Creamy Vegetable Soup

Recipe By : – Premiere Edition (Audrey Nemeth)
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine
3 medium sweet potato — peeled and chopped
3 medium zucchini — chopped
1 bunch broccoli — chopped
2 quarts chicken broth
2 medium potatoes — peeled and shredded
1 teaspoon celery seed
1 1/2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups light cream

In a large kettle, saute onions in butter until transparent but not browned. A
dd the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or un
til crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and s
easonings; cook another 10 minutes or until vegetables are tender. Stir in cre
am and heat through.

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Per serving (excluding unknown items): 194 Calories; 10g Fat (46% calories from
fat); 8g Protein; 18g Carbohydrate; 29mg Cholesterol; 1099mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

_____

Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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PISNI HOLUBTS (MEATLESS CABBAGE ROLLS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rice — Uncooked
4 c Water
1 md Head White Cabbage — 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions — Use 3 If You Like
-Onions, Chopped
1/4 lb Butter — 1 Stick
1 c Mushroom Mix
1 tb Salt
1 t Black Pepper — To Taste
16 oz Canned Tomatoes
1 Bouillon Cube — OR
1 tb Maggi Sauce
— Tomato Juice Or
Water As
-Needed

Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about
20 minutes. Cool in a large bowl. Core the cabbage
and place it in a large pot or Dutch oven half filled
with water, cover, and bring to a boil. Cook about 2
minutes. As the outer leaves become translucent and
soft, pry off and remove with a wooden spoon.
Continue until the head is about 5 inches in diameter,
remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring
of the thick part of the rib. In a large skillet,
saute the chopped onions in melted butter until
lightly cooked. Add the onions and mushroom mix to the
rice, stir gently but do NOT mash. Add salt and pepper
to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the
sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades.
The rice will expand when baked. Without crowding,
arrange in neat layers in the baking dish, covering
the last layer with a few cabbage leaves. Coarsely
chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a
preheated 325 Degree F. oven for about 2 hours. Add
tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Yield: About 2 dozen. To freeze before baking, place
the rolls on an oiled baking sheet and freeze until
rigid, then store in heavy plastic bags. Serve with
mushroom gravy.

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Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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Title: CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15
1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 12 servings.

MMMMM

CHAYOTE CAVIAR SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 TB minced shallots
1 TB Dijon mustard
1/2 TB thin soy sauce
2 TB lemon juice
1/2 ts ground white pepper
3/4 c canola or neutral oil
2 chayote julienned
1/8 c red bell pepper brunoise
1 oz Osetra caviar
1 TB chive batons

Combine first 5 ingredients and slowly whisk in oil.
Toss 3/4 of vinaigrette with chayote and peppers.
Combine the rest of the vinaigrette with the caviar
and chives. Cover plate with thinly sliced gravlox.
Place small amount of salad in the middle. Drizzle
with vinaigrette. Yield: 12 to16 portions.

Recipe By : Chef du Jour DJ9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

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20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation:
Substitute canned fruit cocktail, mandarin oranges or pears.

To share:
Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Baby Lima Beans or Broad Beans with Italian Sausage

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 5 Preparation Time :0:30
Categories : Sauce Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Italian bulk sausage — crumbled
1 onion — sliced
2 cups water
1 pound baby lima beans or broad beans
1/2 teaspoon ground cumin seed
1 fresh hot red pepper — seeded and chopped
Salt
Freshly ground black pepper

Place the sausage and onion in a heavy casserole or sauce pan and saute until
light brown. Add the water and bring to the boil. Add the beans, cumin seed,
and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20
minutes. Season well with salt and pepper.

Yield: 4 to 6 servings

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ENSURING HIGH-QUALITY CANNED FOODS (PART 2 OF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Advantages of Hot-packing

Many fresh foods contain from 10 percent to more than
30 percent air. How long canned food retains high
quality depends on how much air is removed from food
before jars are sealed.

Raw-packing is the practice of filling jars tightly
with freshly prepared, but unheated food. Such foods,
especially fruit, will float in the jars. The
entrapped air in and around the food may cause
discoloration within 2 to 3 months of storage.
Raw-packing is more suitable for vegetables processed
in a pressure canner.

Hot-packing is the practice of heating freshly
prepared food to boiling, simmering it 2 to 5 minutes,
and promptly filling jars loosely with the boiled food.

Whether food has been hot-packed or raw-packed, the
juice, syrup, or water to be added to the foods should
also be heated to boiling before adding it to the
jars. This practice helps to remove air from food
tissues, shrinks food, helps keep the food from
floating in the jars, increases vacuum in sealed jars,
and improves shelf life. Preshrinking food permits
filling more food into each jar.

Hot-packing is the best way to remove air and is the
preferred pack style for foods processed in a
boiling-water canner At first, the color of hot-packed
foods may appear no better than that of raw-packed
foods, but within a short storage period, both color
and flavor of hot-packed foods will be superior.
Controlling Headspace

The unfilled space above the food in a jar and below
its lid is termed headspace. Directions for canning
specify leaving 1/4-inch for jams and jellies,
1/2-inch for fruits and tomatoes to be processed in
boiling water and from 1- to 1-1/4-inches in low- acid
foods to be processed in a pressure canner This space
is needed for expansion of food as jars are processed,
and for forming vacuums in cooled jars. The extent of
expansion is determined by the air content in the food
and by the processing temperature. Air expands greatly
when heated to high temperatures; the higher the
temperature, the greater the expansion. Foods expand
less than air when heated.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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RAYMOND ANDERSON’S ORIGINAL OKRA SUPREME

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra — cut into 1/2″
Rounds
1 sm Onion — chopped
1 md Tomato — chopped
2 To 3 Ritz crackers —
Crushed
1 Egg
Bacon drippings
1/2 c Cheddar cheese — grated

Using med. heat, saute okra and onion in small amount
of bacon drippings until crisp-tender. Add chopped
tomato; stir, cooking, about 5 mins. Sprinkle on
crushed crackers. Blendlightly. Cook about 5 mins.

Reduce heat. Break egg onto the mixture. Blend
lightly until egg begins to
congeal. Shape into a flat mound. Sprinkle grated
cheese on top and slip under broiler until cheese
melts.

Source: Emma Anderson (Mrs. Raymond F) of Christ
Episcopal Church of New Bern, NC

Recipe By : Pass the Plate

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