Triple Tomato

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 large Spanish onion — coarsely chopped
1 clove pressed garlic
1 stalk celery — peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes — canned chopped
4 cups chicken stock — or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.

2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.

3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.

4. Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

Omit the sun-dried tomatoes, in which case you’ve made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.

[mcRecipe path 24 au 96]
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NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my
soups had too much ‘green stuff’” in them. He wanted something that tasted gre
at but had the familiarity of Campbells."

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

GREEK CHOPPED MEAT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
1 Stalk celery — chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
– finely chopped
1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
– peeled coarsely chopped
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste

Brown onions and celery in butter. Add beef, liver,
and sausage and cook until brown. Add wine and tomato
paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in bread crumbs
and season to taste. Stuff loosely into the turkey.
Stuffs a 10-12 pound turkey. —

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VERMONT SPINACH SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Spinach
1 sm Bermuda onion — sliced
1/4 c Celery — diced
1/4 c Olive oil
2 tb Tarragon vinegar
1 1/2 ts Salt
1 sm Clove of garlic — pressed
1/4 ts Ground pepper
1/4 ts Monosodium glutamate
– optional
4 Eggs — hard-cooked, diced

Tear spinach into bite size pieces, arange in salad bowl. Add onion
and celery. Chill. Toss spinach mixture with oil until leaves are
well coated. Combine vinegar, salt, garlic, pepper and msg, blending
well. Pour over spinach mixture, add eggs. Toss well, serve
immediatley.

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Title: OLIVE OIL-LEMON MARINADE
Categories: Sauces, Grill
Yield: 1 cup

2/3 c Olive oil
1 ea Lemon juiced
1 ts Lemon thyme
Pepper, to taste

Combine all the ingredients in a small container.
When brushing on the vegetables as they grill, swirl
the mixture around with a brush to ensure that the oil
lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works
especially well with broccoli or carrots.

Nava Atlas, “Vegetarian Celebrations”

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MAPLE OATMEAL

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON MMVH58B
1 pk Yeast
1 c Oats — quick cooking
3 c Bread flour
1 t Salt
1/3 c Maple syrup
1 tb Oil
1 1/4 c Plus 1 T warm water

Put all the ingredients into the pan in the order listed; select white
bread and push start. —–

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Chinese Vegetable Soup

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups water
1 1/2 cups mushroom liquid
1/4 cup Tamari soy sauce, low sodium
1/4 cup sherry — optional
3 garlic cloves — crushed
1 tablespoon fresh ginger root — grated
2 packages shiitake mushrooms — dried
1 onion — cut in wedges
1 bunch green onions — cut in 1″ pieces
3 stalks celery — sliced
1/2 pound chinese cabbage — sliced
1/2 pound soba noodles — ** see note

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes.
Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess
water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid
to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add
remaining ingredients, except for the noodles. Simmer over low heat 15 minutes,
add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with
other Chinese food, for eight people.

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NOTES : ** Use buckwheat soba noodles in recipe, and add to Mastercook’s
ingredient database.

Title: Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)
Categories: Cookies
Yield: 42 servings

3/4 c Margarine; softened
3/4 c Light brown sugar
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
3/4 c All-purpose flour
1 1/4 c Quick-cooking oats
1/2 c Chopped nuts (optional);
-finely chopped
1/2 c Raisins, seedless (o
-ptional) — moist

Recipe by: Woman’s Day (19xx)
Preparation Time: 0:12
Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts
and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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SCANDINAVIAN RASBERRY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Soups
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz (2 pk) Red Raspberries *
1/2 c Orange Juice
1/4 c Lemon Juice
1 T Cornstarch
3/4 c Chablis **
1 x Fresh Orange Sections
1 x Granishes ***
1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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Title: GHANA JOLLOF RICE
Categories: Ethnic, Chicken
Yield: 8 servings

Coombes
2 c Water
1 3lb chicken — cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham — cubed
1 c Uncooked rice
1 lg Onion — sliced
3 c Cabbage — shredded
1/2 lb Fresh green beans —
Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper

Pour water into a large pot. Add the chicken, tomatoes, salt, and
pepper. Cover; bring to a boil, reduce the heat, and simmer for 30
minutes. Stir in the ham, rice, onion, cabbage, green beans,
cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to
low. Cover and simmer until the chicken is fork-tender and the rice
is cooked, 25-30 minutes. TheAfrican-American Kitchen

Recipe By :

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