Creamy Turkey-Veggie Soup

Recipe By : Farm Dairy
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion, chopped
1/4 cup butter
2 medium sweet potatoes, peeled chopped
3 medium zucchini, chopped
1 bunch broccoli. chopped
2 quarts turkey broth
2 medium potatoes, diced
1/2 cup celery, chopped
2 teaspoons salt
1/4 -1/2 t. cayenne pepper
2 cups diced turkey
1 teaspoon pepper
2 cups light cream

Saute onion celery in butter. Add sweet potatoes, zucchini broccoli;
saute lightly for 5 min. Stir in broth; simmer for a few minutes. Add
potatoes seasonings; cook another 10 min. or until vegetables are
tender. Add turkey. Stir in cream heat through.

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Title: CHINA MOON PICKLED GINGER
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

————————-BARB DAY————————-

———————FOR A SMALL BATCH———————
1/2 lb Gingerroot; fresh, peeled,
– sliced against the grain
– into paper-thin coins
1 1/3 c Japanese rice vinegar; unsed
3 tb Cider vinegar
2 tb White vinegar
1/2 c Sugar; plus 1 teaspoon
Kosher salt

Recipe makes 3/4 cups
Cover the ginger with boiling water. Let stand for
2 minutes, then drain in a colander. Put the ginger
in a large, impeccably clean glass jar or plastic
container.
Combine the remaining ingredients in a non-aluminum
pot. Stir over moderate heat just until the sugar and
salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for
at least 24 hours before using.
Serving suggestions: Serve the ginger with grilled
meat, fish, or poultry. It can be minced or julienned
for use in many different dishes and cold sauces. The
juice can be used in hot and cold sauces, springroll
dips and salad dressings.

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

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Espresso Granita

Recipe By : Mama’s Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water
1/2 cup sugar
2 cups espresso or strong coffee
whipped cream
lemon rind

In a small saucepan, bring water and sugar to a boil over
low heat. Let mixture boil 5 to 6 minutes, or until slightly
thickened. Remove pan from heat; cool. Add coffee to sugar
mixture and pour into shallow dish. Frezze about 4 hours,
stirring mixture every 40 minutes, until almost firm. Serve
with whipped cream and lemon rind.

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TOMATO BUTTERNUT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Butternut squash
— peeled and diced
2 c EDENSOY, Original
2 cn EDEN Diced Tomatoes
— (1 can ñ4.5 oz.)
1 t Salt, or to taste
1 tb Fresh ginger (optional)

Place small pieces of squash in saucepan with EDENSOY,. Simmer until
squash is soft. Add 1 can tomatoes, puree with squash. Add another can
of diced tomatoes, leaving in chunks. Heat, add salt, ginger and serve.
Garnish with croutons and green onions. Delicious and easy!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.

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VEGETABLE-BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Kidney beans — dried
2 Garlic cloves — pressed
1 Onion — chopped
2 Potato — cut in chunks
1 Carrot — sliced 1/2″ thick
2 Zucchini — sliced 1″ thick
1/4 lb Green beans
2 Leek
1/4 lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain — * se
3 Tomato — cut in wedges
1/4 c Parsley sprigs — chopped
1/4 ts Celery seed
1/4 ts Marjoram
1 t Basil
1 t Oregano

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
another 20 minutes. Add more water if too thick. Add tomato wedges for the
last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped spinach,
instead of the cabbage. By changing the vegetables and beans used, the soup
can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: Corn Chowder
Categories: Soups
Yield: 6 servings

1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
6 sl Bacon; diced
1 c Sliced celery
2 c Water
2 c Milk
1 cn Whole kernel corn; undrained
— (7 to 8-3/4-oz. can)
1 ts Prepared mustard
8 oz Shredded cheddar cheese

Place oats in blender container or food processor bowl; cover. Blend or
process about 1 minute, stopping occasionally to stir.

In large saucepan, fry bacon until crisp; set aside. Pour off all but 2
tablespoons drippings. Saute celery in drippings; blend in oat flour.
Gradually add water and milk; continue cooking over medium heat, stirring
constantly until thickened. Reduce heat; add reserved bacon, corn and
mustard. Continue cooking over low heat about 5 minutes or until heated
through. Remove from heat; add cheese, mixing until well blended.

ABOUT SIX 1 CUP SERVINGS

NUTRITIONAL ANALYSIS per serving:
* calories 287
* carbohydrates 13 g
* protein 16 g
* fat 19 g
* calcium 383 mg
* sodium 490 mg
* cholesterol 60 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Pesto Chicken Pizza

Recipe By : hunt@austin.metrowerks.com (Eric Hunt)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 To 1/2 C Fresh Pesto Sauce
1 C Grated Mozzarella Cheese — (more/less to taste)
1 Chicken Breast, Baked Or Grilled — * see below
1/2 C Fresh Mushrooms — sliced
1/2 C Sundried Tomatoes — (in oil or not)
1 Pizza Dough Ball — –or–
1 Can Pillsbury Pizza-Crust — from dairy section
1/3 C Extra-Virgin Olive Oil — (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven
for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container
to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato
in half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at=
turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got “gourmet” pizza last night suffering=
from
this affliction.

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NOTES : Here’s my favorite “white” pizza recipe.

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