Title: Asparagus Soup
Categories: Historic, Vegetables, Soups
Yield: 6 Servings

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 T Fresh parsley, finely
-chopped
Salt and pepper to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover
and boil for 15 minutes. Discard the bacon. Add the asparagus;
cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over
low heat, stirring continuously. Remove from the heat and serve.

Historic Michie Tavern
“A Famous Tavern of the 1700’s”
Cooking Treasures of the Past

MM Format by John Hartman
Indianapolis, IN 15 May 1997
Cro-Magnon@juno.com
hartman@indy.net

MMMMM

Lazy Wife’s Chili Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can tomato juice
2 cans Zesty tomato soup
1 pound hamburger
1 can chili beans
Chili powder and pepper — to taste

Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker
. Add hamburger and beans. Boil for about 5 or 10 minutes. Then turn down he
at to keep soup hot. Add chili powder and pepper to your family’s taste. This
is a quick, easy, perfectly seasoned soup that tastes like you simmered it all
day.

busted by sooz

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Title: Wine Fruit Cup
Categories: Appetizers, Fruits
Yield: 6 servings

1 1/2 c White Wine; Dry
1 T Lemon Juice
1/4 t Salt
1/2 c Raisins; Golden Seedless
2 ea Nectarines, Sliced
1/2 c Sugar
1 1/2 t Anise Seed
1 ea Cinnamon Stick; Small
4 ea Purple Plums; Sliced

In an enameled or stainless steel saucepan, combine the wine, sugar,
lemon juice, anise seed, salt and sinnamon stick and bring to a boil.
Turn off heat and cool to room temperature. Combine the raisins,
plums, and peaches in a bowl and strain the cooled wine syrup over
them. Cover and refrigerate for several hours, stirring
occasionally. NOTE: This fruit cup can be served as a dessert also.

MMMMM

Title: Buffalo Beans
Categories: Meats, Bean/legume
Yield: 12 servings

1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.

One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian
Diabetes Association Cook-Off fund-raiser recipe Stampede Week July
14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier
6/93

MMMMM

NEW BRUNSWICK BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 c Pearl barley, uncooked
1 md Onion, chopped
2 ts Poultry seasoning
1 t Salt
1/4 ts Pepper
1/4 ts Paprika
1 Bay leaf
1 c Sliced carrots
1/2 c Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tb Snipped fresh parsley

Combine chicken, water, barley, onion, poultry
seasoning, salt, pepper, paprika and bay leaf in large
kettle or Dutch oven. Bring boil. Cover, reduce heat
and simmer until chicken is tender, about minutes.
Remove chicken from broth. Cool chicken; remove meat
from bones and dice. Add carrots, celery and mushrooms
to broth. Cover; simmer 20 minutes, stirring
occasionally. Return diced chicken to soup mixture
with peas and parsley; cook until heated through.

Per serving (based on 8 servings): 206 calories (43
percent from protein, 35 percent from carbohydrate, 22
percent from fat), grams protein, 18 grams
carbohydrate, 5 grams fat, 57 milligrams cholesterol,
410 milligrams sodium.

Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.

From the Oregonian’s FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Cranberry Rugelach

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine
2 packages Cream cheese — softened
(3 oz ea)
2 tablespoons Honey
2 cups All-purpose flour
—–FILLING—–
1 cup Walnuts — very finely chopped
1 cup Cranberries — very fine chop
1/2 cup Honey
1 tablespoon Sugar
1 teaspoon Cinnamon
Nonstick spray coating
2 tablespoons Sugar
1/2 teaspoon Ground cinnamon
Milk

Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2
tbsp.
honey till combined. Beat or stir in flour till just combined. Divide
dough into four equal parts. Cover and chill for 1 to 2 hours or till
easy to handle.
For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1
tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
Line cookie sheet with foil. Spray generously with nonstick spray
coating. Set aside.
Roll one portion of dough on a lightly floured surface into a 9-inch
circle. Spread one-fourth of the filling over circle to within 1/2 inch
of edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Beginning
at wide end, roll up each wedge.
Place rolls, point side down, on prepared cookie sheet. Repeat with
remaining dough and filling.
Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon.
Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer
cookies to wire racks. Cool. Makes 48. Source: BH G Christmas Cookies
1995. Mary Wilson, BWVB02B.

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FISH CHOWDER II

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced potatoes
1 c Boiling water
3/4 lb Fish fillets, cubed
1/2 ts Salt
1/8 ts Pepper
2 tb Parsley, chopped
3 sl Bacon
1 Medium onion, chopped
1 c Milk

Place potatoes in Dutch oven with boiling water,
cover and cook 10-15 minutes. Fry bacon until
transparent, add onion and cook until onion is soft
and bacon is lightly browned. Add bacon, onion, bacon
drippings and fish fillets to potatoes. Simmer 10
minutes or until potatoes and fish are done. Stir in
milk, salt and pepper. Simmer 5 minutes. Sprinkle with
parsley.

Yield: 2-3 servings

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IMPOSSIBLE CHEESEBURGER PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1 1/2 c Onion, chopped
Salt
Pepper
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
Sliced Tomato
1 c Cheddar cheese, shredded

1. Heat oven to 400F. Grease pie plate.
2. Brown beef and onion; drain. Stir in salt and
pepper. Spread in
plate.
3. Beat milk, baking mix and eggs until smooth, 15
sec. in blender on
high or 1 min. with hand beater. Pour into place.
4. Bake 25 min. Top with tomatoes; sprinkle with
cheese. 5. Bake until knife inserted in center comes
out clean 5-8 minutes.
Cool 5 minutes prior to serving.

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ORANGE CUBE MINUTE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bake it all mix
1 Egg
3 tb Sugar
1 tb Orange peel — grated
3 tb Orange juice
3/4 c Milk
12 Sugar cubes
Orange juice

Place egg into bowl, blend in sugar. (NOTE: Place peel
into a measuring cup. Fill to the 1/4 cup mark with
orange juice and add enough milk to make 1 cup.) Add
Mix and stir quickly until just blended. Batter
will be lumpy. Fill muffin cups, rubbed well with
shortening, 1/2 full. Onto the top of each unbaked
muffin, press a cube of sugar dipped into orange
juice. Bake in a 425 F. oven about 15 minutes.

Recipe By :

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HAM AND POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1/4 c Onion — chopped
1/4 c Green pepper — chopped
4 md Potatoes — washed, peeled
– cubed (3 cups)
1 t Salt
1/4 ts Paprika
1/8 ts Pepper
3 tb All-purpose flour
2 c Milk
1 cn (12 oz) Whole-kernel corn
– undrained
1 1/2 c Ham — cooked diced
Parsley — minced
2 1/3 c -Water

Melt butter in 3-1/2-quart saucepan. Saute onion and
green pepper until tender. Add potatoes, 2 cups
water, salt, paprika and pepper. Cover and simmer
about 15 minutes, or until potatoes are tender.
Combine flour and 1/3 cup water in small bowl; blend
well. Stir into potato mixture. Add milk. Simmer
until slightly thickened, stirring frequently. Add
corn and ham; heat through. Sprinkle each serving
with parsley.
(“The All American Potato Cookbook”) (MM’d by Nancy
Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)

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