Portuguese Soup

Recipe By : Richard Dykstra
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups onion — chopped
2 teaspoons garlic powder
2 teaspoons black pepper
16 ounces Heinz catsup (don’t sub.)
2 cups kidney beans, canned
1 pound smoked sausage — cut in halves
6 medium boiling potatoes — cubed
1 small cabbage head, cored chopped into
spoon-size pieces
4 tablespoons oil
1 teaspoon salt (opt.)
3 quarts beef stock
1/2 cup apple cider vinegar

Saute onions in oil in a large pot. Add the sliced sausage and cook over
medium heat for 4-5 minutes, stirring frequently to prevent burning. Add
garlic powder (or equiv. fresh crushed garlic), ground black pepper and salt
(see notes). Stir to mix and then add beef stock, catsup, kidney beans and
potatoes. Raise heat and bring to a vigorous boil, stirring occasionally to
prevent burning. Boil for a few minutes and lower heat to simmer for about
30 minutes. Add the cabbage and simmer for an additional 30 minutes or so.
Add the vinegar and simmer for additional 15-30 minutes.

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NOTES : 1. The recipe also works in a crock-pot. Slight differences in the
texture of the meat and veggies but basically the same as on the stove.
Just dump everything into the pot, set it on HIGH and 5 hour later it is done.

2. Doesn’t come out the same with other catsups or with reduced amount –
use Heinz.

3. I hardly ever have 3 quarts of beef stock to use in a soup. I mostly
use beef bouillon (hence the optional salt). About 8 standard bouillon
cubes seems to be about right and with that quantity. I rarely add any
extra salt but that has to be on a “taste” basis. I occasionally use up
chicken or turkey stock in making up the 3 quarts of liquid and it doesn’t
change the taste much at all.

4. I make this in an 8 quart stock pot and it fills it up to about 1″ from
top.
Sherry Zeiss
zeiss@tab.com

Tomato and Apple Chutney

Recipe By : Organic Gardening Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds firm ripe tomatoes
2 pounds tart apples — cored and peeled
2 onions — sliced
2 cups cider vinegar
2 teaspoons powdered ginger
2 dried chile peppers — crushed
1 teaspoon mustard seed
1/2 cup raisins
3/4 cup honey

1. Peel and slice the tomatoes into a stainless steel pot (4 qt. size is
best). Add the apples, onions, vinegar ginger, chile peppers mustard seed
raisins and honey. (If you have a food processor or grinder you can grind up
the tomato and apple skins and add them too.)

2. Stir the ingredients.

3. Bring the mixture to a boil. stirring frequently. Reduce the heat and
simmer uncovered until thick and rich in color (about 3 hours)

4. Age the chutney in the fridge for 10 days before you use it so that
flavors have time to blend completely. It will keep in the fridge for
another month. Makes about 3 pints

Fresh chile peppers and fresh ginger can be used as a substitute

From Organic Gardening Sept/Oct 1994
Submitted by Mary Hebard of Canyon City, Oregon

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Title: PIZZA CRUSTS
Categories: Breadmaker
Yield: 15 servings

-VGWN37A
1 pk Yeast
3 c Flour
1 c Water
1 ts Olive oil
1/2 ts Salt

Put in machine make on dough cycle. take out and put on floured board
cove for 10 to 15 minutes then roll out and put on pan or peel dusted
with cornmeal. I then put a little olive oil on the dough where the
sauce goes. then add any topping make sure hamberger and sausage are
cooked and drained before placing on pizza. Bake 375 for 20 to 25
minutes when cheese is melted and starting to turn brown.

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Title: FUN SEE VEGETABLES
Categories: Main dish
Yield: 5 servings

6 md Dried black mushrooms
2 oz Cellophane noodles (bean
-thread)
1/2 oz Tiger lily buds
4 lg Stalks bok choy
4 oz Chinese pea pods
4 oz Block firm tofu
2 Green onions (with tops)
5 tb Vegetable oil
1 ts Finely chopped ginger root
1 ts Salt
1/2 c Sliced canned bamboo
-shoots,
-drained
1/2 c Sliced water chestnuts,
-drained
1/2 c Water
2 tb Dark soy sauce
1/2 ts Sesame oil
–

Cellophane noodles are transparent noodles that cook
into a silvery spaghetti and are given crunch with
water chestnuts and Chinese pea pods.

Soak mushrooms in hot water 20 minutes or until soft.
Drain. Rinse in warm water. Drain. Squeeze out excess
moisture. Remove and discard stems. Cut caps into
1/2-inch pieces. Soak noodles in warm water 5 minutes.
Drain. Cut noodles into 4-inch pieces. Soak tiger lily
buds in warm water about 5 minutes or until soft.
Drain. Remove and discard tips. Cut bok choy stems
(with leaves) diagonally into 1/2-inch slices. Remove
strings from pea pods. Place pea pods in boiling
water. Cover and cook 1 minute. Drain. Immediately
rinse in cold water. Drain. Cut tofu into halves and
cut each half into 1/4-inch slices. Cut green onions
diagonally into 2-inch pieces. Heat wok or large heavy
skillet until very hot. Add 2 tablespoons vegetable
oil and tilt wok to coat side. Add tofu and stir-fry
carefully 1 minute. Remove tofu from wok. Wash and
thoroughly dry wok. Heat wok until very hot. Add 3
tablespoons vegetable oil and tilt wok to coat side.
Add mushrooms, tiger lily buds, bok choy, ginger root
and salt. Stir-fry 1 minute. Add bamboo shoots and
water chestnuts. Stir-fry 1 minute. Stir in water and
heat to boiling. Add noodles and pea pods. Cook and
stir 30 seconds. Add tofu, green onions and soy sauce.
Cook and stir 30 seconds. Stir in sesame oil.

(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS
COOKBOOK

Converted by MMCONV vers. 1.50

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Title: Yataklete Kilkil (Spiced Vegetables)
Categories: Side dish, African, Vegetables
Yield: 6 servings

1 1/2 lb New potatoes
1 ea Broccoli head, stem included
5 lg Carrots, sliced in small
— rounds
1 sm Cauliflower, coarsely choppe
1 md Onion, coarsely chopped
1/2 c Ghee

If potatoes are very small, leave them whole: if not
quarter them. Remove tough outer fibre of the broccoli
stalk. Chop the whole thing. Steam over boiling water
the potatoes, broccoli stem, carrots cauliflower.
After 10 minutes, add the broccoli florets steam for
a few more minutes. Vegetables should be just tender.
Meanwhile, in a heavy skillet, saute the onions in
half the ghee until they are transparent. Mix in the
steamed vegetables except the broccoli florets. Cover
cook for 6 to 8 minutes, stirring frequently. Add
broccoli cook another 5 minutes. Heat remaining
ghee pass around at the table. Serve with injera.

—–

GREEN CHICKEN CHILAQUILES CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Whole chicken breasts, split
Salt
Fresh course ground black
-pepper
2 c Chicken stock
3 1/2 c *Tomatillo Salsa
1/2 c Heavy cream
1 md Onion, sliced paper thin
1/2 c Vegetable oil
12 ea Corn tortillas
1 c Grated manchego cheese
1 c Grated panela cheese
1/2 c Grated a¤ejo cheese

Season the chicken all over with salt and pepper.

Bring the chicken stock to a boil in a large saucepan.
Place the breasts in the stock, reduce the heat to
moderate, cover and cook until the meat is tender,
about 15 minutes. Set aside to cool in the stock.

When cool, remove the skin and bones and shred the
meat into bite-sized pieces. Strain and reserve the
stock for another use.

In a large mixing bowl, combine the fresh *tomatillo
salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon
pepper, the onion and shredded chicken pieces.

Heat the vegetable oil in a medium skillet over
medium-low heat.

Cook the tortillas just about 5 seconds per side to
soften and then transfer to a large colander to drain.

* See “Tomatillo Salsa” provided separately with this
recipe.

Preheat the oven to 350øF. Butter a 4-quart casserole.

Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of
the cheese mixture over the bottom of the baking dish.
Push the solids in the bowl of chicken and tomatillo
sauce to the side so the liquids form a pool in the
bottom.

Layer one third of the moist tortillas over the cheese
and top with half of the chicken mixture with its
sauce.

Sprinkle half of the remaining cheese over the
chicken. Repeat the layers, ending with a layer of
torillas on top. Cover tightly with aluminum foil.

Bake 30 minutes or until the edges are slightly brown.
Let sit for 10 minutes before slicing and serving or
unmolding.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

– – – – – – – – – – – – – – – – – –

Title: Slavic Square Dancers
Categories: Cookies
Yield: 1 servings

1 Egg
1 c Brown sugar
1/2 ts Vanilla
1/2 c Flour
1/2 ts Salt
1/8 ts Baking soda
1 c Walnuts; chopped

Beat egg until foamy. Beat in brown sugar and vanilla. Add dry
ingredients. Mix in walnuts. Bake in 8-inc greased square pan at 325~ for
30 minutes. Cut into squares. Serve warm.

—–

Title: Cherry Crisp
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

16 oz (1)Cn red sour; TOPPING
-pitted cherries; 1/2 c Quick-cooking rolled oats;
1 1/2 tb Cornstarch; 2 tb Chopped walnuts;
4 ts Sugar; 1 tb Margarine; melted
1/4 ts Almond extract;

Drain cherries, reserving 3/4 cup juice. Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.

Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

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Title: Roasted Vegetables
Categories: Vegetables
Yield: 4 servings

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450’F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

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Title: Bean Curd Skin Rolls
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM——————–BEAN CURD SKIN ROLLS————————-
4 Sheets fresh bean curd
-skin, approx. 20 cm x 20 cm

MMMMM—————————SAUCE——————————–
1 md Red chili pepper (minced)
1 ts Ginger (minced)
1 ts Shallot (chopped)
1 tb Vinegar
1 1/2 ts Light soy sauce
1 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Sesame oil
1/2 tb Water

MMMMM————————–FILLING——————————-
4 Dried black Chinese
-mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
1/4 Whole carrot
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

* (or large fresh button mushrooms, approx. 40 g of either)

1. Mix sauce ingredients well.

2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred
filling vegetables and blanch for 1 minute. Drain and add seasonings.

3. Spoon a quarter of the filling mixture onto each bean curd skin
sheet, rolling up and folding over the ends. Shallow-fry until crisp
and golden.

4. If necessary, slice the rolls into sections to fit in serving
dish. Pour sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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