PUREED GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Green beans (#303) OR>>>
1 pk Frozen green beans, unthawed
1 Beef bouillon cube
Sour cream
1 sm Onion, sliced
2 c Chicken broth
2 oz Cheddar cheese, grated
Salt pepper to taste
Worcestershire to taste

Cook beans, onion and broth together, add bouillon
cube. Puree in blender while hot, season with salt,
pepper and Worcestershire sauce. Divide cheese in
bottoms of 4 soup cups, add soup and garnish with sour
cream.

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WILD GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Escarole leaves
-ÿÿCurly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens — such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions — chopped, -ÿÿ
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted
—–DRESSING—–
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-ÿþxtra-virgin olive oil
-ÿÿWalnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

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Title: GEORGIA WALDORF SALAD
Categories: Salads
Yield: 6 servings

5 Apples,medium-sized
1 tb Lemon juice
1 c Celery,diced
1/2 c Peanuts,chopped
2/3 c Mayonnaise
1/4 c Peanut butter
1 ds Salt
Salad greens

Core and dice unpeeled apples. Toss with lemon juice. Add celery and
nuts. Blend a small amount of mayonnaise into peanut butter, then
blend mixture into remaining mayonnaise. Add salt and toss with first
mixture. Serve on greens.

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Title: POLO LOCO MARINADE II
Categories: Chicken, Marinades, Wine, Mexican
Yield: 4 servings

1 c White vinegar
1 c Olive oil
1/2 c White wine ; or vermouth
Garlic; to taste
1 ts Salt
1 ts Oregano
1/2 ts Thyme
1/4 ts Tabasco
1 tb Parsley ; chopped or cilant
2 Chickens; halved

Combine ingredients, marinate chicken at least one
hour.

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Buffalo Chip Cookies

Recipe By :
Serving Size : 48 Preparation Time :1:00
Categories : Cookies To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – Eggs, beaten
1 tsp Vanilla
1 c Oatmeal
2 c Flour
1 tsp Baking powder
1 pkg Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

Preheat oven to 350 deg. F.

Mix all ingredients and place spoonsful on cookie sheet.

Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.

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THE STAR’S SCOTTISH SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — softened
1 2/3 c Flour — all purpose
1/3 c Rice flour
1/4 c Sugar, granulated
1/4 c Brown sugar — packed

Grease 8″ round cake pan. Line bottom with wax paper.
In bowl, cream butter until fluffy. Mix in all
purpose and rice flours, and white and brown sugar
with electric beater until dough is crumbly but clumps
together when pressed. Pat evenly into prepared pan.
Bake in preheated 352F oven 45 minutes. Remove from
oven briefly, with sharp knife, score into 12 wedges,
cutting about halfway through dough. Price
decoratively with fork. Return to oven; bake about 15
minutes longer or until just lightly browned at edges.
Cool in pan on rack 30 minutes. Loosen sides;invert
again on cooling rack so cookie is right side up. Cool
completely. MAKES: 12 large wedges

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Chick-Pea and Red-Pepper Dip

Recipe By : Woman’s Day 12/20/94
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas — rinsed and drained
– 16 oz. can
1 jar roasted red peppers — rinsed and drained
– 7 oz. jar
1/2 cup plain nonfat yogurt
1 small garlic clove — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Process all ingredients in a food processor or blender until
smooth. Makes 2 cups. Per 2 tablespoon serving: 26 calories, 0.2 g. fat.

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Molasses Oatmeal Bread

Recipe By : Recipe/Roberta Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1/4 oz.pkg. active dry yeast
1 cup quick oats
3 cups bread flour
1 teaspoon salt
1/2 cup molasses
1 tablespoon oil
1 1/4 cup + 1 T. warm water (70-80 F.)

Place ingredients in bread machin in order suggested by manufacturer.
Select White Bread cycle. Bake as directed on lightest crust setting.
MC formatting by bobbi744@sojourn.com

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NOTES : Very brown loaf. A very moist, dense loaf with a sweet molassey
taste.

YANKEE FIDDLEHEAD PIE (OR QUICHE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 c Milk
1 c Fiddleheads, cooked —
Chopped
2 tb Leeks — chopped,cooked
1 tb Parsley, chopped — or 2
1 c Cheddar cheese, mild —
Shredded
Salt
1 Pie crust , partially baked
9 Or 10″
8 Whole cooked fiddleheads

Beat the eggs with lthe milk until blended. Fold in
the chopped fiddleheads,
leeks, and parsley, and half of the grated cheese.
Season with salt to taste. Turn into the partially
baked shell and sprinkle on the remaining cheese.
Decorate the edge with whole fiddleheads. Bake in a
preheated 350^
oven for 40 minutes, or until set. Let rest 10
minutes before serving.

Recipe By : L.L. Bean Book of New England Cookery

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Title: PLUM CONSERVE
Categories: Fruits, Jams/jellys, Malgieri
Yield: 6 servings

3 lb Plums
1/2 c Water
1/2 c Sugar
1/4 c Lemon juice
1/2 ts Cinnamon

RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or
6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.
Lower heat, cover and simmer for about 15 minutes, uncovering and
stirring occasionally to prevent sticking. Add the remaining
ingredients and continue to simmer the conserve, stirring often,
until it is thick, about 30 minutes longer. Leave the conserve as it
is or cool and puree in the food processor. Pack the boiling conserve
(pureed or not) into 6 hot, sterilized 1/2-pint Mason jars, filling
them to within 1/2-inch of the top. Wipe the rims of the jars with a
clean, damp cloth and immerse the caps in boiling water. Place the
caps on the jars with tongs, place ring over the caps and screw rings
down immediately. Cool the jars with plenty of space between at room
temperature. If you do not wish to keep the conserve a long time,
cool it and fill plastic containers with tight-fitting covers. Store
the conserve in the refrigerator up to 1 month.

Makes about 6 (1/2-Pint) Jars

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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