Jonathan’s Broccoli Soup

Recipe By : Jonathan’s of Oakville
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
6 cups broccoli — chopped *see note
1 medium onion — diced
1/4 teaspoon sage — rubbed
1 clove garlic — minced
1 large baking potatoes — diced
4 cups chicken broth — defatted
1 each bay leaf
salt and white pepper — to taste
1/2 cup heavy cream — (35%)
6 teaspoons cheddar cheese, shredded — ** see note
1 package frozen puff pastry shell

* The recipe called for 2 heads of broccoli, chopped I guessed 6 cups
** The recipe called for Stilton Cheese

In a large saucepan sauté in oil, over medium heat, broccoli, onion, sage
and garlic. Add potato, chicken stock, bay leaf, salt and pepper. Bring to
a boil, reduce heat and simmer for approximately 20 minutes or until potato
is fully cooked. Purée in a food processor and return to heat. Adjust
seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425°F. Place hot soup in individual serving bowls and add a
bit of Stilton. Cover with the puff pastry which has been rolled out, make
sure it does not touch the soup. Brush the top of the pastry with an egg
wash (egg and water mixed). Bake at 425°F 10 minutes. Watch carefully so it
doesn’t burn.

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NOTES : The last part using the frozen puff pastry, we did not use, instead
we use a teaspoon of cheddar cheese on each serving.

This recipe came from “Jubilation” The Junior League of Toronto 1985
Cookbook.

Rice Pudding 1

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups brown rice,cooked
3/4 cup skim milk
3/4 cup water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set.

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Make Ahead Hot Cereal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large amount cooked hot cereal — cooled

Simple Hot Cereal Toppers
1. Maple syrup
2. Crunchy low fat granola
3. Apple butter
4. Dried mixed tropical fruit
5. Drained pineapple chunks
6. Sliced bananas flaked coconut
7. Fruit preserves
8. Warmed cinnamon applesauce
9. Peanut butter semisweet chocolate — chips

Special Toppers
1. Saute sliced apples in butter — cinnamon
2. Toasted pecan pieces caramel topping
3. Dried cranberries heated in cranberry — juice
until soft

Cook a large batch of hot cereal and let it cool in the pot (it will become
quite stiff). Using an ice cream scoop, drop serving size mounds on a
foil-lined cookied sheet. Freeze until hard; pop portions into a plastic
freezer bag, seal and return to freezer. To serve, place cereal in a
microwave safe bowl and microwave on high until hot, stirring occasionally.
Top with “Simple Toppers” or “Special Toppers” listed above.

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Basic Pizza Sauce

Recipe By : Evelyne Slomon – The Pizza Book
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Sauces
Main Dishes Cheese
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Whole tomatoes (35 Ounce can)
1 Teaspoon Basil — Oregano, or
Marjoram
1 Clove Garlic, peeled — crushed and minced
2 Tablespoons Tomato paste — optional
Black pepper, freshly ground — to taste
Salt — to Taste

1. Pour the contents of the tomato can into a 2-quart, heavy =
non-aluminum saucepan and coarsely crush the tomatoes with a fork. 2. =
Add the herbs, garlic, tomato paste, salt, and pepper. 3. Bring to a=
bubble over medium heat, stiring to mix the seasonings. 4. As soon as=
the sauce begins to bubble, turn the heat to low and maintain the sauce=
at a gentle simmer. 5. Cook, uncovered, stiring from time to time, for a=
minimum of 15 minutes and a maximum of 1 hour.

— Rec.food.recipes is moderated; only recipes and recipe requests are=
accepted for posting. Please read the “Posting Guidelines” article. =
Recipes/requests go to recipes@rt66.com; questions/comments go to=
tfdpress@acpub.duke.edu. Please allow several days for your submission to=
appear.

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BAKED STUFFED SQUID

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Squid
Salt
6 tb Olive oil
1 Onion — chopped
1/3 c Raw long-grain white rice
1/2 c Chopped fresh parsley
1/4 c Chopped fresh mint leaves
2 tb White wine
1/4 c Pine nuts
1/4 c Black raisins
Freshly ground pepper
4 Peeled tomatoes — drained
1/3 c White wine

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly and
cooked along with the sacs after you stuff the latter. Drain and set
aside.

Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few
minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine,
pine nuts, and raisins, and season with salt and pepper to taste. Add
enough water to half cover and cook for a few minutes, then stuff the squid
sacs with the mixture using a very small spoon and allowing enough liquid
in each for the rice to cook. Seal opening with skewers or toothpicks.
Place the stuffed sacs with the heads and tentacles in a baking-serving
dish. Sprinkle with salt and pepper and set aside.

Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper
in a small saucepan and simmer for 5 minutes. Pour the sauce over the
squid and dribble the remaining 2 tablespoons olive oil over the top. Bake
in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice
are tender and the sauce has thickened. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Title: POACHED APPLES WITH MAPLE CREAM
Categories: Desserts, Fruits
Yield: 1 servings

4 lg Firm Apples
1 c Maple syrup
1/2 c Water
1 tb Butter
1 ts All-purpose flour
1/2 c Light cream or
-half-and-half
-Pare and core apples.

In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
minutes. Add the apples and cover. Simmer until the apples are tender but
not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
are pared before cooking, they will cook very quickly. Certain varieties
might even get mushy all of a sudden. Watch them VERY carefully while
cooking; it just takes minutes. This dessert is delicious and beatiful when
you serve one whole apple on a plate surrounded with the maple-and-cream
sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Joan Johnson

Converted by MMCONV vers. 1.20

—–

Title: TRIFLE 2
Categories: Ethnic, Cakes, Desserts
Yield: 1 servings

1 9-inch sponge cake layer
3/4 c Dry sherry
2 pk Frozen raspberries
2 pk Frozen peaches
Chilled custard sauce
2 Egg whites
1 c Heavy cream
1 tb Sugar
1/2 c Toasted slivered almonds
Custard Sauce
2 c Milk
6 Egg yolks
1/4 c Sugar
Pinch of salt
1 ts Vanilla extract

This is a wonderful recipe. It calls for frozen fruit, but I don’t see why
you couldn’t substitute fresh fruit if available.

Thaw and drain fruit. Slice sponge cake into three thin layers. Place one
layer in the bottom of a serving bowl. It should be flat-bottomed and
about 10 inches across and five inches deep. If you have one of glass, use
it because the layers of the trifle look very pretty. Sprinkle the cake
layer with one-quarter cup sherry. Spread about 1 third of the raspberries
and peach slices on top. Pour one-third of the custard over the fruit.
Repeat cake, sherry, fruit and custard layers, saving a dozen or so
raspberries for garnish. To make the topping, beat egg white until stiff
and in a separate bowl, whip cream. Stir sugar into cream and gently fold
in beaten egg white. Mound cream and egg white mixture over the top of the
trifle. Garnish with raspberries and toasted almonds. Refrigerate until
ready to serve.

Custard Sauce: Scald milk in a double boiler. Meanwhile, beat egg yolks
and add sugar and salt. Pour a little hot milk into the egg yolk mixture,
beating with a fork, and then stir into the rest of the milk. Place over
simmering, not boiling, water and cook — stirring until the mixture coats
a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover
and refrigerate for one hour or until thickened before adding to trifle.
From: Sandee Eveland

—–

Title: BAKED BULGUR WITH PECANS
Categories: Vegan
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/2 ts Dried basil
1/8 ts Salt
1/8 ts Pepper
2 c Boiling water
1/4 c Chopped pecans

Preheat oven to 350 degrees.

Lightly oil a 1 quart baking dish or spray with a nonstick cooking
spray. Place bulgur, basil, salt and pepper in prepared baking dish.
Add boiling water and mix well.

Cover tightly and bake 20 minutes.

Fluff with a fork, add pecans, and mix well.

Serve hot.

Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg
sod, 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

MMMMM

Title: CATFISH COURTBOUILLON
Categories: Fish, Cajun, Usenet
Yield: 4 servings

2 lg Catfish fillets
-(or any firm fish)
1 c Onions, chopped fine
1/2 c Celery, chopped fine
2 Garlic cloves, minced
1/3 c Butter
1/3 c Flour
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper (or more,
-for real Cajun flavor)
3 lg Tomatoes, peeled and
-quartered (or use about
-a 1 lb can of tomatoes)
3 c Water
2 c Rice (cooked), hot

In a deep skillet or dutch oven mix the butter and flour together
over low heat to form a roux (a thick, smooth, bubbly mixture). Add
the onions, celery and garlic and saute until tender. Add the
tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30
minutes. Add fillets and cook until tender and flaky, 15-20 minutes.
Serve on a bed of rice.

The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for the full nuclear version!

NOTES:

* Cajun Catfish — Catfish courtbouillon (pronounced coo-be-yon) is a
spicy fish dish served over rice.

: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK, but measure the pepper.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

MMMMM

Beef Brown Rice Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz. frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

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