Title: Chicken and Wild Rice Soup
Categories: Soups ste
Servings: 8

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995
Run cold water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a large
saucepan, mix the wild rice, broth and pepper. Bring to a
boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a
skillet, cook the mushrooms and shallots in butter until
tender, but not brown. Add the mushroom mixture, chicken
and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny
Halsey (ATBN65B).

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Couscous Timbales

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes – Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup scallion — thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained — chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley — minced
4 flat parsley leaves — garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.

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PINTO BEAN SOUP WITH MINT AND PINE NUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion — finely minced
1 t New Mexican red chile
10 c — Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions — finely sliced
2 tb Pine nuts — toasted

Soak beans overnight; drain. Transfer to a large soup
pot and cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans and 10
cups of water; bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the
pot. Add cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of
the chives. Ladle the soup into bowls and garnish with
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

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Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Title: Chocolate-Gilded Danish Sugar Cones
Categories: Cookies, Chocolate
Yield: 16 servings

1/2 c Butter or margarine, 1 ts Vanilla
-softened 3 oz Bittersweet chocolate
1/2 c Sugar -OR
1/2 c All-purpose flour 1/2 c Semisweet chocolate chips
2 Egg whites

Preheat oven to 400’F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4″ apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3″ diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and are
difficult to shape.) Remove from oven and quickly loosen each cookie from
cookie sheet with thin spatula. Shape each into a cone; cones become firm
as they cool. (If cookies become too firm to shape, return to oven for a
few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1″ of sugar to bottom of bowl may be
necessary to hold them upright.)

Makes 16 cookies

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APPA (HOPPERS>

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Yeast
2 ts Sugar
25 ml Warm water
225 g Rice flour
-salt to taste
300 ml Thick coconut milk

Dissolve the yeast and sugar in the water and set
aside for 5 minutes. Sieve the flour and salt into a
bowl, add the coconut milk, yeast and sugar and mix to
form a smooth batter. Cover and leave overnight.
Grease a hopper pan, heat it over a moderate heat and
pour 75 ml of batter into the pan. Tilt the pan so
batter forms a round shape, cover with the lid and
cook until done. Ease the hopper from the pan with a
blunt knife. From “A taste of Sri Lanka” by Indra
Jayasekera, ISBN #962 224 010 0

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PETER’S CREAM OF PUMPKIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Holiday
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Safflower oil
1 lb Pumpkin, fresh
-cut in chunks,
-ÿÿCanned Pumpkin
1 Yellow onion
– peeled and chopped
1 sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 tb Non-fat powdered milk
1/2 c Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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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

MMMMM

TANTE’S BOOZE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cake Mixes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ELAINE RADIS BGMB90B
1 pk Orange Supreme Cake Mix
1 pk Instant vanilla pudding
1/2 c Oil
4 Eggs
1/2 c Orange juice
1/4 c Galliano liqueur
3/4 c Vodka

1. Lightly grease and flour a 10″ spring form pan.
2. Mix all the ingredients together in a mixer until
well blended.
3. Pour into the pan and bake in a preheated oven at
350 degrees for about 50 minutes.
4. Let cool on a rack for 25 minutes before
removing from the pan.
NOTE: This makes a great adult Halloween cake. Frost
with orange cream cheese frosting and decorate like a
jack-o-lantern. And it is EASY!

– – – – – – – – – – – – – – – – – –

Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings

1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water

———————PICKLING MIXTURE———————
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound

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