CUCUMBER-CREAM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

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Title: Red Onion Soup
Categories: Soups, Vegetables
Yield: 4 Cups

1 lb (about 4) red onions,chopped
1 Bay leaf
3 tb Unsalted butter
1 1/2 c Dry white wine or dry
-vermouth
1/2 ts Sugar
2 c Beef broth
1/2 ts Angostura bitters
Freshly grated Parmesan as
-an accompaniment if desired

In a kettle cook the onions with the bay leaf in the
butter over moderate heat, stirring occasionally, for
20 minutes, or until they are golden. Add the white
wine and the sugar, bring the mixture to a boil, and
boil it, stirring, for 5 minutes. Add the broth, the
bitters, and salt and pepper to taste, bring the soup
to a boil, and simmer it for 2 minutes. Discard th bay
leaf, divide the soup between 2 heated bowls, and
sprinkle it with the Parmesan. Makes about 4 cups,
serving 2. Typed in MMformat by Cindy Hartlin Source:
Gourmet’s Short Order

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1/2 cup miso (light, dark, whatever you got)
6 tbl water
1/4 cup mirin or sweet sherry
4-6 fish steaks, about 3/4″ thick, 5-6 oz/steak (I used halibut)
1 tbl toasted sesame seeds
freshly ground black pepper

Makes 4-6 servings.

1. Combine miso, water and mirin in a small saucepan. Heat over
a moderate-low flame for about 5 minutes. Stir occasionally to
dissolve the miso.

2. Pour into a baking dish big enough to hold all the fish
steaks in one layer. Pat the fish steaks dry. Place in baking
dish. Let sit for 15 minutes. Turn over and marinate for at
least 6 hours in the refrigerator. You can marinate it overnight
if you want. Turn once or twice.

3. Stoke up the grill or broiler. Remove fish from marinade.
Grill steaks for 3 minutes per side, about. Place on serving
platter, sprinkle with sesame seeds and black pepper. Serve.

Note: Mirin is sweet rice wine. Look for it in the supermarket
with other Asian ingredients or at an Asian market.

Title: HONGSHAO WANYU (RED-COOKED CARP)
Categories: Fish, Oriental, Seafood
Yield: 4 servings

1/2 oz Dried Tangerine Peel
-=OR=- citrus peel
3 lb Firm, white-fleshed Fish
-such as Rock Fish, Cod,
-Halibut, Haddock, Scrod,
-Red Snapper, or Sole,
-(cleaned left whole)
2 ts Salt
4 tb Cornstarch
2 c Peanut oil
2 tb Finely chopped garlic
3 tb Minced peeled fresh ginger
4 tb Finely chopped scallions
3 tb Rice wine or dry sherry
1 tb Whole bean sauce
-(yellow bean sauce)
2 tb Dark soy sauce
1 tb Sugar
6 tb Chicken stock or water

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it
is soft. Rinse under running water, squeeze out any excess liquid, finely
chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
cook faster and allow the flavors to permeate. Rub the fish on both sides
with the salt. Sprinkle the cornstarch evenly on each side of the fish.
Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.
Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the
fish to the wok, spooning the ingredients over the top of the fish. Cover
wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
a Chinese meal or 2, as a single dish.

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CARRIBEAN GINGER PEPPER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Jalapenos; seeded — minced
1 teaspoon Cayenne pepper
1/4 teaspoon Salt
2 tablespoons Cornstarch
1/4 cup Granulated sugar
1/4 cup Lime juice — fresh preferred
1/4 cup Unsweetened pineapple juice
1 cup Water
Soy sauce
2 tablespoons Fresh ginger;peeled — shredded
1/2 cup Pineapple chunks
2 tablespoons Chardonnay or dry white wine
1 tablespoon Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple
juice until smooth. Premix and gradually stir in the water, soy sauce, ginger,
Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the
sauce is thick and transparent. Finish the sauce by stirring in the pineapple
chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting
with lemon and butter. Then serve on a bed of rice, topped with a liberal
portion of warm sauce. Chile Pepper Magazine

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NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
KOFTA:
2 lg Russet potatoes, boiled,
-peeled, mashed
1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped
1/2 ts Ground coriander
1 t Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note)
1 c Water
Mild vegetable oil for deep
-frying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important
preparations of Indian vegetarian cuisine. Traditionally, koftas are
simmered in a delicate sauce and turned into a curried main dish. These
kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if
desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
balls into batter to coat completely, and deep-fry until brown (do not
crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian
grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 ea Egg Whites 1 ts Vanilla
1 pn Salt 1 c Chocolate Chips
1/4 c White Sugar

Preheat oven to 325 degrees.
Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating after each addition
until the meringue stands in stiff peaks.
Stir in vanilla and fold in chocolate chips.
Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
After 2 minutes, turn off oven.
Leave meringues in oven overnight. remove from pan and store in cookie tin
lined with paper towel.
Makes 3 dozen.
From The Gazette 90/12/19.

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1 can Garbanzon beans
1 can kidney beans
1 can green beans
1 can yellow/wax beans
1 medium onion, sliced very thin
2 scallions, chopped thinly
1 cup cider vinegar
1 cup honey (or corn syrup)

Drain and rinse all beans. Combine with onions and scallions.
Blend vinegar and honey thoroughly and pour over vegetables.
Refrigerate at least four hours.

Title: Garden Pasta Sauce (Vegan)
Categories: Sauces, Vegetables, Prodigy, Dec.
Yield: 9 servings

2 c Chopped onions
2 Garlic cloves; finely choppe
32 oz Canned tomatoes; chopped, no
16 oz Canned canned tomato sauce –
6 oz Tomato paste
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Paprika
1/4 ts Rosemary; dried and crumbled
1 ts Sugar
1/8 ts Pepper
Salt; to taste
16 oz Frozen mixed vegetables*

A simple package of frozen vegetables makes this one
of our favorite and most interesting pasta sauces.
This recipe makes a lot and you’ll be glad. *
Broccoli, cauliflower and carrots or whatever you
prefer. In a large nonstick saucepan over medium heat.
Add onions and garlic. Cook 5 min stirring frequently.
Add remaining ingredients, mixing well. Bring mixture
to a boil and reduce heat to low, cover and simmer 30
min or until vegetables are tender. Serve over your
favorite shape of pasta. Nutrition (per serving): 112
calories Total Fat 1 g (6% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Spicy Rice Pilaf with Turkey
Categories: Diabetic, Main dish, Poultry, Crockpot, Rice
Yield: 4 servings

1 c Brown rice;
1/2 ts Cumin seeds;
1/4 ts Ground ginger;
1/4 ts Ground cinnamon;
4 Cardamom seeds;
4 Whole cloves;
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins;
2 c Chopped cooked turkey;
1/4 c Pine nuts; or cashews;
(chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.

1/4 recipe – 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier Nov 93

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