HIDEG CSERESNYELEVES (SPICED CHERRY SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Hungarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet red cherries
1/2 Lemon rind
6 Whole cloves
1 3-inch stick cinnamon
1/3 c Granulated sugar
1/2 ts Salt
3 tb Quick-cooking tapioca
1 c Red wine
4 Lemon slices
Commercial sour cream
3 c Water

1). Day before or early in day: Wash cherries;
remove stems. With vegetable peeler, remove rind from
lemon in strips; stick cloves into rind.

2). In saucepan, combine cherries, lemon rind with
cloves, cinnamon, sugar, salt, water. Simmer,
uncovered, 15 minutes.

3). Gradually stir in tapioca; bring to a boil; then
remove from heat; stir in wine, allow to cool. Remove
and discard lemon rind, cloves, and cinnamon; then
refrigerate until serving time.

4). To serve, ladle ice-cold soup into individual
soup bowls or plates; top each serving with lemon
slice and a spoonful of sour cream (or, if preffered,
stir in cream).

SOURCE: Good Housekeeping Around The World Cookbook
Consolidated Book Publishers Chicago 1, Illinois 1958

Posted in COOKING by: Bob Emert 9/1/93

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Title: CABBAGE AND APPLE CASSEROLE
Categories: Side dish, Vegetarian
Yield: 4 servings

4 oz Bacon, sliced, cut crosswise
-into 1/2″ bieces
2 tb Butter, sweet
1 tb Oil, vegetable
1 Onion, finely chopped
1 Small head RED Cabbage,
-cored, coarsely shredded
-(about 6 cups)
2 Granny Smith apples, pared,
-cored, cut into 1/4″ dice
1/2 c Cream, heavy
2 tb Brandy or Cognac
1/2 ts Salt (or to taste)
1/4 ts Pepper, freshly ground
-or to taste

Fry bacon in medium skillet over medium heat until
slightly crisp and brown, about 10 minutes. Remove to
paper towels to drain. Heat butter and oil in medium
casserole or Dutch oven over medium heat. Add onion
and cook stirring ocasionally, until softened, about 5
minutes. Add cabbage and continue to cool until
softened, 3-5 minutes. Add bacon, apples, cream, and
brandy and stir to combine. Simmer uncovered, stirring
occasionally, about 10 minutes. Season with salt and
pepper to transfer to serving dish.
Serve hot.

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NACHO CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn–undrained
1 c Picante sauce
2 c Water
2 c Milk
1 1/2 c Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives–drained

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring
to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
are tender, stirring occcasionally. Add dry cheese sauce mix from au
gratin potato package, milk, cheddar cheese and olives. Cook until cheese
is melted and soup is heated through, stirring occasionally.

Serve with chips.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

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Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

JALAPENO-YEAST-CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Tofu
3/4 c Sugar
3 tb Shortening
3 ts Baking powder
1 t Baking soda
1 t Salt
1/2 ts Cream of tartar
3 ea Jalapeno peppers, seeded
— finely chopped
1 1/2 c Cornmeal
1 c Unbleached all-purpose flour
1/4 c Nutritional yeast
1 c Water

In a large bowl, cream together the tofu, sugar
shortening. Add the baking powder, baking soda, salt
cream of tartar. Mix well. Add the remaining
ingredients stir to ensure that the ingredients have
been well combined.

Spoon the batter into lightly oiled muffin pans. Bake
in an oven preheated to 375F for about 30 minutes.
Test with a skewer to see if they are done. If not
done, return to the oven test every 5 minutes. Cool
on wire racks.

Recipe by Mark Satterly

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Title: Ginger-Soy Marinade
Categories: Diabetic, Sauces, Meats, Fish, Poultry
Yield: 6 servings

1/4 c Cider-vinegar; 1 tb Gingerroot; grated
2 tb Low-sodium soy sauce; 1/4 c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

Mix all ingredients together in a small bowl. Use to marinate meat,
fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g;
SOD: 202mg; FAT: 0g;

MMMMM

Title: Christmas Treasure Nuggets
Categories: Cookies, Holiday
Yield: 72 servings

1 c Margarine or butter,
-softened
1 c Firmly packed brown sugar
3/4 c Granulated sugar
2 Eggs
1 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt (opt)
2 c Quaker oats (quick or
-old-fashioned, uncooked)
2 c Quaker 100% natural flavor,
-any flavor
Whole blanched almonds

Heat oven to 375’F. Beat margarine and sugars in large bowl until
fluffy. Blend in eggs and vanilla. Combine flour, baking soda, baking
powder and salt; add to margarine mixture and mix well. Stir in oats and
cereal. Drop by rounded teaspoonfuls, 2″ apart, onto ungreased cookie
sheet. Press 1 almond onto each cookie. Bake 8-10 minutes or until
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered. Makes 6 dozen cookies.

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WHITE CHOCOLATE MACADAMIA NUT COOKIES

Recipe By : Robert Foster
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp vanilla
12 oz. white chocolate, cut into 1/4″ chunks
1 1/2 c coarsely chopped macadamia nuts

Preparation :
Cover 2 cookie sheets with wax paper or foil and set aside. Sift
flour, soda, salt and set aside. Beat butter until creamy at low
speed with mixer. Gradually add sugars and beat until light and
fluffy. Add eggs, one at a time, beating, well beaten each
addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies.
Pack dough into cup so it is even. Drop on baking sheets leaving 3
inches between cookies. Flatten dough slightly. Bake on center rack
of preheated 300 degree oven for 20-25 minutes or until light brown
or edges but slightly, soft in center. Cool 3-5 minutes in pan and
then transfer to wire racks to cool. 2 dozen.

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Title: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

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Title: Vegetable Samosa
Categories: Appetizers, Vegetables, Pastries
Yield: 12 servings

8 oz Potatoes, cut in even-size
-pieces
3/4 c Frozen green peas
2 tb Corn oil
1 Onion, finely chopped
1/2 ts Cumin seeds
1 Piece ginger root, peeled,
-grated (1/2")
1/2 ts Turmeric
1/2 ts Garam Masala
1/2 ts Salt
2 ts Lemon juice
1 c All-purpose flour
2 tb Butter
2 tb Warm milk
Vegetable oil for deep
-frying
Lime twists (opt)
Fresh celery leaves (opt)
Mango Chutney

In a saucepan, boil potatoes in salted water 15-20 minutes or until
tender. Drain well, return to saucepan and shake over low heat a few
moments or until dry. Mash well. Cook peas in boiling salted water 4
minutes. Drain well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas,
then stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles
bread crumbs. Add milk and mix to form a stiff dough. Divide in 6
equal pieces.

Form each piece in a ball and roll each ball on a lightly floured
surface to a 6″ circle. Cut each circle in half. Divide filling
equally among semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles
which enclose filling completely. Half fill a deep-fat fryer or
saucepan with oil. Heat oil to 375’F. (190’C.) or until a 1/2″ cube
of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few
at a time, 3-4 minutes or until golden brown. Drain on paper towels.
Garnish with lime twists and celery leaves, if desired, and serve hot
with Mango Chutney.

Makes 12 samosa.

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