GARDEN VEGETABLE SOUP WITH BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored — (TVP®)
4 oz Pasta Shells
1 oz Freeze-Dried Peas
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Corn
3/8 oz Freeze-Dried Green Beans
1 tb Instant Minced Onion
2 tb Dried Parsley
1/4 c Tomato Crystals
4 Beef Bouillon,
1/4 c Bouillon Granules
1 t Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup — making 20-24 oz
Each
3 oz Parmesan Cheese — grated
7 c Water — as needed
Or
Or

1. Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot.
Add 7 cups cold water and heat, covered, to boiling. Reduce head and
simmer 10-20 minutes, or until vegetable and meat are the correct
tenderness. 3. Add more water if soup is too thick. Add cheese on top of
each serving. Makes 8-9 cups. Recipe By : “Backpacker’s
Cookbook” by Margaret Cross and Jean Fiske

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TVP is a registered trademark of Archer-Daniels-Midland Company.

SEAFOOD BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Olive oil
2 Onions, sliced
1 lb (480 g) tomatoes, chopped
2 Garlic cloves, crushed
1 t Black peppercorns
1 tb Chopped fresh oregano
1 tb Fresh basil, shredded
1 tb Chopped fresh parsley
1 1/4 pt (750 ml) chicken or fish
Stock
8 tb Tomato puree
2 oz @60 g) small pasta shells
8 oz (240 g assorted cooked
Seafood eg: prawns, crab,
Mussels and scallops)
2 tb Dry sherry
4 ts Single cream
Salt and freshly ground
Black pepper
Chopped parsley, to garnish

1. Heat the oil in a saucepan. Add the onions and cook
gently for 3 minutes. Add the tomatoes, garlic,
peppercorns and herbs, and cook gently for 10 minutes
or until the tomatoes are soft. 2. Add half the stock,
bring to a boil and then reduce the heat, cover and
simmer gently for 15 minutes. 3. Strain the soup
through a fine sieve, using the back of a wooden spoon
to ‘press’ the vegetables. Discard the vegetables and
return the soup to a clean saucepan. 4. Add the
remaining stock, tomato puree and pasta. Bring to a
boil, and then reduce the heat and simmer for 15
minutes, or until the pasta is al dente. 5. Stir in
the assorted seafood and the dry sherry and heat
through for 5 minutes. Season to taste with salt and
pepper. 6. Ladle the soup into warm bowls. Swirl a
teaspoon of single cream into each serving. Sprinkle
with the chopped parsley and serve at once.

Preparation time: 15 minutes Cooking time: 45 minutes
Freezing recommended after step 4

Look out for the tiny conchigliette pasta – a smaller
version of the conchigtie (conch shells) or use
maruzze (seashell) pasta shapes in this delicious soup.

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Date: Mon, 25 Jul 94 15:51:03 PDT
From: Cindy Tobias

Italian-style Beans and Pasta

1 can garbanzo beans
1 can Great Northern Beans
1 can red kidney beans
1 or 2 cans diced cooked tomatoes
2 large carrots
1 or 2 large onions, chopped
2 to 6 cloves of chopped garlic
2 large carrots, cut in thin strips
2 stalks celery, cut in chunks
3 – 4 heaping Tbsps of Italian Seasoning
1/4 tsp red pepper flakes
1/2 lb. pasta

Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca
ns
of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp
ices
are well-blended. Add pasta, carrots and celery and cook till pasta is ready –
–
about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if
desired. This makes a thick stew. If you like it wetter, use more water.

IRRESISTIBLE COMPANY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cake Mix
Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package Duncan Hines Chocolate Chip
Cookie Mix
1 Egg
—–FILLING—–
3 package (8oz) cream cheese — softened
3/4 cup Sugar
2 tablespoon Flour
3 Eggs — lightly beaten
1 teaspoon Vanilla
Strawberries (fresh)-garnish
3 tablespoon Duncan Hines Chocolate Layer
Cake Frosting
Mint leaves — for garnish

1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery
flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended.

Press into bottom of ungreased 9″ springform pan (see tip). Bake at 350 F for
17-20 minutes or until set and edge is light brown. remove from oven. INCREASE
OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl.
Beat at low speed with electric mixer; add sugar and flour gradually. Add
beaten egg and vanilla extract, mixing ONLY until incorporated.

Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN
TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is
set.

Loosen cake from sides of pan with knife or spatula.

Cool completely on cooling rack. Refrigerate for 2 hours or until ready to
serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around
edge of cheesecake. Heat Chocolate frosting until thin, drizzle over
strawberry halves. Garnish with mint leaves, if desired. TIP: If your
springform pan no longer seals tightly, cover the outsdie bottom and sides of
pan with aluminum foil before using.

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Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

MMMMM

Title: Curry Barbeque Sauce #3
Categories: Bbq sauces
Yield: 1 servings

1/4 c Butter or margarine
2 ea Cloves mashed garlic
1/4 c Minced onion
1 tb Curry powder
3 tb Milk
1/4 c Chopped raw apple
1/2 c Beef stock
-Salt to taste

Melt butter and saute garlic and onions until light golden.
Stir in curry powder. Add milk and apples. Simmer 10
minutes, stirring often. Add stock and simmer 1/2 hour. Add
more stock if sauce gets to thick. Brush on kebabs
—–

Balsamic Strawberries

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pints Strawberries
4 To 6 teaspoons sugar
1 Tablespoon Balsamic vinegar

This is an exquisite dish created by the talented Mollie Katzen. She advises
the use of perfectly ripe berries to maximize the effects of this
traditional Italian treat. Please note that the berries may be sliced and
sugared up to a day in advance. However the vinegar should be applied within
30 minutes of serving.

1. Clean the strawberries by wiping them with a damp paper towel. Avoid
washing them directly in water as this dilutes the flavor of the berries by
ab- sorbtion.
2. Hull the strawberries, and halve or slice them. This would depend on
their size. Place the berries on a shallow pan (10-inch pie pan) and
sprinkle with sugar. 3. Cover tightly with plastic wrap and allow to sit for
several hours, shaking the pan every so often.
If you plan you plan on letting then sit for more than 3 1/2 hours, they
will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at room temperature.

.

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Title: Dulce De Mange (Mango Paste)
Categories: Caribbean, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Dulces (literally sweets) like this one are common all over Latin
America. They are firm, sliceable pastes made from, for example,
quinces or sweet potatoes. Serving a slice of semi-soft cheese with
a similarly- sized slice of dulce is a popular dessert and the
flavours marry exceptionally well. This mango dulce originated in
the Caribbean.

Peel remove the flesh and process enough ripe mangoes to provide 2
cups of mango puree.

Scrape the puree into a saucepan and add 2 cups of white sugar and a
tablespoon of lime juice.

Cook over a medium heat, stirring all the time until the mixture
thickens sufficiently so that you can see the bottom of the saucepan
in the wake of the spoon.

Moisten the inside of a mould++a cake or loaf tin will do++scrape the
dulce into it and leave to cool. When it is cold, turn out. It will
keep very well wrapped in plastic and refrigerated.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald
1/12/93.

Posted by Stephen Ceideberg; February 18 1993.

MMMMM

Title: RASPBERRY VINEGAR
Categories: Penndutch, Salads
Yield: 1 servings

4 lb Raspberries
2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To
each cup of liquid add one cup of sugar. Bring to a boil and cook for
20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

Spiked Jello

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 serving bo f Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

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