Title: Dilled Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 6

4 c Vegetable Stock; Rec. # 2
1 ts Dill Weed
1 ds Pepper
1 1/2 c Potatoes; Diced
1/2 c Onion; Diced
3 ea Carrots; Sliced 1/4″ Thick
2 c Zucchini; Sliced
2 ea Tomatoes; Md, Chopped
1 x Salt; To Taste

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots
in a 2-quart saucepan. Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes
and cook another 10 minutes or until all of the vegetables are tender.
Salt to taste and serve hot.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
107 3 G 22 G 4 G 2 G 0 0 19 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: Ayam Bumbu Rojak (Chicken with Spicy Sauce)
Categories: Poultry, Indonesian, Main dish
Yield: 4 servings

1 Broiler or fryer
Chicken with skin 450g
1 lg Onion, finely chopped
2 Cloves garlic, chopped
Finely
3 T Oil
1 t Brown sugar
1 Red chilli, crushed
2 Candlenuts, grated
1/4 Roll shrimp paste
1 t Sweet soy sauce
2 t Salt

Cut chicken into serving portions

Fry onion and garlic in oil until golden brown. Add brown sugar, chilli,
candlenuts and shrimp paste and stir. Add chicken to this spicy mixture.

Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly
and cook slowly until liquid is completely absorbed by chicken. Serve with
rice.

Compiled by Imran C. Gold Coast-‘Oz

—–

Sugar and Spice Cookies

Recipe By : Oct/Nov ’96
Serving Size : 52 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt
Lemon Frosting:
2 c powdered sugar
3 tbsp butter or margarine — softened
1 tsp grated lemon peel
4 tbsp lemon juice

In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat
in molasses. Combine dry ingredients; add to creamed mixture and mix
well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
350 for 8-10 minutes. Remove to wire racks; cool. For frosting, cream
the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon
juice, beating until frosting reaches desired spreading consistency.
Frost cookies

– – – – – – – – – – – – – – – – – –

Title: Reduced-Fat Macaroni Cheese
Categories: Main dish
Yield: 4 servings

8 oz Macaroni, elbow twists 16 oz Cottage cheese, low-fat 1% 2 T
Flour, all-purpose 2 c Skim milk 4 oz Cheese, sharp cheddar shred 1 t
Salt 1/4 t Pepper, ground black 1/4 t Nutmeg ground 1/4 c Cheese,
parmesan grated

“They’ll never know we sneaked out 10 grams of fat per serving
because this macaroni and cheese is as good as – even BETTER than –
the old-favorite recipe.”

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water;
drain. 2. Preheat oven to 375 degrees F. Spray shallow,
broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3.
In food processor with knife blade attached, blend cottage cheese
until smooth. (Or, in blender at high speed, blend cottage cheese
with 1/4 cup of the milk called for in recipe, for easier blending.)
4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
Slowly stir in remaining cups milk until blended. Cook over medium
heat until mixture just boils and thickens slightly, stirring
frequently. Remove saucepan from heat; stir in cottage cheese,
Cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole;
cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove
casserole from oven. Turn oven control to broil. Sprinkle Parmesan
cheese on top of macaroni mixture. 7. Place casserole in broiler at
closest position to source of heat; broil 2 to 3 minutes until top is
golden brown.

This recipe which I’ve made and enjoyed, comes from the September 1995
issue of Good Housekeeping.

MMMMM

CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By : CHEF DU JOUR SHOW #DJ9332
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Soup:
2 tablespoons olive oil
4 tablespoons diced shallots
Salt and pepper to taste
2 cups peeled, cubed potatoes
3/4 gallon chicken stock
4 cups broccoli, blanched
For the Garnish:
1/4 cup fresh Porcini mushrooms
1 teaspoon finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 teaspoon extra virgin olive oil
For the Ricotta Toasts:
4 thin slices Tuscan bread
1 tablespoon Ricotta Salata
Cracked black pepper to taste

Preparation of the Soup:
In a heavy sauce pan, heat the olive oil and add the diced shallots.
Sweat and season with salt and pepper over a medium flame. Once
shallots become translucent, add the cubed potatoes and sweat for three
minutes. Add the chicken stock. Bring to a boil and simmer for 1 1/2
hours over medium heat. Remove and puree with an upright blender.
Add the blanched broccoli to the puree while blending. Season, strain
through a fine strainer and ice immediately. Serve ice cold. Preparation
of the Garnish:
Slice the Porcini on a very sharp Japanese mandoline and add chives,
salt, pepper, and extra virgin olive oil.

Preparation of the Ricotta Toasts:
Dry toast the bread until crispy and golden brown. Cool and spread
ricotta on the toast. Grind black pepper on top and serve with
marinated Porcini to finish.
Yield: 1 gallon soup and 4 garnish

– – – – – – – – – – – – – – – – – –

NOTES :

Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

—–

>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

BASIC WHITE BREAD BY JAMES BEARD, CHEF COOK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast — active, dry
1/4 c Water — warm (110-115 degs)
2 ts Sugar
1 c Milk
3 ts Salt
3 tb Butter
3 3/4 c Flour — All-purpose
—–EGG WASH—–
1 md Egg White — beaten slightly
-in 1 tbspn warm water.

James Beard’s Basic White Bread Makes 1 large loaf or
2 small loaves * Making basic white bread dough *
In a small bowl mix the yeast and the 1/4 cup warm
water; add the sugar, stir well, and set aside until
proofed. It is proofed when fermentation is apparent:
the mixture will swell and small bubbles appear on the
surface. (If it doesn’t proof at all, it means the
yeast is not fresh.) In a small saucepan heat the milk
with the salt and stir in the butter until it melts.
Set aside to cool until it is no warmer than the yeast
mixture. Put 2 cups of the flour in a large mixing
bowl and stir in the milk mixture. Beat well with a
wooden spatula, add the yeast mixture, and continue
beating the dough until it is smooth, adding an
additional cup of flour to make a firm dough.
Turn the dough out onto a floured work surface and
begin the kneading process, which evenly distributes
the fermenting yeast cells through the dough.
* Kneading Instructions *
There are several kneading methods, but the basic one
is to flour the dough and your hand lightly, then push
the heel of your hand down into the dough and away
from you. Fold the dough over, give it a quarter turn,
and push down again. Repeat pushing, folding and
turning until the motion becomes rhythmic. Knead for
about 10 minutes, kneading in additional flour as
necessary, until the dough is smooth and no longer
sticky, and blisters form on the surface.
To test whether the dough has been kneaded enough make
an indention in it with your fingers; it should spring
back. If blisters form on the surface of the dough and
break, this is another sign that the kneading is
sufficient. * Note: If you have a heavy-duty electric
mixer with a dough-hook attachment, knead the dough
with the hook and finish it off on the board.
Butter a large bowl, transfer the dough to it, and
turn the bowl until the dough is well coated with
butter on all sides. Cover the dough with a dish towel
and let it rise in a warm, draft-free place for 1 to
1-1/2 hours, until it is doubled in bulk. A good,
warm, draft-free place is inside your room temperature
oven. To test further if the dough has risen properly,
make an indentation in it with two fingers: if the
dough does not spring back, then it is ready.
* Baking Preparations *
Butter a 9x5x3 inch loaf pan, or two pans that are
about 8x4x2 inches. Punch the dough down with your
fist to deflate it; transfer it to a floured board and
knead it well for about 3 minutes. Pat it into a
smooth round or oval shape and let it rest for 4 to 5
minutes. Then form into 1 large or two small loaves,
by shaping the dough into an oval the length of your
bread pan, then gently stretching, rounding, and
plumping it in the palms of your hands, tucking the
edges underneath and pinching them together. Lift
carefully; drop the dough into the pan or pans and
smooth out. Cover the dough with a towel and let it
rise again in a warm draft-free place for about 45
minutes to 1 hour, until it is double in bulk.
Preheat the oven to 400dF. Brush the egg wash over
the top of the dough.
Bake in the center of the oven for 20 minutes; reduce
the heat to 350dF and bake for 20 to 25 minutes
longer, until the crust is well browned and the bread
sounds hollow when removed from the pan and tapped on
the bottom with the knuckles. If you like a crusty
loaf, remove it from the pan about 5 to 10 minutes
before the end of the baking time and let it finish
baking on the oven rack. It will get brown and crusty
all over. Remove the bread from the oven and let it
cool on a rack before slicing.
The bread may be stored in a plastic bag in the
refrigerator after it has cooled. If you seal it in a
bag before it is completely cooled, the crust will
become soft. Stored bread will keep about 1 week. It
also freezes well if wrapped tightly in plastic wrap
and sealed in a plastic bag and can be kept for up to
3 months.

– – – – – – – – – – – – – – – – – –

Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

—–

MEXICAN PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Water or vegetable oil
1 md Onion — diced
1 Green bell pepper — chopped
2 c Frozen corn kernals
1 sm Can green chilies, chopped
1 c Tomato sauce
2 tb Chili powder
Salt and pepper — to taste
4 c Cooked kidney beans — mashed
1 1/2 c Cornmeal
1/2 c Unbleached all-purpose flour
1/2 ts Baking powder
3 c Water

Heat the water or oil in a large pot over medium heat
and cook the onion for 10 minutes. Add the green
pepper, corn, green chilies, tomato sauce, chili
powder, and salt and pepper and cook for 5 minutes.

Add the mashed beans and cook 10 minutes more over low
heat. Remove from the heat and set aside.

Preheat the oven to 350 degrees.

Combine the cornmeal, flour, baking powder, and water
in a large saucepan and cook over medium heat until
the mixture thickens, stirring constantly with a wire
whisk to keep the cornmeal from lumping. Spread half
the cornmeal mixture over the bottom of a nonstick
baking dish. Spread the bean mixture over the
cornmeal mixture, and then add the remaining cornmeal
mixture on top, spreading to cover the beans. Bake
for 45 minutes or until the cornbread is golden.

Preparation time: 45 minutes Baking time: 45 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Homemade White Sauce Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups instant dry milk — OR
1 1/2 cups regular non-instant nonfat dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter or margarine

Combine dry milk, flour and salt; mix well. Cut in butter or margarine un
til mixture resembles fine crumbs. Put in a large airtight container; labe
l with date and contents. Store in refrigerator. Use within about 2 month
s.

Makes 1 quart Homemade White Sauce Mix.

– – – – – – – – – – – – – – – – – –

NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au G
ratin, Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.