Steam your chiles for 10 minutes. After they cool, cut a slit down one side and
use a small spoon to carefully scrape out the seeds and veins. Next, fill the
chile with cheese, roll in milk, then into flour, then into egg/water bath,
then into seasoned bread crumbs. Deep-fat fry until golden brown (about 30 to
60 seconds). Yum!!

KLOESSCHENSUPPE / LITTLE DUMPLING SOUP (OBERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 ml Water
1/4 ts Salt
1/2 oz Butter
1 3/4 oz Flour
1 Egg, well beaten
3 tb Grated Parmesan
1/2 c Chopped parsley
1 l Beef stock

Heat the butter, salt and water together until
boiling. Add all the flour at once and stir until the
dough cleans the pan. Then allow to cool. Combine the
beaten egg with the dough mixture: then add the
Parmesan and the chopped parsley. Form into small
dumplings with two teaspoons. Heat the beef stock and
poach the dumplings in it gently for about 5 minutes.
Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED
RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of
the Swiss Womens’ Institutes

– – – – – – – – – – – – – – – – – –

Tomato Butter Dill Sauce

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 plum tomatoes, — seeded and finely chopped
2 tablespoons minced dill fronds

Heat butter until golden, saute tomatoes just to warm; add dill off heat,
season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak
and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

– – – – – – – – – – – – – – – – – –

OLD-FASHIONED EGG FU YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Eggs — slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots — trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves — finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts — tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork — diced
1 tb Chopped Coriander leaves
-ÿÿGreen onions
—–EGG FU YUNG SAUCE—–
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 t Cornstarch — mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.

– – – – – – – – – – – – – – – – – –

Title: FINNISH SUMMER SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 c Water
6 x Small thin skinned potatoes*
1 ts Salt
1/8 ts White pepper
2 tb Butter or margarine
6 x Small boiling onions **
12 x Young fresh baby carrots ***
1/2 lb Young fresh green beens ****
2 c Fresh sshelled tiny peas
2 c Half and half (light cream)
3 tb All purpose flour

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch
lengths *** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5
minutes. Add salt, pepper, butter, onions, carrots,
and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are
crisp-tender. In a small bowl, stir together half and
half and flour until smooth; stir into simmering
vegetables. Cook, stirring until soup slightly
thickened (about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates,
49 milligrams cholesterol, 292 calories
May be served with open faced sandwiches of cream
cheese on rye, decorated with sliced vegetables.

—–

Title: Orange Biscuits #2
Categories: Cookies
Yield: 1 servings

4 oz Butter
Grated rind of 1/2 orange
2 oz Caster sugar
1 oz Bird’s custard powder
3 oz Plain flour

Cream together the butter, sugar and orange rind until light and fluffy.
Gradually blend in the custard powder and flour. Form into 24 small balls
and place, well apart, on greased baking sheets. Flatten with a fork and
bake at 350 degrees F Leave to cool on a wire rack.

—–

Chicken Pasta Primavera

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Pasta
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb boneless skinless chicken breast halves — cut in
1″ strips
1 c broccoli florets
1/2 c carrots — cut in 1/4″ strips
1 garlic clove — finely chopped
1 1/2 c fettucine — cooked
2 tbsps grated Parmesan cheese
2 tbsps ranch salad dressing
2 tbsps half and half
1/8 tsp dried basil

Place chicken, broccoli, carrot and garlic in 1-quart microwaveable casse
role. Cover tightly and microwave on high for 5-6 minutes, stirring afte
r 3 minutes, until vegetables are tender and chicken is no longer pink in
center.

Add remaining ingredients; toss. Microwave on high 1-1/2 minutes or unti
l hot.

– – – – – – – – – – – – – – – – – –

Per serving: 284 Calories; 13g Fat (42% calories from fat); 32g Protein;
9g Carbohydrate; 78mg Cholesterol; 366mg Sodium

LEEK POTATO SOUP W/STILITON, PORT, SAGE L

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
2 Leek,white part,chop
1 Onion,chop
1 Garlic clove,mince
3 c Chicken stock
1 1/2 lb Potato,boiling,peel,dice
1 1/2 c Heavy cream
1 t Sage,dried
1/2 ts Salt
White pepper
1/4 c Tawny port
2 tb Sage,mince
1/4 lb Stilton

Melt butter over low heat, add leek, onion garlic
cook, covered w/buttered wax paper lid, stir
occasionally 15-20min, til onion softens. Add stock
potato, simmer, covered 15min, til potato is tender,
puree in blender/processor. Return puree to pan, stir
in cream, dried sage, salt white pepper to taste
reheat over low heat. put in bowls top w/port, fresh
sage Stilton. Source: Gourmet, Feb’87,pp108

– – – – – – – – – – – – – – – – – –

Title: Armenian Eggplant Dip
Categories: Armenian, Dips, Vegetables, Vegetarian
Yield: 1 batch

1 md Egg plant
1/4 c Chopped red onion
1/2 c Milk
1 tb Olive oil
2 tb Lemon juice
1 tb Butter
1 tb Flour
Salt and pepper to taste
Freshly grated nutmeg
— to taste
3 oz Parmesan cheese

Preheat oven to 400 F.

Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop out the pulp and place in a small saucepan. Add lemon juice and
cook over medium heat until the water has evaporated – about 5
minutes.

Saute the onion in butter. Blend enough of the flour in to make a
thick roux, then add milk slowly to form a thick sauce. Beat lightly
into the eggplant. Season with salt, pepper and nutmeg. Add the
Parmesan cheese and a few drops of warm milk if dip is too thick.

Store overnight in the refrigerator but bring to room temperature
before serving with crackers, bagel chips, or strips of crisped pita.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: MUESLI HONEY COOKIES
Categories: Cookies
Yield: 16 servings

2 T Honey
1/4 c Unsalted butter
4 oz Semisweet chocolate; chopped
8 oz Muesli

Grease a shallow 11″ x 7″ baking pan with butter; line bottom with
parchment or waxed paper. Place honey, butter and chocolate together in a
large bowl placed over a pan of gently simmering water. Stir until butter
melts; remove from heat. Stir all but 1/4 cup of muesli into honey
mixture. Spread in prepared pan, smoothing top with the back of a spoon.
Sprinkle remaining muesli evenly on top, pressing gently into surface of
mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli
mixture from pan; remove paper. Cut into 8 squares. Cut each square in
half to make 2 triangles. Arrange neatly on a serving dish or store in an
airtight container in a cool place for 2 to 3 days. Source: “The Book of
Cookies” by Pat Alburey, HP Books.

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