Recipes published in ‘Crackers’

Beans Kale

Recipe

28 Nov

Date: Wed, 26 Oct 94 16:32:58 EDT
From: ae877@freenet.buffalo.edu (Beth Bradley)

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

Filed under: Appetizers, Crackers, Posted

Rich Tomato Rice Soup

Recipe

23 Oct

RICH TOMATO RICE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 lg Onion, chopped
1 t Basil
1 ea Bay leaf
1 tb Wholewheat flour
1 sm Carrot, diced
1 ea Celery stick, chopped
1 t Brown sugar
1 tb Cider vinegar
14 oz Canned tomatoes, chopped
1 pt Water
1 sm Garlic clove, crushed
Soy sauce, to taste
Salt, to taste
2 oz Soy milk
3 tb Cooked rice
2 tb Roasted sunflower seeds

Heat oil in a soup pot saute the onion, basil bay leaf for 5
minutes. Stir in the flour. Add the carrot, celery, sugar, vinegar,
tomatoes with their juice water. Bring to a boil, reduce heat,
cover simmer for 20 minutes.
Remove from heat let cool slightly. Blend till smooth with the
garlic, soy sauce salt. Add the soy milk rice. Reheat serve
garnished with a sprinkling of sunflower seeds.

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Filed under: Crackers

Creamy Leek Soup

Recipe

18 Nov

Creamy Leek Soup

Recipe By : Sainsbury’s Leaflet – Take a Long Look at Leeks, 1997
Serving Size : 6 Preparation Time :0:00
Categories : New Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large leeks — sliced
50 g butter
1 small onion — chopped
1200 ml vegetable stock
salt and freshly ground black pepper
25 g flour
150 ml milk
142 ml single cream

1. Melt half the butter in a large saucepan, add the leeks and onion and
cook gently for 5 minutes until tender.

2. Add vegetable stock and seasoning, bring to the boil, cover and simmer
for 15-20 minutes.

3. Meanwhile, melt remaining butter in a saucepan, stir in flour and cook
gently for 1 minute. Gradually add the milk and cream, bring to the boil,
stirring until thickened.

4. Mix the sauce with the leek mixture and then puree in a blender or food
processor until smooth. Return to the saucepan and reheat gently.

– – – – – – – – – – – – – – – – – –

NOTES : Serve with croutons and freshly chopped parsley.

Preparation time: 10 minutes
Cooking time: 25-30 minutes
1.2 litres vegetable stock to serve 6
Calories/Fat per serving: 161cal / 13g

Filed under: Crackers

Apple Nut Coffee Cake

Recipe

26 May

Apple Nut Coffee Cake

Recipe By : Good Housekeeping 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Golden Delicious Apples
Sugar
1 Cup Margarine Or Butter — softened
1 16 Oz. Sour Cream
2 1/2 Cups All-Purpose Flour
1 Tbls. Baking Powder
2 Tsps Baking Soda
2 Tsps Vanilla Extract
4 Lg Eggs

About 2 hours before serving or early in the day:
Prepare Streusel topping: In bowl, knead 1 cup walnuts, chopped, 2/3 cup all
pu
rpose flour, 1/4 cup packed brown sugar, 4 tbls. margarine or butter, and 1
tsp.
cinnamon into large pieces. Set aside. Peel,core and thinly slice apples. In
b
owl, toss apples with 2 tbls. sugar. Grease 14"x10″ roasting pan. Preheat
oven
to 350F.
In large bowl, with mixer at medium speed, beat margarine with 1 1/2 cups sugar
until light and fluffy. Add sour cream and reamining ingredients, beat at low
s
pped until blended, constantly scraping bowl. At medium speed, beat 1 minute.
Spread batter in pan, arrange apple slices on top. Sprinkle with Streusel
Toppi
ng.
Bake 45 to 50 minutes until cake pulls away from sides of pan. Cool in pan on
w
ire rack 10 minutes. Or, cool to serve later. Makes 18 servings.
Nutrition:
395 calories,23g.fat,58 mg. cholesterol,340 mg.sodium.

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Filed under: Crackers

Cornstarch Pudding

Recipe

29 Dec

Title: CORNSTARCH PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 T Butter
1 t Vanilla

—————————FOR CHOCOLATE PUDDING—————————
2 oz Unsweetened chocolate

—————————–FOR BANANA PUDDING—————————–
2 Bananas, chopped

————————–FOR BUTTERSCOTCH PUDDING————————–
Brown sugar instead of white
-1 T extra butter

Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and
stir until smooth, thickened and clear. At this point, add any
ingredients necessary for variations.

Stir a little of the pudding into beaten egg, then return to pudding. (If
you heat the egg too quickly, it’ll cook a little. It’s unsightly, but
it’ll still taste pretty good.)

Add butter and vanilla, mix well, and chill in fridge. This is delicious
hot, too!

From Marie Campbell

—–

Filed under: Crackers

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Recipes published in ‘Crackers’

Beans Kale

Rich Tomato Rice Soup

Creamy Leek Soup

Apple Nut Coffee Cake

Cornstarch Pudding

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