Recipes published in ‘Stock Soup’

Apple Cream Lasagne

Recipe

12 May

Title: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian
Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with
warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over
medium heat. Add apples, cover and cook 10 minutes,
or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and
cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until
light and fluffy. Beat in egg and vanilla. Fold
whipped cream into cream cheese mixture in thirds and
set aside. Melt remaining butter. In small bowl,
combine breadcrumbs, sugar and melted butter.
Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half
of cream cheese mixture, and layer with 3 more
noodles. Spread with remaining apple mixture and layer
with last three noodles.
Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 305øF for 30 minutes. Let
stand 20 minutes before serving. Makes 8 servings.
Source: Primo Family Favourites ch.

—–

Filed under: Stews, Stock Soup, Stocks & Chowder, Vegetables

Cabbage Soup#1

Recipe

4 Apr

CABBAGE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

– – – – – – – – – – – – – – – – – –

Filed under: Basics, Masterchefs, New York, Stock Soup, Stocks & Chowder

Seafood Gumbo From Tony Burke

Recipe

6 May

SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

– – – – – – – – – – – – – – – – – –

Filed under: Basics, Masterchefs, New York, Obar, Stock Soup, Stocks & Chowder

Alfredo Sauce over Fettuccine FF

Recipe

11 Jan

Title: Alfredo Sauce over Fettuccine FF
Categories: Pasta, Sauces, Low fat
Yield: 6 servings

12 oz Fettucine; uncooked, FF
-or 16 ozs fresh, FF
Dry white wine
3 lg Garlic cloves; minced
1/4 c Red bell pepper; fine chop
1/4 c Green onions; slice
1/4 c Parsley; fresh, chop, or-
-1 tb dry
1 tb Flour
12 oz Evaporated skim milk
1/2 ts Basil leaves
1/4 ts Oregano leaves
1/4 c Nutritional yeast; parmesan

Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired
doneness as directed on the package. Drain; keep warm. Meanwhile,
saute garlic in wine ; cook for 1 minute. Add bell pepper, onions,
parsley and flour; cook and stir for 1 minute. Gradually stir in milk
until blended. Bring to a boil, stirring constantly. Cook for 3 to 5
minutes, or until sauce boils and thickens, stirring frequently.
Remove from heat; stir in basil and oregano. Add cooked fettuccini;
toss gently to coat. Sprinkle with nutritional yeast.

Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g
dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary
Exchanges: 3 1/2 Starch, 1 Fat.

MMMMM

Filed under: Stock Soup

Swedish Limpa Bread

Recipe

20 Nov

SWEDISH LIMPA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

Filed under: Basics, Masterchefs, New York, Stock Soup, Stocks & Chowder

Vegeburger Taquitos

Recipe

23 Aug

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

—–

Filed under: Basics, Frisco, Masterchefs, Stock Soup, Stocks & Chowder

You are currently browsing the archives for the Stock Soup category.

House Of Munch

Recipes published in ‘Stock Soup’

Apple Cream Lasagne

Cabbage Soup#1

Seafood Gumbo From Tony Burke

Alfredo Sauce over Fettuccine FF

Swedish Limpa Bread

Vegeburger Taquitos

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends