CATHE’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

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Aunt Helen’s “Killer” Cobbler

Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Topping—
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter — softened
—Filling—
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, — sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.

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NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
because it’s so good. “It’s to die for,” she said. “My aunt and uncle had a
peach ranch in Colorado back in the 1950’s, and this is a tried and true,
never-fail recipe that gets rave reviews every time.”

Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

Penne In Tomato Sauce With Crabmeat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
1 md Onion — minced
3 tablespoon Minced Italian parsley
1 can (28 ounce) plum tomatoes
Chopped coarsely with
Juices reserved
1/4 cup Dry white wine
1/2 pound Lump crabmeat — picked over
And flaked
Salt and ground black
Pepper
12 ounce Penne (or rotini — med.
Shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned tomatoes;
simmer until thickened slightly, about 10 minutes. Add tomatoes and wine;
simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until
heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until just tender, about 9 minutes. Drain and return
penne to soup kettle. Add sauce; toss to combine. Serve immediately.

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Title: Sunday Chili
Categories: Chili, Crockpot
Yield: 8 servings

3 c Dry kidney beans
2 ts Olive oil; opt
1 lg Onion; slice thin
4 Garlic cloves; mince
1 Green bell pepper; chop
1 c Green cabbage; chop coarse
1/2 c Red unpeeled potatoes; dice
10 oz Canned tomatoes with liquid
1 ts Chili powder; (1 to 2)
1/2 ts Cumin
1/2 c Uncooked brown rice
5 Water or vegetable broth
Salt and pepper
Grated cheese for garnish

Soak beans overnight in cold water to cover. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion and
garlic until soft, about 3 to 5 minutes. Add bell pepper,
cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently, for 3 minutes;
transfer to slow cooker. Add rice and water or broth, cover
and cook on low 6 to 8 hours or until chili is thick and
rice and beans are tender. Season to taste with salt and
pepper. Garnish with cheese, if desired.

MMMMM

PEANUT BUTTER JELLY MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter — Crunchy Style
3/4 c Skim Milk
2 ea Eggs — Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt
in a mixing bowl. Cut in the peanut butter with two
forks or a pastry blender until the mixture resembles
coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts of the preserves in the center of the
batter and top with 2 tb more of the batter. Repeat
until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups
and cool on a rack.

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Title: Chocolate Spritz Cookies
Categories: Cookies, Holiday
Yield: 48 servings

1/4 c Shortening
1 c Sugar
1 Egg
2 tb Milk
4 oz Unsweetened chocolate;
-melted and cooled
2 c All-purpose flour
1/4 ts Salt
1 sm Glacèd cherries (opt.);
-halved

Recipe by: Mirro Cookie Press booklet 1970’s Cream shortening and sugar
well. Beat in egg and milk. Stir in melted and cooled chocolate.
Gradually blend in flour and salt.

Place dough in cookie press . Form cookies on ungreased cookie sheet. If
desired, use wreath shape cookie press disk and press one half glaced
cherry in center of each wreath. Bake at 375F for 8-10 minutes. Remove at
once to cooling rack.

—–

Title: The Ultimate Sugar Cookie
Categories: Cookies
Yield: 48 cookies

1 1/4 c Sugar
1 c Butter Flavor Crisco
2 Eggs
1/4 c Light corn syrup
1 T Vanilla
3 c All-purpose flour
3/4 t Baking powder
1/2 t Baking soda
1/2 t Salt

1. Heat oven to 375’F.

2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at
medium speed of electric mixer until well blended. Add eggs, syrup
and vanilla. Beat well.

3. Combine flour, baking powder, baking soda and salt. Add gradually
to creamed mixture at low speed. Mix until well blended. Divide dough
into quarters. TIP If dough is too sticky/soft to roll, wrap each
quarter of dough with plastic wrap. Refrigerate 1 hour. Keep
refrigerated until ready to roll.

4. Spread 1 tablespoon of flour os large sheet of waxed paper.

5. Place a quarter of dough on floured paper. Flatten dough slightly,
turn over, and cover with another sheet of waxed paper. Roll dough to
1/4″ thickness. Cut out with floured cutter. Transfer to ungreased
baking sheet, 2″ apart. Sprinkle with decors, or leave plain to frost
when cooled.

6. Bake at 375’F. for 5-9 minutes (bake smaller, thinner cut-outs
closer to 5 minutes, larger cut-outs closer to 9 minutes).

7. DON’T OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter,
cool, frost if desired.

MMMMM

Quick Wild Mushroom Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried cepes
2 ts Onion powder
1 t Salt
1/2 ts Sugar
4 tb Butter — melted
2 tb Soy sauce
Creme fraiche (opt)

Combine the cepes and 4 cups of water in a 2-quart
saucepan and bring to a boil. Let simmer for 20
minutes. Let cool for 5 minutes, then strain liquid.
Puree mushrooms and liquid in a blender. Returnt he
puree to the saucepan and add teh onion powder, salt,
sugar, butter and soy sauce. Stir and simmer for 5
minutes. Ladle into soup bowls and spread a dab of
creme fraiche over the top of each serving if desired.

Nutritional info per serving: 132 cal; 1g pro, 7g
carb, 11g fat (75%), 31mg chol, 1164mg sod.

Source: A Cook’s Book of Mushrooms Miami Herald,
9/28/95 format: 8/13/96, Lisa Crawford

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Prawn Pork Toast

Recipe By : Nila Sweeney
Serving Size : 12 Preparation Time :0:40
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon chinese dried prawns
1 tablespoon coriander leaves
2 cloves garlic
125 grams prawns, cooked
500 gallons pork — minced, lean
1 tablespoon fish sauce — to taste
1 egg
6 white bread slices — day old
vegetable oil — for frying

1. Finely chop the dried prawns (shrimps), coriander and garlic in food
processor. Add fresh prawns and pork and grind to paste.

2. Add fish sauce and egg. Process until mixed.

3. Spread paste on bread. Cut crusts and slice into four triagles.

4. Heat oil for deep frying. Fry toast only four or five pcs at a time. Slide
into oil, filling downward and fry until golden brown, then flip over and cook
other side briefly.

5. remove toast and place on wire rack to drain.

6. Arrange toast on shredded lettuce with a small bowl of sweet and source
sauce. Serve hot.

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NOTES : * Chinese prawns can be found at specialty Thai, Chinese, Korean or
Vietnamese stores.