Corn Potato Chowder

Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Very Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon oil
2 teaspoons sherry
1 cup onion — chopped
1 cup carrot — sliced
2 stalks celery — sliced
2 cups red potatoes — cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes stock. Cover, bring to
boil cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn’t use the yogurt, and it
tasted fine.

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SMOKY GERMAN FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese —
Grated
4 oz Emmental cheese — grated
3 ts Cornflour
3 tb Milk
1 t German mustard
Rye bread and cooked
Frankfurters — to serve

Rub inside of fondue pot with cut side of onion. Pour
in ale, heat gently until bubbling. Reduce heat and
gradually stir in cheeses. Heat slowly until cheese
melts, stirring frequently. In a small bowl, blend
cornflour with milk, stir into cheese with mustard
until mixture is thick and creamy, stirring
frequently. Serve with cubes of rye bread and pieces
of cooked frankfurters.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

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Spicy Garbanzo Bean Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Stews Chilis

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup garbanzo beans
3 quarts water
1 onion — coarsely chopped
2 potatoes — scrubbed and diced
28 ounces canned whole tomatoes — chopped; w/liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice — optional
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off
the heat and let rest for 1 hour. Add the onion, bring to a boil again,
cover and cook over medium heat for 3 hours. Add the remaining ingredients
except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon
juice and cilantro just before serving.

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Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.
_____

GARLIC MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Garlic cloves — peeled
1 1/2 lb Mushrooms, fresh — divided
4 tb Olive oil — divided
2 c Bread crumbs
1 bn Parsley, fresh — (stems re-
-moved), finely chopped
10 c Chicken broth
-Salt and pepper
ds Hot pepper sauce

In a food processor or by hand, finely chop garlic and
1 lb. of mushrooms. Cut remaining mushrooms into thin
slices. In a 4-qt. saucepan, heat 2 tablespoons of
olive oil; saute garlic and all the mushrooms for 3
minutes. Remove from the pan and set aside. Saute
bread crumbs in the remaining olive oil. Return garlic
and mushrooms to the pan; stir in parsley and saute
for 5 minutes. Add broth and simmer for 15 minutes,
stirring frequently. Season to taste with salt, pepper
and hot pepper sauce. For a thicker soup, stir in a
few teaspoons of corn starch dissolved in a little
cold water and simmer for several minutes until soup
clears and thickens. Yes, garlic cloves equal twenty
(20)!

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Title: Chicken or Rabbit
Categories: Meats, Poultry, Game, Canning
Yield: 1 text

Procedure: Choose freshly killed and dressed, heathy animals. Large
chickens are more flavorful than fryers. Dressed chicken should be
chilled for 6 to 12 hours before canning. Dressed rabbits should be
soaked 1 hour in water containing 1 tablespoon of salt per quart, and
then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable
sizes for canning. Can with or without bones.

Hot pack–Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces
and hot broth, leaving 1-1/4 inch headspace.

Raw pack–Add 1 teaspoon salt per quart, if desired. Fill jars loosely
with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge
pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Chicken or Rabbit in a
weighted-gauge pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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ONION SOUP FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Unsalted butter
5 Large onions — thinly sliced
8 c Beef broth
1 t Chicken stock base
White pepper
12 oz Jack cheese
French or sourdough bread*

*Note: Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and saute
until transparent but not browned. Add beef broth and
chicken stock base. Cover and simmer 2 to 3 hours.
Remove from heat and refrigerate overnight or several
hours. Discard chilled surface fat. Reheat and season
to taste with white pepper. Slice cheese into 12
slices. Lightly toast 12 bread slices and top each
with 1 slice Jack cheese. Pour soup into individual
ovenproof serving bowls and top with slice of bread
and cheese. Run bowls under broiler just until cheese
bubbles and is soft but not browned.

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Title: Peanut butter jelly french toast
Categories: Breakfast
Yield: 6 Servings

12 Slices bread
3/4 c Peanut butter
6 tb Jelly or jam
3 Eggs
3/4 c Milk
1/4 ts Salt
2 tb Butter or margarine

Spread peanut butter on six slices of break; spread jelly on other 6
slices of bread. Put one slice of each together to form sandwiches.
In mixing bowl, lightly beat eggs; add milk and salt and mix
together. Melt butter in a large skillet over medium heat. Dip
sandwiches in egg mixture, coating well. Place in skillet and brown
both sides. Serve immediately.

MMMMM

Fudgenut and Rum Marinated Raisin Cheesecake

Recipe By : Jasmine Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cheescakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter

FILLING:
2 1/4 pounds cream cheese — room temperature
3 ounces semisweet chocolate — melted
1/4 cup sugar — sifted
5 eggs
2/3 cup broken mixed nuts — unsalted
1/3 cup hazelnut liqueur
1 tablespoon vanilla
1/2 cup raisins
1/3 cup whole mixed nuts
1/4 cup dark rum

CRUST:
Melt butter. Mix crumbs and sugar, add butter to crumb
mixture and mix
thoroughly. Coat springform pan with non-stick spray or cold
butter. Add
crumb-butter mixture to springform pan and distribute
evenly. Press down
firmly, using a flat surface tool (such as the bottom of a
glass). Bake
for 10 minutes at 350. Let rest for 30 minutes.

FILLING:
Mix raisins and dark rum in a pot. Bring to a boil.
Remove from heat
and allow to rest and absorb the rum. Place cream cheese in
mixing bowl,
mix at low speed for one minute. Add sugar in steady stream
while mixer is
on at low speed. Stop mixer, scrape sides of mixing bowl
with a spatula.
Turn on again, add eggs slowly to cream cheese mixture, in
five equal
amounts. Stop-scrape-turn on. Add hazelnut liqueur and
vanilla
(stop-scrape-turn on). Add melted chocolate. Continue to mix
until fully
incorporated (stop-scrape-turn on). Stop mixer. Pour half of
filling
through a sieve into the springform pan. NOTE: The mixture
will be thick
but will pour easily, similar to thick paint. Sprinkle half
of the
raisins and half of the broken mixed nuts evenly over the
bottom half of
the filling. Spoon in the second half of the filling over
the first half.
Sprinkle the remaining raisins and broken mixed nuts over
the top half of
the filling. Push them down gently as to be covered by the
filling, but
close to the top. Place the whole nuts in any decorative
fashion on top.
Wrap the outside of the springform tightly with Saran Wrap.
Repeat with
foil. Bake in water bath at 350 degrees for one hour. Check
if done by
gently shaking the cheesecake to see if the center is wobly.
Gently and
carefully touch the edges and the center to compare
doneness. You may need
to cook an additional 30 minutes, depending on your oven.
When done,
remove foil and Saran Wrap, and run a hot-moist knife around
the edges.
Let rest for 4 hours at room temperature on a cooling rack.
Refrigerate
overnight uncovered..Serve with whipped cream and a
strawberry if you
wish.

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NOTES : 11/20/96

Pinto Beans

Recipe By : Bill Hatcher
Serving Size : 6 Preparation Time :0:20
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pinto beans — dry
1 med smoked ham hock
4 boullion cubes — optional
1 med onion — chopped
1 clove garlic — minced
1 rib celery — chopped
1/2 med bell pepper — chopped
2 tsp chili powder — or more to taste
2 tsp oregano
1 tsp cumin
crushed red pepper — to taste
salt — to taste
black pepper — to taste

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.

Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit
both and use 2 tbs oil.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

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