TOMATILLO SQUASH BISQUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Harned 1994 Herb/Spice
Mexican Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable or olive oil
2 tb Butter or margarine
2 Garlic cloves — fine chopped
2 md Onions — coarsely chopped
6 md Summer squash — chopped
— or coarsely grated
1 Anaheim chile — roasted
— peeled, seeded chopped
1 Jalapeno chile
— seeded and chopped
6 Tomatillos — chopped
6 c Chicken broth
5 Corn tortillas
1 1/2 tb Fresh lime juice
1/3 c Chopped cilantro leaves
Salt and pepper
—–OPTIONAL GARNISHES—–
Sour cream
Tortilla chips — crumbled
Cilantro leaves

In a large saucepan, heat oil and butter. Add garlic
and onions; saute until softened. Add squash, chiles
and tomatillos, stirring until coated and heated
through. Add chicken broth; bring to a boil, then
cover and simmer for about 20 minutes or until squash
is tender. Tear or shred tortillas into pieces and add
to soup mixture. Stir in lime juice and cilantro
leaves.

In a blender or food processor, blend soup in batches
until pureed and smooth. Return to saucepan and heat
through. Add salt and pepper to taste.

Serve hot accompanied with a dollop of sour cream and
a few crumbled tortilla chips and cilantro leaves.
This is a thick soup; if you prefer it thinner, add
more chicken broth.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 38.

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Honey Bunnies

Recipe By : Fleischmann’s Yeast
Serving Size : 15 Preparation Time :0:20
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
1 1/2 c unbleached flour
2 pkgs active dry yeast
1 tsp salt
2/3 c evaporated skim milk
1/2 c water
1/2 c honey
1/2 c margarine — melted
2 eggs
1/2 c unbleached flour — * see note
—-Glaze—-
1/2 c honey
1/4 c margarine — melted
1/2 c raisins

To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in
a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water,
1/2 cup honey and 1/2 cup margarine until very warm 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs
and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl
coated with cooking spray. Cover tightly with plastic wrap> Refrigerate 2
to 24 hours.

On lightly floured surface, divide dough into 15 pieces. Roll each into a
20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and
3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach
ears and tail to head and body. Place bunnies on baking sheet coated with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden
brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining
honey and margarine in a saucepan until margarine has melted. Brush bunnies
with glaze while warm. Then, decorate with raisins for eyes.

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Per serving: 240 Calories; 10g Fat (35% calories from fat); 4g Protein; 36g
Carbohydrate; 24mg Cholesterol; 271mg Sodium

NOTES : * Combine 3 more cups additional unbleached flour to make a stiff
batter.

BEEF AND VEGETABLE SOUP #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BEEF STOCK: Made one day
-ahead
5 lb Short ribs of beef
1 lg Onion skin left on
2 ea Whole cloves
3 ea Cloves of garlic
2 ea Stalk celery with leaves
1 lg Carrot
3 c Low/no sodium beef broth
VEGETABLES:
3 lg Carrots cut in 1/2 inch
-dice
2 lg Parsnips cut in 1/2 inch
-dice
2 ea Stalk celery cut in 1/2 inch
-dice
6 ea Sprigs fresh dill
1/2 lb Green beans 1 inch lengths
2 ea Leeks cut into thin strips
1/4 c Chopped parsley
1/4 c Chopped dill
Salt and pepper to taste

Place short ribs in a soup pot. Halve onions and
stud with
cloves. Add garlic, celery, carrot and broth. Add
water to
cover by 1 1/2 inches. Cook, covered, for 1 1/2
hours or until
meat is tender. Remove meat, cool slightly and
shred from the
bones, trimming and discarding all fat. Cool meat
completely.
Wrap well and refrigerate until ready to use.
Discard bones.
Strain stock, discarding solids, and cool
completely.
Refrigerate overnight. Remove and discard alll the
fat that has
risen to the top before using. To make soup, return
defatted
stock to large soup pot. Add diced carrots,
parsnips, celery
and dill sprigs. Bring to a boil slowly. Reduce
heat and
simmer, covered, for 15 minutes. Bring reserved
meat to room
temperature. Add green beans and leeks; simmer for
an
additional 10 minutes. Remove dill sprigs. Add
reserved meat
and half the chopped parsley and dill. Season with
salt and
pepper; cook 3-4 minutes more to heat through. Add
remaining
chopped parsley and dill, then serve steaming hot.

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PEAR AND BLUE CHEESE PIZZA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces double-cream blue cheese — at room temperature
2 whole pizza crust – 7-8 inch rounds
2 whole fresh ripe pears
1 tablespoon honey
1 teaspoon dried thyme leaves

Preheat oven to 425 degrees (f). Spread the blue cheese on
the pizza crusts. Core the pears and cut them lengthwise into
thin slices. Arrange the slices of pear on top of the cheese.
Drizzle with the honey and sprinkle 1/2 teaspoon of thyme over
each pizza.

Bake the tarts on the bottom rack of the oven for about 8
minutes, until heated through. Then place under the broiler
for 1 to 2 minutes longer to brown the pears lightly. Cut
each tart into 8 wedges and serve warm. Makes 4-5 servings.

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Benihana Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Dips
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Onion — chop
1/4 cup Peanut oil
2 tablespoons Rice wine vinegar
2 tablespoons Water
1 tablespoon Ginger root — chop
1 tablespoon Celery — chop
1 tablespoon Soy sauce
1 1/2 teaspoons Tomato paste
1 1/2 teaspoons Sugar
1 teaspoon Lemon juice
1 dash Salt pepper

Combine all ingredients in blender or food processor; process until
almost smooth.

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Title: LINDA’S POTATO SKINS
Categories: Appetizers
Yield: 6 servings

6.00 md Baking potatoes
0.75 c Cheddar cheese, shredded
0.33 c Butter
6.00 sl Bacon, fried and crumbled
0.33 c Green onion, thinly sliced
Salt Pepper
*-*-*
0.33 c Milk | You can add these
-ingredients to the
0.25 c Butter | mashed potato
-centers for mashed

Salt Pepper | potatoes, if desired. *-*-*

Scrubb potatoes, dry, then pierce with fork several times. Arrange
on a baking sheet and bake in 375 degree oven for about 1 hour or
until tender. Let stand until cook enough to handle. Cut potatoes in
half lengthwise and scoop out centers, leaving 1/8″ potato in shell.
Cover. Chill shells up to 2 days until ready to use for the skins.

If desired, add the 1/3 cup milk, 1/4 cup butter, salt pepper to use
potato centers as mashed potatoes.

When ready to prepare skins, melt the 1/3 cup butter. Brush shells
with the butter, inside and out. Place, cut side up, on baking
sheet. Bake in a 500 degree oven for 20 minutes or until brown and
crisp.

Distribute some bacon, onion, and cheese in each shell. Bake just
until cheese melts. Serve hot. If the potatoes are large, you may
want to cut in half crosswise before serving.

You may want to double this recipe if you are serving several people,
especially if they are hungry!

From: Linda Rehberg, courtesy Debbie Carlson – Cooking Echo Serves: 6

MMMMM

Title: Dip and Sprinkle
Categories: Cookies
Yield: 60 servings

1 x ———–cookie———–
1/4 ts Salt
2/3 c Sugar
1 ts Vanilla
1 x -chocolate dipping mixture–
6 oz Semi-sweet chocolate chips
1 tb Hot water
2 1/3 c Sifted flour
1 c Butter softened
1 Egg yolk
1 c Finely ground almonds
1 ———————–
3 tb Butter
1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and
vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended. 2. Shape dough into two
logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate
until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a
cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With
a
sharp thin knife, cut into slices and put onto prepared cookie sheet,
one
inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from
cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of
double boiler, over hot water, melt chocolate chips and butter. Stir in
hot
water. 6. Lay sheet of wax paper on table. Dip half of each cookie into
hot
chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few
cookies and then sprinkle while chocolate is still wet. Let dry at least
one hour. from: _Cookiemania_

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PORTUGUESE GARLIC DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 8 oz. cream cheese
8 lg Cloves fresh garlic, minced
3/4 c Real mayonnaise
1 t Worcestershire sauce
Salt and pepper to taste

Mix all ingredients thoroughly, using just enough
mayonnaise to reach preferred spreading or dipping
consistency. Serve with chips for dipping or crackers
for spreading. Makes 2 cups.

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Title: ITALIAN 8-LAYER PIE
Categories: Main dish, Cheese, Vegetables, Meats
Yield: 10 servings

———————————–CRUST———————————–
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces
1 Egg
1 Egg white
2 tb Milk

———————————-FILLING———————————-
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed
1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup)
2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup)
1 Beaten egg yolk

TO MAKE DOUGH in the food processor, place the steel blade in the processor
bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with
serveral on/off turns till mixture resembles coarse cornmeal. combine egg,
egg white, and milk; add to processor and process till mixture forms a
ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt
in a medium mixing bowl; cut in butter till mixture resembles coarse
crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms
a ball.) Cover dough; chill while preparing filling.

FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain
spinach squeezing to remove excess liquid. In a 10-inch skillet cook
fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing
bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan,
the first egg yolk and 1/8 teaspoon pepper.

ON A LIGHTLY FLOURED SURFACE roll 2/3’s of the chilled dough into a 12-inch
diameter circle. Place the dough in an 8-inch sprinform pan (the dough
will go about 2-1/2 inches up the sides). Press pleats in dough as
necessary to fit. Spread the bottom crust with half of the fennel mixture.
Top with half of the spinach mixture, half of the salami, and half of the
red pepper strips. Repeat layers.

ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may
want to save a few dough scraps for decorating the top of the pie.) Fold
excess bottom crust over top crust; crimp edge to seal. If desired, cut
reserved dough scraps into shapes and use to decorate the top of the pie.
Or, cut a design, such as a leaf or a flower, out of the top. (If you
don’t cut a design out of top crust make a few slits in the top crust to
let steam escape while baking.) Brush with remaining egg yolk. Bake in a
375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12.

TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days.
Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55
minutes or till heated through.

TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month.
To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a
350-degree oven for 50 to 55 minutes.

Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.

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Title: Vegiburgers in Pita Bread
Categories: Veg-cook, August
Yield: 14 servings

3 c Water
2/3 c Pearl barley
2/3 c Brown lentils
2/3 c Long-grain brown rice
1/4 c Vegetable oil
2 c Carrots; grated
1 c Onion; chopped
1 c Celery; chopped
1/4 c Sunflower seeds; shelled
1 tb Garlic; minced
1 tb Basil, fresh; chopped
1 ts dried; crumbled
2 ts Thyme, fresh; chopped
1/2 ts Dried; crumbled
2 ts Oregano, fresh; chopped
1/2 ts Dried; crumbled
14 Pita bread rounds
4 lg Eggs; beaten to blend
7 tb All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and
rice. Reduce heat to low. Cover and cook until grains are tender, about 4
minutes. Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy
large skill over medium-low heat. Add carrots, onion, celery, sunflower
seeds, and garlic and saute until vegetables are tender, about 12 minutes.
Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt
and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven
to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in
oven to warm. Stir beaten eggs and flour into grain mixture. Press 1/2 c
mixture between palms of hands to form patty. Repeat with remaining
mixture. Heat film of oil in heavy nonstick skillet over medium-high heat.
Add patties in batches and cook until golden brown and heated through,
about 5 minutes per side. Place 1 patty in each pita round. Top with
lettuce and tomatoes and serve.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

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