Baked Potato Soup II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds russet potatoes — baked
4 slices thick-cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half-and-half or milk
1 cup grated cheese — (Cheddar, Edam,
and/or Colby)
4 green onions — chopped
salt and freshly ground pepper — to taste

Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup
pot, brown bacon until crisp, remove with a slotted spoon and set aside.
Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5
minutes over medium heat until soft, but not brown. Stir in flour; stir and
cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel
and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon.
Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is
melted.

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Title: CHOCOLATE VELVET CREAM
Categories: Desserts, Chocolate
Yield: 6 servings

1 Chocolate sq, unsweetened
1 c Milk
1 tb Gelatin, unflavored
1/2 c Sugar
1/4 ts Salt
1 c Cream, heavy
1/2 ts Vanilla

Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the
gelatin in the remaining milk five minutes. When the chocolate is melted,
beat with a rotary egg beater until blended. Add gelatin, sugar, and salt,
and stir until the gelatin is dissolved. Cool. Add the cream and vanilla.
Chill until cold and syrupy. Place in a bowl of cracked ice or ice water
and whip with a rotary egg beater until fluffy and thick like whipped
cream. Turn out into individual molds or one large mold, or pile lightly
in sherbet glasses. Chill only until firm; them unmold and keep in
refrigerator until served. Garnish with whipped cream. Sprinkle with
chopped blanched almonds, or grate chocolate over the top, if desired.

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Title: EASY TACO SALAD
Categories: Ground beef
Yield: 6 servings

1 lb Ground beef
1 pk (1 1/4 oz) taco seasoning
1 md Head lettuce, shredded
2 md Tomatoes, seeded and
Chopped
1 c Bottled Catalina dressing
4 c To 5 corn chips, crushed
2 c (8 oz) shredded chedder
Cheese

Brown ground beef; drain well. Put in taco seasoning. Combine beef,
lettuce, tomatoes, dressing, corn chips and cheese in a large serving
bowl; toss well. Serve immediately.

Ground Beef Collection 1996 Edition

MMMMM

RAISIN NOUGAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 cup White corn sirup
1/4 cup Water
1/2 pound Marshmallow cream
2 tablespoons Cocoa butter
1 cup Raisins
1/4 teaspoon Salt
1/2 teaspoon Lemon flavoring with yellow — coloring
OR
1/2 teaspoon Raspberry flavoring with — pink coloring

Boil sugar, salt, sirup, and water to hard crack stage (285 – 290 F). Stir
constantly. Remove from fire.
Stir marshmallow cream in rapidly. Add cocoa butter; mix well. Add coloring,
flavoring, and raisins. Pour into well-buttered pan. Spread 1/2 inch thick. Cut
in squares. The Household Searchlight

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AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
1/3 c Rice, white
2 Eggs
1/4 c Lemon juice
1/2 ts Salt

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20
minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add
2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock
mixture to the rest of the rice and chicken stock,
whisking constantly while heating the soup over a
medium-low burner. Do not boil the soup or the eggs
will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5
minutes.

Original recipe from “The Ultimate Soup Book”

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Title: Summer Picnic Salad
Categories: Salads
Yield: 8 servings

2 c Cooked rice
– cooled to room temperature
17 oz Whole kernel corn (canned)
— drained
1/2 c Diced poblano pepper
1/2 c Chopped stuffed green olives
1/3 c Chopped green pepper
1/3 c Sliced green onions
1 ts Crushed red pepper flakes
3 tb Lime juice
3 tb Olive oil
1 ts Crushed garlic
8 oz Queso fresco*
Lettuce leaves
2 sm Tomatoes; cut into wedges

Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
green onions, and red pepper flakes; set aside. Mix lime juice, oil, and
garlic; add to rice mixture. Just before serving add crumbled cheese and
toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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GARBANZO OAT FLAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Oat Flakes (rolled oats)
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
-OR- Oat or Barley Flour
1/2 c Chopped nuts and/or raisins
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable Oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 t Vanilla

Mix dry ingredients together. Mix liquids together.
Combine mixtures. Drop by teaspoonful on an oiled
cookie sheet. Bake at 350 F. for 8-12 minutes or
until edges are lightly browned. Cool on pan before
removing.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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COD CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pacific/True Cod fillets
-or Ling Cod
4 Slices bacon
1/2 c Chopped onion
1 c Peeled diced raw potatoes
2 c Water
1/4 c Flour
1/2 c Clam juice
1 cn Evaporated milk (13 ounces)
3 tb Butter
1 t Salt
1/4 ts White pepper

Rinse fish with cold water; pat dry with paper towels.
Cut fish into 1/2-inch cubes; set aside. In small
skillet, saute bacon until crisp. Remove bacon from
skillet; blot with paper towels and crumble. Set
aside. Discard all but 2 tablespoons bacon drippings
from skillet. Add onion to skillet; saute until
tender but not brown. Remove from heat. In deep
saucepan, combine onion and potatoes. Add water;
cover and bring to gentle boil. Reduce heat and
simmer for 10 minutes. Add fish; cover and bring to
boil again. Reduce heat and cook for additional 10
minutes, or until fish and potatoes are done. In
small bowl, combine flour and clam juice; stir with
fork until smooth. Add to fish and potato mixture,
stirring constantly to blend flour. Stir in
evaporated milk, butter, salt and white pepper.
Continue heating over medium heat until chowder
thickens. Garnish with crumbled bacon before serving.
Makes 6 servings.

A West Coast Fisheries Development Foundation recipe.

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Title: SWEET POTATO, APPLE AND ONION GRATIN
Categories: Vegetables, Cheese
Yield: 12 servings

1 lb Sweet potatoes,peel slice
2 tb Unsalted butter (1/4 stick)
1 lb Onions, thinly sliced
3/4 lb Granny Smith apples, peeled
Cored thin sliced
3 tb Flour
1/2 c Chicken stock or broth
3/4 c Fresh breadcrumbs
3/4 c Cheddar, sharp,coarse grated
6 Lean bacon slices, cooked

Preheat oven to 350 degrees. Butter 13X6 inch oval
baking dish. Slice sweet potatoes into 1/4″ thick
slices. Melt butter in heavy large skillet over medium
heat. Add onions and saute until tender, about 10
minutes. Toss apples with flour in medium bowl.
Arrange half of sweet potatoes in bottom of prepared
dish. Top with half of apple slices. Arrange remaining
potatoes and then remaining apples. Cover with sauteed
onions. Pour stock over all. Bake until sweet potatoes
are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon
(crumbled) in small bowl. Sprinkle mixture over
gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not
been necessary any time I have made this recipe as the
oven browns the topping just fine for me). Cool 5
minutes and serve. Substitution: Use Butternut or
Acorn squash instead of the sweet potatoes. Source:
Bon Appetit, Dec 1991 issue (adjusted for personal
preferences). Typed by: Diane Newbury

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Title: JEAN’S BOURBON ICE CREAM
Categories: Alcohol, Desserts
Yield: 999 servings

4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
– Milk (14 oz)
6 c Half-Half
Fresh Mint (Garnish)

Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle
milk, mixing well. Add Half Half. Pour into 1 gallon freezer, freeze
according to manufacture’s directions. Garnish each serving with mint
sprigs.

Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon

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