Ham and Bean Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. dried navy beans — or soup beans
4 cups ham broth — bones leftovers
2 onions — sliced
2 cups tomatoes — canned or fresh
2 Tbsp. fresh parsley — chopped
1/2 cup celery — chopped

1) Soak the beans overnight, drain and cook in the ham broth until they
are tender.
2) Add the other vegetables and cook until they are soft.
3) Remove the bone, add the parsley and pieces of leftover ham.
4) Simmer for a few minutes, then serve.

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NOTES : Soup will be quite thick.

Formatted for MC by: RecipeLu

I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

Brown Sugar Pound Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup C and H Golden Brown Sugar — – firmly packed
1 cup Butter
4 Eggs
1 teaspoon Vanilla
1 3/4 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt

Beat together sugar and butter until light and fluffy. Add eggs one at a time
beating well after each addition. Stir in vanilla. Combine flour, baking
powder and salt and stir into creamed mixture. Pour into greased and floured
9x5x3-inch loaf pan. Bake in 350 degree oven one hour or until cake tests
done. Remove from pan and cool on rack.

Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: CARAMELIZED APPLES WITH VANILLA ICE CREAM
Categories: Fruits, Desserts
Yield: 6 Servings

1 1/2 c Sugar
3 tb Butter
1 ts Vanilla extract
3 Fuji apples; peeled, cored
-and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar
begins to melt. Continue to heat and simmer until syrup turns pale
amber color. Swirl in butter and vanilla extract. Add to caramel
syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about
5 minutes. Uncover and continue cooking until syrup is thick, basting
apples occasionally. Let apples cool slightly. To serve, spoon
caramel apples into dessert dish and top with scoop of vanilla ice
cream.

Source: Los Angeles Times, November 30, 1995

MMMMM

Homemade Dry Onion Soup Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon Bon Appetit Seasoning=AE

Cut a 6″ square of heavy duty foil. Place all ingredients in center of foi
l. Fold foil to make an airtight package. Label with date and contents.
Store in a cool, dry place. Use within 6 months. Makes 1 package of Homem
ade Dry Onion Soup Mix.

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Title: Peanut Soup
Categories: Soups/stews
Yield: 4 servings

3 tb Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 tb Flour 1/2 c Heavy Cream
6 c Chicken Stock 1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts.
SOURCE: Dallas Morning News, 11/18/90

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Date: Mon, 14 Feb 94 16:35:52 CST
From: Becky.Myton%PAR%VH@topnet.uwsa.edu

“LEMON-DATE COUSCOUS CAKE

CAKE: 5 C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are good)
pinch of salt
2 C. uncooked whole-grain couscous
finely grated zest of one lemon (or to taste)

TOPPING:
3/4 C. unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice

CAKE:

In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.

While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
as necessary.

Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.

Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.

TOPPING:

In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.

Makes 9-12 servings at least.”

CRAB BISQUE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 t Onion, finely chopped
1 tb Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tb Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt

In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ….
“Newick’s”

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Title: Miso Soup
Categories: Polkadot, Ferd, Soups/stews, Japanese
Yield: 4 Servings

4 c Water
1 pk Ichiban Dashi powder
(or make it fresh, see next
Message)
1/4 c Miso
(fermented soybean paste)
Garnish*

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

MMMMM

Title: Cherry Cookie Pizza
Categories: Cookies
Yield: 12 servings

—-crust—-; * see note
1 1/3 c Margarine; softened
2 Egg whites; whipped
2 tb Skim milk
2 ts Vanilla
4 c Unbleached flour
1 1/2 c Granulated sugar
2 ts Baking powder
—-topping—-
16 oz Fat-free cream cheese;
-softened
1/4 c Powdered sugar; sifted
21 oz Cherry pie filling; chilled

Recipe by: Comstock® Makin’ It Easy Recipes
Preparation Time: 0:15
Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour,
granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge.
Spoon
cherry pie filling over cream cheese layer.

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