Castilian-Style Garlic Soup

Recipe By : Tvfn – Taste – Show # 4862
Serving Size : 6 Preparation Time :0:00
Categories : Soup Taste
Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons olive oil
4 cloves garlic — minced
4 1/2 cups day-old country bread,crusts removed — cut in 1/
2″ slices
then torn roughly into crouton-size pieces
2 teaspoons imported sweet paprika
4 cloves garlic, lightly crushed and peeled
4 1/2 cups water
salt
freshly ground pepper
4 cups beef broth or beef consomme
6 eggs (optional)
6 tablespoons Spanish mountain cured ham. prosciutto,
or capicollo, chopped — in a 1/4 inch dice

Place 5 teaspoons of the oil and the minced garlic in a skillet and slowly
heat until the garlic begins to color. Add the bread pieces and saute
slowly until they are crisp and golden, about 15 minutes. Sprinkle in 1
teaspoon of the paprika and stir to coat the bread. Reserve.
To make the garlic broth, in a soup pot heat the remaining tablespoon of
oil and lightly saute the pooled, crushed garlic cloves. Stir in the
remaining teaspoon paprika, the water, salt, and pepper. Bring to a boil,
cover, and simmer 45 minutes—you should have about 4 cups (these first
two steps may be done in advance).
Bring the beef broth to a boil. Arrange 6 ovenproof soup bowls on a
baking tray and 1 tablespoon of the beef broth to each. If you are using
eggs, slip one into each bow, scatter in the ham, and pour in more beef
broth (the bowls should be half full). Place the tray with the bowls in a
450F oven until the eggs are set, about 4 minutes. Fill the bowls with
the reserved garlic broth, boiling hot, and scatter in the bread pieces.

Serve Immediately.

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SPLIT PEA LAMB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Split peas,green or yellow
4 c Thinly sliced celery
1 Large onion,chopped
1/2 lb Boned lamb shoulder or neck*
2 Garlic cloves,chopped
1 Large dried bay leaf
7 c Chicken broth

* – cut into 1/2″ chunks
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Sort peas, discarding any debris. Rinse peas;
drain, and set aside.
2. In a 5-6 quart pan over high heat, combine celery,
onion, lamb, garlic, bay leaf, and 1/2 cup water.
Cover and simmer rapidly for 10 minutes. Uncover, turn
heat to high, and stir often until browned bits stick
in pan. Deglaze by adding 1/3 cup water and stirring
to scrape browned bits free. Stir often until liquid
evaporates and browned bits form again. Repeat
deglazing step several more times until vegetables are
a rich brown, about 30 minutes total.
3. To pan, add split peas and 7 cups chicken broth;
bring to a boil on high heat. Cover and simmer until
peas mash easily, about 1 hour.
4. Discard bay leaf. (You can chill soup atthis step,
and continue the next day.) Transfer 3 cups soup (but
no meat) to a blender or food processor. Whirl until
smoothly pureed. Return to pan. For thinner soup, add
more broth. Stir on high heat until hot.

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Title: SWEET-PICKLED CAULIFLOWER (CAVOLFIORE IN AGRO
Categories: Relishes, Vegetables
Yield: 1 servings

1 lg Cauliflower
– about 2 lbs., trimmed wt.
2 oz Salt
1 pt Water
8 oz Onions
1 lb Sugar
1 pt Wine vinegar
1 tb Mustard seed
2 Short pieces cinnamon bark
1/2 ts Cloves
1/2 ts Allspice
3 Little dried red peppers

Trim the cauliflower and divide it into florets.
Blanch the florets in boiling salted water for 5
minutes. Drain them and run cold water through them
immediately. Slice the onions and layer them with
cauliflower into sterilized jars. Heat the vinegar
with the sugar and spices, and pour the boiling
mixture into the jars. The florets should be
submerged. Cover and seal while hot. Ready to eat in
a week, the pickle will keep in a cool place all year.
Makes approximately 3 lb. pickle.

Suggestions: Make an oeuf en cocette, very lightly
cooked with a teaspoon of cream and serve it on a
plate along with pickled cauliflower, sticks of
cucumber, spring onions, and matchsticks of celery to
dip into it.

Toss a few cauliflower florets with a haricot bean
salad dressed with olive oil, some of the pickling
liquor, chopped garlic and parsley.

Serve them as part of an antipasto with olives and
slices of salad.

Source: Elisabeth Luard in “Country Living” (British),
1988. Typed for you by Karen Mintzias

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HERB INFUSED OLIVE OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c OLIVE OIL
1 ea STRIP LEMON PEEL
2 ea CLOVES GARLIC, SLICED
2 ts ROSEMARY FRESH CHOPPED
1/2 ts RED PEPPER FLAKES

COMBINE ALL INGREDIENTS AND MICROWAVE FOR 1 MINUTE 15
SECOND ON HIGH, COOL. REFRIGERATE OVER NIGHT. BRING TO
ROOM TEMPURATURE BEFORE SERVING.

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Chocolate Mint Melt-Aways

Recipe By : Bon Appetit, Dec. 1990
Serving Size : 36 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookies
1 cup butter, unsalted — room temp
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract — naturaly flavored
1/2 cup powdered sugar, plus 2 T.
2 cups flour, all-purpose
Ganache
1/4 cup whipping cream, plus 2 T.
2 Tablespoons butter, unsalted
9 ounces white chocolate — chopped
1/4 teaspoon peppermint extract — naturaly flavored
Coating
9 ounces bittersweet chocolate, or semisweet
1 Tablespoon vegetable shortening

Cookies:Preheat oven to 350. Butter 2 large heavy baking sheets. Using
mixer, cream butter, sugar and extracts until light. Beat in half of the
flour. Stir in remaining flour. Spoon half of dough into a pastry bag
fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals with
solid centers or press into desired shape, spacing cookies 1/2 " apart.
Repeat with remaing dough. Bake until golden brown on edges, about 12
minutes. Transfer to paper towels and cool.

Ganache:Bring cream and butter to simmer in heavy small saucepan. Add
chocolate and stir until smooth. Mix in extract. Refrigerate just until
firm enough to spread, stirring occaisionally, about 30 minutes.

Line 2 cookie sheets with foil or parchment paper. Using a small spatula
spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache
side up on cookie shhets. Refrigerate until firm.

Coating: Melt chocolate and shortning together over double boiler until
smooth. Remove from water. Grasping cookie by the edges, dip bottom of
cookie into chocolate, place on cookie sheet chocolate side down. Repeat
with remaining cookies. Chill until chocolate sets.

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Title: One Dish Pork Chop Dinner
Categories: Diabetic, Meats, Vegetables, Main dish
Yield: 8 sweet ones

8 Pork chops 1 lb Small whole onions
-(1/2 inch thick) -=OR=-
1/3 c All-purpose flour 1 sm Jar whole onions,
1/4 c Butter or margarine -drained (16 oz.)
Salt and pepper to taste 1 lb Carrots, peeled cut
2 c Apple juice, divided -into 3 inch pieces
2 lb Small red potatoes 6 c To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.

Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.

SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93

MMMMM

Title: An Uncommon Pasta Sauce
Categories: Sun-dried, Sauces, Pasta
Yield: 4 servings

-Waldine Van Geffen VGHC42A
1 c Onion; chop
2 tb Olive oil
3 c Boiling water
3 oz Sun-dried tomato halves; no
-oil
1 lg Clove garlic; quartered
1 ts Salt
1/4 ts Pepper
2 tb Parsley; choppedd
1 tb Fresh basil; chopped or
1 ts Dried basil
2 ts Fresh oregano; chopped or
3/4 ts Dried oregano
2 ts Lemon juice

In large skillet over medium heat, saute onion in oil 5 minutes.
Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3
minutes. With slotted spoon remove and set aside 1/3 of the tomatoes.
In container of electric blender or processor puree the remaining
tomato/water mixture and the garlic. Add puree and reserved tomato
halves to skillet. Bring to boil, reduce heat and simmer gently 10
minutes. Stir in remaining ingredients; simmer 1 minute. Remove from
heat. Serve over your choice of hot cooked pasta. Sprinkle with
Parmesan. Source: Sonoma Sun-Dried Tomatoes (wrv)

MMMMM

Chilled Vichyssoise / Cold Leek And Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C. peeled — sliced potatoes
3 C. sliced white of leek
1 1/2 Qt. white stock — chicken
stock or canned chicken broth
salt to taste
1/2 C. whipping cream — (1/2 to 1)
white pepper
2 Tbsp. minced chives — (2 to 3)

Simmer vegetables in stock or broth. Puree the soup
either in blender or processor. Stir in the cream. Season to
taste, oversalting very slightly as salt loses savor in a cold
dish. Chill. Serve in chilled soup bowl and decorate with
minced chives.

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GREEN MOUNTAIN POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Beef broth
– preferably homemade
1 lb Maine potatoes — (4 medium),
– peeled and cut
– into 1/2″ cubes
2 Carrots — peeled and diced
3 Tomatoes — diced
3 Leeks — washed, sliced thin
1/2 Celery root (celeriac)
– diced, (optional)
3 Branches parsley — left whole
1 sm Bay leaf
1 t Thyme
Salt and pepper to taste
4 tb Sour cream or yogurt
—–CROUTONS—–
4 Slices pumpernickel
4 oz 1/4″ slab bacon

Bring beef broth to a boil and add potatoes, carrots,
tomatoes, leeks, celery root, parsley, bay leaf,
thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the
pumpernickel and the bacon. Fry bacon in skillet
until partly cooked, the add pumpernickel cubes and
fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf
and blend in sour cream or yogurt. Adjust seasonings
to taste. Simmer for another minute. Ladle chowder
into serving bowls and garnish with croutons and
bacon. The flavor improves with reheating, so make
chowder in advance if possible. Makes 4 to 6 servings.

This recipe, by Heidi M. Smith, won second prize for
potatoes in the 2nd Annual Great New England Cookoff,
sponsored by Yankee Magazine. Christie Aspegren,
September 93 Round Robin.

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Mother’s Oats Cake

Recipe By : Unknown
Serving Size : 1 Preparation Time :
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups boiling water
1 cup oatmeal
1/2 cup oleo
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/3 cups flour
1 teaspoon soda
1/2 cup nuts
1 teaspoon salt
1 1/2 teaspoons cinnamon
–icing:–
1/2 teaspoon vanilla
6 tablespoons melted oleo
1/2 cup coconut
1/2 cup brown sugar
1/4 cup evaporated milk
1/2 cup nuts

Pour boiling water over oatmeal and let cool. Combine oleo, brown
sugar, white sugar and eggs. Add oatmeal. Combine flour, soda, salt,
cinnamon and nuts. Add mixture together. Bake in 350 degree oven for
35 minutes in 8 x 10 inch pan. Combine all ingredients for icing and
ice while warm. Palm Harbor, Florida

MasterCook formatted by Martha Hicks using Buster Note Tab Pro 11/98
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