Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white sauce — average or heavy
2 cups mushroom soup concentrate
2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a
separate saucepan, simmer concentrate and broth 30 minutes, stirring
occasionally. When both are hot combine and stir and serve.

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Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Title: FIERY PORK WINTER BAMBOO SHOOTS OVER SNOW
Categories: Chinese, Pork, Hot
Yield: 4 servings

1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili
sauce with garlic.

Preparation: Rinse bamboo shoots; slice sliver to
the size of thick matchsticks. Slice pork like bamboo
marinate in thin soy sauce cornstarch for 10
minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork stir-fry briskly for about 2 minutes.
Add bamboo, garlic ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok,
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

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TORTILLA SOUP (SOPA DE TORTILLA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Appetizers
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz
1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated

Cut tortillas into 1/4 inch strips. Heat oil in
10-inch skillet until hot. Fry 1/4 of the tortilla
strips at a time over medium heat, stirring
occasionally, until crisp and brown, about 3 minutes.
Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in
blender container. Cover and blend on high speed until
smooth. Heat tomato mixture, chicken broth, 1 can
water, the coriander, salt, pepper and mint sprig to
boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and
tortilla strips.

Posted by Debbie Tillman. Courtesy of Fred Peters.

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Title: Orange-Date Balls
Categories: Cookies
Yield: 60 servings

1 pk Chopped dates; (16 ozs)
1/2 c Margarine
1/3 c Sugar
1 Egg; well beaten
1/4 ts Salt
2 ts Grated orange peel
2 tb Orange juice
1 ts Vanilla
1/2 c Chopped nuts
1/2 c Graham cracker crumbs
4 c Toasted whole wheat
Flake cereal
1 1/4 c Finely chopped nuts

Recipe by: Betty Crocker’s Microwave
1. Mix dates, margarine and sugar in 3-quart casserole. Cover tightly and
microwave on high 4 minutes.
2. Stir in egg and salt. Cover tightly and microwave on medium-high (70%)
3 to 4 minutes or until slightly thickened.
3. Stir in orange peel, orange juice, vanilla, 1/2 cup nuts and the
cracker crumbs. Let stand uncovered 10 minutes or until cool.
4. Stir in cereal. Shape into 1-inch balls, using buttered hands. Roll
balls in finely chopped nuts. ABOUT 5 DOZEN BALLS; 75 CALORIES PER CANDY.

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MOCK CHICKEN LOAF FLORENTINE WITH CHICKENLESS GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
2 tb Vegetable oil or water
1 sm Onion — finely chopped
2 tb “chicken-flavored” powder
— (imitation) -OR-…
1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP® granules
1 lb Soft tofu
1 c Gluten flour — -OR-…
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 t Garlic powder
1 t Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil
—–CHICKENLESS GRAVY—–
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt — to taste
Unbleached all-purpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook the
onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in the
boiling water. Add the TVP® and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP® mixture,
spinach and tofu. Stir in the remaining ingredients and pour the mixture
into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake
for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Make
the gravy. In a large suacpan, simmer all the ingredients except the flour
for approximately 5 minutes. Slowly add the flour (tablespoon by
tablespoon), whisking after each addition, until desired thickness is
reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and turn
out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook – by Ingrid Newkirk and PETA Typed for you
by Karen Mintzias

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Okra Pilau

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Okra,thinly sliced,rinsed

3 Bacon slices,diced

1 c Green bell pepper,chopped

1 c Onions,chopped

1 c Rice,uncooked

2 c Chicken broth

2 ts Salt

1 cn Tomatoes,drain/chop (16oz)

1. In large skillet, saute okra and bacon until lightly browned.

2. Add bell peppers and onions; continue cooking until vegetables are

crisp-tender.

3. Add rice, chicken broth and salt.

4. Bring to a boil, stir once, cover, reduce heat and simmer 15 minutes, or

until rice is tender and liquid is absorbed.

5. Add tomatoes; heat, and fluff with a fork.

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Cappuccino Malt Float

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Beverages
Chocolate Company

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Cappuccino Ice Cream—–
2 Cups Heavy Cream
2 Cups Half And Half
2/3 Cup Granulated Sugar — divided
1/3 Cup Espresso Beans — freshly ground
2 Cinnamon Sticks — broken in half
2 Tablespoons Unsweetened Cocoa Powder — (alkalized)
8 Large Egg Yolks
1 Pinch Salt
1 Teaspoon Vanilla Extract
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
4 Cups Milk
1/2 Cup Malt Powder
1 Cup Chocolate Syrup — (fx. Fox’s U-Bet)
—–Garnish—–
Chocolate Shavings
Dark Chocolate Espresso Beans

Make the cappuccino ice cream:

1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of
the granulated sugar, espresso, and cinnamon over medium heat,
stirring constantly, until the sugar is dissolved. Increase the
heat to high and bring the mixture to a gentle boil. Place the
cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
cream mixture to the cocoa and stir well to form a smooth paste.
Return the cocoa powder mixture to the saucepan and whisk until
smooth. Remove the saucepan from the heat, cover, and allow to
infuse for 10 minutes.

2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
sugar, and salt until blended.

3. Strain the hot cream mixture through a cheesecloth-lined sieve
into a medium, heavy saucepan. Bring the mixture to a gentle boil.
Remove the saucepan from the heat. Gradually whisk about 1
cup of the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine-meshed sieve into a stainless steel bowl. Place the bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the
custard with plastic wrap and refrigerate for at least 6 hours, or
overnight until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip attachment, set at medium-high speed, beat
the cream, sugar, and vanilla until it forms slightly stiff peaks.
Fill a pastry bag fitted with a star tip (such as Ateco #6) with
the cream and refrigerate until ready to use.

2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and
1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
Blend at high speed for 45 seconds, until the mixture is smooth.
Pour the malt mixture into a tall 16-ounce glass.

3. Place a scoop of cappuccino ice cream on the side of the glass.
Pipe a large rosette of whipped cream next to the ice cream.
Garnish the malt float with chocolate shavings and a chocolate
espresso bean. Repeat this assembly to make 3 more malt floats.
Serve immediately.

4 servings.

PREPARATION: 1 hour plus chilling and freezing times. Allow the
ice cream to freeze overnight.

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Title: Stir-fried Lamb with Mint and Chili
Categories: Main dish, Meats, Lamb, Vietnamese
Yield: 2 servings

1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh
Chili pepper
5 tb Fresh mint leaves, sliced
If large

Heat the oil in a wok and stir-fry the lamb for several minutes until
almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and
chili and stir-fry for another 2 minutes or so. Taste to see if extra
seasoning is necessary and adjust.

When the meat is cooked and tender, stir the mint leaves through and serve
on a dish.

—–

Nestle Crunch

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bags milk chocolate chips (12-ounce bags)
— (Nestle is best)
1 1/2 cups Rice Krispies=AE

1. Melt the chocolate chips in a microwave-safe bowl in a microwave set
on medium for 2 minutes. Stir halfway through the heating time. Melt
thoroughly, but be careful not to overheat. 2. Gently mix the Rice
Krispies into the chocolate and pour into a greased 9×12-inch pan. 3.
Slam the pan on the counter or floor to level the chocolate. 4.
Refrigerate until firm, about 30 minutes. 5. Cut the candy in half
widthwise and then cit it twice lengthwise, making 6 bars.
Makes 6 King-Size Bars.

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