BORSCHT (BEET SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb To 1 1/2 lb beets
1 qt Water
1 1/2 ts Salt
1/4 ts Pepper
2 tb Sugar
1/3 c Lemon juice
Commercial sour cream

1. Wash, scrape and coarsely grate beets.
2. Place beets, water, salt, pepper, sugar and lemon
juice in a deep, 2-quart, heat-resistant, non-metallic
casserole. 3. Heat, covered, in Microwave Oven 10 to
12 minutes or until beets are tender.
4. Chill soup several hours or overnight.
5. Serve cold, garnished with dollops of sour cream.

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Spicy Cabbage Beef Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 large onion — chopped
5 cups chopped cabbage — bite-size pieces
2 16 oz cans red kidney beans
3 8 oz cans tomato sauce
2 cups water
1 green bell pepper — chopped
3/4 cup picante sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef and onion over medium heat in a skillet. Drain. Pour into C
rock-Pot. Stir in cabbage, beans, tomato sauce, water, pepper, picante sauce,
beef bouillon, and seasonings. cover and cook on Low 6 to 8 hours or High 3 to
4 hours. Serve when cabbage is tender.

Serves 10 to 12

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Using two pieces from the leek top and some kitchen twine, make a bouquet
garni: place your favorite herbs (pick mild ones: the stock should taste
like chicken, not chicken soup; fresh parsley is always a safe choice) on
one piece of the leek top, cover with another piece, and tie together.
Set aside.

Wash and peel the carrot, and wash the leek and celery stick. Cut into
medium dice. In a large soup pot, heat the oil over medium heat, then
add the diced vegetables and stir, letting them soften but not brown.
Add the chicken bones and cook for another minute or two. Pour in white
vermouth and bring to a boil. When the vermouth starts boiling, add water
to the pot, until the chicken bones and vegies are completely covered.
Return to a boil, then lower the heat, and frequently skim off and discard
the foam that rises to the surface. After 10 minutes of simmering, add the
bouquet garni and the onion. Cook for 2 more hours, maybe 2 1/2. (You
might need to replenish some water as cooking progresses.)

Line a strainer with cheesecloth. Place over a large bowl and ladle the
stock into the strainer, so that all the vegies and bones are removed and the
stock is saved. Press the bones with the ladle to extract as much of their
flavor as you can.

That gets you a stock. For a strong stock, I’d take an ordinary one and
boil it down, until it’s reduced to 1/2 its original volume.

Title: Jager-Eintopf (Hunter’s Stew)
Categories: German, Soups/stews, Ground beef, Beef
Yield: 4 servings

1 1/2 c Onions; Minced 1 ts Salt
1/4 lb Mushrooms; Sliced 1/2 ts Pepper
2 tb Vegetable Oil 3 ea Potatoes; Medium
1 lb Ground Beef; Coarse Grind * 3 tb Butter
1 c Beef Broth 2 ea Eggs; Large
5/8 ts Nutmeg 4 ea Apples; Tart
1/2 ts Worcestershire Sauce 1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can get.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.

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Title: Chocolate Marshmallow Nut Squares
Categories: Diabetic, Candies, Allergy, Beans
Yield: 24 servings

1 c Semisweet chocolate chips 1/2 ts Ground cinnamon
1/3 c Smooth GF peanut butter 1 1/2 c Mini GF marshmallows
2 tb Corn syrup 1/4 c Chopped nuts
1 1/2 c Cooked red kidney beans

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit veg. choice, 1 fats oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

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ORIENTAL VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x
3/8 inch)
1 thin 1-inch strip lemon zest
1 14- to 15- inch stalk lemon grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and
cut it in half crosswise. Add the lemon grass to the bottle. Seal with a
cork and steep for 1 week. The vinegar should be ready to use immediately
after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

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Title: SUGAR-FREE APPLE PIE
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9″ double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt. Stir constantly over medium
heat until the mixture is thick and bubbly, 3 to 5
minutes. Peel and slice the apples and stir them into
the apple juice mixture. Pour the mixture into the
unbaked pie shell and dot with butter. Position the
top crust over the filling, cutting slits for the
steam to escape. Trim and seal the edges. Brush the
top very lightly with water and sprinkle with nutmeg
if desired. Bake at 450 degrees for 15 minutes. Reduce
heat to 350 degrees and bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the
Heartland

From The Cookie Lady’s Files
Reformated 4 you and yours via Nancy O’Brion and her

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“Philly-Style” White Pizza

Recipe By :=20
Serving Size : 15 Preparation Time :0:00
Categories : Main Dish Pies
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med. Onion, sliced
1 Med. Green pepper, sliced
8 oz Mushrooms, sliced
8 oz Roast beef, shaved
3 tb Worchestershire sauce
3/4 ts Garlic powder
1/4 ts Pepper
1 Loaf frozen white bread
– dough, thawed
3 tb Olive oil
1 ts Crushed garlic
4 c Asst. shredded cheeses
/4 c Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute =
for three more minutes. Add Worchestershire sauce and seasonings; cook =
2-3 minutes more and remove from heat. Set aside. Dust work surface=
with flour and roll out bread dough to fit a 10″ x 15″ cookie sheet. =
Grease cookie sheet; fit dough into pan, making a rim of dough around=
edges of pan. Brush with remaining 2 tb. olive oil and spread crushed=
garlic over entire surface of dough. Top with a light layer of shredded=
cheese, then meat/vegetable mixture, distributing evenly. Top with=
remaining shredded cheese, then Parmesan. Bake at 400 degrees F. for=
20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes=
before cutting and serving. =20

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Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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Title: Spiced Potpourri for the Holidays
Categories: Crafts, Non-food, Christmas, Holidays
Yield: 6 servings

4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands lids

using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to
175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place
lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a
room. OR put one Tblsp into a jar and fill jar with boiling water to
release fragrance.

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