Pumpkin Ravioli Soup

Recipe By : Low Fat * No Fat
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
2 cloves garlic — minced
vegetable cooking spray
1 teaspoon fresh sage — chopped
1 teaspoon fresh thyme — chopped
2 cans (13 3/4 oz.) fat free chicken broth
—+ water to make 4 cups liquid
1 can (16 oz.) solid pack pumpkin
salt — to taste
1 package (9 oz.) cheese ravioli
cinnamon
fresh thyme sprigs

Spray a nonstick skillet with vegetable cooking spray; saute onion and garlic
over medium-low heat until onion is softened but not brown. Stir in herbs.
Add chicken and broth and pumpkin; stir to combine. Bring to a boil.
Reduce heat and simmer 10 minutes.

Cook ravioli according to package directions, 3-5 minutes. Drain and divide
among 6 soup bowls. Ladle hot soup over ravioli. Sprinkle with cinnamon,
garnish with thyme sprigs. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

LAPLAND BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea EGG YOLKS
2/3 c FLOUR
2/3 c MILK
1 tb SUGAR
1 tb BUTTER, MELTED
1/4 ts SALT
2 ea STIFFLY BEATEN EGG WHITES

BEAT EGG YOLKS 4 TO 5 MINUTES OR UNTIL THICK AND LEMON
COLORED. ADD SUGAR, FLOUR, MILK, BUTTER AND SALT. BEAT
2 TO 3 MINUTES. GENTLY FOLD IN BEATEN EGG WHITES.
SPOON BATTER INTO 12 WELL GREASED MUFFIN PANS. FILL TO
2/3 FULL. BAKE AT 375 DEG F. FOR 30 MINUTES. SERVE
WITH BUTTER AND JAM OR JELLY IF DESIRED.

– – – – – – – – – – – – – – – – – –

Salt Free Chili Powder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. paprika
2 tsp. oregano
1 1/4 tsp. cumin
1 1/4 tsp. garlic powder
3/4 tsp. red pepper
3/4 tsp. onion powder

Mix all ingredients together. Store in airtight con tainer. Use as desired.
Makes 4 tablespoons.
NOTES : (Ideal For Seasoning Chili Beans Or Anything Spicy)

– – – – – – – – – – – – – – – – – –

Title: BROCCOLI STIR-FRY
Categories: Chinese, Vegetables
Yield: 6 servings

1 1/2 lb Broccoli
2 tb Peanut oil
2 tb Soy sauce
1 ts Cornstarch
1 tb Honey
1/2 ts Fresh grated ginger root or
-1/4 teaspoon ground ginger
1/4 ts Hot pepper sauce
1/4 c Slivered almonds

Wash broccoli and cut off broccoli flowerets. Slice
stems 1/4 inch thick. In large skillet or wok, heat
oil; stir-fry broccoli 5 minutes until crisp-tender.
In small bowl, mix soy sauce and cornstarch. Add
honey, ginger and hot pepper sauce. Pour over
broccoli. Cook until sauce thickens slightly. Stir in
almonds.

—–

Title: Date Nut Treat
Categories: Cookies
Yield: 6 Servings

1/2 c Margarine
1 c Sugar
1 c Pitted dates
1/3 c Cherries cut up
1 Egg slightly beaten
1 ts Vanilla
3 c Rice crispies
1 c Walnuts cut up
1 c Or more of coconut

Put first 5 ingredients in saucepan and bring to a boil, boil 3-5 min.
Remove from heat and add the vanilla, rice crispies and walnuts. Drop by
tblsp. in coconut roll. Refrigerate.

—–

Moments Of Bliss

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup boiling water
1/4 Cup butter
1 Cup flour — sifted
4 eggs
1/2 Cup sugar
1 Cup pecans — chopped
1 Teaspoon maple extract

Deep Fryer at 350°F.

Bring water to a rolling boil. Add butter and stir to dissolve. Add flour
all at once. Stir vigorously to prevent batter from sticking and burning to
pan. Cook mixture until it forms a ball in center of pan. Allow to cool
slightly.

Add eggs, one at a time. Beat well after each addition. An electric beater
is helpful for this part of the work. Beat in sugar, nuts, and extract.

Drop by half teaspoonful into deep fat at 350 degrees. Fry until nicely
brown. About 2 or 3 minutes. Drain on paper towel and toss in confectioners’
sugar.
Serve warm.

Yield: 30 cookies

– – – – – – – – – – – – – – – – – –

Topsy Turvy Apple Pie

Recipe By : Mom
Serving Size : 8 Preparation Time :1:20
Categories : American Apples
Desserts Fruit
Holiday Meals Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
2 pie crust
6 cups apple — peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg — ground

Spread butter evenly on the bottom and sides of a 9′ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apples with lemon juice. Combine flour, cinnamon, nutmeg and a dash
of salt. Toss with apples. Turn into pie plate; spread evenly to keep top
level. Roll out remaining pastry; adjust over apples and seal.

Prick top with fork. Bake @400 degrees for 50 minutes. Remove from oven; cool
5 minutes. Place serving plate on top of pie and invert carefully, remove pie
plate. Serve warm or cool.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Delicious when warm!

Title: Red Wine Marinade for Beef
Categories: Sauces
Yield: 6 servings

1/2 c Vegetable oil
2 T Fresh lemon juice
1/4 t Black pepper
1/3 c Red wine
1/4 t Dried thyme
2 ea Large garlic cloves minced

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.

MMMMM

Title: HOT PEPPER JELLY
Categories: Jelly, Spices, Personal
Yield: 1 servings

1/2 c Hot Red Chiles; seeded
-and coarsely chopped
1/2 c Hot green chiles; seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

SPICED GOOSEBERRIES (OLD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

DIRECTIONS: Wash gooseberries and remove stems.
Combine sugar and vinegar. Tie spices in a bag and add
to syrup. Bring liquid to a boil and add berries. Cook
for 20-30 minutes. Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

– – – – – – – – – – – – – – – – – –