Title: PORTUGUESE POTATO AND KALE SOUP
Categories: Soups
Yield: 8 Servings

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add
chorizo and cook, stirring, until browned, about 5
minutes. Drain the chorizo on paper towels and set
aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a
boil. Reduce heat to low and simmer, uncovered, until
potatoes are tender, 10 to 15 minutes. With a slotted
spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring
to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in
the reserved chorizo and season with salt and pepper.
Serves 8. 254 calories per serving: 10 grams fat, 277
mg sodium and 19 mg cholesterol. Source: “Eating Well”
magazine – January/February, 1993 COMMENTS: For a
satisfying winter supper, serve this peasant soup with
chewy Portuguese corn bread called broa. Collard or
mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps.
jpheps@slip.net or best.com

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B/M CAKE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ALISON SCHIFF (NXCJ10A)
-BECKEY O’DAY
1 pk Rapid rise yeast
1/2 ts Salt
1/2 pk Yellow cake mix (about 1 cup
2 1/2 c Bread flour
2 tb Butter
1 1/4 c Very warm water

Some people use the Jiffy mix. I’ve also used this mix, and last
time, I used the Duncan Hines yellow cake mix. I liked it just a bit
more than the Cakebread with Jiffy. I simply stored the leftover mix
for my next loaf.

– – – – – – – – – – – – – – – – – –

Date: Tue, 15 Feb 94 12:17:14 EST
From: friedman@husc.harvard.edu

Orzo aux Petits Pois:

Boil a quart of water in a two-quart saucepan. Add italian seasoning
and marjoram (say, 1 and 1/2 tsp respectively.) Add a chopped onion if
you’ve got one. A leek is even better. Add a half-cup of fatfree
tomato sauce (not a vinegary one, for preference.) Bring back to boil.
Add one cup whole-wheat Orzo (or cous-cous, or any other really small
whole-wheat pasta.) Return to boil, then bring down to a covered
simmer. Cook till pasta is tender and water almost absorbed.
Stir in 1 cup frozen peas and let them heat through. Serve.

Actually, 1/3 of a box of frozen chopped kale is pretty good instead
of the peas, if you like that sort of thing. Some people may want
to add more tomato sauce. Others may prefer to leave enough water to
make this a soup. You can use a delicate vegetable or onion broth
instead of the assertive tomato sauce, too, but that really does need the
peas rather than the kale.

Date: Sat, 05 Mar 94 08:20:49 PST
From: Mike Dobbert
Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: Walnut-cheese Spread *
Categories: Appetizers, Dips, Cheese, Nuts
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 oz Cream cheese; softened
1/2 c Walnuts; coarsely chopped
1 tb Lemon juice
2 ts Green onions; finely chopped
ds Garlic powder

In small bowl, stir cream cheese until smooth; stir in walnuts, lemon
juice, green onions and garlic powder. Serve with whole wheat or
pumpernickel party bread. Makes 3/4 cup.

MMMMM

Title: Grainy Raspberry Mustard
Categories: Misc., Fruits
Yield: 20 servings

1/4 c Mustard seeds 1/3 c Raspberry vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/2 c Raspberry jam,seedless
1/4 c Dry white wine

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least 2
hours. Combine mustard mixture, wine, vinegar and salt in top
of small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add raspberry
jam. Whirl until well mixed. Refrigerate in covered container at least
overnight or up to 1 month.

—–

Title: DESSERT PIZZA SHELLS
Categories: Crusts
Yield: 1 servings

1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125’F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)

Dissolve the yeast and the skim milk powder in the water. Add the
sugar or honey and stir well to dissolve. Let this sit for about 10
minutes. Add the apple juice and combine well.

Put all of the flour in a large mixing bowl. Add the salt and
combine. Add the liquid mixture to the flour along with enough
additional water to make a soft but not sticky dough. Knead the dough
for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.

Divide the dough into balls of about 4 ounces each, put them on a
floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2
hours, until doubled in bulk (or let rise, covered well, in the
refrigerator overnight).

Thickness: To make a dessert pizza shell, the dough should be rolled
thicker than that for a thin-crust pizza because it will be holding
more weight. Go with a dough shell that is at least 1/8-inch thick.

Forming: Pull up the sides to form a crust cuff or a well to hold the
dessert toppings. The pizza shell should like like a pie or tart
shell.

Size: A four- or five-inch diameter pizza seems to be the best size,
because it can be served as an individual dessert or as one for two
people to share.

Preparation: The best way to go from this point is to dock the crust
and bake it completely. This baked crust will then be ready to take
various toppings. In a few situations you might want to only par-bake
the crust — when doing a baked apple pizza, for example.

Toppings:
Cheeses: For the sake of simplicity and good taste, cheeses can be
narrowed down to three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work. Using fresh fruit will
control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese
and fruit. Chocolate chips, raisins and zest of oranges, lemons or
limes can be used most effectively to pump up the flavor. A dusting of
confectioners’ sugar looks good and goes a long way in the taste
department. Brushing or layering fruit preserves or a fruit glaze on
the crust before toppings go on adds a lot of flavor and offers a
wide range of taste possibilities.

Source: Pat Bruno Jr., Pizza Today, June 1992.

MMMMM

Title: TEX-MEX CARROT SOUP
Categories: Mexican, Soups/stews
Yield: 6 servings

1 lb Carrots, sliced
1 md Onion, chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Olive or vegetable oil
1 cn (13-1/2 0z) chicken broth
1 sm Tomato, chopped
1/2 c Sour cream
1/4 c Packed cilantro or parsley
-leaves, coarsely chopped,
-OR
1/2 ts Ground coriander

This savory soup is seasoned with nutty-flavored cumin
and topped with a creamy salsa.

Prep time: 10 minutes Cool time: 10 mintes Cook time:
45 minutes

Ready to serve: 1 hour, 5 minutes.

Cilantro sprig for garnish

In large saucepan, saute cliced carrots, chopped
onion, cumin, and ginger in oil 20 minutes. Add
chicken broth and 2 cups water to saucepan. Increase
heat to high and bring to a boil. Cover and simmer
15-20 minutes until vegetables are tender. Remove
saucepan from heat and let cool slightly, about 10
minutes.

In small bowl, combine chopped tomato, sour cream and
chopped cilantro;chill until ready to serve. Place
soup in batched in food processor of blender; puree
2-3 minutes until smooth. Return to the saucepan;
over med/high heat, cook 5 minutes more, until heated
through. Ladle soup into bowls. Top with sour cream
mixture. Garnish.

Origin: May 12 th issue, Woman’s World Shared by:
Sharon Stevens.

—–

Title: Hot Mulled Cider
Categories: Beverages
Yield: 32 servings

1 ga Cider or unfiltered apple
-juice
2 Apples, thinly sliced
2 Oranges, thinly sliced
2 tb Mulled spice mix
2 Bay leaves
1 ds Vanilla
Dark rum or brandy (opt)

Pour apple juice into a large stainless steel or enamel pot. Add the
sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
with a splash of dark run or brandy, if desired. Stir with cinnamon
sticks.

Makes about 32 4-oz servings,

NOTE: Fresh orange or apple slices may be added before serving. To
make hot mulled wine, substitute a mellow red wine for apple juice
and add a few tablespoons of brown sugar, if desired. More juice or
wine may be added as needed.

MMMMM

Title: CHINESE SPARERIBS (“PA-KWAI”)
Categories: Chinese, Pork
Yield: 4 servings

4 lb Spareribs (any kind of meat)
2 tb Vinegar
Water
3/4 c Soy Sauce
3/4 c Brown Sugar
1 sm Can crushed pineapple, juice
1 tb Dry Mustard, rounded
1/2 ts MSG

Bring to boil spareribs in vinegar and enough water to
come 1 inch below ribs. Simmer 1/2 hour. Drain and
place in shallow pan.

Mix together and pour over ribs. Bake in oven at 375
degrees for 1 hour, turning often. Be careful to keep
ribs coated with sauce.

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