Vince’s Cornicopia Vegetable Soup

Recipe By : Restaurant recipe given to Bev Engelauf, friend of owners
Serving Size : 4 Preparation Time :0:07
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds marrow shanks
water
1/4 teaspoon hot pepper sauce
1/4 cup beef base, restaurant style
salt and pepper
1 cup chopped onions
2 medium carrots — chopped
3 stalks celery — chopped
2 medium potatoes — chopped
1/2 cup barley
1/2 cup tomato paste

~Beverly has known the Cuccia’s for years. Vicki graciously gave her the
recipe. It’s an all day soup, slow simmer, it needs skimming. You could
substitute meaty bones. Beef base is sold retail at quantity grocers and
membership stores. This recipe does not use instant barley.

– Put bones in soup kettle and cover with water. Bring to boil, cover and
reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco,
beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally.

– Strain broth and scrape any meat from bones. Put strained broth and bits
of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring
to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
Add tomato paste and simmer another 15 minutes.

(Press Enterprise – 9 May 1996)

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Title: Pretzels for the Breadmaker
Categories: Machine, Kids
Yield: 18 servings

-ELAINE RADIS BGMB90B
-DONNA GERMAN

MMMMM————————–PRETZELS——————————-
2 1/2 ts Yeast
4 c Flour
2/3 ts Salt
1 1/3 tb Sugar
2 1/2 tb Margarine; or butter
1 1/3 c -Water

MMMMM———————-WATER FOR ‘BATH—————————
4 c -water; at a simmer
5 ts Baking soda

Add into the bread machine in this order. Set on manual.

FORMING: Cut dough into short strips, roll into ropes and shape into
pretzels. Cover with a tea towel and let rise for 45 minutes.

BATH: In a cast iron or OTHER NONALUMINUM pan, bring almost to a boil
4 cups of water and 5 teaspoons of baking soda. Gently place (by hand
or using slotted spoon) the pretzels into the water for approximately
15 seconds on each side turning once. Do NOT let water come to a
boil. Remove pretzels and place on a greased baking sheet. Sprinkle
with coarse salt (kosher). Bake at 475 for 12 minutes.

NOTE: In my oven it took only about 10 minutes so watch carefully. Do
NOT make the strips too fat; they really puff up. If you are on a
salt-free diet use sesame, poppy, garlic; whatever you like on the
outside…the WHOLE family, both upstairs and downstairs loved them
and the DAK did all the hard work.

* If you use a machine that needs the water first add ingredients in
reverse order.

FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and Grandma Elaine’s
kitchen.

MMMMM

Maple Cherry Syrup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Maple syrup
1 c Sugar, brown — packed
1/2 c Honey
2 ea Orange — juiced w/1tsp. peel
2 ea Lemon — juiced w/1tsp. peel
2 tb Butter/margarine
1 t Cinnamon, ground
1 c Cherries, tart, dried
-chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium
saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10
minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

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Title: Escarole, Beans, and Pork Ribs Soup
Categories: Soups, Pork, Beans, Italian
Yield: 8 Servings

2 lb Pork ribs, country style
1 T Olive oil
1 lg Onion, chopped
2 qt Chicken broth
2 T Tomato paste
Salt pepper
Garlic powder
Red pepper
2 lb Escarole
30 oz Cannellini beans

Use a large pot, coat with olive oil and lightly brown pork ribs. Add
chopped onions; saute together. Add broth, tomato paste, and
seasonings to taste; cook for one hour. Wash and cut escarole in
large pieces; cook for 3 minutes in boiling water; drain but reserve
liquid. Add escarole and beans to rib/broth mixture. If extra liquid
is needed to maintain souplike consistency, add from reserved liquid;
stir together; simmer for a few minutes to allow flavors to mingle.

Serve with hot Italian Bread.

MMMMM

Title: SZECHUAN CASHEW CHICKEN
Categories: Poultry, Chinese
Yield: 4 servings

2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 ts Cornstarch
1 ts Thin soy sauce
1/4 ts White pepper
1 Green bell pepper
1 cn (8 1/2 oz.) sliced bamboo
Shoots, drained
1 tb Cornstarch
1 tb Cold water
1 tb Thin soy sauce
2 tb Peanut oil
1 c Raw cashews
1/4 ts Salt
2 tb Peanut oil
1 ts Ginger root chopped fine
1 tb Hoisin sauce
2 ts Chili paste
1/4 c Chicken broth
2 tb Green onion tops, chopped
1 Egg

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and
white pepper in bowl and stir in chicken. Marinate in
refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut
bamboo shoots into 3/4 inch lengths. Mix cornstarch,
water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add
cashews, stir fry 1 minute or until light brown.
Remove drain on paper, sprinkle w. salt. Add chicken
to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion
ginger; stir fry until ginger is light brown. Return
chicken to wok, stir; add bell pepper, stir, add
bamboo shoots, stir. Add Hoisin sauce chili paste;
stir 1 minute. Add chicken broth and bring to boil.
Add cornstarch, water, soy sauce mixture; cook
stirring about 20 seconds or until thickened. Return
cashews, stir and add green onions.

Serves 4 as part of meal.

—–

Title: Hungry Jack Biscuit Bear Claws
Categories: Cookies
Yield: 10 servings

4 oz Cream cheese, softened
1/4 c Orange marmalade
1/4 c Raisins
2 (12-oz)cans Hungry Jack
Refrigerated Buttermilk
Flaky Biscuits
TOPPING:
1/4 c Sliced almonds
2 T Sugar
1/4 c Orange juice

Heat oven to 375. Grease a large cookie sheet. In small bowl, combine
cream cheese, marmalade and raisins; blend well. Separate dough into
20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the
biscuits; top with remaining biscuits. Press edges with fork to seal;
cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit
to resemble a bear claw.

In small bowl, combine almonds and sugar. Dip top of each biscuit in
orange juice;sprinkle with almond mixture. Place biscuits on greased
cookie sheet. Bake at 375 for 15 to 20 minutes or until golden brown.
Cool 1 minute,remove from cookie sheet. Cool 10 minutes before
serving. Store in refrigerator. Makes 10 bear claws.

MMMMM

CORN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Corn
4 ea Egg, hard boiled
1/2 c Butter
1 tb Flour
1 t Parsley, minced

Grate the corn off six ears. Cover this with cold
water and bring to a boil cooking about 3/4 hour. Cut
the corn from the other six ears and combine with the
grated corn. Mash the egg yolks and mix with the flour
and butter. Slowly add the water in which the cobs
have cooked and mix well. Add corn and the parsley
and, if mixture is too thick, add enough milk to make
of right consistency. Bring to a boil and cook for 5
minutes. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Title: Old Fashioned Caramels
Categories: Penndutch, Candies
Yield: 1 servings

2 1/2 tb Butter
2 c Brown sugar
2 tb Molasses
1/2 c Milk, condensed
4 Chocolate, unsweetened, squa
-e
1 ts Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and
pour into a greased pan. Cool a little and when fairly firm, cut in
squares.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

MMMMM

Title: CHOCOLATE CRUNCH PIE
Categories: chocolate, cool whip, jello, pies, Share
Yield: 1

1 pk jello choco instant pudding
1 c milk; cold
3 1/2 c Cool Whip; thawed
20 chocolate sandwich cookies;
-ground
1 1/2 c rocks *
1 chocolate cookie crust (8-9
-in)

* Use any combo of chocolate chips, chopped peanuts, granola bar chunks.

Prepare pudding mix with 1 cup milk as directed on package.
Fold in whipped topping. Stir 1 cup cookies and the “rocks” into pudding
mixture.
Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm,
4 hours or at room temp. 10 min. before serving.
Note: store leftover pie in freezer.
Source: Cool Whip
Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97

Contributor: COOL WHIP
—–

Title: SOFT RAISIN COOKIES
Categories: Cookies
Servings: 84

1 c Butter, softened
3/4 c Packed brown sugar
1/2 c Granulated sugar
2 Eggs
1 1/2 t Vanilla
3 c All-purpose flour
1/2 c Wheat germ
2 t Baking powder
3/4 t Baking soda
1/2 t Salt
1/2 t Nutmeg
1/2 c Milk
1 c Raisins

Beat butter, sugars, eggs and vanilla in large mixer bowl. Combine flour,
wheat germ, baking powder, baking soda, salt and nutmeg in medium bowl.
Add to butter mixture alternately with milk, mixing well after each
addition. Stir in raisins. Drop dough by teaspoonfuls, 2″ apart, onto
ungreased cookie sheets. Bake in 350’F. oven 10-12 minutes or until light
brown. Immediately remove to wire racks to cool.

Makes about 7 dozen cookies.

MMMMM