FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Hare — head, neck, kidney,
-heart, lung and liver
1 ea Parsnips
1 ea Celery knob
1 ea Kohlrabi
1 ea Carrots
1 pn Caraway seeds
Salt
2 tb Lard
1 sm Onions — minced
1 ea Garlic cloves — crushed
6 ea Peppercorns, black — crushed
1 tb Flour, all-purpose
1/4 c Rice — uncooked

Do not wash the hare parts overly, try to leave some
blood. Put all the parts except the liver in a pot
with 3 quarts water, and bring to a boil. Skim well.
Peel vegetables except onion and dice. Add to pot
with caraway seeds and 1 tablespoon salt. Keep heat
very low and let soup simmer.
Melt lard, add minced onion, crushed garlic and the
hare liver, diced. Sprinkle with black pepper. Brown
onion and liver fast, then dust with flour. Stir well
and cook for a few minutes more. Add a ladle of broth
from the soup pot. Stir well and pour into the soup
pot.
Put rice into the soup pot and cook till it is done.
Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip
lemon juice with sour cream at last minute.
MM and upload by DonW1948@aol.com / CH

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HONEY-BUTTERNUT STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squash, butternut
2 tb Vegetable oil
1 t Sesame oil
1/2 c Celery — bias- cut
1 Garlic clove — minced
1/2 ts Gingerroot — grated
1 c Broccoli flowerets
1/2 sm Onion — thinly sliced,
–separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
–eliminate for those who
–object to honey)
2 tb Sunflower nuts

Peel, seed, and slice squash into 1/4-inch slices.
Cut slices into small pie-shaped wedges (should have
about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash,
celery, garlic and gingerroot; stir-fry 3 minutes. Add
broccoli and onion; stir-fry 3 to 4 minutes more or
until vegetables are crisp-tender. Combine lemon juice
and honey; toss with vegetables. Top with nuts. Serve
immediately. Makes 5 to 6 servings.

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0
mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA
Vitamin A, 40% USRDA Vitamin C

From the files of DEEANNE

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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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SOPA DE ALBONDIGAS (MEAT BALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Hamburger
Pork Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock
—–ALBONDIGAS—–
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and
beef stock. Heat to boiling point. Mix meat with
rice, egg, mint, salt and pepper; shape into little
balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

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Title: JULIA’S CAESAR
Categories: Salads
Yield: 4 to 6 servi

1 ea Recipe

Here’s a recipe, from Wine Spectator, for Caesar salad. They say in
the article that it was invented by restaurateur Caesar Cardini, an
Italian immigrant, in 1924 at Caesar’s Palace, Tijuana. The original
had no anchovies, just the hint of anchovies from the Worcestershire
Sauce. The recipe is by Julia Child, in consultation with Caesar’s
daughter Rosa. I haven’t tried it, it just seems like something the
echo would like to read about.

2 lg large crisp heads Romaine
-lettuce
2 lg cloves garlic 1/2 t salt
9 T olive oil
2 c unseasoned croutons
2 eggs 1/4 c fresh grated parmesan
-juice of 1 lemon
-fresh ground black pepper
-Worcestershire sauce

For each person select 6 to 8 whole leaves of Romaine, 3 to 7″ long.
Wash, drain, wrap in paper towels, and refrigerate until serving. Put
garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil.
Strain into medium fry pan. Heat to warm and add croutons, toss
until well coated and remove to a bowl.

Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the
hat to the recent scare about raw eggs)

To assemble salad, have all ingredients in small bowls surrounding a
large salad bowl. Put romaine into large bowl and pour 4 Tbs olive
oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more
Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire
sauce and the eggs, and toss. Add cheese and toss. Add croutons and
toss twice more.

To serve, arrange leaves on plates, stems out, w/sprinkling of
croutons on side. Eat with fingers or forks and knives. (Burt: The
original was eaten with the fingers.)

CROUTONS: Cut baguette of french bread into 3/4″ cubes. Toss in
1/4 cup olive oil, and put on baking sheet. Bake at 350 f. for 20 to
25 minutes, tossing a few times to brown evenly. Just before done
(?) turn the oven off and let sit 15 minutes before removing. Makes
about 4 1/2 cups.

Recipe by Julia Child, with Rosa Cardini (Caesar’s daughter). Typed
by Burt Ford U/L to Cooking 11/94 From Wine Spectator, July 31, 1994
pg 87 Re U/L by BF 5/95 3/96

MMMMM

Red Beans And Rice (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Beans
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — soaked overnight
1/2 pound salt pork — diced
(or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops — chopped
1 cup chopped green bell pepper
2 large garlic cloves — chopped
1 cup fresh parsley — finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano — finely chopped
2 bay leaves — crumbled
3 dashes hot sauce — generous
1 tablespoon Worcestershire sauce
3 cups boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4 to 6
servings

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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.

—–

Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
— or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed
— or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed
— or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth
— or fat-free reduced-sodium chicken broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt Pepper
Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut
eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to
1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with
cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven
until vegetables are browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com — we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361

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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BASLER MEHLSUPPE

Recipe By : Danny Stocker, MR-Freudenberg , Berne Switzerland
Serving Size : 10 Preparation Time :0:50
Categories : Suppen Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
80 g Pflanzenfett
630 g Zwiebeln
200 g Halbweissmehl
2 1/2 l Bouillon
2 dl Kochwein rot
1 Salz und Pfeffer — zum abschmecken
95 g Sbrinz (oder anderer Hartkase)

Vorbereitung
– Zwiebeln schalen, fein schneiden oder hacken
– Mehl in einer Lyonerpfanne, im Ofen, langsam braun rosten
– Auskuhlen lassen
Zubereitung
– Zwiebeln in Pflanzenfett langsam braun rosten
– Mit dem gerosteten Mehl stauben und vermischen
– Etwas erkalten lassen
– Mit der heissen Bouillon auffullen, gut verruhren
– Aufkochen, Rotwein zufugen, abschaumen und mind. 1 Stunde sieden
lassen
– die Suppe purieren
– Abschmecken
– Geriebener Sbrinz separat dazu servieren

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NOTES : Swiss national speciality

E-mail from: Natividad Yepez, 28-May-1996