————-
2 T Guacamole
1 oz Jack cheese, 1-2 slices
Grilled hamburger
Grilled bun

Fiddlehead Restaurant, Alaska.
Place burger on bun; top grilled with guacamole then
cheese.

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