SPICED CARROT ORANGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 t Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt pepper
3 tb Freshly minced parsley
3 tb Minced scallions

Reserve set aside 1/2 lb carrots. Heat oil in a
large soup pot, saute onions celery till golden.
Add all but reserved carrots, water, orange juice,
wine spices. Bring to a boil, cover simmer over
moderate heat till vegetables are tender. Puree till
smooth. Return to a low heat stir in enough soymilk
to give a medium thick consistency. Season to taste
let stand several hours before serving. Just before
serving, steam reserved carrots till tender crisp
stir into soup with parsley scallions. Serve hot.

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Title: Molasses Hermits
Categories: Cookies
Yield: 48 servings

3/4 c Packed brown sugar
1/3 c Shortening
1/4 c Margarine or butter;
-softened
1/4 c Molasses
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour*
1 1/4 c Raisins
3/4 c Chopped nuts
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee,
molasses, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 90
CALORIES PER COOKIE.

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A LUCKY ACCIDENT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Carrots, diced
2 sm Parsnips, diced
1 md Turnip, cut in chunks
2 ea Celery stalks, diced
Celery leaves from
1 lg Onion, stuck with 2 cloves
1 cn Tomatoes with liquid
1 cn Tomato paste
1 sm Bn flat-leaf parsley
1 ea Bay leaf
Fresh rosemary and thyme
Black peppercorns

Put 3 quarts of water in the bottom of a large stock
pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the
pasta insert. Bring to a boil over high heat, lower
the heat, cover and simmer for about 3 hours. Lift out
the pasta insert, letting out the liquid fall back
into the pot. Press down on the solids to extract as
much liquid as possible and return all the liquid to
the pot. Discard the solids.

Note: This started out to be vegetable stock to use up
some leftover stuff I had on hand, but after I
strained the stock I decided to use it as a cooking
liquid for pasta. The pasta thickened and flavored the
stock to such an extent that I decided to save the
leftovers to use as a tomato-vegetable soup. I may add
some vegetables and small pasta to that.

Recipe by Diane Lazarus

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Title: KONA COAST PIZZA
Categories: Appetizers, Pizza
Yield: 2 servings

2 tb CONTIDINA Pizza Squeeze
-Pizza Sauce
1/4 ts Hoisin sauce
1 English muffin, split and
-toasted
1 tb Coarsely chopped water
-chestnuts
1 tb Chopped red bell pepper
2 tb Drained, crushed pineapple
2 tb Thinly sliced ham, cut in
-strips
1 tb Shredded mozzarella cheese
1 tb Thinly sliced green onion

In small bowl, combine pizza sauce and hoisin sauce;
spread on English muffin halves. Top with water
chestnuts, bell pepper, pineapple, ham, cheese and
green onion. Place on baking sheet; bake in preheated
450’f. oven for 5 minutes.

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Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Triple Tomato

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 large Spanish onion — coarsely chopped
1 clove pressed garlic
1 stalk celery — peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes — canned chopped
4 cups chicken stock — or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.

2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.

3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.

4. Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

Omit the sun-dried tomatoes, in which case you’ve made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.

[mcRecipe path 24 au 96]
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NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my
soups had too much ‘green stuff’” in them. He wanted something that tasted gre
at but had the familiarity of Campbells."

CARROT-APPLE SAUCE MUFFINS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges

Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.

In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.

Makes 18 large or 36 small muffins

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Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

BEURRE MANIE – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
2 tb Butter

For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the “floury” flavor
out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier’s Restaurant,
New Orleans

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Title: Couche-Couche
Categories: Snacks
Servings: 6

2 c Cornmeal (preferably yellow)
1 1/2 ts Salt
1 ts Baking powder
1 1/2 c Milk or water
1/4 c Lard, melted and heated hot

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and
milk thoroughly and put into the heated shortening. Let a crust form. Give
a good stir and lower the heat to simmer. Cover and cook for 15 minutes,
stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

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